| The Classics |
| Carrot Factoid: Orange carrots predominate world-wide although some white types persist in western and eastern Europe (for livestock), some red (not orange) in Japan, some yellow and purple in the Mideast, and some purple, yellow, and red from Turkey to India and China.
This salad is a popular dish at family and holiday gatherings and Sunday dinner.
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| It's watermelon season. I remember as a young girl we were fortunate enough to grow watermelon on our truck farm. When you had a melon fall off the wagon, you were able to dig in with your hand and eat the melon heart that had just been picked off the vine. There was nothing better than to have the juice run all over your chin. The taste was refreshing and incredible. Of course I had to get to it first before my sisters or brothers did.
Mom would also take the rind and cook preserves for us and served it up with fresh homemade bread. |
| This is a great party dish for entertaining. Try it at your next political function, wedding or baby shower.
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| Extra chicken and no idea as to what to serve for a different kind of breakfast? This recipe will serve the bill and reap you ooh's and ahhh's and c'est si bon chere!!!! Not yet rated |
| This is a quick and easy topping for virtually any cake or bread pudding.
Source: From Learn to Bake…You’ll Love it! a 1947 publication of General Foods Consumer Services Dept.
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| My husband and I love turkey meat. Our supermarket has ground turkey at such bargain prices I decided to make my stuffed bell peppers with it and then ended up using products in our pantry to complete the ingredients. This is an original recipe and is simply delightful. Not yet rated |
| Braising as defined by princeton.com means to cook by browning in fat and then simmering in a closed container. Many Cajun beef and pork dinners and suppers are cooked this way. Not yet rated |
| As the old sayings goes, you never know when you are going to meet a friend or get a recipe you have been looking for. We were on a bus trip to Branson, Missouri where I indeed met a new friend. If you ever have been to Branson, you know how much fun the shows can be. You always eat too much but that is also part of the fun - going to new places to eat.
For years now I had been looking for a basic cake that my Mom would make - she called it a "Masse Pain".
A little history here....in the middle of the afternoon at 3:00pm, while we were working in the fields as young children, our father would allow us to take a break from picking peppers or cotton or cutting sugar cane. What a nice guy?
He allowed us to go in at the "end of the row" and eat a piece of cake that Momma baked along with a glass of sugar water to drink; We did not know this then but the sugar rush gave us the energy we needed to complete the rest of our afternoon's work.
Finally on this trip I meant a really nice lady, named Maxine, who went through a scavenger hunt to get her Aunt Beaul's Masse Pain recipe for me. Masse means (together) and Pain means(bread). So the assumption is to bring all the ingredients to gether and make a bread.
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| Tac-Tac, our French word for popcorn, can be fixed so many different ways. This is a classic Cajun treat. Not yet rated |
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| Pistolettes are a football shaped brown 'n serve bread rolls also known as French rolls. The inside of these rolls are carved out and replacing the cavity a delcious concoction of shrimp or crawfish wonderment. As my son says, there is nothing that taste better than 2 carbs together. This is it - !pistolette de ralentissements! for a small group.
This crawfish/shrimp pistolettes recipe is the ONE that was prepared for the Maltrait Memorial School October Fete Bazaar in Kaplan, LA. The recipe is from MS Margaret David (Tissa's Mom); reduced for smaller quantities. The original recipe was for 50 pounds of crawfish. ALso you dont have to fry them...baking works!!!
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