Leftover cornbread (at least 4 cups crumbled)
2 cups bottled ranch salad dressing
2 15-ounce cans kidney beans, drained
1 large tomato, chopped
½ cup diced red onion
½ cup chopped yellow bell pepper
2 cups shredded Cheddar cheese
8 slices bacon, cooked and crumbled

Put half the crumbled cornbread in the bottom of a two-quart dish. Top with half the beans, and half the tomato, red onion, bell pepper, cheese and bacon. Spread with 1 cup of the salad dressing. Repeat layers of cornbread, tomato, red onion, bell pepper, cheese and bacon. Spread remaining ranch dressing over the top.

Chill for at least an hour before serving.

3/4cup sugar
3 tablespoons cocoa (Droste cocoa Dutch-processed)
4 tablespoons flour
3 cups milk
2 tablespoons butter
1 teaspoon pure vanilla extract

Mix sugar, cocoa and flour together in a saucepan. Cook over low heat, slowly adding milk and butter. Stir constantly to remove any lumps that form. When the mixture reaches a pudding-like consistency, remove from heat and add vanilla.

2 1/2 lb Chicken Wings (cut at joint and wing tips thrown away)
1 Lemon Juice
1/2 c Ketchup
5 tb Prepared Horseradish
3 tb Olive Oil
1 tb Worcestershire Sauce
5 1/2 ts Tabasco Sauce
1/2 ts Ground Black Pepper

Combine all ingredients in a plastic bag.
Knead occasionally for 2 hours.
Cook on a grill or under a broiler.
Cook for 10 minutes, then turn and baste with marinade.
Cook and additional 10 minutes or until done.
Be careful not to over cook.
Serve immediately or refrigerate until needed.

1 pound crawfish tails
1 egg
4 Portobello mushroom caps
2 tbsps minced parsley
3 tbsps butter
2 tsps Worcestershire sauce
½ cup diced onions
2 tsps lemon juice
½ cup diced celery
1 tbsp Old Bay seasoning
½ cup diced red bell peppers
1 tsp Creole mustard
¼ cup diced garlic
½ tsp salt
¼ cup mayonnaise
½ tsp cracked black pepper
hot sauce to taste
1 cup Italian breadcrumbs

Method:

Preheat oven to 375°F. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in crawfish and continue to sauté 5 minutes. Allow crawfish mixture to cool slightly. In a large mixing bowl, combine mayonnaise, egg, parsley, Worcestershire, lemon juice, Old Bay seasoning, Creole mustard, salt, pepper and hot sauce. Blend well then add in crawfish mixture. Sprinkle in breadcrumbs and mix well. Set the stuffing mixture aside.

Ingredients for mushrooms:

1/3 cup extra virgin olive oil
salt and black pepper to taste
½ cup shredded Parmesan cheese
¼ cup minced green onions
½ cup Italian breadcrumbs
paprika to taste
2 tbsps chopped parsley

Method:
Scrape the underside of each mushroom with a spoon to remove the black gills. Brush each mushroom inside and out with olive oil then season with salt and pepper. Fill each with equal amounts of crawfish stuffing. Top stuffing with Parmesan cheese, breadcrumbs and paprika. Place on cookie sheet and bake, uncovered, 15 minutes or until heated through. Garnish with chopped parsley and serve.

1 pint strawberries, washed and hulled
3 tablespoons honey
1 teaspoon sugar
1 teaspoon fresh lime juice
3/4 cup unsalted butter, softened

Puree strawberries in food processor or blender and strain to remove seeds.

Place puree in medium saucepan along with the honey, sugar, and lime juice. Boil until thickened, about 3 mintues. Cool to room temperature.

Combine strawberry mixture and butter in medium bowl and let stand, covered, for 1 hour.

Serve.

Strawberry honey butter may be wrapped and stored in refrigerator up to 2 days or frozen up to 2 months.

Makes 1 cup.

1 package (8 oz.) dried lasagna
1 package (8 oz.) cream cheese
2 tsp. olive oil
1/2 cup sour cream
1 onion, chopped
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 pound mushrooms, sliced
3/4 pound shelled cooked crab
1 clove garlic, minced
salt and pepper
1 tsp. dried basil
2/3 cup shredded jack cheese
1/2 cup fat-skimmed chicken broth
2 tbsp. thinly sliced green onion
1 1/2 tsp. cornstarch

In a 5-6 quart pan over high heat, bring about 3 quarts water to a boil. Add lasagna and cook just until tender to bite, 10-12 min. Drain and rinse w/ warm water.

Meanwhile, in an 11-12″ frying pan over med-high heat, frequently stir oil, onion, mushrooms, garlic, and basil until onion is limp, 6-8 min.

Mix broth and cornstarch. Pour into pan and stir until boiling. Add cream cheese and stil until melted.

Mix in sour cream, artichokes, and crab. Add salt and pepper to taste. Remove from heat.

Lay noodles flat. Divide all the crab mixture equally among noodles and spread the length of each strip. Roll noodles from a narrow end around filling. Set seam down, in a single layer, in a shallow 3-3 1/2 quart casserole. Cover with foil.

Bake, covered, in a 350°F until hot in center, 20-25 min. Uncover and sprinkle w/ jack cheese. Return to oven until cheese melts, about 5 min. Sprinkle w/ green onions.

2 Tbsp. sesame oil
1/2 cup shredded carrots
1 egg (lightly beaten)
1 cup shredded green cabbage
Salt and pepper to taste
2 tsp. minced garlic
2 Tbsp. blackening spice
1/2 cup chopped celery
1/2 lb. ground pork (browned and drained)
1/2 cup chopped onion
1/2 lb. Andouille sausage, cut in half-moons
2 Tbsp. olive oil
2 Tbsp. minced ginger
2 Tbsp. scallions
2 tsp. sesame seeds, toasted
1 Tbsp. chopped cilantro

Spring roll wrappers

Heat oil and crisp sausage. Add vegetables, garlic, and ginger and sweat. Add all other ingredients and mix well. Spoon into spring roll wrappers.
Deep fry to golden brown.

Cajun Egg Roll Dipping Sauce:

6 Tbsp. sesame oil
6 inch piece ginger, peeled and minced
9 cloves garlic, minced
3 cups hoisin sauce
3 large tomatoes, peeled and seeded
3 cups pineapple juice
1 1/2 cups rice vinegar
3/4 cup brown sugar
3 Tbsp. chili paste
Salt and pepper to taste
Heat sesame oil and saute garlic and ginger until soft. Add remaining ingredients and reduce by half.
Serve on side with Cajun Egg Rolls.

1/2 pound bulk sausage — cajun-style
1/4 cup parsley — chopped
1 cup chopped onion
24 large mushroom caps — save stems
1/4 cup bell pepper — chopped
2 cups mayonnaise
1/2 teaspoon salt
1 1/2 cups parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
3/4 cup instant rice

Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine half of mayonnaise mixture to all of cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of mushrooms. Place in 9 x 12-inch baking dish and bake at 350F for 35 minutes. Mushrooms will appear puffy and golden when done.

3 large dried ancho chiles, stems and seeds removed
1 1/2 teaspoons sugar
1 dried pasilla pepper, stems and seeds removed
1 1/2 lbs large shrimp, shelled and deveined
1 large onion, chopped
2 cloves minced garlic
1/2 teaspoon dried cilantro (use fresh if avail!)
1/4 teaspoon ground cumin
1/4 cup vegetable oil
1/4 cup distilled white vinegar

1. Cover the chiles with hot water and let them sit for 15 minutes or until softened.

2. Combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.

3. Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.

4. Reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.

french fries, either fried or baked
shredded cheese (sharper the better)
brown or mushroom gravy
sour cream
green onions (optional)
baking pan & aluminum foil

All measurements are at the chef’s discretion…and taste.

Heat oven to 350-375 degrees. Layer fried or baked french fries on baking pan lined with aluminum foil. Cover fries with shredded cheese and bake until cheese is melted.

Remove from oven. Top with hot gravy, sour cream, and chopped green onions.

Grab fork and pig out.