Resume

Objective:Seeking a job opportunity where ican use my skills and help me get to my next career level. Interested in working with animals.

Skills:
• Organized
• OSHA certified
• active worker


Employment: I am currently unemployed

Education: I am currently attending Belleview High as a freshman.

References: Available upon request.

Southern Fried Tilapia

Tilapia has a very mild taste. This kind of fish taste good even for people who don't like seafood!




4 tilapia fish fillets
minced onion
minced garlic
1 egg - beaten
2 tbspns flour
cinnamon
nutmeg
paprika
chilli powder
cumin powder
dried sage
dried chives
oil for frying


Rinse and pat dry the tilapia fillets, then rub with minced onion and garlic.
Take the flour and add about 1/4 tspn of each of the herbs and spices. Put this onto a plate.
Dip the tilapia fish in the egg and then into the spiced flour mixture, making sure it is thoroughly coated.
Heat the oil in a frying pan or wok and add the tilapia fish - fry for about 2 minutes, then turn and fry for a further 2 minutes until the fish is cooked through.

Serve immediately with fries and coleslaw.

Southern Fried Bass

In my opinion frying is the best way to cook bass. Whether you're coming back from a fishin' trip or buying it from the store, bass is very delicious!


Ingredients

1 1/2 lbs. bass fillets
1 qt. buttermilk
salt
1 qt. peanut oil
1 lb. cornmeal (extra fine)

Cut fillets in strips 1 inch wide. Soak fillets in buttermilk for 1 hour (frozen buttermilk is best). Remove fillets from buttermilk and season with salt to taste. Pour enough oil in frying pan to cover fillets completely. Dredge fillets in cornmeal, then place in heated oil. Using extreme caution, drop a kitchen match into heated oil to determine proper cooking temperature. If match ignites, oil is ready. Do not turn fillets while cooking. When fillets float in heated oil, remove and serve.

Serves: 6

Key Lime Pie

This is a refreshing combination of tart and sweet. It's one of my favorite pies to eat!



Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

Pie
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only

Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla



I N S T R U C T I O N S
Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

Pie Filling
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serving
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

Gumbo

Gumbo is more of a spicier stew. This recipe includes seafood, okra, chicken, and a wide variety of spices.


Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked

Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley

Chicken and Rice Cassorole

Chicken and rice always makes me feel at home. The chicken and are a perfect combination! It's also simple to make.

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Deep Fried Mac n' Cheese

Macaroni deep fried.....o so good!! I took this recipe from Paula Deen, and it is one of my favorite!!!


The Lady's Cheesy Mac:
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.


Ingredients

1 recipe "The Lady's Cheesy Mac" prepared, chilled in the refrigerator overnight, and cut into 15 squares, recipe follows
1 pound bacon
Flour
2 eggs, beaten
Plain bread crumbs
Peanut oil, for frying
Directions
Heat peanut oil to 350 degrees F.

Wrap each square of cheesy mac with 1 strip of bacon, and fasten with toothpick. Dredge each square in flour then egg and then bread crumbs to coat. Fry for about 3 minutes until golden brown.

Venison Stew

Venison is the ultimate, most delicious game I ave ever tried! This stew has a very similar taste to beef stew, but it's much better!


2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water


DIRECTIONS
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Classic Fried Catfish

Catfish is the all-time perfect fish for a fish fry!! This recipe is very simple and doesn't take a lot of work. Enjoy!


3/4 c. yellow cornmeal
¼ c. flour
2 tsp. salt
1 tsp. cayenne pepper
¼ tsp. garlic powder
4 catfish fillets or whole catfish
vegetable oil

Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 in. skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels.
Makes 4 servings.

Brunswick Stew

Brunswick stew is one of my favorite stews of all time. This stew has a barbeque kind of flavor to it.


2 lbs. chicken or pork, or a combination, cooked and diced
1/2 tsp. ground black pepper
1 tsp. hot sauce, or to taste
2 T. Worcestershire sauce
1 or 2 T. dried minced onion, optional
3 to 4 T. bacon drippings
1/2 c. barbecue sauce, your favorite
1 1/2 c. ketchup
2 to 3 c. diced potatoes, cooked
3 cans (15 to 16 oz. each) cream-style corn


Preparation:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Taste and adjust seasonings with more salt and hot sauce, as desired.

Low Country Cookies

This is very simple to make and it is also very delicious and sweet! It is like a sweet and salty desert....yum!


One 16 oz. box graham crackers
12 tbs. (1 1/2 sticks) butter
1 c. sugar
1 egg
1/2 c. milk
1 c. chopped pecans
1 c. or (3 1/2 oz.) can shredded coconut


Line a 13 by 9 in. pan with whole graham crackers. Melt butter in a saucepan and add sugar. Beat egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add nuts, coconut, and 1 cup graham cracker crumbs. Pour over crackers in pan. Cover with another layer of whole graham crackers.



Topping:

2 c. powdered sugar
1 tsp. vanilla
4 tbs. (1/2 stick) butter
3 tbs. milk


Beat all ingredients together and spread over top layer of crackers. Chill. Cut into squares.

Sugared Peanuts

There is nothing better than the smell of hot and fresh sugared peanuts. With a mixture of sweet and salty this my favorite snack, or dessert, to munch on!


1 c. sugar
1/2 c. water
2 c. raw shelled peanuts, skins on
1/4 tsp. salt

Preheat oven to 300 degrees. Dissolve sugar and salt in water in saucepan over medium heat. Add peanuts. Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left). Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible. Bake for approximately 30 minutes, stirring at 5-minute intervals

Southern Cheese Grits

This is one of my favorite side dishes! These grits are very cheesy and creamy. This recipe is one of my favorites of all time!


1 c. hominy grits
1 1/2 c. shredded sharp cheddar cheese
1/2 c. butter
1/2 c. milk
2 eggs, well beaten


Prepare grits following directions on box. Stir in remaining ingredients. Cook over low heat until cheese is melted. Pour into 2 quart greased casserole dish. Bake 1 hour at 350 degrees. Top will be brown. Cut into squares to serve. Best when hot, but it's good cold, too.

Southern Corn Bread

This homemade cornbread recipe is way much better than the stuff you get in the box!
It's not necessarily sweet cornbread, but it's the best cornbread I have ever had!!


2 c. cornmeal
1 tsp. baking soda
1 tsp. salt
1 egg, slightly beaten
2 c. buttermilk
1/4 c. oil


Combine first 3 ingredients. In separate bowl combine remaining ingredients. Add wet and dry ingredients, beating until smooth. Pour into hot well-greased 9-inch pan. Bake at 400 degrees for 20-25 minutes.

Southern Fried Chicken

This came from Paula Dean's Cookbook. This is some of the best homemade fried chicken I had ever had!

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil


In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Chicken N' Dumplin's

These are some of the best chicken and dumplings I had. The corn adds a sweet taste to the dish...very good!


1 tbs. vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb.), cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
2 c. milk
2 cups frozen corn
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/2 c. Original Bisquick mix


In a 4-quart Dutch oven, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender. Stir in 1 1/2 cups of the milk, the corn, and soup. Heat to boiling. In a small bowl, stir in Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoon fulls onto chicken mixture; reduce heat to low. Cover and cook 20 minutes. 6 servings

Fried Green Tomatoes

These tomatoes are to die for!! They kind of have an acidic taste but they are the best I have ever had!! Enjoy!






2 or 3 green tomatoes, sliced 1/4 inch thick
1/2 c. flour
Salt and pepper to taste
Oil for frying


Roll green tomato slices in flour. Salt and pepper and fry on both sides in oil until brown on both sides. Serve immediately

Southern Peach Cobbler

This recipe is a classic! This delicious desert is one of my favorites!! I suggest serving with vanilla ice cream!


8 tbs. ( 1 stick) butter
1 c. sugar
3/4 c. self-rising flour
3/4 c. milk
One 28 oz. can sliced peaches in syrup, undrained


Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 30 to 45 min. Good with fresh whipped cream or vanilla ice cream.