In her latest book, The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner, Jill Conner Browne, breaks up her favorite foods into four areas: salty, sweet, fried and cheese.
Read an excerpt form Browne's latest book, and try some of her unconventional recipes below.
• Excerpt:The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner.
• Bacon (several strips)
• Brown Sugar (enough to coat strips of bacon)
Coat uncooked bacon in some dark brown sugar and bake at 350 degrees for 20 minutes.
• 2 eggs
• 1 cup of sugar
• 1/2 cup flour
• 1 stick of butter
• 2 tablespoon cocoa
• 1 teaspoon vanilla
• nuts (optional)
Beat two eggs with a cup of sugar and a half cup of flour. Melt a stick of butter with two tablespoons of cocoa. Mix the two and add 1 full teaspoon of vanilla. Add nuts if you want. Put in a loaf pan then set loaf pan in bigger pan of water and cook at 300 degrees for 30 to 40 minutes.
Fried Dill Pickles
• 1 cup self rising flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon paprika
• 1/8 teaspoon red pepper
• 1/3 to 1/2 cup beer (more if necessary)
• 1/3 to 1/2 cup milk (more if necessary)
• dill pickles
• Cooking oil
Mix all the ingredients together and then dip your dills into the batter and put them in your hot cooking oil until they brown evenly.
Queso Pigaterian Dip with Frito Scoops
• 2 cans Mexican corn, drained
• 2 cans chopped green chiles
• 1 can chopped black olives
• 1 cup mayonnaise
• 8 ounces grated pepper jack cheese
Put all of the ingredients into one microwave-safe bowl and microwave it all until it bubbles (2 minutes or longer depending on microwave).monitor the dip through the microwave window so you don't burn it. Mix and serve with Frito scoops.
Excerpted from The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner, by Jill Conner Browne copyright © 2003, Three Rivers Press publishing.