Featured Cookbook

ORDER/INFO

1. New Orleans Doughnuts

2. United States Senate Bean Soup (two methods)

3. Apples on a Stick (Red Candied Apples)

Book Description

This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award

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Talk About Good

Authors: Lafayette Junior League Members,Junior league of Lafayette

Date: June 1967

ISBN: 0935032029

Publisher: Junior League of Lafayette, Inc.

Plastic Comb

ORDER/INFO

• 2 cups granulated sugar

• 1/2 cup Karo (light corn syrup) syrup (red label)

• 3/4 cup water

• red vegetable color

• 12 red apples

• 12 wooden skewers (Popsicle sticks)

• 1/2 teaspoon cinnamon

1. Cook sugar, corn syrup and water in a small saucepan, stirring until sugar is dissolved. Continue cooking, without stirring, to 300 degrees (or until syrup is brittle in tap water). Remove from heat and set at once over hot water. Add coloring and remove quickly and twirl until syrup is spread smoothly over apple. Place on rack until hardened.

(These should be made the day they are to be used.) - Mrs. C. Theroit, Jr.

More From This Book:

1. New Orleans Doughnuts

2. United States Senate Bean Soup (two methods)

3. Apples on a Stick (Red Candied Apples)

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