1 fifth Southern Comfort

3 qts. 7-Up

1 (6 oz.) fresh lemon juice

1 (6 oz.) frozen orange juice

1 (6 oz.) frozen lemonade

Chill ingredients. Mix in punch bowl, adding 7-Up last. Stir. Add ice ring.

6 medium ears fresh corn

½ c. butter

¼ c water

1 tsp. sugar

½ c. half & half

2 tsp. cornstarch

salt & pepper to taste

Cut corn from cob (about halfway down the kernel), then scrape well. (You could do this the day before and store covered in the fridge.) Place butter in micro-proof casserole dish and microwave until melted. Stir in corn, water and sugar. Cover tightly with plastic and micro HI 3 min. In the meantime, put the cornstarch into the half & half so it will begin dissolving, stir frequently. Stir the corn and give dish ½ turn. Cover again and micro HI 5-7 min. Then stir the half & half mixture into the corn, cover and micro HI 2-3 minutes. Stir well, adding salt & pepper to taste.

This recipe is about 6 servings. If increasing amounts/servings, increase cooking time accordingly. I like combining yellow and white corn for this. Everyone loves this dish.

1 lb ground beef

2 cans pork and beans

1 cup barbecue sauce

3/4 cup brown sugar (or more according to taste)

1 small onion, finely chopped

Brown ground beef and drain. Pour remaining ingredients into a large pot and let simmer for 30 minutes or until onion is somewhat tender.

2 1/2 lbs. frying chicken

1 egg

2/3 c. water

1/4 c. Crisco oil

2 tsp. sugar

2 tsp. salt

3/4 c. all-purpose flour

1 1/2 c. Crisco

Beat together egg, water, and 1/4 cup Crisco oil. Add salt, sugar, and flour. Mix until smooth. Dip chicken, one piece at a time, into batter and fry about 25 minutes in an uncovered skillet, with 1 1/2 cups Crisco oil, heated to 360 degrees. Turn chicken often for an even brown.

For spicier chicken, add 1 teaspoon paprika and 1/4 teaspoon pepper to batter.

1 lb smoked sausage, cut into small pieces

1-2 medium onions, sliced

4-5 lbs chicken thighs

4.5 cups parboiled rice

salt and pepper, to taste

3 tbs Kitchen Bouquet

8 qt cast iron pot preferably

pinch of sugar

Slice sausage and onions. Place in pot over med to med low heat, cook down stir lightly but often for approximately 30 to 45 mins or until sausage is very brown. Add pinch of sugar to caramelize the onions and sausage. Cook for 2 minutes and add the kitchen bouquet.

Place the chicken in the pot add 9.5 cups water to pot. Bring to a boil. Boil until chicken is tender, debone the chicken add back to the pot. Taste the broth and season it to the point where it is a bit saltier than you like (the rice will get rid of the extra salt, so add a little more than you like). Add pepper, then add the rice.

Bring to a boil, then cover and reduce heat to simmer. Cook for about 45 minutes or until rice is done and water has evaporated. Remove lid; let stand for 5 minutes then fluff with a large spoon. Serve with coleslaw and pickles for a true Southern meal.

Serves about 10 ….. enjoy!

4 med. size yams or sweet potatoes

1/3 c. orange juice

1/3 c. brown sugar

1/3 c. bourbon

1/2 c. broken pecans, unsalted

2 tbsp. butter

Boil yams, unpeeled until almost tender; do not overcook. Cool, peel and cut in one inch slices. Arrange in buttered glass baking dish or casserole.

Combine orange juice, brown sugar, bourbon and pour over yams. Dot with butter, top with pecans. Bake in 350 degree oven about 20 minutes until heated through and yams are tender. If the pecans are toasted first before adding to the casserole it improves their flavor. Serves 4 to 6.

1 dozen hard-boiled eggs

mustard

mayonnaise

sweet or dill relish

paprika

salt or pepper

Slice eggs in half and put yolk in separate bowl. Add about a tablespoon of each mayonnaise, mustard and relish. Season with salt and pepper. Mash until almost smooth. Add more of any of the above ingredients, since its to be made how you like it. Add filling in each egg, sprinkle with paprika and enjoy!!

Note: you may want to have 1-2 extra hard-boiled eggs handy if you like your eggs extra stuffed.

1 1/2 c. all-purpose flour

1 1/2 tsp. sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

1/2 c. shortening

2/3 c. buttermilk or use regular milk and omit baking soda

1 tbsp. butter, melted

Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up into a ball. (If dough is dry, stir in 1 or 2 tablespoons additional buttermilk.) Turn until lightly floured surface. Knead lightly until smooth, about 10 times.

Roll or pat dough 3/4 inch thick; cut with 2 1/2 inch biscuit cutter. Place on cookie sheet (about 1 inch apart for crusty sides, touching for soft sides). Brush tops with melted butter. Bake until golden brown 12 to 15 minutes. Immediately remove from cookie sheet. Makes 6 large biscuits. Serve warm with butter and honey, sure to melt in your mouth!

1 can fresh or canned mushrooms

2 tbsp. fat

2 tbsp. flour

1 c. stock or 1 c. hot water and 1 bouillon cube

3 c. chopped cooked ham

1 pt. brussel sprouts

5 cooked sweet potatoes

1/2 c. top milk or cream

2 tbsp. brown sugar

Salt, dash nutmeg

Lightly brown mushrooms in fat, remove mushrooms and add flour to hot fat. Blend, add stock, cook until thick and smooth, stirring constantly. Place ham, mushrooms and brussel sprouts in greased baking dish, pour sauce over. Cover and bake in 375 degree oven for 30 minutes. Mash sweet potatoes, add cream, brown sugar, salt to taste and nutmeg. Whip until fluffy. Spread sweet potatoes over ingredients in baking dish. Bake uncovered for 25 to 30 minutes in a 400 degree oven. Serves 6.

2 sticks of butter

1/2 c. Crisco oil

3 c. sugar

5 eggs

3 c. flour

1/2 tsp. baking powder

1 c. milk

1 tsp. of each of 7 flavorings: lemon, rum, vanilla, orange coconut, butter and pineapple

Combine butter and oil, mix well until fluffy. Beat in sugar and eggs. Add flour and baking powder alternating with milk and flavorings. Mix well.

Bake in greased tube pan 1 1/4 to 1 1/2 hours at 325 degrees. Cool 10 to 15 minutes in pan. Remove from pan and cool completely.