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corn bread and cole slaw from top of the river reciepe
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 Posted: Sat Jul 14th, 2012 02:18 pm
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maker
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;)please i need the reciepe for the top of the river corn bread and cole slaw



 Posted: Sat Jul 14th, 2012 10:14 pm
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Thinking Out Loud



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That is the best kept secret! I've been trying to get the cole slaw recipe for a couple of years with no luck.



 Posted: Sun Jul 15th, 2012 09:07 am
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oldman

 

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Now thats funny.



 Posted: Sun Jul 15th, 2012 10:43 am
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toosavoter
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Let us know if you get Colonel Sanders fried chicken recipe too... :)



 Posted: Sun Jul 15th, 2012 03:36 pm
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maker
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i know right!!:shock:



 Posted: Tue Jul 24th, 2012 09:05 pm
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Lumbee1



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toosavoter wrote: Let us know if you get Colonel Sanders fried chicken recipe too... :)

hahahahahaha! too funny!  I'd love to have that recipe also! :)

 



 Posted: Sat Feb 23rd, 2013 12:11 pm
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CountryMom05



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I'm not sure if this is 100% the same coleslaw (I love that from Top o the River!!!!) but this sounds very delicious!

Restaurant Style Coleslaw
Original recipe makes 8 servings
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons distilled white vinegar
2 1/2 tablespoons lemon juice
8 cups finely chopped cabbage
1/4 cup grated carrots
In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.



 Posted: Sat Feb 23rd, 2013 12:15 pm
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CountryMom05



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For their cornbread which is absolutely awesome! Need a bigger skillet of it. LoL.

CHEF RED’S CORNBREAD RECIPE
1 ⅓ cups flour
¼ cup of granulated sugar
⅔ cup of yellow cornmeal
1 ½ tsp. baking powder
¾ tsp. baking soda
½ cup of sweet corn puree
¾ tsp. salt
¾ cup melted butter
2 large eggs
1 ½ cups well shaken buttermilk
1 cup sweet corn puree
Sift together flour, cornmeal, sugar, baking powder, soda, and salt. Whisk together butter, eggs, corn puree and buttermilk in a separate bowl, and add to flour mixture until just combined. Butter a 8 x 12 inch baking pan and bake at 375° for 25 – 30 minutes or until a pick inserted comes clean.

PLEASE NOTE: The Cornbread at Top o The River has a tiny amount of chopped jalapeno peppers added and they also use whole kernel corn instead of corn puree. This could be adjusted to your liking.

SECOND NOTE: Where this recipe calls for baking powder & baking soda they used plain corn meal not corn meal mix. IF you already have corn meal mix, just omit the baking soda & baking powder.

Last edited on Sat Feb 23rd, 2013 12:17 pm by CountryMom05



 Posted: Wed Aug 21st, 2013 05:16 am
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stacyjmes1



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Thanks for sharing this thread :D



 Posted: Wed Aug 21st, 2013 03:04 pm
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CountryMom05



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You are more than welcome. Glad to see this site is still being viewed. Only wish I could remember to post on here more often. :43:



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