This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page. 1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp1 lb. Andouille Sausage, sliced on … Continue reading
Tag Archives: Journal
For this recipe Mary (I) reviewed about 6 or 8 recipes from the Food Network ap and then just went with what we had on hand. Preheat oven to 350 Yellow Squash – I had 5 medium sized, slicedZucchini – … Continue reading
By Mary Lynn Davis, before 1999. Transcribed by Tom Secret – DO NOT measure the ingredients in this recipe carefully. If they are added based on what looks and feels right then the dish will be right. Ingredients One large … Continue reading
Inspired by Stracotto Aila Fiorentina from our copy of The Fine Art of Italian Cooking By Giuliano Bugialli. Below was edited twice in 2021 to improve on my English and reflect what we have done for years. The Italian pot roast is … Continue reading