Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
2      cups             Cornmeal
3      tsp                Baking Power
1/2      tsp            soda
1      tsp                salt
1/4                      cup   of  soft shortening also extra to cover bottom of skillet

1 1/2  cups         buttermilk

1                         well beaten egg

Optional
1      Tbs           Sugar
Substitute ½ cup cornmeal for flour

1. Pre heat oven to 500 degrees add shortening to cast iron
skillet and place in oven while finishing mixing ingredients.
Sift together all dry ingredients, add soft shortening and
mix well. Add milk and beaten egg, and continue stirring until
well blended.  Pour into HOT skillet bake at 500 15
to 25 minutes.

Shared With Our Recipe List By: Robert Milton

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In a microwave safe bowl, stir together peanut butter, water,
garlic powder, lemon juice, soy sauce, sugar and Cayenne pepper
(to taste). When well blended,  microwave for 30 seconds. Pour over chicken, pasta, or other favorite foods for an Asian taste.

Shared With Our Recipe List By: SusieQ

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Stir together all ingredients; serve with ham or over cream
cheese with crackers.   Prepare in advance, and chill up to
eight hours.  Makes 3 1/2 cups. Keep in jars in your
refrigerator.

Shared With Our Recipe List By: SusieQ

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Filling for 6 people:
3 pints strawberries, hulled and sliced
1/4 cup fine sugar
1 pint heavy cream, whipped

DIRECTIONS:
1 day ahead, mix the berries with the sugar and allow
to sit overnight to extract fresh strawberry juices.
The day of serving prepare the biscuits. Combine all
dry ingredients in the bowl of a food processor. Pulse to
combine. Add cold butter chips and pulse until the mixture
resembles corn meal. Remove to a work bowl and add the
buttermilk while mixing with hands until a sticky but firm
dough forms. Line a baking sheet with parchment paper and
spray with a non-stick spray. Make rough shape balls of
dough , 3-4 inches in diameter. Brush with buttermilk and
sprinkle with sugar. Bake at 400 for about 20-25 minutes
or until done. Split the biscuits and fill with strawberries
and their juices. Top with whipped cream and the top half
of biscuit.

Yield: 6 Servings

Shared With Our Recipe List By: Peg Andreou

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Directions:

Combine cornstarch with 1 cup milk and stir into a paste. In a double boiler, scald the milk (bring nearly to a boil or heat until tiny bubbles form around edges). Stir in sugar, salt and cornstarch mixture. Cook until mixture thickens, which should take 10-20 minutes. Remove from heat and cool for several minutes before adding vanilla or almond Extract. Pour into a wet mold or individual serving dishes and refrigerate for several hours or overnight.
Dip mold into hot water for about 15 seconds to unmold and invert onto serving dish (or serve in dishes)

Shared With Our Recipe List By: Angelique

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The trick with chitterlings is the cleaning,  soak in warm water 30 min,  With a knife remove all fat particles and debris. (Not all the fat, this helps  season them).  Wash in warm water 3/4 times.   Cut chitterlings into 12″ pieces.  Place ingredients in a large
stockpot, cover,  bring to boil,  reduce  heat.  Cook on medium-low 3 to 4 hours.  Add 1 cup vinegar 1 tbs sugar,  cook on low until fork tender.  (1/2 to 1 hour).

Shared With Our Recipe List By: Doris Byars

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1. In a large stock pot, make a roux with olive oil and flour.
Add the Trinity (onions, celery, bell pepper) and saute 15
minutes stirring frequently.
2. Add fish stock, stir into the roux, and bring to a boil.
3. Add remaining ingredients, EXCEPT seafood. Bring to a boil,
then turn heat down to a simmer. Cook 1 1/2 hours at a slow
simmer.
4. Add seafood and continue to simmer for another 15 minutes.
Serve over rice or potato salad and garnish with filet gumbo.

Servings: 20

Cooking Times
Total Time: 3 hours

Tips
I use saved turkey stock from the Thanksgiving turkey. JPH
I add black eyed peas for New Year’s Gumbo. JPH

Shared With Our Recipe List By: JP. Harris

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Cooking Time: 50 min

1/2 cup (1 stick) butter
1 medium-sized onion, finely chopped
2 ribs celery, finely chopped
1 LB cornbread dressing mix
2 1/2 cups chicken broth
2 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tsp tony s more spice and less salt
14 chicken drumsticks (about 4 pounds)

Preheat oven to 375 degrees F. In a large pot, melt butter over
medium heat. Add onion and celery, and saute 4 to 5 minutes,
or until tender. Remove from heat and add stuffing mixes and
chicken broth. Stir until all stuffing is moistened; set aside.
In a small bowl, combine vegetable oil, paprika, onion powder,
garlic powder, mix well then brush evenly over drumsticks.
In a 9- x 13-inch baking dish, spoon prepared stuffing mixture
into a ball in center of baking dish. Stand drumsticks
thick-side down around stuffing, pressing them into the sides
of the stuffing. Bake 45 to 50 minutes, or until no pink
remains in chicken and juices run clear. Serves: 8

Shared With Our Recipe List By: Johnny Lonadier

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for the marinated eggplant:

1 1/2 cups peeled and diced eggplant
2 tablespoons olive oil
2 1/2 teaspoons paprika
pinch freshly cracked black pepper
1/4 teaspoon ground sage
1/4 teaspoon non-salt vegetable seasonings,such as mrs. dash pinch cayenne pepper

for the jambalaya

1/2 cup diced onions
1/2 cup diced celery
1 tablespoon olive oil
1 clove minced fresh garlic
1 1/2 cups diced tomatoes
3/4 cup sliced red bell pepper
1 cup diced zucchini
1/4teaspoon paprika
1/4 teaspoon ground thyme
1 1/4 teaspoons salt
pinch saffron-(optional)
2 cups cooked brown rice
3 cups blackeyed peas, boiled and drained

Preheat oven to 350,f. lightly coat a baking sheet with a small amount of olive oil. in a large bowl, combine eggplant,olive oil, paprika, black pepper, sage, vegetable seasoning, and cayenne pepper. mix well. spread seasoned eggplant mixture evenly over the baking sheet, and roast for 20 minutes, remove from  oven and cool.in a large saute pan, saute onions and celery until translucent in olive oil. add garlic, tomatoes, red bell pepper, and zucchini and simmer for 7 to 10 minutes. stir in paprika, cayenne, thyme, salt and saffron and simmer for an additional 10 minutes. stir eggplant mixture and rice into sauteed vegetables. mix gently. serve 3/4 cup vegetable/eggplant/rice mixture in a soup bowl with 1/2 cup of warm blackeyed peas on top.

Shared With Our Recipe List By: Gina Wathen

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Button mushrooms, stems removed and reserved and small pocket
made in mushroom cap for stuffing.Clean mushrooms and remove stems, save stems and add to food processor along with onion.  Process stems and onion into small pieces.
Slit sausage packaging alongside and place in mixing bowl,add chopped mushrooms stems and onion. Mix well and add corn flakes to sausage mixture and mix with hand to break
the corn flakes up.  Add Salt and pepper and chopped fresh parsley
Stuff sausage mixture into mushroom caps and place on baking
sheet. (Broiler works best)
Bake at 350° for 15 minutes.  Transfer mushrooms to skillet
of melted butter and sauté for Two to three minutes in butter.

Option:  sprinkle shredded cheese over mushroom while sautéing
in butter.

Shared With Our Recipe List By: Teri Fields

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