Grits Breakfast Casserole

2 c water
1/2 tsp salt
1/2 c uncooked grits - quick cook or regular, NOT INSTANT*
4 c shredded cheddar cheese
4 eggs beaten
1 c milk
1/2 tsp thyme
1/4 tsp garlic salt
1 lb. cooked, drained and crumbled sausage

Cook grits in water and salt according to package directions.
Combine cooked grits and cheese in large bowl, until cheese is melted. In a small bowel mix eggs, milk, thyme, garlic and stir in a small amount of grits, continue incorporating grits until mixed well. Add in sausage. Pour into 9 x 13 sprayed pan. Refrigerate over night, let stand 15 min and bake at 350 for 50-55 min.
*Instant grits will not work, they will become over cooked. There is a difference between quick cooking and instant grits so be sure and check your package carefully.

Hush Puppies

2 1/4 c yellow cornmeal

1 1/2 c flour

1 Tbs baking powder

3 Tbs butter or margarine, melted

2 eggs

1/2 c sugar

1 tsp salt

1 small onion chopped

1 c milk

1 tsp Tony Chachere's (spice sold in most Walmarts) creole or cajon seasoning mixes will also work. to make your own seasoning see http://northdakotakitchen.blogspot.com/search/label/main%20dish

Combine ingredients Heat a pan of oil about 3 inches deep to 350-375 or use deep fryer. Drop by Tablespoons into oil, turning for even browning. Drain on paper towels.

Pecan Pie

Crust:

1 1/2 c flour

pinch salt

7 Tbs butter

4-5 Tbs cold water

cut butter into flour and salt, add water,knead until blended refrigerate 1 hour, roll out on floured surface.makes 1 crust 

  * note see Never Fail Pie Crust recipe also

Filling:

4 eggs

1 c dark corn syrup

3/4 c sugar

1/3 c butter, melted

pinch of salt

1 tsp vanilla

1 c chopped pecans

3/4 c pecan halves      (you may simply add 1 3/4 c pecan halves)

Beat eggs, add rest of ingredients ,mix until smooth- using the 1 c of pecans. Pour into crust, top with remaining 3/4 c pecans- arranging evenly. Bake at 350 for 50 min.  Cover loosely with foil the last 20 minutes to avoid over browning.

Pralines

Microwave method

1 c whipping cream

1 lb. brown sugar

 microwave on high 13 min- times may vary according to your wattage should be golden and bubbly

add 3 Tbs butter

beat until shine begins to go away and mixture becomes cloudy

add 1 C pecans

Pour on wax paper into 1-3 in circles ( use the size you like)*

when set remove, wrap each in plastic wrap

  * it will help if you butter the wax paper and place it on top of newspaper as mixture is very hot!

Regular Method

1 1/2 c sugar

3/4 c brown sugar

1/2 c milk

1 tsp vanilla

6 Tbs butter

1 1/2 c pecans

Combine all ingredients except pecans into 3 qt saucepan and bring to soft ball stage (238-240), stirring constantly. Remove from heat and stir until mixture thickens and becomes less glossy (cloudy).

Add pecans (they should stay suspended in mixture), work quickly.

pour onto greased wax paper*see above - size is up to you, usually a 3 in praline is what is sold in stores.
Store individually wrapped in plastic wrap.

Gumbo

Heat 1/3 c oil in heavy skillet, add 1/3 c flour,stir until caramel color- this is called roux . do not burn- set aside

In another pan saute 1 c  each chopped onions, green peppers, celery and 4 cloves minced garlic in a little oil, add 2 tsp gumbo seasoning* about 3-5 minutes

In a large stock pot combine roux and vegetables, stir in 4 c chicken broth, 1/2 lb sliced polish sausage and 1 c chopped tomatoes or 1 c tomato sauce. Cover and simmer 20 min. Add cooked shredded chicken and shrimp (approx 1/2 lb each) Heat through, shrimp can be previously cooked or raw (will turn orange when done).

Serve over cooked  rice.

  Now here is the thing about gumbo, it isn't exact, you can really change the recipe around to fit your taste. Most recipes include okra I omit it because I don't like it. You can change the basic amounts of vegetables as you like but in Southern cooking, onion, garlic and celery are considered the trinity.(correction, onion, bell pepper and celery are trinity) If you want more meat add crab or more sausage, bigger pot? double the roux and broth- no problem.

  Also if you should come across File' (fee'-lay) grab it, usually it is sold in good spice sections. You can make gumbo without it but they do call it File' gumbo. It is dried sassafras leaves. It can be a little expensive but if you have it throw in 1/2 tsp.

   Folks in the North don't always eat spicy foods, in fact if you use a little pepper it qualifies as spicy for some here. But for the adventurous.....make a pot of gumbo! (You ought to see  Yankees when you serve them crawdads!)

*make your own gumbo seasoning

   2 Tbs onion powder

   2 Tbs garlic powder

   2 Tbs oregano

   2 Tbs basil

   1 Tbs thyme

   1 Tbs each black and cayenne pepper

   5 Tbs paprika

   3 Tbs salt

Mix and store in airtight container

Photo is Zach, a family friend, eating a crawdad.