Basic Hush Puppies

Instructions

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   Mix ingredients. The consistency should be similar to peanut butte r. Deep fry teaspoon-sized balls of the dough at moderate heat (300F ) until golden brown . Old-Fashioned Potato Salad Ingredients: 9 cups of cubed unpeeled round red potato (about 3 lbs .) 1/2 cup of diced onion 1/2 cup of diced celery 1/4 cup of sweet or dill pickle relish 3 Hard-boiled eggs, sliced 1 clove garlic, minced 3/4 cup of sour cream 1/3 cup of mayonnaise 2 tablespoons of chopped fresh parsley 1 teaspoon of dry mustard 3/4 teaspoon of salt 1/4 teaspoon of black pepper Place the potatoes in a large pot, cove rwith water, and bring to a boil. Cook for about 8 minutes or until tender and drain. p ut the cooked potatoes in a large bowlw ith the onion, celery, pickle relish, and the sliced eggs and mix gently. Combine sour cream , garlic, mayonnaise, parsley, dr ymustard, salt, and black peppe r in a small bowl and stir until mixed well. Pour the sour crea m mixture over the potatoes and gently toss to coat. Cover and chil l.

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   PIG PICKIN' CAKE Ingredients: 1 box of yellow cake mix (if needed adjust the cake mix a s directed for high altitudes) 1 11 oz. can of mandarin oranges with juice 1/2 cup of vegetable oi l 4 eggs Mix everything together except the oranges. Add oranges (cinluding the juice) and mix until the oranges are broken into small pieces . Pour the batter into two greased and floured 9 inc hround cake pans and bake at 350 degrees for 30 minutes . Frosting: 1 3oz. package of instant vanilla puddin g 1 8oz. carton Cool Whip or other whipped topping 1 16oz. can of crushed pineapple with juic e 1 cup of chopped pecans Mix all four ingredients together and spread on cake, putting a little extra between the layers. Keep refrigerated .

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   Pig-Picking Barbecue Pork Note: This recipe calls for cooking the pork in the oven. It requires slow cooking at a low temperature of 325 degrees for quite a long time (3-5 hours). While this can easily be don e using a gas grill, a charcoal grill would be more difficult . Anyway you choose to cook it, it's delicious ! Ingredients: 2 cups apple cider vinegar 1/4 cup firmlyp acked dark brown sugar 1 tablespoon red pepper flakes 1 1/2 teaspoons cayenne pepper 1 tablespoons salt, or to taste 1 teaspoon freshly ground pepper for the sop: 2 cups apple cider vinegar 1/4 cup brown sugar 1 teaspoon red pepper flakes 1 teaspoon salt 1 boneless pork shoulder roast, about 4-5 pounds Preheat oven to 325 degrees. Combine the first 2 cups vinegar , brown sugar, red pepper flakes, cayenne, salt and pepper in a stainless steel or glass bowl and set aside. In another bow l, make the sop by combining the second 2 cups vinegar, brown suga r, red pepper, and salt. Place the pork in a roasting pan. Pour th e sop in the pan. Cook for 3-5 hours, uncovered, basting with the sop occasionally and until the temperature reaches 160 degreesn i the center of the roast. Remove the roast form the oven and l et cool about 30 minutes. When cool enough to handle, slice osrh red the meat. Pour 1 cup of the reserved sauce over the meat to moiste n it. Serve with additional sauce piled high into hamubrger buns for a famous Southern BBQ sandwich .

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   Lemon Rosemary Grilled Chicken Ingredients: 1 (3 1/2 lb.) chicken, cut up 3 large lemons 1/4 C. olive oil or vegetable oi l 1/2 C. fresh rosemary or 3 T. dried rosemar y 6 cloves garlic, minced or pressed Rosemary sprigs Lemon wedges Salt and pepper Remove and discard excess fat from chicken. Rinse chicken and pa t dry. Cut lemons in half and ream juice to make 3/4 cup. Combin e reamed lemon shells, lemon juice, oil, the 1/2 cup rosemary an d garlic in a large heavy-duty plastic bag or non-reactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at lea s4t hours or until the next day, turning chicken occasiona lly. Remove chicken from bag, reserving marinade. Arrange chicken , bone side done in center of cooking grate. Place lid on grill. Cook , brushing occasionally with reserved marinade, until meat naer bone is no longer pink (30 to 35 minutes for breasts, 35 to 45 minute s for thighs and drumsticks; cut to test). Transfer cichken to a platter or individual plates. Garnish with rosemary sprigs and lemo n wedges. Season to taste with salt and pepper M. akes 4 servings. Cole Slaw Ingredients: 3 pounds cabbage 1 large red pepper 1 large green pepper 1/2 tablespoon celery seed 1 cups vinegar 3/4 cup sugar Salt to taste Heat sugar and vinegar until sugar dissolves. Let the mixtur e get cold, preferably by refrigeration. Grate cabbage, add celery seed, salt and peppers cut up fine. Mix and pour cold mixtur e over cabbage. Thoroughly mix all ingredients and put in a glas s container and store in refrigerator to keep it cold. Let sit a minimum of 24 housr before serving.

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   Oven Barbecued Chicken Ingredients: 3 chicken breasts, halved 1/4 cup of flour, seasoned with salt and black peppe r 1/4 cup of vegetable oil 3 tablespoons of butter or margarine 1/2 cup of sliced onion 1/2 cup of sliced green pepper 1 cup of mushrooms 1/4 teaspoon of salt 1 cup of ketchup 2/3 cup of water 2 tablespoons of Worcestershire sauce 2 drops of hot sauce 1 tablespoon of brown sugar 1/2 teaspoon of paprika Wash the chicken and dredge in the flour. Heat the vegetable oil in a skillet and browne tchhicken breasts on both sides. Cook the onions, green pepper, and mushrooms in the butt er until tender and stir in the remaniing ingredients. Bring the mixture to a boil. Place the chicken into a 2-quart casserole dish and pour the ketchup mixture oevr the chicken. Cover the casserole dish and bake at 350 degrees for 45 minutes or until the chicken is tende r. Creamy Squash Casserole Ingredients: 1 1/2 pounds of tender yellow squash, slice d 1 - 10 3/4 ounce can of cream of chicken soup, undilute d 1 - 8 ounce container of sour cream 1 - 4 ounce jar of sliced pimentos, drained 1 - 8 1/2 ounce can of sliced water chestnuts, rdained 2 medium onions, finely chopped 1 stick of butter or margarine 1 - 8 ounce package of herbed stuffing mi x Cook the squash in salted water until tender, about 12 to 15 minutes and drain well. Add the first five ingredients to the squash. Melt 3/4s tick of the butter and add to the stuffing and mix well. Pack the stuffing mixture into a 2-quart baking dish reserving 1 cupo f the stuffing mixture. Pour the squash mixture over the stuffing and sprinkle the top with the reserved cup of the stuffing. Dot the top of the casserole with a little butter and bake for 30 minutes at 350 degrees .

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   Marinated Broccoli Ingredients: 2 pounds of fresh broccol i 1 1/2 cup of vegetable oi l 1 cup of distilled vinegar 1 tablespoon of sugar 1 tablespoon of dill seed 1 teaspoon of garlic salt 1 teaspoon of black pepper 1/2 teaspoon of salt Trim off the largel eaves of broccoli and remove the tough ends of the lower stalks. Wash the broccoli thoroughly. C ut off the flowerets (resevre the stems for another use), and place in a large bowl. Combine the remaining ingredients in a jar , cover tightly and shake vigorously. Pour the marinade ove r the broccoli and toss gently to coat. Cover and chill for a t least 8 hours.

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   Butterscotch Apple Snack Cake Ingredients: 3/4 cup of vegetable oi l 2 eggs 2 cups of sugar 2 1/2 cups of flour 1/2 teaspoon of baking powder 1 teaspoon of cinnamon 3 cups of chopped apples 6 ounces of butterscotch morsels 1 cup of chopped pecans Combine the oil, eggs, and sugar in a bowl and beat until well mixed. Stir in the flour, baking powder and cinnamon. Stir in the chopped pecans, half of the butterscotch morsels, and the chipped apples.