Creole Seasoning

26 ounces table salt
1 1/2 ounces ground black pepper
2 ounces ground red pepper
1 ounce garlic powder
1 ounce chili powder
1 ounce Accent seasoning

Mix all ingredients together.

Orange Glazed Pecans

Citrusy-sweet pecans make the perfect appetizer or snack.

 



 

 

• 2 cups pecans halves
• 1 1/2 cups sugar
• 1/2 cup orange juice
• 1/2 teaspoon orange zest

Toast pecans in a 350-degree oven for 8 minutes.
In a large heavy saucepan, combine the sugar and orange juice.
Cook over medium-high heat, without stirring, until a candy thermometer reads soft-ball stage, 
236-degrees.
Remove from the heat; stir in pecans and orange zest
Beat mixture with a wooden spoon until it thickens and loses its gloss, about 2 minutes.
Drop pecan halves onto waxed paper to set.
When cool break apart.
Store in an airtight container 

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Pralines

A sweet, slightly crumbly brown sugar candy loaded with toasted pecans.

• 1 1/2 cups pecans
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 1/8 teaspoon salt
• 3 tablespoons corn syrup
• 1 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Toast pecans in a 350-degree oven for 8 minutes.
Mix sugar, brown sugar, salt, corn syrup, evaporated milk and butter in a heavy sauce pot.
Bring to a boil stirring constantly.
Cook over medium-high heat until soft-ball stage, stirring occasionally.
Remove from heat when candy thermometer reads 232-degrees.
Cool sugar mixture about 15 minutes or until 150-degrees.
Stir in pecans and vanilla.
Beat with a wooden spoon for 1 to 2 minutes or candy begins to thicken.
Drop quickly onto wax paper.
Cool.
Store in air-tight container.

Tip: 
If candy becomes to hard to drop add a spoonful of hot water and stir.
 

Pear Martini

Try Pear Martinis at your next brunch for something different. A drink that has a delicate fresh taste.

• 1 1/2 ounces pear vodka
• 1  ounce simple syrup
• 1 ounce lemon juice
• 1 ounce pear puree
• pear slice for garnish
• cheese cube for garnish

Mix together and shake over ice.
Strain into a cocktail glass.
Garnish with pear and cheese.

You can buy pear flavored vodka and pear puree, but it is easy to make your own.
For a non-alcoholic version replace vodka with pear nectar.


Pear Vodka

• 6 pears, peeled, cored and chopped
• 1 fifth vodka

Pour vodka over pears.
Store in refrigerator for one week.
Shake occasionally.
Strain and discard solids.

Pear Puree

• 2 cups pears, peeled and cored
• 1/2 cup water 
• 1 teaspoon fresh lemon juice
• 3 tablespoons sugar

Mix together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes or until tender.
Cool.
Puree in blender.
Store in refrigerator.
Freeze for longer storage.

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Peach Daiquiri

Enjoy with or without rum on a hot summer day.

• 4 large peaches, peeled, pitted and chopped
• 1 teaspoon lemon juice
• 3 tablespoons simple syrup
• 2 cups crushed ice
• 4 ounces light rum

Place all ingredients in blender.
Blend on high speed until slushy.
Pour into glasses.
For non-alcoholic drink omit rum.

For non-alcoholic drink omit rum.

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Cream of Potato Soup

A simple soup that can be prepared in a short time.

 

• 3 medium potatoes, peeled and diced
• 1 cup water
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt  
• dash pepper
• paprika  
• parsley, minced

 

Boil potatoes in water for 15 minutes.  Set aside.

Melt butter over medium heat.

Add onion, cook until translucent.

Stir in flour. Cook 5 minutes.  Do not brown flour.

Add milk, stirring to combine.

Bring to a boil.

Add potatoes and water.

Reduce heat to simmer.

Season with salt and pepper.

Simmer 15 minutes.

Garnish with paprika and parsley.

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Pickled Okra

They're crunchy.



 

• 3 1/2 pounds washed fresh okra
• 3 cups 5 percent acidity apple cider vinegar
• 3 cup water
• 1/3 cup canning salt
• 2 teaspoons dill seeds
• 2 teaspoons mustard seeds  
• 4-6 garlic cloves
• 4-6 small hot red peppers

Brush okra lightly with a piece of nylon net or a brush to remove fuzz.
Trim stems from okra, being careful not to cut pods.
Bring vinegar, water, salt, dill seeds and mustard seeds to a boil
Pack okra in hot sterilized jars, filling to 1/2 inch from top.
Add 1 garlic clove and 1 hot red pepper to each jar.
Pour hot vinegar mixture over mixture in jars, filling to 1/4 inch from top.
Remove air bubbles.
Seal and process 15 minutes in a boiling water canner. 
Let stand at least 7 days before serving.
Yield about 4 pints

Tip:
I like using the 12-ounce jelly jars.

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