My inspiration in making this book was cooking in New Orleans after Katrina. Almost all our workers were from up in the northern states. The cooks were from up there also, so when I got the chance to introduce some good ole down-home country cooking, they liked it. Also you canat come to New Orleans without eating some Cajun food. I had a lot of fun with some of the dishesathings they had never heard of, and some they had heard of but had never tried, by choice mostly. Our pastor asked me one day if I knew how to cook chitterlings (or chitlins). I suppose you know what this is. Itas the intestines of the hogs prepared as food, better known as the unseen part of the hog. I cooked them, and to my surprise, some liked them, even my husband, who is from Wisconsin. I had many requests for the local recipes, so I decided to put them all together with some of our old family recipes. I have also tried to tell the story of the work of the volunteers and how we appreciate them. To all who gave up their time and money to help people in need, God bless you all. When Katrina came, we asked God, aHow much do you love us?a He opened his arms and said, aThe whole world full.a And the whole world came. Thank you!Cool and make frosting. To make frosting: Mix the cream cheese, powdered sugar, and Cool Whip and spread into cooled crust. To make filling: Mix pudding and milk for 2 minutes with a mixer set at low speed. Spread onto second layer.
|Title||:||Precious Memories in the Kitchen|
|Publisher||:||Xlibris Corporation - 2010-05-01|