• Use any greens (iceberg lettuce, spinach, kale, etc) alone or a mixture.
• Add any vegetables (tomatoes, mushrooms, radishes, celery, carrots, squash, olives, etc).
• Plop on a dollop of mayonnaise.
• Sprinkle on Trip and Peggy’s (adjust mayonnaise and Trip and Peggy’s to taste).
• Mix together.

No need for salad dressing anymore!
You gotta do this!

Created at Trip’s Uncle Raoul’s fishing camp many years ago.

• 4 medium Idaho potatoes, peeled.
• 2 medium onions.
• Slice potatoes and onions about ¼” thick and layer in skillet, potatoes, onions, potatoes, onions.
• Add water to about ¼ of potato/onion mixture (if mixture is about 2” high, add ½” water).
• Top with one stick butter, halved.
• Sprinkle entire top with Trip and Peggy’s to taste.
• Cover and simmer until potatoes and onions are done, not mushy.

You gotta do this!

Make your Bloody Mary with your usual mixture of tomato juice, etc. Pour over ice and sprinkle top with Trip and Peggy’s. Drink through Trip and Peggy’s, do not stir.

My salivary glands are hyperactive just writing this recipe! You can also use Trip and Peggy’s to ‘rim the glass.’ 

You gotta do this!

Add to taste and enjoy (use your imagination!)

You gotta do this!

Apply Trip and Peggy’s generously to taste (experiment a little). You’ll never cook these again without it!

You gotta do this!

• Cover meat with Trip and Peggy’s
• Add Louisiana Hot Sauce or Crystal
• Mix well
• Refrigerate for one hour

You can also use mixture of Trip and Peggy’s and Louisiana Hot Sauce or Crystal as a marinade!

• Add Trip and Peggy’s generously to cornmeal, cornmeal/flour, bread crumbs, or flour.
• Toss meat in cornmeal, flour, etc mixture until well coated.
• Refrigerate again for at least 30 minutes.
• Fry in hot vegetable/canola cooking oil or peanut oil until golden brown.
• Sprinkle with Trip and Peggy’s at the table (Never set your table without it!) if desired.

You gotta do this!

• Cut or dice broccoli, cauliflower, potatoes, brussel sprouts, yellow and zucchini squash and spread on cookie sheet.
• Brush on EVOO and sprinkle with Trip and Peggy’s.
• Bake until done, but not mushy.

You gotta do this!

• Cut yellow and zucchini squash, sweet white onion, peeled, across about ¼” and layer in skillet.
• Add EVOO and a little water, cover with Trip and Peggy’s.
• Cover and sauté until done, not mushy.

You gotta do this!

• Mix together equal portions of pretzel sticks, Corn Chex, Wheat Chex, Cheerios, and mixed nuts in large bowl.
• Melt one stick butter in sauce pan.
• Drizzle butter over mixture and stir/shake until well mixed.
• Sprinkle generously with Trip and Peggy’s.
• Spread on cookie sheet(s) and bake until warm through and through.
• Set aside to cool.
• Add more Trip and Peggy’s to taste.

Great holiday or special occasion gift in Dollar Store plastic jars.
You gotta do this!

• Cover each side of steak, pork tenderloin, or other meat, well with Trip and Peggy’s. You can also use Trip and Peggy’s as a rub.
• Allow to rest in refrigerator for at least 30 minutes.
• Remove and bring to room temperature before grilling.
• Add Trip and Peggy’s to taste.

You gotta do this!

You do this and you’ll NEVER cook turkey or chicken in the oven again!

• Prepare the bird by washing and trimming away excess fat and skin from cleaned cavities.
• Sprinkle/cover entire bird, inside and out, under legs and wings, in neck.
• Allow to rest in refrigerator for at least a couple of hours (overnight, covered with plastic wrap is best).
• Prepare coals, hickory or other hardwoods for smoking, remove bird from fridge and don’t be afraid to sprinkle on more Trip and Peggy’s.
• Follow directions for smoking. PS: those “after-Thanksgiving turkey sandwiches will be better than ever as smoked turkey sandwiches.

There go those salivary glands again! You gotta do this!