This is a very spicy, hot, Creole dish that I first had while staying with friends in "Naw'lins". The spiciness/heat can be adjusted to your tastes by using a milder sausage than suggested and cutting down on the amount of hot pepper sauce added. Its wonderful served over rice. This recipe doubles well for larger groups. (1 hr 15 minute cooking time includes browning the sausage and cooking the veggies.) Andouille, Creole Hot, Chaurice (New Orleans style Creole)or Italian Hot sausage work best in this recipe.
My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices.
A homemade "chocolate mounds" type candy. I first had these years ago at my M-I-L's house, and couldn't stop eating them (yes, I'm an admitted chocoholic). These have become a requirement on our holiday dessert table. The prep time includes the refrigeration time.
Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day.
Semifreddo is an decadent ice-cream like dessert. Its very easy to prepare, and very rich! If you love chocolate, give this one a try. Prep time does not include initial 1 hour freeze time or the overnight freezing time.
An easy and refreshing chicken salad for lunch or a light supper on a hot summer's day. A totally "no cook" meal if you use left over chicken breasts.
Please note: Oceanspray no longer makes their Cranberry Orange relish. I now use a 1/2 to 1 can of whole cranberry sauce and the grated zest of 1 (medium-large) orange mixed into the yogurt for the dressing. Please adjust the amount of cranberry sauce and orange zest to your taste.
A quick, different (not onion) dip...which can be made a day ahead of time. My teens like the leftovers (if there are any) as a "sandwich filling". If you prepare it a day ahead of time, use fewer seasonings (salt, pepper, horseradish, Worcestershire, etc.) and adjust seasonings to your taste before serving.
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)