| The Classics |
| Rockefeller should have only two R's, one at each end, but not one in the middle. However the spelling is so popular both ways, we have decided to list both spellings for the recipe. Not yet rated |
| As fishermen, our freezer was always stocked with redfish and catfish. My mother, Meredith would make this Cajun dish that we enjoyed as children. I now make it for my children; it is one of the favorite meals. The Cajun version of courtbouillion is generally flavored differently than some because of the roux used to make this dish. |
| Add this delightful rum sauce to any type of your favorite bread pudding. Captain Morgan never had it so good! And his friend Jack Daniels! |
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| This old fashioned custard can be used to make custard pie, sweet tart filling, banana pudding and just plain eating by itself with sugar on it. An old time family classic.
Add coconut to make the classic coconut custard sweet tarts. Le bon tourtes douces! Not yet rated |
| Easy way to make a simple fettuccine with out all the hassle! |
| Fettuccine (Fettuccini)- The pasta dish of the Cajuns. |
| 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. |
| This cookie was served annually at my Alma Mater. A favorite for the high school homecoming teas. It grew to be one of our family favorites. We always had these at Christmas time as pecans were in season at that time. |
| Great stuffing for your Christmas or Thanksgiving turkey or chicken. This is an old time classic cornbread mixture where all you do is add your favorite meat to the dressing mix and serve it alone or stuff your favorite meat with it. |
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| A variation of the classic Cajun praline. A wonderful holiday treat. Not yet rated |
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