Liver in Mustard Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
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Salt
Ground red cayenne pepper
4 each Slices liver 1/2 – 3/4″thick
Oleo (margarine)
1 cup Shallots — chopped
1 cup Dry white wine
1 tablespoon Creole or poupon mustard
Salt and pepper liver. Saute over medium to high heat in the margarine
(oleo). Remove liver and keep warm.
Pour off some of melted oleo. In what is left, saute shallots until clear
or tender. Add white wine.
Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce
over it. From Justin Wilson’s “Outdoor Cooking with Inside Help”
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Baked Tuna Stuffed Potatoes
Recipe By :
Baked Tuna Stuffed Potatoes
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetables
Cajun
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large Baking potatoes
2 tablespoons Oleo
2 cans Tuna; (7 oz.) — drained
1 tablespoon Onion — grated
1 tablespoon Parsley — Chopped
1 can Cheddar cheese soup
1/4 teaspoon Paprika
2 drops Tabasco sauce
1/4 teaspoon Salt
4 slices American cheese — halved
Wash potatoes and rub skins all over with oleo.
Prick with fork. Bake on oven rack in preheated 400 F.
oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup,
paprika, Tabasco sauce and salt.
Toss with fork to break up tuna and blend well. Remove 1″ slice from top
of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes
to tuna mixture, tossing to mix well. Spoon lightly into potato shells,
mounding high. Top each with 1/2 slice of cheese.
Return to oven until cheese melts. Serves 8.
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