GRILLED STUFFED JALAPENOS24 fresh jalapeno peppers¾ lb. bulk pure pork sausage12 good quality bacon slices, halvedWooden toothpicks, soaked in water Wash peppers. Cut slit along one side of each pepper. Remove seeds, rinse and dry peppers. In skillet, cook sausage…
SHRIMP CHOWDER LOW COUNTRY STYLE2 T. butter1 bunch green onions, thinly sliced (keep white and green parts separated)2 stalks celery, diced1 green bell pepper, diced2 T. flour1 T. Old Bay Seasoning2 c. milk½ c. long-grain white rice1 ½ c. fresh…
ZIPPY CATFISH PO’BOYS WITH REMOULADE SAUCEREMOULADE SAUCE:1 c. Miracle Whip or Mayo1/3 c. minced celery1 small shallot, minced1 T. minced garlic¼ c. Creole mustard2 T. Dijon mustard1/3 c. sweet pickle relish¼ c. chopped, drained capers3 T. chopped parsleyTabasco to taste…
OVEN-BAKED GOODIE ONION RINGS1 large onion½ c. FIBER ONE ORIGINAL CEREAL½ t. garlic powderSalt, black pepper to taste4 eggs, beaten or ½ c. liquid egg substituteFavorite dipping sauce Preheat oven 375. Slice ends of onion off, remove outer layer. Cut…
FABULOUS KING CAKE BREAD PUDDING1 (1 lb.) brioche loaf, cut into ½” cubes8 eggs2 c. heavy cream2 c. whole milk2 c. sugar¼ c. amaretto liqueur1 T. vanillaAlmond Glaze:2 ½ c. powdered sugar6 T. milk1 T. almond extractMardi Gras Sugars:3 c…
CATEGORY “5” HURRICANE MIMOSA1 oz. passion fruit juice1 oz. fresh orange juice½ oz. white rum½ oz. dark rum1 t. grenadine½ c. ChampagneGarnish: cherries, orange peel In measuring cup, stir together passion juice, orange juice, rums and grenadine. Pour into Champagne…
CAKERY CARROT CAKE COOKIES2 sticks butter1 c. packed light brown sugar1 c. sugar¼ t. salt1 t. vanilla2 eggs2 c. flour1 t. baking soda1 t. baking powder1 ¼ t. ground cinnamon1 c. rolled oats1 c. sweetened shredded coconut1 ½ c. grated…
SOPHISTICATED KICKED-UP TATER TOT DISH1 ¼ lb. beef top sirloinKosher salt/black pepper6 T. butter, divided1 c. yellow onion, diced1 c. red bell pepper, diced, plus extra for garnish1 c. poblano pepper, diced, plus extra for garnish8 oz. mushrooms, chopped¼ c…
BACON-WRAPPED PORK TENDERLOIN TOPPED WITH DRUSILLA’S BACON JAMBACON JAM:1 lb. thick apple smoked bacon, chopped1 medium onion, chopped1 T. minced garlic½ green bell pepper, chopped½ c. white wine1 (12-oz.) jar apple jelly Saute the bacon, onion, garlic and bell pepper…
WONDERFUL CREAMY TORTELLINI SOUP8 c. vegetable or chicken broth1 lb. bag frozen peas and carrots1 (10-oz.) pkg. fresh cheese tortellini½ c. heavy creamKosher salt, black pepperShaved parmesan cheese, croutons, for toppingOlive oil, for drizzling Bring broth to gentle boil in…