• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt, pepper, and cayenne pepper to taste
• 1 egg
• ½ cup milk
• Italian seasoned panko breadcrumbs, as needed
• cooking oil for frying
• 3 2x2-inch waffle squares (your favorite waffles)
• Steen’s Cane Syrup, for serving

Chicken and Waffles

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• 10 pounds Boston butt, cubed 
• 2 pounds pork liver
• 1 pound green onions, trimmed 
• 1 pound parsley, trimmed
• 8 ounces salt
• 6 tablespoons cayenne pepper 
• 4 tablespoons black pepper
• 6 pounds cooked white rice
• ½ gallon cold water
• 1 cup chopped pimientos 
• 75 feet sausage casing

Boudin Blanc

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• 2 teaspoons cooking oil
• 1 onion, chopped
• 1 pound seasoned bulk breakfast sausage
• 4 cups milk
• ¼ cup butter
• 1 cup uncooked quick-cooking yellow grits
• 1 large egg, lightly beaten
• 8 ounces shredded sharp Cheddar cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup finely grated Parmesan cheese

Cheese Grits Casserole

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Basic Seasoned Beans:

• 1 pound dried beans, soaked overnight
• 1½ to 2 cups total, chopped onions, celery, and bell peppers
• minced garlic to taste
• salt and pepper to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• cayenne pepper to taste

Huevos Rancheros

• 2 corn tortillas
• ½ cup your favorite salsa
• ½ cup cooked black beans
• 1 teaspoon ground cumin
• 2 eggs
• chopped cilantro, crumbled Mexican cheese, for garnish
• salt and pepper to taste

Huevos Rancheros

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Biscuits

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 4 teaspoons baking powder 
• ½ teaspoon salt
• ½ teaspoon cream of tartar
• ½ cup shortening 
• ¾ cup shredded cheddar cheese
• 2 tablespoons finely minced drained pimento peppers, dried
• ⅔ cup milk
• 2 tablespoons melted butter

pimento cheese, recipe follows

 Pimento Cheese

• ½ pound sharp cheddar cheese, grated 
• 4 ounces pimentos, drained, dried and minced 
• 2 tablespoons sweet pickle relish
• ¼ cup mayonnaise
• salt and pepper, to taste

 Combine all ingredients. Season with salt and pepper.

Pimento Cheese Biscuits

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DOUGH

• 7½ to 8¼ cups King Arthur Unbleached All-Purpose Flour*
• ⅔ cup granulated sugar
• 1 tablespoon salt**
• 2 envelopes Fleischmann's® RapidRise Yeast
• 1½ cups milk
• ½ cup water
• ¾ cup (12 tablespoons) butter**
• 2 large eggs

*See "tips," below.

**If you use salted butter, reduce the salt to 2½ teaspoons.

FILLING

• ½ cup granulated sugar
• ¼ cup (4 tablespoons) softened butter
• 1½ tablespoons (4½ teaspoons) ground cinnamon

FROSTING

• ¼ cup (4 tablespoons) softened butter
• 4 cups confectioners' sugar
• ⅛ teaspoon salt, optional; for enhanced flavor
• ½ to 1 teaspoon vanilla extract, to taste; optional
• 4 to 6 tablespoons milk

Cinnamon Rolls

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• 1 pint Louisiana strawberries
• 1 cup blueberries
• 3 tablespoons superfine sugar
• 2 tablespoons spiced rum
• pinch salt

Macerated Strawberries

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• four corn tortillas
• 2 cups prepared salsa
• 2 cups cooked black beans
• butter
• 4 Louisiana eggs
• salt and pepper
• crumbled cotija or Feta cheese
• sliced jalapenos, cilantro, green onions, additional salsa, for garnish

Huevos Rancheros

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• 5 cups sifted White Lily flour (measured after sifting) 
• 1 tablespoon plus 1/2 teaspoon baking powder, preferably homemade
• 1 tablespoon kosher salt 
• 1/2 cup (1/4 pound) packed lard, chilled 
• 1¼ cups buttermilk 
• 3 tablespoons unsalted butter, melted

Edna Lewis' Hot Crusty Buttermilk Biscuits

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