RED BEANS AND RICE -------------------------------------------------------------------------------- INGREDIENTS: 1 Cup red kidney beans, dried 5 Cups water 1 smoked ham hocks 2 Tablespoons salt 1/2 Teaspoon red pepper flakes, crushed 1/2 Teaspoon dried thyme 2 Cups rice (Uncle Bens) 1) Soak the beans overnight in 5 cups of water in a cool place or in the refrigerator. 2) Drain the beans and place them in a 5-quart pot. Add 4 cups of water, the ham hock, salt, red pepper, and thyme. Heat to boiling , then reduce the heat to a bare simmer. Cover and cook until the beans are almost tender, about 1 hour. 3) Stir 1 cup of water and the rice into the beans . Heat to boiling, reduce the heat to a simmer, and cook, covered, until the rice and beans are tender and the liquid is absorbed, about 25 minutes. Check the seasonings. If you like, you may remove the meat from the ham hock and mix it into the rice. Serve hot.

SOUTHERN FRIED CHICKEN Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6. INGREDIENTS 3 1/2- to 4-lb. chicken, cut into 8 pieces 2 cups buttermilk 1 tsp. black pepper, divided 1/4 tsp. salt 1 1/4 cups all-purpose flour 1 1/2 tsp. seasoned salt, such as Lawry's 1 lb. lard (or solid vegetable shortening) 1/2 cup (1 stick) butter Step 1 Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine. Step 2 Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally. Step 3 Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove. Step 4 Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep. Step 5 Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute. Step 6 Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan. Step 7 Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary. Step 8 Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through. Step 9 To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain. Step 10 Arrange the chicken pieces on a platter and serve hot, room temperature or cold

Pepper Steak Sandwiches Warm sandwiches using deli roast beef 1 medium onion, thinly sliced 1 medium green pepper, thinly sliced 1 medium red pepper, thinly sliced 1/2 cup mayonnaise, divided 1/4 cup Italian salad dressing 3/4 lb thinly sliced deli roast beef 5 sandwich rolls; small sub buns 3/4 cup shredded mozzarella cheese In a large skillet, saute the onion and peppers in 2 tbsp mayonnaise until crisp-tender. Remove vegetables and keep warm. Reduce heat. Add the Italian dressing, roast beef and remaining mayonnaise to the skillet. Cook and stir until heated through, 5 minutes. Place beef and vegetables on toasted rolls, top with mozzarella cheese. Heat from warm top roll will partially soften/melt cheese.

Orange Pork Medallions 1 pork tenderloin, cut into 1" slices salt and pepper 1/2 tsp garlic powder 1/2 tsp ground coriander 2 tbsp olive oil 1 medium red onion, chopped 1/2 cup orange marmalade 1/4 cup orange juice 2 tbsp balsamic vinegar Flatten pork slices to 1/4" thickness. Combine the salt and pepper, garlic powder and coriander; sprinkle over both sides of the pork. In a large skillet saute pork in oil for 3 minutes on each side or until juices run clear. Remove and keep warm. Saute onion in pan juices 5 minutes or until tender. Stir in the marmalade, orange juice and balsamic vinegar. Bring to a boil. Reduce heat, return pork to skillet. Simmer, uncovered 5 minutes or until sauce is thickened.