“I have sobered up a many of cowboys on Sunday morning with these Hot-Dam-Enchiladas”.
Make a sauce covering as follows:
Chop 6 strips of bacon, place in frying pan, and fry till crisp.
Add ½ cup chopped onions and cook with bacon until tender.
Add 1 tablespoon chili powder, 1 tablespoon APS, and 2 cans of whole tomatoes.
Cook slowly for at least 45 min.
Make your hot cakes as you normally would.

Fry eggs and place on hot cakes.
Now pour your sauce over the hot cakes and eggs, and you are ready to “rip and roar”!

First skin the Goose.
Place it in a cast iron pot and brown in a small amount of oil, turning so as not to burn it.
Add water and let the goose boil until it becomes rather tender.
Cut up and add green onions and the tops.
Add Parsley
Add APS
Make a roux as follows:
Add one cup of flour and one cup of oil (if the pot is big enough you might need to double this)
Cook the roux until it is a medium brown. You do not want to burn the roux so stir it while you are browning
it and it will keep browning even after you turn off the heat. Keep stirring it a few minutes more to make
sure it does not burn.
Add the roux to the Pot and let it thicken so as to end up with a gravy-like product.
Cook your rice using either plain or wild rice
Spoon the gravy over the rice and you will think you have died and gone to heaven!  

Peel 2 large onions.
Slice tops and bottoms off onions and cut an X halfway through each.
Brush onions with Worcestershire sauce.
Add butter or margarine and sprinkle with generous amount of APS.
Bundle-wrap each onion in heavy-duty aluminum foil.
Place bundles in hot coals and roast 45 to 60 minutes or cook in a covered grill over medium, indirect heat for 50 minutes.
Open your foil during last 5 minutes; then cut ‘em in half and serve.

Gently pull down the husk from the ears of corn and remove the corn silks.
Brush corn with butter and sprinkle with generous amount of APS.
Pull the husk back over each ear of corn.
Wrap each ear of corn in foil and seal tightly.
Keep refrigerated until ready to grill.
Prepare charcoal or gas grill for cooking (375°F).
Grill foil-sealed corn, turning occasionally, for 15 to 20 minutes.
Serve hot.

Gently pull down the husk from the ears of corn and remove the corn silks.
Make a lime juice mixture by combining melted butter or oil and juice of 2 limes in a small bowl.
Brush the lime juice mixture over corn and generously sprinkle with both APS and JSS.
Pull husk back over ear of corn.
Wrap each ear of corn in foil and seal tightly.
Keep refrigerated until ready to grill.
Prepare charcoal or gas grill for cooking (375 degrees F).
Grill foil sealed corn, turning occasionally, for 15 to 20 minutes.
Serve hot.

Take about 6 medium tomatoes, cut off tops and scrape out the pulp (save the pulp).
Sprinkle inside of tomato with APS
Create the stuffing as follows:
Put 1/2 tablespoon chopped onion and 1 tablespoon butter in a pan to cook until slightly carmalized.
Add 1 cup of bread crumbs, the tomato pulp, and a little more APS (if you want to kick it up a little, add JSS instead of the additional APS.
Let this cook about 5 minutes,
Add a beaten egg and cook 1 minute more - be sure when adding the egg to keep stirring
Stuff the Tomato shell with the stuffing

Boil the following together for 10-15 minutes:
1 bell pepper, chopped
1 small onion, chopped
1 small can tomatoes
1 cup water
A pinch of sugar
APS to suit your taste
Add 1 cup of washed, uncooked rice and simmer until rice is done.
Pour mixture into baking dish.
Cover with sharp, grated cheese.
Bake in slow oven for 20 minutes or more (Will feed about 6 folks)
Spanish Rice
Heat up 1/2 cup oil (or bacon grease)
Add about 1 cup uncooked rice and cook until it is golden brown
Now add the following:
1 medium onion, chopped
Generous amount of Jerry’s APS
2 cups water (you can use 1 1/2 cups water and 1/2 cup chicken broth)
1 1/2 can tomatoes
Bring to a quick boil, then reduce heat to low and cook covered for about 1 hour, or until the rice is done. If it is too dry, a little more water may be added.
Serves about 6 folks.

Beat 2 egg yolks until light using an egg beater.
Add milk, flour and 2 teaspoons of APS, and beat it all up together. (I some times add a little corn meal to it for something a bit different)
Take a large onion and cut it into slices through the rings.
Break the slices up into separate rings, and drop these into batter.
Dip out and fry ‘em as you would French Fried potatoes.