Cajun Christmas Dressing

Here's a New Orleans recipe by Sarah Close

"This is one of my favorite dishes. It may take a while to cook but it is worth it. I gave small portions as part of my christmas gifts two years ago."

Ingredients:
5 medium mirlitons (vegetable pears)
3 slices bacon, chopped
1 small white onion, chopped fine
1/2 cup chopped shallots
1 lb peeled and deveined shrimp
1 cup wet white bread, squeezed
garlic salt
salt and pepper
Tabasco sauce
seasoned bread crumbs
2 eggs, slightly beaten

To Prepare:
Boil mirlitons until fork tender (about 20 minutes).
Saute bacon, chopped seasonings and shrimp until shrimp are pink.
Add wet bread, garlic salt, salt and pepper to taste and Tabasco sauce.
Cook over medium heat until dressing browns a little.
Peel mirlitons, remove center seed, and mash.
Add mashed mirliton to skillet.
Add eggs slowly while stirring.
Add 1/2 cup seasoned bread crumbs.
Put dressing in buttered casserole.
Sprinkle with crumbs, dot with butter and bake at 350 degrees until heated through.

6-8 servings
1 hour 45 minutes 1 hr prep

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New Orleans Christmas Breakfast (Friandisis) Recipe

This was suggested by a reader...
it's simple enough - and I like to substitute sausage and
feel free to toss in finely diced green peppers and make thin crepes...

Ingredients:
8-10 eggs
1/2 cup cream
Salt & Pepper Butter
12 thin slices ham
1/2 lb. grated cheese (monterey jack or sharp cheddar)
1 cup heavy cream

Directions:

Step 1:
Beat eggs with cream, salt and pepper.

Step 2:
Heat butter in small skillet; when butter is hot, fill a large kitchen spoon with egg mixture and pour into skillet. Pour just enough for a thin omelette.

Step 3:
Cook on each side, then flip onto plate, cover with slice of ham and roll up. Continue until 12 are completed. Pack rolls tightly into ovenproof dish.

Step 4:
Cover completely with lots of grated cheese and dot with butter. At this point, dish can be refrigerated to serve the next day.

Step 5:
One half hour before serving, pour heavy cream over the friandisis and bake at 300 degrees until cream starts to bubble. Brown the cheese under the broiler.

Serves 6-8


Enjoy!

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CAJUN CHRISTMAS MIX

Here's a quick snack mix you can whip together after a
quick run to the Piggly-Wiggly.
Nothin' fancy, not even good for you ;)

Fixin's:
2 (12 oz.) cans Blue Diamond Smokehouse Almonds
6 c. Kellogg's Crispix cereal
1 c. Pepperidge Farm Parmesan Cheese Goldfish Tiny crackers
1/4 c. butter
1 tbsp. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. thyme leaves
1/4 tsp. black pepper
1/4 tsp. hot pepper sauce

Get it Together:
Preheat oven to 250 degrees. In a large shallow roasting pan, combine almonds, cereal and Goldfish crackers. Melt butter and stir in seasonings. Pour over almond mixture and toss to coat. Bake 1 hour, stirring every 20 minutes. Spread on paper towel to cool. Store in air tight container. Makes 9 cups.

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Cajun Soup and Salad

Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.

This recipe is from Shauna Hanus.
Enjoy!

Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.

Crabmeat and Corn Soup

Thin White Sauce

1-2 Tbs Butter

1 Tbs Flour

¼ tsp Salt

1 Cup Milk

¼ Ounce Dried Shitake Mushrooms (this is equivalent to about 4 ounces of fresh sautéed mushrooms)

Melt butter over medium heat in a medium sized sauce pan. Stir in the
flour and salt and whisk until smooth. Add milk and turn heat to low,
whisking constantly. Cook just below the boiling point until the sauce
reaches the desired consistency. Add the dried mushrooms and whisk thoroughly.

¼ Pound Butter

1 Can Condensed Milk

1 pt. Half and Half

2 Cups Kernel Corn

½ Pound Crabmeat

¼ Cup Green Onions, chopped

Melt butter in a large pot, add all the other ingredients plus white sauce and simmer for 20 minutes.

Cajun Tomato Salad

Juice of 1 Lemon

1-8 oz Container of Plain Yogurt

2 Cloves Garlic, Minced

½ tsp Thyme

1/8 tsp Cayenne Pepper

½ Cup Green Onion, Chopped

½ Cup Celery, Chopped

½ Cup Green Bell Pepper, Chopped

3 Cups Tomatoes, Seeded and Diced

Salt to Taste

Pepper to Taste

Whisk together the first five ingredients then fold in the remaining ingredients, salt and pepper to taste. Chill and serve.

Your family and friends will enjoy this delicious meal.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com

Article Source: http://EzineArticles.com/?expert=Shauna_Hanus

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