Recipes by Southern Chef, Layne Prescott
- 1 lg pkg Conecuh sausage
- 1 lg pkg smoked sausage
- 1 ham steak
- 1 pkg pepperoni (sliced or whole)
- 1 large onion
- Slice all of the above and sauté in small amount of olive oil in large soup pot.
- -10 cans Garbanzo beans (4-5 cans, put in food processor and process until smooth)
- S & P & garlic powder to taste (be careful with the salt because meats are salty)
- pkgs. Sazon Goya con azafran (seasoning)
- lg potatoes (peeled and cut into large cubes)
- After meats and onion are browned, add remaining ingredients. Bring to a boil then reduce heat and simmer for at least 45 minutes. (until potatoes are tender).
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.
She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.