Country Style Recipes:
Mayonnaise Biscuits ...... Recipes by Curtis D. from North Carolina
2 cups self-rising flour
1 cup milk (real milk, none of that skinny, low fat stuff)
6 tablespoons mayonnaise (real mayonnaise, none of that skinny, low fat stuff)
1. Preheat oven to 400 degrees F.
2. In a large bowl, stir together flour, milk, and mayonnaise real good until blended. Now, and this is the tricky part, keep adding a little flour and stirring until it thickens up into a good dough. I pour the glob of dough out onto wax paper (my staging area), pour a little more flour back in the mixing bowl, then pull off a chunk of dough and roll it around in the mixing bowl until I can pat it into a biscuit. I repeat that until I've used up all the dough. I spray a little olive oil spray or Pam onto a baking sheet, put the biscuits on the sheet then in the oven.
3. Bake for 12 minutes in the preheated oven, or until golden brown. The thicker the biscuit, the longer it's going to take to brown. This morning took almost 20 minutes. I made 'em BIG! :)
4. When they're brown, take the biscuits out of the oven and roll a stick of butter over the top of them while the biscuits are hot.
Sausage Stuffed Jalapeno
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 12 servings
INGREDIENTS:
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Louisiana Smothered Okra in the microwave ...... Recipes by The Bayou Gardener
Using a glass (microwave safe bowl) add a couple of handfuls of cut okra.
To that add a couple of heaping tablespoons of tomato paste.
Add a couple of handfuls of chopped onions.
Add a thin sliced length of smoked sausage.
Add about a half of cup of water.
Salt and pepper to your taste.
Stir well.
Place in the microwave for 10 minutes then stir.
Place in the microwave for 5 minutes then stir.
Place in the microwave for 5 minutes then stir.
Keep up the five minute cycles until the okra is tender and 90% of the slim is gone. Keep adding a little water when necessary.
If the okra was cut when tender this process usually takes about 30 minutes and it's done.
If you made too much, freeze the extra to add to your chicken & Sausage or Seafood Gumbo later on.
 Video Smothered Okra in the Microwave
Tomato, Cucumber, Onion Salad
Plastic container with top.
Layer of cut tomatoes, a little salt and pepper
Layer of cut cucumber, a little salt and pepper
Thin Layer of onions, a little salt and pepper
Pour Italian Dressing on top.
Cover and place in frig for at least 4 hours.
Pork Roast - Cajun Style
Video Pork Roast
Cucumber and Onion ...... Recipes by Jeff Y. from Kentucky
1 CUP WHITE VINEGAR
3/4 CUP OF SUGAR
1/2 CUP OF VEGETABLE OIL
1/4 TEASPOON OF BLACK PEPPER
1 TEASPOON OF SALT
CUT UP CUCUMBERS AND A SMALL ONION INTO A CONTAINER
MIX ALL OTHER INGREDIENTS TOGETHER
UNTIL SUGAR IS DISSOLVED. POUR OVER CUCUMBER AND ONIONS, PLACE LID ON CONTAINER AND REFRIGERATE OVERNIGHT... HOPE YOU LIKE IT!!
Cornbread
In a casserole dish combine:
1 can cream style corn
1 can whole corn drained (or equal amount of sweet corn)
8 oz. sour cream
1 stick of melted butter
Mix all together until blended.
Sprinkle a box of Jiffy cornbread mix on top and mix that in evenly.
Preheat oven to 350, cook for 45 minutes.
Bar-B -Q Wings
Get some regular chicken wings(not those tiny overpriced buffalo wings), cut the tips off (they take up too much grill space and makes them difficult to cook on the grill). Fire up the grill and slap on the wings. With all of the wings on the grill, season both sides with ,pepper, Lawry's garlic salt, and just a little paprika. Make up the sauce mix in a bowl which is 1 part Country Bob's all purpose sauce to 3 parts Worcestershire sauce, and 1 teaspoon Tony Chachere's creole seasoning. No need to heat the mix, just stir it well. when the wings are just about done, dip them into the sauce mix and return to the grill. Keep turning them until the sauce has somewhat thickened.
Grilled Potatoes
Using a foil type tray or a large cake pan, cut (lengthwise) as many potatoes (Red ones seem to be better) that will lay flat in the tray. Put a few heaping tablesoon of butter in tray. Place potatoes cut side up in the tray, season with pepper, seasoning salt of your choice, then sprinkle a little garlic powder on them. Place tray on heated grill and cover with foil. Turn potatoes frequently so they won't stick to the pan. If your cooking them at a lower heat you don't have to turn them as much. After a while you may need to add more butter, Just don't let it evaporate on you . Cook until potatoes are tender, remove foil, then turn them cut side up and put them close to the fire until the outside edges start to darken. When you serve potatoes, pour the butter that they cooked in over top. Hope you like them.
WHITE CHILLI
2 POUNDS OF BONELESS CHICKEN BREAST
4 CANS OF NAVY BEANS
2 CANS OF CHICKEN BROTH
8 OZ. SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
2 CUPS WATER
8 OZ. PEPPERJACK CHEESE, CHUNKED
2 TABLESPOONS OF PEPPER
1 TEASPOON OF CUMIN
1 TEASPOON OREGANO
1 TEASPOON OF SALT
1 TABLESPOON OF TONY'S CREOLE SEASONING
CUT CHICKEN INTO SMALL CHUNKS, COOK IN SKILLET, ADD ALL SEASONINGS AND SET ASIDE.
IN A LARGE PAN, ADD BROTH, SOUR CREAM,AND CHICKEN SOUP. HEAT AND STIR UNTIL SMOOTH.
DRAIN BEANS AND ADD TO SMOOTH MIXTURE, ADD CHICKEN AND PEPPERJACK CHEESE.
COOK ON LOW HEAT STIRRING OCCASIONALLY UNTIL ALL IS BLENDED AND CHEESE IS THOROUGHLY MELTED.
SERVE TOPPED WITH MOZZARELLA CHEESE.
Little Pizza ...... Recipe by Ricky M. from North Carolina
Slice english muffin in half.
Place a slice of tomato on top.
Add mozzarella cheese.
Sprinkle over with Chef Paul Prudhomme's Pizza & Pasta seasoning.
Add slices of pepperoni on top.
Bake at 350 until cheese is melted.
Chicken and Rice ...... Recipe by Tim C. from Mississippi
2 Cups chopped onions and bell peppers
1 1/2 cups chicken (chopped into bite size pieces)
1 can cream soup (chicken, mushroom, etc)
1 box Rice A Roni (generic works just fine)
1 stick butter
Brown onions and peppers in butter just to the point that they start to become transparent and soften. Remove from pan and set aside.
Brown chicken tenders in the butter (use plenty of garlic powder and Cajun seasoning). Remove from skillet and put into a corning ware bowl.
Place chicken, onions and peppers in a sauce pan, add cream soup and simmer for 20 minutes
Brown rice mixture according to instructions on box in skillet used to brown onions and chicken.
Deglaze the skillet as you add the water for cooking the rice mixture. Cook as instructed or until tender.
Serves 6-8
Total prep time is 30 minutes and estimated cost is $7.
This goes great with fresh boiled okra or fresh greens.
Squash Casserole
1 stick butter
1 sleeve club crackers
2 cups cooked squash or zucchini
1 cup grated cheese
1 can cream of chicken or celery soup ( I prefer creamy chicken mushroom)
1 chopped medium onion
½ cup chopped bell pepper
Salt and pepper to taste
Sauté onions and peppers until tender in ½ stick butter
Mix onions, peppers, squash and soup
Alternate layers of squash and cheese
Top with buttered cracker crumbs
Bake at 350 for 20-30 minutes or until thoroughly heated
Garden Chili
1 1/2 cups chopped bell peppers
1 1/2 cups chopped onions
1 large jalapeño pepper diced
1 pound ground turkey
1 pound sausage
3 cups chopped tomatoes
1 cup tomato sauce
2 cans chili hot beans
1 tablespoon chili powder
1 tablespoon paprika
In large Dutch oven:
Brown sausage and turkey; drain and set aside
Sauté onions and peppers until tender
Add tomatoes, chili beans, tomato sauce, chili powder and paprika
Bring to boil
Add meat to pan
Simmer until beans are tender
Serve with homemade corn bread
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