Paw Paw Bob's Recipes

• 2 cans whole tomatoes
• 2 cans tomato sauce
• 2 cans tomato paste
• 2 jars sliced mushrooms
• 1 jar pimentos
• 2 medium bell peppers and sliced
• 1 large onion coarsely sliced
• 25 pepperoni slices
• 25 fried meatballs
• garlic or garlic powder to taste
• parsley or flakes to taste
• dash of oregano
• dash of cumin
• dash of hot sauce
• salt and pepper to taste
• 1 quart of water

Meatballs

Use recipe for meatballs on proceeding recipe. Cook everything together. Pour sauce over cooked cavatelli.

• Mushrooms
• Toasted Walnuts
• 2 pods garlic
• parsley or cilantro
• olive oil
• ground parmesan cheese
• 6 or 8 dates- for sweetness (optional)

Grind all together and stir in parmesan cheese and olive oil to make a thick paste and spread on Italian or French bread or garlic bread.

Instead of parsley or cilantro use spinach.

Vegetable Medley - thaw and mix 1/2 cup sour cream with 1/2 can of cream of mushroom soup and put on veggies. Put 8 oz. of shredded cheese. Mix 1/2 can of fried onions with mix. Bake at 350F for 30 minutes. Add Swiss cheese on top and rest of fried onion rings.

• 1 lb. pan sausage
• 1 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 cup chopped celery
• Meat almost cooked when you add vegetable
• garlic
• salt and pepper
• 1 (10oz) can cream of chicken soup
• 2 (10oz) cans mushroom soup
• 1 cup raw rice

Bake 350F for 1 hour, covered.

• Leeks
• 2 small potatoes
• 1 clove garlic
• artichoke hearts
• 1 can chicken broth
• chives
• 1/2 cup cream

Saute leeks in olive oil and butter.

Then add potatoes, garlic, artichoke hearts with 1 can of chicken broth. Cook till potatoes are done. Add cream and puree. Heat through again, put in bowls and top with chives.

Cook spaghetti, put olive oil in pan and heat. Squeeze lemons and put juice in pan along with chopped garlic, sauté. Then add spaghetti along with parsley and toss. Then add salt, pepper, lemon zest and toss again.

• Tomatillos
• Lime juice and zest
• cilantro
• onions
• garlic
• salt and pepper
• jalapeno pepper

Grind all.

Cook for 10-15 minutes to get rid of H2O. Add a little cayenne pepper and stir.

• 2 (10oz) pkg. frozen chopped spinach, thaw and drain
• 1 (8oz) can water chestnuts, drained and chopped
• 2 cups sour cream
• 1 cup mayonnaise
• 1 pkg. onion soup mix
• 3-4 green onions, chopped

Squeeze excess liquid from spinach. Combine ingredients in mixing bowl, stirring well. Cover and chill for at least 2 hours.

• 1/2 cup mayo
• 1/2 cup sour cream
• 1 anchovy
• 1/4-1/2 cucumber
• 1 clove garlic
• splash of red wine vinegar
• small amount of green onions
• salt 
• pepper

• 1 cup basil
• 1 cup mayo
• scallions
• 1 lemon, juiced
• 2 cloves garlic
• 2 tsp anchovy paste or 6 anchovy fillets
• salt and pepper
• 1 cup sour cream

Blend first 7 ingredients.

Blend in the 1 cup of sour cream last.

• cherry tomatoes
• yellow bell peppers
• chopped red onion
• chopped jalapeno pepper, optional
• lime zest
• 1 (15oz) can black beans
• chopped avocados
• salt
• black pepper
• red pepper, optional

• sour cream
• mayonnaise
• parsley
• garlic
• salt
• black pepper
• buttermilk - ?

• dijon mustard
• lemon juice
• salt
• black pepper
• egg yolks
• oil

Cook bacon or bacon bits. Add salt, red or white wine vinegar. Add to lettuce and sliced onions. Pour bacon grease over salad greens.

• feta cheese
• bell pepper, red
• onion
• sweet onion
• broccoli
• cauliflower
• tomatoes
• mushrooms
• greenery (iceberg lettuce)
• romaine lettuce
• black pepper
• salt

Mash garlic in salt, add olive oil and wine vinegar, Louisiana hot sauce, Worcestershire sauce, lemon lime juice.

• 1 egg
• creole mustard (or dijon)
• lemon juice
• orange juice
• red or white wine vinegar
• green onions chopped
• Olive oil and whip
• salt and pepper

• 1 beer
• 2 limes
• 1 lemon
• soy sauce
• Worcestershire sauce
• Teriyaki sauce
• wine and pepper sauce
• Tobasco sauce
• vinegar
• Tony Chachere seasoning
• lemon pepper
• garlic
• onion
• season all seasoning
• salt
• pepper
• etc.

• 1 egg
• 1/2 tsp salt
• 2/3 cup all-purpose flour

1. Beat egg and salt together in a bowl, with a fork, mix in the 2/3 cup of flour. Gather in a ball with hands and knead to form noodle dough.
2. Dust a rolling surface with additional flour and roll dough very thinly into a rectangular shape approx. 9 inches x 18 inches. Dust top of dough lightly with flour.
3. Roll up dough jelly roll fashion along 18" edge. Slice crosswise into 1/4 inch wide spirals.
4. Carefully unroll and shake out spirals into noodles, let rest on a cookie sheet for 10 minutes. Then they are ready to cook.

• 2 tbsp salad oil
• 1 large onion, chopped
• 1 cup chopped green pepper
• 2 cloves garlic, chopped
• 1 cup cooked diced chicken
• 1 cup diced ham
• 1 cup sliced smoked sausage
• 2 1/2 cups peeled cubed tomatoes
• 2 1/2 cups chicken broth
• 1 cup uncooked rice
• 1 tbsp chopped parsley
• 1/2 tsp thyme
• 1 1/2 tsp salt
• 1/2 tsp Tabasco

Heat oil in a large saucepan. Saute onions, green pepper and garlic until tender. Add chicken, ham and sausage. Cook 5 minutes. Add remaining ingredients. Mix well. Bring to a boil. Cover and reduce heat. Cook approximately 20-25 minutes or until rice is done and liquid is absorbed.

• 2 bags coleslaw mix
• 1/2 grated onion
• 1/2 cup green onion
• 1/2 cup bell pepper
• 9 tbsp sugar
• 1 tsp black pepper
• 1 tsp garlic salt
• 1 1/4 cup mayo (real mayo)
• 1 tsp Lawry's Seasoned Salt

Cover and let sit in refrigerator 4-8 hours, best overnight.

• 2 sticks butter
• 1 medium onion
• 3 stalks celery
• 1 can mushroom soup
• 1 small can tomato paste
• little or a lot of hot sauce (Tabasco)

Saute vegetables in butter or margarine for 20 minutes. Add shrimp, simmer on top of stove for 20-30 minutes. 

Serve over rice.

• 2 tbsp margarine or butter
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 3 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp basil or marjoram leaves
• 1/8 tsp pepper red or black
• 1 garlic clove crushed
• 28oz (3 1/2 cups) tomatoes undrained
• 16oz package (4 cups) uncooked shrimp

In a large skillet, saute green pepper and onion in margarine until tender. Stir in remaining ingredients, mixing well. Heat to boiling. Simmer uncovered, 12-15 minutes or until pink, stirring occasionally. 5 Servings.

* If using cooked shrimp, reduce cooking time to 5-10 minutes and thin with additional water if necessary.

• 1 stick margarine
• 1lb crawfish tails or shrimp peeled
• 1 medium onion chopped
• 2 ribs celery chopped
• 1/2 bell pepper chopped
• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch thyme
• 1 bay leaf
• Use Any: 1 cup chicken broth, or tomato sauce, or 1 can tomatoes, or crushed tomatoes
• hot fluffy rice
• 1 tbsp parsley chopped
• 1 tbsp green onion tops cut with scissors

Melt margarine in deep heavy frying pan. Add crawfish and cook for 2-3 minutes. Remove crawfish and set aside, add onion, celery, bell peppers, and seasonings. Saute for about 5 minutes. Return crawfish tails to pan and add chicken broth. Stir and cook slowly, covered, for about 40 minutes. Serve on boiled rice and sprinkle with parsley and green onion tops.

• 1lb crab meat
• 1/2 cup chopped green peppers
• 4 tbsp mayonnaise
• 1 egg beaten
• 2 tsp dijon mustard
• 1/2 cup chopped green onions
• hot sauce
• season to taste
• Worcestershire sauce
• bread crumbs

Mix all ingredients together. Mixture should not be too dry or too moist. Adjust with bread crumbs or mayonnaise. Fry in 1/2 inch of hot oil or broil until brown.

• brown roux very dark
• 1 white onion
• green onion

Cook water, vegetables, for about 30 minutes with salt and pepper. Add meat and Tex-Joy Cajun seasoning (1 tbsp) and (1 tbsp) sugar.

• Roasted corn
• Black beans
• Avocados (mucho!)
• Red onions
• Chopped jalapenos
• Chopped green onions
• Fresh lime juice
• Cilantro
• salt, black pepper
• canola oil
• vinegar
• a little honey

Good with Frito Scoops

• 1/2 cup brown sugar
• 1/4 cup dry mustard or 3 tbsp wet mustard
• 1 1/2 medium onions finely chopped or 1/4 cup dried onion flakes
• 2 cloves garlic minced
• 1 bottle (32oz) ketchup
• 4 tbsp Worcestershire sauce
• 3 tbsp Liquid Smoke
• 1/4 cup lemon juice
• 1/4 cup molasses or Steen's pure cane syrup
• salt and pepper to taste
• 4 tbsp vinegar
• 1/4 cup cooking oil - Wesson

Cook till thick. The oil smooths the sauce and also keeps it from burning.

• 2 cups white vinegar
• 1 cup Wesson oil
• 1 large chopped onion, coarsely
• 1 stick of parkay
• 3-4 lemons cut up
• salt, pepper, and garlic powder

Boil vinegar, Wesson oil, onions, lemons and spices together until lemons and onions are limp and transparent (eat some, they're good!) Add Parkay at the last part of boiling so it won't break down.

• 1 tsp Dijon-style mustard
• 2 tbsp fresh lemon juice (or use orange juice for sweeter flavor)
• 1 tbsp olive oil

In small bowl whisk mustard with lemon juice. Slowly add oil, whisking constantly. 

*Recipe can be doubled; keeps refrigerated for at least a week.

• 2 eggs
• dash salt
• juice 1 lemon
• 1 cup boiling broth or stock

Beat eggs until light. Add salt and beat in lemon juice. Gradually add hot broth, beating constantly. Heat over very low heat for a few minutes or until sauce is thickened. Do not boil.

• 3 packages (3/4 oz size) mushrooms
• gravy sauce mix
• 1 cup Port wine
• 2 cups water
• 3/4 cup cherry preserves

For wine sauce, make gravy according to package directions add the Port, water and preserves. Toss sauce with ham.

• 8 long green chiles, seeded and chopped
• 2 small banana peppers
• 5 green onions with tops, chopped
• 5 medium tomatoes, peeled and chopped
• 1/4 cup chopped fresh or dried cilantro leaves
• 2 tbsp vegetable oil
• 1 tsp vinegar
• salt to taste

Brown 1 lb. ground beef or pork (optional) in skillet, then add 3 tbsp flour and brown with meat. Add 4 tbsp of red chile powder, garlic salt, and onion salt to taste. Add 6 cups cold water and bring to a boil. Boil for 2 minutes, simmer for 15-20 minutes. Serve with beans, tacos, enchiladas, or favorite dish.

• 4 cups flour
• 1 1/2 tsp salt
• 1/2 cup shortening
• 1 1/4 cups warm water 

Pie Dough

• 1 cup flour
• 1/4 tsp salt
• 2 tbsp shortening
• 3 tbsp cold water

Never Fail Pie Crust

• 1 1/4 cup shortening
• 3 cups flour
• 1 tsp flour
• 1 egg, well beaten
• 5 tbsp water
• 1 tbsp vinegar

• 3 eggs
• 1/4 cup sugar
• 2 cups milk
• 12 slices bread

Beat eggs, sugar, and salt; add milk. Dip slices of bread into mixture and fry in slight amount of hot fat until delicate brown on both sides. Serve hot. Sprinkle with powdered sugar or serve with syrup.

• 4 pigs feet
• 2 1/2 tsp cloves
• 2 bay leaves
• 4 cups vinegar
• 1 tbsp salt
• 1 onion

Cover pigs feet with water. Boil until meat separates from bone. Strain broth where feet have been boiled. Cut meat into cubes. Combine broth, cloves, bay leaves, vinegar, salt and onion. Boil mixture 30 minutes. Pour broth mixture over pigs feet. Seal and let sit five days before using.

Oil in fry pan, add chickpeas and chorizo, saute 10-15 minutes, take out. Then cook spinach in pan. Add chorizo mix, stir in. Then add bread crumbs.

Put olive oil in pan. Saute onions, garlic, and chorizo. Add short grain rice to pan and brown lightly. Put saffron in your chicken stock and boil. Add stock to pan and cook. Add more stock to pan and cook again. Add browned pork, browned chicken, shrimp, lobster, mussels, clams, sea scallops--whatever you have. Cook a while then add tomato paste, tomatoes, green peas, sliced red and green peppers, parsley or cilantro, salt, pepper, and toss. Squeeze lemon juice over all.

• Juice of 1 lemon
• few dashes of Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 large egg yolks from pasteurized eggs
• 2 garlic cloves minced
• 1 tsp kosher salt
• 2 anchovie filets
• 1/4 cup extra virgin olive oil
• 2 tbsp parmesan cheese

Combine the lemon juice, mustard, egg yolks, garlic, salt, and anchovies in a blender and pulse to combine. With blender running, gradually add the olive oil in a steady stream and blend until all the oil is incorporated and the dressing is emulsified. Add the parmesan and pulse to combine.

Salad

• Kalamata olives
• large green stuffed olives
• anchovie filets
• capers
• grape or cherry tomatoes, halved
• romaine lettuce
• iceberg lettuce

• 3 bunches broccoli
• 1 red onion
• 1 jar bacon bits
• 1lb. or mozzarella cheese, shredded

Dressing for Salad

• 1 pint mayonnaise
• 3/4 cup sugar
• 2/3 cup white vinegar

Mix mayo, sugar, and vinegar in a quart jar. Shake jar and refrigerate at least 1 or 2 hours before mixing with salad.

As much as you want of:

• Radishes, small firm fresh red radishes with the leaves on.
• Unsalted butter balls or patties
• Slices of dark German-type rye bread.
• coarse salt (kosher salt)

Spread butter on a slice of bread, put this in mouth first. Chew slowly, sprinkle the radish with the salt and place in mouth with the green leaf and chew slowly along with the bread and butter. If you put the radish in your mouth first it won't taste the same.

• 1/2 tsp Worcestershire
• 2 small onions grated
• 4 tsp beef bouillon cubes
• 8 oz Philadelphia cream cheese
• 2 cups Hellmans mayonnaise

• 8 fresh jalapeno peppers (blended) or can use cayenne's
• 2 tbsp bacon grease
• 4 garlic cloves (2 tbsp) minced
• 1 can tomato sauce
• 1 can diced tomatoes
• 4 eggs
• 1 tsp salt

Use bacon grease to sauté garlic then add pepper, salt, tomato sauce, and tomatoes. Bring to a boil, reduce heat and let simmer for 10 minutes. Add eggs to sauce (break into pot) stir very good and let cook until the eggs are done. If gravy is too hot, then add more eggs.

• 3qts. apple cider vinegar
• 1qt. water
• 3/4 cup pickling salt

Put on stove to boil.

For a quart size jar: 

• add 1/8 tsp alum (aluminum sulfate or potassium aluminum sulfate)
• 1 clove garlic

For a pint size jar:

• add 1/16 tsp alum (aluminum sulfate or potassium aluminum sulfate)
• 1/2 clove garlic

Then add:

• sprig of dill or dill seeds
• 1 grape leaf

• 1 1/2 cup pecans
• 3/4 cup sugar
• 3 tsp cinnamon
• 3 or 4 cans flaky biscuits

Butter bundt pan first, then put pecans in bottom of bundt pan. Cut each biscuit into fourths. Put sugar and cinnamon in a large baggie. Add cut pieces in baggie and shake well. (Works best if you cut 2 or 3 biscuits at a time and shake) Put biscuit pieces in bundt pan evenly. Melt 1 1/2 sticks of oleo, add 1 cup sugar, 2 tbsp cinnamon and pour over top of biscuit pieces. Bake at 350F for 35 minutes or until golden brown.

• 1 1/2 cup brown sugar
• 1 stick oleo and 3 tbsp milk, creamed
• 4 eggs add one at a time
• 2 caps full of amaretto liquor
• 1 1/2 cups flour, sifted
• 1 1/2 cups wheat flour

Add flour mixture to creamed mixture, then add:

• 1 lb. red cherries cut up
• 1 lb. green cherries cut up
• 1 lb. pineapples cut up
• 1 lb. dates cut up
• 1 1/2 cups pecans, dust with flour

Bake at 340F for 15 minutes.

• 10 lemons
• 1 bottle vodka
• 3 1/2 cups water
• 2 1/2 cups sugar

Place lemon peels and vodka in a gallon jar. Cover with plastic wrap for four days. Then stir water and sugar over medium heat till sugar dissolves. Cool completely. Pour sugar mix over vodka mixture. Cover at room temp overnight. Strain the Limoncello through strainer. Throw peels away and transfer Limoncello to bottles. Refrigerate for four hours up to one month.

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tbsp dry mustard
• 1 tbsp green onions chopped
• 1 1/2 tsp vinegar
• salt to taste

To prepare sauce mix mayonnaise and sour cream and remaining ingredients. Serve on or with tenders. Also good on baked potatoes.

• 2 cups baby spinach
• 1 tbsp pine nuts
• 2 tbsp lemon juice
• lemon zest
• grind with olive oil
• salt and black pepper after grinding
• parmesan cheese with mixing spoon

Serve over grilled chicken.

• whiskey
• peppermints
• aspirin
• alka seltzer
• lemon 
• honey

• 1 small onion chopped
• 1 small bell pepper
• 1 clove garlic minced
• 1 (8oz) can tomato sauce
• 1/2 tsp salt
• 1/4 tsp oregano
• 1/8 tsp pepper
• dash liquid pepper
• 1 small to medium eggplant dice and peeled

Combine all ingredients, except eggplant in skillet. Cover and cook over low heat 10 minutes. Add eggplant, cover, cook 20 minutes stirring occasionally. Very good served over hot rice!