Spread the beans over the bottom of 8-inch-square baking dish. Next is the meat mixture, cheese, sour cream, guacamole, salsa, chiles and green onions. Serve with chips and an iced cold beer.

I hope that your team wins

You want to buy 5 to 7 lbs of meaty smoked pork neck bones * place all but 2 into a large pot and cover completely with water and bring to a boil * reduce heat and simmer for at least 3 hours, keeping water over all of the bones * take 2 remaining bones and put into a medium pot and boil for about 30 minutes, then add 1 to 2 lbs of dried field peas and simmer for 2 hours *drain the neck bone cooking fluid into a smaller pot and place in freezer * after bones have cooled, pick all meat off of the bones * slice 1 large yellow onion and 4 stalks of celery * sauté onion & celery in some butter until wilted, add meat and mix together * season with salt, pepper, thyme * in large baking dish, put meat & veggie mixture, add 2 cups of Uncle Bens rice * remove broth from freezer, fat will have congealed on top * remove and discard fat * put 3 cups of broth into rice mixture along with 2 cups of field peas and 2 cups of fluid from field peas * mix everything together, cover loosely with foil and place in a preheated 375 degree oven for 45 minutes, remove cover and cook for 15 minutes more * remove from oven, remove foil and allow to rest, do not stir, for 15 to 20 minutes * stir with large, 2 tined cooking fork and serve with those good old collards and fried chicken

Happy New Year from Trident

For those cold Winter mornings in the South, 
this one was given to me by one very nice couple and good friends
Belva and Joe's Grits and Sausage Casserole

2 pound of ground sage sausage
4 cups of water
1 1/4 cup quick grits - uncooked ( see below about using stone ground grits )
4 cups of shredded sharp cheddar cheese
1 cup of milk
1/2 tsp dried thyme
1/8 tsp garlic powder
4 large eggs, lightly beaten
paprika

brown sausage in large pan until it crumbles, then drain on paper towel * prepare grits per package instructions or here is where you can "kick it up a notch" by using some good stone ground grits and cream* these grits will be much more flavorful, richer and smoother* after grits are ready, remove from heat and stir in the cheese and the next 3 ingredients, stir until cheese is smooth* stir in sausage and beaten eggs* spoon into a lightly greased 13x9x2 inch baking dish and sprinkle with paprika cover dish and refrigerate 8 hours or overnight* remove from fridge and let stand for 30 minutes* uncover and bake for 1 hour @ 350 degrees or until thoroughly heated* let stand for 5 minutes and serve*fresh fruit and hot breads or muffins and some fresh juice will complete an excellent meal