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3 eggs (separated)

2 C. sugar

1 qt. milk (1% works fine)

4 T. flour

2 T. Vanilla

1/2 - 3/4 lb Vanilla Wafers

3 bananas chopped in approx. 1/4" slices

Do not prepare bananas until the other ingredients have been prepared. Line a 8x10x3 baking dish with the vanilla wafers, also lining the sides and then set aside. Beat the egg yolks in a cooking pot, adding sugar and milk. Cook together. Add the flour, which has been mixed with a little cold water. Cook until mixture thickens, stirring constantly. Add vanilla and let mixture cool. Slice half the bananas and place on the dish lined with vanilla wafers. Pour enough of cooked mixture to cover the bananas. Put in another layer of vanilla wafers, another layer of bananas and pour the rest of the cooked mixture over all. Make sure all the bananas are covered, as it will prevent them from turning dark. Beat the egg whites until stiff and frothy. Add three heaping Tablespoons sugar into the egg whites, while beating. Cover the pudding with the beaten egg whites, put under the broiler until the eggs whites just start to brown. Serves approximately 8-10 people.

Note: By pre-cooking the pudding on top of the stove, you don't have the problem of burning it like you do the oven-cooked type banana pudding. Also, the bananas don't get very hot, which helps to keep them from deteriorating so fast.

2 T. Olive oil

2 T. Unsalted butter

2 C. green bell peppers chopped

2 C. celery chopped

4 C. onions chopped

1 1/4 lbs. Andouille smoked sausage - see note below

4 T. Unsalted butter

2 T. Garlic finely diced

2 T. Tabasco hot sauce

1-1/2 C. chicken stock

1-1/4 C. bread crumbs

1/4 C. Peppadew mild sweet piquant peppers coarsely diced

Note you can use any smoked sausage, like kielbasa, if you prefer. Melt olive oil and butter in a large skillet over medium to high heat. Add green bell peppers, celery, and onions, and cook until light brown (10 minutes). Add andouille smoked sausage and cook until meat is browned, stirring often (5 minutes). Stir in butter, garlic, and Tabasco hot sauce. Reduce heat and add chicken stock, bringing it to a simmer (10 minutes). Stir in bread crumbs and remove from heat. Stir in Peppadew sweet piquant peppers. Stuff loosely in turkey cavity. Remember to add to overall cooking time when you stuff a turkey.

Option: Instead of using this recipe as a stuffing, put the mixture into an un-greased 8X8 baking dish. Bake uncovered at 425 for 45 minutes, until top is browned.

6 medium russet potatoes cooked with the peels on

6 slices bacon, fried crisp

1 yellow onion, chopped

1/2 tsp celery seed

2 T. flour

1 tsp black pepper

2 tsp salt

2 T. sugar

3/4 cup water

1/3 cup apple cider vinegar

4 cooked chicken breasts or 4 C. chopped chicken

2 cans chicken broth

2 cans chopped tomatoes

4 Tbsp. chopped fresh cilantro

1 medium onion, sliced in rings and sauted in butter

1/2 tsp. black pepper

Monterey Jack Cheese - grated

1 ( 16 oz can ) cream style corn

1 ( 16 oz can) regular corn

2 eggs 1 ( 8 oz) sour cream

1 small box Jiffy cornbread mix

In bowl mix both corns together with eggs. The add sour cream and cornbread mix. Blend together and pour into an oblong baking dish that has been butter. Bake at 350 40-45 minutes. Must serve as soon as taken out of oven.