Ingredients

• 3 pounds unpeeled new potatoes -- quartered
• 1 bottle 8 oz creamy blue cheese dressing
• 3/4 cup blue cheese -- crumbled
• 1 jar real bacon pieces
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried sweet pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chopped onion

1. Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled.
2. Yield: about 9 cups potato salad.

Source: Quick Gifts of Good Taste.

Ingredients

• 2 pounds small new potatoes
• 3 hard boiled eggs -- peeled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon-style mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• tabasco -- to taste
• salt and freshly ground black pepper
• 1 medium cucumber -- peeled, seeded and
• -- chopped
• 5 scallions -- chopped
• 3 tablespoons chopped fresh parsley

Directions

1. Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.
2. In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

Yield: 4 to 6 servings

Ingredients

• 2 eggs, slightly beaten
• 2 cup shrimp, shelled/deveined
• 1 x oil
• 1 x pepper to taste
• 1/4 cup of water
• 2 cup of cornflake crumbs
• 1 x salt to taste

Shrimp Sauce Ingredients

• 1 cup chill sauce
• 1/4 cup Pickle relish
• 1/2 teaspoon mustard, prepared
• 1 tablespoon lemon juice
• 1 cup of mayonnaise
• 1 egg, hard-cooked, chopped
• 1/2 teaspoon onion, grated

Directions

1. Beat eggs slightly with water.
2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
3. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
4. Turn once with a broad spatula so that both sides are oiled. Bake in preheated 450'F. oven 6 to 8 minutes.
5. Serve with Shrimp Sauce or your favorite sauce.

Shrimp Sauce Directions

1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.

NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler.

Learn more and get a free taste at tonx.org

Directions

• 1 lb Butter
• 1/2 c Lemon juice
• 2 ts Fresh basil, chopped
• 2 ts Cayenne pepper
• 2 ts Fresh oregano, chopped
• 5 ea Garlic cloves, minced
• 1 ea Bay leaf, crumbled
• 1/2 c Black pepper, finely ground
• 1 x Salt
• 4 lb Large raw shrimp in shells

Instructions

1. The shrimp should be of a size to number 30-35 per pound.
2. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp.
3. Cook, stirring often, until browned to a rich mahogany colour, about 10 minutes.
4. Add the shrimp, stirring and turning to coat well with the seasoned butter.
5. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table.

From Nathalie Dupree’s New Southern Cooking

• 2 tablespoons hot sesame oil
• 1 pound pork tenderloin, thinly sliced
• 1 bunch scallions, sliced
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• Sriracha chile-garlic paste to taste
• 5 cups chicken broth
• 3/4 cup water
• 3 cups thinly sliced bok choy
• 2 cups broccoli florets
• 1 cup thinly sliced red bell pepper
• ½ cup sliced bamboo shoots
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 8 ounces dried Chinese noodles
• 1 small cucumber, sliced into matchsticks, for garnish

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat.
2. Add pork, all but 2 tablespoons of the scallions, garlic, ginger, sriracha and cook, stirring about 5 minutes. Transfer to a plate.
3. Add remaining oil and stirfry vegetables for 4-5 minutes, then add broth, water, soy sauce and rice vinegar. Stir in noodles and bring to a boil.
4. Lower heat and cook till noodles are tender, 4-5 minutes. Return the pork mixture to the pan and stir to combine.
5. Serve garnished with the remaining 2 tablespoons scallions and sliced cucumber. 

Serves 6-8.

Ingredients

• 1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
• 2 to 3 cans (12 ounces each) beer
• 2 tablespoons butter
• 1 medium yellow or white onion, sliced
• Bratwurst

Directions

1. Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.
2. Grill your bratwurst to a juicy, golden-brown perfection.
3. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
4. When folks are ready for seconds or thirds--or when stragglers show up late - grab a bratwurst out of the hot tub and enjoy!