These fun recipes from "What's Cooking Under the Dome" can cross any party line. The cookbook was put together by House and Senate administrative assistants as a fund-raiser.

Elissa Eubanks/AJC (ENLARGE)

Redneck Caviar: You can chill it overnight, but it's good after an hour in the frig, too.

Chris Hunt/AJC (ENLARGE)

Mama Ana's Slap Somebody Cookies use potato chips to add just the right zip.

RELATED STORY: • The cooks are in the House (and Senate, too)

Spicy Bacon-wrapped Quail (or Chicken Thighs) With Dad Salad
6 servings

Hands on: 20 minutes
Total time: 2 hours, including marinating time

Chicken thighs make a nice substitute for the quail in this zesty baked dish. Rep. Earl Ehrhart hunts quail and cooks with quail, but we tested it with the more accessible chicken meat. Ehrhart also uses Monterey steak seasoning, which can be ordered by mail from www.bluevalleybrand.com, but any steak seasoning will do. Salad Supreme seasoning is made by McCormick and can be found with the spices.

For the quail (or chicken):
1 cup Wishbone or other Italian salad dressing
1/4 cup Worcestershire sauce
2 tablespoons lemon juice
1/4 teaspoon fresh chopped garlic
1 bay leaf
Salt and pepper, optional
12 quail or 12 chicken thighs
12 slices pepper bacon
1/4 cup Monterey or other steak seasoning

For the salad:
1 head of cabbage
1/2 cup Wishbone Italian or other salad dressing, or more to taste
2 tablespoons Salad Supreme seasoning

For the quail: In a large bowl, combine the Italian salad dressing, Worcestershire sauce, lemon juice, garlic and bay leaf. Sprinkle with salt and pepper. Place quail or chicken in the marinade and refrigerate at least 1 hour.

Preheat oven to 350 degrees. Remove meat from marinade (do not discard) and wrap each with 1 slice of bacon, securing with a wooden toothpick. Place quail or chicken in 9-by-12 glass baking dish, pour reserved marinade over meat, then sprinkle with steak seasoning. Cook at 350 degrees for 45 to 50 minutes, until bacon is done.

For the salad: Shred the cabbage and place in a large salad bowl. Add Italian dressing and salad seasoning. Toss and serve.

— Adapted from Earl Ehrhart, state representative, "What's Cooking Under the Dome" (Morris Press Cookbooks, $10)

Per serving: 816 calories (percent of calories from fat, 67), 50 grams protein, 17 grams carbohydrates, 4 grams fiber, 61 grams fat (14 grams saturated), 176 milligrams cholesterol, 906 milligrams sodium.

Redneck Caviar
8 (1/2-cup) servings

Hands on: 15 minutes
Total time: 1 hour, 15 minutes, includes chilling time

Mary Ann Meeks likes to chill her caviar overnight, but we found it deliciously chilled after just 1 hour. Rinsing the beans, peas and corn lowers the sodium, if that's a concern, or you can substitute frozen peas and corn.

1 (15.8-ounce) can black-eyed peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white corn, rinsed and drained
1 packet Good Seasonings Italian dressing mix
1/2 cup olive oil
1/4 cup vinegar
3 tablespoons water
1 large tomato, diced
1 bunch green onions, sliced
Tortilla chips

In a medium bowl. combine black-eyed peas, black beans and corn. In a small bowl, toss dressing mix, oil, vinegar and water. Pour over bean mixture and toss gently to combine. Add tomato and green onions and toss. Chill at least 1 hour. Serve with tortilla chips.

— Adapted from Mary Ann Meeks, "What's Cooking Under the Dome" (Morris Press Cookbooks, $10)

Per serving: 253 calories (percent of calories from fat, 50), 7 grams protein, 28 grams carbohydrates, 6 grams fiber, 15 grams fat (2 grams saturated), no cholesterol, 558 milligrams sodium.

Dona's Grits Casserole
6 servings

Hands on: 25-30 minutes
Total time: 50 minutes

Dona Woodham uses a pound of shredded cheddar cheese, which we decided to cut in half because the dish is already plenty rich. We also bumped up the bell pepper and added some hot pepper sauce for more zing.

1 pound medium or hot sausage
1 large onion, chopped
1 cup celery, chopped
2 green bell peppers, chopped
1 cup uncooked grits
Salt and pepper, optional
1/2 teaspoon hot pepper sauce, or more to taste
1 (10.75-ounce) can cream of mushroom soup
1/2 pound sharp cheddar cheese, shredded

Preheat oven to 350 degrees. Grease a 1 1/2-quart casserole dish.

In a large skillet, brown sausage and drain, reserving 1 to 2 tablespoons of drippings in pan. Set aside. Saute onion, celery and bell peppers in drippings until slightly tender. In a medium saucepot, cook grits according to package directions; add salt and pepper to taste. In a medium mixing bowl, mix the grits, sausage, vegetables, the hot pepper sauce and the soup. Pour into casserole dish. Cook for 25 minutes. Remove from oven, top with the cheese and return to oven just long enough for cheese to melt, about 10 minutes.

— Adapted from Dona Woodham, "What's Cooking Under the Dome" (Morris Press Cookbooks, $10)

Per serving: 638 calories (percent of calories from fat, 67), 22 grams protein, 31 grams carbohydrates, 2 grams fiber, 47 grams fat (20 grams saturated), 92 milligrams cholesterol, 1,172 milligrams sodium.

Mama Ana's Slap Somebody Cookies
36 cookies

Hands on: 25-30 minutes
Total time: 50 minutes

The potato chips are a fascinating way to add just the right zip to these rich cookies.

1 cup shortening
1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 cup crushed potato chips
2 1/2 ounces slivered almonds

Preheat oven to 350 degrees. In a large bowl, cream shortening, butter and sugar. Add vanilla. Slowly add flour, crushed chips and almonds. Batter will be stiff. Pinch off batter and roll into 1-inch balls. Bake at 350 degrees for about 20 minutes or until lightly browned.

— Adapted from Lucia Hames, "What's Cooking Under the Dome" (Morris Press Cookbooks, $10)

Per cookie: 159 calories (percent of calories from fat, 57), 2 grams protein, 16 grams carbohydrates, 1 gram fiber, 10 grams fat (3 grams saturated), 7 milligrams cholesterol, 39 milligrams sodium.