Shout Hallelujah Potato Salad # Servings: 10-­‐25 Ingredients: 5 pounds small Yukon gold potatoes 5 hard-­‐boiled eggs, peeled and chopped 1 (4 Ounce) jar diced pimientos, drained 4 dashes hot sauce (Louisiana Hot Sauce preferred) 4 celery stalks, chopped 1/2 cups red onion, chopped 2 teaspoons celery salt 1/2 cups green bell pepper, chopped 1/4 cups parsley, chopped 1/4 cups yellow mustard 1 1/8 cups mayonnaise 1 cups sweet salad cube pickles (see note) 1/4 cups seasoned rice wine vinegar 1 or 2 jalapeno peppers, seeded and minced 1 tablespoons olive oil Salt and pepper to taste Paprika for garnish Preparation: Bring a large pot of salted water to a boil over high heat and cook potatoes until tender, about 20 minutes. Drain in colander and peel off skins with fingers while holding under cold water. Cool potatoes, chop into small pieces, and transfer to a large mixing bowl. Add eggs. In a small bowl mix the pimientos with the hot sauce and add to potato mixture. Add the celery, onion, peppers, parsley, mustard, mayonnaise, pickles, vinegar, jalapenos, olive oil, and celery salt, but do not stir. Mix by hand, mashing some potatoes and leaving others in chunks. Season to taste with salt and pepper. Serve in bowl or on in a mound on serving platter. Dust with paprika. Cover and refrigerate 3-­‐4 hours. Can be made the day before. Note: Sweet Salad Cube Pickles can be found in the pickle section of your super market. Pickle relish can be substituted. Recipe provided by Corky's BBQ Southern-­‐Style Rib Sandwich # Servings: 4–5 This recipe is prepared with the Corky's BBQ 4-­‐lb or 8-­‐lb BBQ Baby Back Rib Racks (M47197). Ingredients: 3 Tbsp whole grain mustard 4 Tbsp apple cider vinegar 3 Tbsp honey 1/2 tsp ground black pepper 1/2 tsp salt 3 cups shredded green cabbage 3/4 cup shredded red cabbage 3/4 cup shredded carrots 7 sprigs scallions, thinly sliced 1 rack Corky’s BBQ Baby Back Ribs 4–5 hoagie rolls Preparation: Combine the mustard, vinegar, honey, pepper, and salt in a large mixing bowl. Add both cabbages, carrots, and the scallions and toss until completely coated. Place the slaw into an airtight container and refrigerate until needed. Cook the ribs according to the package instructions. When the ribs are cool enough to handle, cut each rib individually and pull out the bone. Be sure to save any extra sauce. Cut the rolls nearly in half. Divide the rib meat between the hoagies and pour any extra sauce on top of the rib meat. Place about 3/4 cup of the slaw on top of each hoagie and serve. Recipe provided by David Venable. Peanut Butter & Fudge Pie # Servings: 8 Category: Desserts Pan Size: 8" Pie Pan Ingredients: Nonstick cooking spray, oil, or butter 1 cup all-­‐purpose flour, plus additional flour for the pan 2 cups sugar 1/2 cup unsweetened cocoa powder 1 cup (2 sticks) unsalted butter, melted 3 large eggs 1/2 tsp vanilla extract 1/2 cup chopped pecans 1/4 cup creamy peanut butter Preparation: Preheat the oven 375F. Using nonstick cooking spray, oil, or butter, grease and flour an eight-­‐inch pie pan. Sift together sugar, flour, and cocoa in a large mixing bowl. Add melted butter and mix well. Using a mixer set on low speed, mix in the eggs and vanilla until just blended, taking care not to overbeat. Stir in the pecans. Pour half of the chocolate batter into the prepared pie pan. Spoon the peanut butter over batter and follow with remaining chocolate batter. Swirl the batter gently with a knife to create patterns. Bake until just set in center, about 45–50 minutes. Pie makes its own crust. Apple Cheddar Corn Bread # Servings: 8 Category: Desserts Pan Size: 9” Baking Pan or Cast-­‐Iron Skillet Ingredients: Nonstick cooking spray, oil, or butter 1 cup cornmeal 1 cup all-­‐purpose flour 1/2 cup sugar 1 Tbsp baking powder 1 cup milk 1/4 cup (1/2 stick) butter, melted 1 large egg 2 small tart red apples, peeled and chopped 1/2 cup (2 oz) cheddar cheese, shredded Preparation Preheat the oven to 425F. Using the nonstick spray, oil, or butter, grease a nine-­‐inch baking pan or iron skillet. Combine the cornmeal, flour, sugar, and baking powder in a large bowl, whisking to mix well. Using an electric mixer with a large bowl, beat the egg, butter, and milk at medium speed until well blended. Add the flour mixture, and stir just until moistened. Fold in apples and cheese and pour the mixture into the prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.