Southern/Cajun Cuisine

Cajun Catfish Wraps with Slaw

Slaw:
3 1/2 cups thinly sliced red or green cabbage
1/4 cup light mayonnaise
1 1/2 tablespoons cider vinegar
1/2 teaspoon sugar

Wraps:
1 tablespoon all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 (6-ounce) catfish fillets
1 tablespoon butter or stick margarine
4 (8-inch) flour tortillas

To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.

To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.

Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up. Makes 4 servings

Corn Spoon Bread

3 cups whole milk
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Heat oven to 350°. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk.

Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature. Makes 6 to 8 servings

Stewed Okra and Tomatoes

1 teaspoon vegetable oil
1/2 cup chopped onion
4 cups okra pods, trimmed (about 1 pound)
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Heat oil in a medium saucepan over medium heat. Add onion; sauté 2 minutes. Add okra and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Makes 4 servings

Chicken and Andouille Jambalaya

2 tablespoons canola oil
1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups chicken broth
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.

Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.

Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions. Makes 6 servings

Spice-Crusted Shrimp with Remoulade Sauce

Sauce:
1/4 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon capers, chopped
Dash of ground red pepper

Shrimp:
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
48 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 tablespoon olive oil, divided
Cilantro sprigs (optional)

To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.

To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp.

Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired. Makes 8 servings

Oyster Dressing

2 medium onions, diced
4 celery ribs, diced
2 red bell peppers, diced
2 green bell peppers, diced
4 garlic cloves, minced
1/4 cup olive oil
2 (8-oz.) containers fresh oysters, drained and coarsely chopped
2/3 cup dry white wine
1/2 cup chicken broth
1/4 cup butter
3 bay leaves
2 tablespoons fresh thyme leaves
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon crushed dried red pepper
1 teaspoon hot pepper sauce
2 large eggs
1/2 cup grated Parmesan cheese
Skillet Cornbread, crumbled
Garnishes: fresh parsley sprig, grated Parmesan cheese

Preheat oven to 375°. Sauté first 5 ingredients in hot oil in a large skillet over medium heat 15 to 20 minutes or until tender and lightly browned. Stir in oysters and next 9 ingredients; cook 3 to 4 minutes or until edges of oysters begin to curl. Remove from heat; let stand 10 minutes. Remove bay leaves.

Place mixture in a large bowl; stir in eggs and cheese. Fold in cornbread. Place mixture in a lightly greased 3-qt. or 13- x 9-inch baking dish. Bake at 375° for 40 to 45 minutes or until lightly browned. Garnish, if desired.

Skillet Cornbread
2 tablespoons bacon drippings
2 cups buttermilk
1 large egg
1 3/4 cups self-rising cornmeal mix

Preheat oven to 450°. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in oven 10 minutes. Whisk together remaining ingredients; pour batter into hot skillet. Bake at 450° for 15 minutes or until lightly browned. Invert onto a wire rack. Cool completely (about 30 minutes). Makes 6 servings

Blueberry-Almond Coffeecake

1 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries, divided
2/3 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
Cooking spray
1/4 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.

Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Makes 8 servings

Three Milks Cake

1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups whipping cream
1/4 cup powdered sugar

Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.

Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve. Makes 15 servings

Blackened Chicken Salad

3 cups chopped tomato
3/4 cup diced yellow bell pepper
1/4 cup finely chopped red onion
1 tablespoon sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon honey
4 (4-ounce) skinned, boned chicken breast halves
3 tablespoons Spicy Seasoning
Vegetable cooking spray
1 pound sugar snap peas, trimmed
8 cups torn romaine lettuce
Flat-leaf parsley sprigs (optional)

Combine the first 7 ingredients in a bowl, and toss well. Cover and chill. Combine lemon juice, mustard, water, and honey in a large bowl; stir well with a wire whisk. Cover and chill.

Rub chicken with Spicy Seasoning. Coat a large heavy skillet with cooking spray, and place over medium-high heat until hot. Add chicken, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken across grain into thin slices, and set aside.

Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well. Divide the lettuce mixture evenly among 4 large salad bowls; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half. Garnish with parsley sprigs, if desired. Makes 4 servings

Catfish Pecan With Lemon-Thyme-Pecan Butter

1 1/2 cups pecan halves, divided
3/4 cup all-purpose flour
1 1/2 teaspoons Creole seasoning, divided
1 large egg
1 cup milk
8 (6-ounce) catfish, flounder, redfish, or bass fillets
1 cup butter, divided
2 large lemons, halved
1 tablespoon Worcestershire sauce
6 large fresh thyme sprigs
Kosher salt and pepper to taste
Garnishes: fresh thyme, lemon slices

Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.

Whisk together egg and milk in a large bowl, and set aside. Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole seasoning. Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200° oven. Wipe skillet clean, and repeat procedure with remaining fillets.

Wipe skillet clean. Melt remaining 1/2 cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place halves cut side down in skillet.

Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme. Place fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired. Makes 8 servings

Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts

Pineapple Frosting:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Makes 12-14 servings.

Coconut Cream Meringue Pie

1 unbaked pastry shell (9 inches)
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup flaked coconut

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust.

For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator. Makes 6-8 servings.

Crawfish Cakes with Cilantro-Lime Cream

1 pound cooked, peeled crawfish tails*
3 cups soft breadcrumbs
1/2 cup mayonnaise
1/2 cup chopped green onions
2 garlic cloves, pressed
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
3 tablespoons vegetable oil
Cilantro-Lime Cream
Garnish: fresh cilantro sprigs, crawfish tails

Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.

Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels, and serve with Cilantro-Lime Cream. Garnish, if desired. Makes 4 to 6 servings

Cilantro-Lime Cream
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt

Stir together all ingredients. Makes 1/2 cup

Okra Soup

1 (2 1/2- to 3-pound) boneless chuck roast, trimmed
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
12 cups water
2 medium onions, chopped
2 celery ribs, chopped
2 (16-ounce) bags frozen okra
2 (14.5-ounce) cans diced tomatoes
1/4 cup sugar
2 1/2 to 3 teaspoons salt
1 teaspoon pepper
2 1/2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
3 beef bouillon cubes

Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper. Brown roast on all sides in hot oil in a Dutch oven over medium-high heat. Add 12 cups water, and bring to a boil; cover, reduce heat to low, and simmer 2 hours.

Remove roast from broth, reserving broth; cool 15 minutes. Shred roast, and return to broth. Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours. Makes 18 cups

Brown Sugar Bread Pudding with Crème Anglaise

1 cup dried mixed fruit, chopped
1 cup pineapple juice
1/4 cup packed brown sugar
4 large egg whites
1 large egg
1 1/4 cups milk
3/4 cup evaporated milk
1/3 cup packed brown sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
Cooking spray
4 teaspoons brown sugar
1 1/2 teaspoons butter, cut into small pieces
1 3/4 cups Crème Anglaise, chilled

Preheat oven to 350°. Combine the first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes). Remove from heat.

Combine egg whites and egg in a medium bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of bread slices, slightly overlapping, in the bottom of an 8-inch baking pan coated with cooking spray.

Spoon fruit mixture evenly over bread. Arrange remaining bread over the fruit mixture. Pour egg mixture over bread. Sprinkle top with 4 teaspoons brown sugar and butter. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Crème Anglaise. Makes 10 servings

Crème Anglaise
1 3/4 cups milk
1 (3-inch) piece vanilla bean, split lengthwise
1/3 cup sugar
4 large egg yolks

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

Banana Cream Pie

1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
2 medium firm bananas, sliced
Additional banana slices, optional

In a large mixing bowl, beat the milk and pudding mix on low speed for 2 minutes; beat in vanilla. Fold in 3 cups whipped topping.

Pour 1-1/3 cups of the pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices if desired. Refrigerate until serving. Makes 8 servings.

Bayou Catfish Fillets

2 tablespoons white cornmeal
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
6 (6-ounce) catfish fillets
Cooking spray
6 lemon wedges (optional)

Preheat broiler. Combine first 9 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with cooking spray.

Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired. Makes 6 servings

Crab and Oyster Bisque

1/4 cup butter or margarine
4 garlic cloves, minced
2 shallots, finely chopped
3 tablespoons all-purpose flour
1 (8-ounce) bottle clam juice
1 cup dry white wine
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon pepper
1 quart whipping cream
1 (12-ounce) container fresh oysters, drained
1 pound fresh lump crabmeat

Melt butter in a Dutch oven over medium heat; add garlic and shallot, and sauté until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes or until thickened, stirring constantly.

Stir in Worcestershire sauce and next 3 ingredients. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Makes 10 cups

Citrus-Marinated Shrimp with Louis Sauce

2 lemons, halved
2 limes, halved
1/2 orange, halved
1 tablespoon crushed red pepper
4 pounds unpeeled, large fresh shrimp
2 cups fresh orange juice
2 cups grapefruit juice
2 cups pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 grapefruit, sliced
1 teaspoon dried crushed red pepper
Lettuce leaves
Louis Sauce
Garnish: citrus fruit slices

Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.

Peel shrimp, leaving tails on. Devein, if desired. Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired. Makes 6 servings

Louis Sauce
1 (12-ounce) jar chili sauce
2 cups mayonnaise
2 tablespoons grated onion
2 tablespoons grated lemon rind
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Greek seasoning
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
Garnish: lemon zest

Stir together first 10 ingredients. Cover and chill until ready to serve. Garnish, if desired. Makes 3 cups

Mud Pie

3 squares (1 ounce each) semisweet chocolate
1/4 cup sweetened condensed milk
1 chocolate crumb crust (8 inches)
1/2 cup chopped pecans
2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided

In a microwave, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread 1-1/2 cups of pudding mixture over pecans.

Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set. Refrigerate leftovers. Makes 8 servings.

Strawberry Shortcake

2/3 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Whipped cream
1-1/2 quarts fresh or frozen strawberries, sliced

In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.

Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Makes 9 servings.

Bananas Foster Upside-down Coffee Cake

1/2 cup butter, softened and divided
2 tablespoons rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 medium-size ripe bananas
7 maraschino cherries
3/4 cup granulated sugar, divided
2 large eggs, separated
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose baking mix
1/4 teaspoon ground cinnamon
Whipped cream (optional)

Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.

Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.

Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.

Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired. Makes 8 to 10 servings

Fleur-de-Lis Chicken

1 cup cooked crawfish tail meat (about 6 ounces)
1 cup chopped spinach
1/4 cup finely chopped mushrooms
1/4 cup chopped green onions
1/4 cup part-skim ricotta cheese
2 tablespoons grated fresh Parmesan cheese
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
6 (4-ounce) skinless, boneless chicken breast halves
1 tablespoon butter

Preheat oven to 350°. Combine first 10 ingredients in a medium bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1/3 cup crawfish mixture into each pocket.

Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Wrap handle of pan with foil; bake at 350° for 35 minutes or until chicken is done. Makes 6 servings

Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 Nilla Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional Nilla Wafers and banana slices, for garnish

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake at 350° in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. Makes 8 servings

Red Velvet Cake

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract

In a large mixing bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Makes 12 servings.