New Release in 2015!
Stay Tuned For More Details!
May 2015 be Your Great Year!
Thank you so much for wonderful support in 2014.
I appreciate you!
P.S. Yes I stayed out to long last night or was it this morning. Peace!
8 Cups Cooked Rice
½ pound grated Swiss cheese
1 cup of milk
1 Egg well beaten
1 teaspoon minced garlic
1 Cup Chopped Bell Pepper
1 Cup chopped fresh parsley
1¼ Cup of chopped green onion tops only
½ cup chicken broth
¼ teaspoon onion powder
1 teaspoon Frank’s Louisiana Hot Sauce
Salt to Taste
Preheat over 350º
In a bowl mix together rice, cheese, milk and then add the well beaten egg.
To Get The Green Money Color
In a blender or food processor puree all the green vegetables together - The green bell pepper, parsley and green onion tops to get the color for this dish.
Add the chicken broth to moisten. Salt to taste.
Pour Puree vegetables in to the bowl mixture of rice, cheese, milk well beaten egg ADD 1 teaspoon Frank’s Louisiana Hot Sauce or can use cayenne pepper (optional) to taste.
Pour into a well-greased casserole dish
and bake for approximately 45 minutes.
Approximately 3 to 5 pound side of Salmon.
Total cook time approximately 35 minutes for about a 5 pounds of Salmon - And always be sure to check for doneness a few minutes a head of end of cooking time.
Ingredients
4 Tablespoons of butter or margarine
Sheet of Foil
Baking sheet
3 to 5 pound side of Salmon Regular Salt & Pepper to Taste
Place Salmon on foil sheet on top of baking sheet.
Place 4 tablespoons of butter on top of salmon and sprinkle with salt & pepper to taste.
Place backing sheet in oven and bake in a preheat oven at 350º for approximately 35—be sure to check minutes before end time for doneness.
Optional—Sprinkle top with a fine light mist of Cayenne Pepper & 1 Thinly sliced lemon for garnish
Serving suggestion: Great with Mix-Green Salad,
Fresh Spinach Salad, Green Beans, or Asparagus.
Serve 8 to 12
Pounds Jumbo, peeled and deveined shrimp
3 Tablespoons of olive oil
1 tablespoon of butter or margarine
2 cup finely chopped onions
1 cup finely chopped bell pepper
1 cup finely chopped celery
¼ cup finely chopped parsley
1 tablespoon minced garlic
1 tablespoon lemon juice
Salt & black pepper to taste ½ teaspoon Cayenne pepper
2 tablespoons Frank’s Louisiana Hot Sauce
Over medium heat, heat the olive oil and onions, celery, bell pepper and sauté until tender. Add the parsley, garlic, and then lemon juice. Add the shrimp and dry seasonings, then add 1 tablespoon of butter as it melts stir in the Louisiana hot sauce and cook shrimp until opaque - do not overcook.
Serving suggestions: Serve over rice or grits.
2 Cups grated sharp cheddar cheese
8 ounces softened cream cheese ¼ cup of mayonnaise
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
1 teaspoon of Worcestershire sauce
1 teaspoon Frank’s Louisiana Hot Sauce
½ teaspoon Dijon Mustard
1 (4 ounce jar) of drained chopped pimentos
Optional 1 chopped seeded jalapeno pepper
Salt & Pepper to Taste
In a bowl mix together all ingredients.
Mix well. Refrigerate until ready to serve.
Serving suggestions: Assorted variety of crackers.
Champagne
Non Champagne Punch
Appetizers
Low Country Spicy Shrimp
Spicy Pimento Cheese Spread & Crackers
Main Course
Smoke House Ham
Baked Salmon
Sides
Spinach & Mixed Green Salad
Money Rice
Sweet Dinner Rolls
Dessert
Pecan Squares
Old Fashioned Chocolate Cake
Watch Daily for Recipes Updates to Discover What It Takes to Prepare These Great Dishes!
Or email me at jerreecejackson@gmail.com if you need you don't see your recipe.