4 large potatoes, diced small

1 large onion, finely diced

Left over beef roast, diced

Ashes Spice Blend (to taste)

1 stick of butter

Place all ingredients (except butter) into a saucepan. Cover with water about 1” above top of ingredients. Bring to boil, reduce heat and simmer for another 40 minutes. Add the butter and simmer for another 20 minutes. Serve over sliced crusty bread.

You can kick this dish up by adding a couple of tablespoons of a habanero hot sauce when you add the butter!

2 16 oz  jars Macioce’s Italian  Salsa

(your choice of heat)

1 Pound Italian Sausage

(your choice of heat)

1 Pound Gnocchi

(Prepared to Manufacturer’s Directions)

2 Cups Mozzarella / Provolone Shredded Cheese

Remove Italian sausage from link, crumble into high-walled skillet and brown. Drain the grease and add the salsa to skillet. Heat to a simmer and hold at simmer for 10 minutes. Prepare gnocchi to the manufacturer’s directions. Drain gnocchi and place in a baking dish. Pour the salsa/sausage mixture over the gnocchi and stir into the dumplings. Cover with cheese and bake at 350° for 15-20 minutes or until cheese is browned to your liking. Remove from oven and let stand 5 minutes. Serve with toasted garlic bread.

1 32 oz. can baked beans

1 lb. pork sausage

1 cup CaBoom! Bayou-Q Chipotle Sauce

1 Tbs CaJohns Chipotle Grill Seasoning

Crumble the sausage in a pan and fry until brown. Drain and set aside. Open the beans and place into a pot. Add the Bayou-Q and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add the cooked sausage and bring to a boil, simmer for 10-15 minutes, serve

Roux

2 cups  olive oil

5 cups  flour

Heat the olive oil in a high walled pot. Stir in the flour. Cook the flour VERY slowly, stirring constantly. They flour must be browned to a dark brown. This takes at least 30 minutes. Be careful not to burn the roux or you will have to start over.

6 cups  chopped onion

3 cups chopped bell pepper

2 cups  chopped green onions

1/2 cup  minced garlic

2 8 oz. cans tomato sauce

1 cup chopped fresh parsley

4 Tbsp.  Worcestershire sauce

4 Tbsp.  CaJohns Habanero Garlic hot sauce

3 Tbsp.  Fire Salt

6 quarts  water

2 cups  dry white wine

24 crabs

3 lbs.  Shrimp, peeled & deveined

Filé powder

Cooked rice

Add the chopped onion and bell pepper to the roux stirring constantly until the onions are clear. Add tomato sauce and green onions and cook stirring until the roux is back to it’s original color. Add garlic, parsley, water, Worcestershire sauce, Fire Salt, hot sauce and wine. Cook for 45 minutes.

Clean the crabs by placing them in boiling water. Use only the bodies broken in half and the large claws. Drop the crabs and shrimp into the gumbo and let cook for at least two hours.

Serve over cooked rice sprinkled with filé

2 lbs of Beef Stew Meat diced

2  16 ounce jars CaJohns Black Bean & Corn Salsa

6 Tablespoons CaBoom! Chili Fixins

3  Cups of Water

2 lb. Package Frozen Diced Hash Browns

Shredded Cheese (to garnish)

Sour Cream (to garnish)

Tortilla Chips (optional)

In a large, deep skillet fry the stew meat until it is all brown on the outside . Add the 6 Tablespoons of Chili Fixins’ and the water. Stir and let come to boil. Next add the 2 jars of Salsa and mix thoroughly. (if you want a little thicker gravy, stir in a little more Chili Fixins’) When it comes back to a boil, add the frozen hash browns, bring back to a simmering boil. Place in bowls and garnish with the shredded cheese and sour cream. Serve with Tortilla Strips.

3 cups  beef broth

1  16 oz. jar CaJohns Picante Sauce

8 oz.  frozen cheese tortellini

1 tsp.  dried Italian seasoning

In a large saucepan, combine pot roast, broth, picante sauce, tortellini and Italian seasoning. Bring to a boil, reduce heat, simmer for 10 minutes or until tortellini are tender. Top with shredded or grated Parmesan cheese.  Serves 4

2 lbs. baby back ribs

1/2 cup CaBoom! Chili Fixins’

8 cups beef broth

3 carrots sliced

2 medium turnips, peeled and quartered

1 large red onion chopped

1 1/2 tsp. Fiery Salt

1 small head cabbage, shredded

Cut ribs into singles, rub with CaBoom! Chili Fixins’. Save any remaining Fixins’. Place ribs in a shallow baking pan. Bake in a 450 degree oven for 25 minutes or ’til well browned. Place cooked ribs into a deep saucepan. Pour broth over the ribs, add carrots, turnips, onion, remaining Chili Fixins’ and Fiery Salt. Bring to boil, reduce heat and simmer for 2 hours or until meat is very tender. Skim off fat and stir cabbage into soup. Cook for 5 minutes, serve.  Serves 6

1 lb. dried black-eyed peas

3  ham hocks

1 lb.  thick cut hickory smoked bacon, cut into 1 inch pieces

1  large red onion, diced

2 tsp.  Fire Dust

1 Tbsp.  CaBoom! Bayou-Q Spicy Sauce

1 Tbsp.  CaJohns Cayenne Garlic Pepper Sauce

Cooked Rice (2 cups precooked)

Soak black-eyed peas overnight. Drain and place in pan with ham hocks and fill with water to 1 inch over the level of peas. Bring to a boil over medium-hot heat then reduce the heat and simmer for 45 minutes. Skim off the fat. While beans are cooking, partially fry bacon in a large stock pot over low heat until cooked, but not crispy. Add onion, and saute until clear. Combine peas & ham hocks with bacon/onion mixture in stock pot. Stir in Fire Dust, Cayenne Sauce & Bayou-Q. Simmer for 1 hour or until peas are tender, stirring frequently, and adding water as necessary. Serve over warm cooked rice.  Serves 10-12

3 lbs.  boneless chicken breast & thighs

2 lbs.  smoked sausage or andouille sliced

1/2 cup  olive oil

2 cups  finely chopped onion

1 cup  chopped bell pepper

1/2 cup  chopped fresh parsley

1 cup  finely chopped green onions

3 cups  uncooked rice

8 cups  chicken broth

1 Tbsp.  chopped garlic

Salt to taste

2 Tbsp. Hot Spots – Sparky Cayenne-Garlic Hot Sauce (more if you like it hot)

In a large stock-pot or high walled chicken fryer, brown the chicken in the olive oil – stir frequently so the chicken doesn’t stick to the pot. After the chicken has browned, remove it from the pot, but leave the oil. Add the onions, bell pepper, green onions and parsley. Sauté until the onions are transparent. Add sausage, broth garlic, chicken, rice, salt and Hot Spots – Sparky Hot Sauce. Cook until broth level falls just beneath the level of the rice. Reduce the heat and cover with a tight fitting lid.  Simmer for 1 hour until rice is fully cooked. DON’T PEEK FOR 1 HOUR! Serve with a bottle of Hot Spots – Sparky Hot Sauce to turn up the heat!