Entrees

• 1 (3-4 lb) chicken, cooked (boiled) deboned, cut into bite size pieces
• Reserve chicken stock from boiled chicken
• 1/2 cup of margarine/butter
• 1 large onion, minced
• 1/4 cup of flour
• 2 cups milk
• 2 (8oz) cans mushrooms, or l lb fresh mushrooms, sliced
• 2 (8.5 oz) cans artichoke hearts, drained, and sliced
• 1cup grated cheese
• 1/2-1 teaspoon Cajun seasoning
• 1/4 teaspoon cayenne (red) pepper
• Tabasco
• White Wine Worchestire Sauce
• Seasoned bread crumbs

• Lasgna Noodles (9 or so)
• 2 tsp butter
• 1 Onion (chopped)
• 1c sliced mushrooms
• 8oz cream cheese (the secret ingredient)
• 1 egg
• Seasoning (basil, parsley, rosemary, salt, pepper, Tony Chachere's, or whatever you have of this ingredient}
• 2 cans cream of mushroom soup (the lazy ingredient)
• 1/3 cup of milk
• 1/3 cup dry white wine
• 1/2 cup parmesan cheese
• 2 cups mozzarella cheese
• 1 1/2 lbs of various sea creatures (a mixture of shrimp, crab, crawfish works well)
• A handful, or so, of leaf, or chopped, spinach (seaweed effect)

1. Preheat oven at 350 degrees
2. Cook noodles
3. Saute onion and mushrooms in butter until soft
4.  In a bowl mixthe cream cheese, egg, and seasonings
5. In a separate bowl, mix cream of mushroom soup, milk,wine and sea creatures
6. Coat a 9x13 baking dish with Pam , or use a light butter layer, and coat with bread crumbs
7. Layer enough lasagna noodles to cover bottom of the dish.
8. Spread 1/3 of the cheese mixture over the lasgna .
9. On top of this layer spread 1/3 of the wine, milk, and seafood mixture.  Sprinkle with parmesan, and mozzarella cheese. 
10.  Continue layering in the above order until all ingredients are used.  Sprinkle the top with the spinach to create the seaweed effect.
11. Bake uncovered in oven for 45 minutes.  If top begins to brown too much, cover with aluminum foil (covered lasagna tends to be more moist/wet, so, you may choose to cover for 1/2 of the prescribed baking time)

• 1/4 cup  oil.  
• Water
• 2  large onions
• 1  bell pepper
• 1 can Rotel tomato sauce (with chili peppers)
• 1/2 can Mushroom Soup
• 1/2 can Tomato Sauce
• 1 tsp minced garlic
• 1 Hen (cut into small serving sizes)
• 1/2 lb Smoked Sausage (cut into small servings)
• 1/2 lb Tasso (cut into small servings)
• 1 cup of Green Onion tops (cut)
• Seasoning (red pepper, salt, ,etc)

1. Season hen pieces.  Store in refrigerator overnight.
2. Dice(small) onions and bell pepper. 
3.  In large black pot, or heavy duty, with cover, add oil (should cover bottom of pot).  Heat oil on medium high heat (be careful not to burn the oil).  Brown hen pieces and remove from pot. 
4. Add tasso and sausage to pot.  Brown (about five minutes) and remove from pot.
5. Add onions and bell pepper.  Saute until wilted.  Remove from pot.
6. Add Rotel and cook until reduced.  Add small amount of water if it wants to stick.  Cook for ten minutes. 
7. Add onion, garlic and bell pepper to the pot. Stir.
8. Add hen pieces, tasso, and sausage.  Add enough to cover the meat.
9. Cook on high heat for one hour.  Add small amounts of water to cover the meat as the mixture cooks down. Season to taste. 
10. Lower heat and continue cooking for another half hour.  Add mushroom soup and tomato sauce.  Add water if necessary.  Check hen pieces for tenderness. 
11. Add chopped onion tops when sauce piquante is done.

• 10 gal. metal trash can (one/turkey)
• two vicegrip pliers
•  hot pads
• heavy duty aluminum foil
• wood to fashion a cross to hold the turkey
• small shovel (fireplace type is ideal)
• charcoal.

• Turkey
• oil (preferably olive oil)
• seasoning(injectable and/or Cajun/poultry seasoning)

1. Seam heavy aluminun foil to form a square large enough to hold charcoal that will be placed around the bottom of the can after it is placed over the turkey.
2. Rub turkey with olive oil and then rub on the poultry or Cajun seasoning.   Inject the turkey with seasoning for an even tastier bird.
3. Place the turkey on the cross fashioned out of wood, so that the top of the cross goes up into the bird, and the legs rest on the crossbar with the bird's butt on the other side.  Cover bird with a 12'' square of foil.   Place can over the bird.
4. Pile a total of 12 lbs (this amount of charcoal is for a   12-14 lb bird)  around the bottomand top of the can.  Once the charcoal has turned gray begin timing....6-7 minutes per pound.  A 12-14 lb turkey should be done in 90 minutes.
5. When done use the small shovel to scrape away the chrcoal ashes on top and around the bottom of the can.  Use the vicegrip pliers to lift the can over the turkey, and the hot pads to handle the turkey. 
6. Remove turkey, carve and enjoy!

• Duck breasts (skin removed)
• Bacon
• Orange juice

1. Season the duck breast (you can make your own seasoning...cayene pepper, salt, garlic powder, celery powder) generously.
2. Marinate in orange juice for 2+ hours, overnite is better.
3. Remove from marinate, cut into bite size pieces, wrap in bacon, secure with tooth pick.
4. Grill over low to medium heat.  Best when middle is a little pink.

• 6 cups cubed day-old French bread
• 4 cups heavy cream
• 1 cup milk
• 1/2 cup sugar
• 1/2 pound white chocolate, coarsely chopped
• 2 whole eggs
• 5 egg yolks
• 2 cups heavy cream
• 1/4 cup Kahlua liquer
• 1/2 pound white chocolate, coarsely chopped

1. Bring heavy cream and Kahlua liquer to a simmer in small saucepan and cook for three (3) minutes
2. Remove from stove and add chocolate
3. Stir until chocloate is dissolved and sauce is smooth

1. Preheat oven to 350 degrees.
2. Place cubed French bread in large casserole dish. Toast in oven for 15 minutes.  Remove from oven and set aside.
3. Place heavy cream, milk and sugar in saucepot and heat just to the boiling point.  Remove from stove
4. Add white chocolate and stir until chocolate has melted.
5. Whip together whole eggs and yolks. 
6. Add to cream and whip until incorporated. 
7. Pour mixture over toasted French bread and allow to soak for 1 hour, stirring occasionally until French bread has soaked up custard.  Cover and place in oven; bake 35 minutes.  Uncover and bake for an additional 15 minutes.
8. Top each serving of bread pudding with 2 tablespoons of Kahlua Sauce.

• 2 pint baskets California strawberries, washed and hulled
• 1/2 cup granulated sugar
• 2 cups water - divided use
• 1 1/2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 (14-ounce) can sweetened condensed milk
• 1 (3.5-ounce) package instant vanilla pudding mix
• 2 cups whipping or heavy cream
• 1 (12-ounce) ready-made pound cake, cubed
• Mint leaves (optional)

Frozen Pumpkin Pie (Gwen Daigle)

• One nine inch graham cracker crust pie shell
• One quart vanilla ice cream
• 1/2 cup canned pumpkin
• 1/2 cup brown sugar
• One teaspoon cinnamon
• 1/2         "        nutmeg
• 1/2         "        clove
• One       "        vanilla extract
• Dash of salt
• Cool Whip or whipped cream

1. Slightly soften ice cream to consistency of commercial soft ice cream.  Add and mix all ingredients (except for Cool Whip or whipped cream) until smooth.  Do not allow ice cream/ingredient mix to get too soft. 
2. Pour into crust and freeze.
3. Remove from freezer fifteen minutes prior to serving.
4. Top with Cool Whip or whipped cream.

• 1/2 cup very soft butter
• One cup of sugar
• One cup of corn syrup
• 1/2 teaspoon of salt
• 1/2 cup of vanilla extract
• Three eggs
• Two cups of toasted pecans

1. Combine first five ingredients well. 
2. Add eggs and beat until blended.  Fold in pecans . 
3. Pour into prepared pie dough formed in pie dish. 
4. Bake in 375 degree oven until top is toasted brown and center is firm ( tent with foil if top darkens too soon).