Ingredients:
1/2 pound bacon
3 cups chopped onions
salt and pepper
dash of Louisiana hot sauce
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12 ounce) bottle of Dixie Beer
1/4 cup rice wine vinegar
1 Tbsp. soy sauce
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, or spinach; cleaned and stemmed
Directions:
1. Fry bacon until it is crispy, cut up and add bacon and some of the drippings to large pot. Add the onions and cook for about 6-7 minutes or until the onions are wilted. Season the mixture with salt, pepper and a dash of hot sauce.
2. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, soy sauce, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
3. Mound the greens in the center of the platter. Spoon the sauce over the top and serve.
2 C. mashed sweet potatoes
1/2 C. flour
1 Tsp. salt
2 eggs
1/2 Tsp. cinnamon
Combine all ingredients in the order in which they are listed. Beat thoroughly. Fry in hot oil. Drain on paper towels. These are a very nutritious after school snack.
1 box white cake mix
1 (3 ounce) package gelatin - mixed fruit flavor
1 1/3 cups cubed watermelon, seedless
3 egg whites
1 tablespoon oil
Preheat oven to 350 degrees. Grease and flour bundt pan or spray with cooking spray. In a large bowl, mix all ingredients. Pour into bundt pan and bake about 35 minutes or til wooden pick inserted in cake comes out clean.
Invert on serving plate. When cool, ice with watermelon icing. Serves 16.
Icing:
2 - 3 ounce packages cream cheese
1/4 cup butter
2 cups powder sugar
1/4 cup watermelon juice
In a bowl, mix cream cheese and butter until fluffy. Add powder sugar and watermelon juice and stir til blended. Spread on cooled cake.
2 tablespoons olive oil
1 tsp. leaf oregano
1 tsp. leaf basil
1 clove garlic, minced
1 can tomato paste
1 med onion chopped
1/2 tsp. crushed red pepper
1 can 28oz italian style tomatoes
Meatballs-recipe to follow
1/2 tsp. sugar 2 packages spaghetti
2 tsp. salt
grated parmesan cheese
Combine all ingredients except meatballs, spaghetti and cheese in crock pot, stir well,. Cover and cook on low setting for 5 to 10 hours. Add Meatballs and continue to cook on low for 7to 12 hours.
Just before serving, cook spaghetti according to package directions.
MEATBALLS:
1 lb. lean ground beef
1/2 tsp. leaf oregano
1/2 lb.ground pork
1/4 tsp leaf thyme
1/4 cup grated parmesan cheese
3/4 cup of dried bread crumbs
1/8 tsp. fresh ground pepper
1/3 cup pine nuts (optional)
1/2 tsp. leaf basil
2 tablespoons dried parsley flakes
2 eggs
1/4 cup evaporated milk
Mix all ingredients throuroughly. Shape into 24 meatballs about 1 1/2 inches in diameter, Place on baking sheet and bake in 450 oven for 15 to 20 minutes or brown meatballs in skillet, drain.
2 pounds pork country-style ribs
8 ounces cola -- Coke, Dr. P0epper
1. Combine ketchup and cola.
2. Place ribs in crockpot.
3. Pour cola mixture over ribs. Cook 2 hours on high and cook several hours on low but at least for 2 hours. Baste occasionally if desired.
1 large pkg instant vanilla pudding(6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk(14 ounces)
1 container whipped topping(16 ounces)
sliced bananas
vanilla wafer cookies
Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.
Refrigerate overnight before serving.
1 pound fresh spinach, washed, dried,chilled
8 slices bacon,diced
1 tablespoon brown sugar
1/3 cup sliced green onions
salt -- to taste
3 tablespoons vinegar
1/4 teaspoon dry mustard
In a heavy skillet, fry diced bacon until crisp. Reduce heat; add sugar, onions, salt, vinegar, and dry mustard; bring to a boil. Pour the hot mixture over spinach. Toss lightly and serve.
1 1/2 cups self-rising cornmeal
1/2 teaspoon salt
about 2 cups boiling water
Mix cornmeal and salt together in large mixing bowl. Pour approximately 2 cups boiling water over dry ingredients. Mix well. After the mixture cools slightly, shape mixture into balls about the size of golfballs, one at a time. You must wet your hands with water before you make each ball. Flatten the ball with your fingers. Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil. Fry until golden brown on both sides.
Vidalia Sweet Onions, about one per person
Milk
All-purpose flour
Salt
Slice cleaned onions approximately 1/8-inch thick. Soak in cold milk. Coat evenly with flour and french fry quickly in hot oil. Drain and serve immediately. Salt to taste.
1 Vidalia onion - chopped fine
1 cup real mayonnaise
1 cup grated Parmesan cheese
Mix all ingredients well and put into a small casserole dish lightly sprayed with a non-stick spray. Sprinkle lightly with Paprika. Bake for 25 mintues at 350 degrees. Let cool and enjoy.
1 package boneless chicken thighs(amount depends on your preference)
2 cans reduced fat cream of mushroom soup (10.75-oz.)(or cream of chicken)
1 can peas -- drained
1 can corn -- drained
1. Remove skin from boneless chicken thighs, rinse.
2. Combine chicken, undiluted soup, peas, corn in a Crock-PotŪ style slow cooker. Set to low and allow to cook during the day.
Variation: Prepare 2 cups egg noodles according to package directions and combine with cooked chicken. Easy Chicken stew!
Cook's Notes: Draining the vegetables is a matter of personal taste - if you prefer a creamier, thicker sauce, drain the vegetables before adding to the slow cooker.
1 pound dried 13- or 15-bean combination
7 cups water, divided
2 cups diced ham or smoked sausage
1 ham bone, optional
1/2 small onion, chopped
1 bay leaf
Salt, black pepper and cayenne pepper to taste
In the evening, place beans in crockpot and add 4 cups of water. Cover crockpot and cook on low setting overnight. In the morning, add 3 more cups of water, along with the diced ham or smoked sausage, ham bone, if desired, chopped onion and bay leaf. Cook on low for 8 hours. Taste for seasoning and add salt and black pepper and a pinch of cayenne as desired. Remove bay leaf and ham bone before serving. Makes 8 servings.
2 10-ounce bags shredded angel-hair cut cabbage or one head of cabbage, finely shredded
1 16-ounce bag frozen Seasoning Blend or 1 cup chopped onion, 1/2 cup chopped green bell pepper and 1/2 cup chopped celery
2 to 3 pounds stew beef
1 12-ounce can tomato paste
4 or 5 cups of water (depending on the size of your crock pot)
2 tablespoons Worcestershire sauce
1 16-ounce bag frozen mixed vegetables, thawed
1 16-ounce bag frozen pole beans, thawed
Salt and pepper to taste
Layer the shredded cabbage, Seasoning Blend and beef in a large crock pot. In a bowl, combine the tomato paste, water and Worcestershire sauce. Pour the tomato paste mixture over the ingredients in the crock pot. Cook on the high setting for 6 to 8 hours.
Stir in the thawed mixed vegetables and pole beans and cook an additional hour. Season to taste with salt and pepper and serve. Makes 12 servings.
1 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. marjoram
Salt and pepper to taste
4 boneless chicken breasts
Combine all ingredients except chicken together and mix well to create marinade. Place chicken in a large baking dish and place marinade over chicken. Marinate in the refrigerator for several hours. When chicken has marinated for a sufficient time, place on a hot grill and grill for 7 - 10 minutes per side until juices run clear. Place chicken on a platter to cool.
Salad Ingredients:
1 - 2 cloves garlic
2 large heads Romaine lettuce gently torn into bite-sized pieces
1 cup croutons
1/4 cup anchovies, diced (optional)
Freshly grated Parmesan cheese
Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp. Dijon mustard
1 egg yolk, mashed
2 oz. Blue cheese or Roquefort, mashed
Salt and pepper to taste
Rub the inside of a large salad bowl with the garlic cloves and them and discard the cloves. Combine salad ingredients together and place in the bowl. Slice marinated and cooked chicken and place over salad. Combine dressing ingredients and shake well. Pour over salad and toss.
1 lb. boneless skinless chicken breast
1 cup chicken broth
1 pkg. taco seasoning mix
Wash and dry chicken place in crockpot. Mix broth and taco mix, pour over chicken. Cook on low 6 - 8 hr. Shread chicken with forks and serve with tortillas or hard shells and your favorite sides.
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