1. Place fish in glass bowl. 2. Combine remaining ingredients except oil; pour over fish. 3. Cover and chill for 2 hours, turning occasionally. 4. Reserving marinade, thread fish chunks on skewers. 5. Basting often with marinade, cook over low coals or under a broiler 10 to 15 minutes, or until fish flakes easily.

1. Combine all ingredients except toast and lemon wedges in a processor bowl; process until ingredients are mixed well. 2. Chill in molds or crocks. 3. Serve on toast fingers; squeeze lemon wedges over pate.

Cut meat into serving-size pcs. and pound with mallet until 1/4″ thick. Heat 4 tbs. schmaltz in lge. skillet over med. heat. Saute meat until brown (abt. 5 min. per side). Remove meat to a platter. Lower heat and saute onion, green pepper, garlic, tomato and thyme until light brown, stirring frequently. Remove vegs. to [...]

Sift dry ingreds. together. Combine milk or nondairy creamer and eggs; beat into dry mixture. Dip eggplant into batter and fry in shortening at 375 F. until golden brown.

DREDGE 1/2 c Corn FLOUR (not corn meal) 1/2 c Flour 1/2 ts Ground cayenne pepper 2 ts Salt or to taste 1/4 ts Garlic POWDER 1/2 ts Onion powder 2 lb Fish fillets, cubed 1 inch 1 qt Oil for frying Preheat oil to 350 F. In med. size bowl, beat egg, milk, salt, [...]

Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill [...]

Combine all ingredients. NOTE: Sauce can be made in advance.

Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a lge. mixing bowl, combine the beans, with enough water to cover by 1 inch, and the wine, onions, garlic, parsley and green onions. Soak overnight, covered. [...]

–PECAN BUTTER– 1 c Pecans,shelled 1/2 Juice of lemon 1/4 c Butter,unsalted 1 ts Worcestershire sauce –CREOLE MEUNIERE SAUCE– 2 tb Vegetable oil 1 1/2 c Fish stock Black pepper to taste 2 tb Worcestershire sauce 1/4 c Parsley,chopped 2 tb Flour,all-purpose Salt to taste 1/2 c Butter,unsalted 1 Juice of lemon 1. Prepare Pacan [...]

1. Cut liver into serving pieces. 2. In skillet, brown liver quickly in oil on both sides. 3. Add remaining ingredients except rice; cover and simmer 45 minutes, or until iver is tender. 4. Uncover and allow sauce to thicken, if necessary. 5. Serve over mounds of hot rice.