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Sausage Sauce Piquant
(also known as Creole Sausage)
by Marie Moreau

Simple yet tasty

1 cooking spoon flour
1 cooking spoon cooking oil
1 lb. sausage
1 small onion diced
1/2 diced bell pepper
1 can diced tomatoes
salt & pepper to taste

Combine flour and oil in heavy skillet, brown stirring constantly.
Add diced sausage, onion, bell pepper. Cook until vegs are wilted.
Add tomatoes, 1/4 cup water, salt and pepper. Cover and simmer about 1 hour. Serve over rice.
Good and Easy Pecan Pie
by Marie Moreau

1 cup White sugar
4 level soup spoons Flour
2 Eggs

Mix sugar and flour together. break eggs over mixture and beat well

Add:
1/2 cup Karo syrup
1 tsp Vanilla
2 TBL Melted butter
2 cups Chopped pecans

Mix well, pour into crust and bake at 350 degrees. Put on bottom
shelf of oven until it starts getting brown, then on top shelf for
a few minutes. Serve alone or with ice cream.
Cheddar Peppers
by Nancy Skinner

Faro jalapeno pepper halves (HEB)
Cheddar cheese, grated
Sliced almonds
Real bacon bits
Mayo

Drain and rinse pepper halves. Mix remaining ingredients well. Stuff peppers and refrigerate until cold.
Key Lime Pie (lowfat)
by Bobbie Bayles

1 large Graham cracker pie shell
1/3 - 1/2 cup Key lime juice
1 – 8oz. pkg. Philadephia lowfat cream cheese
1 can Eagle Brand Sweetened condensed milk
8 oz. Cool Whip (you can use lite, defrosted)

Beat cream cheese and milk with mixer, add key lime juice and mix well. Fold in defrosted cool whip. Pour into pie shell, cover and freeze. It doesn’t have to be frozen, but lasts longer that way!

To make 2-3 smaller pies
2 or 3 small Graham cracker pie shells (depends on how high you want at!)
¾ - 1 cup Key lime juice
2 – 8oz. pkgs. Philadephia lowfat cream cheese
2 cans Eagle Brand Sweetened condensed milk
12 oz. Cool Whip (you can use lite, defrosted)

Beat cream cheese and milk with mixer, add key lime juice and mix well. Fold in defrosted cool whip. Pour into pie shells, cover and freeze. It doesn’t have to be frozen, but lasts longer that way!

Brownie Trifle

2 – 21 oz. pkgs. Chewy Brownie mix (I used Duncan Hines Chewy Fudge)
1 – 8 oz. pkg. Cream Cheese, softened
1 – 7 oz. jar Marshmallow Cream
2 – 8 oz. containers Frozen Whipped Topping, thawed and divided
3 cups Milk
2 – 3.3 oz. pkgs. Instant White Chocolate pudding
1 – 12 ¼ oz. jar Caramel Topping (I used Smucker’s Caramel)

Prepare each brownie mix according to package directions for chewy brownies in a 13 x 9 pan. Cool; break into large pieces.

Beat cream cheese at medium speed with electric mixer until creamy. Beat in marshmallow cream. Stir in container whipped topping. Set aside.

Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.

Crumble half of brownie pieces in an even layer in the bottom of a 13 x 9 baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding mix evenly over caramel topping; crumble remaining brownie pieces over the top. Cover and chill 2 hours.

You can also use a 3 quart bowl to assemble your trifle. Start with brownie pieces, top with the cream cheese mixture, then the caramel topping, then the pudding mixture. Do this in several layers until the bowl is filled. Save some brownie pieces for the top.

AnneMarie Wellock

Ramen Noodle Cabbage Slaw
by Sue Moore

Mix together:
1 Head Cabbage - shredded (shredded broccoli can also be used)
8 Green Onions - chopped
½ Cup Slivered Almonds - toasted (pecans or sunflower seeds may be substituted)
½ Cup Sesame Seeds - toasted
2 pkg. Chicken flavor Ramen Noodles- crumbled (remove the seasoning packets and save)

Dressing:
¼ Cup Sugar
1 tsp. Black Pepper
½ Cup Canola Oil (grape seed oil may be substituted) 6 1. Rice Vinegar
Soup flavor Packets (use one)

Toss all with Dressing and serve.

 
Pistachio Pudding Salad
by Annemarie Wellock

1 package (4 oz) instant pistachio pudding mix
1 can (20 oz) crushed pinapple with juice (do not drain)
1/4 cup shredded coconut (optional)
1/4 cup (or more) chopped pecans or walnuts
1 container (8 oz) Cool Whip

Mix pistachio pudding mix with crushed pinapple until dissolved. Add coconut and pecans. Blend in container of Cool Whip. Chill 2 hours before serving.
Beignets (French Donuts)
by Marie Moreau

1 cup flour
1/8 tsp. salt
2 Tbs. sugar
2 Tbs. baking powder
1 egg
1/2 cup milk
oil for frying

1. Heat oil to about 350 degrees
2. Mix all ingredients together to make beignets batter
3. Take small spoonfuls of batter and drop into hot oil anld fry until golden brown.

FRUITED PORK LOIN
by Sue Moore

4 - 8 lb Center Port Loin
2/3 Cup Pitted Dates (Chopped)
2/3 Cup Dried Apricots (Chopped)
2/3 Cup Dried Cranberries
1 – 8 oz can Pineapple Chunks (drain and reserve juice)
½ Cup good cooking Sherry
3-6 Cloves Garlic (minced)
1-2 Tbsp fresh Ginger (minced)
Salt
Black Pepper
Cotton twine to hold meat together
2-3 Tbsp Olive Oil
1 Medium Onion (thinly sliced)

Mix all fruit, 1 clove Garlic and ginger together in medium mixing bowl. Set aside. Salt and pepper on both sides of meat. Open meat up as if it were a hamburger bun. Spread fruit mixture on the meat. Pull the top half of the meat over the fruit mixture. Wrap enough of the cotton twine around the middle of the meat to hold it together. Continue stuffing the fruit mixture into the meat until all of the mixture has been used. Tie the meat in several places to hold it together enough for the fruit mixture to stay inside. Use enough olive oil to cover the bottom of a large roasting pan. Place the roast in the pan and brown on all sides. When browned, remove to a baking dish. Add the pineapple juice (about ¾ Cup), Sherry, Onion and garlic to the roasting pan and cook until the mixture comes to a boil. Stir often. Baste the meat with ½ of this mixture. Place roast in 350 degrees oven and bake 20-30 minutes per pound. Baste meat again about halfway through cooking time. Allow roast to sit about 5 minutes before slicing.

Note: I substitute a 7 oz. bag of Sun Maid Mixed Fruit Bits for the Dates & Apricots.
Here are a few vegetable hints:
> Leftover corn from a previous meal makes a great addition to a Mexican dish or salsa. Another salt tip; don't salt meat or a roast as you're browning it. Instead, add salt to taste at the end of the browning. The meat will stay more moist, since salt draws out moisture.

> When choosing cabbage, select a bright green head that is firm and solid.

> A teaspoon or two of brown sugar in tomato dishes enhances the flavor and helps to smooth out the acid.

> Yam and sweet potatoes are not the same. Yams are much drier.

> Broccoli stems are usable if you peel them and cut them into bite–sized pieces.

> Add ½ teaspoon baking powder to every 2 cups of potatoes to mash. Sprinkle it into the potatoes before adding milk. This helps to keep them white and not stiffen up.

> Marinate carrot sticks in dill pickle juice for a surprising snack.

> Onions won't sting your eyes as much if they've been stored in the refrigerator. To remove onion odor from your fingers, rub a metal spoon between your finger and thumb under running water.

SEASONED FISH CRACKERS
by Chris Fisher

3 PKGS (6 OZ. EACH) BITE-SIZED CHEDDAR CHEESE FISH CRACKERS
1 ENVELOPE RANCH SALAD DRESSING MIX
3 TSP. DILL WEED
½ TSP. GARLIC POWDER
½ TSP. LEMON-PEPPER SEASONING
¼ TSP. CAYENNE PEPPER
2/3 CUP VEGETABLE OIL

PLACE THE CRACKERS IN A LARGE BOWL. COMBINE THE REMAINING INGREDIENTS; DRIZZLE OVER CRACKERS AND TOSS TO COAT EVENLY. TRANSFER TO TWO UNGREASED 15 X 10 X 1 INCH BAKING PANS. BAKE AT 250 DEGREES F FOR 15-20 MINUTES WHILE STIRRING OCCASIONALLY. COOL TO ROOM TEMPERATURE AND STORE IN AN AIRTIGHT CONTAINER.

YIELDS ABOUT 2 ½ QUARTS

CHRIS FISHER