Recipe of the Month ... A Legion Of Tybee Cooks

Our members love food and our members love to cook!

Here is a "sampling" of our members favorite recipes. They are randomly selected & reprinted from our cookbook, "A Legion of Tybee Cooks". 

If you would like to have your culinary favorite included on our site please e-mail us!

A Legion of Tybee Cooks . COOKBOOK

  • Available For Purchase
  • At The Legion
  • At The Tybee Lighthouse

If you have any helpful hints on quick meals or cooking tips please share! We think dinner needs to remain a family gathering even if it is once a week! And that also means no phones or TV! No time to cook during the week? Bring them to the legion on Thursdays!

Additionally, we offer
at our Legion~ shirts, caps, POST 154 License Plates & more cool things to come!

See the Post 154 Collectibles Page!

     Original"Juicy Pig" From The Triple X  .  .  .    Lynn Cole Marston

   2-3 lb Boston Butt- trim excess fat, place in large pot of water & bring to boil. Cook covered about 1-1.5 hours while preparing sauce...

    ~ in butter, saute 3 celery sticks chopped, 1 bell pepper chopped, 1 medium onion chopped... ADD: 2 regular cans crushed tomatoes,

1/2 bottle ketchup, 1/4 bottle of Tabasco sauce, 1 Tblsp. chili powder, s&p to taste.

  ~ Drain meat, preserving small amount of liquid. Cut up meat & return to pot with reserved liquid, 1/4 bottle Worcestershire sauce, & sauce

Cook til meat falls apart. Serve with cole slaw.

     Hidden Valley Cheddar and Bacon Dip  .  .  .  .  .  .  .  Jerris Bryant

Mix together: 1 oz. pkg HV original ranch dip mix & 1 pt. sour cream

Add 1/4 c bacon bits & 1 c shredded cheddar cheese

Mix well & chill 1 hour before serving ... good with crackers, pita, celery sticks