Excerpt for Welcome to My Table by , available in its entirety at Smashwords

In case you don’t know me, this is not your normal cookbook. Hopefully the cover gave it away. This is MY cookbook. This is how I cook. I make delicious meals and fabulous foods. These are just the recipes I remembered to write down and slap together. Please do not set yourself on fire following my recipes. If you see something wrong with one of them feel free to point it out. Cooking is an artform of science. As such we all have our own tastes. But these can help you get started. And help you get fat if you really want.

Also, there will be curse words. That happens in my kitchen.

Cooking goes much easier when you remember to turn on the proper stove eye and set the timer.


Sweet Bourbon Bacon

1 pack of regular bacon


brown sugar

If you're feeling fancy you can add chocolate chips too.

Cut your bacon in half and place in a quart sized ziplock baggie, or any airtight container. Pour just enough bourbon in to cover the bottom third. Marinate in the fridge at least 4 hours.

Line a cookie sheet with parchment paper. Heat over to 350.

Place the strips of bacon on the cookie sheet. Reserve any liquid left in container. Bake for about 10 minutes or until bacon is nearly cooked. Sprinkle brown sugar along each piece of bacon until it is thickly coated. Drizzle remaining liquid on top. Bake another 10 minutes or until crisp and bubbly.

Add chocolate while hot. Let cool. Consume too much and learn about bacon hangovers.


Chickpeas, patted dry

garlic powder




ground coriander


olive oil (about 1 tbsp for every cup of chickpeas)

Mix oil and spices. Add chickpeas and toss. Spread on parchment lined cookie sheet. Bake at 350 for 1 hour, shaking often. Store in air tight container.


1 1/3 cup sweet rice flour

½ cup rice flour

2 tbsp cornstarch

1 cup hot tap water

Whisk together dry ingredients. Slowly add hot water mixing with a fork as you go. Once mixture can be rolled and the ball, shape into small balls about half inch in diameter. Drop into a large pot of rapidly boiling water. Once balls float to the surface let them cook seven minutes. Remove balls and drop into an ice bath. Once firm they can be glazed or grilled.

Glaze for Dango

¼ cup sugar

½ cup water

2 tsp apple cider vinegar

½ tsp sesame oil

1 tbsp cornstarch

3 tbsp soy sauce

1 tbsp white vinegar

Whisk together all ingredients in small pot. Set over medium-high heat until thick and bubbly.

Pimento cheese

4 cups shredded Mexican cheese blend

¾ cup mayonnaise

1 4oz jar pimentos, drained completely

Mix all ingredients with a wooden spoon until it makes a disgusting squishing noise. You might need to add a bit more mayonnaise. Cover and chill at least two hours.

Dim Sum

¾ pound ground pork

1 tsp sugar

1 tsp pepper

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp sesame oil

2 tbsp cornstarch

Add all ingredients to a large bowl. Combine well with hands. Cover and chill in refrigerator 1 to 4 hours. Roll into 1 to 2 inch balls. Wipe steam basket with sesame oil or line with banana leaves. Place balls inside steamer basket not quite touching. Place basket over boiling pot of water. Steam 10 to 20 minutes, or until balls are firm to touch.

Crockpot Savory Nuts

3 cups raw nuts

1 tsp garlic

1 tsp rosemary

1/4 tsp pepper

1/2 tsp kosher salt

cooking spray

Spray the inside of your crockpot with cooking spray. Put in your nuts/seeds, and add all of the spices. Toss well to coat. Cover and cook on high for 2 hours, stirring every 20 minutes or so. The nuts will burn if you don't stir. Spread the nuts out on a layer of foil or wax paper to completely cool, and store in an air-tight container.

Candied Nuts

1 egg white

1 tbsp water

1 lb nuts, raw and shelled

1 cup sugar

1 tsp cinnamon

1/2 tsp nutmeg

dash of cardamom

Mix sugar and spices in a gallon zip lock bag. In a medium bowl whip egg white and water till frothy. Fold in the nuts and stir until they are all coated evenly. Add nuts to bag, seal and toss till evenly coated. Pour out and spread evenly on a cookie sheet. Bake at 250 for 1 hour stirring every 15 minutes. Let cool on pan. Store in air tight container.

Bean Dip

1 large can refried beans

8 oz cream cheese, room temp

1/2 cup sour cream

1 tsp cumin

1 tsp mexican oregano (yes there is a difference)

8oz can tomato sauce

1 tsp garlic powder

1 tbsp chili powder

2 cups shredded cheddar

2 green onions chopped

Handful of shredded cilantro

In a 9x13 baking dish spread out the refried beans. In a medium mixing bowl combine cream cheese, sour cream, cumin, and oregano. Spread over refried beans. In another bowl mix your tomato sauce, chili powder and garlic. Spread over cream cheese mixture. Cover top with cheese, then cilantro and green onions. Bake in a 350 oven for about 15 minutes or until the cheese is fully melted.

Spinach artichoke cups

2 packages phyllo cups (you can substitute wonton wraps pre baked in a mini muffin tin)

1 5oz jar marinated artichoke hearts

1/2 lb spinach (either fresh or thawed and drained)

1 garlic clove

1/4 cup mayo

1/4 cup shredded parmesan

1/4 tsp lemon zest

In a medium bowl mix all ingredients except the phyllo cups. Carefully spoon mixture into phyllo cups. Transfer cups to a baking sheet. Bake in a 350 oven about 10 minutes or until the cheese is fully melted. Let cool slightly and serve. Prepare to make another batch in 2.4 seconds as your first batch is gone.

Boneless Wings

2-3 pounds boneless skinless chicken meat

2 cups flour

2 tsp seasoned salt

1 tsp old bay

1 tsp garlic salt

1 tsp pepper

Cut your chicken into strips. Put flour and seasoning into a zip lock bag or deep bowl. Toss until fully mixed. Add the chicken strips a handful at a time and toss until fully coated. Fry in hot oil, 375 degrees, and cook 5-10 minutes or until the chicken is firm. Remove immediately and season.

SS Wings

Add about 1 tbsp old bay, 1 tsp McCormick mesquite and 1 tsp old bay garlic and herb to a deep bowl. Add your cooked chicken strips, about 1½ pounds, to the bowl. Toss until well coated.

Spicy Wings

Put hot wings in a deep bowl. Add about 2 tbsp Texas Pete, keep your face away from the steam as the vinegar will burn your nose. Add about 3-4 tbsp Cholula. Toss until well coated. If you want it a bit softer you can add more vinegar.

Garlic Beer Cheese Dip

1 cup beer

½ lb shredded asiago

½ lb mozzarella

5 garlic cloves

2 tbsp butter

2 tbsp corn starch

Mix your cheese together with the corn starch and toss until the corn starch covers the cheeses. Put your beer and butter in a pot and bring to a boil. Add cheese by the small handful, stirring constantly and waiting for the cheese to fully melt before adding more. Crush the garlic and add to the mix. Keep warm and serve hot. A fondue pot works great for serving.

Pumpkin Seeds

Seeds from one full sized pumpkin

5 tbsp butter

3 tbsp seasoned salt

2 tsp old bay

2 tsp garlic salt

Heat oven to 250. Wash and dry pumpkins. Place seeds and butter in a large baking dish with a lid. Place in oven long enough to melt butter. Add seasonings and stir. Bake 1 hour. Remove seeds from pan and spread out in a single layer on a large cookie sheet. Turn heat up to 400. Put seeds back in oven for 30-60 minutes or until fully toasted and dry.

Stuffed Jalapeños

8-12 jalapeños

8oz cream cheese

¾ cup shredded cheddar

4 cloves garlic

8oz bacon, cooked and crumbled

1½ cup flour

Cut tops off of peppers. Using a small paring knife cut out seeds and ribs, making sure not to cut the skin of the pepper. In a gallon freezer bag toss flour, pepper and garlic salt. Combine cream cheese, pressed garlic, and cheddar. Using gloves, scoop cream cheese mixture into pepper and firmly pack into place using fingers. You'll get the mixture all over the outside of the pepper but that is what we want, just make sure it is an even coating.

Level the cream cheese at the top of the pepper. Continue until all the ingredients are used up. Drop in bag with flour and lightly toss. Bake at 350 for about 15 minutes. You can use any flavor of pepper for this that you want, just remember that cooking times will differ with sizes.

Ham Wraps

10 pack burrito sized tortillas

1 package cream cheese

2 tbsp honey

3 tbsp stone ground mustard

2 cloves garlic

Dash of lemon juice

deli ham thin

sliced cheese of your choice

optional: peppers, pickles, green onion, mushrooms, spinach, lettuce, tomatoes, onions or any other sandwich topping so long as it is thin sliced and not too wet

Mix cream cheese, honey, mustard, and garlic and microwave 30 seconds. Stir until smooth. Spoon a full spoonful onto tortilla and spread evenly and thinly all the way to the edges. Lay ham slices just off of the center of tortilla. Add the rest of your toppings. Top with your sliced cheese. Slowly roll tortilla. If your cheese slides too much your toppings are either too wet or too thick. Let rest, seam side down. Cut into halves for a meal or cut slices for appetizers. Keep chilled until ready to serve.

Stuffed Mushrooms

12 fresh mushrooms

1 green onion, chopped finely

1/2 tsp minced garlic

1 tbsp melted butter, cooled

1 tsp oregano

1/2 tsp rosemary, ground

1/2 cup bread crumbs

1 egg, beaten

3 tbsp Parmesan cheese

2 tbsp finely grated Mozzarella cheese

Wash and remove stems from mushrooms, pat dry. Mince stems and add in mixing bowl with onion, minced garlic, butter, rosemary and oregano. Blend well. Add Italian bread crumbs and egg, blend. Stir cheeses in and mix well. You might want to switch to stirring by hand here. Make small balls of mixture and press gently inside mushroom cavity leaving it slightly mounded.

Place mushrooms in baking dish just large enough to hold the mushrooms. Pour butter over mushrooms. Bake at 350 degrees F for about 20 - 30 minutes. If you want them softer you can cover the pan with tinfoil before baking, but that will add another 10 minutes or so. A tub of garlic butter dipping sauce from a well-known pizza company is great for this, btw.

Crab Salad

1 pounds crab meat, imitation or real

1/3 cup chopped green onion

1/3 cup minced celery

1/2 cup minced green bell pepper

3 tbsp plain unsweetened yogurt

2 tsp ranch salad dressing powder

3 tbsp mayo

Break up the pieces of crab. Put all ingredients together and mix well. Really beat the crap out of it to smash it together.

Chill at least 1 hour preferably 3 before serving.

Potato Rounds

4 baked or boiled potatoes

½ cup bacon pieces

½ cup shredded cheese

garlic salt

Slice each potato into ½ inch-thick slices and place in buttered baking dish with sides touching. Sprinkle on bacon pieces, top with garlic salt then shredded cheese. Bake at 400 for about 10 minutes or until cheese is toasted. Another recipe you can use a tub of garlic butter pizza dipping sauce.


1/2 pound pitted olive mix

1 tbsp anchovy paste

2 garlic cloves

2 tbsp capers with a bit of juice

1 tbsp lemon juice

2 tbsp olive oil

Add ingredients to blender, starting with the first ingredient on the list. Blend at low speed until everything is combined and you’ve reached the consistency you desire. Or toss it in a container and hit it with a stick blender. That’s my favorite. Easy to see if you need to add a bit more olive oil too.

Egg Rolls

1 lb. napa cabbage, separated and washed

2 stalks celery, including leaves

1 tsp ground pepper

1 tsp salt

10 water chestnuts

1 small can bamboo shoots

1 tbsp. soy sauce

1 tsp. sugar

1/4 tsp. sesame oil

1 beaten egg

10 egg roll skins

Shred all vegetables together. I put mine through a Kitchenaid slicer, but you can also feed through a food processor or take forever chopping everything fine. Dump into a bowl lined with a tea towel. Wait 5 minutes. Roll up towel around veggies and squeeze out any excess water. Flip out and mix with soy sauce, sesame oil, and sugar.

Beat egg with 1 tsp water. Add 2-3 tbsp of filling per wrapper. Fold in opposing corners of wrapper. Dab one point with egg mixture and seal the two points together. Fold third point, the one closest to you, over the top. Brush edges with egg mixture. Roll tight and press to seal. Stack seal side down and let rest a few minutes before cooking.

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. If you don’t plan on eating them immediately you can freeze once cool. If you are ready to eat them, drop into oil again and cook until a deep golden brown.

Keep your salt, baking soda, and fire extinguisher in spots easy to reach but not near each other. That way you can always reach one of them in case of fire.


Biscuit Mix

2 ¼ c flour

2 tbsp baking powder

1 tbsp sugar

5 tbsp canola oil

Pour everything in a bowl and whisk together till coarse and crumbly. Can be stored in an air tight container on the counter or the fridge. If you want to use it right away you can use melted butter instead.


2 ¼ c biscuit mix

2/3 c milk

1 tbsp melted butter

Add ingredients in a bowl and mix with a fork. You can either roll it out for pretty biscuits, or roll balls for drop biscuits. Place on buttered pan and brush with melted butter. Or be a lazy bum and dip in melted butter for extra deliciousness. You can also use buttermilk in place of regular milk.

Bake at 450 for 8-10 minutes.

Pull Apart Bread

1 batch biscuit dough

1/2 cup sugar

1 tbsp cinnamon

1/2 stick of butter, melted, cool

Heat oven to 350.

Mix cinnamon and sugar in a baggie. Shape biscuit dough into ½ inch sized balls and chill in fridge for 15 minutes. Dip balls in butter, toss in cinnamon sugar, and pile in bread pan loosely. Once all the dough is used pour remaining butter and cinnamon sugar mixture over the top. Bake 30-35 minutes. Or until golden brown. Let cool slightly, then flip out onto serving plate. Pull off pieces to eat.


4 cups flour

1 tsp baking powder

2/3 cup shortening

1 -1 ½ cup warm water

Sift dry ingredients together. Cut in shortening until it looks like coarse cormeal. Slowly add water while mixing by hand till it makes a hard smooth ball. Dump out onto floured surface and divide into 8 pieces. Roll each one flat. Cover with a towel and wait 15 minutes while you heat a griddle to 350. Cook each tortilla 1 minute per side or until light and toasted.


2 large eggs

¾ cup milk

½ cup water

1 cup flour

3 tbsp melted butter

In a blender, combine all of the ingredients and pulse for 10 seconds. Chill for at least 1 hour or up to 48 hours.

To cook heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. Lay flat so they can cool. Or wrap around filling immediately.

Pizza Crust

4 cups flour

3 tbsp yeast

1½ cups warm water

2 tbsp olive oil

1 tsp salt

Combine all ingredients and knead for 10 minutes. Let rise for about 2 hours. Stretch over 2 12-inch pizza pans, making a ring at the edge. Decorate with toppings, bake at 425-450 on pizza stone dusted with corn meal for 10-12 minutes or until brown and crispy.

Pasta Dough

2 ¾ cup flour

3 eggs

1 tbsp olive oil

1 tsp salt

¼ cup water

Pulse flour, salt, eggs and oil in food processor till crumbly. Continue mixing while slowly adding water. Add water till the dough rolls up and forms a ball. Dump out onto floured surface and knead until it’s no longer sticky. Cover in plastic wrap and store in fridge for at least 30 minutes. Roll out and shape as desired. Either dry or use immediately.

Banana Bread

1¾ cup flour

1¼ tsp baking powder

½ tsp baking soda

2/3 cup sugar

1/3 cup shortening

2 eggs

2 tbsp milk

1 - 1½ cups mashed bananas

Mix flour, baking soda and baking powder. In a separate bowl, cream sugar and shortening with an electric mixer. Add eggs, one at a time. Add milk until smooth. Alternate mixing in flour and bananas starting and finishing with bananas. Pour into greased loaf pans filling 2/3 of the pan. Bake at 350 for one hour.

You can also use a muffin pan with papers to make muffins. You can also add ½ cup chopped walnuts.

No-knead bread

3 cups flour

1 5/8 cup warm water

1/8 tsp yeast

3 tbsp salt

Add all ingredients in largish bowl. Mix well with spoon. The mixture will be very paste-like, not very doughy at all. Cover tightly with aluminum foil or plastic wrap. Copious amounts of gas will be released, so don't seal an airtight container too tightly.

Let rise 18 hours.

Pour grossly enlarged doughy mass onto a towel heavily floured or heavily covered with corn meal. Fold twice.

Let rise 2 additional hours.

At 90 minutes of rise time, place a greased pot with lid, dutch oven, or similar in oven and heat to 425 degrees.

At 2 hours rise time, carefully remove pot from oven and pour doughy mass into it. Return to oven and let bake for 15-20 minutes with lid on. Remove lid then bake 15-20 minutes or until top is toasty brown and loaf sounds hollow.

Herbed French Bread

2 ¼ tsp active yeast

1 ¼ cups warm water

1 tbsp sugar

1 tsp salt

2 cups all purpose flour

1 1/2 cups whole wheat flour

melted butter





garlic salt

olive oil

Dissolve yeast in warm water. Add sugar and salt. Let sit 10 minutes. Stir in AP flour and wheat flour. Add extra flour if it is too sticky to handle. Turn out onto clean surface floured liberally with wheat flour. Sprinkle herbs over top of dough, about 1 tsp each. Knead about 5 minutes or until it is smooth and elastic and herbs are uniform throughout the dough. Place back in bowl. Pour about 2 tsp olive oil over the top of the dough, flip until completely covered in oil on all sides. Cover and set in warm place to rise 2-3 hours.

Punch dough down. Cover and let rest 15 minutes. Split dough in half. On clean floured surface, roll out dough until roughly 10 x15. Lightly coat top of dough with melted butter. Roll tightly starting at the longest side. Pinch seam to close and place seam side down. Carefully transfer to cookie sheet. Repeat with second half of dough. Cover and let rise another hour.

Heat oven to 375. Place a 9x13 pan with 1 cup of water on bottom rack of oven. Brush loaves with water and put in oven. Bake 20 minutes or until they sound hollow when tapped.


2 egg

1 cup milk

1 cup flour

1 tbsp melted butter

1 1/2 tsp salt

Make sure all your ingredients are at room temp. Heat oven to 400. Whip all ingredients together, I use a stick blender. Pour into greased cups. A popover pan is great but I have used coffee cups too. Fill cups about 2/3 full. Bake 40 minutes. Remove from cups, let cool a few minutes, then puncture to release the steam. Carefully remove the cooled popovers from the cups.

Zucchini Bread

3 c shredded zucchini

3 eggs

1 c canola oil

1 1/2 c sugar

1 tsp vanilla

3 c flour

1 tsp baking soda

1/2 tsp baking powder

4 tsp cinnamon


1 tsp nutmeg

1 tsp cardamom

1/2 tsp ground ginger

Heat oven to 350. Blend flour, baking soda, baking powder, and your spices. In a large mixing bowl combine zucchini, eggs, oil, sugar and vanilla. Slowly blend the flour mixture into the sugar mixture. Pour into two large greased bread pans. Bake for about 1 hour. Bread is done once a toothpick inserted in the middle comes out clean.

Pumpkin bread

3 cups pumpkin puree

3 eggs

1 cup canola oil

1 1/2 cup sugar

1 tsp vanilla

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

4 tsp cinnamon

1 tsp ginger

Mix flour, baking soda, baking powder, and spices in a small bowl. In a separate bowl blend together the remaining ingredients. Slowly stir the flour mixture into the pumpkin mixture. Pour into two greased bread pans. Bake at 350 about 1 hour or until a toothpick inserted into the middle comes out clean. Remove from pans immediately and let cool slightly.

For muffins pour into muffin pan lined with cupcake papers. Bake at 350 for 20-25 minutes. Remove muffins from pan immediately.

Peppercorn Biscotti

1 1/2 tbsp whole black peppercorns

4 cups all-purpose flour plus additional for dusting

2 tsp baking powder

4 1/2 oz Parmigiano-Reggiano, finely grated

3/4 c cold unsalted butter, cut into 1/2-inch cubes

4 large eggs

1 c whole milk

Put oven racks in upper and lower thirds of oven and Heat oven to 350°F.

Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tbsp ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tbsp ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 300°F.

Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Homemade Hamburger Buns

Makes 8 buns

1 tbsp active-dry yeast

1/2 cup warm water

1/2 cup room temp milk

1 egg

2 tbsp vegetable oil

2 tbsp sugar

1 tsp salt

3 cups all-purpose flour

2 tbsp melted butter

In large bowl stir the yeast gently into the warm water and let it sit until dissolved about 10-15 minutes.

In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and whisk to combine. Add all of the flour at once and stir until it forms a loose dough. Knead on floured surface for 10 minutes. The finished dough should be smooth and springy when poked.

Return the dough to the mixing bowl, coat with half the melted butter and cover. Let the dough rise in a warm spot until doubled, about an hour.

Rub the dough gently to oil your hands then divide the dough into 8 pieces and shape each into a tight ball tucking the loose ends into the bottom until the top is smooth. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, about 45 minutes while you heat the oven to 375°F.

Brush the remaining melted butter over the tops. Bake 15-20 minutes. Let cool before cutting.

Black bread

1 1/2 cup warm water

2 tbsp canola oil

1/2 cup honey

2 cups bread flour

2 cups wheat flour

1 tbsp cocoa

1 tbsp sugar

1 tsp instant coffee

1 tsp salt

1 tbsp yeast

cornmeal, for dusting

Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. Let it rise for 1 hour.

Remove from pan, punch down and divide into 8 portions. Form portions into long thin loaves loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.

Bake at 350 degrees F for 20-25 minutes. Serve warm with whipped butter.


2/3 cup warm water

1 tsp active dry yeast

1 tsp sugar

2 cups all-purpose flour

1 tsp salt

1/4 cup ghee

2 tbsp live yogurt

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for I5 minutes.

Sift dry ingredients together three times. Add the yeast mixture, yogurt and 2 tbsp of the ghee. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.

Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch rounds. Heat griddle to 400. Brush tops on naan with ghee. Place ghee side down on griddle. Brush uncooked side with ghee and cook 2 minutes. Flip and cook another 2 minutes until puffy.

Creamed Corn Cornbread

2 cups cornmeal

1 tsp salt

2 tsp baking powder

1 cup buttermilk

2 large eggs

1 can creamed corn

2 tbsp corn oil, don’t be a heathen, use corn oil

Heat oven to 425 degrees. Place 10 inch cast iron skillet in oven while you prepare the batter.

In a bowl, whisk together the dry ingredients till well combined.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture.

Pour oil into cast iron skillet. Pour batter into skillet. If batter will not pour mix in more buttermilk until it will. Bake 25 minutes or until the cornbread is springy to the touch. Brush top with melted butter for a softer texture.

When you add the salt is more important than how much you add.


Quick and easy bean soup

Three cans great Northern beans

2 cans pinto beans

1 pound sage pork sausage

1 can crushed tomatoes

1 medium onion, chopped

1 cup chopped celery

Cook up sausage in large skillet. Add onions and celery and sauté until tender. Pour into soup pot and add all the beans. Cook until boiling steadily and simmer 15 to 30 minutes.

Clam Chowder Recipe

3 ounces fatty bacon

2 small diced yellow onions

6 cups diced baking potatoes

2 cups milk

6 ounce can clams, drained, juice reserved

1 can corn

salt and pepper

In a heavy-bottomed saucepot, cook bacon till just crisp. Add and sweat the onion. Add potatoes and milk. Bring to a boil and let simmer until potatoes are soft. Drain clams, reserving the liquid. Wash the clams, making sure there is no grit in them. Chop the clams and check again to make sure there is no grit. Gritty chowder is gross. If there is grit then rinse them again in a mesh strainer. Add clams and corn and the reserved clam juice, so long as that isn’t gritty. Simmer half an hour. Season with salt and pepper.

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