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| Main Dishes & Casseroles |
| From the 4-H Club website - Feeding one or more pigs to sell as market animals is probably one of the most common 4-H livestock projects. It doesn't require a large amount of money or expensive buildings and equipment and it can be completed in about four months. The words "swine," "hogs," and "pigs" refer to animals of the porcine family or pig family. The term swine can also refer to the pig family in a general way, and "pig" can be used in referencing young animals. "Hog" will generally refer to animals at or nearing market weight or finished for market. The term "barrow" means a neutered male, and "gilt" means a young female. Pigs are also referred to as growing pigs (40 - 125 pounds), and finishing pigs, weighing from 125 pounds to market weight--usually about 230 pounds.
Can you name the four H's of the 4-H Club?
| | Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, parsley celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water,seasonings, and uncooked rice are added. | | This is a tasty and very easy recipe. Once you've had brisket this way you will never want to eat it any other way. Very flavorful!!!!!! | |
| | Here is yet another rendition of Shrimp Etouffee that I have worked a little. It's almost the same a some of the others on your site. I do the roux first. Mine has more garlic, and I don't cook the Shrimp as long. I've had many compliments for this version....our author also writes - My brother bought me a PooDoo shirt last year. I love it !!! Have you gotten yours yet from the Kaplan High Drama Club? | | Boulette is a French term meaning ‘little ball’, which is applied to a fairly whiffy soft cheese that is made in Belgium and French Flanders or to the Cajuns who create a taste sensation as with this recipe. | | This recipe has been a popular requested dish. From the USDA site we find: When you think
about crawfish, most people envision Louisiana parties, family gatherings, and boiled crawfish. Due to the increased interest in crawfish, farmers
have transformed fields into crawfish farms, and have expanded production along the Gulf coastal regions of the United States. Two species of
crawfish are commercially produced: the Red Swamp (Procambarus clarkii) whose outer covering is
deep red, and the White River (Procambarus
zonangulus) whose shell is creamy white and light lavender. There is no difference in the taste or texture of the meat, only in the outer appearance of the shell. Also, the Red Swamp has yellow fat which is commonly seen in the head of the crawfish after cooking, and the White River has green fat, and for that reason the White River is not as acceptable for cooking. It is simply a matter of choice and appearance. | | Tasso, a nicely seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood ...or place strips on fresh Evangeline Maid, Sunbeam or Holsum Bread, spread mustard on the bread and enjoy a King's meal at a paupers' price. This recipe sounds like it would also go real well with grits.
Not yet rated | | Eggplant, also known as Aubergine, Garden Egg, or Brinjal, come in a variety of shapes and sizes. They are either white, green, yellowish, purple, or purple-black with an off-white spongy flesh. They can either be used peeled or with the skin intact.
Eggplant is quite versatile but must be cooked to be enjoyed. It can be sautéed, baked, roasted, fried, stuffed, used as a dip or stuffing, stir fried, steamed and grilled. The secret is cooking it properly so that it melts in your mouth!
Eggplant mix well with other vegetables, like tomatoes or mushrooms and can mixed well with ground beef, lamb, or tofu. They compliment other foods nicely as a side dish, and are hearty enough to steal the show in a main course - as this recipe sure will!
Not yet rated | | Our author writes - "I always loved pastalaya and wanted to make it. Here is what I came up with. Hope you enjoy." Fun fact on pasta - Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.
The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.
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| | Our author writes - "I put this on at 4 this morning, took off at 9:15, was gone all day but lunch was ready for noon for the guys. They both liked it, I just tasted some, it's very good, but I think the gravy needs to be reduced for eating it down south here with rice. Also next time I fix it I will add some mushroom steak sauce & an eggplant (cubed, I do that on the stove top sometimes, it's awesome with the eggplant to gravy). So here's from my kitchen to yours..The crock pot is being used more n more & I am loving it..I wasn't around to add any of the other veggies, but I plan on using potatoes also.."
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