Corn Spoonbread

1 package Jiffy Cornbread mix
1 can cream corn
1 cup sour cream
3 T melted butter
1 small can diced green chili (optional)
1 cup shredded cheddar cheese

Mix ingredients together and bake at 350 degrees until golden browned.

Cajun Catfish

4 Catfish fillets (4 oz. each)
1 oz Wheat flakes cereal
1 tbsp. Paprika
¼ tsp. Salt
¼ tsp. Onion powder
¼ tsp. Garlic powder
½ tsp. Cayenne pepper
½ tsp. Black pepper
½ tsp. White pepper
½ tsp. Thyme
Oil

1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings.
Pour the dry mixture onto a piece of foil or wax paper, and dip the
fillets into the seasoning, coating both sides.
3. In a heavy cast iron fry pan, heat the oil. Fry the fillets for
2 minutes on each side.

Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

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SOUTHERN BUTTERMILK BISCUITS

2 cups plain flour
¾ cup buttermilk
2 tsp. baking powder
1 tsp. salt
½ stick butter (softened)
pinch sugar

Mix flour, salt, baking powder, and sugar. Cut in butter until mixture resembles coarse meal. Make a depression in the center of the dry ingredients and add milk. Mix lightly with fork to make soft dough. Toss and knead dough lightly on floured surface until smooth. Do not work in too much flour. Roll out dough ½ inch thick, cut with floured biscuit cutter and bake in hot over at 450 deg.

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STUFFED FLOUNDER

INGREDIENTS

1 whole flounder
1 cup butterABE'S ALLIGATOR RECIPE

5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil
1 1/4 lb Smoked sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 c Butter
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.

Brown alligator in olive oil over high heat. Remove from pot. Sauté smoked sausage in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add butter, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear.

Return alligator and smoked sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice

, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 (6 ounce) can lump crabmeat
1 (4 ounce) can small shrimp, liquid reserved
1 teaspoon Old Bay Seasoning TM, or to taste
1 teaspoon Cajun seasoning (optional)
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
WE HAVE NOT CHECKED THE MENTIONED SEASONINGS FOR MSG, BUT WE RECOMMEND USING SEASONINGS WITHOUR MSG. WE NEVER RECOMMEND USING MARGARINE.

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BAKED BAY SCALLOPS

INGREDIENTS

1 cup butter, softened
1 cup fresh bread crumbs
6 garlic cloves, crushed (or as desired)
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
1/4 cup white wine or sherry
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound mushrooms, sliced
DIRECTIONS

Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour.
Preheat oven to 450F (230*C). Grease shallow baking dish or au gratin pan; set aside.
Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3-inches from heat and broil until bubbly, about 3 to 5 minutes.)

Makes 4 Servings.

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Apple-Spiced Pork Roast

(for crock pot)

2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon dried marjoram (you can also substitute dried sage)
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Tart apples (Granny Smith or Pippin, for instance), cored and cut into 3/4-inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 teaspoon ground cinnamon
2 tablespoons maple butter (you can substitute maple syrup)
2 tablespoons quick-mixing flour
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in a crock pot. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
Cover and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register 165 degrees). When cooked throughout, remove roast to serving platter.
Turn crock pot to high. Add maple butter to a microwave-safe custard cup and microwave on high for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed yams if desired.

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ORANGE CREAMSICLE PIE

1 1/4 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup butter; melted
1 quart Vanilla ice cream; softened
6 ounces Orange juice concentrate - thawed
Cool Whip
Orange slices

In small bowl, combine crumbs, sugar and butter; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust.

Freeze until firm, about 4 hours. If you like, before serving, garnish with Cool Whip and orange slices.

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