Shrimp and Crab Spread 6 ounces of fresh, cooked baby bay shrimp, reserve about 6 for garnish 6 ounces crabmeat (preferably not imitation) 1 (8-ounce) package of cream cheese, softened 1 teaspoon seasoned salt 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1 (8-ounce) jar cocktail sauce Sprig of parsley for garnish
Process all ingredients, except cocktail sauce, in blender until smooth. Shape the spread into a ring on a serving plate; hollowing out the center for the cocktail sauce. Spoon cocktail sauce in center of spread and garnish with reserved shrimp and a sprig of parsley. Serve with a variety of crackers. Serves 6 to 8.
Baked Pecan Chicken Wings 1/2 cup pecans 2 Tablespoons all-purpose flour 12 chicken drumettes 1 large egg, beaten 1/2 cup steak sauce 3 Tablespoons soy sauce 2 Tablespoons finely chopped green onions 1 Tablespoon packed brown sugar
Preheat oven to 400°F. Place pecans and flour in blender or food processor; blend until finely chopped. Dip chicken-wing drumettes in egg, then coat with nut mixture. Place in a greased baking pan in the preheated oven. Bake for 40 minutes or until chicken is no longer pink near bones. Combine steak sauce, soy sauce, green onion and sugar in small bowl. Serve chicken with sauce for dipping. Makes 12 appetizer servings.
SAVOURY SIDE RIBS 1 tsp. garlic powder 1 tsp. ground ginger 1 tsp. dry mustard 1 tsp. onion powder 1/2 tsp. cayenne pepper 1/4 tsp. ground allspice 1/4 tsp. ground cinnamon 3 and 1/2 lbs. pork side ribs, trimmed of fat and cut into 3-bone portions 1 large onion, thinly sliced 1 cup barbecue sauce 1/2 cup water 1/3 cup chili sauce Combine first 7 ingredients in small cup. Divide and sprinkle over both sides of each rib portion. Layer ribs alternately with onion slices in 4 to 5 quart slow cooker. Combine barbecue sauce, water and chili sauce in small bowl. Pour over ribs. Do not stir. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove ribs with slotted spoon to large serving platter. Skim and discard any fat from surface of liquid in slow cooker. Makes about 2 cups sauce. Serve with ribs. Serves 8.
1 box of cornbread mix 1 10oz. package of frozen chopped broccoli (thawed not cooked)drained 1 large onion 10 ounces of cottage cheese (I use a little more) 1/2 cup of melted margerine 1 tsp. salt 4 eggs beaten well
Mix all ingredients, except corn bread mix. (add corn bread mix last) Pour into a greased 9 x 13 casserole. Bake 15-20 minutes at 400 degrees. serve hot. Do not overbake.
2 c. flour (sifted) 4 t. baking powder 1/2 t. salt 4 T. butter or shortening 3/4 c. milk or buttermilk
Sift flour, measure, add salt, baking powder and sift again. Cut in shortening, gradually add milk and make a soft dough. Roll 1/2-inch thick with a little flour on board, cut with floured biscuit cutter and bake in hot oven (450-degrees) about 15 minutes. Biscuits, spread with bacon grease, were often carried in dinner buckets to school and into the coalmines
Butter or shortening 1/2 c. flour Pinch of salt 1 c. sugar 2 T. cocoa 2 c. milk 1 t. vanilla
Place enough butter or shortening in a cast iron skillet to slightly brown flour. Add salt, sugar, cocoa and milk. Add more milk if needed. Cook until thickened. Add vanilla. Add more milk if it is too thick. Serve with homemade biscuits or homemade bread.
This is so good. Crayetta used to bake the "treats" for the local little (as in tiny-one policeman) town's weekly Town Council meeting. This was one that made Crayetta live decades after her demise and on into the next century--Thanks Crayetta for the lovely dessert recipes we all live for! CajunLou
CRAYETTA'S CRUMB CAKE
2 cups sifted flour 1 cup sugar 1 cup butter 1 cup sour milk 1 tsp. cinnamon 1 tsp. baking soda 1 egg 1 cup walnuts 1 cup raisins
Mix flour, sugar, and butter. Rub until it forms crumbs. Save one cup of crumbs for top of cake. Mix remaining crumbs with sour milk, cinnamon, soda, egg , nuts and raisins. Pour mixture into greased pan and sprinkle with remaining crumbs. Bake at 350 for 45 minutes .
These are tried and true. The first one is so good! The peach jello makes even the canned peach juice taste like fresh peaches were used! Enjoy!
Sandra in Spring, Texas
PEACH COBBLER made with cake mix
1 (29 oz.) can sliced peaches, drained, juice reserved 1 large box peach flavored gelatin 1 (18.5 oz.) box yellow cake mix 1/2 C. butter 1/2 C. water
Preheat oven to 350ºF (175ºC).
Place peaches in bottom of 9 x 13-inch cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top. Bake for 60 minutes, or until the top is browned.
5 fresh peaches or 1 qt. canned peaches (Freestones are best) 3/4 c. sugar
Peel, pit and halve peaches. Place in a large saucepan with the sugar. Bring to a boil while stirring occasionally. Beat together: 1 c. flour 2 tsp. baking powder 1/2 tsp. salt 1 c. sugar 3/4 c. milk 1 egg
Pour boiling fruit and juice into an 8 or 9 inch square pan sprayed with Pam. Don't put more than 1/2 inch of juice in the baking pan. Pour the batter over the hot peaches and juice. Melt: 1/2 cube margarine Pour over the batter in a drizzle. Sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 30 to 40 minutes. Serve plain or with milk, Half & Half or ice cream. Apricots may be substituted for the peaches.
From: CajunBarbR@aol.com [mailto:CajunBarbR@aol.com] This is the recipe that my Mom and Grandma used to make chicken pot pie. It seems a bit odd but tastes wonderful. 1 chicken boiled and de boned 5 cups chicken stock 1 large jar of chopped pimento 2 cans biscuits or 16 homemade biscuits 6 boiled eggs sliced. 1/2 cup flour 2 teaspoons garlic powder 2 teaspoons onion powder 1/2 teaspoon red pepper salt to taste
Bring chicken stock to a boil. Add seasonings. In a bowl add one cup of water to flour and stir until it is smooth. Slowly add thickener to boiling stock slowly stirring the whole time. Add pimento, eggs, and shredded chicken and mix well. Pour into a 13x9 baking pan and top with biscuits. Bake at 400 degrees until biscuits are browned.
16 oz. cream cheese, softened 1/4 cup prepared mango chutney 1/2 tsp. curry powder 1 Tbsp. brandy 1/3 cup sliced almonds 1 Tbsp. shallots, minced 1 pound green grapes
Combine cream cheese, mango chutney, curry powder, brandy, almonds and shallots and mix well. Shape mixture in an oval shape. Cut some of the grapes in half and place on top of the cream cheese, cut side down. This will resemble a cluster of grapes. Serve with remaining grapes and crackers.
3 cups flour 1 cup margarine 3 tablespoons baking powder 1 teaspoon salt 1 cup milk 3 lbs sausage
15 servings (two pigs per person)
1. Divide sausage, forming 30 to 36 "Pigs". 2. (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork. 3. Sift together flour, baking powder and salt. Cut in margarine as for pie dough. 4. Mix in milk, form into smooth ball. 5. Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom. 6. Do not pinch ends shut. Prick top of each "pig" with a fork. 7. Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown. 8. May be frozen up to 4 months.