Bisquick appetizers/2 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.

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This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.

This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.

Bob's Crab Stuffed Mushrooms recipe

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

Tibetan dumpling wrappers.