|Interesting Facts: Apples are more effective than coffee at waking people up in the mornings. The skin of a cucumber can be used to erase pen writing.|
1 cup rice
1 tbsp. butter
1 ¼ cup water
salt to taste
Wash rice well, drain. Put rice, water, butter, and salt in a pot; bring to a boil. Cover and simmer for 20 minutes. Turn off heat. Let sit for 5 minutes. Fluff rice and done. (For rice cooker, just add the ingredients and turn on.)
Any size pack of any kind of pasta
1 tbsp. of butter
salt to taste
Bring water, salt and butter to a boil, add pasta. Spaghetti size pasta; boil 18 minutes. Linguine and
larger size; boil 20 minutes. Drain and stir to stop the cooking process.
2 lbs. carrots
3 tsp. vanilla
2 tbsp. baking soda
1 block butter or margarine
1 cup sugar
2 tbsp. flour
Boil carrots until tender, drain and mash. Add soda, flour, butter, sugar, vanilla, and mix. Add eggs to
the mixture one at a time. Pour into a 9x13 inch pan. Bake at 350° for 40 minutes. Sprinkle with confectioner’s sugar when done.
Large foil pan
1/3 block of American cheese
1 qt. half & half
1 tbs. olive oil
1 (12 oz.) can evaporated milk
1 pt. whole milk
1 ½ packs #7 old-fashioned macaroni, break in half
1 stick butter, cut in small squares
¼ cup vegetable oil
Preheat oven 350°. Bring salted water and veg oil to boil in big pot. Add pasta, stir, bring water back to
a boil. Cover and turn fire off. Strain after 15 mins. Set aside to cool. In a bowl combine half & half, cream, milk, and egg in a bowl. Mix well.
Coat foil pan with olive oil. Layer half of pasta, then distribute half of butter equally around pan, then half the cheese. Repeat process.
Pour milk mixture over layers and cover with foil. Bake 1 hr., check to see if bubbling all over. If not, keep covered and check 15-20 mins.
When bubbling, uncover and let cheese brown to light brown all over.
52 oz. broccoli florets
4 bags success boil-n-bag rice
½ stick butter
1 cup half &half
¼ cup olive oil
salt and pepper to taste
1 lg. sweet onion, diced
1 (11.75x9.38x2.37 in) foil pan
2 stalks celery, diced
1 ½ lbs. Velveeta cheese
1 can (10.5 oz.) cream of mushroom soup
Parboil broccoli and let cool. Grease the foil pan. In a large bowl, mix rice and soup. In a separate pot,
sauté onions and celery in the butter and olive oil. Melt the cheese in the half & half in the microwave. Mix all ingredients and half of
the broccoli together in a large bowl. Fold in the remaining broccoli. Pour into the prepared pan, cover with foil and heat in a 325° oven
for a gas oven or 300° for electric, for 1 hour. Check with a toothpick to see if it comes out clean, if not continue to bake until it does.
Then uncover and cook until it looks dry.
1 lb. fresh whole okra
Zataran’s or Slap Ya Mama Fish meal mixture with flour
Blanch whole okra in a large pan of boiling water for 2 minutes, no more. Put okra in ice water until good
and cool. Pat okra dry. Put okra in a light egg/milk wash. Roll in fish meal flour mix (or just seasoned flour and corn meal).
Pat down fish meal mix into the okra for a pretty good stick. Fryin 325-350° greaselike youwould French fries. Sprinkle some Bollinger
Seasoning on it and serve with remoulade and speckle trout.
8 baking potatoes
1 cup of cheddar or jack cheese, grated
3 tbsp. Canola oil
2 sticks salted butter
1 cup of bacon bits
1 cup sour cream
1 cup whole milk
2 tsp. of seasoned salt
3 green onions sliced
ground black pepper
Preheat oven to 400°. Place the potatoes on a baking sheet. Rub them with the canola oil (that will keep
them together), and bake for 1 hour, making sure they are cooked through. Slice the butter into pats. In a large mixing bowl, place the butter,
bacon bits and sour cream. Remove the potatoes fromtheovenand lowerthe heat to 350°. Cuteachpotato inhalf,lengthwise. Scrape out the inside into
the mixing bowl; be careful not to tear theshell. Leave a small rim of potato in for support. Lay the hollowed out potato shell on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper. Mix well. Fill the
potato shells with the filling. Top each potato with a little more grated cheese. Pop them in the oven until the potato is warmed through, about 15-20 minutes
andenjoy. Note: If youaregoingtofreeze them, do not put the green onions on.
salt and pepper bacon
WARNING: I am not a measurer.
Quarter to about a half of a small sack of red potatoes. Cover with water and boil until you can stick a
butter knife through them. Cook 2 - 3 strips of bacon while potatoes are boiling. Cut up a jalapeno into small bits.
Pat grease off bacon with paper towel and cut into small bits. Chop green onions. Judge quantity to taste. Put bacon, potatoes, jalapeno, and
green onions in mixing bowl. Add salt andpepper to taste. Add about a spoonful of sour cream and a spoonful of butter. Mix all ingredients. Taste.
Add salt/pepper, butter, sour cream as needed. Eat.
5 large red potatoes, scrubbed
8 oz. fresh Goat Cheese
Fresh Ground Black Pepper
1/4 cup balsamic vinegar
¾ cup Olive Oil
1 clove garlic
¼ cup Fresh Basil Leaves
2 teaspoons Dijon mustard
Fresh Chives, sliced
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the
potatoes are tender, but still firm, 12-15 minutes. Drain and let cool before cutting each potato in 1/2- inch-thick slices.
While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a
blender and blend until smooth. Season with salt and pepper. Heat your grill to medium.Brush the potato slices on both sides with the
remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden
brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a flat surface.
Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato.
Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.