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Devil's Food Cake
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(Contributed by TC Morin)
          1 box Duncan Hines Devil's Food Cake
          1 3oz. box Chocolate Fudge Instant Pudding
          1 12oz bag Milk Chocolate Baking Chips
          2 beaten eggs
          3/4 cup milk
          1 TBSP Wesson Oil                         *Additional Toppings: hot fudge, strawberries, raspberries...

   Mix cake mix with instant pudding. Stir well. Add rest of ingredients and mix well. Pour in bundt pan and bake on 350 degrees for 50 minutes.  Enjoy!!  This is one of the best chocolate cake recipes and so easy you'll make it over and over again. 
                                                                                                                            
                                                                                                                                    (Contributed by Sonja Kimbrell)
    1 can black eyed peas  (I use Glory brand, or any seasoned ones will do)      
    1 can med sized Artichoke hearts , drained                      Salt and Pepper to taste
    1/2 cup shredded parmesan cheese                                  1 or 2 fresh jalapeno chopped (depends how hot you like it)
    1 cup mayonnaise                                                             1 cup sour cream                                                        
    1 TBSP chopped garlic                                                    1/4 cup half- n- half or heavy cream
    1/2 cup yellow onions chopped                                         1/4 stick butter, sliced
    1 cup shredded mozzarella cheese (divided)                      Tortilla chips
   

   Saute' onions and jalapeno in butter for about 3-4 minutes add garlic cook another minute. (If you are lazy add dash of garlic powder and go on with it...) Drain artichokes and combine with peas in a baking  dish.   Mix with rest of ingredients except for 1/2 cup of the mozzarella cheese. Stir well.  Sprinkle salt and pepper over top.   Top with remaining 1/2 cup mozzarella cheese, and even a little extra parmesan if you want, and bake 375 degrees for 25-30 minutes or until golden brown on top.  Great appetizer or side dish. Serve with tortilla chips.
                                                                                                                      ( Contributed by Gina Neumann)
Baked Black  Eyed Pea Dip
Appetizers and Soups and Sides
Main Courses
Desserts
Thai Coconut -Chicken Soup
1  (14oz) can unsweetened Coconut Milk
1 ( 14oz) can  Chicken Stock
1/4 cup Shallots finely chopped
1/4 cup Mushrooms, thinly sliced
1 Red chili, thinly sliced
1 Green chili, thinly sliced
3 limes, juiced
4 Chicken breast, cut width-wise into very thin strips
4 TBSP of fish sauce
1 TBSP Fresh Coriander, finely chopped
1.5 Tsp of fresh ground mixed pepper
1.5 Tsp fresh grated Ginger
1/2lb (~1/2 box) Egg Noodles
Mix the Coconut Milk, Chicken stock and fish sauce in a large pan and bring just to a boil.
Reduce heat to a simmer and add all ingredients except the noodles. Simmer 20 minutes.  Cook noodles according to instructions and place in bottom of soup bowls. Pour soup on top add a little more coriander to garnish.
       Martha's Oatmeal & Cranberry Cookies   

1/2 cup butter creamed     1 cup sugar, creamed
1 slightly beaten egg    1.5 cups unbleached all purpose flour
2/3 cup buttermilk     1 teaspoon baking soda
1/4 tsp salt          1 tsp cinnamon
1/2 tsp nutmeg1.5 cups Quick Cook Oatmeal
1 cup chopped pecans                                 1 cup plum raisins, craisins, or dried cranberries

Cream butter and sugar in 2 portions. Cream well. Beat in egg until fluffy. Add soda, salt, cinnamon and nutmeg to flour (either sift together or blend together well).  Add dry ingredients and buttermilk in 2 or 3 portions. Beat until smooth.
Stir in raisins, (craisins, or cranberries or mix), oats and pecans.  Mix well. Drop heaping teaspoons on to a greased cookie sheet or parchment paper, 2 inches apart. Bake at 400 degrees about 10 minutes or until lightly browned.
Store in container with wax paper between layers of cookies.  Yields about 4 dozen.
                                                                                                                          (Martha Melton)

Sweet Potato Casserole
3 cups cooked, mashed sweet potatoes                                  1 cup sugar
2 eggs  1 Tsp Vanilla extract
1/3 cup milk     1/2 cup Butter plus 1/3 cup butter divided
1 cup firmly packed dark brown sugar    1/3 cup all purpose flour
1 cup finely chopped pecans                                                

Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter; beat with electric mixer until smooth.  Spoon
into a greased 2 qt shallow casserole dish.  Combine brown sugar, flour, 1/3 cup butter and pecans; and spoon on top
of casserole.  Bake 350 degrees for 30 minutes. Yields 8-10 servings.
Marcella's Pecan Pie      Coming Soon!
Shrimp and Grits   
1 lb peeled and deveined large shrimp                               8-10 strips cooked bacon
1 TBSP minced garlic                                                        1 TBSP minced shallots
4 TBSP Butter    1/4 cup diced green onions
2 cups heavy cream                                                          1 lb Smoked Gouda Cheese, shredded
1 qt Chicken stock                                                            1 lb Stone Ground White Grits
Splash of white wine                                                         Salt, Pepper to taste
Hot Sauce or fresh sliced jalapeno

Cook grits first.  Heat chicken stock until it boils. Mix in grits and stir WELL.  Reduce to a simmer and cook for about 40 minutes. Stirring frequently. Add 1 cup cream and 2 TBSP of butter.  Next add shredded gouda cheese and stir until creamy.  Add cream if you need more liquid. Keep grits covered to retain moisture.
In another skillet cook bacon then remove it leaving the drippings. on medium heat. Add garlic and shallots. Saute' about 1 minutes then add butter.  When butter is half melted add shrimp. When underside of shrimp becomes white flip and cook for 2 more minutes.  Remove shrimp and set aside. Pour 1 cup of cream in shrimp pan, rest of butter and reduce to about 1/3.  Then add salt, pepper, and hot sauce or jalapenos.  Return shrimp to sauce and combine.  Spoon the sauce and shrimp onto large helpings of cheese grits. Top with crumbled bacon and green onions.  Salt, pepper to taste.
*Optional topping ; tiny fried slivered pieces of sweet potato


Pork Chops In Beer
1 cup all purpose flour                                       4 Pork chops
2 TBSP Butter                                                   2 TBSP Vegetable oil
12 ounces light beer                                            1/3 cup soy sauce
1/2 Tsp ground ginger                                         1 Tsp minced garlic
Salt and Pepper                                                 1-2 egg whites

Combine flour and dash of salt and pepper.  Coat  pork chops with egg whites then dip in  flour mixture.  In a large frying pan  brown chops in butter and oil.  Combine beer and remaining ingredients in saucepan and bring to a boil.  Pour over pork chops. Cook, covered for 15 -20 minutes on low heat.  Easy and Delicious!
Jambalaya
(Great for large gatherings 15-20 or can be cut in half to serve 8-10 guests)
10 Bay leaves                                          1 Tsp cayenne pepper
6 Tsp Salt                                              3 Tsp white pepper
5 Tsp Thyme                                           2 Tsp black pepper
1 1/4 Tsp rubbed sage                             10 TBSP Butter
3 pkg Polska Kielbasa Sausage                 9-12 chicken breasts
2 (15oz) cans tomato sauce                       6 cans chicken stock plus 1/2 cup water
3 yellow onions, diced                              3 green bell pepper, diced
3 cups chopped celery                             3 TBSP Garlic
1 1/2 Large can chopped tomatoes            7 1/2 cups Uncle Bens Rice

Mix cayenne, salt, pepper (white and black), thyme, sage and stir well.   In a large Dutch oven brown sausage and cook scraping the bottom of the pan.  Add chopped chicken, celery, bell pepper and cook until chicken is done. About 5 minutes. Add seasoning mixture, chopped onions and  cook for another 5 minutes.  Add garlic. Cook another 2 minutes stirring well.  Add tomato sauce then can of tomatoes and bay leaves. Remove from heat and stir in chicken stock and rice .  Cook on 325-350 degrees for about 60 minutes uncovered.  Check and stir at least once while cooking.
Here's a few just to start.... more on the way!
COMING UP... Bebe's black bean and corn salsa, TC's Awesome Baja Citrus Salmon, Aunt Faye's Pickled Squash.. and more!! here to add text.
HOBO Dinner
1 .5 lbs ground chuck                                   1 large Vidalia Onion
1 Green Bell Pepper 4 Large Carrots, peeled
1 Large Ugly Ripe Tomato    Dale's Seasoning
Fresh Sliced Mushrooms                              Pepper
8 -10 small new potatoes                            Heavy Duty Aluminum Foil

Preheat Oven to 375 degrees.   Tear off 2 large pieces of Aluminum foil.  Make two large hamburger patties, one on each piece of foil.  Chop vegetables and place around patty.  Generously coat patty and vegetables with Dale's seasoning.  Sprinkle with fresh cracked pepper and just a little salt on the potatoes.  Wrap sides up and crease foil so it won't leak. Bake 1 hour.
Eat right out of foil.  Delicious and no mess to clean up.  Be creative add your own vegetables.

Peggy's Breakfast Casserole
Loaf of French Bread                        Mild crumbled sausage ~ 1 lb (Dean's Brand )
8 eggs          2 cups Milk
1 tsp Salt          1/4 tsp Pepper
Shredded Sharp Cheddar Cheese
*optional additions - chopped onions, mushrooms, green /red bell peppers (saute' prior to baking)

Layer in 9 x 13 pan in order
Single layer of torn french bread pieces
Cooked crumbled sausage and any additions
Beat  eggs with milk and add salt and pepper
Pour over sausage and bread
Top with layer of shredded cheddar cheese

Cover and refrigerate overnight. Bake 350 degrees for ~45 minutes or until cheese is golden brown.  Easy breakfast dish for overnight company!

Italian Artichoke Soup
4 cans Artichoke Hearts (small to med size)                  1 large yellow onion chopped
2 cups water                      4 cans chicken broth
1 package Italian Seasoning      2 tsp white vinegar
Salt and Pepper to taste                                               1 cup wide egg noodles
1/2 stick real Butter         1 TBSP chopped Parsley
3 cloves of garlic                                                         2 ribs of celery chopped
1 tsp ground cumin                                                       Salt and Pepper to taste
Shaved Parmesan Cheese

Saute' chopped onion and celery in small amount of olive oil.  Add garlic and cook another 2 minutes on med- high heat. Add chicken broth, water, Italian seasoning mix , cumin, artichokes, butter and a little salt and pepper.  Stir well, bring to a boil then simmer for about 45 minutes.  About 5 minutes before serving add vinegar.    Stir well. Garnish with shaved parmesan cheese.