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German Sausage and Cabbage SoupIngredients: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. |
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Mardi Gras DipIngredients: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/877-345-2568J and S offers a wide selection of dessert, dinner and dip mixes. Submitted on behalf of Nalco Champion |
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Rose Bud’s Ginger CracklesRecipe 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 |
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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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