Ingredients:
- taters
- olive oil
- parmesan cheese
- shredded cheese
- salt/pepper (to taste)
- Tony’s Creole seasoning (to taste)
Pre-heat the oven to 400 degrees F. Wash and cut potatoes into thick wedges. Drizzle olive oil over taters, enough so that you can lightly coat each wedge.
Take cookie sheet and cover with foil. Lay tater wedges on the cookie sheet and season with salt, pepper, Tony’s to your taste; season both sides of tater wedge.
Put in oven and cook until tater wedge starts to get nice and crispy on the outside. Turn wedges over and continue cooking until that side is nice and crispy on the outside.
Take cookie sheet out of oven and turn oven to the Hi-Broil setting. Sprinkle parmesan cheese on both sides of tater wedge then top with shredded cheese. Pop back into the oven just inches from the broiler until the cheeses have melted and started to get crunchy.
Top with your home-made ketchup or that store-bought stuff!
Enjoy!!
Ingredients:
- 1 medium zucchini; cut into bite-size pieces
- 1 medium summer squash; cut into bite-size pieces
- 1 medium red bell pepper; seeded, coarsely chopped
- 1 medium yellow bell pepper; seeded, coarsely chopped
- 1 pound fresh asparagus; rough ends cut/discarded; cut into bite-size pieces
- 1 red onion; finely diced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Preheat oven to 450º. Place vegetables in coated (spray butter) roasting pan. Toss with olive oil, salt and black pepper. Spread out in an even layer; roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
Ingredients:
- 6 hard-cooked eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons sweet or dill pickles, minced
- 5 tablespoons Hellman’s mayo
- 2 tablespoons prepared mustard
- Paprika and parsley
Cut eggs in half, lengthwise. Remove yolks and place in mixing bowl. Add next five ingredients and mix well. Place mixture back into egg halves and garnish with paprika and parsley. Keep chilled until ready to serve.
Ingredients:
- 1 lb. bacon
- 1 large onion, chopped
- 1 med. green bell pepper, chopped
- 5 (16 oz.) cans pork and beans, drained
- 1 (14 oz.) bottle ketchup
- 2 & 1/2 cup firmly packed brown sugar
- 1/4 tsp. mustard
- 1/4 cup Worcestershire sauce
- 2 tsp. Liquid Smoke seasoning
- 2 tsp. cinnamon
- tabasco sauce to taste
Preheat oven to 300. Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper until light golden and tender. Drain excess bacon grease and add all the remaining ingredients, except the beans. Add the beans to a large baking dish and then add the skillet ingredients, mixing everything together well.
Bake for 2 hours. Yumm!!
Ingredients:
- 5 Medium Russet Potatoes ( wash and scrub potatoes, the peelings are left on)
- 2 Tbsp. Butter ( softened for rubbing on unbaked potatoes )
- 1/2 – 3/4 C. Milk
- 1/2 tsp. Salt
- 3 Tbs. Butter
- 1/2 tsp. Ground Fresh Black Pepper
- 1 Whole Garlic Head (measure out 1 1/2 tsp of crushed garlic after the roasting process)
- 1 1/2 tsp. Olive Oil
Preparation:
After washing potatoes, rub potatoes with softened butter and place in a 375 degrees oven until potato is soft, when checked with a fork. The potatoes should take about a 1 – 1 1/4 hour. To prepare garlic cut the top of the head of garlic off so you can see garlic cloves with out any peelings covering them. Spoon the vegetable oil on top of garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take about 1/2 – 3/4 hour. Garlic should be soft and golden in color when finished baking. When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4 – 5 cloves. The crushed garlic should measure out to be 1 1/2 tsp. More garlic may be added for the hearty.
When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor.
If potatoes seem to be to dry add little more milk.
Ingredients:
- asparagus
- butter
- sea salt
- cayenne pepper
- tequila (or white wine)
Cut hard ends off of asparagus. Rinse, drain and set aside.
In a saucepan, melt butter (enough to coat and saute), add sea salt (to taste) and cayenne pepper (to taste), then pour in some tequila or wine. Toss in the asparagus and cook until softened.
Ingredients:
- leeks
- butter
- sea salt
- fresh cracked black pepper
Cut hard ends off of leeks. Cut leeks in half length-wise. Pull layers apart and place in bowl. Fill bowl with water and wash each layer to remove dirt. Drain and set aside.
Take a sheet of foil big enough to completely wrap the leek bundle. Lay sheet flat and place leeks on top. Place several pats of butter on top of leeks; lightly sprinkle sea salt and black pepper. Roll up and seal foil packet and place on grill; turn packet occasionally.
After 10-15 minutes, remove packet from grill; plate and serve.
Ingredients:
- asparagus
- sea salt
- fresh cracked black pepper
- olive oil
Cut the hard ends off of the asparagus. Take a sheet of foil large enough to completely wrap up the asparagus bundle. Lay the sheet flat and place asparagus on top. Lightly drizzle olive oil (not too much!) over asparagus; lightly sprinkle sea salt and black pepper. Roll up and seal foil packet and place on grill; turn packet occasionally. After 10-15 minutes, open packet and place asparagus directly on the grill for a minute or two. Remove from grill; plate and serve.
Ingredients:
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 – 3 tablespoons chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- bacon grease (to taste)
Saute garlic in olive oil. Add mustard greens and broth and simmer until leaves are wilted. Add salt, pepper and bacon grease to taste.
Ingredients:
- 1 sweet onion; finely diced
- 1 bell pepper
- 1 pan corn bread
- 3 raw eggs
- 1 bag herb stuffing
- 1 bag corn bread stuffing
- 3 cans chicken broth
- 2 cans cream of chicken soup
- 4 boiled eggs, shelled and chopped
- salt and pepper to taste
Saute onion and bell pepper. Then combine all ingredients. Pour into casserole dish and bake at 350 degrees (F) to desired consistency.
Ingredients:
- 4 quart cucumbers, sliced thin
- 2 cup onions, sliced thin
- 1/2 cup salt
- 4 cup sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 2 tablespoon mustard seed
- 4 cup cider vinegar
Mix cucumbers, onions and salt together. Let stand 3 hours. Mix sugar, turmeric, celery seed, mustard seed and vinegar together. Bring to a boil. Drain cucumbers and onions and add to other mixture. Heat thoroughly; but do not boil. Pour into jars; seal and let cool. Refrigerate before serving.
Ingredients:
- 1 cup cooked black eyes peas (canned)
- 1 cup self-rising corn meal
- 1/2 cup self-rising flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1/2 cup oil
- 1/2 pound shredded cheese
- 1 chopped onion
- 2 jalapeño peppers, chopped
- 3/4 cup cream style corn
- 1 pound hamburger meat, browned
Mix all ingredients; save 1/2 of shredded cheese for topping. Bake at 350 degrees (F) for 45 minutes.
Ingredients:
- 2 cups sifted fine, white corn meal
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 2 teaspoon salt
- 1 tablespoon minced yellow onion
- 1 egg
- 1 cup buttermilk
- 4-5 tablespoons cold water
Stir corn meal, sugar, baking soda and salt together. Place onion in a small bowl. Add egg, buttermilk and beat until frothy. Pour into corn meal mix and stir lightly to incorporate. Add just enough water to make doughy. Fry in a deep fryer for about 2 minutes or until evenly browned.
Ingredients:
- 3 large potatoes
- 1 container sour cream
- 1/6 cup chopped green onion
- 1/4 stick butter
- 1 cup shredded cheese
- 1 and 1/2 teaspoon salt
- pepper to taste
Bake potatoes; cool, peel and grate. Mix all ingredients and bake in casserole dish for 30 minutes at 350 degrees (F).
Ingredients:
- 1 package of prepared cole slaw (without the sauce!)
- 1 cup of caesars salad dressing
- handfull of grape tomatoes cut in half
Mix the coleslaw and salad dressing together and chill. Prior to serving mix in the tomato halves. I have also added in sea salt, crushed black pepper and cayenne pepper to give it a flavor boost.
Ingredients:
- 1/4 pound sliced bacon
- 3 (14.5 ounce) cans whole green beans, with liquid
- 1/4 yellow onion
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. (Did you notice there wasn’t any mention of draining the bacon grease??!!) Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
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Tip: You can leave the bacon in long strips or cut up into small pieces when adding to the beans. I find that cutting the bacon into small pieces before cooking them makes it faster and easier. If you do this, remember that bacon is much easier to cut when it’s very cold (nearly frozen).
