Ingredients

• 1 cup shredded Swiss cheese
• 1 cup chopped fresh mushrooms
• 2 pounds lean ground beef
• 2 (1 ounce) envelopes dry onion soup mix

Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, toss together the cheese and mushrooms. In a separate bowl. mix together the ground beef and onion soup mix.
Divide the beef into 12 to 16 balls, then form them into small, thin heart shaped patties. Press an indention into the center of half of the hearts, and fill with the cheese and mushrooms. Place another patty on top, and press to seal the hearts around the filling. Place in a shallow baking dish.

Bake for 30 to 40 minutes in the preheated oven, until beef is well done, and filling is hot.

Ingredients

• 2 cups corn bread
• canola oil for spraying
• 1/2 cup chicken stock
• salt to taste
• 2 TB dried cherries
• pepper to taste
• 2 TB dark raisins
• 1 TB small dried apricots, diced
• 1 TB fresh sage, chopped
• 1 TB fresh thyme, chopped
• 6 boneless center cut pork chops, approximately 11/2 inches thick

Directions

Crumble the cornbread into a mixing bowl. Heat the chicken stock in a
small sauce pan. Add the dried cherries, raisins and apricots to the
chicken stock and allow to steep for 2 to 3 minutes. Pour the stock
with fruit into the cornbread. Stir in the sage and thyme, adding
salt and pepper to taste, until all ingredients are well incorporated.
Set aside.

Using a sharp boning knife, cut a pocket in the fleshy side of the pork chop forming a small pocket to insert the stuffing. Stuff cornbread mixture into the pockets, dividing equally among the pork chops. Seal the pocket with a toothpick cut in half (use both ends to pinch the pocket shut).

Preheat the oven to 375°F.

Spray the pork chops with canola oil and season to taste with salt and pepper. In a medium size skillet, sauté each pork chop for 3 to 4 minutes per side. Remove each pork chop and place in a sheet pan.
Cook the pork chops in the oven for approximately 15 to 20 minutes.
When done, an instant read thermometer should read 155°F when inserted into the center of the cornbread stuffing. Serves 6

Ingredients

• 1(12 to 15 lb.) turkey
• 5 gal. peanut oil or enough to totally submerge turkey
• Tony Chachere Creole seasoning

Directions

You also need a large pot (about 40-quarts); it should be large enough to hold 5 gallons of oil and a totally submerged turkey. You will also need a basket that goes with the pot for easy lowering and raising of the turkey, an outdoor burner and a long stem thermometer for keeping the oil at a constant temerature.

Season the turkey inside and out. You can inject it with seasonings. Heat your oil to 360 degrees. Fry the turkey for 3 1/2 minutes per pound. Be carefull when lowering and raising the turkey. Do not use water to put out an oil fire.

Servings: 12

Ingredients

• 1 large chicken, cut up
• 2 to 3 Tbsp. flour
• ¼ c. sifted flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1 egg
• ¼ c. milk
• salt, pepper and flour

Directions

Sprinkle chicken pieces with seasonings and roll in flour. Brown in hot fat. Transfer chicken into kettle; add enough water to cover and simmer until tender. Remove chicken and keep hot. Blend in table-spoons of flour with a little water; add some of the hot chicken broth and then combine with the rest of the broth. Stir until thickened. Add more seasonings if needed.

Servings: 4

Ingredients

• 1 chicken, cut into serving pieces
• salt, pepper and cayenne to taste
• 1/2 cup oil
• 12 ears fresh corn, cut from cob
• 2 chopped onions
• 1/2 chopped bell pepper
• 1 tomato, peeled and chopped

Directions

Salt, pepper and cayenne chicken, brown in heavy pot in oil; remove from pot as it browns. Add remaining ingredients, stir and cook on med-high heat about 2 minutes, return chicken to pot, stir, cover and cook over medium heat about 30 minutes, stirring occasionally. Serve over rice.

Servings: 6

Ingredients

• 1 chicken, cut up
• 1 can flaky Hungry Jack biscuits, optional
• Salt, pepper, and red pepper, or Tony Chachere’s Creole seasoning
• Flour
• Oil
• ½ cap chopped onion
• 1 small bell pepper, chopped
• ½ stalk celery, chopped
• 1 clove garlic, minced

Directions

Season chicken pieces with salt and peppers, or use Tony Chachere’s. Brown chicken in small amount of hot oil, in heavy pot, then sprinkle about 3 tablespoonfuls flour over chicken and brown. When flour is desired color, add vegetables and cook until wilted. Add water (hot) to cover chicken, stir well, and cook until chicken is done, and brown gravy is desired thickness. Just before it is done, add can of Hungry Jack biscuits, cut into pieces. Serve with hot cooked rice.

Servings: 4

Ingredients

• 1 large head of cabbage
• 1 cup cooked rice
• 1 pound ground beef
• 1 Number 2 can tomatoes
• 1 pound ground pork
• 1 tablespoon butter
• 1 tablespoon salt
• ½ teaspoon black pepper
• 2 small onions, minced
• 1 clove garlic, minced

Directions

Gently pull off eight large cabbage leaves from the head. Simmer in 1-inch of boiling water, covered, for 5 minutes. Drain and lay out for filling. Combine ground beef and pork. Saute in butter until brown. Add salt, pepper, onions, garlic and rice. Fill leaves with mixture, using l/2 of it for each. Roll up each leaf, folding ends to center; secure with toothpick. Place in greased skillet. Add tomatoes; cover and simmer for 45 minutes. Remove toothpicks.

Servings: 4

Ingredients

• 2 two inch boston butt steaks seasoned
• 1 lb. pure pork smoked sausage
• 1 large onion
• 1 bell pepper
• garlic
• 1 foil bag for oven

Directions

Leave the steaks whole and put them in bag. Cut the sausage into chunks of your desire. Cut up the onions and bellpepper into large slices. Add garlic. Put it all in the bag, and shake it up. You can add seasoning if you like the kick. Add 1 cup of water to the bag. Place on shallow pan; Be sure to roll the bag at the top. Put it into the oven for two hours @ 350. Check it and if you want to brown meat open bag at about 1hr.and 40 min. Serve with mash potatoes. Good stuff.

Servings: 4

Ingredients

• 4 lb. trimmed beef brisket
• 2 garlic cloves, minced
• 2 Tbsp. minced bell pepper
• 1 large onion, slIced
• salt, red and black pepper

Directions

In large heavy pot, brown beef in its own fat. Pour off fat. Sprinkle minced garlic and green pepper on brisket and place sliced onion on top. Cover and cook over low heat for 1 hour. Put meat in shallow pan to cool. Cut across grain into serving-size slices. Return to pot; sprinkle with seasonings. Cover and simmer 2 hours. Turn slices once.

Servings: 6

Ingredients

• 2 to 5 pound brisket
• Meat marinade
• 18 ounce bottle barbecue sauce
• Salt and pepper to taste

Directions

Marinate brisket overnight in meat marinade. Pour bottle of barbecue sauce and seasoning over brisket; cover with foil and bake at 275F for 5 hours.

Servings: 4