Southern/Cajun Cuisine

Parmesan, Garlic, and Cajun Fries

1 package (28 oz.) frozen shoestring french fries
1/2 cup freshly grated parmesan cheese
2 tablespoons minced garlic
1/2 teaspoon Cajun seasoning
Kosher salt

Bake fries according to package directions. Transfer hot fries to a large bowl. Add cheese, garlic, and Cajun seasoning, tossing to coat well. Season to taste with salt. Makes 6 servings

Creole Red Snapper

1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons low-sodium Worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of hot sauce
4 (6-ounce) red snapper fillets
Fresh basil sprigs (optional)

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork. Garnish with basil sprigs, if desired, and serve immediately. Makes 4 servings

Fried-Rice Jambalaya

2 cups long-grain rice
2 teaspoons kosher salt
2 tablespoons olive oil
1 onion, cut into 1/4-inch dice
1 green bell pepper, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/2 pound dry (cooked) chorizo sausage, cut into 1/4-inch slices
1/3 cup frozen peas, thawed
1 teaspoon paprika
1/8 teaspoon freshly ground pepper
2 scallions, thinly sliced (optional)

In a large saucepan, combine the rice, 3 cups of water, and 1 teaspoon of the salt. Bring to a boil, reduce heat, cover, and simmer until all the water is absorbed, about 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Meanwhile, heat the oil in a large saute pan over medium heat. Add the onion, bell pepper, and garlic and cook until lightly browned, 7 to 8 minutes. Add the sausage, peas, paprika, pepper, remaining salt, and cooked rice. Heat through, 2 to 3 minutes. Sprinkle with the scallions, if desired. Serve hot. Makes 4 servings

Creole Potato Salad

3 pounds red potatoes, cubed
1/2 cup mayonnaise
1/2 cup Creole mustard
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon prepared horseradish
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
6 hard-cooked eggs, chopped
1 medium-size sweet onion, diced

Cook potato in boiling salted water to cover 12 minutes or until tender; drain and cool slightly. Stir together mayonnaise, Creole mustard, and next 6 ingredients in a large bowl; add potato, egg, and onion, tossing gently. Serve at room temperature or chilled. Makes 6 servings

Peppered Chicken-and-Shrimp Jambalaya

1 tablespoon olive oil
1/2 pound skinned, boned chicken breasts, diced
6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups finely chopped onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 cup water
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
1/4 cup chopped fresh parsley

Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute.

Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley. Makes 6 servings

Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

1 pound unpeeled, medium-size fresh shrimp
1 (12-ounce) package fettuccine
1/2 pound Andouille sausage, chopped
1/2 cup butter or margarine
1 medium onion, chopped
1 small green bell pepper, chopped
4 celery ribs, chopped (about 1 cup)
4 garlic cloves, minced
1 1/2 tablespoons salt-free Cajun seasoning
3 tablespoons all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces pasteurized prepared cheese product, cubed
3/4 cup chopped green onions
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

Peel shrimp, and devein, if desired. Set aside. Prepare fettuccine according to package directions; drain pasta, and set aside.

Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.

Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.

Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally.

Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts. Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine. Makes 6 servings

Cajun Quiche in a Rice Crust

Crust:
2 cups cooked long-grain white rice, cooled
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 large egg
Cooking spray
1/4 cup (1 ounce) shredded cheddar cheese

Filling:
1/2 cup prechopped onion
1/2 cup prechopped celery
1/2 cup prechopped red bell pepper
1 teaspoon bottled minced garlic
3 ounces andouille sausage or kielbasa, chopped (about 2/3 cup)
3/4 cup egg substitute
1/4 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 large egg whites
1/4 cup (1 ounce) shredded cheddar cheese

Preheat oven to 375°. To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust.

Combine the egg substitute, yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving. Makes 4 servings

Okra Creole

3 bacon slices
1 (16-ounce) package frozen sliced okra
1 (14.5-ounce) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)

Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.

Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired. Makes 4 servings

Jambalaya with Shrimp and Andouille Sausage

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Makes 4 servings

Barbecue Shrimp

1/2 cup Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges. Makes 5 servings

Stuffed Squash

7 medium zucchini or yellow squash
1 1/4 pounds peeled, medium-size raw shrimp (31/35 count)
1/2 cup butter
1 medium onion, finely chopped
1/2 medium-size green bell pepper, chopped
2 celery ribs, finely chopped
3 green onions, chopped
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1 1/4 cups fine, dry breadcrumbs, divided
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
2 tablespoons butter

Microwave squash at high 3 minutes. Cut each in half lengthwise. Carefully scoop out pulp into a bowl, leaving a 1/4-inch-thick shell. Finely chop pulp. Meanwhile, devein shrimp, if desired. Coarsely chop shrimp.

Melt 1/2 cup butter in a large, deep skillet or Dutch oven over medium heat; add onion, and cook, stirring occasionally, 5 minutes or until tender. Reduce heat to low; add bell pepper and next 4 ingredients; sauté 12 minutes or until tender. Stir in squash pulp; cook, stirring often, 5 minutes. Stir in 1 cup breadcrumbs until combined. Remove from heat; stir in shrimp. Stir in salt and next 3 ingredients.

Microwave 2 Tbsp. butter at HIGH 10 to 15 seconds or until melted. Spoon squash mixture into shells, pressing down lightly. Sprinkle with remaining 1/4 cup breadcrumbs. Place squash in 2 (11- x 7-inch) baking dishes. Drizzle with melted butter. Bake at 350° for 30 minutes or until lightly browned. Makes 8 servings

Chicken-Andouille Gumbo

1 1/2 gallons water
1 (4-pound) chicken, cut up
5 bay leaves
5 parsley sprigs
3 whole garlic cloves
1 pound andouille or smoked sausage, diced
2 medium onions, chopped
1 large green bell pepper, chopped
1 large celery rib, chopped
3 tablespoons minced garlic
4 chicken bouillon cubes
1 1/4 cups vegetable oil
1 1/2 cups all-purpose flour
1 tablespoon salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 bunch green onions, chopped
1/2 cup chopped fresh parsley
1/2 teaspoon filé powder
Hot cooked rice

Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.

Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired. Makes 4 1/2 quarts

Creole Chicken and Vegetables

Cooking spray
1 pound chicken breast tenders
2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tablespoon butter

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine.

Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts. Makes 4 servings

Upside-Down Strawberry Shortcake

1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Fresh strawberries and whipped cream

Sprinkle marshmallows evenly into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside.

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Makes 12-16 servings.

Muffuletta Calzones

2 tablespoons olive oil, divided
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1 (7-oz.) package shredded provolone-Italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 lb.)
1/2 cup diced cooked ham
1/4 cup sliced pimiento-stuffed Spanish olives
1 pound bakery pizza dough
2 tablespoons grated Parmesan cheese

Preheat oven to 425°. Stir together 1 Tbsp. olive oil, pickled vegetables, and next 4 ingredients. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.

Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles.

Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese. Bake at 425° for 20 to 24 minutes or until golden brown. Makes 4 servings

Sausage, Kale, and Bean Soup

4 ounces Cajun smoked sausage, chopped (such as Conecuh)
3 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
6 cups coarsely chopped kale (about 8 ounces)
1 (16-ounce) can navy beans, drained and rinsed

Heat a large saucepan over medium-high heat. Add smoked sausage to pan; cook 2 minutes, stirring occasionally. Add chicken broth and diced tomatoes; bring to a boil over high heat.

Stir in the kale. Reduce heat, and simmer 4 minutes or until the kale is tender. Stir in beans, and cook 1 minute or until soup is thoroughly heated. Makes 4 servings

Hoppin John Collard Stew

1 medium onion, chopped
2 tbsp vegetable oil
1/4 tsp hot red-pepper flakes
1 (3/4 to 1-lb) smoked ham hock
10 cups water
1 1/4 cups dried black-eyed peas, picked over and rinsed (don’t soak)
1 lb collard greens, center ribs discarded and leaves chopped
Cooked rice

Cook onion in oil with 1/2 tsp salt in a deep heavy medium pot over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Add red-pepper flakes and cook, stirring, 1 minute. Add ham hock and water and simmer, partially covered, 1 hour.

Add black-eyed peas and simmer, partially covered, 1 hour. Stir in collards (add water if necessary for a soupy consistency) and simmer, partially covered, stirring occasionally, until greens are very tender, 45 minutes to 1 hour.

Remove ham hock and chop meat, discarding skin, fat, and bone. Stir into stew and thin with water, if necessary, then season with salt. Makes 4 to 6 servings

Okra Cornmeal Fritters

4 bacon slices
2/3 cup large Vidalia or other sweet onion, finely chopped
1/2 lb fresh okra, trimmed and chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 teaspoon sugar
1/4 teaspoon cayenne
About 1 cup vegetable oil for frying

Preheat oven to 200° with rack in middle. Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, reserving fat in skillet, then finely chop.

Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in chopped bacon. Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 teaspoon salt until smooth. Stir in okra mixture.

Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch, transferring to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately. Makes about 28 fritters

Shrimp Po Boys with Old Bay Mayonnaise

4 (6-inch-long) pieces soft baguette, halved lengthwise
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
5 teaspoons Old Bay seasoning, divided
1 large egg
2 tablespoons milk
1/4 cup all-purpose flour
1/4 cup cornmeal
1 cup vegetable oil
16 peeled large shrimp (about 3/4 lb)

Preheat oven to 350° with rack in middle. Bake baguette, cut sides down, on a baking sheet until slightly crisp but not golden, about 10 minutes.

Meanwhile, stir together mayonnaise, lemon juice, and 3 teaspoons Old Bay seasoning. Whisk together egg and milk in a shallow bowl. Shake together flour, cornmeal, remaining 2 teaspoons Old Bay seasoning, and 1/2 teaspoon each of salt and pepper in a paper or sealable bag.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. While oil heats, coat shrimp in egg mixture, letting excess drip off, then transfer to cornmeal mixture and shake to coat.

Fry shrimp, turning once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to paper towels to drain. Spread cut sides of bread with Old Bay mayonnaise, then make sandwiches with shrimp and accompaniments. Makes 4 servings

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

For Black-Eyed Peas
4 bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
2 (15-oz) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth

For Shrimp
3 tablespoons extra-virgin olive oil
1 lb large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine

Make Black-Eyed Peas: Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 tsp salt, and 1/4 tsp pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.

Make Shrimp: Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves. Serves 6

Skillet Cornbread

2 to 3 tsp. bacon drippings or vegetable oil
2 cups buttermilk
1 large egg
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Butter

Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes. (Skillet may smoke a bit.)

Whisk together buttermilk and egg. Add cornmeal, stirring well. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet. Bake at 450° for 15 minutes. Serve with butter. Makes 6 servings

Sally Lunn Bread

2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 1/2 cups milk
3/4 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 large eggs
5 cups all-purpose flour
Blackberry Butter (optional)

Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes. Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts. Cool to 100° to 110°.

Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a very sticky, soft dough.)

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk. Stir dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until dough is doubled in bulk.

Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until dough is doubled in bulk.

Bake at 350° for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter, honey, molasses, or jelly, if desired. Makes 12 to 16 servings

Blackberry Butter: Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.

Lemon-Tarragon Chicken Salad

1/2 cup chopped pecans
3/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups chopped cooked chicken
2 celery stalks, finely chopped
1/2 small sweet onion, finely chopped
2 cups seedless red grapes, cut in half (optional)
Garnish: halved lemon slices

Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.

Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired. Makes 4 to 6 servings

Banana-Blueberry Pudding

4 cups milk
4 egg yolks
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
2 tablespoons butter
1 tablespoon vanilla extract
1 (12-ounce) box vanilla wafers
4 large ripe bananas, sliced
2 cups frozen blueberries
1 1/2 cups whipping cream
3 tablespoons powdered sugar

Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Let stand 10 minutes.

Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries. Spoon half of pudding mixture evenly over fruit. Repeat layers. Cover and chill 4 hours.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread evenly over chilled pudding. Serve immediately. Makes 10 to 12 servings

Streuseled Sweet Potato Casserole

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Makes 12 servings