• Toss together cheese and cornstarch in a medium-sized saucepan until evenly coated.
• Stir in 1 cup evaporated milk, the hot sauce and salt.
• Cook over medium-low heat stirring often, until thickened, smooth, and bubbly.
• Stir in additional evaporated milk if needed until desired consistency is reached.

• In a medium mixing bowl mix together all ingredients.
• Store unused sauce in a sealed container in the fridge.

Serve

• Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

• Rinse the shrimp. Pat dry using a paper towel and place in a large mixing bowl.
• Add cucumber, onion, red pepper and dill. Toss to mix.
• Add mayonnaise and toss until ingredients are evenly coated. Season with salt and pepper (add some Cajun spice or Old Bay for a little kick if you like).
• Thinly slice or shred the lettuce and toss with the green goddess dressing.
• Cut the baguette into 6″ lengths and toast or grill (I like to grill both the inside and outside of the roll).
• Place some of the lettuce in the roll followed by the shrimp salad and serve.

• In a medium-sized sauce pan melt the butter and mix in mustard, Worcestershire sauce, poppy seeds, and onion. Simmer until the onions become translucent about 5 minutes.
• Cut the entire package of rolls in half. Do not separate them, keep them intact.
• Lightly grease the bottom of a 9″ x 12″ baking pan.
• Place the bottom half of the rolls in the prepared pan and spread with half of the onion mixture.
• Layer the ham and cheese over the onion mixture. Cover completely from edge to edge.
• Replace the tops of the rolls and spread the remaining onion mixture evenly over the surface.
• Cover pan loosely with aluminum foil that has been lightly sprayed with non-stick spray. Place in the refrigerator for at least 4 hours or up to 24 hours (the rolls will absorb the butter mustard sauce as they sit).
• When you are ready to serve. Remove rolls from the refrigerator and heat oven to 350°F. When the oven in hot, place the covered pan in the oven for 10 minutes.
• Remove foil and bake uncovered for another 10 – 15 minutes, or until tops are light golden and slightly crisp.
• Transfer rolls onto a cutting board, cut and serve.

Fried Green Tomatoes

• Begin by slowly heating about one inch of peanut or vegetable oil in a large skillet over medium heat.
• Mix together the corn meal and bread crumbs, add garlic, herbs, salt, and pepper.
• Set up a breading station. I use three containers about the same size and depth. Place the corn starch in the first, the egg in the second, and the breading and herb mixture in the third.
• Working on to a parchment paper or wax paper lined baking sheet, begin by coating a few slices of tomato with corn starch, gently tapping off any extra. Roll the corn starch covered slices in the egg, then drop in the breading mixture, turning to coat well. Gently shake off any excess breading.
• Repeat with all of your slices placing them on the baking sheet after breading. It is best to have all your breading done before you begin to fry. This allows you to work with clean hands, and focus on frying.
• Gently slide the tomatoes into the oil to avoid splattering, do not overcrowd your skillet. Cook for 2 - 3 minutes or until edges become light golden. Using tongs carefully turn the slices and cook again for about the same amount of time.
• Remove from oil and place on a wire rack over paper towels or newspaper to drain.

Fried Dill Pickles

• I love to fry dill pickles chip using the same method. Place the pickle slices on wire racks to drain well before breading (moisture + oil = bad combination).
• Use same process as for the tomatoes.

• Mix all ingredients in a bowl and toss chicken cubes well to coat. Cover bowl with plastic wrap or place in a zip lock bag and refrigerate for at least eight hours or overnight.
• Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
• Brush grill to clean and heat on high. When hot reduce heat to low and oil the grate. Place skewers on the grill and cook for about 8 minutes before turning (Chicken will stick to the grill if you try to turn it too soon).
• Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
• Remove chicken from the grill and allow to rest for about 5 minutes before removing from the skewers (If you wait too long to take the chicken off the skewers it becomes difficult).

To Serve

• Place slices of red onion down the center of a warmed pita bread, followed by chicken, tomatoes, olives and feta. Spoon tzatziki sauce over and fold bread to create a “taco” (wrap the gyros in a piece of wax paper to hold closed). Serve with a side of cucumber and tomato salad to make a complete meal.

• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.

• Spread tater tots out on a plate and allow to thaw about 15 minutes at room temperature. Cut the bacon strips in half.
• Loosely roll a strip of bacon around a tot with a sliver of jalapeno if desired. Be careful not to wrap the tot to tight as the bacon will tighten up around it as it cooks.
• Slide the wrapped tots onto a skewer leaving about an inch between them to allow the bacon to crisp on all sides.
• Place the skewers on a wire rack on top of a baking pan with an edge to catch the drippings.
• Sprinkle with chili powder, cayenne pepper, or Cajun spice if desired.
• Heat the grill on high then turn off one half. Place the pan of bacon-wrapped tater tots on the cold side of the grill and cook with the lid closed for 30 – 40 minutes, or until bacon is crisped. (grilling time varies depending on grills).
• Remove the tots from the skewers and serve.

• Mix the softened cream cheese with the crab meat and set aside.
• Wash and dry the peppers leaving stems intact.
• Halve the peppers length wise beginning next to the stem and cutting to the tip.
• Core and seed the peppers using a spoon to hollow out the peppers. Keep the halves together so you can reassemble.
• Using a knife fill the jalapeno halves with the cream cheese crab mixture. Do not over fill. Remove any extra filling with the edge of the knife.
• Stick the filled halves back together to make a “whole pepper”.
• Starting at the end near the stem, loosely wrap a slice a bacon around the pepper and secure with a tooth pick. Do not wrap the bacon too tight or as the bacon cooks it will squeeze the filling out of the peppers. (I refer to this as the python syndrome).

Grill

• Heat your grill on high.
• Place the poppers on a wire rack over a pan on one side of your grill. Add about one inch of water to the pan.
• Turn off the heat directly under the pan of poppers and close the lid.  Indirect cooking method.
• Cook the peppers for about 45 minutes.  Cooking time will vary depending on your grill.
• The peppers are ready when the bacon appears crisp. Resist the temptation to open the lid of the grill, only peeking in quickly after about 30 minutes to get an idea of your cooking time. Don’t lose your heat!

Serve

• Serve poppers while hot as an appetizer. Grilled pineapple makes a perfect companion.