Fresh/6 recipes

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Entertain family with this succulent dish that will have your relatives standing in line for seconds.

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.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

Here's a tasty, mayonnaise-free version of a favorite American salad.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.