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Teriyaki Ribs
2 lbs. pork ribs )
Salt and pepper to taste
1 raw onion
1 c. good soy sauce
1/4 c. sherry
1 or 2 cloves garlic, minced
1 tbsp. brown sugar

Parboil the pork ribs in water, salt and pepper, and onion, until the
meat shrinks from the edge of the ribs. Marinate in a baking pan for
3-4 hours, or for a stronger flavor marinate in refrigerator for 1 or
2 days, turning a few times. Combine the soy sauce, sherry,
garlic, sugar and some ground ginger and fresh black pepper if you
like marinade spicy. Bake in the marinade in a 350 degree oven for
15-20 minutes or until crisp. Turn the ribs once or twice while
cooking.
Sue
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Reading Corner (Articles)
Your Credit Score The Essential Facts
Know Your Credit Rights
Identity Theft Prevention Tips
What Should You Know About Food Guide Pyramid?
Raising Your Hot Dog I.Q.
Some Interesting Reviews on Solar Power
Recycling Plastics
Internet Privacy
Water and Energy Saving Tips
Airline Travel - Bereavement fares
7 Tips To A Successful Garden
Designing Your Own Herb Garden
Garden Bird Feeders
Credit Card Grace Periods - What They Mean
Identity Theft - Scams to Steal Your Personal Information
Lemon Law Information
How To House Train Your Cat
Cats And Litter Boxes Don't Always Get Along
Toxic Foods for Dogs
Homemade Dog Food: What You Need to Know

Oven Baked Spare Ribs
2 lb. pork ribs
4 tbsp. vinegar
2 tbsp. soy sauce
2 tbsp. honey
2 tbsp. sherry
2 tbsp. vegetable oil
1 tsp. lemon juice
2 in. cube root ginger peeled and finely chopped
*10 1/2 oz. can condensed tomato soup, (Do not dilute soup)
1/2 tsp. five spice powder (Chinese)
6 cloves garlic finely chopped

Place ribs in large pan (pressure cooker base), cover with water and
add 2 tablespoons vinegar bring to boil, simmer for 15 minutes and
drain. Meanwhile, mix all remaining ingredients in a roasting pan,
add ribs and coat well with the sauce. Cook at 350 degrees for 30
minutes, basting after 15 minutes increase heat to 400 degrees for 20 minutes or until rich and succulent.
Sue
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Apricot Glazed Spareribs
4 lbs. ribs or pork loin back ribs, cut in pieces
1/2 c. diced apricots
1/4 c. hot style ketchup
1/4 c. packed brown sugar
3 lg. frozen orange juices, thawed
3 cans water
2 tsp. vinegar
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard

Sprinkle ribs lightly with salt. Place meaty side down in shallow
roasting pan. Bake in 450 degree oven for 30 minutes. Turn and
reduce heat to 350 degrees for 30 minutes more. Cover and cook
apricots in water; mash and combine ingredients. Put on ribs and
bake 30 minutes more, brushing often with sauce.
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Sue

Cheese Carrot Casserole
2-3 lb. carrots, sliced
1/2 lb. Velveeta cheese
1 cube butter or margarine
Corn flake crumbs

Boil carrots until done. Meanwhile melt butter and cheese together.

Pour drained carrots into casserole dish and pour cheese mixture
over. Cover top of carrots with corn flake crumbs. Dot with
butter. Place uncovered in 350 degree oven and heat through until
bubbly.
Lisa
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Zucchini Cheese Casserole
3 c. zucchini
1 stalk celery
1 sm. onion, chopped
1 ripe tomato
1 tsp. salt
Dash pepper
2 eggs, beaten
1 c. dry bread crumbs
1 c. Cheddar cheese, grated

Grate zucchini, ad chopped celery, onion, peeled and cut up tomato, salt, pepper, eggs, bread crumbs and Cheddar cheese. Mix well. Bake in well buttered 9x9 casserole at 350 degrees for 1 hour.
Lisa
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Cabbage Cheese Bake
1 lg. head cabbage (about 3 1/2 lbs.), cut into 1 1/2" chunks
1/4 c. (1/2 stick) Parkay margarine, divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process cheese spread, cubed
2 c. croutons

Cover cabbage with water a large cooking pot; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2
tablespoons margarine in saucepan over medium-low heat. Blend in
flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese
spread; stir until melted. Add cabbage. Pour into 12" x 7-1/2" baking dish. Toss croutons with remaining melted margarine.
Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover;
continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.
Lisa
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I love cooking and collecting cookbooks.  Nancy, do you have any favorite cookbooks?
Paige

Comment
I love cookbooks and collecting cookbooks.  There are two I would recommend to anyone. I am not diabetic but do choose books that have nutritional values so I can figure the WW points.

Forget it and Cook It Lightly
Quick and Easy Diabetic Recipes for One

ECookbooks Library
Get Over 100 Cookbooks For One Low Price of $19.97! Members get unlimited access to full length cookbooks! Just about all of the cookbooks are in PDF format, so both Windows and Mac users can enjoy the library.

Comment
This is the best deal I know of anywhere.  You get a lifetime membership for $19.97 and anytime new books are added just go back to the site and download them.  For me it saves so much shelf space and I don't even have to dust the books.  This library makes a great wedding gift as well.
Nancy

White Texas Sheet Cake
Make this cake a day ahead.

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda

FROSTING:
1/2 cup butter or margarine
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts

In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan. Bake at 375 degrees for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

FROSTING: Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake. Makes 1 - 10 x 15 x 1 inch sheet cake
Shelly J
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Frosty Strawberry Daiquiri Pie
1 can frozen strawberry daiquiri drink mix, defrosted -12 oz.
2 cans Eagle Brand condensed milk
2 sm. Cool Whip, defrosted OR 1 pint whipping cream whipped
2 graham cracker shells

Stir the daiquiri mix and Eagle Brand milk together, fold in Cool Whip or whipped cream. Pile into shells, freeze until firm enough to cover on top then cover and freeze overnight or several hours. This could also be made in a 9 x 13 pan.

Garnish with a dollop of additional whipped cream and a fresh strawberry.

Variation: use lemonade or limeade, or frozen margarita mix instead of the daiquiri mix.
Shelly J
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Sloppy Joes
1 lb ground beef
1/2 cup chopped green pepper or celery
1 medium onion ; chopped(1/2 cup)
1 Tbsp brown sugar
1 teas dry mustard
1/4 teas salt
1/8 teas pepper
8 oz can tomato sauce
1/2 cup catsup
1 Tbsp Worcestershire sauce
1 Tbsp vinegar
6 sandwich buns

In large skillet, brown ground beef, green pepper and onion: drain well. Stir in remaining ingredients. Cover: simmer 15 to 20 minutes, stirring occasionally, until heated through.
Marie C
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For Dorothy, IL:

Mock Pate
8 oz cream cheese, softened
8 oz liver sausage
1 tbsp chopped onion
1 tsp Worcestershire sauce
Dash of salt and pepper

Combine cream cheese and liver sausage; mixing well. Add remaining ingredients; mix well. Cover and refrigerate until serving time.
Makes 2 cups.
grannym IL
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For James:

Tortilla Soup
4 boneless, skinless chicken breast halves, cubed
1 small onion, chopped
1 tbsp olive oil
1 can (49-1/2 oz) chicken broth
1 can (15 oz) diced tomatoes
1 can (4 oz) chopped green chiles, drained
1/4 cup parsley
1/2 tsp red pepper flakes
1/2 tsp chili powder
1/2 tsp ground cumin
Tortilla chips
Shredded cheddar cheese

Sauté chicken and onion in olive oil until no longer pink. Add chicken broth, chiles, tomatoes and seasonings. Bring to a boil. Simmer 30 minutes. Crumble chips in the bottom of soup bowls. Ladle soup over chips. Sprinkle with cheese.
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For the lady who wanted to know amounts of chocolate and paraffin for homemade Easter eggs:

One recipe I have suggests 4 sq unsweetened chocolate and 1 tbsp shaved paraffin. Another recipe suggests 12 oz chocolate chips and a 1" piece of paraffin.
grannym IL

In the newsletter dated Feb. 27, there was a mention of a cotton candy cake on 2/8. I'd like to get the receipt for that cake Cotton Candy cake. how do I go about finding that recipe?
MLY

I really like the new format you have with the option to click and print the recipes. It works particularly well for me because most of my recipes are on 5"x 8" cards and they print off very nice looking. They are easy to copy to other pages also. I had no idea there were so many hours of your time involved though, so would certainly understand if you decide to drop this option. Thanks for a splendid newsletter!
Bel in TX

This is for Betty T. I would love to have your recipe for Sour Dough Bread.
Betty G., Georgia

For Chrissy in GA, here's a recipe for a bread machine bread bowl, I think you could use this with any frozen or homemade bread dough just as well. It's a TNT recipe so I must have gotten it here...

Also, if you did something wrong Mary, with the Sizzleburgers, so did I. It was too strong flavored for me, and I like Worcestershire sauce. If I try again, I will use much less Worcestershire.
Eve in WI

Bread Machine Bread Bowls (TNT)
1 cup water
2 3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Place all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.

Grease the outsides of six 10-ounce Pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups. Cover and let rise in a warm place for 15 to 20 minutes or until slightly puffy.

Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 to 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful -- both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack. Yields 6 bowls.
Eve
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This is Bev. from Bay City, Michigan, I'm looking for a strawberry dessert made with Hostess Twinkies. Hope someone can help me. I made it but it didn't turn out, it tasted Ok but it didn't look good.

You are welcome Robert's wife, and another of our family standards from that era...

Tear apart lettuce, place in bowl. Slice up a couple of bananas on lettuce. Made dressing to taste with half a cup of mayo, milk to thin, and enough sugar to sweeten, and toss.

This is still one of my favorite salads and I've never seen this recipe printed and never found another person who knew it. Does anyone here? Just curious. We were poor and my mom was pretty inventive with food.

Here's another I think she made up. Brown hamburger, season with salt, pepper, and garlic if you like. Pour off most grease (I pour off all) and place in 9 x 9 glass dish. Cover with layers of sliced raw potato, an inch to two inches. Cover that with a can of creamed corn, sealing to edge. Cover with foil and bake at 350 for 45 min. Uncover and bake 15 min. So easy. I love recipes with only three ingredients.
Eve in WI

TO Elizabeth, Bendigo, Australia
Re: Spinach Dip

1 envelope Lipton vegetable soup mix
8 oz sour cream
1 cup mayonnaise
1 pkg frozen spinach

defrost and drain spinach making sure all water is out of it
then just mix all the ingredients, put in a bowl and chill for a couple hours
then dump in a bread bowl and serve
Violet
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Thanks to everyone who answered my questions about TNT and hot dog bread pudding. I tried it and wow it was great. I gave the recipe to my mother and she called me this morning to tell me she made it last night. She said my dad is still raving about how good it was. This site is awesome.
Janet (sometimes marlene), formerly of N.C….now Tennessee

Hi Nancy: Again, thanks for putting my newsletter on hold, while I was away on a cruise. I am finally getting caught up with all the ones I missed and copying all the great recipes I was interested in. While on the cruise, we had a delicious dessert that was available on the menu each night, that many of us ordered several times because it was so delicious. It was called "Chocolate Melting Cake". Would anyone out there have a clone recipe by any chance? It was a chocolate cake baked in a ramikin, and in the center, was a delicious hot melted chocolate sauce . We ordered it with vanilla ice cream. This is one of the yummiest desserts that I have ever had.

In reading over the past newsletters I missed, here is another Sloppy Joe recipe for Doris in Dl. I got this recipe from "Doris" about 40 years ago. We have used it ever since, trying others, but always going back to this one. It is our favorite and soooooo good! The celery makes this a slightly sweet tasting mixture with no sugar!

Hi All
I am new to Nancy's Newsletter I really enjoy them. This is in response to Pam In Ohio...

asking about variations to pancakes. Here is my versions Since I personally do not like plain pancakes, You can add a little sugar and I use flavorings in the BATTER like vanilla or orange or maple or what ever you like and you can also add seasonings like cinnamon, apple pie seasoning or pumpkin pie spice you choose and also add a grated apple or chopped peaches or crushed pineapples you choose keep in mind if you use can fruits use less liquid (milk) in the batter other wise it won't cook right. I also use these hints in Hot cereals like oatmeal and cream of wheat It is much better than those package quick to eat in the microwave I hope this helps you create so more delicious pancakes

Blessings to all
Shirley May from Calif

For James who is wanting a "tortilla soup" recipe in the 2/26 newsletter. Here is the one I use:



Tortilla Soup – TNT
1 tbl. butter
2 tbl. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 c. chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 c. cooked diced chicken
1 c. salsa
1 can petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 c. whole kernel corn
corn tortillas - cut 2 to 3 in 1/2" strips
Mexican blend shredded cheese
sour cream, optional

Melt butter with 1 tbl. oil in lg. saucepan over medium heat. Add peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender. Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil. Reduce heat to low and cook for 5 minutes.

Heat 1 tbl. oil in med. skillet over med. high heat. Add tortilla strips and cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet and place on paper towels to drain. Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream. Serves about 5 to 6.
http://whatscookin.proboards4.com/index.cgi?board=Salsa
Chris in NM
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Also for Pam in Chickamauga, GA – in the same newsletter – wanting to cook burgers ahead of time and keep warm. I sent this hint in some time ago about how we used to do this at our Moose Lodge’s burger night in Laramie, WY. We would partially cook the burgers an hour or so ahead and keep them in au jus under a heat lamp on the grill till the members ordered theirs. Then we would plop them back on the grill for a couple of minutes on both sides and serve! Now hot hogs can be cooked (boiled) ahead of time, placed in the water they are boiled in, in a crock pot and kept warm! We do this all the time for shuffleboard day at the Lodge. Hope this isn’t too muddled and Pam understands what I tried to say! LOL
Take care Nancy! Chris in NM

Short and sweet, does any Nancylander have a really good TNT recipe for spinach soufflé?
Mr. Myron Drinkwater - Lake Forest, CA

To Dianne in Wisconsin and Roberts Wife in Ohio, I too use the word squintch all the time! Being originally from northwest Indiana, and now Southern Illinois, I always thought it was a Heartland thing, or central US thing. LOL

Our local Ponderosa serves the most wonderful grilled shrimp. Does anyone have a clone recipe for this? Also Im looking for grilled shrimp recipes that you dont have to actually "grill" but can be done on stove top or oven. With all the ice storms we have been getting and the snow today, I really dont want to get out on the back porch and grill anything. LOL

Our church will be having a "Mug & Muffin" March 8th. Does anyone have any ideas or great recipes for this?

And one more thing: For our church Sweetheart Banquet, the men prepare the food and "carry-in" for the ladies. It was a fabulous meal, and my hubby took recipes I gave him from Nancylanders. He took the Chilli Dog Casserole sent in by Sue on 1/26 and 29th which was a big hit. He also took the very delicious Crock Pot Frozen Corn submitted by AC on 10/29/06 (and others since then) and he took a No Sugar Pecan Pie which as a diabetic, I had been missing my pecan pie very much!
This is the recipe he took and the closest I have found so far in my journey to find the perfect sugar free pecan pie. Have a great day Nancy and everyone; filled with blessings and hugs!
Dee in S. IL.


No Sugar Pecan Pie
3 eggs
5 teaspoons sugar substitute for baking
1 cup sugar free breakfast syrup
1/3 cup butter, melted
1 cup pecan halves
Pie dough for a single 9-inch crust
NOTE: Even tho this recipe doesnt say to do so, I suggest you try baking the crust a little before adding the filling and baking. The bottom crust was a little soggy when my hubby made it, but delicious just the same.

Preheat oven to 350 degrees F.
Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.
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Calorie Table and Nutritional Information

Feb 27 newsletter -
In response to Pam in Chickamauga, GA
About grilling hamburgers and hotdogs ahead of time for selling at a concession stand -

We have just (in the fall, 2007) finished our last year involved with football concessions. My 'baby' will start college in the fall!

We would grill the meat ahead of time, then put in large electric roasters (or crock pots work well too) with Dale's liquid seasoning and water. About a half a cup of Dale's

In the large pots, then cover the meat with water. If you get the liquid mixture heated first, that helps since the meat is warm when it comes off the grill.

Good luck!
Pam in Tibbie, AL

Hello Nancy & Gang,

For Gammie Sue-this was created by my sis for our niece's baby shower and it is tasty and pretty.

Blue Bayou Punch
48 oz blue Hawaiian Punch-chilled
48 oz pineapple juice-chilled
Ice ring with berries-optional
Mix chilled beverages and serve in punch bowl. Use some punch to make ice ring to avoid watery punch. This makes 1 punch bowl full.
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For James-My nephew was also at Ft Lewis and this is his all time favorite soup that I created. I don't know if it is like what you had there, but everyone who tastes it asks for the recipe-let me know how it works for you.

Two Step Tortilla Soup
2 chicken breasts-boiled (or you can use a rotisserie chicken-chopped)
3-14 oz cans of chicken broth (or if you boil your chicken, use the broth from the pot here)
1 green bell pepper-chopped fine
1/4 c fresh cilantro-chopped
1 large onion-chopped fine
1 jalapeno pepper-or hot as you like it-chopped
2 celery ribs-chopped fine
3 garlic cloves-minced (or use 3 spoons of jar garlic)
1/2 lb frozen whole kernel corn
1 can of cream style corn
1 can black beans-rinse and drained
1 can pinto beans-rinse and drained
29 oz can crushed tomatoes
14.5 oz can diced tomatoes
1 jar Pace chunky salsa-you choose the heat
salt & pepper to taste
2 t cumin
4 oz can black olives-sliced and drained
4 oz Colby Jack cheese
Tortilla chips
Sour cream

Put all ingredients into a Dutch oven or stock pot except cheese, chips, and sour cream. Bring to a gentle boi, reduce heat to low and simmer soup, stirring often for about 1 hour or until all veggies are cooked and beans are tender. Taste after 30 minutes and adjust your seasoning as needed. Bowl up hot soup and top with cheese and crushed chips and sour cream if desired. This freezes well-just leave off the toppings, let it cool and store airtight and labeled for 2 months.
Mimi ^..^
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Anyone have a recipe for boiled beef sandwiches? No tomato sauce. No barbecue sauce.
Thanks. Athena in DE

Thank you very much to all who sent in the Body Lotion recipe... my friend thanks you also. She said it was wonderful.
Rose Marie in Lee's Summit, MO

For Pam in GA, here is an excellent site that probably has tons of tips on how to keep concession foods warm! It is an interesting site to browse through for all you cooks out there in Nancyland!! Lindsey in the U.P.
http://roadfood.com/Forums/forum.asp?FORUM_ID=26

Hi Nancy, Pam in Chickamauga Ga wanted to know how to keep burgers good after cooking them ahead of time. I have had great success with keeping them on low heat in shallow pan with beef broth. Put in enough broth just to cover the burgers and dogs, they will be delicious. If you have a large oval crock pot you could also use that, keeping on low.
Billie in Fl

Crock Pot Barbecue Ribs
4 (15 oz.) cans pork and beans
2 POUNDS Pork ribs or chops (fat removed)
18 oz. barbecue sauce (your favorite brand)

Pour beans into crock pot. Place raw pork on top of beans. Cover
with barbecue sauce. Cook overnight (8 hours) over low.
Paige
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Grilled Ribs With Plum Barbecue Sauce
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Cola Pork Barbecue Ribs
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Barbecued Country Ribs
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Hash Brown Potatoes (WW points)
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No Bake Sugar Free Cheesecake (WW points)
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Chicken Parmigiana (WW points)
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Creamy Broccoli Casserole (WW points)
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Pea Salad (WW points)
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Cashew Chicken Stir Fry (WW points)
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Parmesan Mushrooms (WW points)
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Oven Barbecued Chicken Breasts (WW points)
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Deviled Eggs (WW points)
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Chicken Paprika (WW points)
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Stuffed Cabbage  (WW points)
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Bisquick Cheddar Bread
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Bisquick Irish Soda Bread
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Bisquick Banana Bread
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Chili Cornbread
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Flounder Packets
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Sloppy Joes
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Sloppy Joes
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Sloppy Joes for 20
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Spinach Dip
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Nancy,
Went to the Hendrickson's salad dressing link. I liked what I read and they offer a free sample. Thank you Mr. Drinkwater.

About the rabbit stories -- my father left a skinned rabbit in the kitchen sink several days after my cat died. Being only 10 years old, I knew it was "Cookie" and refused to eat it. But give me frog legs any day!
Karen, SW Arkansas

Maggie B in South Jersey - I have been to New Orleans five times and have loved it. My suggestion is to take a City Tour. It takes a couple of hours and is wonderful. You get to see the French Quarter, one of their cemeteries and lots of very interesting places. One restaurant that I really enjoyed was the Palace Cafe on Canal Street, for either lunch or dinner. All the Brennan's restaurants are excellent. Have a great time.
Laurie from Brooklyn

Hi Nancylanders, Recently, I read about pretzel chips and I didn't catch a brand name. I've been watching for them to no avail, can someone please give me more information? Thanks, Eve in WI looking for a low fat, low cal snack.

To Susan in NC:
re: Sourdough bread recipe in 2/26/08 newsletter

When do you put the starter in the recipe for sourdough bread and how much? I sure would like to try this recipe, but don't want to goof it up. Thanks for your help.
Dianamae

Chrissy in GA
If you go to the bakery and ask, they can tell you which bread is the best for a soup bowl, then it is up to you what soup you put in it, I find the cream soups work the best, the soup should be thicker, it will hold up better in the bowl.
Marlene of Fl.

To Liz who is having a large wedding reception. Years ago four friends and I all taught school together. Among us we married off 28 children so we got to be pretty good at "catering" for each other. Do you want a sit down dinner, or do you want

a buffet-type table? Our menu usually contained the following: chicken salad sandwiches; pimento and cheese sandwiches; pulled roast with pita bread; vegetable platters with assorted dips; shrimp, crab, or crawfish molds; sausage in pineapple sauce; meatballs in special sauce; chocolate fondue with assorted fruits and cubes of cake; assorted cakes plus the wedding cake and the groom's cake. Since we live in the heart of Cajun country, we also serve boudain or boudain balls and hog's head cheese.

We often added such extras as spinach balls; a chafing dish of creamed turkey or chicken with miniature pie crusts for the guests to fill; etc. We always use a simple but absolutely delicious punch made with only two simple ingredients. All these recipes are available and have been used over and over if you are interested.
Jackie S