Cod Pasta

This New Orleans Style Dish Is Top Notch....Try It This Week For Quick Meal With A Green Salad.

1/4 cup butter

1 3/4 cups chopped Onion

1 1/2 cups chopped Red Bell Pepper

1 1/2 cups chopped Green Bell Pepper

1 cup Green chopped Onions

4 cloves Garlic minced

1/4 cup All-purpose Flour

1 1/2 cups Milk

1/2 lb Pasteurized Processed Cheese {Velveeta} cubed

1 1/2 lbs cooked Cod

 Salt And Black Pepper To Your Taste

1/4 tsp ground cayanne Pepper

9 cups hot cooked pasta your choice, (1 pound uncooked)

Directions:

Melt butter in a Dutch oven over medium-high heat. Add onion and next 4 ingredients, then saute 5 minutes. Stir in flour and milk gradually stirring with a whisk. Add cheese and stir until cheese melts. Stir in craw fish, black pepper, salt and cayanne pepper. Cook until heated. Add pasta and toss it well.

Tomatoes Cornbread Dressing

What to do with so many tomatoes..

I came up with one recipe for so many home grown tomatoes, I think you will enjoy.

Tomatoes Cornbread Dressing great little Sunday side dish with that Fried Chicken And Purple Hull Peas.

Have no idea at this moment on what to do with the over ripe Tomatoes now...they are REALLY ripe and they are still coming!!!

Direction:

10 large tomatoes

1 large onions chopped

black pepper and salt to taste

1/2 pound chicken fat add 1/8 cup oil to help with the cooking of the dripping.

Small pan baked cornbread

Fry bacon or salt pork until good brown in a frying pan and set a size with dripping in a bowl.

Chopped tomatoes in medium pieces and place in frying pan with 4 tablespoon of bacon dripping cook until mashed.

Add chopped onion cook until clear looking

Add bacon and dripping cook on low and slow until the tomatoes juicy become a sauce.


Crumble Cornbread on top and let set about 5 mins.