Thread: Recipes and Cooking/Smokeing/Grilling etc.

1 Med size hen
1 10" by 1" pan cornbread
2 large biscuits or 4 slices lite bread 2 of which are ends
1 6oz box 'Chicken Flavored Stuffing Mix'
6 Eggs, raw
1 Tsp black pepper
1 Med onion, diced
2 Sticks celery, sliced 1/4 to 3/8" thick
1 14oz can chicken broth
1 cube chicken bouillon, mashed
1 Tsp sage, adjust to taste
Rinse chicken, remove pack from cavity, if in paper, discard paper
Cut skin between legs/thigh and body to help cooking
Place chicken in 10 qt pot, cover with water, helps to have a tall pot.
Boil until done, about 50-60 minutes
Cook cornbread while chicken is boiling
Rinse and dice onion, slice celery
Remove chicken from pot, let cool enough to debone
Place onion and celery in small pot, cover with broth from cooking chicken
boil until onion starts to turn clear
Place broth into large cooking pan about 4 inches deep
Break cornbread and biscuits into small pieces and put in broth
When done, place onions and celery in pan with other broth
Place mashed bouillon cube in broth
Pour in stuffin mix
Add can of chicken broth, pepper and sage
Put deboned chicken into broth
Add 6 raw eggs, make sure broth is not hot enough to cook eggs
Stir real good using a potato masher like Mam Maw did
It should be about 2 1/2 inches deep. Experience will tell you when it is not too thick or thin, depends on amount of broth and cornbread
Add as much of Mam Maw's TLC and you can
Bake at 400 degrees for 50 to 70 minutes. Check after 50 min, when done, top will be brown like cornbread but before sides get too done and middle will be mostly firm. More than 70 min, sides and bottom seem to get too done.
Still my favorite..

Looks good man. Try dicing up some Andouille Sausage real small, then sauteeing it abit and adding it in the dressing. YUMMMMMMMMMM

Dang, that sounds awesome! Thanks for sharing, E-Z!

I always cook my cornbread and biscuits couple of days ahead of time and bring them back to life with the broth from the cooked chicken....:D

6 large Crappie filets
2 cups Crushed Tortilla chips
1 cup Flour
2 eggs (beaten)
1, 16 oz can crushed Tomatoes
3 cloves of Garlic Minced
1 medium Onion, fine dice
Splash white Taquilla
1 cup water
1/2 teaspoon Garlic powder
1 teaspoon Chili powder
1 teaspoon Cumin
1 teaspoon Paprika
salt to taste
Pepper to taste
2 Tablespoons Butter
1 heaping Tablespoon Sour Cream
handful of Cilantro chopped
juice and grated peal of 1/2 lemon
2 tablespoons Olive Oil


For the fish
Season fish with Garlic, salt, pepper, Cumin, paprika and chili powder, then Dredge fish in Flour, then in egg wash and then in crushed tortilla chips. Make sure to add Salt, Pepper and abit of the other spices before you dredge fish in them. Preheat Oven to 400 degrees. Put on Cookie sheet that has been sprayed with non stick cooking spray. Bake for 12 to 15 minutes until brown.

For Sauce
In a medium skillet, add 2 tablespoons of Olive Oil on medium high heat and saute Onion for 2 minutes, then add Minced Garlic and saute for 2 more minutes. Add Crushed Tomatoes, Taquilla, lemon juice, water, Chili powder, Cumin, Paprika and Cilantro. Cook on stove top for about 10 minutes and set aside until just before the fish is done. Once the fish is a couple minutes out from being done, heat the Sauce back up til it's bubbling.Turn the heat off and add the butter and sour cream, stir til encorporated.

We served it over white rice with Black beans. YUMMMM

Saw a recipe on TV that I tried last night: If you like Mexican food and Crappie, this is the ticket!

1 med onion (chopped)
2 tbsp oil
1 Pound Crappie filets
1 4 oz can chopped green chilies
½ tsp chili powder
¼ tsp salt
¼ tsp cumin
¼ tsp pepper
1 8oz cream cheese (cubed)

8 flour tortillas
½ cup chunky salsa
1 cup Monterey Jack cheese

Fresh cilantro



In large skillet sauté onion in oil until tender, add crappies, green chilies, chili powder, salt, cumin and pepper cook 3 minutes until fish flakes. Stir in cream cheese until it melts. Place fish mixture into each tortilla shell roll up and place into 9 x 13 pan seam side down. Spread salsa over tortilla shells and sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes.

Very yummy and very filling!!!!!!! Thumbs Up Thumbs Up

YUMMMM girl. Looks awesome and we all bout some Messican. Nessa's Sister cooked us some like that with Scrimps in them last time in Houston so i KNOW this will be good

Wow that does look good. Love anything with mexican flavors. Gonna have to try that one soon! :D