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.

Ingredients:

• 2 tbs. brown sugar
• 1 tbs. plain sugar
• 1 tbs. black pepper
• 2 tbs. chili powder
• 1 tbs. garlic powder
• 1 tbs. oregano
• 4 tbs. sweet paprika
• 1 tbs. salt

Optional Ingredients:

• 2 tsp. cayenne pepper
• 1 chipotle pepper,finely chopped

Directions:
Mix the ingredients on the brisket, and put the remaining rub in the basket.

Serve with Stolichnaya (cinnamon flavor) and go to a city park to lay down.

I was raised in southern Louisiana and learned to make roux before I
could walk.

Ingredients:
1/2 cup of bacon grease
3/4 cup of flour

Directions:
Get grease hot on low/medium heat. Sift flour in about a teaspoon at a
time. Stir until assimilated into the mixture, then sift some more in…
It’ll start to turn bubbly and brown. You can make a roux as dark
(almost black) or as light (golden brown) as you want it. DON’T STOP
STIRRIN’ THE MIXTURE!! It’s gonna take at least 15 minutes to make a
decent roux, if you wanna do it right, plan on ’bout 45 minutes.

It takes a real man to make a roux! It should not be attempted by limp-wristed, graphic designers, marketing/pr firm owners, landscape architects or women’s underwear designers.

Serve with three Zimas and dip yourself in a huge vat of cold Cream of Wheat.

Submitted by Wesley S. Freeman

In 1990, I was doin’ some freelance, low-level flight, recon work over
Iraq (prior to the first Gulf War) for the Department of Classified
Document Retrieval and Design Bureau (part of the Speculative Combat and
Typography Agency which is part of the Technical Security Scrutinization
and Illustrative Narrative Registration Administration which works in
conjunction–aw, nevermind). I was hit by an RPG fired from a Shiite
mosque somewhere just north of the Lebanese and Syrian frontier. I
bailed-out into a sea of sand dunes. All I had was my lever action
Browning .22 and a box of CCI hollow-points.

Luckily, I found a colony of sand squirrels–similar in size and shape
to gray squirrels, but gold in color. I managed to survive 44 days by
killin’ squirrels and makin’ this recipe…

Ingredients:

• 4 squirrels (skinned and cleaned, I need to say that for the
  city-slickers)
• 2 cups of chopped onions
• 1 cup of chopped green onion
• 1 cup of chopped green pepper
• 1 1/2 cups chopped celery
• 2 cloves garlic, minced
• 1/2 cup of fresh parsley
• 1 tablespoon soy sauce
• 1 cup of sauterne wine
• 1 dash of bitters
• 2 cups of water
• 1 tablespoon of hot sauce
• 2 teaspoons of salt and pepper

Directions:

Make a roux. (see XXX Roux recipe in this blog) Brown the squirrel meat in the pan used to cook bacon for the roux. Add onions, celery and bell peppers to roux mix and cook until clear. Add green onions, parsley, water, wine, hot sauce, bitters, garlic and soy sauce. Finally, add squirrel and simmer on low heat for 2 hours or until you can’t stand the wait, no more!

Serve with your favorite Cabernet Sangiovese and have yourself a Champagne Jam like the Atlanta Rhythm Section or with the Atlanta Rhythm Section.

Submitted by Wesley S. Freeman