| Appetizers & Beverages |
| Tony Chachere, one of the great king of seasonings, posted this recipe in his Cajun Country Cookbook. Great with either shrimp or crawfish. |
| Artichoke production happens year-round, but more than half of the crop is harvested between March and May. The fall crop generally peaks in October.
Castroville, CA, a town with a population of a little more than 5,000 and located in Monterey County, is the self-proclaimed "Artichoke Center of the World" because three-fourths of all California artichokes are grown in this area. How wonderful that this vegetable can makes it's way to the Cajun-Creole table as an all time favorite.
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| This recipe was a request for stuffed artichokes like the ones sold at Central Grocery in the French Quarter. If anyone has a recipe similar to those sold at the French Quarter, please submit.
Here is a possible substitute. The recipe was taken from a discarded library book sold on 04/01/1998. The title of the book is "The Creole Cookbook", and the recipe is listed on page 112, submitted by Ms. J Guenther of New Orleans. Not yet rated |
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| Ice Cream, Ice Cream; we all scream for ice cream! When your children start shouting this, here is a recipe that can tame the scream in the little ones (Big ones too!). This recipe is for the one gallon freezers.
Note: There is no cooking with this recipe. It is recommended by the FDA that we not eat uncooked eggs. Not yet rated |
| For a cool and delicous treat on those hot, humid and sulty days, ice cream will make it feel like you are sailing to the Bahama's. My children and guest love when I serve this at our summer parties. Not yet rated |
| Here is a crab fact...did you know that a female crab is known as a "she-crab"?
The meat from this beautiful blue-clawed swimming crab (male or female)is known for its delicious flavor and delicate texture. Each grade has distinctive flavor and appearance. Crab meat from the body is pale ivory and subtle in flavor; claw and leg meat has a darker, reddish color and is more flavorful. Either type of the crab meat is wonderful for cooking this dish or any other type crab recipes.
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| Cajuns and their families love to crab. Just about any Cajun child can tell the difference between a boy crab and a girl crab.
Male and female crabs can be distinguished by examining their segmented abdomen. The abdomen is folded and fitted snugly into a groove on the underside of the crab. The male's abdomen is long and slender, resembling an inverted "T". A female's abdomen changes as it matures; an immature female has a triangular shaped abdomen whereas, a mature female's is rounded.
Every child remembers when they had to throw back the girl crabs. This is a dish you can make when you get to keep them.
Not yet rated |
| Party Snack with Cajun Flair - This one is for you! Great Holiday or Wedding Snack too. |
| If you are looking for an easy, fast and delicious dip to make for a party or just to snack on and you really like artichokes...........make this recipe. Great for holiday parties and at weddings. You and your guest will love it.
I first enjoyed this recipe 32 years ago and is still one of my favorites. Not yet rated |
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| When I saw this recipe in the CookSmart section of USA Weekend I knew I had found a great alternative to making holiday eggnog without raw eggs. There is no cooking, no whipping egg whites and cream. Just mix right up and freeze. The spirits keep the milk from freezing and the freezer keeps the milk from spoiling. Now that the children are of age to drink repsonsibly, I can make the easy stuff. |
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