Captain's Cheese Bake

Ingredients:

1/2 Cup of Mayonnaise

8 oz. Cream Cheese

2 cups sharp cheddar cheese (grated)

2 green onions (chopped)

6 Ritz crackers (crushed)

8 slices of bacon (cooked and crumbled)

1/2 cup Captain Rodney's Boucan Pepper Glaze

Directions:

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan.  Top with crackers and bake at 350 degrees for 15 minutes.  Top with bacon and Captain Rodney's Boucan Pepper Glaze.  Serve with crackers.

This tasty dish is perfect for any event, especially tailgating. Grab your Boucan Glaze from us today and get to baking y'all!

Captain Rodney's Creamy Temptation of Jezebel Dip

Ingredients:

1/2 cup of Captain Rodney's Temptation of Jezebel Sauce

16 ounces of cream cheese, softened

1/4 cup of chopped green or red bell pepper

3 tablespoons of minced onion

1/2 cup of chopped pecans

Directions:

Blend all ingredients and serve with chips or crackers.

Saw's Turnip Greens

Ingredients
4 bacon slices, cut into 3-inch pieces
1 small onion, peeled and quartered
3/4 cup low sodium chicken broth
1/2 cup Saw's Sauce
1 pound coarsely chopped cleaned turnip greens

Directions
Cook bacon and onion in a Dutch oven over medium heat until bacon is crisp. Add remaining ingredients; bring to a boil. Reduce heat and simmer 45 minutes.

PAN-BROILED PORK CHOPS

• ½ cup dry white wine

• 1 tablespoon soy sauce

• 1 teaspoon hot sauce

• 1 tablespoon minced garlic

• 2 tablespoons finely chopped parsley

• 2 tablespoons Kinloch Plantation Pecan Oil

• 1 tablespoon fresh lemon juice

• 1 ¼ pounds lean, boneless pork, cut into 1 ½ inch cubes

• Salt and freshly ground black pepper

Combine the wine, soy, hot sauce, garlic, parsley, pecan oil, and lemon juice in a small bowl and whisk to blend.

Put the pork in a shallow plastic container and season with salt and pepper. Pour the marinade mix into the bowl and toss to pork to coat evenly. Cover the container and marinate for 2 hours in the refrigerator.
Drain the pork and reserve the marinade. Thread the pork meat on six to eight skewers. Prepare a charcoal fire or light a gas grill.

Place the brochettes on the grill over a medium-hot heat, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes, or until the pork is cooked through.

Makes 4 to 6 main dish servings
 

Pecan Pie

2 Tablespoons Corn Meal

1 1/2 Cup Sugar

1 Cup Karo Syrup

4 Eggs

2 teaspoons Vanilla

1/2 Cup Margarine or Butter

2 Pie Shells

2 Cups Pecan Halves

Mix Sugar, Vanilla, Karo, Corn Meal and Corn Meal. Add 2 Cups Pecan Halves and pour into pie shells. Bake 55 minutes at 300 degrees.

Oriental Chicken Salad with Carrot Jam

Ingredients:

1/2 Cup Carrot Jam

1/2 Cup mayonaise

4 TBSP vingar

2 TBSP lemon juice

2 TBSP catsup

2 tsp soy sauce

Combine these ingredients and set aside. In a larger bowl combine the following:

2 Cups Cooked and diced chicken

1 1/2 Cup Cooked rice

1/2 Cup chopped celery

1/4 Cup chopped green onion

1/2 Cup toasted almonds.

Toss the two mixtures and chill for 1 hour.

Mocha Melt Chocolate Cake

Golden Eagle Baked Beans

1 Medium size can pork and beans

1/2 teaspoon worcestersire sauce

1 small onion

1/2 cup Golden Eagle Syrup

1 Tablespoon prepared mustard

Directions:

Mix all ingredients together. Bake in slow oven @ 325 degrees for 2 hours. Just about 15 minutes before serving top with several frankfurters and place under boiler for about 2 minutes to brown franks. Serve with tossed salad, french bread and coffee.

Golden Eagle  Party Brownies

1 (15 oz.) can of sweetened condensed milk.

2 cups graham cracker crumbs

1/2 teaspoon salt

1 teaspoon vanilla

1/4 cup Golden Eagle Syrup

1 cup chopped nuts

Powdered sugar for dusting

Directions:

Combine and mix all ingredients in order given. Spread in greased 8x8 baking pan. Bake at 350 for 30 minutes. Turn out on cooling rack. Cut in squares and dust with powdered sugar while warm.

Golden Eagle Pecan Pie

3 eggs slightly beaten

1/2 cup sugar

1 cup Golden Eagle Syrup

1 teaspoon vanilla

1/4 teaspoon salt

2 Tablespoons melted butter or margarine

1 cup pecan meats

1 (9 inch) unbaked pie shell

Directions:

Combine eggs, sugar, syrup, vanilla and salt. Sprinkle nut meats in unbaked pie shell and add filling. Bake at 325 degrees for 50 to 55 minutes.Pie will thicken as it cools. 

Golden Eagle Gingerbread

1/2 cup shortening

3 cups flou

1 teaspoon salt

1 teaspoon cloves

2 eggs

 1/2 cup sugar

3/4 cup hot water

1 teaspoon soda

1 teaspoon ginger

1 teaspoon cinnamon

1 cup Golden Eagle Syrup

Directions:

Put shortening, sugar, Golden Eagle Syrup and eggs into the mixing bowl and blend together. Stir in hot water. Add flour sifted with salt, soda and spices. Pour into greased, shallow 8x12 dish. Place in preheated 350 degree oven for 30 minutes.

Kimber's Karmel Korn

1 Cup White Popcorn (unpopped)

1 Cup White Sugar

1 Cup Light Brown Sugar

1 Cup Butter

3 Cups Superior Pecan Pieces

1/2 Cup Light Karo Syrup

1/2 tsp Baking Soda

1 tsp Vanilla

Preheat Oven to 250 degrees F. Pop popcorn 1/2 cup at a time in air popper. Put into Large roasting pan and add nuts. Set aside. In large saucepan mix butter, brown sugar, white sugar and Karo syrup. Bring to a boil and boil for 5 minutes stirring frequently. Take off from burner and add soda and vanilla. Stir well and then  pour over popcorn and nuts. Put into oven at 250 degrees and bake for 1 hour, stirring every 15 minutes. When done pour onto wax paper and let cool. Then place in airtight containers or Ziploc bags. Enjoy!

Sweet Potato Casserole

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.