Favorite
Receipes
Here's just a few of our favorite receipes including some easy
cajun
dishes. Hope you enjoy them as much as we do! The first two that
I have here
were in a cookbook that my hometown church put together. These
two receipes
are cute and I believe should be included in everyone's cookbook!
How to Preserve a Wife
Pick one fresh from the garden, not too green, just right for the
picking.
Handle gently for they bruise easily. Sweeten with love, trust,
honesty,
and a pinch of desire. Blend until cuddly. Do not beat. Preserve
over a
steady fire ofwarmth and affection, teasing occasionally. Do not
pickle
or put into hot water. This makes them bitter. Serve with a dollop
of TLC.
How to Preserve a Husband
First, use care and get one. Not too young, but tender with a healthy
growth.
Make your selection carefully and let it be final. Otherwise, they
will not keep.
Like wine, they improve with age. Do not pickle or put in hot water.
This will
make them sour. prepare as follows: Sweeten with smiles according
to variety.
The sour, bitter kind are improved by a pinch of common sense.
Spice with
patience. Wrap well in a mantle of charity. Preserve over a good
fire of steady
devotion. Serve with peaches and cream. The poorest variety may
be improved
by this process and kept for years in any climate.
Chicken and Sausage Jambalaya (for 15)
5 lbs. chicken, boiled and deboned
1 lb. sausage, sliced
5 beef bouillon cubes
2 env. onion soup mix
2 sticks margarine
8 cps. chicken broth (add water if short)
4 cps. uncooked rice
Cajun seasonings to taste
(Tabasco, cayenne pepper,black pepper, red pepper, Italian seasonings,
etc.)
Mix all ingredients. Cover with foil, bake at 350 degrees for about
1 1/2 hours
till water is gone and rice is cooked. It may take a little longer
than that time.
Chicken and Sausage Gumbo
(for 8, makes about 12 cups)
1 lb. sausage
2 whole hens, boiled and deboned
chicken broth left over from cooking chicken
1-2 lg. onions,chopped
l cp. celery, diced
1 cp. green bell peppers, diced
1 tsp. chopped garlic
1 bay leaf
1 1/2 TBSP. Tony Chachere's Creole Seasoning
(Can use cayenne pepper, black pepper, salt, etc. to taste)
1 cp. diced tomatoes, canned with juice
Tabasco Sauce, to taste
3/4 cp. vegetable oil
1 cp. flour
2 bags of frozen gumbo mixed vegetables
(if can't find that use a small bag of okra and 2-3 cans of kernal
corn)
1.) Saute onions and bell peppers. Once done add to the following!
2.) In a large pot, combine the sauted onions and bell peppers,broth,
chicken, sausage, other vegetables, tomatoes products and seasonings.
Heat untill boiling then simmer, stirring every so often to keep
from sticking at bottom.
3.) Make a roux with the flour and oil. Heat oil then stir in flour.
Continue stirring the mixture for 5-7 minutes or untill the
flour has browned a nice dark brown. Once the roux is finished,
add it carefully to the broth mixture, stirring it in well. Let
this
simmer for another 30 minutes.
4.) Serve over cooked white rice!
Note: This can be prepared in advance,
and may be refrigerated up to 3 days before serving.
Other meats can be used instead of chicken and
sausage including seafood!
Chicken Ro-Tel
1 lg, whole hen
1 lg. onion
t blsp. margarine
1 lb. Velveeta cheese
1 can Ro-Tel tomaotes, diced
1 lg. can sliced mushrooms (optional)
2 tblsp. Worcestershire Sauce
1 pkg. thin spaghetti, uncooked
Season and boil hen in water; debone. Set broth aside. Saute chopped
onion
in margarine. Add tomatoes and Worcestershire sauce. Simmer gently
for 2-3
minutes. Add diced cheese and stir until melted. Add chicken and
mushrooms
and set aside. Cook spaghetti in leftover broth (don't add salt!).
When done,
drain and add to the cheese sauce. Add salt and pepper and hot
sauce to taste.
May add water to thin sauce. Place in greased casserol dish and
heat in the
oven untill hot and bubbly!
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