Shirley's Collected Recipes
Louisiana proverb: "Each cook knows his own pot best"
The editor has been on leave to harvest, can, freeze, and tuck in the garden.
Our Thanksgiving dinner planning begins, since we must lock in an order for locally grown, organic turkey. We have made some surgical cuts in our budget, but have kept room for organic meat, poultry, and dairy products. We also belong to a regional food cooperative that delivers monthly to our town members. They provide discounted products, we provide labor. Good exchange, if you have the time.
Fufu FLour, made from plantains or cassavas, with some herbs and spices, made a nice even coating for our fried catfish dinner. Our daughter sent it at my request, because we're in the sticks with no international markets out here! I will also try substituting it in our Crab/Salmon Cake recipe.
Seasonings, Dressings
Sauces, Marinades
Breads, Dumplings, Fritters
Chile Peppers and Herbs
Desserts
Vegetables
Beef, Lamb, and Pork
Meatless Meals
Poultry
Seafood
Soups
Salads, Sandwiches, Appetizers, Snacks
Jams, Jellies, Preserving, Pickling, Drying, Freezing
Nutrition
times