Kai's "Old-Fashioned" Recipe Thread

I just know Jolie's going to say something about this one, but it was on that CD... :D

GOOSE GUMBO

1 goose
Salt to taste
Pepper to taste
1/3 c. flour
Oil
Gumbo file' to taste
1/4 c. green onions

Add oil and flour and brown in skillet until dark brown.
Add salt, pepper, file' and green onion and cut up goose.
Simmer for two hours.


LOUISIANA GUMBO

1/2 c. Wesson oil
1 c. flour
4 qts. water
1/8 c. bell pepper, chopped
1/8 c. celery, chopped
Chicken, goose, duck, smoked pork
sausage or combination
1/2 tsp. file
Hot fluffy rice
1 lg. onion, finely chopped
1 clove garlic, chopped
1 c. parsley, chopped
Salt & pepper to taste
Okra (opt.)

In large gumbo pot, make a roux with oil and flour.
Cook over medium heat, stirring constantly until roux
is a dark caramel color. Remove from fire and add
remaining ingredients except 1/2 cup green onions,
file and rice. Boil for about 2 hours or until meat
is tender and gumbo has thickened. In the last 15
minutes of boiling, add reserved green onions. Remove
from fire and add file (too much will make gumbo slimy).
Serve over hot rice in gumbo bowls. Serves 5 to 6.
Shrimp Gumbo is made the same way except that shrimp
are not added until last 20 minutes of cooking time,
after gumbo has pre-boiled for 45 minutes. Crab meat
the last 15 minutes.
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STIR - FRY GOOSE

4 goose breast fillets
3 spring onions
4 oz. mushrooms
8 oz. water chestnuts
8 oz. broccoli
2 tbsp. oil
1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. cornstarch

Cut goose into thin strips. Slice onions, mushrooms,
and water chestnuts thinly. Wash and trim broccoli
into 3-inch lengths. Blend soy sauce, sherry, and
cornstarch together until smooth. Set wok at 425 degrees
(high). Heat 1 tablespoon oil and stir-fry goose until
lightly browned (2-3 minutes). Drain and keep hot.
Add remaining 1 tablespoon oil to wok. Add broccoli
and stir-fry for 2 minutes. Add onions, mushrooms,
and water chestnuts and fry for another 2 minutes.
Add goose and sauce. Stir all ingredients together
and cook on low heat until sauce is thickened. Serve.
Goes well with wild grain and brown rice.
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ROAST GOOSE WITH INDIANA SAUCE

1 (8-10 lb.) goose
6-8 sage leaves
2 onions, chopped
2 tsp. salt
1 tsp. pepper
1 tbsp. butter, softened

Rinse cavity of goose. Stuff with sage and onions
that have been mixed with salt and pepper (rinse sage
and onions in a little water to render them less strong).
Rub the skin of the goose with butter. Place on rack in
pan and roast at 325 degrees until tender, approximately
30 minutes per pound. Turn goose as it roasts to brown
evenly. Goose is done if juices from thigh run clear
when pierced with fork. Yield 6 servings.

INDIANA SAUCE:

4 tbsp. fresh-scraped horseradish
2 tbsp. dried mustard
2 tbsp. salt
2 tsp. celery seed
2 onions, minced
1/2 tsp. cayenne pepper
2 c. vinegar

Store in jar. Let stand for a week, then pass through
a sieve and bottle securely.
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HOLIDAY CHRISTMAS GOOSE

1 wild goose
Tart apples, peeled, cored, sliced
1 onion
Celery tops
3 tbsp. butter
1 tbsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme
1/8 tsp. parsley
1/2 pt. dry red wine

Clean goose well. Wipe with salt and pepper. Fill
cavity with raw tart apples, onion, and celery tops.
Sew. Place in foil and add melted butter, paprika,
salt, pepper, thyme, parsley, and wine. Completely
cover with foil. Roast at 350 degrees; baste often.
When done, remove foil from top and brown. Remove
stuffing and serve.
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:D :D :D :D

Holly Clegg answers that age-old question "What shall I bring to the Family Christmas Party ?


Cranberry & White Chocolate Treats

1 1/3 cups graham cracker crumbs
2 Tbs. Sugar
5 Tbs. Margarine or butter, melted
1 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup chopped walnuts
½ cup natural wheat and barley cereal
1 (14-ounce) can fat-free sweetened condensed milk

Preheat oven to 350 degrees. In a 13 x 9 x 2-inch baking pan, mix graham cracker crumbs, sugar, and margarine; press along bottom of pan. Sprinkle cranberries, white chocolate chips, walnuts, and cereal evenly over graham cracker crust. Pour sweetened condensed milk over top. Bake for 25 minutes or until bubbly.


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Snack Mix

3 Tbs. Sesame oil
3 Tbs. Honey
1 Tbs. Soy sauce
½ tsp. Garlic salt
½ tsp. Onion powder
4 cups crispy wheat cereal squares
6 cups mini pretzels
1 cup soy nuts
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces

Preheat oven to 250 degrees. Whisk together sesame oil, honey, soy sauce, garlic salt, and onion powder. Toss together cereal squares, pretzels, soy nuts, and peanuts in a large bowl. Drizzle oil mixture over cereal mixture, tossing gently to coat. Scatter mixture on a foil-lined jelly-roll pan and bake for 25 minutes, stirring often to prevent too much browning. Turn off oven and let cereal stay in oven for 1 hour to continue crisping. When cool, toss with the chocolate candies. Store in an airtight container for up to one week.


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Strawberry Bread

2 cups all-purpose flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 large egg
1 large egg white
1/3 cup margarine or butter, melted
1/3 cup cranberry-strawberry juice
2 tsp. grated lemon rind
1 ½ cups strawberries, hulled and coarsely chopped

Preheat oven to 350 degrees. Coat a 9 x 5 x 3-inch loaf pan with a nonstick cooking spray. In a large bowl, mix flour, sugar, baking powder, and baking soda. Beat egg and egg white slightly in a small bowl; stir in margarine, juice, and lemon rind. Add to flour mixture, stirring until well combined. Stir in berries. Pour batter into prepared pan. Bake for 50 to 60 minutes until pick inserted in bread comes out clean; cover loosely with foil if it browns too fast. Remove from pan to a wire rack to cool completely.


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Cranberry Cheesecake

½ cup graham cracker crumbs
1 Tbs. light stick margarine, melted
1 (8-ounce) package light cream cheese, softened
1 (8-ounce) container part0skim ricotta cheese
½ cup sugar
½ tsp. almond extract
3 large egg whites
Cranberry Topping (recipe below)

Preheat the oven to 350 degrees. Coat a 9-inch pie plate with nonstick cooking spray. In a small bowl, combine the graham cracker crumbs and margarine. Pat the mixture into the bottom of the pie plate. In a mixing bowl, combine the cream cheese and ricotta until well blended. Add the sugar and almond extract, mixing well. In another mixing bowl, beat the egg whites until soft peaks form. Fold the egg whites gradually into the cheese mixture until well combined. Pour half of the batter into the pie shell. Spread with ¾ cup of the Cranberry Topping and cover with the remaining cheesecake batter. Bake for 40 to 45 minutes, until set. Remove from the oven to cool on a rack. When cool, spread with the remaining Cranberry Topping. Refrigerate until chilled, about 2 hours. The cheesecake will keep, covered, in the refrigerator for up to a week.


Cranberry Topping

1 (16-ounce) can whole berry cranberry sauce
¼ cup sugar
1 Tbs. cornstarch
¼ cup water

In a medium saucepan, cook the cranberry sauce and sugar over medium-low heat until the sugar is dissolved and the mixture is bubbly. In a small bowl, combine the cornstarch and water; add to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Refrigerate until lukewarm, about 15 to 20 minutes, stirring in the refrigerator from time to time. Remove ¾ cup cranberry topping for the inside of the cheesecake. Refrigerate the remaining topping until well-chilled.


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Spinach Dip

1 (10-ounce) package frozen chopped spinach
2/3 cup light mayonnaise
1 cup non-fat plain yogurt
1 tsp. seasoned salt
½ tsp. dried dill weed
juice of half lemon
½ cup chopped parsley
½ cup chopped green onion

Thaw, squeeze, and drain chopped spinach. Blend spinach with remaining ingredients in bowl. Refrigerate. Recipe is best when made a day ahead. Serve with fresh vegetables.


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Crawfish Dip

¼ cup light margarine
¼ cup flour
2 cloves garlic, minced
1 bunch green onions, chopped
1 small onion, chopped
1 (10 3/4 -ounce) can 99% fat-free cream of mushroom soup
1 (10-ounce) can chopped tomatoes and green chilies
1 tsp. Worcestershire sauce
Salt and pepper to taste
1 lb. Crawfish tails, rinsed and drained

In skillet, melt margarine, add flour and mix well. Sauté all vegetables until tender, stirring constantly, to prevent sticking. Add mushroom soup and chopped tomatoes and green chilies; mix well. Add seasonings. Gently stir in crawfish tails. Cook until dip is thoroughly heated. Serve warm with Melba rounds.


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Chocolate Mint Brownies

1 (1 lb. 6.5-ounce) box Sweet Rewards reduced-fat brownie mix
¼ tsp. peppermint extract
3 Tbs. fat-free cream cheese
1 Tbs. margarine
2 cups confectioners’ sugar
½ tsp. peppermint extract
a few drops green food coloring
2 Tbs. margarine, melted
1 Tbs. cocoa
1 Tbs. water

Preheat the oven to 350 degrees. Prepare the brownie mix according to the package directions adding the ¼ teaspoon peppermint extract. Pour the batter into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray and dusted with flour. Bake according to package directions. Do not over bake. Remove from oven and cool completely. In a mixing bowl, beat together the cream cheese, 1-tablespoon margarine, confectioners’ sugar and peppermint extract until smooth. Add a few drops of green food coloring, mixing. Spread on the baked brownie layer. In a small bowl, mix together the 2 tablespoons melted margarine, cocoa, and water. Spread carefully over the cream cheese layer.


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Red Velvet Cake

1 (1-ounce) bottle red food coloring
4 Tbs. cocoa
½ cup margarine
1 ¾ cups sugar
1 large egg
2 large egg whites
1 cup buttermilk
2 ¼ cups flour
1 tsp. baking soda
1 ½ tsp. vanilla extract
1 tsp. butter flavoring
1 ½ tsp. vinegar
Special frosting (recipe below)

Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray and dust with flour. In a small bowl, mix the red food coloring and cocoa with fork; set aside. In mixing bowl, cream the margarine and sugar until light and fluffy. Add egg and egg whites, mixing well. Add the cocoa mixture to the margarine mixture, beating well. Combine the flour with the baking soda and add alternately with the buttermilk to the creamed mixture, beginning and ending with flour. Add the vanilla, butter flavoring, and vinegar, mixing well. Pour the batter into the pans and bake for 30 minutes or until a toothpick inserted comes out clean. Cool layers on racks and ice with special frosting.


Special Frosting

3 Tbs. flour
1 cup skim milk
1 cup sugar
½ cup margarine
1 tsp. vanilla extract

In a small saucepan, gradually stir the milk into the flour and cook over medium heat until very thick, stirring constantly. Cool completely! In a mixing bowl, beat together the sugar, margarine, and vanilla until light and fluffy. Add the cooled flour mixture; beating well. Spread between layers and on top and sides of cake.


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Mock Cabbage Rolls

1 ½ lbs. ground sirloin
1 onion, chopped
1 tsp. minced garlic
¼ tsp. pepper
3 cups cooked rice
1 (3/4 lb) head of cabbage, coarsely shredded
1 (27-ounce) jar spaghetti sauce
¼ cup light brown sugar
1 cup shredded part-skim mozzarella cheese

Preheat the oven to 350 degrees. In a large skillet, cook the meat, onion, and garlic until the meat is done, about 8 minutes. Drain any excess grease. Add the pepper and the cooked rice, mixing well. Spoon the meat mixture into a 4-quart casserole dish coated with nonstick cooking spray. Top with the shredded cabbage. In a bowl, mix together the spaghetti sauce and brown sugar. Pour the sauce over the cabbage. Bake, covered, for 1 hour and 15 minutes, or until the cabbage is tender. Sprinkle with the mozzarella and continue baking for 5 minutes, or until the cheese is melted.


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Black-Eyed Pea Salad
3 Tbs. balsamic vinegar
2 Tbs. olive oil
Salt and pepper to taste
2 (15-ounce) cans black-eyed peas, rinsed and drained
1/3 cup chopped celery
1 Tbs. chopped parsley or cilantro
½ cup chopped red bell pepper
½ cup chopped green bell pepper
¼ cup diced red onion
1 cup chopped tomato

Stir together vinegar, olive oil, salt, and pepper; set aside. In a large bowl, mix together black-eyed peas, celery, parsley, red and green peppers, onion, and tomatoes. Toss with dressing. Cover and chill at least one hour.

Quote:

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Gummie : I just know Jolie's going to say something about this one, but it was on that CD...

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well, just a few pointers....

Quote:

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GOOSE GUMBO

1 goose
Salt to taste
Pepper to taste
1/3 c. flour
Oil
Gumbo file' to taste
1/4 c. green onions

Add oil and flour and brown in skillet until dark brown.
Add salt, pepper, file' and green onion and cut up goose.
Simmer for two hours.

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This is actually a great recipe for Stewed Goose, Gumbo would need onions, celery, bell peppers and garlic and be served over rice.
NEVER add the file' until you have removed the pot from the stove - just before serving. It will scorch and your whole dish will taste slightly burnt. File is used to thicken a Gumbo, left in too long your Gumbo will have the consistancy of wallpaper paste.


Which brings me to .....

Quote:

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LOUISIANA GUMBO

1/2 c. Wesson oil
1 c. flour
4 qts. water
1/8 c. bell pepper, chopped
1/8 c. celery, chopped
Chicken, goose, duck, smoked pork sausage or combination
1 lg. onion, finely chopped
1 clove garlic, chopped
1 c. parsley, chopped
Salt & pepper to taste

1/2 tsp. file
Hot fluffy rice

Okra (opt.)

In large gumbo pot, make a roux with oil and flour. Cook over medium heat, stirring constantly until roux is a dark caramel color. Remove from fire and add remaining ingredients except 1/2 cup green onions, file and rice.
Boil for about 2 hours or until meat is tender and gumbo has thickened. In the last 15 minutes of boiling, add reserved green onions. Remove from fire and add file (too much will make gumbo slimy).
Serve over hot rice in gumbo bowls. Serves 5 to 6.

Shrimp Gumbo is made the same way except that shrimp are not added until last 20 minutes of cooking time, after gumbo has pre-boiled for 45 minutes. Crab meat the last 15 minutes.

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See, this one has it RIGHT !

If you put in the seafood too soon it will overcook and be tough & rubbery.

NEVER use okra & file in the same pot unless you use both lightly. They have very different but delicate flavors that tend to cancel each other out and since both are used to thicken the Gmbo, it is very easy to end up with a pasty, slimy goop.


Both of the basis recipes are good, just wanted to give the additional info. :) :) :)

:D


VEGETABLE APPETIZER PIZZA


2.5-3 cans of refrigerated crescent rolls
2 packs of cream cheese softened
1/3-2/3 cups of Mayo
1 pack hidden valley ranch dressing

1 can water chesnuts
1 tomato chopped/diced
3-4 sliced green onion
1/2 green pepper sliced/diced up
chopped black olives
Grated sharp chedder cheese
Optional: dill

Unroll crescent roll dough and place in on greased 15x10x1" baking pan.
Flatten dough sealing seems and preforations.

Bake @ 400°F for 10 mins or until lightly brown. Cool.

In a small bowl blend cream cheese, Mayo and ranch dressing mix and (optional) dill. Spread over crust. Top with veggies, olives and grated chedder cheese. Cut into bite size squares and refrigerate until ready to serve.




Celery Bites



1 bunch of stalk celery
8 oz. package softened, cream cheese
2 T sour cream
¼ c finely chopped, walnuts or pecans
20 to 25 pimento stuffed, green olives, chopped
½ t Tabasco sauce

Separate and wash celery stalks; dry well. Cut stalks into 1 to 1½ inch lengths. Mix the cream cheese and sour cream together. Stir in the nuts, chopped olives and Tabasco sauce. Spread filling onto the celery pieces.
Place on a serving dish, cover and chill well before serving. Makes about 25 to 30.







Avocado mousse with fresh vegetables


2 large ripe avocado
¾ cup fresh cream
2-3 garlic cloves
nutmeg, powder
salt, pepper
fresh raw vegetables of your preference: carrots, squash, peppers, cauliflower

Open the avocados lengthwise, remove the pit and peel them. Grind the garlic cloves in the blender. Add the avocado, fresh cream, nutmeg, salt and pepper and blend until they become a homogeneous mixture.

Cool for 2 hours in the refrigerator.

Serve with raw fresh vegetables cut into sticks: carrots, squash, peppers and the cauliflower divided into florets.







Bacon Cheddar Crisps



2 qts popped popping corn
1 cup cooked, chopped bacon 4 cups shredded Cheddar cheese
¼ cup chopped green onions


Divide the hot popped corn into 2 equal parts and place in a single layer on two pans.
Divide cheese and bacon into two equal parts each and sprinkle on over both sheets; use your hand to spread ingredients into a single layer on the sheets.
Bake for 8 to 10 minutes or until it is as crispy as you like.
Remove from oven and immediately sprinkle with green onions.
Use a spatula to remove from the pans and let cool for 5 minutes; then break into 2-inch pieces.


Fruit Kebabs


4 ripe plums, halved and pitted
4 ripe peaches, halved and pitted
4 ripe nectarines, halved and pitted
2 lemons, juiced
1 teaspoon cayenne pepper
Mint sprigs (optional)

Cut each half of fruit into thirds. Place fruit in a medium bowl. Add lemon juice and cayenne pepper; mix well. Marinate fruit for 1 hour.

On a skewer, alternate fruit wedges; chill. Garnish with mint sprig, if desired. Makes 24 kebabs.





This is a Favorite

APPLE BERRY SALSA WITH CINNAMON CHIPS



Cinnamon Chips

4 (7") flour tortillas
1 T granulated sugar
1/2 tsp ground cinnamon

Salsa

2 medium Granny Smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 T packed brown sugar
2 T apple jelly

Preheat oven to 400°F. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 min. or until lightly browned and crisp. Remove and cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters and chop with chopper. Slice strawberries. Chop kiwi. Place fruit in bowl. Zest orange and juice orange. Add orange zest, orange juice, brown sugar, and apple jelly to fruit mixture, stir gently. Serve with cinnamon chips.




DEVILED MICE



8 eggs 4 1/2 tablespoons mayonnaise
6 large lettuce leaves
16 pimento stuffed olives
1 tablespoon chocolate sprinkles

Hard boil the eggs. Gently crack the eggs against a hard surface, then carefully peel off the shells. Slice each egg in half lengthwise. Scoop out the yolks and put them in a small bowl. Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend. Carefully fill the empty egg whites with yolk mixture. Cover a platter with lettuce leaves, setting a leaf or two aside for garnish. Arrange the egg halves, yolk side down, on the leaves. These are your mice bodies. To give them each eyes and a nose, pull the pimento out of an olive and cut it into three small pieces. Cut thirty two thin, lengthwise strips from several of the green olives. Stick two of these strips end to end onto the back end of the mouse to form the tail. Out of the remaining olives, cut thirty two small triangular ear pieces.

To garnish: Tear small pieces of lettuce and position in front of the mice's mouths. As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette.






Stuffed Cherry Tomatoes



36 cherry tomatoes
1 package (8oz) cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped fresh parsley
Place tomatoes stem-side down; make an "X" cut down to about 1/4-inch from the bottom of each tomato. Spread carefully to open. In a small bowl, combine cream cheese, dressing mix, and milk. Blend well. Fill each tomato with about 1 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving



Beef and Pickle Roll-Ups

8 ounces cream cheese (softened)

2 Tablespoons dried onion soup mix

2 Tablespoons Worcestershire sauce

Few drops Tabasco pepper sauce to taste

One 5-ounce jar dried beef

One 24-ounce jar pickle spears (cut lengthwise into thirds)

Mix first four ingredients together. Spread dried beef with cheese mixture, place pickle on edge and roll up. Serve whole or cut into slices and served on crackers



Stuffed Dates





8 oz. softened cream cheese
1/4 cup finely chopped walnuts
1/4 cup diced red bell peppers
1/2 cup chopped dates
Remaining whole dates from 8 oz. package
With a paring knife, slice whole pitted dates lengthwise on one side only and open wide to receive the cream cheese mixture.

In a mixing bowl, blend all of the above ingredients and stuff each split date.

Arrange on a serving tray and serve at room temperature

Also try stuffing the split, whole pitted dates with peanut butter, chilled Cool Whip or pimento cheese spread.





Marinated Broccoli Salad




florets from 4 bunches broccoli
large red onion, thinly sliced
small box (not individual) of raisins (1 cup)
small pack of toasted or roasted sunflower seeds
16 slices of bacon, cooked crisp and crumbled
2 cups mayonnaise or 1 cup mayonnaise plus 1 cup heavy cream
2 heaping Tablespoons sugar
juice of 2 lemons
Cut fresh broccoli florets until small bite sized pieces. Toss with onion slices, raisins, sunflower seeds and bacon crumbles. Combine mayo with sugar and lemon juice. Pour over broccoli mixture. Cover in refrigerator for at least 24 hours. Delicious!!

the stuffed dates sound YUMMY !

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Originally posted by Jolie Rouge
the stuffed dates sound YUMMY !

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Yep they are just don't eat too many ;)

Louisiana Shrimp Dip

2 cups water
1 Tbs. Tony Chachere’s Creole Seasoning
1 lb. small shrimp, peeled
1 lb. cream cheese
2 Tbs. lemon juice
1 tsp. Tony Chachere’s Creole Seasoning
2 tsp. granulated onion
1 tsp. granulated garlic
½ tsp. salt
2 tsp. hot sauce
½ tsp. white pepper
2 Tbs. minced green onion
2 Tbs. minced parsley

Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Tony Chachere’s Creole Seasoning. Add shrimp, bring back to boil and simmer for 2 minutes. Strain and reserve 5 tablespoons shrimp broth. Chill in refrigerator. Place cream cheese, lemon juice and shrimp stock in bowl. Using a large spoon or spatula, mash cream cheese until smooth. Add granulated garlic, granulated onion, salt, hot sauce, white pepper, and stir until completely incorporated. Fold in cooked shrimp, green onions, and parsley until completely incorporated. Serve with chips or crackers.


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Crawfish and Corn Beignets

4 cups Crisco Oil
3 cups flour
2 cups milk
1 Tbs. baking powder
1 Tbs. Tony Chachere’s Creole Seasoning
1 Tbs. minced garlic
1 tsp. dried thyme or 1 Tbs. fresh thyme
1 tsp. hot sauce
1 lb. crawfish tails, coarsely chopped
1 16 oz. can cooked whole kernel corn
¼ cup minced parsley
¼ cup chopped green onions.

Heat oil in fraying pot until it reaches 350 degrees. In a large bowl, blend together flour, milk, baking powder, Tony Chachere’s Creole Seasoning, garlic, thyme, hot sauce, and stir until batter is formed. Stir in remaining ingredients until all are incorporated. Drop batter by the spoonful into hot grease, being careful not to splash. Cook beignets for 4 to 5 minutes after they float to the top of pot, flipping occasionally. Serve with Bayou Dressing.


Bayou Dressing

4 Tbs. minced capers
1 stalk of celery, minced
½ cup minced parsley
½ cup minced green onions
6 Tbs. lemon juice
1 Tbs. hot sauce
1 Tbs. Worcestershire sauce
6 Tbs. ketchup
¼ cup Dijon mustard
2 Tbs. Tony Chachere’s Creole Seasoning
4 cups mayonnaise

combine all ingredients in a small mixing bowl and whip until blended. All ingredients may be placed in a bowl of a food processor and processed on high speed for 2 minutes until blended if preferred. Chill before serving. May be used as a salad dressing or as a dipping sauce.


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Seafood and Tasso Pasta

1 Tbs. olive oil
1 cup diced tasso
¾ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup chopped celery
2 Tbs. minced garlic
2 Tbs. chopped fresh basil or 1 Tbs. dried basil
1 Tbs. chopped fresh thyme or 1 Tbs. dried thyme
1 Tbs. Tony Chachere’s Creole Seasoning
¼ tsp. hot sauce
2 cups heavy whipping cream
½ cup grated Parmesan cheese
½ lb. medium shrimp, peeled
½ lb. crawfish tails
½ lb. cooked rotini pasta
¼ cup chopped green onions
¼ cup chopped parsley

Heat olive oil over medium heat in a large saucepot. Add tasso and cook until tasso starts to brown slightly. Add onion, red and green bell pepper, celery and garlic and cook for 5 minutes stirring occasionally. Add basil, thyme, Tony Chachere’s Creole Seasoning and hot sauce and cook an additional minute. Add heavy whipping cream and bring to a boil. Reduce heat to a simmer and add Parmesan cheese. Cook for 3 minutes or until sauce starts to thicken slightly. Add shrimp and crawfish tails and simmer for 5 minutes. Add cooked pasta and simmer until pasta is hot. Toss in green onions and parsley and serve.


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White Chocoloate Bread Pudding
with White Chocolate Kahulua Sauce

6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
½ cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks

Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes. Top each serving with Kahlua Sauce.

Kahlua Sauce:

1 cup heavy cream
4 oz. white chocolate
¼ cup Kahlua

Bring heavy cream and Kahlua to a simmer in a small saucepot for 3 - 5 minutes. Remove from stove and add chocolate and allow to sit until chocolate is melted. Stir until smooth.


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Seafood Toast

5 oz. fat-free cream cheese, softened
2 Tbs. margarine, softened
1 (4 oz) can chopped green chiles, drained
1 (4 ¼ oz) can small shrimp, drained
1 (4 ¼ oz) can crabmeat, drained
several dashes of hot pepper sauce
1 cup shredded reduced-fat sharp Cheddar cheese, divided
36 slices cocktail bread (honey grain wheat)
2/3 cup fat-free sour cream
dash of salt, if desired
paprika

Preheat oven to 350 degrees. In a bowl, blend together the cream cheese and margarine. Stir in green chiles, shrimp, crabmeat, hot pepper sauce, and ½ cup cheese. Spread on top of the cocktail bread. In another bowl, mix together the sour cream, remaining ½ cup cheese and salt. Top each prepared bread slice with a dollop of sour cream mixture. Sprinkle with paprika. Bake for 15 minutes and serve.


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Espresso Brownies

½ cup margarine
1 cup sugar
1 large egg
1 large egg white
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
1/3 cup cocoa
1 Tbs. instant espresso coffee powder (see note below)
1 tsp. baking powder
1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, beat the margarine, sugar, egg, egg white, and vanilla until light and fluffy. Combine the flour, cocoa, espresso powder, and baking powder. Gradually add the dry ingredients, mixing well. Stir in chocolate chips. Pour batter into a 9 x 9 x 2 inch pan, coated with nonstick cooking spray. Bake for 20 to 25 minutes or until toothpick inserted comes out clean.

Note: Instant espresso coffee is found in the grocery store where you find coffee.

Quote:

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Originally posted by Jolie Rouge

White Chocoloate Bread Pudding
with White Chocolate Kahulua Sauce

6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
½ cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks

Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes. Top each serving with Kahlua Sauce.

Kahlua Sauce:

1 cup heavy cream
4 oz. white chocolate
¼ cup Kahlua

Bring heavy cream and Kahlua to a simmer in a small saucepot for 3 - 5 minutes. Remove from stove and add chocolate and allow to sit until chocolate is melted. Stir until smooth.



Espresso Brownies

½ cup margarine
1 cup sugar
1 large egg
1 large egg white
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
1/3 cup cocoa
1 Tbs. instant espresso coffee powder (see note below)
1 tsp. baking powder
1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, beat the margarine, sugar, egg, egg white, and vanilla until light and fluffy. Combine the flour, cocoa, espresso powder, and baking powder. Gradually add the dry ingredients, mixing well. Stir in chocolate chips. Pour batter into a 9 x 9 x 2 inch pan, coated with nonstick cooking spray. Bake for 20 to 25 minutes or until toothpick inserted comes out clean.

Note: Instant espresso coffee is found in the grocery store where you find coffee.

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:cool:

Hot Clam Dip


1/4 pound Mozzarella cheese
3 tablespoons butter
1 small onion, chopped
1/2 green bell pepper, chopped
1 (4-ounce) can minced clams, drained
4 tablespoon catsup
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1 teaspoon sherry

Melt cheese in a double boiler. In a small frying pan, melt butter and sauté onion and green pepper. Add to cheese in double boiler. Add clams and other ingredients. Mix together and cook slowly until heated thoroughly.

NOTE: Serve from a chafing dish with cracker. Can be made ahead.

Snowman Soup
You'll need: individual pack hot chocolate mix, 3 Hershey's chocolate kisses, 15 mini-marshmallows, 1 candy cane, mug or styrofoam cup, and a tag

These make adorable gifts for teachers, neighbors, friends and family. Enjoy making them with your children!

Assemble these items in plastic wrap or a plastic baggie. Tie with pretty ribbon. Place items in mug or cup, slide the candycane in, and attach the poem.

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Quote:

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Was told you've been real good this year.
Always glad to hear it!
With freezing weather drawing near,
You'll need to warm the spirit!

So here's a little Snowman Soup
Complete with stirring stick.
Add hot water, sip it slow.
It's sure to do the trick!

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Reindeer Food

You'll need: 1/2 cup oatmeal, 1/2 cup sugar, 1/4 cup red or green sugar

This is a fun activity to do on Christmas Eve. Mix all ingredients and scoop into plastic bags. Then, on Christmas Eve, go outside with your children and sprinkle the Reindeer Food on your lawn so that they can find your house (the sugar crystals sparkle in the night), and they can have a snack too!

Quote:

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Magic Reindeer Food

Be sure and take this magic food
and sprinkle on the lawn,
On Christmas Eve Santa's Reindeer
Travel miles before the dawn.

The smell of oats and glittering path
Will guide them on their way,
And you'll wake up to Santa's gifts
Next morn on Christmas Day.

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:D


Bourbon Bread


3 cup flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
2 cups sugar
3 eggs
1-1/2 cups milk
1 cup oil
5 ounce canned fruit mix covered in bourbon for 1 hour
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons orange flavoring

Glaze:
1 stick butter
1 cup powder sugar
1/4 cup apple juice
1/2 bourbon
Combine first 10 ingredients in the order given and mix well. Bake in 2 greased and floured pans at 350 degrees for approximately 60 minutes (test for doneness with toothpick). Mix glaze ingredients; bring to a boil and simmer for 5 minutes. Pour glaze over bread immediately after pulled from oven.

:D

Cranberry Muffins


2 cups flour
1 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter
1 beaten egg
1 teaspoon grated orange rind
3/4 cup orange juice
2 cups chopped cranberries

In a blender, mix together dry ingredients. With 2 knives or pastry blender cut in butter. Add egg, orange juice, rind, and berries. Mix until just combined. Crease muffin tins and bake at 350 degrees till golden brown.



:D

Potato Rolls

1 cup mashed potatoes
2/3 cup shortening
2/3 cup sugar
3 teaspoons salt
1 cup potato water (warm)
1 cup milk (warm)
2 eggs
2 packs dry yeast plus 1/2 cup warm water
6-1/2 cups bread flour
Preheat oven to 400 degrees.

Heat milk until warm and add potato water. Mix together shortening, sugar, salt, and mashed potatoes. Add mix to milk and potato water. Add eggs.

In a separate bowl, place 1/2 cup warm water. Add yeast to dissolve. Then add to milk mixture. Add flour and make a stiff dough. Beat the mixture in an electric mixer for 3 minutes. Place in greased bowl and cover. Let rise in warm place until double in size. Punch down on floured surface. Cut and shape rolls as desired. Place on greased trays and cover to let rise until doubled in size. After baking at 400 degrees, brush with butter.

:D