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Big Mama's Garlic Dip Recipe...July 23, 2004

Hi Y'all,

We have been asked where have the jokes gone? We haven't stopped with the jokes, we are just in the middle of a transformation, and they will continue starting this Sunday! Anyone have any they would like to submit? Please post them at the message board to make it easier for us! We welcome family friendly jokes about Louisiana, Southern, Cooking and more! We have also been asked to bring back the "most embarrassing cooking stories." Have a story? Post it at the message
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The corrected version of the Rhubarb Pizza has been posted at the message board.
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Member's Submitted Recipe-Please Help Us Rate It!
Big Mama's Garlic Dip


16 oz. Cream Cheese, softened
3 to 4 Tbsp. Mayonnaise
1 Tbsp. Minced Garlic
A Splash of Milk
Garlic Powder, to taste


Combine cream cheese, minced garlic and a dash of garlic powder together with a fork. Add a splash of milk and another dash of garlic powder, with the fork mix together until cream cheese is broken into small pieces. Add 3 tablespoons of mayo and another dash of garlic powder, continue to stir with the fork until blended, if needed add the other tablespoon of mayo to reduce the cream cheese taste. Taste for garlic flavor, if needed add more garlic powder. Chill for at least 1 hour before serving. Serve with chips, crackers or veggies.
**You can use low-fat cream cheese, milk and mayo **

Contributor: RexAnn-Thanks!

Please rate this recipe under category: Appetizers at:
Questions And Answers From Readers:
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"Does anyone have a recipe to share for crab claws similar to those served at Copeland's? These claws are in some type of garlic, butter sauce. Thanks-rhonda"

Answer: A recipe has been posted at the message board for this, thanks Susan!

Does anyone have a recipe close to the Mexican cheese dip served at Casa Garcia? From: A member of the newsletter.

No answer yet. Have an answer? Please post it at the message board.
Cooking Tips:

By adding a tablespoon of bicarbonate of soda in a large pot of beans while soaking them, the 'flatulence' caused by the beans is kept to a minimum

When soaking and cooking dry beans, do not add anything other than fresh, cold water. Salt and acidic ingredients like tomatoes, citrus juice, vinegar, wine, or mustard inhibit the absorption of liquid and stop the softening process. Once the hardening agents are added, the bean will not soften any further. Make sure to increase soaking and cooking times when using hard water.

The American Dry Bean Board recommends to simply just taste to see if your beans are done! After of the cooking time has elapsed, try a taste test. Beans should be tender, but not mushy. Beans vary in cooking time due to the age of the bean, size or type of the cooking pot, cooking temperatures, and type of water, for instance; hard or softened.
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