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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

 Acknowledgements



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