Curly Pasta Garlic Shrimp Salad

Curly Pasta Garlic Shrimp Salad

Ingredients
1. 1 small can of sliced olives
2. 1 cup shredded carrots
3. 8 oz Italian salad dressing
4. 2 whole fresh tomatoes (diced)
5. 1 lb of cooked/cocktail shrimp
6. 1 can Italian style stewed tomatoes (drained)
7. 1 bag of rainbow pasta
8. 2 handfuls of fresh spinach leaves
9. 1/2 stick of butter
10. 2 cloves of garlic (finely sliced)
11. Italian Seasoning
12. 1 pinch of salt
13. 1 teaspoon of margarine

Cooking Tools
1 large salad serving bowl
1 set of salad tongs
1 sauce pan with a lid
1 large stock pot (for boiling pasta)

Cooking Instructions
Shrimp Preparation
1. In a sauce pan, melt butter and saute the garlic cloves until melted
2. Place shrimp into the melted garlic butter. Dip shrimp on both sides making sure that they are covered with the garlic & butter. Then lightly sprinkle Italian seasoning over the shrimp then cover. Cook for approx 5 minutes on each side on medium to low heat.
3. Once shrimp are done place on a cooling rack and let them cool. Once room temperature, refrigerate for 10 minutes.

Pasta Preparation
1. Fill stock pot half full with water and bring to a boil. Add in salt and margarine.
2. Once water is boiling add package of pasta. Boil Pasta until soft or according to package directions.
3. Once pasta has finished cooking, strain and allow pasta to cool.

Salad Preparation
4. In a large salad serving bowl combine cooled pasta, diced tomatoes, olives, shredded carrots, stewed tomatoes, spinach leaves, & cooled shrimp.
5. Evenly pour Italian salad dressing over entire salad using the salad tongs and mix thoroughly.
6. Serve & enjoy your salad

Cooking Tips
Tip #1- Slice garlic cloves into wafer thin slices. This will allow the garlic to melt when mixed with butter and cooked under heat.
Tip #2- Be sure to thoroughly drain the pasta, shrimp, stewed tomatoes, & sliced olives before combining them with the other ingredients.
Tip #3- For storage cover salad with plastic wrap and refrigerate.

Mrs. Travis' Southern Fried Chicken

Ingredients
1. Peanut oil/Vegetable oil
2. All purpose flour
3. Seasoned bread crumbs

4. Seasoning salt
5. Black pepper
6. 2 eggs beaten
7. Chicken pieces

Cooking Tools
1. 3 bowls
2. Frying skillet
3. Cookie sheet
4. Paper towels
5. Cooling rack

Cooking Preparation
1. ( Set up 3 bowl stations)
Station #1- Flour mixed with seasoning salt & pepper
Station #2- 2 beaten eggs
Station #3- Seasoned bread crumbs

2. Thoroughly wash chicken pieces
3. Preheat 1 1/2 inches of oil in frying skillet to 350degrees
4. For cooling chicken, place a paper towel on the cookie sheet, then place the cooling rack on top of the paper towels.

Cooking Instructions
1. Dip moistened chicken in the seasoned flour from station #1
2. Thoroughly dip and cover chicken in the egg in station #2 (this will act as glue for the bread crumbs)
3. Dip chicken into bread crumbs in station #3
4. Once the cooking oil is 350 degrees place chicken into hot cooking oil.
5. Cook for approximately 10 minutes on each side, on medium heat, until Golden brown.

Once chicken is fully cooked drain and cool
6. Place chicken on cooling rack for 10 to 15 minutes before serving

Cooking Tips
Tip #1 - Don't cook the chicken too fast or have the temperature too high. This will cause burning on the outside and rawness on the inside.
Tip #2 - To check if oil is hot enough, toss a pinch of flour into the oil. If it quickly dissolves, the oil should be hot enough. However, if you toss a pinch of flour into the oil and the flour sinks to the bottom of the oil of the pan/deep fryer, then the oil isn't hot enough.
Tip #3 - To check if chicken is completely done, when cooling stick the chicken with a fork, if there is no blood, the chicken is done.
Tip #4 - Add as many seasonings as you wish to the flour mixture, but be careful adding too much salt.
Tip #5 - For best results, we recommend using peanut oil for frying Chicken, Turkey, & Fish.

Big Mamma's Spicy Corn Dogs

Ingredients
1 egg (beaten)
1/2 cup of buttermilk
1/2 cup of corn Meal
1/4 teaspoon of salt
1/4 cup of flour
1 teaspoon of baking powder
2 tablespoons of sugar
1 teaspoon of cayenne pepper
1 teaspoon of paprika
1 jalapeno pepper (diced/finely minced)
1 stalk of chopped green onion (diced/finely minced)
1 teaspoon of corn starch
peanut oil (pre-heat to 375 degrees)
cooked beef wieners (6 to 8)


Cooking Tools
1. Skewer sticks/Popsicle sticks
2. Deep fryer/ deep frying pan

Cooking Instructions
1. In a medium mixing bowl, combine the cornmeal, sugar, flour, salt, baking powder, paprika, baking soda, and cayenne pepper.
2. In a separate bowl, combine the jalapeno, green onion, melted butter and buttermilk.
3. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
4. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on skewers/popsicle sticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Cooking Tips
Tip #1: Be careful not to add too much extra milk. The mix should not be too loose, but thick

Tonya's Sweet & Firey Smoked Chicken

Ingredients
1 cup of BBQ Sauce
1/4 cup of vegetable oil/canola oil
2 tablespoons of lemon juice
1 tablespoon of lime juice
1 tablespoon of Dijon mustard
2 tablespoons of Chipotle pepper
1/2 teaspoon of red chili flakes
1/4 teaspoons cayenne pepper
1 tablespoon Worchestire sauce
1 tablespoon chili sauce
1/3 cup of honey
1 whole chicken
1 can of beer

Cooking tools needed
1. BBQ Grill/ Smoker
2. Blender
3. Basting mop/brush
4. Tub (for soaking wood)

Grill preparation
1. Arrange charcoals or wood in the BBQ pit to cook the food indirectly. If you are using a smoker this does not apply.
2. Place a water pan underneath the area where you plan to set your chicken. Light your fire.
3. At least 1 hour before cooking , soak wood chunks in water making sure that the wood is covered.
(Do step 4 directly before putting chicken on the grill)
4. Drain water from wood chunks, and place damp wood chunks over coals or wood.

Cooking Instructions
1. Combine all of the ingredients (excluding the beer) using a blender
2. Thouroughly baste chicken with sauce.
3. Cover chicken with foil and refridgerate for at least 1 hour.
4. Romove foil from chicken and allow chicken to return to room temperature.
5. Open can of beer, pour a portion of the beer into the water pan in the grill. Use water to and continue to fill the pan.
6. Place chicken on top of the beer can in a standing position.(the can must be at least half full of beer)
7. Re-baste sauce to chicken.
8. Add pre-soaked (drained) wood chunks to fire (will begin to smoke)
9. Place chicken on the grill directly over the water/beer pan.
10. Close top over grill/smoker. Smoke for approximately 3 1/2 to 4 hours or until a meat thermometer reads 185 degrees.
11. When done cover with foil for 15 to 20 minutes and serve

Cooking Tips
Tip #1: Always cook using direct heat to prevent burning and to retain moisture.
Tip #2: Add charcoals/wood as needed to retain heat
Tip #3: Try not to open the lid too often. This will cause a sudden drop in temperature and a loss of smoke.
Tip #4: Always save a small portion of the basting sauce to re-baste chicken during the cooking process.

“Tropical Surprise Party Punch”

"Troical Surprise Party Punch"

Ingredients
1. 2 Liters of Hawaiian Punch/ Concentrated punch mix
2. 1 Liter of 7up/ Sprite/ Sierra Mist
3. 1 Cup pineapple juice
3. 16 Can of sweet pineapple chunks
4. 2 Quarts of Sunny Delight/ Orange Juice
5. 1 Sliced Lemon
6. 1 Sliced Lime (full sized)
7. 1 gallon of Flavored Sherbet example:(rainbow, lime, raspberry, orange, pineapple, etc.)
8. Shaved /crushed ice

Cooking tools needed
1. Large Punch Bowl
2. Punch bowl mixing spoon
3. Ice cream scooper


Instructions
(Chill all contents before Mixing)

1. Pour all of the liquid into the punch bowl. Gently stir as you add each separate liquid
2. Pour in Pineapple chunks
3. Add sliced lemons & limes. Stir
4. Scoop out entire gallon of frozen flavored sherbet (Use large scoops) Place scoops around the punch bowl like mountains
5. Serve over shaved or crushed ice

"Big curt's Collard Greens"

"Big Curt's Collard Greens"

Ingredients
1. 3 Bunches of collard greens
2. 1 Yellow onion
3. 2 Smoked turkey necks & 2 smoked turkey tails
4. 1 Tablespoon of olive oil/ vegetable oil
5. 1 1/2 Teaspoon of seasoning salt
6. 1 1/2 Teaspoon of black pepper
7. 1 Bay leaf

Cooking Tools
1. 1 Stock pot
2. 1 Strainer
3. 1 Large mixing spoon

Instructions
(Preparing the Collard Greens)
1. Place a water stopper in your kitchen sink to prevent water from running down the drain.
2. Place greens in sink and fill with cold water
3. Pour 1/4 tablespoon of salt into the water over the greens. Take proper care and evenly mix the salt into the water & collard greens
4. Let greens soak in the salt water for 10 to 15 minutes, then let out all of the water
5. Thoroughly rise off the collard greens and then repeat the washing/soaking process 3 more times without the adding salt. (make sure there are no tiny insects or dirt remaining on the collard greens before you proceed. Wash more if needed)
6. Drain water from collard greens and place them in a strainer
7. Finely chop the collard greens to your desired size

Preparing the stock water for the collard greens
1. Fill stock pot a little over half full of fresh water
2. Add onion & bay leaf to water (depending on your preference you may either leave the onion whole, or you may also dice the onion. Use entire onion)
3. Add smoked meat into the stock pot
4. Pour in olive oil
5. Sprinkle surface of the water with seasoning salt & pepper
6. Place top on to stock pot & bring contents to a boil boil for 25 to 35 minutesStock water should be a yellowish/brownish color when its ready for the collard greens
7. Place chopped collard greens into stock pot, cover the pot with the lid, and bring to a boil. Cook for 25 to 35 Minutes
8. Collard greens will turn dark green in color when they are finished cooking. Allow time to cool, then serve

For meaty collard greens (optional)
1. After smoked meat has boiled for 25 to 35 minutes, carefully remove the meat from the stock pot and allow it to cool
2. After meat cools enough to handle, tear or cut meat away from the bone
3. Chop up the meat
4. Place chopped meat back into the stock pot

Cooking Tips
Tip#1 -Use a fork to remove meat from neck bones.
Tip#2 -For spicy greens, add one 1/2 of a jalapeno pepper into the stock pot while cooking.
Tip#3 -For sweeter tasting collard greens pour in 1/4th cup of (country type) maple syrup. (recommended brands "Johnny Fair", Blackburn")
Tip#4 -For an added smokey taste, pour in 1/2 teaspoon of liquid smoke.
Tip#5 -To add more flair to the recipe, you may add white potatoes to your collard greens. Chop white potatoes to your desired size and add them into the stock water AFTER the smoked meat has cooked for at least 25 to 35 minutes. Then place chopped greens into the stock pot. Cover & cook as instructed.
Tip#6 -For a more enhanced flavor, serve collard greens 1 day after they have been cooked. This time allows all of the different seasonings & flavors to set in and come through in the food.

"Out of the box Cornbread "

Ingredients

1.) Box / or package of yellow corn muffin mix
2.) 1 Tablespoon of heavy whipping cream
3.) 1 Tablespoon of evaporated milk
4.) 1 Tablespoon of sugar
5.) 1/4 Cup of buttermilk
6.) 2 Eggs
7.) 1 1/2 Teaspoon of melted butter
8.) 1 Pyrex baking dish/ cake pan/ muffin tray
9.) 1 Large mixing spoon


Instructions

1.) Preheat oven to 385 degrees.
2.) Grease / Spray bottom of pan with non stick cooking spray.
3.) Pour corn muffin mix into a mixing bowl.
4.) With Large spoon, mix in sugar.
5.) Mix in one by one, buttermilk, heavy whipping cream, evaporated milk, & melted butter.
6.) Add 2 eggs (one at a time) mixing the batter between each egg.
7.) Stir until smooth (should have the consistancy of pankcake batter)
8.) Pour into greased pyrex baking dish/ cake pan/ muffin tray.
9.) Place into oven. Be sure to place on the center of the oven rack.
10.) Cook for approx. 18-25 minutes. (Or until golden brown)
11.) Let cornbread cool for at least 5 minutes, then serve.


Tips
1.) Brown eggs give the cornbread a more rich texture and taste.
2.) This recipie works best with jiffy cornbread mix
3.) Pyrex baking dishes give the best results.

Travis' Cream Cheese Banana Pudding

Ingredients

1 (8oz) Pkg of cream cheese
1 (14oz) Can of sweetened condensed milk
1(5oz) Pkg of vanilla instant pudding mix
3 Cups of cold milk
1 Teaspoon of cold whipping cream
1 Tablespoon of cold evaporated milk
1 Teaspoon of vanilla flavored extract
1 (8oz) Container of chilled whipped cream topping (Cool whip)
4 Ripe sliced bananas
1/2 (12oz) Box of vanilla wafers

Instructions

1.) In a large bowl, beat cream cheese until fluffy.
2.) While mixing, add condensed milk, whipping cream, evaporated milk, vanilla pudding mix, and cold milk. Mix together until smooth.
3.) With a large spoon, fold in half of the whipped cream topping. (Cool whip)
4.) Line the bottom & sides of a 9x13" Pyrex baking dish with vanilla wafers. (This will serve as your crust)
5.) Slice bananas to your desired width.
6.) Arrange half of the sliced bananas evenly over the vanilla wafers.
7.) Spread the pudding filling over the vanilla wafers and bananas.
8.) With a large spoon, spread the remaining whipped cream topping over the pudding filling.
9.) Evenly place the remaining banana slices throughout the pudding filling in a vertical position.
10.) Evenly place your desired amount of vanilla wafers across the top of the pudding filling in a vertical position.
11.) Take 10 vanilla wafers and crush them until they are like crumbs.
12.) Evenly sprinkle the crushed vanilla wafers completely over the pudding filling mix.
13.) Chill in the refrigerator for 3 to 4 Hours. Then serve.