Cajun Black-eyed peas and Ham

2 qt. plus 1 1/2 cups water
1 lb. dried black-eyed peas
1/2 lb. slab bacon, cubed
1/2 lb. smoked ham, cubed
1 1/2 cup finely chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 tsp. minced garlic
1 3/4 tsp. salt
1/2 tsp. ground cayenne pepper

In a 5 1/2 quart saucepan or Dutch oven combine the water, peas, bacon, ham, onions, bell peppers, celery and garlic. Cover pan and ring to boil over high heat, stirring occasionallyso peas don't stick and scorch. Put lid askew and boil 5 minutes more. Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in salt and pepper. Re-cover pan and simmer about 30 minutes more. Stir frequently to avoid schrching (if it does scorch, do not stir, change to new pan.) Remove cover and simmer until creamy thick, about 10 minutes longer. Serve with hot cornbread and chow-chow! YUMMY (This recipe is from Marsha Rader and I have used it for since 1989 at New Years Lunch!)

Yummy Sweet Potato Casserole

4 Cups sweet potato, cubed

1/2 Cups white sugar

2 Eggs, beaten

1/2 teaspoon salt

4 Tablespoons butter, softened

1/2 Cups milk

1/2 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Topping:

1/2 Cup packed brown sugar

1/3 Cup flour

3 Tablespoons butter, softened

1/2 Cups Pecans, chopped

Directions:

1. Preheat oven to 325. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, cinnamon, cloves, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.

3. In a medium bowl, mix the sugar and flour. Cut in the butter until mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in preheated oven 30 minutes, or until the topping is lightly brown.

Chocolate Bread

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

1 hr 15 min

Level:

Easy

Serves:

2 loaves

Ingredients

• Butter, for pans
• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• Chocolate Butter, recipe follows

Directions

Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.

In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

• 1/2 cup butter, softened
• 2 tablespoons hot fudge topping

In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Pecan Pie

3 eggs, slightly beaten
1 cup Karo syrup
1 cup brown sugar
2 Tablespoon butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked pie crust

In large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 for 50 to 55 min.

Cheese Log

1 8oz. cream cheese
1 3oz. pimento cheese
1 garlic bud crushed
1/2 cup chopped pecans

Mix well. Put chili powder on wax paper, roll cheese on this and roll into a roll.

Broccoli and Rice Casserole

4 cups cooked rice
2 pkg. chopped broccoli
1 16oz. Cheez Whiz
2 cans cream of chicken soup
1/2 cup milk
1 stick butter
1/2 cup each onion and celery

Saute onion and celery in butter, add rice and cooked broccoli and cheeze whiz. Add soup and milk and pour in baking dish and bake for 25 minutes at 350.

Crock Pot Melt in Your Mouth Cube Steak and Gravy

1 lb. cube steak (about 4 pieces) or round steak
3 (3/4 ounce) envelopes beef gravy or mushroom gravy (beef, mushroom beef, herbed beef, mushroom...mix and match to your liking)
3 cups water
1 onion, sliced (optional)
sliced mushrooms (optional)

1. Place the meat in the bottom of your crockpot.
2. On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot.
3. If you are adding onions and/or mushrooms, add them also.
4. Cook, on low for 8 hours.

Real comfort food done plain and simple. This usual tough cut of meat will melt in your mouth after slow cooking all day.
Serve with mashed potatoes, veggie and rolls.

Mom's Meatloaf

2 pounds ground round steak
2 eggs
1 1/2 cups bread crumbs
...3/4 cup ketchup
1/2 cup warm water
1 package Lipton’s onion soup mix

Beat thoroughly. Put into loaf pan, cover with two strips bacon if you like that flavor. Pour over all one 8-ounce can tomato sauce. Bake one hour at 350 degrees. Serves six.See More

Pull-apart Bread

2 Cups warm water

1/2 Cups sugar

1 pkg. rapid rise yeast

2 eggs, beaten

4 Tablespoons crisco shortening, melted

1 Tablespoon salt

6 Cups flour

Mix sugar w9ith water. Add yeast. Beat in eggs using a electric mixer. Sift 3 cups flour and add to yeast mixture. Add shortening and salt. Add remaining flour to form stiff dough. Let rise till doubled in size, punch down. Roll out on floured counter to about 1/2 inch thick. Cut into circles (I use a glass). Now I use a bundt pan I cover in butter. Now take each circle and dip in melted butter and stand on its side to form a circle in the pan. Let rise and cook at 350 till top is nice and brown. I serve this at all holidays and birthdays! If you want and I do this now I add all this to my bread machine that I put on dough and let it do the work. If you want with the dough you can make the pull apart bread of cinnamon rolls. After you have it rolled out don't cut circles just add melted butter on top then 1 cup brown sugar and 1/2 cup granulated sugar, cinnamon, pecans and raisins if you want roll into a log and cut into 1/2 inch pieces dip into butter and let rise (9x13) pan. Let double in size and bake till browned. Icing: 1/2 cup melted butter 2 cups powered sugar or more 1 tsp. vanilla and a little milk if needed.(It will be thin) Enjoy!

Chicken for Chicken and Dumplings

1 hen cut up or pieces you like with skin

3-4 260z. Swanson Cooking Stock (Chicken)

1 large onion chopped

3 Tablespoons of oil to brown chicken and onion

Enough flour to coat chicken pieces

Salt and Pepper to taste

In large stock pot add oil and seasoned and flour chicken pieces cook till chicken is browned, add onion and cook till tender. Now add your cooking stock and cook till chicken is done. Remove chicken from stock and cool. Add dumplings one at a time stirring so that they don't stick. Add more cooking stock if needed. Add deboned chicken back to cooked dumplings. Enjoy!

Nannie Budro's Dumplings

2 cups flour

1 tsp. salt

1/2 cup milk

1/3 cup Crisco shortening

1 egg

Mix flour, shortening, and salt together until it looks like meal. Add egg, and milk stir with fork till all is mixed. Use 1/2 dough to roll out on board-real thin, cut with knife in strips, then cut across the strips into small pieces until all has been cut. Add to the chicken which has been cooked ahead of the dumplings. Add just a few at the time to the chicken broth and stir lightly at each addition.

The Big Breakfast Omelet

2 Tablespoons Butter

2 1/2 Cups Frozen Southern-Style Hash Browns Potatoes (O'Brien)

1 Cup Diced Ham (lunch meat dept)

3 Green Onions with tops

1 Jar (8oz) Cheese Wiz

6 Eggs

1/3 Cup Milk



Preheat oven to 350. If you have a deep dish baker (pampered chef) or use 9" cake pan pour butter into pan. Place potatoes in bottom of pan. Add diced ham and green onions over potatoes. Spoon process cheese sauce into a bowl. Using a whisk, add eggs, 2 at a time, whisking until smooth. Gradually whisk in milk until well blended. Pour egg mixture over onions and ham. Bake 35 minutes or until set. Let stand 5 minutes. Cut into wedges. This will keep and make an easy breakfast for about 3 days. Just heat and go

Blueberry Coffee Cake Muffins or Chocolate Chip

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
2 half-pints fresh blueberries, picked through for stems
or 1 bag of mini chocolate chips

Preheat the oven to 350 degrees F. Spray muffin pans with Pam.

Cream the butter and sugar until light and fluffy, about 5 minutes. With mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on the top and a cake tester comes out clean.

Cheerios Bars

1 cup sugar
1 cup white corn syrup
2 teaspoon vanilla
1 jar (18oz) creamy or chunky peanut butter
4 cups Cheerios cereal (any kind)

Directions:
1. In large saucepan, bring sugar and syrup to a boil.
2. Turn off heat; add vanilla and peanut butter. Stir until smooth. Add ceral and stir until well coated.
3. Spread in 9-by-13-inch pan, cut into squares, and serve.

Makes about 20

Buffalo Chicken Dip

5 CHICKEN BREASTS OR 1 WHOLE CHICKEN, COOKED AND SHREDDED -- I use Rotisserie chickens - Family size12 OZ RANCH OR BLEU CHEESE DRESSING (1.5 CUPS)12 0Z HOT SAUCE--LIKE FRANK'S (1.5 CUPS)16 OZ CREAM CHEESE (SOFTENED)4 CUPS GRATED CHEDDAR CHEESEMIX ALL TOGETHER IN 13X9 BAKING DISHBAKE AT 350 30-40 MINUTESWe use ranch any brand.

freezes Well. Serve with Fritos or Doritos Better served Hot

Cajun Seafood Balls

1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
1/4 cup panko crumbs
Peanut oil, for frying

Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and the dredge in the bread crumbs. Deep-fry in 350 degree oil until golden brown. Drain on paper towels. Serve with tartar or remoulade sauce for dipping.

Pralines

1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter (3/4 stick)
1 1/2 cups pecans, (roasted optional)
1 tablespoon vanilla

Combine all ingredients and bring to a "softball stage"* (238-240 degrees), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.
*When you place a spoonful into a glass of water it sticks to the side.

Crawfish Fettuccini

1 cup butter
1 onion, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
1 cup milk
1 (10.75-ounce) can cream of mushroom soup
8 ounces processed cheese with jalapenos, cubed
2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed
1 (16-ounce) package fettuccini, cooked and kept warm
Garnish: fresh chopped green onions

In a large skillet, melt butter over meduim heat. Add onion, bell pepper, celery, and garlic; cook for 5 minutes, or until tender. Add flour and Cajun seasoning; cook for 2 minutes, stirring frequently. Stir in milk; cook for 5 to 6 minutes, or until slightly thickened, stirring constantly. Add soup and cheese, stirring until cheese is melted. Add crawfish, and cook until warmed through. Serve over fettuccini. Garnish with green onions, if desired.

Shrimp Salad

1 cup sour cream
1 cup mayonnaise
1/2 cup minced onion
1/4 cup minced celery
3 tablespoons ketchup
4 teaspoons fresh lemon juice
3 teaspoons horseradish
1 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 pounds medium shrimp cooked, peeled, and deveined
1 (16-0unce) box macaroni noodles, cooked and drained

In a large bowl, combine sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt, and pepper. Stir in shrimp and macaroni noodles. Cover, and chill for at least 4 hours before serving.

Sprimp Spaghetti

1 1/2 cups butter
1 cup chopped onion
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
3 pounds medium fresh shrimp, peeled and deveined
1 (12-ounce) package thin spaghetti, cooked and drained
1 (8-ounce) package processed cheese, cut into 1/2-inch pieces

Preheat oven to 350.
In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.
Remove from oven; stir in spaghetti and cheese. Return to oven, and bake 5 minutes, or until cheese is melted, stirring to combine.

Pineapple Coconut Bars

3 1/2 cups all-purpose flour, divided
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 cup butter, divided
1 cup sugar
3 large eggs
1 (20-ounce) can crushed pineapple, drained
Garnish: toasted flaked coconut

Preheat oven to 350. Lightly grease a 13x9-inch baking pan.
In a large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10 minutes.
In a medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining 1 cup flour. Stir in pineapple. Spread mixture evenly with reserved crumb mixture. Bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool completely before cutting into squares. Garnish with toasted flaked coconut, if desired.

Old-Fashioned Chocolate Cake

3/4 cup (1 1/2 sticks) butter, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water

Heat oven to 350F. Grease and flour two-9-inch round baking pans. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. In separate bowl, stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture. Blend just until combined. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTINGS.

One-Bowl Buttercream Frosting

6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be added). Blend in vanilla. I double this recipe for the cake above.

Carne Guisada (cowboy stew)

5 pounds lean chuck or deer meat
1 can (10 ounces) whole tomatoes
1/2 cup diced onions
1 cup diced green pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves of garlic, crushed
1 teaspoon cumin seed, crushed
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon flour

Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with a lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20 to 25 minutes until water is gone. Sprinkle flour on meat, then pour all other ingredients into pan. Stir to blend flour and add enough water to cover, or about 1 1/2 empty tomato cans of water. Simmer for 45 minutes, stirring occasionally. Serve over Mexican rice.

Chicken and Rice

1 cup uncooked rice
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 1/2 soup cans milk
1 cut up fryer or 4 chicken breast

Mix together rice, soups and milk. Place in 3 quart casserole or large pan. Put chicken on top;
salt and pepper chicken lightly. Cover with foil or lid and bake at 300F. for 1 1/2 hours, until chicken is tender.

Pullapart Bread or Cinnamon Rolls

2 c. warm water
1/2 cup sugar
1 package quick rise yeast
2 eggs, beaten
4 Tablespoons shortening, melted
1 tablespoon salt
6 cups flour

Mix sugar with water, add yeast, beat in eggs, with mixer, sift 3 cups flour and add to yeast
mixture. Add remaining shortening and salt, add remaining flour to form stiff dough. Let rise.
Punch down, cover and put in frig. for at least 1 hour. Roll out and make either pullapart bead or
cinnamon rolls. (Better yet, put all ingredients in a bread machine on dough setting and turn on.)
Then make your bread by rolling out to about 1/2 inch. For pullapart cut dough with a glass and dip in butter and put in a well buttered bundt pan. (stand them side by side all the way around pan) let rise and bake at 350F. till golden brown.

Cinnamon Rolls
Roll out dough about 1/2 inch. Spread with melted butter, sprinkle about 1/2 cup each white
sugar and brown sugar. Sprinkle with cinnamon and pecans. Roll dough from edge (wide side) to the other side making a tube. Cut in 1/2 inch slices dip in butter and add them to a 9x13x2 pan side by side. You will have enough to do another small pan. Let rise and bake at 350 till golden brown.
Icing
1/2 stick melted butter
4 cups powered sugar
1 teaspoon vanilla
1/4 cup milk

Mix all ingredients together and pour over warm cinnamon rolls. Enjoy!

Pineapple-Coconut Cake with Warm Coconut Icing

1/2 cup (1 stick) butter, melted
2 cups sugar
2 large eggs, lightly beaten
1 (20-ounce) can crushed pineapple, undrained
2 cups self-rising flour
1 teaspoon vanilla extract

Preheat oven to 325F. Grease and flour a 13x9x2-inch baking pan.
In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared baking pan.
Bake 40 to 50 minutes. Remove from oven; pour icing over hot cake. Return cake to oven and
bake 10 minutes, or until icing is bubbly.

Warm Coconut Icing

1/2 cup (1 stick) butter
1 cup sugar
1(5-ounce) can evaporated milk
1 (3.5-ounce) can coconut
1 cup chopped pecans
1 teaspoon vanilla extract

In medium saucepan, combine butter, sugar, and eveporated milk. Bring to a boil over
medium-high heat; boil 4 minutes, stirring constantly; remove from heat.
Stir in coconut, pecans, and vanilla. Pour over hot cake.

Tex-Mex Lasagna

2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can diced tomatoes and green chilies, drained
1 (8-ounce) can tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
6 oven-ready lasagna noodles
1 (8-ounce) package Monterey Jack cheese with peppers, grated
1 (8-ounce)package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high
heat, reduce heat, and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350F. Lightly grease a 13x9x2-inch baking dish.
Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread
one-half of sour cream mixture over noodles, top with half of cheeses. Repeat layers. Bake 35
to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

No-Peek Beef Tips

1 can cream of mushroom soup
1/2 envelope onion soup mix
1 soup can water
1 lb. stew meat, cubed
cooked noodles

Combine soup, soup mix and water, mixing well. Stir in meat. Place in a baking dish. Cover and
bake at 325 degrees for 2 1/2 hours.
Serve over cooked noodles.