Sausage Appetizer

5 pounds smoked link sausage
1 (20 ounce) can crushed pineapple
1 pound brown sugar
1 tablespoon yellow mustard

Cook sausage in a heavy skillet, barely covering with water, on
low heat and cook until all water is boiled away.
Pour off all
grease and cut sausage into small bite-size pieces.
Heat pineapple,
brown sugar and mustard until boiling.
Stir well and pour over
sausage.
Serve with wooden picks, very hot, in a chafing dish.

Short Ribs, Bayou Style

3 pounds short ribs
Flour
2 bay leaves
8 whole cloves
1 clove garlic, minced
1/2 green bell pepper, chopped
1/4 cup chopped celery leaves
1 tablespoon salt
1/4 teaspoon pepper
8 ounces tomato sauce
1/2 lemon, sliced

Sprinkle meat with flour.
Brown.
Pour off fat.
Add 1 cup water
and remaining ingredients.
Cover and simmer for about 3 hours.

Shrimp Creole

1/4 pound butter
1 cup chopped green bell pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped canned tomatoes
1 cup tomato purée or 2 tablespoon tomato paste
2 bay leaves
3 pounds peeled, de-veined shrimp
2 ounces cornstarch
1 pint cold water
1 ounce lemon juice
Salt
Pepper
Cayenne

Melt butter; sauté peppers, onions, celery and
shallots for 5 minutes.
Add tomato purée or paste and
bay leaves, then simmer 15 minutes.

Add shrimp and simmer 15 minutes.

Dissolve cornstarch in 1 pint cold water, add and simmer 5
minutes.

Add lemon juice, salt and pepper to taste; add pinch of cayenne,
simmer 15 minutes.

Serve over steamed rice or creamed potatoes.

Shrimp Gumbo

2 pounds shrimp
2 tablespoons oil
2 tablespoons flour
3 cups chopped okra
2 onions, chopped
2 tablespoons oil
1 can tomatoes
2 quarts water
1 bay leaf
1 teaspoon salt
3 garlic cloves
Red pepper

Peel shrimp and de-vein.
Make a dark roux with flour and oil.
Add shrimp for a few minutes and stir constantly.
Set aside.

Smother okra and onions in oil.
Add tomatoes when okra is nearly
cooked.
Add water, bay leaf, garlic, salt and pepper.
Add shrimp
and roux.
Cover and simmer for 30 minutes.

“Some Good” Onion Rings

Peel and slice red onions into rings.
Use only red onions! The
amounts you use in this recipe will depend entirely upon the amount
of onion you use.

In a paper bag, mix about a cup of white flour with paprika and
1 tablespoon salt.
Dip the onion rings in buttermilk, then shake
them well in the bag of flour and fry them in hot, deep fat.

Sweet Potatoes in Praline Sauce (New Orleans)

This sauce is very rich, and you may want to save some for over
ice cream.

4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about
15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over
medium heat.
In a short time the sugar will begin to turn to a
light golden brown.
Stir to prevent burning.
When light brown syrup
is formed, immediately add the corn syrup, followed by the water.
Blend thoroughly.
Allow to cool for just a moment and then stir in
the pecans, butter, salt and vanilla extract.
Place the potatoes in
a greased baking dish.
Pour some of the sauce over the potatoes and
bake at 375 degrees F for about 20 minutes.