Dips and Fancies

Chris' Jubilee Blowout
Place in Crock Pot:
1 pound pork sausage, browned
1 pound soft Cheese, in 1/2 to 1 inch cubes
7 oz. can of cream of mushroom soup
7 oz. can Rotel tomato and chili peppers
Turn pot to high
after one hour, say goodbye and dive in.

Pimento Cheese

Grape Jelly Sausage Mess
Place package of cocktail sausages in crock pot
add 12 oz Heinz Chili Sauce
add 10 oz grape jelly
Set crock pot on high
Wait one hour
Parched Peanuts
These will be the best peanuts you will ever eat and are "cooked" according to a traditional recipe from the Old South, one which probably extends back thousands of years into ancient Africa:
Fill two 12" pizza pans with raw peanuts - one layer thick - that are in shells. Bring oven to 425°. When oven reaches 425°, place both pans of peanuts in oven, turn oven to OFF, and leave door closed for at least two and one-half hours.
Note that the peanuts are partly roasted but their main cooking is due to dehydration. If not consumed within two to three days, they may re-hydrate somewhat, and begin to lose their taste. I almost never have this problem.
Noal's Georgia Heritage Pecan Blessing
2 C. pecan halves (shelled!)
1/4 stick butter (melted)
pinch salt
Heat oven to 325°F. Place pecans in small bowl. Pour melted butter over pecan halves (they should be slightly moistened). Place pecan halves one layer thick on cookie sheet. Sprinkle with salt.
Here's the tricky part: They should cook about 10 to 13 minutes; HOWEVER, if they cook even just a little bit too long they will go black and be ruined. So, after about 10 to 11 minutes, remove sheet, place couple of halves on paper towel, let cool and then bite. If the bitten pecan halves "squeak", they all need to go back in for one more minute, then repeat as necessary. When perfectly cooked, the pecan halves will "crunch" when bitten. 
Maria's Refried Bean Dip
2.5 C organic pinto beans, washed
4 C water
Boil beans in water for 3 min. While coming to a boil on stove, mix separately in crock pot:
1/2 Spanish onion, organic, chopped
3/4 green bell pepper, organic, chopped in large parts
3/4 jalapeno pepper, organic, sliced into wheels with seeds and membranes included
1 to 2 T chili powder
1 T brown cumin seeds
1 bay leaf
2 t oregano leaves, minced and dried
2 T Kikkoman soy sauce
2 T tomato paste, Muir Glen organic
2 T tomatillo, boiled and minced in blender
After beans have boiled for at least 3 minutes, add beans and water to crock pot, turn crock pot on high.
after 3 hours, use remove bell pepper pieces, use potato masher to mash beans. Then add:
7 oz can of Herdez Salsa Ranchero (from Mexico) can buy in Harry's Farmer's Markets in Atlanta or Mexican Market in Clayton - substitute with RoHtel.
cook one more hour.
Make the following sauce on stove
1 T Minerva Extra Virgin Olive Oil (from Greece, available through Harry's)
heat and add 2 T annoto seeds, heat for about 3 min then discard seeds.
add 1/2 C Spanish onion, organic, chopped
sauté for three minutes on very low heat then add
1 to 2 T chili powder
1 T cumin powder
continue to sauté for 1 minute, then add
1 T Colovita aged balsamic vinegar (from Italy, available from Harry's)
2 T tomato paste, Muir Glen organic
sauté over low heat to make paste, for about 2 min., then add
15 oz. tomato sauce, Muir Glen, organic. 
cook on low for 20 min, then add to beans in crock pot, cook one more hour on low.
Then add cheese in 1/2 inch diced cubes:
8 oz Chalco Queso Blanco (white melting cheese) (from Mexico, available from Harry's, Sam's or Clayton)
2 oz Black Diamond Extra sharp cheddar from Canada. 
heat on low for at least one hour, then serve.
Completely vegetarian, mostly organic, no partially hydrogenated vegetable oils, and no genetically manipulated food, or bovine growth hormone used.
Chris' Seminole National Championship Barbecue Sauce  – For those events which happen only once in a lifetime