Danny's Recipe File

 

Coleslaw With Garlic

Danny's Pinto Beans

Danny's Baked Beans

Danny's Refried Beans

Danny's Boudin Sausage

Danny's Rib Dry Rub

Danny's Cornbread

Gaul Darn Delicious Tater Salad -- ala Rock

Danny's Cucumber Salad

Grandmas Homemade Rolls

Danny's Dirty Rice Dressing

Homemade Ice Cream

Danny's General-Purpose Dry Rub

Mommas Greens

Danny's Hushpuppies

Old South Slaw Dressing

Danny's Mustard Glaze

Toast and Banana Pudding

 

* Note: 

All Recipes are property of Danny Gaulden. I am simply reposting them since his site no longer is running.
 
 


 
 
 
 
 
 
 
 
 
 
 
 
 
Coleslaw With Garlic

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Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dressing
  1              quart  mayonnaise
  1 1/4           cups  white sugar
     1/4           cup  French's yellow mustard
     2/3           cup  apple cider vinegar
  2 1/4      teaspoons  salt
     1/2      teaspoon  white pepper
     1/2      teaspoon  black pepper
  3             cloves  garlic -- medium size
  1            squeeze  fresh lemon juice
                        Dry Ingredients
  2        small heads  green cabbage
  3              large  carrots
  1         small head  red cabbage
  1              bunch  green onions
      
Here's the "cole slaw with garlic" recipe that we use at the store. Have tried to reconstruct it to a home size portion. Hope this works for you and that you will add it to your "good recipe" list. Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine, and shred 1/3 to 1/2 of th red cabbage. Place each of these into a separate bowl also. Now put as much of the prepared green cabbage as you think you will eat into a large bowl and mix the carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir. When it is at the wetness level you want, cover and let stand in refrigerator for at least 15 minutes. The colder it is kept, the better. The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally intended to be used. That is, not enough of it to single it out, but if used properly, it would leave all of your guests wondering what you had in your slaw that gave it that special, superb flavor. When used in this respect, it can make your slaw taste like you have added a hundred great things to it. However, if you are a garlic lover, then add as much of it as your little heart desires. I don't have to sleep with you (ha).

Danny http://www.dannysbbq.com Description: "Recipe by Danny Gaulden"

Per serving: 817 Calories (kcal); 94g Total Fat; (95% calories from fat); 2g Protein; 8g Carbohydrate; 39mg Cholesterol; 1236mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates

 

 

 

Danny's Baked Beans
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Recipe By     :Danny Gaulden
Serving Size  : 6     Preparation Time :0:00
Categories    : Beans                           Side Dishes
                Vegetables
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  B&M or Bush's "baked beans"
  8             slices  Hickory Smoked Bacon
  1              small  onion -- chopped
  1              small  red bell pepper -- chopped
  1              small  green bell pepper -- chopped
  5        tablespoons  BBQ Sauce
  3        tablespoons  dark brown sugar
                        ___OR___
  5        tablespoons  molasses

I'm sure we all have a load of "good bean" recipes, but Carolyn and I have developed this one over the years, and really like it with good Q.  It is "Chef Friendly", and takes less than an hour to prepare. Out here it's pinto, pinto, pinto for beans, and I like' em.  But every once in a while that old South comes out in me, and I want oven baked beans.  Here goes....
Drain 2 cans of B&M, or Bush's "baked beans" (Campbell pork & beans will work in a pinch). Drain 75% or more of liquid from beans and discard.  Pour beans into baking dish (no lid required).
In a skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while preparing other ingredients.  Now fry 4 more slices of bacon till medium done, and set aside. 
Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Saute 1 small onion, 1 small green, and 1 small red (if avaliable) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sauteed onions, peppers, and bacon grease into beans.  In a cup, mix 2 tablespoons of mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5 tablespoons of molasses, and pour into beans.
Crumble or dice with a good chef's knife the cold bacon, and stir into beans.  Place medium done bacon slices on top of beans and bake in oven at 350 degrees for about 45 minutes, or in pit till thick and rich. 
Hope you guys and gals  like this as well as we do.

                                  
Per serving: 89 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

 

 

 

Danny's Boudin Sausage
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Recipe By     :Danny Gaulden
Serving Size  : 6     Preparation Time :0:00
Categories    : Sausage
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  pork
  1                     pork liver
  1                     pork heart
  2                     onions -- chopped
  2            bunches  green onions -- chopped
  1               head  garlic
  6               cups  cooked rice
  5             cloves  garlic -- chopped
  1                     onion -- quartered
  1              stalk  celery
  1              bunch  parsley -- chopped
                        salt and pepper -- to taste
                        sausage casing -- soaked in cold water

Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water until tender. Remove everything and save broth. Discard onion, garlic and celery. Grind meat, liver and heart. Mix with onions, garlic, parsley and green onions. Season well. Add rice and enough broth to make a moist mixture. Stuff dressing into casing using a funnel or a sausage stuffer. Boil in water for 25 minutes. This is very, very, tasty and good. I don't think very many outsiders of Louisiana know too much about this recipe, but being born and raised there, I ate it a lot. It is a meal in itself. Good stuff. Don't let the pork liver and heart fool you. It really adds a lot to the flavor of this ol' Cajun recipe. Try it and let me know what you think.

Per serving: 685 Calories (kcal); 28g Total Fat; (37% calories from fat); 44g Protein; 60g Carbohydrate; 210mg Cholesterol; 137mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

 

 

 

 

 

 

 

Danny's Cornbread
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Recipe By     :Danny Gaulden
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  white cornmeal -- yellow is OK
     1/4           cup  flour
     1/2      teaspoon  salt
     1/4      teaspoon  soda
  1           teaspoon  baking soda
  1         tablespoon  vegetable oil
  1         tablespoon  sugar
  1                     egg
  1                cup  buttermilk

Here's how we do our cornbread, and it is an old south recipe. In a bowl, mix the cornmeal, flour, salt, soda, baking soda, and baking powder. Mix in the vegetable oil, sugar, egg, and buttermilk. rub some Crisco on the bottom and sides of a 10" cast iron skillet. Put skillet in oven at 425 degrees and heat till hot. Skillet must be HOT, and slightly smoking. Sprinkle the bottom of skillet with cornmeal after removing from oven, (this helps keep it from sticking also) then pour in the cornbread mixture. Try to time it so that ingredients are mixed just a minute or two before taking skillet out of oven. Bake for 20 minutes at 425 degrees. It may take you a time or to, to get this right, but is well worth the effort.

Per serving: 159 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein; 26g Carbohydrate; 33mg Cholesterol; 440mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

 

 

 

 

 

 

 

Danny's Cucumber Salad
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Recipe By     :Danny Gaulden
Serving Size  : 8     Preparation Time :0:00
Categories    : Salads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ___For The Dressing___
  1               pint  mayonnaise
     2/3           cup  sugar
     3/4        bottle  Italian Dressing
     2/3           cup  milk
                        garlic salt -- to taste
                        ___For Vegetables___
  4              large  cucumbers -- sliced
  2              large  tomatoes -- cubed
  1              large  onion -- chopped
  1                     red bell pepper -- diced
  1            package  swiss cheese -- diced (optional)
Combine Italian dressing and milk; add sugar. Cook and stir over low heat until sugar is dissolved. Cool. Add mayonnaise and garlic salt; blend thoroughly. Add to vegetable mixture, stirring in as much as needed

Per serving: 560 Calories (kcal); 52g Total Fat; (78% calories from fat); 7g Protein; 26g Carbohydrate; 35mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

 

 

 

 

 

 

 

 

 

 

 

Danny's Dirty Rice Dressing
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Recipe By     :Danny Gaulden
Serving Size  : 6     Preparation Time :0:00
Categories    : Rice                            Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  chicken gizzards
     1/2         pound  chicken livers
     1/2         pound  ground pork
  2             medium  onions -- chopped
  2               ribs  celery -- chopped
  1                     bell pepper -- chopped
  2             cloves  garlic
  1 1/2           cups  uncooked rice
  3               cups  stock
  2          teaspoons  cayenne pepper
  2          teaspoons  salt
  1 1/2      teaspoons  black pepper
  1           teaspoon  paprika
  1           teaspoon  dry mustard
  2             stalks  green onion -- chopped
  2             sprigs  parsley -- chopped
Can't imagine anything better than Dirty Rice Dressing...an old Cajun recipe. We fix it often with smoked chicken and pork when we are entertaining. Absolutely delicious and something the locals for sure don't get everyday here in New Mexico. Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes). Remove giblets and save water as stock. Separate and chop liver and gizzards. Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes. Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more). Some people get turned off with giblets...don't let this fool you (esp. the girls) in this recipe. It is very good, and a treat to enjoy. I love this stuff

Per serving: 229 Calories (kcal); 12g Total Fat; (45% calories from fat); 22g Protein; 9g Carbohydrate; 243mg Cholesterol; 816mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

 

 

 

 

 

 

Danny's General-Purpose Dry Rub
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Recipe By     :Danny Gaulden
Serving Size  : 1     Preparation Time :0:00
Categories    : Dry Rubs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  paprika
  2        tablespoons  chili powder
     1/4           cup  black pepper
  2        tablespoons  garlic powder
     1/4           cup  salt
  2        tablespoons  onion powder
     1/4           cup  sugar
  1         tablespoon  cayenne pepper
Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.

Per serving: 663 Calories (kcal); 15g Total Fat; (16% calories from fat); 21g Protein; 146g Carbohydrate; 0mg Cholesterol; 25784mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates

 


 

 

 

 

 

 

 

 

 

 

 

 

Danny's Hushpuppies
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Recipe By     :Danny Gaulden
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads                          Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cornmeal
  1           teaspoon  baking powder
  1           teaspoon  salt
  1           teaspoon  sugar
  1                cup  flour
  1                     egg
     3/4           cup  milk
                  dash  red pepper
                        green onion tops -- chopped
  1         tablespoon  onion -- grated
This is a recipe that we have made for decades, and is from the "River Road Recipes" published by the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the GREEN ONION TOPS...the way they have, and always will be made in South Louisiana. Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot deep fat (375 deg.) and fry until brown. This makes approximately two dozen. " While there is a great deal of speculation as to the origin of hushpuppies, there should be no speculation on the tastiness of these." Quoted from Mrs. Robert Bowlus.

Per serving: 193 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 36g Carbohydrate; 35mg Cholesterol; 462mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

 

 

 

 

 

 

 

 

Danny's Mustard Glaze
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Recipe By     :Danny Gaulden
Serving Size  : 1     Preparation Time :0:00
Categories    : Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  brown sugar
     1/3           cup  yellow mustard
     1/3           cup  apple cider vinegar
Here is my rib and pork finishing glaze recipe. Mix the following ingredients together in a sauce pan and heat until it simmers. Let it sit until the ribs or pork butt are ready to baste.

Per serving: 253 Calories (kcal); 4g Total Fat; (11% calories from fat); 4g Protein; 57g Carbohydrate; 0mg Cholesterol; 1021mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Danny's Pinto Beans
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Recipe By     :Danny Gaulden
Serving Size  : 1     Preparation Time :0:00
Categories    : Beans                           Vegetables
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  dried pinto beans -- soak overnite
  3          teaspoons  salt
  2        tablespoons  sugar
  3             strips  raw smoked bacon
                        salt pork
                        __ OR __
  1                     smoked hog jowl
     1/2        medium  onion -- sliced
If there's one thing I cook a lot of at the store, it's pinto beans. We serve them with our BBQ dinners. I've tried to break the recipe down into a "home" portion for you. Tips: When ready to cook, don't add too much water to the beans...this will dilute the wonderful flavor you are creating. Cover beans with about 11/2 inches of water, and add to it as they cook, if necessary. For a little zesty flavor, (I do this at home, but not at the store), add a little chopped green chili to beans. A pinto bean will sightly more than double in size when soaked....one cup of dried beans will make 2 cups (one pint). Don't cook beans at too high a fire. This will cause a hard rolling boil, and break up beans as they begin to become tender. Do a nice easy boil. It takes about 3 to 4 hours to cook till fork tender at 3100 ft. elevation. 

Per serving: 1102 Calories (kcal); 3g Total Fat; (2% calories from fat); 61g Protein; 213g Carbohydrate; 0mg Cholesterol; 6426mg Sodium Food Exchanges: 12 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

 

 

 

 

 

 

 

 

 

 

 

Danny's Refried Beans
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Recipe By     :Danny Gaulden
Serving Size  : 6     Preparation Time :0:00
Categories    : Beans                           Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  dried pinto beans
  3          teaspoons  salt
  2        tablespoons  sugar
  1              small  onion -- chopped
  3             strips  hickory smoked bacon
  3                     diced green chiles -- optional
                        grated longhorn cheese
                        diced onions
If you can't get a pinto bean, use any good DRIED bean (never knew pintos weren't available in some areas!) Soak beans overnight in plenty of water. You can always remove extra water, but if you soak them in too little water, you already have a problem. Before cooking, remove extra water (if any) untill about two inches above beans. Season with a little salt, sugar, onion, and HICKORY smoked bacon (got to use the smoked bacon), and cook on a low boil till done. A few diced green chiles with its juice are good to add also. When cooked to very tender, remove water from beans until about 1/4 inch above beans, and mash beans...save extra juice. Knowing how much liquid to remove or leave in beans is very important, for if you take out too much of the liquid, beans will be dry, and if you leave too much liquid, beans will be watery. Better to take out a little too much than not enough, for you can always add more juice back into beans. After mashed, beans should be like fairly firm mashed potatos. After mashed, let set for half hour or so, (to firm up a bit), and then ladle out large spoon fulls into hot skillet. Let cook for a couple of minutes, turn over, and layer top side with grated longhorn cheese, and diced onions while other side cooks. Another way is this: After mashed beans have cooled for 30 min. or so, place in covered dish without top, layer cheese and chopped onion on top of beans, and bake for about 30 min. at 350 degrees, or until cheese is melted and beans start to bubble on sides of dish. Remove from oven. For a little extra kick, dice ripened tomatoes, and finely grated jalapenos and lay on top of finished product. Serve with hot corn tortilla chips, cold beer, and you got yourself a winner.

 Per serving: 191 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 1088mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

 

 

 

 

 

 

Danny's Rib Dry Rub
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Recipe By     :Danny Gaulden
Serving Size  : 1     Preparation Time :0:00
Categories    : Dry Rubs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  granulated garlic
  1         tablespoon  onion powder
  2        tablespoons  salt
  1         tablespoon  black pepper
  1         tablespoon  white pepper
  1         tablespoon  cayenne pepper
     1/2           cup  paprika
  1                cup  brown sugar
This may be a little much on the cayenne pepper for some folks, but thats the way they like it around here. I am a firm believer in brown sugar for a rib rub. Really gives them that nice dark red cherry look, and eye appeal is very important in the food business...plus it taste good! After the ribs come off the pit, I baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor. Works great for me, and when you open your BBQ House, you might want to give it a try!

Per serving: 809 Calories (kcal); 9g Total Fat; (8% calories from fat); 12g Protein; 195g Carbohydrate; 0mg Cholesterol; 12876mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 9 1/2 Other Carbohydrates

 

 

 

 

 

 

 

 

 

 

 

Gaul Darn Delicious Tater Salad -- ala Rock
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Recipe By     :Rock McNelly
Serving Size  : 1     Preparation Time :0:00
Categories    : Salads                          Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  potatoes, boiled, peeled, chopped to 1/2"
                        hard boiled eggs -- (1 per pound)
  1           teaspoon  salt
     1/8      teaspoon  black pepper
  2        tablespoons  sweet relish
     1/2         ounce  yellow mustard
  2             ounces  chopped red peppers *
     1/2           cup  celery -- chopped
     1/4           cup  Miracle Whip **
     1/2         ounce  red onions -- chopped - optional
* I use hot pickled cherry peppers ** + or - depending on wetness of potatoes No barbecue meal is complete without potatoe salad. This is my friend Rock's recipe. Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve.

Per serving: 26 Calories (kcal); 1g Total Fat; (22% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2362mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

 

 

 

 

 

 

 

 

 

 

Grandmaw's Homemade Rolls
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Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  active dry yeast -- I use quick rise Red Star
  3               cups  Pillsbury "bread" or Gold Medal's "better
                        for bread" flour
     1/3           cup  sugar
  1           teaspoon  salt
     1/3           cup  melted shortening -- make sure it's fresh
  1              large  egg -- room temperature
  1                cup  warm water
This recipe has been in my family for many years, and was taught to me by my dear mother. Place ingredients in bread machine, but don't go to dough cycle if you are using the quick rise yeast. It won't work and takes too much time. Put machine on quick white bread cycle, let knead dough, cut machine off and come back to check it after 45 min. or so. If the bread has doubled, start machine again so it will knead dough once more. I just let it knead for a couple of minutes this time. By using this method, it will save you a lot of time over using regular rising yeast and the dough cycle, or kneading them by hand. However, bread will turn out just as good...no difference. Now, grease pan and grab off a piece of dough about the size of a large egg, roll in hands to form, then place in pan. If rolls are sticky in your hands, flour dough ball a bit, and grease hands with oil. Place rolls about 1/2 inch apart for high risers, or about 1 inch apart for a more spread out roll. Cover with damp cloth and let rise in a warm place till doubled. Bake at 350 degrees for 20 to 25 minutes, or until nice and brown. Brush with butter, if you like, after they have been baking for about 15 minutes, or when they first come out of the oven. Dump rolls out of baking pan onto a wire rack to cool. Eat. This recipe makes about a dozen rolls. I ain't never tasted any as good. Danny

http://www.dannysbbq.com Recipe By Danny Gaulden"

Per serving: 344 Calories (kcal); 5g Total Fat; (11% calories from fat); 8g Protein; 70g Carbohydrate; 187mg Cholesterol; 2198mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates

 

 

 

 

 

 

 

 

Homemade Ice Cream
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Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  sugar
  3                     raw eggs
  1            package  vanilla junket -- 4 ounces
  1          large can  Pet milk
  2         small cans  Pet milk
  1              quart  milk
  1         tablespoon  vanilla extract
                        milk -- as needed
Try this one. Mix all ingredients together, but do not cook them. Makes one gallon. Remember that you don't fill barrel all the way to the top. Leave a couple of inches for expansion of the ice cream as it freezes. This recipe is the best I've ever made for a down home, homemade flavor. However, it is not for folks that are afraid of raw eggs. Another Gaulden original, for better or worse. Danny

http://www.dannysbbq.com Recipe by Danny Gaulden;

Yield: 1 gallon; Per serving: 1992 Calories (kcal); 33g Total Fat; (14% calories from fat); 32g Protein; 399g Carbohydrate; 133mg Cholesterol; 482mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 23 1/2 Other Carbohydrates

 

 

 

 

 

 

 

 

Momma's Greens
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Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2            bunches  turnip greens
  1         tablespoon  Crisco shortening
  3             strips  bacon -- cut into small pieces
                        salt -- to taste
                        sugar -- to taste
                        water
This is my Momma's green recipe. I love it. Take 2 (3 makes a lot) bunches of greens, wash, and cut off some of the long >stem, if it appears tough. Put greens in pot and add about 1 1/2 to a maximun of 2 inches of water to bottom of pot and a few strips of bacon cut into small pieces. Add some salt, one Tbs. of Crisco shortening, and a little sugar to taste. Greens can tend to be a little bitter, that's why we feel a little sugar is necessary. Cover pot. Cook till tender. How long is hard to say. Young tender greens will cook in about an hour. Tougher ones can take 1 1/2 hours, or longer. If you want to cook the greens with turnips, (my favorite way), cut turnips in half, then into slices about one inch thick. Add to greens after they have been cooking for about 1/2 hour. Add a little pepper if cooking greens with turnips. Good. Danny

http://www.dannysbbq.com "Recipe by Danny Gaulden"

Per serving: 23 Calories (kcal); 2g Total Fat; (61% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

 

 

 

 

 

 

 

 

 

Old South Slaw Dressing
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Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  salad oil
  3        tablespoons  apple cider vinegar
  3        tablespoons  sugar
  1           teaspoon  salt
     1/2      teaspoon  black pepper
     1/4      teaspoon  crushed garlic
Even though we use a modified Corky's slaw dressing at the restaurant, there's one I like better. Matter of fact, it's the only one I fix here at home. I LOVE this stuff, but you may not. It's what I consider deep, old south, and what Carolyn and I had every time we went to eat at a seafood house, bbq joint, etc. in south or north Louisiana. Matter of fact, Carolyn's mother fixed a very similar recipe all her life, (she lives in Baton Rouge now and spent many years on the famous river road between New Orleans & Baton Rouge as a home education teacher). Lot of fine cooking goes on down there. Anyway, here is the recipe. It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you'll love this. Nice thing about it is that you can't "over extend" this dressing. If you apply too much, it does't just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don't let the simplicity fool you. I've always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don't let the looks of it fool you. Just try it and let me know what you think. Mix well and pour over slaw. This is a small recipe and makes enough dressing for about 2 people. Adjust accordingly.

"Recipe by Danny Gaulden"

Per serving: 198 Calories (kcal); 14g Total Fat; (60% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 1066mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

 

 

 

 

 

 

Toast and Banana Pudding
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Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  flour
     2/3           cup  sugar
                        salt -- to taste
  1         tablespoon  butter
  3                     egg yolks
  3               cups  milk
  1           teaspoon  vanilla
  5             pieces  toast
Here's a simple to make dessert, and is my favorite for something fast, but very good at the same time. Sometimes I think we get caught up in complex, complicated recipes, and forget that the real secret to great cooking is a simple ol' recipe, prepared to perfection. This is one of those. This is a TOAST pudding recipe...not to be confused with a bread pudding. Daylight and dark in the flavor and texture. Give it a try. Combine sugar and flour, then stir in milk. Add butter. Cook over medium low to medium heat till mixture thickens. Stir often, especially as it starts to thicken. It will almost be to a boil when at proper thickness. When thick, remove from heat. Divide eggs yolks from whites, and discard whites. Beat yolks. Add 2 or 3 Tbs. of hot mixture to yolks and mix. Do this a couple of times to temper yolks, then add yolks to main mixture. Add salt to taste, along with the teaspoon of vanilla. Have toast cut into 1/4 size pieces (quartered), and lay one layer in bottom of 1 1/2 to 2 quart dish. Pour half of mixture over toast. Add next layer of toast, and pour in remaining mixture. Let set for at least 15 minutes before serving. You can also use this mixture for one GREAT banana pudding. Just layer in vanilla wafers, bananas, and sauce. Can also add a meringue and bake till brown on top for a special treat. Danny

http://www.dannysbbq.com Recipe by Danny Gaulden

Per serving: 1410 Calories (kcal); 52g Total Fat; (32% calories from fat); 37g Protein; 201g Carbohydrate; 769mg Cholesterol; 499mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 9 Other Carbohydrates