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Air Force Down Home recipes baked half Chicken with Pecan stuffing 4 whole chickens with giblets 4 Tablespoons butter or Margarine 6 ounces sausage meat 8 ounces onions finely diced 1 Tablespoon Sage a a cup fresh Parsley chopped 1 cup fresh bread crumbs 1 egg lightly beaten 1 cup toasted pecans remove giblets from the Chicken and chop the soft part of the Gizzard heart and liver. Mix Well together. In a saut6 pan melt butter or Margarine and saut6 sausage meat break up with a spoon if needed. Add the liver mixture diced onion and Sage. Cook 4 to 5 minutes while stirring season lightly. Add Parsley bread crumbs and egg. Season to taste. Add the pecans blend Well keep warm in the Low temperature cooking oven. Cut Chicken in half season. Place Chicken on Sheet pan or broiler pan at 350 degrees fahrenheit for 30 minutes or until no longer Pink place 2 ounces of stuffing on the dinner plate Cut the Chicken in half and place on top of the stuffing pour some of the pan juice Over the top. Recipe serves eight. Baby Back ribs 6 pounds baby Back Riba 1 gallon water 2 Largo onions halved 1 Bay Laava 4 whole cloves 1 quart Barbecue sauce sea recipe 2 Tablespoons Oil Salt to taste bring water to boil add onions Bay leaves and cloves. Add ribs and simmer for 45 minutes or until almost done. Remove ribs and dry. Grease Sheet pan place ribs on pan and Brush with Barbecue sauce add seasoning if necessary bake in oven at 300 degrees fahrenheit for approximately 1 hour until done serve hot makes 6 Servings Barbecue sauce 12 ounces butter or Margarine 2 Tablespoons garlic minced 1 pounds onions finely diced vhf quarts Catsup a cup soy sauce 4v Tablespoons chill powder a a Teaspoon Tabasco sauce a a cup red wine vinegar 9 Tablespoons Brown sugar Salt and Pepper to taste in a Saucepan melt butter or Margarine. Saut�?T6 onion until shiny add garlic and Cook about 1 minute. Add All the other ingredients. Bring to a boil and simmer about 10 minutes. Strain. Season to taste and use on Chicken ribs Etc. Makes about 24 Servings. Baked Beans 9 ounces Bacon diced 12 ounces onion diced 9 ounces Green Bell Pepper diced 3 pounds Beene end pork 3 ounces Brown sugar i Tablespoon Worcestershire sauce 1/4 Tablespoon Mustard 12 ounces Catsup 1 a ounces syrup preheat oven to 350 degrees fahrenheit. Saut6 Bacon until done but not too crispy. Drain All fat but 1 Teaspoon of drippings. Add onions and Pepper saut6 until soft. Combine All ingredients. Mix Well. Bake for about 40 minutes. Makes 12 Servings Black eyed peas 3 pounds Black eyed peas Frozen 4 ounces Bacon diced 4 i ounces Green Bell Pepper diced 4v? ounces red Bell Pepper diced 3 ounces onion diced 3 ounces celery diced 1 Tablespoon red wine vinegar �4 quart Chicken Stock 1 Teaspoon crushed red Pepper Salt end Pepper to taste Drain and rinse Black eyed peas. In a Saucepan Sauld Bacon until slightly Crisp. Add onion celery and Bell peppers. Cook two to three minutes until shiny. Add peas vinegar Slock and Pepper flakes. Season lightly. Bring to a boil cover Wilh a lid and simmer about 1 hour. Check frown time to time add water and bring to boil. Simmer another hour checking occasionally. Cook until peas Are tender adding More water if needed. Season to taste. Makes 12 Servings. Fried okra 2v4 pounds okra Frozen Cut into 1/4-to 11nch pieces �4 Pound Cornmeal i Pound flour i pint egg Wash egg and milk dash of seasoned Salt and seasoned Pepper thaw okra and Cut into desired pieces. Season lightly Wilh seasoned Salt and seasoned Pepper bread okra following the Normal principle of breading. Dust with flour egg Wash Corn meal deep Fry at 350 degrees fahrenheit until Golden Brown. Dram excess fat and serve immediately. If okra sits it will gel Mushy and lose flavor. Makes 12 Servings. The stars and stripes a Page 15