Ingredients:
2 Tbsp. shortening (or drippings)
2 Tbsp. flour
Instructions:
Heat shortening, add flour, stirring slowly until brown, salt and pepper to taste. Tbsp. roux is the basis for most Creole cooking, and is adapted in various ways, serving as a base for gumbos, stews, etc. (Also see Basic Gumbo Recipe for additional information on making a Roux.)
Ingredients:
Prepared Hollandaise Sauce
1/8 tsp. chives
1/2 tsp. parsley
1/8 tsp. dry tarragon leaves
Instructions:
Sarne as Hollandaise Sauce, but add 1/s tsp. chives, 1/2 tsp. parsley, 1/s tsp. dry tarragon leaves.
Ingredients:
1/2, cup brown sugar
1 cup cream
1bsp. corn syrup;., cup butter
1/g tsp. salt.
1 tsp. vanilla pinch nutmeg
Instructions:
Combine sugar, cream, syrup, butter and salt in 1 qt. casserole. Cook in microwave for 4 minutes. Stir, cook 4 minutes. Add vanilla and pinch nutmeg. Stir until smooth. If not used at once, refrigerate and reheat for 2 minutes uncovered. Tbsp. is delicious over baked apples!!
Ingredients:
4 c. cereal squares
1112 c. miniature pretzels
1 C. pecans
11., c. butter
1/2 c. honey
Instructions:
Combine pretzels. pecans and cereal. Melt butter in pan, stir in honey and blend well. Pour over cereal to coat. Spread in jellyroll pan. Bake at 350° for 12-15 minutes, or until lightly glazed. Stir occasionally. Spread on waxed paper to cool.
Ingredients:
40 pounds tomatoes, blanched
12 garlic cloves
peeled & pureed
3/4a cups salt
14 medium peeled onions
2 cups vinegar
Instructions:
Put in pot and cook. Add fresh Jalapef os (1 or 2 pints) puree. The longer you cook it the hotter it gets. Cook about I hour. Pack in sterilized jars and lids.
Ingredients:
’12 cup butter
1 (17-oz.) package crispy corn
cup creamy peanut butter and rice cereal
cups milk chocolate chips
1 lb. powdered sugar
Instructions:
Combine butter, peanut butter, and chocolate chips ina sa cep. Melt over medium heat, stining often. Pour over cereal and mix until thoroughly coated. Pl. ace cereal in a paper sack, sprinkle in powdered sugar. Fold down the top of sack and shake well. Makes 3 lbs. or about 12 servings.
Ingredients:
40 pounds tomatoes, blanched
12 garlic cloves
peeled & pureed
3/4- cups salt
14 medium peeled onions
2 cups vinegar
Instructions:
Put in pot and cook. Add fresh Jalapenos (1 or 2 pints) puree. The longer you cook it the hotter it gets. Cook about 1 hour. Pack in sterilized jars and lids.
Ingredients:
1 cup mayonnaise or salad
1 tsp. grated onion
dressing
1 tsp. snipped parsley
1 Tbsp. finely chopped dill
1 tsp. chopped canned
pickle pimiento
Instructions:
Combine all ingredients. ChiU. Makes 1 cup. Serve with Fried Oysters, Grilled Salmon Steaks, Shrimp, or Salmon Patties.
Ingredients:
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup lemon juice
2 Tbsp. salad oil
1/2 tsp. ginger
2 garlic cloves, minced
Instructions:
Combine all ingredients. Marinate meat in a plastic bag, turning to coat. Cleanup is easy; just discard the bag when finished.
Ingredients:
2 cloves garlic
1⁄2 onion
3 serrano peppers
1 bunch cilantro
1 (26-oz.) can diced tomatoes
1 (15-oz.) can tomato sauce salt and pepper to taste
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Instructions:
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