Bethany's Recipe Box

Ocean Springs Seafood Crabmeat Stuffed Potatoes (BULK) My mom, Linda Fayard, developed this recipe that is often credited to my grandma, Ruby Fayard. In reality, Maw Maw probably cooked thousands of the amazing little things over the course of her years selling them in the Ocean Springs Seafood Market before Katrina; but, the credit lies with Mom :) I have two personal additions that were not included in the original recipe as noted with (*). 16 medium Idaho potatoes 1-5 pound white crab meat 3/4 pound butter 1 pound shredded cheddar 1 pound sour cream Paul Prudhomme's Vegetable Magic Seasoning Salt to Taste (There is salt in the vegetable magic so don't overdo it...) Red cayenne pepper to taste Paprika garnish *Old Bay Seasoning garnish *Pad of butter per potato garnish Bake potatoes until done. About 1.5 hours for 16. Cut in half lengthwise and scoop out the meat. Reserve the skins for later. Place the meat in a large pot and add butter, cheese, s...

Jiffy Jac Chilli (BULK) Jiffy Jac was located on Howard Ave in Biloxi prior to Hurrican Katrina. It was opened by Bill & Mary Meyer in 1968 and operated by their children Belinda and Joe in the later years. This is their famous chili recipe: 5-6 lb Ground Beef 114oz Can dark red kidney beans (grounded in a blender) 114oz Can ketchup 2 Cups all-purpose flour 1 Cup chili 1 Cup chili seasoning mix 1 Cup chili powder 1/4 Cup Cayenne 1/4 Cup Vinegar Cook in a big 5-gallon pot. Cook meat to well done and drain. Mix dry ingredients in a bowl and then mix in with the meat. Stir until blended well. Add ketchup & vinegar. Stir very well. Add the kidney beans after grinding them in a blender. Stir all very well and add water until the pot is about 3/4 full. Simmer on low heat for about one hour.