Gullah-Geechee Corn Salad Recipe

What you’ll need for the salad:

• 3 cups corn, very well drained
• ¼ cup chopped green onions
• 1/3 cup diced green or red bell peppers
• 1 cup chopped and seeded tomato
• 1 or 2 ribs of minced celery, with some of the leaves
• Salt, to taste

Directions: Let corn drain on paper towels to remove as much moisture as possible. Toss corn and all ingredients together.

What you’ll need for the dressing:

• 1/3 cup vinegar
• 1/3 cup sugar
• ¼ cup oil
• ½ teaspoon minced garlic
• ½ teaspoon black pepper
• ½ teaspoon celery seed
• ¼ teaspoon ground red pepper (optional)

Directions: Pour vinegar in a container with a tight lid. Dissolve sugar in vinegar. Add remaining ingredients and shake well. Pour over salad.

Refrigerate salad until chilled. Toss again just before serving

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Gambian Stew

2 lb vegetarian meat replacement, cubed

1 can/28 oz tomatoes

1 bell pepper, cut in strips

1 stalk celery, sliced diagonally

1 potato, cubed

1 large carrot, sliced diagonally

1 yellow onion, sliced

1 sweet potato, cubed

1 tsp. salt

6 tbsp. tomato paste

1/2 tsp. cayenne pepper

1/2 cup/4 oz creamy peanut butter

1/2 cyp/4 oz frozen peas, thawed

Directions

Combine the beef, tomatoes, bell pepper, celery, potato, carrot,onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and mix well.

Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding water if necessary.

Stir in the cayenne pepper and peanut butter.

Simmer for 1 hour longer or until the vegetables are tender.

Add the peas, and simmer for 5 minutes.Ladle onto a large platter.

Garnish with bell pepper slices and parsley.

Serve over rice.

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Carolina Country Slaw

Ingredients:

1 large cabbage, shredded
1 bell pepper, diced
1 onion, diced

Mix the pepper and onion together. Layer the cabbage and pepper and onion mix in a large mixing bowl. Pour 1 ½ cups sugar over this.

Mix the following ingredients together and bring to a boil:

1 cup of vinegar
3/4 cup of oil
1 tsp. of Salt
1 tsp. of celery seed
2 tsp. of Mustard
1 tbsp. Plus 1 tsp. of Sugar

Pour this over the cabbage, pepper, and onion and do not stir. Cover tightly and refrigerate for 4 hours. Tastes better if refrigerated overnight.

serves 8

Buffalo Chicken Dip

From Thomas in Wilmington, Delaware

1 ½ lb. of cooked chicken diced
¾ cup diced onion
1 ½ cups diced celery
2 oz. cream cheese
1 cup of Blue Cheese dressing
1 cup shredded sharp cheddar cheese
12 oz. bottle of Frank’s Original Red Hot Sauce

Sauté onion & celery until glossy & softened. Add cream cheese, blue cheese & hot sauce, stir until melted. Remove from heat. Add chicken & mix well – add cheddar cheese & mix. Pour into baking dish and bake 30 minutes at 350.

While a senior at Penn State I took an alumni visiting my roommates to the Alabama game with me since they had a Saturday mid-tem – ugh. I had never met him before and he was a bit concerned with my plan to make several gallons of Alabama slammers and visit their tailgates. I explained if they were coming this far for the game they’d probably have a good tailgate. Long story short we had a blast, met a lot of nice people, shared our slammers which were a hit and enjoyed their scrumptious food. Penn State won the game. Tailgating brings people together.

Shrimp Creole

Cook Time: 30 minutes

Ingredients:

* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 1 dash cayenne pepper
* 1 pinch thyme leaves, crumbled
* 2 bay leaves
* 6 to 8 green onions, chopped
* 1 can (14.5 ounces) tomatoes, undrained
* 1 cup chopped celery
* 3 ounces tomato paste (about 6 tablespoons)
* 1 green bell pepper, thinly sliced
* 3 pounds medium shrimp, peeled
* 2 cloves garlic, chopped
* hot, cooked rice

Preparation:

Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes, or until vegetables are just tender. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes. Serve over hot rice.
Serves 6 to 8.

Crockpot Potato Soup Recipe

Top this potato soup with chopped chives or parsley, or top with bacon bits or grated cheese for a heartier soup.

Ingredients:

* 6 medium potatoes, peeled and diced
* 2 leeks, washed, sliced, including white and light green
* 1 cup chopped onion
* 1 carrot, scraped and diced
* 1 stalk celery, sliced
* 1 tablespoon dried parsley flakes
* 4 cups chicken broth
* 1 to 1 1/2 teaspoons salt, or to taste
* pepper
* 2 tablespoons butter
* 12 ounces evaporated milk (1 1/2 cups)
* chopped chives or parsley for garnish, optional

Preparation:
Put all ingredients except evaporated milk and chives in crockpot. Cook on low 7 to 9 hours or high 3 to 4 hours. Stir in milk the last 45 minutes.
Serve hot, topped with chives or parsley. For a heartier soup, top each serving with shredded cheese and cooked crumbled bacon.

Chicken, Sausage, and Shrimp Gumbo

1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Insturctions:

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

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