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"The secret to this coffee is the earthy taste of chicory. A dark roast works best and if you mix the chicory in yourself you can vary the proportions to suit your tastes (20-40% chicory for most people). I recommend 25% chicory. The proportion of milk to coffee can also be varied to suit your taste. If you can't find chicory or coffee premixed..."

Ingredients: milk, coffee and chicory blend...

"Yes this is *totally* cheating, *but* totally yum! Another *great* recipe from my Cajun French friends!"

Ingredients: oil, powdered sugar...

"A recipe from Tony Chachere's Cajun Country Cookbook that we picked up in New Orleans several years ago, where we fell in love with Cajun & Creole cooking. I normally make this with bacon instead of ham. A great brunch or lunch meal - also reheats well in the microwave."

Ingredients: eggs, ham, steamed rice...

"When I was a little girl, my mama always made this for me for breakfast. I loved it and fixed it for my children who also loved it. It always smelled so good frying that I could hardly wait to get it on my plate."

Ingredients: cinnamon, eggs, milk...

"Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, eggs...

"Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour."

Ingredients: eggs, light brown sugar, milk...

"Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!"

Ingredients: andouille sausages, eggs...

"An unusual and tasty brunch treat from the Junior League of Huntsville Alabama."

Ingredients: cracker crumbs, Italian-style diced tomatoes...

"Breakfast Frittata. Eggs baked together with cheese and other ingredients to create a very pizza-like breakfast dish. VERY good and easy to modify with your own ingredients. I came up with this method by modifying a baked omelete recipe that just sounded bland. This is very tasty and is easy to make very large in a 12" non-stick skillet. This..."

Ingredients: eggs, garlic...

"Perfect for an elegant Sunday brunch served with a hot, toasted baguette, this recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: eggs, orange rind, salt...

"This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning..."

Ingredients: tasso, salt & freshly ground black pepper...

"This is another old recipe from Chuck Taggart and it has been said that women in New Orleans used to sell these on the streets to workers early every morning as they hurried off to their jobs. They are sort of like a beignet.
**Other variations are to serve with honey or Steen's Cane Syrup instead of the powdered sugar**"

Ingredients: cooking oil, eggs, cooked rice...

"This dish is ideal for any breakfast or brunch menu, and equally good at supper time when served with a nice green salad and a simple soup to start. Linguica sausage adds the right savory touch to kick this bread pudding up a notch or two. If you can't find linguica sausage or don't care for it use any garlicky sausage pork sausage. Recipe is..."

Ingredients: fresh ground black pepper, monterey jack pepper cheese...

"A Southern delight. You either love grits, or you don't. Well I do, and this is a great tasting recipe."

Ingredients: grits, onions, tomatoes...