CAJUN RICE
Have you ever had the urge to copy and try to imitate a culinary
dish? Well, I went to Popeye’s Chicken in Saginaw, Michigan and tried my hand at making a dish
similar to their Cajun Rice. It turned
out pretty good. I never use a lot of
salt, because it I feel it contributes to drying and excessive wrinkling. So, I use a salt substitute which has
incredible flavoring
1 pound of Hamburger (preference is yours)
4 cups of White Rice
¼ cup of Badia Ground Cumin Seasoning
½ of ¼ of Cucina Cajun Seasoning
2 Tablespoon of Spice Supreme Onion Powder Seasoning
1 Tablespoon of Great Value Table Grind Black Pepper
Seasoning
2 Pinches of Blazin Blends Crushed Red Pepper
3 Sprinkles of Spice It Ground Tumeric Seasoning
3 Sprinkles of Marcum Soul Seasoning
Nesco 6 Quart Roaster Oven
Step 1
Fill Nesco Roaster Over ¼ full with water, add hamburger and
spices and cook at 300 degrees until the hamburger is halfway done.
Step 2
Next, add the rice and cook until the rice is done but not
cushy.
Ps – If you need more salt, please add.
LUCIOUS PORK BUTT
Step 1
2 Medium Onions Diced up
¼ Cup of Spice Supreme Chopped Onions (Dried)
Add to Pork Butt in cooker (Nesco 6 Quart Roaster
Oven). Next, inject the
spiced liquid into the meat and cook at 300 degrees until tender.
Step 2
Make spiced liquid to inject into Pork Butt. Stir until well mixed for approximately one
minute and take the injector and penetrate the meat in several sections and
release the liquids into the meat.
1 Swanson Chicken Broth
1 Tablespoon of Great Value Table Grind Black Pepper
7 Sprinkles of Great Value Cumin
10 Sprinkles of Tony Chachere’s Creole Seasoning
7 Sprinkles of Spice It Ground Tumeric
7 Sprinkles of Spice Supreme Curry Seasoning
5 Sprinkles of Spice Supreme Roast Beef Seasoning
7 Sprinkles of Spice Supreme Onion Powder
2 Tablespoons of Palermo
Wildflower Honey
2 Tablespoons of Great Value Vegetable Oil
2 Tablespoons of Karo Dark Corn Syrup
NOTE: Vegetables can
be added or the Pork Butt can be gently shredded and eaten as a sandwich or the
meat can be used in a stew by adding what vegetables you want when the meat
starts to get tender. I used one can of
cream style corn, one can of whole kernel corn and one can of string beans and
whole potatoes and it was quite tasty.
Zucchini and Smoked Neckbones
12 Sprinkles of Cajun
Seasoning
Barbeque Sauce
4 cups of Heinz Barbeque Sauce
2 cups of Hellman’s Mayonnaise
¼ cups of Pure Maple Syrup
½ Teaspoon of Cinnamon
½ Teaspoon of Lemon Juice
2 Tablespoons of Hot Sauce
Follow step one and then place on grill and coat chicken
with barbeque sauce until done.
Step to it …String Beans with Neck Bones (Bare)
6 Cans of String Beans (4 regular string beans and 2 cans of French style
string beans)
1 Pack of Neck Bones (not smoked)
1 container of College Inn Bold Stock (Mushroom Flavor)
3 Tablespoons of Great Value Garlic Powder
2 Tablespoons of Great Value Ground Cumin
1 ¼ Tablespoon of Great Value Black Pepper
½ Teaspoon of Great Value Curry Powder
½ Teaspoon of Great Value Creole Seasoning
½ Teaspoon of McCormick Ground Tumeric
7 Sprinkles of Supreme Tradition Garlic and Pepper
1 Tablespoon of Supreme Vanilla Flavoring
1 Teaspoon of Spice It Foods Thyme
4 Cubes of Clover Valley Chicken Bouillon
½ Stick of Imperial Margarine
1 can of whole potatoes
4 peeled potatoes (from Golden Sands Farm) diced and cut in quarters
1 pressure cooker 6 quart or a heavy Aluminum Pot from Gordon’s Food
The first
step is to wash the neckbones and place them in the pot. Fill the pot with water approximately ¾ full. Next, add the Mushroom Stock, and the other
ingredients and add the potatoes and string beans when the neck bones are
almost tender. When the meat begins to falls
off the bones and the potatoes are done but not cushy you are done.
So Lucky Baked
Chicken
1 Bag of Legs and Thighs
Cumin
Curry
Black Pepper
Slap Your Momma Seasoning
Garlic and Salt Seasoning
Paprika
Wash and
clean chicken, remove fat if you wish, sprinkle the above spices on both sides
of the chicken and bake at 325 degress until done.with the sliced side upward.
Cajun Beans &
Rice
1 Bag of Brown’s Best Pinto Beans (1.50 lb)
1 Teaspoon Season Salt
2 Packs of Neck Bones
1 Tablespoon of Garlic Powder
1 Tablespoon of Garlic Salt
2 Tablespoons of Curry
1 Tablespoon of Cumin
2 Tablespoons of Onion Powder
2 Tablespoons of Soul Seasoning by Marcum
4 Tablespoons of Dried Minced Onion
2 Tablespoons of Creole Seasoning by Tony Chachere
2 Tablespoons of Cajun Seasoning by Cucina
1 Pinch of Dried Red Pepper
1 Can of Coconut Water (original) 11.6 fl oz.
2 Cups of Rice
Watching and learning I love my mother moving knowingly around the
kitchen. Everything turned out terrific
and I am trying to recall what I saw and learned. The first step is to pick the beans and
remove those with flaws, damages and place in the colander for the next
step. Next, wash the beans to remove any
dirt, debris and then rinse them and put the beans in the Nestco (6 quart
Electric pot) that has been filled half-way with water. Add the neck bones and spices and cook at
about 200 degrees until the meat is falling off the bones. When the beans appear to be softer and done
add the rice and let it cook until done but not mushy.
Felicia’s Goulash
Water –
fill pot half full
½ bag of Egg Noodles
2 Cans of Crushed Tomatoes with Basil (28
ounces)
1 Can of Corn (15 ounces)
1 Can of String beans (15 ounces)
1 Can of Black Eye Peas (15 ounces)
1 Tablespoon of Garlic and Pepper
¼ cup of Minced Garlic (liquid)
½ cup of Dried Minced Onion
¼ cup of Tonés Gourmet Black Pepper
1 Bag of Okra (9 ounces)
½ of ¼ cup of hot sauce
10 sprinkles of Garlic Salt
Combine all the ingredients into a 4
quart pot filled with water half-way.
Make the meatballs and drop into the water and cook until done. The Goulash will have a different aroma with
the meatballs being done and the noodles done and tender. It should take approximately 30 minutes or
more.
Meat Balls
2 lbs of Turkey
1 lbs of Italian Sausage
1 Tablespoon of Tonés Gourmet Black Pepper
1 Tablespoon of Curry Spice
1 Tablespoon of Cumin Spice
1 Tablespoon of Garlic and Pepper spice
10 sprinkles of Garlic Salt
2 Eggs
Ps
If you want you can add more garlic salt or black pepper.
Salisbury Steak and
Mash Potatoes
1 ½ lbs of Hamburger
1½ lbs of Turkey1 Tablespoon and 1 Teaspoon of Tone’s Black Pepper
1 Bag of Caesar Croutons (mashed into crumbs)
1 Heaping Teaspoon of Curry
1 Teaspoon of Cumin
2 pinches of Thyme
2 Teaspoon of Garlic Salt
¼ cup of Minced Onion
4 Eggs
1 Can of Pork Gravy
1 cup of Vegetable Cooking Stock
Mix together
hamburger and turkey with a pastry blender to ensure the meat is mixed and crumbled
as fine as you can get it. Next, mash
the croutons until they are small particles and mix with the rest of the
ingredients. Take a large spoon to
determine the size of the patties and lower into hot oil and fry on both sides
until done. When patties are done and
gravy has been made let patties cook slowly (turn on both sides) until the
gravy thickens.
Making the Gravy
Use the oil from the patties and add a little more oil and then add
flour, dried minced onion, add salt and pepper (cook until flour becomes a dark
brown), and lastly add water. Next,
immerse the patties into the gravy and cook slowly until the gravy bubbles and
thickens and reflects done.
Making the Mash Potatoes
Boil 8 to 10 potatoes, peel and add salt, butter, milk. Mix with mixer and cream the potatoes until
the mixtures reflects a whipped depiction.
Per choice are the ingredients that may be added to the mash potatoes
mixture.
*per choice of the amount of salt, butter and milk in the potatoes.
Zucchini Squash
Delight
4 Quart Pot
Water – fill pot half full 1 medium onion – coarsely chopped
1 Bag (2 lbs) of sliced zucchini
3 – 4 sprinkles of curry
7 – 8 sprinkles of minced dried onion
3 -4 sprinkles of garlic salt
6 sprinkles of creole seasoning
3 light sprinkles of red pepper
½ stick of butter
½ stick of margarine
2 -3 sprinkles of cumin
Cook on high until tender and watch carefully and stir and ensure that
it does not scorch until some of the liquid subsides per your call. Make sure it is not cooked to cush.
Damn Good Rice
Pudding
2 Cups of Rice
4 Eggs
2 packs of Vanilla Pudding
3 Tablespoons of Vanilla Flavoring
½ Cup of Raisins
3 Cups of Sugar *
1 - 2 Cups of Milk **
1 Teaspoon of Cinnamon
1/4 cup of Margarine
Check rice
first for bugs and flaws, wash and rinse rice in a colander, then cook rice
until done but not cushy. Mix all the
ingredients together and cook at 325 degrees until done.
*Per taste.
**Use 2 cups if necessary to ensure the rice pudding is moist and not
dry when done.
Northern Bean Spicy
Bliss
32 ounces of water
2 lbs of Northern Beans
2 Tablespoons of Tone’s Black Pepper
1 ½ Tablespoons of Garlic Salt
½ of ¼ of dried minced onion
½ of medium onion sliced and diced
7 sprinkles of lemon and pepper seasoning
7 quick abrupt sprinkles of creole seasoning
¾ of a teaspoon of cumin
¼ teaspoon of curry
¼ teaspoon of oriental five spices
Chunks of
ham from ham shank
Pick beans
to remove any beans with flaws or rotten spots, wash beans and place in crock
pot add water and the rest of the ingredients and cook on slow or low until
done (tender but not mushy).
DEE DEE DELICIOUS BANANA PUDDING
2 boxes of Instant Pudding & Pie
filling (Flavor – Banana)
4 to 5 Bananas
1 box of Vanilla Wafers
1 bag of Marshmallows
1 pyrex dish (4x4)
The first step is to place both of the
instant pudding and pie filling packages in a bowl. Add 4 cups of milk to the mix in the bowl and
use a whisk to combine the ingredients until smooth and the consistency begins
to thicken. Next, line the pyrex with vanilla
wafers, then sliced bananas, then instant pudding, then vanilla wafers, then
sliced bananas, then instant pudding and lastly marshmallows and cook at 325
degrees until marshmallows are a little brown.
Split T Barbeque Chicken
One hen
Heinz Classic Barbeque Sauce
Tony Chachere’s Creole Seasoning Spice
Supreme Tradition Garlic Salt Seasoning
Tone’s Restaurant Black Pepper
Defrost hen, clean hen and remove neck,
gizzard and liver and guess what give it to your cat to eat. First put hen in roaster pan and sprinkle
creole seasoning (5 to 6 sprinkles), garlic salt (cover once with sprinkle) and
restaurant black pepper (cover once with sprinkle) on split hen on both
sides. Bake at 325 degrees until near
completion (hen will have a light brown glaze and is tender and reflects it is
done. Then glaze with barbeque sauce and
cook until the glaze is adhered to the hen and has completed cooking. Be careful to not overcook.
Ps – If you want more of a juicy texture
in the breast section inject some margarine or butter in the breast area.
Tangy Slow Cooked Beef Short Ribs
1/3 cup of flour
½ tsp steak seasoning
2 ½ lbs country ribs
¼ cup of butter
1 cup dried onion seasoning
1 cup beef consommé
¾ cup garlic wine vinegar
¼ cup plus 2 Tablespoons of Chili Sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons of chopped garlic (from jar)
1 Teaspoon of Chili Powder
Using a zip
lock bag, mix flour and steak seasoning, add ribs and shake to coat. Melt butter over medium heat, add ribs and
brown on all sides. Place ribs in slow
cooker. Using the same pan and drippings
add everything else and bring to boil.
Pour it over the country ribs, and cook on low for 8 hours. Serve over rice, pasta, or on mashed potatoes.
DELICIOUS TURKEY
TURKEY WITH FLY DRESSING
STEP 1 – Preparing the Turkey for insertion of the mixed ingredients
below into the turkey and the placing of turkey into Oven at 200 degrees until
turkey is done. Once the internal
monitor pops up and reflects turkey is done.
Go to STEP 2.
1 Turkey – 10 lb
1 Cup of Caro Syrup
½ Cup of Lemon Juice
½ Teaspoon of Gumbo Mix
4 Teaspoons of Powder Onion
1 Teaspoon of Vanilla flavor
1 Teaspoon of Lemon and Pepper Seasoning
½ Cup of Olive Oil
½ Cup of Maple Syrup
2 Packs of Italian Dressing (2 Ounces)
STEP 2 – Preparing the Turkey for insertion of dressing in turkey
opening and around turkey to bake and complete the turkey and dressing dish
when baking at 250 degrees until dressing is brown on top with edges brown but
not overdry or overdone.
3 Bags of Premier Pantry Stuffing Mix (Turkey)
1 Box of Kraft Stuffing Mix (Turkey) (Includes two bags of dressing
mix.)
½ Can of Evaporated Milk
5 Eggs
1 Tablespoon of Tone’s Restaurant Black Pepper
5 sprinkles of Cumin Spice
1 Jar of Heinz Homestyle Gravy (Roasted Turkey)
1 Jar of Heinz Homestyle Gravy (Classic Chicken)
Nigger Spaghetti
1 Regular Size Crock (upright) or Nesco
Roaster Oven
4 Tablespoon of Minced Garlic (jar)
7 - 18 Homestyle Meatballs (or homemade
meatballs - more can be added)
1 Teaspoon of Crushed Red Pepper
4 Tablespoons of Dried Onions
2 Tablespoons of Onion Salt
2 Tablespoons of Tone’s Restaurant Black
Pepper
2 small onions chopped up fine
2 cans of tomato puree or sauce (29
ounces)
1 can of petite diced tomatoes (14.5
ounces)
1 box of spaghetti (3.5 ounces)
Fill a crock or Nesco Roaster Oven half-way
with water and add all the ingredients except spaghetti. Do not add spaghetti until about a half hour
later and let it complete cooking but do not let the spaghetti cook until it
gets mushy. If wanted additional spices as you choose can be added.
Spinach and Smoked
Turkey Wings
1 Can of Spinach, 5 lbs, 13 ounces
1 Package of Smoked Turkey Wings
1/2 Cup of Garlic Salt plus 3 teaspoons
½ of 1/3 cup of minced onion
½ of 1 Tablespoon of Black Pepper
2 -3 sprinkles of red pepper
Cook the smoked turkey wings until tender with the other ingredients
and then add the can of spinach until the flavor emitting from the pot gives
off the scent of just the smoked turkey wings.
This reflects that the concoction is done.
Meltdown Brussell
Sprouts, Cauliflower, Turkey Necks and Neckbones
4 Bags of Brussell Sprouts (Frozen)
2 Bags of Cauliflower (Frozen)
2 Medium minced and diced onions
2 – 3 Packs of Turkey Necks and Neckbones at discretion
¾ Tablespoon of Tone’s Restaurant Black Pepper
1 Tablespoon of Garlic and Pepper
½ Teaspoon of Thyme
½ Tablespoon of Oriental Five Spice
½ Teaspoon of Cumin
20 sprinkles of Minced Onion
6 Quart Nesco Roaster Oven
Fill the Nesco Roaster half-way with water and place turkey necks, neckbones
and spices inside the roaster and cook at 200 degrees for four hours until
tender. Add brussell sprouts and
cauliflower and cook for approximately one and half hours until tender and
serve hot as flavor is absorbed.
Gracious Me String Beans with Potatoes and Hominy
1 can of Poor Man’s Beef with Juices***
1 can (49.5 ounces) of Whole Potatoes
1 can (28 ounces) of Italian Green Beans
2 cans (14.5 ounces) of Cut Green Beans
2 cans (14.5 ounces) of French Style Green Beans
1 ½ Tablespoons of Creole Seasoning
½ Teaspoon of Thyme
1 Teaspoon of Garlic and Pepper Seasoning
¼ Teaspoon of Ground Cumin Seasoning
¼ Teaspoon of Ground Tumeric
1 Tablespoon of Tone’s Restaurant Black Pepper
52 ounces of water
3 Tablespoons of Margarine
6 Quart Nesco Roaster Oven
Place in the Nesco Roaster Oven the above listed ingredients and add 52 ounces of water and cook at 275 degrees until done (approximately two hours).
***Poor Man's Beef is produced by Lakeside Foods, Inc., Manitowoc, WI 54221.
Chicken and Dumplings that melt in your mouth
4 Tablespoons of butter or half a stick of butter (comes in
quarters)
4 Tablespoons of olive oil
1 whole chicken (cut into pieces) or 2 packages of chicken
thighs
Salt
Restaurant Black Pepper
1 cup finely diced carrots
1 cup finely diced celery
2 medium onions (finely diced)
1 Teaspoon ground thyme
2 Tablespoons of turmeric
1 Tablespoon of cumin
6 cups of chicken broth
For the Dumplings
1¾ cups of all-purpose flour
1 heaping tablespoon of baking powder
1 teaspoon of salt
2 cups half-and-half milk
2 tablespoons of minced fresh parsley or dried parsley
For the chicken: Melt the butter in a pot over medium heat and
add the olive oil. Sprinkle the chicken with salt and pepper. In batches, brown
the chicken on both sides and remove to a clean plate or colander lined with a
paper towel.
In the same pot, add the diced carrots, celery and onions. Stir
and cook for 3 to 4 minutes over low heat. Stir in the ground thyme, turmeric, and
cumin then pour in the chicken broth. Stir to combine with a wooden spoon then
add the browned chicken. Cover the pot and simmer for 20 minutes on low
temperature.
For the dumplings
While the chicken is simmering on low make the dough for the
dumplings. Sift together the flour, baking
powder and salt into a bowl except for ½ cup of flour and ½ cup of milk and
then add the minced fresh parsley or dried parsley. Start adding the half-and-half milk and set
aside.
Mergence
Remove the chicken from the pot, strip the bones from the chicken
and shred it and place it back into the pot.
Take the previously set aside ½ cup of flour and ½ cup of milk and add
it to the pot to thicken the broth or chicken mixture stir and then drop
tablespoons of the dumpling mixture into the simmering pot and cook on low for
15 minutes. Taste to see if additional
seasoning is needed: salt or alternate
seasoning. Allow to sit for 10 minutes
before serving.
NOTE: If awkward with a knife or have
trouble using a knife buy chicken already cut into pieces or have butcher cut
up chicken for you. Use judgment for pot
size. (This is determined if the recipe
is doubled.)
4 slices of bacon (cut into ½ inch pieces)
½ cup of chopped onion
2 cans (28 ounces) of baked beans
½ cup of barbecue sauce
3 Tablespoons of brown sugar
1 Teaspoon of dry mustard
1 Tablespoon of dried onion
Preheat oven to 350 degrees.
Cook bacon and onion oven over medium to high heat until bacon is
browned and crisp. Optional: Drain fat or add to remaining ingredients
mixing all well and bake uncovered for 30 minutes or until hot and bubbly. Note:
Recipe can be changed by doubling the ingredients. (Usual serving is for two.)
WESTERN BOOT BBQ SAUCE
½ cup of chopped onion (diced small)
¼ cup of fresh lemon juice
¼ cup of ketchup
2 Tablespoon of dry mustard
2 Tablespoon of brown sugar
2 Tablespoons of dark molasses
1 Tablespoon of Worcestershire sauce
2 teaspoons of grated fresh lemon peel
½ teaspoon of garlic powder
½ teaspoon of ground allspice
¼ teaspoon of hot sauce
Place all ingredients in a bowl and stir until blended. Brush on meats to coat and flavor. If more is needed then increase the ingredients. (For 10 servings.)
Note: If you need more increase
the recipe.
SWEET N SMOKING BBQ SAUCE
1/2 cup of ketchup
1/3 cup of light molasses
½ cup of mustard
¼ cup of Worcestershire sauce
Place all ingredients in a bowl and stir until blended. Brush on meats to coat and flavor. If more is needed then increase the
ingredients.
SWEET APPLE BBQ SAUCE
2 Cloves of garlic minced
24 ounces of apple sauce
½ cup of apple-cider vinegar
½ cup of tomato paste
¼ cup of molasses
¼ cup of soy sauce
1 teaspoon of paprika
1 teaspoon of vanilla
½ teaspoon of ground red pepper
Place all ingredients in a bowl and stir until
blended. Brush on meats to coat and
flavor. If more is needed then increase
the ingredients
FLANK STEAK IN A WOK
Simple and Good!
Dijon Balsamic
Black Pepper
Minced Dried Onion
Lemon Pepper Seasoning
Cut steak in half dump in wok with all the ingredients add
rice if you want after steak is done.
Ensure that you have enough liquid to add the rice or pour the cooked
steak and liquid over rice. Done in less
than 5 minutes.
Zippy Zap Macaroni and Cheese
½ box of macaroni
1 chunk of White Cheddar cheese
2 cups of Sharp shredded cheese
1 ½ cans of evaporated milk
1 ½ stick of margarine
Or if you want ¾ of a pound of butter
2 to 3 teaspoons of black pepper
1 teaspoon of salt
Small Pyrex dish
Mix all the ingredients together and bake at 325 degrees until edge
reflect browning and top is firm and a little brown on top.
Fried Egg & Sausage Sandwich
6 Eggs
3 pieces of
bread
2 pieces of
sausage
Cheese cut
in small pieces
Pepper
Salt
Scramble eggs mixed with cheese
Fry sausage and put aside when done
Dip bread in egg mixture and fry on both sides
Put sandwich together one slice of bread then sausage, then
fried scrambled egg, then another piece of fried egg bread then sausage, next
fried egg then the last piece of bread in egg mixture. Gizzards, Gravy and
Vegetables Pot of Good
2
Tablespoons of Thyme
1 Package of
Beef Gravy
1 Medium
Onion diced
3 cups cubed
cut up potatoes (small)
3 cups cubed
cut up carrots (small)
5 sprinkles
of Black Pepper (circular motion)
4 sprinkles
of Garlic Salt (circular motion)
3 Tablespoons
of Dried Minced Onion
3 Tablespoons
of Lemon Pepper
4 Packages
of Gizzards
11 Sprinkles
of Steak Seasoning (circular motion)
2 Packages
of Stir Fry Mixed Vegetables (Dollar Store)
Fill crock
or electrical cooking pot with water(determine how much needed) add gizzards,
thyme, package of beef gravy (small – 2, large – 1), medium cut up onion, black
pepper, garlic salt, minced dried onion, lemon pepper, steak seasoning and add
vegetables after testing gizzards for tenderness and cook another hour until
vegetables are tender. Cook on low all
night or for 4 to 6 hours during the day.
Neckbones with
Rutabagas
My mom used to cook these and they were always delicious and
I tried to cook them like she did but I added a couple things here and there
and this is what I got. I wish I had
took notes now … I was just the helper in the kitchen and was rather reluctant
to staying in the kitchen after watching my mom cooking and cooking all the
time. She told me she loved to cook and
I just looked and sighed.
1 or 2 packs of smoked neckbones
4 Rutabagas
5 Sprinkles of Cinnamon Sugar (circular motion)
5 Sprinkles of Garlic Salt
5 Sprinkles of Lemon Pepper Seasoning
5 Sprinkles of Black Pepper
Slice
rutabagas in small chunks and place in crock pot along with water, smoked
neckbones, cinnamon sugar, garlic salt, lemon pepper seasoning and black pepper
cook on low until rutabagas and neckbones are done.
SALMON CROQUETS
2 Cans of Salmon
4 Cans of Mackeral
3 Tablespoons of Dried
Onions
½ Teaspoons of Curry
½ Teaspoons of Cumin
6 Eggs
1 Cup of Mayonnaise
1 Tablespoon of Black
Pepper
½ of a 3 inch onion
chopped up
¼ cup of Green Bell Pepper
Mix together all ingredients and add a little
milk if too stiff. From the mixture make
a pattie flower with cornmeal and drop in skillet filled with vegetable oil mixed with a little
olive oil. Brown on both sides until
done.
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S. LLC
BAKED HERBED CHICKEN WINGS
28 – 30 Chicken Wings
1 Cup of Port Wine
¼ Cup of Thyme Seasoning
5 Tablespoon of Onion Salt
6 Tablespoons of Black Pepper
Sprinkle Minced Red Pepper 7 times
¼ Cup of Tió Sante Perfect Seasoning
5 Tablespoons of Garlic Salt
Wash and clean chicken wings in
vinegar. Next, soak them in 1 cup of
port wine and water for 5 minutes. Coat
chicken wings with olive oil and place seasonings in a cup with a lid with
holes inserted in the top. Sprinkle and
distribute seasonings all over the wings until thoroughly coated. Lastly,
sprinkle sliced and diced onions over the chicken. Place in pyrex dish and bake at 350 degrees
until done. Note: Be careful not to overcook.
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S. LLC
INIMITABLE FLAVORFUL PORK CHOPS
Have you
ever thought Pork Chops were dull, tough and lack inspiration? Look Out, Look Out try this recipe and tell
me what does it taste better than? For
me, it puts a pitiable steak in its proper place as second class loser.
2 or More
Pork Chops
Onion Salt
Cumin Spice
Curry Spice
Kansas City
Steak Seasoning or a different Steak Seasoning
Sprinkle
pork chops with Onion Salt, Cumin, Curry, and Kansas City Steak Seasoning. Next, place on hot grill and cook until done. (Note:
Do not overcook or you will loose the flavoring.)
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S. LLC
KNOCK YOU DIZZY GRILLED CHICKEN
Hello, Hello
say goodbye to tasteless chicken and say woo woo to mouthwatering chicken that
cause you to savor, savor and enjoy the sweetly seasoned meat. Once again the innovating spirit comes from
Mother (Mary) and watching her do her thing.
6 -8 pieces
(Various Parts)
Onion Salt
Kansas City
Steak Seasoning or a different Steak Seasoning
Sprinkle
with Onion Salt and Kansas City Steak Seasoning place on hot grill and cook
until done.
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S. LLC
EASY ZIPPY MACARONI
You know and I know when you are tired
something easy is what we all want and does not take forever. I watched my mom (Mary) throw things together
without a recipe so I do the same but I am trying to write something down.
1 Box of Hamburger Helper (Bacon
Cheeseburger)
1½ Cups of
Pasteurized Cheese Sauce
1 Cup of
Evaporated Milk
2 Cups of
Macaroni Noodles
Boil noodles
from box and two cups of macaroni noodles until done, mix all ingredients
together and cook for three minutes or less in microwave.
Ready to
Serve.
Yeah! Too easy to be real.
All rights retained by F.O.S.
© Copyrights held by F.O.S. LLC
MACARONI AND CHEESE
Great and Greater is the
catching of a dish that went from stale to the glorious intriguing nature of
homemade Macaroni and Cheese and adding the elusive flavoring of different
cheeses to a dish that tasted great but became greater as the mixture and using
different cheese caused the tongue to pause and savor a flavor so sublime that
it makes you eat slower and savor. I
watched my mother (Mary), Grandmother Lucille and Aunt Daisy and Aunt Beatrice
mix those flavors and I just sighed with pleasure.
½ Box of
Macaroni Noodles
1 Chunk of
Sharp Cheese or 1 pound of Shredded Sharp Cheese
2 Cups of
White Cheddar Cheese
1 Can of
Evaporated Milk and extra if
you wish it to be extra moist
1 Stick of Butter
or Margarine
Two
Tablespoons of Black Pepper
1 Teaspoon
of Salt
Boil macaroni noodles until done and
then mix the cheeses into the hot macaroni noodles. Next, add the remaining ingredients and place
into oven and bake at 350 degrees until done and reflects browning around the
edges and top.
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S. LLC
Laid Back Dressing
Hello to the
day is the wanting and craving for some good Soul Food Dressing and that is
what this is the sweet essence of some crumbs molded into a delicious dressing
of authencity. I watched my Mom (Mary),
my sweet Grandmother Lucille, Aunt Daisy and Aunt Beatrice work magic with
those crumbs and juices and the resulting delicious sweet god damn right Southern
Treat Dressing that made you want more and more. I will always love the time I spent helping
and watching and not knowing it all and the let the masters do the work.
Two bags of
Brownberry Premium Stuffing (Sage and Onion or other flavors) 12 ounces or use
an alternate stuffing
1 Box of
Stove Top Stuffing (Turkey or other flavors)
Black Pepper
– 3 Tablespoons
¼ Cup of
Minced Onions
6 Eggs
Juice from
cooked Chicken, Turkey, Pork Loin or Steak, or Beef or Chicken Broth, (If using
Beef or Chicken Broth or another type of Broth Add 3 Tablespoons of Onion Salt
and 3 Tablespoons of Garlic Salt and 3 Tablespoons of Creole Seasoning)
Mix all
together until liquid is absorbed and put in oven and cook at 350 degrees until top is brown as well as
edges. (Note: Do not overcook if you do the dressing will
be dry.)
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S. LLC
Gloriously
Tender Pork Loin w/Potatoes
and Apple
Slices
I will never forget the day my mother (Mary) tipped around the kitchen and cooked a pork loin after I bought her a new stove
for her just still being here. I watched
the glow in her eyes lite up her countenance and it made me feel so good
because she was so sick it made my heart cry to see her suffer so. I just bought it to make her want to live
because we all loved her so. I will
treasure that memory forever and forever to reassure her that someone loves her
so much more because we had lost so many in our family.
¼ Cup of Minced Onion
6 Tablespoons of Black Pepper
3 Tablespoons of Onion Salt
2 Tablespoons of Meat Tenderizer
2 Cans (50 ounce can) of Peeled Whole
Potatoes
1 Red Bell Pepper (sliced)
2 Tablespoons of Honey
1 Carton of Gourmet Beef flavored Broth
(32 ounces)
Three Sliced Apples (Red Delicious)
Place pork loin in roasting pan and fill
the pan halfway with water. Sprinkle
meat tenderizer on pork loin and then next sprinkle with onion salt. Lastly, sprinkle with Black pepper and minced
onion on top of pork loin and in juice.
Add peeled whole potatoes and Gourmet Beef flavored Broth and apples
around pork loin and place some of the apples on top of pork loin Place roasting pan with pork loin in oven and
cook at 200 degree until tender and done.
Tasty and
Racy Black Eye Peas and Smoked Hamhocks with Apple Slices
I love me some Black Eye Peas with
smoked neckbones or as this recipe is using smoked hamhocks but usually I don’t
use the apples but I still imitate what my mother (Mary) used but I changed it just a
little and wanted to explore the taste of apple slices involved in the
exploratory mixture. I’m trying but I
will never catch mother and her fabulously well touted together way of
cooking. Just watching her throw a
little of this and that in the pot and it all comes out like pure ambrosia. I
just wanted to share this with you because she and my dad are my heroes and now
I am so glad that I listened because he never spoke a lot but when he did he
was to the point and it was worth listening to and it ran in the family with my
Uncle Bo (James Barnett) and Grandpa and Grandma Barnett (Allen and Gloria) and
Grandpa and Grandma Miller (Charles and Lucille) and Uncle Willie and Patricia
Jackson. You know your people are just
more precious than any gold or glory in the world.
Pressure Cooker or Heavy Cooking Pot (Gordon’s Food Store (Holds 3 Gallons))
If using a pressure cooker do not use the pressure gage just use it as a
regular cooking pot…let cool before taking top off…gets extremely hot and use
cooking mittens.(Recipe is for a 3 Gallon Pot.)
Three Tablespoons of Minced Onion
Two Tablespoons of Black Pepper
One Tablespoons of Onion Salt
Three Tablespoons of Honey
One can of Glory Seasoned Style Blackeye
Peas (6 lb 2 oz)
Four Sliced Apples (Red Delicious)
1 bag of Okra
1 Package of Chicken Thighs
1 Gallon of Water to be used after merge
Place hamhocks in slow cooker add apples
slices, add three tablespoons of minced onion, two tablespoons of black pepper,
one tablespoons of onion salt and three tablespoons of honey. When hamhocks are tender and done move
contents from slow cooker to a bigger pot (a pressure cooker pot is what I will
be using without the pressure gage) and add the can of Glory Seasoned Style Blackeye
Peas and chicken thighs and add a gallon of water and cook at medium heat until
done and as your taste prefer.
After merge from slow cooker to pressure
cooker add ½ cup of minced onion and another Tablespoon of Black Pepper. (Note:
Pressure Cooker or Heavy Cooking Pot (Gordon’s Food Store (Holds 3 Gallons))
If using a pressure cooker do not use the pressure gage just use it as a
regular cooking pot…let cool before taking top off…gets extremely hot and use
cooking mittens.(Recipe is for a 3 Gallon Pot.))
CAJUN RED BEANS AND NECKBONES
Did you ever wonder if
red beans could be used for something else besides chili? All these years, I have been eating delicious
chili my mom (Mary) made and great chili sauce for hot dogs and sausage made
outside and I just wanted to try something different. Well, all you need is a three-gallon pot to accommodate
this recipe or a slightly larger heavy aluminum pot that can be acquired from
Gordon’s Food Store or online for a bigger pot.
The Cajun Red Beans turns out with a slight gourmet flavor with special
understated flavors of exquisite tendencies to delight the palate.
1 CUP OF PORT WINE
¼ CUP OF DRIED MINCED
GARLIC
1 BAG OF OKRA (16 OUNCES)
½ CUP OF DRIED MINCED
ONION
¼ CUP OF PERFECT
SEASONING
½ CUP OF MINCED RED
PEPPER
1 TEASPOON OF CINNAMON
1 TEAPOON OF ADOBO SEASONING
SPICE
1 HEAPING TEASPOON OF
CURRY POWDER SPICE
8 – 9 NECKBONES
1 SMALL TENDERLOIN (RINSE
OFF SPICES)
2 MEDIUM COARSELY CHOPPED
ONIONS
3 POUNDS OF RED BEANS
1/8 CUP OF BLACK PEPPER (½
Cup OF ¼ CUP)
¼ CUP OF OLIVE OIL
¼ CUP OF MRS. DASH SPICE
¼ CUP OF ONION SALT
¼ CUP OF SEASON SALT
First get the pot ready
and fill it with approximately a little bit below ¾ full of water and then add
all the ingredients and cook at medium heat approximately 1 – 2 Hours. Add the okra in at about one hour later and
watch to see if all beans are submerged completely if not continue cooking until
the beans are tender but not mushy and check flavor to taste to see if you want
to add more seasoning.
PS – If you use smoked
neckbones you get a different flavor.
HOT DAMN DELICIOUS
CAJUN SQUASH GUMBO
Have you had a day when you looked at squash and wondered
how to cook it? Well here is one answer
to the mystery and riddle? Give it a
rock and roll and go innovative and put some spice in the dice and add some zap
to the ordinary! Make it Cajun
style! During the times of thin in our
life I watched my mom (Mary), grandmother (Lucille) born during the depression
era, aunt (Daisy) and aunt (Beatrice) take nothing and make a meal to keep us
happy and well fed. All of them are so
unique that they have indelibly left an impression and mentorship position in
my heart and makes me want to be more like them every day.
Pressure Cooker or Heavy Cooking Pot (Gordon’s Food Store (Holds 3 Gallons))
If using a pressure cooker do not use the pressure gage just use it as a
regular cooking pot…let cool before taking top off…gets extremely hot and use
cooking mittens.(Recipe is for a 3 Gallon Pot.)
Fill the pot ¾ full with water or to taste…Equal to 288 ounces (2.25
Gallons) pot hold 384 ounces (3 Gallons).
½ bag of Meatballs or entire bag of Meatballs (any brand) or homemade
meatballs of 20 or more
2 Tablespoons of Thyme
3 Tablespoons of Olive Oil
4 Tablespoons of Perfect Seasoning Mix (by TÃo Santi)
2 Tablespoons of Season Salt
¼ Cup of Minced Onion
2 Tablespoons of Chopped Garlic
1 and ½ Whole Red Bell Pepper
5 Tablespoons of chipped and dried Red Pepper
1 Heaping Tablespoon of Curry Spice
1 Tablespoon of Adobo Seasoning Spice
5 Onions cut up (Medium size) To speed up cut up in food processor.
7 – 8 Diced Washed Potatoes (Retain skin on Potato and quarter and then
cut in half)
4 Whole Squash (peel skin off squash with knife with downward cuts to
make quicker and cut into small medium chunks) (Butternut Squash and Delicata
Squash)
2 pound of diced Butternut Squash (cut in small chunks or little
squares)
1 pound of carrots (cut in small chunks or little squares or use can
carrots)
2 Cans of Peas
1 Beef Broth (liquid - 32 ounces)
8 Cubes of Beef Bouillon
2 Cans (24 oz) of Poor Man’s Pork (Welfare) use entire can with juice
1 Tablespoon Table Grind Black Pepper (Walmart or Gordon’s Food Store)
1 Can Progresso Soup (Steak and Vegetables) use entire can with juice
1 Pack of Deli Ham – (Hold together and cut in four sections.)
3 Heaping Teaspoons of Onion Salt
Place all ingredients in pot of water and let cook at medium heat for 1½
to 2 Hours or longer until potatoes are done but not cushy.
Hint! Look for a brand of potatoes like State of
Maine distributed from Green Thumb Farms
which supplies a potato of firmness and holds the ability to not become too mushy while cooking and has good texture. Also, you can add additional squash if you want a thicker soup or Gumbo.
ANGELS BISCUITS TO DIE FOR
Trick the
eye and the palate’s delight because here is a treat for those who loves
homemade biscuits. I watch my Mom (Angel
Mary they called her), my sweet Grandmother (Lucille who made so many biscuits
in the South she was tired of seeing and making them), Aunt (Daisy she headed
up the front and was always there first helping), Aunt (Beatrice not to be undone
threw her foot in the well and said “ahem” I’m catching Mary now.) Biscuit after biscuit were ate like they was
ambrosia.
2 ¾ Cups of All Purpose Flour
2 ½ Teaspoons of Baking Powder
½ Teaspoons of Baking Soda
1 Tablespoon of Sugar
10 Tablespoons of Shortening
½ Teaspoon of Salt
¾ Cup of Buttermilk
2 Tablespoons of Yeast, dissolved in ¼
Cup of Warm Water
Sift flour,
baking powder, baking soda, sugar and salt into a large bowl. Add the shortening and work all through with
fingertips, kneading gently. Stir in
buttermilk and yeast mixture and continue to knead dough until it feels
flexible and soft. Next, flour a surface
on the table and continue to knead dough turning and flipping it a few times
and pat out or roll it out about a ½ inch thick. Cut biscuits approximately 2 inch in diameter
and transfer to a greased baking sheet. Cover with clean towel and let rise in
a warm place to allow the yeast to work and the biscuits to puff up about 30
minutes.
Preheat oven
to 350 degrees and bake the biscuits for 15 to 20 minutes until the tops are
lightly browned and the bottoms are brown as well. Makes approximately two dozen biscuits.
*****************************************
BANGING BANANA BREAD
Here’s is a
recipe inspired by Hippie Banana Bread by Tracy Benjamin in BH & G (Better
Homes & Garden that inspired me to attempt to mimic her recipe and change
it a little. I have made Banana Bread
before but I have never thought of writing a recipe until I saw hers.).
2 Cups of Regular White Flour
2 Teaspoons of fresh Baking Powder
2 Teaspoons of Salt
1 Tablespoon Ground Cinnamon
1 Cup of Olive Oil
1½ Cup of Brown Sugar
½ Cup of Karo Syrup (clear)
3 Teaspoons of Vanilla
4 Eggs
6 Ripe Bananas (mashed – equal to 2
cups)
1 Cup of Chopped Walnuts or Pecans or ½ Cup
of Both
First step is to
preheat oven to 350 degrees.
Combine in one bowl the flour, baking soda, salt and cinnamon. In the other bowl, combine olive oil, brown
sugar, syrup and vanilla until smooth and add one egg at a time until there is
a light consistency and fluffiness.
Lastly, merge the first bowl that contains the flour mixture to the
second bowl and blend until well mixed and smooth. Next step is to get two 8x 4 loaf pan, line
with brown paper (cut from paper bag), after lining pan butter or grease pan
with butter completely then flour pan and pour mixture into pan. Bake approximately one hour until toothpick
comes out clean and does not stick and there is a shrinking around the edges of
the mixture in the pan.
*****************************************8
CARROT PINEAPPLE CAKE
Here’s is a
recipe that I found in my Grandmother Lucille’s paperwork and who was a
wonderful cook always coming up with wondrous soul food, e.g., fried corn,
delicious greens of all varieties, turkey and dressing, tender succulent duck, venison,
steak, gumbo, biscuits, rolls of every type, biscuits, cakes, sweet potato
cush, sweet potato pies, apple pies, peach cobbler and other types of cobbler,
tamales, squirrel delight, and the list just goes on and on. My mom (Mary), Aunt Daisy (Housewife,
Hairdresser and Cook) and Aunt Beatrice (Owner of the Blue Plate (Saginaw) and
Seamstress in Saginaw and Ohio) followed in her footsteps treading the cook
boards so to speak. Loving and missing
them always.
3 Eggs
2 Cups of Sugar
1 Cup of Salad Oil
(Mazalo Oil Only)
1 Teaspoon Salt
1 Teaspoon Baking
Soda (Powder)
1 Tablespoon
Cinnamon
2 Cups of Flour
2 Cups Grated
Carrots – Puree Carrots
1½ Cups of Chopped
Nuts
1 Can of Crushed
Pineapple (16 oz can)
First step is to mix the
eggs, sugar and oil blend until smooth, then add the salt, soda, cinnamon and
flour, continuing to blend in until smooth, then add the carrots, then the nuts
and lastly the pineapple and pour into buttered and floured Bundt pan or pound
cake pan. Bake at 350 degrees until done
(approximately one hour or less.). When
cooled remove from pan carefully and frost or drizzle icing on cake.
PUT THE
ICING ON THE CAKE!
Lay it on me
Grandma!
VANILLA
FROSTING
8 oz of Cream Cheese
1 Cup of Powder Sugar
2 Tablespoons of Vanilla
½ Cup of Nuts (chopped Pecan, Walnut,
or Peanut)
Mix Cream Cheese, Powder Sugar and
Vanilla until smooth and spread on Cake.
IF YOU WISH TO DRIZZLE FROSTING ON
CAKE.
Mix Cream Cheese, Powder Sugar and
Vanilla until smooth add ½ Cup of Milk and mix and then drizzle a decorative
pattern on cake.
*******************************
HALLELUJAH MUSTARD GREENS, COLLARD
GREENS, KALE,ETC.
Hey you that
likes Soul Food and who puts the Soul in the Food is a Black Person who learned
from the goods who put their foot down and say “ahem” “ahem” we knows our way
around the good year and that is Good Damn Greens. I watch my Mom (Mary), Grandmother (Lucille),
Aunt (Daisy), Aunt (Beatrice) stomped the “s” out of some greens and they
became tender succulent mouth drooling greens to make a man holler and a woman
cry they are so good. All you need is
some Hot Water Cornbread to make someone special feel fine. Make enough so you can say “I did this
myself!”
THINGS YOU
NEED!
30 QT POT
12 Pounds of MUSTARD GREENS TO BE PICKED
AND WASHED (Pick the greens by snapping the stems close to the green foliage,
discard stems, than wash greens in salt water to ensure dirt is released as
well as removing bugs, rinse thoroughly.)
2 CUPS OF BACON GREASE TO ASSIST IN
FLAVORING (Need flavoring to make authentic.)
3 LARGE ONIONS CHOPPED UP
8 - 10 SMOKED HAM HOCKS OR SMOKED NECK BONES
¼ - ½ CUP OF DRIED MINCED ONIONS
Add a dash of red hot pepper chips if you
like.
The first
thing you need to do is acquire the greens, pick the greens and take your time
to wash and rinse the greens, fill the 30 quart pot approximately half full and
start placing the greens in the pot and layer the ham hocks or neck bones
between the greens and add the bacon grease, onions and the dried minced onions
throughout the layers. If all the greens
cannot fit at once add the rest of the greens as the heap in the pot goes down
and gets smaller and smaller until all the greens are in the pot. (Also, add a little water if suspected of
scorching or if you would like more liquid in the pot.)
Greens
should be cooked at medium to high heat (if using high heat watch carefully if
you wish them to cook faster) and should be cooked approximately four to six
hours by medium heat and maybe three to four hours if cooked on high heat.
Remember high heat should be checked
more regularly then medium heat.
Mom, Grandmother, Aunt Daisy and Aunt Beatrice
*********************************
Nigger Potato Salad
Here’s a
recipe that I am trying to remember inspired by my Mom (Mary), Grandmother
Lucille, Aunt Daisy and Aunt Beatrice.
Every Holiday we would get together and potluck and have a great time
with excellent culinary delight and I wanted to share with you a moment that I
feel every family should have is to get together, enjoy each other and have a
great time loving each other because life is so short. Someone bring this and someone bring that and
we all have a rocking time rejoicing in God’s name and Jesus that we are still
here and fighting for all.
5 or 6 Medium Potatoes
6 Boiled Eggs (chopped up)
1½ Cup of Relish
3 – 4 cups of Mayonnaise (your choice –
Miracle Whip, Kraft or Other) or more according to taste
2 Teaspoons Celery Salt
2 Large Onions
First step is to boil
the potatoes and eggs. The potatoes
should be soft when a fork is inserted to test when done. Completely boil eggs until done, you will
know when they are done when the water has receded past the eggs that they are
completely ready and boiled. Chop up
eggs and onions and get ready to merge the mixture of potatoes, chopped eggs,
chopped onions relish, mayonnaise and celery salt. After mixing is done place in refrigerator to
chill and cool until serving.
If a bigger serving of
Nigger Potato Salad is needed just double the recipe.
Felicia and Mom
**************************************
Great Almighty Delicious Oven Baked
Slab of Ribs
Wash slab of
ribs with 4 Tablespoons of Vinegar (use more if more than one slab) and rinse with water
¼ Cup of
Paprika spread over entire slab of ribs (Use ¼ Cup per slab)
Next,
sprinkle Steak Seasoning all over the front and back of slab of ribs
Next,
sprinkle Minced Garlic all over slab of ribs
Option –Hint! Something made the ribs
tender, juicy and tender!
Place small cubed carrots over slab of
ribs and sides.
Place in oven in aluminum roaster and bake
at 350 degrees for 1 to 1½ hours until tender (fork easily breaks a section to
check tenderness).
Lastly, distribute barbecue sauce evenly
on rib (back and front) (do not remove the spices – pour on ribs) and continue
baking until sauce looks saturated and glazes the slab of rib and is done. (Try not to overcook since ribs should be
tender, moist and juicy.)
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S.
LLC
********************************************
SALIVATING LEMON BREAD
Do you ever
hunger for a delicious flavored Lemon Bread?
Well, here is a recipe that will appease the love and like of yours to
enjoy an aromatic sweetly flavored bread that will tempt you to eat one slice
after another!
1 Cup of Butter
2½ Cups of Sugar
5 Eggs
3 Cups of Flour
½ Teaspoon of Salt
½ Teaspoon of Baking Soda
1½ Cups of Buttermilk
Grated peeling from 1 Lemon
1 Cup of Walnut (finely chopped)
Juice from 3 Lemons
1 Cup of Powered Sugar
Cream butter and sugar, add one egg at a
time to mixture beating well after each additional egg added. In the next bowl, stir together flour, salt
and soda. Then mix with the dry
ingredients to the creamy mixture alternately with buttermilk. Lastly stir in lemon peel, finely chopped walnuts
and pour entire mixed ingredients into a greased floured loaf pan(9x5) lined
with brown paper (paper bag), greased and floured with flour. Bake at 350 degrees for about 1 hour or until
toothpick comes out clean. Cool bread
and then turn it and place on rack to continue cooling.
Glaze
Make glaze by combining lemon juice and
powered sugar and then drizzle on top of loaf.
Property of F.O.S. LLC
All rights retained by F.O.S.
© Copyrights held by F.O.S.
LLC
