Carrot Juice

Ingredients: 8-12 large carrots 2 cans of sweet/condensed milk 2 or 3 teaspoons of nutmeg 1 tablespoon of vanilla extract 1 jug of water Instructions: Grate carrots with a fine grater, then mix the grated carrots with water. In a separate mixing bowl, squeeze the carrots through a strainer to collect the juice from the carrots. When all the juice has been extracted, discard the raw carrots. Mix sweet milk vanilla and nutmeg into the water and carrot extract mixture. Sweeten to your taste with the sweet milk. Note: You will need two large mixing bowls, a grater (use the coarse side), a knife (to remove the ends of the carrots), a large jug, and a large mixing spoon.
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Carolyn’s Fruit Punch

Ingredients: 1 can of frozen orange juice 2 packages of fruit punch kool-aid® 2 liter bottle 7-up® 2 cups of sugar 2 gallons of ice water ice cubes Instructions: Thaw the orange juice and pour it in a large punch bowl. Add kool-aid, stir in sugar, add water, 7-cup® and stir. Add ice cubes before serving. Add slices of oranges and cherries to garnish.
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Mississippi Red Beans

Ingredients: 1 pack of red kidney beans 3 teaspoons bacon drippings 4 cloves of garlic (chopped) 2 large ham hocks (raw, not smoked) 1 onion (chopped) 1 bell pepper (chopped) 1 package of sausage (preferably spicy) salt pepper cayenne or red pepper Instructions: Place beans in container with just enough water to cover. Soak for 2 hours or until beans begin to plump and wrinkle. In large pot, place the soaked beans, chopped garlic, bacon drippings, ham hocks and about 3 1/4 cups of water. Bring to a boil. Then, reduce heat and let simmer for one hour and thirty minutes or until the meat of the ham hocks begin to loosen from the bone. At this point, add chopped onion, chopped bell pepper and sausage. After, add salt and black and red peppers to your liking (because of the bacon drippings and ham hocks, only a moderate amount of salt is needed, the peppers depend on your tolerance of spicy food). Turn up heat and bring to boil. Then reduce heat and let simmer for another hour. Let sit for about 15 to 20 minutes and then your ready for some “good ole red beans”. Note: The secret to good, thick “bean gravy” is not to add any more water after the first three cups. Serve with rice and enjoy! And don’t forget the cornbread.
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Doug’s Favorite Black-Eyed Peas

Ingredients: 4 to 8 oz. fresh, ready to cook black-eyed peas 1 medium jalapeno pepper (chopped) 1/2 small onion (chopped) 2 or 3 bacon slices (cut up) salt & pepper to taste water as needed Instructions: Combine peas, pepper, onion and bacon in a 2 quart sauce pan. Add water to fill the pan. Add salt & pepper as you like. Bring to a boil. Lower heat and simmer (at a low boil) until liquid is absorbed and peas are tender. If peas are still hard add more water as needed and continue cooking until peas are tender. Note: Recipe can be easily doubled, tripled or more!
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Lentils

Ingredients: 1 bag of lentils 16oz. 3 or 4 carrots 1 medium onion 1 package hot dogs or sausage dogs 2 bay leaves salt and pepper Instructions: Soak Lentils for a couple of hours. In Iron 3 quart or larger pot add Lentils and about a half a pot of water. Add salt and pepper to taste, it won’t take much because of the meat that will be added later. Bring to a boil and then turn down to a simmer. Add Bay leaves, onions, carrots and hot dogs. Cook until tender. Note: Served best with some fresh cracklin cornbread.
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Josie’s New Year Blackeyed Pea Gumbo

Ingredients: 1 package of blackeyed peas 2 pounds crab legs 2 pounds shrimp 2 pounds chicken wings 2 pounds beef sausage 1 ham shank Instructions: Soak peas over night beginning New Years eve. On New Years Day fill a large pot half full of cold water and add peas. Cook for approximately 4 hours on medium heat. Add all other ingredients and cook on low/medium another hour. You may add salt and pepper to taste. Note: Served best with some fresh cracklin cornbread.
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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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