How can you go wrong making a soup that has two classic ingredients in it, ham and potatoes? You can’t! Ummm, by the way, this is NOT low calorie, sorry.

Join the ranks of many southern families who make this nicely spiced pie–instead of pumpkin–their holiday dessert, including mine! This is my late wife’s recipe, I’ve found none better. As soon as she started to bake it, the smell was amazing. The better the pie smells the longer it seems to take. (Of course that is all just perception), It felt like hours before the pie was cooked, then cooled enough to eat. We ate it with whipped cream and boy was it good.

Ah…delish!

This recipe for baked Alaska is with lemon custard and strawberry ice cream filling with topping of delicious meringue. All the recipe of filling except ice cream is given in the recipe which is very easy to prepare and you just need to wait to chill the batter. This is placed on top of a thin piece of buttery pound cake (recipe bottom of page) cut in circles. Of course, the ice cream and custard choice is up to you. Any Flavors will be magnificent! I especially like the cherry, with either a chocolate or the lemon custard. As always, Stay Hungry My Friends!

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres. Hollandaise sauce is luscious lemony, thick buttery make you want more sauce that is just plain good!

I made Shrimp Etouffee’ for a southern style banquet in 1986. This one is just Louisiana Shrimp recipe I have. The shrimp are great! Flavorful, tender, great! I figured what better dish to give the Shrimp a test run than the New Orleans Cuisine classic, Etouffee. Be forewarned, this dish is not for the health conscious; as a matter of fact, you may want to keep a defibrillator in the dining room. There’s butter and plenty of it!
I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.

Fall is time for comfort food!