Kona Chicken

Ingredients:

• 2 (2 pound) broiler chickens, quartered
• 1/2 cup chopped green onion
• 1/2 cup soy sauce
• 1/4 cup dry white wine
• 1/2 cup water
• 1/2 cup honey
• ground black pepper to taste

Directions:

1. Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.

Kielbasa and Cabbage

Ingredients:

• 6 slices bacon
• 1/4 cup water
• 2 tablespoons white sugar
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon seasoning salt
• 3 teaspoons caraway seed
• 1 large head cabbage, cut into small wedges
• 1 pound Polish kielbasa

Directions

1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Chili Burgers

Ingredients:

• 1 1/2 pounds ground beef
• 1/2 pound Italian sausage
• 1/3 cup tomato-based chili sauce
• salt and pepper to taste

Directions:

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Breaded Chicken Fingers

Ingredients:

• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 egg, beaten
• 1 cup buttermilk
• 1 1/2 teaspoons garlic powder
• 1 cup all-purpose flour
• 1 cup seasoned bread crumbs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 quart oil for frying

Directions:

1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Creole Potato Salad

INGREDIENTS:

• 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut into 1-2-inch chunks
• 6 hard-boiled eggs, coarsely chopped
• 1 small onion, chopped
• 2 stalks celery, diced
• 1 green pepper, diced
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 cup Creole mustard
• 3/4 cup mayonnaise (less or more to taste)
• Salt
• Cajun seasoning, for garnish

METHOD:

1. Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

2. While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers, and onion in a large bowl.

3. While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

4. Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste. Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning.

Serves 6-8.

Pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions:
1.In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2.Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
3.Brown on both sides and serve hot.

Waffles

Ingredients:

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot