CHERRY POINT LOW COUNTRY BOIL
Ted Young
1 3-oz. pkg. Zatarain’s Seafood Boil Mix
1 12-oz. bottle of beer
1 lemon, cut in half
3 lb. red potatoes (med. size)
2 lb. smoked sausage, cut in 2-inch lengths
6 ears of corn, cut in half
2 lb. shrimp
In large pot, 4 or 5 gal., fill with water and bring to a boil. Add potatoes and sausage; cook 10 minutes. Add corn, cook 5 minutes more. Add shrimp and cook 2 minutes. Let stand 10 minutes covered. Drain. Serve with cocktail and/or tartar sauce.
HANNAH’S BROCCOLI CORNBREAD
Jean Forbes
1 box Jiffy cornbread mix
2 eggs
1 c. shredded Cheddar cheese
1 stick margarine, melted
1 box chopped broccoli, thawed
Mix all ingredients together. Put in an 8x8-inch pan. Bake at 400°F. for 20 minutes. Note: Try using only 2/3 of the broccoli. A whole box may be too much and make your dough too thin. However, if mixture seems heavy add just a little milk.
PECAN CHEWS
Beverly Phaup 
2 c. brown sugar
1 tsp. vanilla
2 eggs
½ c. me...