Barley flakes/2 recipes

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Simply delicious dish.

Creole or red jambalaya includes tomatoes while the Cajun style does not. Either way, it is a spicy and robust dish that epitomizes the soul of New Orleans. Here's my recipe for Cajun style jambalaya.

This is a family favorite of ours at Christmas.

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.

:)

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Broccoli with Sun-Dried Tomatoes Over Pasta recipe

These succulent buffalo chicken strips will make you addicted for sure.