Recipes from Cajun Chaos

[Amelia]

Thought this would be the easiest way to get the recipes out since I can't remember who asked for which recipe....

Mississippi Mud

CRUST:
1 stick butter
1 ½ c. flour
1 to 1 ½ c. chopped pecans



1ST LAYER:
1 (8 oz) cream cheese
1 c. powdered sugar
1 tsp. vanilla
1 c. Cool Whip

2ND LAYER:
2 (3.4-oz.) pkg. instant vanilla pudding mix
3 ½ c. milk

3RD LAYER:
2 (3.4-oz.) pkg. instant chocolate pudding mix
3 ½ c. milk

TOPPING:
Remainder of 8 oz. Cool Whip


CRUST: Mix melted butter with flour and nuts. Press out in oblong pan. Bake at 325° F until lightly browned. Cool.

FIRST LAYER: Mix cream cheese with powdered sugar and vanilla; then fold in 1 cup Cool Whip. Spread gently over crust.

SECOND LAYER: Mix vanilla instant pudding mix with milk. Pour over cream cheese layer. Use large spoon just over cream cheese to prevent making holes in cream cheese layer.

THIRD LAYER: Mix chocolate instant pudding mix with milk. Pour over vanilla pudding layer.

TOPPING: Spread remainder of 8-oz. Cool Whip. May top with grated coconut and/or cherries.

[bikertaz]

Thanks Amelia, now we're waiting for the breakfast and lunch recipes.

[Amelia]

Apple Craisin French Toast Casserole

1 c. brown sugar
½ c. butter
2 Tbsp. corn syrup
2 Granny Smith apples
½ c. craisins
5 eggs
1½ c. milk
1 loaf French bread
½ tsp. Cinnamon

Peel, core, and slice apples. Cut French bread in slices. Cook brown sugar, butter, and corn syrup until smooth. Pour into a 9x13 baking pan. Spread apple slices and craisins over the syrup. Place bread slices on top of apples and craisins. Beat eggs, milk, and vanilla. Pour over bread. Dust top with cinnamon. Cover and refrigerate overnight. Preheat oven to 350° F. Bake uncovered for 45 minutes. Cut into squares. Turn over to serve so that fruit and syrup are on top.

[Amelia]

Bread Pudding

14 oz. white bread with crusts (or just 14 oz. crusts)
4 eggs
1½ c. sugar
1½ c. evaporated milk
2 c. milk
⅓ c. butter, melted
½ tsp. salt
Cinnamon, to taste
Nutmeg, to taste
2 tsp. vanilla
8 oz. crushed pineapple, drained
½ c. shredded coconut
3 Tbsp. butter
3 Tbsp. flour
1 c. sugar
1 c. milk
1 c. evaporated milk
2 Tbsp plus 2 tsp. rum **

Dice bread; place in greased 3-quart casserole dish. Spread pineapple and coconut over bread. Beat eggs with 1½ cups sugar; add 1½ cups evaporated milk, 2 cups milk, cinnamon, nutmeg, salt, and vanilla. Mix well. Stir in melted butter; pour evenly over bread. Preheat oven to 350° F. Bake for 1 hour or until golden brown. Serve with rum sauce.

Rum Sauce - Over medium heat, blend 3 tablespoons butter, flour, and 1 cup sugar. Gradually add 1 cup milk and 1 cup evaporated milk, stirring until mixture thickens. Remove from heat; stir in rum.

** I use 4 tablespoons of rum.

[Amelia]

Chicken Salad Sandwiches

6 10-oz. cans white chicken
6 boiled eggs, finely chopped
8 oz. sweet pickle relish
2 celery spears, chopped
2 cups mayonnaise
Salt, to taste
Pepper, to taste
2 loaves sandwich bread

Mix all ingredients except bread. Spread on bread to make sandwiches.

NOTE: I usually make the chicken salad one day in advance; flavors seem to blend better.

[Amelia]

If there are any other recipes you want, just let me know. E-mail or posting here will work. Sorry, but I just couldn't remember which recipes were requested or who requested which.

[Bikebum]

Thanks, Amelia, for the recipes. I think we can duplicate the dishes here but I know they will not taste the same as they did at your house. Thank you all again for all that you did to make the weekend a success. It will be long remembered.

[bikertaz]

Thanks Amelia. The only other one I could think of right now would be those little toasted rolled up sandwiches you had on Friday. I don't remember what you called them.

[bikertaz]

Thanks Amelia. The only other recipe I could think about was those little toasted rolled up sandwich snacks you had for lunch Friday. I don't remember what you called them.

[Amelia]

Retirement Sandwiches - I'll try to post that one tonight.

[Amelia]

Retirement Sandwiches

10 oz. sharp Cheddar cheese
2 medium onions
3 Tbsp. Worcestershire sauce
Mayonnaise
2 1-lb. loaves thin-sliced bread
Salt, to taste

Grate cheese and onions. Add Worcestershire saue, salt, and enough mayonnaise to make a thick spread. Cut crusts from bread. Spread each slice with a thin layer of spread. Roll each slice; pack together tightly to prevent rolls from opening. Bake at 350° F for approximately 30 minutes or until light brown. (Rolled sandwiches may be kept in refrigerator for several days before toasting.)