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APPETIZERS & SALADS
Cranberry-Jalapeño Salsa
contributed by Howard Dixon
Green Bean, Apple, and Walnut
Salad contributed by Howard Dixon
Salsa contributed by Howard Dixon
MAIN COURSES
Cassoulet Rapide
contributed by Brad Knopp
Chicken and
Sausage Gumbo
contributed by Mark Fontenot
Jambalaya
contributed by Mark Fontenot
Shrimp Creole
contributed by Mark Fontenot
Meat Loaf
contributed by Rick Tucker
Oven Swiss Steak
contributed by Brad Knopp
SIDES
Broccoli Rice
Casserole contributed by Rick Tucker
Brussels Sprouts with Apples
contributed by Howard Dixon
Celebration Potatoes
contributed by Howard Dixon
Crab and
Asparagus au gratin
contributed by Rick Tucker
Corn &
Bean Casserole contributed by Brad Knopp
Crock Pot Red Beans
contributed by Brad Knopp
Eggplant Orzo Casserole
contributed by Rick Tucker
Marinated Asparagus contributed by Howard Dixon
Old-Fashioned Scalloped Oysters
contributed by Howard Dixon
Pecan Broccoli
contributed by Howard Dixon
Three-Cheese
Pasta Bake
contributed by Howard Dixon
DESSERTS and MORE
Bakeless Banana
Pudding contributed by Brad Knopp
Peanut Brittle
contributed by Brad Knopp
Pumpkin Surprise
contributed by Lorraine Barfield
Roasted
Chestnuts contributed by Howard Dixon
INGREDIENTS
Roux
contributed by Mark Fontenot
LINKS to MORE RECIPES and SOURCES of
the BEST FOODS!
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