Ricki's Bourbon Slush

Ingredients:
1 (6 oz) can frozen orange juice
1 (6 oz) can frozen lemonade
1 cup sugar
1 tea bag steeped in 2 cups boiling water
2 cups bourbon
6 cups water

Preparation:
1. Mix all and freeze.
2. Garnish with mint and serve on the porch.

Steph's Tomato Pie

Ingredients:
For the crust:
1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup sour cream

For the pie:
4 medium tomatoes, peeled and cut into 1/2" thick slices (about 1 1/2 lb)
1/2 tsp salt
1 cup mayonnaise (not reduced fat)
1 can crab meat (not imitation) (approx. 1/2 cup)
3 green onions, chopped
2 Tblsp fresh basil, chopped
1/2 cup Parmesan cheese
1 cup mozarella cheese

Preparation:
For the crust:
1. Stir together flour, baking powder and salt.
2. Cut shortening into flour mixture with a pastry blender or knife until mixture resembles small peas.
3. Add sour cream; stir with a fork or mix with hands until combined into a dough.
4. Shape dough into a flat disk.
5. Wrap in plastic wrap and chill one to twenty-four hours.

For the pie:
1. Preheat oven to 350.
2. Place tomatoes in a single layer on paper towels. Sprinkle with salt and let stand for 20 minutes. Pat dry with paper towels.
3. Stir together mayonnaise, crab meat, green onions, basil and cheese, reserving 1/4 cup of the mozzarella cheese for later.
4. Roll sour cream dough into a large circle on a lightly floured surface. Put into a 9" pie plate, crimping edges.
5. Bake dough for 10 to 12 minutes until lightly brown. Remove from oven.
6. Sprinkle the remaining 1/4 cup of mozzarella cheese on top of the crust.
7. Arrange tomato slices over the cheese on the crust.
8. Spread mayonnaise mixture over tomatoes.
9. Bake at 350 degrees for 34 to 37 minutes or until lightly browned on top.
10. Let cool five minutes before serving.

Salad Combinations

Salad Combinations (no amounts given, just ingredient ideas)
1. Lettuce - Tomatoes - Cucumbers - Purple Onion - Tortilla Strips - Ground Beef or Grilled Chicken or Taco Beef - Roasted Corn - Lime - Ranch Dressing

2. Lettuce - Mix of Tuna: Sliced Red Grapes - Purple Onion - Green Apple - Mayonnaise or Yogurt - Can add Banana Peppers

3. Lettuce - Corn - Grilled Chicken - Bacon - Cucumbers - Tomatoes - Purple Onion - Tortilla Strips - BBQ Sauce - Ranch Dressing

4. Spinach - Sliced Strawberries - Almonds - Grilled Chicken - Vinegarette

5. Lettuce - Grilled Chicken - Kalamata Olives - Pepperoncini Peppers - Purple Onion - Tomatoes - Bell Peppers (red or yellow) - Feta Cheese - Vinegarette or Balsamic

6. Lettuce - Black Beans - Corn - Salsa - Bacon - Grilled Chicken - Green or Purple Onion - Lime - Rance

7. Lettuce - Bacon - Tomatoes - Croutons - Mayo blended with milk, garlic salt and pepper

8. Lettuce or Spinach - Strawberries - Blueberries - Blue or Gorgonzola Cheese - Walnuts - Vinegarette

9. Lettuce - Tomatoes - Cheese (if desired) - Onion - Chili

Mississippi Pot Roast

Ingredients:
1 beef roast (any cut, but chuck is best)
1 Tblsp dry ranch powder per pound of roast (5 lb roast=5 Tblsp)
1 packet dry Au Jus powder per 3 lbs of roast
6-8 whole (pickled) pepperoncini peppers
1 stick butter

Preparation:
1. Trim roast, if needed. Place in crock pot.

2. Sprinkle both dry seasonings over the roast.

3. Place peppers around the roast.

4. Top the roast with the whole stick of butter (no need to slice it).

5. Cook on medium to low for 7-8 hours, or until roast falls apart to the touch of a fork.

Steph's Secret Hamburger Recipe

Ingredients:
2 lb very lean ground beef
2 packets of Ranch dressing mix (powder)
3 Tblsp minced garlic
2 Tblsp Tony Chachere's seasoning (original)
1 Tblsp garlic salt or powder
1 cup bacon pieces (cooked, salad topping type)
1 Tblsp Pepper

Preparation:
Mix all ingredients well and shape into patties, then grill (preferably on a kamodo-style pit). Makes about 8 burgers.

Grilled Cabbage

Ingredients:
1 head cabbage
6 slices of bacon, uncooked
1 stick salted butter (approx), sliced
Salt
Pepper

Preparation:
1. Tear off six pieces of aluminum foil, about three times as wide as each wedge of cabbage.

2. Slice cabbage into wedges. Do not separate leaves from each wedge.

3. Place each wedge on its own piece of aluminum foil.

4. Place several slices of butter on top of each wedge, then liberally salt and pepper each wedge.

5. Wrap a piece of bacon around each wedge, around the butter.

6. Completely seal each wedge in foil. Wrap/fold it so that it will not leak.

7. Place wedges on hot grill. Allow them to cook while other food is cooking. Turn them over and move them around the heat of the grill frequently. Cabbage is done when it feels moderately soft to the touch when pressing on the pouch of foil.