In a sauce pot, bring the milk, seasoned with salt and black pepper, up to a boil. Add 2 tablespoons of the butter. Whisk in the grits and cook for about 4 5 minutes. Whisk in the grated cheese and reseason if needed. Remove from the heat and keep warm. In a saut_ pan, heat

Mince the onions fine and fry them slightly in a small piece of the hog fat. Add the minced garlic. Hash and mince the remaining fat very fine and mix it thoroughly with the beef blood. Mix the onions, spices and herbs. When all mixed take the prepared casings or entrails an

Boudin is the French term fo the blood sausage, or "pudding," made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter. Makes 3 sausages, each about 30 inches long. b

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre epices Author: Jerry Predika     strongServings: 5/strong  

Contributed to the echo by: Fred Towner Originally from: "The 100 Greatest Dishes of Louisiana", by Roy F. Guste, Jr. BOUDIN: Mince the pork or veal and put it in a pot with the chopped onions, green onions, garlic, parsley, thyme, bay leaves, salt, pepper(s), and

Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during th

Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during th

1. Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally. 2. Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces. Wrap 1 bacon piece aro

In large, heavy saucepan, melt butter with oil. Saute onions until tender. Add garlic and cook 2 minutes longer. Combine molasses, catsup, vinegar, mustard, pepper, lemon juice, lemon rind, soy sauce, paparika, and bourbon. Stir into onion mixture. Bring to a boil, redu

Combine all ingredients in baking dish. PLace in 300 degree F oven for 25 minutes. Serve on hot plate or in chafing dish with toothpicks to spear the dogs. Nutritional info per serving: 367 cal; 6g pro, 37g carb, 17g fat (40%), 28mg chol, 1265mg sod Source: Geo

In a large saucepan, mix all ingredients except franks. Cover, simmer at least 2 hours, stirring occasionally. Add franks, and simmer until heated thru, about 10 mins. keep warm. (I serve these out of my crockpot, or a chafing dish.)     strong

Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to 3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes before cooking. Cook steaks over a hot fire,2 minu

Combine everything in a shallow dish.Marinate the steaks for at least two hours.(I like to tenderize them first.) Grill over a charcoal fire.Best when served with a foil baked potato fresh from the coals.Makes 1 serving.     strongServings: 1/

When the fast of Ramadhan is broken in the early evening hours, various dishes are considered a traditional part of the meal. This is one of those dishes. 1. Heat 1 tablespoon of the oil in a skillet, add the onion and stir fry over moderate heat for 2 minutes. Add the

This Indian dish is anything but understated. It piles flavour upon flavour to stunning effect and would overwhelm milk fed lamb. Amazingly, for something so sumptuous, it is comparatively nutritionally sound, as it has been modified to eliminate most saturated fat. However

* See Sowest 2 for recipe. Mix ground beef, fully cooked ham, ground pork, eggs, salt, pepper, and the nutmeg. Shape into a loaf. Cover and refrigerate for 1 hour. Prepare Chipolte Sauce and set aside. Mix bread crumbs and tortilla mix. Coat meat loaf with bred crumb mixture

Preperation: Combine filling ingredients in a bowl; mix well. Set aside for 30 minutes. Combine sauce ingredients in a bowl and set aside. Peel cucumbers if desired. Cut cucumbers crosswise into 1 inch thick sections; remove center of each section. Spoon about 1 level tables

Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little wa

In a bowl, stir a little milk or cream into the ground meat. Then add the egg, seasonings, and as much breadcrumbs as is needed to make the mixture firm but still pliable. Form into small dumplings and cook in simmering salted water. The dumplings must not boil. Serve in hot br

Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place for 30 minutes to activate yeast. Authentic wine lees paste is not available in the U.S. to our knowledge, this is the best substitute we hav

The flavoring of the pork with our version of Fujinese "wine lees paste" gives it a distinctive and uniquely delicious flavor. Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place

* Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is t

1 Tbsp olive oil 1 1/4 lbs. bottom round steak, beef or venison, trimmed of fat & membrane 1/2 Cu Brandy 2 Cu defatted beef stock 2 Tbsp. coarse grained mustard 2 Tbsp Provence style or Dijon mustard 4 Shallots, peeled and thinly sliced 4 Sun dried tomatoes (not oil

Bring 1 1/2 quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; sover and simmer 1 1/2 hours. Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep br

Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables

Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil over medium heat. Add meat and brown on all sides. Transfer to a plate lined with paper towels and drain off all the fat in the pan. Return the pan to the heat and immediately add brandy, stirring to scra

2 servings of 3/4 cup beef mixture and 3/4 cup noodles each 340 calories per serving 1. Brown beef cubes in saucepan until well browned. 2. Add 1 1/2 cups water, salt, pepper, and bay leaf. Cover and cook over low heat until beef is almost tender about 1 hour. b

Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat

In deep, heavy pot, heat oil. Add 1 Tb butter and let it melt and foam. Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with slotted spoon and set aside. Brown livers; remove and set aside. Lightly brown duck or chicken on both sides and remove from pan. Redu

Directions: In deep heavy pot,heat oil.Add 1 tbs butter.Let it melt and foam. Add mushrooms.Stir over high heat 2 minutes.Remove mushrooms with slotted spoon and set aside.Brown livers;remove and set aside. Lightly brown duck breasts on both sides and remove from pan.Reduce

1. In 8 quart Dutch oven over medium heat, brown sausages on all sides. Drain and cool sausages, reserving pan drippings. Slice into 1 inch diagonal pieces; place in a large bowl 2. Drain all but 1 tablespoon of drippings from pan. To drippings, add onion; cook over me

Last weekend I finally managed to find good romertopf. A big one++ big enough for a small turkey! And am I glad. This is a neat way to cook. I fixed the following recipe and it came out great. I fudged it a bit++added a couple of quartered taters, three cut up carrots and a

Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded [The typical cautions about being careful with the things. S.C.] Preheat the oven to 350F. Pat the duck completely dry inside and out with paper towels,

Place the pork knuckles in a large saucepan w/ the onions, carrots, vinegar, bay leaf & clove. Cover w/ water & bring to the boil. Cover & simmer very gently for 45 minutes. Drain the meat , retaining the vegetables, bay leaf & clove. Brush the meat w/ butter &a

1 lb Lamb s liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine 1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water Preparation: Slice liver finely and coat with flour, slic

PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and

PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and

2 lb lamb shanks, cut 1 1/2 : inch sections : Salt and pepper : Oil for sauteing : Flour for dredging 1 c sliced onions 1 c sliced fennel bulbs 1 TB chopped garlic 1 c red wine 2 c chopped tomatoes 3 c light stock 2 TB chopped fresh oregano br

: salt and pepper 2 TB oil 3 carrot peeled and : chopped 3 sm garlic clove sliced 1 TB fresh ginger julienned 2 c dry red wine 1 c chicken stock 1 TB coriander seed 1 TB tomato paste 1 TB marjoram minced fresh 1 blood orange unpee

Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours of overnight. Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 h