The Men of WCBI Cook For the Holidays

Grandma’s Fruit Salad

by Joey Barnes
1 can of peach pie filling
1 20 oz. can of pineapple chunks (drain)
1 11 oz. can of mandarin oranges (drain)
3 sliced bananas
14 oz bag of frozen strawberries (let partially thaw before mixing)

Mix ingredients together, cover with plastic wrap, and let sit for 24 hours before serving
Monkey Bread

by Robby Donoho

2 cans of biscuits

In a large refrigerator bag mix:
1/8 cup of sugar
1/2 teaspoon of cinnamon

In a small boiler:
1/8 cup of butter
1/8 cup of brown sugar
1/8 T of cinnamon

1/8 cup of pecans

Cut biscuits into quarters, shake in baggie
Put biscuit pieces into bread pan, poor mixture over it that’s been heated.  Add chopped pecans.  Bake in oven – 350 for 35-40 minutes.

Oaks Plantation Gullah Casserole

by R. H. Brown

Bacon fried and crumbled
Medium shrimp, peeled
Cut okra
Onion
Salt and pepper
Rice

Fry bacon strips to a crisp. Fry onions in bacon grease. Fry okra separately in vegetable or peanut oil until dry. Mix deveined shrimp into pan with all the ingredients. Crumble bacon bits on top. Season with salt and pepper to taste. Simmer covered over low heat and serve on top of rice.

Sausage and Cheese Breakfast Casserole

by Derek Rogers

7 – 8 slices bread, trimmed

1 lb sausage, cooked and crumbled

1 bag shredded sharp cheese

mushrooms, sliced

1 dozen eggs, beaten

1 C milk

1 T mustard

Layer bread in bottom of casserole dish.  Add crumbled sausage.  Top with sliced mushrooms.

In a large bowl, add cup of milk to beaten eggs.  Add mustard.  Pour on top of sausage and mushrooms. Top with shredded cheese.  Cover in refrigerator overnight.  Bake at 375 for 1 hour or until set.