• Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
• Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

Directions

• These directions are long because I am covering the method quite thoroughly for new-comers.
• SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
• A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettl- this is the water I will use to cook my beans.
• PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
• COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
• QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
• COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
• ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them aladd butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
• ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
• NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
• RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
• COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
• SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
• SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.

Directions

• Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
• Grill, covered with grill lid, over medium hot coals (350-400°F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.

• Defrost okra.
• In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
• Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
• After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
• Cook 10 more minutes, stirring occasionally then serve!

• Melt butter in medium saucepan. Stir in flour, salt, mustard and pepper until smooth. Remove from heat and gradually stir in milk until smooth.
• Stirring constantly, cook over medium heat until thickened (about 10 minutes). Remove from heat.
• Stir in 1 1/2 cups cheese until melted.
• Combine cheese mixture with macaroni in greased 2 quart casserole. Sprinkle remaining cheese on top.
• Bake in 375 degree oven for 25 minutes or until lightly browned.
• Makes 6 servings.

• Place all the ingredients except the shrimp into the crock pot; stir well to combine.
• Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
• Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
• Garnish with snipped parsley and serve with hot sauce at the table.

• Rinse chicken livers and drain well.
• Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
• Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
• Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
• DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
• Remove livers from pan and drain on paper towels.
• The pan drippings make great milk gravy!
• Don't forget the biscuits!

• Put peas in a deep pan cover with 8 cups of water. Bring to a boil on high heat. Lower heat to simmer, cover the pot, cook for 45 minutes. (until peas are tender but not mushy)
• Place ham and bacon in frying pan over medium heat and fry for 5- 7 minutes, drain on a paper towel and set aside.
• Keep 1 tsp bacon fat, add the onions to the pan and sauté, stirring often until soft, (4 min) set aside.
• When beans are ready, drain and save 2 1/2 cups of cooking liquid.
• Add rice, ham, bacon, onions, roasted garlic, thyme, red pepper flakes, salt and pepper to beans and reserved cooking liquid. Stir well. Return to high heat and bring to a boil. Lower heat and cover.
• Cook 25 minutes (until rice is done and all liquid has evaporated).
• Turn off the stove and let sit covered for about 15 minutes.

• Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
• While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; saute until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• Put the sauteed onions in the slow cooker then add the drained greens, ham, bacon, crushed red pepper, and water.
• Cook on high for 4 hours or until the greens are tender.
• Serve with balsamic vinegar.

• Preheat the oven to 350 degrees F.
• Grease a 4-quart casserole dish.
• Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
• Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
• Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.