Saute livers, giblets, onions, garlic,celery, and shallots in margarine until onions and celery are soft and meat is brown. Add egg, parsley, salt, pepper, and cayenne to taste; stir. Cover and simmer 10 min. Add cooked rice, mix thoroughly, and heat through. Yields enough dressing for 10 to 12 lb. turkey, or may be baked […]

If I want a thick roux, I use 3 parts flour to 1 part oil. If I want a thin roux, I use 2 parts flour to 1 part oil. Mix the flour and oil in a heavy pot. A black iron skillet or a Magnalite skillet works best. Cook on medium heat slowly as […]

Over med . heat in large skillet, heat the oil and then saute the onions, bell pepper, and parsley until the onions are clear. Add corn and stir, then the garlic, stock and water and seasonings and stir again. Reduce the heat to low, cover and simmer for 30 min., then add the pork, cover […]

SET A LARGE KETTLE (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the […]

Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. […]

Trim fat from chops as needed, pat dry. Combine seasonings; coat chops with seasoning mixture on both sides. Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium. Fry on both sides until dark brown, about 10-12 minutes. Makes 4 servings. Calories per serving: 238.

Sift dry ingreds. together. Combine milk or nondairy creamer and eggs; beat into dry mixture. Dip eggplant into batter and fry in shortening at 375 F. until golden brown.

In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley: simmer uncovered, until shrimp are cooked, 7-10 min. Diabetic Exchanges: One serving (prepared with margerine and […]

Combine all ingreds., except lettuce, eggs and shrimp. Chill. Place shrimp on plate of shredded lettuce. Pour remoulade over shrimp and garnish with eggs.

Combine first eight ingredients. Add remaining ingredients except bacon. Chill and add bacon just before serving.