DIRECTIONS *HEAT OVEN TO 400F DEGREES DICE ALL YOUR VEGETABLES. IN A PAN OVER MEDIUM HEAT, SAUTÉ VEGETABLES WITH THE GARLIC AND TOMATO PASTE. ADD THE SAUSAGE AND COOK UNTIL BROWN. SAUTÉ SHRIMP WITH “HO-LOTTA” SEASONING UNTIL IT JUST TURNS SLIGHTLY PINK. IN A DUTCH OVEN UNDER MEDIUM HEAT, POUR IN ALL OF YOUR CHICKEN BROTH. ADD THYME AND CANOLA OIL AND BRING LIQUIDS TO A GENTLE BOIL. STIR IN RICE, VEGETABLES AND MEAT. WHILE GENTLY STIRRING, BRING TO A ROLLING BOIL ( ~1-2 MINUTES). TAKE OFF STOVE TOP AND BAKE IN THE OVEN FOR 20-25 MINUTES. KEEP CHECK ON RICE AND OCCASIONALLY STIR. TURN OVEN DOWN TO 350 DEGREES AND COOK FOR ANOTHER 5-10 MINUTES. JUST UNTIL MOST OF THE LIQUID DISSIPATES OUT OF THE RICE AND IS FLUFFY.

DIRECTIONS: TAKE YOUR COLLARD GREENS AND SEPARATE THE LEAVES AND DE-STEM. STACK SEVERAL LEAVES ON TOP OF EACH OTHER, ROLL TOGETHER. USING A LARGE BUTCHER KNIFE ON A CUTTING BOARD, SLICE INTO STRIPS. RINSE UNDER COOL WATER AND DRAIN IN A COLANDER. SAUTÉ SAUSAGE AND ONION WITH OLIVE OIL IN A LARGE PAN. ADD GARLIC ONCE SAUSAGE AND ONIONS ARE COMPLETELY COOKED. SAUTÉ GARLIC UNTIL SLIGHTLY BROWNED, ADD WINE, SOY SAUCE AND REDUCE HEAT. NEXT ADD THE COLLARD GREENS TO A POT AND MIX TOGETHER WITH SAUTÉED INGREDIENTS, WATER, CHICKEN STOCK, HOT SAUCE, SUGAR AND SEASONINGS. ON MEDIUM HEAT, COVER AND LET COOK DOWN FOR 1-1 ½ HOUR OR UNTIL GREENS ARE TENDER. TASTE TO CONFIRM THE TENDERNESS YOU PREFER. AS DESIRED ADD HO-LOTTA SEASONING MIX AND PEPPER TO TASTE.

DIRECTIONS: THOROUGHLY COMBINE MAYONNAISE AND YOUR FAVORITE LILLIE’S OF CHARLESTON MUSTARD BBQ SAUCE. IN A LARGE MIXING BOWL, COMBINE THE SHREDDED COLESLAW WITH LILLIE’S MASHUP (BBQ + MAYO). FOR BEST FLAVOR REFRIGERATE OVERNIGHT. *INCLUDE ANY OF THE GULLAH ADD INS AND ENJOY!

DIRECTIONS: WHISK VINEGAR, WATER, BROWN SUGAR AND SEASONING MIX IN SAUCEPAN OVER HIGH HEAT UNTIL DISSOLVED. TRANSFER ONIONS TO HEAT PROOF MASON JAR AND POUR HOT PICKLING LIQUID AND COVER. LET COOL FOR 30 MINUTES AND TRANSFER TO REFRIGERATOR FOR AT LEAST 8 HOURS. TO SERVE, STRAIN ONIONS AND USE AS DESIRED. ONIONS CAN BE REFRIGERATED FOR UP TO 10 DAYS.

DIRECTIONS BLISTER GREEN BEANS IN HIGH HEAT OIL THEN ADD CHOPPED WALNUTS AND SPRINKLE LILLIE’S OF CHARLESTON LEMON PEPPER SEASONING TO TASTE. (TIP: IF ROASTING CHICKEN, USE THE DRIPPINGS INSTEAD OF OIL TO PUNCH UP THE CHICKEN FLAVOR)

DIRECTIONS: HEAT A GRILL TO HIGH HEAT, AND GRILL HEADS OF CORN FOR 2 MINUTES ON EACH SIDE, ROTATING FOUR TIMES TOTAL. SET ASIDE. IN A SAUTÉ PAN OVER MEDIUM HEAT, SAUTÉ WHITES OF GREEN ONIONS UNTIL TRANSLUCENT, ABOUT 3 MINUTES. ADD THE PEPPERS AND SAUTÉ FOR ABOUT 30 SECONDS. ADD THE SPICES TO THE MIXTURE AND STIR. WHILE THE VEGETABLE MIXTURE COOKS, REMOVE THE CORN KERNELS FROM THE COOLED EARS. ADD TO THE SAUTÉ PAN, ALONG WITH THE BARBECUE SAUCE, AND TURN DOWN THE HEAT TO LOW AND LET SIMMER. THE SUGARS IN THE SAUCE WILL BURN EASILY, SO IT’S IMPORTANT TO STIR FREQUENTLY. ONCE EVERYTHING IS WARMED THROUGH, SERVE IMMEDIATELY WITH PICKLED OKRA AND GARNISH WITH GREEN PORTION OF THE CHOPPED SCALLIONS.

DIRECTIONS: IN A MEDIUM SIZED BOWL, POUR IN OLIVE OIL JUST COATING BOTTOM. NEXT SPOON YOUR FAVORITE HUMMUS ON TOP. DRIZZLE IN YOUR CHOICE OF LILLIE’S OR CHARLESTON HOT SAUCE IN A CIRCULAR PATTERN. USING A NARROW UTENSIL (LIKE A BAMBOO SKEWER OR BUTTER KNIFE), SWIRL THE HOT SAUCE AND HUMMUS TOGETHER. SPARINGLY, SPRINKLE BENNE SEEDS OVER THE TOP. *ADDITIONAL GARNISHES: DICED TOMATOES, ROASTED CORN AND FRIED OKRA SLICES

FIRST WHISK EGGS IN BOWL. PLACE ALL INGREDIENTS EXCEPT SALMON IN EGG BOWEL AND MIX TOGETHER. INCORPORATE SALMON AND BLEND WELL AGAIN. DIVIDE INTO GOLF OR BASEBALL PORTIONS (DEPENDING ON YOUR SIZE PREFERENCE) IN PREPARATION TO FORM YOUR SALMON PATTIES. ON A BAKING SHEET PRESS EACH BALL PORTION INTO A FLAT PATTY. CHILL IN REFRIGERATOR FOR ONE HOUR. BEFORE BAKING, BRUSH OIL ON EACH PATTY AND SPRINKLE PAPRIKA FOR ADDED COLOR. PLACE BAKING SHEET UNDER BROILER AND COOK ON EACH SIDE UNTIL GOLDEN BROWN. IN A MEDIUM SAUCEPAN WHISK EGGS. PLACE SAUCEPAN OVER LOW HEAT AND SLOWLY ADD ALL SAUCE INGREDIENTS. CONTINUE TO LIGHTLY WHISK UNTIL WELL BLENDED. SERVE OVER SALMON PATTIES EITHER HOT OR AFTER COOLING.

DIRECTIONS: POUR ALL LIQUIDS INTO A GLASS CARAFE. SHAKE IN 2 DASHES OF LILLIE’S HOT SAUCE AND STIR. RIM YOUR MASON JAR WITH COMBINED HISSY FIT SEASONING MIX AND TURBINADO SUGAR. ADD HALF A GLASS OF CRUSHED ICE THEN POUR IN COCKTAIL. GARNISH WITH MINT LEAVES AND A WEDGE OF LIME.

DIRECTIONS PAR BOIL SPROUTS FOR 5-7 MINUTES OR FORK TENDER. RINSE UNDER COLD WATER. CUT IN HALF AND LAYOUT ON A PAPER TOWEL TO DRY OUT. (APPROXIMATELY 10 MINUTES) ROUGHLY CUBE BACON AND COOK IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT UNTIL CRISPY. REMOVE AND DRAIN ON A PAPER TOWEL-LINED PLATE. IN THE SAME PAN WITH BACON FAT OVER HIGH HEAT, ADD ONIONS, LILLIE’S HOT SAUCE. COOK UNTIL ONIONS ARE TRANSLUCENT. ADD BRUSSELS SPROUTS WHILE STIRRING OCCASIONALLY, UNTIL SPROUTS ARE GOLDEN BROWN. POUR IN BROTH AND COOK FOR 8 TO 10 MINUTES. SEASON WITH “HO-LOTTA” ALL PURPOSE SEASONING MIX, TO TASTE, AND TOSS BACON BACK INTO PAN. SERVE IMMEDIATELY.