EGGPLANT ROLL-UPS

1 lg. or 2 med. size eggplants (the larger the slices, the easier to "roll up")
3 eggs, beaten
2 c. Italian style bread crumbs
Oil
Slice eggplant thin, but not paper thin. Dip into the 3 beaten eggs, let excess drip off; coat with crumbs. Fry until light brown; set aside to drain on layers of paper towels.
FILLING:
2 c. ricotta cheese
1 egg, beaten
1/3 c. grated Parmesan cheese
1 and 1/2 tbsp. Italian bread crumbs
1 lg. jar spaghetti sauce
1 cup Shredded Mozzarella

Mix together ricotta cheese, egg, Parmesan cheese, and bread crumbs. Line a 9 x 13 inch pan with sauce. Place 1 tablespoon or so of filling on each slice and roll up (if slices are small, just tuck sides together over filling as snugly as you can) and place each roll (seam side down) side by side in pan. (They won't look perfect, but you'll never know the difference when they're done. Also don't be afraid that the filling will "ooze out" of open ends, it doesn't.) Top with sauce and Mozzarella. Bake at 325 degrees for 40 to 45 minutes, uncovered.
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'MEXICAN STREET CORN' CASSEROLE
(my original recipe)

2 cans whole kernel corn, well drained
2 cans cream style corn
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated parmesan cheese
1/3 cup mayonnaise
1/4 cup lemon juice
1 tsp. chili powder (heaping teaspoon)
1 tsp. salt
1/2 tsp. black pepper

Preheat oven to 350 degrees.  Mix all ingredients together in a large bowl.  Spray a 9x13 pan with Pam cooking spray.  Pour mixture into pan.  Bake for 1 hour at 350 degrees.
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HOPPIN' JOHN

1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.
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SCALLOPED CORN CASSEROLE 2

2 eggs, beaten
1 (15 oz.) can cream corn
1 (8 oz.) carton sour cream
1/4 cup butter, melted
Pre-heat oven to 350 deg. Mix first 4 ingredients.
Then add:
1 (15 oz.) can whole kernel corn, drained
1 and 1/2 cup cheddar cheese
1/2 cup chopped onion
1 (4 oz.) can chopped green chilis, drained
Mix well.
Then add:
1 (8.5 oz.) pkg. corn muffin mix (like Jiffy Mix)
    
Blend all well. Pour into greased 2 qt. casserole dish. Bake at 350 degrees for 75 minutes or until a knife inserted into middle comes out clean. Remove from oven and let it sit for 5 minutes before serving.
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ROASTED BRUSSELS SPROUTS with BACON and PECANS

2 lb. Brussels sprouts, trimmed and cut into halves
1 lb. bacon, cooked crisp and chopped
4 Tablespoons olive oil
2 Tablespoons Fresh Rosemary, chopped
4 Tablespoons Romano, Freshly grated
4 Tablespoons Whole Roasted and Salted Pecans, roughly chopped
Salt and Pepper to taste

In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.
Line a sheet tray with foil and spray with a non stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with bacon, pecans and Romano cheese. Salt and pepper to taste. Serve Hot.
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RANCH STYLE TWICE BAKED POTATOES

5 medium baking potatoes
1/4 cup butter
2 cups shredded cheddar cheese, divided into 1 cup
3/4 cup sour cream
1 envelope of Ranch salad dressing
1 Tablespoon fresh snipped chives - optional
1 garlic clove
1 regular pack of your favorite bacon

Cook bacon until extra crispy. Remove bacon and take as much grease off as you can. Crumble bacon into "Bacon Bits" size and set aside for later.
Bake Potatoes at 400 deg. for 1 hour or until tender. Reduce heat to 375 deg. Cut potatoes in half and scoop insides of potato into a mixing bowl saving the skin.
With mixer, mix bacon, 1 cup of cheese, chives, butter, sour cream, and Ranch dressing with the potato insides.
Fill a gallon sized Ziploc bag with the potato filling. Cut a corner out of the bottom bag and fill potato skins.
Sprinkle the other 1 cup of cheese over top of the potatoes and put in oven at 375 deg. for 15-20 min.
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SUCCOTASH

1 lb. baby lima beans (fresh or frozen)
Salt pork
1 chopped onion
1 clove minced garlic
4 to 6 ears sweet corn    
1/4 cup butter
Heavy cream
Salt and pepper to taste
Tabasco

Cook beans in water seasoned with salt pork, onion, and garlic until done. The water should cover the beans by about 2 to 3 inches. Cut corn off the cob and saute' in butter in heavy skillet. Drain beans, reserving liquid. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tabasco. Simmer for an additional 15 to 20 minutes. Serves 4 to 6.
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HAWAIIAN RICE

1 and 1/4 c. rice
2 and 1/2 c. chicken stock
3/4 c. diced pineapple, canned or fresh
1 c. diced ham
3 tbsp. butter
1/4 c. slivered almonds
Salt & pepper

Cook rice in chicken stock until stock is absorbed. Brown pineapple and ham in butter in 1 and 1/2 quart casserole. Stir in rice and season, to taste, with salt and pepper. Add almonds, stir well and bake for 15 minutes in a 350 degree oven. Serves 4-5.
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PEPPERED LONG BEANS

2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoons Szechuan peppercorns, slightly crushed
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed

In a large skillet, bring all of the ingredients, except the beans, to a boil; continue to boil until reduced by half. Add the beans, cover, and cook for 2 minutes. Remove the cover; continue to cook over medium heat, stirring occasionally, until the beans are tender yet still crisp, about 5 minutes.
Transfer the cooked beans to a serving dish. Continue to cook the liquid in the skillet until it is reduced to 1/3 cup. Pour the sauce over the beans and serve immediately.
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TEXAS PINTO BEANS

2 cups pinto beans, dry
1/4 pound salt pork, diced
1 cup chopped onion
1 clove garlic, minced
2 teaspoons salt
dash pepper
2 (16 oz.) cans tomatoes
3/4 cup diced green pepper
1 tablespoon sugar
6 drops bottled hot pepper sauce

In 2-quart bean pot or casserole, cover beans with water; soak overnight. Drain. Cover with fresh water; add salt pork, onion, and garlic to the beans. Simmer, covered, for 2 hours. Add salt, pepper, tomatoes, green pepper, sugar, and hot pepper sauce. Cover and simmer 3 hours more. Serve beans with cornbread squares or hot cooked rice.
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FRIED GREEN TOMATOES

2 eggs
1 and 1/2 Cup buttermilk
1 Tablespoon plus 1 and 1/2 Cups of self-rising flour
1 teaspoon salt, divided
1 teaspoon milled black pepper, divided
3 large green tomatoes, cut into 1/4-inch slices
Vegetable oil for frying

In a bowl, mix together the eggs and buttermilk. Whisk in the 1 tablespoon flour, 1/2 teaspoon salt, 1/2 teaspoon pepper. Soak tomato slices in this buttermilk mixture.
Stir together in another shallow bowl, the 1 and 1/2 cups flour, 1/2 teaspoon salt, same of pepper.
Heat about 1 inch of oil to 350 deg. in a heavy skillet. Dredge the tomato slices, one at a time, in the seasoned flour, shaking off excess.
Fry the slices in the hot oil; do not crowd. Slices should not overlap as they cook. Fry each side until it begins to turn brown. Fry until crisp. Drain on paper towels.
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PICNIC PEAS

1 can (15 ounces) white corn
1 can (15 ounces) young small peas
1 jar (2 ounces) chopped pimientos
1 cup French-cut green beans, frozen or canned
1 cup chopped celery
1 green pepper, chopped
1 small red onion, chopped
1/2 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1/2 cup oil
1/2 cup vinegar

Drain juice from corn, peas, pimientos and green beans (if using canned). Put drained vegetables in large bowl with celery, green pepper and onion. In small bowl, mix sugar, salt, black pepper, oil and vinegar thoroughly and pour over vegetables. Best if marinated 24 hours.
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YUKON GOLD POTATOES with GORGONZOLA and PANCETTA

6 large Yukon gold potatoes
1/2 cup fat-free sour cream
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 ounces pancetta, finely diced
2 garlic cloves, minced
3 tablespoons finely chopped chives
Preheat oven to 375 deg.

Pierce potatoes with a fork, and bake at 375 deg. for 1 hour or until tender. Cool potatoes slightly.  Combine sour cream and cheese in a small bowl; partially mash with a fork.  Heat a small nonstick skillet over medium heat. Add diced pancetta; cook 2 minutes. Add garlic; cook 1 minute.
Split the potatoes lengthwise, cutting to, but not through, other side. Spoon 2 tablespoons cheese mixture into each potato. Top each serving with 4 teaspoons pancetta mixture and 1 and 1/2 teaspoons chives.
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CREAMY 'TATERS'

4 large potatoes
4 oz. Cream Cheese
1/4 cup sour cream
1 Tablespoon chopped Chives or green onions
1 teaspoon garlic salt
2 pinches black pepper
1/4 cup milk
3 Tablespoon unsalted butter
1 teaspoon paprika

Peel and cube the potatoes; rinse then place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash.
Stir in cream cheese, sour cream, chives, garlic salt and pepper. Stir in milk to your desired consistency.
Spoon into a greased 1-1/2-qt. baking dish. With a large fork, scrape the top and make lines. Melt butter and pour over top of potatoes; sprinkle with paprika if desired.
Cover and bake at 350 degrees for 35-40 minutes or until heated through.
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GREEN TOMATO RELISH

16 cups green tomatoes, cut in pieces
4 cups Onions, peeled and chopped
2 cups jalapeno peppers, seeded and chopped
4 cups white vinegar
6 cups sugar
1 cup salt

Mix all together. Bring to a boil in a large pot. Fill canning jars, seal. Put into a water bath. Do not overcook.