- Red Beans and Rice
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Red Beans and Rice
Cover Red beans with water and bring to a boil. Add chopped onion. Add chili powder, red pepper, salt, and garlic salt to taste.
Cover container and simmer for at least 3 hours.
Add Polk's Sausage, cover, then cook slowly for 1 1/2 hours or until ready to serve.
Continually add water and seasonings throughout cooking process. - Polk's Choice Ham Po-Boy
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Polk's Choice Ham Po-Boy
Melt margarine in saucepan adding poppy seeds and onions.
Mop this mixture liberally on tops and bottoms of po-boy buns.
Place slices of ham and cheese on bun, wrap individually in foil, place in refrigerator for minimum of 24 hours. Freeze if you desire. Heat at 350 degrees for 15 minutes, longer if frozen, when ready to serve. - Steamed Polk's Sausage
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Steamed Polk's Sausage
Place 3 inch lengths of Polk's Sausage in iron skillet. Cover bottom of skillet with water.
Place cover on skillet and place in oven. Bake at 350 degrees for 30 minutes.
Serve as old fashioned country breakfast with eggs, grits, and biscuits. - Polk's Jambalaya
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Polk's Jambalaya
Brown meat in pan then take out. Sautee vegetables until done. Add meat, water, chicken base, kitchen bouquet, and any seasoning you would like. Bring everything to boil and let boil 5 minutes. Then add the rice and stir until comes back to a boil. Put the lid on and simmer for 10 minutes. After 10 minutes turn the heat off but DO NOT remove from burner. Let the pot, with lid on, sit on burner for 20 minutes. Stir then serve!
Whole Baked Polk's or Chef's Choice Ham
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
1 can orange juice
1 can pineapple rings
2 T cherry juice
5 T brown sugar
Preparation
Place ham in large pan, top with pineapple rings and cherries.
Baste ham with mixture of orange juice, juice from pineapple rings, cherry juice, and brown sugar.
Cover with foil.
Bake ham at 350 degrees for 15 minutes per pound. Basting once more during this time. Remove foil for final 30 minutes, basting again. Allow ham to brown.
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Polk's Choice Ham Po-Boy
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
1 1/2 sticks margarine
1 T poppy seeds
3 T finely grated onion
Thinly sliced ham
Sliced Swiss cheese
Preparation
Melt margarine in saucepan adding poppy seeds and onions.
Mop this mixture liberally on tops and bottoms of po-boy buns.
Place slices of ham and cheese on bun, wrap individually in foil, place in refrigerator for minimum of 24 hours. Freeze if you desire. Heat at 350 degrees for 15 minutes, longer if frozen, when ready to serve.
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Sweet 'N Sour Pork
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
2 pounds Polk's or Chef's Choice Ham
1 bottle of favorite sweet 'n sour sauce
Sliced bacon
Preparation
Cut chunks of ham into 1 inch squares. Wrap ham with bacon slice and secure with toothpick.
Marinate ham and bacon pieces in sweet 'n sour sauce for one hour.
Place on bar-b-que grill, turning pieces frequently. Baste with additional sauce if necessary.
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Polk's Baked Ham
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
1 box brown sugar
1 small can sliced pineapple, heavy syrup
½ c prepared mustard
¼ to ½ c. coca-cola
Preparation
We can just about guarantee that the mouth-watering aroma of this baked ham will have them at the table before you can say “Come and get it!” Preheat oven to 36\50m degrees. Mix together brown sugar, mustard and coca-cola. Line a deep roaster with foil and put in your ham. Coat ham with brown sugar sauce. Decorate with pineapple chunks secured with toothpicks. Wrap ham in foil and bake 25 to 30 minutes per pound. Serve chilled.
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Polk's Choice Ham Steaks
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
4 - 1/2 inch thick slices of Polk's or Chef's Choice Ham
1 can pineapple rings
Juice from pineapple rings
2 T cherry juice
5 T brown sugar
1 can orange juice
Preparation
Mix orange juice, cherry juice, pineapple juice, and brown sugar.
Place pineapple rings and cherries on ham steaks and place on bar-b-que grill.
Baste with mixture and turn steaks frequently.
Ham is fully cooked when purchased. All you are doing is adding grilled flavor and heating. 30 minutes should be sufficient.
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Doves & Polk's Sausage
Submitted by: Polk's Recipe
Hometown: Magee, MS
Preparation
Soak dove in spicy Italian dressing overnight. Insert one 2 inch piece of sausage in dove and wrap with bacon. (Secure with toothpick) Place on grill and cook.
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Polk's Cocktail Sausage In Oriental Sauce
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
1 c. firmly packed brown sugar
1 c. pineapple juice
3 T all-purpose flour
1 c. apple cider vinegar
2 T dry mustard
1-1/2 T soy sauce
2 lbs Polk's Sausage
Preparation
Cut sausage into 1 inch pieces and set aside. Combine all ingredients except sausage. Heat to boiling, stirring constantly. Boil for one minute. Stir in sausages. Cook slowly for 5 minutes.
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Polk's Pork and Beans Sausage
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
1 lb. Polk's Smoked Sausage, cut into
Preparation
We discovered this recipe by accident a few years ago, but it has truly become a family favorite. We're sure you family will love it as much as we do. For the most flavor, remember not to drain the sausage. Brown sausage in pan. Remove sausage and brown onions and bell pepper. Add in sausage and remaining ingredients, simmer for 15-20 minutes. Now sit down to the best pork and beans you ever tasted.
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Polk's Sausage And Black Eyed Pea Stew
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
1 lb. Polk's sausage, halved lengthwise, and sliced
1/4 t. garlic powder
1/4 t. cajun seasoning
1 small onion, chopped
1/4 t. pepper
2 cans black-eyed peas, rinsed and drained
1/8 t. salt
1/8 t. cayenne pepper
1 8 oz. can diced tomato, drained
1/8 hot pepper sauce
1 c. beef broth
1
Preparation
In a large skillet, cook sausage and onion over medium heat until meat is lightly browned; drain. Stir in peas, tomatoes, broth and seasonings. Cook and stir for 10
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Polk's Sausage Dog
Submitted by: Polk's Recipe
Hometown: Magee, MS
Ingredients
1 lb. Polk's Smoked Sausage
Mustard
Hot Dog Buns
Chopped Onions
BBQ Sauce, warmed
Sweet Dill Relish
Mayonnaise
Sauerkraut
Preparation
Sometimes only a sandwich will do. These sausage dogs are the perfect afternoon meal, especially when your favorite game is on. Just make sure you have plenty of sausage and napkins on hand for seconds (and thirds). Grill sausage on all sides until done. Dip in warm BBQ sauce and serve on warm buns. Try one heaped with chopped onions, mustard, mayonnaise, sauerkraut and sweet dill relish.
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