- 1 lb. ground pork
- 6-8 small links of boudin sausage
- 1 can of black eyed peas with snaps
- 1 can of hot hatch green chilis
- 1 can of fire roasted tomatoes with green chilis
- 2 tbsp minced garlic
- 2 tbsp Worcestershire sauce
In a pot or deep skillet, on med heat, cook the ground pork. Cook the links also leaving them whole. While cooking pork add the Worcestershire sauce.
When the ground pork is cooked, add the remaining ingredients and cook on low till fully heated and ready to serve.
Feeds 3-4 people.
- olive oil
- 1 sm – med onion, diced
- 1 & 1/2 tbsp. tarragon leaves
- 1 & 1/2 tbsp. dried chopped parsley
- 1/2 c. rose moscato wine or chicken broth
- 1 tbsp. lemon juice
- 1/4 c. flour
- 1 can(12 oz) evaporated milk
- 2 tbsp ground mustard
- 1 lb. salmon, cooked
- 1/2 pkg egg noodles, cooked
In a deep skillet, add oil and heat on med. Add onion, tarragon, and parsley and saute till onions are reduced.
Add wine and cook down for 3-4 minutes.
In a separate bowl, whisk together the flour, 1/2 the milk and mustard powder. When well blended, add to the onions with the rest of the milk. Continue to cook until starts to thicken, reduce heat and add salmon, lemon and noodles. Heat till heated through and serve.
- 2 lg portabello mushroom steaks, sliced in long pieces
- 1 lg pkg bella mushrooms, sliced
- 1/4 c. chopped onion
- 1 tbsp. minced garlic
- 1 lg can tuna in oil
- 1 sm can evaporate milk
- Parmesan cheese
In a large skillet heat on medium 3 tbsp oil. Saute all the mushrooms, onion and garlic, till reduced and onions are tender.
Add tuna and milk, and heat till starts to thicken.
Remove from heat and pour into a casserole and bake on 350 degrees for 15 minutes.
Remove and top with the Parmesan cheese and serve.
- 1 pkg seasoned Crayfish tails (12oz)
- 14 oz. kielbasa, sliced
- 1pkg boudain, casing removed
- 41-60 frozen cooked shrimp, tails removed
- 1 sm red onion, diced
- 4 tbsp. Cajun seasoning
- 1 can(14 oz) can Fire Roasted diced tomatoes
- 1 can of water
- 10 oz can diced tomatoes with green chilis
- 2 c. hot water with 1-2 tbsp. chicken base, or 2 c. chicken broth
- 1 c. flour whisked with 1 & 1/2 c. water
- 1 & 1/2 c. uncooked rice, cooked separately
Combine all ingredients to a slow cooker except last two listed. Cook on low for 5-6 hours.
In the last hour, add the cooked rice and flour roux to cooker.
Cook till ready to serve, good with cornbread.
Easter. That’s when I told my husband that I would take my Willow Tree Manger Scene down from Christmas that I would have left up all year because its so pretty, but with protest I looked for a replacement, knowing I wanted a cross to put there, it took me till Easter to find something that would work.
My kitchen island is a large area that divides two rooms. This spot makes for great decorations to put a break in the two rooms, so what ever goes here needs to be kinda big. I wanted a stand alone cross, but there was not any that I could find that wasn’t outrageously priced, too small or ugly as all get out. I had to rely on my skill of improv and I found this adjustable wreath stand and decided that I could use that to display my hanging crosses, maybe as a debut space before they find their place on my walls. This one is about 2 feet long, hanging on a wreath stand adjusted to about 2 & 1/2 feet.
- 1 pk of Phyllo dough, thawed
- melted butter
- 2 lbs ground pork
- 1 pkg frozen chopped spinach, thawed and drained
- 1/4 c. dried parsley or fresh Italian parsley
- 3 tsp. garlic powder
- 1 small onion, diced
- 1 small container of Feta Cheese
Lay out Phyllo dough and at three pieces at a time, butter the layer and lay into a spray greased deep, round casserole dish, turning each layer a quarter turn to cover all edges. Press easily into the bottom crease, let the dough hang over the side.
In a skillet, place a small amount of oil and saute the onion for 2-3 minutes. Add the pork and cook like hamburger. As your cooking pork, add the parsley and garlic to pork.
When the pork is done, add the spinach. Stir completely to spread spinach through out.
Pour into the casserole, sprinkle feta cheese over the top and fold the edges of phyllo over top. If there is any extra butter, pour over the edges and down side between dish and dough, this will help keep dough moist and golden brown it.
Bake on 350 degrees for 25-30 minutes.