                    *  Exported from  MasterCook II  *

                           All Purpose Marinade

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces
                On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Dry white wine
     1/2  teaspoon      Cayenne pepper
   1      teaspoon      Onion powder
     1/2  cup           Soy sauce
     1/2  teaspoon      Garlic powder

Mix all ingredients together.  Marinate the meat (beef, pork, chicken, or 
game) for 3 to 6 hours, then use the marinade as a basting sauce as the 
meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside 
Help"


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                    *  Exported from  MasterCook II  *

                         ANDOUILLE A LA JEANNINE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dry white wine
   2      pounds        Andouille or smoked sausage
   2      tablespoons   Honey
   1      tablespoon    Creole mustard

Slice andouille 1/4-to 1/2-inch thick.  Mix all liquid ingredients and 
pour over andouille in a covered skillet. Cook over low heat untill 
andouille is tender. Andouille is gumbo sausage for all you peoples who 
live away from the center of the universe.  You can use other sausage and 
it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook"


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                    *  Exported from  MasterCook II  *

                  Andouille in Comforting Barbecue Sauce

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Onions -- finely chopped
   1      cup           Celery -- finely chopped
   1      cup           Bell pepper -- finely chopped
   1      cup           Parsley -- finely chopped
   1      cup           Peanut oil
   1      tablespoon    Garlic -- finely chopped
   3      cups          Steak sauce
     1/2  cup           Louisiana hot sauce OR
   3      cups          Ketchup
   2      tablespoons   Cayenne pepper
   3      teaspoons     Salt -- to taste
   1      cup           Southern Comfort Liquor
   1      pound         Andouille sausage

Saute onions, celery, bell pepper, and parsley in peanut oil until the 
onions are clear or tender.  Add garlic and cook a little longer. Add 
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern 
Comfort. Bring to a boil.  Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon.  This will keep in the refrigerator for weeks. 
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 
cup sauce. Heat well on stove or in a chafing dish.
Serve with small pieces of French bread or use teethpicks to spear 
andouille.  You will need plenty of napkins, also, too. "Other smoked 
sausages may be used, but we like andouille." From Justin Wilsons "Outdoor 
Cooking With Inside Help ."


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                    *  Exported from  MasterCook II  *

                       Baked Tuna Stuffed Potatoes

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Vegetables
                Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         Baking potatoes
   2      tablespoons   Oleo
   2      cans          Tuna; (7 oz.) -- drained
   1      tablespoon    Onion -- grated
   1      tablespoon    Parsley -- Chopped
   1      can           Cheddar cheese soup
     1/4  teaspoon      Paprika
   2      drops         Tabasco sauce
     1/4  teaspoon      Salt
   4      slices        American cheese -- halved

Wash potatoes and rub skins all over with oleo.
Prick with fork. Bake on oven rack in preheated 400 F.
oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup, 
paprika, Tabasco sauce and salt.
Toss with fork to break up tuna and blend well. Remove 1" slice from top 
of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes 
to tuna mixture, tossing to mix well. Spoon lightly into potato shells, 
mounding high. Top each with 1/2 slice of cheese.
Return to oven until cheese melts. Serves 8.


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                    *  Exported from  MasterCook II  *

               Baked Vegetable Gumbo Creole From Tony Burke

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Fresh okra -- diag. sliced
                        Bread crumbs
   2      packages      Frozen sliced okra(10oz)
   1                    Small onion -- chopped
                        Boiling salted water
   4                    Ripe tomatoes -- sliced
   1                    Rib celery -- diagonally sliced
   2                    Serrano chiles -- thinly sliced
   2                    Bell peppers -- in strips
   1      teaspoon      Chopped fresh basil
   2      packages      Frozen lima beans(10oz)
     1/2  teaspoon      Dried basil -- crumbled
   8                    Ears fresh corn kernels
                        Salt to taste
   2      packages      Frozen corn -- thawed(10oz)
                        Black pepper to taste
                        Butter or margarine
     1/2  cup           Shredded Monterey Jack

1. Cook fresh okra briefly in boiling salted water; drain.

 2. Blanch celery in boiling salted water.

 3. Add bell peppers and lima beans and cook until just tender; during 
last 30 seconds, add corn (do not overcook), then drain vegetables.

 4. Butter a large baking dish and sprinkle with bread crumbs; add a layer 
of corn-bean mixture and okra.

 5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture 
over bottom layer in dish.

 6. Sprinkle with chiles and season with salt and pepper.

 7. Dot with butter and sprinkle with bread crumbs.

 8. Repeat layering until casserole is filled.

 9. Top with a layer of okra that has been dipped in crumbs and lightly 
sauteed in butter; sprinkle evenly with shredded cheese if desired.

 10. Bake uncovered in preheated 300' over for 1 hour.

 NOTE: This can be baked in the morning and reheated slowly before 
serving.
It tastes even better the second day.


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                    *  Exported from  MasterCook II  *

                              Barbecue Sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Onions -- chopped
     1/4  cup           Honey
   1      tablespoon    Garlic -- chopped
   2      tablespoons   Lemon juice
   1      cup           Sweet pepper -- chopped
   1      tablespoon    Salt
     1/2  cup           Parsley -- dried
   3      tablespoons   Lea & Perrins
   1      cup           Dry white wine
     1/2  teaspoon      Mint -- dried
   3      tablespoons   Vinegar
   1      tablespoon    Liquid smoke
   2      cups          Ketchup
     1/2  tablespoon    Louisiana hot sauce

Place all ingredients in a pot that is big enough to hold them. Bring to a 
boil.  Cook, covered, on low heat for several hours. From Justin Wilson's 
"Outside Cooking with Inside Help"


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                    *  Exported from  MasterCook II  *

                             Barbecue Sauce 1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Onions -- chopped
     1/4  cup           Honey
   1      tablespoon    Garlic -- chopped
   2      tablespoons   Lemon juice
   1      cup           Sweet pepper -- chopped
   1      tablespoon    Salt
     1/2  cup           Parsley -- dried
   3      tablespoons   Lea & perrins
   1      cup           Dry white wine
     1/2  teaspoon      Mint -- dried
   3      tablespoons   Vinegar
   1      tablespoon    Liquid smoke
   2      cups          Ketchup
     1/2  tablespoon    Louisiana hot sauce

Place all ingredients in a pot that is big enough to hold them. Bring to a 
boil.  Cook, covered, on low heat for several hours. From Justin Wilson's 
"Outside Cooking with Inside Help"


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                    *  Exported from  MasterCook II  *

                             Barbecue Sauce 2

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -------seasoning mix--------
   1 1/2  teaspoons     Black pepper
   1      teaspoon      Salt
   1      teaspoon      Onion powder
   1      teaspoon      Garlic powder
     1/2  teaspoon      White pepper
     1/2  teaspoon      Ground cayenne pepper
                        ------main ingredients------
     1/2  pound         Bacon -- minced
   1 1/2  cups          Chopped onions
   2      cups          Pork -- beef or chicken stoc
   1 1/2  cups          Bottled chili sauce
   1      cup           Honey
     3/4  cup           Dry roasted pecans -- chopped
   5      tablespoons   Orange juice (1/2 orange)
                        Rind & pulp from 1/2 orange
   2      tablespoons   Lemon juice (1/4 lemon)
                        Rind & pulp from 1/4 lemon
   2      tablespoons   Minced garlic
   1      teaspoon      Tabasco sauce
   4      tablespoons   Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in 
the onions, cover pan, and continue cooking until onions are dark brown, 
but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili 
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds 
and pulp, garlic, and Tobasco, stirring well.  Reduce heat to low; 
continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 
minutes more  to let the flavors marry. Add the butter and stir until 
melted.
Remove from heat.  Let cool about 30 minutes, then pour into a food 
processor or blender and process until pecans and bacon are finely 
chopped, about 10 to 15 seconds. This sauce may be used to barbecue 
chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's 
"Louisiana Kitchen"


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                    *  Exported from  MasterCook II  *

                         Barbecue Sauce au Justin

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Onion -- chopped
     1/2  cup           Wine vinegar
     1/2  cup           Bell pepper -- chopped
   4      teaspoons     Salt
     1/2  cup           Olive oil
     1/4  cup           Louisiana hot sauce
   2      tablespoons   Garlic -- chopped
   1 1/2  cups          Dry red wine
   2      cups          Ketchup
     1/2  teaspoon      Celery seed
   2      tablespoons   Parsley -- dried
   1      cup           Steak sauce
   2      tablespoons   Lemon juice

Saute onions and bell pepper in olive oil.  Add garlic, wine and the rest 
of the ingredients.  Bring to a boil. Cover, then cook over a low fire for 
at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This 
is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With 
Inside Help"


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                    *  Exported from  MasterCook II  *

                           Barbecued Pork Chops

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Water
     1/4  cup           Vinegar
   2      tablespoons   Dry mustard
   3      tablespoons   Brown sugar
   4      tablespoons   Chili sauce
   8      each          Pork chops

Combine ingredients and mix well.  Pour over seasoned chops in glass 
baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering 
last 30 minutes.
Water may be added to make gravy.  Delicious with ribs also. From "Talk 
About Good" contributed by Susan Chandler Castille


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                    *  Exported from  MasterCook II  *

                              Barbecued Ribs

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Pork ribs -- cut in pieces
   1      each          Lemon
   1      each          Large onion
   1      cup           Catsup
     1/3  cup           Worcestershire sauce
   1      teaspoon      Chili powder
   1      teaspoon      Salt
                        Dashes Tabasco sauce
   2      cups          Water

Place ribs in shallow roasting pan, meaty side up.  On each piece, place a 
slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 
450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil 
and pour over ribs.  Continue baking in a moderate oven, 350 F degrees, 
about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk 
About Good" Contributed by Mrs. K Richard Escudier, Jr.


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                    *  Exported from  MasterCook II  *

                             Barbeque Sauce 2

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SEASONING MIX-----
   1 1/2  teaspoons     Black pepper
   1      teaspoon      Salt
   1      teaspoon      Onion powder
   1      teaspoon      Garlic powder
     1/2  teaspoon      White pepper
     1/2  teaspoon      Ground cayenne pepper
                        -----MAIN INGREDIENTS-----
     1/2  pound         Bacon -- minced
   1 1/2  cups          Chopped onions
   2      cups          Pork -- beef or chicken stoc
   1 1/2  cups          Bottled chili sauce
   1      cup           Honey
     3/4  cup           Dry roasted pecans -- chopped
   5      tablespoons   Orange juice (1/2 orange)
                        Rind & pulp from 1/2 orange
   2      tablespoons   Lemon juice (1/4 lemon)
                        Rind & pulp from 1/4 lemon
   2      tablespoons   Minced garlic
   1      teaspoon      Tabasco sauce
   4      tablespoons   Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in 
the onions, cover pan, and continue cooking until onions are dark brown, 
but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili 
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds 
and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue 
cooking about 10 minutes, stirring frequently.
Remove orange  and lemon rinds. Continue cooking and stirring about 15 
minutes more to let the flavors marry. Add the butter and stir until 
melted. Remove from heat. Let cool about 30 minutes, then pour into a food 
processor or blender and process until pecans and bacon are finely 
chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 
Cups. From Paul Prudhomme's "Louisiana Kitchen"


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                    *  Exported from  MasterCook II  *

                            Basic Cooked Rice

Recipe By     : Prudhomme
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Uncooked rice (see note)
   2 1/2  cups          Basic stock (Prudhomme)
   1 1/2  tablespoons   Onions -- chopped very fine
   1 1/2  tablespoons   Celery -- chopped very fine
   1 1/2  tablespoons   Bell peppers -- chopped vy fine
   1 1/2  tablespoons   Unsalted butter (preferred)
     1/2  teaspoon      Salt
     1/8  teaspoon      Garlic powder
                        Pinch white pepper
                        Pinch black pepper
                        Pinch cayenne pepper

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan 
snuggly with aluminum foil.  Bake at 350F until rice is tender, about 1 
hour, 10 minutes. Serve immediately. However, you can count on the rice 
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, 
either use a double boiler or warm the rice in a skillet with unsalted 
butter. From Paul Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                      Basic Cooked Rice - Prudhomme

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Uncooked rice (see note)
   2 1/2  cups          Basic stock (Prudhomme)
   1 1/2  tablespoons   Onions -- chopped very fine
   1 1/2  tablespoons   Celery -- chopped very fine
   1 1/2  tablespoons   Bell peppers -- chopped vy fine
   1 1/2  tablespoons   Unsalted butter (preferred)
     1/2  teaspoon      Salt
     1/8  teaspoon      Garlic powder
                        Pinch white pepper
                        Pinch black pepper
                        Pinch cayenne pepper

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan 
snuggly with aluminum foil.  Bake at 350F until rice is tender, about 1 
hour, 10 minutes. Serve immediately. However, you can count on the rice 
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, 
either use a double boiler or warm the rice in a skillet with unsalted 
butter. From Paul Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                             Beaten biscuits

Recipe By     : 
Serving Size  : 100  Preparation Time :0:00
Categories    : Cajun                            Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          All purpose flour (soft)
   1 1/2  teaspoons     Salt
   1      tablespoon    Sugar
   1      teaspoon      Baking powder
   1      cup           Shortening
   1      cup           Milk

Mix the flour, salt, sugar, and baking powder in a bowl or in a food 
processor fitted with a metal blade.
Add the shortening and cut in or process until the mixture is the 
consistency of coarse meal.  Pour in the milk and stir or process just 
until the dough holds together. If it is dry or crumbly, add more milk. If 
it is too wet, add more flour.  Knead briefly in the food processor, then 
turn out onto a floured board or beat 1,001 times with a rolling pin.
when it's ready, the dough should "snap" when you hit it. Fold the dough 
in half.    Roll out the folded dough until it is 1/2 inch thick. Cut with 
a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a 
fork, making two parallel sets of holes in the biscuit. keep rolling out 
the dough, folding before cutting, until all the scraps are gone and you 
have made about 100 biscuits.
Preheat the oven to 350 degrees.  Place the biscuits on a lightly greased 
pan.  Bake for 30 minutes, until crisp, but not browned. They should open 
easily when split with a fork. They will keep for weeks tightly covered in 
a tin or in the freezer.
Split in two before serving. From Nathalie Dupree's "New Southern Cooking"


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                    *  Exported from  MasterCook II  *

                          Beer Marinade for Beef

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Beer (12 oz or 10 oz cans)
   2      teaspoons     Salt
     1/2  cup           Olive oil
   1      teaspoon      Ground cayenne pepper
   1      tablespoon    Wine vinegar
   1      tablespoon    Prepared horseradish
   1      teaspoon      Onion powder
   2      tablespoons   Lemon juice
   1      teaspoon      Garlic powder

Mix all ingredients together and use as a marinade.
Then use as a basting sauce for the meat while it cooks.


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                    *  Exported from  MasterCook II  *

                            Blackened Chicken

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      each          chicken breast halves without skin
                        -----SEASONING MIX-----
   2      tablespoons   Salt
   1 1/2  teaspoons     Garlic powder
   1 1/2  teaspoons     Black pepper
   1      teaspoon      White pepper
   1      teaspoon      Onion powder
   1      teaspoon      Ground cumin
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      paprika
                        -----OTHER INGREDIENTS-----
     3/4  pound         unsalted butter -- melted

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 
1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a 
combination of these. Skin the leg-thigh pieces, then bone each piece 
along the length of the two bones, leaving meat in one piece. Trim off 
excess fat.  Pound each breast or leg-thigh fillet to 1/2 inch thick. Let 
the chicken come to room temperature before blackening.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is extremely 
hot and just short of the point at which you see white ash or a white spot 
forming in the skillet bottom, about 8 minutes. (the time will vary 
according to the intensity of the heat source.) Heat the serving plates in 
a 250F oven. Just before cooking each piece of chicken, dip it in the 
melted butter so that both sides are well coated, then sprinkle each 
fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon 
on each, and patting it in with your hands. (If you lay the fillet on a 
plate or other surface to season it, be sure the surface is warm so the 
butter won't congeal and stick to the surface instead of to the meat. Wipe 
the surface clean after seasoning each fillet.  Use any remaining 
seasoning mix in another recipe.) Immediately place the fillet skinned 
side down in the hot skillet, making sure all meat folds are opened up and 
the meat is lying flat.
Pour about 1 teaspoon butter on the top of the fillet (be careful, as the 
butter may flame up).  If you cook more that 1 fillet at a time, place 
each fillet in the skillet before buttering and seasoning another one. 
Cook uncovered over the same high heat until the underside forms a crust, 
about 2 minutes. (The time will vary according to the thickness of the 
fillets and the heat of the skillet or fire; watch the meat and you'll see 
a white line coming up the side as it cooks.)  Turn the fillets over and 
pour about 1 teaspoon more melted butter on top of each. Cook just until 
meat is cooked through, about 2 minutes more.  Serve the chicken fillets 
crustier side up while piping hot.    Clean the skillet after cooking each 
batch and repeat the blackening procedure with the remaining chicken 
fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each 
heated serving plate. If you use a large serving platter, do not stack the 
fillets. Paul Prudhomme warns, "Blackening should be done either outdoors 
or in a commercial kitchen.  The process creates an incredible amount of 
smoke that will set off your own and your neighbors' smoke alarms. People 
with really well-installed commercial hood vents at home have gotten away 
with blackening in their own kitchens. They are privileged! Don't push 
your luck." From The Prudhomme Family Cookbook


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                    *  Exported from  MasterCook II  *

                           Blackened Pork Chops

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      each          5 oz pork chops -- 3/4" thick
     3/4  pound         Melted unsalted butter (note
                        -----SEASONING MIX-----
   1      tablespoon    Salt
   1      tablespoon    + 2 tsp white pepper
   1      tablespoon    + 3/4 tsp black pepper
   2 1/2  teaspoons     Dry mustard
   2 1/2  teaspoons     Cayenne pepper
   2      teaspoons     Garlic powder
     3/4  teaspoon      Dried thyme leaves

NOTE:  The 3/4 pound (3 sticks) unsalted butter, must be kept melted and 
warm in the skillet. Let the chops come to room remperature before 
blackening.  Combine the seasoning mix ingredients thoroughly in a 
medium-size bowl.    Heat a large cast-iron skillet over very high heat 
until it is extremely hot and just short of the point at which you see 
white ash or a white spot forming in the skillet bottom, about 8 minutes. 
(The time will vary according to the intensity of the heat source.) Heat 
the serving plates in a 250F oven.    Just before cooking each chop, dip 
it in the melted butter so that both sides are well coated, then sprinkle 
each side generously and evenly with the seasoning mix (use between 1/4 
and 1/2 teaspoon on each side), patting it in with your hands. (If you lay 
the chop on a plate or other surface to season it, be sure the surface is 
warm so the butter won't congeal and stick to the surface instead of to 
the chop.  Wipe the surface clean after seasoning each chop. Use any 
remnaining seasoning mix in another recipe.) Immediately place the chop in 
the hot skillet.  If the chop is very lean, pour about 1 teaspoon butter 
on top.  (Be careful, as the butter may flame up.) If you cook more than 1 
chop at a time, place each chop in the skillet before buttering and 
seasoning another one.
Cook uncovered over the same high heat until the underside forms a crust, 
about 2 minutes (the time will vary according to the thickness of the 
chops and the heat of the skillet or fire). Turn the chops over and pour 
about 1 teaspoon more butter on top of each, if needed.
Cook just until meat is done, about 2 minutes more. Serve the chops 
crustier side up while piping hot. Clean the skillet after cooking each 
batch and repeat the blackening procedure with the remaining chops. To 
serve, place 2 or 3 chops on each heated serving plate. If you use a 
serving plater, DO NOT STACK THE CHOPS. From The Prudhome Family Cookbook 
Some personal notes: If you do not have a heavy duty commercial range 
hood, capable of disposing of an incredible amount of smoke, DON'T cook 
this inside. If you live in an apartment, like I do, where your smoke 
detector is attached to a central fire system, you will very quickly 
become well known to all your neighbors, and your local firefighters. In 
all likelyhood you will also get to meet your landlord. A good, 40,000 BTU 
to 50,000 BTU barbecue will do a good job of providing sufficient heat.  
Be sure you have all your doors and windows closed, and invite your 
neighbors to the barbecue.
This method generates a totally unbelievable amount of smoke.
However, the results are worth it.  Whatever you are cooking by this 
method, it is an entirely incredible taste experience. From Prudhomme 
Family Cookbook


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                    *  Exported from  MasterCook II  *

                     Boiled Crawfish -- Justin Wilson

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      each          Boxes salt (no size mentione
   6      each          Pouches crab boil
   9      each          Lemons
   8      ounces        Cayenne pepper
   5      pounds        Small white onions
                        Garlic
  24      each          Small potatoes
                        Smoked sausage
                        Corn
  50      pounds        Live crawfish

Bring seasonings to boil for 10 minutes.  Add potatoes, corn, and smoked 
sausage.  Boil for another 10 minutes.  Add crawfish. Bring back to boil.
Cut fire off immediately.  Let soak for 20 to 30 minutes. Drain. Peel and 
eat.
While water is coming to a boil, cull and clean crawfish. Rinse well with 
garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can 
still pinch you through gloves. Justin Wilson writes, "Not everybody likes 
the fat, but I do, and I love to dig my finger into the head and scoop it 
out.  During crawfish season, my finger stays yellow from one end to the 
other." From Justin Wilson's "Outdoor Cooking With Inside Help."


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                    *  Exported from  MasterCook II  *

                             Cajun Meat Loaf

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SEASONING MIX-----
   2      each          Whole bay leaves
   1      teaspoon      Salt
   1      teaspoon      Ground cayenne pepper
   1      teaspoon      Black pepper
     1/2  teaspoon      White pepper
     1/2  teaspoon      Ground cumin
     1/2  teaspoon      Ground nutmeg
                        -----MAIN INGREDIENTS-----
   4      tablespoons   Unsalted butter
     3/4  cup           Finely chopped onions
     1/2  cup           Green bell peppers -- chopped
     1/4  cup           Green onions -- finely chopped
   2      teaspoons     Minced garlic
   1      tablespoon    Tabasco sauce
   1      tablespoon    Worcestershire sauce
     1/2  cup           Evaporated milk
     1/2  cup           Catsup
   1 1/2  pounds        Ground beef
     1/2  pound         Ground pork
   2      each          Eggs -- lightly beaten
   1      cup           Very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions, 
celery, bell peppers, green onions, garlic, tabasco, Worcestershire and 
seasoning mix. Saute until mixture starts sticking excessively, about 6 
minutes, stirring occasionally and scraping the pan bottom well. Stir in 
the milk and catsup. Continue cooking for about 2 minutes, stirring 
occasionally. Remove from heat and allow mixture to cool to room 
temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan.
Add the eggs, the cooked vegetable mixture and the bread crumbs, remove 
the bay leaves. Mix by hand until thoroughly combined. In the center of 
the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 
inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, 
then raise heat to 400F and continue cooking until done, about 35 minutes 
longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork gives 
more flavor diversity. However, you can make it with ground beef only. 
From Paul Prudhomme's "Louisiana Kitchen"


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                    *  Exported from  MasterCook II  *

                             Cajun Prime Rib

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats                            On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Prime rib roast (10-1/2 lbs)
     1/4  cup           Black pepper
     1/4  cup           Garlic powder
     1/4  cup           Salt
   2      each          Onions -- thinly sliced
                        -----SEASONING MIX (OPTIONAL-----
   1      tablespoon    Plus 1 tsp -- salt
   1      tablespoon    Plus 2 tsp -- white pepper
   1      tablespoon    Plus 2 tsp -- fennel seeds
   1      tablespoon    Plus 3/4 tsp -- black pepper
   2 1/2  teaspoons     Dry mustard
   2 1/2  teaspoons     Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting pan. 
Then with a knife make several dozen punctures through the silver skin so 
seasoning can permeate meat.  Pour a very generous, even layer of black 
pepper over the top of the meat (the pepper should completely cover it); 
repeat with the garlic powder, then the salt, totally covering the 
preceding layer.  Carefully arrange the onions in an even layer on top so 
as not to knock off the seasoning.
Place the fat cap back on top.
Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown 
and crispy on top, about 35 minutes. Remove from oven and cool slightly.
Refrigerate until well chilled, about 3 hours.  (this is done so the 
juices will solidify and the steaks can be cooked rare.) Remove fat cap 
and disgard.  With the blade of a large knife, scrape off the onions and 
as much of the seasonings as possible and discard.
Then with a long knife, slice between ribs into 6 steaks (4 will have 
bones); trim the cooked surface of meat from the 2 pieces that were on the 
outside of the roast. Season and cook in your favorite way for steaks. TO 
BLACKEN THE STEAKS:  Combine the ingredients of the seasoning mix 
thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle 
the steaks generously and evenly on both sides with the mix. using about 4 
teaspoons on each steak and pressing it in with your hands. Heat a cast 
iron skillet over very high heat until it is beyond the smoking stage and 
you see white ash on the skillet bottom--at least 10 minutes. (The skillet 
cannot be too hot for this method.)  Place one steak in the hot skillet 
(cook only one side at a time) and cook over a very high heat until the 
underside starts to develop a heavy, black crust, about 2 to 3 minutes.
Turn the steak over and cook until the underside is crusted like the 
first, about 2 to 3 minutes more. Repeat with the remaining steaks.
Serve each steak while piping hot. (*NOTE*: If you don't have a commercial 
hood vent over your stove, this dish may smoke you out of the kitchen. 
It's worth it!  But you can also cook it outdoors on a gas grill; a 
charcoal fire doesn't get hot enough to "blacken" the steak properly. If 
you have a smoke detector in your house, you will be able to determine if 
it is working correctly. This is NOT a dish to prepare in an apartment 
building with a central fire alarm system wired into your smoke detector. 
It causes great excitement! Also, you can be guaranteed you will meet your 
landlord.) From Paul Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                           Cajun Sausage Roast

Recipe By     : Clebert/AOL
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Sausage                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      3 pound       Pork Loin Roast
   1      Pound         Smoked Cajun Sausage
   1      Small         Onion -- Chopped fine
   1      Small         Green Bell pepper -- Chopped fine
                        Salt
                        Granulated garlic
                        Dried Chives
                        Parsley Flakes
                        Restaurant Black Pepper
   2      Tbsp          Soy sauce
     1/2  Cup           Cold Water
   2      -3 Tbsp.      Cornstarch
     1/2  Teaspoon      Kitchen Bouquet

Mix Granulated Garlic, Chives, Parsley Flakes and Restaurant Black Pepper
 to Make MYSEASONINGS mix. Add salt to mix. Cut the whole loin into small
er roasts, about 6" long, cut a hole through the center of each roast, al
ong the center axis of the roasts and insert the sausage. If the cross-se
ction of the roast is big enough, cut two parallel holes. Open the holes 
to the size of the smoked sauce and pour about 1 T. of MYSEASONINGS into 
the long holes and push something through the roasts to distribute the se
asoning. Slide the smoked sausage through the longitudinal holdes in the 
roasts until about 1" of sausage protrudes from each end. Dust inside and
 outside with seasonings and salt. Allow to sit and marinate at room temp
erature for 30 mins. Place the rosts on a rack, inside a covered roaster, 
pour the cut up onio
n and bell pepper into bottom of roasted and place, uncovered in a 425 F.
 oven for approximately 30 mins. or until seared lightly on the outside. 
Cover roaster and continue to cook with a meat thermometer until done ins
ide, about 160-165 F. on meat thermomete. Remove roasts, trim end faces o
f excess sausage and chop fine. Add cornstarch dissolved in cold water, s
oy sauce and thicken sauce over Med. heat. Adjust color of sauce with Kit
chen Bouquet and adjust seasonings.


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Serving Ideas : Serve with brown riceeasure       Ingredient -- Preparation

NOTES : Can use 2/3 cup oil and omit applesauce. 
       
       #12-

                    *  Exported from  MasterCook II  *

                           Cajun Shepherd's Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Ground beef
     1/2  pound         Ground pork
   2      each          Eggs -- lightly beaten
     1/2  cup           Very fine bread crumbs
     1/4  pound         + 3 Tbsp unsalted butter
     3/4  cup           Finely chopped onions
     3/4  cup           Finely chopped celery
     1/2  cup           Green bell peppers -- chopped
   1      tablespoon    + 1 tsp minced garlic
   1      tablespoon    Worcestershire sauce
     1/2  teaspoon      Tabasco sauce
                        -----MEAT SEASONING MIX-----
   2      teaspoons     Cayenne pepper
   1 1/2  teaspoons     Salt
   1 1/2  teaspoons     Black pepper
   1 1/4  teaspoons     White pepper
     3/4  teaspoon      Ground cumin
     3/4  teaspoon      Dried thyme leaves
     3/4  cup           Evaporated milk
   2      pounds        Potatoes -- peeled & quartered
   1      teaspoon      Salt
   1      teaspoon      White pepper
   1 1/2  cups          Julienned carrots (see note)
   1      cup           Julienned onions  (see note)
                        -----VEGETABLE SEASONING MIX-----
     1/2  teaspoon      Salt
     1/4  teaspoon      White pepper
     1/4  teaspoon      Onion powder
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Cayenne pepper
                        -----VEGETABLES-----
   1 1/2  cups          Julienned zucchini (see note
   1      cup           Julienned squash (see Note)
                        Very Hot Cajun Sauce/Beef

NOTE:  To julienne squashes, cut peelings 1/8 inch thick and cut these 
into strips 1/8 inch wide and 2 inches long; use only strips that have 
skin on one surface. Cut carrots and onions into similar strips.
In a 13x9-inch ungreased baking pan, combine the beef and pork.
Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set 
aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the 
onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat 
seasoning mix. Saute over high heat about 5 minutes, stirring frequently 
and scraping the pan bottom well.  Remove from heat and cool. Add the 
sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well 
by hand.
Form into a 12x8-inch loaf and center in the pan.
Bake at 450F until brown on top, about 30 minutes.
Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat 
and drippings aside.
Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 
cup of the water.  Place the potatoes, while still hot, in a large mixing 
bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white 
pepper.  Stir with a wooden spoon until broken up, then beat with a metal 
whisk (or electric mixer with a paddle) until creamy and velvety smooth.
(NOTE: Mix in some of the reserved potato water if potatoes are not creamy 
enough.)  In a large skillet (preferably non-stick) combine the reserved 
drippings with the carrots, onions and vegetable seasoning mix; saute over 
high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow 
squash and continue sauteing until vegetables are noticeably brighter in 
color, about 3 to 4 minutes, stirring occasionally. Remove from heat.
Mound undrained vegetables on top of the meat loaf, away from the edges. 
Layer the mashed potatoes evenly over the top of the vegetables and top 
edges of the meat, using all the potatoes. Bake at 525F until brown on 
top, about 8 to 10 minutes.  Serve immediately with about 1/2 cup Very Hot 
Cajun Sauce (see recipe) under each serving. From Paul Prudhommes 
"Louisiana Kitchen"


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                    *  Exported from  MasterCook II  *

                      Cajunized Oriental Pork Chops

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Thick pork chops
                        Salt & red cayenne pepper
   1 1/2  cups          Dry white wine
   1      cup           Bell pepper -- chopped
   1      cup           Onions -- chopped
   1      each          Clove garlic -- chopped
   3      tablespoons   Soy sauce
   1      can           Pinapple chunks (15 oz.)

Salt and red pepper the chops.  Brown them slowly in a skillet. Add wine, 
bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. 
Remove pork chops, being sure to keep them warm. Add the soy sauce and 
syrup from the pineapple.  Stir and simmer until more or less thick. Add 
the pineapple chunks and bring to a boil. Serve over pork chops and hot 
cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook"


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                    *  Exported from  MasterCook II  *

                    CHICKEN & SAUSAGE GUMBO (CROCKPOT)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun                            Poultry
                Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           All-purpose flour
     1/3  cup           Cooking oil
   3      cups          Water
  12      ounces        Fully cooked smoked sausage -- links, sliced and
					
   2      cups          Chopped cooked chicken
   2      cups          Sliced okra OR one 10-oz -- package frozen whole
					
     1/2                Inch thick
   1      cup           Chopped onion
     1/2  cup           Chopped green pepper
     1/2  cup           Chopped celery
   4                    Cloves garlic -- minced
   1      teaspoon      Salt
     1/2  teaspoon      Pepper
     1/4  teaspoon      Ground red pepper -- Hot cooked rice

For roux, in a heavy 2-quart saucepan stir together flour and oil till 
smooth.  Cook over medium-high heat 5 minutes, stirring constantly. Reduce 
heat to medium.
Cook and stir constantly about 15 minutes more or till a dark, reddish 
brown roux forms.  Cool.

 In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water.  Stir in 
roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, 
salt, pepper, and red pepper.  Cover; cook on low-heat setting for 10-12 
hours or on high-heat setting for 4 1/2 to 5 hours.
Skim off fat. Serve over rice. Makes 6 servings.

 Posted by Michael Prothro KOOK-NET : Mike's Resort BBS, 
Fayetteville,AR,(501)521-8920 Submitted By COOK4U@VIVANET.COM  On   THU, 
31 AUG 1995 062559 -0400


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                    *  Exported from  MasterCook II  *

                        CHICKEN AND SAUSAGE GUMBO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Breakfast
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken breasts -- split in
                        Half and boned
                        Salt to taste
                        Pepper to taste
                        Garlic powder to taste
   1      pound         Smoked sausage or kielbasa
     1/2  cup           Vegetable oil
     1/2  cup           All-purpose flour
   1      cup           Chopped onion (1 lg)
   1      cup           Chopped pepper (1 lg)
   1      cup           Chopped celery (2 ribs)
   7      cups          Water divided
   1      teaspoon      Black pepper
   1      teaspoon      Chopped garlic (1 clove)
     1/2  teaspoon      Cayenne pepper

Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo.  Next slice 
sausage into 1/4-to-1/2 inch pieces.

 Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat - oil should be at stage where it just 
begins to smoke - and gradually stir in flour, using a long-handled spoon.

 Roux will take about 3 to 4 minutes to cook and must be stirred 
constantly so that it does not burn.  If you see black specks in the roux, 
it has burned and you must start over again.

 As you make the roux, it will change in color from cream to tan to brown 
and then to dark red-brown.  Remove from heat.  Stir in onions, green 
peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven 
minutes, stirring constantly.

 In a large dutch oven, bring 6 c of water to a boil, and add the roux, 
stirring to dissolve it thoroughly.  Carefully add chicken and cook about 
30 to 40 minutes or until chicken is cooked through.  Remove chicken, and 
set aside to cool.  Debone chicken, and cut into bite-size pieces.

 Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne 
to the pot, and simmer for 35 to 45 minutes, uncovered, stirring 
frequently.  Taste, and add salt, if necessary.  Stir in the chicken, and 
remove the gumbo from the heat.  skim surface to remove fat that sausage 
gives off during cooking.

 Serve over rice with a tossed salad and French bread.

 Note: Excellent.

 Posted in COOKING by: Joseph Vanicek 8/21/93


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                    *  Exported from  MasterCook II  *

                        Chicken Big Mamou on Pasta

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PASTA-----
   6      quarts        Hot water
     1/4  cup           Vegetable oil
   3      tablespoons   Salt
   1 1/2  pounds        Fresh spaghetti (1 lb dry)
                        -----SEASONING MIX-----
   2      teaspoons     Dried thyme leaves
   1 1/4  teaspoons     Ground cayenne pepper
   1      teaspoon      White pepper
     3/4  teaspoon      Black pepper
     1/2  teaspoon      Dried sweet basil leaves
                        -----SAUCE-----
   1      pound         Unsalted butter plus
   4      tablespoons   Unsalted butter
   1      cup           Onions -- chopped very fine
   4      each          Med. garlic cloves -- peeled
   2      teaspoons     Minced garlic
   3 1/4  cups          RICH chicken stock (see note
   2      tablespoons   Worcestershire sauce
   1      tablespoon    Tabasco sauce + 1 teaspoon
   2      cans          Tomato sauce (16 oz)
   2      tablespoons   Sugar
   2      cups          Green onions -- chopped vy fine
                        -----CHICKEN SEASONING MIX-----
   1 1/2  tablespoons   Salt
   1 1/2  teaspoons     White pepper
   1 1/2  teaspoons     Garlic powder
   1 1/4  teaspoons     Ground cayenne pepper
   1      teaspoon      Black pepper
   1      teaspoon      Cumin (optional)
     1/2  teaspoon      Dried sweet basil leaves
   2      pounds        Boneless chicken (see notes)

NOTE:  To make a Rich Chicken Stock strain the basic stock, then continue 
simmering it until evaporation reduces the liquid by half.
For example, if the recipe calls for 1 cup Rich Stock, start it with at 
least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. 
Directions: Place in the hot water, oil and salt in a large pot over high 
heat; and cover and bring to a boil.  When water reaches a rolling boil, 
add small amounts of spaghetti at a time to the pot, breaking up oil 
patches as you drop the spaghetti in.
Return to boiling and cook to al dente stage, do not over cook.(To test 
doneness of spaghetti, cut a strand in half near the end of cooking time.  
When done, there should be only a speck of white in the center, less than 
one-fourth the diameter of the strand.) Do not overcook. During this 
cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the 
water by spoonfuls and shake strands back into the boiling water.  (It may 
be an old wives' tale, but this procedure seems to enhance the spaghetti's 
texture.) Then immediately drain spaghetti into a collander; stop cooking 
process by running cold water over strands. (If you used dry spaghetti, 
first rinse with hot water to wash off starch.) After the pasta has cooled 
thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil 
in your hands and toss spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a small 
bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and 
garlic cloves; saute over medium heat 5 minutes, stirring occasionally. 
Add the minced garlic and seasoning mix; continue cooking over medium heat 
until onions are dark brown, but not burned, about 8 to 10 minutes, 
stirring often.  Add 2-1/2 cups of the stock, the Worcestershire and 
Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. 
Stir in the tomato sauce and bring mixture to a boil. Then stir in the 
sugar and 1 cup of the green onions; gently simmer uncovered about 40 
nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.     Combine the ingredients of the 
chicken seasoning mix in a small bowl; mix well.
Sprinkle over the chicken, rubbing it in with your hands. In a large 
skillet melt 1-1/2 sticks of the butter over medium heat. Add the 
remaining 1 cup green onions and saute over high heat about 3 minutes. Add 
the chicken and continue cooking 10 minutes, stirring frequently. When the 
tomato sauce has simmered about 40 minutes, stir in the chicken mixture 
and heat through.
To finish the dish, for each serving melt 2 tablespoons butter in a large 
skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit 
less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly.  
Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; 
heat throughly, stirring frequently.
Remove from heat. Roll spaghetti on a large fork and lift onto a heated 
serving plate. Repeat process for remaining servings. From Paul 
Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                             CHICKEN ETOUFEE

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Cajun                            Chicken
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Onion -- half fine cut and
                        rough cut.
     3/4  cup           Bell pepper -- fine cut.
     3/4  cup           Celery -- fine cut.
   3                    Little green onions -- fine
					
   1      large         Clove garlic -- fine chop.
   2      teaspoons     Cajun chicken spice -- mixture.
   3                    Pats butter.
   3      tablespoons   Dry roux.
   3      cups          Chicken broth.
   2                    Chicken breasts.

Pre cook the chicken breasts in micro wave for about 10 minutes on high.
Set aside to cool.  When cool, pull into strips about the size of a small 
finger. (You could use an equal amount of leftover roast chicken.) 
 Singe the rough cut onions in cast iron skillet over medium high heat. 
When lightly browned (3-5 minutes).  Add the rest of the vegetables, the 
garlic and the spices.  Add butter and sizzle over medium heat until the 
vegetables are limp,  about 5 minutes. Stir in the dry roux. Then stir in 
the chicken broth and simmer uncovered over low heat for 15 min. Add the 
chicken and continue to simmer for another 10-15 minutes. The sauce should 
be about as thick as a thin gravy.

 Serve over rice.

 Makes two generous servings.

 SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp 
(5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease spice 
amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon 
decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.

 At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with 
dash of Cajun Sunshine if needed.

 == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV 
vers.
1.50


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                    *  Exported from  MasterCook II  *

                           Chicken Maque Choux

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      each          Young tender corn
   1      each          Large spring  chicken
   1      each          Large onion -- finely chopped
     1/2  each          Bell pepper -- chopped
   1      each          Large tomato -- small pieces
   1      teaspoon      Salt
   1      teaspoon      Sugar
                        Black pepper
   2      tablespoons   Cooking oil
                        Milk -- if needed

Cut corn off cob, and then scrape ears with back of knife to obtain milky 
pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, 
until all sides are done. Add corn, onions and the rest of the ingredients 
to the pot. Stir mixture frequently while cooking over low flame for 30 
minutes.  If mixture is too dry, add a small amount of milk. Will serve 
four. From "Talk About Good" submitted by Mrs. Warren Butcher


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                    *  Exported from  MasterCook II  *

                          Chicken Sauce Piquant

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bacon drippings (for roux)
   6      cups          Plain flour
   7      cups          Onion -- chopped
   1      cup           Bell pepper -- chopped
   3      cups          Green onions -- chopped
   1      cup           Celery -- chopped
   3      cups          Parsley -- chopped
     1/4  cup           Garlic -- chopped
                        Bacon drippins/brown chicken
  20      pounds        Baking hens -- (see directions
                        Water
   1      pound         Mushrooms -- sliced
  16      cups          Tomato sauce
   8      cups          Chablis wine
   1 1/2  pints         Stuffed olives
   6      tablespoons   Lea & Perrins
   8      tablespoons   Louisiana hot sauce
   1      teaspoon      Dried mint -- crushed
   6      tablespoons   Salt

The bacon drippings are for browning the chicken. The 20 lbs of chicken 
should be cut up in 2-inch-long pieces. Justin likes more wine in this 
sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in 
the sauce, feel free to drink what the sauce don't take. Make sure you 
taste your sauce as you add the wine. Me, I likes it. My wife, she don't. 
Make a roux.  (see the recipe for Justin Wilson's roux, also posted here). 
Add onions, bell pepper, green onions, and celery and saute until onions 
are tender and clear.  Add parsley and garlic and saute. Brown off chicken 
while roux is being made.
After onions, etc. are tender, add water to bring roux to a smooth paste. 
Add all other ingredients and enough water to cover well.
Bring to a boil, and then cut heat. Cook for about 4 to 6 hours.
Serve over spaghetti. This is for a party and will serve 20 to 40 people. 
You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking 
With Inside Help"


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                    *  Exported from  MasterCook II  *

                        Chicken Wings Gumbo Style

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken wings
   1      teaspoon      Thyme
   3                    Bacon slices -- chopped
     1/2  teaspoon      Allspice -- ground
     2/3  cup           Green bell pepper -- chopped
     1/8  teaspoon      Cayenne pepper
     2/3  cup           Celery -- chopped
     1/8  teaspoon      Black pepper
   1      pound         Ground beef
     2/3  cup           Lima beans
   1      can           Tomatoes -- broken up(28oz)
     2/3  cup           Corn kernels
     3/4  cup           Chicken broth
                        Steamed rice
     3/4  teaspoon      Salt

1. Remove and discard wing tips; reserve remaining wings.

 2. In large skillet, cook bacon until browned; remove with slotted spoon 
and reserve.

 3. Add chicken wings; brown on all sides and remove with slotted spoon.

 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

 5. Add beef; cook, stirring to crumble, until browned.

 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne 
and black peppers and chicken.

 7. Simmer, covered, until chicken is almost tender, about 15 minutes.

 8. Add lima beans and corn; simmer, covered, until chicken and vegetables 
are tender, about 5 minutes.

 9. Sprinkle with bacon and serve over steamed rice.

 MAMMY cc: ALL 
 cc: ALL --- þ OLX 1.51 þ You know your dieting when postage stamps taste 
good! 
 |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282 Reply-to: 0 
Private: No Receipt: No ExHeader: No Date: 1994-03-27,14:00 From: TONY 
BURKE To: ALL Subject: GUMBO #7 Flags:


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     Chicken-Okra Gumbo Plains-Style

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         Salt pork
   3                    Parsley sprigs -- chopped
   1                    Frying chicken -- cut up
   1                    Bay leaf
                        Flour
   3      quarts        Water -- more if needed
   3      tablespoons   Butter
                        Salt to taste
   1                    Onion,lg,mild -- peeled/chopped
                        Pepper to taste
  20                    Okra pods*
   2      tablespoons   Flour (opt)
   6                    Tomatoes,large,fresh -- chopped
                        Cooked white rice
   1                    Red pepper -- hot**

* - okra can be fresh sliced or a 10-ounce package frozen okra 
sufficiently thawed to separate okra slices can be substituted.

 ** - seeds removed and finely chopped.

 1. Wash salt pork under cold water to rinse off excess salt. Blot dry and 
cut into small dice.

 2. Place in a large, heavy soup pot and cook over low heat until all fat 
has been rendered. Remove crisped pork dice and drain on paper toweling.
Set aside.

 3. Blot chicken pieces dry with paper toweling and dredge lightly with 
flour. Press flour into each piece, then shake off all excess. Heat salt 
pork to almost smoking. Brown the floured chicken pieces a few at a time 
in the hot fat. Remove as browned and set aside.

 4. Pour off and discard fat. Add butter to soup pot and place over low 
heat. When melted, add onion and okra and cook, stirring often with a 
wooden spoon, until onion is soft. Be careful not to let okra scorch.

 5. Return chicken to pot and add remaining ingredients except salt and 
pepper and optional flour. Let simmer for about 1-1/2 hours, adding 
additional water if needed. Remove from heat. Remove and discard bay leaf.
Remove skin and bone from chicken pieces and return meat to pot. Reheat if 
necessary. If desired, thicken mixture with 1-2 tablespoons flour mixed to 
a paste with about 1/2 cup cold water, and stir over low heat an 
additional 10-15 minutes.

 6. Ladle into large soup bowls over mounds of just-cooked, fluffy white 
rice. Sprinkle crisped pork dice over each serving.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Classic Chicken Gumbo

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable shortening
     1/2  cup           Uncooked rice
   2      tablespoons   Flour -- all-purpose
   2                    Ribs celery -- chopped
   2                    Onions -- finely chopped
   1      teaspoon      Salt
   1                    Green bell pepper -- fine chop
     1/2  teaspoon      Pepper
   5      cups          Warm chicken broth
     1/4  teaspoon      Thyme
   8                    Tomatoes -- peeled/chopped
   1                    Bay leaf
     1/2  pound         Okra -- cut into 1/4" pieces
   1                    Broiler-fryer chicken -- cooked

1. In large Dutch oven, melt shortening over low heat; add flour and cook, 
stirring, until brown, about 10 minutes (do not hurry; if flour burns, 
roux is ruined).

 2. Add onions and bell pepper; cook until onion is translucent, about 5 
minutes.

 3. Slowly add warm broth; stir until broth reaches a boil.

 4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; 
bring to a boil.

 5. Add chicken; when mixture boils again, reduce heat to low, cover and 
cook about 20 minutes.

 6. Stir and cook, covered, 20 minutes longer.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        Comforting Barbecue Sauce

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Onions -- chopped
   1      cup           Celery -- chopped
   1      cup           Bell pepper -- chopped
   1      cup           Fresh parsley -- chopped
   1      cup           Peanut cooking oil
   2      tablespoons   Garlic -- chopped
   3      cups          Steak sauce
     1/2  cup           Louisiana hot sauce
   3      cups          Ketchup
   3      teaspoons     Salt
   1      cup           Southern Comfort Liquor

In a large skillet, saute onions, celery, bell pepper and parsley in 
peanut oil until onions are clear or tender. Add garlic and cook a little 
longer. Add steak sauce, hot sauce, and ketchup. Salt to taste.
Add Southern Comfort.  Bring to a boil.  Lower heat and cover. Cook for 2 
to 3 hours.  This sauce can be stored in the refrigerator for several 
weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. 
It's to use as a bubba-que sauce, but it also, too, is mighty fine for 
soppin." From Justin Wilson's "Outdoor Cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                              Crab Meat Alma

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Each          Stick butter or margarine
   1      Each          Sm bunch chopped green onion
     1/2  Cup           Parsley, finely chopped
     1/2  Cup           Celery, finely chopped
   1      Cup           (small) mushrooms, drained
   3      Tablespoons   Flour
   2      Cups          Light cream
   2      Cups          Swiss cheese, grated
     1/2  Cup           Sherry or vermouth, dry
   1      Pinch         Cayenne pepper
                        Salt, to taste
   1      Pound         White crab meat (or shrimp)

Melt butter in heavy saucepot.  Saute vegetables until soft. Blend in 
flour
and add cream.  Heat until thickened.  Add cheese and heat until it has
melted.  Add wine, cayenne pepper, and salt.  Fold in crab meat or shrimp.
Heat gently for 8 to 10 minutes Serve with french bread or in patty shells
"Alma is a good cook and also a fine, good friend, who has a terrific 
sense
of humor, I garontee!"  From Justin Wilsons Outdoor Cooking With Inside 
Help


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 225 679 1038 274 926 568 483 1466 1363 0 1326 462

                    *  Exported from  MasterCook II  *

                             Crabby Mushrooms

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Crab meat
   1      tablespoon    Bread crumbs
   1      tablespoon    Onions -- minced
   1      tablespoon    Parmesan cheese -- grated
   1      teaspoon      Salt
   2      tablespoons   Parsley -- minced
  12      each          Mushroom stems -- chopped fine
  12      each          Mushroom caps
   1      each          Egg -- beaten
                        Louisiana hot sauce -- to tast

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, 
and chopped mushroom stems.
Add beaten egg and hot sauce, to taste.  Stuff mixture into mushroom caps. 
Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       CRAWFISH OR SHRIMP COCKTAIL

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Heinz chili sauce
     1/2  cup           Catsup
     1/2  cup           Horseradish
   1      tablespoon    Lea & Perrins Worcestershire
     1/2  teaspoon      Salt
   1      tablespoon    Lemon or lime juice
     1/2  cup           Parsley -- chopped fine
                        Louisiana hot sauce
                        Boiled crawfish or shrimp

Combine all ingredients to make sauce.  Pour over crawfish or shrimp, or 
dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and 
Gourmand Cookbook"


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                    *  Exported from  MasterCook II  *

                           Creole Seafood Gumbo

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter or margarine
   1                    Small green bell pepper -- chop
   2      tablespoons   Flour -- all-purpose
   1      teaspoon      Tabasco sauce
   2      cups          Liquid(water/seafood juice)
     1/8  teaspoon      Thyme
   2      cups          Cut okra
   1                    Bay leave
   2      cups          Peeled -- cubed tomatoes
   2      cups          Shrimp,crabmeat -- oyster combo
   1                    Large onion -- chopped
   3      cups          Hot cooked rice

1. Melt butter in large saucepan; blend in flour and cook over low heat, 
stirring constantly, until dark brown.

 2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay 
leaf; bring to a boil, then cover and simmer 30 minutes, stirring 
frequently.

 3. Add seafood and cook, covered, 10 to 15 minutes longer.

 4. Remove bay leaf and serve in soup bowls with mound of hot rice in 
center.


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                    *  Exported from  MasterCook II  *

                             Creole Seasoning

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oregano
     1/8  cup           Salt
   5      each          Cloves garlic -- (see note)
     1/4  cup           Fresh ground black pepper
     1/3  cup           Cayenne pepper
   2      tablespoons   Thyme
     1/3  cup           Paprika

Combine all the ingredients and stir to mix thoroughly. Pour into a large 
glass jar.


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                    *  Exported from  MasterCook II  *

                        Dehydrator Barbecue Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Onions -- dehydrated
   1      cup           Ketchup
     1/4  cup           Sweet peppers -- dehydrated
   2      tablespoons   Louisiana hot sauce
     1/4  cup           Parsley -- dried
   1      tablespoon    Salt
     1/2  cup           Honey
     1/2  teaspoon      Mint -- dried
   1      tablespoon    Lemon juice
   1      cup           Dry white wine
   3      tablespoons   Lea & Perrins
   3      tablespoons   Vinegar
   1      tablespoon    Liquid smoke
   1      cup           Water

Put all the dried ingredients in a pot and add water.
Let it set a little while.  Add the wine and the rest of the ingredients. 
Cover and cook for several hours.
"I use a food dehydrator to preserve vegetables when they are in season, 
then I store them and use them when I need them." From Justin Wilson's 
"Outdoor Cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                              Devilish Eggs

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Hard boiled eggs
   2      tablespoons   Mayonnaise
   2      tablespoons   Poupon mustard
   1      tablespoon    Louisiana hot sauce
   1      tablespoon    Pimentos -- mashed
   3      tablespoons   Dill relish
                        Salt -- to taste

Cut the eggs in half.  Remove yolk from white and set white aside.
Mash yolks with a fork and add the mayonnaise and the rest of the 
ingredients. Spoon mixture back into egg whites and serve on a bed of 
lettuce.


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                    *  Exported from  MasterCook II  *

                                DIRTY RICE

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Grains                           Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Chicken fat
     1/2  pound         Chicken gizzards
     1/4  pound         Ground pork
   1      each          Bay leaves
   1      each          Yellow onions
   1 1/2  each          Celery stalks
     1/2  each          Bell peppers -- green
   1      each          Garlic cloves
   1      teaspoon      Tabasco sauce
   1      teaspoon      Salt
   1      teaspoon      Black pepper
   2      teaspoons     Paprika
   1      teaspoon      Dry mustard
   1      teaspoon      Cumin
     1/2  teaspoon      Thyme
     1/2  teaspoon      Oregano
   2      tablespoons   Butter
   2      cups          Pork stock
     1/2  pound         Chicken livers
   1      cup           Rice

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. 
Place fat, gizzards, pork and bay leaves in large heavy skillet over high 
heat; cook until meat is thoroughly browned, about 6 minutes, stirring 
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, 
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir 
thoroughly, scraping pan bottom well. Add the butter and stir until 
melted. Reduce heat to medium and cook about 8 minutes, stirring 
constantly and scraping pan bottom well.
Add the stock or water and stir   until any mixture sticking to the pan 
bottom comes loose; cook about 8 minutes over high heat, stirring once. 
Then stir in the chicken livers and cook about 2 minutes. Add the rice and 
stir thoroughly; cover pan and turn heat to very low; cook about 5 
minutes. Remove from heat and leave covered until rice is tender, about 10 
minutes. Remove bay leaves and serve immediately. Source: Chef Paul 
Prudhomme, Louisiana Kitchen.


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                    *  Exported from  MasterCook II  *

                          Easy Lamb Creole Gumbo

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable oil
     1/2                Lemon -- sliced/seeded
                        Flour
   2      teaspoons     Salt
   2      pounds        Lamb riblets
   1      teaspoon      Thyme
   2      cans          Stewed tomatoes(16oz)
   1                    Bay leaf
   4      cups          Chicken broth
   1      teaspoon      Instant minced garlic
   1      cup           White wine
   1      package       Frozen sliced okra(10oz)
     1/2  cup           Chopped parsley
   1      can           Black-eyed peas(15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all 
sides in hot oil.

 2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices 
and seasonings.

 3. Cover and simmer 1 1/2 hours.

 4. Add okra and peas; cook, covered, 10 to 15 minutes.

 NOTE: Meat may be removed from bones before servings. This gumbo freezes 
well.


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                    *  Exported from  MasterCook II  *

                              Fish Marinade

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Chablis wine
   2      Tablespoons   Lemon juice
   2      Teaspoons     Salt
   2      Tablespoons   Creole mustard
     1/2  Teaspoon      Ground cayenne pepper

Mix all ingredients together and stir well.  Use as a marinade, Then as a
basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking 
With
Inside Help"


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Nutr. Assoc. : 1638 797 0 940 272

                    *  Exported from  MasterCook II  *

                             Gingersnap gravy

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SEASONING MIX-----
   1      teaspoon      Black pepper
     1/2  teaspoon      Salt
     1/2  teaspoon      White pepper
     1/2  teaspoon      Ground ginger
     1/2  teaspoon      Dried thyme leaves
     1/4  teaspoon      Rubbed sage
     1/4  teaspoon      Ground cayenne pepper
     1/8  teaspoon      Ground cumin
                        -----MAIN INGREDIENTS-----
   2      tablespoons   Chicken, pork -- or beef fat
   2      tablespoons   Unsalted butter
     3/4  cup           Finely chopped onions
     1/2  cup           Finely chopped celery
     1/2  teaspoon      Minced garlic
   6      cups          Basic chicken stock
   1      cup           Pan drippings from chicken
   8      each          Gingersnap cookies
   1      teaspoon      Light brown sugar -- to taste
   1      teaspoon      Ground ginger -- to taste

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When almost 
melted, add the onions, celery, and garlic; saute 5 minutes, stirring 
occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring 
occasionally. Add the stock and pan drippings; bring to a boil over high 
heat and boil rapidly until liquid reduces to about 1 quart, about 25 
minutes. Then crumble the gingersnaps into the stock mixture and whisk 
with a metal whisk until they are dissolved. Continue cooking 10 minutes, 
whisking frequently and making sure the gingersnaps are thoroughly 
dissolved. During this time, taste the gravy; if the ginger flavour is not 
pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or 
add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul 
Prudhomme's "Louisiana Kitchen"


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                    *  Exported from  MasterCook II  *

                          Hot Barbecued Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Chicken (3 lb)
                        Juice of 1-1/2 lemons
   2      each          Cloves garlic -- (see note)
   1      tablespoon    Fresh ground black pepper
   2      tablespoons   Ground cayenne pepper
   1      tablespoon    Paprika
   2      tablespoons   Melted butter

NOTE: the two cloves of garlic should be crushed with 1 tablespoon of 
salt. Split and butterfly the chicken by cutting down the backbone and 
opening the chicken leaving the breast attached. Squeeze lemon juice over 
the chicken.  Mix together the garlic, peppers, and paprika, and add to 
the melted butter.  Pour over chicken.  If possible, let the chicken sit 
overnight, uncovered, in the refrigerator. Prepare the grill. Place the 
chicken, breast side up, on the grill. Cover the grill and cook chicken 
for 50 minutes or until done.  Don't turn. If the skin is not crispy, 
place the chicken under the broiler to crisp the skin and brown, watching 
carefully so that it doesn't burn.


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                    *  Exported from  MasterCook II  *

                            Hot Cajun Mustard

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Sauces                           Cajun
                Spreads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      teaspoons     Dijon mustard
   3      teaspoons     Mustard powder
     1/2  teaspoon      Pepper white
     1/4  teaspoon      Salt
   3      teaspoons     Flour plain white
   1      teaspoon      Horseradish grated
   1      teaspoon      Sugar caster
   5      ounces        Water -- hot

Combine all ingredients EXCEPT water and mix well. Then add the water, mix 
well and simmer for 2 minutes. Remove from heat and allow to cool to room 
temperature. Transfer to an air-tight jar and store sealed, in the 
refrigerator. Serve with Steak and hamburgers


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                    *  Exported from  MasterCook II  *

                            Hot Chicken Wings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Appetizers
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Chicken wings
                        Oil for frying (optional)
   6      ounces        Hot sauce or Tabasco
     1/2  cup           Melted butter

Cut the chicken wings in two at the joints.  In a large frying pan or 
skillet; heat to 360F enough oil (or shortening) to cover the chicken 
wings.  Add the wings and fry until crisp, about 12-15 minutes.
To bake, preheat the oven to 450F.  Spread the chicken wings out on a 
baking sheet in one layer and bake 45 minutes. To make the sauce, combine 
the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon 
as the chicken wings are cooked, douse with the sauce, and serve 
immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie 
says, "These little wings make a good meal for two or are a great 
appetizer. Up North, they are called Buffalo wings and are served with 
celery and blue-cheese dressing.  The little wing tips should be trimmed 
off to make neater pieces.  But I cook them along with the wings and save 
them for myself. I call them the "cook's treat." You may fry or bake the 
wings, depending on dietary considerations.


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                    *  Exported from  MasterCook II  *

                               Hushpuppies

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Cajun                            Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Cornmeal
     1/2  cup           All-purpose flour
     1/2  cup           Corn flour
   1      tablespoon    Baking powder
     3/4  teaspoon      Ground cayenne pepper
     1/2  teaspoon      Salt
     1/2  teaspoon      Black pepper
     1/2  teaspoon      Dried thyme leaves
     1/4  teaspoon      White pepper
     1/8  teaspoon      Dried oregano leaves
     1/4  cup           Vy fine chopped green onions
   1 1/2  teaspoons     Minced garlic
   2      each          Eggs -- beaten
   1      cup           Milk
   2      tablespoons   Pork lard
                        Vegetable for deep frying

NOTE: Corn flour is available at health food stores. Combine all the dry 
ingredients in a large bowl, breaking up any lumps. Stir in the green 
onions and garlic. Add the eggs and blend well. In a small saucepan bring 
the milk and lard (or other fat) to a boil; remove from heat and add to 
flour mixture, half at a time, stirring well after each addition.
Refrigerate 1 hour.    In a large skillet or deep fryer, heat 4 inches of 
oil to 350F.  Drop the batter by tablespoonsfuls into the hot oil. Do not 
crowd.
Cook until dark golden brown on each side and cooked through, about 1 
minute per side.  Drain on paper towels. Makes about 30 hushpuppies.
From Paul Prudhomme's "Louisiana Kitchen"


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                    *  Exported from  MasterCook II  *

                     Italian Sausage in Tomato Sauce

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Italian Sausage
   2      tablespoons   Olive oil
   2      cups          Tomato sauce
   1      teaspoon      Oregano
   1      cup           Chablis wine
   1      pound         Mushrooms -- fresh and sliced

Saute Italian sausage for a few minutes in olive oil - just long enough to 
seal it or firm it up.  Remove sausage and let cool. Cut into bite-size 
pieces.  Mix the rest of the ingredients in the skillet. Bring to a boil. 
Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You 
may wish to be cautious with the wine at first.
Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With 
Inside Help.


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                    *  Exported from  MasterCook II  *

                     Italian Sausage Spaghetti Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Italian
                Main Dish                        Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Italian sausage
   1      cup           Dried parsley
   1      tablespoon    Garlic -- finely chopped
     1/2  cup           Olive oil
   1      teaspoon      Red cayenne pepper
   1      cup           Plain flour
   3      tablespoons   Lea & Perrins
   2      cups          Onions -- finely chopped
   1      cup           Celery -- finely chopped
     1/4  teaspoon      Dried mint
     1/2  cup           Bell pepper -- finely chopped
   3      cups          Tomato sauce
   2      cups          Water
                        Salt -- to taste
   2      cups          Dry white wine

Cut Italian sausage into 2-inch lengths.  Brown sausage off in olive oil 
(about half cook it), remove from pan and put aside, Add flour to oil that 
was used and make roux. Add onions, celery, and bell pepper.
Stir and cook until tender or clear.  Add water and stir until smooth. Add 
wine (you may wish to experiment with the amount of wine used, 2 cups is 
too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & 
Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real 
well. Bring to a bubbly boil and add salt, to taste. Add sausage.
Bring back to a boil.  Turn heat down to simmer. Cook for about 3 or 4 
hours. Serve over spaghetti topped with cheese. From Justin Wilson's 
"Outdoor Cooking With Indoor Help"


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         Jim Echols' Cajun Spice

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Paprika
   1      teaspoon      Salt
   1      teaspoon      Onion powder
   1      teaspoon      Cayenne powder
   1      teaspoon      Garlic powder
   1      teaspoon      Crushed chilies
   1      teaspoon      Ginger powder
     3/4  teaspoon      White pepper
     3/4  teaspoon      Black pepper
     1/2  teaspoon      Thyme
     1/2  teaspoon      Oregano

Mix all ingredients together in a small bowl.  Store in an airtight 
container. Terry says, "One of the guides, Jim Echols, gave me this 
recipe. I would prepare monster-sized batches of it for him and the other 
guides to use in preparing blackened (cajun) trout. -- A special surprise 
for guests at shore lunches.  Also try it in hamburgers, on sauteed 
chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick 
(89.05.03)


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       Justin Wilson's Hush Puppies

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Cajun                            Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cornmeal
   1      cup           Plain flour
   1      teaspoon      Baking powder
   1      teaspoon      Salt
     1/2  teaspoon      Soda
     1/2  cup           Parsley -- finely chopped
                        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. Now, I said above that this makes 48, I've never counted, so 
I don't know for sure.  But it sure does make a bunch.
The main reason why I said 48 is because the program, MenuMaster, won't 
let you past that field unless you tell it something. Justin Wilson says, 
"Hush puppy is an old Southern term that originated after the Civil War. 
People didn't have enough for themselves to eat let alone feed their dogs, 
so when the old hounds started barking from hunger, they would throw 
pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Lisa's Tartar Sauce

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          Mayonnaise
   1      Cup           Parsley -- chopped fine
   1      Cup           Sweet relish -- chopped&drained
                        Dash -- Lea & Perrins
   1      Cup           Chow chow (sour)drained
                        Bunch green onions -- chopped
                        Louisiana hot sauce (dash)
   1      Each          Medium onion -- chopped fine

Mix all ingredients well and refrigerate ovedrnight for best flavour. This
can be used on all seafood. Tastes good also, to. Sauce can be stored in 
the
refrigerator for some time.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 1035 1247 0 0 679 0 999

                    *  Exported from  MasterCook II  *

                          Liver in Mustard Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Salt
                        Ground red cayenne pepper
   4      each          Slices liver 1/2 - 3/4"thick
                        Oleo (margarine)
   1      cup           Shallots -- chopped
   1      cup           Dry white wine
   1      tablespoon    Creole or poupon mustard

Salt and pepper liver.  Saute over medium to high heat in the margarine 
(oleo).  Remove liver and keep warm.
Pour off some of melted oleo.  In what is left, saute shallots until clear 
or tender.  Add white wine.
Bring to boil.  Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce 
over it. From Justin Wilson's "Outdoor Cooking with Inside Help"


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Louisiana Roast Beef

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Onions -- chopped very fine
     1/4  cup           Celery -- chopped very fine
     1/4  cup           Bell peppers -- chopped fine
   2      tablespoons   Unsalted butter
   1      teaspoon      Salt
   1      teaspoon      White pepper
     3/4  teaspoon      Black pepper
     3/4  teaspoon      Minced garlic
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Ground cayenne
   4      pounds        Boneless sirloin roast

In a small bowl combine the onions, celery, bell peppers, butter and 
seasonings, mix well. Place roast in a large roasing pan, fat side up. 
With a large knife make 6 to 12 deep slits in the meat (to form pockets) 
down to a depth of about 1/2 inch from the bottom; do not cut all the way 
through. Fill the pockets to their depths with the vegetable mixture, 
reserving about 1 tablespoon of the vegetables to rub over the top of the 
roast. Bake uncovered at 300F until a meat thermometer reads about 160F 
for medium doneness, about 3 hours. For rarer roast, cook until 
thermometer reads 140F. Serve immediately topped with some of the pan 
drippings if you like. From Paul Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

              Marinade and Basting Sauce for Brisket of Beef

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Dry red wine
   3      teaspoons     Salt
   1      cup           Olive or peanut oil
   3      tablespoons   Poupon mustard
   2      tablespoons   Wine vinegar
   2      tablespoons   Prepared horseradish
   2      teaspoons     Onion powder
   3      tablespoons   Lime juice
   1      teaspoon      Garlic powder
   2      teaspoons     Ground cayenne pepper

Mix all of the ingredients really well and then pour over whole beef 
brisket.  Let marinate for several hours, or overnight if possible.
Also, use this marinade as a basting sauce. Some people may find Justin's 
3 cups of dry red wine a little bit too much for their taste. No problem, 
use as much as you like in the sauce, and drink the rest.
Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside 
Help"


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                    *  Exported from  MasterCook II  *

                            Marinade for Lamb

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          Chablis wine
   1      Cup           Green creme de menthe
   1      Tablespoon    Onion powder
   1      Teaspoon      Dried mint (crushed)
   2      Tablespoons   Louisiana hot sauce
   1      Cup           Soy sauce
   1      Cup           Water
   2      Tablespoons   Olive oil

Mix all ingredients.  Marinade lamb 6 to 12 hours, then use the marinade 
as a
basting sauce as it cooks.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 1653 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                        Marinade for Lamb or Goat

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Chablis wind
   1      cup           Green creme de menthe
   1      tablespoon    Onion powder
   1      teaspoon      Dried mint (crushed)
   2      tablespoons   Louisiana hot sauce
   1      cup           Soy sauce
   1      cup           Water
   2      tablespoons   Olive oil

Mix all ingredients.  Marinade lamb or goat 6 to 12 hours, then use the 
marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor 
Cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                    Marlo Thomas' Lamb Chops Creole *

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Meats                            Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   6                    Shoulder lamb chops
   1      teaspoon      Cooking oil
   1      medium        Onion -- diced
   1 1/2  cups          Green peppers -- chopped
   2 1/2  cups          Canned tomatoes -- drained
   2      dashes        Cayenne pepper
     1/2  teaspoon      Chili powder

Sprinkle a heavy frying pan with salt; brown the chops on both sides and 
put them in a casserole. Wipe out the skillet with a paper napkin or 
towel; put in the oil and heat. Add the onions and green pepper. Brown 
lightly; then add tomatoes and seasoning. Stir the mixture well; simmer 
for a few minutes and then pour it over the lamb chops. Bake tightly 
covered for an hour at 350~.


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                    *  Exported from  MasterCook II  *

                                Mayonnaise

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Egg yolks
   1      teaspoon      Salt
   1      each          Garlic clove -- minced
     1/2  cup           Green onions -- chopped fine
   4      each          Shots tabasco sauce
                        Juice of 1/2 lemmon
   2      cups          High-grade vegetable oil

Place all the ingredients except the oil in a blender (with the center of 
the lid removed) or a food processor fitted with a plastic blade and blend 
or process for 2 minutes. Pour the oil in a very thin stream through the 
top or down the feed tube until it has all been incorporated. Blend or 
process for 30 seconds more. Makes about 2-1/2 cups.


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                    *  Exported from  MasterCook II  *

                              Mort's Quiche

Recipe By     : Mortzco
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun                            Cheese
                Eggs                             Mushrooms

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MORT'S QUICHE -- See below:

The quiche is composed of three elements: pastry, custard and filling. The 
filling takes the most time and while its bubbling away you can prepare 
the other stuff. The following is for a 10-11" quiche ring pan. Be sure to 
use a ring pan, the pastry tends to burn if cooked in a pie pan (it'll 
taste fine, but looks like hell).
THE FILLING:
The filling is composed of three components. Two are cooked (mushrooms and 
onions), one ( sharp cheddar cheese) is not.
The green onions and the mushrooms are cooked in separate pans and then 
combined later.
Clarify a quarter pound of butter. Put about 3/4ths of it into a large 
frying pan for the mushrooms and the rest in a smaller frying pan for the 
onions. Sprinkle salt and pepper over the butter and add about a 
tablespoon for the mushrooms, and about a teaspoon for the onions, of the 
following (I just pour the stuff from the bottle into the pan):
Worchester sauce
Soy sauce
Teriyaki sauce
Then shake a liberal amount ( I'd guess this to be about 1/2 and 1/4
teaspoon, respectively) of CINNAMON (now don't falter here) into each pan.
Turn the heat to high and put the mushrooms and onions in their respective 
pans. You'll need a lot of both because you REALLY cook this stuff down. 
THE MUSHROOMS:
You'll need one big plastic bag of mushrooms (about soccer ball sized) 
finely sliced. They'll form a mountain in the pan and some will probably 
slide off onto the stove. Just keep throwing the 'shrooms in the pan and 
stir with a wooden fork when possible. Cook until they are very brown and 
caramelized.
You really want to get the moisture out of them. You'll be surprised how 
much they reconstitute after baking.
THE ONIONS:
You'll like the onions because you get to share a beer with them. You'll 
need about six bunches of medium-sized green onions. Chop into 1/8 " 
slices all the way back to the chive portion. Cut and reserve a cup of the 
chives for later garnishing. Brown the onions until they are almost burnt 
on high heat.
Then pour a half of a beer in the pan (pour other half down yourself) and 
cover for about 5 minutes. Uncover and reduce onions until caramelized.
Combine with mushrooms and mix thoroughly for a few minutes. Let this 
stuff cool while you prepare the pastry and custard.
THE PASTRY:
This pastry is pretty fragile. Don't freak out if it tears. You can patch 
it with egg whites and dough, so don't sweat it.
1 cup flour
1/4 lb butter
2 tablespoons brown sugar
4 egg yokes (reserve egg whites)
A little milk as kneaded(excuse me)
Put flour in medium sized bowl. Make a dent in the middle and put in eggs 
yolks. Slice up butter and drop it in. Throw in the brown sugar and dive 
in.
Use one hand, octopus style. Hold off on the milk until the dough is 
pretty well kneaded. Sometimes I don't use any. When you've got a good 
ball formed, toss it back and forth and compress between your hands. This 
warms up the dough and makes it a little easier to roll. Coat well with 
flour. Make large pile of flour on wax paper or a pastry cloth. Knead the 
dough into a saucer-shaped patty and roll out slowly, using lots of flour, 
working from the center. This dough will crack, so roll it a couple inches 
larger then necessary. Check your size against the bottom disk of your 
pastry ring. Trim dough to 1" to 1 1/2" around the disk (I use a pastry 
wheel, the jagged kind). Slip the disk under the rolled dough. I place a 
bowl inside the ring, set the disk with the dough on it on the bowl, and 
then gently lift the ring
at an angle while lifting the edge of the dough around the ring. Repair 
tears with egg white and extra dough. Brush pastry with egg white. Pierce 
all over with fork. Then trim pastry with sharp knife always cutting away 
from center of the pan. (You do not need to grease the pastry ring. The 
butter in the dough keeps it from sticking.)
THE CUSTARD:
You can use either sour cream or whipping cream or both in the custard. 
You're on the home stretch now.
16 oz sour cream or whipping cream (or 8 oz of each)
4 egg yolks
1/2 pound of grated jack cheese
Pinch of nutmeg
Combine in a mixing bowl and stir it all up with a whisk.
PUTTING IT ALL TOGETHER:
Really, this is worth all the trouble, so let's press on.
Cut some approximately 1/8" square rods of EXTRA SHARP cheddar cheese and 
place them like spokes in the bottom of the pastry shell. Spoon in the 
mushroom/onion mixture. Spoon custard over the whole shebang. Lay down 
some more rods of cheddar cheese on the custard. Sprinkle on green onion 
chives.
Some VERY thin slices of red or white onion can be a nice touch, too. 
Preheat oven to 400x. Cook for 40-50 minutes, rotating it occasionally. 
It'll puff up pretty high while its cooking. Watch the center. It needs to 
puff up too and brown. I've been cooking this for over fifteen years and 
still chicken out sometimes and take it out before its completely done 
(it's still good but a bit runny in the middle). Let cook until it's dark 
brown. You won't believe how good this is.


                   - - - - - - - - - - - - - - - - - - 

NOTES : This recipe has evolved over the last 15 years. It's great for 
       special occasions because it is very rich and a small piece goes a 
       long way. It's
       based on my opinion that most quiches are some what bland, 
       combined with my
       tendency to favor reducing several flavors into an almost-pungent 
       filling
       that in turn is "mellowed out" when baked in the quiche's custard. 
       I mention
       this so you will be brave as you "apparently" abuse the 
       ingredients in the
       filling

                    *  Exported from  MasterCook II  *

                        New Orleans Black Muffins

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cajun                            Breads
                Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Hot water
     1/2  cup           Molasses
     1/4  cup           Milk
   2      cups          Whole wheat flour
   1      cup           All-purpose flour
     3/4  cup           Sugar
   3      tablespoons   Baking powder
   1      teaspoon      Baking soda
   1      teaspoon      Salt
   1 1/2  cups          Chopped dry roasted pecans

In a medium-size bowl combine the hot water and molasses, stirring until 
well blended.  Stir in the milk until blended. In a large bowl sift 
together the flours, sugar, baking powder, baking soda and salt.
With a rubber spatula, fold the liquid mixture and the pecans into the dry 
ingredients just until flour is thoroughly incorporated; do not over mix.  
Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to 
about 1 hour.  Remove from pan immediately and serve while hot. From Paul 
Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                               Oyster Pate

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Quart         Oysters (retain liquid)
     1/4  Teaspoon      Garlic powder
   1      Teaspoon      Louisiana hot sauce
     1/2  Teaspoon      Onion powder
   1      Tablespoon    Lea & Perrins Worcestershire
                        Water (enough to cover oyste
                        Salt, to taste

Cook oysters in their own juice with all above ingredients.  In food
processor, put olives (stuffed with pimentos), oysters (drained), bacon 
(and
a little bacon drippings), shake of garlic and onion powders, shake of 
chili
powder, and sweet relish.  Pulverize well in food processor.  Chill and 
serve
on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook"


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 1018 0 0 0 1656 1582 1326

                    *  Exported from  MasterCook II  *

                        Paneed Veal and fettucini

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        Hot water
   2      tablespoons   Vegetable oil
   1      tablespoon    Salt
     3/4  pound         Fresh fettucini (1/2 lb dry)
     1/2  pound         Unsalted butter
   2 1/2  cups          Heavy cream
     1/2  teaspoon      Cayenne pepper
     3/4  cup           + 4 tsp. Parmesan cheese
   1 3/4  cups          Very fine dry bread crumbs
   1 1/2  tablespoons   Minced fresh parsley
   1 1/2  tablespoons   Olive oil
     3/4  teaspoon      White pepper
     1/2  teaspoon      Onion powder
     1/2  teaspoon      Garlic powder
   3      each          Eggs
   6      each          4 oz slices white veal (note
                        Vegetable oil for pan frying

NOTE:  You will need 6, 3-1/2 to 4 ounce slices of baby white veal, 
pounded thin for this recipe.
Place the water, the 2 tablespoons oil and the salt in a large pot over 
high heat; cover and bring to a boil. when water readdds a rolling boil, 
add small amounts of fettucini at a time to the pot, breaking up oil 
patches as you drop it in.  Return to boiling and cook oncovered to al 
dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not 
overcook.
during this cooking time, use a wooden or spagheti spoon to left fettucini 
out of the water by spoonfruls and shake strands back into the water. (It 
may be an old wives' tale, but this procedure seems to enhance the pasta's 
texture.)  Then immediately drain in a colander and stop its cooking by 
running cold water over strands (if you used dry pasta, first rinse with 
hot water to wash off starch); after it has cooled thoroughly, about 2 to 
3 minutes, pour a liberal amount of vegetable oil in your hands and toss 
fettucini.  set aside still in the colander.    Melt the butter in a large 
skillet over medium-low heat; add the cream and cayenne pepper. Turn the 
heat to medium-high.
with a metal whisk whip the cream nmixture constantly as it comes to a 
boil.  the reduce heat and simmer until the sauce has reduced some and 
thickened enough to coat a spoon well, about 7 to 8 minutes, whisking 
constantly.  Remove from heat and gradually add 3/4 cup of the parmesan, 
whisking until cheese is melted. Set aside.
Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie 
pans work well) combine the bread crumbs, parsley, olive oil, white 
pepper, onion and garlic;, mix well. In a separate pan beat the eggs well, 
then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg 
mixture for at least 5 minutes, being sure to coat it thoroughly.
Meanwhile, heat 1/4 inch oil to about 400F in a large skillett.
Then, just before frying, dredge veal in the bread crumbs, coating well 
and pressing the crumbs in with your hands; shake off any excess. Fry the 
veal in the hot oil until golden brown, about 1 minute per side. Do not 
crowd. (Change the oil mid-way through frying if the crumbs in the bottom 
start to burn.) Remove veal to a large platter and set aside.
Reheat the cheese sauce over medium-high heat, whisking frequently. (NOTE: 
 If butter starts separating from the sauce, whisk in about 1 tablespoon 
cream or water.)  Add the fettucini and loss until tho9roughly coated and 
heated through, about 1 minute. Remove from heat and serve immediately.    
To serve, place a piece of veal on each heated serving plate.  roll each 
portion of fettucini onto a large fork and lift onto the plate; Top the 
fettucini with additional sauce from the skillet. From Paul Prudhomme's 
Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                          Patout's Hot Crab Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Butter (1/4 lb)
   2      each          Medium yellow onions -- choppe
   1      each          Small bell pepper -- chopped
   2      each          Garlic cloves -- minced
   1      pint          Heavy cream
   1      cup           Green onions -- chopped
     1/2  cup           Parsley -- chopped
   1      teaspoon      Dried basil
   1      teaspoon      Dried thyme
   2      teaspoons     Salt
   2      teaspoons     Ground black pepper
   1      teaspoon      Ground white pepper
                        5-6 shots Tabasco sauce
   1      pound         Fresh white crab meat

Melt the butter in a medium saucepan over medium heat.
Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until 
wilted.  Stir in the cream and bring to a simmer. Stir in the cream and 
bring to a simmer. Stir in the green onions, parsley, herbs, and 
seasonings and continue to simmer until the cream has reduced by about a 
quarter and the sauce is thick. Stir in the crab meat, return to a simmer, 
and let cook 2-3 minutes more.  Pour into a chafing dish and serve as an 
hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex 
Patout writes, "I especially like it with garlic Melba toast." Makes about 
1 quart.


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                    *  Exported from  MasterCook II  *

                             Pepper Biscuits

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cajun                            Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          All purpose flour
   1      tablespoon    Baking powder
     1/2  teaspoon      Salt
   1      tablespoon    Coarse cracked black pepper
     1/2  teaspoon      Baking soda
     3/4  cup           Shortening
   1      cup           Buttermilk

Preheat oven to 450-500F.  Sift 2 cups of the flour with the baking 
powder, salt, pepper, and baking soda into a bowl. Cut in the shortening 
with a pastry blender or fork, or work it in with your fingers. Add the 
buttermilk to make a soft dough, mixing just until the dough holds 
together. Flour your hands.  Pull of a piece of dough the size of a 
biscuit and dip the wet edge into the extra flour.  The roll or pat into a 
biscuit. Place slightly touching, on a lightly greased baking sheet. Bake 
until golden golden brown.
8-10 minutes. From Nathalie Dupree's "New Southern Cooking"


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Red Beans & Rice

Recipe By     : Larry
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Red beans, dried
   1      pound         ham hocks -- smoked
   1      each          Bay leaf
   1      each          onion -- peeled
   1      teaspoon      Salt
   2      teaspoons     chili powder
   2      teaspoons     cumin
   1      teaspoon      garlic powder
   1      teaspoon      Oregano
   1      teaspoon      Pepper
   3      cups          Rice -- cooked

Place beans, ham hocks, bay leaf and onion in a large pat and add enough 
water to cover. Bring to a boil. Reduce heat to keep mixture at a slow 
boil.
Cook until beans are very tender and liquid is the consistency of gravy, 3 
to 4 hours .. adding more water if/ as needed to maintain
desired consistency. Discard bay leaf and onion. Remove ham hocks; when 
cool enough to handle, carve out meat, dice and return meat to pot. Add 
salt, chili powder, cumin, garlic powder, oregano and pepper. Simmer 30 
minutes. 
To serve spoon over cooked rice.


                   - - - - - - - - - - - - - - - - - - 

NOTES : 1 cup beans = 1/2 pound
       Works very well with Pinto beans also.

                    *  Exported from  MasterCook II  *

                            Red Beans and Rice

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Red kidney beans
   1      pound         Salt pork
   2      each          Cloves garlic
   1      teaspoon      Italian seasoning
   1      each          Bell pepper
   1      each          Chopped onion
   1      each          Stalk celery
   1      each          Whole hot pepper
                        Cooked Rice

Boil pork 5 minutes to get rid of salt.  Put pork in second water (hot) 
and add beans, water, should be one-half inch above beans. Add 
immediately, one bell pepper, one chopped onion, celery, garlic, Italian 
seasoning and whole hot pepper.  Cook slowly two to three hours, until 
gravy is thick and beans tender -- just before dishing out add a pinch of 
italian seasoning again. Salt to taste and serve with rice. From "Talk 
About Good" contributed by Mrs. Charles Barras, Jr.


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                    *  Exported from  MasterCook II  *

                             Remoulade sauce

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          Mayonnaise
   1      cup           Ketchup
   1      each          10 oz bottle Durkee's sauce
   2      tablespoons   Wine vinegar
   2      tablespoons   Lea & Perrins
     1/4  cup           Olive oil
   1      cup           Creole or poupon mustard
   2      teaspoons     Louisiana hot sauce
     1/2  cup           Prepared horseradish
                        Salt if needed

Mix mayonnaise and Durkee's Famous Sauce.  Pour in olive oil gradually. 
Beat as if you are making mayonnaise. Add creole or poupon mustard, beat 
some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and 
louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends 
say they even like this over some desserts, but I don't believe then, no." 
From Justin Wilson's "Outdoor cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                     Rice, Apple and Raisin Dressing

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SEASONING MIX-----
   2      teaspoons     Salt
   1 1/2  teaspoons     White pepper
   1      teaspoon      Garlic powder
   1      teaspoon      Dry mustard
   1      teaspoon      Ground cayenne pepper
     1/2  teaspoon      Black pepper
                        -----RICE INGREDIENTS-----
     1/4  cup           Vegetable oil
   1      cup           Chopped onions
   1      cup           Chopped green bell peppers
     1/2  cup           Pecan halves -- dry roasted
     1/2  cup           Raisins
   4      tablespoons   Unsalted butter
   1 1/2  cups          Uncooked rice (converted)
   3      cups          Pork -- beef or chicken stoc
   2      cups          Chopped unpeeled apples

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 
minutes.  Add the onions and bell peppers; saute about 2 minutes, stirring 
occasionally.  Add the pecans (we ran out of pecans, so Lucy substituted 
hickory nuts - good!) and continue cooking for about 3 minutes, stirring 
occasionally.  Add the raisins and butter (these are added together so the 
raisins will absorb as much butter as possible). Stir until butter is 
melted, then cook until raisins are plump, about 4 minutes, stirring 
occasionally.  Add the rice and seasoning mix and cook until rice starts 
looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using 
converted rice.  Lucy used brown, long grain rice - super!. This will 
require about 2 to 3 minutes, stirring almost constantly before the rice 
looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in 
the apples. Cover pan and bring to boil; lower heat and simmer covered for 
5 minutes.
Remove from heat and let sit, *COVERED*, until rice is tender and stock is 
absorbed, about 30 minutes.
(We cook the rice this slow way to let the flavors build to their 
maximum.)   Serve immediately, allowing about 3/4 cup per person.
From Paul Prudhomme's "Louisiana Kitchen"


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                    *  Exported from  MasterCook II  *

                            Seafood Dirty Rice

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  pounds        Small shrimp (see notes)
   2      tablespoons   Unsalted butter
   1      tablespoon    Vegetable oil
     1/2  cup           Canned tomato sauce
   3      tablespoons   Onions -- chopped very fine
   2 1/2  tablespoons   Green bell peppers -- chopped
   2      tablespoons   Celery -- chopped very fine
   1      teaspoon      Minced garlic
   1      teaspoon      Salt
   1      teaspoon      White pepper
   1      teaspoon      Dried thyme leaves
     1/2  teaspoon      Ground cayenne pepper
   1 1/2  cups          Basic shrimp stock
     1/2  cup           Heavy cream
   3 1/2  cups          Basic cooked rice
     3/4  cup           Green onions finely chopped
   1      cup           Packed -- lump crabmeat (1/2lb

NOTE:  If shrimp with heads are not available, buy 1 pounnd shrimp with 
shells and substitute other seafood ingredients for the heads in making 
the seafood stock. Peel the shrimp and use the heads and shells to make 
the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil.
Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white 
pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, 
stirring frequently. Add the stock and continue cooking over high heat for 
10 minutes, stirring occasionally.  Stir in the rice, green onions and 
crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat 
through and serve immediately. From Paul Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                      Seafood Gumbo From Tony Burke

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        1 ts
   1      teaspoon      Pepper -- white
   4      quarts        Seafood stock*
   1      teaspoon      Pepper -- black
                        5    Bay l
   5                    Bay leaf -- turkish
     1/2  cup           Oil
   2      teaspoons     Thyme, leaves -- dried
   6      cups          Okra -- sliced
   2      teaspoons     Basil -- dried
   3 1/2  pounds        Tomatoes -- canned
   2      teaspoons     Oregano, dried -- leaves
   2      cups          Onion -- chopped
                        etc.=-
   1      cup           Celery, chopped -- with leaves
   3      cups          Roux, dark -- (from 1 1/2 c. o
   1      cup           Peppers, bell -- chopped
   1      pound         Crab -- claw meat
   2      tablespoons   Garlic -- chopped
   3      pounds        Shrimp, small to medium
   2      tablespoons   Vinegar
   1                    Oysters -- =seasonings=-       
   1      tablespoon    Salt
   1                    File` powder
   1      teaspoon      Cayenne pepper
   1                    *Make seafood stock from shr
					

carcasses or all of the above, substituting ham hocks, chicken backs, or 
necks, or other meats depending on availability. (For the 4 quarts of 
stock you will need about 4 pounds of shells, bones and meat.) Bring to a 
boil, lower heat and simmer several hours. Strain the stock, discarding 
solids.
(If time is a factor, simmer shrimp heads and shells and ham hocks in 
chicken stock for at least an hour.) 2) Cook okra in the oil in a large, 
heavy pot over medium heat, stirring and scraping until some of the 
sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, 
peppers, vinegar, the seasoning and herb mix and cook over low to medium 
heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux 
into the okra and tomato mixture. Very slowly blend the stock into the 
mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 
minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve 
over rice with file` powder added to taste at the table. (File` powder 
should not be cooked.) Source: Overton Anderson


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                    *  Exported from  MasterCook II  *

                    SMOKED CHICKEN AND PEPPERONI GUMBO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        mixture:
     1/4  teaspoon      White pepper
     1/4  teaspoon      Red pepper
     1/2  teaspoon      Black pepper
     1/2  teaspoon      Thyme
   1      teaspoon      Dry parsley flakes
     1/2  teaspoon      Gumbo file powder -- (optional)
					
   2      cups          Onion
   2      cups          Green pepper
   2      cups          Celery -- meats:
   2                    Smoked chicken breasts.
  12                    Inches pepperoni. -- broth:
   6      cups          Chicken broth

Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest 
in fine chop (or use food processor).

 Meats: two smoked chicken breasts, pulled from bone, skinned and pulled 
into bite size pieces by hand.  If you do not have smoked chicken, you may 
get away with using a small amount of liquid smoke. I would guess no more 
than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into 
moderately thick slices. (say 1/8 inch or about twice as thick as 
presliced pizza pepperoni usually is) 
 Preparation: Using cast iron dutch oven, take the large cut onions and 
singe them over medium high heat in the dry pan for about 3-4 minutes, 
stirring constantly. Then add the rest of the vegetables and cook for 
about 5 minutes more on medium heat, stirring frequently. Then add spice 
mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add 
the broth and the pepperoni slices. Turn heat down to medium low and 
simmer for at least 1/2 hour or until vegetables are tender and flavors 
are merged. About 5 minutes before serving, add the chunks of chicken 
breasts to the mixture.
At the same time, add more roux to thicken if desired.

 Serve in bowl over lots of rice.

 For additional smoke flavor, wrap the chicken bones and skin in cheese 
cloth and place in the mixture at the same time as the pepperoni. Remove 
all the bones and all the skin before stirring in the chicken pieces.

 Makes 8 to 10 servings.

 ==  Courtesy of Dale & Gail Shipp, Columbia Md.  === Converted by MMCONV 
vers. 1.50


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                    *  Exported from  MasterCook II  *

                          Smothered Round Steak

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   2      teaspoons     Salt
     1/2  teaspoon      Ground black pepper
   1      teaspoon      Ground red pepper
   1      teaspoon      Ground white pepper
                        All-purpose flour (dredging)
     1/2  cup           Vegetable oil
   3      each          Medium onions -- chopped
   2      each          Bell peppers -- chopped
   1      each          Celery rib -- chopped
   1      cup           Beef stock or water

Alex Patout says, "Smothering is a multipurpose Cajun technique that works 
wonders with everything from game to snap beans. It's similar to what the 
rest of the world knows as braising--the ingredients are briefly browned 
or sauteed, then cooked with a little liquid over a low heat for a long 
time." Season the roast with one half of the salt and peppers. Dust with 
flour on all sides.  Heat the oil in a Dutch oven or other large heavy pot 
over medium-high heat, add the steak, and brown well on all sides. Remove 
the meat and pour off all but 1 teaspoon of the oil. Add half the onions, 
bell peppers, celery, and the other half of the seasonings, and the stock 
or water.  Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15 
minutes. Serve the meat in slices, with rice alongside and the gravy over 
all. When you try this recipe with other kinds of meat, be sure to adjust 
the cooking times accordingly--let tenderness be your guide. For extra 
flavorful roasts, try larding with slivers of garlic before smothering. 
Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 
0-394-54725-X


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                    *  Exported from  MasterCook II  *

                         Sour Cream Brittlebread

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Appetizers
                Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          All-purpose flour
     1/4  cup           Sugar
     1/2  teaspoon      Baking soda
     1/2  cup           Butter
   1      cup           Sour cream
   2      tablespoons   Creole seasoning
   2      tablespoons   Kosher salt for sprinkling

Preheat the oven to 400F.  Sift together the flour, sugar, salt, and 
baking soda into a bowl or food processor. Cut in the butter. Add the sour 
cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a 
soft dough.  Roll out paper-thin on a floured board. Cut into 1-1/2 inch 
squares.  Sprinkle with kosher salt and place on an ungreased baking 
sheet. Bake for 5-8 minutes.  Turn off the heat and allow the bread to 
crisp in the oven. Nathalie Dupree describes this recipe in her book "New 
Southern Cooking" this way; "This crisp, cracker-like bread is good just 
flavored with salt and sour cream.
But add Creole Seasoning and you'll have a hot and spicy appetizer that 
will leave your guests begging for the recipe. It's nice to keep a big 
airtight cookie jar full of these for snacking."


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                    *  Exported from  MasterCook II  *

                         Southern Biscuit Muffins

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cajun                            Breads
                Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          All-purpose flour
     1/4  cup           Sugar
   1 1/2  tablespoons   Baking powder
     1/4  teaspoon      Sa -- t
     1/4  pound         Plus 2 Tbsp unsalted butter
   1      cup           Cold milk

In a bowl, combine the flour, sugar, baking powder and salt; mix well, 
breaking up any lumps.  Work the butter in by hand until the mixture 
resembles coarse cornmeal, making sure no lumps are left. Gradually stir 
in the milk, mixing just until dry ingredients are moistened. DO NOT 
OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until 
golden brown, about 35 to 40 minutes.  The finished muffins should have a 
thick crust with a cakelike centre. From Paul Prudhomme's Louisiana 
Kitchen


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                    *  Exported from  MasterCook II  *

                SOUTHERN FRIED CHICKEN  BY PAUL PRUDHOMME

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SEASONING MIX-----
   1      tablespoon    + 1 tsp salt
   2      teaspoons     Onion powder
   1 1/2  teaspoons     Black pepper
   1 1/2  teaspoons     Rubbed sage
   1      teaspoon      White pepper
   1      teaspoon      Thyme
     1/2  teaspoon      Garlic powder
                        -----INGREDIENTS-----
  18                    Boneless chicken breasts -- skinned
   2      cups          Flour
   2                    Eggs
   2      cups          Milk
   3      cups          Vegetable oil

In a small bowl, combine salt, onion powder, black pepper, sage, white 
pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning 
ingredients well.
Sprinkle the seasoning on chicken and rub in.  Seal chicken in a plastic 
bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs 
and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once again.
Place in hot oil in a single layer and fry until crisp before turning.
Turn only once.
Source: Paul Prudhomme's Seasoned America


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                    *  Exported from  MasterCook II  *

                            Stuffed Pork Chops

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Med. apples coarsely chopped
   7      tablespoons   Unsalted butter
   3      tablespoons   Light brown sugar
   1      teaspoon      Vanilla extract
     1/2  teaspoon      Ground nutmeg
                        -----SEASONING MIX-----
   1      tablespoon    Salt
   1      teaspoon      Onion powder
   1      teaspoon      Ground cayenne pepper
     3/4  teaspoon      Garlic powder
     1/2  teaspoon      White pepper
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Rubbed sage
     1/2  teaspoon      Ground cumin
     1/2  teaspoon      Black pepper
     1/2  teaspoon      Dried thyme leaves
                        -----PORK CHOP INGREDIENTS-----
   6      each          1-3/4" thick pork chops
     3/4  pound         Ground pork
   1      cup           Chopped onions
   1      cup           Chopped green bell peppers
   2      teaspoons     Minced garlic
   1      can           (4 oz) diced green chilies
   1      cup           Pork or chicken stock
     1/2  cup           Very fine bread crumbs
     1/2  cup           Finely chopped green onions

In a food processor or blender, process the apples, 4 Tablespoons of the 
butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. 
Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients; set 
aside.
Prepare the pork chops by cutting a large pocket (to the bone) into the 
larger side of each chop to hold the stuffing. In a large skillet, brown 
the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 
minutes.  Add the onions, bell peppers, garlic, and 2 Tbsp. of the 
seasoning mix, stirring well; cook about 5 minutes, stirring occasionally 
and scraping pan bottom well. Stir in the green chilies and their juice 
and continue cooking until mixture is well browned, about 6 to 8 minutes, 
stirring occasionally and scraping the pan bottom as needed.
Add the stock and cook 5 minutes, stirring frequently. Stir in the bread 
crumbs and cook about 2 minutes more, stirring constantly and scraping pan 
bottom as needed.  Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops and 
inside the pockets, pressing it in by hand. Prop chops with pocket side up 
in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into 
each pocket; reserve the remaining stuffing. Bake chops with pocket up at 
400F until the meat is done, about 1 hour 10 minutes. Place the remaining 
stuffing in a small pan in the oven for the last 20 minutes to reheat. 
Serve immediately with each chop arranged on top of a portion of the 
remaining stuffing.


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                    *  Exported from  MasterCook II  *

                           Turkey Bayou Burgers

Recipe By     : Sheila Lukins, Parade magazine, 5/22/94
Serving Size  : 4    Preparation Time :0:30
Categories    : American                         Cajun
                On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground turkey
   2      each          scallions, 3 inches of top left on -- thinly sliced
   1      each          red bell pepper -- finely chopped
   1      teaspoon      garlic -- minced
   2      tablespoons   cilantro -- chopped
     3/4  teaspoon      dried thyme
     1/2  teaspoon      ground cumin
     1/2  teaspoon      paprika
                        red pepper flakes to taste
                        salt and pepper to taste
   4      each          hamburger buns -- toasted
     1/4  cup           regular or reduced calorie mayonaise
                        type dressing
   1      each          ripe avocado -- sliced

     prepare hot coals for grilling.
     place the grounf turkey in a bowl and mix well with the scallions, 
bell pepper, garlic, cilantro, and spices.  season to taste with salt and 
pepper.  gently form into 4 patties.
     grill patties over hot coals, 3 inches from heat, for about 5 or 6 
minutes per side.


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NOTES : 346 calories, 13g fat, 62 mg cholestorel.

                    *  Exported from  MasterCook II  *

                      Very Hot Cajun Sauce for Beef

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Chopped onions
     1/2  cup           Chopped green peppers
     1/4  cup           Chopped celery
     1/4  cup           Vegetable oil
     1/4  cup           + 1 Tbsp all-purpose flour
     3/4  teaspoon      Ground cayenne pepper
     1/2  teaspoon      White pepper
     1/2  teaspoon      Black pepper
   2      each          Bay leaves
     1/4  cup           Minced jalapeno peppers(note
   1      teaspoon      Minced garlic
   3      cups          Basic beef stock

NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, 
rinse as much vinegar from them as possible. Combine the onions, bell 
peppers and celery in a small bowl and set aside while you start the roux. 
(NOTE: Unlike the roux in most other recipes in this book, the roux we use 
here is light brown. Therefore, instead of heating the oil to the smoking 
stage, we heat it to only 250F; this prevents the roux from getting too 
brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to 
about 250F. With a metal whisk, whisk in the flour a little at a time 
until smooth. Continue cooking, whisking constantly, until roux is light 
brown, about 2 to 3 minutes.  Be carefyul not to let the roux scorch or 
splash on your skin.  Remove from heat and with a spoon immediately stir 
in the vegtable mixture and the red, white and black peppers; return pan 
to high heat and cook about 2 minutes, stirring constantly. Add the bay 
leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 
2 minutes, stirring constantly.  (We're cooking the seasonings and 
vegetables in the light roux and the mixture should, therefore, be pasty.) 
Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux 
mixture by spoonfuls to the boiling stock, strirring until dissolved 
between each addition. Bring mixture to a boil, then reduce heat to a 
simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. 
Skim any oil from the top and serve immediately.
From Paul Prudhomme's Louisiana Kitchen


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                    *  Exported from  MasterCook II  *

                  Wild Duck and Andouille Sauce Piquant

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Olive oil (for roux)
   3      cups          Plain flour (for roux)
   3      cups          Onions -- chopped
   1      cup           Bell pepper -- chopped
   3      cups          Geen onions -- chopped
   2      cups          Parsley -- chopped
                        Water
   2      tablespoons   Garlic -- finely chopped
   3      cups          Chablis wine
     1/2  teaspoon      Dried mint -- crushed
  11      cups          Tomato sauce
   3      tablespoons   Lea & Perrins
   6      teaspoons     Louisiana hot sauce
   5      teaspoons     Salt
   1      pound         Andouille -- sliced 1/4" thick
   2 1/2  pounds        Wild duck breasts

Brown off duck breasts in some olive oil. Make a roux with oil and flour 
(see Justin's recipe posted earlier). Add onions, bell pepper, green 
onions, and parsley to roux.  Stir and cook.  Add one cup water and 
garlic. Cook.  Add wine and some more water. Add other seasonings and 
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck 
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally.  Add more salt and cayenne to your taste. Makes about 3 
gallons, so this is for alot of people. Serve over spaghetti or rice. From 
Justin Wilson's "Outdoor Cooking With Inside Help"


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