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Cooking with Cousin Larry 5.2.13

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In honor of Older Americans Month, Cousin Larry stopped by this morning, along with his friend, CJ Glynn, to serve up a Southern-styled meal for breakfast.

Becky's Benevolent Beans ("Becky" Rochelle Mitchell & Cousin Larry)


¼ cup bacon drippings
1 cup of diced onions
1 tablespoon of (Better than bouillon) vegetable base
One 14.5 ounce of Del Monte can of Fresh Cut Whole New Potatoes (reserve juice)
1 pound of PictSweet frozen (cut) green beans (or your favorite frozen green beans)
½ teaspoon salt
½ teaspoon black pepper


1. Pour melted bacon drippings into a skillet and turn heat to medium high.
2. Add diced onions and sauté for 3 minutes.
3. Add vegetable base, potatoes, green beans, salt and pepper. Continue to sauté for another 7 to 10 minutes until.
Add potato juice to moisten and make a gravy.

CJ's stir fried rice (CJ Glynn)


4 eggs beaten, then, scrambled
¼ cup olive oil
¼ cup butter (melted)
1 cup of diced onions
1 cup of (frozen) early peas
1 cup of matchstick carrots
1 quart of cooked rice (par-boiled rice is preferred by CJ.)
1 teaspoon of black pepper
¼ cup of soy sauce


Note: Scramble the eggs in a separate skillet, then reserve.

1. Add the olive oil and the butter to a skillet and turn burner to medium-high and heat up for about 2 minutes.
2. Add the onions and sauté for about 3 minutes.
3. Now add the peas and the carrots and sauté for 2 minutes longer.
4. Add the rice and the scrambled eggs. Stir well to incorporate all ingredients. Cook down for about 2 minutes or until the rice is hot.

Add the soy sauce and black pepper and once again, stir well.


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