Ingredients

• 1 cup pineapple juice
• ¼ cup honey
• 1 tbsp active dry yeast
• 3½ cups all-purpose flour
• 1 tsp salt
• ¼ cup butter, melted
• 1 egg
• Extra butter for brushing

Instructions

1. Heat pineapple juice until warm (105-110°F). Stir in honey and yeast. Let sit 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Knead into a soft dough.
3. Place in greased bowl, cover, and let rise 1-1½ hours until doubled.
4. Punch down dough and divide into 12-15 equal pieces. Shape into balls and place in greased baking dish.
5. Cover and let rise 30 minutes. Preheat oven to 375°F.
6. Bake for 18-20 minutes until golden. Brush with melted butter while hot.
7. Serve warm or at room temperature.

Ingredients

• Large potatoes
• Oil
• Butter
• Garlic
• Salt
• Fresh thyme, rosemary
• Chicken stock

Instructions

1. Cut potatoes into rounds and shape edges. Sear ends in oil until golden.
2. Remove oil, add butter, garlic, herbs, and baste well.
3. Add chicken stock and roast at 180°C (350°F) for 40–45 mins, basting halfway.
4. Serve tender and buttery.

Ingredients

• 1 lb pinto beans
• 2½ lbs smoked pork neck bones
• 1 whole onion
• Morton’s Nature Seasons or seasoning of choice
• Chicken broth (to cover beans)

Instructions

1. Soak beans overnight. Drain and rinse next morning.
2. Add pork bones to crock pot, then beans and onion.
3. Season generously, cover with broth, cook on high 7 hours.
4. Remove bones, shred meat, and serve with cornbread.

Ingredients

• 1 lb cooked pasta
• ½ stick butter
• 2 cups white Velveeta, cubed
• 2 cups Colby Jack cheese, shredded
• 1 egg
• 2½ cups milk
• Seasonings (salt, pepper, garlic powder, paprika, etc.)

Instructions

1. Add pasta, butter, Velveeta, Colby Jack, and seasonings to an aluminum pan.
2. Whisk egg with milk, then pour over the pasta mixture.
3. Smoke at 300°F for 1 hour, stirring halfway through. Or bake at 350°F for 30 minutes.

Ingredients

Major Ingredients

• ¾ cup long grain white rice
• ⅓ cup tomato sauce
• 1½ cups water (approx.)

Minor Ingredients

• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch of oregano
• ½ teaspoon cumin
• 1 tablespoon chicken bouillon (Maggi brand preferred)
• 1 teaspoon salt (adjust to taste)

Instructions

1. Heat oil in a Dutch oven over medium heat. Add rice and toast until lightly golden.
2. Add tomato sauce and sauté for a minute.
3. Stir in seasonings and chicken bouillon until rice is evenly coated.
4. Add water and stir. Cover and simmer until rice is cooked through and fluffy.
5. Fluff with a fork and serve hot.

Notes

Family recipe traditionally cooked in a well-loved Dutch oven. Adjust liquid and salt as needed based on bouillon and rice type.