4 tablespoons oil
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
1-1/4 pounds andouille
4 tablespoons butter
2 tablespoons sweet paprika
2 tablespoons garlic, minced
1 tablespoon Tabasco sauce
2 cups turkey, duck or chicken stock
1-1/2 cups very fine dry French bread crumbs

Place the oil in a large skillet over high heat. Add 2 cups of the onions, 1 cup each of the celery and bell pepper. Sauté until the onions are dark brown but not burned, about 10-12 minutes, stirring occasionally. Add the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8 x 8-inch baking dish; bake uncovered in a 425F oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.

1/2 pound Andouille, finely chopped
1/2 cup tasso, finely chopped
4 cups chicken stock
1 pan cornbread about 9-inch pan
4 tablespoons margarine
1 cup onions, finely chopped
1/2 cup green onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup fresh mushrooms, sliced
1/4 cup parsley, finely chopped
1/4 cup bell pepper, finely chopped
2 teaspoons garlic, finely chopped
2 teaspoons salt
1 teaspoon black pepper

Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2-1/2-quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender. Meanwhile, take a 12-inch skillet and melt the margarine over medium heat. Then quickly sauté the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted.

Next, take a mixing bowl and crumble the cornbread. Then stir in the sautéed vegetable mixture and all of the meats and blend everything thoroughly. At this point, begin adding the meat stock you made, a little at a time, to moisten the dressing. Remember you want the stuffing just moist, not wet! And you want to taste the stuffing before adding any salt and pepper.

4 fresh artichoke hearts
1 tablespoon wine vinegar
2 cups artichoke hearts -- quartered
1 teaspoon Louisiana hot sauce
1 small garlic clove
2 teaspoons salt
1 teaspoon Worcestershire sauce
3 tablespoons olive oil
1 tablespoon lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.

1/2 head chopped lettuce
1 large tomato, diced
4 ounces Swiss cheese, diced
6 ounces smoked ham, diced
10 green olives
1/2 Cup fresh grated Romano

Combine and chill. Add the dressing:

1/4 Cup olive oil
1/4 Cup wine vinegar
juice of 1 lemon
6 cloves garlic, minced
1 Tablespoon Worcestershire
salt and pepper to taste

Combine and pour over salad.

1 lb. pork sausage
1 onion, chopped
1 cup corn meal
1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking powder
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
3/4 cup creamed corn
8 ounces grated Cheddar cheese
15 ounces can or 2 c. black-eyed peas
chopped green peppers to taste

Cook sausage and onion until brown. Drain and set aside. Combine cornmeal and other dry ingredients. Beat eggs, buttermilk and oil together. Combine this with dry ingredients. (Batter will not be smooth.) Add sausage, onion, peppers, corn, cheese and peas. Bake in a preheated 350F oven for 50 to 55 minutes, until done. (If you use a cornmeal mix, you can eliminate the salt and baking soda.) Use a 9 x 13-inch Pyrex casserole to cook it in. Servings: 4

1 cup all-purpose flour, sifted
1 teaspoon baking power
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup plus 1 teaspoon buttermilk

Preheat the oven to 375F. Line a baking sheet with parchment or wax paper.

In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or over handle the dough.

On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2-inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. If you like, you can re-roll the leftover dough to make more, but the texture of these will be denser than the others.

Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm. Makes 12 mini biscuits

1 large head of cabbage
1 pound ground beef
1 pound ground pork
1 tablespoon butter
1 tablespoon salt
1/2 teaspoon black pepper
2 small onions, minced
1 clove garlic, minced
1 cup cooked rice
1 Number 2 can tomatoes

Gently pull off eight large cabbage leaves from the head. Simmer in 1-inch of boiling water, covered, for 5 minutes. Drain and lay out for filling. Combine ground beef and pork. Sauté in butter until brown. Add salt, pepper, onions, garlic and rice. Fill leaves with mixture, using 1/2 of it for each. Roll up each leaf, folding ends to center; secure with toothpick. Place in greased skillet. Add tomatoes; cover and simmer for 45 minutes. Remove toothpicks. Servings: 4

6 large potatoes
1/2 cup butter
1 cup parmesan cheese (fresh grated)
1/4 cup bacon bits
salt
pepper
6 green onions, green part only
1 cup shrimp (raw, medium-size)
1 cup crawfish
Cajun seasoning
garlic

Boil, bake, or microwave the potatoes. Cut potatoes in half and arrange in a large casserole dish, leaving skins on potatoes. Press down with a fork.

Spread butter over potatoes. Spread bacon bits over butter. Add salt and pepper.

Devein and peel shrimp and crawfish. Sauté shrimp and crawfish in butter with garlic and Cajun seasoning. Add to casserole. Spread grated cheese over top. Sprinkle Cajun seasoning on top. Bake until hot and cheese is melted. Top with chopped green onion tops.

5 tablespoons mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons yellow mustard -- (heaping)
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 juice of medium-sized lemon
3 teaspoons salt -- (to taste)
4 bell peppers -- sliced
2 onions -- medium, shredded
1 large cabbage -- shredded

Put mayonnaise and mustard in a bowl large enough to hold complete mixture. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well.

Note: This should be done about an hour before serving. Tastes even better the next day.

16 ounces fettuccine
1/4 cup butter or margarine
3 carrots, julienned
1 zucchini, julienned
8 ounces shrimp, peeled and deveined
8 ounces smoked sausage, 1/4-inch slices
1 cup half and half
1-1/2 cups shredded Parmesan cheese, divided
1-1/2 teaspoons Cajun or Creole seasoning plus additional for garnish

Cook fettuccine according to package directions. Meanwhile, melt butter in 12-inch skillet over medium heat. Add carrots; cook 3 minutes, stirring occasionally. Add zucchini and shrimp; cook 5 minutes or until shrimp are opaque and vegetables are crisp-tender, stirring occasionally. Add sausage; cook 2 minutes; stirring occasionally. Add half and half, 3/4 cup Parmesan cheese and Cajun seasoning; heat through, stirring constantly. (Do not boil!) Drain pasta; return to pot. Add shrimp mixture; toss well. Transfer to serving platter; sprinkle with remaining Parmesan cheese and additional Cajun seasoning, if desired. Makes 8 servings.

4 Slices Bacon
3 Cloves Garlic, minced
2 Cans Whole Green Beans (or fresh)
1 Teaspoon Garlic Salt
1/3 Lb. Beef or Pork Sausage, cubed
1 Large Onion, diced
1/4 Cup Parsley Flakes
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Creole Seasoning

Slice bacon into bite-sized pieces and put into skillet with onion, garlic, and parsley. Sauté until onion is soft and slightly brown. Add beans, salt, pepper, garlic salt or powder, Creole seasoning and sausage. Cover and simmer until beans are cooked down with seasonings. Water can be added during simmering to keep beans from sticking to pan. Cook about 30-45 minutes. Servings: 4

4 medium-size white or red potatoes, cooked, peeled and chopped
3 eggs, finely chopped
1/4 cup finely chopped onions
1/4 cup finely chopped bell peppers
2 teaspoons ground red pepper (preferably cayenne)
2 teaspoons prepared mustard
1/4 teaspoon white pepper

In a large bowl combine all the ingredients, mixing well. Refrigerate until ready to serve.

1 egg + 1 egg yolk
1-1/8 cup vegetable oil
1/2 cup finely chopped green onions
1-1/2 Tablespoons Creole or brown mustard
1 Tablespoon white vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper

Blend the egg and egg yolk in food processor or blender until frothy, about 2 minutes. With the machine on, gradually add the oil in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend thoroughly. Refrigerate until ready to use.

1 tablespoon olive oil
8 ounces andouille sausages or hot links, cut
lengthwise in half, then crosswise into 1/2-inch pieces
3 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell pepper, chopped
1 cup chopped celery
2/3 cup sliced green onions
1/4 cup olive oil

Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.

Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce
and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature. Serves 6-8.

1 pound Irish potatoes, cubed
1/2 pound bacon, cut Into pieces
1/2 pound Tasso, cut Into pieces
1/2 pound pork sausage, hot, cut into pieces
1 small yellow onion, sliced small
1 clump green onion tops, chopped
Garlic powder
Salt
Pepper, red and black
Parsley flakes

Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above. Add water to potatoes. Do not cover potatoes completely with water! Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender. Serve hot. Servings: 4

4 large tomatoes
2 stalks celery, chopped very fine
1/4 bell pepper, chopped very fine
1 teaspoon accent
4 tablespoons sugar
salt and pepper to taste
2 cups water

Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with croutons.

4 large tomatoes
1 pound andouille sausage -- coarsely chopped
1/2 cup green pepper -- chopped
1/2 cup celery -- chopped
2 teaspoons garlic -- minced
2 teaspoons thyme leaves -- crushed
2 eggs -- lightly beaten

Preheat oven to 350°. Cut off stem end of each tomato. Scoop out pulp leaving 1/4-inch thick shells. Turn tomatoes upside down to drain; set aside. Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes. Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells. Place in shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20-25 minutes.

2 Boxes Cornbread Mix
6 Eggs
1 Stick Melted Butter or Margarine
1 Onion, chopped
2 Cups Grated Cheese
1 (8-ounce) Box Broccoli, thawed
1 lb. Crawfish Tails
1/2 Teaspoon Seafood Magic
Salt & Pepper to taste

Preheat oven to 350 F, Combine all ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake for 45 minutes or until top is golden brown and center springs back when touched. Servings: 12

1 Can Yams or 2-3 boiled fresh yams mashed with a fork
1/2 Teaspoon Salt
1/8 Teaspoon Cinnamon
1/2 Cup Evaporated Milk
1/2 Cup Sugar
2 Beaten Eggs
1/3 Stick Butter
1/2 Teaspoon Nutmeg
1/2 Teaspoon Vanilla

TOPPING:
1/2 Cup Light Brown Sugar
1/2 Stick Melted Butter
1/3 Cup Flour
1 Cup Chopped Pecans

Combine mashed yams with all ingredients (except topping) until evenly blended. Pour into greased dish and pat down. Prepare topping by combining ingredients until well blended. Spread topping over yam mixture keeping the topping about 1/2 inch from the sides to prevent sticking Bake 40 minutes covered at 350 F. Servings: 8

1 large russet potatoes, peeled and cubed
1 large sweet potato, peeled and quartered
1 cup fresh corn kernels
1 teaspoon Dijon-style prepared mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts

Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.

In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.

Cut cooled potatoes into 1-inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving. Makes 5 servings

4 tablespoons ground turmeric
2 teaspoons salt
1-1/2 teaspoons white pepper
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon dried thyme leaves

4 ounces (1 stick) butter
4 tablespoons margarine
3/4 cup onions, finely chopped
3/4 cup green bell peppers, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
2 bay leaves
3/4 pound turkey, duck or chicken giblets, boiled until tender then ground
1 cup turkey, duck or chicken stock
1 tablespoon Tabasco sauce
5 cups finely crumbled cornbread
1-2/3 cups evaporated milk
3 eggs

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large skillet, melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat. Saute about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco. Cook for 5 minutes, stirring frequently. Remove from heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 9 x 13-inch baking pan. Bake at 350F until browned on top, about 35 to 40 minutes.

1 Cup smoked ham, diced
1 lb. crawfish tails
olive oil
2 stalks celery, chopped
1 Cup onion, chopped
1 bunch green onions, chopped
1 bell pepper, chopped
2 cloves garlic, minced
Cajun seasoning to taste
2 Cups beef stock
2 Cups French bread, cubed
1 Cup French bread crumbs

Preheat your oven to 350°. Sauté the celery, onions, green onions, bell pepper, and garlic until soft. Add the ham, crawfish, and Cajun seasoning and cook about 2 more minutes. Add the stock. Simmer on low for 5 minutes. Remove from heat. Add the French bread cubes. Mix in well until all the liquid is absorbed. Place is a 9 x 13 x 2-inch casserole dish. Top with French bread crumbs. Bake 30 minutes or until lightly browned on top and heated through.

The salad:
1 pink grapefruit
2 ripe avocados
1/2 lemon
1 head Boston lettuce, washed, dried, and cut into thin strips
4 plum tomatoes, peeled, seeded, and finely chopped
12 leaves tarragon, finely sliced

The crayfish:
The reserved grapefruit rind (see method)
1/2 bunch tarragon, leaves and stems
1/4 cup salt
1 teaspoon cracked peppercorns
Pinch of cayenne pepper
3 pounds crayfish, preferably live, rinsed under cold running water, or 1 pound peeled cooked crayfish

The cocktail sauce:
The reserved grapefruit juice (see method)
1 large egg yolk
1 tablespoon Dijon mustard
Salt and freshly ground white pepper
Small pinch of cayenne pepper
1/4 cup vegetable oil, preferably rapeseed or safflower oil
2-1/2 tablespoons ketchup
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Cognac or Armagnac
2 tablespoons sliced blanched almonds, toasted, for serving

Peel the grapefruit, reserving the rind for cooking the crayfish. Using a small knife, slice away the bitter pith and with it the thinnest possible layer of fruit. Cutting against the membranes, release each section of grapefruit intact; remove any seeds. Set the sections aside for the moment and, working over a bowl, squeeze as much juice from the membranes as you can, to use in the cocktail sauce; discard the membranes.

Halve, pit and peel the avocados, then rub the exposed fruit with the cut lemon to keep it from darkening. Slice each avocado half into 3 wedges and give the wedges a squirt of lemon juice.

Arrange the lettuce in an even layer in the bottom of a large shallow bowl. Mound the tomatoes in the center of the bowl and surround them with alternating slices of grapefruit and avocado. Sprinkle the tarragon over the tomatoes. Cover the salad and keep it refrigerated until serving time. (The salad can be made a couple of hours ahead of time and kept tightly covered and chilled.)

The Crayfish:
If the crayfish are cooked and peeled, move on to the cocktail sauce. If they're live, bring 1 gallon of water to a boil in a stockpot. Add all the ingredients, return to the boil, and simmer, uncovered, for 2 minutes. Remove the pot from the heat and cool the crayfish in the water for 10 minutes. Drain and discard the cooking liquid.

To peel crayfish, twist off and discard the head. Peel off the upper three sections of shell, then, holding the meat in one hand and the tip of the tail in the other, squeeze the tail while pulling the meat out of the shell. The vein in the center of the crayfish should come off with the shell. If it doesn't, remove it by hand, then use your finger to rub off any yellow coral that clings to the meat. Set the crayfish aside.

The Cocktail Sauce:
Boil the grapefruit juice until it is reduced to 2 teaspoons; cool.

Whisk the yolk, mustard, salt and pepper to taste, and cayenne together in a medium bowl. Whisking constantly, add the oil in a slow stream. When the mixture is emulsified, like mayonnaise, whisk in all the other ingredients, including the cooled grapefruit juice. Taste and adjust the seasonings if necessary. (The sauce can be kept in a tightly covered container in the refrigerator for 2 to 3 days.)

To serve:
Arrange the crayfish on the tomatoes sprinkle with almonds, and serve the sauce on the side. Yield: 4 servings

1 medium onion, chopped
1 small green bell pepper, chopped
6 medium potatoes, diced
2 large garlic cloves, chopped
2 medium tomatoes, peeled, chopped
1 teaspoon salt or more
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red cayenne pepper
1 teaspoon sugar
1 tablespoon fresh minced parsley
36 medium okra pods, sliced into 1/2-inch thick slices

Heat some oil in a skillet, add onion, bell pepper and garlic, cook until onion is thoroughly wilted and transparent, about 10 minutes. Add tomatoes, salt, black pepper, cayenne, sugar, parsley and potatoes. Stir until combined, cook until potatoes are fork tender. Add okra and stir until combined. Cover and cook until okra is tender about 20 minutes, stirring often. Serve hot. Serves 4.

1/4 cup olive oil
1 green pepper diced
1 red pepper diced
1 onion diced
3 garlic cloves minced
1 lb. shrimp, peeled and deveined
1/2 cup sherry wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/4 tsp cayenne pepper
1/2 cup dry fresh bread crumbs
1/2 cup grated Parmesan cheese
30 Jumbo shells, cooked very al dente and drained

Sauté vegetables. Add shrimp. Simmer 5 minutes. Add sherry and cream. Cook until well mixed. Add seasonings. Add bead crumbs and Parmesan. When cook, stuff into pasta shells. Place shells into lightly greased baking dish. Cover with Tomato Basil Cream Sauce (recipe below) and cover with extra bread crumbs and Parmesan. Dot with butter and bake 20 minutes at 350. Serves 6-8

1 pint heavy cream
3 ounces tomato paste
1/2 cup fresh basil chopped
1 cup chopped fresh tomato

Heat cream until 1/3 reduced. Add tomato paste, basil and chopped fresh tomato. Cook over low heat about 10 minutes.

2 cans corn, drained
butter, lard, bacon grease, or oil
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 can Ro-tels, undrained
Cajun seasoning to taste

Sauté onion, pepper, and garlic in fat until soft. Add corn, Ro-tels and Cajun seasoning. Stew till done to your liking. Serves 4.

Sliced okra (1/2 to 3/4-Inch thick)
1 egg
1/2 cup milk
Corn meal
Salt and pepper to taste

Mix egg and milk for batter. Season to taste. Dip okra in batter, then into cornmeal. Fry in hot deep hat until lightly browned. Remove to drain on paper towel in bowl. Serve hot. Servings: 4

1 pound fresh okra
1/2 cup cornmeal
Cajun seasoning to taste
oil, bacon grease, lard, or a mixture

Wash the okra. Cut off the ends and slice the rest into rounds. Mix the cornmeal and Cajun seasoning in a small paper sack. Put the okra inside the bag, close the top, and shake until the okra is totally coated with the cornmeal. Put the okra in hot oil in an iron skillet and cook, stirring occasionally, until done.

1 Cup black eyed peas (1/2 lb.)
3-1/2 Cups water
1/2 pound bacon
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 dashes Tabasco (or to taste)
Cajun seasoning to taste
1/2 Cup raw rice

Boil peas in a pan about 5 minutes. Remove from heat. Cover and leave them for an hour. Fry the bacon in an iron skillet. Remove the bacon, chop, and reserve when cooked. To the grease, add the onion, green pepper, celery, and garlic. Cook until soft. Stir bacon and vegetables into the peas. Heat to boiling; reduce heat to a simmer. Cook 1-1/2 hours or until peas are tender. Add rice and seasonings. Cover and cook 25 minutes or until rice is tender and water is absorbed. Serves 6.

2 cups cornmeal
ground cayenne pepper
1 cup plain flour
2 eggs -- beaten
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon salt
1 cup green onion -- finely chopped
1/2 teaspoon soda
2 tablespoons bacon drippings -- hot
1/2 cup parsley -- finely chopped
1/2 teaspoon garlic powder -- (to taste)
deep fat for frying

Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides.

1 cup self-rising cornmeal
3 green chopped onions (white and top)
1/4 green bell pepper, minced
1/4 minced head onion
Milk
1 cup regular flour
6 Jalapeno peppers, seed and minced
Salt and pepper to taste

Combine cornmeal and flour; mix very well. Add salt and pepper. Add onions and peppers; mix well with dry ingredients. Add enough milk to form a batter, a little thinner than for drop biscuit consistency. Let batter stand at least 1/2 hour to 1 hour (1 hour is better). Deep fry until light golden brown. You may have to turn them as they fry. Puffs up and are delicious. Servings: 4

3 Cups (420grams) Cornmeal
2 teaspoons Baking Powder
1-1/2 teaspoons Salt
1-1/2 Cups (375 milliliters) Milk
1/2 Cup (125 milliliters) Water
1 Egg, beaten
1 small Onion, minced
enough Vegetable Oil for frying

In a deep fryer, heat vegetable oil to 365F (185C).

In a large mixing bowl, combine the cornmeal, baking powder, salt, milk, water, egg, and minced onion and other spices, if you like. Mix well. I like to let the batter rest for about 5 minutes but this is not necessary. Shape the batter into small balls, approximately 1 tablespoon each. Use a long handled slotted spoon or fryer basket to gently slid them into the oil.

Cook the hushpuppies, 8 or 10 at a time, until brown. Remove from the oil with a slotted spoon and roll on paper towels to briefly drain.

1/2 Cup self rising flour
1 Cup corn meal
1 onion, chopped fine
1 egg
1 teaspoon sugar
buttermilk
vegetable oil

Mix flour, corn meal, onion, egg, and sugar with enough buttermilk to make a stiff batter. Drop by teaspoonfuls into deep hot oil. Fry until golden brown.

1/2 cup corn meal
3/4 cup flour
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
3 garlic buds, chopped fine
1 small onion, chopped fine
enough water to form solid balls

Mix all ingredients together well. Spoon and drop into deep fryer or deep fat.

1 tablespoon softened butter
4 large eggs
2 tablespoons seeded and minced jalapeno peppers
2 cups fresh corn kernels, scraped from 3 or 4 blanched ears of corn
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1 tablespoon vegetable oil

Preheat the oven to 375F. Grease a 12-cup muffin tin with the softened butter. In a large bowl, whisk the eggs with the jalapenos and corn. Stir in the flour, cornmeal, baking powder, and salt. Beat in the milk and oil. Pour the batter into the muffin tin. Bake until golden, for about 25 minutes. Remove from the oven and cool slightly before serving. Makes 12 muffins.

4 sweet potatoes, 1/2 to 3/4 pound each
1/2 cup onions, finely chopped
1 Tablespoon olive oil
1/2 cup celery, deveined and finely chopped
1 large fresh tomato, peeled and finely diced
1/2 cup cooked okra, finely chopped
1 Tablespoon (more if you like) salt-free Cajun spice

Preheat oven to 400 degrees. Scrub sweet potatoes, dry, and set on a cookie sheet. Bake for about an hour. Meanwhile, in a skillet, sauté onions in oil. When soft, add celery, cover, reduce heat, and steam (add a few spoons of hot water if needed). Add tomatoes, okra, and seasonings. Mix well. When sweet potatoes are done, remove from oven, slice off a top layer, and remove pulp from shells. Place pulp in a bowl, blend well with Cajun-style filling and stuff shells with mixture. Return to oven and heat until warm. Makes 4 servings

4 medium mirlitons
1 onion, chopped
1 bunch green onions, chopped
5 cloves garlic, minced
1/2 Cup fresh parsley
2 stalks celery, chopped
1 green pepper, chopped
olive oil or margarine
1 Cup bread crumbs (French bread if possible)
1 Cup Romano cheese, grated
1 lb. of fresh shrimp, peeled and diced
Cajun seasoning to taste
butter

Preheat your oven to 350°. Boil, cool, peel, and cube the mirlitons. Reserve the mirliton boiling water. Sauté the onion, green onion, parsley, garlic, and celery until soft. Add the shrimp and cook about one minute . Add the mirlitons, Cajun seasoning, 3/4 cup bead crumbs, and 3/4 cup of the cheese. Stir well. Use a little of the water from cooking the mirlitons to moisten if necessary. Place the mixture in a greased 9 x 13 x 2-inch casserole. Sprinkle with the remaining bread crumbs and cheese. Dot with a little butter. Bake about 30 minutes or until golden brown and bubbly.

About 20 small to medium oysters in their liquor
4 teaspoons Bayou Blast
1 teaspoon minced garlic
1 cup cold water
1/2 cup chopped green onions
3/8 pound (1 1/2 sticks) margarine
1/2 cup very finely chopped fresh parsley
1-1/2 cups chopped onions
3 bay leaves
1 cup chopped celery
About 1 cup very fine dry bread crumbs
1 cup chopped green bell peppers
2 tablespoons unsalted butter, softened

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use. Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 1/8 cup of the onions, 1/2 cup of the celery and 1/2 cup of the bell peppers. Saute over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently.

When the onions are browned, stir 2 teaspoons of the Seafood Magic and the garlic into the skillet. Reduce heat to medium and continue cooking 5 minutes, stirring occasionally. Add the remaining 1/8 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley and the bay leaves. Stir until margarine is melted.

Continue cooking 10 minutes, stirring occasionally. Stir in the reserved oyster water and cook over high heat about 10 minutes, stirring occasionally. Stir in the remaining 2 teaspoons Seafood Magic and enough bread crumbs to make a moist, but not runny dressing; remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased 8 x 8-inch baking pan and bake uncovered in a 3500 oven for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup green onions and 1/4 cup parsley. Yields: About 3 cups

2 Tablespoons butter
1 onion, chopped
2 medium potatoes, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 cans sweet corn
1/2 lb. cooked ham, chopped
13 ounce can evaporated milk
1/4 Cup flour
1/2 Cup water

Fry the onion in the butter till soft. Add the potatoes, 2 Cups of water, and seasonings. Simmer, covered, 15 minutes. Lower heat to simmer. Add corn, milk, and meat. Blend the flour in 1/2 cup water. Stir into the chowder. Cook on low, stirring, until thickened.

1 cup cooked rice
1 can shrimp, drained
3/4 cup diced raw cauliflower
1/2 bell pepper, chopped
3 tablespoons black olives, sliced
Salt and pepper to taste
1/2 onion, grated
3 tablespoons chopped pimento
2/3 cup mayonnaise
1 tablespoon lemon juice

Mix well and let sit one hour before serving. Servings: 4

4 tablespoons butter
2/3 cup extra-virgin olive oil
6 to 8 cloves garlic, finely minced
1 bunch green onions, chopped, including most of the tops
1/4 pound tasso
2 to 3 teaspoons Creole seasoning blend
1 pound white button mushrooms, or your favorite wild mushrooms like shiitakes, chanterelles, or a mix
2 tablespoons liquid smoke
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
3/4 pound fresh angel hair or other favorite pasta

Put the liquid smoke into the bottom a large Dutch oven. Put a wire rack in the bottom of the Dutch oven and put the mushrooms on top of it. Cover and turn the heat to high for 5 minutes. Turn it off and let the mushrooms stay in the covered pot for about 20 minutes. Remove and slice.

Melt the butter in a large sauté pan, add the olive oil and mix. Sauté the garlic over extremely low heat for about 10 minutes. Do not brown or burn the garlic; this is to let the flavor saturate the butter/oil mixture. Add the green onions and sauté over low-medium heat for a few minutes. Add the tasso and Creole seasoning and sauté for 5 minutes. Add the mushrooms and continue cooking over low-medium heat until the mushrooms are cooked. Add parsley and adjust seasonings to taste. Serves 4.

Serve over freshly cooked pasta. I like angel hair, but penne, fusilli or radiattore would work well.

If you want to make this slightly better for you, omit the butter and add a little more olive oil, but the butter gives it a great flavor. The original dish was all butter, but was an appetizer-sized portion; as a main course, this is a little bit better for you.

1 head cabbage, chopped
1 onion, chopped
1/4 cup cooking oil
1 ham hock
salt and pepper to taste

Boil the cabbage, onion, and ham hock together until tender. After draining, add the cooking oil. Cook slowly until done. Add seasonings. Serves 4 to 6.

1 quart green beans, broken in short pieces
1 small onion, sliced
2 tablespoons shortening
1/3 cup water
1 small sprig of parsley
Pinch of thyme
Salt and pepper to taste
Dash of Worcestershire

Sauté beans and onions in grease for a few minutes, until onions are wilted. Add water, parsley, thyme, salt, pepper, and Worcestershire sauce. Bring to a boil. Lower to simmer and cover. Cook for 45 minutes, stirring occasionally. (A large can of green beans can be substituted for fresh, using 1/3 cup of the liquid, & adding beans and other ingredients after onion is sautéed.) Servings: 4

3 Tablespoons flour
3 Tablespoons butter, melted
1/2 teaspoon salt
1 pint cottage cheese
3 eggs, lightly beaten
6 ounces cheddar, shredded
1 (10-ounce) package frozen spinach, thawed

Preheat oven to 350°. Combine all ingredients in order given. Place in casserole dish. Bake 1 hour. Serves 4.

2 pounds yellow squash -- fresh or frozen
1/4 cup butter or margarine
5 green onions, bulbs & tops -- chopped
1/2 cup chopped celery
2 slices (1-inch) French bread -- torn in pieces
1/2 cup milk
2 teaspoons sugar
2 tablespoons butter
bread crumbs

Boil squash in lightly salted water. Drain. Melt butter in large saucepan, add chopped onion bulbs, celery, and 1/2 the onion tops. Sauté until tender. Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar, and remaining 1/2 of onion tops. Blend well. Pour into 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs. Bake in preheated 350 degree oven 15 to 20 minutes until crumbs are brown. Yield: 6 servings.

3-1/4 pounds Sweet Potatoes, peeled, cut into 1 inch cubes
2 Tablespoons Butter or Margarine
1/2 Teaspoon Ground White Pepper
3 Quarts Water
1 Teaspoon Salt
3 Cups Chopped Onion
2 Tablespoons Vegetable Oil

Combine potatoes, water and salt in a Dutch oven; bring to a boil. Cover and cook 3 minutes. Drain immediately, and cover with cold water; drain. Pat dry, or let stand 15 minutes. Heat butter and oil in Dutch oven over medium heat. Add chopped onion, and cook, stirring constantly, until tender. Add potatoes and pepper; cook about 5 to 8 minutes or until thoroughly heated, stirring often. Servings: 8

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