This dish has a long history, from the Acadians (who became the Cajuns) and then eventually to the U.S. Army. Adapted from the 1910 Manual for Army Cooks.
A very easy recipe for coleslaw; you just throw these ingredients in a pot and cook them up. Chill and serve at your next cookout. Adapted from the 1910 Manual for Army Cooks.
Break out your Dutch oven for this easy, quick stew featuring the soul food favorite, okra. About a half-pound of bacon and another pound of sausage add plenty of flavor. Would make a great fast camping meal, too.
My dad always said the right tool makes the job go easier. In this case we will make use of an apple corer and a red brick to make the perfect popper. Please don't waste your money on one of those expensive popper holders!
An easy seafood and potato recipe that can feed a little or a lot.
This isn't the creamy potato salad you're used to, but instead one dressed with vinegar and man's best friend, bacon. Adapted from the 1910 Manual for Army Cooks.
A good ol' standby that's great with any breakfast as well as most lunches or dinners! These are just like the ones you'd expect to get cooked up on the "flat-top" of an old diner or cafe!
The chicken leg is often the redheaded step child of the bird. I say no more! This recipe elevates the leg to culinary heights normally reserved for the now legendary wing. It's gonna take some time in the brine so plan ahead...it's worth it! Gentlemen, start your grills...... it's time for legs over buffalo!