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1 lb butter
2 lbs yellow onions chopped
1 lb celery, chopped
1 lb red bell pepper, chopped
1 lb green bell pepper, chopped
1 lb mushrooms, sliced
2 oz fresh garlic, minced
2-1/2 oz all-purpose flour
4 c Burgundy wine
2 qts dark beer
2 qts water
2 tbsp beef base
4 tbsp chicken base
1 tbsp Wright's Liquid Smoke
2 tbsp Worcestershire Sauce
2 tbsp Tabasco Sauce
1 c Louisiana Seasoning
brown roux (recipe included at bottom)
hot cooked rice
cooked boneless, skinless chicken breasts
Melt butter in a large skillet or sauté pan over medium-high heat. Add onion, celery, red pepper, green pepper, mushrooms and sauté. Then add garlic and sauté for 1 minute. Add flour and stir; cook for 1 minute. Add red wine, lower heat to medium and reduce the sauce until thick. Add dark beer, water, beef base, chicken base and bring to a boil. Then add liquid smoke, Worcestershire, Tabasco and Louisiana Seasoning. Whip some roux into the sauce. Bring to a boil then remove from heat. To serve, place a serving of hot, cooked rice on a plate, a cooked chicken breast on top of rice and ladle voodoo sauce over the chicken and rice.
10 oz all-purpose flour
1 c vegetable oil
Place oil in a heavy ovenproof saucepan and heat until it almost smokes. Slowly whisk in flour, 2 cups at a time, mixing well. Bake uncovered in a 350 degree oven for about 2 hours stirring every 15 minutes. Roux is done when chocolate brown color is achieved. Allow to cool; store covered in refrigerator. Yields 1 pound of Roux.

Make a batch of "BJ's Featherweight Buttermilk Biscuits, and while they're baking, prepare your sausage gravy. "Jimmy Dean" sausage is so lean, the extra oil is necessary to make the roux which thickens the gravy.
3 tbsp vegetable oil
1 lb "Jimmy Dean's" bulk sausage
1/2 c diced yellow onion
6 tbsp all-purpose flour
4 c milk
1/2 tsp poultry seasoning
1/2 tsp ground nutmeg
1-1/2 to 2 tsp kosher salt, to taste
1/4 tsp Worcestershire Sauce
1/4 tsp Tabasco Sauce, or to taste
Preheat the oil in a medium saucepan over medium heat. Add the pork sausage and use a wire potato masher to crumble the sausage as it cooks. When the sausage is no longer pink, add the onion and continue stirring; cook an additional 5 minutes. Stir in the flour; cook another 3 minutes. Add the milk, seasonings and continue stirring until it has a nice consistency, but not too thick. Cover and remove from heat.
To serve, split open the Buttermilk Biscuits arrange on individual plates and ladle on as much sausage gravy as you like. This recipe will provide generous servings for your whole batch of biscuits.

"BJ's Featherweight Buttermilk Biscuits" Recipe
2 c all-purpose flour
1 tbsp sugar
1 tbsp cornstarch
2 tsp baking powder
1/2 tsp kosher salt
1 tsp baking soda
1 stick real butter, chilled, cut in 1/4" pieces
1 c well-chilled buttermilk
Preheat oven to 450 degrees.
Into a large bowl sift together the dry ingredients.
Add the chilled cut-up butter and use your hands or a pastry blender (or pulse in a food processor) to combine until the mixture resembles coarse meal. Add the buttermilk and stir until dough forms a ball.
Turn dough onto floured surface and knead until smooth, about 8 turns (pressing the dough to about 1/2" thick, folding it in half, press again to 1/2" thickness, etc.), this develops the flaky layers. Using the flat of your hand or a rolling pin, press the dough to 3/4" thickness. Use a floured biscuit cutter to form the biscuits. Place them 2" apart on ungreased cookie sheet.
Bake 12-13 minutes until golden brown. Makes about a dozen; serve warm.
Use a fork to split open the biscuits; spread with butter, honey, jam or serve with my fabulous sausage gravy.

Often called the "Cajun trilogy", celery, onion and green bell pepper are essential flavors in down-home cookin'!
16 oz small red beans, uncooked
2 large smoked ham hocks
10 c water
2-1/2 c finely chopped celery
2 c finely chopped yellow onion
2 c finely chopped green bell pepper
5 whole bay leaves
2 tsp ground white pepper
2 tsp dried thyme
1-1/2 tsp garlic powder
1-1/2 tsp dried oregano
1 tsp ground black pepper
1 tbsp Tabasco Sauce
8 oz smoked kielbasa sausage, cut in half lengthwise and then into 1/8" slices
    2 c Uncle Ben's Converted Rice, cooked according to package directions
Sort and rinse beans; cover with cold water and soak overnight.
In a large 5-1/2 quart Dutch oven, place the ham hocks, 10 cups water, celery, onion, bell pepper, bay leaves and seasonings. Stir well, bring to boil over high heat. Reduce heat and simmer until the meat is tender, about 2 hours, stirring occasionally. Remove ham hocks and set aside. Add drained beans to the Dutch oven; bring to boil, reduce heat and cover while it simmers about one hour.
Debone and defat the ham hocks; slice the meat thin or shred, return meat to the Dutch oven. Add the prepared kielbasa sausage. Continue simmering an hour or more until the beans are very tender; stirring often. Remove and discard the bay leaves.
Serve with the cooked rice; offer additional Tabasco to your guests. Bon appetit!

1 whole chicken, about 3 lbs
3 shallots, thinly sliced
eight 1/4" slices peeled ginger
1 tsp sugar
5 tbsp Kikkoman soy sauce, divided
2 tbsp dry sherry
1 tbsp water
1/4 tsp Chinese five-spice powder
olive or vegetable oil
2 lbs table salt
4 c plain flour
1-1/2 c water, approximately
Place flour and salt in a bowl, mix well, gradually add water, mixing until you have firm dough. (Additional water may be needed). If the dough is too soft it will be hard to handle. Place two very large sheets of aluminium foil on your flat surface. Brush top sheet well with oil. Place chicken on the foil. In a bowl, stir together the shallots, sugar, ginger, 3 tablespoons of the soy sauce, sherry, water and five-spice powder; set aside. Rub the chicken with the remaining 2 tablespons soy sauce and 1 tablespoon oil. Pull skin at neck end down under the chicken and tuck the wing tips under to help hold the neck skin in place. Pour soy sauce mixture into the cavity and close with a small bamboo skewer (you don't want the skewer to poke through the foil). Wrap the foil around the chicken. Roll out the clay to about 1/2" thickness so it will completely cover the chicken. Fold clay over the bird and press edges together carefully. Place chicken into lightly oiled baking dish, wet your fingers and smooth all creases or folds in the clay, making sure there are no holes (the steam will escape otherwise). Bake in a 475 degree preheated oven for 1 hour. Reduce heat to 350 degrees and bake for an additional 3 hours. Remove from the oven; break open and discard the clay. Place foil wrapped chicken onto a serving platter. Carefully remove foil and serve.

Yield: 12 Servings
1 c crushed Ritz crackers
3 tb butter, melted
16 oz cream cheese, softened
3 large eggs
1/4 c sour cream
1 tsp fresh lemon juice
2 tsp grated yellow onion
1/4 tsp Old Bay or chowder seasoning
2 drops Tabasco sauce (or more to taste)
1/8 tsp ground black pepper
1 c canned lump crabmeat
1/2 c sour cream
Preheat the oven to 350 degrees. Mix together the crackers and butter; line the bottom a 9" springform pan with the buttered crumbs. Bake for about 10 minutes; set aside to cool. Reduce the oven temperature to 325 degrees. With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the remaining ˝ cup sour cream.

Our friend GUNG-HO-CHUCK has shared this delicious recipe for all to enjoy. First a little background about the origin... The recipe had been a closely guarded secret of Eleanor Crowder until she stepped down as President of the Junior League of Miami. As a parting gift to the League, she permitted the magazine "Tropical Topics" to publish her father's treasured Tennessee barbeque recipe. Deliciously tender and succulent, this recipe always receives rave reviews at parties.
a large, lean boneless pork leg or roast, or     fresh ham (about 10-12 pounds total)
fresh garlic, minced or crushed (to taste)
white vinegar Worcestershire Sauce
whole bay leaves
kosher salt and black pepper (to taste)
fresh lemon juice
Maury Calvert's BBQ Sauce (recipe follows)
Ask your butcher to trim the pork roast of all visible fat. If using a ham, trim and discard the skin and excess surface fat. Place the meat in a heavy stainless steel roasting pan that has a tight-fitting lid. Now season the meat lavishly on all sides with the garlic, vinegar, Worcestershire Sauce, bay leaves, salt, pepper and lemon juice. Pour a generous amount of the BBQ Sauce over the meat. Cover tightly and roast at 250 degrees for 10 to 15 hours. (Pork will be so tender it will fall apart). Use two forks to pull apart the meat and place in a chafing dish. Serve with small dinner rolls to make mini-sandwiches. Offer your guests additional BBQ Sauce. (The recipe states that a 17-lb ham serves 80-100 guests at a cocktail party.)
1 lb butter or margarine
10-oz bottle Worcestershire Sauce
2 tbsp Tabasco Sauce
1 c prepared mustard
2 c white vinegar
juice of 3 lemons and the grated zest
salt and red or black pepper to taste
Melt butter in a 3-quart saucepan, add remaing ingredients and bring to a simmer. Reduce heat and keep warm while using as a baste for chicken, pork, ribs or steaks. Keeps indefinitely refrigerated in an airtight container.

Okay, its two days til payday, your favorite donut shop isn't open yet... this just might satisfy the family's craving for something sweet!
10 frozen white dinner rolls
vegetable oil for deep frying
1/2 c sugar
1 tbsp ground cinnamon
3 tbsp butter or margarine, melted
Thaw dough at room temperature for about 2 hours or until soft and pliable. Heat oil in electric skillet or deep fryer to 375°. Combine the cinnamon and sugar in a small bowl and set aside. Stretch each piece of dough into a flat ear shape. Fry a few at a time for 1 to 1-1/2 minutes per side or until browned. Drain on paper towels. Brush with butter and sprinkle with the sugar mixture. Makes 10 servings.

For this special effect cake you will need: one 9"x13" sheet cake - your favorite flavor, baked, removed from pan and thoroughly cooled on wire rack
Reynolds freezer paper
15"x 30" sheet of heavy cardboard
1 skeleton stencil (see note below)
prepared chocolate frosting
prepared white frosting
2 sugar cubes
flavoring extract of your choice
(Note: A skeleton stencil is contained in Michael Samonek's "Special Effects Cookbook").
Cool and cut cake into skeleton shape. Cover the cardboard with the freezer paper and place skeleton cake on top. Frost completely with dark chocolate frosting and refrigerate until frosting is firm to the touch (about 1 hour). Then use the white frosting to form the bones of the skeleton on the cake. When you're ready to serve this cake, place a sugar cube in each of the skelton's eye sockets. Saturate each sugar cube with 1/4 teaspoon flavoring extract (any alcohol based-flavor extract can be used). Now light the sugar cubes with a match, turn out the lights and make a very scary entrance at your next Halloween party!

16 oz "Acini di Pepe" pasta, cooked and drained according to package directions
1 c sugar
2 tbsp all-purpose flour
1/2 tsp salt
2 large eggs, beaten
40 oz can "juice pack" crushed pineapple, drained and juice reserved
32 oz canned mandarin oranges, drained and juice discarded
1 small bag miniature marshmallows
1 small container Cool Whip, defrosted
In a medium saucepan stir together the sugar, flour, salt and 1-3/4 cups of the reserved pineapple juice. Bring to a boil over medium heat, stirring frequently. Whisk 1/2 cup of this into the beaten eggs, then whisk the egg mixture into the saucepan. Reduce heat to low and cook another 2 minutes stirring constantly. Remove from heat and allow to cool thoroughly at room temperature. Combine the cooled mixture with the pasta. Stir in the marshmallows, mandarin oranges, pineapple and Cool Whip. Chill thoroughly before serving.

two 14-16 oz cans pink or red salmon
1 medium yellow onion, diced
1 c soft breadcrumbs (3 slices including crust, pulsed in the food processor)
2 c shredded medium Cheddar cheese
2 large eggs, beaten
1-1/2 tbsp Worcestershire sauce
1/2 tsp Tabasco Sauce, or to taste
1/2 tsp black pepper
2 tbsp dried parsley
1 c all-purpose flour
1/2 c vegetable oil, divided
lemon wedges
Drain the salmon thoroughly and pick over carefully to remove dark skin and any larger bones. In a large bowl and using a fork, flake the salmon; add the onion, breadcrumbs and cheese. In a separate medium bowl beat together the egg, Worcestershire sauce, Tabasco, black pepper, and parsley. Add to the salmon and combine well. Using about 1/3-1/2 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Place the flour on a plate. Dredge the patties in the flour, coating well, but dusting off excess flour. Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add the patties half at a time and cook about 5 minutes per side until brown on both sides. Remove the salmon cakes from the pan and drain on paper towels. Serve warm with lemon wedges.
Makes about 14-16 patties.

(Recipe #1)
2 c shredded cheese (preferably sharp cheddar)
4-oz jar diced pimientos, drained
1/4 - 1/2 c mayonnaise
salt and pepper to taste (optional)
In a bowl, mix shredded cheese with pimientos and mayonnaise, mashing the pimientos lightly with a fork. Add salt and pepper to taste. Makes 3 cups. Some suggestions to kick-it up a notch or two: garlic, Tabasco, lemon juice, vinegar, celery, grated onion, green onion, roasted red peppers, cayenne pepper, pickle relish or chopped olives.
(Recipe #2)
10 oz sharp cheddar, shredded
8 oz Monterey Jack, Velveeta, or American cheese, shredded
8 oz cream cheese, cut in 1/2" cubes
1 jar (4 oz) diced pimientos, drained
1 to 2 tbsp grated fresh onion
1 tsp Worcestershire sauce
1 tsp prepared horseradish
Tabasco sauce, to taste
1/2 cup mayonnaise
In a large mixing bowl, combine shredded cheeses and cubed cream cheese. With electric mixer at medium-low, blend just until cheeses form a mass. Scrape cheese from beaters. Add pimientos, onion, Worcestershire, horseradish and Tabasco sauce. Stir until just combined. Add mayonnaise and mix until of spreading consistency. Cover and chill. Refrigerate up to 10 days. Makes 3 cups.
(Recipe #3)
24 oz shredded extra-sharp cheddar>BR> 1 jar (7 oz) sliced pimientos, drained
dried sage to taste
sugar to taste
freshly ground black pepper to taste
1/4 - 1/2 cup green onions including tops, chopped
3 tbsp mayonnaise
Put the grated cheese in a bowl. Drain the pimientos thoroughly in a colander and add to the cheese. Add enough sage to blanket the pimientos. Add sugar. Grind a healthy amount of pepper into the mix, and add the onions. Bind it with mayonnaise and serve on wheat or rye bread.

From: "Paul Prudhomme's book!"
Cajuns got the right outlook on life when they smile and say "Laissez les bon temps roulez!!" which means "Let the good times roll". Ahhh, mon cherie, pour yourself a tall glass of sweet tea and invite friends to enjoy this traditional favorite! Now, where did you put those Mardi Gras beads?
           A little bit of background; "Jambalaya" is a contraction of "jambon ĺ la ya", jambon is French for ham, and ya is an African word for rice.
4 small whole bay leaves
1 tsp salt
1 tsp ground white pepper
1 tsp dry mustard
1 tsp cayenne pepper
1 tsp gumbo filé powder (optional)
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp dried thyme
Combine the above ingredients in a small bowl and set aside.
           4 tbsp margarine
           6 oz smoked ham, diced, about 1-1/2 cups
    6 oz smoked kielbasa sausage, diced, about 1-1/2cups
1-1/2 c chopped yellow onion
1-1/2 c chopped celery
1 c diced green bell pepper
1-1/2 tsp minced or crushed fresh garlic
    2 c uncooked Uncle Ben's Converted Rice
    4 c hot chicken broth
Melt margarine over medium-high heat in a Dutch oven. Add ham and sausage; cook 5 minutes stirring occasionally. Add onions, celery, bell pepper, garlic and the seasoning mix. Stir well and continue cooking until browned; about10-12 minutes; stirring occasionally and scraping the pan bottom well.
          Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom occasionally. Add the chicken broth; bring to a boil, cover and reduce heat. Simmer 20 minutes until rice is tender. Remove bay leaves before serving. Offer your guests Tabasco Sauce on the side (that wonderful condiment which made Avery Island, Louisiana, so famous!)
Mais oui...goodeatin'!

five 6-oz cans crabmeat
1 c unseasoned dry breadcrumbs
2 large eggs
6 tbsp heavy cream
1/4 tsp Tabasco Sauce, or to taste
2 tsp Worcestershire Sauce
2 tsp dried parsley
1/4 c grated yellow onion
salt and black pepper to taste
vegetable oil for frying
Place all the crab in a wire-mesh colander and allow to drain thoroughly. Press with the back of a wooden spoon if necessary; discard the liquid. Transfer the drained crab into a large bowl and stir in the dry breadcrumbs..
In a small bowl whisk together the eggs, heavy cream, Tabasco, Worcestershire, parsley, onion, salt and pepper. Add it to the crab mixture and combine well. Using about 1/2 cup of the mixture for each, use your hands to form into round cakes about 1/2" thick.
Preheat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Fry the crab cakes (do not crowd) until golden brown on each side, about 5 minutes on each side. Use a spatula to transfer the crab cakes to serving platter. Repeat with the remaining cakes. Serve warm with wedges of fresh lemon. Makes 12-14.

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