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