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If you have a recipe you would like to share, please email me at moraink@cox-internet.com.

Chicken & Sausage Gumbo

  • 4 quarts of water
  • 4 heaping tablespoons of roux (see roux recipe)
  • 3 to 4 lb fryer, cut up (If lazy, used cut up fryer)
  • 2 lbs of smoked sausage (cut into 1 to 2 inch links)
  • 1 onion (chopped)
  • 1 bell pepper (chopped)
  • 1 bundle of onion tops (chopped)
  • 1/2 cup of parsley (chopped)
  • salt and pepper (black and cayenne) to taste (Cajun Seasoning will work as well)
  • 2 tablespoons of Crab Boil Oil if you have it or can find it.
  • 1 pot of cooked rice

    1. Disolve roux in water over medium heat and let boil for about 30 minutes
    2. Add chicken, sausage, onions, and bellpepper, bring to boil and let it boil between 1 hr to 1/2 hrs.
    3. Add parsley and onion tops about 15 min before serving.
    4. Season to taste (This is where you would add the Crab Boil Oil also)
    5. Serve
    6. ENJOY!!

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    Egg Nog

  • Dozen of eggs
  • 3 cups of sugar
  • 1/2 gal of evaporated milk
  • 1/2 gal of milk
  • Nutmeg to taste
  • Cinnamon to taste
  • Vanilla to taste

    1. Seperate yolk from whites in the eggs.
    2. Combine sugar, milks, and egg yolks and cook over medium heat until reaches 106 degrees.
    3. ***Note*** If it boils, it is ruined. Milk will seperate.
    4. Add Nutmeg, Cinnamon, and Vanilla to taste.
    5. Whip the egg whites into a merange, take egg nog of of heat and spoon in the merange.
    6. ENJOY!!!

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    Pepper Jelly

  • 1/2 cup of Jalepeno Peppers (chopped)
  • 1 1/2 cup of Bell or Bananna Peppers (chopped)
  • 3 cups of cider vinegar
  • 13 cups of sugar
  • 2 (6 oz) bottles of Certo
  • Red and greed food coloring (or of your chioce)
  • 13 (1/2 pt) jars

    1. In a large pot, combine peppers, vinegar and sugar.
    2. Boil for 10 minutes.
    3. Take off heat and add Certo.
    4. Pour into hot jars, add food coloring, and seal
    5. Serve on cheese or crackers.

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    Rice Pudding

  • 2 eggs
  • 2 cups of milk
  • 1 1/4 cups of cold, cooked rice
  • 1/2 cup of sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • Dash of ground cinnamon and nutmeg
  • 1 cup of seedless raisins (optional)

    1. Beat eggs until light and thick and add milk
    2. Lighly mix in rest of ingredients and put in a buttered 1 1/2 quart casserole dish.
    3. Bake in a shallow pan of water @ 350 degrees for 1 hr or until mixture is firm.
    4. ENJOY!!

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    Roux

    Used for Gumbo's, Stew's, etc..

  • 4 tablespoons of oil
  • 6 tablespoons of flour

    1. Heat oil in pot; add flour, stirring constatnly over medium heat until brown
    2. Lower heat and continue cooking and stirring unitl dark brown.
    3. ***NOTE*** it will keep cooking even after taken off heat so make sure not to burn it.

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    Sausage Jumbalaya

  • 2 lbs of smoked sausage (cut into 1 to 2 inch links)
  • 1 onion (chopped)
  • 1 bell pepper (chopped)
  • 1 bundle of onion tops (chopped)
  • parsley to taste
  • salt and pepper (black and cayenne) to taste (Cajun Seasoning will work as well)
  • 5 to 6 cloves of garlic (minced)
  • 1 pot of cooked rice (3 cups of uncooked rice)

    1. Brown (almost burnt) sausage in pot
    2. Once meat is browned, add onions, bellpepper, and garlic
    3. When onions are transparent in color stir in cooked rice, onion tops, and parsley, if there isn't any juice in pot before you add rice, add a little water. Should be enough juice to turn rice brown once stirred in
    4. Serve
    5. ENJOY!!

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    Steak 'n' Gravy

  • 1 to 2 lbs of steak of your choice (Cut into 1 in squares)
  • 1 onion (chopped)
  • 1 bell pepper (chopped)
  • 1 bundle of onion tops (chopped)
  • salt and pepper to taste (Cajun Seasoning will work as well)
  • 1 can ROTEL Tomatoes
  • 1 can of cream of mushroom soup
  • 1 pot of cooked rice

    1. Brown meat in pot
    2. Once meat is browned, add onions and bellpepper
    3. When onions are cooked, add mushroom soup, stir until brown
    4. Stir in ROTEL
    5. Bring to boil, cover and place on low heat stirring occasionally.
    6. Let cook for 30 minutes or until meat is tender.
    7. Add onion tops about 10 minutes before serving.
    8. Season to taste
    9. Serve over rice
    10. ENJOY!!

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    Sweet Potato Pie

  • 1 cup of mashed cooked sweet potatoes
  • 1/4 lb of melted butter
  • 1 1/2 cups of sugar
  • 3 tablespoons of flour
  • 2 eggs
  • 1 small can of evaporated milk
  • 1 teaspoon of lemon extract
  • 1 teaspoon of vanilla
  • 1 unbaked pie crust

    1. Mix all ingredients together
    2. Pour in unbaked nine-inch pie shell, bake one hour at 350 degrees.
    3. ENJOY either hot or cold!!

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    Kenneth Morain
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    Last Modifed: 3 September 2004