Black eyed peas/12 recipes

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Trying to use up most of the vegetables in your garden? Try this dish that tastes too good to be healthy.

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

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.

These delicious and melted in your mouth cookies don't last long.