This is Matt’s mom’s recipe. It won the blue ribbon at the 1998 University of Georgia Graphic Design School Macaroni and Cheese-off!
Ingredients:

• 1 (8 oz.) box elbow macaroni
• ½ lb. medium cheddar cheese
• 1 can cream of mushroom soup
• 1 small jar chopped pimiento
• 1 small chopped onion
• ¾ cup mayonnaise

Directions:
Cook macaroni according to directions on package. Drain and mix with other ingredients. Bake at 350 degrees until cheese is bubbly (approx. 20-30 min.)

Serve with a side of fatback and a nice bowl of Mrs. Butterworths maple syrup. Implode!

Ingredients:

• 2 cups of diced cooked chicken (I boil mine)
• 1 medium onion, chopped
• 4 boiled eggs, sliced
• 3 small cans of Veg-All, drained
• 2 cans of Cream of Chicken soup
• 1 can of Cream of Celery soup
• ½ cup of your chicken broth

Crust:

• 1 cup of sweet milk
• 1 cup of mayonnaise
• 1 cup of self-rising flour
• Note: It is easier to mix the mayo and flour before adding the milk!

Directions:

1. Mix the chicken, onion, veggies, broth and soups together in a large bowl.
2. In a lightly greased 9×13 inch baking dish, pour ½ of this mixture.
3. For a second layer, add the sliced eggs, then add the remaining mixture.
4. Mix your ingredients for your crust and pour over the top. I usually take my spoon or spatula and slightly run it along the edges of the dish.
5. Bake at 350◦ for 1 to 1½ hours or until the crust is golden brown.

Serve with vienna sausages and Piggly Wiggly brand ginger ale. Enjoy!

Ingredients:

• 4-6 chicken leg quarters
• 1 cup water
• ¼ lb. margarine
• 2 cups vinegar
• 2 T. sugar
• 2 t. salt
• 1 t. chili powder
• 1 t. pepper
• 1 t. paprika
• 2 t. garlic powder
• 1 T. Worcestershire sauce

Directions:

Except for the chicken, combine all ingredients in a medium saucepan. Bring to a boil, then quickly reduce heat to low and simmer for 10 min. Wash chicken and place in a bowl. Pour sauce over the chicken, cover the bowl and let chicken marinate overnight in the refrigerator.

Chicken may be barbecued on a grill for 1½ hours, basting every 15 min. Or, wrap chicken in foil and bake in the oven at 450 degrees for 45 min. – 1 hour.

Serve with a Big Gulp sized Hot Toddy with powdered asprin on the rim of the cup. Actually… don’t do that. Enjoy!

Ingredients:

• 2 pounds of ground beef
• 1 medium onion, chopped
• 1 large can of diced tomatoes
• 2 Tablespoons of catsup
• 2 Tablespoons of A-1 Steak Sauce
• ¼ cup of chopped green pepper
• 1 Tablespoon of chopped parsley
• 8 ounces of cooked Elbow macaroni
• Salt and Pepper to taste
• 1 can of Cream of Mushroom soup
• 1 cup of grated cheese

Directions:

1. Brown ground beef and drain off liquid.
2. Add onion, tomatoes, catsup, steak sauce, green pepper and parsley.
3. Simmer for about 3 minutes.
4. Add macaroni and soup.
5. Place mixture into a 9×13 in baking dish.
6. Sprinkle cheese on top.
7. Bake in 350◦ oven until cheese melts.

Serve with an O’douls and wonder why you are drinking an O’douls. Enjoy!

Ingredients:

1 lb. STRIPLING’S PAN Sausage
1 (1 lb.) package Penne Rigate pasta, cook as directed
2 T. olive oil
2 (26 oz.) jars Tomato Pasta Sauce
1 (15 oz.) container ricotta cheese
4 C. shredded mozzarella cheese
1 C. frozen chopped spinach, thawed and well drained
1/4 C. grated parmesan cheese
2 eggs

Directions:

Preheat oven to 350°. Fry sausage, crumble and drain. Add pasta sauce, and heat. Combine ricotta, 1 C. mozzarella, spinach, parmesan and eggs. In 13×9 inch dish, spread 1 C. sauce mixture. Top with half each of the penne, ricotta mixture and sauce mixture; repeat layering. Cover with foil. Bake 40 minutes. Uncover and top with remaining mozzarella and bake 5 more minutes.

Serve with boiling Kool Aid and wave your hands in the air, and wave em like you jus don’t care. 

Basically what happened was… I went to Matt’s house to watch the football competition between the Bulldogs of Georgia and the S. Carolina Gamecocks. I tried to put beer in the fridge, and I saw this! A pile of raw bacon strips wrapped around jalapenos and cheeses! Chad put them on the grill, and I put the beer in the fridge. Eat this!

Ingredients:

• Bacon strips
• Mozzarella Cheese
• Jalapeno peppers
• Jane’s Krazy Mixed-Up Salt

Directions:

Chop the peppers in half longitudinally. Remove the seeds. Put a pile of shredded mozzarella where the seeds once were. Sprinkle some Jane’s Krazy Mixed-Up Salt on top. You see the bacon strips next to you? Wrap one bacon strip around the cheese engorged half-pepper as shown. Once you are finished wrapping and stuffing, light up the grill, put some Sade on the Walkman, pour a nice chilled Vodka and Red Bull with a lime, and wait until the grill is at a medium temperature. Place the Jalapigno Bites on the grill. Not directly over the coals though! Around the coals in a squircular fashion. You want try to cook them at a medium pace. Don’t rush it! Go ahead you Smooth Operator you!

Serve with a can of Schafer Light beer and Imagine all the people Living life in peace You may say that I’m a dreamer But I’m not the only one I hope someday you’ll join us And the world will be as one. Enjoy!

Recipe submitted by the Chad of Senioa.

It’s great on crackers, bread, bagel chips, whatever. It will make you slap your mama or kiss a fat woman in front of the bank that’s for sure.

Ingredients:

• Terra Cotta Pot (or a glass dish covered tightly with aluminum foil)
• Garlic (as many heads that you want to cook)
• Olive oil
• Butter
• Salt
• Pepper

Directions:
Remove outer leaves from garlic and cut the tops and bottoms off of the cloves. Pierce cloves with a fork to release steam. Place in pot.
Drizzle cloves with olive oil and dot with butter. Sprinkle each clove with salt & pepper to taste.

Bake at 300 degrees for 30 minutes. Remove cover and bake 45 minutes more or until tender and golden. Baste occasionally (if needed) with olive oil to keep them moist.

Serve with a three warm shots of Heaven Hill Whiskey and rub Aqua Velva on your upper lip. Enjoy!

Ingredients:

• 2 – 21/2 lbs of ground chuck
• Coarsely chopped onion (size and amount depends on how well you like onion)
• 1 box pasta (choose one of the following pastas: shells, bow ties, penne pasta)
• 2 jumbo cans crushed tomatoes (28 oz)
• 1 regular can tomato sauce (15 oz)
• 1 can tomato paste (6oz)
• Little bit of vegetable oil
• Salt
• Black pepper
• Bay leaves
• Shredded Velveeta cheese
• Frozen tender tiny peas

Directions:

Cook pasta until al dente and drain. In a Dutch oven, sauté the onion in a little bit of oil. Add the ground chuck and brown the meat. When done, dump the meat and onions into a colander to drain the grease. Return the meat and onions to the Dutch oven. Add the pasta and mix it all together. Add the cans of crushed tomatoes, sauce and paste. Mix thoroughly, and add salt, pepper and bay leaves to taste. (Jacque would use 4 bay leaves for this amount.) Bring to a slow boil, stirring occasionally, and reduce heat to a simmer.for a while. Cook peas. When ready to eat, serve Goulash topped with Velveeta, and peas on the side. Enjoy!

Serves 4 – 6 – 8…depending on who’s eating. Makes great left-overs!

This dish can be made with different/additional herbs and cheese, however, it wouldn’t be Jacque’s Goulash if you got too gourmet!

“Serve with a Manhattan or three. Enjoy!”

• Slice 6 vidalia onions.
• Lay seperated in a 12 x 9 casserole dish sprayed with Pam.
• Top with 2 cans cream of mushroom soup mixed with a cup of milk.
• Sprinkle about 2 cups cheddar cheese on top.
• Top with crushed potato chips.
• Bake at 350 degrees for one hour and let sit 10 minutes.

Serve with a warm Mojito and a cold woman.

Ingredients:

• 5 of 6 Fresh Georgia Peaches
• Extra Virgin Olive Oil
• Blue Cheese Crumbles
• Tupelo Honey

Directions:
Slice Peaches in half. Brush peach halves w/ olive oil. Place cut side down on grill (medium heat) for about 1 of 2 minutes.

Flip peaches over and cook for about 2 more minutes. Remove from grill add blue cheese crumbles to pit area (for best results remove pit).

Drizzle w/ honey and eat.

Sound weird? I dare you to make them, unless of course you are scared….

Serve with a bottle of Miller Genuine Draft, with no beer, just the empty bottle.

Submitted by Nick Harrell.