1.) CHICKEN JAMBALAYA
One 3 to 4 pound hen cut into serving pieces
3 cups long grain rice - uncooked
1/4 cup cooking oil
3 medium white onions - chopped fine
6 cups water ( use chicken stock if you want it to be really good)
1 tablespoon salt, or to taste
2-1/2 teaspoons granulated garlic
1 cup green onions - chopped
1/2 cup green peppers
1/2 cup celery - chopped fine
1/4 teaspoon black pepper
Red pepper to taste
2 tablespoons Louisiana hot sauce
Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving
just enough oil to cover bottom of pot. Add onions, and fry until golden brown.
Put chicken back into pot with onions and add 6 cups of water (note water level).
Add remaining seasoning and simmer covered until chicken is tender. 30-45 Min..
Pre-heat oven to 270 degrees F.
If necessary, add enough water to bring back to previous level. Bring back to a
rolling boil and add rice. Simmer uncovered for about 15 minutes , or until most
of the water is absorbed- turn rice.
Cover with tight fitting lid. Put in 270 degree F oven for 30-40 minutes.
Jambalaya is more tasty if highly seasoned, so don't forget the red pepper.
When adding salt, water should taste a little too salty, as rice absorbs
considerable salt.
Yield: 6 to 8 generous servings.
2.) SQUASH PUDDING - ( EARLINE’S )
2 Cups Mashed Cooked ( Boiled ) Squash (Yellow or White)
6 TBS Margarine or Butter ( reserve 2 TBS )
1 Cup Sugar
1 Cup Pet Milk ( Evaporated )
4 TBS Self Rising Flour
2 tsp Vanilla Extract
1 Egg
Boil squash until tender, then drain. Mash squash. Add 4-TBS butter and sugar to mashed squash. Then add evaporated milk, flour, egg and vanilla. Put 2-TBS butter into Baking Dish and melt in oven. Pour mixture into dish and bake until brown or about 1 hour.
3.) BLEND OF THE BAYOU CASSEROLE
Ingredients:1 package (8 ounces) cream cheese - cubed
4 tablespoons butter - divided
1 large onion - chopped
2 celery ribs - chopped
1 large green pepper - chopped
1 pound cooked medium shrimp - peeled and deveined
2 cans (6 ounces each) crabmeat - drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup - undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms - drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)
Directions: In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth; set aside. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and reserved cream cheese mixture. Transfer to a greased 2-qt. baking dish. Combine cheddar cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6-8 servings
4.) OVEN COOKED BRISKET
5-6 lb. trimmed brisket
3 oz. bottle liquid smoke
Onion powder
Garlic powder
Celery salt
Black pepper
Worcestershire sauce
6 oz. bottle BBQ sauce
Lay brisket in a large roaster pan. Pour liquid smoke seasoning over
meat and sprinkle generously with onion powder, garlic powder, and
celery salt. Cover pan with foil and refrigerate overnight. The next day,
uncover and sprinkle meat generously with salt and pepper. Drizzle
with Worcestershire sauce. Cover with foil and bake for 1 hour per
pound at 275 degrees. For the last hour, cover with BBQ sauce and
bake 1 more hour, covered. Cool before slicing.
2 lbs Lean Ground Meat ( Best with venison)
1 pack Williams Chili Seasoning
2 Reg Cans Ranch Brand Jalapeno pinto beans.
½ Onion Chopped
4 – 5 Cloves Garlic, chopped
½ cup Jalapenos ( salad type ) Chopped
1 quart Spicy V8 Juice
Brown ground beef in heavy pot or Dutch Oven. Remove ground beef
And leave enough oil to sauté onions. Add onions and garlic - lightly sauté.
Add meat and rest of the ingredients. Simmer over low heat for at least 1 hour – longer (2-3 Hrs ) if desired.
6.) SWEET " EASY " BBQ CHICKEN
4 Leg Quarters
1 Cup Light Brown Sugar
3 TBS Chili Powder
"Tiger Dust" or "Slap Ya’ Mama" ( or seasoned salt )
Pre-Heat Oven to 350 Deg F.
Wash and pat dry the chicken. Put a light coat of your choice of seasoning like Tiger Dust on both sides of chicken. Mix the Chili powder and Brown Sugar in a medium bowl. Rub this mixture on the bottom side of the Chicken . Lay Chicken –Skin side up – in baking pan with sides on it, like a rectangular cake pan. Rub Chili-Sugar mixture on the Skin side of Chicken. Add just enough water to cover the bottom of the Pan. Bake on center rack of oven for about 1 hour and 15 minutes – more or less depending on amount of chicken.
7.) 10 Minute Spaghetti Sauce
1 lb Ground Beef
4 (8oz) Cans Tomato Sauce ( or 8 cans of sauce and omit paste)
1 Can Tomato Paste
4 Cans Water (Tomato Paste Cans)
1 (4oz) Can Sliced Mushrooms (Drained)
1 Med onion ( diced and sautéed in Bacon Fat)
3 Teaspoons Brown Sugar
½ teaspoon Oregano
1 teaspoon Basil
1 teaspoon Garlic Salt
¼ teaspoon Marjoram
Pinch of Nutmeg
Sauté meat and drain Fat ( set meat aside)
In fat, sauté onions.
Add remaining ingredients.
Heat to Boiling.
Add Ground Meat and simmer 15 to 20 minutes.
Serve over Spaghetti.
Makes 8 servings
8.) Rene's Cajun Red Beans
2 lbs Smoked Ham cut into 1 inch chunks.
1 Smoked Ham Hock ( optional )
6 15oz cans of red beans drained.( 1 commodity can )
1 Quart V8 Spicy Vegetable Juice.
1 Teaspoon Dried Garlic.
1 Medium Onion - Diced
1/2 Bell Pepper - Diced ( I use dried - about 2 TBS )
2 Tablespoons E.V.O.O. ( extra Virgin olive oil)
Salt and black pepper to taste.
In a large ( 6-8 quart ) pot or dutch oven, add e.v.o.o. and lightly
Saute onion. Add garlic, bell pepper, beans, V8 juice, Ham chunks
and Hock ( if used ). Salt and pepper to taste. Simmer "Covered" on low
for " AT LEAST" two hrs.
9.) Vic's Pina Colada
1 Can Frozen Pina Colada Mix
½ Can Rum ( To Taste )
1 Scoop Vanilla Ice Cream
6 Maraschino Cherries
1 TBS Cherry Juice
Ice To Consistency.
Add all ingredients in a blender. Blend - adding ice as necessary for a smooth
consistency.
10.) Low Country Boil
4 Pounds Large Fresh Shrimp – Unpeeled
4 Pounds New Red Potatoes – Small
2 Pounds Kielbasa or Hot Smoked Link Sausage – cut into 2” pieces
5 Quarts Water
6 Ears of Corn, halved, with husk and silk removed.
3 TBS Liquid Crab Boil.
3 TBS Old Bay Seasoning.
Add potatoes to large pot then add 5 quarts water and seasonings. Cover and heat to a rolling boil for 5 minutes. Add sausage and corn, return to a boil for 10 minutes or until potatoes are tender. Add shrimp and cook 3 minutes. Drain and serve. Serves 12.
11.) Apple Pie Moonshine
11.) Apple Pie Moonshine
1/2 Gal Apple Juice
1/2 Gal Apple Cider
2 Cups Sugar
3 1/2 Cinnamon Sticks
1/2 Bottle Everclear ( 750ml size )
Into a large stainless pot, pour Apple Juice, Apple Cider, Sugar and Cinnamon Sticks. Bring mixture to a boil. Back down to a simmer for 15 minutes. Let cool to room temperature ( important ! ). After mixture is cool, remove Cinnamon sticks and add half of the 750ml bottle of Everclear. Stir well. You can put the Moonshine
into the empty juice bottles and chill. Makes about 100 shots .
12.) Sweet Italian Sausage
12.) Sweet Italian Sausage
8 LBS PORK – (GROUND COURSE)
2 LBS BEEF – (GROUND COURSE)
4 TBS KOSHER SALT
4 TBS BLACK PEPPER (BUTCHER OR RESTAURANT GRIND)
2 HEAPING TBS FENNEL SEED
1 TEASPOON ANISEED
3 TBS PAPRIKA
2 TBS GRANULATED GARLIC
4 TBS RED PEPPER
2 LBS BEEF – (GROUND COURSE)
4 TBS KOSHER SALT
4 TBS BLACK PEPPER (BUTCHER OR RESTAURANT GRIND)
2 HEAPING TBS FENNEL SEED
1 TEASPOON ANISEED
3 TBS PAPRIKA
2 TBS GRANULATED GARLIC
4 TBS RED PEPPER
MIX INGREDIENTS WELL. TEST FRY A SAMPLE AND TASTE. ADJUST
SEASONING THEN STUFF INTO CASINGS.
