Wishing all a Happy Mardi Gras!! This will be our Lundi Gras and
Mardi Gras leftover menu!


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Cajun Red Beans And Rice

cajun, vegetables

2 cup red kidney beans, soaked
2 single bay leaves
1 1/2 cup onion, chopped
1/2 teaspoon thyme
3 single garlic cloves, minced
3/4 cup fresh parsley, minced
1 cup diced green bell pepper
1 teaspoon salt
2 tb red miso
4 cup freshly cooked brown rice
1 single chopped scallions to garnish

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or
until
tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer
over
medium low heat for 15 to 20 minutes. Add miso & simmer for another 5
minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

Yield: 4 servings


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Jambalaya

main dish

1/4 cup butter
1 cup chopped onion
2 cloves garlic, crushed
28 oz can tomatoes
1 1/2 cup long grain rice
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon soup mix
1/2 cup chopped green pepper
1/2 cup sliced celery
1/4 cup parsley, dried
1 lb shrimp uncooked
3 chicken breasts cook cube
6 sliced mushrooms

Heat butter in tight, fully covered saucepan. Add onion and garlic,
cook
over low heat for 5 minutes. Add tomatoes and juice and bring to a
boil.
Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup
mix.
Cook for 15 minutes. Then add green pepper, celery, parsley and
basil. If
necessary, add a little water or tomatoe juice and cook for another 5
minutes. Transfer to a casserole dish and add shrimp, chicken and
juices,
sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes
350
degrees F till shrimp are cooked, but not overdone.

Yield: 6 servings


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Louisiana Praline Cake

cajun, cakes, desserts

----CAKE----
1/2 cup butter
2 eggs
1 1/2 cup water, boiling
1 cup quick oats
1 cup brown sugar
1 cup sugar
2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, chopped
1 teaspoon orange rind, grated
----TOPPING----
1/4 cup brown sugar
3 tablespoon butter
2 tablespoon heavy cream
1 cup pecans, chopped

Preheat oven to 325F.

Combine oatmeal and water and let stand 15 minutes. Prepare 9" x 12"
x 2"
pan.

Beat butter, eggs, and sugar until creamy. Add oatmeal, flour, salt,
soda,
orange rind and nuts. Beat 2 minutes.

Bake for 45 to 60 minutes. Add topping and return to oven on broil
for 2
minutes. Watch closely...burns very easily.

Yield: 8 servings


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Mardi Gras Prize King's Cake

cakes

1/2 cup water; warm 105
2 dry yeast
3 1/2 cup flour (to 4 1/2 cups)
1/2 cup sugar
1/2 teaspoon nutmeg
2 teaspoon salt
1 teaspoon lemon rind
1/2 cup water
3 eggs
4 egg yolks
1/2 cup butter
1 egg, beaten w/ 1 tsp milk
1 king cake baby
3 cup confectioners sugar
1/4 cup lemon juice
3 teaspoon water
1 green, purple and yellow sugars*

Soften yeast in water in warm water (105F.).

Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl.
Make a
well in center. Add yeast mixture, milk, eggs, egg yolks and combine
completely.

Beat in butter until dough forms a ball.

Place on floured board; incorporate more flour if necessary. Knead
until
smooth and elastic. Stir dough in well buttered bowl and turn so all
surfaces are buttered. Cover with a towel and let rise 1 1/2 hours or
until
doubled in bulk.

Brush baking sheet in butter. Punch down on lightly floured board.
Knead,
then pat into a 14" cylinder. Place on baking sheet and form into a
large
ring. Press trinket into dough so that it is hidden.

Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before
baking,
brush top with the egg milk mixture. Bake in a preheated 375 degree
oven
for 25 to 30 minutes, or until golden brown. Cool on wire rack.

Beat icing ingredients until smooth. Spread over top of cake, letting
drip
down sides. Immediately sprinkle sugars over icing in 2" wide strips
of
purple, green and yellow stripes.

*Colored sugar is sold in baking supply houses. If you can't find it,
tint
icing with food coloring.

Yield: 1 servings


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White Chili

soups

1 lb white beans, soaked
6 cup chicken stock
2 garlic cloves, minced
1 tablespoon oil
8 oz green chilies, chopped
2 teaspoon cumin
1 1/2 teaspoon oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
4 cup chicken breast, cooked
3 cup Monterey jack, grated

Combine beans, chicken broth, garlic and half the onions in a large
stock
pot and bring to boil. Reduce heat to low, and simmer until beans are
very
soft, about 3 hours. Add more chicken stock if necessary.

In a skillet, saute remaining onions in oil over high heat until
tender
about 3 minutes. Add chilies, cumin, oregano, cloves and cayenne; mix
thoroughly. Add to bean mixture. Add chicken and continue to simmer 1
hour
to blend flavors, Serve topped with grated cheese.

Yield: 8 servings


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The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

On Feb 18, 6:18 pm, Ward Abbott > wrote:
> Wishing all a Happy Mardi Gras!! This will be our Lundi Gras and
> Mardi Gras leftover menu!
<snip>

Happy Mardi Gras! It's also Carnevale here in Italy...there's stuff
going on all over the place here in Naples. Next year we'll be able to
go somewhere for it...