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1 C. onion, chopped

1 C. green pepper, chopped

6 green onions, sliced

1/2 C. cooking oil

1/2 C. all-purpose flour

3 C. tomato paste

2 cans whole kernel corn

1 - 2 cans diced tomatoes

3 C. cubed ham

1 1/2 lbs. fully cooked smoked sausage

cayenne pepper to taste - go lightly and then taste..

2 tsp. Cajun seasoning

Tabasco sauce to taste

In a large, heavy saucepan, saute regular onion, green pepper and green onions in oil until tender, about 5 min. Add flour and cook until bubbly. Add water, tomatoes, and tomato paste, mix well. Stir in the corn, ham, sausage, cayenne pepper, Cajun seasoning, salt and Tabasco sauce. Bring soup to boil, stirring occasionally. Note: I use 2 cans diced tomatoes and I always use the flavored tomatoes, usually the "Cajun" flavored one, but plain would work as well. Soup may be served over rice with cornbread on the side and a big glass of sweet tea!

This is served as a main dish with a salad on the side, if desired.

1 baked 9" pie shell (deep dish)
1 C. powdered sugar
1/2 C. peanut butter
1/4 C. flour
3/4 tsp. salt

2 C. scalded milk

3 eggs, separated

2 T. butter

1/4 tsp. vanilla

Mix 1 C. powdered sugar and 1/2 C. peanut butter till it is in crumbles. Spread 1/2 of mixture in bottom of baked pie shell. Reserve other one-half.

Blend flour, sugar and salt together. Add to milk in saucepan over medium low heat, stirring constantly, until mixture thickens. Slightly beat egg yolks. Add 2 Tablespoons of the pie mixture into egg yolks and then return egg yolk mixture gradually into the pie mixture. Cook couple of minutes longer, stirring. Remove from heat, add butter and vanilla. Cool. Pour into pie shell. Make meringue from egg whites and a little sugar. Spread meringue over pie filling. Sprinkle remaining peanut butter mixture over meringue. Bake at 350 degrees for 30 minutes. Cool. Note: I use crunchy peanut butter, but it is your choice and I use a deep-dish pie shell.

1 (10-oz) pkg. frozen black-eyed peas

4 C. cooked rice

1/2 C. chopped celery

3 plum tomatoes, diced

3 green onions, chopped

3 T. red wine vinegar

2 T. vegetable oil

1 tsp. salt

1/2 tsp. chopped thyme

1/4 tsp. ground pepper

Mix all ingredients together. Chill and serve as side dish for these hot summer evenings. I serve with grilled pork chops or grilled chicken

3 C. shredded parmesan
cheese

2 C. chopped Vidalia
onion

1 C. mayonnaise

Blend all ingredients together. Bake at 350 degrees for 20 minutes, or until top is golden brown. This dip is SO easy and SO good!

1 -2 Vidalia onions - chopped

Raspberry Vinaigrette
sauce (the salad dressing)

Olive oil ( or any kind of cooking oil)

Butter

3-4 boneless chicken breasts

1-2 Green peppers - chopped

various seasonings - see directions

First, chop the chicken into strips, almost bite-size. Set aside. Chop the onions and peppers to whatever size you like (will be frying them with the chicken). Put veggies in a bowl with some onion salt, red pepper seasoning, celery salt and basil. Stir around and set aside. Pour some olive oil and place some butter in pan and heat on high. Place chicken in pan with the onions and peppers. Cook until the chicken has light white coloring. Add seasonings and I add secret ingredient, chili powder, to taste. Continue to cook on low temp until meat is thoroughly cooked. Then turn up the heat till grease splatters, and add a generous amount of the other secret ingredient: RASPBERRY VINAIGRETTE dressing and stir around for a while. When black or redning outside, chicken is ready to be enjoyed. Serve over white rice with some broccoli and finely chopped onions on the side.