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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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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