Cooking @ LeeMCG.com
Food for the Tummy, social life and soul to fill your mouth in the hole.
Some Like it spicy some Like it hot, Fire In the hole, we cook for our Soul

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Lee's Cajun Potato Salad

Lee's Havos Ranchos  

Lee's Vegan Texas Style Chili

 Lee's Gumbo

 Lee's Potato Salad

 Lee's Corn Chowder

 Lee's Red Beans & Rice

 Lees Stir Fry

 Lees Morning Shake

 Lee's Tuna Fish Cajun Style

 Lee's Pasta and Veggys

 Lees Salad

 Lee's Tortia Veg Style

 Lee's 10k Nuclear Armageddon Wasteland Chili
(VERY VERY HOT)

 Lees Tazer Chili
(Medium to Hot)

Lees Crawfsh Louisiana Style

 Lees Gumbo (cajun)

 Lees Gumbo (texas)

 Lee's Use-It-For All EZ BBQ Sauce

 Lee's Salsa Soup

 Lee's Tortia Soup

 Lees 9-11 EZ Sleezy Cheeze Dip  Lees Grilled Veggy Deluxe  Lees Pizza Veggy Deluxe
 Lees Praylines De Orleans  Lee's Lemon Cake Lee's Cajun Shooms' 
Broccoli Stuffed Onions with garlic
    
     
     












Lee's Use it for all EZ BBQ Sauce
by Lee Mcinnnis Gaetjens
mcinnisleegaetjens@gmail.com [email]

1 red Onion Finely Chopped
1 yellow onion finely chopped
5 cloves of garlic finely minced
3 cups of ketchup
1 1/2 cup water
1/2 cup cider vinegar
1/4 canola oil
1/4 cup worchestershire sauce
1/4 cup lemon juce
1/2 cup dark brown sugar (packed)
1 tablespoon honey
1 tablespoon chili powder
1 tablespoon ground cumin
4 shakes Tabasco Sauce
1 table spoon ms dash table blend

combine all ingredients into pot bring to boil than simmer for 15 -25 minutes
let cool. if not useing after cooling chill in fridge.















Lee's Potato Salad amended From Mac Gay's Potato Salad (3rd Generation Pass Down Family)





Ingredients:
4 large Baking Potatos-Cubed
1 med Purple Onion
1/4 TeaSPN Kitchen Bouquet Sauce
1 TBLSPN A-1 Steak Sauce
1/4 TeaSPN Lea & Perrins Sauce
4 Shakes Tabasco
4 Shakes Kitchen Accent
4 Shakes Garlic Powder
1 TBLSPN Progresson Italian Bread Crumbs
1/2 TeaSPN Creole Style Brown Mustard
1/2 TeaSPN Yellow Mustard
1/2 TeaSPN Horseradish
1 As to your taste- Salt & Pepper & mayo
4 Hard Boiled Jumbo Eggs

Procedures:
1 Cut Potatos In Half Cook, Peel & Chop
2 Use Two Bowls Add Onions,Accent, Garlic Powder,Bread Crumbs, Mix. Salt & Pepper if wanted.
3 Also in another bowl mix Some mayo with liquids. next mix 4 Hard boiled eggs into the mayo mix adding more mayo to taste.
4 than blend together potato & egg mixes thoroughly add more mayo as you need it.


Yeild : 12 servings


















Lee's Tuna Fish (Mac Gay's Ammended)



















Lee's Corn Chowder

2 Teaspoons Olive Oil
1 cup finely chopped Yellow Onion
3 Garlic Cloves Finely Chopped and Pealed
1 Poblano Chili Chopped
1 tea spoon canned chipotle chiliin abodo sauce
1 teaspoon freeze-dried oregano
6 cups vegetable or chicken broth
3 cups fresh or frozen corn
1 large bakeing patato peeled and chopped
2 bay leaves
½ teaspoon sea salt or ms dash
½ cup low fat milk or soy milk
½ cup shredded montery jack or other cheese blend or synthiic cheese\
¼ cup chopped cilantro

1 cup tortc

Combine all things. Cook until well mixed and serve.

[back to top]



Lees Cajun Shrooms'



1 stick butter (1/4 lb)
3 or 4 cloves of garlic, minced or 2 tablespoons ready-minced garlic
5 or 6 green onion tops or shallots
10 sprigs of parsley
Two 8-ounce or 1 pound carton of mushrooms
1-1/2 cup sauterne or other dry white wine
Red pepper to taste
Pinch of salt if needed

Wash mushrooms. Use whole, if small and uniform in size, or slice larger
mushroom lengthwise so that the shape of the mushroom is preserved, to
ensure even cooking. Chop onion tops and parsley until very fine. Finely
minced garlic or use pre-mixed garlic.

Heat butter in large skillet. When melted, add garlic and saute. Add
onion tops and parsley. Saute. Add mushroom and wine and add red pepper.
Add salt if needed saute until mushrooms just turn brown. Don't
over-cook. Should be firm, but not raw.

Yeild: Serves aprox  6.



Broccoli Stuffed Onions with garlic

3 medium Spanish onions, peeled and halved
3 cloves of garlic finely chopped and peeled
One 10-ounce package frozen chopped broccoli
1/2 cup Parmesan cheese, grated 
1/3 cup mayonnaise
2 teaspoons lemon juice
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
Pinch of red pepper
2/3 cup milk
One 3-ounce package cream cheese, cubed


Preheat oven to 375F. Parboil onions in salted water 10 to 12 minutes.
Cook broccoli according to package directions. Drain onions and
broccoli. Place onion in baking dish and remove center of onions,
leaving 3/4-inch edges.

Chop onion centers,garlic, combine with broccoli, Parmesan cheese, mayonnaise
and lemon juice. Spoon into onion shells. In a saucepan over medium
heat, melt butter.

Blend in flour, salt pepper and milk. Cook until thick, stirring
constantly Remove from heat. Blend in cream cheese. Spoon over stuffed
onions. Bake uncovered 20 minutes.



Serves 6.