As a teenager I was making this but when I moved to Australia lots of recipes presented their own little challenges. MasterFoods makes a great pickle relish called Gherkin Relish and now I cannot imagine my Tuna Fish Salad without it. Good for lunch on crisp lettuce and even better the next day on sandwiches. Also makes a delicious Pasta salad when added to two cups of cooked shell or spiral macaroni. It is best stirred in when the mac is still hot, then chill.
My young Grandson's invention (improvement?) of my basic muffin recipe! Best results will be from using VERY over ripe bananas (we toss ours in the freezer when they become too ripe...freezing will turn the skin black but, when thawed, they have intense flavor) and the best quality chocolate and cocoa you can get.
This could be found in every Oyster Bar in Town. Take a freshly shucked oyster, dunk it in this sauce, pop it on a saltine cracker and eat immediately. It is also very good with cold shrimp/prawns or crawfish. We like it spread on a cold rare roast beef sandwich. It is a very flexible sauce; you can add more Tabasco if you need the heat. Less or more horseradish is fine too.
We're not big cauliflower eaters, but sometimes on chilly winter evenings this hits the spot. This recipe is flexible; lite sour cream is fine. No nutmeg is fine. Sometimes we add a little milk to make a thinner sauce an on occasion paprika is sprinkled over it prior to baking.
Family favorite, and again, way too easy! We use leftover store-bought roast chicken but you could easily poach your own chicken breasts.
We also like it as an open face sandwich on French or Italian crusty bread.
Sometime I don't have time to make a marinade so this works just fine. We leave the wing tips on and fold them back under the frst joint. This method creates pocket-like places for more marinade, it keeps them neat and tidy, easy to turn and no more burnt tips. The tips can be discarded by the folk who eat the wings.
This is another recipe where we never really measure, so here goes. Leftovers are gooood, especially the next day, cold is fine too. We always have this when we fix Corned Beef and No, It's NOT Chinese Lemon Chicken. We sometimes add crumbled crispy bacon.
These were a staple in the Irish Channel in the good ole days. I still make mine in a cast iron pan but you can use any oven proof pan. For those who must have heat, add extra cayenne. To shorten baking time we sometimes nuke the potato chunks a little before adding to the oil.
Much better than store bought plum sauce. We use this as a stir fry sauce (just add a little corn starch slurry), and as a marinade for chicken wings, flank steak and beef strips. It's also delicious on ribs.
We never really measure the ingredients so I will guessimate for here. But taste it as you go...if you like a little more of one of the igredients, add it.
We like this especially poured over meatballs and this makes a great Meatball Po Boy, dressed or not.
Nice change from the usual. Note on frozen bananas: we toss overripe bananas directly into the freezer, skin on. They will keep for a few months, however the skins will turn black and they will be mushy when thawed. This is also good when subbing dried apricots for the apple.
Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.