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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hoisin Chicken with Cucumber Salad Recipe from Food Network
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Get BBQ Chicken Recipe from Food Network
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Classic retro sunshine Jello salad recipe, with lemon Jello, grated carrots, and crushed pineapple.
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Potatoes and fresh green beans are tossed in a bacon, onion, and balsamic vinegar dressing in this Belgian-style salad.
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Get Sweet Chile Cucumber Pickles Recipe from Food Network
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Get Grilled Watermelon Salad Recipe from Food Network
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Get Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto Recipe from Food Network
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Grilled sweet corn kernels and diced apple are tossed in a simple, tangy mayonnaise dressing for a great side dish for your summer meals.
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Apples, onions and pickles are mixed into a sugar/vinegar concoction and steeped in the refrigerator. Nice with roast port or topping a juicy hamburger.
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Grandma's recipe for kosher dill pickles is easy to prepare. The hardest part is waiting 1 month to open the jars!