Meats/4 recipes

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.

Anise Pork Roast recipe

What a luscious recipe! The chicken falls off the bone and the savory 'gravy' is awesome soaked in the whole grain peasant bread. My only question is, "where is the baking?". I cooked this on the stove top in my dutch oven.

Kielbasa Casserole recipe

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Use this crockpot recipe so you can fill your kitchen with the wonderful aroma of this succulent dish.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!

Just 4 ingredients, 3 if you don't count the graham wafer crust, and you can easily throw together this banana cheesecake in a flash.