Oyster-mushrooms/3 recipes

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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.

Mascarpone is available at some Italian specialty food stores and some gourmet food stores.

If you love cheese and nut mixing, you should try this recipe, it tastes really nice!

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Classic dish famous in restaurants in France, simplified here but keeps all the flavor of the original recipe. A low carb treat.

Madu's easy hamburger stroganoff