Take a large Pyrex glass casserole dish.
Get two large cans of pie cherries and one very small can of chopped pineapples.
Drain the pineapples and mix the cherries and pineapples together in the pan.
Get one box of yellow cake mix. DO NOT add any of the wet ingredients; just pour the dry mix on top of the fruit and spread it out evenly.
Grab a bunch of pecans or walnuts, finely chop them up and layer them on top of the dry batter so they cover it entirely.
Take one stick of butter and slice quarter inch-wide thin squares and assort them evenly in a grid formation across the top of the nuts.
Stick it in the oven and bake on 375 degrees for an hour or so.
Scott Wagner's (Until Now) Top Secret Barbecue
Family pack of New York steaks
Bottle of Stubb's beef marinade (Stubb's is a barbecue joint in Austin, but their products are available nationally)
Bottle of Stubb's liquid smoke
Bottle of Stubb's spicy BBQ Sauce
4 cloves garlic, minced
Jar of Grey Poupon
Salt and Pepper
Pick up a HUGE Tupperware container with a lid and four to five quality New York strip steaks. Give the steaks a good solid salt and pepper and throw 'em in the Tupperware. Douse with the entire bottle of Stubb's beef marinade, a tablespoon of liquid smoke, about a third of a bottle of spicy BBQ sauce, a squirt of soy and a splash of Worcestershire, a scoop of Dijon mustard. Add garlic. Put lid on container. Shake vigorously. Let sit for a minimum of three hours. When grilling, be sure to sear each side with high heat and then lower the temperature and cook to desired wellness, but make sure you leave a little pink or you're missing the point.
Pickled Peaches (from Molly's Overweight Grandmother in Cheyenne)
4 cups sugar
2 cups white vinegar
4 (3-inch) cinnamon sticks
15 whole cloves
4 pounds fresh peaches--peeled, pitted, and sliced
Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves; bring to a boil. Cover and boil for about five minutes. Strain out the cloves and cinnamon sticks (or, leave them in for a stronger flavor).
Pack peaches into hot, sterile one-pint jars to within one inch of the rim. Fill each jar with syrup to within a half-inch from the top. Wipe rims with a clean, dry cloth, and seal with new lids and screw bands. Process in a hot water bath for 10 minutes.
Tonya's Hoosier Noodle Salad
1 lb elbow macaroni noodles
1 jar Miracle Whip (you'll use about 1/2 the jar)
1 large onion
1 or 2 tomatoes
1 or 2 large green peppers
Lots of salt
While cooking the noodles according to the directions on the package, dice up the tomatoes, onions, and green peppers and put them in a big Tupperware bowl. Drain and rinse the noodles in cool water, then dump them into the bowl. Start by adding about two cups of Miracle Whip, stirring it in gently (it makes a disgusting sound aka "stirring the macaroni"). A wooden spoon works best. Add more MW as needed to evenly coat the noodles. Then generously salt to taste. Refrigerate until ready to serve.
Important note: The salad is best served in a sun-faded large Tupperware bowl with years of old masking tape residue on the bottom.
Katie Lake's Hush Puppies
1 1/4 cup corn meal
1/2 cup chopped onion
1/4 cup flour
3/4 tsp salt
1/2 tsp baking soda
Dash of pepper, cayenne
3/4 cup milk
1 large egg (beaten)
1 tbs lemon juice
Vegetable oil for frying
Combine corn meal, flour, salt, baking soda, spices, and onion in large bowl. In a small bowl mix together milk, egg, and lemon juice. Pour wet mixture into flour mix and stir to form batter. Heat oil in a deep frying pan--at least one inch of oil coating the bottom. Drop batter by the rounded tablespoon into the hot oil. Fry each side for about three minutes or until golden brown.
Spicy Hush Puppies: add two finely chopped jalapeños
Cheesy Hush Puppies: add one cup shredded cheddar cheese
Meaty Hush Puppies: add a half-cup cooked bacon pieces
Cat's Fried Tomatoes
4 to 6 green (aka unripe) tomatoes
Salt & pepper
Bacon grease or vegetable oil
Slice the tomatoes into quarter- to half-inch slices. Salt and pepper to taste. Dip in corn meal and fry in hot grease about three minutes or until golden on bottom. Gently (as gentle as wiping a baby's bottom) turn and fry other side. Serve hot with ranch dressing and beer.
Kathryn's Nasty-Sounding but Delicious Fruit Dip
Dip sliced strawberries, melon, apple, etc. into:
8 oz. cream cheese
1 jar marshmallow fluff
1/4 teaspoon vanilla extract
Jen Slay's Grits!
1 can of cubed ham
2 cups grits (old-fashioned kind)
8 cups water
1 clove garlic
1 pound Velveeta
A few shakes of Mrs. Dash
Put water, ham, and garlic in a pot. Bring to a boil. Add grits, stir for about 15 minutes, until creamy. Finally, stir in the Velveeta and serve!
Scott's (Previously) Top Secret Tequila Lime Chicken
2-4 lbs. boneless, skinless chicken breasts Bottle of Stubb's chicken marinade
Jalapeño Tabasco sauce
Half-pint of half-ass tequila
You'll want a good-sized container to let the original white meat soak up the tasty marinade. Pre-season chicken with Cayenne pepper and garlic salt. Poke a few holes in the breasts as well so the meat absorbs the spice. Use entire bottle of Stubb's chicken marinade, and squeeze in juice from four to six good-sized limes (depending on how much chicken you're making). Add a few drops of jalapeño Tabasco for kick and then throw in a few good swallows of tequila--brand and quality aren't terribly important here, although 100% blue agave is recommended. Let soak for three hours. Grill over medium heat and baste with leftover marinade--slow cooking is recommended, but don't overdo it or you'll wind up with a dry, tart bird.