Susan’s Bread and Butter Pickles or Relish

6 c. cucumbers, sliced thin
2 medium white onions, peeled and sliced thin
1/2 c. canning salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. sugar

Sort cucumbers, discarding any with blemishes. Wash well.

Cut off ends and cut lengthwise for use with the food processor or leave whole and slice thin by hand.

Mix cucumbers, onions, and the ½ cup of canning salt; let stand 2 hours. Drain and rinse off excess salt.

Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil then combine with cucumbers.

Simmer for 5 minutes.

Pack into hot sterilized jars leaving 1/4-inch headspace. Use a wooden spoon handle inside rim of jar to pack and release any bubbles.

Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Hand tighten only.

Submerge in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt). Yield: Six 1/2 pint jars if you use the food processor, 3 1/2 pint jars if you slice by hand.

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PawPaw's or Cajun French Fries

These french fries are absolutely delicious.  My father, James Joseph Paul Daigle "invented" them and they are the best french fried potatoes you will ever  eat!

Bon Appetit!

Ingredients

3 red potatoes, washed, peeled and cut length-wise

1 quart of vegetable or corn  oil

black pepper and salt

Instructions

Fill a small cast iron or black iron pot 1/2 full with cooking oil.

Pack the cut potatoes tightly in the cold oil

making sure that the oil covers the potatoes.

Turn the heat on the high setting.

In a few minutes it will begin to bubble.

Lower the heat to the medium setting.

Move the potatoes gently around with a slotted spoon

so they will not bubble over.

When they are golden brown, remove and drain on paper.

Sprinkle immediately with black pepper and salt. 

Note: These potatoes will be crispy on the outside and soft on the inside and is in the Roux, Simple Cajun Recipes Cookbook on page 12.

Bon Appetit!

Bruschetta My Way

Ingredients

Garlic minced
Butter 1 cup
Small jar of Pesto
French bread sliced
Variety of olives (pitted)
Olive oil

Instructions

Peel and mince 8 toes of garlic
Melt butter and add garlic, simmer 5 minutes
Add one small jar of Pesto to the butter garlic
Food process the olives to a fine chop
Slice Garlic bread; place on foiled lined pan


Spread garlic pesto butter on the sliced french bread
Add olives
Drizzle with olive oil and bake at 350 degrees
until bread is browned

Bon Appetit!

Berry Cobbler

2 pints of strawberries
1 pint of blueberries
Sugar
1 TB cornstarch
3/4 cup of all purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/2 tsp of vanilla extract
6 TB butter, melted

Preheat oven to 375 degrees

In a bowl combine all berries and 1/2 cup plus 2 tsp of sugar and the corn starch.  Set aside and let sit for 10 minutes.

In another bowl , mix flour, 1/2 cup sugar, baking powder and salt. 

In a third bowl stir egg, milk, vanilla and butter. 

Add dry ingredients. Stir well.

Place six ramekins on a foiled baking sheet.  Divide fruit evenly and top each with a few spoonfuls of batter.

Bake 25 to 30 minutes, until tops are golden brown. Cool 5 minutes, top with confectioner's sugar and serve.

Susan's Mountain Blueberry Dessert

INGREDIENTS

1 1/2 ounce loaf pound cake

1 pint of fresh blueberries

Pint of heavy whipping cream

Almond Extract

Sugar

INSTRUCTIONS

Place pound cake in a crystal or festive plate

Slice as you would a bread,

Slightly separating each slice but keeping intact.

Next wash blueberries, drain and place in bowl.

Add 2 tablespoons of sugar and lightly mash the berries.

Place or press blueberries in-between each slice of pound cake.

Set Aside and also set aside a few extra berries for topping.

WHIPPED CREAM TOPPING

Heavy Whipping Cream

1/4 cup of white granulated sugar

2 teaspoons of Almond Extract

Beat heavy whipping cream in a chilled stainless steel

or copper bowl until peaks are almost formed.

Add sugar and Almond extract,

Beat until peaks form.

Dollop whipped cream in-between the pound cake slices then

Cover the entire cake with whip cream.

Top with blueberries.

Chill.

Bon Appetit!