* Exported from MasterCook * Chaurice Sausage Recipe By : Cookin' Cajun School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds lean pork 3/4 pound pork fat 1 cup onion -- minced 1/3 cup parsley -- minced 1 tablespoon garlic -- minced 2 tablespoons hot green chilies -- minced 2 teaspoons cayenne pepper 2 teaspoons black pepper 2 teaspoons thyme 1/2 teaspoon allspice 2 tablespoons salt 1 yard sausage casings Put pork and fat through meat grinder. Add all other ingredients except casing. Mix well. Put through meat grinder again. Stuff into casing. To cook, fry on low heat until done. Be sure to prick sausage well before frying to prevent rupturing. - - - - - - - - - - - - - - - - - - NOTES : If sausage casings are not available or if preferred, sausage may be formed into patties. This sausage does provide quite a punch as it is rather spicy to some.
* Exported from MasterCook * Cajun Cheese Ball Recipe By : Cookin' Cajun School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 3 tablespoons minced onion 4 ounces cheddar cheese -- grated 1 ounce blue or Roquefort cheese -- crumbled 1 dash Worcestershire sauce 1/4 teaspoon cayenne pepper 2 tablespoons parsley -- finely chopped 1/2 cup pecans -- finely chopped Combine first six ingredients. Soften in microwave for one minute. Mix well and shape into a ball or log. Mix parsley and pecans together. Roll cheese ball in pecan mix until completely covered. Chill. Serve with crackers. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * New Orleans Mint Julep Recipe By : Cookin' Cajun Cooking School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 leaves mint -- plus 1 sprig -- for garnish 1 teaspoon confectioner's sugar 1 teaspoon water 1 1/2 ounces bourbon whiskey -- (2 1/2 tablespoons) crushed ice Stir mint leaves, sugar and water until sugar is dissolved. Add bourbon. Pour over crushed ice. Garnish with mint sprig. - - - - - - - - - - - - - - - - - -