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Fannie Flagg’s career started in the fifth grade when she wrote, directed, and starred in her first play, titled The Whoopee Girls, and she has not stopped since. At age nineteen she began writing and producing television specials, and later wrote for and appeared on Candid Camera. She then went on to distinguish herself as an actress and a writer in television, films, and the theater. She is the bestselling author of Daisy Fay and the Miracle Man; Fried Green Tomatoes at the Whistle Stop Cafe; Welcome to the World, Baby Girl!; Standing in the Rainbow; A Redbird Christmas; Can’t Wait to Get to Heaven; I Still Dream About You; The All-Girl Filling Station’s Last Reunion; and The Whole Town’s Talking. Flagg’s script for the movie Fried Green Tomatoes was nominated for an Academy Award and the Writers Guild of America Award and won the highly regarded Scripter Award for best screenplay of the year. Fannie Flagg is the winner of the Harper Lee Prize. She lives happily in California and Alabama.
DOTTIE NIVENS’S KENTUCKY BOURBON PIE1 cup sugar1 cup light corn syrup1/2 cup butter or margarine4 eggs, lightly beaten1/4 cup bourbon1 teaspoon vanilla extract1/4 teaspoon salt1 cup semisweet chocolate chips1 cup pecan pieces1 unbaked pastry shell fitted into a 9-inch deep-dish pie platePreheat oven to 325 degrees. Combine first three ingredients in a small saucepan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly. Beat eggs, bourbon, vanilla, and salt in a large bowl; gradually add sugar mixture, beating well with a wire whisk. Stir in chocolate chips and pecans; pour into pastry shell. Bake for 50-55 minutes, or until set. Serve warm or chilled.FRANCES’S MACARONI AND CHEESE2 cups milk3 tablespoons margarinee, melted2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper3 eggs, beaten5 cups cooked elbow macaroni2 1/2 cups (10 ounces) shredded cheddar cheese3/4 cup fresh bread crumbs (or cracker crumbs)Preheat oven to 350 degrees. Combine first six ingredients in a bowl and beat until smooth, using a wire whisk. Layer half the cooked macaroni in the bottom of a greased 9-inch-square baking dish; sprinkle with 1 2/3 cups cheese and layer remaining macaroni on top. Pour milk mixture over macaroni; sprinkle with bread crumbs. Bake covered, for 50 minutes; sprinkle with remaining cheese and continue baking 5 minues longer or until set. YIELD: 6-8 SERVINGS – Found in Fannie Flagg’s A REDBIRD CHRISTMAS
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