Breads &AppetizersBreads &

Appetizers

BETTER THAN CHEDDAR

1 pound sharp white cheddar, shredded1 pound New York sharp cheddar, shredded

1 1/2 cups pecans, toasted & chopped1/3 generous cup green onions, sliced

1 tablespoon Creole mustard2/3 cup mayonnaise

8 ounces whipped cream cheese1/8 teaspoon cayenne pepper

In a large bowl, mix together all ingredients. If you like a creamier spread, add more mayonnaise.

Chill and serve with crackers

- Louanne Bertrand

HOMEMADE CORN DOGS

1 cup yellow cornmeal1 cup all-purpose flour

1/4 teaspoon salt1/4 cup white sugar

4 teaspoons baking powder1 egg

1 cup milk1 quart vegetable oil for frying

2 packages of wieners16 wooden sticks

In a medium bowl combine cornmeal, flour, salt, sugar andbaking powder. Stir in eggs and milk.

. Preheat oil in a deep saucepan over medium heat. Insertsticks into wieners. Roll wieners into batter until well coated.

Fry at least 3 corn dogs at a time until lightly browned,about 3-4 minutes. Drain on paper towel.

- Monique Narcisse

SHRIMP DIP

2 pounds boiled coarsely ground shrimp1 – 8 ounce cream cheese softened

1 lemon (juice of lemon)5 teaspoons onions minced

2 teaspoons worcestershire sauceTabasco, salt pepper – season to taste

Mayonnaise

Mix soften cream cheese with lemon juice. Add shrimp and onions.Add Worcestershire, Tabasco, salt and pepper to taste. Add

enough mayonnaise for dipping. Refrigerate. Serve with crackers.

- Marie Landry

FRENCH ONION DIP

1/2 pound (8 ounce) tub sour cream1 tablespoon onion powder (not granulated)

2 teaspoons sugar1/2 teaspoon salt (popcorn type best)

6 ounce cream cheese

Mix all ingredients in medium bowl with electric mixer on lowspeed for 1 1/2 minutes.

Keep in fridge. (For Funyun Dip, add 1/4 teaspoon salt, 1/2 teaspoon turmeric

and 1 teaspoon sugar.)

- Kenneth Ridlen

IRISH SODA BREAD

4 cups (16 ounces) of all purpose flour1 teaspoon baking soda

1 teaspoon salt14 ounces of buttermilk

Preheat the oven to 425 degrees. Lightly grease and flour a cake pan.

In a large bowl sieve and combine all the dry ingredients.Add the buttermilk to form a sticky dough. Place on floured sur-

face and lightly knead (too much allows the gas to escape)Shape into a round flat shape in a round cake pan and cut a cross

in the top of the dough.Cover the pan with another pan and bake for 30 minutes

(this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped toshow it is done.

Cover the bread in a tea towel and lightly sprinkle water on thecloth to keep the bread moist.

- Robin Shannon

PAPER WRAPPED SHRIMP ROLLS

1 1/2 pounds shrimp peeled, deveined and finely chopped 3 teaspoons ginger finely chopped

2 cloves garlic finely chopped4 green onions finely chopped

3 dozen egg roll wrappers1 tablespoon cornstarch

Mix all ingredients in a bowl with wet hands.

Start heating your oil to 375 degrees. Once the is oil is hot, start filling the wrappers by putting one and

a half teaspoons of the shrimp filling in each wrapper. To fold, place one corner of the wrapper 1/3 of the way toward themiddle. Take its opposite side and wet with the cornstarch water,and place it on top, (the cornstarch water will help seal the eggroll so that the filling doesn’t spill everywhere). Then take one ofthe remaining edges and start rolling. You’ll make it to the middle

and recognize the shape it is taking on. When you come to theother end, use the cornstarch water wet the other corner,

and seal it all together. Now you have an egg roll that is ready to be fried.

You can wrap them all up ahead of time or roll them while frying.When cooking them, wait till they are on the dark side that way,

the filling will be cooked. After you’re done cooking them, place them on a paper towel

so that they can drain.

- Tasha Atwood

CREAMY CHICKEN & ARTICHOKE QUESADILLAS

1 can (14 ounces) artichoke hearts, drained and chopped1/2 cup Hellmann’s or Best Food’s Real Mayonnaise

1/2 cup grated Parmesan cheese1 clove garlic, finely chopped6 burrito-size flour tortillas

4 ounces cooked chicken, thinly sliced (about one cup) 1/2 cup shredded mozzarella cheese (about 2 ounces)

In medium bowl, combine artichokes, mayonnaise, Parmesan cheese and garlic. Evenly spread mayonnaise mixture on3 tortillas, then top with chicken, mozzarella cheese and remainingtortillas. In 12-inch nonstick skillet sprayed with nonstick cookingspray, cook quesadillas over medium-high heat, turning once, 4

minutes or until golden brown and cheese is melted.

- Ryan Arena

BRIE KISSES

1/2 to 2/3 pounds brie cheese (wedges are fine)1 (17.3 ounce) box frozen puff pastry

Hot pepper jelly

Cut the brie into 1/2-inch squares (leave the rind on if you like).Place on a dinner plate and put the cheese in the freezer while you

thaw the puff pastry for 30 minutes at room temperature.Unfold the thawed pastry, press together seams and roll lightlywith a rolling pin to smooth it out. Cut each sheet into fourths,then cut each fourth in half. Cut the halves in half to make 16

squares per sheet.Lightly spray a mini-muffin pan with nonstickspray. Fit a piece of dough into each cup, pushing into the cup butleaving the edges sticking up. Place a dab of pepper jelly in eachcup, then top with a piece of cheese.Bake at 400 degrees F for 10

to 15 minutes, until golden. Serve warm.

Soups, Salads& Sauces

Soups, Salads& Sauces

BROCCOLI SALAD

2 bunches of fresh broccoli, cut off flowerettes1/2 cup raisins

1/4 cup chopped red onion1/2 cup chopped pecans

1/2 pound bacon, crumbled1/2 cup sugar or Splenda

1 cup mayonnaise2 to 3 tablespoons apple cider vinegar

Mix sugar, mayo and vinegar with whisk and set aside or makeahead and put in fridge. Toss all ingredients for salad and top with

bacon. Can also do this ahead and put in fridge. Right before serving, toss with dressing.

(double this for a crowd)

- Carolyn Duhe Applewhite

OYSTER COCKTAIL SAUCE

1 cup catsup3 tablespoons horseradish

1/4 teaspoon hot sauce1 tablespoon lemon juice

This sauce can be used to make oysters or shrimp cocktails or use with raw oysters on the half shell.

- Marie Landry

TARTAR SAUCE

3/4 cups mayonnaise4 tablespoons chopped dill pickle (press dry)

2 tablespoons finely chopped capers2 tablespoons chopped parsley1 medium onion finely chopped

1 teaspoon horseradish

All ingredients must be chopped fine or blended in a blender. Mix ingredients in order of listings.

- Marie Landry

ZAT’S A GOOD OLIVE SALAD

2 cups chopped salad olives2 tablespoons chopped celery

1/2 cup chopped cocktail or Holland onions2 tablespoons oregano

2 teaspoons basil2 1/2 teaspoons salt

2 teaspoons garlic powder 2 tablespoons parsley1 tablespoons sugar

1 teaspoon MSG1/4 cup olive oil

Mix all ingredients in medium bowl with electric mixer on low orNo. 1 speed for about 1 minute or until well blended. Keep in

fridge. (Great on muffalettas)

- Kenneth Ridlen

RED BEAN GUMBO

1 can (27 ounces) Blue Runner Red Beans1 can (15.5 ounces) New Orleans Style Red Kidney Beans

1 can Golden Mushroom SoupChopped onion, celery, bell pepper, shallots and parsley

Smoke sausage or meat of choiceBoiled eggs

Saute vegetables and meat. Add can products and water todesired consistency. I add water a little at a time. Simmer for

about 20 minutes. Add peeled boiled eggs (whole or cut in half)and cook for about 5 more minutes. Season with salt and pepper

and Tony's Seasoning according to taste. Serve with rice.

- Penny Vicknair

EntreesEntrees

CAJUN GOURMET BEER BURGER

1 slightly beaten egg1/4 teaspoon dry mustard

1/4 cup beer or ale1/4 teaspoon seasoned salt

2 tablespoons fine dry bread crumbs1/4 teaspoon dried thyme, crushed

2 tablespoons Worcestershire sauce1/4 teaspoon cornstarch1 tablespoon soy sauce

1 large onion, chopped (1 cup)1/4 teaspoon bottled hot pepper sauce

1 medium bell pepper, chopped (3/4 cup)1/4 teaspoon salt

1/4 teaspoon pepper3/4 cup finely chopped green onions

4 cloves garlic, minced2 pounds ground beef (chuck or sirloin)

In a large mixing bowl combine egg and beer. Stir in bread crumbs, Worcestershire sauce, soy sauce, hot peppersauce, salt, pepper, mustard, seasoned salt, thyme, and cornstarch.

Add onions, bell pepper, green onions, garlic and ground beef.Mix well.

Shape meat mixture into eight 3/4 inch thick or ten 1/2 inch thick patties.

Grill patties on the rack of an uncovered grill directly over mediumcoals for 14 to 18 minutes or until no pink remains, turning once.

Makes 8 to 10 servings.

COKE SOAKED FRIED VENISON

1/2 inch thick steaks from back strap or real leg of deerchopped onions

Coca-ColaSalt, pepper and garlic powder

Cooking oil

Trim all fat and gristle from steaks, tenderize with course mallet.Soak in Coke about 15 to 20 minutes, remove and drain. Sprinkle

with salt, pepper and garlic powder on both sides. Dip in flour, lib-erally coating steaks. Fry until golden brown, remove from pan.

Sauté onions with leavings in pan. Add your favorite gravy ingredients.

Fried meat can be added to gravy, simmered for 10 to 15 minutes.Serve with rice.

- Marie Landry

CRAB PIE

2 cups crab meat (8 ounce) shredded Swiss cheese

1 cup mayonnaise 1/2 cup evaporated milk

2 eggs beatenSalt and pepper to taste

1/2 cup bell pepper 1/4 cup green onions

1/4 cup onions1 tablespoon margarine

2 tablespoons flour 2 pie shells

Pre bake pie shells 5 to 10 minutes. Saute vegetables in margarineuntil soft. Add flour and all remaining ingredients. Mix well. Pour

into pie shells. Cover loosely with foil and bake at 350 degrees for45 minutes. Remove foil after first 35 minutes and continue baking

for 10 minutes uncovered.- Penny Vicknair

SHRIMP DELIGHT

1 1/2 pounds raw shrimp2 cups raw rice1 1/2 sticks oleo

1 can Rotel tomatoes1 can onion soup

1 can cream of mushroom soup1 onion chopped

2 stalks celery chopped3 teaspoons salt

1/2 green onion chopped1/2 cup parsley chopped1/2 bell pepper chopped

Sauté onions, celery and bell peppers in oleo. Add soups, toma-toes and seasoned shrimp. Bring to a boil and add raw rice. Mix

well. Bake in oven at 30 degrees, covered for 1 hour. Stir after first30 minutes.

- Penny Vicknair

LIL’S TAMALE PIE

2 pounds ground chuck1 can crushed tomatoes

1 1/2 tablespoon brown sugar2 tablespoons chili powder1 teaspoon ground cumin

salt to taste1 teaspoon garlic powder

1 small chopped onion

Brown beef and onion, medium heat in a large fry pan till no pinkremains. Drain in a colander. Return to pan. Add tomatoes, sugar,chili powder, cumin, salt and garlic powder. Blend until mixture is

fully heated and combined. Pour into a 9x11 baking pan.

CCoorrnnbbrreeaadd ttooppppiinngg2 packages Jiffy Cornbread mix

2 teaspoons chili powder1/4 teaspoon cumin

1 tablespoon brown sugar2 eggs

2/3 cup milk

Mix all ingredients in a large bowl and pour on top of the groundchuck mixture. Bake at 350 degrees about 25 to 30 minutes.Check at 20 minutes as some oven cook faster than others.

- Lillian Ridlen

CHICKEN ENCHILADA CASSEROLE

1 small whole chicken1 pack taco seasoning1 large yellow onion

1 medium bell pepper2 14ounce packages of shredded Mexican cheeses

16ounces sour cream1 can diced tomato

2 10ounce cans cream of chicken soup (condensed)1 can chili (no beans)

1 32count pack corn tortillas (torn to bite size pieces)American cheese (optional)

Boil chicken (I cook mine in the slow cooker all day). Dice onion and bell pepper.

In large sauce pan, over medium heat, combine sour cream, dicedtomatoes, cream of chicken soup and chili.

Turn off heat. Debone chicken.

Mix taco seasoning into shredded chicken.In two 9x13x2 baking dishes, sprayed with Pam, layer tortillas tocover bottom of pan, add chicken, onion/bell pepper mix, sauce,

cheese, repeat. Should fit two layers.Cover. Bake at 400 degrees for 30 minutes. Yield 8 – 10 servings.

Serve with re-fried or black beans and salsa.*for more tender onions and bell pepper, you can add them to the

sauce and let cook a while before layering.

- Johonna Triche

GAIL’S GROUND BEEF AND TATER TOT CASSEROLE

2 pound ground beef3 cups grated cheddar cheese 1 can cream of mushroom soup

1 can cream of celery soup1 can cream of chicken soup

2 onions - chopped 2 bell peppers - chopped

1 bag tater tots bacon bits

Brown ground meat and seasonings. Spray 13 x 9 inch pan withnon-stick product. Spread ground beef on bottom of pan.

Top with onions and bell peppers. Sprinkle with 1 cup cheddarcheese. Place tatertots on top. Mix 3 soups together and spread on

top. Sprinkle with remaining cheese. Bake 45 minutes at 350 degrees.

- Penny Vicknair

CRAWFISH OR SEAFOOD CASSEROLE

1 stick margarineshallots

1 chopped onion1/2 bell pepper

1 can cream celery soup1 can cream of mushroom soup

1 pound shrimp, crawfish or crabmeat1/2 teaspoon Tabasco sauce

1 1/2 cups raw riceTony's Creole seasoning

bread crumbs

Melt margarine. Add onions, shallots and peppers. Saute untilclear. Add seafood and cook several minutes. Add soups and sea-

soning. Cook rice. Add to mixture. Spread in pan and top withbread crumbs. Bake uncovered 30 minutes at 350 degrees.

- Stacy Weber

MEATLOAF SUPREME2 pounds lean ground beef • 2 eggs

1 pack beef stew seasoning1 (8 ounce) can tomato soup1 (4 ounce) can tomato paste

1 tablespoon soy sauce1 onion (finely diced)

1 bell pepper (finely diced)1/2 cup bread crumbs 3 tablespoons sugar

1 tablespoon brown sugar In large bowl, combine eggs, beef stew mix, and 2 tablespoonssugar. Blend well. Add ground meat, onion, and bell pepper. Mixwell. In seperate bowl combine tomato soup and paste, 1 table-

spoon sugar and brown sugar, and soy sauce. Put meat mixture inrectangular pan. Flatten with spatula. Pour tomato mixture on top.Sprinkle with bread crumbs. Cover with heavy duty aluminum foil.

Bake for 1 hour at 375 degrees or until an inserted toothpick isclean when removed. - Keeshler Pittman

RABBIT SAUCE PIQUANTE

6 rabbits cut up3 pounds onions

1 celery stalk2 bunches shallots

1 bunch parsley3 15 ounce cans tomato sauce

salt and pepper to taste2 6 ounce cans tomato paste

2 pounds flour1/2 gallon cooking oil

2 10 1/2 ounces cans golden mushroom soup1 small bottle A-1 sauce

1 small bottle barbeque sauce2 10 ounce cans Rotel tomatoes

Heat oil in pan to make roux. Add flour to brown stirring constant-ly. When brown, add onions, celery and shallots. Cook down real

fine, add rabbits and cook for 1 hour. Add tomatoes, tomato sauce,tomato paste, mushroom soup, A-1 sauce, barbecue sauce and salt

and pepper. Add 1 quart water. Then cook for 2 hours more.- Marie Landry

STUFFED CRAB CASSEROLE

2 pounds crab meat1 cup chopped onion1 cup chopped celery

1/2 cup chopped bell pepper1 cup chopped green onion

2 cloves garlic minced1/4 cup chopped parsley

2 bay leaves1 cup bread crumbs

1 stick butter3 tablespoons oil

Wilt veggies in oil. Put in butter, bay leaves and crab meat; cook 10min. Add bread crumbs. Season to taste. Put in casserole; top with

bread crumbs. Bake at 350 for 20 min.

- David Vitrano

SPICY CATFISH CURRY

2 large onions, diced2 tablespoons minced garlic1 serrano, seeded and dicee

3 tablespoons light-colored oil2 teaspoons curry powder1 teaspoon black pepper

4 fresh basil leaves1 pound small potatoes, halved (optional)

2 cups chicken broth1 can coconut milk

Salt to tasteCilantro or parsley, to garnish (optional)

Steamed basmati rice

FFoorr tthhee ccaattffiisshh::2 pounds catfish filets

1 cup corn flour1 cup milk

Cajun seasoning1/2 stick unsalted butter, melted

Preheat oven to 400 degrees. Line a large, shallow, rimmed bakingsheet with foil and spray with non-stick spray.

Cut fish filets in half lengthwise.Dip filets into milk, then into corn flour and sprinkle on Cajun sea-

soning. Place onto prepared baking sheet.Drizzle melted butter onto all filets and place into 400 degree

oven. Cook until fish is golden brown and flakes easily.While fish is cooking, prepare curry and steam rice.

Heat a large skillet over medium-high heat and add the light colored oil. Add onions, garlic, and serrano chile to oil and stir to

coat. To onion mixture, add curry powder and black pepper.Cook over medium heat for 5-8 minutes.

Deglaze with chicken broth and bring to a boil; add potatoes, ifusing. Add coconut milk and fresh basil leaves and return to a boil.

Reduce heat to a simmer and cook until sauce has thickened.Taste for seasoning, add salt if needed.

Serve with steamed basmati rice and baked catfish filets.If desired, sprinkle on cilantro or parsley before serving.

- Louanne Bertrand

SHRIMP JAMBALAYA

2 pounds peeled and deveined shrimp1 stick butter

6 cloves garlic minced1 1/2 cup onions chopped4 celery sticks chopped

1 medium bell pepper chopped3 tablespoons tomato paste

2 cups water1 teaspoon sugar

1/2 teaspoon cornstarch4 to 6 cups cooked rice

1/2 cup shallot tops1/2 cup parsley chopped

Chop shrimp and set aside.Sauté garlic, onions, celery and bell pepper in butter until wilted.

Add tomato paste and cook, stirring constantly for 15 minutes. Add1 1/2 cups water. Season to taste.

Add sugar and cook for 40 minutes, until oil floats to top. Addshrimp and cook for 20 minutes longer.

Stir in cornstarch dissolved in 1/2 cup water and cook 5 to 7 minutes. Combine with rice. Add shallots and parsley.

- Marie Landry

QUICK AND EASY SHRIMP ETOUFEE

3 - 5 pounds shrimp3 onions • 1 bell pepper

1 bunch shallots1 can V-8 vegetable juice (medium)

1 can Franco American Mushroom Gravy1 large can Dawn Fresh mushrooms

1 can cream of mushroom soup2 cans Ro-tel tomatoes

Sauté seasonings until golden brown. Add canned goods, salt andpepper. Add a little Lea and Perrin sauce to give it a rust color.

Add shrimp and cook 1 hour.- Penny Vicknair

SHRIMP FETTUCCINI

1 pound shrimp (raw)2 sticks butter or margarine

1 cup chopped onions (1 small onion) 1 bell pepper (chopped)

3 tablespoons flour2 tablespoons parsley flakes

1 clove garlic (chopped)1 teaspoon salt

1 pint half and half cream1 8-ounce jar jalapeno cheez whiz

1 12-ounce bag egg noodlesParmesan cheese

Melt butter, add onion, bell pepper and cook until tender. Addflour, cover and cook about 15 minutes. Add parsley, garlic and salt

and cook about 15 minutes more. Add half and half, Cheez whizand shrimp. Cook on low heat about 20 minutes. Cook noodles asdirected. Pour mixture over noodles and mix wel. Pour into 9 x 13greased baking dish. Sprinkle top with Parmesan cheese and bakein 350 degrees oven until bubbly and browned. Serve with garlic

bread and salad for a delicious, filling meal.

- Penny Vicknair

EASY BEEF STROGANOFF

1 to 1/2 pounds stew beef1 package egg noodles

2 cans cream of mushroom soup6 ounces sour cream

mushrooms

Prepare noodles as directed. Fry beef and mushrooms in skillet with 2 tablespoon oil.

Drain noodles add beef (can add oil too), soup and sour cream.

Side DishesSide Dishes

SHRIMP AND MIRLITON CASSEROLE

8 mirliton4 pounds shrimp (peeled and deveined)

1 cup chopped onion1 cup chopped celery

1/2 cup chopped bell pepper3 cloves garlic

1 cup chopped green onion1/4 cup chopped parsley

3 bay leaves1 cup bread crumbs

1 egg3 tablespoons oil

Boil mirliton and cube. Wilt veggies in 3 tablespoons of oil.Add mirliton and bay leaves; cover and cook for 40 minutes.

Add shrimp and cook for 15 minutes. Season to taste. Addbread crumbs. Add beaten egg. Put in casserole dish; top with

bread crumbs. Bake at 375 for 30 minutes.

- Edna Vitrano

COMPANY CARROTS

5 cups sliced carrots1 – 3 ounce package cream cheese2 tablespoon sliced green onions

1 cup sour cream3 tablespoons bell pepper minced

1/2 teaspoon salt1/2 teaspoon grated lemon peel

Cook carrots in small amount of boiling, salted water until tender,about 10 minutes, drain. Combine remaining ingredients in

saucepan, add carrots. Heat through about 5 minutes.

- Marie Landry

FRENCH FRIED OKRA

1 pound okra1 1/2 cup buttermilk

vegetable oil1/2 teaspoon salt

2 cups self-rising flour

Wash okra, drain well. Remove tips and stem ends; cut okra into 1-inch slices.

Sprinkle with salt. Add buttermilk, stir until well coated.

Let stand for 15 minutes, drain and dredge okra in flour. Deep fry in hot oil until golden brown.

Drain on paper towels.

- Marie Landry

BROCCOLI CASSEROLE

2 cups chopped onion2 cups chopped celery

1/2 cup chopped bell pepper1/4 pound butter1 pound shrimp

1 can mushroom stems and pieces1 can cream of mushroom soup

1 small jar Cheese Whiz2 cups cooked rice

1 pound chopped broccoli

Saute onions, celery, bell peppers and shrimp in butter. Add creamof mushroom and mushrooms. Simmer for a little while. Boil broc-

coli until tender. Add this mixture to 2 cups cooked rice andCheese Whiz. Top with bread crumbs.

Bake in oven at 375 degrees until brown.

- Marie Landry

POTATO CASSEROLE

5-6 potatoes1/2 cup flour

1 stick margarineshallots, parsley, onions, garlic

1 large and 1 small can evaporated milkVelveeta cheese

Cheddar and Monterey Jack cheese

Slice potatoes and boil until soft. Drain. Melt butter and saute sea-sonings until tender. Add evaporated milk, salt and pepper, and achunk of Velveeta cheese. Stir until creamy. Grease casserole dish.Layer potatoes and pour mixture over potatoes. Sprinkle cheddarand monterey jack cheese on top. Bake at 350 degrees for about20-30 minutes until cheese is melted. Can substitute cauliflower

for potatoes.

- Penny Vicknair

RED RICE

1 (8 ounce) can tomato sauce shrimp, smoked sausage or wieners2 cups long grain rice (cooked or raw)

1 onion, chopped 1 bell pepper, chopped 1 stalk celery, chopped 1 clove garlic, minced

oil

Cook down all seasonings in a little oil until tender. Add meat orshrimp and cook for about 5 to 10 minutes. Add tomato sauce(may add one can Ro-Tel and 1 small can whole kernel corn, if

desired). Cook until you see a little oil come to top. Add two cupsof whole grain rice and about two and one-half cups of water.

Bring to a boil. Lower fire and cover and let steam until all liquid isabsorbed and rice is cooked. You may stir carefully as it cooks tomake sure it is not sticking to bottom of pot and burning. Do not

stir too vigorously. This will moake it mushy. (You may add cookedrice to gravy mixture instead or raw rice if you are afraid of cook-

ing the rice in the sauce. Just mix it together and cover and letsteam until it comes together). Add salt and pepper to taste.

- Penny Vicknair

BONNIE’S RICE DISH

1 cup rice1 can beef broth

1 can French onion soup1 pound sausage1/2 stick butter

Cut link sausage into bit size. Mix everything together and put into2 1/2 quart glass bowl, put top on and microwave for 25 minutes.

Let stand for 5 minutes before eating.

- Shirley Brown

DessertsDesserts

BANANA SALAD SUPREME

6 medium to large firm ripe bananas1 cup crushed unsalted dry roasted peanuts

1 bag miniature marshmallows1 cup mayonnaise

1/4 cup milkSprinkle of lemon juice for bananas to keep from turning brown.

Mix mayonnaise and milk in small bowl to gravy consistency. Slicebananas length wise and then cut in halves. Sprinkle with lemon

juice. Place layer of bananas on bottom of an 8x8 cake pan. Spreadbananas with the mayo mixture. Sprinkle peanuts on tops, then

top with the marshmallows. Repeat until all is used.Serve right away or chill and then serve.

- Larry Ridlen Sr.

BEST OATMEAL RAISIN COOKIES2 1/2 sticks butter

3/4 cups light brown sugar1/2 cup sugar • 1 egg

2 teaspoon imitation vanilla1 1/2 cup all-purpose flour1 teaspoon baking soda

1 teaspoon salt1 teaspoon cinnamon1/4 teaspoon. nutmeg

3 cup rolled oats

Beat butter and sugars until fluffy, in large mixing bowl. Beat inegg and vanilla. Add flour sifted well with baking soda, salt andspices. Mix well. Stir in oats until well blended. Now add in 1 1/4

cups of raisins rinsed well in hot water to loosen up, and drained.Drop by round tablespoonfuls onto greased sheet pan. Bake at 375

degrees for 10 1/2 minutes. Cool on wire racks.

- Kenneth Ridlen

CHOCOLATE CHIP COOKIE PIE

1 graham cracker or vanilla wafer pie crustOR

1 frozen pie crust, baked per package directionsChocolate chip cookies

MilkCool Whip

Dredge cookies through milk. Do not soak.Crumble in bottom of prepared pie crust

Add a layer of cool whipAdd another layer of cookies

Finish off with layer of Cool WhipChill and serve.

- Carolyn Duhe Applewhite

POPCORN BALLS1 cup sugar

3/4 cup light corn syrup1 14-ounce can Eagle brand sweetened condensed milk

1/2 teaspoon salt1/4 cup butter

1 teaspoon vanilla12 cups popped popcorn2 cups peanuts or pecans

1 cup raisins (optional)

In heavy saucepan, combine sugar, corn syrup, sweetened con-densed milk and salt. Mix well. Cook over medium heat stirring

constantly, until mixture reaches 230 degrees on candy thermome-ter or until small amount dropped in cold water forms a soft ball.

Remove from heat, let cool slightly. Stir in butter and vanilla.Combine popcorn, nuts and raisins in large container. Pour caramel

mixture over popcorn, toss and coat. With well buttered handsquickly shape popcorn into 3-inch balls.

Let stand at room temperature.

- Marie Landry

HOLIDAY RUM BALLS

1 cup vanilla wafer crumbs1 cup finely chopped pecans or walnuts

1 cup confectioners sugar2 tablespoon cocoa

1/4 cup water1 teaspoon rum extract

1 1/2 tablespoon light corn syrupExtra confectioners sugar to roll ball in to coat

Mix crumbs, nuts, sugar and cocoa. Blend in the water, rum extractand syrup. Roll balls to 1 inch size. Roll in the confectioners sugar

and place on a large serving plate or tray. Refrigerate until justprior to serving. Cover the balls in foil to store in refrigerator.

Double or triple recipe for a larger crowd.

- Lillian Ridlen

SUGAR & SPICE ROASTED PECANS

3 cups shelled pecans2 cups very warm water

1/2 cup sugar + 6 tablespoons sugar3 tablespoons chili powder

1/2 teaspoon cayenne (you can substitute any cajun spice mix, justmake sure it's salt-free)

Preheat oven to 350 degrees.In a 4-cup measure, stir together warm water and 1/2 cup sugar,

until sugar dissolves. Add pecans, and soak for 10-15 minutes.Drain pecans and set aside.

In a gallon bag, combine remaining sugar, chili powder andcayenne; shake to mix. Add drained pecans to bag, seal, and shake

until pecans are well-coated.Pour pecans onto a parchment-lined baking sheet, and bake at

350 degrees for 15 minutes. Let cool.

- Louanne Bertrand

CREAM CHEESE CUTIES

2 8-ounce packages cream cheese1/3 cup sour cream

1/4 cup whipping cream1 cup of powdered sugar

1 teaspoon vanilla1 cup semi-sweet or dark chocolate chips

1 cup pistachios, finely chopped3 packages mini phyllo shells

2 pastry bags, fitted with decorative tips

Remove frozen mini phyllo shells from the freezer. Finely chop pistachios.

Pour finely chopped pistachios onto a plate. Melt chocolate chips in 30 second increments,

until chocolate is melted. Pour 1/2 of the melted chocolate onto a plate. Reserve remaining melted chocolate for filling.

Remove mini phyllo shells from packages. Dip rim of phyllo shells, one by one, into melted chocolate.

After dipping mini phyllo shell, roll edges in chopped pistachios. Place dipped shell onto a piece of parchment or wax paper and

allow chocolate to firm up. Repeat dipping and rolling remaining shells.

Place cream cheese, sour cream, whipping cream, powderedsugar, and vanilla in a large bowl.

Using a mixer, beat until mixture is fluffy. Place half of mixture into a pastry bag fitted with a decorative tip.

Add reserved melted chocolate to remaing mixture. Mix well, until chocolate is incorporated.

Place chocolate mixture into a pastry bag fitted with a decorative tip.

Pipe filling into prepared mini phyllo shells. If desired, sprinkle filled phyllo cups with remaining

chopped pistachio nuts. Serve.

- Louanne Bertrand

CHOCOLATE FUDGE BROWNIES

1 cup all-purpose flour2 tablespoons corn syrup3 tablespoons shortening3 tablespoons soft butter

3/4 cup sugar1/4 cup light brown sugar

6 tablespoons cocoa1 tbsp. hot water

1 egg1/2 teaspoon salt

1/4 teaspoon baking powder2 teaspoon imitation vanilla

1 teaspoon lemon juice

Mix all ingredients in large bowl with electric mixer on medium orNo. 2 speed for 2 minutes. Pour into greased 8x8 or 9x9 pan. Bake

at 275 degrees for 35 minutes. Cool, and cut into squares.

- Kenneth Ridlen

CRISPY K’S CANDY

1 cup sugar1 cup Karo syrup

1 cup peanut butter4 or 5 cups Special K cereal

Bring sugar and Karo syrup to boil; boil 1 minute. Add peanut butter. Stir and add Special K cereal.

Drop by spoonfuls on waxed paper.

- Penny Vicknair