Shoepeg Corn Salad

by Samie

2 small fresh tomatoes diced

1 small red or purple onion diced

Green Giant White Shoepeg corn 11 oz. (drained)

a few fresh mushrooms sliced

1 cup of Italian dressing

mix together and refrigerate 1 hour
its pretty and girls love it!

Tomato - Avocado Salad

by Samie

Samie says this is the same idea as above but has a different twist... so delicious and cool in this sultry heat!

2 small diced tomatoes

1 small onion diced

1 or 2 small cucumbers diced

1 ripe avocado diced

1 cup of Italian dressing

Now gently fold it all together and cover - pop it into the fridge for an hour ... Delicious !

I think anything could be added or deleted and this concept will work....

____________________________________________

As always thanks for the recipes and keep them coming !

" TRASH " - AKA Party Mix

* Momma, has been calling this Trash since I was old enough to eat it and … that is about a coons age ! I am sure some call it Party Mix !

________________________________________________

T R A S H

Preheat oven to 250°
______________

3 C Rice Chex® cereal

3 C. Wheat Chex® cereal

3 C Corn Chex® cereal

1 C mixed nuts

1 C. pretzel sticks

¾ tsp garlic powder

¾ tsp onion powder

6 T butter / margarine

4 T Worcestershire

1 tsp. Tabasco

1 ½ tsp seasoned salt

[If you are feeling adventurous add some Cajun Seasonings like
(Tony Chachere's or Slap Ya Mama) ]



+++++++++++++++

You know when it gets to be party season and you see those aluminum Turkey Roasting Pans???? Well that always makes me think of TRASH! It is the most obvious sensory trigger that I have ever seen.... I guess that is why this rarely gets made except during the holidays!

SO buy an extra tray and store it somewhere so when you are feeling blue you can pull it out and make TRASH... and then you can talk TRASH about everyone you know (while you stuff your face!)

If I am going to be truly honest here I will also say... I rarely use the pretzels if I am making it strictly for ME - I just add another cup of Rice Chex ® .. and if I can afford it ... I put in the premium nuts with NO peanuts! AND YES I am very mature figured!

• Melt butter in large roasting pan in oven.
  
• 
  
• Stir in seasonings.
  
• 
  
• Slowly stir in the cereals, nuts, and pretzels coating them as well as you can.
  
• 
  
• Bake 1 hour, stirring every 15 minutes.
  
• 
  
• Remove from oven and allow to cool.
  
• 
  
• Storing in airtight container. (Yeah ... like that ever happens!)

* Major NOTE: I never put this concoction in the microwave, as the micro makes the whole thing stale.

Samie's Jimmy Dean Baked Beans

Samie's Jimmy Dean Baked Beans

these baked beans are amazing...

1 roll of Jimmy Dean Pork Sausage

1 large onion chopped

1 large green bell pepper chopped

minced garlic (couple of toes)

2 large cans of Bush's Baked Beans

4 tablespoons or a couple of big squirts of yellow mustard

Worcestershire Sauce ( a few good dollops )

Liquid Smoke (this doesn't take much!) or you can bake it on grill or smoker - if you are that hardcore!

1/4 cup brown sugar

1/4 cup barbecue sauce

a few sliced Jalapeños

++++++++++++++++++++++++++++++++++++++

This recipe is hard to mess up ... which is one reason it is a winner!
Preheat oven 350

• brown sausage in large dutch oven on stove top
  
• 
  
• add onions and green peppers and sauté
• 
  
• add garlic
• 
  
• pour in beans - stir
• 
  
• add the rest! (now how simple is this?)
• 
  
• fresh Jalapeño peppers just a few...
  

bake for 45 minutes or on the grill ---- or if you don't want to heat up the house ... just simmer on top of the stove

Samie's Mex I Can Cornbread

Samie's Mexican Cornbread...Mex I Can...


Jimmy Deans Pork Sausage 1 roll

1 large onion

Sliced Jalapeño Peppers (optional)

1 cup cornmeal mix

1cup milk

1 can of whole kernal corn (drained)

2 eggs

1/2 cup cheddar cheese shredded

Jiffy Cornbread Mix

******************************************

preheat oven to 375
You can use any good cornbread recipe.BUT..I just cheat and use Jiffy...its too sweet alone so that's why more meal is added ...

• brown sausage in black skillet...Black skillet may be the key!
• 
  
• add onions and sauté ...
• 
  
• pour in drained can of corn
  
• 
  
• mix cornmeal...or any cornbread recipe...milk and eggs...
• 
  
• pour over meat mixture and
  
• 
• top with cheese and Jalapeño peppers
• 
  
• I cook mine on a low flame, atop stove...until it rises...then finish off in the oven...it makes the bottom crunchy...but what ever works for you...
• 
  
• Really good with purple hull peas...and Rotel
• This is a never fail crowd pleaser!
  

********************************************************************************

This is just making me plain ol hungry! There is nothing like comfort food and I think this hits every tastebud! I told you she was an amazing cook! Thanks Samie!

==================================================================

Cookies 'n' Cream Cupcakes (favorite)Vegan

by Jessica

1 cup soymilk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract,
chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (about 10 cookies; chop first then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies (like Newman-O's)

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Directions:

• 1. Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
• 
  
• 2. Whisk together the soymilk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soymilk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
• 
  
• 3. Mix in chopped cookies.
• 
  
• 4. Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
• 
  
• 5. Prepare Vegan Fluffy Buttercream Frosting, and stir into frosting 1/2 cup finely mashed sandwich cookie crumbs. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

***************************************************

Vegan Fluffy Buttercream Frosting

1/2 cup nonhydrogenated shortening (I use Earth Balance brand)

1/2 cup nonhydrogenated margarine

3 1/2 cups confectioners' sugar, sifted if clumpy

1 1/2 teaspoons vanilla extract

1/4 cup plain soymilk or soy creamer

++++++++++++++++++++++++++++++++++++++++++++++

Directions:

• 1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes more. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
• (I don't have a fancy mixer, I just beat by hand and it comes out just great, although tiring, it's worth it!!)

*****************************************************************

Hope you can use some of these recipes! I do have to give credit for the Vegan cupcake recipes to the awesome book: "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero

These are only 2 of the 75 highly delicious cupcakes in the book. You don't always have to use vegan everything in the cupcake recipes. For example, use Oreos if you can't find Newman O's or regular HoneyMaid graham crackers instead of a vegan brand. No one is going to care or notice a difference, unless you are making them for a vegan friend.

Jessica's Non-Dairy Blueberry Lemon Corn Muffins

Blueberry Lemon Corn Muffins
(non-dairy)

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1/2 cup cornmeal

3 teaspoons baking powder

1/2 cup dry sweetener (sugar, splenda, etc.)

1/2 teaspoon salt

3/4 cup soymilk mixed with juice of 1 lemon and set aside to curdle

1/4 cup soy yogurt

1/4 cup mild tasting oil (safflower, canola, etc.)

lemon zest from 1 or 2 lemons, to your taste (1 use two)

1 cup blueberries

Preheat oven to 350 degrees
++++++++++++++++++++

• Line muffin pan with cupcake liners (easier to do it early so you don't have to fumble with it later on)
• 
  
• Zest the lemon or lemons, set aside
• 
  
• Juice the lemon and stir in the soymilk, set aside
• 
  
• In a large bowl combine the flours, cornmeal, baking powder, sweetner and salt
• 
  
• In a separate bowl, whisk together the soymilk mixture, soy yogurt, oil, and zest
• 
  
• Pour the wet mixture into the dry and mix until just combined
• 
  
• Fold the berries into the mixture
• 
  
• Fill muffin cups 3/4 full of batter and bake for 22-25 minutes, or until a toothpick comes out clean

++++++++++++++++++++

I know Jessica is a fabulous cook and I am going to whip these up this weekend! Who knows maybe I can go non-dairy!

David Augustine Diez

Mr. "D" has arrived! Mom and Dad are doing well.... I understand he is a gorgeous specimen ! I can't wait to see him.

Jessica's Maque Choux

My beautiful daughter-in-law, Jessica has graciously shared some of her recipes with me, and now I pass them on to you.

Maque Choux
(pronounced “mock shoe”)

A Cajun smothered corn dish cooked with tomatoes, onion and green pepper. It was more than likely derived from the Indians and the Cajun French trappers of south Louisiana.



8 medium ears of fresh corn ( or 1 lb frozen kernel corn ~4 cups)

1 lb tasso*, andouiille or spicy smoked sausage (use your favorite brand) chopped into bite sized pieces

1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)

2 tablespoons margarine or butter

1 medium tomato, cut up

1/4 teaspoon salt

1/4 teaspoon ground black pepper (or to taste)

1/4 teaspoon ground red pepper (or to taste)

• Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse.

• Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. (picture courtesy of www.dkimages.com/.../Vegetables-062.html)
• Scrape the cobs with a dull edge of a knife. (should be about 4 cups)

• Brown tasso or sausage in a 3-quart saucepan. Remove and drain on paper towels.

• Add margarine or butter to the now empty pan and cook onion and green pepper about 5 minutes or until tender.

• Stir in corn, tomato, salt, black pepper, and red pepper.

• Cover and cook over low heat about 15 minutes or until corn is tender.

• Add tasso/sausage back to pan and cook approximately another 5 minutes.

• Season to taste.
  
• 
  
• Makes about 6 side dish servings.

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* Tasso Ham is a Cajun specialty - a lean piece of cured pork (usually shoulder) richly seasoned with red pepper, garlic, file powder and several other herbs and spices, and then smoked for two days. The result is a firm, smoky and flavorful meat largely used for seasoning.

Try this! You might even become an honorary Cajun!

The Devil you say? Deviled Eggs

It's weird how you decide to cook things isn't it? It might be a smell that triggers the emotion to eat something in particular, or it might be a thought that pulls you back to an old memory and puts a smile on your face. No matter what the trigger is the need to build something wonderful in the kitchen can not be quenched.

I sat here in the house by myself all day today doing nothing...I had a "feeling sorry for myself" moment and in the past I would have gone and spent money. Well as most of you know I am a poor college student so my "therapy" wouldn't have worked! So I started thinking about things that make me feel good, happy, safe, and yes loved... and of course,...I went to the kitchen to create something ...anything! And I wonder why I am FAT! Anyway, I started thinking about good times and happiness and that usually conjures up food.

Well, I loved my Mama Reid's Deviled Eggs at family gatherings...they were simply works of art! My immediate family hates deviled eggs so I rarely fix them. When I moved to Tennessee in 2001 we had a get together at my sister Laura's house. I knew my mom would be there so I figured at least she and I could eat deviled eggs (she likes them too.) So I made Deviled Eggs like Mama Reid did back in the 50's and 60's with Paprika and Sliced Green Olives... well to my surprise, Laura's husband Gary loved Deviled Eggs...so I then had a reason to make Deviled Eggs whenever we had a small gathering here in Tennessee. Gary was such a joy to be around, if you can imagine a huge blond bear that loved to laugh, tell lies(jokes), and loved to eat you would have a picture of Gary! He could make you smile even if you had the crappiest day in the history of time.... so this recipe is for Gary.

DEVILED EGGS

1 dozen eggs
½ C. mayonnaise
1 tsp mustard
salt and pepper to taste
paprika
sliced olives

• Put eggs in the bottom of a large stainless steel or glass pot.
• Don’t use aluminum as it will turn the yokes green.
• Cover the eggs with cold water and approximately 1 T salt.
• Put on medium heat and bring to a boil.
• Once the eggs are boiling, let them continue to do so for 10 minutes.
• Don’t be concerned if the shells start to crack, they are still good.
• When they are finished boiling, remove from heat and pour off hot water and run cold water over them until they start to cool.
• Crack and peel them under running water.

• After they are all peeled, slice the egg long wise and put the yoke into a small bowl.
• When all have been ‘deyoked’ put the egg white bowl on serving platter.
• Grate the yokes into a bowl, add mayonnaise, mustard, salt and pepper.
• If any of the whites were torn during the ‘deyoking’ you can grate it and put it into the yokes.
  
• Refill the egg white bowl with the mixture and sprinkle with paprika and top with an olive slice. Tasty and pretty.

I am always surprised at the number of people who really don’t know how to boil eggs… my mom used to put a dish towel in the bottom of the pot to keep the eggs from knocking too hard on the bottom of the pan…. Try it !!

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

You say you don't have a deviled egg tray? Not an issue, just take a serving platter and fill it with dried split peas - - - place your finished egg in the peas and it will not slip slide away!

Samie's Bread Pudding - Yum

My sister Samie is one of those unheralded cooks. She makes entertaining look easy. Food just magically appears when you are at her house. I know she is cooking, because I watch her, yet she makes it seem absolutely effortless. She has kindly shared this wonderful recipe with me and now I am sharing it with you.

Samie's Bread Pudding

1/2 loaf day old white bread
6 eggs slightly beaten
3 cups milk
1 can condensed milk
1 cup sugar
1 can apple pie filling
1/2 cup raisins
2 tablespoons pumpkin spice
2 tablespoons vanilla

----------
Preheat oven to 350 and use 9 x 13 baking dish

In a large bowl whisk together eggs and milk...
then add remaining ingredients
lightly mix together and let stand one hour
pour into lightly greased pan and bake one hour or until lightly browned
serve with cool whip and caramel sauce.

----------

Here is a Caramel Sauce Recipe that I use.... it is simple and really fast and soooo much better than the store bought type.

Easy Caramel Sauce

½ c. white sugar

½ c. brown sugar

½ c. heavy cream

¼ c. butter

1 teas vanilla

In a heavy duty saucepan, combine sugars, cream, butter, and bring to a boil. Cook only to softball stage...Do not overcook. Remove from heat and add the vanilla. Stir to whip in some air and allow to cool a bit.... then spoon over your bread pudding. YUM! Just remember this is kind of like eating molten lava.... so be sure and allow it to cool a little before serving it... especially to the kiddies.

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

And just think... I was about to throw out that bread! Let's crack some eggs!
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Classic Shrimp Mold

This is an OLD recipe that I started using back in the 70's - it is still a classic and still gets great reviews. I know sometimes recipes like this seem too time consuming and maybe a little daunting... but believe me it really is simple - it just looks like you slaved over it!

SHRIMP MOLD

1 – 8 ounce cream cheese
1 bundle green onions
1 – 10 can tomato soup
1 C mayonnaise
1 pkg Knox gelatin
½ C. chopped celery
1 T liquid crab boil
2 T Worcestershire
1 lb shrimp (small) boiled (reserve a few choice shrimp for garnish)
salt, pepper to taste

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

Melt cheese in undiluted tomato soup over low heat until cheese isn’t lumpy. A whisk is handy here!

Dissolve gelatin in ¼ C. water… when completely dissolved pour into the soup mixture.

Chop your celery and green onions finely and put into mix.

Add the shrimp that you have coarsely chopped and have drizzled the crab boil liquid on.

Add mayonnaise and seasonings. (I love Blue Plate Mayo! - It is a New Orleans staple)

Put into a PAM coated mold ( fish shape is always nice ) and refrigerate. You can do this over a two day period - or make it early in the morning and use it that same evening.

To unmold - simply run hot water in sink and push the mold into the hot water just shy of the rim for just a few seconds, remove from water, place your serving platter over your mold and invert the whole thing.

Pop back into the fridge and garnish with parsley or green onions and if you have a few spare shrimp pop them on the platter.

Serve with good club crackers. This is a wonderful dish and sounds harder than it actually is !

This mold makes a wonderful shower food, it is cool and creamy and tastes wonderful ! You will get rave reviews on this one !

Lately I seem to be dreaming about food... that always happens when I start going to the gym...maybe I should just get up and cook instead of just dreaming about it!
*********************************************************************************

Hope's Shepherd's Pie - Or the One Dish Wonder

As time goes by I find myself looking back to my comfort foods and the ease in which they are prepared. There is no culinary magic, just solid easy to prepare yummy (don't you love the technical terms?) food.

This simple dish is one that I had as a child and have adapted it more to my liking by changing out a few things.

What you will need:

1 pound of ground round
1/2 "Tube" Jimmy Dean Sausage
6 medium potatoes
1 stick of butter
milk
salt and pepper
1 can of sweet corn (NOT CREAMED CORN)

Preheat oven to 350
========

The neat thing about this dish is it comes together relatively quick.
Peel and coarsely chop the potatoes
Put the potatoes on to boil
While the potatoes boil - get out your trusty cast iron skillet ( once again if you don't have one of these in your collection of pots... GET ONE Lodge makes great ones that are inexpensive.
Mix the ground and the sausage together with your hands... and I mean WELL - you want to make sure that the sausage is evenly distributed throughout the ground beef, so squeeze it and mash it! Place the meat mix in the skillet and press evenly until the whole bottom of the skillet is encompassed so it looks like a GIANT HAMBURGER.

Now pop the meat into the oven and let cook until well done - usually about 20 - 30 minutes... you can generally tell when the shrinkage is obvious. Drain off the grease and pop it back into the oven while you prepare the mashed potatoes.

Simply drain the potatoes, add 3/4 stick of butter, salt, pepper, and mash.... adding a little milk to the potatoes to make them malleable...actually I kind of like mine with a few lumps... lets people know they are "real mashed" not instant ( I know it's stupid... but what can I say?)

Pull the cast iron skillet out of the oven ... and build a ring around the top of the meat - leaving the center clear of potatoes.... ( just a note here... don't put the potatoes on the cast iron... put them on TOP of the meat - looks a bit like a flat volcano)

Now open the can of sweet corn and dump it into the middle of the ring of potatoes dash the whole shebang with a bit of salt and ground pepper and top it off with the remaining butter cut into small chunks.

Place the skillet back into the oven for about 10 minutes.... pull it out and cut into pie wedges and serve.... YUM !

The reason I don't put extra onion or bell pepper or massive seasonings is the sausage gives it a delightful taste... and kids old and young will eat it... even your finicky eaters ! That is also the reason I use corn and not the mixed veggies... kids will eat it!
--------------------------------------

I hope you will try it ... let me know if you like it....

Maybe next time... we just make iced tea.

Creamy Golden Cadillac

What the HECK! I had forgotten how good this drink was!! When I was young (a long, long, long, time ago) I used to order this drink at a wonderful steakhouse in Baton Rouge, Louisiana, Messina's. Their bartender was from New Orleans and used to work at the Famous Blue Room. He could make drinks that would mellow out a wild cat and this was one of my favorites.

The Creamy Golden Cadillac

1 oz Galliano® herbal liqueur
2 oz white creme de cacao
1/2 cup of vanilla ice cream
1/2 cup of crushed ice

----

Simply place all ingredients into a blender and blend just long enough to incorporate the ice cream into the whole drink.... the ice cubes are just to increase the coldness of the drink.... pour into an old fashion glass...kick back and enjoy.

Maybe next time we chat about shrimp.

Spinach Dip

This dip is good anytime of the year and for any occasion.


SPINACH DIP

1 – 10 ounce pkg of frozen chopped spinach
1 C. mayonnaise
1 C. sour cream
1 small can chopped water chestnuts
1 pkg Knorr vegetable soup mix

Cajun Seasonings to taste (Tony Chachere's or Slap Ya Mama)

Put your spinach in a colander and run warm water over it, until it is defrosted. Squeeze all the water out of the spinach and I do mean squeeze! Now I know it says chopped on the bag but it isn't really!!! So take that lump of damp spinach and place it on your chopping board and CHOP IT TO PIECES! Set it aside. Just a note.... I can rarely find chopped water chestnuts... they are usually just whole or sliced... so ... drain them and chop them to pieces as well!
Mix remaining ingredients together and stir in the spinach. Mix thoroughly and chill.
Serve with Wheat Thins ! Yum !

Now my wonderful sister-in-law, Virginia takes a bread boule and digs out the soft bread and puts the dip in the bread "bowl" which is can also be eaten. She places the pulled apart bread around the "bowl" on a nice platter and serves.... I never said these recipes would be skinny food!

*Easy and so impressive… people who hate spinach stand at the bowl ! Makes approximately 3 cups.

It has rained off and on here today... makes you want to curl up and read a good book... or maybe just tune into the Food Network!

Next time ... let's make Golden Cadillacs !

Hor d'oeuvres - Artichoke Dip

Summer is a great time to sit out on the screened porch with the fan whirling softly and relax. With the kids playing within earshot and the mosquitoes held at bay by the screening and rediscovering the art of simple conversation ...especially with the cost of gasoline going up daily. Late afternoon when the sun starts to sink and the afternoon air begins to cool is a great time just to enjoy each other. In this fast paced work-a-day-world take a minute to sit back.... and do NOTHING! It is amazing how much you can extend your life with the simplest things.

Speaking of simple this is a really easy and delicious dip...especially with a good glass of wine... or better yet... a tall glass of iced tea.... I am from the South Cher!

ARTICHOKE DIP

1- 1 pound can of artichokes (not marinated just brine soaked)
1 C. mayonnaise (I personally like Blue Plate Mayonnaise from New Orleans)
1- 8 ounce sour cream
1 pkg of Hidden Valley Salad Dressing Mix
½ tsp Garlic powder

Drain artichokes and chop finely. Combine all ingredients and refrigerate. Dish up when chilled and serve with raw veggies and crackers. Makes 2 cups.

--- As long as men don’t know they are eating artichokes they will gladly eat them… so call this wonderful dip something else… like… hmmmm…… HUNTERS DIP !


I am in the process of writing a Southern Cookbook for new brides or the new cook.... it is harder that you think... especially when you are used to just doing and not really measuring everything down to the 1/8 of a teaspoon.... but it is making me revisit some wonderful old "food friends"...the bad thing is ... I love to eat the results! I would hate to think I will end up a size larger by the time the dang thing is finished!...

Oh well, maybe next time we will talk about paint!

Hor d'oeuvres - Cheese Pecan Ball - Cajun Style

This is always a dish you can bring to a party and NEVER have to worry presenting it to your hostess...it's always eaten.

HORS D’OEUVRES

CHEESE – PECAN BALL
1- 8 ounce pkg cream cheese softened
1 C. pecans, finely chopped
1 clove of garlic, minced

2 T Worcestershire sauce
5 dashes of Louisiana Hot Sauce (or you can use Tabasco)

1 T minced onion

¼ C chopped parsley

Cajun Seasonings (Slap Ya Mama! or Tony Chachere's )

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

Combine cream cheese, sauces, garlic, onions and 1/2 C. of the nuts.

Form into a ball; chill for a couple of hours until firm.

Remove from the fridge and roll in the parsley and remaining nuts and sprinkle a little cajun seasoning on the ball.

Wrap in waxed paper and return to the fridge.

About 15 minutes prior to your guest arrival set the cheese ball out with assorted crackers.

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

 How do you peel and mince garlic???? OK first pull one of the garlic pods off the ‘garlic toe’...it has a white papery shell… to remove that…simply whack the clove with the flat side of your large kitchen knife…presto your garlic is naked !! NOW simply chop the stew out of that thing!!

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

Strange that I am already thinking about the holidays ... and it must be 90 outside or maybe it's because I have the AC set to 60!

Until next time.... maybe we'll cook rice!

Let's Make Soup - Loaded Baked Potato Soup

This soup is guaranteed to make you "slap your grandma down!" When comfort food is called for this soup will fill the bill.

The ingredients are simple and the results are astounding. So what is on the grocery list?

6 large potatoes chopped into small pieces
3 cups of chicken stock (I like chicken base instead of the boxed or canned or bouillon style)
1 large chopped onion diced fine
1 stick of butter
1 package of Pioneer Peppered Gravy
1/2 pint heavy cream
1 package of Hormel Real Bacon Bits

Shredded Mild Cheddar Cheese Green Onion Tops chopped fine (optional)







--------------
Ok now that you have all of your ingredients out and measured let get started!
You will need a large heavy pot (a dutch oven works really well)

1. Bring a pot of water up to boil and drop the chopped potatoes in and allow them
to boil....BUT don't let them get TOO soft or you will have mashed potatoes! Make sure they are fork tender
2. While the potatoes are boiling melt the butter in a skillet and add the chopped white onions sauté until they are nice and transparent dump it all into the heavy pot.
3. Turn the heat on low and add half of the chicken stock and let it come to a simmer
4. Drain the cubed boiled potatoes BUT reserve a couple of cups of the potato water to use if
necessary!
5. In a bowl put in 1/2 cup of stock and add the Peppered Gravy Mix and WHISK it ...until there are No LUMPS!
6. Gradually stir this gravy mixture into the big pot... stirring gently.
7. Add a good handful of the Real Bacon Bits - - stirring
8. Add the drained potatoes at this point and bring back up to a gentle simmer
9. Pour approximately 1 cup of heavy whipping cream - -- Don't let it boil... just simmer!
10. Add a little salt or seasonings of your preference ( I like to add Cajun Seasonings )
11. This is where you can add a handful of cheese and stir into the pot or you can add it individually to the bowl.
12. You can top it with the green onion tops and additional cheese.
13. SOUPS ON!

Maybe next time we will just make sweet tea!

Let's make a roux

First let's talk about what a roux actually is. A roux is a mixture of flour and oil, usually a one to one ratio. There are three basic stages of roux: light or "blond", medium or "peanut butter" colored, and just plain old dark.

This wonderful photo is from Andrew Huff (farm1.static.flickr.com/142/401048174_86649e9...)
it depicts a medium or as some call it the peanut butter colored roux.

As a Louisiana cook, I tend to prefer a very dark roux, which has a wonderful smoky taste. However, lots of Creole cooks like the medium roux. The dark roux can be tricky, so lots of folks stop before it really gets to this stage, simply because if you burn it .... out it goes and you MUST start all over. That may seem daunting, but once you know the stages, you will quickly become a Honorary Louisiana Cajun Cook.

This great shot of a Dark Roux is from Andrew Huff as well (farm1.static.flickr.com/177/401048298_eb988d3..) it shows the subtle difference between the two different roux stages.

Now as a Louisiana cook cast iron pots and skillets are the main stay of my kitchen armor and they are used and well "seasoned"..The Wisegeek website is a neat place to read about this process, which really doesn't take that long. Once you get used to using cast iron you will wonder how you ever cooked without it! The Lodge Co. is a great place to get good cast iron.

Now a word about the oil that is used in making a roux. You really want an oil that has a high smoke point..in other words one that won't burn before you get your roux made. Peanut oil has a high tolerance for heat but I generally just use vegetable oil. My grandfather simply used bacon grease, but one has to remember that was before we became health conscious ( I still think the flavor is UNIQUE!)

I generally put both of the oil and flour in together and stir, stir, stir... the longer you stir and cook it the nuttier and more "deep" the flavor. Roux is the basis for all of your gravies, sauces, and gumbos. It is a thickening agent as well as a flavor purveyor.

On the one to one issue... you will probably find that 1/4 cup of both is enough to make a nice gravy. There are people who make way too much and freeze what they don't use. Be sure that while stirring you don't splash it on yourself there is a reason we call it Cajun napalm, it is very hot and it sticks to the skin and leaves really bad scars.

After it reaches the color you want quickly add your Cajun Trinity (bell pepper, onions, and celery or you can make the Holy Trinity by adding garlic to the three) and stir well, lowering the heat and allowing the veggies to wilt. As soon as the veggies have wilted add your stock either chicken, fish, shrimp, or beef, whisking and stirring to eliminate the lumps. Continue adding stock or water until you reach the consistency that makes you happy....after all YOU are the COOK! If someone has a gripe tell them to cook next time!

Happy cooking!

The First Step - make a roux

Any good Louisiana cook knows that "first you make a roux" is the first step not only in cooking....but as a logical beginning. This is no different, only it is with words instead of flour and oil.

Let me begin by saying "Hello" and let you know what my site is all about. I am on a journey through life and have stopped along the way to leave you some crumbs so that you too can find your way. As a nontraditional student I have come full circle and am finally ready to strike out and face the world armed with an education.

If you find yourself at an odd place in your life and are floundering, go back to college, it is amazing to see today's young adults and listen to their thoughts and aspirations. I feel inspired everyday as I sit in class with so many brilliant young minds. Don't listen to the negative, as the Waterboy says "You can do it!"

I found myself back in college at the tender age of 51 and have enjoyed every minute of it. I even got myself a student worker's job at the university making a whopping $5.75 per hour! I will probably be working until they put me in the cold hard ground to pay off my student loans, but you know what?... it doesn't matter. I would be owing someone for something, heck a new car cost more than what my education has cost me...so all in all not a bad trade off... a car for an education.

I am at that weird crossroad in life, two grown children, two grandchildren, no husband, no real ties to hold me down and here I am with my degree within my grasp and find myself a little bit afraid.

My lovely daughter and granddaughter have graciously put up with me these last few years and I know they are ready to move on with their lives. I will really miss them and it is hard to think of not meddling in their lives on a day to day basis.

I am from Louisiana and have been up in Tennessee for the last 7 years. This is beautiful country but I miss the seafood, water, music, and culture of Louisiana. I try and keep it alive up here, but it is really hard when all you get is frozen Chinese Crawfish! I love to cook and have a cookbook stewing on my PC as I type! I hope I can impart some of the recipes of the cuisine that I love on this site.

I had an interior business for many years prior to moving to Tennessee, I was an adoption coordinator in New Orleans, shared a craft and antique business with my sister in St. Francisville, LA., had an online homemade soap business for a while, sold real estate up here in Tennessee, owned a gourmet coffee shop/restaurant/antique/gift shop all before I went back to school. Problem is I still don't know what I want to be when I grow up! Do you ever feel that way?

Next time I will bring a recipe! Now, go make a roux!