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A classic fish dish with a touch of whimsy from the flavor center of the universe, Louisiana. Courtesy of Chef Kevin Graham of New Orleans' Windsor Court Hotel, as featured in The Louisiana New Garde television series. .

Recipe #421341

1 Reviews |  By Molly53

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.

Recipe #379966

1 Reviews |  By Molly53

Okra is the green vegetable that gives gumbo it's rich flavor. This recipe for pickled okra is uncomplicated and produces a tasty accompaniment for meats and poultry. If you live over 1000 feet in elevation, add five minutes of processing time. From an old newspaper clipping.

Recipe #379965

Bouillabaisse is a famous French fish stew that originated as a hearty way to polish off leftovers from the day's catch. It calls for a variety of seafood, much of which is expensive in the US. This takeoff of an old classic is much more affordable. From an old newspaper clipping.

Recipe #379963

Posted from an online source in response to a recipe request. Very ripe mangoes are important to the quality of the results.

Recipe #310554

Sweet summer preserved in a jar. Clingstone peaches work really well with this recipe. Aging improves flavor. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Recipe #238957

An icy refresher. Freezing time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #238959

This frosty cold drink takes inspiration from the famous Pimm's Cup. Freeze water in a round mold with slices of lemon, orange and maraschino cherries arranged artistically. The large block of ice melts more slowly and adds less water to the punch. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #239329

Chilling time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #239583

One of Italy's great gifts to the rest of the world, zabaglione (sabayon in French) is an ethereal dessert made by whisking together egg yolks, wine (traditionally Marsala) and sugar. The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #239585

An impressive after-dinner coffee presentation courtesy of the deep South. For the most dramatic effect, lower the lighting. Coffee brewing time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #239611

An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Recipe #241116

Not a "hasty pudding", this sweet dessert comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #241117

Deliciously dark and decadent, this treat comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Recipe #241345

A little like sangria, this Southern summertime refresher evokes the spirit of New Orleans. Claret is the common name for the red wines of Bordeaux.

Recipe #238962

1 Reviews |  By Molly53

Beautiful berries in heavenly clouds, this would be equally as good with other berries. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #238953

An easy pleaser that's sure to impress your guests. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Recipe #241346

A romantic, turn of the century recipe from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Recipe #241834

A lovely little morsel perfect with tea. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #241697

Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #241835

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