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German Sausage and Cabbage Soup

Ingredients:
1 Tbsp. Butter
3 cups coleslaw blend (16 oz package)
1 medium onion chopped
1 stalk celery chopped
12 oz precooked kielbasa sausage cut in ¼” slices
3 cups frozen southern hash browns
1/4 tsp. pepper
2 cans (14 ¼ oz each) chicken broth

Method:
Melt butter. Add slow blend, onions, and celery and cook 2-3 minutes. Add remaining ingredients. Mix well. Bring to a boil. Reduce heat and simmer 5-10 minutes, stirring occasionally.

Recipe submitted by Grace Poling, Marathon Petroleum Company



See more soups online at www.stjohnig.com, including: Cajun Creole Corn Soup - courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture Magazine.
 
Mardi Gras Dip

Ingredients:
1 oz. package of Cajun Country Mardi Gras dip
1 cup mayonnaise
1 ½ cups sour cream

Method:
Combine three ingredients and serve with chips or vegetables.
TIP: Substitute Mardi Gras dip instead of sour cream on a baked potato. FANTASTIC!!!
Packaged mix recipe courtesy of J and S Foods in Ponchatoula, LA.
www.jandsfoods.com/877-345-2568
J and S offers a wide selection of dessert, dinner and dip mixes.
Submitted on behalf of Nalco Champion
 
Rose Bud’s Ginger Crackles
Recipe courtesy of Frances Ford via Susan Ford
Makes 3 dozen cookies

Ingredients:
3/4 cup shortening
1 cup granulated sugar, in all
1/2 cup dark brown sugar
1 egg
2 1/2 cups plain flour, in all
3 tablespoons ginger
1 teaspoon cinnamon
2 teaspoons baking soda
½ teaspoon salt

Method:
Preheat oven to 350F. Cream together the shortening and sugars. Add the egg and beat until light and fluffy. Sift together 2 cups flour, ginger, cinnamon, baking soda and salt, and, with the mixer on low, gradually add the flour to the creamed mixture until a stiff dough forms. Use the reserved half cup of flour as necessary. Refrigerate dough for twenty minutes.
Pour remaining 1/2 cup granulated sugar onto a plate. Form dough into 1-inch balls, roll in sugar, and place on cookie sheets. Bake for 12 - 15 minutes, until browned and crackled on top.
Courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture Magazine

 

Photo Credits:
Cover

Middle left: The Hollywood High Steppers perform during the Krewe du Monde parade in LaPlace on Sunday, February 15, 2015. (Photograph credit Peter G. Forest)
Top right: Andouille Festival Queens (Photograph courtesy of L’Observateur and photographer Monique Roth)
Page 2
Top: Kayaking: (Photograph courtesy of Louisiana Department of Culture, Recreation and Tourism)
Right, 2nd down: San Francisco Plantation (Photograph courtesy of San Francisco Plantation)

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