| Seafood Gumbo | | | | Veggie Cheesy Pasta Salad |
| ¼ cup of cooking oil | | | | 1/3 cup of vinegar ¾ cup of cubed |
| | | | American or cheddar cheese (3 ounces) 1½ |
| 1/3 cup of chopped green pepper or celery | | | | cups of corkscrew or medium shell macaroni 1 |
| ½ cup of chopped onion | | | | teaspoon of sugar ¼ cup of olive oil or |
| ¼ teaspoon of black pepper 4 cloves of | | | | canola oil ½ teaspoon of garlic salt 1 |
| garlic, minced | | | | teaspoon of dried savory, crushed ¼ |
| ¼ teaspoon of ground red pepper 8 | | | | teaspoon of black pepper ¼ teaspoon of |
| ounces of andouille or smoked sausage, quartered | | | | dried dill weed 1 cup of sliced fresh mushrooms 1 |
| lengthwise and cut into ½-inch slices | | | | medium cucumber, seeded and coarsely chopped |
| 3 cups of chicken broth, heated | | | | 4 green onions or scallions, sliced 1 stalk of celery, |
| 1½ cups of sliced okra or one 10-ounce | | | | thinly sliced ¼ cup of sliced radishes |
| package of frozen cut okra, thawed | | | | Cook macaroni according to the package |
| 2 cups of hot cooked rice | | | | directions. Then drain. Then rinse with cold water. |
| 1 package of fresh or frozen crabmeat (6 | | | | Drain again. |
| ounces) | | | | For the dressing, in a screw-top jar combine |
| 1 package of frozen shelled shrimp (12 ounces) | | | | sugar, black pepper, garlic salt, vinegar, savory, dill |
| 2 bay leaves | | | | weed, 2 tablespoons of water and oil. Cover and |
| To make the roux, in a Dutch oven or a large | | | | then shake well. |
| heavy saucepan combine flour and oil till smooth. | | | | In a bowl mix the celery, onions, cheese, |
| Cook over medium-high heat for about 5 minutes, | | | | mushrooms, macaroni, radishes and cucumber. |
| stirring constantly. Reduce heat to medium. Cook | | | | Add the dressing. Toss to coat. Cover and chill for |
| and stir for about 15 minutes more or till roux is | | | | about 4 to 24 hours, stirring occasionally. |
| light reddish brown. | | | | An Extra Dressing Recipe: |
| Stir in black pepper, onion, red pepper, green | | | | Creamy Onion Oil-Free Dressing |
| pepper or celery and garlic. Cook over medium | | | | ¾ teaspoon of fresh or ¼ teaspoon |
| heat for 3 to 5 minutes or till vegetables are just | | | | of dried thyme, oregano, tarragon, or basil, |
| tender but still crisp, stirring often. | | | | crushed |
| Gradually stir in hot chicken broth, bay leaves, | | | | 1 tablespoon of powdered fruit pectin |
| okra and andouille or smoked sausage. Bring to | | | | 1/8 teaspoon of dry mustard |
| boiling. Reduce heat. Cover and simmer for about | | | | 1 tablespoon of sugar |
| 15 to 25 minutes or till tender. Add the crabmeat | | | | ¼ cup of water |
| and shrimp. If using frozen crabmeat and shrimp, | | | | 1/8 teaspoon of pepper |
| thaw before use. Cook for about 5 minutes more. | | | | 1 small clove garlic, minced |
| Discard the bay leaves. Serve over rice. If | | | | 1 tablespoon of vinegar |
| desired, garnish with a carrot top. | | | | ¼ cup of plain yogurt |
| Chicken Gumbo: Prepare as above, except | | | | ¼ cup of sliced green onions or scallions |
| substitute one whole large chicken breast that is | | | | In a mixing bowl combine desired herb, pectin, |
| skinned, boned and cut into bite-size pieces. Cook | | | | mustard, pepper and sugar. Stir in vinegar, yogurt, |
| the roux until dark reddish brown. Add the chicken | | | | garlic, green onions or scallions and water. Cover |
| pieces along with the last set of ingredients and | | | | and store in the refrigerator up to 3 days. |
| cook all at once for about 20 to 30 minutes. | | | | |