Doggie Vegetable Stew

Ingredients
3 tbsp. olive oil 3 garlic cloves, crushed
1 large pepper (sweet, not hot), sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium Eggplants, peeled & cubed
1 Potato, peeled & cubed
1 tsp. oregano or basil
salt/pepper
Directions
Heat oil; add garlic and saute for 2-3 minutes until softened.
Add all of the vegetables.
Mix thoroughly.
Bring the mixture to a boil, then lower the heat and let simmer for 30 minutes.
Add the seasonings to taste.
Simmer 15 minutes more. Let cool.
Top with grated Cheese, if desired.

Doggie Veggie Vittles

Ingredients
1 egg, beaten
1/3 cup applesauce
1 cup cooked vegetables*, mashed or grated small
1 cup cooked rice
1 tbsp. brewers yeast
Any desired veggies can be used, such as zucchini, Peas, carrots, potatoes, etc...
Directions
Mix all ingredients well.
Drop by rounded teaspoonfuls onto a greased cookie sheet. >
Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm.
Cool. Store in your fridge, or freeze.

Cheese & Bacon Dog Biscuits

Ingredients:


3/4 cup Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 cup Butter
2/3 cup Brown Sugar
1 Egg
1 teaspoon Vanilla extract
1 1/2 cups oatmeal
1 cup Cheddar Cheese -- shredded
1/2 cup Wheat Germ
1/2 pound Bacon -- or bacon bits

Directions:
Combine flour, soda and salt; mix well and set aside. Cream butter and sugar, beat in egg and vanilla. Add flour mix mixing well. Stir in oats, cheese, wheat germ and bacon. Drop by rounded tablespoon onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool and let the critters enjoy!

Salmon Dog Food Recipe

INGREDIENTS

1 can of salmon - 14-15 ounces (remove bones)
1 beaten egg (or if intolerant to eggs could use egg substitute)
3 tablespoons cornmeal - I prefer using the coarser kind
Canola oil or other oil - or use cooking spray
1 potato
1 carrot
1 stalk of celery
DIRECTIONS

Combine the salmon, egg or substitute and cornmeal - mix well.
Form this mixture into patties.
Coat them with a little more cornmeal.
Then fry in a tiny amount of canola oil until brown on both sides.
Chop potato, carrot and celery into chunks.
Boil potato, carrot and celery until soft but not mushy.
Chop the salmon patties into small bites and stir together with the chopped and boiled vegetables.
A spoonful of cottage cheese can be added for moisture if needed.
NOTE: Feeding RAW salmon to dogs if never recommended. Canned salmon is okay to use because it has been heavily cooked - just remember to remove the bones! You can substitute fresh salmon (as from a fillet) but make sure that it is cooked, then flaked, removing all bones.

Chicken N Cheddar Dog Treats

Ingredients:
1 1/4 + 1/4 Cup Wheat Flour
1/2 Cup Oats
1/4 Cup Wheat Germ
1/4 Cup Brewers Yeast
1/2 Cup Grated Cheddar Cheese
1 Egg
1 Tablespoon Olive Oil
1/2 Cup Chicken Broth

Directions:
In a medium bowl combine the 1 1/4 cup wheat flour, oats, wheat germ, brewers yeast, and cheese. In a separate bowl beat together egg, oil and chicken broth. Add liquid to the dry ingredients and mix together. Use remaining 1/4 cup flour as needed to form stiff dough.

Roll out on floured surface and cut into desired shapes. Bake at 350 degrees for 30 – 35 minutes or until golden brown.

Tip: After shutting off the oven I leave the dog biscuits in the oven for a couple hours to make sure they are completely dry and crunchy. Then they can be stored for a long time with out worrying about spoilage.

Apple Cinnamon Pup Cakes

Ingredients:

1 Egg
2 T Canola Oil
1 T Molasses
1/2 Cup Wheat Flour
1/2 Tsp Baking Soda
1/2 tsp Cinnamon
1 Cup finely chopped applePreheat oven to 350 degrees. Combine wheat flour, baking soda,and cinnamon in a small bowl, stir with a whisk. Place egg, oil, and molasses in a medium bowl; Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until combined. Stir in apple.


Directions:

Spoon batter into prepared muffin tin, dividing evenly to make four pupcakes. Bake at 350 degrees for 25 minutes or until golden brown and a toothpick inserted in center cake comes out clean. Remove from oven and let sit for five minutes. Remove from pan and allow to cool completely on a wire rack.

Decorate as desired with dog treat icing.

Smothered Cabbage

1/4 cup vegetable oil
3/4 pound salt meat, trimmed, cut into 1-inch cubes, boiled in enough water to cover for 30 minutes, and drained
1 head white cabbage (about 2 pounds), cored and coarsely chopped
1 cup chopped yellow onions
1 cup water
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Tabasco
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the salt meat and cook, stirring, for 2 minutes. Add the cabbage, onions, and water; stir to mix, cover and reduce the heat to medium-low. Cook, stirring occasionally, for 30 minutes.

Add the sugar, salt, black pepper, and TABASCO Sauce, and stir to mix. Cover and cook, stirring often, for 30 minutes longer. Serve hot.

Good Luck Black Eyed Peas

1 pound fresh or dried black-eyed peas, rinsed and picked over
1 cup chopped yellow onions
2 whole garlic cloves, peeled
1 quart water, or more as needed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Tabasco
1/2 pound smoked sausage or smoked ham, chopped
1/4 cup chopped fresh parsley leaves
1/2 cup chopped green onions (green and white parts)
Hot cooked long-grain white rice
Combine the peas, onions, garlic, water, salt, black pepper, TABASCO Sauce, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried.

Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mix together with it.

Spicy Boiled Shrimp

3 lbs. large fresh shrimp, heads removed
1 cup white wine
2 tbs.'s salt
1 tbs. or more Louisiana brand
Crab and Shrimp Boil, Cajun seasoning may be substituted)
1 tsp. Old Bay seasoning
2 onions, quartered
2 lemons, quartered
4 bay leaves

In a large pot, place the seasonings,wine,onions, lemons, and bay leaves. Add enough water to cover the shrimp + 2 inches and bring to a boil. Boil the seasoned water for 5 minutes. Add the shrimp and continue to boil, about 5 minutes. Remove from heat , cover and allow to steep for 10 to 20 minutes, depending how spicy you like it. Drain and set aside and allow to cool.

New Year's Jambalaya

1 pound andouille (or other smoked sausage),
sliced thin, then cut in half
1 cup cubed ham
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 tbs.'s Creole or Cajun seasoning
2 cups chicken stock or broth
1 cup, uncooked rice
1 cup cooked blackeye peas
1 tsp. yellow mustard
1/4 cup green onion
1/4 cup fresh parsley, chopped
Few shakes Tabasco

Brown the sausage and the ham in large Dutch oven, over medium heat. Drain excess oil, leaving a small amount. Add "the trinity" and Creole seasoning, and cook, stirring, until vegetables are soft. (about 10 minutes) Add the chicken stock, rice, black-eye peas, mustard, and Tabasco, and bring the mixture to a boil. Lower heat, stir and cover, and cook for 20 to 25 minutes until liquid is absorbed. I love to serve this fabulous dish with a big salad and a hot crusty loaf of French bread. And maybe a nice glass of wine, too!
Bon Appetit!

Portabella Mushrooms w/Seafood Stuffing

Ingredients

~4 Portobello Mushrooms


~1 Tbsp Parkay Light Spread Margarine


~1 Can Tiny Canned Shrimp (or 6 oz fresh cooked and minced)


~1 Can white Crabmeat (or 6 oz fresh cooked)


~1 cup Stove Top Herb stuffing (or 1 cup breadcrumbs, but this will change the calories)


~1/4 Cup Shredded Mozzarella Cheese (part skim cheese, or light)


~ Italion seasoning mix (optional)


~ Non-stick cooking spray



Directions

Preheat oven to 350

Spray a baking dish or cookie sheet with non stick cooking spray

Clean mushrooms and remove stems. Put caps on cookie sheet and bake for about 10 minutes.

Mince the stems and place in mixing bowl. Add shrimp and crab, without draining liquid. Mix well.

In a frying pan, melt butter then add the shrimp/crab mix. Lightly saute, then add stuffing. (do not saute so long that the liquid evaporates, you will need it to moisten the stuffing) Mix well.

Fill mushroom caps evenly with stuffing/seafood mix. Cover with foil and return to over for 10-15 minutes.

Lightly sprink shredded cheese on top.

** You can add the cheese before or after putting stuffed mushrooms in oven, if you put in on before it will be a little crispy by the time the mushrooms are done**

*** I use herb flavored stuffing or breadcrumbs, you can use plain, but if you do add some italian seasoning to the seafood mix before stuffing mushrooms for flavor, or for extra flavor you can add as desired to stuffing mix before putting in mushrooms, or sprinkle a little on top before baking***

Brown Butter & Dill Brussels Sprouts

INGREDIENTS
1 pound Brussels sprouts, trimmed and quartered
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons slivered almonds, toasted (see Tip)
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
PREPARATION
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.
TIPS & NOTES
Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Polenta Wedges w/Tomato Tapenade

INGREDIENTS
1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
Canola or olive oil cooking spray
2/3 cup soft sun-dried tomatoes (see Tip)
4 teaspoons extra-virgin olive oil
1 tablespoon lightly packed flat-leaf parsley leaves
2 teaspoons rinsed capers
1 small clove garlic, chopped
Pinch of freshly ground pepper
PREPARATION
Preheat broiler. Coat a baking sheet with cooking spray.
Place polenta slices on the prepared baking sheet and coat with cooking spray. Broil in upper third of oven until starting to brown, 8 to 12 minutes. Turn and broil until lightly browned, 3 to 5 minutes more.
Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor (a mini food processor works well), scraping down the sides as needed, until coarsely chopped.
Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the tapenade for up to 3 days.
Tip: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.

Cranberry-Apricot Delicata Squash

INGREDIENTS
1 pound delicata squash (about 1 large)
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider or apple juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped dried apricots
1/4 cup dried cranberries
2 tablespoons finely chopped chives
2 tablespoons toasted sliced almonds
PREPARATION
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes.
Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds.

Shrimp & Scallop Lasagna

Ingredients:
3/4 lb sea scallops, cut in half or quartered if very large
3/4 lb medium shrimp, peeled and deveined
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup Romano cheese, grated
2 1/2 cup half-and-half
3 tablespoon all-purpose flour
2 cloves garlic, minced
1 small onion, finely chopped
3 tablespoon butter
12 lasagna noodles
1/2 cup Parmesan cheese, grated
Directions
Preheat the oven to 375 degrees. Spray a 13x10 inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon one-third of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, one-third of the sauce with half the seafood, the remaining 4 noodles, and the remaining sauce. For the top layer, do not spoon any seafood on top of the noodles; just use the sauce. Tuck in any edges of the noodles so they’re all coated with sauce. Top with Parmesan cheese.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

Shrimp & Wild Rice Casserole

Ingredients:

1 10 3/4 ounce can condensed cream of mushroom soup
1/2 onion, chopped
1/2 green bell pepper chopped
2 tablespoon butter
1 lb medium shrimp, peeled and deveined
1 package wild rice
2 cup grated sharp cheddar cheese
Salt and pepper

Directions:
Cook the rice according to package directions minus 1/4 cup water. Let cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Shrimp Creole

Ingredients:
2 tablespoon olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
salt and pepper to taste
1 1/2 lb peeled and deveined shrimp
Green onions for garnish

Directions
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.

Brussel Sprouts w/Pancetta

Ingredients
2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 (1/8-inch-thick) pancetta slices
1 tablespoon freshly grated Parmesan cheese
Preparation
1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.

2. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.

3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.

Citrus Walnut Salad

Ingredients
1/2 cup walnut pieces
8 heads Belgian endive (about 2 1/4 lb.)
1/2 cup firmly packed fresh parsley leaves
Cumin-Dijon Vinaigrette
2 red grapefruits, peeled and sectioned
Preparation
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

2. Remove and discard outer leaves of endive. Rinse endive with cold water, and pat dry. Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl. Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat. Top with grapefruit. Serve with any remaining dressing.

Smoked Salmon-Avocado Salad

Ingredients
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (5-oz.) package arugula, thoroughly washed*
6 radishes, thinly sliced
2 (4-oz.) packages thinly sliced smoked salmon
1 avocado, sliced
Preparation
1. Whisk together first 6 ingredients. Gently toss together arugula, radishes, and half of olive oil mixture in a large bowl. Arrange on a serving platter with salmon and avocado. Serve immediately with remaining olive oil mixture.

*1 (5-oz.) package spring mix, thoroughly washed, may be substituted.

Sauteed Brussel Sprouts w/Apples

Ingredients
1 1/2 pounds Brussels sprouts, trimmed
4 bacon slices
1 Braeburn apple, peeled and diced
2 tablespoons minced shallots
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup low-sodium fat-free chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly shaved Parmesan cheese
Preparation
1. Cut Brussels sprouts in half, and cut into shreds.

2. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.

3. Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; saute 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately.

Two Cheese Squash Casserole

Ingredients
4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) shredded Cheddar cheese
1/2 cup chopped fresh chives
1 (8-oz.) container sour cream
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 1/2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted
Preparation
1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.

2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.

4. Bake at 350° for 35 to 40 minutes or until set.

Homestyle Butterbeans

Ingredients
5 bacon slices, diced
1 small onion, minced
1/2 cup firmly packed brown sugar
1 (16-oz.) package frozen butterbeans
1/4 cup butter
2 teaspoons salt
1 teaspoon cracked pepper
Preparation
1. Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water.

2. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

Classic Sweet Potato Casserole

Ingredients
4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Preparation
1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Spinach Apple Salad w/Maple Cider Vinegrette

Ingredients
Sugared Curried Pecans
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-oz.) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese
Preparation
1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

White Bean & Black Olive Crostini

Ingredients
1 (8.5-oz.) French bread baguette, cut diagonally into 1/4-inch slices
Olive oil cooking spray
1 (15.5-oz.) can cannellini beans, drained and rinsed
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup diced jarred roasted red bell peppers
1 tablespoon olive oil
Garnish: torn basil leaves
Preparation
1. Preheat oven to 425°. Arrange bread slices on a baking sheet, and coat with cooking spray. Sprinkle with desired amount of salt and pepper. Bake 8 minutes or until toasted.

2. Process beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Toss together olives and next 2 ingredients. Spread bean mixture on toasted bread slices, and dollop with olive mixture. Garnish, if desired.

Cranberry Cheese Box

Ingredients
1 (16-ounce) block sharp Cheddar cheese, shredded
1 cup mayonnaise
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon ground red pepper
1 cup chopped pecans, toasted
1 (8-ounce) can whole-berry cranberry sauce
Garnishes: green onion strips, fresh cranberries, orange curls
Crackers or bread rounds
Preparation
Beat first 6 ingredients at medium speed with an electric mixer until blended; stir in pecans.

Shape mixture into a 5- x 5- x 2-inch box, or spoon into a 5-cup mold. Cover and chill 8 hours or up to two days.

Spoon cranberry sauce over cheese mixture; garnish, if desired. Serve with crackers or bread rounds.

Note: To decorate the box, cut white part from 4 green onions. Blanch green onion tops in boiling water 1 minute or until tender, saving white part for other uses. Drain. Press 1 green onion strip into base of center of 1 side of box, pressing up sides until it meets center of top of box. Remove and discard excess green onion. Repeat with remaining green onion strips. Top center with fresh cranberries, orange curls, and additional strips of green onion, if desired.

Easy Greek Dip

Ingredients
1/2 (32-oz.) container plain low-fat yogurt
1 (12-oz.) jar roasted red bell peppers, drained and chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh dill
1 teaspoon Greek seasoning
1 small garlic clove, pressed
Pita chips
Preparation
1. Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.

2. Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.

Warm Turnip Green Dip

Ingredients
5 bacon slices, chopped
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
3/4 cup freshly grated Parmesan cheese
Garnish: dried crushed red pepper
Assorted crackers, flatbread, and gourmet wafers
Preparation
1. Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 cup Parmesan cheese.

3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

Marinated Mozzarella

Ingredients
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems
Preparation
1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.

2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Pancetta Crisps w/Goat Cheese & Pear

Ingredients
12 thin slices pancetta (about 1/3 lb.)
1 Bartlett pear
1/2 (4-oz.) package goat cheese, crumbled
Freshly cracked pepper
Honey
Garnish: fresh thyme sprigs
Preparation
1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

2. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.

Afterburners

Ingredients
12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise
Preparation
Peel shrimp, and devein, if desired.

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

Layered Sun Dried Tomato & Basil Spread

Ingredients
2 (8-ounce) packages cream cheese, softened
3/4 cup butter, softened
1 teaspoon salt, divided
1/4 teaspoon pepper
1 1/3 cups sun-dried tomatoes in oil, drained
2 (3-ounce) packages cream cheese, softened and divided
1/3 cup tomato paste
4 garlic cloves, chopped
1 1/2 cups firmly packed fresh basil
1/4 cup pine nuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Vegetable cooking spray
Garnishes: fresh rosemary sprigs, sun-dried tomatoes
Crackers or baguette slices
Preparation
Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.

Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

Fear of Being Judged

Truly, the only perception that matters is your own. While you are worried about how others are perceiving you, they are all worried about how YOU are perceiving THEM. And who cares how anyone else perceives you? A woman who is bigger than you may look at you, think you are skinny, and wish she were you. A woman who is smaller than you may look at you and think you look big. Who cares? Do you judge all your friends by their body size? Or, once you get to know them, do you judge them by their character and their heart?
[And, as far as how potential partners may perceive you, I can tell you from personal experience: whatever you've got, there's someone out there who thinks you've got it, and he (or she, depending on your preference) wants it.]
Now, this is not to say that there aren’t ugly, mean people out there who will say hurtful things. And, if your experience is like mine, some of them may be related to you. However, it’s not just size that we are judged on in the minds of these types. It may be gender, income, lifestyle, education, background, race, what side of town you live on, where you go to church, whom you choose to love. A double, “who cares?” Are we going to let our lives be controlled by what others think of us? Then we will waste the precious gift of the life we’ve been given.
Thus, I charge you all: see your own beauty, release the burden of the perception of others. When you are hungry, eat. Stop when you are full. Eat healthy, nutritious food to fuel your body. Exercise in a balanced way. Get proper sleep. Treat your body well. And don’t worry about a number in a garment or on a scale. Perceive, SEE, the brilliant, beautiful human being that you are. Be happy. Live happy.

History of Candy Canes

It is one of the universal symbols of Christmastime. Although I’m not entirely convinced that children are really thrilled with the taste of a candy cane, their special nature makes them irresistible. Their unique shape makes them perfect for decorating Christmas trees, and their mint flavor makes them more of a breath freshener than an actual candy, but kids gobble them up nonetheless.

The candy cane has its unique history just like every other aspect of Christmas. And just like every other aspect of Christmas, the history is based partially on fact and partially on myth. There is always dispute of the actual origin of Christmas familiarities and the recorded origination.

Europeans claim to be the first to bring Christmas trees in from outside and decorating them. The decorations were modest by today’s quality standards but they served their purpose well. Simple decorations were fashioned from candy and fruits and small decorative trinkets that could be balanced on the tree branches. Candles were added to light up the tree during the long dark cold nights. Of course, this could easily result in the loss of home, property, and life.

The original candy cane was a straight peppermint stick that could be balanced in the tree branches as an exclusive Christmas tree decoration. They were of course unwrapped at that time, and often the flames from the candles assisted a melting process, but they were used just the same.

The first actual candy cane arrived at a pageant in Europe, of all places. The pageant used live crèches, as in living mangers and animals and whatnot. As part of one of these pageants, the choirmaster had bent the original peppermint stick into a hook shape in an effort to resemble the shepherds’ crooks. He passed these out to the children who attended the pageant, sort of like a trinket gift. The absolute usefulness of this shape caught on quite quickly, and over the period of numerous years, the peppermint stick was eventually fashioned primarily with the crook shape around Christmastime.

However, unlike the candy canes of today, the peppermint was a white stick. They did not receive their tell tale stripe until much later. The original candy cane that hit the pageant circuit came about in approximately 1670 while the candy received its red stripe around 1900 or so.

In the 1800’s the candy cane, the decorated Christmas tree, and the eventual red stripe made its way to the newly born United States. Despite an attempted ban on the holiday, the candy cane grew in popularity when it was held upside down to resemble the letter “J” for Jesus.

Beyond that, the crook shape was said to resemble the figurative crook that Jesus used to watch over his “flock” of people. Of course this increased the popularity of the Christmas candy. Jesus had reportedly used hyssop as a purifier and a blessing. Hyssop is a member of the mint family.

When the red stripe appeared on the candy, it was stated that this could very well represent the blood spilled by Jesus at the hands of the Roman soldiers, and those with the three thin stripes were representative of the Holy Trinity. The white was supposed to state Jesus’ purity and the innocence of his virginal birth.

These associations created a religious symbolic backdrop for the holiday candy that led to the overall acceptance of the tradition. Of course these theories have been put to great scrutiny over the years by skeptics, atheists, and others who believe that the candy is simply a candy. In this day and age, I suppose it’s up to each individual to determine whether or not they believe that the candy holds any religious value or is simply a decoration that we have come to know and love in celebration of the holiday season.

Either way, the candy cane is now a traditional symbol of the Christmas holiday, passed out to children and adults to spread joy and holiday cheer. Over time the peppermint stick has undergone some transformations and is now available in different shapes, colors, and flavors. The red and white peppermint hook, however, still remains the classic favorite among candy canes.

Oysters Evangeline

24 medium oysters in shells
1/4 cup sausage drippings (preferably) or bacon drippings
1/2 cup finely chopped green onions (including green tops)
6 Tbsp.s all-purpose flour
1/2 cup whipping cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. red (cayenne) pepper
2 Tbsp.s minced parsley, preferably flat-leaf
1 heaping Tbsp. minced fresh sage or 1 tsp. dried rubbed sage
1/2 pint (1 cup) dairy sour cream
2 tsp. Worcestershire sauce
1/4 cup dry white wine
Rock salt
3/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese (about 3/4 oz.)

Shuck oysters; drain well, reserving 1/2 cup liquor. Scrub and reserve 24 half shells. Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes). Add flour all at once and blend, then cook, stirring, 3 to 4 minutes. Slowly stir in whipping cream, blending to make a smooth paste. Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend. Cook 5 minutes longer, whisking constantly. Stir in sour cream, Worcestershire sauce and wine; cook just until heated through. Taste and adjust seasonings. Preheat oven to 400F . Line a 15 x 10 baking sheet with rock salt. Place oyster shells on rock salt, nesting each into salt to prevent tipping. Pat oysters very dry on paper towels and place 1 in each shell. Spoon some of sauce over top of each oyster. Combine bread crumbs and cheese; sprinkle over tops of oysters. Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes). Serve hot.

Blue Cheeseburger w/Fried Pickled Onions

For the onions:

1 1/2 cups white vinegar

1/2 cup sugar

2 bay leaves

2 cups water

2 medium red onions, thinly sliced into rings

1/2 cup Wondra flour (also called instant flour)

1 teaspoon ground dry mustard

1/2 teaspoon salt

1 cup vegetable oil

For the burgers:

1 1/2 pounds 85 percent lean ground beef

3/4 teaspoon ground black pepper

Vegetable oil

Salt, to taste

1/2 cup crumbled Stilton or Gorgonzola blue cheese

4 seeded hamburger buns

To prepare the french fried onions, in a medium saucepan combine the vinegar, sugar and bay leaves. Bring to a boil and then simmer for 5 minutes.

Meanwhile, in second medium saucepan, bring the water to a boil. Add the onions and blanch for 1 minute. Transfer to a colander to drain, then add the onions to the vinegar mixture and simmer for 1 minute.

Remove from heat and let cool in the pickling liquid for at least 15 minutes.

Meanwhile, in a medium bowl, whisk together the Wondra flour, dry mustard and salt.

In a 12-inch skillet, heat the oil over medium-high.

In small batches, shake the onions to remove excess liquid and dredge them through the flour mixture so they are completely coated. Fry the onions in the hot oil, turning them once, until they are golden brown, about 2 minutes per side. Adjust the heat as necessary to keep the onions from burning. Transfer to paper towels to drain.

To prepare the burgers, heat a gas grill to medium-high or prepare a charcoal fire.

In a large bowl, gently but thoroughly mix the ground beef and pepper. Shape into 4 patties, each about 3/4 inch thick.

To oil the grill grates, coat a folded paper towel with oil, hold it with tongs and rub it over the grates.

Grill the burgers, with the grill covered, until well browned on the underside, 4 to 5 minutes. With a metal spatula, carefully flip the burgers. Grill for another 3 minutes,

Top each burger with blue cheese crumbles. Grill 2 to 3 minutes more, or until the burger registers 160 F at the thickest part.

Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt, top with the onions and serve the on the toasted buns.

Asiago Grits

Ingredients
2 (14-oz.) cans chicken broth
3/4 cup uncooked quick-cooking grits
1/2 (8-oz.) container chive-and-onion cream cheese
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper
Preparation
Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheeses and pepper, stirring until melted.

Shrimp & Andouille Sausage w/Asiago Grits

Ingredients
1 1/2 pounds unpeeled, medium-size raw shrimp
1 tablespoon butter
1/2 pound andouille sausage, diced
3/4 cup whipping cream
1/3 cup chicken broth
1/3 cup dry white wine
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper
Asiago Grits
Garnish: chopped fresh chives
Preparation
Peel shrimp; devein, if desired.

Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.

Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.

Holiday Brie

1 c Cranberries, fresh; chopped
1/2 c Pears; peeled, chopped
2 tb Honey
1 tb Currants
1/4 ts Pumpkin pie spice
3 tb Cranberry juice cocktail
2 tb Red wine vinegar
2 ts Lemon juice
15 oz Brie; round; fully ripened

Combine first 8 ingredients in a heavy saucepan; bring mix to a boil
over medium-high heat. Cover, reduce heat, and simmer 30 minutes,
stirring frequently. Uncover and cook an additional 5 minutes or
until mix is thickened, stirring frequently. Cool mix to room
temperature. Cut circle in top rind of cheese, leaving an 1/4" border
of rind. Carefully remove center circle of rind from cheese, leaving
border intact. Place Brie on an ovenproof serving platter. Spread
cranberry mix over top. Bake at 350~ for 12-15 minutes or until
cheese is bubbly. Serve immediately with melba rounds or sliced
apples and pears.

Louisiana Asparagus Almondine

1 1/2 pounds asparagus spears
1 tablespoon butter or margarine
2 tablespoons lemon juice
1/4 cup sliced almonds, toasted
1/2 teaspoon salt
dash of pepper, optional

Melt butter in large skillet.Add asparagus stems and saute', stirring gently, for axp. 6-7 minutes. Gently stir in lemon juice and salt. Cover skillet and simmer 15-20 minutes (or until fresh asparagus is tender. See note below for canned asparagus). Uncover, remove from heat, add almonds, toss and serve.

NOTE: Fresh asparagus is best, but you can use 2 - (16 ounce) cans, well-drained. If canned asparagus is used, then cut saute' time down to 3 minutes, do not cover and cut down simmer time to 10 minutes.

Rum Sauce

Ingredients

1 cup evaporated milk
1 cup milk
1 cup sugar
1 1/2 tsp. cornstarch
3 Tbs.butter
2 oz. rum
3 or 4 drops food coloring

In a double boiler add milk, butter and sugar and heat to almost boiling. Dissolve cornstarch in small amount of cold water then add to hot mixture. Continue cooking until mixture thickens, then remove from fire. Add rum and food coloring. This is delicious over bread pudding.

Smothered Crawfish

Ingredients

3 large onions, chopped
1 large bell pepper, finely chopped
1/2 cup Rotel tomatoes
1/2 cup green onions, chopped
1/4 cup parsley, minced
1/2 cup margarine
1 lb. crawfish tails with fat
Salt and pepper to taste

Sauté onions, pepper, tomatoes, green onions and parsley in margarine for 10 minutes.

Add crawfish and crawfish fat, cover tightly and cook for 15 minutes. Add seasoning to taste. (Do not add water. Crawfish contains enough liquid.) Serve over hot long grain rice.

Baked Panfish

Ingredients

3 large white sac-o-lais (crappie)
9 plump bluegills (bull bream)
4 Tbs butter
4 Tbs lemon juice
Rosemary twigs, fresh
Oregano twigs, fresh
Sliced onions
Sliced tomatoes
Sliced yellow squash
Italian bread crumbs
Salt & pepper

Pat all the fish dry. Starting with the sac-o-lais cut shallow parallel slits across the skin of the fish on both sides to allow the seasonings to get through to the flesh of the fish while it is baking. Arrange the fish on a heavy metal or glass cooking platter. Sprinkle ground-up sea salt and black pepper on both sides. Next, on one side, sprinkle bread crumbs on the fish then apply a generous helping of melted butter and lemon juice to each pan fish. Bake in a pre-heated oven at 350 degrees F. for about 20 minutes. And 'er done!

I baked the bluegills in a separate digital-timer table-top oven. I drizzled the remaining lemon-butter on top of the smaller fish (herb side up) and sandwiched them between wire racks. I set the digital timer to 15 minutes at 275 degrees F. then I turned them over once and repeated the process (another 15 minutes).

Tabasco Sauce

This well-known condiment is a spicy hot sauce made from Tabasco peppers, vinegar, and salt. The hot peppers are picked by hand as soon as they ripen to the perfect shade of bright red then mashed, mixed with a small amount of Avery Island salt, placed in white oak wooden barrels, and allowed to ferment and then age for up to three years. When deemed ready by a member of the McIlhenny family, the approved, fully aged mash is then blended with all natural, high grain vinegar. After numerous stirrings and about a month later, the pepper skins and seeds are strained out. The finished sauce is then bottled.
A Brief History of Tabasco Sauce
In the 1850's Edmund McIlhenny, a New Orleans banker, was given some dried peppers that were acquired by a soldier in Mexico during the US-Mexican War (1846-1848). He used one or two and liked them, so he saved the seeds from the remaining peppers and planted them. He grew them in his wife’s garden at Avery Island. McIlhenny did not raise them commercially for another twenty years.

In 1863, during the Civil War Edmund McIlhenny fled with his wife when the Union Army entered the city. They took refuge on Avery Island in rural Iberia Parish, where her family owned a salt-mining business. Avery Island is a huge dome of rock salt, three miles long and two and a half miles wide. At it's highest point it is only 152 feet above sea level. It is located seven miles south of New Iberia, surrounded by wet marsh and the Bayou Peiti Anse. It was formed when an ancient seabed evaporated, depositing pure salt, which rose up in large chunks and pushed the ground into a hill.

Because of the salt on the island, the Union forces invaded the island and captured the mines in 1863. The McIlhennys fled to Texas and didn’t return until the end of the war. When the McIlhenny family came back, they found their plantation ruined and their mansion plundered. One possession remained, a crop of capsicum hot peppers.

In 1868, McIlhenny created a spicy sauce using vinegar, Avery Island salt, and chopped capsicum peppers. McIlhenny packaged his aged sauce in 350 used cologne bottles and sent them as samples to likely wholesalers. He passed some of his sauce onto General Hazard, the federal administrator in the region, whose brother happened to be the largest wholesale grocer in the US. On the strength of the purchase orders that followed, Edmund McIlhenny began a commercial production. In 1870 McIlhenny secured a patent Pepper Sauce and two years later he opened an office in London to handle the European market. Bottles with metal tops replaced the corked bottles sealed with green wax as the increasing demand for Tabasco sauce caused changes in the packaging.

What is a Cajun?

I guess that it makes sense to ask what is a Cajun before we can really talk about the history. In this section we will attempt to accomplish a bit of both. We will explain what a Cajun is, and go through the early history of the people in the process. When we get to the end, maybe both of us can learn a thing or two about Cajun history.

The people that we call "Cajuns" today originally came from France. Way back in 1504 there were French fishing ships that were working the waters around Nova Scotia (Canada). Then in 1605 the French set up a permanent colony and trading post at what is now known as Ainnapolis Royal, Nova Scotia and what was then called Port Royal. These original settlers of one of the earliest North American settlements became known as Acadians. Why did these original "Cajuns" leave France for Nova Scotia? No one can say for sure. Our best bet is that they simply wanted a fresh start. Imagine being told that you could start a new life in a wilderness that is full of furs and potential. That was likely enough motivation to encourage these early settlers. It does not appear that they left France because of any religious persecutions.

In 1610 the king of France (King Henry IV) was assassinated. England decided that they were not going to recognize the French claims to the land in Nova Scotia. This was the beginning of a long battle between England and France to determine who owned this region of the New World. In 1613 a British military expedition from Virginia destroyed Port Royal, and our Cajun ancestors had to hide in the wilderness and live among the Indians in the region. In 1632 England decided to give Nova Scotia back to France. All was going well for the Acadians until 1713 when France decided to give Nova Scotia back to England for some unknown reason. The English quickly moved into Acadiana and began taking their lands by force and persecution. The English also tried to get our Cajun ancestors to bear arms against France and to renounce the Catholic faith, but they refused to do so. Many Acadians left Acadiana at this time to move to Louisiana.

From October 8th to the 27th of 1755 the British began the process of deporting our Cajun ancestors from Nova Scotia. They were secretly rounded up, placed onto ships, and sent to the 13 original British colonies in North America (the U.S.). As many as 5,000 Acadians were kicked out of Acadiana in this manner. Over the next few years, more of our Cajun ancestors were rounded up from Canada and kicked out of the country. Some were even shipped to England and held as prisoners.

The original colonies outlawed Catholicism. Since these early Cajuns were Catholics, broke, and spoke a different language, they were not treated well. Most of them were not allowed to exit their ships, and some of them snuck off of the ships to live with the Indians in the new colonies. While there are many individual stories of struggle and triumphs, most of the deported Acadians eventually ended up in Louisiana. As many as 1,000 of them died along the way. Another factor that led to our ancestors moving to Louisiana was that in 1763 France gave up their claims to all lands that were east of the Mississippi River. To stay out of the lands owned by the British, the Cajuns moved to the western side of Louisiana (French Louisiana). By the end of 1763, over 2,000 Acadians were scattered along port cities in French Louisiana. At the same time, over 1,700 Acadians were still living in Nova Scotia (prisons and hiding), but most of them eventually ended up in Louisiana as well.

When the Cajuns arrived in French Louisiana, most of the good land was already taken. Adding to their problems, they were told to get out of New Orleans. Their solution was to move to lands that were not occupied, and that were more difficult to settle. They eventually claimed lands of their own, and their numbers climbed to over 4,000 by 1790 and over 10,000 by 1810. Since the Acadians were being persecuted and sold into slavery in the 13 original colonies, those that could escape and travel to Louisiana did so during this period.

The regions of Louisiana that these settlers moved into became known as the Acadiana Parishes. There are 22 Acadiana Parishes in Louisiana today: Acadia, Ascensions, Assumption, Avoyelles, Calcasieu, Cameron, Evangeline, Iberia, Iberville, Jefferson Davis, Lafayette, Lafourche, Point Coupee, St. Landry, St. Martin, St. James, St. John The Baptist, St. Charles, St. Mary, Terrebone, Vermillion, West Baton Rouge. While many Cajuns did eventually settle in areas that are east of the Mississippi such as Baton Rouge and New Orleans, remember that those regions were not settled by the Cajuns until later because the English controlled the territory and persecuted the Acadians because of their Catholic faith and their Cajun language.

Eventually, the term "Acadian" was shortened to "Cajun" after they settles in Louisiana. To this day, Cajuns are what makes Louisiana unique to the rest of our country, and to the world. Now you know what a Cajun is.

Allure of Beignets & Cafe' au Lait

Beignets and steaming hot café au lait – is there a better way to start the day? Maybe if I was sitting in the French Quarter, waking up after a night of dancing, frivolity, and spicy food cooled down by Bananas Foster! But then I think that New Orleans is one of those places that is as much a state of mind as a physical location. So, if I can’t be there, I’ll just bring a bit of New Orleans here.

For less than $20.00, you can purchase a little chicory coffee and beignet basket, with 2 logo mugs from world famous Café Du Monde and have a bit of NOLA right in your own home, at a moments notice. Add some blues or jazz, a warm summer breeze, and you are there.

Beignet comes from the early Celtic word “bigne” (to raise). In French, Beignet means "fritter." It is said that French colonists brought the recipe for beignets to New Orleans in the18th century. Café Du Monde opened in 1862 as a coffee stand in what is now New Orleans’ French Market, serving strong coffee and beignets. The Civil War made it necessary for New Orleansians to stretch their stock of imported coffee by mixing it with locally grown ground, roasted chicory (endive) root. This unique blend, still enjoyed today, has chocolate undertones and a rich, smooth texture.

Beignets are easy to make, whether from a mix or made from scratch. These light, sweet little gems are deep fried and dusted with powdered sugar. Think square donuts with no hole and smothered in snow white powdered sugar. The owner of Café Du Monde said, during a CBS News interview before Katrina, “When the wind blows strong enough to blow the powdered sugar off the beignets, then we’ll close for a while and then reopen.” They reopened seven weeks Katrina’s unwelcome visit.

Variations of the traditional sweet beignet include mixing ripe banana into the batter or omitting the powder sugar and topping with a drizzle of melted semi-sweet chocolate. Not in the mood for sweets? Then maybe savory beignets with crawfish or shrimp, dipped in a spicy remoulade might just hit the spot.

To make Café au Lait, combine equal parts of strong, fresh coffee in a warmed mug with steamy hot milk. While Chicory coffee is traditional, a dark roast, such as French roast works well too. I can almost hear the lazy sounds of George Gershwin’s “Summer Time” wafting through my kitchen window.

Deep Frying Tips

Although we don't eat deep fried foods often, we love them just the same. Deep frying foods produce a crisp, golden brown exterior and a moist, delicious interior. The difference between Deep Frying and Pan Frying is that to deep fry, the food must be completely submerged in hot oil. Also, deep fried food is usually coated with breading or batter, which acts as a barrier between the oil and the food and also adds flavor and texture. Who doesn't love that crisp, crunchy texture of deep fried shrimp or fish?

Deep frying can be safe and easy, just remember to follow the rules!

When using a propane burner on a stand, make sure that it is on a stable surface, preferably concrete. Use the pan and basket, as supplied by the manufacturer. NEVER use a propane turkey fryer setup indoors! NEVER! I may repeat this again – it is that important!

Make sure that you follow the directions, especially for filling the oil receptacle, and the precautions that came with your fryer/burner combination.

When using an electric deep fryer always follow manufacturer's directions, especially for filling the oil receptacle.

Use the fryer basket whenever possible. It makes immersing and removing food easier and safer.

Fry foods at the recommended temperature.

Don't over fill the fryer or pan with food. Best results are achieved when the food is surrounded by hot oil

Remember that oil is a fuel – and can catch on fire and burn! Therefore, NEVER use a propane turkey fryer setup indoors and NEVER leave it unattended!

Hot oil can burn your skin, so be careful. Heat resistant gloves (not traditional oven mitts) are great to use when frying.

How to Deep Fry

First, read all recipe directions and any manufacturer's instructions before beginning! Have everything ready to fry because once the oil reaches temperature, you will want to begin frying.

Never leave hot oil unattended! NEVER!

A cookie or baking sheet lined with paper towels is handy for turning out hot foods to drain. I use a cookie cooling rack on top of a paper towel lined baking sheet for larger pieces of food.

I like to sprinkle on any dry seasonings as soon as the hot food is turned out onto the draining surface. The residual oil helps seasonings stick to the food!

Best results are achieved when you use a thermometer to check the temperature of the oil before and during frying. Fat must be between 325 degrees F and 375 degrees F to prepare crisp, moist, delicious results. If the temperature is too low, the food will be greasy and will take too long to cook. If the oil is too hot, the exterior (breading) will burn while the interior won't be properly cooked.

Once the oil is at the proper temperature, begin to carefully add food. The food will immediately lower the temperature of the oil. The more food you add, the longer it will take for the temperature to return. When frying fish or chicken, I like to add a couple of pieces, and then wait a few seconds for the temperature to return, and then add a few more pieces. You can use long handled tongs if you like. The quantity of food you can fry at one time depends upon how large your fryer basket is!

If you are using a skillet, a single layer of food is best.

Some foods require turning once the underside turns golden brown. Again, long handled tongs work great for this!

Always use the best oil you can for frying. For most foods, Safflower or Canola Oil work best. They have a relatively high smoke point and are mild in flavor. Peanut oil is popular when you need a large amount of oil because it has a high smoke point and it is relatively inexpensive.

The smoke point is the temperature at which the oil begins to emit smoke and thus changes to a darker color and the flavor becomes unpleasant. The second the oil starts to smoke, turn off the heat source! Let the oil cool to the proper temperature before turning the heat back on. Don't add food when the oil is too hot. The exterior will over brown and the interior won't cook properly.

Smoke Points and Percent of Saturated Fat for a Few Popular Oils

Peanut Oil………….450 degrees F…………….6 percent Saturated Fat
Safflower Oil……….450 degrees F…………….9 percent Saturated Fat
Grapeseed Oil.........445 degrees F……………13 percent Saturated Fat
Canola Oil………….435 degrees F…………….6 percent Saturated Fat

How can you tell if your food is done? Check the interior temperature with an instant read thermometer for best results.

Poultry and Seafood

Poultry legs, thighs, and wings should be cooked to an internal temperature of 180 degrees F. The meat should be firm, opaque, and easily release from the bone.

Poultry Breasts should be cooked to an internal temperature of 170 degrees F. The meat should be firm and opaque and have a nice white color.

Fish should be cooked to an internal temperature of 145 degrees F. It should be moist and easily separate into segments.

Shrimp should turn slightly pink and the flesh should become pearly and opaque.

Scallops should turn milky white and be firm and moist.

Vegetables

The breading should be golden brown and the vegetables should be firm yet tenderness.

Fried Potato Wedges and French Fries

Potato wedges should be golden brown. Double frying produces the best results. To double fry, the potatoes are cooked in 320 degree F oil until pale in color and floppy. This takes 2 – 3 minutes, depending upon how thick the potato wedges are. Remove the par-cooked fries from the oil and drain on paper towels. Cool to room temperature.

Next, heat the oil to 375 degrees F. Re-immerse the potato wedges into the hot oil and fry until crisp and golden brown. Depending upon how thick the potatoes are, this could take 2 – 4 minutes. Remove from oil and drain on a metal cookie sheet fitted with a rack. Immediately season the hot fries as desired. Put cookie sheet/rack with the cooked and seasoned fries into a preheated 200 degree F oven to hold while you fry the remaining potatoes. Serve immediately!

Safe Handling of Hot Chilis

Some of the information contained in this article is from a former editor of the Bellonline Cajun Editor and has been used with her permission.

Hot chilies aren't used often in Cajun cooking, but they do make an appearance from time to time. Their oils are volatile and may make your skin tingle and your eyes burn if they're not handled safely. Although preparing fresh chilies is easy, I DO NOT recommend allowing your children to assist during this part of meal preparation.

Safety First!

Not everyone is sensitive to the oils and fumes of chilies. However, if this is your first time handling hot chilies, remember that old saying: it is better to be safe than sorry! Very hot chilies should always be handled with had protection.

Protect Your Hands! When working with hot chilies, always wear hand protection in the form of either disposable gloves (they look like baggies with fingers) or rubber gloves. The baggie style gloves, like the ones used by food handlers in many fast food restaurants, don't fit as well as rubber or latex, but they are inexpensive so you won't be tempted to reuse them!

Protect Your Eyes! If your eyes are sensitive, you can wear eye protectors* as well. Be careful not to touch your face or any part of your body (or your children's bodies) where the skin is sensitive. If you wear contact lenses, they might add enough protection.

To prepare chilies, rinse under cold running water. Hot water can cause fumes to rise up from dried chilies, and those fumes can irritate your nose and eyes.

If you plan to use the seeds, remove the stems with a knife. If you're going to seed the chilies, pull out the stem and the seeds with gloved fingers.

For chilies with thin ribs inside, simply scrape the ribs with the edge of a small sharp knife to remove. For chilies with thick, fleshy ribs, you can cut them out with a small, sharp knife.

Follow the instructions in the recipe you're using for slicing or chopping chilies.

After handling the chilies, it is essential that you wash your knives, cutting board, gloves and hands -- in that order -- thoroughly with soap and water. If your finger nails are long, scrub under them with a nail brush while washing your hands.

Cook's Notes

*Specialty shops carry goggles for protecting eyes from onion and chili fumes! You can also use swimmer's goggles.

Crabmeat Stuffing

Ingredients:

1/2 CUP EXTRA VIRGIN OLIVE OIL
1 LARGE YELLOW ONION (Chopped)
3 STALKS CELERY (Chopped)
1 TBSP FRESH GARLIC (Minced)
1/2 CUP DRY WHITE WINE
1/2 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LEMON PEPPER SEASONING
1 TSP WHOLE THYME LEAVES
1 TSP WHOLE OREGANO LEAVES
1 LB CRAB CLAW MEAT
1 LB LUMP CRAB MEAT
2 CUPS SEASONED BREAD CRUMBS
1 TBSP LEMON JUICE
3 LARGE EGGS (Beaten)
1/4 BUNCH FRESH PARSLEY (Chopped)
3/4 CUP GRATED ROMANO CHEESE

Method
In a large skillet and over medium heat add olive oil, onions and celery; sauté until onions turn clear (about 5- 7 minutes). Add garlic, wine and all of the seasonings, simmer until the sauce reduces by one third.

Remove from heat, gently fold in the crabmeat and remaining ingredients; stuffing should be used immediately or refrigerated.

Plate Presentation
Spoon stuffing into crab shells or in a buttered baking dish. Garnish with thin lemon slices.

Chef's Notes:
I like to use claw meat in this recipe, it is sweeter that lump white meat and about one half the price.
This is a crab meat stuffing recipe not a bread crumb recipe, too many stuffings are all bread and little crab.

Use a large cast iron skillet for this recipe.

Stuffed Mirliton Riverboats

Ingredients
12 LARGE MIRLITONS
1/4 CUP ZATARAIN'S LIQUID CRAB BOIL
6 LARGE EGGS (Beaten)
1 TSP BLACK PEPPER
1 TSP WHITE PEPPER
4 CUPS SEASONED BREAD CRUMBS
3 QUARTS PEANUT OIL
1 CUP EXTRA VIRGIN OLIVE OIL
1 LB ONIONS (Diced)
1/2 LB CELERY (Diced)
6 BAY LEAFS
1/2 LB TASSO (Chopped fine)
1 TBSP GRANULATED GARLIC
1 CUP WHITE WINE
1/2 CUP CRAWFISH FAT (Preferred) OR 1 TBSP LOBSTER BASE
3 LBS 21 -25 COUNT SHRIMP (Peeled and raw)
2 LBS CRAWFISH TAILS
1 TBSP LEMON JUICE
LOT SEASONED BREAD CRUMBS
1 QUART SMOKED SHRIMP SAUCE
1 QUART LAZY CAJUN HOLLANDAISE SAUCE

Method
Riverboats
Use a large stock pot and over high heat, boil the mirlitons with the liquid crab boil seasonings. After about 20 minutes test the mirlitons with a toothpick, poke the mirliton in the thickest part; the meat should be tender but not mushy. When done, remove the mirlitons from the boil and allow them to cool to the touch. Cut the mirlitons in half lengthwise, remove the seed and discard. Scrape as much meat from the mirliton as possible, while being careful not to poke a hole in the skin.

In a small shallow mixing bowl add the eggs, black and white peppers. Beat the eggs to form a batter. Dip the mirliton boats in the batter then roll them in the seasoned bread crumbs.

Use a large Dutch oven and over high heat, add the peanut oil. Use a thermometer and when the oil reaches 375F add several of the boats. This will bring the oil temperature down to about 350F, the perfect frying temperature. Fry the boats until they are a golden brown. Hold uncovered for later assembly in a 125F oven. See Below our Alternate Method for cooking the boats.

Stuffing
Meanwhile, in a large cast iron Dutch oven and over medium heat; sauté the onions and celery in the olive oil until clear. Chop the mirliton meat into 1/4 inch cubes and add to the skillet along with the bay leaf, tasso, white wine and crawfish fat. Sauté the stuffing for 15 - 20 minutes (this will evaporate much of the water that the mirliton absorbed.) Add the shrimp and cook until pink, do not over cook shrimp. Add the crawfish and remaining ingredients (except bread crumbs), simmer for 5 minutes. The stuffing should be somewhat dry, if the mirliton meat absorbed too much liquid then add some bread crumbs to bring the stuffing together. (Maximum 2 cups) Remove from heat and serve.

Alternate Method
IF you wish to reduce the calories, rather than frying the riverboats, roast the breaded boats on a baking sheet in a 350F for 30 minutes or until golden brown. This method is not only lower in calories, but easier to perform!

Also, as an alternate method replace either the shrimp or crawfish with diced tasso. WOW, still great!!

Plate Presentation
There are several ways to serve this dish.
1. Arrange the boats in several 2" hotel pans, place the stuffing in a separate chafer. Allow the guest to fill their own boats. Also in separate serving bowls have the sauce toppings available for your guests. (Also include Louisiana Hot Sauce, freshly grated romano cheese and shallot tops.)
2. Pre-stuff the boats with the stuffing, serve in a chafer or on large preheated serving trays. Also serve the sauces on the side.

Chef's Notes:
Mirliton vines grow like crazy in the South Louisiana climate. I have many friends that have them growing on the back yard fence, they (and their back neighbor) pick several hundred mirliton per year.

Shrimp & Crawfish in Vodka Sauce served over Bowtie Pasta

Ingredients:
1 onion, chopped
1 fresh garlic clove, chopped
1 tbsp butter
EVOO, eyeball it
1 28 oz can of diced tomatoes
fresh chopped basil
1 c heavy cream
1/4 c vodka
crushed red pepper
cajun seasoning
cayenne pepper
hot sauce
1 lb peeled shrimp
1 lb peeled crawfish
bowtie pasta

Directions:
Start your pasta. I usually put a little salt in the pot & a spoonful of butter so the pasta doesn't stick together. In a large skillet over medium heat, melt 1 tablespoon of butter & extra virgin olive oil, add onions & garlic to skillet and saute until transparent. Add one 28 ounce can of diced tomatoes and cook over moderate heat for about 25 minutes or until almost no liquid remains in skillet. Stir frequently. Increase heat and add 1 tablespoon chopped fresh basil, 1 cup of heavy cream, 1/4 cup of vodka, cajun seasoning and crushed red pepper flakes. Bring to a light boil, reduce heat add 1 pound of peeled shrimp & 1 ib of peeled crawfish; boil for 2 minutes, sauce will thickened. Season to taste with salt and pepper, hot sauce if desired. I put the hot sauce in when it is cooking. I also add some to the pasta as it is boiling.

7 Mistakes in Southern Cooking

1. Failure to Properly Preheat Oven When Baking.

Have you ever made cornbread that came out soft and crumbly without a crust? Or biscuits that did not rise and have a gray color? It was probably due to the fact that your oven was not properly preheated. When baking, the crust is set in the first 10 minutes. So, if you want a nice, golden crust on your cornbread, be sure to get the oven up to 400 degrees before you put the cornbread in.

Ovens vary in how long it takes to reach a given temperature. Some ovens will reach 400 degrees in 4-5 minutes. Some will take as long as 15 minutes. A good practice is to get a thermometer (any food thermometer that goes up to 425 degrees will work) and time how long it takes your oven to reach 250, 350, 400 and 425 degrees. Write it down and keep it handy if you can not remember. Then always allow the alloted time to reach the desired temperature before beginning your baking.

2. Undercooked Vegetables

Keep in mind we are talking about Southern cooking. Not Chinese or West Coast casseroles. Many vegetables, Southern Style, are cooked considerably longer than most people tend to cook them. Specifically, green beans are cooked until soft and dark green in color. They are not crunchy and bright green. Okra and green tomatoes, are cooked until some burned edges appear and are very crunchy. As a general rule boiled vegetables are cooked until very tender and fried foods are cooked until crunchy (this goes for cornbread, fried chicken and pork chops, too).

3. Failure to Use Cast Iron

I have never researched all the reasons why, but Southern cooking is best cooked in cast iron cook-ware. The cast iron holds and transfers heat unlike any other type metal. Food just does not cook the same in aluminum or steel. Especially cornbread. Besides, it is the traditional way to cook Southern.

Older cast iron tends to have problems with rust and food sticking, but the newer cook-ware comes already cured (seasoned) so it is not as much a problem. However, it is not difficult to cure your cast iron if you have an older style. You can get complete, free instructions in the web referrals below.

4. Failure to Use Onions and Bacon

Onions and bacon (or bacon grease) are used extensively in Southern cooking. Some cooks, however, stray away form cooking real Southern because they (or family members) do not like onions and/or concerns about the fat content in bacon.

They do this because they fail to understand the reason for using bacon and onions. They are NOT in the recipe so that you taste onions or bacon. They are there only to provide subtle flavor. A unique Southern flavor. If you do not like onions, use only a small amount and remove the onion from the dish before serving (put onion in cheesecloth while cooking and it is easy to remove). If you are concerned about the calorie content of bacon, do not use whole bacon. Just add 1/2 tsp of grease from previously cooked bacon. And, accept the fact that Southern cooking is not inherently low fat. It is meant to be flavorful and robust. So, use that bacon and onion for real Southern dishes.

5. Overworking Dough

Southern breads are meant to be light and fluffy. Even cornbread should not be heavy and solid. Many Southern cooks never learn how to make good biscuits. And homemade Southern Biscuits are the trademark of good Southern cooks.

Three errors cause bad biscuits (and other breads). First, do not overwork the dough. Biscuit dough should only be kneaded three times. No more. Just enough to shape it for cutting out the biscuits.

Second, when cutting the dough, do not push down and twist the biscuit cutter. Push straight down and straight back up. Twisting compacts the edges of the dough and causes uneven cooking.

Third, remember the previous mistake above...preheat your oven. A cold oven can result in flat, hard biscuits.

6. Yellow Cornmeal and Sugar in cornbread

Everyone has their own preference, but, please do not use yellow cornmeal in cornbread. It may be mental, but it just does not taste the same as white cornmeal. Besides it looks funny. And, NEVER, NEVER put sugar in cornbread if you want authentic Southern cornbread. Cornbread is bread to accompany a meal. It is not dessert. It is not cake! It is BREAD. So, if you like sweet cornbread...go ahead and use your sugar...but, do not call it Southern Cornbread!

7. Failure to Use buttermilk

All good Southern cooks use buttermilk in everything except desserts. Regular milk does not add the flavor that buttermilk does. Especially in any dish with cornmeal (cornbread, hush puppies, tamale pie, etc.). If you do not have buttermilk, you can make a reasonable substitute by stirring 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit for a minute before use.

These are some of the most common mistakes (or lack of Southern cooking technique) made in Southern cooking. You can ignore all of them and make eatable food, but it will not be traditional Southern. Even some good Southern cooks fail to comply with all the above, but they have probably developed a variation of these same techniques.

So, get in that kitchen, fire up the stove and make your family a real Southern dinner tonight.

Ambrosia

Ingredients
* 1 can (20 ounces) pineapple chunks
* 1 can (11 ounces) mandarin orange segments
* 1 firm large banana, sliced
* 1-1/2 cups seedless grapes
* 1 cup miniature marshmallows
* 1 cup flaked coconut
* 1/2 cup pecan halves or coarsely chapped nuts
* 1 cup dairy sour cream OR plain yogurt
* 1 tablespoon brown sugar

Directions
1. Drain pineapple and orange segments.
2. In large bowl, combine pineapple, orange segments, banana, grapes, marshmallows, coconut and nuts.
3. In a separate bowl, combine sour cream and brown sugar.
4. Stir sour cream mix into fruit mixture.
5. Refrigerate, covered, 1 hour.

How to Season Cast Iron Cookware

Cast Iron is the traditional cookware used in Southern cooking. It retains and transfers heat like no other material. If you are unfamiliar with cast iron cooking, this page will help you get started. And if you are a long time user of cast iron cookware, you are familiar with some of the drawbacks, especially curing (seasoning) your cast iron.
The Bad
1. Cast iron tends to stick and rust.
2. The entire skillet, including the handle, stays hot a long time. Burnt fingers are a concern.
3. It is heavy
4. Food continues to cook for a period after removed from heat

The Good
1. It is practically indestructible. It will last a lifetime.
2. It fries food and bakes bread better than any other material.
3. Cast iron is less expensive than other quality cookware.
4. It is the traditional way to cook Southern.

Cast iron cookware comes in every style. Skillets, pots, pans, grills, deep fryers, whatever you need. Most Southern cooks have one special skillet for their cornbread and separate skillets for other food. The cornbread skillet is the pride of the kitchen and is never used for anything but cornbread.

There is much debate over using soap on your cast iron to clean and the method of curing. Some of the controversy is due to the age of the cast iron. If you have cookware that was manufactured in the last 5 years or so, it is probably pre-cured by the manufacturer. In theory, this cookware does not need to be cured and using soap and water is no problem. Older cast iron must be cured to prevent food from sticking and rusting. Some insist that using soap will, over time, destroy the cured surface. Our belief is that all cast iron should be cured and the use of soap and vigorous scrubbing should be limited.
CURING / SEASONING

This is not the method recommended by cast iron manufacturers but our experience has been that it works better. Be aware that these instructions are not cast in stone, i.e., you may need to adjust time and temperature for your individual oven. Also, if you cure more than one item at the same time it will take longer to cure. Some different brands of cast iron tend to cure faster or slower. And the type oil used in the process tends to vary the time and temperature required. If you have trouble obtaining the tacky surface or final sheen mentioned below, increase oven temperature and allow more time. Don't be discourage, you can do it.
Step 1: Wash the skillet with hot soapy water. Dry thoroughly.
Step 2: Rub a liberal coat of cooking oil over the entire skillet, inside and out, including the handle.
Note: Different types of oil will vary the time required in the following steps. We have used Crisco, peanut oil, safflower, bacon drippings and no-name cheap vegetable cooking oil. We do not recommend bacon grease; it does not work well.
Step 3: Place the skillet in the oven set on low temperature (about 250-300 degrees). Position the skillet upside down in the oven with aluminum foil under it to catch any dripping.
Step 4: Check the skillet in about 10 to 15 minutes. The oil should be tacky to the touch over the entire inside surface. If you have wet spots, smooth them out with the back of a spoon. If you have spots that are not covered with a tacky surface, add oil to those spots. Place back in oven until you have the entire inner surface covered with a tacky oil coating. If you have trouble with this step, increase oven temperature and allow more time.
Step 5: Once this is accomplished, turn up the oven setting to 500 degrees. Allow to cure for one hour in the oven.
Note: Your kitchen will be smoky from the oil so do this on a day when you can ventilate the kitchen.
Step 6: Check the skillet after one hour. When properly cured, your skillet will have an even, black, shiny sheen over the entire inner surface.
Step 7: If you have the shiny sheen, you are finished. If not, put back in oven, raise the temperature to 550 degrees and continue cooking as long as it takes to get the sheen. Since oven temperatures vary, the time required for this step will not be the same for all ovens.

CAUTION : Always use protection for you hand when handling hot cast iron. Remember it stays hot for a long time after being removed from heat. Touching with a bare hand will produce severe burns.

When storing, make sure the cookware is dry and rub a light coating of vegetable oil on the skillet. When cleaning, avoid soap and vigorous scrubbing if possible. In most cases hot water and a sponge or plastic scouring pad will work. Sometimes you will have to use soap and hard scrubbing. This will, over time, undo your cured surface and you will notice food sticking more. Simply cure the cast iron again. The second time through will be easier since you will know how your oven works and time required.

That's it. Follow these guidelines and you will have the perfect cast iron cooking skillet that you can pass down to your children.

Cracklins & Chitlins

Chitlins and cracklins have been popular in the South as long as the South has existed. Supposedly, they became popular when poor Southerners had to use every scrap of available food in order to have anything at all to eat. Anyone lucky enough to have a pig took great effort to avoid wasting any portion of it. Thus, everything was eaten; feet, ears, skin, intestines...it all wound up on the table.

Chitlins and Hog Maw are pig intestines and stomach. Cracklins are made from pork fat. Chitlins are called Chitterlings if you go looking for them in a store. We use the terms "chitlins" and "chitterlings" interchangeably on this web site. They are generally boiled or fried and while they may not sound appetizing, if you have never tried them they are quite tasty.

It is very important to thoroughly wash chitlins prior to cooking. While it is a time consuming process, it is not difficult.
Here's how:
1. Soak your pork chitlins (chitterlings) in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.



Chitterlings, more commonly known it the South as "Chitlins", are boiled or fried pig intestines. We will use the terms "chitlins" and "chitterlings" interchangeably on this page. While they be unappetizing before being cooked, chitlins are considered a delicacy by many. Chitlins are usually found in the frozen section of your grocery store. Pay attention to the washing procedure below because they must be absolutely clean before cooking. We provide recipes for both boiled and fried chitlins below
Cleaning Procedure
Regardless of frying or boiling, you should clean the chitterlings as follows:
1. Soak your pork chitlins in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water, add 1 tablespoon of baking soda and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.

Fried Chitlins
Ingredients
* 2 pounds chitterlings
* 1 onion, chopped
* 2 bay leaves
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 cloves garlic, minced
* 1 egg, lightly beaten
* 1 tablespoon water
* fine cracker crumbs, as needed
* oil for deep frying, as needed

Directions
1. Clean chitterlings per above instructions.
2. Place chitterlings in a large pot and cover with water.
3. Add chopped onions, bay leaves, salt, pepper and garlic.
4. Bring to a boil and simmer for 2 hours or until chitterlings are tender.
5. In a small bowl, beat egg with 1 tablespoon water until light and frothy.
6. Cut boiled chitterlings into bite-sized pieces and dip each piece into egg mixture then roll in cracker crumbs.
7. Fry in about 2 inches of oil on medium heat until golden brown.
Makes 6 servings.

Boiled Chitlins
Ingredients
* 10 lbs. chitterlings
* 3 lbs. hog maws (pig stomach)
* 1 1/2 tsp. peppercorns
* 1 1/2 tsp. salt
* 1 med. whole onion
* 1 large green pepper

Directions
1. Clean chitterlings and hog maws per the procedure above.
2. Cut up chitterlings and maws into large bite size pieces, cover with water in a large pot.
3. Add peppercorns, salt, onion and green pepper.
4. Bring to a boil, then simmer for 4 to 6 hours until chitterlings and maws are tender.

Homemade Tasso

Ingredients
* 8-10 pounds boneless pork butt
* 5 tablespoons salt
* 5 tablespoons cayenne pepper
* 3 tablespoons freshly ground black pepper
* 3 tablespoons white pepper
* 2 tablespoons paprika
* 2 tablespoons cinnamon
* 2 tablespoons garlic powder or granulated garlic

Directions
1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long.
2. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).
3. Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot.
4. Remove the meat and let it cool completely, then wrap well in plastic and foil.
The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

Southern Collard Greens

1/2 pound ham hocks (you can use smoked turkey wings, or smoked neck bones)
1 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon hot pepper sauce
1 teaspoon garlic powder
1 large bunch collard greens (if using frozen, you'll need 2 - 16 ounce bags)
2 - 14.5 ounce cans of chicken broth.

In a large pot, bring chicken broth, ham hocks, salt, garlic powder and hot sauce to a boil. Reduce heat and simmer for 1 hour.

Make sure you wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf of the collard in your left hand and striping the leaf down the stem with your right hand. Discard the stems. The small leaves in the middle of the collards don't need to be stripped.

Stack the leaves on top of one another, a few at a time, roll them up, and then slice into 1/2 to 1-inch strips. If you want, you can dice the strips by cutting the strips cross ways.

Put the greens in the pot with the meat. Cook for 45 to 60 minutes, stirring occasionally. You may need to adjust seasoning when they're done.

Turn this into a mustard greens recipe just by substituting mustard greens for the collards , or you can use a variety of greens and have what's known in the south as a mess' o greens!

*Did you know? The juice from greens is chock full of vitamins. It's known in the south as potlicker. Folks use their cornbread to sop it up!

Louisiana Blackening Spice

1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon Garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt works best)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika

Combine all ingredients. Mix well and spoon into small jars. Yield: 3/4 cup. Use this spice recipe to season chicken, vegetables or meat.

Oyster Dressing

1 long loaf French bread, stale
3 10-ounce containers (about 3 dozen medium) oysters
2 cups chicken or turkey stock
1f stick butter
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 bunch green onions, chopped, white and green parts separated
1/4 cup chopped parsley
Salt, pepper, Creole seasoning and cayenne

Directions:
Buy a po-boy loaf of French bread in paper (not plastic_ several before making dressing and let it go stale. (A good way to crumb the bread is to beat it with the side of a meat mallet while it is still in the paper bag.)

In a large bowl, break bread into small pieces and cover with water strained from the oysters and the chicken stock. Let soak 30 minutes to an hour.
Meanwhile, melt butter in a large skillet and saute' white onion and celery until soft. Add garlic and saute' a few minutes more. Add this mixture, the green onion tops and parsley to the soaked bread and mix well. Check oysters to eliminate any shell, chop them and stir into mixture. Add seasonings.

Place in a greased 9-by-13-inch baking dish, making sure there is plenty of liquid. Add more stock or water if necessary to make dressing very moist. Bake at 400 degrees for about 45 minutes to an hour, or until dressing has firmed up and is lightly browned on top.

This dressing can be stuffed into a turkey and baked, but the turkey should be stuffed at the last minute to avoid salmonella poisoning. If baked inside the turkey, make sure the dressing reaches 165 degrees.

Pollo a la Criolla (Creole Holiday Chicken)

2 large Onions -- coarsely chopped
3 1/2 chicken -- cut into serving (breast) cut into 4 -- pieces
1 teaspoon Salt
1/2 teaspoon Pepper
4 garlic cloves -- minced
1/2 teaspoon Dried thyme leaves -- crushed
2 Bay leaves
8 cups chicken stock
3 large Russet potatoes, peeled -- cut into chunks
6 Carrots -- cut into 2-inch slices
3 ct Of corn -- cut into 3-inch
1 Egg yolk -- beaten
1/2 cup Cream
2 teaspoons Arrowroot (optional)
2 tablespoons Minced parsley
1 tablespoon Minced cilantro

Preheat oven to 400F. Spread half of the onions in a large, deep baking dish. Place chicken on
top. Season with salt and pepper. Sprinkle garlic, thyme and bay leaves over chicken. Spread remaining onions on top; drizzle with 1 cup stock. Roast uncovered for 30 minutes, or until chicken turns golden around the edges. Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot. Deglaze roasting pan with some water or stock and add to
the pot. Add the remaining stock and the potatoes to the pot. Simmer for 15 minutes, then add the carrots and corn. Simmer for 25 minutes. Using a wide fork, roughly mash at least 4 of the "falling apart" potato chunks to help thicken the stew. Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the
soup pot. Blend in the arrowroot if you want a thicker stew. Pour the cream mixture back into the stew, stirring until well-blended. Just before serving, add the minced parsley and cilantro. Ladle into wide, deep soup bowls. Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.

Apricot Brandy Ham Roasting Glaze

Ingredients:

1 cup apricot preserves
3 tablespoons brandy (not brandy flavoring)
1 tablespoon corn starch (premixed in ¼ cup water)
1 cup orange juice
3 tablespoons dark brown sugar
2 teaspoons Dijon mustard (or Creole mustard)
1 ham of choice

Directions:

Preheat oven to 325° F. Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times. In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch mixture until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes. Remove from heat. Pour glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes.

New Potatoes Stuffed w/Crabmeat

Ingredients
2 CUPS ZATARAIN’S CONCENTRATED LIQUID CRAB BOIL
2 CUPS ZATARAIN’S COMPLETE CRAB BOIL (DRY)
1/2 CUP GROUND CAYENNE PEPPER
1/2 CUP GRANULATED GARLIC
20 LBS SIZE B - RED NEW POTATOES
Stuffing
2 LBS CRAB CLAW MEAT
2 TBSP MAYONNAISE
1 TSP YELLOW MUSTARD
1 CUP FINELY DICED ONIONS
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LOUISIANA HOT SAUCE (Cayenne Based)
4 EGGS (Hard-boiled & Minced)
1 CUP SOUR CREAM
1/4 LB SHREDDED CHEDDAR CHEESE
3 SPRIGS FRESH PARSLEY (Chopped fine)

Method
Fill an 80 quart pot, about 2/3 filled with water. Add the seasonings and bring to boil. Place the new potatoes in a crawfish boiling strainer and boil for about 15 minutes. Watch the potatoes carefully, occasionally remove a medium sized potato, cut in half and check for doneness. Do not over cook, the potato should be firm throughout. Remove the potatoes from the boiling water and allow them to cool.

Meanwhile, combine all of the stuffing ingredients in bowl and mix thoroughly. Refrigerate.

Red new potatoes are usually circular to oblong in shape. Use a sharp fillet knife and cut the potato about 1/3 down from what may be considered the top. Turn the potato upside down and make a very small parallel cut, this will allow the potato to sit upright on. Next, use the small end of a melon baller to hollow out the new potatoes.

Stuff the new potatoes with the crab meat stuffing.

Plate Presentation
Sprinkle with paprika and arrange on a serving tray. (For hotter taste buds, sprinkle with cayenne pepper.)

Chef's Notes:
This is a great hors d’oeuvre that can be prepared a day in advance then “set-out” when guests arrive.

Southern Eggnog

6 large eggs, separated and room temperature
1 pint very cold whipping cream
6 cups milk
6 tablespoons sugar
2 tablespoons vanilla
6-8 ounces white rum
Nutmeg

In large bowl, beat egg whites until they form soft peaks. Set aside. In another large bowl, beat cream until stiff peaks form, fold in the beaten egg whites. Store in refrigerator while preparing rest. Return to empty bowl and beat eggs, add milk and beat to well blended. Add vanilla and sugar and beaten again until well blended. Add rum and mix well. Remove egg white mixture from refrigerator and gently fold into milk mixture. Sprinkle top with nutmeg.

NOTE: To keep eggnog cold and prevent spoiling, place punch bowl or serving bowl on top of another bowl filled with ice cubes. Check ice several times to keep melted cubes from spilling onto table and replace ice when low.