@In a wooden salad bowl, mash garlic and salt with a strong fork.inutes 7ll.>Add fresh artichoke hearts, and mash with the garlic and salt.k.inutes 7ll.=Add olive oil, stir, add lemon juice, stir, add wine vinegar,.k.inutes 7ll.Astir, stir, add hot sauce, stir, add Lea & Perrins Worcestershirenutes 7ll.Asauce, Mix well. Put canned artichoke hearts in dressing and letnutes 7ll.@marinate for 1 hour, then eat as is or serve on a bed of greens.tnutes 7ll.8From Justin Wilson's "Outdoor Cooking With Inside Help." greens.tnutes 7ll.E Combine the seasoning mix ingredients in a small bowl and set aside.s 7ll.G In a 2-quart saucepan fry the bacon over high heat until crisp. Stir7ll.E in the onions, cover pan, and continue cooking until onions are darkir7ll.E brown, but not burned, about 8 to 10 minutes, stirring occasionally.ir7ll.I Stir in the seasoning mix and cook about 1 minute. Add the stock, chilil.H sauce, honey, pecans, orange juice, lemon juice, orange and lemon rindsil.C and pulp, garlic, and Tobasco, stirring well. Reduce heat to low;rindsil.G continue cooking about 10 minutes, stirring frequently. Remove orangesil.F and lemon rinds. Continue cooking and stirring about 15 minutes moreesil.A to let the flavors marry. Add the butter and stir until melted. moreesil.D Remove from heat. Let cool about 30 minutes, then pour into a foodreesil.C processor or blender and process until pecans and bacon are finelydreesil.! chopped, about 10 to 15 seconds. until pecans and bacon are finelydreesil.: This sauce may be used to barbecue chicken, pork or ribs.re finelydreesil.Makes about 5 Cups.used to barbecue chicken, pork or ribs.re finelydreesil.)From Paul Prudhomme's "Louisiana Kitchen"en, pork or ribs.re finelydreesil.;Place ribs in shallow roasting pan, meaty side up. On eache finelydreesil.>piece, place a slice of unpeeled lemon, a thin slice of onion.inelydreesil.2Roast in very hot oven, 450 F degrees, 30 minutes.ce of onion.inelydreesil.<Combine remaining ingredients; bring to a boil and pour overn.inelydreesil.?ribs. Continue baking in a moderate oven, 350 F degrees, aboutnelydreesil.62 hours, basting ribs with the sauce every 15 minutes.es, aboutnelydreesil.BFrom "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr.ydreesil.=Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2")., Jr.ydreesil.:Don't be afraid to substitute trout, perch, shrimp, or any")., Jr.ydreesil.*firm-fleshed seafood or fish for the char., shrimp, or any")., Jr.ydreesil.<Melt butter in a cast-iron or heavy-bottomed frying pan over., Jr.ydreesil.>medium high heat. Add Cajun spice and heat thoroughly. Place Jr.ydreesil.;fillets in pan. Squeeze juice of one lemon into pan. Cookace Jr.ydreesil.<fish for about 5 minutes on each side. Serve with remainingce Jr.ydreesil. lemon wedges and pan drippings.h side. Serve with remainingce Jr.ydreesil.3From the Calgary Herald (89.05.03) by Terry Bullickremainingce Jr.ydreesil.=Terry worked as an assistant cook at the Arctic Char Lodge, ae Jr.ydreesil.Afishing resort on Great Bear Lake, just 18 Km south of the Arctic.ydreesil.circle. resort on Great Bear Lake, just 18 Km south of the Arctic.ydreesil.@NOTE: Fish fillets (preferably redfish, pompano or tilefish) cutc.ydreesil.=about 1/2 inch thick. Redfish and pompano are ideal for thiscutc.ydreesil.>method of cooking. If tilefish is used, you may have to splitutc.ydreesil.>the fillets in half horizontally to have proper thickness. Ifutc.ydreesil.=you can't get any of these fish, salmon steaks or red snapperfutc.ydreesil.?fillets can be substituted. In any case, the fillets or steakstc.ydreesil.%must not be more than 3/4 inch thick.ase, the fillets or steakstc.ydreesil.>Heat a large cast-iron skillet over very high heat until it isstc.ydreesil.=beyond the smoking stage and you see white ash in the skilletsstc.ydreesil.>bottom (the skillet cannot be too hot for this dish), at leaststc.ydreesil.?10 minutes. (FT - this recipe is *NOT* for the faint of heart)tc.ydreesil.A Meanwhile, pour 2 Tablespoons melted butter in each of 6 small.ydreesil.@ramekins; set aside and keep warm. Reserve the remaining butterl.ydreesil.8in its skillet. Heat the serving plates in a 250F oven.g butterl.ydreesil.D Thoroughly combine the seasoning mix ingredients in a small bowl.reesil.@Dip each fillet in the reserved melted butter so that both sidesowl.reesil.Bare well coated; then sprinkle seasoning mix generously and evenlyl.reesil.@on both sides of the fillets, patting by hand. Place in the hotlyl.reesil.?skillet and pour 1 teaspoon melted butter on top of each fillettlyl.reesil.@(be careful, as the butter may flame up). Cook, uncovered, overlyl.reesil.;the same high heat until the underside looks charred, about overlyl.reesil.A2 minutes (the time will vary according to the fillet's thicknessyl.reesil.@and the heat of the skillet). Turn the fish over and again poursyl.reesil.B1 teaspoon butter on top; cook until fish is done, about 2 minutesl.reesil.>more. Repeat with remaining fillets. Serve each fillet whileutesl.reesil. piping hot.at with remaining fillets. Serve each fillet whileutesl.reesil.= To serve, place one fillet and a ramekin of butter on eacheutesl.reesil.heated serving plate.e fillet and a ramekin of butter on eacheutesl.reesil.?I had this in K Pauls Restaurant in New Orleans. It is a tastetesl.reesil.Aexperience you will never forgive yourself for missing should yousl.reesil.?ever be lucky enough to find yourself in N'awlins and you don'tousl.reesil.?go to K Paul's and order this. Even people who don't like fishousl.reesil.love this dish.and order this. Even people who don't like fishousl.reesil.:From Chef Paul Prudhomme's Louisiana Kitchen, published by fishousl.reesil.4William Morrow and Company, Inc. ISBN 0-688-02847-0hed by fishousl.reesil.@Remove fat cap off top of meat (butcher can do this for you) andusl.reesil.Bsave. Place the roast, standing on the rib bones, in a very largel.reesil.Eroasting pan. Then with a knife make several dozen punctures througheesil.Fthe silver skin so seasoning can permeate meat. Pour a very generous,esil.Feven layer of black pepper over the top of the meat (the pepper shouldesil.Ccompletely cover it); repeat with the garlic powder, then the salt,uldesil.Ctotally covering the preceding layer. Carefully arrange the onionsuldesil.Din an even layer on top so as not to knock off the seasoning. Placeldesil./the fat cap back on top. Refrigerate 24 hours.the seasoning. Placeldesil.GBake ribs in a 550F oven until the fat is dark brown and crispy on top,sil.Cabout 35 minutes. Remove from oven and cool slightly. Refrigeratetop,sil.Duntil well chilled, about 3 hours. (this is done so the juices willop,sil.@solidify and the steaks can be cooked rare.) Remove fat cap andwillop,sil.Ddisgard. With the blade of a large knife, scrape off the onions andop,sil.Das much of the seasonings as possible and discard. Then with a longop,sil.Eknife, slice between ribs into 6 steaks (4 will have bones); trim thep,sil.Dcooked surface of meat from the 2 pieces that were on the outside ofep,sil.<the roast. Season and cook in your favorite way for steaks.tside ofep,sil.DTO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mixep,sil.>thoroughly in a small bowl; you will have about 8 tablespoons.ng mixep,sil.ESprinkle the steaks generously and evenly on both sides with the mix.p,sil.Busing about 4 teaspoons on each steak and pressing it in with yourix.p,sil.hands.about 4 teaspoons on each steak and pressing it in with yourix.p,sil.CHeat a cast iron skillet over very high heat until it is beyond thex.p,sil.Csmoking stage and you see white ash on the skillet bottom--at leastx.p,sil.D10 minutes. (The skillet cannot be too hot for this method.) Place.p,sil.Done steak in the hot skillet (cook only one side at a time) and cook.p,sil.Dover a very high heat until the underside starts to develop a heavy,.p,sil.Fblack crust, about 2 to 3 minutes. Turn the steak over and cook until,sil.Cthe underside is crusted like the first, about 2 to 3 minutes more.til,sil.ERepeat with the remaining steaks. Serve each steak while piping hot.l,sil.C(*NOTE*: If you don't have a commercial hood vent over your stove,t.l,sil.Dthis dish may smoke you out of the kitchen. It's worth it! But you.l,sil.Ecan also cook it outdoors on a gas grill; a charcoal fire doesn't getl,sil.@hot enough to "blacken" the steak properly. If you have a smoket getl,sil.Fdetector in your house, you will be able to determine if it is working,sil.Bcorrectly. This is NOT a dish to prepare in an apartment buildingking,sil.Dwith a central fire alarm system wired into your smoke detector. Itng,sil.Ccauses great excitement! Also, you can be guaranteed you will meettng,sil.your landlord.)citement! Also, you can be guaranteed you will meettng,sil.'From Paul Prudhomme's Louisiana Kitchen be guaranteed you will meettng,sil.INOTE: To make a Rich Chicken Stock strain the basic stock, then continuel.Hsimmering it until evaporation reduces the liquid by half. For example,el.Jif the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of.strained basic stock.or 1 cup Rich Stock, start it with at least 2 cups of.#dark meat, cut into 1/2-inch cubes.Stock, start it with at least 2 cups of. Directions:cut into 1/2-inch cubes.Stock, start it with at least 2 cups of.GPlace in the hot water, oil and salt in a large pot over high heat; and of.Hcover and bring to a boil. When water reaches a rolling boil, add smallof.Iamounts of spaghetti at a time to the pot, breaking up oil patches as youf.Hdrop the spaghetti in. Return to boiling and cook to al dente stage, douf.Gnot over cook.(To test doneness of spaghetti, cut a strand in half nearouf.Jthe end of cooking time. When done, there should be only a speck of white.Gin the center, less than one-fourth the diameter of the strand.) Do notite.Govercook. During this cooking time, use a wooden or spaghetti spoon toite.Hlift spaghetti out of the water by spoonfuls and shake strands back intote.Ethe boiling water. (It may be an old wives' tale, but this procedurentote.Bseems to enhance the spaghetti's texture.) Then immediately drainurentote.Fspaghetti into a collander; stop cooking process by running cold watertote.Hover strands. (If you used dry spaghetti, first rinse with hot water tote.Fwash off starch.) After the pasta has cooled thoroughly, about 2 to 3tote.Fminutes, pour a liberal amount of vegetable oil in your hands and tosstote.,spaghetti. Set aside still in the colander.oil in your hands and tosstote.J Meanwhile, thoroughly combine the seasoning mix ingredients in a small.bowl and set aside.oughly combine the seasoning mix ingredients in a small.I In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onionsl.=and garlic cloves; saute over medium heat 5 minutes, stirring, the onionsl.Hoccasionally. Add the minced garlic and seasoning mix; continue cookingsl.Hover medium heat until onions are dark brown, but not burned, about 8 tosl.=10 minutes, stirring often. Add 2-1/2 cups of the stock, the about 8 tosl.CWorcestershire and Tabasco; bring to a fast simmer and cook about 8 8 tosl.Iminutes, stirring often. Stir in the tomato sauce and bring mixture to al.Jboil. Then stir in the sugar and 1 cup of the green onions; gently simmer.3uncovered about 40 nminutes, stirring occasionally.n onions; gently simmer.+ Heat the serving plates in a 250F oven.ionally.n onions; gently simmer.I Combine the ingredients of the chicken seasoning mix in a small bowl;r.Jmix well. Sprinkle over the chicken, rubbing it in with your hands. In a.Hlarge skillet melt 1-1/2 sticks of the butter over medium heat. Add the a.Fremaining 1 cup green onions and saute over high heat about 3 minutes.he a.FAdd the chicken and continue cooking 10 minutes, stirring frequently.he a.HWhen the tomato sauce has simmered about 40 minutes, stir in the chicken a.mixture and heat through. simmered about 40 minutes, stir in the chicken a.G To finish the dish, for each serving melt 2 tablespoons butter in an a.Ilarge skillet over medium heat. Add one-sixth of the cooked spaghetti (aa.Abit less than a 2 cup measure); heat spaghetti 1 minute, stirringhetti (aa.Bconstantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons ofetti (aa.Hremaining stock; heat throughly, stirring frequently. Remove from heat.aa.DRoll spaghetti on a large fork and lift onto a heated serving plate.eat.aa.&Repeat process for remaining servings.t onto a heated serving plate.eat.aa.'From Paul Prudhomme's Louisiana Kitchen onto a heated serving plate.eat.aa.2 1. Mix all of the ingredients into a large bowl.ted serving plate.eat.aa.J 2. Drop the batter by rounded teaspoons on to an ungreased cookie sheet..A 3. Bake at 350 degrees for 10-15 minutes or until golden brown.ie sheet.. 3. Bake at 350 degrees for 10-15 minutes or until golden brown.ie sheet.. Makes 4 dozen cookies. for 10-15 minutes or until golden brown.ie sheet..K* Fruits should include the following: Canned apricot halves, drained,I Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips ofd,+ Orange Peel, Curled, and Mint Leaves.Maraschino Cherries, Strips ofd,K------------------------------------------------------------------------------------------------------------------------------------------------------IIn 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C--Fof the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and2 C--Hmint leaves in decorative pattern on top of frozen ring. Carefully pourC--Iremaining liquid over patterns and freeze. Makes 1 ice ring for punches.--* Ice Ring is optionalerns and freeze. Makes 1 ice ring for punches.--H** Strawberries are to be the ones frozen in syrup and they should be.-- partially thawed.to be the ones frozen in syrup and they should be.--I*** Frozen Orange Juice should be thawed and no water added. Should be-- concentrate form.ce should be thawed and no water added. Should be--K------------------------------------------------------------------------------------------------------------------------------------------------------KPrepare Ice Ring, if used in advance. In a blender container, puree straw-Kberries. In punch bowl, combine pureed strawberries, apricot nectar,water,Glemon juice, orange juice concentrate, and sugar; stir until sugar dis-ter,Jsolves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.,;Cut Italian sausage into 2-inch lengths. Brown sausage offng, if desired.,:in olive oil (about half cook it), remove from pan and putfng, if desired.,9aside, Add flour to oil that was used and make roux. Addtfng, if desired.,<onions, celery, and bell pepper. Stir and cook until tenderg, if desired.,>or clear. Add water and stir until smooth. Add wine (you may if desired.,>wish to experiment with the amount of wine used, 2 cups is too if desired.,@much for some tastes), parsley, and garlic. Pour in red pepper,f desired.,ALea & Perrins Worcestershire sauce, dried mint, and tomato sauce. desired.,?Stir real well. Bring to a bubbly boil and add salt, to taste.e. desired.,>Add sausage. Bring back to a boil. Turn heat down to simmer..e. desired., Cook for about 3 or 4 hours.a boil. Turn heat down to simmer..e. desired.,(Serve over spaghetti topped with cheese.n heat down to simmer..e. desired.,7From Justin Wilson's "Outdoor Cooking With Indoor Help"simmer..e. desired.,4 1. Peel and boil the potatoes until they are soft.lp"simmer..e. desired.,K 2. Dice the onion and fry in a small pan with a teaspoon of margarine unt the onion turn light brown. small pan with a teaspoon of margarine untE 3. Add the onions and melted butter from the pan into the potatoes.ne unt 4. Salt and pepper to taste. butter from the pan into the potatoes.ne untG 5. Use an ice cream scooper to make small mound shapes and place on a unt greased cookie sheet.per to make small mound shapes and place on a unt, 6. Brush each potatoe mound with egg yolk.mound shapes and place on a untA 7. Bake at 350 degrees for 35-45 minutes or until golden brown.e on a unt=Salt and pepper liver. Saute over medium to high heat in theown.e on a unt=margarine (oleo). Remove liver and keep warm. Pour off someown.e on a unt<of melted oleo. In what is left, saute shallots until cleareown.e on a unt<or tender. Add white wine. Bring to boil. Add mustard andeown.e on a unt7blend into mixture. Stir and simmer for a few minutes.d andeown.e on a unt,Put liver on platter and pour sauce over it.ew minutes.d andeown.e on a unt7From Justin Wilson's "Outdoor Cooking with Inside Help"d andeown.e on a untINOTE: When making this recipe, it tastes much better if you find sourcesntI for the exact ingredients such as the ginger root and Imported soyntI Sauce. They usually can be found in the local asian markets. Usent; domestic soy sauce and ground ginger as last option. markets. UsentK------------------------------------------------------------------------------------------------------------------------------------------------------<Cut chicken in to serving parts if not already in that form.---------------Cut chicken in to serving parts if not already in that form.---------------GPlace chicken in shallow baking dish. In small bowl, combine remaining----Iingredients; pour over chicken. Cover, refrigerate 4 hours or overnight,--Iturning occasionally. Grill or broil as desired, basting frequently with-- marinade. Refrigerate leftoversbroil as desired, basting frequently with--=Boil potatoes in their jackets. Let cool, then peel and chopquently with--=into large chunks. Mix mayonnaise, yellow mustard, Louisianaquently with--;hot sauce, and salt together. Add potatoes, along with thenaquently with--=rest of the ingredients, and mix well. You can make this thequently with--=day before and refrigerate it overnight. You may need to putquently with--3a little more dressing on it if it is a little dry.eed to putquently with--8"Serves 8 Cajuns or 24 other peoples for a good picnic."o putquently with--7From Justin Wilson's "Outdoor Cooking With Inside Help""o putquently with--JPeel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if-Kavailable for better taste. Use domestic if that is all that is available.available for better taste. Use domestic if that is all that is available.GIn medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger andble.Gonion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3ble.Fhours or overnight. Place shrimp, scallops, pineapple and zucchini on3ble.Dbamboo skewers that have soaked 1 hour in water or on metal skewers.on3ble.GGrill or broil 3 to 6 minutes perside or until shrimp are pink, bastingble.1frequently with marinade. Refrigerate leftovers.rimp are pink, bastingble.@Peel and devein the shrimp. Place heads (if you have them), andbastingble.Bpeels in a small saucepan and add the water. Bring to a slow boilstingble.Dover medium-high heat and let boil slowly for 15-20 minutes. Strainingble. and discard the heads and peels.il slowly for 15-20 minutes. Strainingble.D Place the oil in a Dutch oven or other large, heavy pot and placeingble.Eover medium-high heat. Add the onions, peppers, and celery and sautengble.Estirring often, until the vegetables are very soft, about 45 minutes.ngble.CStir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stocks.ngble.?and return to simmer. Reduce heat to medium and let simmer fortocks.ngble.B2 hours, stirring occasionally, This is your creole sauce; it canks.ngble.Abe prepared 1 or 2 days in advance and stored in the refrigeratornks.ngble.B(I find the sauce is even better after sitting a couple of days inks.ngble.the refrigerator).is even better after sitting a couple of days inks.ngble.@ When you are ready to serve, return the sauce to a simmer andinks.ngble.>add the shrimp. Cook until they turn pink, 5-7 minutes. Stirndinks.ngble.?in the green onions and parsley and let cook for 1 minute more.dinks.ngble.'Serve on flat plates over beds of rice. cook for 1 minute more.dinks.ngble. Serves 6-8.plates over beds of rice. cook for 1 minute more.dinks.ngble."SHRIMP AND HAM OR TASSO JAMBALAYA:rice. cook for 1 minute more.dinks.ngble.BPrepare Shrimp Creole as above, but add about a pound of cubed hamks.ngble.Cand a 4-ounce can of tomatoe sauce to the finished sauce and simmers.ngble.=45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice.simmers.ngble.>Finish the sauce (which will be your jambalaya base) by addingimmers.ngble.Bthe shrimp, green onions, and parsley as above. (If you are usingrs.ngble.?leftover Shrimp Creole, remove the shrimp and reheat the sauce,ingrs.ngble.?add the ham and tomato sauce, and proceed as above. Return theingrs.ngble.@shrimp to the pan at the end of cooking.) Place the hot, cookedngrs.ngble.Arice in a large bowl, pour the jambalaya base over, mix well, andgrs.ngble.serve.n a large bowl, pour the jambalaya base over, mix well, andgrs.ngble.> You can also prepare this dish with sausage instead of ham.andgrs.ngble.'From Alex Patout's "Cajun Home Cooking"sausage instead of ham.andgrs.ngble.8* Green onions should be to taste. 1 to 2 Tablespoons.f ham.andgrs.ngble.K------------------------------------------------------------------------------------------------------------------------------------------------------FIn small mixer bowl, beat cheese until fluffy; gradually beat in lemon-----Hjuice. Stir in remaining ingredients. Chill to blend flavors. Garnish---Has desired. Serve with crackers or fresh vegetables. Refrigerate left----overs.ired. Serve with crackers or fresh vegetables. Refrigerate left----?Alex Patout says, "Smothering is a multipurpose Cajun techniqueate left----Athat works wonders with everything from game to snap beans. It'se left----<similar to what the rest of the world knows as braising--the It'se left---->ingredients are briefly browned or sauteed, then cooked with at'se left----/little liquid over a low heat for a long time."n cooked with at'se left----BSeason the roast with one half of the salt and peppers. Dust with left----@flour on all sides. Heat the oil in a Dutch oven or other largeth left---->heavy pot over medium-high heat, add the steak, and brown wellgeth left---->on all sides. Remove the meat and pour off all but 1 teaspoongeth left----?of the oil. Add half the onions, bell peppers, celery, and theeth left----@other half of the seasonings, and the stock or water. Stir wellth left----=and reduce the heat to the lowest possible point. Return theellth left----@roast to the pot and cover with the remaining vegetables. Coverth left----?and let cook until the meat is very tender, about 1 hour and 15rth left----minutes.cook until the meat is very tender, about 1 hour and 15rth left----@Serve the meat in slices, with rice alongside and the gravy overth left----all.e the meat in slices, with rice alongside and the gravy overth left----=When you try this recipe with other kinds of meat, be sure toverth left----Cadjust the cooking times accordingly--let tenderness be your guide.left---->For extra flavorful roasts, try larding with slivers of garlicuide.left----before smothering.l roasts, try larding with slivers of garlicuide.left----
Serves 4-6thering.l roasts, try larding with slivers of garlicuide.left----9From Alex Patout's "Cajun Home Cooking" Random House Inc.arlicuide.left----ISBN 0-394-54725-X "Cajun Home Cooking" Random House Inc.arlicuide.left----=Peel eggs and mash real well with a regular dinner fork (morecuide.left----;or less mince them). Peel avocado and squeeze 1/2 lemon onrecuide.left----<it to keep from discoloring. Then mash real well with fork.ecuide.left----;Mix these two ingredients real well. Drain water from tuna.ecuide.left----;and mix with onions, eggs, avocado, dill pickles or relish,.ecuide.left----6salt, Louisiana hot sauce, and mayonnaise. Serve overlish,.ecuide.left----lettuce.uisiana hot sauce, and mayonnaise. Serve overlish,.ecuide.left----( 1. Cream butter, shortening and sugar.e. Serve overlish,.ecuide.left----' 2. Add vanilla and 1/2 teaspoon salt..e. Serve overlish,.ecuide.left----, 3. Add the eggs, beating the mixture well.Serve overlish,.ecuide.left----$ 4. Stir in the flour and mix well.re well.Serve overlish,.ecuide.left----I 5. Drop from a teaspoon 2 inches apart on an ungreaded cookie sheet (or--0 chill dough, then shape into 1 inch balls).ngreaded cookie sheet (or--" 6. Flatten with a floured glass.1 inch balls).ngreaded cookie sheet (or--* 7. Bake at 375 degrees for 8-10 minutes.alls).ngreaded cookie sheet (or--+ 8. Remove immediately and cool on a rack.lls).ngreaded cookie sheet (or-- 8. Remove immediately and cool on a rack.lls).ngreaded cookie sheet (or-- Makes 84. immediately and cool on a rack.lls).ngreaded cookie sheet (or--)Brown off duck breasts in some olive oil.k.lls).ngreaded cookie sheet (or--DMake a roux with oil and flour (see Justin's recipe posted earlier).t (or--AAdd onions, bell pepper, green onions, and parsley to roux. Stirr).t (or--Band cook. Add one cup water and garlic. Cook. Add wine and some).t (or-->more water. Add other seasonings and tomato sauce. Mix well.some).t (or--:Add andouille (or smoked sausage) and duck breasts. Stir.ell.some).t (or--BSimmer on low heat for 3 to 4 hours. Stir occasionally. Add more).t (or-- salt and cayenne to your taste.ours. Stir occasionally. Add more).t (or--AMakes about 3 gallons, so this is for alot of people. Serve overe).t (or--spaghetti or rice.ons, so this is for alot of people. Serve overe).t (or--7From Justin Wilson's "Outdoor Cooking With Inside Help"Serve overe).t (or--From Justin Wilson's "Outdoor Cooking With Inside Help"Serve overe).t (or--JIn large pan, cook ribs in boiling water 45 to 60 minutes or until tender.-DMeanwhile, in medium saucepan, combine remaining ingredients; simmerender.-Duncovered 20 minutes, stirring occasionally. Grill or broil ribs asender.-Kdesired, turning and basting frequently with sauce. Refrigerate leftovers.desired, turning and basting frequently with sauce. Refrigerate leftovers.
MICROWAVE:urning and basting frequently with sauce. Refrigerate leftovers.MICROWAVE:urning and basting frequently with sauce. Refrigerate leftovers.GTo pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow bakingers.Jdish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full.Hpower (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7ll.Fminutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes 7ll.7longer. Repeat with remaining ribs. Proceed as above.dium) 7 minutes 7ll.J1. Blend the cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, and.C line the bottom of an 8 or 9 inch pan ungreased spring-form pan.er, and..2. Break the cream cheese into small pieces. ased spring-form pan.er, and.C3. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in a fooder, and.D blender for 1 minute. Add the cream cheese. Blend until smooth.r, and.H4. Pour 2 tablespoons melted butter through the top of the machine. Pournd. into the spring-form pan. butter through the top of the machine. Pournd.?5. Bake in the lower third of a 325 degree oven for 45 minutes.ine. Pournd.H6. When baking is finished, remove from oven, and turn oven on to broil.nd.J Broil the cheesecake just until the top begins to show attractive spots. of brown. cheesecake just until the top begins to show attractive spots.F7. Refridgerate for 4 hours, preferably overnight, before cutting and pots. serving.rate for 4 hours, preferably overnight, before cutting and pots. serving.rate for 4 hours, preferably overnight, before cutting and pots.CThis is not a low-calorie version! Cut into small pieces -- IT IS nd pots.
VERY RICH!t a low-calorie version! Cut into small pieces -- IT IS nd pots. ERY RICH!t a low-calorie version! Cut into small pieces -- IT IS nd pots.Bob Lansing #4low-calorie version! Cut into small pieces -- IT IS nd pots.?Rinse Beans, add 3-4 cups water & soak overnite (if possible). IS nd pots.CDrain Beans, add 3-4 cups cold water, cover and simmer until tendernd pots.9(30-40 minutes). Drain beans and reserve 1/2 cup liquid.til tendernd pots. 30-40 minutes). Drain beans and reserve 1/2 cup liquid.til tendernd pots.GBring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmerots.1for 45 minutes (or until all liquid is absorbed).rice, cover and simmerots. or 45 minutes (or until all liquid is absorbed).rice, cover and simmerots.EPut 2 tablespoons olive oil in frying pan and add the minced garlic. erots.ESaute for 3 minutes, stirring so the garlic doesn't burn. Add onion,erots.<celery, and carrots and saute for an additional 5-7 minutes.dd onion,erots. elery, and carrots and saute for an additional 5-7 minutes.dd onion,erots.JRemove from heat and mix with the rice. Add the seasonings (all the dried.Fseasonings, plus salt and pepper) and mix well. Mix in the beans withried.%2 tablespoons of the reserved liquid. mix well. Mix in the beans withried. tablespoons of the reserved liquid. mix well. Mix in the beans withried.GCut the tops off the green peppers and remove the seeds. Stand peppersied.Iin shallow baking dish that has been brushed with 1 tablespoon olive oil.d.IFill peppers with bean and rice mixture. Ladle seasoned diced tomatoes d.Gover top of each pepper and top off each with a tablespoon of reserved s d.liquid.p of each pepper and top off each with a tablespoon of reserved s d. iquid.p of each pepper and top off each with a tablespoon of reserved s d.CCover dish and roast in 350 degree oven for 35-45 minutes or until ved s d.peppers are tender.t in 350 degree oven for 35-45 minutes or until ved s d. eppers are tender.t in 350 degree oven for 35-45 minutes or until ved s d.From Marian Weintraub, #730 degree oven for 35-45 minutes or until ved s d.
