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Recipes
Mama's Black-Eyed Pea Casserole
By Little
Recipe courtesy Chris Owens
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, chopped
- 3 cups cooked black-eyed peas
- 1 medium jalapeno, diced
- 1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cream of chicken soup
- 1 (10-ounce) can mild enchilada sauce
- A few dashes of Louisiana hot sauce
- 2 tablespoons Essence, recipe follows
- 1 package corn tortillas
- Butter
- 2 cups grated cheddar
- Chopped green onions, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Broccoli Salad
By Little
Trim off the large leaves from the broccoli stem
- 1 head 1 head broccoli
- 6 to 8 slices 6 to 8 slices cooked bacon, crumbled
- 1/2 cup 1/2 cup chopped red onion
- 1/2 cup 1/2 cup raisins, optional
- 8 ounces 8 ounces sharp Cheddar, cut into very small chunks
- 1 cup 1 cup mayonnaise
- 2 tablespoons 2 tablespoons white vinegar
- 1/4 cup 1/4 cup sugar
- 1/2 cup 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
My Go To Lemon Bars
By Little
Preheat oven to 350. Mix together melted butter, powdered sugar, and flour till well blended
- Cookie Base:
- 1 cup butter, melted
- 1/2 cup powdered sugar
- 2 cups flour
- Lemon filling:
- 2 cups sugar
- 4 tablespoons flour
- 1/2 teaspoon baking powder
- 4 eggs
- 6 tablespoons fresh lemon juice
- 1/2 teaspoon lemon rind, freshly zested
Chili Verde
By Little
1. Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides
- 2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
- 2 tablespoons bacon drippings or vegetable oil
- 3 cups chopped onion
- 3 cloves garlic, minced
- 1 tablespoon oregano
- 2 tablespoons ground cumin
- 2 teaspoons salt
- 6 (4-ounce) cans diced green chiles, drained
- 3 (14 1/2-ounce) cans chicken broth
- 1 teaspoon hot pepper sauce, or to taste
Brunswick Stew
By Little
Georgia Style
- First the sauce:
- In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
- 1 3/4 cups Catsup
- 1/4 cup French's Yellow Mustard
- 1/4 cup white vinegar
- Blend until smooth, then add:
- 1/2 tablespoon chopped garlic
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 oz. Liquid Smoke
- 1 oz. Worcestershire Sauce
- 1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco
- 1/2 tablespoon fresh lemon juice
- Blend until smooth, then add:
- 1/4 cup dark brown sugar
- Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
- Makes approx. 3 1/2 cups of sauce (set aside - to be added later).
- Then The Stew:
- In a 2 gallon pot, over low heat melt 1/4 lb of butter then add:
- 3 cups small diced potatoes
- 1 cup small diced onion
- 2 14 1/2 oz. cans of chicken broth
- 1 lb baked chicken (white and dark)
- 8-10 oz. smoked pork
- Bring to a rolling boil, stirring until potatoes are near done, then add:
- 1 8 1/2 oz. can early peas
- 2 14 1/2 oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
- The prepared sauce
- 1 16 oz. can of baby lima beans
- 1/4 cup Liquid Smoke
- 1 14 1/2 oz. can creamed corn
- Slow simmer for 2 hour
Cheese and Sausage Quiche
By Little
Bake pie shell in a preheated 350° oven for 7 minutes
- 1 prepared pie shell, 9-inch
- 8 ounces bulk pork sausage
- 4 hard-cooked eggs, sliced
- 4 ounces shredded Swiss cheese
- 4 ounces Cheddar cheese
- 3 eggs
- 1 1/4 cups milk or half-and-half
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Pasta Salad with Peppers
By Little
About 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in wa...
- 1/2 (16 oz.) pkg. mostaccioli or penne macaroni
- Salt
- 1 lg. red pepper
- 1 lg. yellow pepper
- 1 lg. green pepper
- 1 lg. onion
- 3 tbsp. olive or salad oil
- 1 tbsp. sugar
- 3 tbsp. balsamic or red wine vinegar
- 3/4 tsp. dried basil leaves
- 1/2 tsp. cracked black pepper
Danny Gaulden's Rib rup and finishing glaze
By Little
A 2 part treatment for ribs that is very simple and great looking
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 tablespoons salt
- 1 tablespoon cayenne
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1/2 cup paprika
- 1 cup brown sugar
- ***FINISHING SAUCE***
- 1/4 cup vinegar
- 1/4 cup mustard
- 1/3 cup brown sugar
Chicken and Sausage Gumbo
By Little
In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
- 4 pounds chicken thighs, skin removed
- 1 tablespoon Essence or Creole seasoning, recipe follows
- 1 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 9 cups chicken stock or canned low-sodium chicken broth
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley leaves
- 1 tablespoon file powder
- White Rice, recipe follows
- Hot sauce
Hummus
By Little
Instructions * Liquid shoud be 1/4 of the liquid from 1 can of chick peas
- GARINISHES:
- (4 servings)
- 31 oz (2 cns) Chick Peas
- 6 tb Tahini **
- 3 ea Large Cloves Garlic(or More)
- 1 x Liquid *
- 1/3 c Lemon Juice or To Taste
- 1 x Salt & Fresh Ground Pepper
- 1 x Olive Oil
- 1 x Fresh Chopped Parsley
- 1 x Paprika