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Sausage (Boudin) from Louisiana

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I never miss the chance to stop in Hammond Louisiana and pick up a few Boudin Sausages.  Boudin (pronounced BOO-danh) is a treat found only in Southern Louisiana, traditionally made with pork, rice and various vegetables, like green onions. However, you won’t find one central recipe, because each butcher makes boudin a different way. Everybody has their own family recipe–some are spicier, some use different meats (chicken, pork, crab, crawfish, gator) and flavorings–but the results are always delicious.

 I know there are many ways to eat Boudin, but here is how I do it.

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 Yes, I put the Boudin on a slice of white bread…

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 Fold it up and sqeeze the mustard on top…

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 It makes the trip worth it, I tell you straight.

Sweet Potato Soufflé

souffI took this one of another blog.  I feel guilty (I’ll get over it…  ok… I’m over it!)

Soufflé

3 cups canned, cooked sweet potatoes
½ cup brown sugar
½ cup butter
2 eggs beaten
1 tsp. vanilla
1/3 cup milk
¼ tsp. cinnamon
¼ tsp. nutmeg

Topping Mix:

½ cup brown sugar
¼ cup flour
½ cup butter (don’t melt butter - cut into pieces)
½ cup nuts
Mash sweet potatoes. Add other ingredients. Put in a pretty pie pan. Add topping and bake at 350 for 25-40 minutes - time varies depending on how deep your baking dish is.

Zesty Green Beans

One of my favorite green bean recipes.gb1

  • 3 16oz cans whole green beans
  • 2 teaspoons garlic powder
  • 1 1/2 tablespoons melted butter
  • 3 tablespoons Dijon mustard
  • 3 tablespoons Worcestershire sauce
  • Drain 1/2 the liquid from canned beans.

    Place beans, remaining liquid and garlic powder in a pan.

    Cook on medium heat for 20 minutes and drain.

    Combine margarine, mustard and Worcestershire sauce and add to beans. Marinate in refrigerator 6 to 12 hours.

    Warm before serving

    The Best Coconut Pie

    INGREDIENTS:piecoconut

    • 3 eggs, beaten
    • 1 1/2 cups sugar
    • 1/2 cup butter or margarine, melted
    • 4 teaspoons fresh lemon juice
    • 1 teaspoon vanilla
    • 1 1/3 cups grated coconut (3 ounce can)
    • pinch salt
    • 1 unbaked pie pastry, 9-inch

    PREPARATION:

    Preheat oven to 350°. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut; pour into pie shell and bake for 30 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Bake for 10 to 20 minutes longer, until set and no longer jiggly.
    As the pie bakes, a golden topping forms on the surface.
    Chill thoroughly before serving. The pie will be gooey if served at room temperature. Serves 6.

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