You HAVE to have paprika on deviled eggs!!! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Think I might have posted this somewhere, but Our neighbor puts instant mashed potatoes in her Deviled eggs. Just enough to make them a little fluffy, and tasty!

making my first chili tonight for dinner.

That sounds really good. It is a bit cool outside with a good dose of drizzle...some hot chili would clear that right up

Dan

Goes with everything, easily reheated.

Black Beans

1 Tblspn. Olive or Corn Oil
1 Bell Pepper [red is nice], seeded and coarsely chopped
½ of a cue ball size Onion; coarsely chopped [about the size of the beans]
1 or 2 Bay Leaves
1 or more cloves of Garlic, peeled & left whole
1 can Black Beans 15.5 oz.
¼ cup approximately Chicken Broth or water; if needed


In a sauce pan or skillet sauté peppers and onions in oil over medium heat wait 5min. and add the garlic and the Bay Leaves. 5 more min. and test for softness. A small amount of broth can be added after 5 min. and cooked to evaporation. If the peppers and onions are still not soft, add more broth and repeat.

Add the Black Beans including the liquid, to the peppers and onions and mix together.

Cook for another 10 min. or more. If the bean mixture is to thick add broth or water to loosen up. If to much liquid is added, no problem, just simmer on a medium heat till some of the liquid evaporates and the consistency is to your liking. Remove the Bay Leaf. This recipe does not have to be increased proportionately.

always amazed by the recipes on here.

GOOD LUCK HOPPIN JOHN:
Taken from the local Electric Co-op monthly magazine a couple years ago. This is a recipe for a double batch. For single batch just half everything EXEPT THE BACON!!! WE LOVE BACON ** This makes a great New Years Day meal.

8 strips bacon, 1 whole medium size onion, 2 regular cans black eyed peas
1 1/2 cup uncooked rice, 2 cups water(you can get by with 1 1/2 if you watch it)
1/4 teaspoon crushed red pepper flakes, salt and pepper to taste.

Partially cook the diced up bacon (you might want to pour off most of the grease and save it for flavoring something else later on). When it's ALMOST crispy add the chopped up onion and continue cooking until they turn soft. Add the black eyed peas,rice, water and pepper flakes (we ALSO like to add 4-6 chopped green onions) and don't forget to salt it. As soon as it boils, cover it reduce to a simmer and cook until the rice is the softness you like (takes about 20-25 minutes).

Hey Dan why don't you do a poll and see how many people would like to have a copy of the ScrapYard Cookbook. List a cutoff date for entries and when it's done see how much it would cost and publish the price BEFORE PUBLISHING THE BOOK so you would not be out any unnecessary money. Anybody else like this idea?

And If there enough submissions of recipes you could make it a yearly issue (or just issue a yearly update). Any takers? I'm in!

maybe one of the members would have the time/ interest/ skills to combine them on a web site.

Mornin Wigs. Are you thinking of perhaps ah maybe ANDY!

mmmmm. MAYBE....

Another recipe from the Thanksgiving dinner we had.

PHYLLIS'S SAUSAGE DRESSING: (aka Randy's Redneck Dressing)

1 Box stove top Turkey dressing
1 Box stove top Herb dressing
1 Box uncle bens wild and long grain rice
1LB Sausage
** USE CHICKEN BROTH INSTEAD OF WATER FOR THE ABOVE ITEMS
Fix each ingredient seperately and set asid to cool off some. After cooling, combine everything in a 9x13 baking dish and cook at 350 degrees until heated all the way through.


Maybe I should rename it to Randy's Redneck Dressing. Yeah, that kinda sings don't it?