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Oklahoma Cheese Grits

Original recipe makes 12 servings
6 cups water

1 1/2 cups quick-cooking grits, dry

3/4 cup butter

1 pound processed cheese, cubed

2 teaspoons seasoning salt

1 tablespoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

2 teaspoons salt

3 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
Bake 1 hour in the preheated oven, or until the top is lightly browned.

Kentucky Pecan Pie

Original recipe makes 1 (9 inch) pie
1 cup white corn syrup

1 cup packed brown sugar

1/3 teaspoon salt

1/3 cup butter, melted

3 eggs

1 cup chopped pecans

1 recipe pastry for a 9 inch single crust pie

Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Country-Style Steak

Original recipe makes 4 servings

1 cup all-purpose flour

1 teaspoon cracked black pepper

1 teaspoon seasoned salt

1/4 teaspoon garlic powder (optional)

1 pound beef cube steaks

1/2 cup olive oil

2 cups beef broth

Preheat oven to 350 degrees F (175 degrees C).
Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

Sweet Potato Pie

Original recipe makes 1 - 9 inch pie

1 (9 inch) unbaked pie crust

2 cups cooked and mashed sweet potatoes

2 tablespoons butter, softened

2 eggs, beaten

1 cup white sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 cup buttermilk

1/4 teaspoon baking soda

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
Bake in preheated oven for 70 minutes, until set in center.

Alabama Fire Crackers

Original recipe makes 30 servings
1 2/3 cups vegetable oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

2 (1 ounce) envelopes ranch dressing mix

3 tablespoons crushed red pepper flakes

1 (16.5 ounce) package multigrain saltine crackers

Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

Zucchini Corn Fritters

Original recipe makes 24 fritters
2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon cumin

1/2 cup sugar

1/2 teaspoon salt

fresh ground black pepper

2 eggs, beaten

1 cup milk

1/4 cup butter, melted

2 cups grated zucchini

1 1/2 cups fresh corn, kernels cut from cob

1 cup finely shredded Cheddar cheese

oil for frying

In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

Mushroom Soup Without Cream

Original recipe makes 8 - (1 cup) servings

2 tablespoons butter

1 cup peeled and sliced carrots

1 cup sliced onions

1 cup sliced leeks (optional)

1/2 cup sliced celery

1 teaspoon fresh thyme leaves

2 pounds sliced fresh brown or white mushrooms

6 cups chicken stock

salt and pepper to taste

1/2 cup chopped green onion

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Chess Pie

Original recipe makes 8 servings
1/2 cup butter

2 cups white sugar

1 teaspoon vanilla extract

4 eggs

1 tablespoon cornmeal

1/4 cup evaporated milk

1 tablespoon distilled white vinegar

1 (9 inch) unbaked pie shell

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

N'Awlins Stuffed Bell Peppers

Original recipe makes 12 servings

1 tablespoon olive oil

1 small onion, finely chopped

1 stalk celery, chopped

1 small green bell pepper, chopped

1 clove garlic, minced

1 tablespoon chopped fresh parsley

1 teaspoon Creole seasoning

1 teaspoon file powder

salt and ground black pepper to taste

1 1/2 pounds ground beef

3/4 pound cooked ham, finely chopped

1 pound baby shrimp

1 (16 ounce) package unseasoned dry bread stuffing mix

6 large green bell peppers, halved and seeded

1 cup plain bread crumbs

Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.
Because the stuffing is fully cooked prior to baking, you can reduce the baking time by half (30 to 35 minutes) if you blanch the bell peppers in boiling water for 3 minutes before stuffing.

Southern Collard Greens

Original recipe makes 6 servings

1 1/2 quarts water

1 1/2 pounds ham hocks

4 pounds collard greens, rinsed and trimmed

1/2 teaspoon crushed red pepper flakes (optional)

1/4 cup vegetable oil

salt and pepper to taste

Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.

Cheesy Baked Grits

Original recipe makes 12 servings
1 quart milk

1/2 cup butter

1 cup uncooked grits

1 teaspoon salt

1/2 teaspoon white pepper

1 cup shredded Cheddar cheese

1/3 cup butter

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, until firm.

Honey Key Lime Grilled Chicken

Original recipe makes 4 servings

5 tablespoons key lime juice
(regular lime juice ok)

2 tablespoons honey

1 clove garlic, minced

1/2 teaspoon lemon pepper

4 skinless, boneless chicken breast halves

In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator 1 hour or longer, turning the bag occasionally.
Preheat an outdoor grill for high heat.
Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

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