New-england/35 recipes

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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.

Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!

These squares are delicious and very easy to make. When I have fresh strawberries I am always looking for new recipes and I found this one in the local newspaper.

This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.

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.

Bring in the new season with this scrumptious dish that will have you glad it's not winter yet!

Shrimp, Crab Meat & Vegetables in a Savory Broth

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This tasty side dish can now be made with that new crockpot you've been dying to use!

This rich and succulent one pot chicken dish will for sure satisfy everyone around your dining table.