Sweet Cake Cornbread

1 Box white  cake mix
1 cup self rising white cornmeal
3 eggs
1/4 cup sugar
Two 1/4 cups corn oil
About 1 cup milk
1 stick Butter room temperature
Combine cake mix cornmeal and sugar together in a bowl
Adding eggs and  1/4 oil adding little at a time milk
Add butter and the other  1/4 oil
Add the mix to a pan with oil
Bake in a 395 degree oven until done about 15 mins



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SPINACH POTATOES AND CHEESE

6-ounce bags fresh baby spinach
4 pounds white-skinned potatoes, peeled, cut into 2-inch pieces
1/2 cup (1 stick) butter
3 cups grated Gruyère cheese (about 12 ounces) ADD MORE CHCHEESE  OF YOUR CHOICE

RECIPE PREPARATION
Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. ADD BUTTER TO POT Return potatoes to pot and mash until almost smooth ADD CHEESE AND ADD SPINACH ADD MORE CHEESE ON TOP AND COOK. UNTIL SPINACH IS DONE ON LOW HEAT

Chicken And Dumplin Stew

Dumplings | How to Make Perfect Dumplings Stews …

3 ½ pounds chicken thighs cook with 6 cups water or broth and add

3 celery stalks (trimmed and cut into 1/2-inch pieces, about 2 cups

3 medium carrots (peeled and cut into 1/2-inch pieces, about 2 cups)

1 large onion (roughly chopped, about 2 cups)

1/2 teaspoondried thyme or rosemary cook 1 hour

After 1 hour
1/2 cup flour and Skim off 1/2 cup any chicken fat that appears on top of the stock and reserve in a bowl. Combine the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.

Adding 1/2 peas (frozen, thawed) or flat green beans

Dumplins

1/2 cup buttermilk
2 eggs
2 cups self-rising flour
1/2 teaspoon dried thyme or rosemary
1/4 oil

Stir in buttermilk and self-rising flour, eggs, oil and herb until almost entirely incorporated; do not overmix.

Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes.

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Vegetanian Stuff Paste

Ingredients
1 box Jumbo or Extra Large Stuffed shells
2 chopping boiled eggs
1 cup bell green and red pepper
1 cup tomato dice
1 cup Green salad mix
1 Onion (minced or chopped fine)
1 tsp Garlic minced or chopped fine
2/3 cup mayo
3/4 cup sweet chopped pickles
2 tsp mustard
salt and papper to taste
mix together and stuff pasta shells

cinnamon rolls

Ingredients:

Dough:

1 1/2 cups all purpose flour

1/4 cup sugar
1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
1/2 teaspoon salt
1/2 cup milk whole milk  heated to 120-130° F for instant yeast (or 110-120°F for active dry)
3 Tablespoons oil
1 egg beat
1/4 cup additional flour

Filling:

4 Tablespoons softened butter
1/2 cup  light brown sugar
4 teaspoons cinnamon

Frosting:

1 cup powdered sugar
1/4 teaspoon vanilla
about 2 Tablespoons milk
Instructions:

Combine dry ingredients in a bowl.

Stir in milk followed by oil & egg. Beat on high for 3 minutes.
Add additional flour until dough forms a mass.
On a floured surface, knead 150 turns (about 4-5 minutes).
Cover with plastic or a bowl & let rest 10 minutes.
Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
On a floured surface, roll dough into 12” x 9”.
Spread with butter followed by brown sugar mixture.
Roll up the dough (not too tightly) starting at the 9” end.
Cut 1/2-inch off either end. With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.
Cover with plastic & rise in a warm spot until doubled, 1 - 1 1/2 hours.
Bake in preheated oven at 350° F for about 15 minutes.
Cool in the pan for 10 minutes, then frost. To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.

SALISBURY STEAK

make your gravy and set it a side using two package your favorite gravy mix and seasons 2-3 lbs ground beef

1 egg beaten
1/2 cup bread crumbs
1/2 cup milk
2 onions ground or grated 1 bell pepper ground or grated 1/3 CUP SOUR CREAM 2 tbsp worcesteshire sauce salt, pepper to taste
mix together and make patties place them in a light  grease frying pan and cook on one side. turn them over .pour the extra grease off and add the gravy cook on low heat for 15 minutes


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HONEY GARLIC CHICKEN

Ingredients
 1 lb chicken breast , boneless and skinless (2 pieces)
Salt and pepper
1/4 cup / flour
5 tbsp unsalted butter 1/2 cup cooking oil
2 garlic cloves , minced
1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
1 tbsp light soy sauce
1/3 honey
Instructions
Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
Place chicken in skillet and cook for 2 - 3 minutes until golden.
Turn and cook the other side for 1 minute.
Turn heat down slightly to medium high.
Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

BERBERE SEASON

Keto Trail Mix

Nutrition: 121 calories, 12 g fat (3 g saturated), 17 mg sodium, 2 g fiber, 1 g sugar, 2 g protein

Makes 12 servings
Ingredients
1 tsp coconut oil or butter
1 cup macademia nuts, pecan halves, or walnut pieces
1/3 cup shelled raw pumpkin seeds (pepitas) or raw sunflower seeds
1/2 tsp Berbere spice blend* (see note below)
1/8 tsp sea salt
3 Tbsp cacao nibs
1/2 tsp hemp, flax, or chia seeds

How to Make It
In a medium saucepan, melt coconut oil over medium-low. Stir in nuts and pepitas. Cook and stir 2 minutes. Sprinkle with berbere spice blend and salt. Cook and stir 1 to 2 minutes more or until nuts and pepitas are just starting to turn golden brown.
Remove pan from heat. Stir in cacao nibs and hemp seeds. Turn out onto a clean paper towel and cool completely. Store in an airtight container for up to 2 weeks.

Berbere spice blend is an Ethiopian seasoning made from a mix of dried red chile peppers and spices such as cardamom, coriander, cloves, allspice, fenugreek seeds, peppercorns, garlic, paprika, and cinnamon. You can find it at a spice store or in the spice aisle of a grocery store. Or substitute 1/4 teaspoon each of ground cinnamon and ground ginger, plus a pinch of cayenne pepper. Or try five-spice powder or garam masala spice blend.

Musselman's 100% Fresh Pressed Apple Cider

Apple Fritters

Ingredients

16 small apple fritters:

2 large or 3 small Granny Smith apples, peeled, cut in 1/4-inch pieces cook apples in 1 tablespoon butter 1/2 cup brown sugar cook apples until tender and set a side.

BATTER

2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg
1/2 cup sour cream
1/4 cup granulated sugar
4 tablespoon melted butter
1/2 cup buttermilk, or as needed
and blend together add apple mixture blend all together until thick

drop mixture in hot oil cook until brown on both sides and add glaze on top

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-inch, Black

Tender Chuck Roast Mushrooms Broccoli Stir-Fry

Ingredients

1/2 teaspoon garlic powder

3 tablespoons cornstarch, divided

2 tablespoons plus 1/2 cup water, divided

1 pound cooked boneless beef chuck roast, cut into thin 2-inch pieces

1/4 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

2 tablespoons canola oil, divided

4 cups fresh broccoli florets

1 1/2 cups mushrooms

1 small onion, cut into thin wedges

Hot cooked rice

Directions

Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth.
In a large skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms stir-fry roast beef , 2-3 minutes. Remove from pan.
In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.

MURRAY VANILLA WAFFERS

BANANA PUDDING

RECIPE https://www.soulfoodqueen.net/2013/06/banana-pudding.html

McCormick Ground... CAYENNE PEPPER

POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE

POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE

INGREDIENTS
1
chicken, with skin cut up (Popeye's uses Tyson brand)
1
teaspoon white pepper
1
tablespoon cayenne pepper
1
tablespoon salt
1
tablespoon Tabasco sauce
6
cups vegetable oil
2⁄3
cup all-purpose flour, sifted
2
teaspoons paprika
3
eggs
1⁄2
cup milk
DIRECTIONS
Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
In a large bowl, combine flour, salt, peppers, and paprika.
Break the eggs into a separate bowl and beat until blended slowly adding the milk AND HOT SAUCE.
Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.

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Yardley London Scented Talc

Yardley London Scented Talc Powder, English Rose Scent, 7 Oz/ 200 g

Stuff Bell Peppers

Ingredients

5 bell peppers , large about 12cm/4.5" tall (Note 1)
1 tbsp olive oil
1 onion , chopped (brown, white, yellow)
3 garlic cloves , minced
350g/ 12 oz ground beef (mince), lean
1/4 cup tomato paste
1 1/4 cups (315 ml) chicken broth/stock , low sodium
1/2 cup white rice , long or medium grain, raw (Note 2)
1 cup corn kernels (Note 3)
1 cup green onions , finely sliced (or red onion)
1 1/2 cups (150g) mozzarella , shredded
1/2 cup (125 ml) water

Mexican Spices:

1/2 tsp cayenne pepper
1 tbsp dried oregano
2 tsp cumin

2 tsp coriander
1.5 tsp onion powder
3/4 tsp salt

For serving (optional):

Guacamole (Note 5 Quick Guac)
Sour Cream
1 tbsp fresh coriander/cilantro , finely chopped
Instructions
Preheat oven to 350F.

Hollow Peppers:

Using a small knife, cut around the top of the bell peppers at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)
Place peppers in a baking dish that will fit them snugly

Filling:

Heat oil in a large skillet over high heat,
Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video).
Stir in green onion.

Fill & Bake:

Spoon half the filling into the prepared capsicums.
Top with half the cheese, then fill to top with remaining beef rice.
Place capsicum lids back on, pour 1/2 cup water into the pan.
Cover tightly with foil, bake 45 minutes.
Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.

Zapp's Spicy Potato Chips

New Orleans Style Fired Chicken Gizzard Po-Boy Sandwich

If you like gizzards, these are tender and delicious.1 pound chicken gizzards salt and pepper to taste

Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours.

Po Boy Sandwich
1 loaf France bread
Tomatoes
Pickles
Red onions
slaw mix
Mayonnaise
Mustard
Garlic
Cooked Chopped Egg
Tomato Juice
Black Pepper and salt

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BIG MUFFINS PAN

GIANT MUFFIN

Blueberry Muffin And Peanut Butter Muffin

Blueberry Muffins

1/2 Sugar 1/2 cup butter softened 2 large eggs 2 tablespoons vegetable oil 1 cup sour cream 1/2 cup milk tablespoon grated lemon zest 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 cups fresh blueberries Directions Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Spoon batter into prepared muffin cups. Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.


Peanut Butter Muffin

 Ingredients 1/2 c. sugar 2 Tbsp butter room temperature 2 eggs 1/2 c. peanut butter 1 c. milk 2 c. all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/2 c. peanut butter chips Instructions In a large bowl cream together the sugar, butter and eggs. Add peanut butter and milk and mix until combined. In another bowl sift together flour, baking powder, and salt. Mix into wet mixture until just combined. Stir in peanut butter chips. Divide evenly into muffin tin lined with muffin cups or greased. Fill each cup 2/3's full. Bake at 400 degrees for 15-17 minutes or until they test done.


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Gibson Elite Casa Estebana...

Creole Etouffée

Feel free to make this tasty étouffée with TURKEY SAUSAGE CHICKEN imitation CRAB instead of SEAFOOD. This Creole étouffée is made with a tomato base.
Ingredients
COOK TOGETHER COOK FOR 5 MINS ON MED HEAT
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/2 cup celery (chopped)
2 cloves garlic (minced)  salt (or to taste)
ADD
1/2 to 1 teaspoon cayenne pepper (to taste)
1/2 teaspoon black pepper
1/4 teaspoon dried leaf thyme
ADD
2 cups fish stock
COOK FOR 5 MINS ON MED HEAT
ADD
2 TABLESPOON TOMATO PASTE
COOK FOR 5 MINS ON MED HEAT
ADD
2 pounds TURKEY SAUSAGE,CHICKEN imitation CRAB instead of SEAFOOD
COOK FOR 5 MINS ON MED HEAT
1 cup green onions (with tops, chopped)
SERVE OVER RICE
Garnish: fresh parsley (chopped)

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Camellia Red Kidney Beans...

New Orleans Restaurant Mother's Red Beans And Rice

This Classic Recipe Comes Mother's Restaurant In New Orleans... Am Re-making Them To Be Kosher..

Mother's Red Beans

Ingredients:

½ lb. Ham fat, rendered in recipe  / Or / 1/2 pound Turkey Ham … Add 1 / 4 cup cooking oil to rendered
1 lb. Smoked sausage / Or Smoked Beef Or Turkey Sausage
1 lb. Ham, grade A / Or 1 Pound  Turkey  Ham
½ lb. Onions, diced
⅓ lb. Bell pepper, diced
¼ lb. Green onions, diced
3 oz. Garlic, minced
⅓ tsp. Salt
¼ tsp. Black pepper
½ tsp. Thyme
2 Bay leaves
2 lbs. Red beans (pre-soak overnight to soften)
2 qt. Chicken stock
2 qt. "Debris Gravy" (substitute: beef au jus, consomme, or beef stock)
1 Ham bone / No Ham bone Add 4 oz Hickory LIQUID SMOKE

Directions:

 Render ham fat in skillet. Remove cracklins from the remaining fat (set aside: season and snack). Sauté sausage and grade A ham. Add onions, bell pepper and green onions; sauté until tender. Add garlic, salt, pepper, thyme, and bay leaves. Add red beans; stir into vegetables. Add stock, debris gravy and ham bone. Bring to a boil, then reduce heat and simmer until red beans are tender and become creamy. Season to taste.
Serve over rice. Alternatively, serve with potato salad or in an omelet.
Courtesy Mother's Restaurant

Zatarain's Chicken Fry Variety Two Pack - Southern Buttermilk Chicken Fry Mix

Garlicy Herbs Fries / New Orleans Hamburgers And Seafood .Co / Garlic Aioli

Garlic Aioli Dip

3 Tablespoon crush garlic
1/4 cup Extra-virgin olive oil
salt and black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon mustard
1/8 teaspoon cayenne pepper
Refrigerate to allow the flavors to come together

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Chicken Fries

1 pound boneless, skinless chicken

2 cups Panko bread crumbs

1/2 teaspoon pepper

1 teaspoon salt

1/2 teaspoon garlic powder

2 eggs

1 cup flour

oil
Instructions

Slice chicken breast in half, and then cut into long, thin strips resembling a french fry.

In a shallow plate, combine bread crumbs, salt, pepper, and garlic powder.

In a shallow bowl, beat eggs until frothy.

In another shallow plate, place flour.

Dredge the chicken strips in flour, dip in egg, and then coat with bread crumbs.

In a wide, thick-bottomed pan, heat about 2 inches deep of oil to 350 F.

Gently add chicken strips one at a time. Deep-fry until golden and crisp and thermometer inserted in the chicken reads 165 F.

With a slotted spoon, remove chicken strips and set on wire rack to drain. Serve immediately with dipping sauce

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Hummus

This hummus is so easy to make and has the perfect kick of flavor!

Ingredients
1 (16 oz) can Garbanzo Beans, drained
1 clove garlic, minced
juice from ½ of lemon
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon roasted red pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin

Instructions
Blend all ingredients in a food processor until you get the correct consistency.

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Baked Beefy Cheesy Ramen Noodles

3 packages beef ramen noodles

1 1/2 ground beef

2 beef bouillon packages from ramen noodles

1 cup tomato , canned

1/4 cup tomato paste

1 - 3 tsp white sugar

2 tsp Worcestershire sauce

1 dried bay leaves

1/2 tsp dried thyme or oregano

1/2 cup each onion green bell and red bell pepper

Salt and pepper

cheese of your choice about a pound

Sauce:
Heat oil in a large, heavy based pot over medium high heat.
Add garlic and onion, cook 2 minutes.

Turn heat up to high, add beef and cook, breaking it up as you go.
Once beef is brown
Add remaining Sauce ingredients, stir.
Bring to simmer, lower heat, cover with lid. Simmer for 10 minutes
If liquid evaporates too much, add water - should be saucy Adjust salt and pepper to taste.
Assemble & Bake:
Preheat oven to 350
Cook pasta per packet directions, minus 1 minute.
Drain, then return into pot.
Add just over half the Sauce, toss.
Spread half the pasta in a casserole pan, spread with half remaining Sauce.
Top with cheese slices, then remaining pasta, remaining Sauce
bake 25 mins

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Cabbage Lasagna

1 large head cabbage, coarsely chopped

1 med onion chopped

3 garlic cloves minced

1 1/2 ground {chuck beef}

1/8 salt

1/8 black pepper

1 1/2 teaspoon

1 15 oz jar pasta sauce

1 8oz Gruyere smoke cheese

2 cup shredded cheese of your choice

1/2 cup grated parmesan

Heat the oil in a deep skillet on medium heat and saute the onion until softened,then add the garlic and cook lightly not brown.
Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.
keep 1/2 cup beef dripping grease
Stir in the herbs,and cook for about 3 mins before adding the tomatoes and pasta sauce.
Let this simmer for about 15 minutes,
In another large pan heat 1/2 cup beef dripping grease over medium high heat and add the chopped cabbage.  Cook and keep stirring until the cabbage is about half cooked add salt and pepper.
Heat your oven to 350 and grease a large casserole dish.
Spread about 1/2 the cabbage onto the bottom, pressing it down flat.
Spoon half the beef mixture over the cabbage, then sprinkle 1/2 cup  cheeses add the other half of the cabbage do the same and finish with the rest of the meat mixture and 1/2 cup cheese.
Cover tightly with foil and bake for about 30 minutes, after 30 mins uncover pour off extra juicy.
Sprinkle the 1 cup cheeses and grated parmesan cheeses on top.
Bake uncovered until the cheese melts and lightly brown.

Honey Based Barbecue Chicken

 

Baked Honey Barbecue Chicken - moist and juicy chicken thighs marinated with smoky honey barbecue sauce and baked to perfection. So good! 

Ingredients

2 lbs chicken   

dry rub 

smoke the chicken on grill
bottled barbecue sauce
honey
 Hickory Liquid Smoke 

apple cider vinegar 

light corn syrup 

light brown sugar

Red Beans And Rice

I love Beans of all kinds and I will cook them up in a tinkle of an eye. one thing you much know you got to cook beans in smoke meat so they can get that flavor.

It don't have to be pork you can cook them in smoke turkey tails,"yes sir"

I like to put a biscuit on top of the rice...And pour the beans on top...Try that treat.
Happy Eating...Sandra

Ingredients

1 pound of dry red beans clean and picked and soak in water for 24 hours

1 pound sliced beef smoke sausages

2 smoke turkey tails

1 pound smoke beef sausages sliced

1 large onion chopped

2 garlic clove mashed

1/2 cup celery

1/8 teaspoon cayenne pepper

2 tablespoon Cajun Seasoning

1/4 cup Apple Cider Vinegar

2 tablespoon Hickory Smoked liquid

1 cup long grain rice (cooked)

Procedure:
1. Boil turkey tails in 8 cups of water 1 hour
2. Add Beans
3. Add all ingredients to the cooking beans.(not rice)
4. Cook 1 hour 30 minutes until beans are tender
5.start mashing some of the beans on the side of the pot with a big spoon
to make them creamy.... beans need to cook 30 minute more with the sliced smoke sausages.
6.Take out turkey tails before serving over rice

Barbecue Pulled Chicken

Place chicken thighs in a slow cooker. season heavy with your favorite barbeque seasoning Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. In a bowl start pulling chicken apart, mix the barbecue sauce Pour over the chicken.

You Can  Make A Dish Like This / Barbecue Pulled Chicken With Cheese Serve  Over Fries...

Turkey Cheese

BOIL ABOUT 4 POUNDS FRESH TURKEY NECK WITH A 1/2 CUP OF PICKLE SPICE  FOR 2 HOURS IN 1/2 GAL OF WATER   

Pickle Spice

Ingredients

Basic Pickling Spice

Yield: about 2 1/2 cups

1/2 cup mustard seeds

1/4 cup coriander seeds

1/4 cup fennel seed

1/4 cup whole allspice berries

1/4 cup whole cloves

1/4 cup dill seeds

1/4 cup celery seeds

1/4 cup cinnamon sticks, crushed

1/4 cup black pepper corns

2 tbsp. dried ginger, coarsely chopped

3 dried red peppers, crushed

LET TURKEY NECK KOOL AND TAKE MEAT OFF BONES
SAVING THE BROTH

ADDING

1/4 teaspoon dry mustard 

 1/4 teaspoon dry coriander 

1/4 teaspoon fennel seed 

1/4 teaspoon allspice 

1/4 teaspoon dry clove

1/4 teaspoon dry dill 

1/4 teaspoon celery seeds 

1/4 teaspoon dry cinnamon 

1/4 teaspoon black pepper corns 

1 teaspoon red peppers, crushed

2 tablespoon chopped onion and 1 teaspoon garlic 

mix well and add 1/3 cup vinegar 

PRESS DOWN IN A MOLD AND POUR 1/2 CUP VINEGAR ON TOP AND LET SET UNTIL SINK IN AND POUR TURKEY BROTH ON TOP AND SET IN FRIDGE

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