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| Dried Shrimp – The recipe for the next best thing to having fresh shrimp......Ok, you now have 50 pounds of those little bitsy shrimp that you know you do not want to head and peel. What do you do with them? At once you get a flashback of all the delicious meals your Mom, Grandma and Pa had prepared with dried shrimp and try to remember how to do it. You think a while and then you remember all the steps that were done to prepare this delicacy.
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| 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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| If you are baking with this recipe, place a paper towel in a strainer, scoop in the applesauce and place over a bowl for an hour. This will remove as much water as possible.
Or cook the applesauce longer to get a thicker type filling.
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| Several types of recipes use Cajun Stewed Tomatoes as one of their ingredients. I, MawMaw, do use the Rotel Brand Tomatoes which adds wonderful flavor to the majority of the Cajun dishes I prepare. In fact, www.chef2chef.com commented that "Mexican-style stewed tomatoes (Rotel)may be substituted for Cajun-style".
Another alternative for Cajun Stewed Tomatoes is to take Delmonte's new product, New Del Monte Diced Tomatoes with Mushroom and Garlic, and add a small can of diced green chili in it. Or.......Since Cajun stewed tomatoes have the "Cajun Trinity" in it - chopped bell peppers, onions and green onions, along with some garlic and some seasoning, it would be easy enough to create your own. If you are adventurous and want to create your own, try this recipe I got from www.southernfood.about.com
This would be great for the bumper crop of tomatoes most people have in the summer. Not yet rated |
| Marinades are highly seasoned liquids such as fruits and vegetable juices, wine, water and oil combined with herbs and seasonings that add flavor and, in some cases, tenderize beef.
To tenderize, a marinade must contain an acidic ingredient such as lemon juice, wine, vinegar, or yogurt. Marinating longer than 24 hours can break down meat fibers and cause a mushy texture.
Marinating allows the flavor of the sauce to penetrate the meat, seafood or fish naturally.
This not only enhances the surface flavor but delivers and excites the flavor throughout the main dish. Marinade perfection does not usually occur within 15 to 30 minutes but could take longer depending on the size and type of meat. A marinade should not be excessively thick in substance to allow the item to absorb the flavor Not yet rated |
| Injection liquid for frying turkeys.............
With the big rage for frying turkeys, this recipe fits the bill to stuff (inject) your holiday turkeys or any meat that you can deep fat fry or bake.
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| Want to give your children a healthy Cajun snack? This will do it. You can now sneak in the heart healthy bread. (This treat was said to be a favorite of Elvis.) |
| Have more cucumbers than you know what to do with? And not much time to pickle? Try this easy no cook pickled cucumbers. Reminds me of the day, Momma would cut and serve up fresh cucumbers with vinegar, salt and black pepper sprinkled straight on. Not yet rated |
| This recipe is from Tony Chachere's first cookbook although I have seen this combination of spices in other cookbooks with different names. Mix your own spices and you could adjust to your taste. Not yet rated |
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| Back in 1990, Hormel advertised this glaze recipe that works really well when you have no packaged glaze for your ham. Great for your Thanksgiving, Christmas or holiday cooking. |
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