This recipe comes from Louisiana Cookin’ Magazine. MAKES 8 TO 10 SERVINGS Grillades and Grits 4 pounds beef round steak, about 1/2-inch thick 3 teaspoons salt, or to taste 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 cup all-purpose flour, or more if needed 1/2 cup vegetable oil 2 cups … Continue reading
MAKES 4 SERVINGS I have a couple of suggestions for a cool salad. Make one of sliced avocados and sliced grapefruit served on a bed of watercress and dabbed with a bit of Roquefort dressing. Or, this salad may appeal. 3 cups cantaloupe balls 2 cups honeydew melon balls 4 ounces thinly sliced ham or … Continue reading
MAKES 6 TO 8 SERVINGS http://www.LouisianaCookin.com Easy to prepare and perfect for any meal from breakfast or brunch to a light supper. Bake in mini-muffin tins for a special appetizer. 1 eggplant, peeled and cut into 1-inch cubes 4 strips bacon 1 medium onion, chopped 3 or 4 cloves garlic, chopped 4 ounces fresh mushrooms, … Continue reading
TAWNYA MANION So exotic of a fruit is the pomegranate that it appears in religious texts, romantic literature, and famous paintings. Its outside appearance keeps secret that inside resides ruby red arils that pop with bright sweet-tart flavor. In Greek mythology legend has it that Aphrodite planted the first pomegranate tree, thus giving the fruit … Continue reading
She’s back! The Recipe Hoarder has returned to OKRA and she has lavender scones for everyone. Continue reading
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