Shared by Court of Two Sisters in New Orleans, LA
If you’ve ever been to New Orleans and had the pleasure of eating at the Court of Two Sisters, then you’ve probably had this corn salad. It’s refreshing and so flavorful. The recipe makes a lot, but keeps well. Sometimes I grill my corn to add another layer of flavor.
CAJUN CORN SALAD
1 qt. Cooking Oil – (I use olive oil.)
1 qt. Mayonnaise
1 tbsp. Fresh Cilantro, minced
3/4 cup Sour Cream
1/4 cup Garlic, minced
1 tsp. Chili Powder
1/2 tsp. Ground Black Pepper
1 1/2 tsp. Cayenne Pepper
3 each Juice of Limes
1/2 cup Parmesan Cheese
1 tsp. Kosher Salt
24 heads Whole Corn
Remove the husks and silk from the corn. Rinse corn clean and allow to dry. Place whole corn on baking pan and rub in cooking oil. Roast corn at 450 degrees until brown. Remove kernels from cob and mix with remaining ingredients. Yield: 1 gallon
I’ve had several people ask me for this recipe lately. It’s simple to make and keeps very well. Serve over cream cheese (with Ritz crackers) as an appetizer or as a sauce for pork, lamb or chicken. I like to eat it on ham sandwiches in lieu of mustard or mayo.
1 (1.2 ounce) can dry mustard
1 (4 ounce) jar prepared horseradish
1 (16 ounce) jar pineapple preserves
1 (16 ounce) jar apple jelly
Stir mustard and horseradish together in a medium bowl. Add preserves and jelly and mix until thoroughly blended – do not use a mixer – mix gently. Cover and refrigerate until ready to use. This sauce will keep in refrigerator for several months.
I like to store this in small vintage mason type jars and give as gifts.
Shared by Tracey Patrick Blanchard
This recipe is mouth watering and easy to throw together. Combine all ingredients into a shallow casserole. Bake 350 for about 15 minutes – or until heated through.
3 cups of cooked rice
2 cups of cottage cheese
1 cup mayonnaise
1 bunch of chopped green onions
2 cups shredded cheese
Salt and pepper to taste
Chopped pickled jalapenos – to taste
Ginger-Lime Marinade For Chicken Recipe – Food.com
Summertime is so hot in Texas and especially so this year. I was searching for a marinade recipe that contained Ginger and wasn’t too heavy. I found this recipe on Food.com and it’s really delicious and zesty. My chicken was tender and full of flavor. I doubled the recipe and use some of the mixture for salad dressing.
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons fresh lime juice
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon pepper
- 1 garlic clove, minced
- 1 lime zest
- Mix all the ingredients together and marinate the chicken for at least 2 hours.
7 slices bacon
2 cloves garlic, minced
4 ounces bleu cheese, crumbled
1 (8 ounce) package cream cheese
1/4 cup half and half
2 tablespoons chopped chives
Toasted almond slices
Cook bacon until brown and crispy – crumble. Combine garlic, cheese and half and half. Fold in bacon and chives. Place in a baking dish which has been coated with nonstick vegetable spray. Bake in pre-heated 350 oven for 30 minutes. Top with toasted sliced almonds and serve with crackers.
As you watch fireworks this holiday, you will want to try this delicious variation on the traditional Rotel Cheese Dip. Be careful, it’s ADDICTIVE!
2 cans Rotel Original Diced Tomatoes and Green Chilies
2 – 8oz. packages of Cream Cheese
1 lb. sausage, browned (The kind in the tube…like Jimmy Dean brand. You may use regular or spicy depending on your taste. I use regular.)
Brown sausage in sauce pan, drain drippings. Add Rotel and cream cheese cooking on medium until cheese is melted and fully combined. Serve hot and eat with Frito chips.
This fool-proof, easy pie crust recipe ensures a perfect, flaky crust every time. I usually make the double-crust pie amount so I can have enough dough left over to cut it into strips, add butter, cinnamon and sugar and bake. Do you remember your mom doing this?
For one single-crust pie or 4-6 tart shells:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
For one 8, 9, or 10 inch double-crust pie or for two single-crust pies:
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Sift flour and salt together, cut in your shortening until it’s the texture of cornmeal. I do this by hand. Add the water and mix by hand until it forms a ball. (You can also do this entire process in your Kitchen Aid mixer – just as easy.) If you are making the double crust amount, cut portions in half – two balls of dough. Flatten the ball on a lightly floured surface, roll from the center to the edge until about 1/8 inch thick. If your recipe calls for a bake pie crust, use a fork to prick holes in the crust before baking. If your recipe doesn’t call for a bake pie crust, don’t prick the crust – it will leak!
Bake 400 degrees until golden brown or about 10 minutes. HINT: put ice cubes in your water to make it very cold – this makes it easier to mix your dough.