Moma’s Jalapeno Poppers

This is a slightly healthier version of fried jalapeno poppers that I like better than any fried version I have ever eaten.

24 fresh large jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

6 ounces cream cheese, softened

1 1/2 cups grated Jack Cheese or Colby Jack

1/2 teaspoon ground cumin

2 large eggs

2 tablespoons milk

1 cup plain dry breadcrumbs

1/2 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Jack cheese, and cumin. In a small bowl, beat together the eggs, milk. In a shallow dish, place the bread crumbs. In a third dish, combine the flour with salt and pepper to taste. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes. Remove from the oven and serve immediately with a creamy ranch style dressing or dip and plenty of cold beer.

Southern Cornbread

I like to make these with saved bacon drippings instead of butter for a better tasting cornbread. You can used a baking dish but I prefer to use my trusty old Iron Skillet.

6 tablespoons unsalted butter, melted, plus butter for baking dish

1 cup cornmeal

3/4 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish or Iron Skillet. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into an iron skillet that has been preheated in the oven and has been coated with about 1 tablespoon of oil. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Quick Biscuits

You won’t believe how good these are until you try them.

2 cups bisquick baking mix

1/2 cup light sour cream

1/2 cup Sprite

Mix Bisquick and sour cream. Stir in Sprite. Pat lightly on a floured surface. Cut out biscuits and place 2 inches apart on ungreased cookie sheet at 400°F for 10-12 minutes. Brush with melted butter and enjoy.

Frog legs

4 lbs frog legs

1 cup all purpose flour

1 cup cracker meal

1/2 teaspoon Redneck Chef Seasoning

1 tablespoon Salt

1 tablespoon Black pepper

1 teaspoon cayenne pepper

2 eggs

2 or 3 lemons

20 cloves garlic chopped

2 sticks butter

1 cup oil for frying

Separate the frog legs into single legs and season with 1 tablespoon Redneck Chef Seasoning rubbing it in well, set aside. In a zip bag combine flour, cracker meal, remaining 1 tablespoon Redneck Chef Seasoning, salt and pepper, cayenne pepper and shake well. Place the frog legs in the zip bag and shake to coat. In a large bowl beat eggs with a little water, add the frog legs to coat. Place back in the zip bag and shake until well coated, leave in the bag for at least 15 minutes. Heat oil in an iron skillet sauté frog legs in a single layer until brown on both sides about 2 minutes per side. Do not overcook or the legs will be tough. Transfer to a platter and fry remaining frog legs in small batches. In a saucepan add butter and melt over medium heat add garlic and cook 3 to 4 minutes. Squeeze the lemons over the frog legs and pour on the butter, serve.

Serves 6 to 8

Onion soup

5 sweet onions about 4 cups in all

1 carrot grated

6 cloves garlic, 4 chopped two halved

10 sprigs thyme

5 cups beef stock

1 teaspoon Worcestershire sauce

1 loaf good Italian bread

Swiss or provolone cheese grated

6 tablespoons butter

Salt and pepper to taste

Sauté onions, 4 cloves garlic and celery in butter slowly until deep brow in color about 30 minutes to 1 hour over medium low heat. Add broth, thyme, Worcestershire sauce, salt and pepper and cook over low heat for about I hour. Slice bread and butter bake in a moderate oven until toasty, while still hot rub with garlic cloves. Fill oven proof bowls with onion soup, place 1 to 2 slices of bread on top and cover with a generous amount of cheese, place under broiler until cheese is melted and brown, serve.

Serves 4 to 6

Moma’s Canned Tomatoes

4-6 pounds tomatoes, blanched, cored, and peeled

2 tablespoons bottled lemon juice

2 tablespoons white vinegar

1 tablespoon salt

2 (1 quart) Canning Jars with new lids

Place tomatoes in a large saucepan, sprinkle with salt, and cover completely with water. Bring to a boil and let cook for 5 minutes. Sterilize jars and lids as per manufacture directions. Remove one at a time when ready to fill. Add 1 tablespoons lemon juice and 1 tablespoon white vinegar to each quart. Scoop tomatoes into the jars filling within 1/2 inch, then ladle the hot cooking liquid into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10

minutes. Remove from water bath and allow to cool on the counter.

*Note: Use these home-canned tomatoes in your favorite sauce or soup for a taste of summer throughout the year. I like to make as many as I can at once but this is a small batch recipe to get you started, just double or triple the recipe for the amount of jars you want to make.

Fried Banana Peppers

My Mom used make these for me on occasion when the banana peppers were plentiful. I simply love these with fresh peppers and the pickled ones aren’t bad either.

30 Fresh Banana Peppers or 1 quart Pickled

Redneck Chef Seasoning to taste

3 cups flour

2 egg yolks

3/4 to 1 cup beer

Salt and pepper

Oil for frying

Preheat the fryer.  Season the Peppers with Redneck Chef Seasoning.  Season 1 cup of flour with Salt and Pepper.  In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Whisk in enough flour to form a batter.  If the batter is too thick add the remaining beer to thin the batter.  Dredge the spears in the seasoned flour.  Dip the spears in the batter, letting the excess drip off, coating the peppers completely. Gently lay the peppers in the hot oil and fry until golden brown, about 3 to 4 minutes.  Remove the spears from the oil and drain on paper towels. 

*Note: You can serve with Ranch Dressing for dipping if desired.

Redneck Chef Chicken Liver Pâté

Try this on homemade crackers, celery, carrots and be sure to serve with plenty of hot pickled peppers and cold beer.

1 lb chicken livers

2 bay leaves

1/4 tsp dried thyme

1 c chicken broth

1/2 onion, sliced

2 Tbsp butter

2 Tbsp good dry white wine

1/2 tsp pepper

Cayenne to taste

Nutmeg to taste

Salt to taste

1 tablespoons garlic, chopped

1 stick butter, cold and diced

Place all ingredients through chicken broth in a saucepan and simmer until chicken is done. About 10-15 minutes. Strain, and place contents in a food processor. Saute the onions and garlic in butter until caramelized (15-20 minutes). Add them to the food processor. Add the wine, and process until smooth. Add butter, cold in pieces until smooth. Mixture will be a bit soupy, but once cooled in the fridge, it will harden up nicely into a good paste easy to dip or spread.

Rochelle’s Pot roast

Hello folks, I wanted to share with you my best friend and other half's recipe today. I think you will find this to be a great recipe to try. I hope you enjoy my redneck girls recipe!

1 5 lb. beef Roast

1 onion, chopped

3 stalks celery, large dice

¼ cup sweet bell pepper, finely diced

1 package French onion soup mix

1 can Cream of Mushroom Soup

1 teaspoon garlic

1 to 2 cubes bouillon

3 tablespoons olive oil

2 teaspoon Tony’s seasoning

3 potatoes, pealed and cut up

5 carrots, cut up

4 to 5 cups water

¼ cup all purpose flour

Salt and pepper to taste

Season the roast with salt and pepper and coat with flour. Heat oil in a large Dutch oven pot over medium high heat and brown the roast on all sides, get it really brown because this is where all the flavor comes from. Add the onion, celery, bell pepper, French Onion soup mix garlic, potatoes, carrots, Tony’s, and water to fill the dutch oven to 3/4 the height of the beef. In the oven at 300 degrees place the covered pot and cook for 1 hour turn the heat down to 225 for 4 to 5 hours. You can make this in a electric cooker if you want and let it cook on low all day long while you work or whatever you are doing. Tony's seasoning is the key to this, you can find it in most grocery stores now on the spice isle. If you can not find it you can use cayene pepper, salt, garlic powder and onion powder in its place and it will still be good.
Note: this recipe also works great with really good deer meat, bison, or even bear.

Serves 4 to 6

Redneck 1000 Island Dressing

1 1/2 cups mayonnaise

1 cup ketchup

1/4 cup dill relish or rough chopped homemade dill pickles

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

A pinch or two of cayenne pepper

¼ teaspoon fresh ground nutmeg

1 hard-boiled egg, crushed finely

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

In a medium bowl, mix the mayonnaise, ketchup, relish, Salt, pepper, garlic powder, onion powder, nutmeg, egg, lemon zest and lemon juice. Store in an airtight container and refrigerate until ready to serve.