MIMI'S POTATO SALAD

5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
Enough cold water to cover potatoes in large stock pot
1 tablespoon seasoned salt
1 tablespoon of dill

1/4 c sweet relish
1 onion, diced
2 cups Miracle Whip Salad Dressing (I use mayonnaise)
1/4 cup mustard
1 cup of sour cream
pepper
6 boiled eggs, diced
paprika for topping and presentation

In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium-high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two.

In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. I start off with a teaspoon of each and taste to see if more is needed.

Fold in diced eggs last to keep from mashing them too much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.

MEXICAN CORNBREAD

1 cup cornmeal
1 cup flour
1 Tablespoons baking powder
½ tsp. soda
½ tsp. salt
¼ cup flour
3 Tablespoons sugar
½ cup buttermilk
2 eggs, slightly beaten
1 15.5 oz. can cream corn
1 medium onion, chopped
2 fresh jalapeno peppers, seeded, chopped finely
½ lb. cheddar cheese, grated
4 Tablespoons vegetable oil, divided

Pour 2 tablespoons of oil in an iron skillet or an ovenproof skillet and heat in the oven at 400 degrees F. 
While oil is heating, in a large mixing bowl, stir together with a whisk the dry ingredients, cornmeal, flour, baking powder, soda, salt, and sugar; and set aside. 
In a four quart measuring cup, stir together buttermilk, eggs, cream corn, and 2 tablespoons oil. 

Pour buttermilk mixture over dry ingredients and mix until moist, not stirring too much. 

Add Cheese, onion, and jalapeno pepper, and fold in until evenly mixed. 

Remove skillet with the heated oil from the oven and pour cornbread mixture immediately into the hot skillet. 

Return the skillet back to the oven and bake for 40-50 minutes or until cornbread is firm to the touch and golden brown. 

Serve from the skillet or serve with my pinto bean recipe. 

BEEN-YAYS

Ingredients
2 tubes of refrigerated canned biscuits
vegetable oil for frying
1 cup sugar
1 tablespoon cinnamon
powdered sugar

Directions:
Separate and lay biscuits on a sheet pan; set aside.  In a small bowl mix sugar and cinnamon; set aside.  Pour powdered sugar in bowl; set aside.
In deep skillet, heat oil hot enough for frying.  Drop biscuits in hot oil being sure not to crowd them.  Flip biscuits immediately and fry until golden brown.  Flip biscuits again to brown the other side.  (This cooks really fast, don't leave the skillet with them frying)

Lay on sheet pan lined with paper towels.  Roll half of the biscuits in sugar mixture.  Roll other half in the powered sugar. 

GERMAN CHOCOLATE CHEESE CAKE CAKE

Ingredients:  German Chocolate Cake

• 1 18.5  German Chocolate Cake Mix (including ingredients to prepare according to package directions)

Ingredients:  Cream Cheese Filling

• 2 8 ounce packages cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs, beaten

Ingredients:  Coconut Pecan Icing

• 1 cup sugar
• 1 cup evaporated milk
• 1 cup butter, cubed
• 3 egg yokes, slightly beaten
• 1 teaspoon vanilla
• 1 1/2 cups coconut
• 1 1/2 cups, chopped pecans

Directions:  German Chocolate Cake
Preheat oven to 325 degrees F.  Make according to package directions.  Set aside.

Directions:  Cream Cheese Filling
In a small bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low speed just until combined.

Pour half of the cake batter into a greased and floured 13 x 9 inch baking dish.  Gently pour (or spoon, whichever is easier) over the half of batter being sure to go all the way to the edge of the pan.

Spoon remaining batter over top of the cream cheese mixture being sure to go all the way to the edge of the pan.

Bake at for 75 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 1 hour.

Directions:  Coconut Pecan Icing
In a heavy saucepan, combine the sugar, milk, butter and egg yokes.  Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees or is thick enough to coat the back of a metal spoon.

Remove from the heat.  Stir in vanilla; fold in coconut and pecans.  Cool until frosting reaches spreading consistency.

Frost cooled cake.  And Enjoy

APPLE COBBLER

Apple  Cobbler


 4 cups flour
2 teaspoons salt
1 cup shortening, cold
 1/2 cup butter, cold
10 tablespoons cold water
4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices
2 cups of sugar
2 tablespoons cinnamon
1/2 cup butter (1 stick)
1-1 1/2 cups water
1/2 cup butter (melted)


Directions: Preheat oven to 400 degrees F. Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly. Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides. Placed sliced apples in the prepared dish; set aside. In a large saucepan, heat, sugar, cinnamon, 1/2 cup butter (1 stick) and water over medium heat until butter melts. Pour over the apples in the prepared dish. Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart.

GRILLED CATFISH

Ingredients

2 whole catfish, I got the deli to Steak them into nice small pieces.

seasoned with my rub recipe below

http://recipemamalinda.blogspot.com/2016/10/brown-sugar-spice-rub.html

RUB RECIPE

INGREDIENTS

• 3 tablespoons brown sugar
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder 
• 1/2 teaspoon crushed red pepper or cayenne pepper
• 1/2 teaspoon salt or tablespoon of kosher salt (sometimes I use kosher, sometimes I use table salt, as my mother would call it)

GETTING IT DONE

1. Mix all spices together and place in a air tight container or I save my seasoning bottles, I'm always making a Rub.
2. If you Use a seasoning bottle and sprinkle the seasoning on the fish you don't have to use your hands to rub the mixture onto your meat.
3. you can use this on Poultry, fish or steak.

Directions

 arrange catfish steaks In small bowl , Season with Rub  , Get grill ready, GET IT NICE AND HOT ! And Grill , preferably in wire basket,  or if your grill grate are small and close together and he fish win't fall thru , you won’t need one. Cook 4 minutes , then flip. cook 4 minutes on each side  for a total of 16 minutes  or until catfish flakes with fork. 

SPICE SUBSTITUTIONS

REMEMBER WHEN

FORGET THE DOLLAR MENU
10 CENT MENU

HAMBURGER CASSEROLE

• 1 Can Cream of Chicken Soup
• 1 Cup Long Grain White Rice
• 2 Cups Water for rice
• 1 cup of water for casserole
• 1/2-1 lb Ground Beef, cooked
• 1 16 oz bag Cheddar Cheese Shredded

• 1 Teaspoon of salt
• 1 teaspoon  of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon black pepper

DIRECTIONS:

QUICK RECIPE

1. Heat the oven to 350 degrees and spray an 8×9″ casserole dish with nonstick spray and set aside.
2. Stir together the soup, water and set aside.
3. cook rice add 2 cups of water and 1 cup of rice, bring to a boil, then turn burn down to low and cover with a lid and set timer for 20 minutes. do not remove lid. after 20 minutes remover rice from burner and add to casserole dish along with the soup and 1 cup of water. while the rice is cooking, cook the ground beef, add the seasonings above, once it is brown and there is no more pink, drain beef and add to casserole dish and mix well with rice and soup.
4. Top with cheese  and place inside oven.
5. Place in the baking dish and bake for 15 minutes only until cheese melts.  

SHREDDED CHICKEN NACHOS

INGREDIENTS:

• 2.5 to 3 pounds boneless skinless chicken breasts (or thighs)
• 2 cups (16 ounces) salsa*, I get mine at Aldi, I love it !
• 2 packets  Aldi 'sTaco Seasoning
• cheese sauce (any Kind) I use Aldi Brand

Add to crockpot and cook 3-4 hours on low

Shred with 2 forks

for Layering

Lay chicken on top of tortilla chips

Top with lettuce 

Diced tomatoes

Jalapeño peppers 

Sour cream 

Add cheese, cheddar or Colby Jack

then the cheese sauce

POLISH SAUSAGE MAXWELL STYLE

• 2 PACKS OF kielbasa 
• 2 medium yellow onions, cut into strips
• 1 tspn sugar
• 1 tspn salt
• mustard, yellow
• butter
• hot dog buns

Preparation:

1. Place onions in a skillet with 2 tbsp butter, sugar, and salt. Cook onions over medium-low heat until onions become golden brown.
2. Remove from heat and set aside.
3. Cut sausages lengthwise almost all of the way through. Boil sausages for 10 minutes then place in a skliiet or on a griddle for 5 minutes with a teaspoon of oil (use any kind) .
4. Place a metal cooling rack on a baking sheet and place in an oven preheated to 300 degrees Fahrenheit. Place the sausages on the cooling rack and bake for about 10 minutes until edges of sausage begin to get crisp. until they are all done.
5. Melt 1/2 tbsp butter in skillet over medium heat. Toast hot dog buns face down on skillet for 2-3 minutes until golden brown.
6. Place sausage in bun, apply desired amount of mustard, and caramelized onions. Serve hot.

TACO PASTA

•       2 pound box of  large shells pasta
•       1 pound ground beef
•       1 packet taco seasoning
        1 teaspoon of onion powder
•       3/4 cup of water
•       1 cup jarred salsa
•       1 cup shredded Colby Jack cheese

• DIRECTIONS:
•  Cook the shelled pasta according to the directions on the box and drain.
•  Add the ground beef to the pan and brown well.       
• 
  
•         Drain the fat.
•        Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone.
•        Add the pasta back into the pot with the salsa and cheese.
•        Stir to combine.
•        Serve right away, taste better nice and hot

GRILLED BBQ CHICKEN

Ingredients 
6 - 8 Chicken legs and thighs
Or you can use all legs.
If you are a leg person ❤️

before putting your chicken on the grill make sure it is nice and hot. My temperature gets up to 300 before mine goes on.

Mix together these ingredients below to make a rib.

Ts SALT
Ts PEPPER
Ts paprika
Ts Garlic powder

Rub a generous amount of olive oil or vegetable oil all over each piece of chicken. Season each piece with the the season mixture or Rub that you have just made.
Also, as part of your prep be sure to clean your grill grates, then heat them up and oil them before adding your meat.
Tip #2: Sear Chicken on All Sides first. Get some really good grill marks.
Once you put your chicken on the grill, be sure to turn it every 2-3 minutes at the beginning to sear the meat and lock in the juicy goodness. Then flip every 5 minutes. Cooking time is 30 minutes.
Use your favorite bbq sauce

Tip #3: Baste Sauce on Chicken During the Last 10 Minutes of Cook Time. It will burn so don’t let the chicken stay on the grill long after you put the sauce on.

Bacon pancake dippers

PARMESAN CRUSTED SWAI FISH

Ingredients
▪       3 Swai fillets
▪       1 cup Panko bread crumbs
▪       1 cup flour
▪       1¼ cups freshly grated Parmesan (This must be freshly grated.)
▪       1 large egg
▪       ¼ cup milk
▪       3-4 tbsp vegetable oil
▪       Salt and pepper to taste

Instructions
1       Wash and dry Swai fillets.
2       Prepare breading.
3       Combine Panko bread crumbs, flour, and freshly grated Parmesan in a bowl or large plastic bag. (Use fresh Parmesan for best results)
4       Mix together your egg and milk until well-combined. Pour this into a shallow baking dish.
5       Cut your Swai fillets into more manageable pieces and set up an assembly line for the dredging.
6       Coat your Swai pieces in the egg and milk mixture, dip in Panko, Parmesan, and flour mixture.
7       Heat 3-4 tablespoons of oil in a large, non-stick skillet.
8       Add the Swai fillets and cook on medium to medium high heat for 6-7 minutes or until golden brown.
9       Flip fillets and continue to cook for an additional 4-5 minutes or until golden brown.
10      Remove from pan. Add oil as needed.