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February14, 2003 - Cajun Cooking >> |
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Hi y'all! Guess what? We had sunshine for three whole days! The weather has warmed up a LOT, and Georgette is just going quackers! :o) Enjoy todays recipes and great product offers! ***************************************** !!!!!!!MARDI GRAS 2003!!!!!! Be sure and get Arthur Hardy's Annual Mardi Gras Guide 2003! Contains colorful pages of facts, photos, features, and fun! Everything you need to know about the carnival season of New Orleans. The Mardi Gras Guide includes a history of Mardi Gras, a glossary of terms, Mardi Gras Basics for First- Timers, individual profiles and maps of the parades, as well as feature stories on Mardi Gras' most popular organizations and most cherished traditions. More than one million copies of the Mardi Gras Guide have been sold and back issue have beome collector's items. http://www.cajuncookingrecipes.com/mardigrasguide.html ***************************************** Thanks to Shelby for sending us this Valentines Day recipe! CANDY HEARTS 6 oz. semi sweet chocolate 1 /2 cup heavy cream 1 lb. bag powdered sugar 6 oz. bag white chocolate chips colored granular sugars (pink is nice) Tools: cookie sheet, waxed paper, small heart cookie cutter NSTRUCTIONS In double boiler or medium size microwave safe bowl combine chocolate and heavy cream. Heat slowly on stove or in microwave (stirring every so often) until chocolate is melted and cream and chocolate are fully combined. Don't overheat. Remove from stove. Pour into large bowl. Add powdered sugar, a little at a time, and stir till completely combined. Mixture will be a little stiff. Line cookie sheet with waxed paper. Put mixture on top spreading out as much as possible. Put another layer of waxed paper on top. Using your hands or a rolling pin, spread mixture out evenly to just slightly less depth than the thickness of your cookie cutter. ( Suggested size-one quarter inch) Chill completely several hours or overnight. Using small heart shaped cookie cutter (About 1-1/4") cut heart shapes out of the chilled chocolate mixture. Try to keep cutouts as close together to save time and effort. (There will be some chocolate mix left after all the hearts have been cut out. You can either rewarm, respread and recut more hearts out of the chocolate mix or let your willing helpers have samples.) Chill cutouts completely. In double boiler or microwave slowly melt white chocolate till just melted (not too hot!) . Carefully dip tops only of chocolate cutout hearts; twisting hand a little as you invert them again to cause a little decorative swirl on top. Set to side. When all hearts have been dipped in chocolate; and the white chocolate is completely dry, then dip edges in colored sugar. (If you're having trouble getting sugar to stick use a very small, clean cooking-only brush to brush a little water on edge before dipping. Chill candies--best served when cold. Store in airtight container. Makes about 45-50 1-1/4" candies. ***************************************** Canadian Pork Pie Top and bottom pie crust Filling: 1lb. ground pork 1 onion chopped 3 boiled potatoes salt pepper 1-1/2tsp cinnamon 1tsp. ground cloves 1-1/2 tsp allspice Brown the ground pork in skillet with onion salt and pepper. Do not drain the fat. Makes it moist and gives it the flavor. Add spice mix well. Add boiled potatoes. Break up with a fork or wire wisk. Dont mash them in too well you want the potatoes to be chunky. Place filling in pie crust, top with second crust,make slits in top crust to vent. and bake at 350 for about 30-45 mins. Till crust is golden brown. ***************************************** We hoped you enjoyed today's newsletter. ***************************************** Come visit the website for even more recipes! http://www.cajuncookingrecipes.com/ ***************************************** THANKS FOR READING EVERYONE, ~~Peggy And That Wacky Quacky, Georgette! ***************************************** |
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