Lemon pepper (to taste)

Instructions

1. 1

   Sauté the mushrooms and lemon pepper in the butter until th e mushrooms are slightly brown. Add the water and cooking win e and bring to a boil. Add the beef bouillon cube and cook until thickened . Fried Okra Ingredients: 1 pound of fresh okra 1/2 cup of self rising flour 1 cup of self rising cornmeal 1 cup of vegetable oil for frying Wash the okra in cold water and dry wthi a paper towels. Remove the tops and stems and cut the pods into 1/2 inch long pieces. Mix the cornmeal, flour, an d salt together in a mixing bowl and add the okra. Stir the okra and cornmea l mixture together making sure to completely coat the okra epcies on all sides and then let it stand for a few minutes and then stir again. Once the okra is completely coated shake the bowl to allow the left over breading to settle to th e bottom. Heat the vegetable oil over medium high heat in a large frying pa Pn.lace the breaded okra into the pan fry until browned on all sides. Remove the frie d okra from the pan and drain on paper towels before serving.

2. 2

   Onion Pie Ingredients: 1, 9-inch pie shell 1/4 cup of Italian dressing 2 tablespoons of butter or margarine 2 large onions, thinly sliced 1 cup of shredded cheddar cheese 2 teaspoon of sage 1 teaspoon of dried marjoram leaves, crushed 1/8 teaspoon of black pepper 2 eggs 1/2 cup of heavy cream Preheat oven to 400. Pierce the bottom of pie shell with fork. Bake 8 minuste or until lightly brown. Cool the pie shell completely. In a large pan on mediu m heat, heat the Italian dressing and butter dad the onions and cook until the onions are tender. Fill the pie shell with the cheese and pour the onion mixture in. Meanwhile in a bowl beat the eggs, cream, sage, marjoram and pepper and pou r over the onions. Bake 35 minutes or until golden brown . Sweet Potato Soufflé Ingredients: 1 large can of sweet potatoes, drained 1 cup of sugar 3/4 stick of butter, melted 1/2 teaspoon of cinnamon 1/2 teaspoon of nutmeg 1/2 cup of milk 2 eggs Combine all ingredients in a large bowl and beat with ane lectric mixer until smooth. Pour into a casserole dish and bake for 20 minutes at 400 degrees . Topping Ingredients: 3/4 cup of corn flake crumbs 3/4 stick of butter 1/2 cup of chopped pecans 1/2 cup of brown sugar Mix all of the topping ingredients together and spread over the baked swee t potatoes. Return to the oven and bake for 10 minutes at 400 degrees .

3. 3

   Spinach Casserole Ingredients: 2 pkg. of frozen Chopped spinach 1/2 to 3/4 stick of margarine 8 oz. of Cream cheese Parmesan cheese Breadcrumbs Cook the spinach according to package directions and drain off the water . Melt the cream cheese and margarine over low heat. Mix the spinach , cream cheese and margarine together and place into a casserole dish . Sprinkle with the Parmesan cheese and a little more heavily with th e breadcrumbs. Bake for 10 to 15 (will be bubbly) at 350 degrees . Pan Fried Squash Ingredients: 6 medium yellow squash 1 cup of corn meal or flour