Recipes 5

Servings: 4
1 cup Cajun Country Popcorn Rice
1 tablespoon Magic Swamp Dust Seasoning Fire Department Blend
2 tablespoons Popcorn Butter Flavored Oil
1 cup Grapes, Green, sliced lengthwise
1/4 cup Sunflower Seeds, Roasted
2 1/4 cups Water

• Place Rice, Water, Dust, Oil, and Rice in a rice cooker and let it steam until done.
• When rice is just done stir in grapes and sunflowers seeds and let stand 10 minutes.
• Serve as a side dish or an Hors D'oeuvre.

Yield: 4 servings



Per Serving (excluding unknown items): 67 Calories; 5g Fat (60.1% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.

Servings: 50
4 pounds bean dip
3 pounds avocado pulp
6 tablespoons lemon juice
4 teaspoons Magic Swamp Dust Seasonings
1/2 teaspoon Smokin' Fryin' Rub
24 ounces sour cream
1 1/2 cups mayonnaise
3 3/4 ounces taco seasoning
3 pounds fresh tomatoes, diced
9 ounces green onions, sliced
20 ounces ripe olives, sliced
12 ounces cheddar cheese, shredded

Refried beans (1/2 recipe) may be substituted for purchased bean dip.
Salsa may be substituted for diced tomatoes, taco seasoning, and mayonnaise. Use 7 1/2 cups salsa (2 1/2 cups on each tray).

• Blend together the avocado pulp, lemon juice, Dust, and Rub. (Put it on the side)
• Blend together the sour cream, mayonnaise, and taco seasoning. (Save for later step.)
• Spread 1 lb 5 oz bean dip on each of 3 14-inch round platters.
• Spread 1 lb avocado mixture over bean dip layer.
• Spread 12 oz sour cream mixture over avocado layer.
• Sprinkle remaining ingredients over each platter in the following order: tomatoes, green onions, olives, and cheese. Chill
• Refrigerate quickly (within 4 hours) to below 41°F.
• Serve with tortilla or nacho chips.

Yield: 50 portions
three 14-inch platters
Portion: 4 oz.
Yield: 3 platters
Appetizer

Potentially hazardous food. Hold for service below 41°F. Discard partially used platters. Dip may be made a day ahead and
kept below 41°F.

Servings: 150
Yield: 150 servings
10 pounds Onions, chopped
1/4 cup Cooking Oil
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
4 cups barbecue sauce
1 1/2 gallons Water , as needed for sides of pot
1 can (#10) Mushrooms, stems & pieces
10 pounds Pork (80-20), cubed into bite-size pieces
15 pounds Chicken Thighs (boneless, skinless)
10 pounds smoked sausage
16 quarts Water, to pour in after onions are dark brown
20 pounds Extra Long Grain Rice

Copyright: Cookbook #1

• Install onions in pot with oil and MAGIC SWAMP DUST.
• Sauté' at a high fire, adding 1 1/2 cups water at a time as needed to wash gratin' from sides of pot.
• Stirring and scraping sides as needed to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending fire).
• When onions are ready, put in 1 #10 can of mushrooms stems & pieces
• Barbecue sauce and seafood boil and stir.
• Place pork in pot and add water, bring to a boil until pork gets tender
• Add in chicken and cook until tender.
• Add sausage and turn off fire and let stand for 1/2 hour. This will allow meats to cool and the juices and flavor to penetrate the meats.
• After cooling period bring back to a rapid boil and stir in rice.
• Using a medium fire, bring water back to a boil, scraping the sides and the bottom of the pot and turning rice - DO NOT STIR. (use caution - over stirring will make the rice gummy).
• After rice has swollen and most of the water is gone, check by biting on one grain. If it has a quarter crunch in the middle, turn fire very low.
• Cover and let stand 5 minutes.
• Raise lid, turn once and check rice by biting one grain. If it has 1/16 crunch in the center, turn off fire.
• Cover & let stand for 5 minutes.
• Lift rice from bottom to the top of the pot with the paddle and let stand 15 minutes before serving.

Service for 150 to 170 people -
depending on portion size.
UTENSILS NEEDED: #20
(12 1/2 gal.) Black Iron Pot. & one large stainless paddle



Per Serving (excluding unknown
items): 515 Calories; 23g Fat (40.5% calories from fat); 22g Protein; 54g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 512mg Sodium.
Exchanges: 3 Grain(Starch); 2 1/2
Lean Meat; 1/2 Vegetable; 3 Fat; 0
Other Carbohydrates.

Servings: 50
8 ounces Whipped Topping
16 ounces Yogurt
8 ounces Cream of Coconut
10 ounces Crushed Pineapple
Serve with fresh fruits.

Copyright: Cookbook #1

Preparation Time: 5 minutes

• Blend ingredients until smooth.

Service for 25 people - depending
on portion size.



Per Serving (excluding unknown
items): 41 Calories; 2g Fat (48.0%
calories from fat); trace Protein; 5g
Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 8mg Sodium.
Exchanges: 0 Fruit; 0 Non-Fat Milk;
1/2 Fat; 1/2 Other Carbohydrates.

Servings: 250
Yield: 12 gallons
10 pounds Onions, chopped
1/4 cup Cooking Oil
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking Seafood Boil
1 gallon Water, as needed for sides of pot.
1 can (#10) Mushrooms, stems & pieces
40 pounds Chicken Thighs, boneless, skinless
4 gallons Water, to cover chicken 2 inches.
Serve over a bed of rice.

Copyright: Cookbook #1

• Install onions in pot with oil and MAGIC SWAMP DUST.
• Sauté' at a high fire, adding along side of pot, 1 1/2 cups of water at a time as needed to wash gratin from sides of pot.
• Stirring and scraping sides as needed to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending fire).
• When onions are ready and a brown color is achieved to your satisfaction, put in 1 #10 can of mushroom stems & pieces and stir.
• Add in chicken (this is my preference of meat, but any meat with or without bones, will work).
• Add water to cover meat by 2 inches & cook until tender on low fire.
• Let stand for 30 minutes before serving.
• Serve over rice and watch the faces light up in the crowd.

Service for 225 - 250 people -
depending on portion size.
NOTE: If mashed potatoes are
preferred instead of rice, stir in 2 cups
of all purpose flour mixed with 5 cups
of cold water to help thicken gravy.
UTENSILS NEEDED: 1 #20
(12 1/2 gal. Black Iron Pot.



Per Serving (excluding unknown
items): 134 Calories; 9g Fat (61.3%
calories from fat); 10g Protein; 3g
Carbohydrate; 1g Dietary Fiber;
48mg Cholesterol; 170mg Sodium.
Exchanges: 1 1/2 Lean Meat; 0
Vegetable; 1 Fat; 0 Other
Carbohydrates.

Servings: 12
Yield: 1 Loaf
1 Loaf FRENCH BREAD
1/2 Pound BUTTER, melted
3 Tablespoons MAGIC SWAMP DUST SEASONING

• SPLIT BREAD LONG WAYS AND OPEN UP SIDE BY SIDE.
• BRUSH BUTTER OVER BREAD EVENLY.
• SPRINKLE SWAMP DUST OVER BREAD EVENLY.
• BAKE IN PRE HEATED OVEN AT 350
• DEGREES UNTIL CRUNCHY ON EDGES.
• ENJOY WITH YOUR FAVORITE DISH OR BY IT
• SELF

Per Serving (excluding unknown
items): 239 Calories; 16g Fat (61.6%
calories from fat); 3g Protein; 20g
Carbohydrate; 1g Dietary Fiber;
41mg Cholesterol; 386mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 3
1/2 Fat.

Servings: 50
50 each Wheat Bread Pistolets
50 slices Turkey Breast
50 slices Roast Beef
50 slices Ham
50 slices American Cheese
1 quart Miracle Whip®
1/2 cup Parmesan cheese, grated
1/2 cup Magic Swamp Dust Seasoning
1 teaspoon Smokin' Fryin' Rub
1/2 cup Sweet Relish

• Mix up Miracle Whip, Parmesan Cheese, Relish, Dust, & Rub together to form the dressing for the bread (I call it Slickem')
• Cut bread in half and spread Slickem' on each piece and stack up a slice of each meat and the cheese and place on a platter for service.

Yield: 50 servings


Per Serving (excluding unknown items): 4318 Calories; 218g Fat (47.0% calories from fat); 545g Protein; 9g Carbohydrate; 0g Dietary Fiber; 1662mg
Cholesterol; 4866mg Sodium. Exchanges: 77 Lean Meat; 7 1/2 Fat; 0 Other Carbohydrates.

Servings: 250
Yield: 12 gallons
1/2 gallon Water, hot
10 pounds Onions, chopped
4 cans (28 oz.) Rotel Tomatoes with Green Chilies, diced
3 cups Magic Swamp Dust
6 cans (10 1/2 oz.) Golden
Mushroom Soup
1 can (#10) Mushrooms, stems & pieces
7 cans (#10) Cream Style Corn
4 cans (#10) Sweet Corn, whole
kernel

Copyright: Cookbook #1

• Add onions, sweet corn, Magic Swamp Dust, and water to pot and cook on medium fire until tender.
• Add golden mushroom soup and mushroom stems & pieces, and bring back to a boil.
• Add Rotel tomatoes, cream style corn, and stir frequently until it comes to a boil.
• Turn off fire and let set for 30 - 45 minutes before serving.

Service for 100 people - depending
on size of portions.
UTENSILS NEEDED: 1 #20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 19 Calories; trace Fat (16.3%
calories from fat); 1g Protein; 4g
Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 172mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.

Servings: 170
Yield: 12 gallons
10 pounds Onions, chopped
1 cup Cooking oil
3 cups Magic Swamp Dust
1/4 cup Creative Cajun Cooking
Seafood Boil
4 cups Barbecue Sauce
1 1/2 cups Water, *see Note
1 can (#10) Mushrooms, stem &
pieces
20 pounds Ground Pork
10 pounds Sausage Meat
17 quarts Water
5 pounds Giblets, may use less (5 -
10 pounds, finely ground)
20 pounds Rice
2 cups Shallots, chopped
1 cup Celery, chopped
1 cup Bell Pepper, chopped

Copyright: Cookbook #1

• Put onions in pot with oil, Magic Swamp Dust, and Seafood Boil.
• Saute' on a high fire, adding 1 1/2 cups water at a time as needed to wash gratin' from side of pot.
• Stirring and scrapping sides as to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending on fire).
• When onions are ready, put in 1 #10 can of mushroom stems & pieces, Barbecue Sauce, and water.
• Add in ground pork, sausage, and giblets and stir until broken up fine and bring to a rapid boil.
• Stir in rice. Using a medium fire, bring water back to a boil, scrapping the side & bottom of the pot & turning rice, DON'T stir. (USE CAUTION - over stirring will make rice gummy).
• After rice has swollen and most of water is gone, check by biting on one grain. If it has 1/4 crunch in the middle, turn fire very low.
• Cover and let stand 5 minutes.
• Raise lid and turn rice once and check rice by biting one grain. If it has 1/16 crunch in the center
• Then add in celery, and bell peppers mixing them in by lifting the bottom of the rice to the top and don't stir.
• Turn fire off, cover, and let stand until rice has finished cooking.
• Pour in shallots and turn rice for the last time, cover and wait 15 minutes before serving.

Service for 150 - 170 people -
depending on portion size.
UTENSILS NEEDED : 1 # 20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 503 Calories; 25g Fat (45.8%
calories from fat); 19g Protein; 48g
Carbohydrate; 2g Dietary Fiber;
89mg Cholesterol; 456mg Sodium.
Exchanges: 3 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 3 1/2 Fat; 0
Other Carbohydrates.

Servings: 250
Yield: 12 gallons
16 cups flour
16 cups vegetable oil
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
10 pounds yellow onions, chopped
1 #10 can mushroom pieces
50 pounds crawfish
18 quarts water

Copyright: Cookbook #1

• First you make a roux!
• Cool down the roux in a boil and skim the oil off the top.
• Place onions and seasoning in a pot with 10 quarts of water and boil until tender.
• Add in mushrooms and roux and bring back to a boil stirring frequently.
• Pour in crawfish and stir gently until water comes to a boil.
• After checking for favorite consistency of gravy, add water as desired. (Some people like a heavier gravy than others.)
• Serve over rice.

Serving's for 250 people pending
portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 GAL.) Black Iron Pot.



Per Serving (excluding unknown
items): 229 Calories; 15g Fat (59.2%
calories from fat); 15g Protein; 8g
Carbohydrate; 1g Dietary Fiber;
103mg Cholesterol; 55mg Sodium.
Exchanges: 1/2 Grain(Starch); 2
Lean Meat; 1/2 Vegetable; 3 Fat.