This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker.
-Barbara Short, Mena, Arkansas
I usually make this minus the Creole seasoning, but a few weeks ago, I decided to try adding a different spice just to see what would happen. I loved it! It's garlicy, spicy and crunchy! —Krista Frank, Krista Frank, Rhododendron, Oregon
Since there's food galore during the holidays themselves, I like giving this zippy mix as an after-Christmas present instead. I just slip the containers of seasoning, beans and rice into a decorative paper bag. A recipe card completes the package.
Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before!
My Creole-Stuffed Turkey originated when my sister from Texas and her family—who love Southern cooking—were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.
Since my husband's a Navy meteorologist, we've sampled food all over the world. I adapted this recipe from one I was given while we were stationed on the Aleutian Islands. Fresh meat was difficult to obtain in that part of Alaska, so I learned to make many meals featuring grains and legumes instead!
We're looking forward to retiring soon to a small farm in central Maine. All three of our children were 4-H leader for 9 years.
Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.
At church socials and family reunions, this satisfying dressing has always been well received. It's a favorite with our family, too. I cut back on the recipe to serve a smaller group.
Lake Charles, Louisiana