| Show - - MM GOOD COOKIN' FROM CAJUN COUNTRY V By Marilyn Hansen aul Prudhomme a young Cajun chef from Louisiana has been reaping laurels and acclaim in culinary circles across the United States His food has a distinctive tantalizing quality that reflects his roots After working with a variety of master chefs throughout the country he returned to Louisiana because he considers it "the place to be for creative cooking in the United States" His Louisiana Kitchen cookbook is Filled with authentic imagi native Lajun recipes Here are a few tor you to try Pi and scraDinc the Dan bottom wpII i 3 Stir in milk and catsup Continue cooking auuui i ininuies stirring occasionally remove irom neat allow mixture to coo! ni nace ground Deet and pork in an ungreased 13 x pan Add eggs cooked mixture and bread crumbs Mix vegetable by hand until thorouohlv mmhinprl 5 In the center of the pan shape mixture into loai aoout L x b x Vh inches Bake uncovered at 350° for 25 minutes raise heat to4UU" continue cooking until done about 35 minutes longer Serve immediately Makes 6 servings It M ch I v — I ca-ii- f SH3LMP REMOULAD5 v- - l Dote 1 v 1 j :r ) 3 2 cups seafood stock or water bay leaves Vi teaspoon white pepper Vi teaspoon onion powder Vi teaspoon garlic powder Vi teaspoon dry mustard Vi teaspoon ground red pepper Vi teaspoon black pepper V teaspoon dried thyme leaves Vi teaspoon dried sweet basil leaves 1 Vi pounds unpeeled medium shrimp without heads l'z cups Remo :'ade Sauce 6 large bowl- - taped lettuce leaves 2 cups very thinly shredded lettuce 1 Vi small tomatoes cut in 12 wedges 12 6 Wr ': y to " c?ts± ecfcj § ft black olives large sprigs parsley Combine the stock or water and the seasonings in a large saucepan Bring to a boil reduce heat and simmer 3 minutes Turn heat to high and add the unpeeled shrimp Cook uncovered 3 minutes Immediately drain the shrimp and refrigerate When cool peel shrimp and chill well 2 In a medium-sizebowl combine the chilled shrimp and Remoulade Sauce (recipe follows) For each serving place a lettuce leaf on a salad plate and mound about !3 cup of shredded lettuce in the center top with 6 to 10 shrimp Garnish each salad with 2 tomato wedges 2 black olives and a sprig of parsley Makes 6 appetizer servings 1 CAJUN MEAT LOAF combination of pork and beef gives more flavor diversity to this dish but you can use A all ground beef 2 if desired whole bay leaves tablespoon salt 1 teaspoon ground red pepper 1 teaspoon black pepper Vl teaSDOOn whiff ivnnfr Vi teaspoon ground cumin Vi teaspoon ground nutmeg 4 tablespoons unsalted butter V cup finely chopped onions Vi cup finely chopped celery Vi cup finely chopped green peppers Vi cup finely chopped green onions 2 teaspoons minced tfnrlir 1 tablespoon Tabasco sauce 1 Worcestershire sauce tablespoon Vi cup evaporated milk Vi cup catsup Vi pounds ground beef Vi pound ground pork 2 e88 lightly beaten 1 cup very fine dry bread crumbs 1 REMOULAPg SAUCE 2 lA Vi Vi ' V Vi 1 2 1 In a small bowl combine bay leaves salt red black and white and peppers' cumin nutmeg set aside 2 In a quart saucepan melt butter over medium heat Add onions celery green 1 -- Pepper green onions garlic Tabasco Worcestershire and combined seasonings saute until mixture starts sticking excessive-'- about 6 minutes p?! Zaui?ruahomm's New York) V stirring occasionally Louisiana Kitchen £ 1984 by Cpmpany Inc (William M°rro 2 2 1 1 egg cup cup cup cup cup yolks vegetable oil finely chopped celery finely chopped green onions chopped fresh parsley finely grated fresh or prepared horseradish lemon seeded bay leaf crumbled tablespoons Creole or brown mustard tablespoons catsup tablespoons Worcestershire sauce tablespoon prepared mustard tablespoon white vinegar tablespoon Tabasco sauce tablespoon minced garlic 2 teaspoons sweet paprika 1 teaspoon salt 1 In or food processor beat the 2 With the machine for minutes egg yolks in thin stream oil a add the running 2 Add the remaining ingredients blend until well mixed and lemon rind is finely Makes i ' cups chopped Chill well iw Tem ftstb irts tea eltHifw isi Take a favorite photo of your child a pet your home anything at all and turn it a into colorful Needlecraft creation using Transgraph-X- ! is the unique Transgraph-Kit that lets you duplicate almost anything— instantly It's fun and easy to use Here's why X THE TRANSGRAPH-- SECRET Each Transgraph-Kit includes 6 plastic graphs sized to the most popular counted fabrics — 5 11 14 18 22 and 25 squares to the inch X duplicate a pattern simply place the appropriately-sizesheet over the design — and trace it That's it! Use the tracing as you would any other pattern to stitch your needlecraft work of art It's great fun so easy to do and there's no limit to the designs you can duplicate To d SO MANY USES have fun! Add decorative touches to a room liven up a throw pillow turn your child's photo into a memorable gift for grandparents duplicate a china pattern into art for the dining room wall And after you've traced a pattern erase it and use the plastic graph again You'll be amazed by what you create with a little help from Transgraph-And by the money you save Place your order today Satisfaction Guaranteed Or Your Money Back Let your imagination go SPECIAL 1 ski'ikmbkr r X 1 Family Wikki 6 13 OFFER! Subscribe to CrafterV Gallery 100 page Full Color Crafts Catalog over 800 items! 1 Yr(2 issues) $1 2 Yrs(5 Issues)$2 I The CRAFTERS' GALLERY Dept 40 I Box 4100 Tenafly NJ 07670 J Please send me the Transgraph-Kit (H1825) for I only $1198 plus $250 postage and handling (US currency ) NJ residents add appropriate sales tax I SAVE! Order two for only $2298 plus $350 P & H " X For Craft Catalog add: Enclosed is $ — $100 $200 yr 2 (2 yr 5 (1 issues) issues) Name I Address City £The Crafters State Gallery General Offices -- Zip 400 So Dean St Englewood NJ 07631 |
