4lbs lean chili meat                                                                                                  
1 large onion
Fresh garlic
2 cans of Rotel or 3 cups of Pace picante sauce
7 tablespoons chili powder
5 chicken bullion cubes
2 qts water to cover meat

Kenny’s All Purpose Seasoning to taste (Cajun is recommended)Brown meat, onion, and garlic (don’t drain meat). Add the rest of the ingredients, heat to boil, and then reduce heat. Cover and simmer for one hour. Skim off fat during cooking

½ cup chopped celery                                                              
1 large Chopped Onion
1 cup Chopped Bell Pepper
Minced Garlic
3/4 cup KENNY’S CAJUN SEASONING
2lbs boneless skinless chicken thighs
1lb Anduoille sausage
½ cup Dark chocolate ROUX
3 qts water
1lb shrimp
1 lb crawfish
1 bunch green onions chopped
2 cups cut okra
4 cups cooked brown rice (or white)

Worcestershire sauce (Lea and Perrins) to taste
Tabasco to tasteSauté onion, garlic, bell pepper, celery, chicken, and sausage with my Cajun seasoning in butter or oil in large pot. Dissolve roux in sautéed mixture. Add water and green onions and simmer for about an hour. Add shrimp, crawfish, okra, and brown rice. Season to taste and add more water if needed. Finish cooking until okra are tender.

10 cups crumbled jalapeno cornbread                                       
2 lbs lean sausage
2 cups turkey stock
2 cups chopped onion
2 cups chopped bell pepper
¼ cup crushed garlic
1/8 cup chopped sage
¼ CUP KENNY’S ALL PURPOSE SEASONING ORIGINAL
2 cups chopped FUJI or Honeycrisp apples peeled and cored
2 cups dried cranberries
½ cup melted butter

2 eggs slightly beatenCook and crumble sausage, remove from skillet and add to breadcrumbs in a large bowl with KENNY”S SEASONING, apples and cranberries.Cook the onions, garlic, sage and bell pepper in the drippings till translucent and add to crumb mixture. Mix all the owl ingredients well, put mixture in baking pan and pour stock over entire dish. Wisk melted butter with eggs and pour over top of dish.Cover with foil and cook 30 minutes in a preheated 350° oven. Remove foil and stir mixture. Return to oven and bake uncovered until top is starting brown or center is firm.

5 pounds red potatoes, cut into chunks         
5 (8 ounce) packages cream cheese, softened
5 cups shredded Cheddar cheese
5 cups of bacon bits

Kenny’s Cajun Seasoning1. Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender. Drain2. Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, Kenny’s Cajun Seasoning to taste. Mash until the ingredients are well blended, then transfer to a serving dish.
SERVES 50

Chicken pieces
KENNY’S SEASONING CAJUN OR ORIGINAL
PACE Picante sauce mixed with 1/3 BBQ SAUCE
Onion

Season pieces generously with seasoning
Arrange in skillet, pour sauce in areas between pieces, add onion. Cover over Med. Heat, turn pieces occasionally.

                                          
50 bacon strips
25 cups whole kernel corn
3 cups and finely chopped onion
Kenny’s Original Seasoning
12 cups chopped fresh tomato
2 tablespoons fresh basil

SERVES 50In large skillet, cook bacon until crisp. Remove to paper towel to drain; reserve of drippings. Add corn and onion to skillet; season generously with Kenny’ All Purpose Seasoning Original, cook and stir over medium-low heat until onion is tender. Add tomato and basil. Reduce heat to low; cover and cook for 5-7 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; add to the vegetables

Bacon 10 slices (trim fat and cut into chunks)                                     
Fresh garlic smashed (all you can stand)
Diced purple onion ½ to 1 cup
1 or 2 Diced Serrano peppers
1 lb frozen or fresh cut corn
1 diced bell pepper ( green or red)
1 poblano pepper
2 cans of black beans
1 can diced tomatoes (fresh is better)
Fresh basil

A heavy dose (1/4 cup) Kenny’s all purpose Cajun (don’t be afraid)In a large skillet brown bacon and garlic, add onion and hot peppers.
Add all the other stuff and cook over med heat for about 15 min. stirring occasionally .
And your done!! This is a great side dish or dip. Works well with fish.You can add cream cheese with this along with chicken and other stuff. Use your imagination. Try different combinations in a bowl to sample.This stuff never lasts in the fridge, disappears!

The Dressing                                   
1 cup Mayo
1/3/ cup apple cider vinegar
1 tablespoon of KENNY’S ALLPURPOSE SEASONING CAJUN OR ORIGINAL
Honey to tasteThe Roughage
16 oz. sliced cabbage ( I like green & purple mixed)
Shredded carrots
Chopped purple or sweet onions
Chopped FUGI or Honeycrisp appleMix the dressing. Pour it over the roughage. Mix or toss, put in fridge covered for 3 hours. Toss again before serving. I toss it frequently.

Brown chopped (WRIGHT) bacon, chopped onion and 10 mashed garlic pods in a pot          
Add 2lbs. beans and cover with low salt chicken broth
Add one can diced tomatoes and 2 cans diced ROTEL tomatoes
Add 1 sweet onion cut in half, 4 or 5 bay leafs, 2 rounded tablespoons of chili powder
KENNY’S ALLPURPOSE SEASONING TO TASTE (at least 1 cup in a large pot)Cook till tender stirring occasionallyOPTIONAL ITEMS: Cumin powder, molasses or honey, jalapenos chopped or whole, crumbled cooked sausage &/or chopped green onions with tops