SAUSAGE GRAVY
SAUTE THE SAUSAGE AND GARLIC IN THE OLIVE OIL UNTIL NO LONGER PINK. ADD EVERYTHING ELSE EXCEPT THE FLOUR UNTIL HEATED. ADD THE FLOUR AND STIR UNTIL NO CLUMPS.
SERVE RIGHT AWAY OVER BISCUITS OR MEAT.
SOUTHERN GREEN BEANS
INGREDIENTS: 8 SLICES CHOPPED BACON, 2 TBS BUTTER, 2 CUPS SLICED POTATOES, 1 PURPLE ONION, 8 CLOVES CHOPPED GARLIC, 1 POUND GREEN BEANS, 1 TBS BLACK PEPPER, 1/2 TSP SALT, 2 TBS WHITE BALSAMIC VINEGAR, 1/2 CUP CHICKEN STOCK
CHOP UP THE BACON AND COOK FOR 5 MINUTES ON A MEDIUM HIGH HEAT IN A DUTCH OVEN IF YOU HAVE ONE. ADD THE POTATOES AND BUTTER AND COOK UNTIL THEY LOOK FRIED (TOOK AROUND 10 MINUTES), ADD THE ONION AND GARLIC AND COOK FOR ANOTHER 5 MINUTES, ADD THE GREEN BEANS FOR ANOTHER 5 MINUTES, ADD SALT, PEPPER, STOCK AND BALSAMIC AND COOK LAST 5 MINUTES. SERVE RIGHT AWAY.
CORN FLAKE BACON
MIX EVERYTHING TOGETHER BUT THE CORNFLAKES IN ONE BOWL. PUT THE CORNFLAKES IN ANOTHER BOWL. HEAT OVEN TO 375. YOU'LL PROBABLY NEED 2 COOKIE SHEETS. DON'T GREASE THEM.
DIP BOTH SIDES IN LIQUID THEN BOTH SIDES IN CORN FLAKES. COOK ROUGHLY ONE HALF HOUR. I FLIPPED THEM OVER AFTER 15 MINUTES.
SERVE WITH WHATEVER SAUCE EXCITES YOU. WE USED A COMBINATION OF SWEET THAI CHILI SAUCE AND A LITTLE CHILI GARLIC SAUCE
HOMEMADE SKYLINE CHILI
TOPPINGS: 1 LARGE CHOPPED ONION, 3 CUPS SHREDDED CHEESE, CAN OF RINSED RED KIDNEY BEANS
IN A DUTCH OVEN SAUTE THE ONIONS AND GARLIC IN THE OLIVE OIL FOR 5 MINUTES (UNTIL SOFT), ADD THE GROUND BEEF AND COOK FOR 5 MINUTES BREAKING IT UP AND MIXING IT WITH THE ONION MIX. ADD EVERYTHING ELSE, BRING TO A BOIL, THEN COVER AND SIMMER ON LOW FOR 2 HOURS STIRRING OCCASIONALLY.
COOK THE SPAGHETTI ACCORDING TO THE DIRECTIONS. DRAIN.
LET EVERYONE MAKE THEIR OWN PLATE.
YOU'LL WANT TO POUR THE CHILI OVER THE SPAGHETTI AND TOP WITH THE 3 TOPPINGS!
WARM & SWEET ROOT VEGETABLE SALAD
HOW MANY VEGETABLES YOU USE DEPENDS ON HOW MANY PEOPLE YOU ARE SERVING. I USED 2 OF EACH VEGETABLE AND 6 CLOVES OF GARLIC FOR 4 PEOPLE
TURN YOUR OVEN TO 400. PUT FOIL ON A BAKING SHEET AND SPRAY WITH A COOKING SPRAY ( I LIKE THE OLIVE OIL SPRAY)
PEEL ALL THE VEGETABLE AND CHOP UP. PUT IN A BOWL. ADD OLIVE OIL, SALT AND PEPPER. THE AMOUNT IS DEPENDENT ON HOW MANY VEGGIES YOU HAVE IN THE BOWL. I USED ROUGHLY 1/3 CUP OIL AND 1 TSP SALT AND PEPPER. MIX WELL, PUT ON THE BAKING SHEET. COOK FOR 10 MINUTES AND STIR. COOK FOR ANOTHER 10 AND CHECK IF DONE. THE VEGETABLES SHOULD TAKE 20-30 MINUTES TO COOK.
WHILE THE VEGETABLES ARE STILL IN THE PAN, DRIZZLE MAPLE SYRUP ON THEM. THE AMOUNT DEPENDS ON HOW SWEET YOU WANT THEM. I DID ROUGHLY 1/4 CUP. MIX WHILE ON THE SHEET.
PUT SPINACH IN A BOWL, ADD THE COOKED VEGETABLES AND ANY REMAINING OIL & SYRUP FROM THE COOKIE SHEET. MIX WELL AND SERVE RIGHT AWAY.
1/3 CUP ORANGE MARMALADE, 1 HEAPING TBS BROWN SUGAR, 2 TBS BUTTER, 1/4 CUP SLIVVERED ALMONDS
STEAM THE CARROTS IN A STEAMER BASKET UNTIL SOFT - ROUGHLY 10 MINUTES. WHILE THEY ARE STEAMING, SAUTE THE ALMONDS IN THE BUTTER FOR 3 MINUTES, ADD THE MARMALADE AND SUGAR AND HEAT THROUGH.
TRANSFER THE CARROTS TO A BAKING PAN, COVER WITH THE MARINADE AND BAKE FOR 10 MINUTES ON 350. STIR AND SERVE.
DOZEN EXTRA LARGE SHRIMP PEELED AND THAWED
MARINADE: 1/4 CUP BROWN SUGAR, 1/4 CUP BOURBON, 1/4 CUP LIGHT OLIVE OIL, 1/4 CUP SOY SAUCE, 1/4 CUP CHOPPED SCALLIONS, 4 CLOVES CRUSHED GARLIC
2 TBS BUTTER, 1 TSP PEPPER
1/4 CUP CHOPPED SCALLIONS
MARINATE THE SHRIMP IN THE MARINADE FOR SEVERAL HOURS IN THE FRIDGE.
DRAIN AND RESERVE THE LIQUID. HEAT THE BUTTER IN A SKILLET, SPRINKLE THE PEPPER ON THE SHRIMP AND COOK THE SHRIMP ROUGHLY 2-3 MINUTES PER SIDE. SET ASIDE.
PUT THE MARINADE IN THE SKILLET AND COOK FOR ANOTHER 5 MINUTES ON A MEDIUM HIGH HEAT STIRRING OFTEN.
ADD THE SHRIMP BACK TO THE SKILLET FOR 30 SECONDS. GARNISH WITH REST OF SCALLIONS.
SERVE WITH RICE OR WHATEVER EXCITED YOU!
GLUTEN FREE WEDDING SOUP
STOCK SPICES: 1/2 CUP CHICKEN BASE, 1 TSP SALT AND PEPPER, 1/4 CUP ITALIAN SEASONINGS, 1 TBS GARLIC POWDER, 1/4 CUP DRIED PARSLEY
MEATBALLS: 1 POUND GROUND PORK, 1/4 CUP OLIVE OIL, 1/2 CUP PARMESAN CHEESE, 1/4 CUP MINCED ONIONS OR 1 TSP ONION POWDER, 4 CLOVES CRUSHED GARLIC OR 1 TSP GARLIC POWDER, 1 EGG, 2 TBS WORCESTERSHIRE SAUCE, 1 TSP PEPPER, 1/4 CUP DRIED PARSLEY, 1/4 CUP BLOODY MARY MIX
SOUP: 4 CARROTS, 1 CUP CABBAGE, 2 CUPS BABY SPINACH, 2 CUPS ESCAROLE, 1 ONION, 2 CELERY STALKS
FILL A SOUP POT 1/2 WAY WITH WATER. ADD THE RINSED CHICKEN AND ALL THE SPICES. BRING TO A BOIL AND THEN SIMMER ON LOW - COVERED- FOR 3 HOURS.
WHILE IT'S COOKING MIX THE MEATBALLS AND START ROLLING! I PUT THEM ON A COOKIE SHEET UNTIL CHICKEN COMES OUT OF WATER.
REMOVE THE CHICKEN AND LET COOL..
CUT UP ALL THE VEGETABLES. YOU CAN SAUTE EVERYTHING BUT THE SPINACH AND ESCAROLE IN SOME LIGHT OLIVE OIL TO SOFTEN UP OR PUT EVERYTHING IN THE POT RAW. DEPENDS IF YOU LIKE YOUR VEGETABLES REALLY SOFT OR NOT.
ADD VEGGIES AND MEATBALLS TO SOUP WATER. KEEP ON A SIMMER.
ONCE YOU CAN TOUCH IT, PEEL APART THE CHICKEN INTO SMALL PIECES AND PUT EVERYTHING BACK IN THE POT. BY THE TIME ALL THE CHICKEN IS ADDED, YOUR MEATBALLS WILL BE COOKED AND THE GREENS WILL BE SOFTENED.
IF YOU DIDN'T SAUTE THE VEGGIES, SIMMER FOR ONE HOUR. IF YOU DID, ONCE YOU ADD EVERYTHING TO THE POT AND THE GREENS ARE WILTED, YOU ARE READY TO GO!
SOUTHERN SAUSAGE AND BEAN DIP INGREDIENTS: 1 POUND GROUND SAUSAGE (I USED HOT BUT SWEET WOULD ALSO WORK), 1/4 CUP OLIVE OIL, 1 CHOPPED ONIO...
