Recipes 3

Servings: 20
2 each Pork Tenderloins (3" diameter and 12" long)
2 each Sausage Link 12" each (French Settlement Sausage Company)
1/3 pound Art's Ham and Bacon Cure (Can be purchased on this website)
1/3 pound Smokin' Fryin' Rub
2 cups Shallot Bottoms, sliced 1/8" thick
2 cups Shallot Tops, sliced 1/4" thick
2 cups Flour, all-purpose
1 cup Water
1/8 pound Butter (Kleinpeter Brand)
1 each vidalia Onion, diced
8 ounces Cream Cheese (Sure Fine Brand)
1/2 teaspoon Creative Cajun Cooking Seafood Boil
5 tablespoons Magic Swamp Dust Seasoning
4 cups Half and Half (Kleinpeter Brand) 1 pound Crabmeat (White portion only)

• Slide a fillet knife into the center of the pork loin and make an opening for the sausage to be pushed in all the way threw the center.
• Place the loin in a pan that can cover them in a mixture of the Ham & Bacon Cure and the Smokin' Fryin' Rub and 3/4 gallon of ice water.
• This will need to be placed in a refrigerator for a minimum of 3 days to cure.
• After it has cured for the 3 days, place in your favorite smoker, and let it smoke until the internal temperature is 165 degrees F. While the loins are smoking, let's get started on the sauce!
• In a sauce pan, place the shallot bottoms, vidalia onions and butter, then sauté until tender. You may need to sprinkle a little water as you go so it won't stick while you stir.
• Add in the cream cheese, Dust, Boil, and stir until melted.
• Blend milk and flour together in a bowl with a whisk and pour into mixture in pot.
• Keep stirring until a slow boil is maintained for 20 minutes.
• Fold in crabmeat until it gets to 160 degrees F.
• Keep warm until ready for topping loin.
• After loin is cooked, place on a cutting board, and slice into medallions about 3/8" thick.
• Place on a plate and spoon crabmeat topping on it. The flavor will speak for itself!

Yield: 20 servings

Per Serving (excluding unknown items): 48 Calories; trace Fat (2.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Vegetable.

Servings: 250
Yield: 12 gallons
8 cups Mazola Corn Oil
8 cups Flour, all purpose
14 quarts Water
10 pounds Onions, chopped
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
10 Pounds Ground Pork
1 can (#10) Tomatoes, crushed
1 pint Tomato Paste
1 quart Cattleman's Original Bar-B-
Que Sauce
1 can (#10) Mushrooms, stem &
pieces
25 pounds Beef (preferably boneless)or
substitute with any wild game, or your
favorite road kill
2 cups Shallots (for color), chopped
6 cups Celery, chopped
6 cups Bell Pepper, chopped
Serve over rice or pasta.
Copyright: Cookbook #1

• "First you make a roux!" In a large black iron skillet, add oil, and cook at 350 degrees or medium fire.
• Stir in flour, allow to brown, but not burn or stick, stirring and scraping pot frequently.
• When mixture is a beautiful golden brown, turn off fire and let cool so oil comes to top and the browned flour packs to the bottom.
• After cooled to room temperature, remove oil from top, saving brown roux.
• Add water and onions, MAGIC SWAMP DUST, Seafood Boil, and bring to a boil.
• Add ground pork and stir to break up fine.
• Add tomatoes, paste, bar-b-Que sauce and favorite road kill and cook until tender.
• Pour in celery and bell pepper and cook for 30 minuets.
• Turn off fire, let stand for 15 minuits and stir in shallots.
• Cover pot and let stand for 30 minutes.
• Serve over a bed of rice or pasta.

Service for 225 - 250 people -
depending on portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 264 Calories; 21g Fat (70.8% calories from fat); 12g Protein; 7g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Servings: 4
2 1/2 pounds Red Fish Fillets on the Half Shell, Leave the scales on
1/2 each Sweet Onion, sliced 1/4" thick
1 each Navel Oranges, sliced 1/4" thick
10 each Pecans, shelled
2 tablespoons Magic Swamp Dust Seasoning
1/2 tablespoon Seafood Boil
1/8 pound Butter (Kleinpeter Brand)

• Lay fish fillets on a baking pan with the scale side down on parchment paper.
• Melt butter and spread over fish fillets
• Cut one end off the navel orange and squeeze over fish, then slice 1/4" rings out of the middle for placing over fish, then squeeze the remaining over the fish (saving just a little for toping).
• Sprinkle Dust and Boil evenly over the top of each fillet.
• Place in over or your favorite pit and let cook for 30 minutes at 350 degrees F.
• Remove fish from oven and place onion rings, orange rings, and pecans in a decorative manner and return to oven.
• Bake until fish is still moist and flaky (pending thickness of fillet) maybe 15 minutes.
• Remove from oven and squeeze a little more orange over the top and serve.

Yield: 4 servings

Per Serving (excluding unknown items): 1822 Calories; 183g Fat (84.4% calories from fat); 21g Protein; 54g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 35 Fat.

Servings: 155
Yield: 77 1/2 Pounds
16 pounds dried red beans
5 pounds cured ham, CUBED
8 pounds onion
6 cups barbecue sauce
1 1/2 cups Worcestershire sauce
1 cup Creative Cajun Cooking Seafood Boil
6 1/2 cups Magic Swamp Dust Seasoning
2 pounds shallots, CHOPPED (SEPARATE TOPS)
60 ounces gelatin powder
16 quarts water

• Soak red beans in water over night.
• Cook beans, ham, onions, barbecue sauce, Worcestershire sauce, Swamp Dust, and seafood boil until beans are tender
• Puree mixture until smooth dilute gelatin in cold water and pour into pot along with shallot bottoms only cook for 10 minuets
• Place shallot tops in containers, then spoon in mixture chill and serve at 40 degrees

Per Serving (excluding unknown
items): 246 Calories; 2g Fat (7.7%
calories from fat); 15g Protein; 43g Carbohydrate; 12g Dietary Fiber; 8mg Cholesterol; 338mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other
Carbohydrates.

1 pound Smoked Pork Roast (Look for recipe in this cookbook), shredded 2/3 cup Carolina Gold Vinegar & Pepper Sauce
2 teaspoons Fajita seasoning
2 each bell pepper green, sliced thin
2 each yellow onions, sliced 1/4" thick
8 tablespoons vegetable oil
10 each Mission Flour Tortillas Medium Soft Taco 8 inch
1 teaspoon Garlic powder
1/4 pound Mexican style Shredded cheese

• Pour vegetable oil into large skillet and pre heat to 350 degrees F.
• Place bell peppers and onions in skillet and sauté until tender.
• Place pork roast into skillet and sauté with vegetables.
• Pour in Carolina sauce, garlic powder and fajita seasoning in skillet and stir and cook on low fire 5 minutes and remove.
• Place taco shell into special quesadilla press and cover with mixture from skillet lightly.
• Sprinkle cheese lightly over mixture and place another taco on top.
• Close the lid on the press and cook approximately 3 minutes.
• Remove to a plate, cut at seams and serve.

Yield: 15 servings



Per Serving (excluding unknown items): 70 Calories; 7g Fat (91.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1 1/2 Fat.

Servings: 15
Yield: 16 ounces
1 rack WHOLE RIBEYE
RACK
1/2 cup MAGIC SWAMP
DUST SEASONING
1/4 cup Worcestershire sauce
1/2 cup barbecue sauce
12 ounces coke a cola

• Place rack in a pan it will fit in snuggly and be able to cover without touching meat.
• Mix MAGIC SWAMP DUST, Worcestershire sauce, barbecue sauce, and coke and pour over rack evenly.
• Cover with heavy aluminum foil and place in oven at 350 degrees until internal temp reaches 95 degrees.
• Uncover and place in smoker with your favorite wood flavor until the internal temp reaches 133 degrees.
• Remove from smoker and let rest until the internal temp reaches 135 degrees and dip gravy from bottom of pan and pour over rack.
• Slice to your desired thickness, drizzle gravy over top of steak, and enjoy.

Per Serving (excluding unknown
items): 9 Calories; trace Fat (14.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 0 Other Carbohydrates.

Servings: 150
Yield: 11 gallons
15 pounds Crawfish tails, chopped
10 pounds Yellow onions, chopped
1 #10 can Mushroom pieces
5 pounds Velveeta, cut up
20 pounds Extra long grain rice
4 cups CCC Etouffee Mix
3 cups MAGIC SWAMP DUST
SEASONING
16 quarts water
20 ounces rotel tomatoes
1 1/2 pounds butter
May be served as a side dish or alone as an entree.

Copyright: Cookbook #1

• Sauté' onions & MAGIC SWAMP DUST at medium fire, stirring & quenching sides of pot until golden brown.
• Mix in the can of mushroom pieces & tomatoes,
• Cook 5 minutes.
• Pour in 14 quarts of water and add cheese.
• Bring to a boil stirring & scraping sides of pot melting the cheese.
• Mix CCC ETOUFFEE MIX with the remaining 2 quarts of water, let stand 15 minutes & pour in the pot.
• Pour in the rice stirring gently until it comes to a slow boil and let rice cook until nearly done.
• Pour in crawfish tails and turn gently lifting the bottom to the top.
• Using a very low fire, turn rice gently scraping bottom and sides of pot. DO NOT stir to much to avoid making rice too gummy.
• After rice has swollen and the water is gone, check by biting one grain to see if rice is done then turn off fire.
• Cover and let stand for 5 minutes. Raise the lid and turn the rice over once. Check by biting one grain.
• Cover and let stand for 5 minutes before serving.

Service for 150 depending on
portion size.
UTENSILS NEEDED: #20
(12 1/2 gal.) Black Iron pot.



Per Serving (excluding unknown
items): 119 Calories; 9g Fat (67.0% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 429mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Servings: 150
Yield: 11 gallons
15 pounds Crawfish tails, chopped
10 pounds Yellow onions, chopped
1 #10 can Mushroom pieces
5 pounds Velveeta, cut up
20 pounds Extra long grain rice
4 cups CCC Etouffee mix
3 cups MAGIC SWAMP DUST
SEASONING
16 quarts Water
20 ounces rotel tomatoes
1 1/2 pounds butter
May be served as a side dish or alone as an entree'.

Copyright: Cookbook #1

• Sauté' onions and MAGIC SWAMP DUST at medium fire, stirring & quenching sides of pot until golden brown.
• Mix in the can of mushroom pieces & tomatoes,
• Cook 5 minutes.
• Pour in 14 quarts of water and add cheese. Bring to a boil stirring & scraping sides of pot melting the cheese.
• Mix CCC ETOUFFEE MIX with the remaining 2 quarts of water, let stand 15 minutes & pour in the pot.
• Pour in the rice stirring gently until it comes to a slow boil and let rice cook until nearly done.
• Pour in crawfish tails and turn gently lifting the bottom to the top.
• Using a very low fire, turn rice gently scraping bottom and sides of pot.
• DO NOT stir to much to avoid making rice too gummy.
• After rice has swollen and the water is gone, check by biting one grain to see if rice is done, then turn off fire.
• Cover and let stand for 5 minutes. Raise the lid and turn the rice over once. Check by biting one grain.
• Cover and let stand for 5 minutes before serving.

Service for 150 depending on
portion size.
UTENSILS NEEDED: #20
(12 1/2 gal.) Black Iron pot.



Per Serving (excluding unknown
items): 119 Calories; 9g Fat (67.0% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 429mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Servings: 50
Yield: 5 gallons
3 Cups roux, light brown
2 quarts roast drippings
with fat removed from
Pork Roast
2 Pounds Onion, chopped
3 Cups Mushroom, SLICED
2 Quarts WATER
2 each Boston Butt Roast, smoked

• Place all items in pot and cook until onions are tender stirring frequently.
• Pending thickness required you may add in more or less water.
• Pending your taste you may want to add in more Magic Swamp Dust, but drippings already has it in it.
• You can leave the roast whole until cooking is nearly complete then bust them up.

Per Serving (excluding unknown
items): 13 Calories; trace Fat (23.5% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 5mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable.


NOTE: Drippings from roast in an onion, mushroom, and roux gravy when you cook Smoked Pork Roast, always save the drippings and chill it down to remove the fat.

Servings: 200
Yield: 11 gallons
5 pounds Bacon, fried
1 can (#10) Mushrooms, stems & pieces
10 cans (#10) Green Peas, small
3 cups flour, all purpose
3 cups MAGIC SWAMP DUST
10 pounds Onions, chopped
1/4 cup Creative Cajun Cooking
Seafood Boil

Copyright: Cookbook #1

• Cook down the bacon in the pot until slightly crisp.
• Remove cooked bacon and sprinkle in flour into grease and stir until roux is a golden brown.
• Remove roux and place in bowl to allow to cool and separate grease
• Pour in onions and 1/2 gallon of water, boil until onions are tender.
• Pour in Mushrooms, roux, water off of peas, Magic Swamp Dust, Seafood Boil, stir in bacon, and boil for 15 minutes stirring frequently.
• Pour in peas and bring to a boil.
• Turn off fire and let set for 30 minutes before serving. You can even serve over a bed of rice.

Servings for 200 people depending
on portion size.
UTENSILS NEEDED: 1 # 20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 92 Calories; 6g Fat (55.7%
calories from fat); 5g Protein; 6g
Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 337mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.