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Layered Fiesta Casserole
1 lb. extra-lean ground beef
1   green pepper, chopped
1 red pepper, chopped
1 jar  (16 oz.) taco bell home orignal thick'n chunky salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg.  (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups  Shredded Sharp Cheddar Cheese, divided
Heat oven to 375F.
Brown with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
spread meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese, top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or untill melted
 
MEXICAN CASSEROLE
2 pounds ground beef
1 can stewed tomatoes
1 package taco seasoning mix
1 small package Mahatma yellow rice
1 can cheddar cheese soup
1/2 cup milk
1 bag corn chips
 Brown ground beef, then add tomatoes and taco seasoning, mixing well. Prepare rice according to package directions. Heat soup with milk until warm. Grease/spray 9x13 casserole dish; layer rice, meat mixture and soup in dish. Bake at 400 degrees for 30-35 minutes. Add corn chips and bake for 5-10 minutes longer
 
Ragin Cajun Lobster Pasta:
2 cups of lobster meat
1 stick butter
3 cups cream
4 tsps. garlic
3 c. shredded parmesean cheese
1 c. chopped onions and peppers
1 tbsp. hot sauce
2 tbsp. cajun seasonings
4 c. pasta
Saute onions and peppers in butter...add lobster meat and saute.
In the mean time, mix cream, garlic, and 2 c. parmesean cheese in saucepan--stir until thick. Add lobster meat and throw in cooked pasta.  stir and serve hot with an extra sprinkle of parmesean cheese.
 
Healthy Greek Picnic Pockets
2 Pita Breads
1 cup of low fat Cottage cheese
1/2 tsp of garlic
1 cup of chopper lettuce
1 medium tomato diced
1 tbs of olive oil
1/2 cup of crumbled feta cheese
1/2 cup of black olives
Cut pita to make a pocket. Mix all of the above ingredients except for lettuce. Line pita pocket with lettuce and spoon in the cheesy mixture

 
Fiesta Mac
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. lean ground beef
1 large green pepper, chopped
1 pkg. (10 oz.) frozen corn, thawed
1 cup TACO BELL HOME ORIGINALS Salsa
PREPARE Dinner in large saucepan as directed on package, cooking Macaroni for just 8 min.
MEANWHILE, brown meat with green pepper in skillet; drain.
ADD meat mixture, corn and salsa to prepared Dinner; mix well. Cook until heated through, stirring occasionally

(Excellent and so easy! I used it as a "dip" with tortilla scoops and topped with a little sour cream.)
 
ALOHA PORK CHOP SKILLET
2tsp. oil
4bone-in pork chops (1-1/2 lb.)
1medium each: red and yellow pepper, cut into chunks
2cans (8 oz. each) pineapple chunks in juice, undrained
1/2cup fat-free reduced-sodium chicken broth
1/4cup Kraft Catalina Dressing
1-1/2tsp. garlic powder
1-1/2cups Minute White Rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160F.) Remove from heat; let
stand 5 min.
 
Baked Dorito Chicken
2 cups Dorito crumbs (or bread crumbs) of your choice
1/2 cup mayonnaise
chicken pieces
Put Doritos (your favorite flavor) through food processor to make Dorito crumbs. Place crumbs in plastic bag.
Rinse chicken in cold tap water.
Rub mayonnaise over the entire piece of chicken. Put in bag with crumbs, shake until coated evenly. Remove and place on baking pan. Repeat until all pieces are coated.
Bake in 350F oven for 40 minutes, or until largest piece is tender.
This recipe also works well with chicken tenders
 
Scalloped Potatoes and Ham or Cheese
3 tbsp margarine or butter
3 tbsp flour
tsp salt
tsp pepper
2 cups milk
6 cups thinly sliced potatoes
1 small onion finely chopped
1 cups of cubed fully cooked smoked ham or 1 cups of shredded cheddar – or both
1 tbsp margarine
Heat oven to 350 degrees. Grease 2quart casserole dish. Heat 3 tbsp of margarine or butter in 1 quart pot over low heat till melted. Stir in flour salt and pepper cook over low heat stirring constantly until smooth and bubbly. Add cheese and bring back to bubbly. Stir in milk and heat to boiling, stir and boil 1 minute.
Layer 1/3 of potatoes, of the onions, and ham and 1/3 of the sauce in casserole… repeat… top with remaining potatoes and sauce. Dot with 1 tbsp margarine. Cover and bake 30 minutes. Uncover and bake 60 to 70 minutes or until potatoes
are tender. Let stand 5 to 10 minutes before serving.
Cajun Peppered Fried Cabbage
1/16 teaspoon oregano
1/8 teaspoon salt
1/2 teaspoon Cajun seasoning
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 cabbage, cut in small pieces
1 tablespoon chopped jalapeno pepper
1/4 stick margarine or butter
1/3 cup chopped onion
1/3 cup chopped bell pepper

Mix all ingredients except margarine in a bowl. Melt margarine in a sauce pan over low heat. Stir the mixed ingredients into a sauce pan. Cook for 8-10 minutes, stirring occasionally

SAUSAGE SPANISH RICE
1 pound fully cooked kielbasa or Polish sausage,
cut into 1/4 inch slices
2 cans (14 1/2 ounces) diced tomatoes, undrained
2 cups water
1 1/2 cups uncooked Uncle Ben's rice
1 cup salsa
1
medium chopped onion
1/2 cup chopped green pepper
1 package taco mix

Combine all ingredients in crockpot, stirring to blend. Cover and cook on LOW for 5-6 hours

15-MINUTE PASTA
8 ounces spaghetti, broken in half
1/2 cup Kraft Italian dressing
2 large tomatoes, seeded and chopped
2 cups Louis Rich Hickory Smoked Breast of Turkey cubes
1 cup Kraft grated Parmesan cheese

Cook spaghetti according to package directions; drain. In same pan, heat dressing over medium heat; add pasta and toss until well coated. Add tomatoes, turkey and Parmesan cheese; toss lightly. Garnish as desired

ITALIAN CRESCENT CASSEROLE
1 pound ground beef
1/4 cup chopped onion
1 cup spaghetti sauce
6 ounces shredded mozzarella cheese
1/2 cup sour cream
1 can crescent rolls
1/3 cup grated Parmesan cheese
2 tablespoons melted oleo

Brown ground beef and onion. Drain and add spaghetti sauce. Place in 8x12 baking dish. Mix sour cream, mozzarella cheese and spoon over meat mixture. Unroll rolls on top and spread to cover. Combine Parmesan cheese and melted oleo and spread over all. Bake 20-30 minutes at 375 degrees.

HAM AND PEA TETRAZZINI
1 1/2 cups canned ham cut into cubes
1 small clove garlic, minced
2 tablespoons butter or margarine
1 can cream of chicken soup
3/4 cup milk
1 cup shredded Swiss cheese, or cheddar cheese
1 10-ounce package frozen peas, cooked and drained
2 cups cooked spaghetti

Brown ham with garlic in butter. Add soup, milk and cheese. Heat until cheese melts, stirring occasionally. Add peas and spaghetti and heat until hot. Makes about 5 1/2 cups

CROCKPOT SPAGHETTI
1 pound ground beef
1 small chopped bell pepper
1 small chopped onion
1 small can mushrooms
1 large jar Ragu spaghetti sauce, any flavor
1 16-ounce package spaghetti noodles, cooked, drained and rinsed in cold water

Brown ground beef; add green pepper, onion and mushrooms. Mix sauce, spaghetti and meat mixture in crockpot and cook overnight on lowest heat. Season to taste with salt.

CAJUN MEAL PECAN PIE
1/2 cup sugar
1 cup white corn syrup
1 tablespoon meal
3 tablespoons unmelted butter
3 eggs
1 teaspoon vanilla
1 teaspoon vinegar
1 cup pecans
1 9" pie shell
dash of salt

Beat eggs and butter. Heat syrup, sugar and meal until hot but not boiling. Pour over butter and egg mixture, beating hard while pouring. Add rest of ingredients, vinegar, vanilla, salt, pecans. Pour into unbaked pie shell and bake 1 hours and 30 minutes at 300 degrees.

Mexi-Stew
1 large container (16.3 ounces) refrigerated buttermilk biscuits
1 pound ground beef
1 medium-sized onion, chopped
1 medium-sized green bell pepper, chopped
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) kidney beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 375F.
Using the back side of a muffin tin, place a biscuit over the bottom of each muffin cup to form a bowl shape. Bake for 10 minutes, or until golden. Cool slightly, then remove biscuit bowls to a wire rack to cool completely.
In a large soup pot, cook the beef, onion, and bell pepper over medium-high heat for 5 minutes, or until no pink remains in the beef; drain, stir in the remaining ingredients, and bring to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes, to allow the flavors to marry.
Spoon into the biscuit bowls and serve immediately.

 

Award winning crab cake recipe

1 lb. fresh lump crabmeat

1/4 cup minced green onion

1/4 cup minced red bell pepper
1 T. olive oil
1/2 cup Italian-seasoned breadcrumbs
1 large egg, beaten
1/4 cup mayo
1 T fresh lemon juice
1/2 tsp. old bay seasoning
1/4 tsp. pepper
dash of
Worcestershire sauce
2 T. butter
 
Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 min. or until tender. (I must say I forgot to do this I just added it all together & it was great if you want to omit this step)
Stir everything together. I also added a piece of bread broken into little bits but this was not in the recipe.
Now the recipe said to shape mixture into patties - abt one heaping tablespoonful each and place on an aluminum foil lined baking sheet-cover and chill from 2 to 8 hours. Then melt butter and cook the patties in it.
This is what I did:
I rolled abt a tablespoonful of the mixture in cornmeal and fried them in olive oil until browned on both sides; then drained them on paper towel (no waiting time really needed).
Makes 24 crabcakes.
 
And this is the sauce recipe included called Creamy Caper Dill Sauce and it is every bit worth buying the capers and fresh dill for--it is also absolutely delicious:
 
3/4 cup mayo
1/2 cup sour cream
1/4 lemon zest
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 tsp. chopped fresh dill
1 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
 
Stir together all ingredients. Store sauce in an airtight container in refrigerator up to three or four days.
 
 
 
 
Cajun Pork Chops
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper
3/4 teaspoon black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon ground red pepper
6 center-cut bone-in pork chops (about 2-1/2 pounds total)

Preheat the grill to medium heat.
In a small bowl, combine all the ingredients except the pork chops; mix well then rub the spice mixture over the pork chops, coating well on both sides.
Grill the pork chops for 5 to 6 minutes per side, or to desired doneness.
 
CAJUN  SHRIMP  SAUCE
Use equal amounts of creole mustard and orange marmalade.  You can dip either fried or boiled shrimp.  Either way it is good and different.
 
CAJUN  CATFISH
1 lb. catfish fillets
2 oz. blackened redfish seasoning
8 oz. cornmeal (yellow)
 
Mix cornmeal and blackened seasoning together.  Heavily coat the catfish and fry in olive oil. 
 
CAJUN  EGG  SALAD
6 hard boiled eggs, peeled and mashed
2 tbsp. sweet pickles, chopped
2 tbsp. dill pickles, chopped
2 heaping tbsp. mayonnaise
2 heaping tbsp. mustard
1/4 box crackers, crushed
Dash of soy sauce
Dash of hot sauce
Salt and pepper to taste
 
Mix all ingredients together.
 
CAJUN  CATFISH  STEW
2 lbs. catfish (or any white fish)
2 onions, diced
1 green pepper, diced
1 (10.5 oz.) can tomato puree
1 (16 oz.) can tomatoes, diced
Salt to taste
Worcestershire sauce to taste
2 slices bacon, diced
1 garlic clove, minced
2 med. potatoes, diced
1 carrot, diced
Sweet basil to taste
Tabasco sauce to taste
1/4 c. parsley, chopped
 
 Place fish in soup pot.  Cover with water; add a little salt.  Simmer until fish is just done (about 20 minutes).  Strain, reserving liquid.  Flake fish off bones and set aside.  Lightly saute onion and garlic with bacon until lightly browned.  Add fish broth, green peppers, carrots, potatoes, tomatoes and seasoning to taste.  Simmer for at least one hour.  Add fish and cook a few minutes longer.  Serve in bowls; sprinkle parsley on top.  Makes about 3 quarts. 
 
CAJUN  PRALINES
2 c. sugar
1 c. firmly packed brown sugar
1 c. milk
1/2 c. butter or margarine
2 tbsp. corn syrup
4 c. pecan halves
 
Combine first 5 ingredients in a Dutch oven; bring to boil.  Cook, stirring constantly, until mixture reaches 225 degrees.  Add pecans and continue cooking, stirring constantly, until mixture reaches soft ball stage (236 degrees). Remove from heat and beat vigorously with a wooden spoon until mixture just begins to thicken.  Working rapidly, drop by tablespoonfuls onto greased waxed paper.  Let stand until firm.  Store in airtight container.  Yield 3 1/4 dozen.
 
CAJUN  BROWNIES
1 beaten egg
1 c. chopped nuts
 
FILLING:
1 (8 oz.) pkg. softened cream cheese
2 beaten eggs
1 box powdered sugar
 
 Mix together cake mix, melted butter (oleo), beaten egg and chopped nuts.  Pack into a 9 x 13 inch pan (ungreased).  Pour on top of cake mixture (the filling). Bake at 350 degrees for 45 minutes 
CAJUN  HEATH  CAKE
2 c. plain flour
2 c. sugar
2 sticks butter
1 c. water
4 tsp. cocoa
1/2 c. buttermilk
1 tsp. soda
1 tsp. vanilla
2 eggs
1 tsp. cinnamon
 
Sift flour and sugar.  Bring water, water and cocoa to boil in a pan.  Pour over flour mixture and mix well.  In a small bowl, mix buttermilk, soda, vanilla, cinnamon and eggs.  Add to other mixture and mix well.  Pour into a greased and floured rectangular baking pan.  Bake at 400 degrees for 20 minutes. --ICING:--
 
Heat and melt 1 stick butter, 6 teaspoons milk, and 4 teaspoons cocoa in a saucepan until bubbling.  Remove from heat and add 1 box powdered sugar, 1 cup chopped nuts and 1 teaspoon vanilla.  Pour over warm cake. 
 
ANN'S  CAJUN  STRAWBERRY  CAKE
1 box strawberry cake mix
3 tbsp. flour
1 family size box strawberry jello
3/4 c. oil
1/2 c. water
1 (10 oz.) pkg. frozen strawberries,
thawed and creamed to liquid
4 eggs
10 x 14 inch cake pan, spray with Pam
 
Blend cake mix, flour, and Jello.  Add oil and water.  Blend in strawberries; add eggs, one at a time.  Bake at 350 degrees about 30 to 40 minutes until cake pulls away from sides of pan.  Immediately punch holes in cake with soda straw. Pour topping on hot cake and let stand for several hours until all topping is soaked in.  Serve with whipped cream.  Topping:  Melt 1 stick oleo.  Add 1 package frozen strawberries, thawed and crushed, to liquid.  Blend in 1 pound sifted powdered sugar.  Heat to boiling until all sugar melts.  Pour over hot cake.
 
CAJUN  SHEATH  CAKE
2 c. sugar
2 c. flour
2 sticks oleo
4 tbsp. cocoa
1 c. water
1 tsp. soda
1/2 c. buttermilk
2 eggs
1 tsp. cinnamon
1 tsp. vinegar
 
Sift sugar and flour into mixing bowl.  Place in boiler oleo, cocoa, water, and bring to a boil stirring and pour over sugar and flour; stir.  Add soda, buttermilk and beat.  Add to mix.  Add eggs, cinnamon, and vinegar.  Pour into 13 x 9 greased pan and bake at 350 degrees for 35 minutes or until done.ICING:
1 stick oleo
4 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla
1 (1 lb.) box confectioners sugar
1 c. chopped nuts
 
Before cake is done, mix oleo, cocoa, and milk and bring to boil. Remove from heat and add vanilla, confectioners sugar, and nuts.  As soon as cake is done, pour icing over HOT cake.
 
SOUTH  LOUISIANA  CAJUN  CAKE
2 c. flour
1 1/2 tsp. soda
2 eggs
1 1/2 c. sugar
1 lg. can crushed pineapple
 
Sift all ingredients together.  Mix eggs and sugar well.  Add dry ingredients and pineapple.  Bake for 40 minutes at 300 degrees.  Bake in greased and floured pan.  Can be baked in two 8 inch pans.  Set on rack to cool while making icing.ICING:
1 c. sugar
1 stick oleo
1 sm. can evaporated milk
 
Mix in boiler bring ingredients to boiling point and simmer 5 minutes, stirring constantly.  Remove from heat and stir in 1 cup broken pecans and 1 cup coconut.
 
Cooklady BONI  CAJUN  CAKE
It's good. 1 1/2 c. sugar 2 tsp. baking soda 2 eggs, well beaten Pineapple   Mix eggs and pineapple well.  Add dry ingredients and mix well again. Pour into greased and floured pan; bake at 350 degrees for 30 minutes or until done.  Leave cake in pan.TOPPING:
3/4 c. sugar
1 1/2 c. Pet milk
1 stick margarine
1 c. chopped nuts
1 sm. can coconut
 
Bring to boil first 3 ingredients.  Add nuts and coconut.  Punch holes in cake with fork or ice pick, then pour topping over hot cake.  Cover with foil to keep moisture in longer.
 
CAJUN  CAKE  AND  TOPPING
2 c. flour
1 1/2 tsp. baking soda
2 eggs
Pinch of salt
1 1/2 c. sugar
1 lg. can crushed pineapple with juice
 
Mix all ingredients by hand for 1 minute.  Pour batter into a greased 11 x 14 inch pan.  Batter will be watery.  Bake at 300 degrees for 30 to 40 minutes.  Cake will be light golden in color. --TOPPING:--
1 c. sugar
1 sm. can Pet milk
1 stick margarine
1 tsp. vanilla
1 c. shredded coconut
1 c. chopped pecans or walnuts
 
Put first 4 ingredients in a small saucepan.  Mix well and bring to a boil.  Let simmer 5 minutes.  Stir occasionally.  Remove from heat.  Mix coconut and nuts into boiled mixture.  After mixing, spread on hot cake. 
 
CAJUN  CAKE
1/2 lb. margarine
4 eggs
1 1/2 c. all purpose flour
2 c. sugar
1/2 c. cocoa
1 c. coconut
1 c. black walnuts, finely chopped
1 jar (6 1/2 oz.) marshmallow creme
 
To make cake, mix all ingredients except marshmallow creme in large bowl.  Pour into well greased and floured 13 x 9 x 2 inch pan.  Bake in 350 degree oven for 20 to 25 minutes.  Remove from oven and spread with marshmallow creme.  Let cool, then ice with favorite vanilla or chocolate icing.  CPS
 
CAJUN  BUTTER
6 tbsp. soft butter
1 1/2 tsp. paprika
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
 
Mix ingredients together at room temperature.  Serve on French bread.  Excellent when served with gumbo.
 
CAJUN  CHERRY  BOUNCE
1 lb. fresh firm ripe cherries
2 c. sugar
1 fifth inexpensive bourbon
 
Wash and scald a gallon jug with an adequate opening at top to drop in cherries and a tight fitting cap.  Remove stems and wash cherries, but do not pit or peel.  Drop cherries into jug.  Pour in sugar, then bourbon.  Cap tightly.  Turn upside down and back every day for at least a month to help sugar to dissolve. Let age at least 6 months at room temperature.  After six months, transfer cherries and liquid into an attractive bottle for serving an ice cream or cake topping or for gift giving.
 
CAJUN  CRAWFISH  CORNBREAD
2 c. cornmeal
1 tbsp. salt
1 tsp. baking powder
6 eggs
2 med. onions
1/2 c. sliced jalapeno peppers
16 oz. Cheddar cheese
2/3 c. oil
2 cans cream of corn
2 lbs. crawfish tails
 
In bowl, combine cornmeal, salt and soda.  In medium bowl, beat eggs, chop onions, and jalapeno peppers.  Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails.  Combine this mixture with cornmeal mix and mix well.  Pour into greased 12x14 inch baking dish.  Bake at 375 degrees for 55 minutes or until golden brown.
 
PIG'S  EARS  (CAJUNDONUTS) 
6 c. flour
1 tsp. soda
3 tbsp. shortening
Cinnamon sugar mixture (optional)
1 tbsp. plus 1 tsp. baking powder
3 eggs, beaten
1 tbsp. vanilla extract
1 c. sugar
1 c. milk
 
Combine flour, baking powder, and soda; set aside.  Combine sugar, eggs and shortening in a medium mixing bowl, creaming until light. Add dry ingredients and milk, alternately, mixing well between additions.  Add vanilla.  Turn dough out onto a floured surface and knead gently several times.  Roll dough out to 1/2 inch thickness. Cut dough into shape of a pig's ear.  Put two slits in each dough piece (the slits allow dough to brown on both sides).  Fry dough in deep fat fryer in hot oil at 350 degrees until golden brown; drain on paper towel.  In northern Louisiana these are rolled in a cinnamon sugar mixture while hot.  Makes 30-35.
 
CAJUN  BREAD  STICKS
1/2 pkg. hotdog buns
1 stick melted butter
Cajun season - zatarains
Parmesan cheese
 
Cut buns into strips; roll in melted butter.  Sprinkle seasonings and cheese. Bake at 175 degrees for 1 hour or until crunchy.
 
CAJUN  HUSH  PUPPIES
2 c. yellow cornmeal
2 tsp. baking powder
1/4 c. Parmesan cheese
Dash red pepper
1 c. flour
1/2 tsp. salt
Dash black pepper
 
Add and mix in dry ingredients: 1 c. jalapeno pepper, chopped 1 c. whole kernel corn, drained 1 c. green onions, chopped 1 c. bacon, diced 1/4" & fried crisp   Add sweet milk and stir; make a very thick mixture.  Spoon with a heaping teaspoon of ingredients, into hot grease.  Cook until brown and drain and eat.
 
CAJUN   FLATBREAD
3/4 tsp. active dry yeast
1 c. warm water
2 1/2 c. unbleached flour
1/2 tsp. salt
Tub-style safflower margarine
2 tsp. olive oil
Black pepper
White pepper
Cayenne pepper
Paprika
 
Dissolve yeast in the cup of warm water.  In a bowl, combine flour and salt; add dissolved yeast.  Knead by hand or by machine until smooth.  Place dough in a bowl greased with safflower margarine, turning once to coat top.  Cover and let rise in a warm place 1 1/2 hours or until double in size.  Punch dough down. Put back in bowl and let rise again until double in size, about 1 hour.  Punch down again.  Roll dough to to 1/2-inch thickness.  Transfer to nonstick pizza pan.  Drizzle olive oil over pizza.  Sprinkle lightly with seasonings (about 1/8 teaspoon of each).  Spread oil and seasonings with hands to coat evenly.  Bake in a 400 degree oven for 20-25 minutes or until crust is cooked.  (Bake on a pizza stone if available).  Slice into wedges.  Makes 14 slices.  SHORTCUT  SUGGESTIONS:  In place of homemade dough, use a heart-healthy, uncooked crust purchased from a local pizza parlor.  Be sure it's made with olive oil or an unsaturated, nonhydrogenated oil such as safflower, soybean or corn oil.  Do not use a crust made with hydrogenated shortening, lard, palm oil or coconut oil.  Consider purchasing several crusts at one time to keep in the freezer. 
 
CAJUN  PIZZA  BREAD
1 loaf Rhodes frozen bread dough
1/4 lb. hot pepper cheese
1/2 lb. pepperoni
 
Let dough rise according to package directions.  Roll out onto a lightly floured cutting board.  Make into a rectangular shape.  Put pepper cheese and pepperoni on top of dough.  Roll up dough and pinch ends closed.  Bake by directions on bread package.  Slice. 
 
CAJUN  BISCUITS
1 (1/4 oz.) pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
3 1/2 c. self-rising flour
1 c. water
2 tbsp. vegetable oil
2 tsp. sugar
 
Grease 2 baking sheets.  Dissolve yeast in water.  Add remaining ingredients.  Mix well.  Cover and let rise in warm place free from draft, 45 minutes, or until double in bulk.  Stir down.  Drop by tablespoonsful onto prepared baking sheets.  Cover and let rise in warm place, free from draft, 40 minutes or until almost double in bulk.  Preheat oven to 425 degrees.  Bake 18 to 20 minutes or until golden brown.  Get your wife to butter them.  Serve hot. 
 
CAJUN  CORN  BREAD
1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 c. yellow cornmeal, preferably
stone ground
2 eggs, slightly beaten
1/4 c. lard or vegetable shortening,
melted
1/4 c. whipping cream
3/4 c. milk
1/2 c. finely chopped onion
3 canned or fresh jalapeno peppers,
seeds & veins removed, minced
 
Preheat oven to 425 degrees.  Generously grease 2 cornbread pans or 18 muffin cups.  If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing batter.  For a crispy outside crust, batter should sizzle and hiss when spooned into pans.  Sift flour, baking powder, salt and sugar into a large bowl.  With a fork, blend in cornmeal.  Add remaining ingredients to bowl; stir just until all dry ingredients are moist.  Do not overbeat.  Pour batter into each division in pan, filling each about 2/3 full.  Bake in preheated oven until top springs back when pressed with fingertips, 20 minutes.  Serve hot.  Makes 16 to 20 pieces.

Kentucky Fried Chicken - Very close to the Colonel's
3 cups self-rising flour
1 envelope tomato cup o' soup powder
1 teaspoon salt 
2 packages Good Seasons Italian dressing
lb butter, melted
 
Shake chicken in a plastic bag with the above ingredients.
Bake in 350F oven for 40 minutes, or until largest piece is tender.
 
CAJUN FRIED CHICKEN
1 package Luzianne Cajun Chicken Coating Mix
chicken parts
1 egg (optional)
oil

Preheat oil in frying pan or deep fryer to 350. Moisten chicken pieces with milk or water, shake off excess liquid. (For extra crispness, add egg to mixture). Pour Luzianne Cajun Chicken Coating Mix into plastic or paper bag. Place 1 or 2 pieces at a time in bag; shake until chicken is evenly coated. Place coated chicken in hot oil; fry until golden brown on both sides, turning as needed.
 
CAJUN  BARBECUE  SAUCE
1 c. peanut oil
3 lg. onions, chopped
1 c. green peppers, chopped
1 c. celery, chopped
1 c. fresh parsley, chopped
2 tbsp. garlic, chopped (almost whole bulb
3 c. steak sauce (30 oz. net wt.)
1 c. Southern Comfort
 
Heat oil in large pot.  Add the onions, peppers and celery, cooking until soft.  Add rest of ingredients, cook covered 2 to 3 hours. Serve hot at the table as a sauce over cooked meat.
 
CAJUN  SALMON  DIP
1 (8 oz.) cream cheese
2 broiled salmon fillets
2 stalks celery, minced
2-5 tbsp. Cajun barbecue sauce to taste
2/3 c. coconut
2 tbsp. curry powder
 
Mix cream cheese with deboned
salmon fillets without skin.  Add Cajun barbecue sauce, then minced celery.  Mix coconut and curry in separate bowl.  Toast coconut flakes lightly in 250 degree oven for 1 minute.  Top cream cheese mixture with coconut and chill.  Serve with crackers.
 
Cooklady CAJUN  CABBAGE  CASSEROLE
1 med. head cabbage
1 1/2 lbs. ground sirloin
1/2 c. green onions, chopped
1 med. yellow onion, chopped
2 cloves garlic, minced
1 lg. can whole tomatoes
     with juice, chopped
1 (10 1/2 oz.) can
     cream of mushroom soup
1 c. boiled rice
1/2 lb. fresh mushrooms, sliced
3 to 4 tbsp. creole seasoning, to
   taste
3 lbs. parsley
1/2 stick margarine
1/2 c. bread crumbs
 
Cut head of cabbage as you would lettuce.  Boil in water until semi-tender, drain and reserve liquid.  Melt margarine in deep skillet and fry ground meat with onions and garlic.  After meat is brown, add creole seasoning.  Mix well. Add cabbage, tomatoes, mushrooms, rice and mushroom soup and parsley, mix well.  Pour into greased deep baking dish.  Top with bread crumbs and bake 20 to 30 minutes at 325 degrees.  If it is too dry, before baking, add some juice from boiled cabbage.  Serve with hot crusty bread.  Serves 6.
 
CAJUN  TUNA  CASSEROLE
1 box chicken Rice-a-Roni
1 lg. can tuna
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped bell pepper
1/4 tbsp. pepper
1 tbsp. Tabasco sauce
2 tbsp. margarine
 
 Brown the rice from the box with margarine, onion, celery and bell pepper.  Stir in seasoning pack from box, pepper and Tabasco sauce.  Then stir in 2 3/4 cups of hot water.  Bring to a boil, cover and simmer for 15 minutes. 
 
CAJUN  CRAWFISH  CASSEROLE
1 stick oleo
1 lg. green pepper, chopped
1 lg. onion, chopped
1 can cream of mushroom soup
1 1/2 c. uncooked rice
1 can cream of onion soup
1 1/2-2 lb. crawfish (shrimp can be
   used)
1 can beef bouillon
1 can water
1 can mushroom steak sauce
 
Melt oleo.  Add pepper and onions.  Cook until peppers are soft and onions are clear.  Add crawfish/shrimp.  Cook 10 minutes.  Add all other ingredients; mix well.  Place in large casserole (2 1/2-3 quart).  Bake covered at 375 degrees for 1 1/2-2 hours.
 
CAJUN  PORK  PRALINE
4-5 lbs. pork loin roast
1 c. pecans, crushed
1 oz. salt
1 oz. red pepper
1 oz. black pepper
1/4 c. honey
2 c. pork broth
2 c. red and green pepper strips
1 c. pearl onions
 
Place pork in a roasting pan.  Mix together the pecans, salt, red and black pepper, and honey until a paste forms.  Press paste on top of pork loin and add 2 cups water to roasting pan.  Roast pork in an oven at 375 degrees about 1 hour or until internal temperature of pork reaches 160 degrees.  Remove pork from pan and allow to cool to slice.  Bring drippings to a boil and strain.  Pour over sliced pork on a serving platter.  Saute green and red peppers and pearl onions until tender, but crisp. Arrange vegetables around pork on platter and serve.  Serves:  8-10. (Prep and Cooking Time:  1 1/2 hours)
 
CRAWFISH IMPOSSIBLE  PIE
1/4 c. chopped green onion
1 clove garlic, crushed
1/4 c. chopped celery
2 c. cooked crawfish tails
Salt & pepper to taste
4 eggs
2 c. milk
1 c. prepared biscuit mix
1 c. chopped Swiss cheese
 
In a small skillet, saute onion, garlic and celery until clear.  Add crawfish, salt and pepper.  Simmer for 5 minutes.  Grease pie plate.  Add crawfish mixture.  Beat eggs and milk for 1 minute.  Add biscuit mix.  Mix well. Sprinkle cheese over crawfish.  Place in 350 degree preheated oven for approximately 15-20 minutes.
 
CRAWFISH  PIE
2 lb. peeled crawfish tails
1 (10 1/2 oz.) can cream of mushroom
soup
1 med. chopped onion
1/2 c. chopped green onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 stick butter
2 pie crusts in deep dishes
1/2 tsp. each:
salt, pepper, garlic powder &
cayenne
 
Preheat oven to 350 degrees.  Mix well.  Melt butter, saute vegetables in butter until onions are clear.  Add crawfish and soup, stir well.  Add seasonings. Pour into an unbaked pie shell.  Cover with second unbaked pie crust.  Cut 5-6 slits with knife or poke holes in top with fork.  Crimp edges together.  Bake at 350 degrees until brown.  Cool.  Serve with salad, buttered and herbed rice and homemade rolls.  Serves 8.
 
Cooklady CAJUN  GUMBO
2 tsp. filet powder
2 tbsp. flour
1 tsp. salt
1 c. chopped celery
2 or 3 tbsp. oil
1 med. onion, chopped
1/4 tsp. pepper
1 qt. of water
1 sm. can tomatoes or 1 fresh tomato
   chopped
1 sm. can red salmon
1/2 lb. shrimp
 
Brown 2 teaspoon flour in oil in large saucepan.  Add chopped onion to taste and saute; 1 teaspoon salt and 1 quart of water, 1/4 teaspoon pepper, 1 cup of chopped celery, small can tomatoes (1 cup).  Too much tomato kills all other flavors; or use one fresh tomato, chopped.  Add 1 small can red salmon, shrimp is optional.  Bring all to a boil.  Reduce heat and simmer for about 1hour.  Season with filet (sassofras) powder just before serving.  Serve with cornbread and rice. 
 
CAJUN  COFFEE
6 c. strong black coffee, hot
12 tbsp. dark rum
Ground nutmeg
1/2 c. dark molasses
1 c. stiff whipped cream
 
To hot coffee, add molasses and rum.  Pour into cups or mugs and put 1 or 2 tablespoons whipped cream on top of each cup.  Garnish each cup with nutmeg.
 
CAJUN  RED  BEANS 
1 lb. dried red beans
1 onion, chopped
2-3 cloves garlic, minced
1/2 c. bacon drippings
1/2 c. flour
1 lb. smoked sausage, sliced
Salt
1/2 tsp. red pepper
 
 Soak beans overnight in cold water.  Put them on to simmer, adding as little water as needed, and season them initially with 2 teaspoon salt and the red pepper.  When beans are about 3/4 done, cook the onion in the drippings, add the flour and the garlic and make a roux.  Cook same to the frothy stage.  Turn out heat under the roux then stir in 3 or more cups of the bean liquid.  Cook the mixture until smooth and flour taste is gone.  Stir this gravy into the beans. Slightly brown the sausage and add it.  Correct seasoning and simmer beans, covered, over very low heat until they are tender.  Serve over rice.  I like to whizz a few of the beans in the blender and return them to the pot.
 
CAJUN  NUTS  &  BOLTS
1 box Cheerios
1 box sm. crackers
1 box Rice Chex
1 box Wheat Chex
2 boxes thin pretzels
3 lb. nuts, any variety
1/4 lb. bacon drippings
3/4 lb. oleo
2 tbsp. garlic salt
1 tbsp. cayenne pepper
1 tsp. celery salt
1 tsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 tbsp. parsley
1 tbsp. seasonings
 
Mix together eat!
 
CAJUN  STUFFED  CANNELONI
2 lbs. Cajun sausage, 1 hot, 1 mild
(Jimmy Dean sausage can be used)
2 med. onions, chopped fine
3 tbsp. garlic, chopped
5 (10 oz.) frozen chopped spinach
6 oz. Italian cheese
6 oz. Italian seasoned bread crumbs
3 oz. Pickapeppa sauce
1 1/2 tbsp. Cajun seasoning
16 oz. sour cream
1/8 tsp. cayenne pepper
2 tbsp. olive oil
 
Saute sausage until done, chop fine and set aside.  Saute onions and garlic in 2 tablespoons olive oil until tender.  Add sausage.  Place frozen packs of spinach in microwave and thaw.  Remove spinach and place in strainer.  Add the spinach to the sausage mixture and blend.  Add the Pickapeppa sauce, Cajun seasoning and cayenne pepper and cook for five minutes.  Add the cheese and bread crumbs. Blend for one minute and remove form heat.  Fold in sour cream and blend well. Let cool.  Cool Canneloni noodles according to instructions on package.  Cool and stuff with sausage mixture.CREAM  SAUCE  FOR  CANNELONI:
2 (8 oz.) whipping cream
3 tbsp. flour
1 stick butter
6 oz. Italian cheese
Mozzarella cheese
 
Melt butter and add flour.  Stir rapidly.  Do not let mixture turn brown.  Warm the whipping cream in microwave for one minute.  Add to flour mixture.  Stir and add cheese a little at a time and cook for about one minute or until smooth. Pour the cheese sauce over the Canneloni.  Sprinkle the top with grated Mozzarella cheese and bake for 20 minutes at 350 degrees.
 
CAJUN  SHRIMP
4 qts. water
1 lemon, sliced
5 lbs. unpeeled fresh shrimp
2 c. vegetable oil 1/4 c. hot sauce
1 tbsp. olive oil
1 tbsp. minced garlic
1 1/2 tsp. salt
1 1/2 tsp. seafood seasoning
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. thyme
1 1/2 tsp. parsley
Leaf lettuce
 
Bring water and lemon to a boil; add shrimp and cook 3-5 minutes. Drain well; rinse with cold water.  Peel and devein shrimp; place in large bowl.  Combine remaining ingredients except lettuce; beat with whisk.  Pour over shrimp; toss.  Cover and chill 8 hours.  Drain shrimp and serve in a lettuce-lined bowl.
 
CAJUN  PEANUTS
1 jar Planter's unsalted peanuts
1/4 tsp. salt
1/4 tsp. chili powder
2 or 3 drops Tabasco sauce
Dash of cayenne pepper
1 tbsp. salad oil
 
Mix salt, chili powder, cayenne pepper, peanuts and oil together.  Place on cookie sheet.  Roast in 350 degree oven until golden brown.
 
CAJUN  CRAB  SPREAD
1 (12 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1/2 bottle cocktail sauce
1 tbsp. lemon juice
2 tsp. Worcestershire
2 tbsp. horseradish
2 tsp. minced onion
1/2 lb. crab meat
 
Mix all but crab.  Fold in crab meat.  Chill until ready to serve. Serve with crackers.
 
CAJUN  CHICKEN  WINGS
5 lb. chicken wings
SAUCE
1 tsp. lemon juice
1 or 2 pkg. Good Seasons Italian mix
2 sticks margarine, melted
1 (12 oz.) bottle Louisiana hot sauce
 
Fry wings until light brown.Put in flat baking dish.  Mix ingredients for sauce and pour over wings.  Bake at 325 degrees for 1 to 1 1/2 hours. 
 
CAJUN  OYSTER  CRACKERS
1 c. salad oil
2 tsp. lemon pepper
1 tsp. garlic powder
1 1/2 tsp. Tony Chachere seasoning or
any Creole, Cajun seasoning
2 tsp. dillweed
16 oz. unsalted oyster crackers
 
Mix first 5 ingredients together and let sit for 10 minutes.  Place oyster crackers in large bowl and add the mixture to the crackers.  Mix well.  Stir every 5 minutes until the oil is absorbed.  Best eaten the next day.

CAJUN  SHRIMP  MOLD
1 can tomato soup
1 c. chopped celery
1 tsp. Worcestershire sauce
2-3 lbs. cleaned boiled shrimp
(depends on how much you like)
2 env. gelatin
1/2 c. water
Dash of crab boil (or to your taste)
 
Combine soup and cream cheese, warm until dissolved.  Take off fire.  Boil shrimp with crab boil (however much you want to use).  As you drain the water from the shrimp, add your other ingredients into the strainer (this will help soften your celery and onions if desired).  Add your mayonnaise, Worcestershire sauce, shrimp, celery, onions, to the soup and cream cheese(mix well).    Add your two envelopes of gelatin into 1/2 cup of water, heat until dissolved, then mix it with rest.  (Try to do all of this at once because you don't want your soup and cream cheese to start getting dried up).  Take your mold bowl or pan, spray it real good with Pam and pour mixture into it.  Cover and chill for about 3 to 4 hours, serve with any type of crackers. 
 
SPICY  CAJUN  HOT  WINGS Enough wings to cover the bottom of a
9x13 inch cake pan
Cooking oil spray
Tabasco sauce to taste
Cajun Spice
1 stick margarine
 
Preheat oven to 250 to 300 degrees.  Spray pan well with pan spray.  Add wings and spray wings.  Sprinkle liberally with Cajun Spice.  Melt butter in separate pan.  Add Tabasco, then mix well.  Drizzle over wings, then put in oven until wings are done crispy.    You may add potatoes in small chunks or cubes following same procedure.  
 
CAJUN  ORANGE-ADE-5 naval oranges
2 lemons
2 pts. brandy
2 lbs. sugar
1 vanilla bean
5 qts. dry white wine
About 1/2 of a dried orange rind
 
Grate the peelings from the oranges and lemon; reserve.  Quarter the fruit and put into a large glass container.  Pour in the wine; add the grated rind, sugar, brandy and vanilla bean.  Cover the jar and let it sit in a cool, dark place for 40 days.  Strain and bottle.  Serve chilled.  Good over ice cream or poured over your fruitcakes at the holidays.
 
KISSANE'S  CAJUN  RED  BEANS  AND  RICE
1 1/2 c. of diced ham or ham hocks
12 to 16 oz. Polish sausage, diced
1 stalk celery, diced
1/2 green pepper, diced
1 sm. onion, diced (optional - I
   don't use)
2 1/2 tbsp. oregano (not powder)
2 1/2 tbsp. ground thyme (not
   powdered)
1 tsp. ground black pepper
Sm. dash red cayenne pepper (vary to
   taste)
1 3/4 c. chicken stock
2 tsp. garlic powder or 2 cloves
   minced garlic (not garlic salt)
2 cans red kidney beans
1 can dark red kidney beans
2 tsp. corn starch
1/4 c. water
 
Combine ham, sausage, celery, green pepper, onion, oregano, thyme, pepper, cayenne pepper, white pepper, chicken stock and garlic powder in a large pot or crockpot and simmer on low to medium heat for anywhere for 1 to 3 hours.  Then rinse the beans in a strainer to remove the liquid they are packed in and add them to the other ingredients.  I try to use a Teflon pot because the beans do not scorch as easily.  Simmer another 30 minutes.  Mix the cornstarch in water and add to the mixture. Continue simmering for 5 to 10 minutes to thicken.  Serve over rice.
 
RED  BEANS  AND  RICE,  CAJUN  STYLE
This is a hearty dish.  Serves 8. 7 c. vegetable stock 1 lg. yellow onion, chopped 1 lg. green pepper, chopped 1 1/2 c. chopped celery 2 cloves garlic, minced 2 bay leaves 1 tbsp. Cajun seasoning Salt to taste (optional) 4 c. hot cooked rice Freshly ground pepper   Cover beans with cold water and soak overnight.  Drain the beans.  In a large soup pot, heat vegetable stock.  Add the beans, onion, green pepper, celery, garlic, bay leaves, and Cajun seasoning.  Bring to a boil, reduce heat, cover, and simmer for 1 hour.  Continue cooking the beans until they become tender.  Watch the pot carefully to prevent scorching of beans.  Add more water to the pot as needed.  When beans are tender, remove bay leaves, salt to taste, and serve by ladling a portion of red beans over 1/2 cup hot cooked rice in a large bowl.  Pepper to taste.  Each serving:  281 calories.
 
CAJUN  NUTS
3 c. miniature shredded wheats
3 c. pecans or walnuts
8 tbsp. margarine or butter
1/2 tsp. salt
1/2 tsp. cayenne pepper
 
Mix shredded wheats and nuts.  Melt margarine and add salt and cayenne.  Pour mixture over dry ingredients and mix well.  Pour on a large cookie sheet, keeping mixture in one layer.  Bake at 200 degrees for 35 minutes.  Cool.  Store in airtight container.
 
CAJUN  SPICE  MIX
1 tbsp. ground black pepper
1 tbsp. ground white pepper
1 tbsp. cayenne pepper
3 tbsp. paprika
1 1/2 tbsp. salt
1 tbsp. powdered onion
1 tbsp. powdered garlic
1 tbsp. ground thyme
1 tbsp. oregano
 
Mix together all spices and store in airtight container.  Can be used for coating seafood, chicken or beef.  
 
CAJUN  RELISH
1 can peeled tomatoes, drained and
chopped
1 sm. can green chilies, chopped
1 (4 1/2 oz.) can black olives,
chopped
1/2 c. finely chopped onion
3 tbsp. olive oil
3 tbsp. vinegar
1 tsp. garlic salt
 
Mix all ingredients and allow to marinate or flavors to blend for at least 2 hours before serving.  Cover and refrigerate.  Keeps a couple weeks.  To serve - use Doritos or tortilla chips to dip up the relish.
 
CAJUN  STYLE  CHICKEN  NUGGETS
1  envelope onion soup mix or
onion-mushroom soup mix
1/2 c. plain dry bread crumbs
1 1/2 tsp. chili powder
3/4 tsp. ground cumin
1 tsp. thyme leaves
1/4 tsp. red pepper
2 lbs. boneless chicken breasts, cut
   into 1-inch pieces
Cooking oil
 
In large bowl, combine onion soup mix, bread crumbs, and seasonings.  Dip chicken in crumb mixture, coating well.  In 9x13 inch baking dish, arrange chicken, drizzle with 2 to 3 tablespoons oil.  Microwave uncovered at high (full power) 6 minutes or until chicken is done.  Rearrange chicken once, drain on paper towels.  Serve warm.  May be served with assorted mustards.  Makes about 5 dozen nuggets.
 
CAJUN  GLAZED  MUSHROOMS
1 1/2 lbs. sm. button mushrooms
1 c. unsalted butter or margarine
1 (5 oz.) bottle Worcestershire sauce
1/4 c. ground pepper
1/2 tsp. salt
5-6 drops Tabasco sauce
 
 Wash, trim, and dry mushrooms.  Melt butter.  Add mushrooms and toss to coat. Stir in Worcestershire sauce, pepper, salt, and Tabasco sauce.  Increase heat to medium high.  Cover pan.  Cook mushrooms, stirring frequently.  Do not let mushrooms stick to pan.  Mushrooms are done when butter separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel colored sauce, about 20 minutes.  Remove with slotted spoon and discard sauce.
 
HOMEMADE  CAJUN  SEASONING
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper
 
In small mixing bowl, stir together all ingredients.  Store mixture in an airtight container in a cool, dry place.
 
CAJUN  NUTS  &  BOLTS
1 box Cheerios
1 box sm. crackers
1 box Rice Chex
1 box Wheat Chex
2 boxes thin pretzels
3 lb. nuts, any variety
1/4 lb. bacon drippings
3/4 lb. oleo
2 tbsp. garlic salt
1 tbsp. cayenne pepper
1 tsp. celery salt
1 tsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 tbsp. parsley
1 tbsp. seasonings
 
CAJUN  POPCORN 
Pop one batch of popcorn 1/4 c. oil
1 tbsp. paprika
1 tsp. crushed thyme
1 tsp. garlic powder
1/4 tsp. crushed red pepper
1/2 tsp. salt
 
Heat the above ingredients in the oil and pour over popped popcorn. 
 
CAJUN  MARINADE  AND  BASTE
1/2 c. olive oil
2 cloves of garlic, crushed
1 t. leaf thyme
1/2 ground hot red pepper
1/2 tsp. black pepper
1/4 c. vinegar
1 tsp. leaf oregano
1 tsp. salt
1/2 tsp. paprika
 
Combine all ingredients in jar with tight fitting cover.  Shake vigorously until well blended. 
 
CAJUN  PARTY  MIX
3 tbsp. margarine
1/4 c. cayenne pepper
1 tbsp. Worcestershire sauce
1/4 c. Parmesan cheese
2 cans French fried onions (2.8 oz.
   cans)
2 cans potato sticks (1.5 oz. cans)
2 c. corn chex
1 c. mini pretzels
 
In 250 degree oven, melt butter in 10x15 baking pan.  Stir in pepper sauce, Worcestershire sauce and Parmesan.  Add remaining ingredients, one at a time, stirring after each addition.  Bake 45 minutes, stirring every 15 minutes. 
 
CAJUN  SPICY  SHRIMP
2 sticks butter and 2 sticks margarine
3/8 to 1/2 c, worcestershire
4 tbsp. coarse ground pepper
2 tsp. Tabasco
1 tsp. rosemary (ground)
2 tsp. salt
3 cloves garlic, minced
4 lemons, 2 juiced, 2 sliced
5 to 6 lbs, shrimp
 
In bowl mix all except shrimp and lemon slices.  Pour approximately 1/2 cup sauce to cover bottom of large baking dish.  Layer shrimp and lemons.  Pour remaining sauce over shrimp.  Bake uncovered in 400 degree oven, stirring once or twice until shrimp are cooked through ( approximately 15 minutes).  Serve in a bowl with crusty french bread to soak up the juices.  Serves 20 as appetizer and 10 as maindish. 
 
LESTER'S  "HOT"  CAJUN  SHRIMP
Clean and de-shell shrimp, rinse in lemon water.  Spread or brush honey over shrimp.  Apply garlic salt, Lawry's seasoning salt, red pepper (depending on taste).  Soak in a shallow pan for 45 minutes to an hour prior to cooking.  Cook on grill or in wok.  Add dash of Worcestershire sauce while cooking.  Cook until pink or "doneness."
 
CAJUN  WINGS
5 lbs. chicken wings, split at joint
1 stick butter
2 tbsp. Louisiana Red Sauce
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. sweet basil
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. Dijon mustard
Salt and pepper to taste
 
Add ample oil for frying wings in a large skillet.  Heat to approximately 375 degrees.  Add wings without any coating of flour, cook until browned, remove and drain on paper towel.  Remove oil from frying pan; add butter and return to low heat.  Add dried wings and remaining ingredients, stir until well coated.  Let stand for 30 minutes, then serve with your favorite blue cheese dressing. 
 
CAJUN-HONEY  SPICED  NUTS 
4 c. mixed nuts
1/4 c. honey
1 tbsp. margarine
3 tbsp. Cajun spice mix
 
Melt honey and margarine together in large microwave dish (a microwave popcorn popper is perfect) on HIGH for 1 minute.  Stir in spice mix, then stir in nuts until well mixed.  Cook on high for 7 minutes, stirring after each 2 minutes and at end of cooking time.  Spread out in 9x15 inch pan to cool, stirring to break apart.  Store tightly covered. 
 
SNACK  CAJUN  CRACKERS
16 oz. oyster crackers
2 tsp. garlic powder
1 pkg. dry Hidden Valley Ranch
dressing mix
1 c. Crisco oil
2 tsp. dill weed
Red pepper to taste
 
Mix all above together in a large bowl.  Let stand 1 hour mixing every 15 minutes.  Pour on paper towel to drain excess oil.  Stores well in ziplock bag. 

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Sausage, Rice & Black Bean Casserole
1 POUND ALREADY COOKED SAUSAGE
1 CAN OF MEXICAN STYLE STEWED TOMATOES UNDRAINED
1 CUP OF COOKED RICE
1 CAN OF BLACK BEANS RINSED AND DRAINED
1CAN OF FIESTA CORN, DRAINED
1 CAN OF GREEN CHILIS DRAINED
1 CUP OF MONTERAY JACK CHEEESE
  CRUMBLE COOKED SAUSAGE. ADD TOMATOES,COOKED RICE, BLACK BEANS , CORN AND CHILIS....STIR IN ONE HALF OF CHEESE. POUR INTO BAKING DISH.  TOP WITH CHEESE AND BAKE COVERED FOR ABOUT 45 MINUTES AT 350 DEGREES
 
Slow cooker hearty beef chili
1-1/2 lb. lean ground beef
1 can  (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups  TACO BELL HOME ORIGINALS Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp.  chili powder
1 onion, chopped
1 cup  frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
Make It
 
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Serve topped with the cheese
 
Italian Chopped Salad
6 cups torn romaine lettuce
1-1/2 cups  chopped cooked boneless skinless chicken breasts
1 cup cooked small pasta, such as fusilli or rotini
1 cup  cauliflower florets
2 large tomatoes, chopped
1 large  green pepper, chopped
1/2 cup kraft natural Italian cheese
1/2 cup  KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
PLACE 1-1/2 cups of the romaine in each of four salad bowls.
COMBINE chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
SPRINKLE with Parmesan cheese.
 
SIMPLE Layered Fiesta Salad
6 cups torn romaine lettuce
1 can  (15 oz.) black beans, drained, rinsed
1 cup frozen corn, thawed, drained
1-1/2 cups  chopped cooked chicken
1/2 cup taco Bell home originals thick'n chunky salsa
1 cup  KRAFT Three Cheese Crumbles
1/2 cup KRAFT Ranch Dressing
1 cup  broken tortilla chips
PLACE lettuce in bottom of glass serving bowl or on serving platter.
LAYER evenly with beans, corn, chicken, salsa and cheese.
DRIZZLE with dressing; sprinkle with chips
 
Cooklady Italian Meatloaf
1 pound ground beef (or combination of ground beef and pork)
2 teaspoons softened butter
1 cup minced onions
1 tablespoon chopped garlic
1/2 cup green peppers (optional)
2 eggs
1 cup plus breadcrumbs (depending on how wet the mix becomes)
1 small can tomato paste (use one-half for recipe and one-half for basting)
1/2 cup honey
1 cup mozzarella cheese
1 medium package sliced pepperoni
Salt and pepper

Put all ingredients (using only 1/2 can tomato paste) into bowl; mix with hands. Place onto wax paper and pat into a 1/2-inch thick rectangle. Cover meat with pepperoni slices and top this with generous portions of mozzarella cheese. Roll up into “jelly roll” form, peeling waxed paper away as you roll. Seal edges and ends together to hold cheese. Place in baking pan, mix remaining paste with enough honey to make a thick basting sauce and spread over top of loaf, reserving a bit to spread on at end of cooking time. Bake at 350 degrees about one hour. Wait 10 minutes and slice.

Wendy's Chili
2 lb browned hamburger 2 tbsp oil
10 oz can french onion soup
1 tbsp chili powder
2 tbsp ground cumin
21 oz can red kidney beans
tomato paste to taste
Combine ingredients and simmer in pan at medium-high heat.

Crumb Baked Chicken
2 cups Dorito crumbs (or bread crumbs) of your choice
1/2 cup mayonnaise
chicken pieces
 
Put Doritos (your favorite flavor) through food processor to make Dorito crumbs. Place crumbs in plastic bag.
Rinse chicken in cold tap water.
Rub mayonnaise over the entire piece of chicken. Put in bag with crumbs, shake until coated evenly. Remove and place on baking pan. Repeat until all pieces are coated.
Bake in 350F oven for 40 minutes, or until largest piece is tender.

Fresh Tomato Pasta
3 cups of cooked penne pasta
4 tomatoes chopped
1 c. chopped onions
1 Tbl. minced garlic
1 c. sliced fresh mushrooms
3 Tbl. olive oil
1 c. English peas
1/2 c. fresh shredded parmesan cheese

Drain cooked pasta and set aside. Stir fry onions, garlic, mushrooms in olive oil. Add English peas and pasta. Toss and top with fresh tomatoes and toss lightly with fresh parmesan cheese.

ITALIAN PASTA SALAD (Easy)
1 bag mixed colored pasta, cooked and drained
1 head broccoli, cut into bite-size pieces
1 head cauliflower, cut into bite-size pieces
sausage bites (precooked slices or cooked and crumbled pan sausage)
1 16-ounce Zesty Italian dressing Mix all ingredients and serve

GRANNY'S" ITALIAN PASTA SALAD
1 8-ounce box Rotini noodles
1 bag frozen stir-fry vegetables
1 diced ripe tomato
1 sliced cucumber
1 8-ounce bottle Italian dressing (any brand)

Cook noodles according to directions. Drain and rinse with cold water until cool. Thaw stir-fry vegetables on stove top or microwave. Strain and rinse with cold water until cool. Mix vegetables and noodles and toss, adding tomato and cucumber. Add dressing, stir well, cover and refrigerate at least 2 hours before serving (overnight if possible as flavor improves

 ITALIAN HAM PIE
1 pound ham, chopped in small pieces (see Note below)
1 pound Ricotta cheese
2/3 cup grated Parmesan cheese
1/2 pound shredded Mozzarella cheese
8-ounce container cottage cheese
6 eggs
1/2 teaspoon pepper
2 unbaked pie shells (or your favorite pie dough recipe for 2 pies)

Beat Ricotta cheese. Add eggs, then remaining ingredients. Brush pastry bottom with beaten egg yolks before filling. Pour in filling and top with other pie shell; pinch edges to seal then brush with egg yolk. Cut slits in center of crust. Bake at 375 degrees for 45 minutes. Insert knife in center to test for doneness. NOTE: This recipe calls for prosciutto but any thinly sliced packaged ham will work just as

CHICKEN  ROTEL
1 to 2 c. cooked chicken
1/2 to 1 chopped onion
2 to 4 c. grated Cheddar cheese or velvette cheese
1 can cream of mushroom or cream of
chicken soup
1 can Rotel tomatoes or mild picante
sauce
8 oz. tortilla chips or tortillas,
cut in fourths
 
Layer twice.  Bake at 350 degrees for 40 minutes or until onions cook.  You can also microwave on high for 20 minutes

MEXICAN CHICKEN
1 Bag of Tostitos Chips (Crushed)
2-3 Boneless Chicken (cooked)
2-Cans of Cream Of Chicken Soup
1-Can Of Mushroom Soup (Optional)
1-Can Of Rotell Tomatoes
1-tsp Chili Powder
1/2 Cup Of Chopped Green Pepper
1/2 Cup Of Chopped Onions
1-Cup Of Cheddar Cheese (The Mexican 4-Cheeses Is Great)

Put 1/2 bag of Tostitos crushed on the bottom of a 9x13 casserole dish. Tear or cut chicken into pieces and place on Tostitos. Then mix the soups, rotell tomatoes, onions, green pepper and chili powder together and pour over chicken & Tostitos.  Bake at 350 degrees for 30 minutes.  Remove from oven and pour cheddar or mexican cheese over the top and add the other 1/2 of bag of crushed Tostitos and return to the oven and bake for 10 minutes....You can also add sour cream to this.  It is great too. The mushroom soup brings out the flavor of the chicken. You can also use poultry seaoning to add flavor.

CAJUN-STYLE TROUT
4 (4-6 oz.) Trout Fillets, thawed if necessary; rinse in cold water and pat dry
2 Lemons, cut into wedges
cup Vermouth
1/3 cup Butter or margarine
2 Tbsp. Cajun Blackened Seasoning Mix
1 Tbsp. Garlic, minced
fresh paLemon Wedge
Melt butter in large skillet over medium-high heat. Stir in Cajun seasoning and garlic; cook ( 2 minutes), stirring constantly; add vermouth and cook (3 minutes), stirring constantly. Add Trout Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Serve garnished with rsley and with lemon wedges to the side.


SPICY TUNA BURGERS
4 Tuna Steaks (about 6 oz each)
4 Hamburger Buns, toasted
H3/4 cup Mayonnaise, preferably reduced fat
1/2 cup Parsley Sprigs, loosely packed
1 Tbsp. Lemon Juice
Cajun Seasoning or other Spicy Seasoning
Salt and Black pepper
Garnish of choice (tomato slices, onions, lettuce
leaves)
herbed Mayonnaise*
For Herbed Mayonnaise,* combine ingredients in blender and puree until parsley is finely chopped; season with salt and pepper; set aside. Heat a large, heavy skillet, preferably cast iron, over medium-high heat. Season Tuna Steaks lightly with Cajun seasoning and salt; when pan is hop, add oil and swirl to evenly coat bottom. Add fish and cook until well-browned (1-2 minutes); Turn Tuna and continue cooking until browned and to taste (1-2 minutes longer for medium, 3-4 minutes longer for medium-well to well done. Set Tuna on bottom buns and top with garnish. Spread top bun with herbed mayonnaise and serve.
 
CAJUN-STYLE GROUPER       
4 (4-6 oz.) Grouper Fillets or Steaks, thawed if necessary; rinse in cold water and pat dry
2 Lemons, cut into wedges
cup Vermouth
1/3 cup Butter or margarine
2 Tbsp. Cajun Blackened Seasoning Mix
1 Tbsp. Garlic, minced
Lemon Wedge
Melt butter in large skillet over medium-high heat. Stir in Cajun seasoning and garlic; cook ( 2 minutes), stirring constantly; add vermouth and cook (3 minutes), stirring constantly. Add Grouper Steaks or Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Serve garnished with fresh parsley and with lemon wedges to the side.
 
CAJUN-STYLE ALASKA SALMON
4 (4-6 oz) Salmon Fillets or Steaks, thawed if necessary and rinsed in cold water; pat dry
2 Lemons, cut into wedges
2 Tbsp. Cajun Blackened Seasoning Mix
1/3 cup Butter or margarine
1 Tbsp. Garlic, minced
cup Vermouth
Fresh Parsley, chopped
Salt - to taste
Black Pepper, freshly ground - to taste
Melt butter in large skillet over medium-high heat and stir in Cajun seasoning and garlic; cook (2 minutes), stirring constantly. Add vermouth and cook (3 minutes), stirring constantly. Add Salmon Steaks or Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Garnish with fresh parsley and serve immediately with lemon wedges to the side.
 
CAJUN CATFISH STEW    
2 lbs. Catfish (or any White Fish)
2 onions, diced
1 green pepper, diced
1 (10.5 oz.) can tomato puree
1 (16 oz.) can tomatoes, diced
Salt to taste
Worcestershire sauce to taste
2 slices bacon, diced
1 garlic clove, minced
2 medium potatoes, diced
1 carrot, diced
Sweet basil to taste
Tabasco sauce to taste
1/4 cup parsley, chopped
Place fish in soup pot. Cover with water; add a little salt. Simmer until fish is just done (about 20 minutes). Strain, reserving liquid. Flake fish off bones and set aside. Lightly saute onion and garlic with bacon until lightly browned. Add fish broth, green peppers, carrots, potatoes, tomatoes and seasoning to taste. Simmer for at least one hour. Add fish and cook a few minutes longer. Serve in bowls; sprinkle parsley on top.

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