3 to 4 cans black beans

1 pound bacon

Polish Sausage (diced)

3 to 4 onions chopped

2 tablespoons garlic, finely diced or minced

5 to 6 Carrots sliced to desired thickness

1 cup cooking Sherry

4 cans chicken broth

Salt

Black Pepper

Garlic Powder

Onion Powder

Scallions (1/4 inch slices)

Parmesan cheese (shaker)

Cut bacon into 1-inch strips and begin cooking in a large saucepan. After bacon is cooked add Polish sausage, chopped onion & garlic, and let cook until onions begin to get transparent. Add salt, black pepper, onion powder, and garlic powder to taste. Add sliced carrots and cooking Sherry. Cover and let simmer until carrots begin to get tender. Add 4 cans of chicken broth, 1 cup of water, and 3-4 cans of black beans (rinse beans if a lighter broth is desired). Cover and let simmer an additional 30 minutes. Taste and re-season as required. Lower heat to med-low and let simmer un-covered for an additional 15 minutes.

Add scallions to a bowl, fill with soup, and sprinkle top with Parmesan cheese. Enjoy!

2-3 cups cooked rice

2-3 packages chopped broccoli

1 can of evaporated milk

1 can cream of chicken soup

1 can cream of celery soup

Block of Velveeta cheese

Box of Ritz crackers (or equivalent)

¼ cup melted butter

• You substitute cream soups with 1 family size can of cream of mushroom or cream of chicken.

1. Mix broccoli, cooked rice, cream soups, evaporated milk, and 2 tablespoons butter in a large bowl.

2. Line the bottom of a baking pan with Ritz crackers.

3. Cover the Ritz crackers with a layer of the broccoli/rice mixture.

4. Cut Velveeta cheese into small blocks & place on top of mixture layer.

5. Brush with melted butter.

6. Repeat steps 2 thru 5 until the pan is full or mixture is gone.

7. Crumble the remaining Ritz crackers, sprinkle on top, and brush with butter.

8. Place pan in an oven preheated to 350 degrees for 30 – 45 minutes.

2 8-14 lb. turkeys

10 gallons peanut oil

1 cup salt

1/2 tbsp. cayenne

1/4 tbsp. black pepper

2 tablespoon Lea & Perrins Worcestershire

1 tablespoon crab boil

1/4 cup apple cider

3/4 cup honey

1 bottled beer

1 tablespoon salt

1 tablespoon allspice

1/2 cup essence or Creole spice

1/4 teaspoon cayenne

Pinch of clove

1) Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2) In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high

for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.

3) Heat oil to 350 degrees F. depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4) While the oil is heating, prepare the turkey as desired.

5) Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F. in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Remember you're dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.

Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Never leave the hot oil unattended and don't allow children or pets near the cooking area.

Allow the oil to cool completely before disposing or storing. 

Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

[SOURCE: The National Turkey Federation (202) 898-0100]

4 cans of French cut green beans

2 cans of cream of mushroom soup

1 bag of sour cream & onion potato chips

1 small onion sliced into rings

2 tablespoons melted butter

• You substitute potato chips with French’s onion bits.

1. Mix green beans, cream of mushroom soup, potato chips, and 2 tablespoons butter in a large bowl.

2. Pour mixture in a baking dish.

3. Place sliced onion rings on top of mixture.

4. Place pan in an oven preheated to 350 degrees for 30 – 45 minutes.

Ingredients:

1 ham

1 jar Plainer’s Black Cherry Preserves

¼ cup honey

clove studs

1 can pineapple rings

1. Place clove studs into ham (place @2-3 inches apart).

2. Cook ham according to the directions specified on the label.

3. Remove ham 30 minutes before it is finished cooking and place pineapple rings on it and cover with the glaze.

4. Place back into the oven for remaining 30 minutes.

Mix Plainer’s Black Cherry Preserves & ¼ cup honey. (heat honey if it has been refrigerated so it mixes easier).

Recipe courtesy Alton Brown

Ingredients:2 tablespoons butter

1/2 onion, minced

1/2 red bell pepper, minced

2 pinches kosher salt

2 cups long grain rice

2 3/4 cups chicken broth

2 strips orange zest

Pinch of saffron strands, steeped in 1/4 cup hot water

1 bay leaf

1 1/2 cups frozen peas, thawed

Golden raisins and pistachios for garnish

Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice

smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room

temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

Yield: 6 servings

1 ea 10 oz can of tomato soup

1/4 cup Sweet pickle relish

1 tbs. Worcestershire sauce

1/4 cup Onion, finely diced

1 tbs. Vinegar

1 tbs. Brown sugar

Combine ingredients and pour over 1 pound Smokies and simmer in kettle. You can use 1 pound of hot dogs cut into pieces instead of Smokies.