Mix seasoning together and rub on chops. Save some of the seasonings for gravy. Dust each chop with flour. Add to heated oil in heavy skillet. Brown on each side. Remove chops from the pan and remove all but 1/4 cup drippings from the pan. Add an onion to the pan and saute until almost done. Add about 3-4 tablespoons of flour and seasonings to the pan. Brown the flour until it is as brown as possible without burning it or the onion. Add water and stir. Return chops to pan and add sufficient water to cover. Bring to a quick boil. Reduce heat to low. Cover and simmer about an hour or until chops are tender. Season to taste if needed.

Baked Sweet Potatoes
1 sweet potato per person
butter
cinnamon to taste

Scrub potatoes and rinse with water until clean. Bake potatoes without breaking the skin. Serve with butter and cinnamon. The best sweet potatoes for baking are about 5 to 6 inches long.

Green Beans with New Potatoes
1 onion, chopped
1 smoked turkey wing
6-8 unpeeled small new potatoes
salt and black pepper
1 smoked turkey wing
2-3 lbs. fresh green beans
1 teaspoon sugar
3-4 tablespoons vegetable or olive oil
32 oz. water

Wash and scrub potatoes. Remove ends and straw on the green beans. Saute onion in olive oil over medium heat and add water, sugar, and turkey wing. Bring to a boil. Reduce the heat and simmer for about 1 hour. Add green beans. Cover pot and cook with low heat. Cook for about 30-40 minutes. In the last 20 minutes of cooking add the potatoes, salt, and pepper to taste. Cook until potatoes are tender. Serve.

Fresh Strawberry Pie
1 pie shell
1 cup fresh strawberries
1 cup sugar
1 tablespoon fresh lemon juice
4 1/2 teaspoons cornstarch
1/3 cup strawberry gelatin

Wash strawberries and allow to drain in a saucepan. Combine sugar, lemon juice, and cornstarch. Cook over medium heat until mixture is transparent. Add gelatin, stirring until dissolved. Place strawberries in pie shell. Pour syrup over strawberries and chill.

Vanilla Whipped Cream
1 cup chilled whipping cream
1 tablespoon sugar
3/4 teaspoon vanilla

Beat sugar, cream, and vanilla until firm peaks form. Cover and chill up to three hours before serving. Place a dollop of cream over each individual pie serving. 

Pimento Cheese
2 cups shredded extra-sharp cheddar cheese
1 (2 oz.) jar diced pimento, drained
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon hot sauce

Combine all ingredients in food processor. Mix well. Chill.

Heat oven at 350 degrees. Pour oil into baking dish and place in oven until hot. Slice potatoes into wedges. Roll into Cajun mix. Add potatoes to hot oil and turn occasionally. Bake for 20 min. Drain and serve.

Combine all ingredients. Stir well. Chill, then serve.

Eggplant and Peppers
1 large focaccia
2 tablespoons olive oil
1 small eggplant cut into (1/2) slices
4 tablespoons tomato paste
1 small onion sliced finely
1 small red pepper cut into thin strips
3 tablespoons chopped fresh basil leaves
1/2 cup grated cheddar cheese
3 tablespoons shredded parmesan cheese

Cook eggplant until soft. Drain. Cut focaccia into four squares, then in half. Toast each side until golden then spread with tomato paste. Layer the eggplant and onion, red pepper, basil, and the combined cheeses on each square. Place under moderately hot heat. Bake 2-3 minutes or until the cheese is melted.

Coconut Squares
1 stick margarine
1 cup graham cracker crumbs
1 can flaked coconut
1 cup pecans
1 cup chocolate chips
1 cup evaporated milk

Melt margarine in 8 x 8 pan. Mix all other ingredients together. Bake 30 minutes at 350 degrees. Cut into squares. Serve.

Glazed Acorn Squash
1 lg. acorn squash
1/2 c brown sugar
1/4 c melted butter

Cut squash into 3/4-inch thick pieces. Remove seeds and place squash in a baking dish. Pour butter and sugar over squash. Bake at 350 degrees for 30 min. or until soft.

Creamed Corn
6 medium ears fresh corn
1/4 c butter
1/4 c water
1/2 c half-and-half
1/4 c flour
1/4 c oil
salt and pepper to taste

Cut corn from cob. Combine corn, butter, and water in a pot. Cook over medium heat 10 min. or until corn is done, stirring occasionally. Combine oil and flour to make roux. Add roux to corn, stirring well. Cook until thickened and bubbly, stirring often.

Chicken and Dumplings
1 3lb. fryer
2 qts. water
2 c flour (self rising)
3 tbsp. shortening
3/4 c milk
salt and pepper to taste

Place chicken in pot. Add water, cover, bring to boil. Reduce heat and simmer 1 hour or until tender. Remove chicken and debone. Cut meat into bite-sized pieces, set aside. Bring broth to a boil. Combine flour and shortening. Add milk and stir until flour is moistened. Turn dough out onto a well-floured surface. Knead lightly four or five times. Pat dough out into 1/4-inch thickness. Pinch off dough in 1 1/4-inch pieces and drop into boiling broth. Reduce heat to medium low and cook 8-10 minutes, stirring some. Add chicken.

Beef Tips
1 lb. beef stew
1 1/2 qt. water
1 c flour
1/2 c oil
1 onion, chopped
1 stalk celery, chopped
1/4 c granulated garlic
salt and pepper to taste

Brown beef in oil. Add flour to coat and stir. Add water and other ingredients. Bring to a hard boil. Reduce heat to a simmer. Cook for 45 min. to an hour or until meat is tender. Serve over rice.

Bananas Foster
1/4 c butter
1/4 c brown sugar
1 tbsp. imitation banana extract
1/4 c light rum
4 bananas split and quartered
vanilla ice cream

Melt butter in large skillet. Add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas. Add banana extract. Stir for about 2 minutes. Put rum in small long-handled sauce pan. Heat until warm. Remove from heat. Ignite with a long match. Pour over bananas. Baste with sauce until flames die down. Serve immediately over ice cream.

Spinach Lentil Soup
2 cups brown lentils
5 cups water
2 teaspoons olive oil
1 onion finely chopped
2 crushed garlic cloves
20 spinach leaves finally chopped
1 teaspoon ground cumin
1 teaspoon finely graded lemon rind
2 cups vegetable stock
2 cups water
2 tablespoons finely chopped fresh coriander
salt to taste

Bring lentils to boil in 5 cups of water and then simmer for one hour. Rinse and drain. In a separate pan heat the oil, add the onion and garlic. Cook until golden. Add spinach and cook for about 2 minutes. Add lentil, cumin, lemon rind, vegetable stock and 2 cups of water to the pan. Simmer uncovered for 15 minutes. Add the coriander.

Fried Okra
1 - 1 1/2 lb. fresh okra
1/2 cup cornmeal
1/2 cup cracker meal
Vegetable oil
Adobo salt to taste
2 eggs beaten

Wash okra and cut off tips and stem ends. Cut okra crosswise into 1/2 in. slices. Roll okra in egg, then in meal mix. Fry in hot oil until golden brown. Drain well on paper towels.

Stir Fry Greens
1 lb. or 1 bag of greens (collard, kale, mustard)
1 onion chopped
1 clove garlic chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
salt to taste

Heat oil in a large skillet. Add ingredients, stir frying over high heat about 5 minutes or until greens are tender. 

Fried Pork Chops w/Gravy
2-4 pork chops
1-2 cups flour
vegetable oil
salt and pepper
1 onion, chopped
1-2 cups water

Add salt and pepper to the flour. Coat each pork chop with flour. Heat oil until hot. Add chops one at a time. Cook until brown on both sides, adjusting heat as needed. Remove chops. Add onion to the oil and cook until onions are soft. Add flour that was used to coat the chops; just enough flour to soak up the oil. Stir until the flour is brown (roux). Add water and salt and pepper to taste. Place chops in gravy and simmer for 20 minutes. 

Pecan Pie
1 9 in. pie crust
3 eggs
1 cup dark corn syrup
1 cup pecan halves
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter

Heat oven to 375 degrees. Beat eggs, sugar, salt, butter, and corn syrup together. Mix in pecans. Pour into pie crust. Bake 40-50 minutes or until filling is set and the crust is brown.

Gazpacho
1/4 cup vegetable oil
2 tablespoons lemon juice
3 cups tomato juice
1 cup beef broth
1/4 cup finely chopped onion
1 cup finely chopped celery
1 green pepper finely chopped
1 cucumber diced
Tabasco sauce to taste
salt and pepper to taste

Beat together oil and lemon juice. Stir in all other ingredients. Refrigerate four or more hours before serving. 

Boiled Peanuts
5 lbs. fresh raw peanuts
1/3 box of salt

Cover peanuts completely with water. Add salt and boil for 1 hour and 30 minutes or until tender. Test for salty taste. If peanuts are salty enough, drain immediately. If peanuts are not salty, soak in salty water until desired taste is reached.

Ginger-Honey Flank Steak
1/4 cup oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons minced onions
1 minced garlic clove
1 teaspoon ground ginger
2 lbs. beef flank steak

Combine all ingredients and pour marinade over steak. Refrigerate 3 to 4 hours. Remove from marinade and pat dry. Grill over high heat to desired degree of preparedness. 

Apple Oat Crisp
1 lemon
3 lbs. apple peeled, cut, and cored
1/3 cup (plus 1/4 cup) light brown sugar
2 tablespoons (plus 1/3 cup) flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned oats, uncooked
4 tablespoons soft butter

Pre-heat oven to 425 degrees. Squeeze 2 tablespoons of lemon juice in a glass baking dish. Toss lemon juice with apples and add 1/3 cup light brown sugar, salt, 2 tablespoons of flour and cinnamon. In a mixing bowl add oats and remaining sugar and flour. Add butter mix with your hand until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake about 30 or 45 minutes or until apples are tender and topping is light brown.