Recent content by LADawg

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    I came across this recipe and though I might just give this a try. It is simple enough and want take long to make., LOADED CALZONE 1/2 Pound Italian Sausage, bulk or links with casings removed 1 Cup Marinara Sauce, divided into two 1/2 cup portions ½ Cup Pepperoni, thin sliced, bite size 1...
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    Baked Catfish

    Down here in the deep South we sure like to eat our grain feed Mississippi farm raised Catfish. Looks like from the production records that this may be true in other parts of the country as well. Lots of times, well maybe most of the time, we eat it fried. I came up with this recipe for Bake...
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    Macaroni Salad

    Since Spring has already sprung (although the temperatures here don't show it yet) Summer is not far off and we should be looking for cooler foods to serve. I found the following recipe for Macaroni Salad on the net and thought it might be something that I would like. The original recipe also...
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    My Lasagna

    I made some Lasagna for lunch and it was very good....:wow: I wonder how it would be if you used about half lean ground beef and half Italian sausage? I think I will give that a try. WENDELL’S LASAGNA 1 Pound Ground Beef, extra lean 2 Cloves Garlic, finely minced 1 Can Tomato Sauce, 8 ounce...
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    Come on Spring

    I don’t know about the rest of you, but I’m ready for Spring… Tired of the high for the day only being in the mid to high 50’s and the low at night being no warmer than the mid to high 30’s. Ready for some days filled with sunshine and the high temperature in the mid 70’s and lows of only the...
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    Fresh Sausage

    Some of you may have seen this already, but I think it is very, very funny.:laugh:
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    My Grits

    As some of us down here in the south say, “Grits is groceries”. I’ve been cooking grits this way for several years now and they are very, very, good! GRITS FOR TWO 1 ½ Cups Water 1 Envelope Gayo Ham Seasoning Salt to taste, use with caution since the ham seasoning has salt in it 1/3 Cup Grits...
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    Chicken Piccata

    After reviewing several recipes I came up with this one for my wife and I. If you are cooking for more than 2 you will need to increase amounts CHICKEN PICCATA 2 Chicken Breast Cutlets, boneless, skinless 1/3 Cup Flour Salt and Black Pepper, to taste 2 Tablespoons Parmesan Cheese, finely...
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    13 Tips

    I couldn't find a good place for this, so I will just post it here. 13 Ways to Become a Better Cook Cooking is a skill that improves and develops over time with practice. No one is a fabulous cook from day one. I had a few successes and a ton of fails. I don’t want you to struggle and...
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    Brockles Special Dressing

    In the late 1950’s and early 1960’s we lived Irving, TX. Irving is a town of about 200K Located in Dallas County just to the northwest of Dallas itself. At that time Brockles Restaurant was in business in downtown Dallas and had, had one since about 1915. The restaurant had a special salad...
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    Chicken Salad

    I’m not trying to brag, (well maybe I am a little):smile:, but I have come up with a recipe for Chicken Salad that my wife and I along with a few others think is the best we have ever eaten. I think the secret to the taste is 1. Use baked chicken thighs and not some boiled chicken or baked...
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    Butter vs The Other Spread

    A quick question…… How many of you use real BUTTER and how many use THE OTHER SPREAD? Me, I swished over to real BUTTER at least a dozen or more years ago, and never looked back. To me butter taste so much better…
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    Shrimp and Spaghetti

    Since we live only about 8 miles north of the Gulf of Mexico fresh Gulf shrimp are plentiful down here in Lower Alabama (note that I said plentiful and not cheep). Today we had Shrimp and Spaghetti. I cook this fairly often and it is some kind of good. :clap: SHRIMP and SPAGHETTI 8 Ounces...
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    I'm thinking about making a batch of boudin and some boudin balls. I haven't made any in several years, but it is good. Just wondering if anyone on here has ever made homemade boudin and how did theirs turn out?
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    Corn on the Cob

    I got this recipe off Prodigy back in the early "90's and have been using it every since. It was posted by a man named Dave Limebock who at that time lived in the Golden Triangle area of North Carolina. DAVE’S CORN on the COB 2 to 4 Ears Corn, fresh, with shucks and silks removed 1/3 Cup Water...