12 bundles of Mustard Greens
flour
saltmeat
onions
rice

You have to de-vain the mustard greens. ( take your fingers inbetween the big vains and pull the greens through). Rinse. Put the greens in a very big pot to boil in water on the stove. Prep your onions and salt meat. Once the greens are w/out water add half the pot more w/ water,add meat and onions. When it has just the bottom of water left add ya flour to take the wild taste out. Add some salt and pepper if needed. Cook dow untill the flour is completly mixed. Add some cooking ol if needed. The greens will cook down to almost nothing. They should look like cooked spinach and a creamy white sauce. Add some more water less than 1/2 the pot. Put some rice on to cook , when ready serve over rice.

Vegetable Hobo

Broccoli
Cauliflower
mushroom
potatoes
carrots
one can of rotell diced tomotoes(origional)
2 cans of cheese sauce
milk
butter

Take all your vegitable put them into a pan. Preheat the oven to 350 degrees f. Mix ya sauce w/ some milk to think it out. Put ya rotel,butter,vegi’s in the pan cover with foil. Bake for 30 mins and stir it up. Let cook for another 30 mins. Let 5 mins to cool off . Serve

Ingredients
1 lb. sausage 1 large onion (chopped)
1 bag “Simply Potatoes” hash browns Lawrey’s seasoning salt (to taste)
pepper (to taste) 1/2 teaspoon onion powder (I prefer McCormick’s)
2-3 cups shredded mild cheddar cheese 1 small jar sliced mushrooms (optional)
5 eggs (beaten) dash of salt
dash of pepper 3 tablespoons of milk

Preparation

Brown sausage and 2 tablespoons of chopped onion together until done. Drain and set aside. Mix hash browns, remaining onions, seasoning salt, pepper, and onion powder together. Place this mixture in a lightly greased 9×13 casserole dish. Sprinkle cheese on top of potato mixture. Spoon sausage on top of cheese. Top this with mushrooms. This casserole can be refrigerated overnight or frozen!!!!

When ready to bake , mix together and pour over casserole:
5 eggs (beaten)
dash of salt
dash of pepper
3 tablespoons of milk
Bake @ 350 degrees for 45 minutes (or until done). This is a great casserole for company!!!!

Banana foster french toast
2c heavy cream
2 xl eggs beaten
1 egg yolk beaten
1/4 table spoon vanilla extract
1 table spoon cinnamon
3 table spoon sugar
4 slices of thick bread
4 table spoons unsalted butter
3 table spoons oil
4 ripe bananas
powder sugar

in large bowl combine cream, eggs and vanilla and mix thourghly. in a small bowl mix the sugar and cinnamon. dip bread in cream mixture and sprinkle with sugar and cinnamon. Meanwhile melt 1 table spoon butter and 2 table spoons oil in saute pan. when the butter mixture is hot add the bread 2 slices at a time. cook for about 1 minute on each side.

Heat the remaining butter in oil in another sauce pan. Sprinkle the bananas with the sugar and cinnamon add them to the pan and saute untill the bananas are carmelized.

put 2 slices on a plate and pour over banana mix. SPRINKLE with powder sugar

easy breakfast recipe

JAMBALAYA
MAKE IN THE LARGEST POT you own.
1 pound boneless chicken cubed or 1lb shrimp or 1hot smoked sausage
(OR ANY COMBO OF ABOVE)
1 large onion chopped
1 bell pepper chopped
3-5 cloves garlic minced
4 ribs celery chopped
3 small cans tomato paste
1 28oz can tomatoes
8 cups chicken stock
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon white pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 bay leaves
salt to taste
4 c long grain white rice

in a fry pan brown the meat(s). IN POT saute onions, garlic, peppers and celery in oil untill onions turn transparent. In same pot add the tomato paste and let it brown a little. Stir to prevent from burning.
once the veggies are translucent and tomato paste is a mahogany color, deglaze the pan with 2 cups chicken stock. Stir to combine, should be thick.
add the seasonings, tomatos and salt. cook over med low for 10 minutes. add the meat.
add the rest of the stock and stir in the rice. combine thougly. cook for about 25 minutes. WHEN it thickens up its done.

Red Velvet cake
corn bread
collard greens
fried chicken
buttermilk biscuits
Mac and cheese
peach cobbler
Country fried steak
Red eye gravy
White gravy
Fried Green tomatoes
Fried Catfish

Have fun

Over medium heat, crumble sausage and brown. Sift flour into pan and stir with a whisk, creating a roux with the fat rendered from the sausage (some people remove the sausage, I personally don’t). Add garlic powder and sugar to roux, add milk, stirring constantly as it comes to a boil. Be careful not to spill as gravy is very hot. Gravy will thicken as it simmers. If it becomes too thick, add more milk. Return sausage to pan if you had removed it.
Serve over hot biscuits.

FRIED CHICKEN
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying

Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.

Mom’s Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.

Corn Hush Puppies
2 cups cornmeal
1 cup flour
1 cup corn kernels
2 tablespoons minced onion
1 egg
2 tablespoons bacon drippings or oil
1 dash Cajun seasoning
2 tablespoons baking powder
milk
oil — for deep-frying

Mix cornmeal, flour, corn, onions, egg, drippings, Cajun seasoning,
and baking powder with just enough milk to make a thick mixture. Wet hands
and roll mixture into 1-1/2-inch balls. Drop into heated oil and remove
when brown. Drain on paper towels.

1/4 cup bacon grease or cooking oil
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup chopped green pepper
1 cup chopped celery
2 cups fresh or canned tomatoes, chopped
4 cups fish stock
2 cups seafood–shrimp, crawfish, crab, and/or catfish
2 cups okra, sliced into rounds
1 cup cooked rice

In a large soup pot, heat the bacon grease or oil over medium heat.. Add the flour and cook over medium heat, stirring constantly, until it turns the color of peanut butter. Add the onion, pepper, and celery to the bacon fat and saute until translucent. Add the tomatoes, and stock, and cook until all the vegetables are tender. Stir in the seafood, the okra, and the rice. Cook for 10 minutes, until the fish is just cooked.

To serve, place into bowls and serve with a mound of rice in the middle of the bowl.

SHRIMP ALA CREOLE

2 pounds Shrimp (31-40 per pound), shell on
1 1/2 cup onion, onion, diced
1 cup celery, diced
1 cup bell pepper , diced
1 Tablespoon garlic, minced
1 1/2 stick butter, divided
3 Tablespoons all purpose flour
2 Tablespoons tomato paste
2- 15 ounce cans chopped tomatoes
1 bunch flat leaf parsley (cleaned and chopped fine
1 bunch green onions, cut thin
salt and pepper to taste
cayenne pepper to taste
4 bay leafs
1 1/2 quart water
3 ounces Cooking oil (vegetable, peanut, or olive)

Peel and devein shrimp -reserve shells.
Make a shrimp stock by adding shrimp shells, water, tomato paste and vegetable trimmings together in a 2 quart Pot. Bring stock slowly to a boil. Reduce heat and simmer for 30 minutes.

While stock is simmering, saute garlic in the cooking oil in a 4 quart pot, then add onion, celery, and bell pepper. When vegetables are softened, make a roux by adding 1/2 stick of the butter and stirring in the flour until it is absorbed. Strain the hot shrimp stock and discard the shells. Add the stock to the pot, stirring constantly.

Add chopped canned tomatoes and bring to a boil. Reduce heat and simmer for 45 minutes (adding water if necessary) Add shrimp and parsley and continue to cook for 15 minutes. Season to taste with salt, black pepper and cayenne add the remaining 1 stick of cold butter while stirring constantly to lightly thicken the sauce.

Serve over hot buttered rice with chopped green onions.

COUSH COUSH (Cornmeal Mush)

This is a breakfast staple in Louisiana.

1/2 cup oil
2 cups Self Rising corn meal
1-1/2 cups milk

Place oil in a 10-inch cast iron skillet and heat until the oil just starts to smoke. In a medium bowl, combine the remaining ingredients. Pour batter into the pan and heat until a crust forms. Lower heat to simmer. Cook, covered, for 15 minutes. Serve as a cereal with milk and sugar
or drizzle with cane.

Yield: 4 Servings

DIRTY RICE

1 quart water
3 tsp.s Creole seasoning blend, plus
1 tsp. salt
1 stick butter
2 C converted rice
1 C celery, chopped
2 C onions, chopped
1 C bell pepper, chopped
2 Tbsp. garlic, minced
4 Tbsp. parsley, chopped
Chicken livers, gizzards, necks, wings, backs

Place chicken in water and boil for about 30 minutes. skimming off any fat that rises to the surface. Cool and de-bone chicken; set aside.

In a heavy pot or saucepan, melt butter and sautee rice until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent.

Heat chicken in original water and add chicken and water to rice. Water should cover rice and come 1 inch over the top. Add more water if necessary. Bring to a boil and cook until the water has almost evaporated. Stir, cover and cook over low heat for about 25 minutes. Remove from heat and letstand for about 10 minutes. Stir and serve.