ALABAMA FIRECRACKERS (Garden and Gun)
1/2 cup extra virgin olive oil
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp Accent
1 tsp cayenne pepper
2 tbls red pepper flakes
1 tbls lemon pepper
2 pkgs buttermilk ranch dressing mix
1 1lb box saltines
In a 2 gallon freezer bag, combine all ingredients except crackers and shake. Add crackers to the bag and toss gently to evenly coat with mixture. Refrigerate over night. Preheat oven to 275. Lay crackers on a cookie sheet in a single layer. Bake for 20 minutes until golden and fragrant. Store in zip bag and refrigerate for up to 3 weeks.
FRIED CHICKEN SALAD
1 1/2 cup mayonnaise
1/2 cup buttermilk
2 tbls hot sauce
1 cup minced celery
3/4 cup grated yellow onion
1 tbls red pepper flakes
2 1/2 tsp salt
1 1/2 tsp black pepper
7 cups diced fried chicken
Mix together until blended. Refrigerate and serve with Alabama firecrackers.
CORN AND ZUCCHINI CHOWDER
3 strips bacon
1 cup diced yellow onion
1 carrot, diced
1/2 cup diced celery
2 cloves minced garlic
2 russet potatoes, diced
1 tsp thyme
2 bay leaves
1 quart chicken broth
4 ears corn, cut off the cob
1 cup 1/2 and 1/2
Salt and pepper to taste
Parsley, cayenne and paprika to garnish
Cook bacon, drain and crumble. Reserve 2 tsp drippings. Saute onion, celery and carrot in drippings. Add potatoes, thyme, bay leaves and broth. Cook until potatoes are tender. Add zucchini and corn; simmer until tender. Add 1/2 and 1/2 and bacon. Heat thoroughly.
SHRIMP SALAD
Bibb lettuce, rinsed and drained
16 oz can artichoke hearts, drained and quartered
2 sliced avocados
2 pounds large shrimp, cooked and peeled
4 hard boiled eggs, diced
DRESSING:
3/4 tsp salt
1/4 tsp white pepper
1/2 tsp prepared mustard
1 tsp minced garlic
1/4 cup tarragon vinegar
1 egg yolk
1 cup oil
1/2 tsp sugar
1 tbls Worcestershire
1/4 cup chili sauce
Beat sauce until it’s the consistency of mayonnaise. Gently add artichokes, avocados, shrimp and boiled eggs. Drizzle dressing over and combine gently. Serve on Bibb lettuce leaves.
GERMAN CHOCOLATE PIE
1/3 cup brown sugar
1/3 cup coconut
1/3 cup chopped pecans
1/3 cup butter
1 baked pie shell
1 cup sugar
1/3 cup flour
Dash salt
2 cups milk
2 squares unsweetened chocolate
3 egg yolks
2 tbls butter
1 tsp vanilla
Whipped cream, pecans, coconut and shaved chocolate for garnish.
Place first 4 ingredients in sauce. Heat until melted. Pour into bottom of pie shell. Mix sugar, flour, salt, milk and chocolate in saucepan. Stir until boiling, cook for 3 minutes. Pour 1/2 half mixture into beaten yolks and stir for 2 minutes. Remove from heat and stir in vanilla and butter. Pour over pecan layer. Cool in refrigerator. Garnish with whipped cream, pecans, coconut and shaved chocolate.
BOB HOPE’S FAVORITE LEMON PIE
1 baked pie shell
1 cup sugar
3 tbls cornstarch
1 cup boiling water
4 tbls lemon juice
2 tsp butter
4 egg yolks
Pinch salt
Grated rind of 1 lemon
Whipped cream for garnish
Combine sugar and cornstarch. Add water slowly, stirring over heat until thick. Add beaten yolks, butter, rind, lemon juice and salt. Pour into pie shell and refrigerate. Serve with whipped cream.
