My version of country lo boil: this will be third year for gs and my combo birthday dinner: country lo boil my way 3-4 lb shrimp OR less for your family--in shell and deveined, yes deveined. I get mine at Publix 2 tsp thyme 1 tsp salt 1 1/2 tsp pepper 2 bay leaves or if they are small ones use 3 or 4 2 crushed garlic cloves (I used jarred crushed) juice of 2-3 lemons **I used bottled for 3 lemons 1/4 lb melted butter Melt the butter, stir in the ingredients. Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish) Cover with foil, bake 400 for 25 minutes. OR until they are all pink I generally check and stir at least once. To serve put on the table as is from the over, and spread with newspaper for tablecloth, and damp hand clothes as this is ls lots of fingers foods. I also boiled some smoked sausage, cut into large single serving pieces. ----------------------------------------------------- New Potatoes or Red Potatoes 12 10 medium serves 4 Salt 1 teaspoon Fresh Chives ***I used dried parsley 1/4 cup Butter 1 tablespoon 1. Scrub unpeeled new red potatoes and cut in half. 2. Bring to a boil in well-salted water. 3. Reduce to a simmer. 4. Simmer ONLY 10 Minutes 5. Drain 6. Add Chives and Butter to Taste. You may substitute a very good olive oil for butter. --------------------------------------------------- My boiled corn, we like it crunchy Fill a large stockpot halfway with unsalted water and bring to a rolling boil. Add corn on the cob (husk and cornsilk removed) to the boiling water. Let water return to a full boil. Cover pot and immediately turn off heat. Let covered pot sit undisturbed on the burner for 10 to 15 minutes. Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning I make my own flavored butter for the corn.

S'MORES PIE (Pixelated Crumb) Crust: 2 cups graham cracker crumbs (from about 16 whole graham cracker rectangles) 8 tablespoons (1 stick) butter, melted Filling: 3/4 cup heavy cream 3/4 cup milk 10 ounces semisweet chocolate, chopped Pinch of salt 2 eggs, whisked bag of large marshmallows (you'll only need about half of the bag) Preheat oven to 325 degrees F (160 degrees C). In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate (I used a shallow pie plate and didn't need all of the crumb mixture). Bake for 8-10 minutes, or until fragrant. Keep the oven on. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add the whisked eggs and mix until smooth. Pour the chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it's covered. Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take from 1-5 minutes, so watch those marshmallows very closely! Chill the pie in the refrigerator to set for at least 2-3 hours. To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. While the pie can be eaten cold, it's really best when slightly warmed. Heat the pie in microwave for 8-12 seconds before serving for the best results. Drizzle with chocolate sauce, if desired. (8-10 servings).

Can I do a dessert? I saw this in an email from Relish magazine and tried it. Absolutely delish. I made my own buttermilk from regular milk and lemon juice. It is very moist and flavorful. Banana Cake: 1/2 cup (1 stick) butter, softened 1 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla 1 cup mashed ripe banana 1 cup buttermilk 2 1/4 cups sifted all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts or pecans Frosting: 1/4 cup (1/2 stick) butter, softened 1 pound powdered sugar 1/2 cup mashed ripe banana 1/2 teaspoon lemon juice Instructions Preheat oven to 375F. Grease and flour 2 (9-inch) round cake pans. To prepare cake, combine butter and sugar in a mixing bowl. Beat with a mixer at medium speed until light and fluffy. Add eggs and vanilla. Combine banana and buttermilk in a small bowl. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with banana mixture. Stir in nuts. Scrape batter into prepare pans. Bake 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack. To prepare frosting, combine butter with 1 cup powdered sugar; mix well. Combine banana and lemon juice. Add to butter mixture alternately with remaining powdered sugar. Frost top of one cake layer. Place second layer on top and frost sides and top. (If frosting seems too soft, chill for a short time. Testers� notes: Increase the frosting by half if you like a thicker coating

This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.