| Appetizers & Beverages |
| The Cajun loves to stuff anything from tripe, shodin, tongue, and bread. The most popular bread stuffed is pistolettes; this is very nice version stuffed with beef meat. And yes, you do cook the bread in wax paper. Really works great! From oven to serving or to freezer. This is a great party or holiday food. A nice addition is to add sautes bell pepper and breakfast sausage. |
| Oysters and dressing, what a great combination together. Serving this dish for holidays will make you "Queen of the Cooks"...well at least at your house. Not yet rated |
| This popular egg nog has also be called German Egg Nog. A stomach warming brew; there is no cooking involved. A Christmas special egg nog. Not yet rated |
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| No description available Not yet rated |
| Flapjacks, Flying saucers or Pancakes anyway you name them, this is a stick to your rib breakfast treat. Not yet rated |
| What a perfect way to finish dinner - banana a' la rum. Not yet rated |
| When my children were younger we went to this restaurant that served cheese and ground meat over tortilla chips. The owner's name was Elaine and to her memory I dedicate this recipe. We never made it quite as good but we have not eaten quite as good either. |
| Here's a recipe to make Pepper Jelly. The color of this jelly lends itself to Christmas gift giving. Put a ribbon around the mason/ball jar and a pretty label and you have yourself a unique Christmas gift idea. |
| Used with gumbos or any rice and gravy dish in Cajun Country. Chayote is a gourd-like squash that is about the size and shape of a very large pear. The skin is pale green and smooth with slight ridges that run lengthwise. Many compare the color to a light green apple. The flesh is white and there is one soft seed in the middle. Chayote is also called mirliton and the French call it christophene.
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| Here's an easy recipe for creamy EggNog, a Christmas favorite! Not for children but really great for adult parties. Not yet rated |
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