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Submitted 2 years, 5 months ago. 
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3 comments. 
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Due to health reasons, I am inactive. Please enjoy the posted recipes and experience the Joy Of The Table! I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. We bake our own bread and love experimenting. We have two Hobart mixers, a 10 qt. and a 20 qt. which makes things easier. Plus, when we remodeled our home, we installed a stainless steel restaurant-style kitchen complete with a three-compartment sink and commercial dishwasher. One of our restaurants was New Orleans-themed Creole. And we lived in the New Orleans area for about seven years, so we developed a fondness for the city and its rich food heritage. But, we love it all -- Italian, Greek, Southern, you name it, we'll try it. We love healthy eating, but want what we do eat to have a WOW factor. And always something new.
Due to health reasons, I am inactive. Please enjoy the posted recipes and experience the Joy Of The Table! I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. We bake our own bread and love experimenting. We have two Hobart mixers, a 10 qt. and a 20 qt. which makes things easier. Plus, when we remodeled our home, we installed a stainless steel restaurant-style kitchen complete with a three-compartment sink and commercial dishwasher. One of our restaurants was New Orleans-themed Creole. And we lived in the New Orleans area for about seven years, so we developed a fondness for the city and its rich food heritage. But, we love it all -- Italian, Greek, Southern, you name it, we'll try it. We love healthy eating, but want what we do eat to have a WOW factor. And always something new.
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Lovebreezy 8 months ago said:
Your Cheese Fudge Recipe is now a proud member of the VELVEETA group. It is a good lookin’ recipe that fits in nicely there. Stop by our group 1040 and consider joining up yourself.
Dmajor 1 year, 3 months ago said:
Morning Chef! I was just getting around to checking out your wonderful recipes. Glad I did, being a southern girl, I love most of these! Gonna try these out soon. Your tomato gravy is similar to mine except I don't put milk in my gravy. Does the milk make the gravy smoother than using water? Look forward to exploring more of your recipes. Thanks! Deb
Hippielovebug 1 year, 4 months ago said:
Hey Chef Jeb, My son-in-law has never cooked a catfish. He has cooked Perch, walleye and salmon. We don't tolerate spicy very well, we live in Michigan. Any suggestions?
Carouselp 1 year, 4 months ago said:
Hey listen i see that you have tried recipediva's Chocolate Moist Cake and i really wanna try it too.i was wondering if you could help me..? i wanted to ask what form we have to use the coffee in? sorry im just a beginner... do i make a cup of black coffee with water n put that in or just put in dry coffee as such?
please do reply...
thanks!
-Maham.
Dottiet 1 year, 6 months ago said:
Thanks for the comment on the Church Breakfast Eggs. I live near the farm so eggs in the local area are not a problem. I like your comment about liquid eggs. Thanks and I will make a note of that. Cheers! DottieT
Silentwriter 1 year, 7 months ago said:
Your recipes sound intereting and delicious...let me go and check them out! Phyllis
Httpmom 1 year, 7 months ago said:
Hi chefjeb...thank you for the post about vacuum sealers and food safety! This is really valuable information I was unaware of. Since I use mine a lot, particularly for meat...from now on I will cut the bag open when defrosting. Do you think this is true with vacuum sealed foods you buy from grocery stores as well?
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Posted by Mseincolasc about Mamas Pear Salad
brings back such great memories of a simpler time. as some of the others, my mom also made this with a pineapple ring instead of pear half.
Posted by Chefjeb about Southern Fried Chicken Li
It is not supposed to hold the flour. This is the way southern chicken livers are cooked. This is not a heavy bready coating. You taste the livers, not a batter. The Tyson c
Posted by Dandelion about Tail-gate Marinated Veggi
I might be able to get hubby to east zucchini with this recipe. THX
Posted by Unswissmiss about Classic Bechamel Sauce
Great basic recipe.
Posted by Sas about Southern Dinner-on-the-gr
Oh, how I wish you were here right now making this for me. I'll bet you can make gravy out of anything. It's one of the first things I learned to make, at about age 7. My
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Gapeach55 1 year, 1 month ago said:
Hi Chef! What a great profession. I'm sure you and your wife have some great recipes. I bet your kitchen is awesome too. Hopefully someday for me before I get to old. Have a great day!