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Alumnae have been
sharing recipes since the earliest days of potluck meals at LLL gatherings.
Here, the tradition continues. APPETIZERS, MUNCHIES & MORE
Beans and Salsa from Carol Meredith, Texas and Maryland
Guacamole from Meg Sondey, Mexico
BREADS & BUNS
Cranberry Bread from Meg Sondey, Mexico
Pumpkin Bread from Nancy Franklin, Texas USA
Pumpkin Cream Cheese Bread from Janet Jendron, South Carolina USA
Whole Wheat Buns (and more) from Pam Oselka, Indiana USA
SAVORY SOUPS
Mom's Cabbage Soup from Sue Christensen, Indiana USA SMASHING SALADS
Cold Slaw from Meg Sondey, Mexico MEAT MAIN DISHES
10 Minute Italian Stir Fry from Marge Yeager, California USA
Chicken Supreme from Meg Sondey, Mexico
Ginger Chicken from Susan Switzer, Georgia USA
(Ham) Salad Boat from Meg Sondey, Mexico
London Broil from Meg Sondey, Mexico
Macaroni and Cheese from Meg Sondey, Mexico
Swedish Meatballs from Meg Sondey, Mexico
Veal with Mushrooms from Meg Sondey, Mexico
MEATLESS MAIN DISHES
Spinach Lasagna from Sue Christensen, Indiana USA
VEGGIES
Savannah Squash, an Alum Trip hit
INDULGE!
Blueberry Pudding from Meg Sondey, Mexico
Crumb Pie from Meg Sondey, Mexico
Mom's
Chocolate Fudge Pudding
from Meg Sondey, Mexico
Pecan Balls from Meg Sondey, Mexico
Rum Cake from Sue Christensen, Indiana
Stamp Cookies from Meg Sondey, Mexico
Strawberry Parfait Pie from Meg Sondey, Mexico
Sugar Cookies from Meg Sondey, Mexico
Sugar Cream Pie from Meg Sondey, Mexico
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