A tasty and scrumptious lasagna made with ground beef and a variety of spices and cheese which gives it a rich taste.
A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!
Herman's Corn Bread Stuffing recipe
Microwave Lamb Stew recipe
A creamy and delicious soup that everyone will enjoy!
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.