Wednesday, April 30, 2014

Mac and Cheese Bake

This is my mom's recipe, it is the best I ever rtasted
1 (12 ounce) package macaroni and salt the water to your
 likings. cooked for 5 minutes only and drained

2 cups milk, I use Pet or Carnation evaporated Milk

1 stick of butter, cut into 3  even pieces

2 1/2 cups shredded Mild Cheddar cheese

In a long baking dish, put 1/3 of the butter in the dish in small pieces
 ( pats )
 Now half of the macaroni and half of the cheese sprinkled on top,
 repete using the rest of the butter , Mac and cheese.. and the rest of
the butter on top of the ccheese.
To finish off drizzle the milk all over the top of the dish.
 Bake uncovered,  at 350*  for 30 minutes.

Broccoli Casserole

3 tablespoons butter

1 onion, chopped

2 (10 ounce) packages chopped frozen broccoli, thawed

1 can cream of mushroom soup

1 cup shredded sharp Cheddar cheese

1/2 cup mayonnaise

2 eggs, beaten

1/2 teaspoon garlic salt
1/4 teaspoon pepper

1/2 teaspoon seasoned salt

1 1/2 teaspoons lemon juice

12 buttery round crackers, crushed fine

2 tablespoons butter

Melt 3 tablespoons butter in a medium skillet over medium-high heat.
 Saute onion until golden. In a mixing
 bowl combine onion, broccoli, soup, cheese, mayonnaise, eggs,
 garlic salt, pepper, seasoned salt, and
 lemon juice. Spread into a greased casserole dish. Sprinkle crushed
 crackers over top and dot with
 remaining 2 tablespoons butter. Bake at 350 uncovered for 45

Ribeyes In The Oven

2 beef rib eye steaks
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil

2 teaspoons rosemary

2 teaspoons thyme

1 teaspoon garlic minced

1/2 cup beef broth
2 tablespoons butter

Sprinkle steaks with garlic salt and pepper on both sides. Place steak
into bowl and roll in olive oil so that its oil over and both sides. Cover
with saran wrap and let marinade at room temperature for 30
minutes. Preheat oven to 450°F Place steaks in shallow pan and
place 1 Tb butter on each steak as well as beef broth, thyme and
rosemary. Roast until one side is browned/sizzled then turn over until
 other side is browned/sizzled. Leave a bit longer for well-done.

Fried Catfish

6 catfish fillets

2 cups milk

2 cups yellow cornmeal

1 tablespoon seasoned salt

2 teaspoons pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon salt

Vegetable oil

Place catfish fillets in a single layer in a shallow dish; cover with milk.
 Cover and chill 1 hour.

Combine cornmeal and next 4 ingredients in a shallow dish.

Remove catfish fillets from refrigerator, and let stand at room
temperature 10 minutes. Remove from milk, allowing excess to drip
off. Sprinkle evenly with 1 teaspoon salt.

Dredge catfish fillets in cornmeal mixture, shaking off excess.

Pour oil to depth of 1 1/2 inches into a skillet; get grease good and hot.
Fry fillets, in batches, about 3 to 4 minutes on each side or until golden
 brown. Drain on paper towels.

Monday, April 28, 2014

Barbecued Turkey Sandwich


4 Pieces Rosemary Focaccia Bread ½ Avocado, Mashed
1 Teaspoon Fresh Lemon Juice ¼ Teaspoon Horseradish
8 Sliced Barbecued Turkey Breast
4 Slices Pineapple Circles
4 Teaspoons Hot Honey Mustard ¼ Cup Shredded Swiss Cheese
 In a small mixing bowl combine avocado, fresh lemon juice and horseradish; blend well. Now evenly spread your mixture onto the 4 slices of focaccia bread. Top each sandwich with two slices of barbequed turkey and a pineapple circle. Spread 1 teaspoon hot mustard over each sandwich. Sprinkle cheese atop each sandwich and place in a broiler. Cook until cheese is melted and slightly browned. Serve hot and enjoy.

Bacon Lettuce Tomato Sandwich


1 ½ Pounds Bacon
4 Ripe Large Avocados
2 Tablespoons Fresh Lime Juice Focaccia Bread
4-6 Large Lettuce Leafs ¾ Cup Mayonnaise
 Prepare the bacon via instructions on package. Transfer bacon to a paper towel lined plate to faster absorption. Place the avocados in a bowl with the lime juice, mash with the back of a fork until you reach your desired consistency. Cut the bread horizontally. Spread on the avocado on the bottom half of the focaccia bread. Place on the bacon, tomatoes and lettuce. Spread the mayonnaise on the top half of the focaccia bread. Sandwich together and enjoy.

Philly Cheese Steak Sandwich

1 Thin Rib Eye Steak [24 Ounce]
1/3 Cup Soy Or Olive Oil Cheese Whiz or Creamy Cheese Sauce
4-5 Hard Italian Rolls
1 Large Spanish Onion, Chopped
1 Large Green Pepper, Sliced
1 Large Red Pepper, Sliced
4 Medium White Mushrooms
 Heat up a large cast iron skillet or pan over medium low heat. Add in 3 tablespoons oil. Saute the onions until they reach a glazed crisp texture. Remove the onions and set aside. Add the remaining oil and saute the thinly sliced meat until brown on both sides. Melt the cheese whiz or prepare your creamy cheese mixture. Melt cheese whiz in melting pot or microwave. To assemble this wonderful dish place 6-8 ounces of meat to each roll, top with cooked onions and creamy cheese sauce. Garnish with hot sauteed peppers and mushrooms. Enjoy.

Shredded Pork Sandwich

1 Lean Pork Roast
2 Cups Catsup
1 Cup Vinegar
3 Tablespoons Worcestershire Sauce
1 Tablespoon Mustard ½ Tablespoon Tabasco Sauce
4 Tablespoons Butter Or Margarine ½ Cup Dark Brown Sugar Hamburger Buns
Cooking Directions: In a large stockpot boil the meat in water for 4 hours or until the meat is starting to fall apart. Remove the meat; allow cooling and shredding with fork or fingers. Discard the liquid. Now in the same stock pot, add catsup, vinegar, Worcestershire sauce, mustard, soft butter and dark brown sugar. Boil for 5 minutes stirring frequently. Mix in the shredded pork and allow simmering. At least 35 minutes. The longer you let it simmer the better taste you will get.  Spoon onto hamburger buns and enjoy.

Sunday, April 27, 2014

Fried Alligator

OMG this is the best stuff ever! Mz Bizkit :)

2 lb Alligator; Sliced into strips
Red pepper; To Taste
Black pepper; To Taste
Garlic powder; To taste
Onion Powder; To Taste

Put seasonings in flour and mix well to blend flavors.

Roll the gator in the flour and deep fry until it is golden brown.

Blackberry Cobbler

4 cups of blackberries
1/2 cup of sugar
2 teaspoons of lemon juice

1 cup of all purpose flour
2 1/2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of unbuttered salt - cold
1/3 cup of light cream

2 tablespoons of brown sugar to lightly cover the top of your cobbler 

Preheat your oven to 400 degrees.

 Grease a 9 inch square baking dish (or a rectangular dish with the same area - 81 square inches). 

Place the blackberries into the bottom of the dish then sprinkle the 1/2 cup of sugar and lemon juice over the berries. Put to the side.

Add all dry ingredients into a mixing bowl and whisk them together.

 Add the butter and mix with your fingers until butter is fully incorporated with the dry ingredients.

 Slowly mix in the light cream while mixing the dough with a fork. When a soft dough forms stop mixing.

 Frankly this is what an electric mixing bowl is for.

Take spoonfuls of dough and drop onto the berry mixture making an uneven bumpy top.

 Sprinkle the brown sugar on top. 

Bake in your oven for approximately 25 - 30 minutes. let cool for 30 minutes.

 Serve with either whipped cream or ice cream, But plain is good too :).

Zesty Meatball Sandwich

Makes 4 servings

1  pound ground beef
1/2  cup soft bread crumbs
1  egg
2  Tablespoons onion, finely chopped
1  clove garlic, minced
1/2  teaspoon salt
1/8  teaspoon pepper
2  Tablespoons water
1/2  onion, cut into thin strips
1/2  green bell pepper, cut into thin strips
1-1/4  cups prepared spaghetti sauce
1/2  teaspoon dried basil
4  hoagie rolls, split
1/4  cup shredded mozzarella cheese Directions
Preheat oven to 350° F.
In large bowl, add ground beef, bread crumbs, egg, onion, garlic, salt and pepper.  Mix lightly but thoroughly.  Shape into twelve 2-inch meatballs.
Place on rack in broiler pan.  Bake for 25 to 30 minutes to medium (160° F) doneness, until not pink in center and juices show no pink color.   In large nonstick skillet, add 2 tablespoons water over medium heat and heat until hot.  Add onion and bell pepper.
Cook and stir 4 minutes or until vegetables are tender.  Add spaghetti sauce, basil and meatballs.  Heat through, stirring occasionally.  Serve in rolls; sprinkle with cheese.

Deli Sandwich

3 Ounces Finely Sliced Pastrami
2 Slices Pumpernickel Bread
1 Tablespoon Dijon Mustard
1 Small Onion, Sliced
2 Ounces Sweet Pickled Cole Slaw
1 Tablespoon Mayonnaise
Cooking Directions:
 With the sliced pumpernickel bread face out, spread on the Dijon mustard and mayonnaise. Layer the pastrami, pickles, onions and coleslaw on the pumpernickel bread. Serve toasted or cold. Enjoy.

Sunday Southern Fried Chicken

1 quart (4 cups) buttermilk

2 tablespoons hot sauce

2 chickens (about 2  1/2 pounds each)  each cut into 8 pieces
 Canola oil

2 cups flour

1 tablespoon each: granulated garlic, paprika

1 1/2 teaspoons each: seasoned salt, pepper
 Combine the buttermilk and hot sauce in a large bowl or divide equally in food storage bags.
 Add chicken pieces.
 Refrigerate at least  8 hours.
 Heat about 3 inches of oil in a large cast iron skillet over medium high heat to about 375 degrees.
 (Oil will be ready when a small amount of flour sizzles when added to the oil.).
 Combine flour, granulated garlic, paprika, salt and pepper  in a shallow pan; add 3 to 4 chicken pieces to the flour; dredging chicken pieces liberally, patting to remove any excess flour.
 Add the chicken to the hot oil.
 Cook, turning once, until golden brown and cooked through, about 20 minutes.
 Remove the chicken from oil with a slotted spoon.
 Drain on paper towels.
 Keep warm while frying remaining pieces.


Hog Head Cheese

I never cared for this, but my mom loved it, and made it often..
5 pounds pig's feet
2 pounds pork roast
1 pound pig's ears
1 1/2 bottles Chardonnay
2 cups cider vinegar
1 large onion studded with 6 cloves
8 ribs celery, chopped
5 bay leaves
10 peppercorns
5 packages (.25 ounces each) powdered gelatin, such as Knox
3 teaspoons each: salt, freshly ground black pepper
2 red bell peppers, trimmed, chopped Cornichons, optional Place pig's feet, pork roast, ears, wine and vinegar in a large pot. Add enough water to cover. Place clove-studded onion, celery, bay leaves, peppercorns in a cheesecloth bag. Add to pot. Stir gelatin into 2 cups cool water in a medium bowl. Add to pot. Add bell peppers, salt and pepper to the pot. Heat to a boil over medium-high heat. Lower heat to a simmer. Cook 4 hours, skimming and discarding the frothy surface accumulation every 15 minutes. Remove from heat; set aside to cool. Strain through a  colander; reserve liquid. Carefully remove all bones from meat. Cut up pig's feet and pork roast into small pieces. Transfer mixture to a large bowl. Check seasoning of reserved liquid; return to bowl.  Pour into 6 (or more ,if needed) loaf pans. Cover with plastic wrap; refrigerate until set, 8 or more hours. Turn out cooled pans onto cutting board. Slice. Serve pate- style on a salad plate; garnish with cornichons or other small pickles, as desired.

Red Velvet Cake

Yields: 8 Servings or 1 dozen cupcakes & 2 mini-loaf pans. Preparation time: 15 minutes Baking time: 30 to 35 minutes for cakes; 20 minutes for cupcakes
2 cups cake flour
3 tablespoons unsweetended cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1½ sticks ¾ cups butter
1¾ cups sugar
4 eggs
1 cup milk
3 teaspoons red food coloring

1 teaspoon vanilla Buttercream Frosting, below Directions:
 Heat the oven to 350 degrees.
 Stir the flour, cocoa, baking powder and salt together in a large bowl; set aside.
 Beat the butter and sugar with a mixer on medium until light and fluffy.
Beat in the eggs one at a time; set aside.
 Stir together the milk, food coloring and vanilla in a small bowl.
 Alternating, fold the red mixture and flour mixture into the egg mixture, ending with the dry ingredients.
Transfer to two 9-inch greased and floured pans and/or paper lined muffin tins.
Bake until an inserted toothpick comes out clean, about 30 to 35 minutes for cakes or mini loaves, about 20 minutes for cupcakes.
 Cool in pans 5 minutes before turning out onto racks.
 Cool completely; frost with icing.
 Beat together 6 cups powdered sugar, 2 sticks softened butter 4 to 6 tablespoons milk or heavy cream and 2 teaspoons vanilla until light and fluffy.

Friday, April 25, 2014

Italian Meatloaf – and how to be Important Ingredients

1+1/2 -2 pounds ground chuck

1 onion, chopped

1 bell pepper (or 1/2 cup chopped sweet peppers), chopped

1 cup oats (quick or old fashioned)

1 egg

2 cups spaghetti sauce (reserve 1 cup) Instructions
Place all ingredients into a large mixing bowl and mix well with hands.
 Press into greased baking dish.
 Pour reserved spaghetti sauce over top.
 Bake at 350 for one hour, or until juices run clear.

Roasted Mexican Corn

3 cups fresh or frozen corn, thawed
1/2 cup red pepper, diced
1/2 cup green pepper, diced
2-3 Tbsp butter/margarine
garlic salt and black pepper to taste

Preheat the oven to 450°F.  Line a baking sheet with aluminum foil and spritz with cooking spray.  Spread the corn on the pan in a single layer.  Roast in the hot oven for 15-18 minutes, stopping to stir a couple of times.  Roast until golden.  Serve immediately.  Yield: 3 1/2 cups

Turnip Greens with diced tunips

2 lbs of fresh young Turnip Greens
4 Turnips, small to medium size.
2 ozs. Salt Pork, Ham Hocks or Bacon
1 Tablespoon Sugar
1 teaspoon Salt
½ teaspoon Black Pepper
    Greens must be washed thoroughly to remove any dirt and bugs.
Place about 6 cups water in a large sauce pot, over Medium-High heat.
Bring to a boil.
Add the pork meat.
 Reduce heat to Medium.
Let pork boil for about 30 minutes while you wash and prepare the greens and turnips.
Place greens in a large pan, or your sink, fill with cold water and add a Tablespoon of Salt. Salt helps to kill any bugs that might be hiding in the leaves.
Rinse the greens by hand. Drain off the dirty water. Repeat washing until water runs clean.
Wash, peel and dice the turnips into small cubes, about ½ inch thick.
Place diced turnips in a bowl of water to keep them from turning color.
Place washed greens in the sauce pot, adding a little at a time, until all have been added.
Let water come back up to a low boil.
Cover the pot, and let greens simmer for 15 minutes.
Keep a close watch that all the liquid doesn't boil away.
 You can add more water if needed.
After 15-20 minutes, remove the lid and…
Add Sugar.
Add Salt.
Add Black Pepper.
Place the diced turnips in the pot.
 Stir well and cover again. 
Let greens, and the turnips, simmer over medium-low heat until both are tender.
 About 15-20 minutes.
Remove from heat.
Using a slotted spoon, place the cooked greens in a bowl and chop as desired.
Add any leftover "pot likker" as desired.
Serve warm and Enjoy!


Some folks add a little vinegar to cut down on the aroma of the turnips while cooking.

Place about half a cup of vinegar in a small bowl on the stove, this will also absorb most of the odors.

Serve with vinegar or hot peppers in vinegar. Or, maybe some chopped onions.


1 medium onion
4 cloves of garlic
6 tbsp. chili powder
1 can Ro-Tel tomatoes
2 to 4 jalapeno peppers
2 tsp. cumin
1 tsp. salt
2 tbsp. chili quick (yellow)
1/2 (8 oz.) can tomato sauce

Combine all ingredients in mixer. Pour into meat mixture after blended.

Meat Mixture:

1 1/2 lb. ground beef
1 lb. hot breakfast sausage
1/2 c. corn meal

Mix together and let stand 15 minutes or can let stand, covered, in refrigerator overnight.

Put yellow corn meal in a gumbo bowl and drop a well-rounded tablespoon of mixture into corn meal and roll lightly to shape like a Tootsie Roll. Corn meal will stick to meat. Place roll on a wet tamale paper and roll securely. Stack tamales in a large pan and pour steam mixture over tamales and add water to cover tamales. Simmer on medium heat for 1 hour and 15 minutes.

Steam Mixture:

1/2 (8 oz.) can tomato sauce
2 tbsp. chili powder
1 can Ro-Tel tomatoes
2 tbsp. salt
2 tbsp. chili quick

Combine in blender and pour over tamales. Add enough water to cover tamales. After 30 minutes, check water and refill pot with enough water to cover tamales. Cook 1 hour and 15 minutes.

Makes 5 to 6 dozen.

Thursday, April 24, 2014


1 pkg. of 8 crescent rolls
1 c. sugar
1 tsp. cinnamon
1 c. melted butter
8 lg. marshmallows

Open up crescent rolls and lay out flat. Combine sugar and cinnamon in a bowl; set aside. Roll marshmallow in melted butter then roll in cinnamon-sugar mixture. Place at the wide end of roll and roll up then close up the ends. Put in a well greased muffin pan.

Bake at 375°F for 12 minutes.


3 c. cubed, peeled eggplant
1/3 c. chopped green pepper
1 med. onion, chopped
3/4 c. fresh mushrooms, sliced

Combine above in skillet with olive oil. Saute 10 minutes, stirring occasionally. Add and simmer, covered for 30 minutes, stir occasionally:

2-4 cloves minced garlic
1/3 c. vegetable oil
1 (6 oz.) can tomato paste
1/4 c. water
2 tbsp. wine vinegar
1/2 c. sliced black olives
1 1/2 tsp. sugar
1 tsp. oregano
1 tsp. salt
Pepper to taste

Serve with pita crisps or any other crunchy bread. Makes a healthy amount! Can be frozen.

Wednesday, April 23, 2014

Raisin Nut Bread

For plain raisin bread, leave out the nuts...
3/4 cup Unsalted butter
1 cup Sugar 
1 tsp. Vanilla 
2 lg. Eggs 
3 oz. Cream Cheese 
1 3/4 cup Flour
1/4 tsp. each of cinnamon, nutmeg, cloves 
1 1/4 tsp. Baking Powder 
1/4 tsp. Salt 
1/2 cup Yellow Raisins 
1/2 cup Brown Raisins 
2/3 cup Buttermilk


1/2 C Confectioner's Sugar 
2 1/2 Tsp. Lemon Juice


Set out butter and cream cheese to soften to room temperature.

Preheat oven to 325. 
Grease and flour a 9-inch loaf pan. 

Use a large bowl to blend with mixer set on low -- butter, sugar and vanilla. Add the eggs and continue to mix until well blended. Add in softened cream cheese and mix until fluffy.

In another bowl stir with spatula the flour, baking powder, spices, and salt.

Slowly stir 1/2 of the flour mixture to the butter batter. Then mix in the buttermilk. Add remaining flour mixture. Last add the raisins.

It is best to use a wooden spoon at this point to finish mixing as the batter will be very thick.

Pour into the loaf pan and tap lightly on counter to even the top smooth.

Bake in center of the oven for 1 hour, 10 minutes. The nut bread should be well browned and often the top will be cracked down the middle.

Mix together the Confectioner's Sugar and lemon juice to make glaze. Pour over warm Raisin Nut Bread and let it soak in.