Delicious and Suspicious (33 page)

Buddy uncorked one of the bottles and poured them all a glass. Lulu closed her eyes a moment as the soothing warmth of the delicious beverage coursed through her. Then she said, “Know what would make this moment even better? A big plate of lip-smacking barbeque.”

Put Some South in Your Mouth

Mix all ingredients in heavy large pot. Bring to simmer over high heat.

Reduce heat to medium-low, cover, and simmer until rice is tender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.

Boil potatoes until soft. Cut into cubes.

Sir potatoes and eggs together.

Stir all other ingredients together if serving immediately. If chilling before serving, sprinkle bacon on last.

Preheat oven to 400 degrees. Spray a 7-x-11-inch casserole dish.

Line the bottom of the dish with the hash browns and bake them for 15 minutes until the edges brown slightly.

While the hash browns are cooking, beat the eggs and milk together in a big bowl. Mix in your cheese, onion, cooked bacon, and green pepper. Pour the egg mixture on top of the cooked hash browns.

Reduce oven heat to 350 degrees. Bake uncovered for 35 minutes, then cover with foil and cook another 10 minutes.

If you refrigerate the mixture first, your cooking time will be significantly increased.

Mix all the ingredients (except the pork) in a bowl and rub the mixture on the pork. Refrigerate for an hour or overnight.

Preheat the oven to 300 degrees. Roast the pork in a roasting pan for 6 hours (until it’s 170 degrees Fahrenheit), or until it falls apart.

When the pork is cooked, remove it from the oven and let it cool for 10 minutes. While it’s still warm, pull the pork with a fork. Serve on hamburger buns with sauce.

Over medium heat, mix the ingredients in a large saucepan until it bubbles.

Reduce heat to low and simmer for up to 20 minutes.

Preheat oven to 400 degrees.

Grease a 12-cup muffin pan.

Beat the eggs into the melted shortening (after it has cooled somewhat)

Stir cornmeal into egg-shortening mixture. Add sour cream, creamed corn, picante sauce, and jalapeno. Beat well.

Spoon half the batter into muffin cups. Sprinkle with cheese. Cover with remaining batter.

Bake for 30 minutes or until done.

Mix together dry ingredients and put them in a plastic zip bag. Put cube steaks in the bag and shake until they are well covered.

Heat oil in a heavy pan until hot (about 2 minutes). Add the cubed steak and fry over medium-high heat for half a minute, then flip to cook for another half minute. Continue cooking and flipping frequently until the meat is brown and the inside isn’t pink (about 4 minutes.)

Remove steak from heat and drain on paper towels. Leave 3 teaspoons of grease in the pan, then add onions and 5 tablespoons of the leftover flour mixture from the plastic zip bag. Cook over medium heat, stirring constantly as the flour browns and the onions cook.

Add one cup of cool water, whisking gravy until all the lumps are gone. Add more water if you want a thinner consistency.

Add the steaks to soak in the gravy, simmering for 10 minutes.

Beat sugar and butter at medium speed until well blended. Add juice, molasses, and eggs. Beat well and set aside. Lightly spoon flour into dry measuring cup. Level with knife. Combine flour, ginger, baking powder, baking soda, cinnamon, salt, and nutmeg in a small bowl. Gradually add flour mixture to molasses mixture, stirring until well blended. Pour batter into an 8-inch square pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool gingerbread in pan on a wire rack. Sift powdered sugar over cooled gingerbread.