Good Ole Yellow Rice

Ingredients: 49oz can of chicken broth 3 cups uncooked Uncle Ben’s® rice 1/4 of medium green bell pepper (diced) 1/4 of medium red bell pepper (diced) or pimientos can be used as substitute 1 small onion (diced) 5 bacon strips seasoning salt ground black pepper table salt BIJOL® yellow food coloring Instructions: Cook bacon strips in a 3-quart pot on low heat (don’t burn the bacon). Once the bacon produces enough bacon drippings, sauté onions and bell peppers (don’t burn onions & bell peppers). Add chicken broth and let it come to a boil. Sprinkle seasoning salt, a dash of salt & pepper (season to taste). Add rice and 1/8 teaspoon of BIJOL® food coloring and let rice simmer for 20-25 minutes. Let rice sit for 5-10 minutes before serving. Serves 6-8.
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Macaroni Salad

Ingredients: 16 oz box of Macaroni 1 package of Sharp Cheddar Cheese 1 Bell Pepper (Green, Yellow, Orange) 1 Onion 1 Tomato 3 Tablespoon Mayonnaise Lawry’s® Season Salt to taste Instructions: Boil the macaroni until done (add oil so that the macaroni won’t stick). Drain macaroni and rinse in cold water. Let the macaroni sit and cool. Add cheese, bell pepper, onion, Tomato, Mayonnaise, and Lawry’s® season salt. Mix up really good and you have your Macaroni Salad. Note: Really good for barbecues.
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Three Cheese Macaroni n’ Cheese

https://youtu.be/Ne1D96wm4qg Ingredients: 1 box (1 .lb) of Elbows Macaroni 1 8 oz block of Mild Cheddar Cheese 1 8 oz block of Colby Jack Cheese 1 pkg. of Kraft Deluxe Cheese Slices ¼ cup of sour cream ¼ stick of butter ¼ cup of milk salt and pepper to taste Instructions: Boil the macaroni in a pot until done (*remember to put 2 tsps of oil, so that the macaroni won’t stick). Drain macaroni, add butter. Cut up the blocks of cheese, tear the slices and add to macaroni. Add in ¼ cup of milk, sour cream and stir, continue to stir and cook so that the macaroni won’t stick. Remove from stove and place in oven at 350 and bake for about 15 minutes.
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Macaroni and Cheese

Ingredients: 16 oz box of macaroni 1 stick of butter (softened) 1 13 0z can of evaporated milk 1 block of sharp cheddar cheese (approx. 16oz) 1 block of sharp or mild cheddar cheese (approx. 8 oz) 1 box of Velveeta 1 4oz can of Jalapeno peppers, chopped (they usually come whole in the can, you will need to chop them) Salt and Pepper to taste   Instructions: Cook the macaroni according to package directions. Cook about 1 minute less than the package directions. While the macaroni is cooking: Cut 16 oz block of cheese into small cubes. Slice Velveeta into pieces. Then, take the cooked macaroni, drain but do not rinse. Return the macaroni to pot. Add butter, milk, cheese cube and slices to hot macaroni. Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely. Add peppers. Add salt and pepper to taste. Pour into baking dish. Cover the top with the remaining cheese (grated, sliced or cut into cubes.) Bake at 350 for 35 minutes. You want the top to brown and the pasta to set.
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Black-Eyed Pea Casserole

Ingredients: 1 can Trappey’s® Black-Eyed Peas (regular) 1 can Trappey’s® Jalapeno Black-Eyed Peas 2 lbs. Ground Beef 1 cup instant white rice 1 can Rotel® American cheese slices Instructions: Preheat oven at 350 degrees F. Brown ground beef and drain off grease. Boil 1 cup rice as instructed on box. Mix ground beef, cooked rice, Rotel®, and both cans of black-eyed peas in medium sized mixing bowl. In an 8″X10″ glass or Pyrex® casserole dish, lay cheese slices to cover bottom of dish. Pour contents of mixing bowl into the casserole dish. Cover top of casserole with cheese slices. Put a lid on top and bake for 10-15 minutes or until cheese is melted. Makes 4-5 servings. Serve and enjoy!!!
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Cajun Red Beans and Rice

Ingredients: 1 pound dry red beans 3 quarts water 1 cup chopped onions 1 cup chopped celery 4 bay leaves 1 cup chopped sweet green pepper 4 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoons dried thyme – crushed 1 pound andouille sausage – cut into 1/4 in.pieces 1 good ham bone and small chunks of ham 1 tablespoon salt 1 tablespoon pepper Tabasco, if desired. Instructions: Pick through beans to remove bad beans; rinse thoroughly. In a 10 quart pot combine beans, water, ham bone with ham, andouille sausage, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cove and cook over low heat, for about 1&1/2 hours or until beans are tender. Stir and mash beans against side of pan. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked fluffy rice. Tabasco to taste. The red beans used in Louisiana are not the same as kidney beans,but if you can’t get any thing else the kidney beans will work. Makes 8 servings
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