Pour over 2 center cut ham slices:

3/4 cup catsup
2 heaping tablespoons brown sugar
1/4 teaspoon mustard
celery seed to taste (about a tablespoon)
2-3 tablespoons vinegar
water as needed

Simmer on low for 2 hours, Break ham up into bite sized pieces as it cooks.
Add water if needed.
Serve only on hot homemade dinner rolls.
(I adjust the seasoning as I go, adding a little more of this or that as it
cooks.)

----------------------------------------------------------------------------
CarolB,FL (6:29:49 pm) :
SUMMERTIME POTATO SALAD

Mix:
1 cup mayonaise
2 tablespoons vinegar
1 1/2 teaspoon salt
1/4 teastoon pepper
1 tablespoon yellow mustard
1-2 teaspoons sugar

Toss with:
4 cups cooked potatoes, peeled and diced
1 cup celery, diced
1/2 cup onion, diced
3 hardcooked eggs, chopped.

Chill.

----------------------------------------------------------------------------
CarolB,FL (6:31:43 pm) :
Easy Potato Soup

1 (16-ounce) bag frozen hash browns

1 cup chopped onion

1 (14-ounce) can chicken broth

3 cups water (or less for thicker soup)

1 (10*-ounce) can each, undiluted: cream of celery soup and cream of chicken
soup

2 cups milk

Salt and pepper to taste

Combine frozen hash browns, onion, chicken broth and water in Dutch oven and
simmer 30 minutes. Stir in soups, milk, salt
and pepper. Heat thoroughly.

----------------------------------------------------------------------------
Vicki,La (9:19:54 pm) : From: "Clark Quinn"
Subject: SEAFOOD: Gumbo

Gumbo can be many things. I learned to make it using Paul Prudhomme's
first book. Other Louisiana and southern cookbooks should have it, as
should Joy of Cooking and one of Jeff Smith's (The Frugal Gourmet)
books. However, as a simple (and rough) starter:

Gumbo is a rich cajun soup, thickened either with a) okra, b) a roux,
or c) file' powder (ground sassafrass leaves). Of course, these can be
combined.

I have made all types, but the easy one to make is the roux based. Pay
attention and read through before attempting, you'll need to rearrange
the steps to make it efficient.

Start with oil and flour (approx 2 Tbs each). Heat the oil in the
bottom of your soup pot, then add the flour. Stir the flour briskly
and brown the roux. It's faster to do over high heat BUT it's easier
to mess it up. Prudhomme has a section on making roux that discusses
this. Be careful to not get any on you or you'll find out why it's
called "cajun napalm". Take it off the heat if it gets too hot until
it cools down.

As soon as the roux is medium to dark brown (don't scorch the flour or
you'll need to start all over), throw in your diced onion, green
pepper, and celery (the sacred trinity in cajun cooking). These should
stop the roux from cooking. How much? About an onion, a green pepper,
and two or three stalks of celery. About two cups diced, combined.
Stir around. The roux should have been smelling wonderful and once
these vegetables hit the roux the smell becomes almost unbearably
good. Garlic, two cloves or so, minced, can go in now, too. Let cook
till the vegetables get soft, a couple of minutes. The heat can go to
medium now (you did the roux over high heat, being adventurous, didn't
you?). You prepared a seasoning mix of thyme, oregano, basil, red
(cayenne) pepper, black pepper, and white pepper that can be thrown in
when the vegetables get soft. About 2tsp to a 1Tbs each of the herbs,
1/4 to 1/2 tsp each of the peppers. I sometimes add sage, omit the
oregano and basil, or otherwise play with the ingredients. This is
also the time to add some fresh chopped parsley (all too often
neglected) and some chopped green onion. Both are optional, both are
good. When this hits the roux/vegetable mixture your nose will go into
complete ecstasy. You should also add a Tbs of Worcestershire sauce
(sp?) and Tabasco to taste. Thyme, Wor. sauce and Tabasco are the
other sacred trinity of cajun cooking. Now it's time to get to the
meat of the matter (pun intended).

Break: Gumbo can be based on any number of things. Seafood is
classic, with shrimp, oysters, crab, or fish in any combination.
Chicken can also serve as a base. Sausage is almost mandatory, if you
can't get andouille (I can't) then a good smoked sausage will do. For
health reasons I've been using turkey sausage lately. (Turkey) Ham can
go in. I've even made a seven-steak gumbo (from Prudhomme, again). If
you're gonna add chicken, you should have browned the diced chicken in
the oil, then removed it before you made the roux. The diced chicken,
sausage, and/or ham should go in now. The seafood goes in after the
stock.

Back to the gumbo, now that you've added any meat you want, you should
let it get warm and lightly browned in the roux mixture, then it's time
to add the stock. If this is a seafood gumbo, you should use a seafood
stock. If you've crab, shrimp, or fish to add, the shells and/or bones
should have been used to make a rich stock earlier. I'm talking a
redolent, aromatic blend of celery tops, onion parts, bay leaf, etc
simmered in water and the fish parts for at least an hour, then
strained. Oyster liquor is added if available. You'll want like four
cups or so. If you're using sausage, ham, and/or chicken, the bones of
the chicken that you diced should have been subjected to the same
procedure to make a stock. The richer, the better. You can always use
some beer or wine to add more flavor. Avoid, if at all possible, the
store bought stock.

Anyways, add the four cups of stock. Or, if you want, make the
roux/vegetable mixture in a skillet and add to the already heated stock
in the soup pot. Now, if you've got them, add shrimp, crab, fish,
oysters, clams, whatever. Simmer for an hour or so. Serve some rice
in a bowl, ladle gumbo over it. Voila'. You can sprinkle file' powder
over as a seasoning, to taste.
----------------------------------------------------------------------------
CarolB,FL (9:21:57 pm) :
Bayou Cafe's Gumbo
(Serves six)

Four cups diced canned pear (Italian) tomatoes and accompanying juice
Four cups crushed tomatoes
Two tablespoons fish base
Two cups hot water
Two tablespoons turkey or chicken consomme
Six bay leaves
Pinch salt
Pinch pepper
One tablespoon cayennne pepper
One tablespoon Cajun spice
Two tablespoons granulated garlic
Three tablespoons gumbo file (a spice used to enhance the flavor of seafood
dishes)
Four green peppers, chopped
Two red peppers, chopped
One onion, chopped
Two cups chopped celery
One pound hard chorizo (or smoked) sausage
One pound okra
Two pounds broken shrimp
Four cups chopped clams
Eight ounces vegetable oil
Eight ounces flour
Hot cooked rice or Spanish rice
Heat the oil in a pan (preferably made of cast iron), then gradually add the
flour, stirring constantly so that
the flour does not burn.

Stir for 5 to 10 minutes until the roux is a light brown color.

Meanwhile, mix all the spices and set them aside. Saute the onions, celery
and peppers until tender. Add the
diced and crushed tomatoes, the clams with juice, turkey or chicken consomme
and hot water.

Bring to a boil. Stir in the spices and simmer for 20 minutes.

Add the okra, sausage and shrimp and return to a simmer, stirring
occasionally so that the gumbo does not
burn. Stir in the roux.

Serve over rice.

Chefs' Secrets will
----------------------------------------------------------------------------
CarolB,FL (9:24:43 pm) : Betsy, fresh okra, soaked in milk and then drained
and tossed with cormeal, fried in oil.......
----------------------------------------------------------------------------
Vicki,La (9:25:54 pm) : Never tried this but it did look interesting

From: arielle@taronga.com (Stephanie da Silva)

Biscuit Topped Seafood Gumbo Pie

Gumbo:
3 tablespoons plus 1 teaspoon vegetable oil
3 tablespoons all-purpose flour
3 tablespoons butter
3/4 pound smoked sausage, sliced
3/4 pound cooked bonelss ham steak, cut into 2 by 1/4 inch strips
1 large onion, chopped
2 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small celery rib, minced
3 tablespoons rice
2 cups chicken stock
2 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
3/4 pound shrimp, shelled
1/2 pound okra, sliced
salt and freshly ground black pepper

Biscuit topping:
2 cups all-purpose flour
1 tablspoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
6 1/2 tablespoons cold butter
3/4 cup buttermilk

Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil
with the flour and cook over moderatly low heat, stirring occasionally,
until the roux is dark mahogany in color, about 1 hour. Do not let burn.
Immediately remove from heat.

In a medium flameproof casserole, melt 2 tablespoons of the butter with the
remaining 1 teaspoon oil. Add the sliced sausage and cook over moderate
heat until well browned, about 5 minutes. Transfer to a plate with a slotted
spoon. Add the ham strips to the casserole and cook until lightly browned,
about 7 minutes; add to the plate with the sausage slices.

Add the remaining 1 tablespoon butter and the onion to the casserole. Cook
over moderate heat, stirring constantly, until softened and translucent,
about 2 minutes. Reduce the heat to moderately low and add the garlic,
green and red bell peppers, celery and rice. Cook, stirring, for 5 minutes
longer.

Reheat the brown roux if necessary. Scrape it into the casserole with
the vegetables and rice. Stir in the chicken stock and lemon juice. Bring
to a boil over high heat. Add the sausages and ham, reduce the heat to
moderately low and cook, covered, for 25 minutes.

Stir in the cayenne, shrimp and okra and season with salt and black pepper
to taste. Cook, stirring once or twice, for 2 minutes. Remove from the
heat.

Make the topping: Preheat the oven to 450F. In a medium bowl, combine the
flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the butter
until the mixture resembles coarse crumbs. Stir in the buttermilk until
a soft dough forms.

On a lightly floured surface, roll out the dough 1/2 inch thick. Using
a 2 1/2 inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow
9 inch round baking dish. Arrange the bicuits on top and brush with the
melted butter. Bake until the biscuits are puffed and golden brown, about
20 minutes.
----------------------------------------------------------------------------
Risa G., NJ (9:31:38 pm) : Actually this one sounds southern and also a make
ahead kind of thing. Good for both subjects:

BARBECUED BLACK-EYE PEAS
2 cups (16-oz)black-eye peas
2 cups tomato puree
1 1/2 Tbls dry onion flakes
1/2 tsp paprika
1/2 tsp Worcestershire (veg, obviously)
1 tsp dry mustard
Dash garlic powder
Salt & pepper to taste
Sweetner, to taste (I omitted)

Preheat oven to 350. Combine all and place in a 1-1/2 quart sprayed
dish. Bake, uncovered, 1 hour.
----------------------------------------------------------------------------
Risa G., NJ (9:33:07 pm) : This one too. I made this this past weekend and
it was really delicious.

BACKYARD'S JALAPENO CHEESE GRITS

2 quarts Water
12 ounces Quick grits
1/2 pound Butter
2 Jalapenos, diced
1 medium Red bell pepper,diced
1 medium Poblano pepper,diced
1 medium Onion,diced
1/2 pound Cheddar cheese,grated
1/2 pound Monteray Jack,grated
4 Eggs,beaten
Salt,to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner
grits, add more water.) Set aside. Melt butter in a large skillet over
medium high heat; add peppers and onion. Saute until tender, about 5
minutes. Add to grits, along with cheeses. Add eggs and season with salt.
Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a
reheated 350 degree oven for 25 minutes, or until set. Serve immediately.
----------------------------------------------------------------------------
SueA, CA (9:33:30 pm) : These are excellent-

Shrimps Wilder (Alabama)

Recipe By: New York Times Heritage Cookbook
Serving Size: 6
Preparation Time: 0:00
Categories: Seafood

Amount Measure Ingredient Preparation Method
2 pounds shrimp
2 cloves garlic finely chopped
1/2 cup peanut oil, or olive oil
1/4 cup soy sauce
1/2 cup lime or lemon juice
3 tablespoons parsley finely chopped
2 tablespoons scallions finely minced
salt and freshly ground pepper to taste
Lime or Lemon wedges

1. Shell and devein the shrimp but leave of the last tail segment. Dry and
place in a shallow dish.
2. Combine the remaining ingredients and pour over shrimp. Let stand three
to four hours.
3. Thread the shrimp on skewers and place them on a grill over hot coals.
The coals should be approximately three inches form the shrimp. cook
quickly, about three minutes (maybe five) longer, basting oxxasionally.
Serve with lime or lemon wedges.
­­­­­

----------------------------------------------------------------------------
CarolB,FL (9:34:06 pm) : HCI:
Tony's ... at home Tomato Crisps

This recipe, from Steve Konarik, catering chef at Tony's, is doubled easily.
The crisps are best served immediately.

Oil for deep-frying 5 (3- to 4-inch-round) beefsteak tomatoes Salt and
freshly ground black pepper, to taste 1 cup
each: all-purpose flour and club soda * teaspoon crushed red pepper flakes

* teaspoon each, dried: thyme and oregano leaves 1 cup grated Parmesan
cheese 1 to 2 tablespoons chopped fresh parsley

Heat oil to 350 degrees.

Cut tomatoes into *-inch-thick slices. In a large bowl, combine salt,
pepper, flour, club soda, crushed red pepper, thyme and
oregano. Whisk smooth, then rub batter on both sides of tomato slices,
coating lightly.

Place a few tomato slices at a time in the hot oil and fry until brown, 6 to
8 minutes. Drain on paper towels.

Place fried tomato slices on ungreased baking sheets and sprinkle with
grated Parmesan. Bake in a 250-degree oven until
golden brown on top, 5 to 7 minutes. Remove from oven and turn over tomato
slices. Sprinkle again with Parmesan and bake
until golden brown, 5 to 7 minutes more. Remove from oven and cool on a wire
rack. Makes about 50 slices.

----------------------------------------------------------------------------
CarolB,FL (9:36:46 pm) : well I am going to post some southern type reicipe
I Have not tried...
Nellie's Hearty Cheese

Makes about 7 cups

1/2 cup unsalted butter, softened

1 8-ounce package cream cheese, softened

1 pound sharp Cheddar cheese, grated

4 ounces crumbled blue cheese

1 medium onion, grated

1/2 cup shredded cooked country ham

1 tablespoon Worcestershire sauce

In a bowl with electric mixer, beat butter with cream and Cheddar cheeses
until smooth. Thoroughly mix in blue cheese, onion,
ham and Worcestershire. Chill overnight to blend flavors.

Nutrients per 2-tablespoon serving: 73 calories, 6.5 grams fat (80 percent
total calories), 19.3 milligrams cholesterol, 107
milligrams sodium.

Suggestion: Serve with party rye bread and/or assorted crackers.

ó Homemades by Suzanne

----------------------------------------------------------------------------
(9:37:08 pm) : OYSTERS BIENVILLE

This sumptuous dish, invented over 40 years ago at Antoine's Restaurant, is
named for the Sieur de
Bienville, founder of the City of New Orleans.

3 dozen raw oysters on the half shell
6 pie pans, filled with rock salt

2 ounces butter
1-1/2 cups finely minced bell pepper
1 cup finely minced green onion
2 cloves garlic, minced
1/2 cup white wine
1/2 cup chopped pimiento
2 cups Bechamel sauce
2/3 cup grated Cheddar cheese
1/2 cup fresh French bread crumbs
Salt and white pepper to taste

Preheat oven to 400F.

Melt the butter, then sautÈ the bell pepper, green onions and garlic until
soft but not browned.
Deglaze with the white wine, and bring to a boil. Add the pimiento, Bechamel
sauce, cheese and
bread crumbs, and reduce to a simmer. Add salt and pepper to taste, then
simmer for 20 minutes, or
until very thick.

Arrange 6 raw oysters in each of the pans, firmly nestled in the rock salt.
Cover each oyster with the
sauce, and bake for 10 minutes, until the oysters and sauce are very hot and
the top of the sauce is
browned. Serve at once. The rock salt retains heat, but is not meant to be
used to season the dish.
Be careful not to get any salt on the oysters or in the sauce.
----------------------------------------------------------------------------
Velma TN (9:38:32 pm) : Uh Oh, Elaine, We'll have to get off Southern
Cooking for you, won't we?
----------------------------------------------------------------------------
(9:38:40 pm) : Chef John Folse's Shrimp Remoulade

1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will
do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined

In a mixing bowl, combine all of the above ingredients, whisking well to
incorporate the seasonings.
Once blended, cover and place in the refrigerator, preferably overnight. A
minimum of four hours
will be required for flavor to be developed. When ready, remove from
refrigerator and adjust
seasonings to taste. Place six shrimp on a leaf of romaine or other colored
lettuce and spoon a
generous serving of remoulade sauce on top of the shrimp. Do not sauce
shrimp prior to service, as
they will lose their firm texture. Serves 6.

----------------------------------------------------------------------------
SueA, CA (9:39:05 pm) : CRAB BISQUE

2 tablespoons butter
2 tablespoons all-purpose flour
2 green onions, chopped
2 cups half and half
2 cups milk
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
White pepper to taste
Cayenne pepper to taste
1 pound crabmeat, picked over for shells
4 tablespoons sherry

Melt butter in a heavy pot. Add green onions and saute until tender. Whisk
in flour until smooth. Whisk in milk and half and half and cook over medium
heat, stirring constantly, until mixture thickens and comes to a boil. Lower
heat; season to taste. Stir in crabmeat and sherry and cook over low heat
until crab is heated through. Serves 6.

----------------------------------------------------------------------------
Vicki,La (9:41:15 pm) : OYSTERS CARNIVAL
from LeRuth's Restaurant

Chef Warren LeRuth is one of New Orleans' legendary chefs, and his former
West
Bank Restaurant is missed. Here's a great oyster dish to remember it by.
(Chef LeRuth
is still active as a restaurant consultant.)

5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
10 tablespoons butter
4 dozen oysters, strained (reserve the liquor) and chopped
1-1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each
strip cut in half
6 lemon wedges for garnish

In an iron skillet sautÈ the minced onion, garlic, bay, cenery and thyme in
6 tablespoons
fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup
of the
bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer
for 20
to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.

Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup
of bread
crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a
375F
oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and
garnish each
platter with a lemon wedge.

Serves 6.
----------------------------------------------------------------------------
CarolB,FL (9:41:17 pm) :
This pie is so smooth and creamy, we thought we'd died and gone
to heaven. Alison Mackie Capps, pastry chef at Cappers in
Raleigh, piles the filling up 3 to 4 inches. I suggest being a little
more conservative and making two pies. Double the crust reci pe
and use two 8-inch pie plates.

Chocolate Peanut Butter Pie
Crust:
1/3 cup sugar
8 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs

Preheat oven to 325 degrees. Hand mix ingredients and press into
bottom and up sides of pie plate. Bake for 8 minutes.

Makes one 8 or 9 inch pie crust. (Double recipe for two pie
crusts.)

Filling:
1 cup heavy cream
1 1/2 cups peanut butter
1 3/4 cups sugar
12 ounces cream cheese, softened

In the large bowl of an electric mixer, beat all ingredients until light
and fluffy. Spoon into cooled pie crust(s).

Topping:
2 ounces unsweetened chocolate
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla
6 two-pack Reese's Peanut butter cups, chopped

Melt chocolate, butter and sugar over low heat. Remove from heat
and whisk in cream and vanilla until smooth. Spread over pie.
Refrigerate for 30 minutes. Sprinkle with Reese's cups and
refrigerate at least 3 hours before serving.

Makes one large 9-inch pie or two regular 8-inch pies.

###

----------------------------------------------------------------------------
Betsy, NY (9:43:39 pm) :
Date: Tue, 14 Jun 1994 00:48:53 -0500
From: Deb Dickson ddickson@BLUEJAY.CREIGHTON.EDU

Flaky Southern Biscuits

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chilled vegetable shortening
3/4 cup cold milk

Preheat oven to 425 degrees F. In large bowl combine flour, baking
powder and salt. With pastry blender or 2 knives used scissors-fashion,
cut in shortening until mixture resembles coarse crumbs. Stir in milk
just until dough holds together. On lightly floured board knead gently
about 1 minute. With floured rolling pin roll dough 1/2 inch thick. With
floured biscuit cuter cut dough into 2 1/2 to 3 inch rounds. Place 1 inch
apart on ungreased cookie sheet. Bake 12to15 minutes or until lightly
browned. Serve hot. YIELD: 10 biscuits.

----------------------------------------------------------------------------
Vicki,La (9:44:52 pm) : TONYíS SHRIMP STEW

1 pound shrimp, peeled
Tonyís Creole Seasoning
4 tablespoons margarine
3 tablespoons all-purpose flour
1 onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 tablespoon chopped green onions

Season shrimp with Tonyís Creole
Seasoning and refrigerate. Make a roux with
margarine and flour in an aluminum Dutch
oven. When chocolate colored, remove
from heat and add all vegetables, except
green onions. Stir mixture until it stops
sizzling; add shrimp, and enough warm water to cover all ingredients. Return
to heat and simmer for 30 minutes. Serve over steamed rice and garnish with
green onions. Yields 4 servings.
----------------------------------------------------------------------------
SueA, CA (9:45:53 pm) : ANGEL BISCUITS

1 package yeast
3 tablespoons warm water (110ƒ -115ƒ)
5 cups White Lily all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 cup vegetable shortening
2 cups buttermilk

Dissolve yeast in warm water with a pinch of the sugar and let stand for 10
minutes, or until foamy. Sift dry ingredients together. Rub shortening into
dry ingredients with fingers until the size of peas. Add yeast to
buttermilk. Stir buttermilk mixture into flour mixture just until all flour
is moistened. Dough will be sticky. Cover with plastic wrap and refrigerate
overnight before using. To make biscuits: Preheat oven to 425ƒ. Place about
1 cup flour on a piece of wax paper. Dust hands with flour, pinch off a
piece of dough the size of a small egg, roll lightly in hands to shape.
Handle as little as possible. Place with sides touching on a lightly greased
baking sheet. Bake for 10 to 15 minutes or until brown. Dough will keep for
a week in the refrigerator, so bake as needed. Makes 3 to 4 dozen small
biscuits.

----------------------------------------------------------------------------
Vicki,La (9:46:01 pm) : BREAD PUDDING WITH WHISKEY SAUCE

3 cups milk
4 cups coarse bread
1/4 cup melted butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup raisins
1 teaspoon cinnamon

In a large bowl, tear bread into small
chunks. For best results use stale bread. In a
saucepan, scald milk and pour over bread.
Cool and add remaining ingredients, mixing
well. Pour into a 11/2 quart casserole
coated with cooking spray. Place dish in a
pan of hot water (1 inch deep) and bake at
350 degrees for 1 hour, or until a table knife inserted into pudding comes
out
clean. Yields 8 servings.

Whiskey Sauce

8 tablespoons margarine
1 cup sugar
1 egg
1/4 cup whiskey

Cook margarine and sugar together in a double boiler until mixture is hot
and
thick and sugar is dissolved. Remove from heat. Add egg and beat. Cool
slightly and add whiskey. Serve over pudding.
----------------------------------------------------------------------------
CarolB,FL (9:46:42 pm) : This is not the one I want... But it look
good.Jalapeno Cornbread
2 cups corn meal
1 cup flour

1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 1/2 cups milk
1/4 cup chopped jalapeno peppers
3/4 cup cheddar cheese, grated

Preheat oven to 425 degrees.

In a large bowl, mix cornmeal, flour, baking powder and salt.

In a separate bowl mix eggs, oil and milk. Stir wet ingredients into
dry, mixing well. Add cheese and jalapeno peppers.

Grease a 9-inch cast iron skillet or 9- by 9-inch baking dish.
Spread batter evenly into dish. Bake for 20 minutes or until bread
is lightly browned.

----------------------------------------------------------------------------
Vicki,La (9:47:42 pm) : CABBAGE CASSEROLE

1 medium head cabbage
4 tablespoons margarine
1 pound lean ground meat
1 medium onion, chopped
2 cloves garlic, minced
Tonyís Creole Seasoning
1 (10 3/4 oz.) can cream of mushroom soup
1/4 cup chopped green onions
1 cup steamed rice
1/4 cup bread crumbs

Cut cabbage in small chunks and in a
medium pot, boil in salted water until tender,
but still green. Drain and reserve the liquid.
Melt margarine in a deep skillet and fry
ground meat with onions and garlic until
brown. Add Tonyís Creole Seasoning. In a large bowl, mix cabbage with
meat, adding mushroom soup, green onions, and rice.

Pour mixture into greased, flat baking dish. Top with bread crumbs. If you
think the casserole is too dry, add some of the water from the boiled
cabbage. Bake at 300 degrees for 20 to 30 minutes. Yields 6 servings.
----------------------------------------------------------------------------
Vicki,La (9:49:43 pm) : GRILLADES

1 pound pork steaks
Tonyís Creole Seasoning
1/2 cup vinegar
Cooking spray
2 tablespoons chopped onion

Cut steaks in 2 inch pieces. Season with
Tonyís Creole Seasoning. Place in a jar,
add vinegar, and refrigerate overnight. When
ready to cook, place drained grillades (pork
pieces) in a skillet coated with cooking
spray and brown on each side. Add onion,
water to cover, and simmer for 1 hour.
Yields 4 servings.
----------------------------------------------------------------------------
CarolB,FL (9:50:03 pm) :
Creole Oysters

Serves 6 - 8

1 quart oysters, drained
2 cups Italian bread crumbs (Progresso)
1 cup grated Parmesan cheese
3 tablespoons chopped parsley
Juice of 2 lemons
3/4 cup olive oil
1 garlic clove, crushed
1/2 to 1 tablespoon crushed red pepper
Salt, to taste

Put oysters in baking dish. Mix remaining ingredients together. Top oysters
with mixture. Bake at 350 degrees until oysters curl.
Then place under broiler until lightly brown.

----------------------------------------------------------------------------
CarolB,FL (9:51:17 pm) : AUNT BILL'S CANDY

6 c. sugar
2 c. evaporated milk
1 Tbsp. Karo
1 stick oleo
4 tsp. soda
1 tsp. vanilla
2 c. pecans

Put 2 cups sugar in skillet over low heat and melt
gradually. Stir with spoon until it caramelizes. While sugar
caramelizes, place remaining sugar, milk and syrup in large
saucepan. Bring to boil. When sugar is caramelized, pour in
thin stream into boiling syrup mixture, stirring constantly.
After the two mixtures are combined, continue cooking over
medium heat until a firm ball is formed when dropped in cold
water. Remove from heat, add chipped oleo and soda. Stir only
until oleo melts. Cool undisturbed for 20 minutes. Add vanilla
and nuts and beat until thick and creamy. Pour into buttered
pan.

----------------------------------------------------------------------------
Vicki,La (9:51:44 pm) : TONYíS SEAFOOD PIE

1 (9 inch) pie shell
2 tablespoons margarine
1/4 cup chopped bell pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 (3 oz.) can mushrooms
1/2 pound lump crab meat
1/2 pound shrimp, boiled and peeled
1 cup shredded Cheddar cheese
1/2 cup fresh grated Parmesan cheese
1 tablespoon lemon juice
Dash of hot pepper sauce
1 egg, beaten
1/4 cup mayonnaise
Tonyís Creole Seasoning
1/4 cup slivered almonds

Partially bake pie shell at 400 degrees for 5 to 7 minutes. Remove from
oven.
Lower heat to 350 degrees. Melt margarine in a large skillet and SautÈ bell
pepper, onions, celery, and mushrooms until tender. Add crab meat, shrimp,
3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, hot pepper sauce,
egg, and mayonnaise, stirring well until moist. Add Tonyís Creole Seasoning.
Remove from heat and drain excess liquid. Spoon into pie shell and bake for
about 20 minutes. Top with almonds and remaining cheese. Bake another 10
minutes. Yields 6 servings.
----------------------------------------------------------------------------
SueA, CA (9:52:08 pm) : MOTHER EDEL'S SHREDDED YAM CASSEROLE

2 pounds raw sweet potatoes
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup butter
1 cup pineapple juice or
1 (8 oz.) can crushed pineapple drain juice and add enough water to make 1
cup liquid
Freshly grated nutmeg, optional

Fill a large pot with 1 gallon cold water and 1 teaspoon salt. Peel and
shred raw sweet potatoes (use a food processor if you have one) and drop
into salted water. Wash and drain well. Combine sugar, corn syrup and water.
Bring to a boil and boil 5 minutes, or until the consistency of heavy cream.
Remove from heat, add butter and stir until melted. Put sweet potatoes in a
9x13 inch casserole dish. Pour pineapple juice (or pineapple and juice) over
sweet potatoes, then sugar syrup. Grate nutmeg over top if desired. Bake
uncovered at 350ƒ for 60 minutes, or until sweet potatoes are transparent.
Serves 10 to 12.

----------------------------------------------------------------------------
Cora,NC (9:53:08 pm) : Jalapeno Corn Bread

3 c. yellow cornmeal
1 c. cream style corn
1 t. sugar
2 t. salt
1 c. chopped onion
1 1/2 c. grated cheese
1 1/2 t. baking powder
1 c. vegetable oil
3 eggs
1 3/4 c. milk
1/2 c. chopped jalapeno peppers

Mix all ingredients and pour into a 9 x 16 ungreased pan and bake in a
preheated 350 degree oven for 1 hour.
----------------------------------------------------------------------------
Vicki,La (9:54:53 pm) : TONYíS FISH COURTBOUILLON

1 cup all-purpose flour
1 cup margarine
3 cups basic vegetable mixture
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
8 cups water
1/2 lemon, sliced
1 (8 lb.) fish, cut in pieces
Tonyís Creole Seasoning
1/2 cup chopped green onions

In a Dutch oven, make a dark roux with
flour and margarine. Remove from heat and
add basic vegetable mixture, stirring mixture
until it stops sizzling. Add tomato paste and
tomato sauce. Stir over low heat for 5
minutes. Add water; stir well and bring to a boil. Add lemon slices. Lower
heat; cover and simmer for 2 hours, stirring occasionally to prevent
sticking
on bottom.

Season fish with Tonyís Creole Seasoning; add to mixture. Bring to a boil;
lower heat, cover and simmer for 30 minutes. Add more water if the sauce is
too thick. Add green onions. Serve over steamed rice. Yields 10 servings.
----------------------------------------------------------------------------
Vicki,La (9:57:15 pm) : SPINACH CASSEROLE LUCILLE

2 (10 oz.) packages frozen, chopped
spinach
4 tablespoons margarine
2 tablespoons all-purpose flour
2 tablespoons chopped onions
1/2 cup milk
Tonyís Creole Seasoning
1 roll Jalapeño cheese, cubed
1 teaspoon Worcestershire sauce
1/2 cup bread crumbs

Cook spinach following directions on
package. Drain and reserve 1/2 cup liquid.
Melt margarine in saucepan over low heat.
Add flour, stirring until blended and smooth,
but not brown. Add onions and cook until
tender. Pour in spinach liquid and milk slowly, stirring constantly to avoid
lumps. Cook until smooth and thick. Add Tonyís Creole Seasoning, cheese,
and Worcestershire; stir until melted. Combine with cooked spinach. Put into
a square casserole; top with bread crumbs and place in 350 degree oven until
hot (about 20 minutes). Yields 8 servings.
----------------------------------------------------------------------------
SueA, CA (10:02:05 pm) : MEXICAN CORNBREAD

1 cup margarine
1/4 cup sugar
4 eggs
1 (4 oz.) can green chili peppers, seeded and
chopped
1 (17 oz.) can creamed corn
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese
1 cup all-purpose flour
1 cup plain cornmeal
4 teaspoons baking powder
1/2 teaspoon salt

Have margarine and eggs at room temperature.
Preheat oven to 325ƒ. Grease and flour a 9x13
inch baking dish. Cream margarine and sugar;
blend in eggs. Stir in chilies, corn and cheese.
Combine remaining ingredients. Add to corn
mixture, stirring until well blended. Pour into
baking dish. Bake for 50 to 60 minutes or until
toothpick inserted in center comes out clean. Cut
into squares and serve warm.

----------------------------------------------------------------------------
Velma TN (10:02:08 pm) : I'm moving the recipe for you, Sue

SueA, CA (10:00:56 pm) : This one uses the milder green
chilies (for chili sissies like me:o))

MEXICAN CORNBREAD

1 cup margarine
1/4 cup sugar
4 eggs
1 (4 oz.) can green chili peppers, seeded and chopped
1 (17 oz.) can creamed corn
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese
1 cup all-purpose flour
1 cup plain cornmeal
4 teaspoons baking powder
1/2 teaspoon salt

Have margarine and eggs at room temperature. Preheat
oven to 325ƒ. Grease and flour a 9x13 inch baking dish.
Cream margarine and sugar; blend in eggs. Stir in
chilies, corn and cheese. Combine remaining
ingredients. Add to corn mixture, stirring until well
blended. Pour into baking dish. Bake for 50 to 60
minutes or until toothpick inserted in center comes out
clean. Cut into squares and serve warm.
----------------------------------------------------------------------------
Candy,VA (10:04:12 pm) : Steak & Potato Casserole
6 T butter
1 c sliced onions
4 cube steaks ( 1 1/4 pounds)
1/4 c flour
1 1/2 t salt 1/4 t pepper
1/4 t powdered mustard
2 c buttermilk
1 can (2 oz) mushrooms, drained
2 T chopped parsley
4 c sliced potatoes (about 4 potaoes)
Melt butter in lg skillet, add onions & cook till tender. Remove onions &
set aside, brown meat on both sides in skillet, remove meat and stir flour
into drippings. Remove from heat. Stir in buttermilk gradually, cook over
med heat stirring till thickened. Stir in mushrooms and parsley. Arrange
layers of potatoes, onions, steak in buttered 13 x 9 glass pan. Pour sauce
over, cover with foil. Bake 350 for 1 hour 15 minutes
----------------------------------------------------------------------------
Elaine, CAN (10:11:08 pm) : BOURBON-CHOCOLATE PECAN PIE/TARTS

cream cheese pastry
3/4 cup semi-sweet choc chips
3 lg eggs, lightly beaten
1/3 cup sugar
3tbsp firmly packed light brown sugar
1 tbsp flour
3/4 cup light corn syrup
1/4 cup butter, melted
3tbsp bourbon
2tsp vanilla extract
2 cups pecan halves
if making tarts; divide pastry into 6 portions and shape into a ball; press
into 41/2-inch tart pan. Sprinkle choc chips over pastry and chill 30 min.
Beat eggs and next 7 ingredients. Pour into tart shells, filling each half
full. Arrange pecan halves over filling, drizzle with remaining filling.
Bake 350 for 30-35 min or until set.
Tart filling may be baked in a 9-inch tart pan fitted with a pasrty crust.
Bake at 350 for 55 min or until set.
Cream cheese pastry
1(3oz) cream cheese softened
1/2 cup butter softened
1 cup flour
beat cheese and butter at medium speed add flour, beat at low until dough
forms.
----------------------------------------------------------------------------
SueA, CA (10:19:39 pm) : Bon AppÈtit October 1993
Low Country Red Rice

14 bacon slices
2 large red bell peppers, chopped
1 medium onion, chopped
4 teaspoons dried thyme
3/4 cup tomato paste
3 cups long-grain white rice
6 cups canned vegetable broth or chicken broth
1 tablespoon hot pepper sauce (such as Tabasco)

Cook bacon in heavy large Dutch oven over medium-high heat until brown.
Transfer bacon to paper towels and drain. Crumble bacon. Pour off all but 3
tablespoons drippings from Dutch oven. Add bell peppers, onion and thyme and
saute 5 minutes. Mix in tomato paste, then rice. Add broth, hot pepper sauce
and bacon and bring to boil. Reduce heat, cover and simmer until rice is
tender, about 30 minutes. Season to taste with salt.

----------------------------------------------------------------------------
Annie, TX (10:24:35 pm) : Fried Rice

1 1/2 lb. ground meat
1 large onion, chopped
6 eggs
2 sticks margarine
2 cans beef broth
2 cans beef consomme
4 T. soy sauce
2 T. Worchestershire sauce
1 1/2 c. rice (uncooked)
1 t. salt
1/4 t. pepper

Brown meat and onions in large skillet. Stir in eggs with meat mixture. Add
margarine and heat until melted. Add beef broth, consomme, soy sauce,
Worchestershire sauce, salt and pepper and mix well. Add rice. Bake in a
covered dish at 375 degrees for 1 hour. You can use steak or pork in place
of hamburger and chicken broth and consomme in place of beef.

----------------------------------------------------------------------------
Kathy-Idaho (11:49:42 pm) : Leftover Burritos

2 Cups leftover roast beef
1 onion, sliced
1 cup shredded cheese
1 package taco seasoning
chopped olives
Salsa
Large Flour Tortillas

Put leftover meat into a large frying pan.
Add the onions and simmer until tender.
Add the taco seasoning according to the
directions. In another skillet, warm oil.
Quickly heat the tortillas on both sides,
draining them on paper towels.
Fill each one with the meat mixture.
I used refried beans, cheese, onions, lettuce
olives and salsa. Serve immediately.
Works well with any leftover meat.

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

END OF FILE