Fudge sauce/2 recipes

Serious comfort food that makes great heat and serve leftovers. Bacon Mac n' Cheese.

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

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.

This very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cut-outs of ducks arranged flat on the top.

This is by far the BEST salmon recipe I have ever had! It was melt-in-your-mouth!