Here you go, Maleesa! I hope that you enjoy it.

1 cup finely chopped onion

1 cup finely chopped celery

2 tablespoons cooking oil

1 141/2 oz. can chopped tomatoes

2 bay leaves

1/2 tsp. dried thyme

1 10oz. package frozen okra

1 tsp. lemon pepper seasoning

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 cup of chicken or fish stock ( I made broth w/ chicken bouillon cube)

2 cups shrimp, cleaned, peeled and deveined

In an iron skillet saute' onion and celery in the oil. Add tomatoes, bay leaves, thyme, okra and seasonings. Pour in stock. Cover pot and simmer for 30 minutes. Remove from heat and add shrimp. Stir in. Prepare topping.

Topping:

Mix your favorite cornbread recipe. This recipe called for a box of corn muffin mix but I don't like how that tastes so I make my own cornbread.

Preheat oven to 400 degrees. Drop cornbread mix by the tablespoons on top of hot shrimp mixture, leaving center uncovered. Bake 15-20 minutes.

2 cups self rising flour

2 t. baking powder

1/3 c. shortening

2 t. powdered sugar

1 c. buttermilk (if you don't have buttermilk, just take 1t. of lemon juice or vinegar and add to plain milk)

Mix together flour, baking powder and sugar in bowl. Dump in shortening. Cut the shortening into the flour with a fork or pastry cutter. Keep cutting until you have pea size clumps( Hey, this isn't rocket science....if they are a bit bigger then it'll create better layers in the biscuits. DON'T make them smaller than pea size though...okay it's almost rocket science. Ha!). Now pour in the milk. Stir quickly just until the flour mixture is wet. You may need a little extra milk. DON'T OVERMIX. Now pat out lightly on a floured surface. Cut out with a biscuit cutter or a straight edged glass or cup. Put on ungreased baking sheet. You can brush with melted butter. Bake @ 450º for 8-10 minutes. If you like your edges crispy then leave a little space in between the bisuits. If you like for them to rise high and be soft-sided, then butt them up against each other.

Delicious variation: mix in some cheddar cheese or cooked chopped bacon in the end along with the milk. Mix at the same time as the milk so the dough won't be overhandled.

*You can put these in pie pans, cover and freeze for future use.

1 1/2 lbs. ground beef

1 med. onion, chopped (optional)

1 15oz. can black beans(rinsed)

1 can corn

8 oz. sour cream

1 c. salsa

flour tortillas, torn into small pieces

8 oz. shredded cheese

1 or 2 chopped tomatoes (optional)

Heat over to 425º. Brown ground beef along with onion, if desired. Meanwhile, combine beans, corn, sour cream and salsa in a bowl. When meat is done and drained, stir into mixture. In a 2 qt. greased casserole dish, layer enough mixture to cover bottom. Arrange half of tortillas on top. Layer on rest of mixture. Add remaining tortillas. Sprinkle cheese on top along with tomatoes, if desired. Bake 10-12 minutes...until heated through and cheese is melted.

This is a "complete meal dish" and very easy.

Someone requested this recipe. I am sorry that it took so long to post it but here it is!  I got this recipe years ago on an old message board. It's a keeper!

1. Put chicken in the bottom of a casserole pan. I like to use chicken breasts but have heard that you can use any chicken that you like.

2. Combine in blender and pour in pan over chicken:

1/2 cup soy sauce

1/2 cup sugar

1/2 tsp. garlic(I press one clove in my garlic press)

1/2 tsp. ginger

 3. Cook @ 400 degrees for 45 minutes (or till no longer pink).  Flip over every 15 minutes.

4. Optional: Add pineapple chunks last 10 minutes of cooking.

This is good served over rice.

Super Southwestern Beef Bake

1 to 1 1/2 lbs. ground beef
1 can black beans
1 can whole kernal corn
1 medium onion, chopped
8 oz. sour cream
1 cup salsa
flour tortillas(torn into bits)
8 oz. shredded cheddar cheese

Heat oven to 425. Brown ground beef until done and drain. Meanwhile combine in bowl the beans, corn, onion and salsa. Stir in meat. In an oblong casserole dish layer enough mixture to cover the bottom then arrange half of tortillas on top. Layer half of the remaining mixture on top and another layer of tortillas. Top with remaining mixture and with a sprinkle of cheese. Bake just until heated through and cheese is melted.

Here is the recipe that Elizabeth requested. Sometime I do add a wee bit more mustard to make it a bit more tangy.
Baked Beans

•  4 cans pork and beans         
  
• 1/2 cup ketchup
  
• 1 T. mustard
  
• 1 cup brown sugar
  
• salt and pepper to taste
  
• 1 small onion chopped
• ground beef( I usually use 3/4 lb.)
• bacon bits or crumbled bacon 

put your chicken in a baking dish.
Combine the following in a blender & then pour over your chicken:
1/2 C. Soy Sauce
1/2 C. Sugar
1/2 tsp. garlic (minced or granulated)
1/2 tsp. ginger (grated or powdered)
Cook at 400 for about 45 minutes (or till no longer pink)
Flip & baste every 15 minutes
If you want add pineapple chunks the last 10 minutes of cooking
You can take the sauce & put it over rice.
This is a big hit at our house.

I got this recipe off from Titus2.com recipe board a few years ago or so.
It is SO good. Everyone that I know that's tried it, likes it.

1 lb. gound beef                            
1/2 cup milk
1(4oz.) can mushrooms
2 pkgs. brown gravy mix
2 slices bread, crumbled
salt and pepper
1/2 cup onion thinly sliced

Soak breadcrumbs in milk. Mix beef, crumbs, salt and pepper. Shape into patties
and brown in skillet. Pour off any fat. Place onions, mushrooms and prepared gravy on top of patties. Let simmer for 45 minutes, slowly.

I went into labor with our 5th baby about 1 hour after eating this! This was the first time I had EVER went into labor on my own.  Unfortunately I was at a church revival when labor started and don't remember a word the preacher said.

1/2 cup italian dressing
1/2 tsp. chili powder
1 lb. boneless beef sirloin steak (cut into 1/4 in. strips)
1 medium sweet red pepper sliced
1 medium green pepper sliced
1 med. onion sliced and separated into rings
6 flour tortillas

In a large resealable bag, combine 1/4 cup salad dressing, chili powder and steak.
Seal, turn to coat and refrigerate for 30 minutes. In skillet, saut'e pepper and onion in remaining salad dressing until crisp and tender. Remove but keep warm. Drain steak and saut'e in skillet 6-8 minutes. Add veggies back in and heat through. Spoon down middle of tortillas, fold in and serve. You can add cheese and sour cream as well.

Here is a roast soup recipe that I sort of made up some time ago. I have varied it some each time I've made it and it's always turned out well except for the time I scorched it!!!  This was origionally made from leftover roast so it's a good way to stretch it over to another meal.