Pigman's Chili Recipe

• 3 LB. Sweet Sausage
• 1 LB. Hot XXX Sausage
• 3 LB. Hamburger
• 2 Cans of Small Red Kidney Beans (Optional)
• 10 LB. Can of Diced Tomatoes
• 5 LB. Can of Tomato Sauce
• 3 TBS. Garlic ~ Minced or Chopped
• 4 Diced Jalapenos
• 2 Large Diced Onions
• 3 TBS. Chili Powder
• 2 TBS. All Spice or Goya
• USE SMALL CAN OF PASTE ~ IF CHILI NEEDS THICKENING

Pigman's Fried Onion Rings

• 2 Medium Onions
• 1 Cup Buttermilk
• 1 Cup Sweet Milk
• 1 Cup Flour
• Creole Seasoning
• Cooking Oil
• PEEL AND SLICE ONIONS 1/8 TO 1/4 INCHES THICK.
  SPERATE THE RINGS AND SOAK IN A MIXTURE OF BUTTERMILK AND REGULAR MILK FOR 1 HOUR.
  HEAT COOKING OIL TO 365*F. MIX FLOUR AND CREOLE SEASONING.
  DRAIN ONION RINGS AND COAT WITH FLOUR. FRY UNTIL GOLDEN BROWN.

Pigman's Homemade Barbeque Sauce

• 1 Cup Oil
• (2) 8-OZ Cans of Tomato Sauce
• 1-1/2 Cups Yellow Onion (3 Large), Chopped
• 4 Large Cloves of Garlic, Chopped
• 1/2 of a Lemon, Seeded and Thinly Sliced (Including Rind)
• 1 Heaping Tablespoon Brown Sugar
• 2 Heaping Tablespoons Prepared Yellow Mustard
• 2 Generous Tablespoons Worchestershire Sauce
• 1 Teaspoon Cayenne
• 2 Tablespoons Hot Sauce (Optional)
• Dash of Salt and Black Petter
• COMBINE ALL INGREDIENTS, IN A VERY HEAVY, NON-REACTIVE POT.
  COOK OVER MEDIUM-LOW HEAT, STIRRING OCCASIONALLY,
  UNTIL OIL HAS SEPERATED FROM SAUCE AND SAUCE IS VERY THICK (ABOUT 2 HOURS).
  POUR OFF THE OIL INTO A BOWL AND DISCARD.

Pigman's Homemade Coleslaw

• 1 Head Cabbage (Shredded)
• 1 Egg
• 1 Egg Yolk
• 1/2 Cup Sugar
• 1/2 TSP. Dry Mustard
• 1-1/2 TSP. Cornstarch
• 1/4 Cup Water
• 1/4 Cup Vinegar
• 1/4 TSP. Salt
• 2 TBLS. Unslated Butter
• 1/2 Cup Mayonnaise
• IN A SMALL BOWL, WHISK TOGETHER EGG, EGG YOLK, SUGAR, MUSTARD AND CORNSTARCH.
  IN A SMALL SAUCEPAN, COMBINE VINEGAR, WATER AND SALT. BRING TO BOIL.
  WHISK IN EGG MIXTURE AND COOK UNTIL THICKENED.
  REMOVE FROM HEAT AND WHISK IN BUTTER AND MAYONNAISE. CHILL BEFORE MIXING WITH CABBAGE.

Pigman's Homemade Potato Salad

• 3-4 Potatoes, Cut In Bite Size Pieces
• 3 Boiled Eggs (Chop 2)
• 1 Medium Onion, Finely Chopped
• 1/4 Cup Dill Pickle
• 1 TBL. Mustard
• 1 TBL. Pickle Juice or Vinegar
• 3/4 Cup Mayonnaise
• COVER POTATOES WITH COLD, SALTED WATER AND BRING TO BOIL.
  COOK 15 MINUTES OR UNTIL POTATOES ARE SOFT. DRAIN AND PLACE IN BOWL.
  ADD 2 CHOPPED EGGS, ONION AND PICKLES TO WARM POTATOES.
  IN SMALL BOWL, WHISK MAYONNAISE, MUSTARD AND PICKLE JUICE TOGETHER, ADD TO POTATOES.
  SLICE THE REMAINING BOILED EGG AND PLACE PIECES ON TOP OF POTATO SALAD. SPRINKLE WITH PAPRIKA.

**Results May Vary**