This Creole seasoning look so go I had to make it. But if I put that much salt in anything, my blood pressure would go through the roof, and so would my Doctor. Also It looks like it would be a bit too hot for me, so I made these changes;
Instead of 26oz of salt - I used 1/2 oz
" " 2oz Red Pepper - I used 1 oz
" " Chili Powder - I used Paprika

fantastic on vanilla ice cream!

(our recipe doesn't call for the peel, though)

2 oranges
1. 12 oz. bag cranberries
2 C. sugar

Wash and sort the cranberries. Wash the oranges. Cut up the oranges peeling and all. Run oranges (plus peel) and cranberries through a food grinder. Mix together with sugar. Keep in refrigerator.

Sounds delicious! But if you find yourself really squeezed for time & you're burners are all covered, try it my way.
Place can of cranberry sauce in fridge until cold.
Empty contents into lg paper bowl.
Consume until content or buttons pop.
Serves 1 heavy eater or a large family if thinly sliced.

3 cups chicken broth
1 small bay leaf
1½ cups long-grain white rice
½ lb. hot Cajun or Italian sausage (casings
removed) I like Jimmy Dean rolled sausage
½ lb chicken livers,rinsed
1 Tblsp. margarine
1 large onion,finely chopped
1 celery rib with leaves,finely chopped
1 large bell pepper,finely chopped
2 large cloves garlic,minced
4 green onions,thinly sliced
Salt,freshly ground pepper and hot pepper to taste

In a medium saucepan,bring chicken broth to a boil with bay leaf.Add rice,cover and reduce heat to low.Cook for 15 to 18 minutes,or until rice is tender.Remove bay leaf.

Meanwhile,in a deep,heavy nonstick skillet over medium heat,cook the sausage until lightly browned and no longer pink,about 10 minutes.

With a slotted spoon,transfer sausage to a towel-lined plate and set aside;drain off all but one tablespoon of the fat in the skillet.Add livers to the hot fat and cook,stirring,until just cooked through,about 10 minutes.

With a slotted spoon,remove livers to a chopping board.Finely chop livers and set aside.

Add the butter to the skillet.When melted,add onion,celery,bell pepper and garlic.Saute until tender,about 10 minutes.

Return sausage and livers to the skillet.Add rice and green onions and gently toss with meat mixture until combined.Cook,tossing constantly,until rice is heated through,one to three minutes.
Season to taste with salt,pepper and hot pepper sauce.

Serves 8 to 10

The secret of good cooking is in the seasoning.

Ingredients:

26-ounce box free flowing salt (Morton's)
1½-ounce box ground black pepper
2-ounce bottle ground red pepper
1-ounce bottle pure garlic powder
1-ounce bottle chile powder
1-ounce carton monosodium glutamate (accent)

Mix well and use like salt.When it's salty enough,it's seasoned to perfection.Use generously on everything.If too peppery for children then season to taste.

Ingredients:

4 eggs (well beaten)
1 Cup oil
2 Cups sugar
1 teaspoon vanilla
2 Cups pumpkin

Mix together then add:
2 1/4 Cups flour
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon salt

Mix well and pour onto greased 11X17 cookie sheet. Bake 350* 25-30 minutes.

Frosting:
3 oz cream cheese
1 cup margerine (or butter)
1 teaspoon vanilla
2 cups powdered sugar

Beat all ingredients together and spread on top when cooled. Can sprinkle chopped nuts over frosting if desired.

Roasted Pumpkin Seeds

Wash seeds to remove pumpkin debris. Lay flat on a buttered cookie sheet and sprinkle with seasoning of your choice. (Garlic, seasoned salt etc) Bake in low temperature 300* about 30 minutes or until seeds are bubbling in the butter and turning lightly browned.

Recipe from Gold Token

Ingredients:

5 Tsp. sweet paprika
1/4 c. salt
2 Tsp. dried oregano
2 Tsp. dried thyme
2 Tsp. onion powder
2 Tsp. freshly ground black pepper
2 Tsp. ground red pepper

Directions:

Stir together all ingredients. Store in an airtight container up to 3 months.
Yield: 1 cup.

PUMPKIN BREAD
3 cups sugar
1 cup oil
4 eggs
1-1/2 cups pumpkin
3-1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cups water
Mix all ingredients into one large bowl. Pour into 3 greased, loaf pans. Fill pans 1/2 full. Bake 350 for 50 - 55 min.

2 cans cream style corn
1/2 cup water
1 medium onion chopped
2 eggs
salt and pepper to taste
1 tablespoon of sugar (optional I don't use it)
1 stick (8T) of margarine
1 box jiffy corn muffin mix

Melt margarine. Add cornbread mix to form paste. In separate bowl, mix other ingredients and add to paste. Stir well. Bake one hour in greased pan at 350 degrees or microwave 15 to 18 minutes. If microwaving, stir every 6 minutes.

Ingredients•
3   eggs, slightly beaten• 
1  15-ounce can pumpkin• 
3/4  cup sugar•
1/2  cup dark-colored corn syrup•
1  teaspoon vanilla•
3/4  teaspoon ground cinnamon•
1   unbaked 9-inch piecrust• 
1  cup chopped pecans•
Whipped cream (optional)

Directions

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Makes 8 servings.

You will need:

1 large bunch brain knights or rooks
1 bunch brain pawns
2 kings
2 queens
A few maharajahs if you have them

Mix together with:
1 cup good thoughts
1 cup consideration for others
1 cup kind deeds
2 cups well beaten thoughts
3 cups forgiveness

Note: Do not add any bickering,makes recipe bitter.
Combine all with tears of joy,sorrow and empathy for others.Flavor with little gifts of love.
Fold in 4 cups prayer
After pouring all this into you daily life,bake well with human kindness.
Serve with a smile :•)

Enjoy the game site...

All of our recipes were lost.Please re-enter your favorites.Thanks

Yes, I think so :-) Cool!!

Is that what you were looking for?

I am really getting hungry here ;o)

thanks again..

3 c.mashed sweet potatoes
3/4 c.sugar
1/3 c.milk
1/2 c.oleo (margarine)
1 tsp.vanilla
1 tsp.butter

Topping:
1/2 c.oleo (margarine)
1/3 c.flour
1 c.Brown sugar
1/2 c.nuts

Boil and mash potatoes.Add other ingredients.Put in casserole dish and top with toppings.
Bake at 350° for 30 minutes.

I'll let you know how it turned out :-)

Mjammie Lin, I certainly gonna try that one out before ThanksGiving.. Need to use my year in the States also for the good.. bring them good recipes back home!! LOL

2 c.sugar
2 c.water
1 lb.(4 c.) cranberries
Dash of ground cinnamon
1/2 tsp.vanilla flavoring

Combine sugar and water in saucepan; stir to dissolve sugar.Heat to boiling and boil 5 minutes.
Add cranberries and cook until skins pop,about 5 minutes.Add cinnamon and vanilla.
Serve warm or chilled.
Makes 4 cups.

1 box of French Vanilla cake mix
1 can of sweetened condensed milk (not evaporated milk)
1 Medium cool whip
Flake coconut for top

Prepare cake as directed on box. When done poke holes all over cake.
Pour sweetened condensed milk over cake and let cool.
Add cool whip when cool and top with coconut flakes.

thats the best recipe I read in years, Linda! Thanks :-)

I am looking for 2 recipe's:

1) for Cranberry Sauce
2) for mashed sweet potatoes

Thanks so much!

You will need:

Brainking Game Site
1 Board game
2 Strangers
Lot of good conversation
Add laughter
A pinch of time
Bake
Out pops good friends

2 lb. frozen hash brown potatoes or tator tots.
1/2 c. melted margarine
1 tsp. salt
1/2 tsp. pepper
2 cans cream of chicken soup
1 pt. sour cream
1/2 c. finely chopped onion
10 oz. or 2 pkg. chedder cheese

Topping:
2 c. crushed corn flakes
1/2 c. melted margarine

Thaw potatoes and combine all ingredients (except toppings) in a large mixing bowl.Put in large casserole dish.Sprinkle toppings on.
Bake 1 - 1 & 1/2 hours at 350ºF