We Got Yer Recipes — Mmmmm-mmmmmm!

WE WANT YOUR RECIPES!

If you have a recipe you think would make a fine addition to our menu, send us an email! Ain't Your Mama's Nanner Puddin' Ingredients: 2 cups milk

5oz package of banana cream or french vanilla pudding

8oz Cool Whip

8oz soft cream cheese

14oz can sweetened condensed milk

1 box of niller wafers

4-6 bananas, sliced directions:

1) blend milk and pudding mix with electric mixer according to package instruction

2)in seperate bowl,blend cream cheese and condensed milk until smooth.Fold in about 2/3rds of Cool Whip.

3)add cream cheese mixture to pudding mixture,stirring well

4)line bottom of 9x13 glass dish with a single layer of niller wafers

5) cover with about half of the pudding(this will make the bottom cookie layer soft)

6)place banana slices on top of pudding layer overlapping if desired

7)add another single layer of niller wafers and then add the rest of pudding

8)Add another layer of bananas if desired and a layer of Cool Whip(optional) with crushed niller wafer cookies on top

9) refrigerate and enjoy!...slippery smooth and in the groove! From the kitchen of

Island Dave

Skidder’s MoonPie Banana Puddin’ Ingredients: 2- 5.1oz packages instant ‘nilla pudding (they were “Four For a $1” at Piggly Wiggly today)

6 – cups of 2% milk

6- ripe-ass bananas

8- single-decker, chocolate covered MoonPies, diced up the size of a ¼-20 machine bolts

6- cups heavy whippin’ cream (over by the fancy coffee light’ners and “soy milks”)

¼- cup of confectioner sugar

-Couple dollops of good vanilla extract

Bowls - lots of bowls. At least two for mixing, and one clear, fancy bowl for taking to the feast. -Empty puddin’ packets into a big ass bowl. Add six cups of wicked-cold 2% moo-juice. Blend together with Momma’s blender on medium for a good spell ‘til mixed. Drop a couple drops of that extract in there. -Pull some plastic wrap -or Granny’s shower cap- over the bowl and slide it into the Fridgidaire for at least three hours. DO NOT use the icebox on the porch - that’s for beer! After three hours- -Slice up the six bananas using a sharp fishin’ knife, about as thin as a dime. -Pour that whippin’ cream into the butter churn and drop Daddy’s trolling motor into it…mix that mess on high, adding the ¼ cup of fine sugar and a couple glugs of that extract as you go. Keep’er going until you see “stiff peaks” – like the ones your cousin Willamina gets when she’s loading dry ice at the packing plant. -In another bowl, take about three cups of the puddin’ and fold in two cups of that thick, sweet whipped cream. Don’t go banging around too hard! Pretend you’re stirring Momma’s Sunday collards. -Spoon all that love into a large fancy, go-to-church-meeting bowl, and top with a single (that’s “one”) layer of sliced bananas and one diced-up MoonPie. -Scoop in another layer of pudding on top of that and add another layer of bananas and MoonPie. -Repeat ‘til you got no more stuff in the puddin’ bowl and the churn. -Sprinkle the top with the MoonPie crumbs that wedged in between the chopping block and the stovetop. -Top that fancy bowl with some plastic wrap, and slide that whole mess back in the icebox for a good four hours. Remember, the skin on top is GOOD eatin’! And the longer she sits, the riper she gets! From the kitchen of

Jamie & Kat Moncrief

(Leland Holler) Fried Pickle Stacker Slabbers Ingredients: 1 jar of dill pickle stackers

3/4 cup of flour

6 oz. of beer (drink the other half)

1/2 teaspoon of salt

1/2 teaspoon of paprika

dash o' pepper

1/2 cup of fryin' oil Pour 1/2 cup of oil in a skillet over medium-high heat. Mix all ingredients except pickles in a bowl. Take pickle stackers out of jar, shake off the juice and coat them in flour. Now dip 'em in the beer batter and throw them in the fryin' pan. Fry one side til golden brown, flip them with a fork, and fry the other side the same way. Lift them out with the fork, shake off the excess oil, and put them on a couple paper towels on a plate to cool. Pour 1/2 cup of oil in a skillet over medium-high heat. Mix all ingredients except pickles in a bowl. Take pickle stackers out of jar, shake off the juice and coat them in flour. Now dip 'em in the beer batter and throw them in the fryin' pan. Fry one side til golden brown, flip them with a fork, and fry the other side the same way. Lift them out with the fork, shake off the excess oil, and put them on a couple paper towels on a plate to cool. Dippin' Sauce for Them There Fried Pickles 1/2 cup mayo

2 Tablespoons of Horseradish Mustard

Enough Frank's Redhot Sauce to make it light orange Mix this all up, and dip your fried pickles in it!! Mix this all up, and dip your fried pickles in it!! From the kitchen of

BillyRocksRetro Apple Juice Pork Ribs Ingredients: 4 lbs pork ribs

1 tsp salt

½ tsp pepper

½ cup light brown sugar

4 cloves garlic

1 large onion sliced

1-2 cups apple juice/cider

1 container BBQ sauce. Coat ribs with dry ingredients. Place cloves of garlic and onion on bottom of crock pot and add most of juice. Add ribs and pour a bit of juice over them. Slow cook for 8-9 hours. Remove ribs and bake them with BBQ sauce for 40 minutes. Coat ribs with dry ingredients. Place cloves of garlic and onion on bottom of crock pot and add most of juice. Add ribs and pour a bit of juice over them. Slow cook for 8-9 hours. Remove ribs and bake them with BBQ sauce for 40 minutes. Enjoy!!! From the kitchen of

Todd Hey, SCOTS! We (Pancho Ballard and The Banditos – the North-West of England’s finest Mariachi band) have a song ("Soup Song") about Isabell Allende’s Reconciliation Soup – the recipe is in the song. You can hear it on our youtube video (search for Soup Song and Pancho Ballard). Happy Cooking!

Dick Perkins Hey, this email was sent to me by a friend and it made me think of you and the rest of the band so I just had to share it with you. Bet you could come up with a song to go with these burgers ! I have tickets to see you at the 9:30 Club on October 9 and can't wait ! See you soon,

Lori Turtle Burgers WOW!!! Only in Louisiana and a shur-nuff artery stopper-upper! Here's a new twist on how to serve burgers and if you don't cook, give this handy little guide to someone that does and request them. Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step, add hotdogs as the heads, legs with slits for toes and tail. Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be, no? From the grill of

Lori's friend! Hickory smoked stuffed Chicken thighs - slam-a-namin' 6 - 8 Chicken Thighs

1\3 cup Olive oil

2 tbsp Paprika

2 tbsp Lemon Pepper

6 - 8 Green onions - the long skinny kind (trim excess green off, but trim to length of thigh)

1 Bell Pepper - the bell kind, green, yella, red or orange (core and slice into 1\4" strips to length of thigh)

2 - 3 toothpicks per thigh

Hickory chips

Charcoal...but you can wimp out and do in oven too Preparation: Soak Hickory chips in water for 30 - 40 minutes

Bone chicken thighs (sickos)

Combine ingredients into large mixing bowl

Coat chicken thighs in mixture

Lay chicken thigh out flat

Lay one green onion and a couple bell pepper slices into thigh

Fold thigh over veggies semi-tightly (sickos) and secure with 2 - 3 toothpicks Cooking Prepare coals (if you cook on the peak of your coal be prepared to baby the thighs so they don't burn, plus your chips will burn, not smolder) Have a beer and cook on the slide.

Sprinkle chips onto coals just before cooking (I like a heavy smoke, so I really glob them oahhhwwwnnnn). Keep globbing them on as they burn up. If you don't like strong hickory, ease up.

Cooking time on the slide is normally 20 -35 minutes, but you know your grill best!

Try to turn only once Presentation Cut across seam to serve as medallions, or whole if you eat with a hump in your back.

I'd serve with mashed potatoes, long green beans or grilled corn. Enjoy! Ingredients:Preparation:CookingPresentationEnjoy! From the grill of

Jim Mundy Pawhuska, OK Smoked Bluefish or Hard Head Mullet Bluefish or Hard Head Mullet Fillets

2 Cups of Brown Sugar

2 Cups Kosher Salt

Black Pepper to taste

2 Bottles of Cajun Seasoning (I use the cheap kind you get at big lots).

Enough Hardwood to do your smoking. I like Mesquite I kid you not. Both of the critters become a food fit for kings when a little smoke is applied in the right manner. Make sure the Bluefish are fresh and the Mullet came out of the ocean (NOT THE SOUND OR DEY TASTE MUDDY). Scale and fillet the fish. Rub fillets on both sides with brown sugar and salt in equal proportions then sprinkle liberally with the Cajun Seasoning and fresh black pepper. Let them sit out with a fan blowing on them (meat side up) for about 4 hours at room temperature. While you are waiting get the smoker ready and have a smoke yourself. Soak the chips in water and get the temp to around 180. You will see a sticky skin form on the meat called a pellicle (it’s just protein and will keep the fish from drying out). Place them in the smoker for 2-4 hours. Check them after an hour and a half to make sure they are not getting too dry. When they are done they can be frozen for later enjoyment. You can just eat the fillet or make a smoked bluefish / mullet dip great on NABS. There is not a bad way to enjoy these smoked critters. Except maybe in a smoothie but heck I’ll try anything once. From the kitchen of

eastcoastsports BDC’s Cuban Chicken, Rice, & Beans

(The Too Easy Method)

Ingredients: 2- (or 3) Chicken Breasts (whole/with Bone)

½ - Red Bell Pepper Diced

1- Medium Yellow Onion Diced

½ cup of Chicken Stock or Broth

1- 15.5 oz. can of Black Beans drained and rinsed

½ of one small envelope of Goya Ham-Flavored Concentrate

1- (or 2) 5 oz. packages of any of these:

Mahatma Saffron Yellow Rice Mix or

Mahatma Saffron Yellow Rice Mix or

Mahatma Spicy Saffron Yellow Rice Mix

Pinch of Cayenne

Dash of Salt & Pepper

2 or 3- Dashes of Dried Oregano or Italian Seasoning

2 or 3- Dashes of Dried Dill

2 TBSP of Olive Oil

2-3 TBSP Butter Hint…Non-Stick Pans make life easy… Serves: 2-4Ingredients:Hint…Non-Stick Pans make life easy… Start the beans 1st… Heat 1 TBSP of the olive oil in a 1 ½ Qt. Sauce Pan. Add ½ of the diced Onion and ½ of the diced Red Bell Pepper you just chopped up, add Sea Salt & Fresh-Cracked Pepper to taste, and sauté on low heat until soft and translucent (5-10 Minutes). Add the (drained) Black Beans, Chicken Stock, Ham Seasoning, Oregano (to taste), Butter (to taste), Dill (to taste) and simmer on very low heat uncovered – stirring often. Meanwhile – heat the other 1 TBSP of olive oil in the deep frying pan (10-12 inch) and brown both sides of the chicken breasts thoroughly (start with skin-side down). Before too brown…add the other half of the diced Red Bell Pepper & Onion and sauté for few minutes. Turn the Chicken Breasts with the skin-side facing down in pan. Add the package or packages of Yellow Rice (dry) to the chicken & sauté with onions/peppers. Add about 1 ½ cups of water per 5oz. package of rice (little less water than what the rice instructions call for). Turn up heat to high and stir to distribute ingredients evenly – bring to a boil, then reduce heat to simmer (very low) and cover pan. Cook for 25 Minutes and serve with beans. If rice is too wet – cook on medium heat uncovered until moisture is absorbed. Serve as with some Cuban bread & Butta! From the kitchen of

Big Daddy Caddy BDC REUBEN ROLLS Makes “32” hors d'oeuvres 1½ lbs. Good-Quality, thick-sliced Corned Beef (either “Boars Head” or cook your own homemade corned-beef a day ahead and use leftovers).

16 oz. Sauerkraut (fresh like “Silverfloss” or “Boars Head” is best of course)

3 Cups Shredded Swiss-Cheese (I like “Kerrygold” Irish Swiss cheese)

6 1/2 oz. Dijon Mustard

1 TBSP Caraway Seeds

4 cans Pillsbury Crescent Rolls (the “butter-flake” variety is very tasty)

1 Bottle Thousand Island dressing (I like Ken’s) Preheat oven to 375 degrees. Preheat oven to 375 degrees. Get a cutting board…

Start Chopping the corned beef into matchstick-strips, and then crossways etc. the idea is to mince it up pretty good. Get a clean tea towel or cheese cloth; over the sink…wrap the sauerkraut inside and start twisting the end closed and squeeze hard to remove all water from the kraut! Put kraut on cutting board and chop up so there are no long strands. Get a medium to large bowl…

Mix all ingredients, (except crescent rolls) in a large bowl; using your hands is the best way to incorporate everything. Form mixture into 32 separate 1½ to 2 inch balls. Get three cookie sheets…

Using the cookie sheets (or some clean counter space) separate crescent rolls into individual sections (8-triangles per container). Place "Reuben Ball" on crescent dough section and roll smallest end around "ball" first, then roll larger end over "ball". Tuck dough securely under ball, making sure all open areas are pinched together. The idea is to have the ingredients completely encased in the dough. You may have to stretch the dough a little to make it fit but be careful not to tear it, if you do…make sure to pinch it sealed. Place Reuben Rolls on cookie sheet and space them because they will expand…about 12 per cookie sheet (depending on size). Using the cookie sheets (or some clean counter space) separate crescent rolls into individual sections (8-triangles per container). Place "Reuben Ball" on crescent dough section and roll smallest end around "ball" first, then roll larger end over "ball". Tuck dough securely under ball, making sure all open areas are pinched together. The idea is to have the ingredients completely encased in the dough. You may have to stretch the dough a little to make it fit but be careful not to tear it, if you do…make sure to pinch it sealed. Place Reuben Rolls on cookie sheet and space them because they will expand…about 12 per cookie sheet (depending on size). Bake for 20 to 25 minutes…

until a nice golden brown all around. Serve warm with a side dish of Thousand Island dressing for dip. Also, unbaked ones may be frozen and used later. From the kitchen of

Big Daddy Caddy BDC’s Poor Man’s Prime Rib Serves: 2-4

Ingredients: 2 Slabs of Beef Back Ribs (ask butcher if they have frozen in backroom…usually dirt cheap…was a $1.27 per/LB at my store)

1 Full Bulb of Garlic, peeled and chopped

Olive Oil

1 TBSP Chopped Fresh Rosemary or 1 Tsp of dried

½ Tsp Kosher Salt

½ Tsp Peppercorns

1 TBSP of Olive Oil (I use quality olive oil for everything…hehe ;~)

Saran or plastic wrap

Horsey sauce (recipe follows) This recipe is at its best if you – start a day ahead and marinate in fridge (make Horsey sauce too); but if you gotta have it tonight…by all means…do it! But start early! This recipe is at its best if you – start a day ahead and marinate in fridge (make Horsey sauce too); but if you gotta have it tonight…by all means…do it! But start early! First…take a sharp blade and remove as much of the membrane from the back of the ribs as you can – start at small end and peel it like a bad sunburn! Next…Using either a mortar & pestle, food processor, or your head…crush the garlic, spices, and add enough olive oil to create a paste. Now…split the paste in half and rub each slab thoroughly on both sides, massage it thoroughly! Wrap them tightly in the plastic wrap and either store in fridge over-night…or let it sit on the counter for about 2 hours to absorb the flavor. Preheat oven to 325° degrees. Place ribs in a shallow pan that fits both racks side-by-side and cover tightly with aluminum foil. Place in preheated oven and cook for 2 ½ -3 Hours, remove foil the last 30-45 minutes to get that golden look. Serve with Horsey sauce. Mmmm DIG IN!!! Horsey Sauce 1 TBSP of Prepared Horseradish

¼ cup of Sour Cream

¼ cup of Mayo

Juice of ½ lemon

Sea Salt & Fresh-Cracked Pepper to taste From the kitchen of

Big Daddy Caddy (mmmmmm-mmmmmmore recipes) Cackalacky® Spicy Wings!

Cackalacky Spice Sauce

2 - 2 1/2 pounds chicken wings

Ingredients:Cackalacky Spice Sauce2 - 2 1/2 pounds chicken wings Directions:

Grill wings over medium-high heat until blackened and the juices are clear. Transfer wings to large bowl and tumble with one 5 Oz bottle of Original Cackalacky Spice Sauce. Serve immediately - while steaming hot! From the kitchen of

Cackalacky Jack from www.CACKALACKY.com The Chicken-Shit Fizz

2 oz Kentucky Fried Chicken Gravy

5 oz Club Soda

No Ice

1 oz Gin in a Highball Glass2 oz Kentucky Fried Chicken Gravy5 oz Club SodaNo Ice You'll love it!!

Ciao, JK You'll love it!!Ciao, JK From the kitchen of

Apollo Guitars TequilaCoyote's Fried Green Olives

2 cups flour

3 eggs - whipped while listening to "Camel Walk"

2 cups of bread crumbs

1/4 cup parmesan cheese

1 bottle of Frank's hot sauce

2 cups of oil 1 large jar of green olives - without the pits in them y'all2 cups flour3 eggs - whipped while listening to "Camel Walk"2 cups of bread crumbs1/4 cup parmesan cheese1 bottle of Frank's hot sauce2 cups of oil Recommended music fer this operation is SCOTS Live at El Sol. If yer not playing SCOTS the dag-bern recipe won't work. Mix the bread crumbs and parmesan cheese together in a bowl. Drain the olives then dredge 'em in the flour - fancy high falootin' way of sayin' roll 'em around in the flour 'til they are coated. Don't let the olives get too dry after you drain 'em or the flour won't stick. Dip the flour coated olives in the whipped egg one at a time. Roll the egg coated olives in the bread crumb / parmesan cheese mix one at a time. It's gonna take a chisel to clean the goop off yer fingers after, but don't get yer knickers in a knot. Put 2 inches of oil into a large heavy fry pan. Get the oil as hot as Mary (impossible I know), throw olives in and fry until brown. Scoop 'em out and throw 'em into a bowl lined with paper towel. Serve with hot sauce and beverage of your choice, call your doctor and schedule that by-pass surgery ya gonna need when ya finish 'em. From the kitchen of

Gord Lockwood Billy's Monster Buck Burritos

1 pound ground Deer

1 can black beans

1 can pinto beans

1 yella Onion

Fresh cilantro

Ground Cumin

Chili Powder

Chipotle pepper Powder

1 beer

1 Pound Monterey Cheese

Burrito Sized Tortillas

1 pound Deer steak1 pound ground Deer1 can black beans1 can pinto beans1 yella OnionFresh cilantroGround CuminChili PowderChipotle pepper Powder1 beer1 Pound Monterey CheeseBurrito Sized Tortillas Cube Deer Steak. Add cubed steak and ground deer to hot skillet and begin to brown. Add diced onion to meat and continue to sizzle. Don't over cook, deer is better medium cooked. When deer is about half cooked add drained and rinsed black and pinto beans. Mix them up well. Turn heat to low and add aprox, 1/2 cup chopped cilantro, 2 TB Chili Powder, 1/2 TB Chipotle powder(optional for heat and smokey taste). Add 1 tsp cumin powder. Mix it all up and open the beer. Add a splash of beer to the burrito mix, Mix it all together. Finish the beer, hopefully you opened a tallboy for the recipe. Load mix into tortilla and add monterey cheese to yer likin'. Eat until yer fuller than a tick. Hope you enjoy this, Love the band. From the kitchen of

Bill Jackson White trash fruit salad 2 cans of fruit cocktail

1 apple, diced

1 orange, diced

1 banana, diced

1 bar of cream cheese- at room temp.

1 cup of mayonnaise



Drain fruit cocktail;reserving juice. Stir cream cheese to soften, add cocktail juice and mayo. Stir in fruit. Chill to set. Enjoy! The NASCARita. One part Tequila

Two parts Mountain Dew

put it in a big ol' cup, f*ck the salt. If ya want a frozen one, hit the 7-11 and get plain slurpee ice first, then mix equal parts slurpee, Dew & tequila. Also known as the White Trash Margarita. Peter Harzewski

Ossining NY Trailer Park Sunrise One part Tequila or Vodka

Two Parts Sunny Delight

Splash of Robitussin cough syrup, NyQuil cough or DayQuil Serve in a tall tumbler, or simply add the vodka/tequila and cough syrup to the Sunny D jug.

Peter Harzewski

Ossining NY sweet venison maple sausage - Italian style 1 pound venison sausage (preferably something sweet)

1 small onion (diced)

2-4 cloves of garlic minced (pends on your taste)

salt

pepper

1 box giant pasta seashells

1 small tub ricotta cheese

1egg (beaten)

1 bag grated mozzarella

1 jar or can of your favorite spaghetti sauce Preheat oven to 350 Put noodles in a pot of lightly salted boiling water. Let it come back up to a boil. Cook noodles until slightly firm but not mushy. Drain. Rinse with cold water and set aside. Now put a touch of oil in the bottom of a skillet. Crumble your sausage into skillet. Add onion and garlic with a dash of salt. Cook until sausage is brown. Drain. Put sausage aside to cool. In a big bowl combine the tub of ricotta, 1beaten egg, and a few dashes of salt and pepper. Mix until combined thoroughly then add the sausage. One everything is mixed we can get to stuffing. Stuffing is so easy my dead grandma can do it. Just take a small eating spoon and put 1-2 spoonfuls in each shell. First though you want to get you a baking dish and put some spaghetti sauce down. Then as you finish stuffing each shell just place it in the baking dish. When all shells are in pour rest of spaghetti sauce over top. Then take your bag of Mozzarella and sprinkle (or smother) everything. Now ya put it all in the oven for about 15-20 mins. When it's done let set a minute then dig in. I like serving this with my cheap ass garlic bread. (cheap bakery loaf of Italian or French, spread with butter or margerine, topped with garlic powder, broil 1-2 minutes in oven) Enjoy y'all. From the kitchen of

Tea Wolfwind Cornbread Dressing 4 cups cornbread crumbs

3 cups bread crumb

1 cup chopped celery

1 large Vidalia onion (chopped)

¼ lb. fried chicken livers (chopped)

2 14½ oz cans chicken broth

2 cups milk

2 eggs, slightly beaten

1 stick butter (melted)

1 tablespoon sage

2 tsp. salt

1 tsp. pepper Mix crumbs, celery, onion & liver. Combine broth, milk, butter, egg, sage, salt & pepper. Add to crumb mixture. Stir until crumbs are moistened. Heat oven to 350°. Grease 2 - 9½ x 13¾ pans. Spread batter evenly in pans - Bake for 1 hour. Notes: Save heels from loaves of bread & keep frozen 'till needed. Leave the bread out & let it dry, then crumble into coarse crumbs. I always buy the fried chicken livers already cooked from a local Clock restaurant. A triple order provides extra to keep the cook happy while working. Old family recipe from Greenville, SC Peanut Butter and Bacon Sandwich



Fry up 4 or 5 slices of bacon for every sandwhich you would like to make, crispy or not, whatever you like, make some toast, spread with peanut butter add bacon and serve with a glass of milk. Serving warm is better. From the kitchen of

Craig the Martian Pizza Soup



Ingredients:



1 pack oriental curly noodle soup

1 can tomato soup

pepperoni (any left over meat will do)

oregano

mushrooms (canned are ok)

green pepper

pepper



Cook noodles in tomato soup adding water called for by both soup mixes, add all other ingredients (lots of pepper and oregano), serve when hot.This recipe can be made with as many variations as there are kinds of pizza. Enjoy (created one night when I came too early and partied too late).



From the kitchen of

Craig the Martian Banana and Strawberry Puddin' Cake



1 box white cake mix.

1 big box Jello instant banana puddin'.

1 box of strawberry Jello.

Whipped Cream.





Make the white cake mix as instructed on the box.

Let the cake cool a lil' bit then poke holes all throughout the cake with anything pointy you have layin' round'. Spraying it with pam helps it not stick to the cake.

Make the Jello as instructed but instead of cooling pour it all over the cake slowly letting it seep into the holes.

Let cake cool completely in the fridge..be patient its worth it!

Meanwhile make Banana Puddin' as it says on the box.

When your cake is nice and cold take it out and top it with the puddin' then with the whipped cream.



Other optional toppings: Granola,fresh banana,Strawberries or other fruits. Basically whatever you like. MINCEMEAT DISH

Ingredients:

1 lb Hamburger

1 roll "Hot" Breakfast Sausage

1 jar Mincemeat

1 Ground Ginger



Brown hamburger in skillet. Pour off any fat. Put in bowl. Take breakfast sausage out of plastic sleeve and brown. Pour off any fat. Add to bowl with hamburger. Sprinkle ginger on meat. Stir together. Add the jar of mincemeat and mix all together well. Sprinkle with ginger to taste. Serve warm as a side dish. Taco To-Go, aka "walking taco"

Ingredients:

1 small bag of your favorite flavor of Doritos

1/2 cup shredded cheese

1/2 cup shredded lettuce

1 tablespoon of sourcream

1 tablespoon of salsa



Without opening the bag, lightly crush the Doritos. Cut a slit longways down the seam of the bag, so that you open it into a "pouch." Add all of the ingredients and stir. All ingredients are optional and you can add any other toppings that you'd like. This is a great snack to send your kids to school with.



From Aami in Savannah, GA South Mississippi White Trash Drankin' Food stuff

1 lb. pkg Weiners, sliced to 1/4" thickness

1 TBSP Bacon Grease

1 can Pork and Beans

1 can Corn

1/2 slab Velveeta cut into 1/2" cubes

1/2 cup diced onion

2 TBSP Mayonaise

Hamburger or hotdog buns



Fry sliced weiners in bacon grease until slightly browned.

Add can of Pork & Beans; add can of Corn. Stir until well-mixed.

Simmer 10 minutes.

Add Velveeta.

Simmer until Velveeta is melted.

Stir in onion and mayonnaise, mix well.

Serve on buns, biscuits, cornbread, saltines or just in a dang bowl.

Ummm good and always better after midnight.



From Ferg Tea's Cornbeef Salad Sandwiches

Ingredients:

1 can Libby's Cornbeef

mayo

relish (sweet or pickled)

celery



Open up your can of corn beef and plop it in a microwave safe dish. Nuke it for about 2 minutes. When it done add at least 2 huge spoonfuls of your favorite mayo. I like the Blue Plate. Stir all that together until it is all mixed in then add 1-2 tablespoons of relish and 1 stick of celery diced. You can add pepper, garlic, or paprika ifen you want but you don't need to add salt cause the corn beef is plenty salty. Mix that all up then smear on your fave bread. Usually makes 3 sandwiches worth. Goes great with beer or your fave soda. From the kitchen of Tea Wolfwind. Bologna Cups

This hearty meal goes well with sports.



Preheat oven to 350 degrees. Line a muffin tin with bologna slices (red ring removed).

Crack an egg into the center of each bologna cup.

Sprinkle each with salt and black pepper.

Bake until firm. Add a slice of American cheese to each cup and bake until melted or you can broil cheese. Serve with beer and tobasco. From the kitchen of Semi-Vicious. Buttermilk Biscuits

These biscuits are light and tangy. Try using them to top a fruit cobbler. Just add 1/2 cup sugar to mixture. Place biscuits on cobbler when the fruit starts to boil or the last 15 minutes of baking. Sprinkle with cinnamon and sugar.



Preheat oven to 500 degrees



Sift together

2 cups all-purpose flour (Lily White brand if you can get it)

1 tablespoon baking powder

1 teaspoon salt



Take a cold stick of real butter and chip it up with a paring knife into your flour mixture. Take your fingers and blend the butter into the dry ingredients breaking the butter up as you mix. You want the mixture to be crumbly. These biscuits need to go into the oven chilled. Place back into the fridge for about 10 minutes or the freezer if you need it quicker. Stir in 1 cup buttermilk only until wet. You don’t want to overwork because your biscuits will be tough. Flour your hands and hand-form biscuit quickly. Mixture is sticky so you won’t get smooth round biscuits. Just plop some down on the cookie sheet and throw them in the oven. Put the remaining mixture back in the fridge if you are doing two batches. Cook for 8-10 minutes in 500-degree oven. Recipe from the kitchen of a little “biscuit eater”. Fried Catfish

Some people think catfish taste like dirt. That’s a matter of opinion. But round here I’ve heard it said, if you’re gonna eat fish, you gotta taste a little bottom. The best catfish is caught locally but don’t let that stop you from trying the farm-raised kind because both are a cheap alternative to pork.

Depending on how thick your catfish is, leave whole or cut up into 2-inch pieces for catfish fillets.



Lay out catfish in shallow pan and cover with buttermilk.



Mix 1 cup yellow cornmeal

1/4 cup self-rising flour



1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

Sift dry ingredients together, lick finger and taste, add salt. Beat an egg well in medium size bowl.



Preheat oven to 350 to keep catfish warm after frying. Heat about 1/2 inch vegetable oil in heavy skillet to medium high. With a fork take a piece of catfish from your buttermilk and dip into egg followed by the dry mix. Place in hot oil. Repeat and cook each piece about 2 minutes a side. As you take them out place onto a brown paper sack. When you are finished frying, slide catfish from paper to a cookie sheet and place in the warm oven. When you’re finished fixing the rest of supper, pull catfish out and plate it up. Feeds 3-4 people and goes well with mustard greens, coleslaw, and tobasco sauce. From the kitchen of Pecan Tarwater. Hoecakes

These thin, crispy, cornmeal pancakes can be eaten with any meal. I grew up watching my Great Aunt fry them up in a cast iron skillet. My cousins roll up leftover bacon in hoecakes and stuff them in their camo pockets to eat while they’re out hunting. They won’t spoil like bologna or mayonnaise.

To start you, need bacon drippings. If you’re not saving your bacon grease, you should. Keep it in the fridge and scoop out a spoonful as needed. If you want to keep fairly large quantities available for frying, cook down a couple of pounds of fatback or bacon slowly on low heat. This will take a while but it makes the house smell good. Pour your grease through a metal strainer and store it in the fridge. It will last two weeks. Leaving nothing to waste - take the bits or cracklin', and stir them into your corn bread batter. I prefer cracklin' in the salty, firm kind of cornbread.



Mix 1 cup yellow cornmeal

1/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt and 1tsp black pepper

Combine with a whisk or shift together. In a separate bowl mix

1 cup buttermilk

1 cup milk

1 beaten egg



Whisk together wet and dry ingredients. Mixture will be thin. Place about a tablespoon of bacon drippings in the bottom of a heavy skillet and heat to medium high. Using a gravy spoon or ladle, make your hoecakes like you would regular pancakes. Watch your heat and adjust to avoid burning. I like to eat these cakes with molasses in the morning or to sop up beans at dinnertime. From the kitchen of Miss Taylor in Georgia. Rice Pudding

Rice pudding can usually be made without going to the store. Most people make this recipe from leftover rice. When hard times hit, omit the raisins. In a deep pot on real low heat add

3 cups cooked white rice

4 cups whole milk

1/2 cup sugar

1/4 teaspoon salt

Stir frequently for about 45 minutes until thick. Preheat your oven to 350 degrees In separate bowl whisk together

4 egg yolks

1 teaspoon vanilla

1 teaspoon cinnamon or nutmeg Take rice mixture off the heat and stir in eggs and flavorings along with 1/2 cup raisins. Pour into a buttered 9 x 9-inch baking dish and place in oven for about 35 minutes or until firm. Cool and serve sprinkled lightly with more cinnamon. From the kitchen of Sawata Jones in North Carolina. Tangwich

2 slices of Wonder Bread

Marshmallow Fluff as required

powdered Tang drink mix as required

Spread a thick layer of Marshmallow Fluff on a slice of Wonder Bread. Sprinkle enough powdered Tang on that slice so as to completely cover all evidence of Fluff. Then spread a layer of Fluff on the other slice of Wonderbread. Press the two slices of bread together and voila: a delicious Tangwich! The perfect accompaniment to this meal would be rehydrated Tang but Sloe Gin & Coke will always do nicely as well. Sarah Nagel WHITE TRASH BREAKFAST

1/2 dozen thick-cut slices of baloney cut into pieces

1/2 dozen eggs, beaten

1/4 block of Velveeta, chunked up

Fry baloney to desired crispness. Toss beaten eggs into frying pan and scramble along with baloney. Toss in Velveeta at the very end to melt. Serve with biscuits. Sherrie Dudey COLLARD GREENS

2 ham hocks

1 sweet onion

4-5 lbs. collard greens

2-3 cups of water(enough to barely cover greens)

Bring the ham hocks to a boil. Turn heat down and simmer for about an hour. Destem greens and add them to the pot. Let the greens simmer for a couple of hours. Serve with vinegar and onions. Collards are always best the second day. Robert Lewis HOT & SWEET BBQ SAUCE

1 half bottle of Makers Mark BBQ Sauce

1 shot of Makers Mark

3 tablespoons of A-1 Steak Sauce

1 tablespoon of Tabasco Sauce

2 tablespoons of Franks Louisana Hot Sauce

1 teaspoon of mustard

3 tablespoons of honey

1 tablespoon of brown sugar

1 teaspoon of lemon juice

1/2 teaspoon of Liquid Smoke

Stir well and spread on baby back ribs. Brent Thurman HEARTPUMPER SHAKE

1 oz. ground coffee (not brewed)

2 cigarettes worth of tobacco (mediums)

1 can of Mountain Dew

Shake and drink. Do not regurgitate. Unknown CHIPMUNK FRICASSEE

2 pounds diced chipmunk (the legs are most of the meat but the breast is good if you have the patience)

minced garlic

chopped onion

hot peppers

Guinness stout

butter

hot pepper flakes

chicken or possum stock

peeled and quartered potatoes

This actually tastes a lot like chicken (but still with a difference). It's best made with Rocky Mountain chippers(East Coast chippies are too small) and perhaps served with a nice Sauvignon Blanc. Marinate the chipmunk meat in the garlic, onion, hot peppers, and Guinness. Saute in a skillet with butter, pepper flakes, and salt. Cook quickly until browned. Deglaze the skillet with the stock and put it all into a large saucepan or stockpot along with the marinade and the potatoes. Cover and bake at 275 degrees for two hours. Remove from the oven and, in a separate pan, reduce whatever marinade is left and whisk in six ounces of additional butter. Combine reduced marinade with chipmunk meat and serve. Bill Teahan BRISKET SANDWICH (WHITE TRASH LUNCH)

-1/4 lb of chipped ham

-1 cup BBQ sauce

-1/4 cup of Pepsi

-4 slices of Wonder Bread

Fry up chipped ham in a skillet. After edges of the ham start to get crispy, add the BBQ Sauce and Pepsi. Mix until everything is heated up and steam is rising. Place chipped ham between 2 slices of Toasted Wonder Bread. This recipe is for 2. Recommended side dish is Potato Chips. David Blake TERESA'S REALLY GOOD GOAT'S MILK FUDGE

1 cup of Meyenberg Evaporated Goat Milk. (If you use real goats milk, use 1/2 cup goat's milk with 1/2 cup whole milk)

2 cups sugar

1 tablespoon butter

1 cup peanut butter

Mix together the milk and sugar in a cooker. Butter a plate or dish to place the finished product. Bring to a boil. To check for doneness, place a saucer of cold water nearby. Place a drop of the mixture in the saucer of cold water. When done, the drop will form a ball and you can pick up. Next, add butter and peanut butter. Take off heat. Stir quickly and carefully pour the mixture in the buttered dish. Let stand to cool. * I have no recipe for chocolate fudge. I made it once but it tasted AWFUL!!! Peanut butter seems to be the way to go! Teresa Prince HOMEMADE VENISON SAUSAGE

Venison

Smoked Bacon Ends

Garlic or Sage

Sausage Casings

Cube venison and smoked bacon ends in equal parts. Smoked bacon ends may be found at just about any butcher shop). Grind, alternating venison and bacon ends. After grinding, spread out meat and add seasoning. You may season with garlic, sage, or any sausage seasoning you desire. Most butcher shops sell packages of sausage seasonings. After seasoning, knead the meat. Then, with stuffing attachment on grinder, stuff into casing in desired lengths. You may also make sausage patties. Wrap in butcher paper and freeze until ready to smoke. When ready to smoke, place sausage in smoker at 200F and smoke 2-3 hours until done. K.W. Baker DUMP CAKE

1 (20 oz.) can crushed pineapple

1 (30 oz.) can cherry pie filling

1 box cake mix (white, yellow, or spice work best)

1 cup chopped nuts

1 stick of butter

Open can of crushed pineapple and dump contents (as is - do not drain out the juice!) into a greased 9x13 baking dish, spreading it evenly. Open can of cherry pie filling and dump contents of that on top of the crushed pineapple, also spreading it evenly. Open box of cake mix, and spread it evenly over the top of the other stuff, and put the nuts on top of that. Cut up stick of butter and lay slices evenly over the top. Bake at 350 for 1 hour. Shari ELVIS PARTY MIX

1 pound banana chips

1 box capt crunch peanut butter crunch

1 large wooden tiki carved salad serving ware (preferably wooden carved with tiki idols)

Pour 1 lb of banana chips into large serving bowl. Add 1 box peanut butter crunch. Stir with large salad serving fork and spoon. Serve (best eaten by hand). Optional: Add one pound of dried pineapple chips for a greater luau effect. Raymondo in Greensboro TUNA SALAD (FOR MEN)

1 can of tuna (don't get the oil packed stuff, it's greasy)

1 medium yellow onion

2 tsp. minced garlic

2 tbsp. mayo (or what passes for mayo these days)

4 tbsp. or more (as much as you can stand, actually) Beaver, Cream Style, Horseradish

Get a fairly big bowl. Dice up the onion, add the garlic and tuna, and mix with a fork. Add the mayo and horseradish. Don't get cheap on the horseradish either; more is ALWAYS better. Mix again and add pepper if you like. Let stand for a half hour or so (if you're patient) to let the flavors mix. This type of tuna salad is not recommended for sandwiches. It goes real good on most kinds of crackers, especially Rye Crisps. For a treat, blanket a 10-inch flour tortilla with a bed of baby spinach leaves and spread tuna salad on top, roll it all up, and fire away!! Suggested wine: Burgundy. Bone Appeteat! Steve Monteleone WHITE TRASH CASSEROLE

1 pound hamburger, cooked up with 1 small onion and salt

1 pound tater tots (still frozen)

1 can of cream of ___________ soup (mushroom, chicken, asparagus, whatever,

condensed, undiluted)

2 1/2 cups shredded cheddar cheese (or Velveeta)

Mix it all up in a casserole dish, saving 1/2 cup cheese/ Velveeta for the top. Bake at 350 for 20 minutes. YUUUUUUUUUUUUMMMMMMMMMMMMMMMYY!!!! Mike & Jamie Keller MUDBOG

1 Part cheap beer

1 Part chocolate milk

Fill your favorite frosty mug half full of your favorite bargain brand brew. Top it off with the chocolate milk. Savor the creamy head. Goes great with Bacon Meatballs. BACON MEATBALLS

1 lb. ground beef

1 Tablespoon Salt

1 Teaspoon Pepper

2 Tablespoons steak sauce (or the closest thing you can find)

5 Slices of bacon Toss everything except the bacon into a bowl. Mix it up real good. Shape this mixture into small balls (1" or so wide). Wrap that there bacon around the balls and fasten with a toothpick or twig. Slow cook 'em in a skillet until good n' done. Serve with crackers or white bread soaked in ball juice from skillet. POSSUM AND CHESTNUTS

1 Possum

1 Pot boiling water

1 Handful chestnuts

1 Handful apple sauce

1 Handful breadcrumbs

1 sweet potato

1/2 Cup lemon juice

1/4 Cup butter Skin Possum, remove glands and entrails. Scrape clean and scald in boiling water. Rub inside and out with salt and pepper and set in a cool place. Stuff with chestnuts, applesauce, and bread crumbs in equal proportions. Cover with slices of sweet potato, 1 C. Boiling water, 1/2 C. Lemon Juice. Bake in butter and baste often until tender. this delicious recipe courtesy of Patricia and Ruthie in Indiana CHOCOLATE PIG PICKING CAKE FROSTING

16 oz. Cool Whip

1 small box instant chocolate puddin'

1 15 1/2 oz. crushed pinapple

1/2 cup pecans, or what ever nut you like

Mix together and put frosting between layers. 1 box milk chocolate cake mix

4 eggs

2/3 cup oil

1 can mandarin oranges

Beat all ingredients together. Grease 3 cake pans (9 inch); divide batter evenly. Bake at 350 degrees for 35 minutes or until done. this haute cuisine courtesy of Kim Gregory-Lowe of Bunker Hill, West Virginia DEEP FRIED BALONEY SANDWICHES

2 thick slabs of baloney

2 pieces of Wonder Bread

2 Tbsp. (just a suggestion, use as much as you want)

mayonnaise/peanut butter

1 can mandarin oranges

Beat all ingredients together. Throw yer baloney into the deep fryer. Cook until crispy, but not too crispy. Coat your bread with mayonnaise or peanut butter (if you use peanut butter, make sure you got a big 'ol glass of milk. She can get purty dry). Slap the baloney down on the bread and yer in for some good eatin'! FRIED GRITS

6 servings of grits (prepared - NOT INSTANT)

1/2 pound of bacon

2 eggs

salt & pepper

Prepare grits the night before as per instructions on package. Pour them into 9" square brownie pan and place in fridge overnight. Consume alcohol. The next morning, fry 1/2 pound of bacon in iron skillet and retain hot grease. Consumption of bacon optional. Break eggs into mixing bowl and scramble thoroughly, sprinkling generously with salt & pepper. Remove grits from fridge (they should be in solid form) and cut into approximately 3" squares. Dip grits squares into scrambled eggs and fry in bacon grease on medium heat until egg coating is golden brown and crispy around edges. Serve with sliced ripe tomatoes smeared with Miracle Whip and your favorite breakfast beverage.Put on "Plastic Seat Sweat" and turn up real loud. WHITE TRASH DELIGHT

1 ( 7 oz. ) can of spam

2 hard-boiled eggs

1 teaspoon chopped dry onion

2 tablespoons dill relish

1/4 cup miracle whip or mayo

1/2 cup velveeta cheese, cubed

4 hamburger or hot dog buns

dump spam and hard-boiled eggs into a bowl. Mash 'em with a fork. Then dump in the onion,relish,mayo and cheese. Stir it up and fill the buns with the mix. Wrap 'em up in aluminum foil and put 'em on a baking sheet. Bake at 350 degrees for about 20 minutes - 'til the cheese is melted. Makes 4 servings - unless one feller is a pig and eats 'em all. from the kitchen of T.L. Norris in Independence, MO. XMAS GINGERBREAD TRAILER

box of graham crackers

canned vanilla frostin'

sugar cubes (blocks if you kin find 'em)

sugar

fancy colored candy

busted hot wheels car

toothpick flag

Cracker Outhouse (optional)

Break a graham cracker in two to use fer the trailer ends. Spread a bunch of frosting out on a plate or other flat non-livin' surface and sprinkle with sugar. Stick 4 sugar blocks in the frosting where the graham crackers can stand on 'em. Frost them tops of the cubes. Frost them cracker edges and stick lengthwise on top of the frosted sugar cubes, joinin' em glue-like at the frosted edges. Let it set a bit till hard. Frost the top of a 'nother graham cracker like it was snowed on and glue it down to the top of the cracker trailer with more frostin'. sprinkle the whole dang thing with sugar while still gooey. Stick fancy candies around the yard and on the house. Stick the flag in the yard. Put yer hot wheels car in the yard or on a sugar block. Cracker Outhouse Couple of saltines, broke in half more frostin' Put together with frostin' glued edges like trailer, but make it taller than it is wide. Top with cracker bit. A family Xmas tradition of Cotton and Crackers Lambeth and their kin in Virginia BAKED SKUNK

1 Skunk

Potatoes

Carrots

Onions

Spices like you like (onion powder, garlic powder-if you paid rent and had leftover monies)

1 Cutting Board

Gut and skin the skunk.Stuff it with the vegetables and spices. Bake at about 250 -300 degrees a real long time, slow cookin' no? Until the skunk is real tender. When the skunk is cooked to your likin', take it out of the oven to set for about 15 minutes. Then, put the baked vegetables on a serving platter and Throw the Skunk Out! from the kitchen of Heidi Lucken FRIED CORNBREAD

A good heapin' of Tenda Bake Self-Rising Corn Meal Mix

1 fist size onion

Enough Buttermilk to get everything good an' juicy

Goodly size gob of grease or vegetable oil

Dump a good heapin' of cornmeal mix in a fairly decent-sized bowl. Grate onion into cornmeal mix. Set aside. Now, throw a pretty fair amount of shortening or oil into a big black iron frying pan. Heat until it's good and hot.(You will have to add more grease/oil as it usually soaks up alot of grease/oil when you are cooking several pans.) While your grease/oil is heating up, add enough buttermilk to cornmeal and oil mixture to make it soupy but not too runny. Simply spoon this mixture into the hot pan, turn after browning on first side and brown the second side. Let drain and serve either hot or cold. Goes great with collards, turnip greens and pinto beans. from the kitchen of Lee Justice TERESA'S REALLY GOOD PUMPKIN PIE

1 30 oz. can of Libby's Pumpkin Pie Mix

2 9 inch Deep Dish frozen pie shells

1 1/2 c. sugar

1 teasp. salt

1 teasp. cinnamon

1/2 teasp. ginger

1/2 teasp. cloves

2 cans of Evaporated Milk

1 tablespoon of Pumpkin Pie Spice

2 eggs Mix together all of the ingredients. Take the pie shells out of the freezer. Do not let them thaw. Pour mixture into the pie shells. ( There will be some mixture left over.) Place pies on a cookie sheet and bake till done.* * I have no idea what temperature to bake them on because my stove doesn't have the temperatures on it. I bake cakes at this same setting so go by whatever temperature you bake cakes. Pies are done when you place a fork or toothpick in the center of the pie and it comes out clean. from the kitchen of Teresa

SCOTS Fans!! Vote for the Best BBQ!!!

Tell us which region serves up the most mouth-watering, lip-smacking barbecue! Eastern NC

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Memphis

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Midwest

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