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Texas-Style Baked Beans

Original recipe makes 12 servings
1 pound ground beef
4 (16 ounce) cans baked beans with pork
1 (4 ounce) can canned chopped green chile peppers
1 small Vidalia onion, peeled and chopped
1 cup barbeque sauce
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons hot pepper sauce, or to taste
In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.
Southern Fried Chicken

Original recipe makes 6 servings
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
Cowboy Breakfast Sandwiches
Ingredients
16 slices Texas toast
Butter
1 pound breakfast sausage, cut into 8 patties
12 eggs
1/2 cup half-and-half
Salt and freshly ground black pepper
1 cup jarred jalapeno slices
Sandwich spread of your choice, such as mayo, spicy sandwich spread or spicy mustard
8 slices cheese, such as American, Cheddar or Cheddar-Jack
Directions
Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.
Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.
Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.
Buttermilk Hush Puppies
Original recipe makes 8 servings

1 quart vegetable oil for frying, or as needed

1 cup buttermilk

1/4 cup vegetable oil

2 eggs, room temperature

1 cup cornmeal

1 cup all-purpose flour

1/4 cup canned corn

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup minced onion

4 green onions, minced

Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
Preheat oven to 200 degrees F (95 degrees C).
Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
Combine cornmeal, flour, corn, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Country Ham and Cheese Biscuits

Ingredients

2 cups unbleached self-rising flour
¼ cup shortening
1 cup cooked country ham, finely chopped
1 cup shredded Swiss cheese
¼ cup milk or buttermilk
2 ½ tablespoons butter or margarine, melted
1 cup sour cream
Instructions

Preheat oven to 450 degrees.
Measure flour into medium to large bowl.
Cut in shortening until mixture resembles coarse crumbs.
Add ham, cheese, milk or buttermilk, and sour cream. Mix until well blended.
Knead gently on lightly floured surface 2-3 strokes.
Roll dough about ½ inch thick. Cut without twisting cutter.
Bake on ungreased baking sheet for 8-10 minutes. Brush tops with melted butter or margarine. Serve warm.

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