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"This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!"

Ingredients: pepper, garlic, oil...

Ingredients: Grey Poupon, creole mustard...

"A quick and easy spread for crackers, toast, chips, whatever for any party or get together."

Ingredients: cream cheese, braunschweiger sausage...

"Tasty comfort food"

Ingredients: pepper, green peppers...

"adopted recipe"

Ingredients: cumin, chicken fat...

"From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this."

Ingredients: chives, calf liver...

"Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: calf liver, fat, lemon slices...

"A wonderful dish ..kids wouldn't eat liver and cooked it this way and told them it was steak..served it over rice or mashed potatoes."

Ingredients: pepper, calf liver, eggs...

"I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet."

Ingredients: calf liver, garlic powder...

""Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly..."

Ingredients: fresh ground black pepper, extra virgin olive oil...

"Vary this recipe by adding two beaten eggs and mix well; press into a loaf pan, cover with bacon and bake at 350F for an hour. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, cornbread, marjoram...

"I am a big fan of Chef Frank Davis. In New Orleans, where I grew up, he is a legend. I used his recipe and tweaked it to my tastes. Please enjoy."

Ingredients: chicken gizzards, cooked rice...

"A delicate meat recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vary this dish by adding a cup of chopped, fresh-roasted peanuts just before serving."

Ingredients: panko, milk, mushrooms...