Up first are Appetizers which include yakitori (chicken), cucumber bites, drunken meatballs, pizza bread, Monte Cristo sandwiches (2 recipes!), won-ton (5 variations), grenadine punch, sparkling brandy punch, dips (tangy relish, shrimp, fresh garden) and the strangely named gay divorcee dip (made with cream cheese, diced chilies and bacon), followed by Breads consisting of a carrot loaf, persimmon bread, cranberry nut bread, Pao Duce (Portuguese sweet bread), pumpkin bread, Parmesan pull a-parts, Swedish coffee rolls (made with cardamon), pancakes, latkes and waffles.
In Salads, Sauces and Soups, we are treated to Chinese cabbage slaw, a bean sprout salad, a Mexican chef salad (kidney beans, tomatoes, avocados, 1000 island dressing & topped with crushed Doritos), BBQ sauce, Chinese marinade, steak sauce, abalone & wastewater soup, white bean soup, French onion with wine soup, oxtail soup and rice & bean soup, while Gelatin Dishes doles out avocado gelatin, wine cherry jello, a crab mold, seafoam salad , a cool whip fruit salad and macadamia nut jello.
We begin the entrees with Meats ~ beef broccoli, glazed corn beef, Korean style beef cubes, beer stew (made with a can of beer), sesame marinated roast, liver fiesta, pizza burgers, char siu, a pork chop bake, Chinese BBQ spare ribs, sweet & sour spare ribs and a barbed leg of lamb, while Poultry and Seafood dishes out Korean BBQ chicken, breast of capon Kiev, sesame chicken, Hawaiian garlic chicken, 5 spices roast chicken, almond duck, streamed fish and shrimp in Cantonese sauce.
Casseroles encompass chili, chilie rellenos, eggplant moussaka, a chicken tortilla casserole, French ragout, green chili chicken enchiladas, curried rice with meatballs & shrimp, lasagna, beef stuffed rigatoni, stuffed cabbage rolls and tamale pie. There is a large chapter on Japanese Delicacies which include shabu shabu, fried crab cakes, sweet sour Napa rolls, tempura, sukiyaki, steamed shrimp tofu, a bean thread salad, cucumber sunomono, fried eggplant with miso, donburri (soup served over rice), sushi, cucumber or daikon (radish) tsukemono (pickles), mochi candy or just plan mochi.
A few of the Vegetable options are BBQ beans, Chinese green beans, scalloped cauliflower, stuffed cucumbers, baked yams, kim chee, pickles and cured & brined olives.
As usual, Desserts ends the recipes with a regal almond cake, apple cake (8 different recipes), banana chiffon cake, carrot cake, coffee cake, Chinese pretzels, guava cake, lemon lime refrigerator sheet cake, brownies, Greek butter cookies, pumpkin pie cake, pecan balls, chocolate angel pie, brandied kumquats, crisp persimmon pie, cream puffs, chocolate chip fudge, puffed rice candy, toffee butter crunch, walnut brittle and vanilla caramels.
Talk
About Good II : A Toast to Cajun Food, published in 1979. The
follow-up to the immensely popular 1967 cookbook, the 349 pages are
filled with authentic Cajun recipes. All recipes were compiled and
tested by the Junior League of Lafayette, Louisiana.
There are a few themed Menus to start us off ~ Twelfth Night offers cochon de lait (roasted whole pig), mushroom tenderloin, shrimp toast and King cake, with Mardi Gras dishing out English chowder, steak & kidney pie, stuffed oysters and banana crepes. For Easter the selections include squash bisque, leg of lamb Dijon, tomatoes Rockefeller and Charlotte Russe, while Bastille Day encompasses chilled cucumber soup, caviar potatoes, chicken & watercress salad and fresh fig ice cream.
Halloween celebrates with hot buttered rum, chicken fricassee, eggplant fritter and molasses taffy, and Thanksgiving offers wild goose quenelles, deep fried quail with pepper jelly, squash pecan casserole and pumpkin praline pie. The last menu is for a Christmas dinner which consists of cranberry vodka punch, oyster soup, prime rib roast, ambrosia and buche de Noel.
Beverages, Appetizers and Hors D'ouvres features eggnog, mint juleps, punch (artillery, coffee, milk or wine), crab au gratin, escargot, seafood remoulade (red or white), crawfish Bienville, oysters (Rockefeller or Bienville), bacon wrapped shrimp, spinach balls, mushroom fritters, crabmeat & bacon balls, dips (hot crab, crawfish, shrimp, hot clam and shrimp etouffe), smoked salmon mousse, fried won ton and a nut & cheese log. A few options in Breads, Cheese, Eggs, Soups and Gumbos include rolls (refrigerator, pecan or walnut), pancakes, waffles, breads (banana, monkey, homemade French, pumpkin, sweet potato or tomato), a bacon sour cream casserole, crepe cups, quiche (crab, shrimp or beef mushroom), baked brunch eggs, eggs Florentine, huevos rancheros, bouillabaisse, chilled avocado soup, clam chowder, chicken with rice & mushroom soup, court bouillon, cream of green bean soup, oyster & spinach soup, turtle soup and of course several gumbos (crawfish, wild duck & sausage, round steak & okra or chicken & sausage).
Moving on we encounter Salads and Dressings ~ molded asparagus, bing cherry salad, cucumber boats, crawfish or shrimp salad, tabbouleh, a creamy shrimp mold, the Crimson Cream (1st layer - lemon jello, cream cheese & vanilla, plus a 2nd layer of strawberry jello & cranberry orange relish) and a few dressings: mayonnaise, onion sour cream, orange and poppy seed. Fruits and Vegetables are up next with a hot fruit casserole, spiced cherries, ruby beets, corn fritters, cabbage rolls, smothered okra, sweet potato balls, zuchinni pizza, braised cucumbers, corn & okra Creole, BBQ beans, dilled carrots, onion pie, pickles (chow chow, lime & watermelon) and spinach stuffed potatoes.
Entrees begin with Meats which feature beef Wellington, sauerbraten, short ribs with horseradish, Creole spaghetti, Mulligan stew, tamale pie, steak & potato casserole, brisket, meatloaf, baked kibbe, beef curry, chili and lasagna. There is also Shepard's pie, burgundy braised lamb shanks, cherry almond glazed pork chops, Puerto Rican roast pig (requires 100 pounds of charcoal), plum ribs, pork chops & cabbage and veal cutlets with spaghetti.
Poultry and Game delves into chicken croquettes, arroz con pollo, chicken Kiev or Parisienne, a chicken & crab casserole, fried chicken with cashews, tarragon chicken, Greek oregano chicken, paella and chicken with garlic sour cream. Plus ruby port doves, venison roast with claret marinade, wild baked turkey, dove & oyster patties, duck smothered with mushrooms, quail & grapes, rabbit casserole, squirrel with wine mushrooms, roast goose and venison chili.
The last of the main dishes centers around Seafood with trout meuniere, scallops Coquilles St. Jacques, salmon croquettes, a crawfish & okra casserole, fried frog legs, shrimp jambalaya, prawns in chili sauce, red snapper with potatoes & onions, scalloped oysters, baked avocado crabs, fried soft shell crabs, seafood eggplant casserole, BBQ crab and a crabmeat & shrimp casserole.
We end with Sweets, beginning with cakes ~ peach Chantilly, chocolate rum, sugar plum, a strawberry trifle, doberge, date with a custard topping, black raspberry jam, fig, a pumpkin roll and a chocolate ring of coconut, followed by a few candies ~ cherry bonbons, mint patties, rocky road, orange balls and pralines. There are cookies: spritz, lacy oatmeal, brownies & blondies, skillet date bars, praline square bars, plus baked spiced pears, a Mardi Gras mocha mousse, the ever popular Grand Mariner souffle, sopapillas, crepes, a frozen cake roll and old fashioned custard ice cream. Finally we are given a few pie options, chocolate eggnog, cherry tarts, lemon chess, Brandy Alexander, sweet German chocolate, derby, peach Chantilly and lemon cheesecake
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