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    20 Recipes

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    This is best if cooked over a charcoal or wood ember fire but if you’re using gas, you can put some wood chips in a foil pouch and put it over a corner of the burner and get at least some of the smokey flavor. It needs to be good and chunky or it could get mushy.

    Recipe #166511

    This is best if cooked over a charcoal or a wood ember fire but if you’re using gas, you can put some wood chips in a foil pouch and put it over a corner of the burner and get at least some of the smokey flavor. The most important thing to remember is DON'T OVER COOK THE SHRIMP!!

    Recipe #166510

    These are a hit at the fire station... They are a little on the heavy side, but they have an excellent flavor and lots of fiber. Adding more baking powder may lighten them up if that’s what you want, but I think they’re great as is.

    Recipe #165507

    These can do service a lot of ways. You can up the sugar to 2 tablespoons and serve it with butter and syrup for breakfast, or add ½ cup of diced ham and ½ cup of diced cheddar and it makes a great lunch. My favorite way to have them is to add a few dashes of Tabasco, ½ teaspoon of Hungarian hot Paprika and use the waffle as a base for a big pile of spicy chili. Sometimes it’s hard to find Yellow self-rising cornmeal, but the white works as well, it just looks kind of anemic... The basic recipe is below, have fun playing with it.

    Recipe #165430

    These are a great as an impressive snack for guests or used individually, as an accent for the presentation of a fancy dinner. They are simple to make, but are fairly labor intensive. I use a Pasta machine to do the rolling, but a rolling pin will work. I cut mine with a ravioli cutter to get a deckled edge, but a biscuit or cookie cutter is fine. Be sure to season them as soon as they come out of the fry oil so the seasoning will stick. I’ve tried a variety of seasonings, but I prefer the Cajun. Check to see if your seasoning mix includes salt, many are loaded and it will cause a problem if you add more salt. Other kinds of herbs should work as an alterative to the basil

    Recipe #139763

    This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I’ve made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!

    Recipe #115185

    You can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!

    Recipe #107982

    It sounds like a lot of work, but it's realy not, just take it one step at a time. It's worth the wait...

    Recipe #105915

    This really is a fine meal!

    Recipe #66457

    Recipe #66455

    This goes GREAT with grilled cat fish and any leftovers make a fine cold midnight snack! If you're not familiar with okra, the larger pods can get really tough and stringy, so think SMALL!!

    Recipe #65270

    These came from a North Florida plantation cook and are GREAT with Ham or anything grilled!!!

    Recipe #63531

    This stuff is so good even my mother liked it!!! Goes great with a mixed salad and garilc bread.

    Recipe #62952

    I was introduced to this creation of a Chicago fireman almost 40 years ago and have been enjoying and sharing it ever since. The size of the roast depends on the size of your crew!

    Recipe #61336

    Quick but with that "real baked" taste!

    Recipe #46718

    In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I’ve changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I’m not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.

    Recipe #39185

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