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WE DO NOT CATER TO TAKE-OUT

WE CATER TO
IN-SPIRATION

Owner:	NESPIRINA
Created on:	2/2/2007
Number of members:	42

CAJUN SECRET

Cajun Seasoning Mix

2 tablespoons paprika
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

DIRECTIONS

In a bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.

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Raves: 39

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YOUR THOUGHTS ON IT (30) people commented

Dazzlee - Beckley,WV

21 months ago

woot hon coming over to eat joined and raved your community

0Lavish - Fort Branch,IN

22 months ago

Great music,and i cant wait to try out the CAJUN DEEP-FRIED TURKEY!

erieduck - Port Clinton,OH

23 months ago

Great tunes Nessie. Wish I was there eating right now. Because all those recipes sounds sooooooo goooooooooooood

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YOU BETTA GIT YO'SELF SUM BIG OLE GLASS OF ICED TEA!

BREAD

HUSHPUPPIES

8 ounces buttermilk
8 ounces beer
One 15-1/4 Ounce can whole kernel corn, drained
1 egg
1 medium onion, chopped
1/2 small bell pepper, chopped
1 clove garlic, minced
1 tablespoon picante Sauce
8 ounces Cheddar cheese, grated
1-1/2 to 2-1/2 cups self-rising flour
1-1/2 to 3 cups self-rising yellow cornmeal
Salt to taste
Black, red and white pepper to taste
Cooking oil for deep-frying

Special utensil: Deep-frying pot.

In a 2-quart sauce pan, bring the beer and buttermilk to a boil. Stir constantly while cooking. Simmer 4-5 minutes only. Turn off heat, but continue stirring 3-4 more minutes. Let cool. In a large bowl, mix corn, egg, onion, bell pepper, garlic picante sauce, cheese and seasonings. Mix well. Add 1-1/2 cups each flour and cornmeal. Pour about 3/4 of the cooled beer and buttermilk over the batter. Mix well. Make the batter thick, so that when it's dropped into hot grease it will make a ball. If necessary add beer and buttermilk of equal amounts of flour and cornmeal to get, right thickness. Drop by tablespoons into hot grease. Watch for sticking. Cook until golden brown on both sides. Recipe can be cut in half. Serve with fried seafood.

Southern Tastes of Liquor

Old Fashion

Pour 2 oz of water in a large Old Fashion glass. Add one heaping tsp of sugar stirring well to dissolve. Add three or four dashes of Angostura bitters with sugar and water.

Add three oz of straight bourbon whiskey (preferably 80-year-old or older and not more than 86 proof)

Add 1/2 oz of cherry juice, fill glass with ice and stir well to chill. Garnish with slice of orange and a cherry.

APPETIZER/SOUP/SALAD

Crabmeat Bouchees

Melt 2-1/2 tablespoons butter in a saucepan, stir in 3 tablespoons flour, and gradually add 1/2 cup chicken stock, stirring constantly. Cook for a few minutes, stirring and slowly add 1/2 cup heavy cream, blending It into the mixture thoroughly.

Remove the sauce from the heat and add 2 cups crabmeat, 1/2 teaspoon chopped tarragon, 2 teaspoon chopped parsley, 3 tablespoons chopped sauteed mushrooms and 1/2 teaspoon salt. Spread the mixture on a platter to cool, form it into small balls and brown the balls lightly in hot deep fat. Pierce the bouchees with wooden picks and serve them hot to accompany cocktails.

SALAD

COLESLAW

1 whole head cabbage, shredded

1 medium carrot, grated

1/8 cup sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1-1/2 tablespoons white vinegar

Shred the cabbage and add the grated carrot, mix in a large glass bowl.

In a separate bowl, mix sugar; salt and pepper. Add the milk, mayonnaise, buttermilk and vinegar, and stir with a wire whisk or fork until well blended.

Add to the cabbage and carrot and mix well. Refrigerate for at least 1 hour. Stir before serving.

MAIN DISH
FRIED CATFISH

3/4 cup yellow cornmeal

1/4 cup flour

2 tsp salt

1 tsp cayenne pepper

1/4 tsp garlic powder

4 catfish fillets (or whole fish)

Vegetable oil

Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 inch skillet half full with vegetable oil.* Heat to 350F. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels.

Of course, who eats just 4 fillets lolololol double, triple, make it more...

NOW IS THE TIME TO ORDER YOURSELF A CUP OF FRENCH ROAST

DESSERT

LEMON PIE

1 cup Sugar

3/4 cups Flour

1/2 tsp Salt

1-1/2 cups Water

4 Yolks of Eggs

2 tsp Grated Rind of Lemon

1/2 cups Juice of Lemon

2 tbs Butter

Mix sugar, flour and salt together. Add water to make a paste. Cook over low heat until thick, stirring constantly. Add a little of the hot mixture to the beaten egg yolks, then add remaining hot mixture. Cook over low heat for 2 minutes. Remove from heat then add butter. Cool. Then add lemon juice and grated rind. Chill thoroughly. Pour into a baked pie shell. Cover with meringue.

Meringue:: 2 Egg Whites; 4 tbs Sugar; 1/2 tsp Vanilla; Pinch of Salt

Beat egg whites until frothy, then add sugar gradually (1/2 tsp at a time) beating constantly. Add vanilla and salt. Pile lightly on pie then bake at 325F for 12 to 15 minutes or until golden brown.