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Submitted 2 years, 2 months ago. 
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12 comments. 
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About me
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 3 months, 3 weeks 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 11 months, 2 weeks 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 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 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, 2 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, 3 months ago said:
Your recipes sound intereting and delicious...let me go and check them out! Phyllis
Httpmom 1 year, 3 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 Chefjeb about Saw Mill Gravy
You don't need much grease. Bulk pork sausage will give off enough. Remember, it's equal parts of flour and grease. Two tbs will do it. Whole hog product such as Bryan, Jimmy
Posted by Chefkimmie about Mississippi Sweet Potato
I took your recipe and made these rolls for a catering event. You're right, these are beautiful, gold and very light. Nobody could decide what gave them that color and i didn'
Posted by Notyourmomma about Two Cheese Bread
Sounds delicious. I'm so happy to see this recipe. As I told my child, sometimes you just need to KNEAD. One of the most soul satisfying kitchen tasks I know. Plus, my old
Posted by Sunflower about New Orleans Baked Pasta
What a great dish - can't wait to try it. Think I'll add some shrimp!
Posted by Dixiejet about Homemade Tartar Sauce
Normally,I don't care for tartar sauce but this looks good. I love capers...
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Gapeach55 9 months, 2 weeks 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!