| The Classics |
| Here is a great idea on how to use your green tomatoes before the stink (chinch) bug attacks them or if it rains too much and your tomatoes don't ripen! |
| Congrats to the newlyweds. The recipe is being posted as this is one of Jeremy's favorite from his mother-in-law's recipes. Having the recipe here the new bride will have no trouble finding the recipe to prepare it for him or maybe he for her when she is working. Now that's a man! |
| I like to spoil my grandchildren; I knew this was my granddaughter's favorite dish so I would cook it for her when she came. Here is a secret that neither she or my daughter (she likes to talk that Ricki) knows. Well you see neither of them like celery and some of my other grandchildren do not like green onions. So what I do is chop the celery extra fine and although the green onions are meant to be put in the dish in the last few minutes of cooking; I just add it early in the cooking process. That way it cooks down, disappears and no one knows that the celery and green onions are in the dish except us now. That will be our little secret. Ssssssssssssh no telling! |
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| This is a special request recipe which MawMaw found in the first cookbook she ever owned; MawMaw was just a child in 1964. It was titled "Let's Bake" The Robin Hood No Sift Way. |
| A very easy and different twist - spinach, cottage cheese- onions- cheese- to the classic old cornbread - Gimme Some of dat Cornbread!
One of our readers suggested this:
added 1/2 cup cracklin crumbs to add a lil "more" cajun taste!! |
| If you like cabbage, you will surely love this recipe. This casserole is a whole meal in one with rice, meat and vegetables. It also reheats well if you want to make it a day ahead to bring to a gathering. |
| A delicious creamy and mildly spicy version of Crawfish Fettucini.
Editors note: Shrimp may be substituted in this dish. |
| My sister makes this delicious recipe! And always invites me...so she says!
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| While I was growing up my dad, Dan Robicheaux (deceased), made this "sauce" when we'd camp, cooking over a campstove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquant cook-off with this recipe |
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| By email request, we offer you oven-made roux. Roux can be made on the stovetop, in a microwave or in the oven. This method fills the home with a nice nutty aroma. Not yet rated |
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