------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: ANDOUILLE A LA JEANNINE
Categories: Cajun Appetize    
  Servings:  6

   1.00 c  Dry white wine                   2.00 lb Andouille or smoked sausage  
   2.00 T  Honey                            1.00 T  Creole mustard  

  Slice andouille 1/4-to 1/2-inch thick.  Mix all liquid ingredients and pour
  over andouille in a covered skillet.  Cook over low heat untill andouille
  is tender.
  Andouille is gumbo sausage for all you peoples who live away from the
  center of the universe.  You can use other sausage and it would taste okay.
  Justin Wilson "Gourmet and Gourmand Cookbook"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: OYSTER PATE
Categories: Cajun Appetize    
  Servings:  6

   1.00 qt Oysters (retain liquid)          0.25 t  Garlic powder  
   1.00 t  Louisiana hot sauce              0.50 t  Onion powder  
   1.00 T  Lea & Perrins Worcestershire     1.00 x  Water (enough to cover oyste 
   1.00 x  Salt, to taste                
 
  Cook oysters in their own juice with all above ingredients.  In food
  processor, put olives (stuffed with pimentos), oysters (drained), bacon
  (and a little bacon drippings), shake of garlic and onion powders, shake of
  chili powder, and sweet relish.  Pulverize well in food processor.  Chill
  and serve on crackers.
  Justin Wilson's "Gourmet and Gourmand Cookbook"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: CRAWFISH OR SHRIMP COCKTAIL
Categories: Cajun Appetize    
  Servings:  6

   0.50 c  Heinz chili sauce                0.50 c  Catsup  
   0.50 c  Horseradish                      1.00 T  Lea & Perrins Worcestershire 
   0.50 t  Salt                             1.00 T  Lemon or lime juice  
   0.50 c  Parsley, chopped fine            1.00 x  Louisiana hot sauce  
   1.00 x  Boiled crawfish or shrimp     
 
  Combine all ingredients to make sauce.  Pour over crawfish or shrimp, or
  dip the crawfish or shrimp in the sauce.
  Justin Wilson's "Gourmet and Gourmand Cookbook"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Devilish Eggs
Categories: Cajun Appetize    
  Servings:  8

   6.00 ea Hard boiled eggs                 2.00 T  Mayonnaise  
   2.00 T  Poupon mustard                   1.00 T  Louisiana hot sauce  
   1.00 T  Pimentos, mashed                 3.00 T  Dill relish  
   1.00 x  Salt, to taste                
 
  Cut the eggs in half.  Remove yolk from white and set white aside.  Mash
  yolks with a fork and add the mayonnaise and the rest of the ingredients.
  Spoon mixture back into egg whites and serve on a bed of lettuce.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Crab Meat Alma
Categories: Cajun Appetize    
  Servings:  8

   1.00 ea Stick butter or margarine        1.00 ea Sm bunch chopped green onion 
   0.50 c  Parsley, finely chopped          0.50 c  Celery, finely chopped  
   1.00 cn (small) mushrooms, drained       3.00 T  Flour  
   2.00 c  Light cream                      2.00 c  Swiss cheese, grated  
   0.50 c  Sherry or vermouth, dry          1.00 x  Cayenne pepper  
   1.00 x  Salt, to taste                   1.00 lb White crab meat (or shrimp)  

  Melt butter in heavy saucepot.  Saute vegetables until soft. Blend in flour
  and add cream.  Heat until thickened.  Add cheese and heat until it has
  melted.  Add wine, cayenne pepper, and salt.  Fold in crab meat or shrimp.
  Heat gently for 8 to 10 minutes
  Serve with french bread or in patty shells
  "Alma is a good cook and also a fine, good friend, who has a terrific
  sense of humor, I garontee!"  From Justin Wilsons Outdoor Cooking With
  Inside Help
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Andouille in Comforting Barbecue Sauce
Categories: Cajun Appetize    
  Servings: 25

   4.00 c  Onions, finely chopped           1.00 c  Celery, finely chopped  
   1.00 c  Bell pepper, finely chopped      1.00 c  Parsley, finely chopped  
   1.00 c  Peanut oil                       1.00 T  Garlic, finely chopped  
   3.00 c  Steak sauce                      0.50 c  Louisiana hot sauce OR  
   3.00 c  Ketchup                          2.00 T  Cayenne pepper  
   3.00 t  Salt, to taste                   1.00 c  Southern Comfort Liquor  
   1.00 lb Andouille sausage             
 
  Saute onions, celery, bell pepper, and parsley in peanut oil until the
  onions are clear or tender.  Add garlic and cook a little longer.  Add
  steak sauce, hot sauce, and ketchup.  Add salt to taste.  Add Southern
  Comfort.  Bring to a boil.  Lower heat and cook for 2 to 3 hours.
  Makes about 3/4 gallon.  This will keep in the refrigerator for weeks.
  Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with
  1 cup sauce.  Heat well on stove or in a chafing dish.  Serve with small
  pieces of French bread or use teethpicks to spear andouille.  You will
  need plenty of napkins, also, too.
  "Other smoked sausages may be used, but we like andouille."
  From Justin Wilsons "Outdoor Cooking With Inside Help ."
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Italian Sausage in Tomato Sauce
Categories: Cajun Appetizers     
  Servings: 10

   2.00 lb Italian Sausage                  2.00 T  Olive oil  
   2.00 c  Tomato sauce                     1.00 t  Oregano  
   1.00 c  Chablis wine                     1.00 lb Mushrooms, fresh and sliced  

  Saute Italian sausage for a few minutes in olive oil - just long
  enough to seal it or firm it up.  Remove sausage and let cool.
  Cut into bite-size pieces.  Mix the rest of the ingredients in
  the skillet.  Bring to a boil.  Add sausage and cook for 1 hour
  on low heat.
  Serve as a hot appetizer.
  You may wish to be cautious with the wine at first.  Some may
  find 1 cup too much.
  From Justin Wilson's Outdoor Cooking With Inside Help.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Crabby Mushrooms
Categories: Cajun Appetize    
  Servings:  8

   1.00 c  Crab meat                        1.00 T  Bread crumbs  
   1.00 T  Onions, minced                   1.00 T  Parmesan cheese, grated  
   1.00 t  Salt                             2.00 T  Parsley, minced  
  12.00 ea Mushroom stems, chopped fine    12.00 ea Mushroom caps  
   1.00 ea Egg, beaten                      1.00 x  Louisiana hot sauce, to tast 

  In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt,
  parsley, and chopped mushroom stems.  Add beaten egg and hot
  sauce, to taste.  Stuff mixture into mushroom caps.  Bake at
  300 degrees until tender, 15 to 30 minutes.
  Serve it hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sadie's Shrimp Salad
Categories: Cajun Sala    
  Servings: 30

   2.00 lb Macaroni, cooked                 4.00 lb Shrimp, boiled and peeled  
  24.00 ea Eggs, hard boiled, chopped       2.00 c  Onion, finely chopped  
   1.00 c  Celery, finely chopped           2.00 c  Black olives, finely chopped 
   2.00 c  Dill pickles, chopped         
 
  See Sadie's Shrimp Salad Dressing for directions
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sadie's Shrimp Salad Dressing
Categories: Cajun Sala    
  Servings: 30

   1.00 qt Mayonnaise                       0.50 c  Olive oil  
   2.00 T  Louisiana hot sauce              2.00 T  Lemon juice  
   1.00 T  Lea & Perrins Worcestershire     1.00 T  Mustard  
   2.00 T  Ketchup                       
 
  Cook macaroni, drain, and cool.  In a large bowl, mix macaroni,
  shrimp, eggs, onions, celery, olives, and pickles and toss well.
  Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice
  Worcestershire sauce, and mustard, and ketchup.  Pour over other
  ingredients and mix well.  Refrigerate 1 hour before serving.
  You may have to make more dressing if the salad takes it up.
  Serves 30 people for a real picnic or party.
  "it's good!  I garontee!  And Sadie is my mother-in-law."
  From Justin Wilson's Outdoor Cooking With Inside Help
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Artichoke Salad
Categories: Cajun Sala    
  Servings: 10

   4.00 ea Fresh artichoke hearts           1.00 T  Wine vinegar  
   2.00 cn Artichoke hearts, quartered      1.00 t  Louisiana hot sauce  
   1.00 ea Small garlic clove               2.00 t  Salt  
   1.00 t  Lea & Perrins                    3.00 T  Olive oil  
   1.00 T  Lemon juice                   
 
  In a wooden salad bowl, mash garlic and salt with a strong fork.
  Add fresh artichoke hearts, and mash with the garlic and salt.
  Add olive oil, stir, add lemon juice, stir, add wine vinegar,
  stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire
  sauce, Mix well.  Put canned artichoke hearts in dressing and let
  marinate for 1 hour, then eat as is or serve on a bed of greens.
  From Justin Wilson's "Outdoor Cooking With Inside Help."
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Picnic Potatoe Salad
Categories: Cajun Sala    
  Servings: 24

  10.00 lb Potatoes                         1.00 c  Celery, finely chopped  
   8.00 ea Eggs, hard-boiled                1.00 c  Fresh parsley,finely chopped 
   2.00 c  Dill relish                      1.50 pt Mayonnaise  
   1.00 c  Sweet relish                     0.50 c  Yellow mustard  
   2.00 c  Salad olives, chopped            1.00 x  Salt, to taste  
   2.00 c  Onions, finely chopped           1.00 x  Louisiana hot sauce  

  Boil potatoes in their jackets.  Let cool, then peel and chop
  into large chunks.  Mix mayonnaise, yellow mustard, Louisiana
  hot sauce, and salt together.  Add potatoes, along with the
  rest of the ingredients, and mix well.  You can make this the
  day before and refrigerate it overnight.  You may need to put
  a little more dressing on it if it is a little dry.
  "Serves 8 Cajuns or 24 other peoples for a good picnic."
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mos' Nilly Guacamole
Categories: Cajun Sala    
  Servings: 10

   1.00 ea Large avocado                    2.00 t  Lea & Perrins  
   1.00 ea Clove garlic                     1.00 T  Salt  
   4.00 oz Feta cheese                      2.00 T  Olive oil  
   1.00 T  Poupon or creole mustard         1.00 T  Lemon juice  
   2.00 T  Wine vinegar                     0.75 c  Chopped parsley or cilantro  
   2.00 t  Louisiana hot sauce              1.00 c  Chopped tomatoes  
   1.00 x  Lettuce, as bed for serving   
 
  Mash garlic with salt to make a gritty paste, Add avocado and
  mash some more.  Pour lemon juice over avocado so that it will
  keep its color.  Stir well.  Add olive oil, add Louisiana hot
  sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and
  add wine vinegar.  Stir.  Add Mustard.  Stir.  Crumble a good
  quantity of feta cheese in the dressing.  Add chopped tomatoes
  and parsley.  Stir well and serve over lettuce.  This is also
  good for dipping.
  Makes about 3 cups.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cole Slaw
Categories: Cajun Sala    
  Servings: 10

   5.00 T  Mayonnaise, (heaping)            1.00 t  Louisiana hot sauce  
   2.00 T  Yellow mustard (heaping)         2.00 T  Ketchup  
   2.00 T  Olive oil                        1.00 T  Wine vinegar  
   1.00 t  Garlic salt                      1.00 T  Lea & Perrins  
   1.00 ea Juice of mediums size lemon      3.00 t  Salt (to taste)  
   4.00 ea Bell peppers, sliced             2.00 ea Onions, medium, shredded  
   1.00 ea Large cabbage, shredded       
 
  Put mayonnaise and mustard in a bowl large enough to hold
  complete mixture, but shaped so that the mixture can be beaten
  with a fork.  Beat mayonnaise and mustard until combined.  Add
  olive oil slowly, beating all the time.  Beat until mixture has
  returned to the thickness of original mayonnaise.  Add Louisiana
  hot sauce, continuing to beat.  Add ketchup and keep beating.
  Add salt and garlic salt, beating all the time.  Add wine
  vinegar (this will thin the sauce down).  Beat this thoroughly,
  adding the lemon juice as you do so.  Taste for salt and pepper.
  Place shredded cabbage, peppers, and onions in a large salad bowl.
  pour sauce over and toss well.  This should be done about an hour
  before serving.
  Tastes even better the next day.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: No-Name-Yet Salad
Categories: Cajun Sala    
  Servings: 10

   1.00 ea 16 oz can peeled tomatoes        0.50 c  Chopped onion  
   0.50 t  Celery seed                      4.00 ea Eggs, hard boiled  
   2.00 T  Juice from peeled tomatoes       1.00 ea 6 1/2 oz can tuna, mashed  
   2.00 T  Dill relish                      2.00 T  Mayonnaise (heaping)  
   1.00 T  Lea & Perrins                    2.00 t  Poupon or creole mustard  
   0.25 t  Garlic powder                    1.00 T  Olive oil  
   1.00 x  Salt, to taste                   2.00 t  Louisiana hot sauce  
   2.00 t  Wine vinegar                  
 
  Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed,
  4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes,
  and 2 Tbs dill relish.  Add sauce (directions follow).  If it
  is too soupy, add some crushed saltine crackers.
  SAUCE:
  Beat mayonnaise and mustard really well, adding olive oil.
  Every time you add something, beat.  Add all ingredients,
  beat the hell out of them.  Add to salad.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Crawfish and Egg Salad
Categories: Cajun Sala    
  Servings:  8

   3.00 ea Eggs, hard boiled                1.00 T  Durkee's famous sauce  
   1.00 lb Chopped crawfish or shrimp       2.00 T  Mayonnaise  
   1.00 x  Salt, if needed                  2.00 T  Dill pickles, finely chopped 
   1.00 t  Red cayenne pepper               1.00 t  Poupon mustard  

  To cook crawfish:
  In a saucepan bring 2 quarts water to boil with 2 tsp salt and
  1/2 tsp of red pepper.  Add peeled crawfish tails to water.
  Bring to boil and remove from heat immediately.  Drain and cool.
  Chop hard-boiled eggs.  Chop crawfish and mix with eggs.  Add
  pickles.  Mix mustard, Durkee's, and mayonnaise and add to egg
  mixture.  If needed, add more pepper and salt.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Justin's Tuna Salad
Categories: Cajun Sala    
  Servings:  8

   3.00 ea Eggs, hard-boiled, chopped       2.00 T  Mayonnaise  
   2.00 T  Dill relish (heaping)            1.00 t  Louisiana hot sauce  
   2.00 t  Poupon mustard                   1.00 ea 6 1/2 oz can tuna, drained  

  Combine eggs and dill relish.  Add the rest of the ingredients,
  except tuna, and mix really well.  Then add tuna.  If the mixture
  is dry, add some more mayonnaise.
  This is fine for a sandwich.
  "Sneak a little on crackers before dinner.  GOOD!
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Tuna and Avocado Salad
Categories: Cajun Sala    
  Servings:  4

   2.00 ea Large hard-boiled eggs           2.00 t  Louisiana hot sauce  
   1.00 c  Avocado, mashed                  0.50 c  Onion, chopped  
   1.00 ea 6 1/2 oz can tuna (in water)     2.00 T  Mayonnaise (maybe 3 Tbs)  
   2.00 T  Dill relish                      1.00 x  Fresh lemon juice  
   1.00 x  Salt to taste                 
 
  Peel eggs and mash real well with a regular dinner fork (more
  or less mince them).  Peel avocado and squeeze 1/2 lemon on
  it to keep from discoloring.  Then mash real well with fork.
  Mix these two ingredients real well.  Drain water from tuna
  and mix with onions, eggs, avocado, dill pickles or relish,
  salt, Louisiana hot sauce, and mayonnaise.  Serve over
  lettuce.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Catfish and Crawfish Mold
Categories: Cajun Sala    
  Servings:  8

   1.00 c  Chopped parsley                  1.00 c  Cream cheese  
   0.50 c  Dry white wine                   1.00 x  Salt, to taste  
   1.00 T  Lemon juice                      1.00 lb Catfish meat, cooked  
   1.00 t  Louisiana hot sauce              1.00 lb Crawfish meat, cooked  
   1.00 T  Lea & Perrins                 
 
  Chop catfish and crawfish in food processor.  Add wine, parsley,
  lemon juice, and salt.  Mix real well.   Add hot sauce and
  Lea & Perrins Worcestershire sauce.  Mix well.  Add cream cheese.
  Mix well.  Refrigerate overnight in a mold.  Serve with crackers
  or on a bed of lettuce.
  You can use shrimp of crawfish aren't available.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Remoulade sauce
Categories: Cajun Sauc    
  Servings: 10

   1.00 pt Mayonnaise                       1.00 c  Ketchup  
   1.00 ea 10 oz bottle Durkee's sauce      2.00 T  Wine vinegar  
   2.00 T  Lea & Perrins                    0.25 c  Olive oil  
   1.00 c  Creole or poupon mustard         2.00 t  Louisiana hot sauce  
   0.50 c  Prepared horseradish             1.00 x  Salt if needed  

  Mix mayonnaise and Durkee's Famous Sauce.  Pour in olive oil
  gradually.  Beat as if you are making mayonnaise.  Add creole
  or poupon mustard, beat some more.  Add horseradish, ketchup,
  wine vinegar, Lea & Perrins, and louisiana hot sauce, beating
  after each ingredient.  Pour over shrimp on salad or use as a
  sandwich sauce.
  "Some of my friends say they even like this over some desserts,
  but I don't believe then, no."
  From Justin Wilson's "Outdoor cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lisa's Tartar Sauce.
Categories: Cajun Sauc    
  Servings: 10

   4.00 c  Mayonnaise                       1.00 c  Parsley, chopped fine  
   1.00 c  Sweet relish,chopped&drained     1.00 x  Dash, Lea & Perrins  
   1.00 c  Chow chow (sour)drained          1.00 x  Bunch green onions, chopped  
   1.00 x  Louisiana hot sauce (dash)       1.00 ea Medium onion, chopped fine  

  Mix all ingredients well and refrigerate ovedrnight for best
  flavour.  This can be used on all seafood.  Tastes good also, to.
  Sauce can be stored in the refrigerator for some time.
  Justin Wilsons "Outdoor cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Italian Sausage Spaghetti Sauce
Categories: Cajun Italian Main Dish Sauc 
  Servings:  8

   2.00 lb Italian sausage                  1.00 c  Dried parsley  
   1.00 T  Garlic, finely chopped           0.50 c  Olive oil  
   1.00 t  Red cayenne pepper               1.00 c  Plain flour  
   3.00 T  Lea & Perrins                    2.00 c  Onions, finely chopped  
   1.00 c  Celery, finely chopped           0.25 t  Dried mint  
   0.50 c  Bell pepper, finely chopped      3.00 c  Tomato sauce  
   2.00 c  Water                            1.00 x  Salt, to taste  
   2.00 c  Dry white wine                
 
  Cut Italian sausage into 2-inch lengths.  Brown sausage off
  in olive oil (about half cook it), remove from pan and put
  aside, Add flour to oil that was used and make roux.  Add
  onions, celery, and bell pepper.  Stir and cook until tender
  or clear.  Add water and stir until smooth.  Add wine (you may
  wish to experiment with the amount of wine used, 2 cups is too
  much for some tastes), parsley, and garlic.  Pour in red pepper,
  Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
  Stir real well.  Bring to a bubbly boil and add salt, to taste.
  Add sausage.  Bring back to a boil.  Turn heat down to simmer.
  Cook for about 3 or 4 hours.
  Serve over spaghetti topped with cheese.
  From Justin Wilson's "Outdoor Cooking With Indoor Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Justin Wilson's Hush Puppies
Categories: Cajun Breads      
  Servings: 48

   2.00 c  Cornmeal                         1.00 x  Ground cayenne pepper  
   1.00 c  Plain flour                      2.00 ea Eggs, beaten  
   1.00 t  Baking powder                    1.00 c  Buttermilk  
   1.00 t  Salt                             1.00 c  Green onion, finely chopped  
   0.50 t  Soda                             2.00 T  Bacon drippings, hot  
   0.50 c  Parsley, finely chopped          0.50 t  Garlic powder (to taste)  
   1.00 x  Deep fat for frying           
 
  Combine all dry ingredients.  Add eggs, buttermilk, onions,
  and oil or bacon drippings.  Mix well.  Drop in deep hot fat
  by spoonfuls and brown on all sides.
  Now, I said above that this makes 48, I've never counted, so I
  don't know for sure.  But it sure does make a bunch.  The main
  reason why I said 48 is because the program, MenuMaster, won't
  let you past that field unless you tell it something.
  Justin Wilson says, "Hush puppy is an old Southern term that
  originated after the Civil War.  People didn't have enough for
  themselves to eat let alone feed their dogs, so when the old
  hounds started barking from hunger, they would throw pieces of
  fried corn bread to them, yelling, 'Shut up, dog!  Hush puppy!"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Shrimp Soup
Categories: Cajun Sou    
  Servings: 10

   8.00 c  Chicken stock                    2.00 t  Louisiana hot sauce  
   1.00 c  Green onions, chopped            0.50 c  Celery, chopped  
   1.00 x  Salt, to taste                   1.00 T  Garlic, diced  
   1.00 T  Lea & Perrins                    1.00 c  Parsley, chopped  
   2.00 c  White wine, dry                  2.00 lb Shrimp, chopped  

  Put ingredients, except shrimp, in chicken stock.  Bring to
  boil and then lower heat.  Cover, and cook for 45 minutes.
  Add shrimp and simmer for 30 minutes more.
  You may wish to experiment with the amount of wine you use.
  2 cups in the pot may be a bit much for some taste.  If that
  is so, you may take the rest internally.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Dehydrator Barbecue Sauce
Categories: Cajun Sauc    
  Servings:  8

   1.00 c  Onions, dehydrated               1.00 c  Ketchup  
   0.25 c  Sweet peppers, dehydrated        2.00 T  Louisiana hot sauce  
   0.25 c  Parsley, dried                   1.00 T  Salt  
   0.50 c  Honey                            0.50 t  Mint, dried  
   1.00 T  Lemon juice                      1.00 c  Dry white wine  
   3.00 T  Lea & Perrins                    3.00 T  Vinegar  
   1.00 T  Liquid smoke                     1.00 c  Water  

  Put all the dried ingredients in a pot and add water.  Let
  it set a little while.  Add the wine and the rest of the
  ingredients.  Cover and cook for several hours.  "I use a
  food dehydrator to preserve vegetables when they are in
  season, then I store them and use them when I need them."
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Cajun Sauc    
  Servings:  8

   3.00 c  Dry red wine                     3.00 t  Salt  
   1.00 c  Olive or peanut oil              3.00 T  Poupon mustard  
   2.00 T  Wine vinegar                     2.00 T  Prepared horseradish  
   2.00 t  Onion powder                     3.00 T  Lime juice  
   1.00 t  Garlic powder                    2.00 t  Ground cayenne pepper  

  Mix all of the ingredients really well and then pour over
  whole beef brisket.  Let marinate for several hours, or
  overnight if possible.  Also, use this marinade as a basting
  sauce.
  Some people may find Justin's 3 cups of dry red wine a little
  bit too much for their taste.  No problem, use as much as you
  like in the sauce, and drink the rest.  Sure won't go to waste.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Beer Marinade for Beef
Categories: Cajun Sauc    
  Servings:  8

   2.00 cn Beer (12 oz or 10 oz cans)       2.00 t  Salt  
   0.50 c  Olive oil                        1.00 t  Ground cayenne pepper  
   1.00 T  Wine vinegar                     1.00 T  Prepared horseradish  
   1.00 t  Onion powder                     2.00 T  Lemon juice  
   1.00 t  Garlic powder                 
 
  Mix all ingredients together and use as a marinade.  Then
  use as a basting sauce for the meat while it cooks.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Barbecue Sauce
Categories: Cajun Sauc    
  Servings:  1

   3.00 c  Onions, chopped                  0.25 c  Honey  
   1.00 T  Garlic, chopped                  2.00 T  Lemon juice  
   1.00 c  Sweet pepper, chopped            1.00 T  Salt  
   0.50 c  Parsley, dried                   3.00 T  Lea & Perrins  
   1.00 c  Dry white wine                   0.50 t  Mint, dried  
   3.00 T  Vinegar                          1.00 T  Liquid smoke  
   2.00 c  Ketchup                          0.50 T  Louisiana hot sauce  

  Place all ingredients in a pot that is big enough to hold
  them.  Bring to a boil.  Cook, covered, on low heat for
  several hours.
  From Justin Wilson's "Outside Cooking with Inside Help"
 
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     Title: Barbecue Sauce au Justin
Categories: Cajun Sauc    
  Servings:  1

   2.00 c  Onion, chopped                   0.50 c  Wine vinegar  
   0.50 c  Bell pepper, chopped             4.00 t  Salt  
   0.50 c  Olive oil                        0.25 c  Louisiana hot sauce  
   2.00 T  Garlic, chopped                  1.50 c  Dry red wine  
   2.00 c  Ketchup                          0.50 t  Celery seed  
   2.00 T  Parsley, dried                   1.00 c  Steak sauce  
   2.00 T  Lemon juice                   
 
  Saute onions and bell pepper in olive oil.  Add garlic, wine
  and the rest of the ingredients.  Bring to a boil.  Cover,
  then cook over a low fire for at least 2 hours.  Use on finished
  barbecue, NOT AS A BASTING SAUCE.
  This is garontee to warm the belly.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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     Title: Doris's Pralines
Categories: Cajun Candies      
  Servings: 12

   4.00 c  Sugar                            5.00 c  Pecans  
   4.00 T  Karo syrup                       1.00 T  Butter  
   1.00 cn Condensed milk                   1.00 t  Vanilla  
   1.00 cn Water                         
 
  Mix all ingredients except butter, vanilla, and pecans.
  Cook on low fire until the mixture forms a soft ball in
  cold water.  Remove from fire.  Add butter, vanilla, and
  pecans, and beat until the mixture holds its shape.  Spoon
  onto buttered wax paper (Add old newspaper under your wax
  paper.)
  If candy gets hard before all is spooned out, add a little
  water, and heat over.  Or you can let it stand on low heat
  while spooning out.
  If you have never tasted freshly made pralines, made from
  fresh Louisiana pecans, you have just never really lived.
  Justin Wilson says, "Doris is the much better half (wife)
  of my good friend Gordon Martin, the sheriff of St. James
  Parish.  Every Christmas Eve we go by to see them after
  watching the bonfires that are burned on the levees along
  the Mississippi River to light the way for Papa Noel (Santa Claus).
 
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     Title: All Purpose Marinade
Categories: Cajun Sauc    
  Servings:  6

   3.00 c  Dry white wine                   0.50 t  Cayenne pepper  
   1.00 t  Onion powder                     0.50 c  Soy sauce  
   0.50 t  Garlic powder                 
 
  Mix all ingredients together.  Marinate the meat (beef, pork,
  chicken, or game) for 3 to 6 hours, then use the marinade as a
  basting sauce as the meat cooks on the grill.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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     Title: Marinade for Lamb or Goat
Categories: Cajun Sauc    
  Servings:  6

   4.00 c  Chablis wind                     1.00 c  Green creme de menthe  
   1.00 T  Onion powder                     1.00 t  Dried mint (crushed)  
   2.00 T  Louisiana hot sauce              1.00 c  Soy sauce  
   1.00 c  Water                            2.00 T  Olive oil  

  Mix all ingredients.  Marinade lamb or goat 6 to 12 hours, then
  use the marinade as a basting sauce as it cooks.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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     Title: Fish Marinade
Categories: Cajun Sauc    
  Servings:  6

   2.00 c  Chablis wine                     2.00 T  Lemon juice  
   2.00 t  Salt                             2.00 T  Creole mustard  
   0.50 t  Ground cayenne pepper         
 
  Mix all ingredients together and stir well.  Use as a marinade,
  Then as a basting sauce when you cook fish.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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     Title: Comforting Barbecue Sauce
Categories: Cajun Sauc    
  Servings: 25

   4.00 c  Onions, chopped                  1.00 c  Celery, chopped  
   1.00 c  Bell pepper, chopped             1.00 c  Fresh parsley, chopped  
   1.00 c  Peanut cooking oil               2.00 T  Garlic, chopped  
   3.00 c  Steak sauce                      0.50 c  Louisiana hot sauce  
   3.00 c  Ketchup                          3.00 t  Salt  
   1.00 c  Southern Comfort Liquor       
 
  In a large skillet, saute onions, celery, bell pepper and parsley
  in peanut oil until onions are clear or tender.  Add garlic and
  cook a little longer.  Add steak sauce, hot sauce, and ketchup.
  Salt to taste.  Add Southern Comfort.  Bring to a boil.  Lower
  heat and cover.  Cook for 2 to 3 hours.  This sauce can be stored
  in the refrigerator for several weeks.
  Makes 3 quarts to 1 gallon.
  Justin says, "This is not to drink, no.  It's to use as a
  bubba-que sauce, but it also, too, is mighty fine for soppin."
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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     Title: Wild Duck and Andouille Sauce Piquant
Categories: Cajun Main dish Poult   
  Servings: 12

   1.00 c  Olive oil (for roux)             3.00 c  Plain flour (for roux)  
   3.00 c  Onions, chopped                  1.00 c  Bell pepper, chopped  
   3.00 c  Geen onions, chopped             2.00 c  Parsley, chopped  
   1.00 x  Water                            2.00 T  Garlic, finely chopped  
   3.00 c  Chablis wine                     0.50 t  Dried mint, crushed  
  11.00 c  Tomato sauce                     3.00 T  Lea & Perrins  
   6.00 t  Louisiana hot sauce              5.00 t  Salt  
   1.00 lb Andouille, sliced 1/4" thick     2.50 lb Wild duck breasts  

  Brown off duck breasts in some olive oil.
  Make a roux with oil and flour (see Justin's recipe posted earlier).
  Add onions, bell pepper, green onions, and parsley to roux.  Stir
  and cook.  Add one cup water and garlic.  Cook.  Add wine and some
  more water.  Add other seasonings and tomato sauce.  Mix well.
  Add andouille (or smoked sausage) and duck breasts.  Stir.
  Simmer on low heat for 3 to 4 hours.  Stir occasionally.  Add more
  salt and cayenne to your taste.
  Makes about 3 gallons, so this is for alot of people.  Serve over
  spaghetti or rice.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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     Title: Chicken Sauce Piquant
Categories: Cajun Main dish Poult   
  Servings: 30

   2.00 c  Bacon drippings (for roux)       6.00 c  Plain flour  
   7.00 c  Onion, chopped                   1.00 c  Bell pepper, chopped  
   3.00 c  Green onions, chopped            1.00 c  Celery, chopped  
   3.00 c  Parsley, chopped                 0.25 c  Garlic, chopped  
   1.00 x  Bacon drippins/brown chicken    20.00 lb Baking hens, (see directions 
   1.00 x  Water                            1.00 lb Mushrooms, sliced  
  16.00 c  Tomato sauce                     8.00 c  Chablis wine  
   1.50 pt Stuffed olives                   6.00 T  Lea & Perrins  
   8.00 T  Louisiana hot sauce              1.00 t  Dried mint, crushed  
   6.00 T  Salt                          
 
  The bacon drippings are for browning the chicken.
  The 20 lbs of chicken should be cut up in 2-inch-long pieces.
  Justin likes more wine in this sauce than some peoples.  If you
  don't wish to use all 8 Cups of Chablis in the sauce, feel free
  to drink what the sauce don't take.  Make sure you taste your
  sauce as you add the wine.  Me, I likes it.  My wife, she don't.
  Make a roux.  (see the recipe for Justin Wilson's roux, also
  posted here).  Add onions, bell pepper, green onions, and
  celery and saute until onions are tender and clear.  Add parsley
  and garlic and saute.
  Brown off chicken while roux is being made.  After onions, etc.
  are tender, add water to bring roux to a smooth paste.  Add all
  other ingredients and enough water to cover well.  Bring to a
  boil, and then cut heat.  Cook for about 4 to 6 hours.
  Serve over spaghetti.  This is for a party and will serve
  20 to 40 people.  You can freeze what you don't eat.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
 
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     Title: Liver in Mustard Sauce
Categories: Cajun Main dish Mea   
  Servings:  4

   1.00 x  Salt                             1.00 x  Ground red cayenne pepper  
   4.00 ea Slices liver 1/2 - 3/4"thick     1.00 x  Oleo (margarine)  
   1.00 c  Shallots, chopped                1.00 c  Dry white wine  
   1.00 T  Creole or poupon mustard      
 
  Salt and pepper liver.  Saute over medium to high heat in the
  margarine (oleo).  Remove liver and keep warm.  Pour off some
  of melted oleo.  In what is left, saute shallots until clear
  or tender.  Add white wine.  Bring to boil.  Add mustard and
  blend into mixture.  Stir and simmer for a few minutes.
  Put liver on platter and pour sauce over it.
  From Justin Wilson's "Outdoor Cooking with Inside Help"
 
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     Title: Cajunized Oriental Pork Chops
Categories: Cajun Main dish Mea   
  Servings:  6

   6.00 ea Thick pork chops                 1.00 x  Salt & red cayenne pepper  
   1.50 c  Dry white wine                   1.00 c  Bell pepper, chopped  
   1.00 c  Onions, chopped                  1.00 ea Clove garlic, chopped  
   3.00 T  Soy sauce                        1.00 cn Pinapple chunks (15 oz.)  

  Salt and red pepper the chops.  Brown them slowly in a skillet.
  Add wine, bell pepper, onion, and garlic,  Cover and simmer for
  25 to 30 minutes.  Remove pork chops, being sure to keep them warm.
  Add the soy sauce and syrup from the pineapple.  Stir and simmer
  until more or less thick.  Add the pineapple chunks and bring to
  a boil.  Serve over pork chops and hot cooked rice.
  From Justin Wilson's "Gourmet and Gourmand Cookbook"
 
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     Title: Barbecued Ribs
Categories: Cajun Main dish Mea   
  Servings:  4

   4.00 lb Pork ribs, cut in pieces         1.00 ea Lemon  
   1.00 ea Large onion                      1.00 c  Catsup  
   0.33 c  Worcestershire sauce             1.00 t  Chili powder  
   1.00 t  Salt                             2.00 x  Dashes Tabasco sauce  
   2.00 c  Water                         
 
  Place ribs in shallow roasting pan, meaty side up.  On each
  piece, place a slice of unpeeled lemon, a thin slice of onion.
  Roast in very hot oven, 450 F degrees, 30 minutes.
  Combine remaining ingredients; bring to a boil and pour over
  ribs.  Continue baking in a moderate oven, 350 F degrees, about
  2 hours, basting ribs with the sauce every 15 minutes.
  From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr.
 
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     Title: Barbecued Pork Chops
Categories: Cajun Main dish Mea   
  Servings:  8

   0.50 c  Water                            0.25 c  Vinegar  
   2.00 T  Dry mustard                      3.00 T  Brown sugar  
   4.00 T  Chili sauce                      8.00 ea Pork chops  

  Combine ingredients and mix well.  Pour over seasoned chops
  in glass baking dish, cover and bake at 400 F degrees for
  1-1/2 hours, uncovering last 30 minutes.  Water may be added
  to make gravy.  Delicious with ribs also.
  From "Talk About Good" contributed by Susan Chandler Castille
 
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     Title: Blackened (Cajun) Arctic Char
Categories: Cajun Main dish Fi   
  Servings:  4

   1.00 ea Arctic char - 1 kg(4.5 lbs)      6.00 T  Butter  
   2.00 ea Lemons, cut into wedges          1.00 T  Cajun spice (recipe follows) 

  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2").
  Don't be afraid to substitute trout, perch, shrimp, or any
  firm-fleshed seafood or fish for the char.
  Melt butter in a cast-iron or heavy-bottomed frying pan over
  medium high heat.  Add Cajun spice and heat thoroughly.  Place
  fillets in pan.  Squeeze juice of one lemon into pan.  Cook
  fish for about 5 minutes on each side.  Serve with remaining
  lemon wedges and pan drippings.
  From the Calgary Herald (89.05.03) by Terry Bullick
  Terry worked as an assistant cook at the Arctic Char Lodge, a
  fishing resort on Great Bear Lake, just 18 Km south of the Arctic
  circle.
 
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     Title: Jim Echols' Cajun Spice
Categories: Cajun Sauc    
  Servings:  6

   1.00 T  Paprika                          1.00 t  Salt  
   1.00 t  Onion powder                     1.00 t  Cayenne powder  
   1.00 t  Garlic powder                    1.00 t  Crushed chilies  
   1.00 t  Ginger powder                    0.75 t  White pepper  
   0.75 t  Black pepper                     0.50 t  Thyme  
   0.50 t  Oregano                       
 
  Mix all ingredients together in a small bowl.  Store in an
  airtight container.
  Terry says, "One of the guides, Jim Echols, gave me this recipe.
  I would prepare monster-sized batches of it for him and the other
  guides to use in preparing blackened (cajun) trout. -- A special
  surprise for guests at shore lunches.  Also try it in hamburgers,
  on sauteed chicken or turkey, and on popcorn.
  From Calgary Herald, by Terry Bullick (89.05.03)
 
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     Title: Shrimp Newburg
Categories: Cajun Main dish Fi   
  Servings:  8

   2.00 T  Butter                           2.00 T  Flour  
   1.00 c  Milk                             2.00 lb Raw shrimp  
   2.00 ea Pimentos and 1 can liquid        1.00 ea Egg  
   0.50 c  Cream                            1.00 ea Small onion  
   0.25 t  Salt                             0.25 t  Pepper  
   2.00 T  Lea & Perrins sauce              2.00 ea Beef bouillon cubes  
   0.50 t  Dry mustard                      1.00 x  Onion tops  
   1.00 x  Tabasco sauce                    0.25 c  Hot water  

  Make white sauce by melting butter, add flour and cook until it
  bubbles, add onions, simmer a minute.  Add hot milk and cook until
  sauce thickens.  Add peeled raw shrimp, pimentos and liquid from
  one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon
  cubes disolved in hot water, dry mustard, chopped onion tops, dash
  of tabasco sauce.  Before removing from fire, add beaten egg and
  cream.  Mushrooms optional.
  From "Talk About Good"  Submitted by Mrs. Curtis G. Breaux, Baton
  Rouge.
 
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     Title: Chicken Maque Choux
Categories: Cajun Main dish Poult   
  Servings:  4

  18.00 ea Young tender corn                1.00 ea Large spring  chicken  
   1.00 ea Large onion, finely chopped      0.50 ea Bell pepper, chopped  
   1.00 ea Large tomato, small pieces       1.00 t  Salt  
   1.00 t  Sugar                            1.00 x  Black pepper  
   2.00 T  Cooking oil                      1.00 x  Milk, if needed  

  Cut corn off cob, and then scrape ears with back of knife to
  obtain milky pulp in a heavy iron pot, brown the chicken in
  oil a few pieces at a time, until all sides are done.  Add
  corn, onions and the rest of the ingredients to the pot.
  Stir mixture frequently while cooking over low flame for
  30 minutes.  If mixture is too dry, add a small amount of milk.
  Will serve four.
  From "Talk About Good" submitted by Mrs. Warren Butcher
 
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     Title: Yeola's Bread Pudding
Categories: Cajun Desser    
  Servings:  6

  10.00 ea Slices stale bread               3.00 ea Eggs, beaten  
   2.00 c  Sugar                            0.50 c  Oleo  
   1.00 c  Raisins                          1.00 c  Pecan pieces  
   1.00 cn (16 oz) fruit cocktail/juice     1.00 cn Pet milk (12 oz)  
   1.00 c  Water                            2.00 T  Vanilla butternut flavouring 

  Put everything in a large bowl and mix it up.  Yeola says that she
  uses her hands to make sure it's well blended.  Then turn into a
  greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour
  and 20 minutes.
  From Justin Wilson's "Outdoor Cooking with Inside Help"
  I've had this with a delicious Jack Daniels sauce.  I've looked
  high and low, but can't find the recipe.  If you're ever in
  Lafayette Louisiana go to Prejeans, one of the nicest Cajun
  restaurants around.  They serve a great bread pudding there,
  maybe you can talk them into giving you their sauce recipe.
 
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     Title: Bread Pudding with Whiskey Sauce
Categories: Cajun Desser    
  Servings:  8

-------------------------------BREAD PUDDING-------------------------------
   4.00 ea Slices stale bread               4.00 T  Sugar  
   3.50 c  Milk                             4.00 ea Eggs, separatged  
   1.00 T  Vanilla                          1.00 x  Salt, pinch  
   0.50 ea Block butter                     1.00 x  Raisins (optional)  
-------------------------------WHISKEY SAUCE-------------------------------
   0.50 c  Sugar                            0.25 c  Water  
   0.25 ea Block butter                     1.00 x  Whiskey, to taste  

  BREAD PUDDING:
  Break bread into ovenproof dish (1-1/2 quart at least).  Soften
  bread with small amount of milk.  Beat sugar and egg yolks.  Add
  milk, stir well.  Add vanilla and salt.  Pour milk mixture over
  bread.  Fold in raisins if used.  Cut butter into chunks and fold
  in.  Place dish in pan of water and bake at 300 degrees for 40-50
  minutes, or until a silver knife inserted comes out clean.  Make
  meringue adding 2 level tablespoons sugar to each egg white.
  Spread, and return to 350 degree oven until brown (browning in a
  slow oven prevents falling).  Serve warm
  WHISKEY SAUCE:
  Cook until dissolved.  Remove from heat, add whiskey to individual
  taste.
  From "Talk About Good"  Submitted by Mrs. Henry Gauthier, Sr.
  I haven't tried this one, but it sure looks good.  It is quite
  different, what with the meringue, than that served up at Prejeans.
 
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     Title: Red Beans and Rice
Categories: Cajun Main di    
  Servings:  6

   1.00 lb Red kidney beans                 1.00 lb Salt pork  
   2.00 ea Cloves garlic                    1.00 t  Italian seasoning  
   1.00 ea Bell pepper                      1.00 ea Chopped onion  
   1.00 ea Stalk celery                     1.00 ea Whole hot pepper  

  Boil pork 5 minutes to get rid of salt.  Put pork in second water
  (hot) and add beans, water, should be one-half inch above beans.
  Add immediately, one bell pepper, one chopped onion, celery, garlic,
  Italian seasoning and whole hot pepper.  Cook slowly two to three
  hours, until gravy is thick and beans tender -- just before dishing
  out add a pinch of italian seasoning again.  Salt to taste and
  serve with rice.
  From "Talk About Good"  contributed by Mrs. Charles Barras, Jr.
 
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     Title: Boiled Crabs
Categories: Cajun Main dish Fi   
  Servings:  4

   2.00 ea Lemons, quartered                8.00 ea New red potatoes  
   4.00 ea Small ears fresh corn            4.00 ea Small yellow onions  
   1.00 c  Salt                             0.50 c  Ground red pepper  
   0.50 c  Ground white pepper              0.50 c  Ground black pepper  
  12.00 ea Live blue crabs               
 
  Fill a large (10-quart) stockpot one-third full with water.
  Add the lemons, potatoes, corn, onions, salt, and peppers.
  Cover and bring to a boil over high heat.  Let boil for 10 minutes.
  Add the crabs, (if blue crabs are not available, substitute other
  small to medium crabs), cover, and return to boil.  Once steam
  starts to escape from under the cover, let cook for 15 minutes.
  Turn off the heat and let sit, covered, for 10 minutes more.
  From Alex Patout's "Cajun Home Cooking"  Published by Randon House
  Alex says, "Serves 2 Cajuns, 4 elsewhere."  He writes, "We like
  to lay out the crabs and vegetables on a large table covered
  with lots of paper and have a feast."
 
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     Title: Mayonnaise
Categories: Cajun Sauc    
  Servings:  2

   2.00 ea Egg yolks                        1.00 t  Salt  
   1.00 ea Garlic clove, minced             0.50 c  Green onions, chopped fine  
   4.00 ea Shots tabasco sauce              1.00 x  Juice of 1/2 lemmon  
   2.00 c  High-grade vegetable oil      
 
  Place all the ingredients except the oil in a blender (with
  the center of the lid removed) or a food processor fitted with
  a plastic blade and blend or process for 2 minutes.  Pour the
  oil in a very thin stream through the top or down the feed tube
  until it has all been incorporated.  Blend or process for
  30 seconds more.
  Makes about 2-1/2 cups.
 
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     Title: Smothered Round Steak
Categories: Cajun Main dish Mea   
  Servings:  4

   2.00 lb Round steak                      2.00 t  Salt  
   0.50 t  Ground black pepper              1.00 t  Ground red pepper  
   1.00 t  Ground white pepper              1.00 x  All-purpose flour (dredging) 
   0.50 c  Vegetable oil                    3.00 ea Medium onions, chopped  
   2.00 ea Bell peppers, chopped            1.00 ea Celery rib, chopped  
   1.00 c  Beef stock or water           
 
  Alex Patout says, "Smothering is a multipurpose Cajun technique
  that works wonders with everything from game to snap beans.  It's
  similar to what the rest of the world knows as braising--the
  ingredients are briefly browned or sauteed, then cooked with a
  little liquid over a low heat for a long time."
  Season the roast with one half of the salt and peppers.  Dust with
  flour on all sides.  Heat the oil in a Dutch oven or other large
  heavy pot over medium-high heat, add the steak, and brown well
  on all sides.  Remove the meat and pour off all but 1 teaspoon
  of the oil.  Add half the onions, bell peppers, celery, and the
  other half of the seasonings, and the stock or water.  Stir well
  and reduce the heat to the lowest possible point.  Return the
  roast to the pot and cover with the remaining vegetables.  Cover
  and let cook until the meat is very tender, about 1 hour and 15
  minutes.
  Serve the meat in slices, with rice alongside and the gravy over
  all.
  When you try this recipe with other kinds of meat, be sure to
  adjust the cooking times accordingly--let tenderness be your guide.
  For extra flavorful roasts, try larding with slivers of garlic
  before smothering.
  Serves 4-6
  From Alex Patout's "Cajun Home Cooking" Random House Inc.
  ISBN 0-394-54725-X
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Patout's Boiled Crawfish
Categories: Cajun Main dish Fi   
  Servings:  8

--------------------------------FOR THE BOIL--------------------------------
  40.00 lb Live crawfish                    1.00 c  Salt  
   0.50 c  Ground white pepper              0.50 c  Ground red pepper  
   0.50 c  Ground black pepper              5.00 lb Small white onions  
  12.00 ea Ears of corn, shucked            5.00 lb Small new potatoes  
----------------------------------SPRINKLE----------------------------------
   0.50 c  Ground white pepper              0.50 c  Ground red pepper  
   0.50 c  Ground black pepper              2.00 c  Salt  

  Alex Patout describes Crawfish as "a delicacy made for sharing--
  in fact, in Cajun country, boiling crawfish for only two people
  counts as a venial sin."
  Wash the crawfish well and pick out any fish bones or other
  debris.  Fill a great big (40-quart) Stockpot a quarter full of
  water.  Add the salt and peppers and bring to boil.  Add the whole
  onions, the corn, and the new potatoes (it will be easy to remove
  them later if you put them in a cloth sack).  Return to boil, cover,
  lower heat to medium, and let cook for 8 minutes.  Add crawfish,
  cover again and raise heat to high.  After steam begins to escape
  from under the lid, cook 7 minutes more.  Remove from heat and
  let sit for 4 minutes.  Do *NOT* remove the lid until this point!
      Remove the onions, corn, and potatoes to a bowl and drain the
  crawfish.  Place the crawfish in a large insulated container (an
  ce chest works well, as do the thick waterproof boxes chickens
  are shipped in, which your butcher may give you for free).  Have
  your *SPRINKLE* ready and sprinkle over the crawfish and mix them
  well to coat.  Cover and let sit for 7 minutes.
      Serve immediately with the onions, corn, new potatoes, and
  lots of French bread on a large table covered with plenty of
  paper.  When everyone has eaten his fill, everyone "peels for
  the house."  The peeled tails can then be used in cold crawfish
  cocktail or salad or for Fried Crawfish the next day.
  Serves 8-10
  NOTE:  Most of the salt is not added until after the cooking
  process because too much salt added during cooking makes the
  flesh of the crawfish adhere to the shell.
  From Alex Patout's "Cajun Home Cooking" -- Random House
 
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     Title: Boiled Crawfish -- Justin Wilson
Categories: Cajun Main dish Fi   
  Servings: 10

   4.00 ea Boxes salt (no size mentione     6.00 ea Pouches crab boil  
   9.00 ea Lemons                           8.00 oz Cayenne pepper  
   5.00 lb Small white onions               1.00 x  Garlic  
  24.00 ea Small potatoes                   1.00 x  Smoked sausage  
   1.00 x  Corn                            50.00 lb Live crawfish  

  Bring seasonings to boil for 10 minutes.  Add potatoes, corn,
  and smoked sausage.  Boil for another 10 minutes.  Add crawfish.
  Bring back to boil.  Cut fire off immediately.  Let soak for
  20 to 30 minutes.  Drain.  Peel and eat.
      While water is coming to a boil, cull and clean crawfish.
  Rinse well with garden hose and remove any dead ones.
      Always wear gloves when you fool with crawfish, but remember,
  they can still pinch you through gloves.
  Justin Wilson writes, "Not everybody likes the fat, but I do, and
  I love to dig my finger into the head and scoop it out.  During
  crawfish season, my finger stays yellow from one end to the other."
  From Justin Wilson's "Outdoor Cooking With Inside Help."
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Patout's Hot Crab Dip
Categories: Cajun Appetize    
  Servings:  1

   0.50 c  Butter (1/4 lb)                  2.00 ea Medium yellow onions, choppe 
   1.00 ea Small bell pepper, chopped       2.00 ea Garlic cloves, minced  
   1.00 pt Heavy cream,                     1.00 c  Green onions, chopped  
   0.50 c  Parsley, chopped                 1.00 t  Dried basil  
   1.00 t  Dried thyme                      2.00 t  Salt  
   2.00 t  Ground black pepper              1.00 t  Ground white pepper  
   1.00 x  5-6 shots Tabasco sauce          1.00 lb Fresh white crab meat  

  Melt the butter in a medium saucepan over medium heat.  Add the
  onions, bell pepper, and garlic and saute for 10-15 minutes,
  until wilted.  Stir in the cream and bring to a simmer.  Stir
  in the cream and bring to a simmer.  Stir in the green onions,
  parsley, herbs, and seasonings and continue to simmer until
  the cream has reduced by about a quarter and the sauce is thick.
  Stir in the crab meat, return to a simmer, and let cook 2-3 minutes
  more.  Pour into a chafing dish and serve as an hors d'oeuvre or
  as part of a buffet with crackers or Melba toast.  Alex Patout writes,
  "I especially like it with garlic Melba toast."
  Makes about 1 quart.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Crawfish Chili
Categories: Cajun Main dish Meats Fi  
  Servings: 16

   2.00 lb Lean ground beef                 2.00 lb Crawfish tails  
   1.00 t  Garlic, chopped fine             2.00 t  Salt  
   1.00 T  Soy sauce                        1.00 t  Cayenne pepper  
   1.00 t  Dried mint                       1.00 T  Dried parsley  
   3.00 T  Chili powder                     1.00 cn (8 oz) tomato sauce  
   1.00 c  Dry white wine                   1.00 x  Water  
   1.00 t  Lemon or lime juice              1.00 c  Chopped onions  
   1.00 x  Bacon drippings               
 
  Brown meat in bacon drippings.  Combine all other ingredients
  with meat and bring to a boil.  Simmer for a few hours.
  From Justin Wilson's "Gourmet and Gourmand Cookbook"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Shrimp Creole
Categories: Cajun Main dish Fi   
  Servings:  6

   2.00 lb Fresh shrimp, heads off          1.00 qt Water  
   0.50 c  Vegetable oil                    3.00 ea Med. yellow onions, chopped  
   2.00 ea Large bell peppers, chopped      5.00 ea Celery ribs, chopped fine  
  10.00 ea Lge. tomatoes, peeled&seeded     2.00 t  Salt  
   1.00 t  Ground red pepper                0.50 t  Ground black pepper  
   0.50 t  Ground white pepper              1.00 T  Fresh thyme or 2 t dried  
   1.00 T  Fresh basil or 2 t dried         1.50 t  Sugar  
   5.00 ea Bay leaves                       1.00 c  Green onions, chopped  
   1.00 c  Parsley, chopped              
 
  Peel and devein the shrimp.  Place heads (if you have them), and
  peels in a small saucepan and add the water.  Bring to a slow boil
  over medium-high heat and let boil slowly for 15-20 minutes.  Strain
  and discard the heads and peels.
     Place the oil in a Dutch oven or other large, heavy pot and place
  over medium-high heat.  Add the onions, peppers, and celery and saute
  stirring often, until the vegetables are very soft, about 45 minutes.
  Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock
  and return to simmer.  Reduce heat to medium and let simmer for
  2 hours, stirring occasionally,  This is your creole sauce; it can
  be prepared 1 or 2 days in advance and stored in the refrigerator
  (I find the sauce is even better after sitting a couple of days in
  the refrigerator).
     When you are ready to serve, return the sauce to a simmer and
  add the shrimp.  Cook until they turn pink, 5-7 minutes.  Stir
  in the green onions and parsley and let cook for 1 minute more.
  Serve on flat plates over beds of rice.
     Serves 6-8.
  SHRIMP AND HAM OR TASSO JAMBALAYA:
  Prepare Shrimp Creole as above, but add about a pound of cubed ham
  and a 4-ounce can of tomatoe sauce to the finished sauce and simmer
  45 minutes more.  Meanwhile, boil or steam 2-3 cups raw rice.
  Finish the sauce (which will be your jambalaya base) by adding
  the shrimp, green onions, and parsley as above.  (If you are using
  leftover Shrimp Creole, remove the shrimp and reheat the sauce,
  add the ham and tomato sauce, and proceed as above.  Return the
  shrimp to the pan at the end of cooking.)  Place the hot, cooked
  rice in a large bowl, pour the jambalaya base over, mix well, and
  serve.
     You can also prepare this dish with sausage instead of ham.
  From Alex Patout's "Cajun Home Cooking"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Blackened Redfish
Categories: Cajun Main dish Fi   
  Servings:  6

   6.00 ea 8-10oz redfish fillets           0.75 lb Unsalted butter, melted  
-------------------------------SEASONING MIX-------------------------------
   1.00 T  Sweet paprika                    2.50 t  Salt  
   1.00 t  Onion powder                     1.00 t  Garlic powder  
   1.00 t  Ground cayenne pepper            0.75 t  Ground white pepper  
   0.75 t  Ground black pepper              0.50 t  Dried thyme leaves  
   0.50 t  Dried oregano leaves          
 
  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this
  method of cooking.  If tilefish is used, you may have to split
  the fillets in half horizontally to have proper thickness.  If
  you can't get any of these fish, salmon steaks or red snapper
  fillets can be substituted.  In any case, the fillets or steaks
  must not be more than 3/4 inch thick.
  Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet
  bottom (the skillet cannot be too hot for this dish), at least
  10 minutes.  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter
  in its skillet.  Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides
  are well coated; then sprinkle seasoning mix generously and evenly
  on both sides of the fillets, patting by hand.  Place in the hot
  skillet and pour 1 teaspoon melted butter on top of each fillet
  (be careful, as the butter may flame up).  Cook, uncovered, over
  the same high heat until the underside looks charred, about
  2 minutes (the time will vary according to the fillet's thickness
  and the heat of the skillet).  Turn the fish over and again pour
  1 teaspoon butter on top; cook until fish is done, about 2 minutes
  more.  Repeat with remaining fillets.  Serve each fillet while
  piping hot.
     To serve, place one fillet and a ramekin of butter on each
  heated serving plate.
  I had this in K Pauls Restaurant in New Orleans.  It is a taste
  experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish
  love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, published by
  William Morrow and Company, Inc.  ISBN 0-688-02847-0
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hot Chicken Wings
Categories: Cajun Appetizers Poult   
  Servings:  6

   2.50 lb Chicken wings                    1.00 x  Oil for frying (optional)  
   6.00 oz Hot sauce or Tabasco             0.50 c  Melted butter  

  Cut the chicken wings in two at the joints.  In a large frying
  pan or skillet; heat to 360F enough oil (or shortening) to
  cover the chicken wings.  Add the wings and fry until crisp,
  about 12-15 minutes.
     To bake, preheat the oven to 450F.  Spread the chicken wings
  out on a baking sheet in one layer and bake 45 minutes.
     To make the sauce, combine the Hot Sauce or Tabasco and melted
  butter and blend thoroughly.  As soon as the chicken wings are
  cooked, douse with the sauce, and serve immediately.
     Serves 2-6
  Nathalie Dupree's "New Southern Cooking"
  Nathalie says, "These little wings make a good meal for two or are
  a great appetizer.  Up North, they are called Buffalo wings and are
  served with celery and blue-cheese dressing.  The little wing tips
  should be trimmed off to make neater pieces.  But I cook them along
  with the wings and save them for myself.  I call them the "cook's
  treat."  You may fry or bake the wings, depending on dietary
  considerations.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Stuffed Pork Chops
Categories: Cajun Main dish Mea   
  Servings:  6

   2.00 ea Med. apples coarsely chopped     7.00 T  Unsalted butter  
   3.00 T  Light brown sugar                1.00 t  Vanilla extract  
   0.50 t  Ground nutmeg                 
-------------------------------SEASONING MIX-------------------------------
   1.00 T  Salt                             1.00 t  Onion powder  
   1.00 t  Ground cayenne pepper            0.75 t  Garlic powder  
   0.50 t  White pepper                     0.50 t  Dry mustard  
   0.50 t  Rubbed sage                      0.50 t  Ground cumin  
   0.50 t  Black pepper                     0.50 t  Dried thyme leaves  
---------------------------PORK CHOP INGREDIENTS---------------------------
   6.00 ea 1-3/4" thick pork chops          0.75 lb Ground pork  
   1.00 c  Chopped onions                   1.00 c  Chopped green bell peppers  
   2.00 t  Minced garlic                    1.00 cn (4 oz) diced green chilies  
   1.00 c  Pork or chicken stock            0.50 c  Very fine bread crumbs  
   0.50 c  Finely chopped green onions   
 
  In a food processor or blender, process the apples, 4 Tablespoons
  of the butter, the sugar, vanilla and nutmeg until smooth, about
  3 to 4 minutes.  Set aside.
    In a small bowl thoroughly combine the seasoning mix ingredients;
  set aside.
    Prepare the pork chops by cutting a large pocket (to the bone)
  into the larger side of each chop to hold the stuffing.
    In a large skillet, brown the ground pork in the remaining 3 Tbsp.
  butter over high heat, about 3 minutes.  Add the onions, bell peppers,
  garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about
  5 minutes, stirring occasionally and scraping pan bottom well.  Stir
  in the green chilies and their juice and continue cooking until
  mixture is well browned, about 6 to 8 minutes, stirring occasionally
  and scraping the pan bottom as needed.  Add the stock and cook 5
  minutes, stirring frequently.  Stir in the bread crumbs and cook
  about 2 minutes more, stirring constantly and scraping pan bottom
  as needed.  Remove from heat.
    Sprinkle the remaining seasoning mix evenly on both sides of the
  chops and inside the pockets, pressing it in by hand.  Prop chops
  with pocket side up in an ungreased 13x9-inch baking pan.  Spoon
  about 1/4 cup stuffing into each pocket; reserve the remaining
  stuffing.  Bake chops with pocket up at 400F until the meat is
  done, about 1 hour 10 minutes. Place the remaining stuffing in a
  small pan in the oven for the last 20 minutes to reheat.
    Serve immediately with each chop arranged on top of a portion
  of the remaining stuffing.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rice, Apple and Raisin Dressing
Categories: Cajun Main di    
  Servings:  8

-------------------------------SEASONING MIX-------------------------------
   2.00 t  Salt                             1.50 t  White pepper  
   1.00 t  Garlic powder                    1.00 t  Dry mustard  
   1.00 t  Ground cayenne pepper            0.50 t  Black pepper  
------------------------------RICE INGREDIENTS------------------------------
   0.25 c  Vegetable oil                    1.00 c  Chopped onions  
   1.00 c  Chopped green bell peppers       0.50 c  Pecan halves, dry roasted  
   0.50 c  Raisins                          4.00 T  Unsalted butter  
   1.50 c  Uncooked rice (converted)        3.00 c  Pork, beef or chicken stock  
   2.00 c  Chopped unpeeled apples       
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
     In a 2-quart saucepan, heat the oil over high heat until very hot,
  about 2 minutes.  Add the onions and bell peppers; saute about 2
  minutes, stirring occasionally.  Add the pecans (we ran out of pecans,
  so Lucy substituted hickory nuts - good!) and continue cooking for
  about 3 minutes, stirring occasionally.  Add the raisins and butter
  (these are added together so the raisins will absorb as much butter
  as possible).  Stir until butter is melted, then cook until raisins
  are plump, about 4 minutes, stirring occasionally.  Add the rice and
  seasoning mix and cook until rice starts looking frizzly (a bit like
  ce Krispies)  Chef Prudhomme recommended using converted rice.  Lucy
  used brown, long grain rice - super!.  This will require about 2 to
  3 minutes, stirring almost constantly before the rice looks "frizzly".
  Stir in the stock, scraping pan bottom well, then stir in the apples.
  Cover pan and bring to boil; lower heat and simmer covered for 5
  minutes.  Remove from heat and let sit, *COVERED*, until rice is
  tender and stock is absorbed, about 30 minutes.  (We cook the rice
  this slow way to let the flavors build to their maximum.)
    Serve immediately, allowing about 3/4 cup per person.
  From Paul Prudhomme's "Louisiana Kitchen"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gingersnap gravy
Categories: Cajun Sauc    
  Servings:  6

-------------------------------SEASONING MIX-------------------------------
   1.00 t  Black pepper                     0.50 t  Salt  
   0.50 t  White pepper                     0.50 t  Ground ginger  
   0.50 t  Dried thyme leaves               0.25 t  Rubbed sage  
   0.25 t  Ground cayenne pepper            0.13 t  Ground cumin  
------------------------------MAIN INGREDIENTS------------------------------
   2.00 T  Chicken, pork, or beef fat       2.00 T  Unsalted butter  
   0.75 c  Finely chopped onions            0.50 c  Finely chopped celery  
   0.50 t  Minced garlic                    6.00 c  Basic chicken stock  
   1.00 c  Pan drippings from chicken       8.00 ea Gingersnap cookies  
   1.00 t  Light brown sugar, to taste      1.00 t  Ground ginger, to taste  

  Combine the seasoning mix ingredients in a small bowl and set aside. Melt
  the fat and butter in a large skillet over medium heat. When almost
  melted, add the onions, celery, and garlic; saute 5 minutes, stirring
  occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring
  occasionally. Add the stock and pan drippings; bring to a boil over high
  heat and boil rapidly until liquid reduces to about 1 quart, about 25
  minutes. Then crumble the gingersnaps into the stock mixture and whisk
  with a metal whisk until they are dissolved. Continue cooking 10 minutes,
  whisking frequently and making sure the gingersnaps are thoroughly
  dissolved. During this time, taste the gravy; if the ginger flavour is not
  pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or
  add both to taste. Strain the gravy.
  Makes 2-1/2 to 3 cups.
  From Paul Prudhomme's "Louisiana Kitchen"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chicken Big Mamou on Pasta
Categories: Cajun Main di    
  Servings:  6

-----------------------------------PASTA-----------------------------------
   6.00 qt Hot water                        0.25 c  Vegetable oil  
   3.00 T  Salt                             1.50 lb Fresh spaghetti (1 lb dry)  
-------------------------------SEASONING MIX-------------------------------
   2.00 t  Dried thyme leaves               1.25 t  Ground cayenne pepper  
   1.00 t  White pepper                     0.75 t  Black pepper  
   0.50 t  Dried sweet basil leaves      
-----------------------------------SAUCE-----------------------------------
   1.00 lb Unsalted butter plus             4.00 T  Unsalted butter  
   1.00 c  Onions, chopped very fine        4.00 ea Med. garlic cloves, peeled  
   2.00 t  Minced garlic                    3.25 c  RICH chicken stock (see note 
   2.00 T  Worcestershire sauce             1.00 T  Tabasco sauce + 1 teaspoon  
   2.00 cn Tomato sauce (16 oz)             2.00 T  Sugar  
   2.00 c  Green onions,chopped vy fine  
---------------------------CHICKEN SEASONING MIX---------------------------
   1.50 T  Salt                             1.50 t  White pepper  
   1.50 t  Garlic powder                    1.25 t  Ground cayenne pepper  
   1.00 t  Black pepper                     1.00 t  Cumin (optional)  
   0.50 t  Dried sweet basil leaves         2.00 lb Boneless chicken (see notes) 

  NOTE:  To make a Rich Chicken Stock strain the basic stock, then continue
  simmering it until evaporation reduces the liquid by half.  For example,
  if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of
  strained basic stock.
  dark meat, cut into 1/2-inch cubes.
  Directions:
  Place in the hot water, oil and salt in a large pot over high heat; and
  cover and bring to a boil.  When water reaches a rolling boil, add small
  amounts of spaghetti at a time to the pot, breaking up oil patches as you
  drop the spaghetti in.  Return to boiling and cook to al dente stage, do
  not over cook.(To test doneness of spaghetti, cut a strand in half near
  the end of cooking time.  When done, there should be only a speck of white
  in the center, less than one-fourth the diameter of the strand.) Do not
  overcook.  During this cooking time, use a wooden or spaghetti spoon to
  lift spaghetti out of the water by spoonfuls and shake strands back into
  the boiling water.  (It may be an old wives' tale, but this procedure
  seems to enhance the spaghetti's texture.)  Then immediately drain
  spaghetti into a collander; stop cooking process by running cold water
  over strands.  (If you used dry spaghetti, first rinse with hot water to
  wash off starch.)  After the pasta has cooled thoroughly, about 2 to 3
  minutes, pour a liberal amount of vegetable oil in your hands and toss
  spaghetti.  Set aside still in the colander.
      Meanwhile, thoroughly combine the seasoning mix ingredients in a small
  bowl and set aside.
      In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions
  and garlic cloves; saute over medium heat 5 minutes, stirring
  occasionally.  Add the minced garlic and seasoning mix; continue cooking
  over medium heat until onions are dark brown, but not burned, about 8 to
  10 minutes, stirring often.  Add 2-1/2 cups of the stock, the
  Worcestershire and Tabasco; bring to a fast simmer and cook about 8
  minutes, stirring often.  Stir in the tomato sauce and bring mixture to a
  boil.  Then stir in the sugar and 1 cup of the green onions; gently simmer
  uncovered about 40 nminutes, stirring occasionally.
      Heat the serving plates in a 250F oven.
      Combine the ingredients of the chicken seasoning mix in a small bowl;
  mix well.  Sprinkle over the chicken, rubbing it in with your hands.  In a
  large skillet melt 1-1/2 sticks of the butter over medium heat.  Add the
  remaining 1 cup green onions and saute over high heat about 3 minutes.
  Add the chicken and continue cooking 10  minutes, stirring frequently.
  When the tomato sauce has simmered about 40 minutes, stir in the chicken
  mixture and heat through.
      To finish the dish, for each serving melt 2 tablespoons butter in a
  large skillet over medium heat.  Add one-sixth of the cooked spaghetti (a
  bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
  constantly.  Add 1-1/4 cups chicken and sauce and 2 tablespoons of
  remaining stock; heat throughly, stirring frequently.  Remove from heat.
  Roll spaghetti on a large fork and lift onto a heated serving plate.
  Repeat process for remaining servings.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Barbecue Sauce
Categories: Cajun Sauc    
  Servings:  5

-------------------------------SEASONING MIX-------------------------------
   1.50 t  Black pepper                     1.00 t  Salt  
   1.00 t  Onion powder                     1.00 t  Garlic powder  
   0.50 t  White pepper                     0.50 t  Ground cayenne pepper  
------------------------------MAIN INGREDIENTS------------------------------
   0.50 lb Bacon, minced                    1.50 c  Chopped onions  
   2.00 c  Pork, beef or chicken stock      1.50 c  Bottled chili sauce  
   1.00 c  Honey                            0.75 c  Dry roasted pecans, chopped  
   5.00 T  Orange juice (1/2 orange)        1.00 x  Rind & pulp from 1/2 orange  
   2.00 T  Lemon juice (1/4 lemon)          1.00 x  Rind & pulp from 1/4 lemon  
   2.00 T  Minced garlic                    1.00 t  Tabasco sauce  
   4.00 T  Unsalted butter               
 
   Combine the seasoning mix ingredients in a small bowl and set aside.
     In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
   in the onions, cover pan, and continue cooking until onions are dark
   brown, but not burned, about 8 to 10 minutes, stirring occasionally.
   Stir in the seasoning mix and cook about 1 minute.  Add the stock, chili
   sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
   and pulp, garlic, and Tobasco, stirring well.  Reduce heat to low;
   continue cooking about 10 minutes, stirring frequently.  Remove orange
   and lemon rinds.  Continue cooking and stirring about 15 minutes more
   to let the flavors marry.  Add the butter and stir until melted.
   Remove from heat.  Let cool about 30 minutes, then pour into a food
   processor or blender and process until pecans and bacon are finely
   chopped, about 10 to 15 seconds.
   This sauce may be used to barbecue chicken, pork or ribs.
  Makes about 5 Cups.
  From Paul Prudhomme's "Louisiana Kitchen"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Louisiana Roast Beef
Categories: Cajun Main dish Mea   
  Servings:  6

   0.25 c  Onions, chopped very fine        0.25 c  Celery, chopped very fine  
   0.25 c  Bell peppers, chopped fine       2.00 T  Unsalted butter  
   1.00 t  Salt                             1.00 t  White pepper  
   0.75 t  Black pepper                     0.75 t  Minced garlic  
   0.50 t  Dry mustard                      0.50 t  Ground cayenne  
   4.00 lb Boneless sirloin roast        
 
  In a small bowl combine the onions, celery, bell peppers, butter
  and seasonings, mix well.
  Place roast in a large roasing pan, fat side up.  With a large
  knife make 6 to 12 deep slits in the meat (to form pockets) down
  to a depth of about 1/2 inch from the bottom; do not cut all the
  way through.  Fill the pockets to their depths with the vegetable
  mixture, reserving about 1 tablespoon of the vegetables to rub
  over the top of the roast. Bake uncovered at 300F until a meat
  thermometer reads about 160F for medium doneness, about 3 hours.
  For rarer roast, cook until thermometer reads 140F. Serve immediately
  topped with some of the pan drippings if you like.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cajun Prime Rib
Categories: Cajun Main dish Mea   
  Servings:  6

   4.00 lb Prime rib roast (10-1/2 lbs)     0.25 c  Black pepper  
   0.25 c  Garlic powder                    0.25 c  Salt  
   2.00 ea Onions, thinly sliced         
--------------------------SEASONING MIX (OPTIONAL--------------------------
   1.00 T  Plus 1 tsp, salt                 1.00 T  Plus 2 tsp, white pepper  
   1.00 T  Plus 2 tsp, fennel seeds         1.00 T  Plus 3/4 tsp, black pepper  
   2.50 t  Dry mustard                      2.50 t  Ground cayenne pepper  

  Remove fat cap off top of meat (butcher can do this for you) and
  save.  Place the roast, standing on the rib bones, in a very large
  roasting pan.  Then with a knife make several dozen punctures through
  the silver skin so seasoning can permeate meat.  Pour a very generous,
  even layer of black pepper over the top of the meat (the pepper should
  completely cover it); repeat with the garlic powder, then the salt,
  totally covering the preceding layer.  Carefully arrange the onions
  in an even layer on top so as not to knock off the seasoning.  Place
  the fat cap back on top.  Refrigerate 24 hours.
  Bake ribs in a 550F oven until the fat is dark brown and crispy on top,
  about 35 minutes.  Remove from oven and cool slightly.  Refrigerate
  until well chilled, about 3 hours.  (this is done so the juices will
  solidify and the steaks can be cooked rare.)  Remove fat cap and
  disgard.  With the blade of a large knife, scrape off the onions and
  as much of the seasonings as possible and discard.  Then with a long
  knife, slice between ribs into 6 steaks (4 will have bones); trim the
  cooked surface of meat from the 2 pieces that were on the outside of
  the roast.  Season and cook in your favorite way for steaks.
  TO BLACKEN THE STEAKS:  Combine the ingredients of the seasoning mix
  thoroughly in a small bowl; you will have about 8 tablespoons.
  Sprinkle the steaks generously and evenly on both sides with the mix.
  using about 4 teaspoons on each steak and pressing it in with your
  hands.
  Heat a cast iron skillet over very high heat until it is beyond the
  smoking stage and you see white ash on the skillet bottom--at least
  10 minutes.  (The skillet cannot be too hot for this method.)  Place
  one steak in the hot skillet (cook only one side at a time) and cook
  over a very high heat until the underside starts to develop a heavy,
  black crust, about 2 to 3 minutes.  Turn the steak over and cook until
  the underside is crusted like the first, about 2 to 3 minutes more.
  Repeat with the remaining steaks.  Serve each steak while piping hot.
  (*NOTE*:  If you don't have a commercial hood vent over your stove,
  this dish may smoke you out of the kitchen.  It's worth it!  But you
  can also cook it outdoors on a gas grill; a charcoal fire doesn't get
  hot enough to "blacken" the steak properly.  If you have a smoke
  detector in your house, you will be able to determine if it is working
  correctly.  This is NOT a dish to prepare in an apartment building
  with a central fire alarm system wired into your smoke detector.  It
  causes great excitement!  Also, you can be guaranteed you will meet
  your landlord.)
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Acadian Peppered Shrimp
Categories: Cajun Main dish Fish    
  Servings:  4

   1.00 lb Butter                           0.50 c  Lemon juice  
   2.00 t  Fresh basil, chopped             2.00 t  Cayenne pepper  
   2.00 t  Fresh oregano, chopped           5.00 ea Garlic cloves, minced  
   1.00 ea Bay leaf, crumbled               0.50 c  Black pepper, finely ground  
   1.00 x  Salt                             4.00 lb Large raw shrimp in shells  

  The shrimp should be of a size to number 30-35 per pound.
  Melt the butter in a large deep-sided frying pan or iron skillet
  over low heat.  When melted, raise the heat, and add the remaining
  ingredients except the shrimp.  Cook, stirring often, until browned
  to a rich mahogany color, about 10 minutes.  Add the shrimp, stirring
  and turning to coat well with the seasoned butter.  Cook until the
  shrimp have turned a rich deep pink, about 10 minutes.  Serve the
  shrimp in their shells, peeling them at the table.
  From Nathalie Dupree's "New Southern Cooking"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hot and Spicy Shrimp
Categories: Cajun Main dish Fish    
  Servings:  4

   1.00 lb Butter                           0.25 c  Peanut oil  
   3.00 ea Cloves garlic, chopped           2.00 T  Rosemary  
   1.00 t  Chopped basil                    1.00 t  Chopped thyme  
   1.00 t  Chopped oregano                  1.00 ea Small hot pepper chopped OR  
   2.00 T  Ground cayenne pepper            2.00 t  Fresh ground black pepper  
   2.00 ea Bay leaves, crumbled             1.00 T  Paprika  
   2.00 t  Lemon juice                      2.00 lb Raw shrimp in their shells  
   1.00 x  Salt                          
 
  Shrimp should be of a size to number 30-35 per pound.
  Melt the butter and oil in a flameproof baking dish.  Add the garlic,
  herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a
  boil.  Turn the heat down and simmer 10 minutes, stirring frequently.
  Remove the dish from the heat and let the flavors marry at least 30
  minutes.  This hot butter sauce can be made a day in advance and
  refrigerated.
     Preheat the oven to 450F.  Reheat the sauce, add the shrimp, and
  cook over medium heat until the shrimp just turn pink, then bake
  in the oven about 30 minutes more.  Taste for seasoning, adding salt
  if necessary.
  Nathalie Dupree writes of this recipe in her book "New Southern Cooking,"
  "Shrimp taste better when cooked in their shells because the fat under the
  shells preserves their flavor and tenderness.  When the shells are crisp
  it is a pleasure to eat the shrimp with their shells on.  This rich butter
  sauce cries out to be sopped up with crusty bread once the shrimp are
  gone."
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sour Cream Brittlebread
Categories: Cajun Appetizers Breads    
  Servings: 10

   2.75 c  All-purpose flour                0.25 c  Sugar  
   0.50 t  Baking soda                      0.50 c  Butter  
   1.00 c  Sour cream                       2.00 T  Creole seasoning  
   2.00 T  Kosher salt for sprinkling    
 
  Preheat the oven to 400F.  Sift together the flour, sugar, salt, and
  baking soda into a bowl or food processor.  Cut in the butter.  Add the
  sour cream and Creole Seasoning (see recipe for Creole Seasoning), and mix
  to a soft dough.  Roll out paper-thin on a floured board.  Cut into 1-1/2
  inch squares.  Sprinkle with kosher salt and place on an ungreased baking
  sheet.  Bake for 5-8 minutes.  Turn off the heat and allow the bread to
  crisp in the oven.
  Nathalie Dupree describes this recipe in her book "New Southern Cooking"
  this way; "This crisp, cracker-like bread is good just flavored with salt
  and sour cream.  But add Creole Seasoning and you'll have a hot and spicy
  appetizer that will leave your guests begging for the recipe.  It's nice
  to keep a big airtight cookie jar full of these for snacking."
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chili N'awlins
Categories: Cajun Mexican Main dish    
  Servings: 12

   2.00 lb Ground round beef                1.00 lb Ground pork  
   5.00 c  Chopped onions                   1.50 T  Chopped garlic  
   7.00 T  Chili powder                     2.00 cn Chopped green chili peppers  
   3.00 cn (16 oz) crushed tomatoes         3.00 T  Tomato paste  
   4.00 ea Bay leaves, crumbled             1.00 T  Salt  
   1.00 T  Oregano                          1.00 T  Red wine vinegar  
   1.00 T  Grown sugar                      2.00 cn 16 oz) red kidney beans  
   1.00 pk Corn chips                       1.00 ea Head lettuce, shredded  
  12.00 oz Sharp cheddar cheese, shredd  
 
  I had this when visiting friends in N'awlins.  He didn't know the source
  of the recipe, but this was sure passable chili.
  In a large, heavy pot, brown the meat with the onions and the garlic.
  Drain off the fat and stir in the chili powder (depending on quality, you
  may want more - we get real cool stuff up here in the north). Add chilies,
  tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown
  sugar.  Cover the pot and cook for 2 hours over low heat.  Add beans and
  cook, uncovered, 30 minutes more.  Serve with side dishes of corn chips,
  shredded lettuce, and shredded Cheddar cheese.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Shrimp Pilau
Categories: Cajun Main dish Fish    
  Servings:  4

   4.00 T  Butter                           0.50 c  Finely chopped celery  
   2.00 T  Chopped bell pepper              2.00 c  Medium whole shrimp  
   1.00 T  Worcestershire sauce             1.00 t  Ground cayenne pepper  
   1.00 T  Flour                            1.00 x  Salt  
   1.00 x  Fresh ground black pepper        3.00 c  Cooked white rice, hot  
   4.00 ea Slices fried crisp bacon      
 
  Melt the butter and add celery and bell pepper.  Cook until soft.
  Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne
  and flour together.  Stir shrimp in the flour and add to the butter
  mixture.  Stir and simmer until the shrimp are cooked, about 5 minutes.
  Season with salt and pepper.  Combine with the hot cooked rice and bacon,
  crumbled with its drippings.  Serve Hot
  From Nathalie Dupree's New Southern Cooking
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sauteed Soft-Shelled Crab
Categories: Cajun Main dish Fish    
  Servings:  1

   3.00 ea Soft shelled crabs               5.00 T  Butter  
   1.00 T  Oil                              2.00 T  Pecans  

  Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and
  sand sack.  Heat 3 tablespoons of the butter and the oil in a heavy
  skillet until hot and sizzling.  Add the crabs.  Saute a few minutes on
  each side.  Remove to a warm plate.  Meanwhile, brown the pecans in 1-2
  tablespoons butter.  Pour over the crabs and serve.
  From Nathalie Dupree's New Southern Cooking
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hot Barbecued Chicken
Categories: Cajun Main dish Poultry    
  Servings:  4

   1.00 ea Chicken (3 lb)                   1.00 x  Juice of 1-1/2 lemons  
   2.00 ea Cloves garlic, (see note)        1.00 T  Fresh ground black pepper  
   2.00 T  Ground cayenne pepper            1.00 T  Paprika  
   2.00 T  Melted butter                 
 
  NOTE: the two cloves of garlic should be crushed with 1 tablespoon of
  salt.
  Split and butterfly the chicken by cutting down the backbone and opening
  the chicken leaving the breast attached.  Squeeze lemon juice over the
  chicken.  Mix together the garlic, peppers, and paprika, and add to the
  melted butter.  Pour over chicken.  If possible, let the chicken sit
  overnight, uncovered, in the refrigerator.  Prepare the grill.  Place the
  chicken, breast side up, on the grill.  Cover the grill and cook chicken
  for 50 minutes or until done.  Don't turn.  If the skin is not crispy,
  place the chicken under the broiler to crisp the skin and brown, watching
  carefully so that it doesn't burn.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pepper Biscuits
Categories: Cajun Breads      
  Servings: 12

   2.50 c  All purpose flour                1.00 T  Baking powder  
   0.50 t  Salt                             1.00 T  Coarse cracked black pepper  
   0.50 t  Baking soda                      0.75 c  Shortening  
   1.00 c  Buttermilk                    
 
  Preheat oven to 450-500F.  Sift 2 cups of the flour with the baking
  powder, salt, pepper, and baking soda into a bowl.  Cut in the shortening
  with a pastry blender or fork, or work it in with your fingers.  Add the
  buttermilk to make a soft dough, mixing just until the dough holds
  together.  Flour your hands.  Pull of a piece of dough the size of a
  biscuit and dip the wet edge into the extra flour.  The roll or pat into a
  biscuit.  Place slightly touching, on a lightly greased baking sheet.
  Bake until golden golden brown.  8-10 minutes.
  From Nathalie Dupree's "New Southern Cooking"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Beaten biscuits
Categories: Cajun Breads      
  Servings: 100

   6.00 c  All purpose flour (soft)         1.50 t  Salt  
   1.00 T  Sugar                            1.00 t  Baking powder  
   1.00 c  Shortening                       1.00 c  Milk  

  Mix the flour, salt, sugar, and baking powder in a bowl or in a food
  processor fitted with a metal blade.  Add the shortening and cut in or
  process until the mixture is the consistency of coarse meal.  Pour in the
  milk and stir or process just until the dough holds together.  If it is
  dry or crumbly, add more milk.  If it is too wet, add more flour.  Knead
  briefly in the food processor, then turn out onto a floured board or beat
  1,001 times with a rolling pin.  when it's ready, the dough should "snap"
  when you hit it.  Fold the dough in half.
     Roll out the folded dough until it is 1/2 inch thick.  Cut with a
  1-1/4-inch biscuit cutter into small rounds.  Prick each round with a
  fork, making two parallel sets of holes in the biscuit.  keep rolling out
  the dough, folding before cutting, until all the scraps are gone and you
  have made about 100 biscuits.
     Preheat the oven to 350 degrees.  Place the biscuits on a lightly
  greased pan.  Bake for 30 minutes, until crisp, but not browned.  They
  should open easily when split with a fork.  They will keep for weeks
  tightly covered in a tin or in the freezer.  Split in two before serving.
  From Nathalie Dupree's "New Southern Cooking"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chocolate Pecan Pie
Categories: Cajun Pies Desserts    
  Servings:  6

-----------------------------------CRUST-----------------------------------
   1.25 c  All-purpose flour(soft wheat     0.25 t  Salt  
   0.50 c  Butter                           7.00 T  Ice water  
----------------------------------FILLING----------------------------------
   3.00 ea Eggs                             0.50 c  Light corn syrup  
   0.25 t  Salt                             1.00 t  Vanilla  
   2.00 T  Butter                           1.50 c  Chocolate chipsw  
   1.00 c  Chopped pecans                
----------------------------------TOPPING----------------------------------
   0.50 c  Chopped pecans                   0.50 c  Chocolate chips  

  To make the crust, sift the flour together with the salt.  Cut the butter
  in until it is thoroughly coated and the pieces are no larger than lima
  beans.  Add enough water to make a dough that holds together easily.
  shape into a ball, flatten to a round, and chill, wrapped in plastic, 30
  minutes, or more if possible.  Remove from the refrigerator to a floured
  surface.  Roll out to fit into a 9-inch pie plate with a scalloped edge.
  Preheat the oven to 350F.
      To make pie filling: Place the eggs, syrup, salt, and vanilla in a
  bowl, food processor, or mixer, and blend well.  melt the butter and
  chocolate chips over low heat and add to the filling, stirring just to
  mix.  Fold in the pecans and pour into the pie shell.  Top with chopped
  pecans and chocolate chips.  Bake until done, about 30 minutes.  Serve
  hot, or cool on a rack and then refrigerate until it hardens and serve
  cold.
  From Nathalie Dupree's New Southern Cooking
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Brandy Pecan Pie
Categories: Cajun Desserts Pies    
  Servings:  6

   0.25 c  Butter                           1.00 c  Sugar  
   3.00 ea Large eggs                       1.00 c  Light corn syrup  
   0.25 c  Brandy                           1.00 c  Whole pecans  
   1.00 ea Unbaked 9-inch pie shell      
 
  Preheat the oven to 350F.  Beat the butter with an electric mixer to
  soften.  Gradually add the sugar, then the eggs, one at a time, until well
  blended.  Beat in the corn syrup and brandy until well blended.  Pour into
  the pie shell and sprinkle with the pecans.  Bake 45-50 minutes, or until
  set around the edges.  The filling will be puffy.  Cool on a wire rack.
  From Nathalie Dupree's New Southern Cooking
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Southern Biscuit Muffins
Categories: Cajun Breads Muffins    
  Servings: 12

   2.50 c  All-purpose flour                0.25 c  Sugar  
   1.50 T  Baking powder                    0.25 t  Sa;t  
   0.25 lb Plus 2 Tbsp unsalted butter      1.00 c  Cold milk  

  In a bowl, combine the flour, sugar, baking powder and salt; mix well,
  breaking up any lumps.  Work the butter in by hand until the mixture
  resembles coarse cornmeal, making sure no lumps are left.  Gradually stir
  in the milk, mixing just until dry ingredients are moistened.  DO NOT
  OVERBEAT.  Spoon the batter into 12 greased muffin cups.  Bake at 350F
  until golden brown, about 35 to 40 minutes.  The finished muffins should
  have a thick crust with a cakelike centre.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: New Orleans Black Muffins
Categories: Cajun Breads Muffins    
  Servings: 12

   0.75 c  Hot water                        0.50 c  Molasses  
   0.25 c  Milk                             2.00 c  Whole wheat flour  
   1.00 c  All-purpose flour                0.75 c  Sugar  
   3.00 T  Baking powder                    1.00 t  Baking soda  
   1.00 t  Salt                             1.50 c  Chopped dry roasted pecans  

  In a medium-size bowl combine the hot water and molasses, stirring until
  well blended.  Stir in the milk until blended.
     In a large bowl sift together the flours, sugar, baking powder, baking
  soda and salt.
     With a rubber spatula, fold the liquid mixture and the pecans into the
  dry ingredients just until flour is thoroughly incorporated; do not over
  mix.  Spoon into 12 greased muffin cups.  Bake at 300F until done, 45
  minutes to about 1 hour.  Remove from pan immediately and serve while hot.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hushpuppies
Categories: Cajun Breads      
  Servings: 30

   1.00 c  Cornmeal                         0.50 c  All-purpose flour  
   0.50 c  Corn flour                       1.00 T  Baking powder  
   0.75 t  Ground cayenne pepper            0.50 t  Salt  
   0.50 t  Black pepper                     0.50 t  Dried thyme leaves  
   0.25 t  White pepper                     0.13 t  Dried oregano leaves  
   0.25 c  Vy fine chopped green onions     1.50 t  Minced garlic  
   2.00 ea Eggs, beaten                     1.00 c  Milk  
   2.00 T  Pork lard                        1.00 x  Vegetable for deep frying  

  NOTE: Corn flour is available at health food stores.
  Combine all the dry ingredients in a large bowl, breaking up any lumps.
  Stir in the green onions and garlic.  Add the eggs and blend well.
     In a small saucepan bring the milk and lard (or other fat) to a boil;
  remove from heat and add to flour mixture, half at a time, stirring well
  after each addition.  Refrigerate 1 hour.
     In a large skillet or deep fryer, heat 4 inches of oil to 350F.  Drop
  the batter by tablespoonsfuls into the hot oil.   Do not crowd.  Cook
  until dark golden brown on each side and cooked through, about 1 minute
  per side.  Drain on paper towels.
  Makes about 30 hushpuppies.
  From Paul Prudhomme's "Louisiana Kitchen"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Creole Seasoning
Categories: Cajun        
  Servings:  1

   2.00 T  Oregano                          0.13 c  Salt  
   5.00 ea Cloves garlic, (see note)        0.25 c  Fresh ground black pepper  
   0.33 c  Cayenne pepper                   2.00 T  Thyme  
   0.33 c  Paprika                       
 
  Combine all the ingredients and stir to mix thoroughly.  Pour
  into a large glass jar.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Basic Cooked Rice - Prudhomme
Categories: Cajun Main dish      
  Servings:  6

   2.00 c  Uncooked rice (see note)         2.50 c  Basic stock (Prudhomme)  
   1.50 T  Onions, chopped very fine        1.50 T  Celery, chopped very fine  
   1.50 T  Bell peppers,chopped vy fine     1.50 T  Unsalted butter (preferred)  
   0.50 t  Salt                             0.13 t  Garlic powder  
   1.00 x  Pinch white pepper               1.00 x  Pinch black pepper  
   1.00 x  Pinch cayenne pepper          
 
  In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well.  Seal pan
  snuggly with aluminum foil.  Bake at 350F until rice is tender, about 1
  hour, 10 minutes.  Serve immediately.  However, you can count on the rice
  staying hot for 45 minutes and warm for 2 hours.  To reheat leftover rice,
  either use a double boiler or warm the rice in a skillet with unsalted
  butter.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Basic Stock - Prudhomme
Categories: Cajun Soups      
  Servings:  1

-----------------------------------BASIC-----------------------------------
   2.00 qt Cold water                       1.00 ea Med. onion, (see note)  
   1.00 ea Large clove garlic (note)        1.00 x  Bones, excess meat (notes)  
----------------------------FOWL AND GAME STOCKS----------------------------
   1.50 lb Backs, necks, bones (notes)   
----------------------------BEEF OR TURTLE STOCK----------------------------
   2.00 lb Beef shank (see notes)        
---------------------------------PORK STOCK---------------------------------
   2.00 lb Pork neck bones (see notes)   
-------------------------------SEAFOOD STOCK-------------------------------
   2.00 lb Rinsed shrimp heads (notes)   
 
  Notes:  To the basic stock, you can also add vegetable trimmings from the
  recipe(s) you are serving, in place of the onion, garlic and celery.  The
  recipe calls for the onion and garlic to be unpeeled and quartered.
     Also, you may include bones and any excess meat (excluding livers) from
  meat or poultry, or shells or carcasses from seafood, used in the
  recipe(s) you're cooking, or
  FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from
  chickens, guinea hens, ducks, geese, rabbits, etc.
  FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or
  other beef or turtle bones.
  FOR PORK STOCK:  1-1/2 to 2 pounds pork neck bones (preferred) or other
  pork bones.
  FOR SEAFOOD STOCK:  1-1/2 to 2 pounds rinsed shrimp heads and/or shells,
  or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or
  rinsed fish carcasses (heads and gills removed), or any combination of
  these.  (you can also substitute oyster liquor for all or part of seafood
  stock called for in a recipe).
  NOTE:  If desired, you can first roast meat bones and vegetables at 350F
  until thoroughly browned.  Then use them to make your basic stock.  (When
  you brown the bones and vegetables, the natural sugar in both caramelizes
  on the surface, which gives the stock a fuller taste and adds color when
  it dissolves in the stock water.)
  Always start with cold water--enough to cover the other stock ingredients.
   Place all ingredients in a stock pot or a large saucepan.  Bring to a
  boil over high heat, then gently simmer at least 4 hours, preferably 8
  (unless directed otherwise in a recipe), replenishing the water as needed
  to keep about 1 quart of liquid in the pan.  The pot may be uncovered, or
  set the lid on it askew.  Strain, cool and refrigerate until ready to use.
   (Note: Remember if you are short on time, using a stock simmered 20 to 30
  minutes is far better than using just water in any recipe..)
  TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering
  until evaporation reduces the liquid by half or more.  For example, if
  your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of
  strained basic stock.  (Rich stocks are needed when a sauce requires lots
  of taste but only a limited amount of liquid, for example, "Oyster Sauce
  for Beef."
  From The Prudhomme Family Cookbook
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Seafood Dirty Rice
Categories: Cajun Main dish      
  Servings:  6

   1.75 lb Small shrimp (see notes)         2.00 T  Unsalted butter  
   1.00 T  Vegetable oil                    0.50 c  Canned tomato sauce  
   3.00 T  Onions, chopped very fine        2.50 T  Green bell peppers, chopped  
   2.00 T  Celery, chopped very fine        1.00 t  Minced garlic  
   1.00 t  Salt                             1.00 t  White pepper  
   1.00 t  Dried thyme leaves               0.50 t  Ground cayenne pepper  
   1.50 c  Basic shrimp stock               0.50 c  Heavy cream  
   3.50 c  Basic cooked rice                0.75 c  Green onions finely chopped  
   1.00 c  Packed, lump crabmeat (1/2lb  
 
  NOTE:  If shrimp with heads are not available, buy 1 pounnd shrimp with
  shells and substitute other seafood ingredients for the heads in making
  the seafood stock.
  Peel the shrimp and use the heads and shells to make the stock;
  refrigerate shrimp until ready to use.
     In a large skillet melt the butter with the oil.  Add the tomato sauce,
  onions, bell peppers, celery, garlic, salt, white pepper, thyme and
  cayenne pepper; saute over medium heat 5 minutes, stirring frequently.
  Add the stock and continue cooking over high heat for 10 minutes, stirring
  occasionally.  Stir in the rice, green onions and crabmeat, keeping the
  lumps of crabmeat intact as much as possible.  Heat through and serve
  immediately.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Seafood Stuffed Flounder
Categories: Cajun Main dish Fish    
  Servings:  6

-------------------------------SEASONING MIX-------------------------------
   1.00 t  Salt                             0.50 t  Sweet paprika  
   0.50 t  Black pepper                     0.50 t  Dried thyme leaves  
   0.50 t  Sweet basil                      0.50 t  Gumbo file (optional)  
------------------------------MAIN INGREDIENTS------------------------------
   3.00 ea Slices bacon, diced              1.50 c  Onions, chopped very fine  
   1.00 c  Green bell peppers, chopped      0.25 lb + 1 Tbsp unsalted butter  
   0.75 t  White pepper                     0.75 t  Ground cayenne pepper  
   0.50 lb Small shrimp                     1.50 c  Basic seafood stock  
   6.00 ea Shucked oysters (med. size)      0.75 c  All-purpose flour  
   0.50 c  Green onions, chopped fine       0.25 c  Grated Parmesan cheese  
---------------------------FLOUNDER SEASONING MIX---------------------------
   2.00 t  Salt                             1.00 t  Sweet paprika  
   0.50 t  White pepper                     0.50 t  Onion powder  
   0.50 t  Garlic powder                    0.50 t  Dry mustard  
   0.25 t  Ground cayenne pepper            0.25 t  Dried thyme leaves  
   0.25 t  Dried sweet basil leaves         6.00 ea Flounders (see note)  
   1.50 c  Grated cheddar cheese            1.00 x  Vegetable oil for frying  

  NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and
  brown side split down the center. Combine the first seasoning mix
  ingredients in a small bowl; mix well and set aside. In a large skillet
  fry the bacon over high heat until crisp. Add onions, celery and bell
  peppers. Stir well and saute until vegetables start to get tender, about 5
  minutes, stirring occasionally. Add 3 tablespoons of the butter and the
  white and red peppers; stir until butter is melted. Stir in the shrimp and
  the first seasoning mix. Continue cooking for about 3 to 5 minutes,
  stirring occasionally and scraping pan bottom well. Stir in the stock and
  the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a
  slotted spoon to spoon the seafood vegetable mixture into a food processor
  or blender, leaving the liquid in the skillet; process mixture until
  smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to
  blend with liquid; turn heat to high, and cook until mixture starts
  sticking excessively, about 5 minutes, stirring occasionally and scraping
  pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt
  the remaining 6 tablespoons butter over high heat; when almost melted,
  remove from heat, then add 1/4 cup of the flour and stir until mixture is
  smooth. Return to high heat for 1 minute, stirring constantly. Turn heat
  to high under the stuffing mixture; gradually add the butter-flour
  mixture, stirring constantly until well blended. If mixture starts
  "weeping" oil at this point, stir in about 2 tablespoons more stock or
  water.) Continue cooking until very thick, about 1 to 2 minutes, stirring
  constantly. Add the green onions and cook 1 minute more, stirring
  constantly. Remove from heat and stir in the Parmesan. Cool slightly, then
  refrigerate until chilled, about 30 minutes. In a small bowl thoroughly
  combine the flounder seasoning mix ingredients. Open the flounders for
  stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each
  flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then
  spoon a scant 1/2 cup chilled stuffing on top of the cheese. Close the
  fish so the stuffing doesn't show. Cover and refrigerate for 1 to 2 hours.
  Sprinkle 1/4 teaspoon of the seasoning mix on each side of each chilled
  flounder, patting it in with your hands. In a pan (cake and pie pans work
  well) combine the remaining seasoning mix with the remaining 1/2 cup
  flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about
  350F. Meanwhile, place each flounder (split side up) in the seasoned flour
  to coat only the bottom surface. Carefully slide each flounder into the
  hot oil and fry the bottom until it's crispy, crunchy and brown-brown!--
  about 3 to 4 minutes. Without draining, place the flounder, still split
  side up, on an ungreased cooke sheet. Bake at 550F until the fish are
  cooked and well browned on top, about 10 minutes (after about 4 minutes,
  drape a piece of aluminum foil over the tails so they won't burn). Serve
  immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab
  Buttercream Sauce, or Bearnaise Sauce
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fish Brown Sauce
Categories: Cajun Sauces Fish    
  Servings:  6

-------------------------------SEASONING MIX-------------------------------
   1.00 ea Whole bay leaf                   0.50 t  Salt  
   0.50 t  Garlic powder                    0.25 t  White pepper  
   0.25 t  Dried oregano leaves             0.25 t  Dried thyme leaves  
   0.13 t  Ground cayenne pepper         
------------------------------MAIN INGREDIENTS------------------------------
   2.00 T  Vegetable oil                    3.00 T  All-purpose flour  
   0.25 c  Finely chopped onions            4.00 t  Canned tomatoe sauce  
   1.00 t  Worcestershire sauce             2.00 c  Hot basic seafood stock  
   2.00 T  Burgundy wine                    2.00 T  Unsalted butter, softened  

  Serve this delicious sauce over broiled, fried or baked fish fillets or
  broiled, fried or baked oysters.
     Combine the seasoning mix ingredients in a small bowl and set aside.
     Heat the oil in a heavy 1-quart saucepan over high heat just until the
  oil starts to smoke, about 1 to 2 minutes.  With a metal whisk, mix in 2
  tablespoons of the flour, whisking constantly and scraping pan bottom
  well, until the roux is dark red-brown to black, about 2 minutes, being
  careful not to let it scorch or splash on your skin.  (Remove from heat
  momentarily if it is browing too fast for you to control, continuing to
  stir constantly.)  Immediately whisk in the onions; reduce heat to low and
  continue stirring and cooking about 1 minute.  Add the tomato sauce and
  stir and cook 1 minute.  Then stir in the seasoning mix and the
  Worcestershire (the mixture should now be thick and dark red-brown); cook
  2 to 3 minutes, stirring constantly.  Add the stock; turn heat to high
  and bring to a boil, stirring often.  Reduce heat to maintain a simmer and
  cook about 6 to 8 minutes, stirring often.  Stir in 1 tablespoon of the
  burgundy and remove from heat.
     In a small bowl mix the butter and remaining 1 tablespoon flour until
  creamy.  Return sauce to low heat; gradually add the butter mixture to the
  sauce, whisking until well blended each time.  Return sauce to a simmer
  and simmer 10 minutes, stirring often.  Add the remaining 1 tablespoon
  burgundy.  Remove from heat and discard bay leaf.
  Serve immediately.
  From Paul Prudhomme's "Louisiana Kitchen"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Very Hot Cajun Sauce for Beef
Categories: Cajun Sauces      
  Servings:  6

   0.75 c  Chopped onions                   0.50 c  Chopped green peppers  
   0.25 c  Chopped celery                   0.25 c  Vegetable oil  
   0.25 c  + 1 Tbsp all-purpose flour       0.75 t  Ground cayenne pepper  
   0.50 t  White pepper                     0.50 t  Black pepper  
   2.00 ea Bay leaves                       0.25 c  Minced jalapeno peppers(note 
   1.00 t  Minced garlic                    3.00 c  Basic beef stock  

  NOTE: Fresh jalapenos are preferred; if you have to use pickled ones,
  rinse as much vinegar from them as possible.
     Combine the onions, bell peppers and celery in a small bowl and set
  aside while you start the roux.  (NOTE: Unlike the roux in most other
  recipes in this book, the roux we use here is light brown.  Therefore,
  instead of heating the oil to the smoking stage, we heat it to only 250F;
  this prevents the roux from getting too brown.)
     In a heavy 2-quart saucepan heat the oil over medium-low heat to about
  250F. With a metal whisk, whisk in the flour a little at a time until
  smooth.  Continue cooking, whisking constantly, until roux is light brown,
  about 2 to 3 minutes.  Be carefyul not to let the roux scorch or splash on
  your skin.  Remove from heat and with a spoon immediately stir in the
  vegtable mixture and the red, white and black peppers; return pan to high
  heat and cook about 2 minutes, stirring constantly.  Add the bay leaves,
  jalapeno peppers and garlic, stirring well.  Continue cooking about 2
  minutes, stirring constantly.  (We're cooking the seasonings and
  vegetables in the light roux and the mixture should, therefore, be pasty.)
  Remove from heat.
     In a separate 2-quart saucepan, bring the stock to a boil.  Add the
  roux mixture by spoonfuls to the boiling stock, strirring until dissolved
  between each addition.  Bring mixture to a boil, then reduce heat to a
  simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes.
  Skim any oil from the top and serve immediately.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cajun Meat Loaf
Categories: Cajun Main dish Meats    
  Servings:  6

-------------------------------SEASONING MIX-------------------------------
   2.00 ea Whole bay leaves                 1.00 t  Salt  
   1.00 t  Ground cayenne pepper            1.00 t  Black pepper  
   0.50 t  White pepper                     0.50 t  Ground cumin  
   0.50 t  Ground nutmeg                 
------------------------------MAIN INGREDIENTS------------------------------
   4.00 T  Unsalted butter                  0.75 c  Finely chopped onions  
   0.50 c  Green bell peppers, chopped      0.25 c  Green onions, finely chopped 
   2.00 t  Minced garlic                    1.00 T  Tabasco sauce  
   1.00 T  Worcestershire sauce             0.50 c  Evaporated milk  
   0.50 c  Catsup                           1.50 lb Ground beef  
   0.50 lb Ground pork                      2.00 ea Eggs, lightly beaten  
   1.00 c  Very fine bread crumbs        
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
     Melt the butter in a 1-quart saucepan over medium heat.  Add the
  onions, celery, bell peppers, green onions, garlic, tabasco,
  Worcestershire and seasoning mix.  Saute until mixture starts sticking
  excessively, about 6 minutes, stirring occasionally and scraping the pan
  bottom well.  Stir in the milk and catsup.  Continue cooking for about 2
  minutes, stirring occasionally.  Remove from heat and allow mixture to
  cool to room temperature.
     Place the ground beef and pork in an ungreased 13x9-inch baking pan.
  Add the eggs, the cooked vegetable mixture and the bread crumbs, remove
  the bay leaves.  Mix by hand until thoroughly combined.  In the center of
  the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6
  inches wide and 12 inches long.  Bake uncovered at 350F for 25 minutes,
  then raise heat to 400F and continue cooking until done, about 35 minutes
  longer.  Serve immediately as is or with Very Hot Cajun Sauce for Beef.
  This is best using both ground pork and ground beef, as the pork gives
  more flavor diversity.  However, you can make it with ground beef only.
  From Paul Prudhomme's "Louisiana Kitchen"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Barbecued Shrimp
Categories: Cajun Main dish Fish    
  Servings:  2

-------------------------------SEASONING MIX-------------------------------
   1.00 t  Ground cayenne pepper            1.00 t  Black pepper  
   0.50 t  Salt                             0.50 t  Crushed red pepper  
   0.50 t  Dried thyme leaves               0.50 t  Dried rosemary leaves, crush 
   0.13 t  Dried oregano leaves          
------------------------------MAIN INGREDIENTS------------------------------
   0.25 lb + 5 Tbsp unsalted butter         1.00 t  Worcestershire sauce  
   1.50 t  Minced garlic                    0.50 c  Basic shrimp stock  
   0.25 c  Beer at room temperature      
 
  Rinse the shrimp in cold water and drain well.  Then pinch off and discard
  the portion of the head from the eyes forward (including the eyes, but not
  the protruding long spine above the eyes).  Leave as much as possible of
  the orange shrimp fat from the head attached to the body.  Set aside.
     In a small bowl combine the seasoning mix ingredients.  combine 1 stick
  of the butter, the garlic, Worcestershire and seasoning mix in a large
  skillet over high heat.  When the butter is melted, add the shrimp.  Cook
  for 2 minutes, shaking the pan (versus stirring) in a back-and-forth
  motion.  Add the remaining 5 tablespoons butter and the stock; cook and
  shake pan for 2 minutes.  Add the beer and cook and shake the pan 1 minute
  longer.  Remove from the heat.
     Serve immediately in bowls with lots of French bread on the side, or on
  a platter with cooked rice mounded in the middle and the shrimp and sauce
  surrounding it.
  LAGNIAPPE:  A certain percentage of oil is released when butter is melted,
  shaking the pan in a back-and-forth motion and the addition of stock to
  the butter keep the sauce from separating and having an oily
  texture--stirring doesn't produce the same effect.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Shrimp Sauce Piquant
Categories: Cajun Sauces Fish    
  Servings:  8

   2.00 T  Unsalted butter                  2.25 c  Chopped onions  
   1.50 c  Chopped green bell peppers       0.75 c  Chopped celery  
   3.00 c  Peeled & chopped tomatoes        1.00 c  Canned tomato sauce  
   3.00 T  Minced jalapeno (see note)       2.00 ea Bay leaves  
   5.50 t  Ground cayenne pepper            1.50 t  White pepper  
   1.00 t  Ground black pepper              1.50 t  Minced garlic  
   2.25 c  Basic seafood stock              1.50 t  Dark brown sugar  
   0.75 t  Salt                             2.00 lb Peeled large shrimp  
   4.00 c  Hot basic cooked rice         
 
  NOTE:  Fresh jalapenos are preferred; if you have to use pickled ones,
  rinse as much vinegar from them as possible.
     Melt the butter in a 4-quart saucepan over high heat.  Add the onions,
  bell peppers and celery; saute about 2 minutes, stirring occasionally.
  Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and
  garlic; stir well.  Continue cooking about 3 minutes, stirring often and
  scraping the pan bottom well.  Stir in the stock, sugar and salt and
  bring to a boil.  Reduce heat and simmer until flavors are married, about
  20 minutes, stirring often and scraping pan bottom as needed.  (If mixture
  scorches, quit stirring and pour mixture into a clean pot, leaving the
  scorched ingredients in the first pan.)
     Add the shrimp to the hot (or reheated) sauce and stir.  Turn heat up
  to high, cover pan, and bring mixture to a boil.  Remove from heat.  Let
  sit covered for 10 minutes.  (Meanwhile, heat the serving plates in a 250F
  oven.)  Stir, remove bay leaves, and serve immediately.
     To serve, mound 1/2 cup rice in the center of each heated serving
  plate; then pour about 1/2 cup sauce around the rice and arrange about 8
  shrimp on top of the sauce.
  LAGNIAPPE:  "Piquant" to a Cajun means "it's hot and 'hurts like a sticker
  in your tongue.'"  If you want less "piquant," reduce the jalapeno peppers
  by half.  Sauce Piquant is enjoyed with such gusto in Louisiana that the
  town of Raceland has a Sauce Piquant Festival every year dedicated to
  nothing but fish, meat, fowl and seafood made with variations of this
  sauce.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Paneed Veal and fettucini
Categories: Cajun Main dish Meats    
  Servings:  6

   4.00 qt Hot water                        2.00 T  Vegetable oil  
   1.00 T  Salt                             0.75 lb Fresh fettucini (1/2 lb dry) 
   0.50 lb Unsalted butter                  2.50 c  Heavy cream  
   0.50 t  Cayenne pepper                   0.75 c  + 4 tsp. Parmesan cheese  
   1.75 c  Very fine dry bread crumbs       1.50 T  Minced fresh parsley  
   1.50 T  Olive oil                        0.75 t  White pepper  
   0.50 t  Onion powder                     0.50 t  Garlic powder  
   3.00 ea Eggs                             6.00 ea 4 oz slices white veal (note 
   1.00 x  Vegetable oil for pan frying  
 
  NOTE:  You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded
  thin for this recipe.
     Place the water, the 2 tablespoons oil and the salt in a large pot over
  high heat; cover and bring to a boil.  when water readdds a rolling boil,
  add small amounts of fettucini at a time to the pot, breaking up oil
  patches as you drop it in.  Return to boiling and cook oncovered to al
  dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not
  overcook.  during this cooking time, use a wooden or spagheti spoon to
  left fettucini out of the water by spoonfruls and shake strands back into
  the water.  (It may be an old wives' tale, but this procedure seems to
  enhance the pasta's texture.)  Then immediately drain in a colander and
  stop its cooking by running cold water over strands (if you used dry
  pasta, first rinse with hot water to wash off starch); after it has cooled
  thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil
  in your hands and toss fettucini.  set aside still in the colander.
     Melt the butter in a large skillet over medium-low heat; add the cream
  and cayenne pepper.  Turn the heat to medium-high.  with a metal whisk
  whip the cream nmixture constantly as it comes to a boil.  the reduce heat
  and simmer until the sauce has reduced some and thickened enough to coat a
  spoon well, about 7 to 8 minutes, whisking constantly.  Remove from heat
  and gradually add 3/4 cup of the parmesan, whisking until cheese is
  melted.  Set aside.
     Heat 6 large serving plates in a 250F oven.
  In a shallow pan (cake and pie pans work well) combine the bread crumbs,
  parsley, olive oil, white pepper, onion and garlic;, mix well.  In a
  separate pan beat the eggs well, then beat in the remaining 4 teaspoons
  Parmesan.  Soak the veal in the egg mixture for at least 5 minutes, being
  sure to coat it thoroughly.  Meanwhile, heat 1/4 inch oil to about 400F in
  a large skillett.  Then, just before frying, dredge veal in the bread
  crumbs, coating well and pressing the crumbs in with your hands; shake off
  any excess.  Fry the veal in the hot oil until golden brown, about 1
  minute per side.  Do not crowd.  (Change the oil mid-way through frying
  if the crumbs in the bottom start to burn.)  Remove veal to a large
  platter and set aside.
      Reheat the cheese sauce over medium-high heat, whisking frequently.
  (NOTE:  If butter starts separating from the sauce,  whisk in about 1
  tablespoon cream or water.)  Add the fettucini and loss until tho9roughly
  coated and heated through, about 1 minute.  Remove from heat and serve
  immediately.
     To serve, place a piece of veal on each heated serving plate.  roll
  each portion of fettucini onto a large fork and lift onto the plate;  Top
  the fettucini with additional sauce from the skillet.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cajun Shepherd's Pie
Categories: Cajun Main dish Meats    
  Servings:  6

   1.50 lb Ground beef                      0.50 lb Ground pork  
   2.00 ea Eggs, lightly beaten             0.50 c  Very fine bread crumbs  
   0.25 lb + 3 Tbsp unsalted butter         0.75 c  Finely chopped onions  
   0.75 c  Finely chopped celery            0.50 c  Green bell peppers, chopped  
   1.00 T  + 1 tsp minced garlic            1.00 T  Worcestershire sauce  
   0.50 t  Tabasco sauce                 
-----------------------------MEAT SEASONING MIX-----------------------------
   2.00 t  Cayenne pepper                   1.50 t  Salt  
   1.50 t  Black pepper                     1.25 t  White pepper  
   0.75 t  Ground cumin                     0.75 t  Dried thyme leaves  
   0.75 c  Evaporated milk                  2.00 lb Potatoes, peeled & quartered 
   1.00 t  Salt                             1.00 t  White pepper  
   1.50 c  Julienned carrots (see note)     1.00 c  Julienned onions  (see note) 
--------------------------VEGETABLE SEASONING MIX--------------------------
   0.50 t  Salt                             0.25 t  White pepper  
   0.25 t  Onion powder                     0.25 t  Garlic powder  
   0.25 t  Cayenne pepper                
---------------------------------VEGETABLES---------------------------------
   1.50 c  Julienned zucchini (see note     1.00 c  Julienned squash (see Note)  
   1.00 x  Very Hot Cajun Sauce/Beef     
 
  NOTE:  To julienne squashes, cut peelings 1/8 inch thick and cut these
  into strips 1/8 inch wide and 2 inches long; use only strips that have
  skin on one surface.  Cut carrots and onions into similar strips.
     In a 13x9-inch ungreased baking pan, combine the beef and pork.  Mix in
  the eggs and bread crumbs by hand until thoroughly mixed.  Set aside.
     In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions,
  celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning
  mix.  Saute over high heat about 5 minutes, stirring frequently and
  scraping the pan bottom well.  Remove from heat and cool.  Add the sauteed
  vegetable mixture and 1/4 cup of the milk to the meat and mix well by
  hand.  Form into a 12x8-inch loaf and center in the pan.  Bake at 450F
  until brown on top, about 30 minutes.  Remove from oven; pour off
  drippings, reserve 2-1/2 tablespoons.  Set meat and drippings aside.
     Meanwhile, boil the potatoes until fork tender; drain, reserving about
  1 cup of the water.  Place the potatoes, while still hot, in a large
  mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and
  white pepper.  Stir with a wooden spoon until broken up, then beat with a
  metal whisk (or electric mixer with a paddle) until creamy and velvety
  smooth.  (NOTE: Mix in some of the reserved potato water if potatoes are
  not creamy enough.)  In a large skillet (preferably non-stick) combine the
  reserved drippings with the carrots, onions and vegetable seasoning mix;
  saute over high heat 1-1/2 minutes, stirring frequently.  Add the zucchini
  and yellow squash and continue sauteing until vegetables are noticeably
  brighter in color, about 3 to 4 minutes, stirring occasionally.  Remove
  from heat.
     Mound undrained vegetables on top of the meat loaf, away from the
  edges.  Layer the mashed potatoes evenly over the top of the vegetables
  and top edges of the meat, using all the potatoes.  Bake at 525F until
  brown on top, about 8 to 10 minutes.  Serve immediately with about 1/2 cup
  Very Hot Cajun Sauce (see recipe) under each serving.
  From Paul Prudhommes "Louisiana Kitchen"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pecan Pralines - Prudhomme
Categories: Cajun Candies      
  Servings: 36

   1.50 ea Sticks unsalted butter           1.00 c  Sugar  
   1.00 c  Packed, light brown sugar        0.50 c  Heavy cream  
   1.00 c  Milk                             1.00 c  Chopped pecans  
   2.00 c  Pecan halves                     2.00 T  Vanilla extract  

  NOTE: To judge doneness, use one or more of the following guides;
  1.  Candy thermometer will read 240F
  2.  When done, the batter will begin forming distinct threads on the sides
  or bottom of the pan.
  3.  Near the end of the cooking time, make a test praline every few
  seconds.  The early-test pralines will be somewhat runny, very shiny and
  somewhat translucent.  The ideal praline will have progressed past that
  stage--it will not be runny and will be less shiny; when cooled it
  will be opaque, lusteriess and crumbly instead of chewy.
  4.  Near the end of the cooking time, drizzle spoonfuls of the mixture
  across the surface of the mixture.  When ready, the mixture will form a
  neat thread across the surface.
     Assemble all ingredients and utensils before starting to cook.  You
  will need a large heavy bottomed aluminum pot or skillet with deep sides,
  a long handled metal whisk or spoon, 2 large spoons (or an ice cream scoop
  with a manual release) and a lightly buttered cookie sheet.
     Be careful not to get any of the mixture on you skin, as it sticks and
  can cause serious burns.
     Melt the butter in the pot over high heat.  As soon as it's melted, add
  the sugars and cream.  Cook 1 minute, whisking constantly.  Add the milk
  and chopped pecans,  cook 4 minutes more, whisking constantly.  Reduce
  heat to medium and continue cooking and whisking 5 minutes.  Add the pecan
  halves and vanilla and continue whisking and cooking until done, about 15
  to 20 minutes longer (see NOTE above on tests for doneness).  If mixture
  starts to smoke toward end of cooking, lower the heat.
     Remove pan from heat.  Quickly and carefully drop the batter onto the
  cookie sheet by heaping spoonfuls, using the second spoon to scoop the
  batter off the first (or use ice cream scoop).  Each praline should form a
  2-inch patty about 1/2 inch thick.  Cool and store in an airtight
  container, or wrap each praline in plastic wrap or foil.
  LAGNIAPPE:  To clean the pot and utensils, boil water in the pot with the
  utensils in it.  This will melt the batter off.
  From Paul Prudhomme's Louisiana Kitchen
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chocolate Pecan Pralines - Prudhomme
Categories: Cajun Candies      
  Servings: 24

   1.50 ea Sticks unsalted butter           1.00 c  Sugar  
   1.00 c  Packed, light brown sugar        1.00 c  Milk  
   0.50 c  Heavy cream                      1.00 c  Coarsely chopped pecans  
   2.00 c  Whole pecan halves               2.00 T  Vanilla extract  
   1.50 c  Semisweet chocolate chips     
 
  NOTE: Chocolate chips should be chilled.
     Assemble all the ingredients and utensils before starting to cook.
  (Measure out the chocolate chips and keep them refregerated until just
  before needed.)  You will need a large, heavy-bottomed aluminum pot or
  skillet with deep sides, a long-handled metal whisk or spoon, 2 large
  spoons (or an ice cream scoop with a manual release) and a very lightly
  greased cookie sheet.
     Melt the butter in the pot over high heat; add the sugars, milk, cream
  and chopped pecans.  cook 5 minutes, whisking constantly.  reduce heat to
  medium, and continue cooking and whisking 10 minutes.  Add the pecan
  halves and continue whisking and cooking until done, about 8 to 10
  minutes.  (If the mixture smokes excessively toward end of cooking time,
  lower thge heat.)  Stir in vanilla.  then immediately drop about 1/4 cup
  of chocolate chips into about one-sixth of the batter.  Stir quickly and
  just enough to cover some of the chips with batter but not nenough to
  allow the chips to melt.  Quickly drop the chocolate mixture onto the
  cookie sheet by heaping spoonfuls, using the second spoon to push the
  batter off the first (or use ice cream scoop); each praline should be
  about 2 inches in diameter and 1/2 inch thick.  repeat with remaining
  mixture, stirring briefly before adding more chocolate chips.  The cooled
  pralines should be light brown, opaque, somewhat chunky and crumbly.
  LAGNIAPPE:  To clean the pot and utensils, boil water in the pot with the
  utensils in it.  This will melt the batter off.
  From Paul Prudhomme's Louisiana Kitchen.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pecan Pralines - Patout
Categories: Cajun Candies      
  Servings: 24

   2.00 c  Heavy cream                      4.00 c  Raw or brown sugar  
   1.00 t  Vanilla                          2.00 c  Pecan halves  
   2.00 T  Butter                        
 
  Alex Patout swears his recipe makes "The creamiest pralines anywhere"
  Butter a medium saucepan--this will make it easier to clean later.  Pour
  in the cream and place over high heat.  When it begins to boil, add the
  sugar and stir rapidly until it dissolves.  Then stir in the vanilla and
  pecans and continue to cook over medium heat, stirring frequently, until
  the mixture reaches the soft-ball stage (236F on the candy thermometer).
  Remove from heat and quickly beat in the butter--this helps arrest the
  cooking process.  The candy should lose its glossy color and become very
  cloudy.
     Lay out a long strip of waxed paper on a work surface.  Moisten it with
  a damp towel.  Drop good-sized spoonfuls of the hot praline mixture onto
  the waxed paper, stirring the mixture occasionally as you go along to keep
  it well combined.  Remove the pralines from the paper before they have
  cooled completely--later on it will be hard to remove them without
  breaking them.  Store in tightly sealed containers, with layers of waxed
  paper in between.
  Makes about 2 dozen
  From Alex Patout's Cajun home Cooking
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pecan Pralines - Dupree
Categories: Cajun Candies      
  Servings: 24

   2.00 c  Sugar                            0.50 c  Light corn syrup  
   0.50 c  Water                            2.00 c  Pecan halves  
   0.25 c  Butter                           1.00 T  Vanilla  

  Heat the sugar, syrup, water, and pecans in a heavy saucepan until the
  sugar is disolved.  Bring the mixture to the boil, stirring occasionally,
  until it reaches the soft ball stage (240F).  Remove the saucepan from the
  heat and add butter and vanilla.
     Allow candy to cool.  Whip until the mixture gradually changes to an
  opaque color and becomes creamy.  Drop by tablespoonfuls onto a buttered
  cookie sheet and allow to harden.
  Makes two dozen.
  From Nathalie Dupree's New Southern Cooking
  Nathalie Dupree writes, "Pralines are traditionally given as Christmas
  gifts.  Their sweetness will linger in your mouth long after the candy is
  gone."
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Blackened Pork Chops
Categories: Cajun Main dish Meats     
  Servings:  6

  18.00 ea 5 oz pork chops, 3/4" thick      0.75 lb Melted unsalted butter (note 
-------------------------------SEASONING MIX-------------------------------
   1.00 T  Salt                             1.00 T  + 2 tsp white pepper   
   1.00 T  + 3/4 tsp black pepper           2.50 t  Dry mustard   
   2.50 t  Cayenne pepper                   2.00 t  Garlic powder   
   0.75 t  Dried thyme leaves            
 
  NOTE:  The 3/4 pound (3 sticks) unsalted butter, must be kept melted and
  warm in the skillet.
  Let the chops come to room remperature before blackening.  Combine the
  seasoning mix ingredients thoroughly in a medium-size bowl.
     Heat a large cast-iron skillet over very high heat until it is
  extremely hot and just short of the point at which you see white ash or a
  white spot forming in the skillet bottom, about 8 minutes.  (The time will
  vary according to the intensity of the heat source.)
     Heat the serving plates in a 250F oven.
     Just before cooking each chop, dip it in the melted butter so that both
  sides are well coated, then sprinkle each side generously and evenly with
  the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting
  it in with your hands.  (If you lay the chop on a plate or other surface
  to season it, be sure the surface is warm so the butter won't congeal and
  stick to the surface instead of to the chop.  Wipe the surface clean after
  seasoning each chop.  Use any remnaining seasoning mix in another recipe.)
     Immediately place the chop in the hot skillet.  If the chop is very
  lean, pour about 1 teaspoon butter on top.  (Be careful, as the butter may
  flame up.)  If you cook more than 1 chop at a time, place each chop in the
  skillet before buttering and seasoning another one.
     Cook uncovered over the same high heat until the underside forms a
  crust, about 2 minutes (the time will vary according to the thickness of
  the chops and the heat of the skillet or fire).  Turn the chops over and
  pour about 1 teaspoon more butter on top of each, if needed.  Cook just
  until meat is done, about 2 minutes more.  Serve the chops crustier side
  up while piping hot.
     Clean the skillet after cooking each batch and repeat the blackening
  procedure with the remaining chops.
     To serve, place 2 or 3 chops on each heated serving plate.  If you use
  a serving plater, DO NOT STACK THE CHOPS.
  From The Prudhome Family Cookbook
  Some personal notes:  If you do not have a heavy duty commercial range
  hood, capable of disposing of an incredible amount of smoke, DON'T cook
  this inside.  If you live in an apartment, like I do, where your smoke
  detector is attached to a central fire system, you will very quickly
  become well known to all your neighbors, and your local firefighters.
  In all likelyhood you will also get to meet your landlord.
     A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of
  providing sufficient heat.  Be sure you have all your doors and windows
  closed, and invite your neighbors to the barbecue.  This method generates
  a totally unbelievable amount of smoke.  However, the results are worth
  it.  Whatever you are cooking by this method, it is an entirely incredible
  taste experience.
  From Prudhomme Family Cookbook
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Blackened Chicken
Categories: Cajun Main dish Poultry    
  Servings:  8

  16.00 ea 3 oz skinless chicken breast  
-------------------------------SEASONING MIX-------------------------------
   2.00 T  Salt                             1.50 t  Garlic powder  
   1.50 t  Ground black pepper              1.00 t  White pepper  
   1.00 t  Onion powder                     1.00 t  Ground cumin  
   0.50 t  Gound cayenne pepper             0.50 t  Sweet paprika  
-----------------------------OTHER INGREDIENTS-----------------------------
   0.75 lb Melted unsalted butter        
 
  NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about
  1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a
  combination of these.  Skin the leg-thigh pieces, then bone each piece
  along the length of the two bones, leaving meat in one piece.  Trim off
  excess fat.  Pound each breast or leg-thigh fillet to 1/2 inch thick.
  Let the chicken come to room temperature before blackening.  Thoroughly
  combine the seasoning mix ingredients in a small bowl.
     Heat a large cast-iron skillet over very high heat until it is extremely
  hot and just short of the point at which you see white ash or a white spot
  forming in the skillet bottom, about 8 minutes.  (the time will vary
  according to the intensity of the heat source.)
     Heat the serving plates in a 250F oven.
     Just before cooking each piece of chicken, dip it in the melted butter
  so that both sides are well coated, then sprinkle each fillet evenly with
  the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting
  it in with your hands.  (If you lay the fillet on a plate or other surface
  to season it, be sure the surface is warm so the butter won't congeal and
  stick to the surface instead of to the meat.  Wipe the surface clean after
  seasoning each fillet.  Use any remaining seasoning mix in another
  recipe.)
     Immediately place the fillet skinned side down in the hot skillet,
  making sure all meat folds are opened up and the meat is lying flat.  Pour
  about 1 teaspoon butter on the top of the fillet (be careful, as the
  butter may flame up).  If you cook more that 1 fillet at a time, place
  each fillet in the skillet before buttering and seasoning another one.
     Cook uncovered over the same high heat until the underside forms a
  crust, about 2 minutes.  (The time will vary according to the thickness of
  the fillets and the heat of the skillet or fire;  watch the meat and
  you'll see a white line coming up the side as it cooks.)  Turn the fillets
  over and pour about 1 teaspoon more melted butter on top of each.  Cook
  just until meat is cooked through, about 2 minutes more.  Serve the
  chicken fillets crustier side up while piping hot.
     Clean the skillet after cooking each batch and repeat the blackening
  procedure with the remaining chicken fillets.
     To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated
  serving plate.  If you use a large serving platter, do not stack the
  fillets.
  Paul Prudhomme warns, "Blackening should be done either outdoors or in a
  commercial kitchen.  The process creates an incredible amount of smoke
  that will set off your own and your neighbors' smoke alarms.  People with
  really well-installed commercial hood vents at home have gotten away with
  blackening in their own kitchens.  They are privileged!  Don't push your
  luck."
  From The Prudhomme Family Cookbook
 
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