Italian Beer Bread

1 Can Dark Beer or 7-Up
2 Tbsp. Sugar
4 Tbsp. Butter, Softened
2 tsp. Italian Seasoning
2 tsp. Salt
3 Cups Self-Rising Flour
2 tsp. Garlic Powder

Mix the first 5 ingredients and blend well. Slowly add flour. Pour dough into a greased Follette bread pot and place in a cool oven. Bake at 350 degrees for 1 hour.

Monkey Bread

1 Can of Grands Biscuits
1 Cup of Sugar
1 Tbsp. of Cinnamon
¼ Cup Butter
½ Cup Light Brown Sugar

Cut the can of biscuits into quarters. In a plastic bag, mix the sugar and cinnamon together.

Add 6-8 pieces of biscuit at a time to the sugar mixture and shake the bag to coat the pieces. Layer coated biscuits in a greased Follette bread pot.

Combine butter and light brown sugar in a saucepan. Boil 1 minute, stirring often. Pour over biscuits. Place the pot in a cool oven and bake at 350 degrees for 30 minutes.

Crawfish Pie

2 Pie Shells, Unbaked
½ Stick of Butter
1 Cup Celery, Chopped
1 Cup Onions, Chopped
1 Cup Bell Pepper, Chopped
2 Garlic Cloves, Chopped
1 Lb. Crawfish Tails
1 Can Mushroom Soup
Tabasco Sauce to taste

Saute the vegetables in butter for 5-7 minutes. Add crawfish, mushroom soup, and Tabasco. Place the crust in a pammed Follette pie dish and pour in the mixture. Cover with remaining pie crust, slice air vents to let out steam, and brush with butter. Place in a cool oven and bake at 350 degrees for 30 minutes or until the crust is golden brown.

Bacon Cooker

Microwave Perfect Bacon Every Time

Drape the bacon over the top edge of your Follette Pottery bacon cooker (half-in, half-out). Cover with a paper towel. Microwave for 1 minute per slice.* Carefully remove from the microwave.

After the cooker has cooled, properly dispose of grease and wash the cooker in the dishwasher.

*Adjust cooking time to your microwave oven.

Follette’s Cajun Eggs

For the Microwave

4 Lg. Eggs
1 Tbsp. Celery, Chopped
1 Tbsp. Onions, Chopped
1 Tbsp. Peppers, Chopped
4 Tbsp. Cheese Grated
Ham, bacon, or seafood leftovers
Tabasco to taste

Add all ingredients into a pammed Follette baker and stir. Nuke in the microwave for 2 minutes. Stir and continue to nuke at 30 second intervals until the eggs are just the way you like them. Garnish with picante sauce.

Louisiana Oyster Pie

Or “The Whatever You Can Catch Pie”

1 Pint Oysters*
6 Slices Bacon
2 Cups Sliced Mushrooms
½ Cup Chopped Onions
½ Cup Chopped Green Onions
¼ Cup Flour
½ tsp. Salt
¼ tsp. Cayenne Pepper
¼ Cup Chopped Parsley
2 Tbsp. Lemon Juice
1 Tbsp. Butter
Biscuit Dough

*You may use whatever else you can catch here. Shrimp, crab, alligator, or yellow squash.

Drain oysters and dry. Cook bacon in a frying pan until crisp. Remove bacon, drain, and crumble. Reserve 3 tablespoons bacon fat. Add mushrooms, onions, and green onions to reserved bacon fat. Cover and simmer for 5 minutes or until tender. Blend in flour, salt, and pepper. Stir in oysters*, bacon, parsley, and lemon juice. Grease a 9-inch pie plate with butter. Turn oyster mixture into the pie plate. Top with biscuits. Put in a cool oven and raise heat to 400 degrees for 20-25 minutes or until biscuit topping is lightly browned.

Bourbon Baked Brie

8 oz. Wheel Brie Cheese
1 Shot of Jack Daniels
2 Tbsp. Brown Sugar
Slivered Almonds

Place Brie in your pammed Follette baker.

Slice Brie into 8 pie-shaped wedges. Allow to breathe 1-2 hours. Add bourbon. Sprinkle brown sugar over top. Cover with almonds.

Bake at 350 degrees for 20-25 minutes. Serve with fancy crackers.

Fast Eddie’s Meatloaf

1 Lb. Ground Meat
8 Saltine Crackers, Crushed
1 Cup Celery, Chopped
1 Cup Onions, Chopped
1 Cup Bell Pepper, Chopped
1 Can Tomato Sauce (8 oz.)
1 Egg
1 tsp. Worcestershire Sauce
Salt, pepper, and garlic salt to taste

Mix everything up good, real good, using reserved 4 oz. of tomato sauce. Pam your Follett baker. Form mixture into a ball. Cover with a handful of onions and remaining 4 oz. of tomato sauce. Bake at 425 degrees for 45 minutes.

Faux-lets Diet Dip

1 Package Cream Cheese (8 oz.), Softened
1 Cup Sour Cream
1 Package Ranch Dip Mix (7 oz.)
1 Small Can Shrimp, Drained
1 Small Can Crabmeat, Drained
½ tsp. Old Bay Seasoning

Mix all ingredients together and chill. Serve in your Follette baker.

Easy Peasy Apple Pie

1 Can Apple Pie Filling
1 Refrigerated Pie Crust
Cinnamon & Sugar to taste

Pam your Follette baker and lay the pie crust in the baker. Pour pie filling into the crust and fold excess crust back over filling. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 30 minutes. Serve warm with ice cream.

Strawberry Shortcake

1 Martha White Berry Muffin Mix (7 oz.)
½ Cup Milk
2 Cups Fresh Strawberries, Sliced
Cool Whip

Combine muffin mix and milk. Pam your Follette baker. Pour mix into the baker and bake at 400 degrees for 20 minutes. Let cool. Serve with sliced strawberries. Top with Cool Whip.

Good Beef in Cheap Wine

2 lbs. Of the Best Beef You Can Afford
2 Cloves of Garlic
½ tsp. Salt
½ tsp. Pepper
4 Potatoes
1 Onion
1 Cup Red Wine (The Cheaper The Better)

Rub your garlic into the beef and pour wine over the beef. Add salt, pepper, onions, and arrange potatoes around the meat.

Cover with lid and place in a cold oven. Set the temperature to 375 degrees for 30-40 minutes.

Cheap Chicken in Good Wine

1 Sale Priced Chicken
1 Onion, Chopped
1 Bell Pepper, Chopped
1 Clove of Garlic
Salt and Pepper to Taste
1 Cup of the Most Expensive Wine to Be Found*

*Any cheap wine will substitute here.

Cut up chicken and brown it in oil in a skillet. Place the chicken in the baker along with onion, bell pepper, and garlic. Salt and pepper to taste. Add wine.

Put the baker in a cold oven and set the temperature to 375 degrees for at least one hour or until tender.

The Fat Broad’s E-Z Loaf

1 Pkg. Active Dry Yeast
1 tsp. Sugar
1 ¾ Cup Warm Water
5 Cups Flour
1 Tbsp. Salt

Add yeast and sugar to warm water and let set for 30 minutes or until it bubbles. Combine flour and salt, mix thoroughly. Turn out on a floured surface and knead until the dough is soft and elastic.

Grease or pam bread baker and place the dough ball in the center. Slash top if you want to make it fancy. Now, let bread rise with the lid on for 30-60 minutes. Place the baker in a cool oven and set the temperature to 400 degrees for 40 minutes. Remove the lid and let brown for 10-15 minutes.

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