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...