Cajun Recipes.pdf

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Cajun Clark's Selected Freebies

Lip-smacking samples of the 1,160+ tasty recipes you'll find in Caj's one-of-

a-kind Cookbook

Compliments of...

ebooksnbytes

Pay Tench!

What you're going to find in this eCookbook called

Selected Freebies

are

recipes that appear in his 659 page eCookbook Cajun Clark's Cookbook: One

Inch From the Top--The Only Way to Cook! that's at

http://www.cajunclarks.com/

Now, in order of appearance, like in the movies, are recipes from:

M.F., Caj's Mother

Miz Amy

Sandy D

Strictly Cajun

Cajun Seasoning...Seasoned Pepper

Small Game

And now a final word from out sponsor...

da ol' mon Caj

M.F. Caj's Mother

"Please remember this is only a sampling of Mom's recipes," Caj.

From Everything Else:

Mexican Chili Corn Sauce

1 can cream style corn

1 can chili con carne with beans

1 can chopped olives

2 cups grated cheddar cheese

1 can mushrooms, drained

PUT in double-boiler and HEAT until hot; 15 minutes or longer. POUR over

cooked rice, macaroni, or other pasta product.

Mexican Cornbread

1 cup cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

STIR:

2 eggs

1 can cream style corn

ADD dry ingredients. POUR half of batter into greased pan.

SPRINKLE;

1 chopped bell pepper

3/4 pound grated cheese

POUR remaining batter over first layer. BAKE at 400°F for 30 to 40 minutes.

Barbecue Sauce

1 cup catsup or tomato sauce

1/4 cup brown sugar, packed

1/2 teaspoon celery seed

1/8 teaspoon salt

1/4 cup vinegar

1/2 clove garlic

1 tablespoon Worcestershire sauce

Dash of Tabasco sauce

COMBINE all ingredients, and COOK until garlic is tender.

Hot Cheese Rolls

1 pound cheese--cheddar, Colby, your choice

1 green pepper, chopped

1 cube butter, melted

1 can stuffed green olives, chopped

1 can tomato sauce

MIX and FILL hot dog rolls and WRAP in aluminum foil. BAKE 20 minutes, until

cheese is melted, at 300°F.

Note:

This recipe is a real keeper, and a time saver. Double or even triple it. Then grab

the poor boy rolls, steak rolls, hot dog rolls, hamburger buns, whatever turns you on. Fill

'em up, wrap 'em in foil, freeze 'em; then when the mood strikes, toss 'em in the oven

and heat until the cheese melts. You can, if you're really, really in a rush, zap 'em for a

couple of minutes before you toss 'em in the oven. Give these yummy, change-of-pace

"sandwiches" a try. Da ol' mon Caj thinks you'll find it worth the effort, especially after

you taste the results.

Roquefort Dressing

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1/2 teaspoon dry mustard

1/4 cup vinegar

1/2 teaspoon Worcestershire sauce

3/4 oil

MEASURE ingredients into a pint jar and DROP a small clove of garlic into

mixture. SHAKE well. It is better to make a day ahead. WHEN READY to use,

add 1/4 cup of crumbled Roquefort Cheese.

Pickled Beets

as printed in the 1955 DeMolay Mother's Cookbook

1 cup liquid from can of beets

1 cup vinegar

1 cup sugar

1/2 teaspoon salt

Whole cloves

Cinnamon bark

BOIL these together and POUR over sliced beets. ALLOW to stand to cool and

blend flavors.

Pickled Beets

as adapted by da ol' mon Caj

4 cans small whole beets, drain liquid from 2 cans into small saucepan

ADD:

1 3/4 cups vinegar

2 cups sugar

1 teaspoon salt

Whole cloves, a couple of pinches

Cinnamon bark, a 1- to 2-inch piece

BRING these ingredients to a boil, then SIMMER for between 5 to 10 minutes.

POUR liquid mixture over beets. ALLOW to cool. Serve. If you are not going to

serve for the next meal; REFRIGERATE in a covered container, glass preferred

because of possible discoloration

. Now here's the tricky part: If you really, really like

pickled beets these little goodies won't last too long, so...Keep the pickling juice in the

fridge and when you run low on beets, open another can, drain the liquid, dump 'em in

your container, and you're ready to continue any ol' time you like.--Caj.

From Finger Foods:

Crab Rolls

Pick crab and add at your own desires:

1 tablespoon chopped onion

Salt, pepper and paprika to taste

1/2 teaspoon dry mustard

1/2 cup finely chopped celery

Worcestershire sauce to taste

Chopped parsley

1/2 cup finely chopped walnuts

Mayonnaise or white sauce

SPREAD generously on buns. BAKE at 350°F about 10 or 15 minutes.

NOTE:

This is another one of those recipes based on how it looks to you, how it tastes.

The best advice is, add a little not a lot. You can always add more but you don’t want to

get into one of those add, add, add merry-go-rounds because you used too much of one

ingredient or the other.

Ham Sparkles

You will need ham cubes; ham cut into cubes. How many or how much depends

on the size of your cookie or baking sheet or sheets. Actually, the amount of ham

you'll need depends on how much of these mouth-watering goodies you want or

need.

SIMMER 15 minutes:

8 or 10 whole cloves

1 cup water

DRAIN:

1 can of crushed pineapple, to be used later

COMBINE:

1 cup brown sugar

Liquid from above, plus juice off pineapple

BOIL until mixture forms soft ball when dropped into cold water.

PUT ham cubes and crushed pineapple on cookie sheet. POUR over syrup that

you've just made. PUT in hot oven, about 400°F, 6 to 8 minutes until glazed.

Rio Grande Dip

2--1 pound cans or 4 regular cans pork and beans, sieved

1/2 cup sharp cheddar cheese, shredded

1 teaspoon garlic salt

1 teaspoon chili powder

Dash cayenne pepper

2 teaspoons vinegar

2 teaspoons Worcestershire sauce

Cajun Recipes.pdf

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