Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
For The Cheese Grits: Place the
eef steaks and marinade in food-safe plastic bag; turn steaks
e oven and bake for 8 to 10 minutes
nd lime juice. Let sit for about 15 minutes, then add
For Adobo Cream Sauce: In mixing
combine the ingredients in a food processor and pulse to form
Set first 6 ingredients for 2 or 3 days.
Add red food coloring and cherries.
Yields 32 (4 ounce) servings.
Ten recipes for 300 people.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
he center for the baby food. Incorporate flour into baby food by mixing
ven to 350 degrees.
For the Cake: Place the 12
rape your bowl and mix for just another few seconds to
he vanilla.
Continue beating for about 3 minutes, or until
almon to sit in refrigerator for 10 minutes.
In another
eat to medium-low. Cook for 15 minutes.
Give the
For the Remoulade Sauce: In small
Stir to combine and cook for a minute to lightly toast
For the cake:
Cut up angel food cake into 1 in squares
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
nd carrots in boiling water for 1 minute. Drain, cool down