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| Sauces Tomato sauces, white sauce, cheese sauce, etc |
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While reading a couple New Orleans/Mississpi Delta cookbooks (links for the 2 books below, if ya wanna check-em out) a while back I “discovered” a sauce I’d never heard of before that sounded intriguing. Sounds like it comes from a long tradition…
Here’s a recipe I found- are any of you familiar? What do you use it for? Is this recipe similar to yours? Jezebel Sauce 1 (10 ounce) jar apple jelly 1 (10 ounce) jar pineapple fruit preserves 1 (8 ounce) jar prepared horseradish 1 tablespoon ground dry mustard 1 teaspoon cracked black pepper In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving. Amazon.com: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook: Martha Hall Foose: Books Amazon.com: Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: Susan Spicer, Paula Disbrowe: Books |
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Welllll I have bad news guys, but we're off on a camping trip this weekend (leave in a few hours) and I will have to miss all your fine cakes, but I will take a rain check and of-course here's the keys to my house in case you decide to come over to the hoe-down anyway! I am sure my neighbors will come join you....LOL
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Love whipped cream!!! I was just wishing I had some, I came home from camping and made some chocolate pudding after I finished cooking it and was pouring it into serving size cups I was so wishing I had some whipped cream so I could layer the pudding with whipped cream and finish it off with a spoonful of whipped cream on top then a nice cherry on that! Makes a plain cusard cup of pudding extra-ordinary!!! To make it totally over the top put the pudding into fluted wine or champagne glasses hee-hee!!!
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