Recipes with mace

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.

Cold Pumpkin Souffle recipe

Green Tomato Mincemeat recipe

Pfeffernuesse (German Peppernuts) recipe

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

A scrumptious and decadent fruitcake made with golden raisins, candied fruit and delicious blackberry cordial wine.

Yellow Tomato Preserves recipe

A traditional mincemeat recipe that actually has meat in it!