Chop 5 or 6 slices of bacon and cook the bacon in a skillet until crisp.
Chop medium potatoes in squares and onions and add to skillet.
Liberally spread APS over the potatoes and onions.
Cover skillet over low to medium heat about 30 minutes, or until the potatoes are tender.
Stir occasionally.

Peel or leave the skins on and cut into round slices as thick as the back of a knife.
Heat the oil to about 350 degrees, or before it starts smoking, or until you can drop a piece of bread in the oil and it browns real fast. You can float a match in the oil and when it strikes it is ready.
Fry the potatoes to a golden yellow color, then place into a colander to drain. Don’t cover them while cooking or afterwards.
Liberally spread APS over the potatoes.
If you want them hotter/spicier, then also season with JSS.
 

“When I want to see a bunch of old grouchy cowboys smile, I’ll fix ‘em some tator cakes. I once saw a cowboy tell the ugliest woman I ever saw if she would learn to make tator cakes he would marry her. They still live together in Pyote Texas”. Here is how I do it……….
Mix the following together:
2 cups of mashed potatoes (about 5 or 6 potatoes)
1 egg
1 tablespoon flour
1 table spoon grated onion
1/2 cup grated cheese
Generous amount of APS
Drop by spoonfuls on greased skillet.
Fry till golden brown on both sides

Take 5-6 potatoes and make a hole through each with a knife or apple core.
Slide a sausage link into each potato.
Place in dutch oven or on a baking dish.
Cover each potato with bacon slices and onion slices.
Generously sprinkle APS on each potato.
Bake at 425 degrees for about 45 minutes until tender (or you can wrap them in foil and cook in oven or on outside grill).

Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high for 10 minutes with lid closed.
Peel 3 medium sweet potatoes, core1 Granny Smith apple, and cut a medium sweet onion in half.
Cut the potatoes, apple and half onion into 1/2-inch thick slices.
Place potatoes in a medium bowl; toss with 1 tablespoon olive oil to coat.
Grill potatoes 5 to 6 minutes per side.
Grill apples and onions 3 to 4 minutes per side, until crisp-tender.
Remove from grill and cover to keep warm.
Combine ingredients in a medium bowl. Coarsely chop potatoes, apples and onions.
Add generous amount of APS.
Toss with dressing and serve.

Prepare rice according to package directions.
Combine the following ingredients into a bowl and set aside:
cooked rice,
1 7.1 oz pouch Chicken of the Sea pink salmon,
2 eggs beaten,
¼ cup green bell pepper chopped,
¼ cup onion chopped,
¼ cup celery chopped
2 teaspoons APS
Heat a skillet over medium high heat for 3 minutes.
Add 1/3 cup canola oil.
Use an ice cream scoop to form cakes directly on frying pan.
Gently press cake down and fry 4 minutes on each side.
Serve with catsup or lime-juice.

Combine the following:
1 (14 3/4 oz.) can salmon, drained, flaked with bones removed
2 tablespoons chopped onion
1 teaspoon parsley flakes
2 teaspoon lemon juice
1/4 cup sour cream, regular, low fat, or fat free
2 eggs, beaten
1/4 cup seasoned bread crumbs
APS
Shape into 6 patties.
Heat a large skillet over high heat for 2 minutes.
Add oil to hot skillet and reduce heat to medium.
Cook patties about 4 minutes on each side or until lightly browned.

Add __ cups water to pot.
Add __ tablespoons of APS.
Bring to a boil over high heat.
Cook 4 minutes once water comes to a boil.
Reduce heat to medium-low and simmer 7 minutes.
Add shrimp to pot and stir gently.
Simmer 3 minutes until shrimp are pink and firm.
Remove pot from heat and drain.
Sprinkle additional APS over shrimp, sausage and vegetables, if desired, to taste.
Toss to blend and serve immediately.

Use the whole fish with head and tail on if it fits in your skillet. If fish is too large, then cut into pieces.
Roll fish in corn meal which has been well seasoned with APS and/or LP.
Add enough lard or olive oil to the skillet to half cover fish, and when very hot, add the fish.
When well browned on one side turn once and brown the other side.
Lift carefully from pan and drain for a few minutes on brown paper.
Squeeze fresh lime juice to suit your taste.

Make the dip using the following ingredients:
6 tablespoons of olive oil,
2 tablespoons of vinegar,
1 tablespoon of paprika,
1/2 teaspoon of JSS,
1/2 teaspoon of APS,
4 tablespoons of Creole mustard,
1/2 heart of celery, chopped fine
1/2 white onion, chopped fine,
Just a little chopped parsley.
Mix up real good, and chill.
Serve on cold boiled shrimp, about twelve to a serving.

Take about one pound of shrimp
Melt about a stick or so of butter in a skillet
Season the shrimp generously with APS—very generously!
Now chunk ‘em in a hot skillet and stir ‘em around until they get red and done (Shrimp does not take very long to cook this way)
Get some crackers and a cold bit of bubbly and peel ‘em and eat ‘em while they’re warm.