This page has all the "tagowithit" stuff. Ya ever noticed when someone's cookin, they'll ask ya.. What cha want "tagowithit"... all one word. Then when it's ready to eat, we say, here's all the stuff "tagowithit". YEE HAW OKRA FINGERS 20 small fresh pods okra 1 c. buttermilk 3/4 c. flour, all purpose 1/4 c. cornmeal 1 tsp. baking powder 1/2 tsp. salt dash of pepper vegetable oil Wash okra, trim stems. Drain well and place in a shallow container. Poor buttermilk over okra to cover. Set aside. Combine next five ingredients, mix well. Remove each okra pod from buttermilk and carefully roll in cornmeal mixture. Drop into deep hot oil at 375 degrees. Fry 3 to 5 minutes, turning once. Drain on paper towels. JALAPENO CHEESE GRITS 4 1/2 cups water 1 tsp. salt 1 1/2 c. regular grits 1 stick butter, cut in bits 1 roll garlic cheese 1 c. milk 3 eggs 3 jalapeno peppers, seeded and chopped Cook grits in salted water until done. Add rest of the ingredients. Bake at 325 degrees for 45 minutes to an hour until set. Great for breakfast or any ol time you take a'hankerin for em ! Mexican Cornbread 1 cup cornmeal 1 cup milk 1/2 teaspoon salt 1/2 teaspoon soda 2 beaten eggs 1 can cream style corn 1 can Ranch Style beans 1/2 cup bacon drippings 3/4 pound ground beef 1 large chopped onion 1/2 pound grated cheese 2 chopped jalapeno peppers Mix together cornmeal, milk, salt, soda, eggs, corn, beans and bacon drippings. Pour 1/2 of batter into greased casserole dish. Brown the meat, drain. Layer the meat, onion, cheese and peppers. Cover with remaining batter. Bake 40 to 45 minutes at 350*. Stuffed 1015 Onions 4 1015 onions (any large onion may be substituted) 2 cups chicken stock 4 cups bread crumbs 1 cup coarse cracker meal 1 cup flour 2 teaspoons salt 2 teaspoons cracked black pepper 1/2 tablespoon cayenne 4 eggs 1/2 cup buttermilk 1 cup milk Canola oil 1/2 cup butter 1 pound shucked crawfish 1 tablespoon minced garlic 1 tablespoon finely chopped parsley 1 tablespoon chopped cilantro Jalapeño dressing (recipe below) Preheat oven to 350 degrees. Cut root from onions, and peel off papery skins. Place onions in baking pan with chicken stock. Cover pan with foil, and bake 30 minutes, until soft. Hollow out cores. Combine bread crumbs, cracker meal, flour, salt, pepper, and cayenne. In another bowl, combine eggs, buttermilk, and milk. Coat onions with bread-crumb mixture, dip in egg wash, then coat with bread-crumb mixture again. Fill 8-inch saucepan with enough canola oil to submerge onions; heat to 450 degrees. Fry onions one at a time until golden brown, about 1 minute. Drain, and set aside. Heat butter in sauté pan. Sauté crawfish, garlic, parsley, and cilantro, adding salt and pepper to taste. To serve, fill each onion with crawfish mixture and 2 tablespoons jalapeño dressing. Set 1 onion in a small pool of dressing on plate. If desired, garnish with deep-fried crawfish (use leftover bread-crumb mixture and egg wash). Serves 4. Jalapeño Dressing 1/2 cup coarsely chopped onion 1/4 cup sugar 2 tablespoons dry mustard 2 teaspoons salt 1 teaspoon coriander 1 cup lemon juice or vinegar 3 cups canola oil 1/4 cup minced jalapeño with some seeds 4 tablespoons chopped fresh cilantro In food processor, blend first six ingredients for 1 minute. Continue to blend, and add oil in steady thin stream until emulsified. Turn off processor, and stir in jalapeño and cilantro with a spatula. JUDGE ROY BEANS 1/2 c. sugar 1/2 c. vinegar 1 c. water 1 tsp. mixed pickling spices 1 can whole green beans, drain 1 small onion, thinly sliced Combine sugar, vinegar, water, and spices in saucepan. Bring to boil, simmer for 10 minutes over low heat. Strain vinegar mixture over beans and onions. Cover and chill for 24 hours. Judge Roy Bean, a colorful figure of West Texas in the late 1800's, proclaimed his own "law west of the Pecos". Rumor has it that the judge's prisioners wanted to stay in jail for his beans!