posted Jan 10, 2012 2:55 PM by Creative Cajun Cooking Admin
Servings: 50 Yield: 9 cups 2 cups Pecans, broken 2 cups Shallots, sliced 1/8-inch thick 1/4 cup Purple onion, chopped fine 2 cups Cheddar Cheese, shredded 1/2 cup Celery, chopped fine 4 tablespoons Creative Cajun Cooking's Magic Swamp Dust Seasoning 1 teaspoon Creative Cajun Cooking's Smokin' Fryin' Rub 1 cup Miracle Whip® | - Pour Pecans, Shallots, Purple Onions, Cheddar Cheese, Magic Swamp Dust Seasoning, and Smokin' Fryin' Rub into a large bowl and mix together
- Add in Miracle Whip and mix until all products are saturated evenly
- Roll into a firm ball and place on a platter, then flatten out and shape into your favorite design to a thickness of 3/4 inch
- Cover half of the design with The Ole Homestead Crawfish Jelly and the other half with The Ole Homestead Five Peppers Pepper Jelly
- Cover and let stand in refrigerator for 30 minutes before serving
- Enjoy on your favorite cracker (Mine are Wheat Thins)
- As you watch the people place some on a cracker, walk away and then put in their mouth and turn around to get more, you know it's good!!!!
| Per Serving (excluding unknown items): 75 Calories; 7g Fat (77.7% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. |
posted Dec 7, 2011 8:10 PM by Erika LaMonte
Servings: 250
Yield: 12 gallons
20 pounds Great northern beans
10 pounds Onions, chopped
1 can (#10) Mushrooms, stems & pieces
3 cups Magic Swamp Dust
2 cups Cattleman's Original Bar-B-Que Sauce
1/4 cup Creative Cajun Cooking Seafood Boil
10 pounds Ham cubes, When using sausage wait until beans are done before adding.
Use as a side dish or serve over rice.
Options - Ham, Salt Pork, or Sausage.
Copyright: Cookbook #1
| - Put beans into pan with 4" of water over beans and cover for 8 - 12 hours before cooking.
- After soaking, wash beans and place in cooking pot
- Add onions, mushrooms, Magic Swamp Dust, Seafood Boil, Ham with bone, and Bar-B-Que Sauce to beans and cover up to 1" over ingredients.
- Cook on low to medium fire, stirring frequently until done. Serve with Jambalaya or just over rice
| Service for 250 - 300 people
depending on portion size.
UTENSILS NEEDED: 1 # 20
(12 1/2 gal.) Black Iron Pot.
Per Serving (excluding unknown
items): 212 Calories; 8g Fat (32.9% calories from fat); 11g Protein; 26g Carbohydrate; 8g Dietary Fiber; 12mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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posted Dec 7, 2011 8:02 PM by Erika LaMonte
Servings: 150
Yield: 8 gallons
8 pounds onion (Yellow), diced
10 pounds ground beef
10 pounds ground pork
2 gallons tomato sauce
1 gallon tomatoes with green chilies, crushed
3 cups sugar
2 cups Magic Swamp Dust Seasoning
2 cups chili powder
1/4 cup Creative Cajun Cooking Seafood Boil
2 gallons red kidney beans, canned
3 cups barbecue sauce (Cattlemans)
| - Sauté' onions for 10 minutes to tenderize and add small amounts of water to keep from burning
- Place all other items in pot except the beans and cook down until meat is done
- Skim off as much grease as possible after meat is cooked
- Add in beans and bring back to a boil thin turn off and let stand 30 minutes before serving
- Add in more Creative Cajun Cooking Seafood
- Boil to taste if you want more HEAT!!!!!!!
- Serve with your favorite cracker
|
Per Serving (excluding unknown
items): 260 Calories; 15g Fat (51.2% calories from fat); 14g Protein; 18g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 659mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
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posted Dec 7, 2011 7:55 PM by Erika LaMonte
Servings: 4
1 3/4 pounds watermelon balls,
seeded
1/2 pound feta cheese, crumbled
1/4 cup red onions, diced fine
1/3 Cup corn oil
2 Tablespoons balsamic vinegar
4 Tablespoons MAGIC SWAMP
DUST SEASONING
1/8 tablespoon Creative Cajun Cooking Seafood Boil
|
-
Place onions in bowl and mix in
corn oil, vinegar, seafood boil, and Magic Swamp Dust Mix and
let marinate over night.
- Approximately 15 minutes
before serving, mix in watermelon and cheese.
|
Per Serving (excluding unknown
items): 229 Calories; 19g Fat (71.7% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 3 1/2 Fat.
|
posted Dec 7, 2011 7:48 PM by Erika LaMonte
Servings: 200
Yield: 10 gallons
40 pounds beef, cubed
1 # 10 can mushrooms
6 cups all-purpose flour
6 cups corn oil
10 pounds yellow onion
3 cups MAGIC SWAMP DUST
1/2 cup Creative Cajun Cooking Seafood Boil
1 gallon tomato, diced
1 gallon mixed vegetables, cut
1/2-inch thick
3 gallons water
Copyright: Cookbook #1
| - First you make a roux until golden brown, remove it to a bowl and let cool and skim off the excess oil.
- Mix in MAGIC SWAMP DUST and Seafood Boil with onions and sauté' until tender.
- Add a little water to keep from burning as the onions cook.
- Add in mushrooms and cook for 10 minutes.
- Add in beef and cover with water, let cook for 45 minutes on heavy fire stirring often.
- Add in roux and cook until gravy thickens.
- Add in tomatoes and vegetables , bring to a boil and cook for 15 minutes on heavy fire stirring often.
- Turn fire off and let stand for 30-45 minutes before serving. Serve over rice.
| Servings for 100prople pending
portion size.
UTENSILS NEEDED:
1#20(12 1/2 GAL.) Black Iron
Pot.
Per Serving (excluding unknown
items): 317 Calories; 24g Fat (69.1% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
|
posted Dec 7, 2011 7:41 PM by Erika LaMonte
Servings: 50
1 quart Ranch Salad Dressing
1 cup Parmesan Cheese, grated
1/8 cup Magic Swamp Dust Seasoning
1/2 teaspoon Smokin' Fryin' Rub
| - Mix all ingredients together and chill down then place next to the vegetable platter.
| Yield: 50 servings
Per Serving (excluding unknown items): 106 Calories; 11g Fat (88.6% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol;
244mg Sodium. Exchanges: 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.
|
posted Dec 7, 2011 7:35 PM by Erika LaMonte
Servings: 150
Yield: 6 gallons
4 1/2 gallons water
1 gallon old -fashioned grits
5 pounds Velveeta, cubed
1 1/2 cups MAGIC SWAMP
DUST
6 tablespoons Creative Cajun
Cooking Seafood Boil
Copyright: Cookbook #1
| - Bring water to a boil.
- Add Velveeta cheese to water and let melt.
- Mix in MAGIC SWAMP DUST.
- Bring water to a fast boil and dump in grits.
- Stir vigorously for 2 minutes and turn down the fire to a very low flame.
- Stir gently, scraping bottom of the pot and sides for 3 minutes.
- Turn off fire and let stand for 10 minutes before serving.
| Servings for 150 people pending
portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 gal.) Black Iron Pot.
Per Serving (excluding unknown
items): 76 Calories; 6g Fat (62.8%
calories from fat); 5g Protein; 3g
Carbohydrate; 0g Dietary Fiber;
19mg Cholesterol; 391mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
|
posted Dec 7, 2011 7:28 PM by Erika LaMonte
Servings: 55
Yield: 27 1/2 pounds
20 pounds ground beef
3 cups bread crumbs
3 cups barbecue sauce
1 cup Worcestershire sauce
2 cups Magic Swamp Dust Seasoning
20 each eggs
1/4 Cup Creative Cajun Cooking Seafood Boil
| -
Mix together eggs, Swamp Dust, Seafood boil, Worcestershire Sauce, barbeque sauce, & bread crumbs until well blended
-
Mix in 5 lbs of ground meet at a time until color and texture are consistent
-
Press into patties approximately 3/4 inch thick equaling 1/2 pound
-
Cook until internal temperature is 135 degrees and outside is a golden brown
|
Per Serving (excluding unknown
items): 576 Calories; 46g Fat (73.4% calories from fat); 31g Protein; 7g Carbohydrate; trace Dietary Fiber; 217mg Cholesterol; 342mg Sodium.
Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 7 Fat; 0 Other
Carbohydrates.
|
posted Dec 7, 2011 7:19 PM by Erika LaMonte
Servings: 16
CRUST
12 ounces vanilla wafer cookie
1/8 pound butter (Klienpeter Brand)
FILLING
24 ounces cream cheese (Sure Fine Brand)
1 cup granulated sugar
5 tablespoons corn starch (Sure Fine Brand)
4 each eggs (Sure Fine Brand)
1 tablespoon vanilla extract
2 tablespoons almond extract
2 cups strawberries, pureed
1/4 cup honey (LSU HONEY BEE LAB)
GLAZE
1 1/2 cups strawberries, pureed
2 tablespoons corn starch (Sure Fine Brand)
2 tablespoons lemon juice
1/2 cup granulated sugar (Sure Fine Brand)
10 each strawberries, Large sliced in half
2 ounces almonds, sliced thin
| CRUST- Place vanilla wafers in a food processor and run it until it is just crumbs.
- Melt butter in a measuring cup and microwave it until just melted.
- Drizzle butter into cookie crumbs while processor is running to blend it together.
- Place crumbs into a baking pan 9" X 11" X 2" deep, level out crumbs and pack with a spoon until it is level and smooth.
- Cover and place in the refrigerator to cool while you're making the filling.
FILLING- Place cream cheese into a bowl then place the bowl into a larger pan of water on the stove so as to create a double boiler effect and heat to 100 degrees F.
- Pour in vanilla extract, almond extract, and honey into cream cheese and mix with an electric mixer until smooth.
- Mix sugar and corn starch together, pour into cream cheese and mix until smooth.
- Pour pureed Strawberries into mixture and mix until smooth.
- Pour entire mixture into pan with crust and bake at 350 degrees F. for 45 minutes.
- After the 45 minutes bake time turn off oven and slightly vent door to allow to cool slowly for 1 hour to room temperature.
GLAZE- Place Strawberries, lemon juice, corn starch, and sugar in food processor and run at high speed until liquified.
- Pour into a sauce pan and cook until it comes to a slow boil, turn off fire, and continue to stir to avoid sticking, then let cool 10 minutes.
- Pour over the top of the cheesecake and spread evenly.
- Cut the 10 Strawberries in half and let drain for a moment.
- Sprinkle sliced almonds over top of glaze and place sliced Strawberries in a decorative manor on top.
- Allow to cool to room temperature, then place in refrigerator to cool for 4 hours to 40 degrees F.
- Serve with a whipped cream or your favorite topping.
| Yield: 16 servings
Per Serving (excluding unknown items): 187 Calories; 6g Fat (29.2% calories from fat); 2g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.
|
posted Dec 7, 2011 7:09 PM by Erika LaMonte
Servings: 6
1/8 pound Butter (Kleinpeter Brand)
8 tablespoons Brown Sugar (Sure Fine Brand)
2 tablespoons Strawberry Liqueur
2 tablespoons Dark Rum 151 proof
1/4 cup Strawberry Jam (Sure Fine Brand)
15 each Strawberries, Fresh, sliced in half
20 ounces Vanilla Ice Cream (Kleinpeter Brand)
| - Melt butter in a 12" skillet, mix in brown sugar, and cook over a medium fire until sugar is melted.
- Mix in strawberry jam, strawberry liqueur, and stir until a slow boiling effect occurs.
- Place strawberries in skillet flat side down and keep stirring and spooning liquid over the strawberries for approximately 4 minutes.
- Pour in rum, stir slightly and tilt the skillet so as allowing the fire to touch the top edge of the skillet and ignite the rum. (option, use a long lighter)
- After the flame has burned out, turn off the burner and let stand 2 minutes.
- Spoon ice cream into dish then spoon strawberries and sauce over ice cream, and serve immediately.
| Yield: 6 servings
Per Serving (excluding unknown items): 11 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.
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