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This website has been authored by Denise Rednour from 1995 to present. All text, files, images, pictures, backgrounds and graphics on this website are copyrighted and are strictly prohibited to be used for any purpose without prior express written authorization from Denise's Dreams

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Cajun Cookin'

~ Page 2 - More Great Recipes! ~

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Seafood Gumbo

(A Southern Traditional Favorite!)

7 large onions, chopped
3 bell peppers, chopped
1 1/2 cups oil
5 large crabs, cleaned
9 pounds frozen cut okra
1 10-ounce can tomato sauce
3 ozs. garlic powder
Tabasco, about six good dashes
Salt to taste, about a cooking spoonful
5 pounds small shrimp, peeled and cleaned*

Fry onions and peppers until soft in oil. Add crabs and fry for about 15 minutes on medium heat. Add okra and fry for 20 minutes or more, until the slime disappears. Add tomato sauce. Add about one gallon or more of water. (Use seafood stock if available.) Add salt, Tabasco, pepper and garlic powder and simmer, covered, on low heat for about 1 1/2 hours. Add raw shrimp and bring to a boil; turn off heat and cover. Makes about 3 1/2 to four gallons. Serve over rice.

* Five pounds is the weight after peeling. Reduce ingredients for lesser amounts.

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Pecan Pralines

2 cups powdered sugar
1/2 cup heavy cream
1 cup maple syrup
2 cups pecans

Cook sugar, syrup and cream together until it forms a soft ball when dipped in cold water. Remove from heat and beat until creamy. Add nuts and drop by large spoons full on waxed paper.

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Another Praline Recipe

2 cups brown sugar
1 cup granulated sugar
3 cups shelled pecans
1 cup water
1 cup heavy cream

Combine sugar, cream and water in pan and cook to soft ball stage. Remove from heat and beat until creamy. Add nuts and drop by spoonfuls on wax paper. Let cool.

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Pecan Pie

1/4 cup butter
3/4 cup brown sugar
3 eggs
1 cup corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons cornstarch
1 teaspoon vinegar
1 cup chopped pecans
9-inch pie shell

Cream butter and brown sugar. Mix well. Add eggs, corn syrup, salt, vanilla and cornstarch (which has been mixed with vinegar). Beat thoroughly to insure perfect blending. Add pecans and pour into pie shell that has been baked for 15 minutes at 400 degrees. Bake pie at 350 degrees for about 45 minutes or until knife comes out clean.

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Bread Pudding

1 cup sugar
3 eggs
4 cups milk
2 tablespoons butter or margarine, softened
1 cup raisins or dates (optional)

Beat sugar and eggs until creamy; add milk, rum, and butter. Mix well. Pour into pyrex dish with bread. Add raisins or dates, it desired. Set pyrex dish in pan of water; bake at 350 degrees for 45 minutes to 1 hour, until set.
Serve with below:

Rum Sauce

1/2 cup sugar
2 tablespoons butter
1/2 cup water

Cook sugar, butter, and water till dissolved. Add rum to taste. Serve hot over warm bread pudding. Whiskey or brandy may be used instead of rum, if desired.

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