6 pork chops, browned (you can skip the browning)
1 onion, chopped
3 T. catsup
10.5 oz can cream of mushroom soup
2 t Worcestershire sauce
Place into crockpot and simmer about 4-5 hours.
Serve with rice, noodles or potatoes.
1 1/2 lb Peach
1 cup Sugar
4 strips Lemon peel
2 cups Bourbon
Peel, pit and slice peaches. Place in saucepan.
Add sugar, stir well to combine.
Warm over low heat until sugar is well dissolved and peaches are juicy.
Place mixture into aging container.
Add lemon peels and alcohol, stirring to combine.
Cover container and put in a cool, dark place
(or refrigerate if necessary).
Stand for 1 week, stirring occasionally.
Strain and filter: press out liquid from peaches with the back of a wooden spoon. Strain again.
Pour into decorative bottle, seal and store for one month.
Real Southern Ice Tea that I grew up drinking is sweet tea.
Very sweet. Just like no Southerner where I grew up would put sugar in their cornbread, they would not consider iced tea without sugar.
I've made this tea for people that never had it this way and have received many compliments.
They all want to know what I did different. Well, it's so simple. See for yourself.
This is as important as making the tea. When serving, fill the glass with ice first, then pour in the tea.
NEVER SERVE TEA WITH 2 CUBES OF ICE like restaurants tend to do. When I say fill the glass with ice, I mean "fill the glass with ice"!
After pouring the tea in the glass, the ice will settle down a little, add more ice to fill up glass.
Sounds so simple, huh? Well, it really is. But you will find yourself making this tea all the time...because the pitcher just seems to have a hole in the bottom.
If you use name brand quality tea you can use 8-10 tea bags.
If you use bargain (like Dollar Store) tea you may need 10-12 or more tea bags. Just look for a dark, dark amber color for the cooked tea. If it is pale red/amber, it is too weak; add more tea bags.
To make Cracklin Cornbread, you need...guess what? Cracklins! Some stores may sell cracklins, but I've never been able to find them, so I always make my own. It's very easy.
Some people like cracklins chewy, sort of like beef jerky. Others like them crunchy like pig skins. You can make them either way according to how long you cook them. If you want chewy, just cook until medium brown. If you want crunchy, cook until well browned, remove pan from heat and take one cracklin out and cool it thoroughly before tasting. If not crunchy enough, put pan back on heat, cook another 3-5 minutes and repeat taste. Remember when doing the taste test, the cracklin MUST be completely cold before tasting. They only get crunchy after cooling.
Just add a handful to your cornbread batter and bake as ausual...
1 (18.25 oz.) box chocolate or devil's food cake mix
1 (10.9-oz.) jar cajeta (caramel topping) or Smucker's caramel topping or homemade cajeta
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1/2 C. fresh milk
8 oz. cream cheese, at room temperature
1 tsp. vanilla extract
Preheat oven to 350ºF. Spray a large (at least 12-cup) Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. (If you can't find the cajeta or do not want to make your own, substitute Smucker's Caramel topping, but the Mexican cajeta has a richer flavor).
Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel.
To make the flan, pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Cover the pan TIGHTLY with aluminum foil. Covering tightly is very important.
Set the Bundt pan into a large pan and set on the oven rack and slide in. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for about 2 hours; do not uncover during this time.
5. After two hours, remove cake from water and allow to cool for 15 minutes. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate.
Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups coarse chopped fresh spinach
1 cup lowfat ricotta cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg yolk
1/2 cup crumbled feta cheese (2 oz)
1 tablespoon yellow cornmeal
1 recipe pizza dough or 1 tube refrigerated pizza dough
1 cup bottled marinara sauce (optional)
Heat oil in large skillet and cook the onion, covered, over medium-low heat, stirring until softened, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook, stirring until the spinach is wilted, about 2 minutes.
Transfer the vegetables to a mixing bowl and stir in the ricotta, nutmeg, salt and cayenne. Then stir in the egg yolk and feta until blended. The filling can be made several hours ahead and refrigerated. (Return to room temperature before using.)
Preheat the oven to 375ºF. Sprinkle a large baking sheet with the cornmeal.
On a flat surface, roll or pat the pizza dough to a rough 12 or 14 inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2" margin all around. Fold the top over to make a triangle and seal the edges by pressing with the tines of a fork. Use a small knife to make three slashes in the top of each calzone to allow steam to escape.
Place the calzone on prepared baking sheet and bake until a rich golden brown, 25-30 minutes. Serve warm with heated marinara sauce for dipping, if desired.
1 1/4 cups warm beer
1 teaspoon salt
2 tablespoons sugar
1 tablespoon olive oil
3 cups bread flour
2 teaspoons yeast
4 chopped roma tomatoes
3 cloves garlic, minced
chopped fresh basil
1 cup chopped cooked ham
1 cup shredded Swiss cheese
Choose your favorite method for making dough. While you're waiting, combine the tomatoes, garlic, and basil, set aside.
Divide the dough in two balls, roll one in a circle approx. 12" in diameter. Layer half of the circle with Parmesan cheese, chicken, tomato mixture, and a liberal dose of crumbled feta. Fold crust over and seal the edges. Repeat with other half.
Bake at 350ºF 15-20 minutes. When done, brush the crusts with melted butter.
This makes two good-sized calzones.
1/2 cup minced shallots (about 5 ounces)
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotle chiles, canned in adobo sauce, seeded and chopped
2 (28-ounce) cans baked beans
Preheat oven to 300°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add shallots; sauté 4 minutes or until golden.
Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly.
Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.
Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
NUTRITION PER SERVING
5 - 3/4 cup servings
CALORIES 286(7% from fat); FAT 2.2g (sat 0.1g,mono 1.2g,poly 0.6g); PROTEIN 8.3g; CHOLESTEROL 0.0mg; CALCIUM 88mg; SODIUM 709mg; FIBER 9.9g; IRON 2mg; CARBOHYDRATE 54g
2 lbs. ground beef
1 C. chopped onion
1 t. salt
2 t. pepper
1 T. Tony Chachere's Original Seasoning
1 15 oz. can whole kernel corn
1 15 oz. can Bush's baked beans
1 10 oz. can diced Rotel tomatoes (tomatoes and green chilies)
1/2 C. bacon bits
1 C. Bisquick
2 C. milk
2 C. shredded cheese
Optional variations: include 1 C. mushrooms or 1 C. black olives
Heat oven to 400 degrees F. Grease a 13 inch casserole dish..
Cook beef, onion, pepper, Tony's seasonings and 1/2 t. salt until beef is brown. (Note: If using Longhorn meat there will be no fat to drain....it's the leanest of any cattle breed.)
Mix in corn, beans, rotel, 1 C. cheese and if desired mushrooms and olives. Spread in greased casserole dish.
Stir Bisquick, milk, eggs and 1/2 t. salt in a separate bowl until well blended. Pour onto meat mixture and sprinkle on remaining cheese.
Bake uncovered 45 - 60 minutes, depending on how brown you like your crust topping.
Tony's seasoning is a "spicy" multi-seasoning mix.
If you can't buy it at your store, Get a Taco Seasoning, oe whatever you like..
2/3 c Rice wine vinegar
2 tb Honey
1/2 c Tightly packed fresh mint leaves, chopped
2 ts Nuoc mam or nam pla
2 ts Low-sodium soy sauce
1/3 c Low-fat milk
1 t Dried crushed red pepper
6 lg Garlic cloves, chopped
1/2 ts Imitation coconut extract
3 tb Minced lemongrass -or- 1 1/2 ts Minced lime zest
2 lbs. Uncooked medium to large shrimp, peeled, deveined
Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate.)
Bring pot of water to boil.
Add shrimp and cook two minutes until opaque. Drain.
Refresh under cold water and drain.
Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover.)
Transfer shrimp to platter.
Pour sauce into decorative bowl; place sauce in center of platter and serve.
1 8 ounce loaf unsliced French bread, halved lengthwise
1/4 cup mayonnaise or salad dressing
1 tablespoon prepared mustard
8 ounces process Swiss cheese slices, halved diagonally
1/2 pound thinly sliced corned beef, chicken or other deli meats, cut into bite size strips
1 8 ounce can sauerkraut, rinsed and well drained
Preheat oven to 425F.
Stir together mayonnaise and mustard. Spread on cut surface of bread.
Top with cheese triangles. Place in a 15 x 10 x 1 inch baking pan.
In a medium mixing bowl toss together meat and sauerkraut.
Divide meat mixture evenly between bread halves in baking pan.
Bake, uncovered, in the 425F oven for 5 to 10 minutes or until warm and cheese begins to melt. Serve the sandwiches open face.
2 packages active dry or compressed yeast
2 cups warm potato water or plain water (must be lukewarm for compressed yeast)
1 tablespoon salt
1 tablespoon sugar
1/4 cup oil
8 cups unsifted all-purpose flour
2 quarts boiling water
2 tablespoons sugar
1 egg beaten with 1 tablespoon water
Dissolve yeast in 1/2 cup of potato or plain water. (Potato water is water in which peeled potatoes have been cooked.) Beat eggs in large mixing bowl, add the yeast mixture, remaining water, salt, 1 tablespoon sugar, oil and 2 cups of the flour. Beat until smooth. Add enough of the remaining flour to make a workable dough.
Turn out on floured board and knead until smooth and elastic, adding more flour as needed. Kneading should take about 10 minutes. Dough should be firm. Put dough in greased bowl and let rise in a warm (80 to 85 degree) place covered lightly (tea towel is good), until it has doubled in size, about 90 minutes.
Punch dough down and knead again a few minutes on lightly floured board until smooth and elastic. Pinch off pieces of dough and roll between the palms to form ropes about 6-inches long and 3/4-inch wide. Pinch the ends together firmly to form doughnut shape. Should yield about 32.
Bring 2 quarts of water to boil; add the 2 tablespoons sugar. Drop bagels into water one at a time. As they come to the surface, turn them over. Whole process should take 3 minutes. Remove with slotted spoon and place on greased cookie sheets. Brush with egg and water glaze. Bake in 425-degree oven for 15 to 20 minutes.
Variations: Sprinkle with poppy seeds or coarse salt or sesame seeds before baking.
4 cups flour
1 1/4 tbsp salt
3 tbsp baking powder
3 tbsp sugar
2 tbsp shortening
oil for frying
Sit flour, salt, baking powder and sugar.
Cut in shortening and add just enough milk to make a soft dough, just firm enough to roll.
Cover bowl and let dough rest 30 to 60 minutes. Roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. I just do about 3" squares.. Doesn't have to be perfect.
Heat one-inch of oil in a frying pan to approximately 370 to 380 F. Add a few pieces at a time.
Turn at once so they will puff evenly on both sides; then turn back to brown on both sides.
Drain on paper towel.
Sprinkle with powdered sugar or cinnamon-sugar mixture.
I just like Butter and Honey .
1 large package (6 oz.) instant vanilla pudding
2 1/2 C. cold milk
1 (14 oz.) can sweetened condensed milk
1 (16-oz.) container whipped topping
2 - 3 bananas, sliced
40 vanilla wafer cookies
Prepare pudding according to package directions, using cold milk. Stir in condensed milk. Blend well; fold in half the whipped topping.
Layer pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices. Refrigerate overnight.
2 pound cabbage head
1/2 cup long-grain rice
1 pound lean ground pork
1 small onion, chopped fine
1 beaten egg
1/2 cup water
Salt, pepper and paprika to taste
1-2 cloves garlic, crushed
1 small can sauerkraut
1 can whole tomatoes
1 small onion, cut fine
2 tablespoons sugar
Salt, pepper and paprika to taste
Remove core from cabbage head and put in boiling water only long enough to wilt outer leaves.
To make filling, scald rice in boiling water for 5 minutes; rinse with cold water. Mix rice with remaining filling ingredients.
Put 1 tablespoon filling on each cabbage leaf. Fold one end of leaf over, then one side. Roll tightly and tuck other end in to secure.
To make the sauce, finely chopped the cabbage left over after leaves for rolling are removed.
Mix sauerkraut, tomatoes, onions, sugar and seasonings.
Put sauce in bottom of kettle and between layers of cabbage rolls. Cover top of kettle with water. Cook on low heat about 1 1/2 hours. Water may have to be added during cooking to keep rolls completely covered.
12 plum tomatoes
fresh mozzarella, cut into ½-inch thick slices
Preheat oven to 200ºF.
Halve each tomato lengthwise through the stem. Arrange the tomatoes, cut side up, side by side on a rimmed cookie sheet. (Tomatoes should not be touching one another.) Sprinkle each tomato lightly with salt.
Place in the oven and bake for six to eight hours, or until tomatoes are shriveled, but not dry and brittle. Check every couple of hours. (The tomatoes should still feel flexible when removed from the oven.) Remove tomatoes from the oven, and let cool completely before storing. Store in a glass jar or Ziploc. Moisten with olive oil if tomatoes are too dry. The tomatoes will keep indefinitely.
For the bruschetta, preheat the oven to 400ºF. Slice the baguette into ¾-inch thick rounds, drizzle with olive oil and bake until golden, about 10 minutes. Remove from the oven and let cool. Top each baguette slice with a piece of mozzarella, a few oven dried tomatoes and a few small leaves of basil. Serve.
1 pound chicken livers
1/2 cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying
Place the chicken livers in a colander, and rinse with water. Drain the livers well.
Whisk together the egg and milk in a shallow bowl until well blended.
Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
Heat oil in a deep-fryer or large saucepan to 375 degrees
Place the chicken livers in the bowl of egg and milk mixture, and coat each liver.
Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
Gently place the coated livers, a few at a time, into the hot oil.
Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry.
Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
You can do Chicken Gizzards this way too.. Just fry a little longer..
1 head cauliflower, washed and broken into bite-size flowerets
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons shredded parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon paprika
1 dash cayenne pepper (use more if you like spicy stuff)
1/4 teaspoon black pepper
oil (for deep frying)
Preheat fryer oil to 375.
Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
In a seperate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
Place flowerets into egg mixture and toss (or shake baggie) to coat well.
Remove and plce into flour mixture and toss (or shake baggie) to coat well.
Fry in batches for 4 - 6 minutes or until golden brown.
Drain on paper towels and lightly salt.
*Serve w/ dipping sauces such as marinara, ranch or blue cheese.
Looks a little easier to make these days, don't it ? lol
1/2 gallon apple juice
1/2 gallon apple cider
4 cinnamon sticks
1 whole clove
1 cup white sugar
1 cup brown sugar
3 cups 190 proof grain alcohol (such as Everclear®)
2 cups vanilla vodka
Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot; reduce heat to medium low and simmer for 20 minutes.
Remove from heat and cool completely.
Stir the grain alcohol and vanilla vodka into the cooled mixture.
Pour into bottles and refrigerate.
1 (15oz) can refried beans
5 pickled jalapenos, chopped
1 tbsp juice from jalapenos
½ tsp salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine refried beans with the other ingredients in a food processor.
Puree ingredients on high speed until smooth.
Cover and chill for at least an hour before serving.
A Great Texas Recipe, You need to try it !
My Mom Use To Make These, Talk About Something Good !!!
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2-1/2 cups warm 2% milk (110° to 115°)
3/4 cup sugar
3/4 cup butter, softened
2 teaspoons salt
11 to 11-1/2 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 egg yolk
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.
Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.
In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers.
3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don't toss it out!
Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don't. I won't tell!
I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.
There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You'll need more and more!
Hot dog buns
Hot dog garnishes - mustard, relish, onions, etc.
The benefits of a spiral cut hot dog is a perfectly straight hot dog that fills the bun, more surface area so you have more grill flavor, and once in the bun the spiral cut leaves lots of slots for relish and other toppings.
Prepare recipe as directed through Step 3. Preheat oven to 350°. Remove brisket from marinade, discarding marinade. Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan. Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195° and brisket is very tender. Remove from oven, and let stand 10 minutes. Cut brisket across the grain into thin slices.
1 tablespoon New Mexican chile powder or chile powder
1 tablespoon chipotle chile powder
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 tablespoon Sugar-in-the-Raw
2-1 inch thick bone-in ribeye steaks, (about 1 pound each)
Whiskey Butter (see recipe below)
For rub, in bowl combine chile powders, paprika, white pepper, black pepper, and sugar.*
Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.
Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
Top hot steaks with Whiskey Butter. To serve, slice steaks.
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 teaspoons minced parsley
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
3 teaspoons Jack Daniels whiskey
1/2 teaspoon sea salt or salt
Ground white pepper to taste
Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and white pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
GOTTCH !!! :)
12 jalapeno peppers
2 tablespoons milk
1 tablespoon flour
Dash of salt and pepper
1 1/2 cup bread crumbs
Vegetable oil, enough for frying
1 cup shredded Monterey jack cheese
12 ounces softened cream cheese
1 tablespoon bacon bits
Wash jalapenos and slice them lengthwise.
Remove the seeds from each half.
In a small bowl, mix together the Monterey jack cheese, cream cheese, and the bacon bits.
Fill each jalapeno half with about four or five teaspoons of the Monterey jack cheese and cream cheese mixture.
Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate).
Place breadcrumbs in another deep plate.
Roll each jalapeno half in egg mixture to coat.
Roll the coated jalapeno in breadcrumbs until covered.
Place the Rattlesnake Bites in the freezer for at least 30 minutes.
This will firm up the filling, making it easier to fry the bites.
Deep fry in hot oil until golden brown.
If you don't have a deep fryer, you can fry the Rattlesnake Bites in a deep pan filled with enough oil to cover them while they cook. They can also be baked for 15 minutes in a preheated 375F oven.
You may also choose to use minced jalapenos and cheese formed into balls before being coated with the egg and crumb mixture, rather than using jalapeno halves as is specified in this recipe.
To make your Roadhouse Rattlesnake Bites as authentic as possible, serve with Cajun Horseradish dipping sauce.
If you're not a big fan of Monterey jack cheese, you can substitute cheddar cheese.
You can choose to purchase seasoned or unseasoned bread crumbs to use in this recipe, or you can make your own with day-old bread.