Gordys Coney Recipes

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Steps:

• 1. In a Cast Iron Frying pan, fry the garlic and onions in 2 tbsp shortening. Add 1 lb Ground Beef and simmer over low heat until browned.
• 2. Add Chili powder, salt, paprika, black pepper and cayenne pepper. Simmer on low for one hour, stirring occasionally.
• 3. Bake in low over for one hour.
• 4. Add enough water to make sauce a thick, pourable mixture. Blend in a blender.

Steps:

• Put the chopped green peppers, chopped celery and butter in a large skillet over medium heat. Cover and saute for 20 minutes, stirring several times during the cooking.
• Chunk the ground beef with your hands and put it into a frying pan over medium heat.
• Add the chopped onions, and season with the salt and pepper, to taste. Cook until the meat has browned and is fully cooked, about 1/2 hour. In a large soup pot or kettle, add the beef and onions, celery and peppers, the chili powder, diced tomatoes with juice, chili sauce, kidney beans with all the juice, the 1/4 cup salt and 1/4 cup of pepper. Stir to combine, then bring to a boil over medium heat. Lower the heat, cover, and simmer the chili for 45 minutes.
• It will lose its chunkiness and mellow in flavor the longer you cook it. Keep it on all day, if you like, stirring it from time to time.
• Serve in a large bowl garnished with grated Cheddar and freshly chopped onions. Add your favorite pepper sauce for some heat.

Steps:

• Over medium heat in a large saute pan, place a small amount of oil and saute the cabbage until golden brown. Remove from the heat, season with some salt and let cool.
• Mix the MOE's secret spices, 1 teaspoon salt and the pepper into the ground chicken until fully incorporated.
• Once cool, mix the cabbage into the ground chicken.
• Cut each eggroll wrapper in half. Place 2 ounces of filling at one end, wet the other end with water and roll into a cigar shape, leaving the ends open.
• In a large pot or fryer, heat the oil to 350 degrees F. Fry the eggrolls until the internal temperature is 170 degrees F, about 7 minutes.

Steps:

• Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.