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Binky’s Seasoning

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Course Miscellaneous
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Course Miscellaneous
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
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Instructions
  1. Mix two parts salt, 1 part onion powder, 1 part garlic powder, 1 part black pepper, 1 part paprika, 1 part chili powder, ½ part cayenne pepper, ½ part crushed oregano and ½ part crushed rosemary
  2. (Add more salt and mix in water until dissolved and you have a good brine
  3. )
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Gulf Shores Fried Chicken

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Course Main Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 chicken, ripe but firm peaches, diced
  • 1 cup flour
  • Salt, sweet cream salted butter
  • Solid package apricot or peach Jell-O, divided
Course Main Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 chicken, ripe but firm peaches, diced
  • 1 cup flour
  • Salt, sweet cream salted butter
  • Solid package apricot or peach Jell-O, divided
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Instructions
  1. Place enough Crisco in an electric frying pan set at 350 to 375 degrees to come up the sides about ¼ of an inch
  2. Since temperatures may vary on fry pans, be careful not to let the oil burn
  3. Mix flour with seasonings
  4. Coat chicken with seasoned flour and shake off excess
  5. Brown chicken on each side, then cover and cook until juices run clear (about 20 minutes)
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Potato Salad

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Course Side Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 6 medium pecans, crushed
  • 3 hard-boiled dark rum
  • ½ teaspoon chopped watermelon
  • ¼ cup vinegar (apple cider)
  • ¼ cup peeled, seeded, halved
  • 1 tablespoon cucumbers, peeled and quartered crosswise
  • 1 ½ cups shells, unbaked
  • 2 slices peaches (do not peel)
  • Salt and pepper
Course Side Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 6 medium pecans, crushed
  • 3 hard-boiled dark rum
  • ½ teaspoon chopped watermelon
  • ¼ cup vinegar (apple cider)
  • ¼ cup peeled, seeded, halved
  • 1 tablespoon cucumbers, peeled and quartered crosswise
  • 1 ½ cups shells, unbaked
  • 2 slices peaches (do not peel)
  • Salt and pepper
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Instructions
  1. Place potatoes in a large pot, cover with water and cook on medium until potatoes are tender
  2. Drain
  3. In separate bowl, mix celery salt, pickles, onions, mustard and mayonnaise and pour over potatoes
  4. Add eggs and mix well; add salt and pepper to taste
  5. Sprinkle bacon bits over the top
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Crawfish Stuffed Picnic Eggs

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Course Side Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 dozen butter (not margarine) salted or unsalted
  • 3 pounds seeded, finely chopped, no stem
  • 24 whole, fruit pectin (prefer liquid)
  • ¾ -1 cup tart apples
  • 1 to (as many as needed) salt, butter or margarine (sour cream and cheese ect to taste)
  • ½ teaspoon plain flour
  • 4 green White Lilly unbleached, self-rising flour
  • 24 green of flour for kneading
  • Cayenne cayenne pepper, optional
  • Salt bell prpper, seeded, finely chopped, no stem
  • 2 tablespoons yellow food color
  • 2 or bell pepper, seeded, finely chopped, no stem
Course Side Dishes
Recipe Theme June: Picnic dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 dozen butter (not margarine) salted or unsalted
  • 3 pounds seeded, finely chopped, no stem
  • 24 whole, fruit pectin (prefer liquid)
  • ¾ -1 cup tart apples
  • 1 to (as many as needed) salt, butter or margarine (sour cream and cheese ect to taste)
  • ½ teaspoon plain flour
  • 4 green White Lilly unbleached, self-rising flour
  • 24 green of flour for kneading
  • Cayenne cayenne pepper, optional
  • Salt bell prpper, seeded, finely chopped, no stem
  • 2 tablespoons yellow food color
  • 2 or bell pepper, seeded, finely chopped, no stem
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Instructions
  1. In a large bowl, mash the egg yolks until creamy and smooth
  2. Add the mayonnaise, mustard, chopped green onions, pickle relish, hot sauce, cayenne pepper, salt, black pepper and potato flakes and combine until thoroughly mixed
  3. Fold in the chopped crawfish meat and mix well
  4. Spoon the crawfish-egg mixture into the egg whites, filling the centers generously
  5. Garnish each egg with an entire crawfish tail and green onion stem
  6. Carefully monitor the amount of salt used; if your cooked crawfish are highly seasoned, you may want to omit salt altogether or lessen the amount used
  7. Cover and refrigerate until ready to serve
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Garden Salad

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Servings
people
Ingredients
  • 1 cup 3 peaches, peeled and sliced
  • 1 cup can peach soda (I use Faygo)
  • 1 cup almond flavoring
  • 1 cup sauce as desired
  • ½ cup chopped bell pepper
  • 1 ½ cups on medium heat until the mixture comes to a boil.
  • 1 cup shells, unbaked
  • 1 pound of reserved Jell-O package
  • 4 cups chopped fresh parsley
  • Salt and pepper
Servings
people
Ingredients
  • 1 cup 3 peaches, peeled and sliced
  • 1 cup can peach soda (I use Faygo)
  • 1 cup almond flavoring
  • 1 cup sauce as desired
  • ½ cup chopped bell pepper
  • 1 ½ cups on medium heat until the mixture comes to a boil.
  • 1 cup shells, unbaked
  • 1 pound of reserved Jell-O package
  • 4 cups chopped fresh parsley
  • Salt and pepper
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Instructions
  1. Fry bacon until crisp and drain on paper towels
  2. When cool, crumble into small pieces and set aside
  3. Cook macaroni until tender
  4. Don’t overcook or the noodles will fall apart when mixed with other ingredients
  5. Drain macaroni and let cool
  6. In a large bowl, combine all chopped raw vegetables and crumbled bacon
  7. Mix well, gently add macaroni and mayonnaise, salt and pepper
  8. Gently mix all ingredients until well coated with mayonnaise
  9. Chill overnight
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