I have so many, it is hard to pick. And which category: dessert, main course, meat, seafood, vegetarian, casserole, bread, salad, or soup. I have picked up dozens over the years.

Yes, choose something that you would be interested in making. Also, post one of yours.

So many. Of course my favorite Cajun classics, Gumbo, jambalaya, creole, dirty rice etc. But I make a seafood augratin casserole that is extremely good and popular. I get asked to bring it most often. I will see if I have it saved on my computer.

I posted it a long time ago.

It is a very pretty casserole with the golden melted cheese on top, I put thin sliced lemon slices on top and serve lemon wedges with it. I like to serve a nice crusty French loaf of bread with it for sopping up.

It is very easy to make, You can use just one of the seafood choices or a combo. You can use the fake crab meat cut up and it is very good if you don't have real crab.
I personally like to mix crab and shrimp, when crawfish are available I will definitely add some.

Crabmeat, shrimp, crawfish Au gratin (one of my favs)
2stalk celery chopped fine
1 c onion chopped fine( I use a whole med onion)
1/2 lb oleo or butter (I use butter)
1/2 c all purp flour
1 (13 oz) can evaporated milk
2 egg yolks
1tsp salt
1/2 tsp red pepper (I use Tony Chacheres Cajun seasoning at least 1TBs)
1/2 tsp black pepper
1 lb white crabmeat drained (or fake crab)
Or cleaned peeled cooked shrimp
Or cooked crawfish tails (I saute the tails in olive oil and garlic)
1/2 lb grated cheddar cheese (or more I use Colby jack)

Saute onions and celery in the butter until onions are wilted. Blend flour in well with this mixture. Pour the milk in gradually, stirring constantly. Add egg yolks, salt, red and black pepper, cook for 5 min.
Put crabmeat or shrimp in a bowl suitable for mixing and pour cooked sauce over it. Blend well then transfer into a lightly greased casserole (2.5 qt or 13x9) and sprinkle with grated cheese. Bake at 375 for 15 minutes. You can use a combo of all the mentioned seafoods, which I usually do (about 1/2 lb of each), if you do cook it longer about 25-35mins and may have to use a 13x9 dish. Check top for over browning during cooking, covering with foil to prevent that part way through the process.

I wasn't looking for a specific category. I just wanted to hear what some people enjoy making and what may be good. I am always making the same things. I will find a recipe that I found on facebook or pinterest (don't remeber which) and share it. It is a crockpot recipe for Mongolian Beef

These are some of my favorites. The coleslaw recipe is wonderful with BBQ. The melon salad is great to serve during hot summer. And Louise's Potato Salad is different and so, so tasty.

Joe Vigne’s Coleslaw

I took this recipe from the Fort Worth Star Telegram when I
first moved to Arlington in 1989. It was
said to be the recipe for the much sought after coleslaw sold at an old BBQ
restaurant in Arlington Heights in Fort Worth – Old Joe Vigne’s BBQ. This slaw is so, so, so good. We just love to eat it (sometimes just by
itself). It is a wonderful, creamy
coleslaw. AS

1 small head cabbage, shredded

2 large carrots, shredded

3 scallions, chopped (I use the whole bunch of scallions)

1/3 cup sugar

1/4 cup apple cider vinegar

1/3 cup evaporated milk

1 T prepared mustard

1/3 cup mayonnaise

Toss vegetables together.

Combine sugar and vinegar and stir until sugar
dissolves. Add evaporated milk and mix
well. Add mayonnaise and mix well. Pour over vegetables and toss. Serves 6

Melon Ball Salad with
Raspberry Vinaigrette

You will be surprised how good this is. The first time I prepared, had my doubts, but
no longer have any doubts whatsoever. AS

1 small red onion, thinly sliced
3 cups balls or bite-sized pieces of ripe cantaloupe, honeydew, watermelon, or
other fresh melons*
1-2 hearts of Romaine lettuce, cut into 1/4-inch pieces
2 Tbs coarsely chopped or torn basil leaves

For the vinaigrette:**
1/4 cup extra-virgin olive oil
3 Tbs raspberry vinegar
2 Tbs finely chopped basil leaves
1 Tbs finely chopped mint leaves
Salt and freshly ground pepper to taste

Place the onion slices in a small bowl and cover with cold water. Soak for 20 to 30 minutes, drain, pat dry,
and combine with the melon balls, Romaine lettuce, and herbs. Toss gently
to combine and refrigerate until ready to serve. Whisk together the
ingredients for the vinaigrette and toss gently with the melon mixture
immediately before serving. Serves 6 to 8.

*Sometimes I get the already cut up melon at the grocery
store.

**I use a good bottled raspberry salad dressing instead of
making this vinaigrette.

Louise Smith’s Potato
Salad

I worked with Louise in Human Resources at the Lexington VA
Medical Center. Louise was a wonderful
cook and we always looked forward to whatever she decided to bring to a
potluck. This was during the late
1970s/early 1980s. This salad is just
delicious.

Items in parentheses are Louise’s annotations. AS

3 pounds boiling potatoes – 10-12 medium

3 T vinegar

1/3 cup (I use the light orange French dressing rather than
the dark red French. I also use more if needed due to
size of potatoes.)

1 t salt

2 t grated onion, optional (I like to use a whole onion)

8 oz cream cheese

1/2 cup mayonnaise (I add more Hellman’s if needed due to
size of potatoes)

3 hard cooked eggs

1 cup diced celery

Boil scrubbed potatoes adding 1 t salt to each quart of
water. Cool and peel and dice to a size
to suit yourself.

Combine vinegar, French dressing, and salt and pour over
potatoes. Toss lightly and cover. Marinate 3 hours at least – either room
temperature or in refrigerator.

Blend onion with cream cheese, then gradually add mayonnaise
(no lumps); beat until smooth.

Add to potatoes along with 2 sliced eggs and celery. Toss and garnish with remaining egg, then
refrigerate.

Serves 8 – 12.

I love this recipe. It is from Taste of Home a long time ago. It makes a lot, but it freezes well. I don't make it often, but I figure that the butter is offset by the cream! LOL

http://www.tasteofhome.com/recipes/seafood-lasagna

I adore shrimp and asparagus risotto! So easy to make - just substitute plenty of dry vermouth for the water to give it added flavor.

Tonight is leftover roast park tenderloin with roasted parsnips and fresh asparagus. Yummy!

Tomorrow night, I'll fix a cheese omelet (I use shredded Parmesan cheese) with sliced avacado and a toasted English muffin with red pepper jelly on it. Gives a bit of punch and love the color.

Here's a simple favorite of ours:

Chicken Piccata

2 to 3 lbs thin sliced chicken cutlets

1/2 tsp each of garlic powder, pepper and dry basil (I alway double this)

All purpose flour

2 TBS butter

2 TBS oil

1 cup regular strength beef broth (yes, beef broth!)

3 TBS fresh lemon juice

1 lemon, thinly sliced

(I always rinse and pat dry the chicken)

In a small bowl combine garlic, pepper and basil. Rub the spices into the cutlets. Dredge with flour. Heat butter and oil in pan. Cook the cutlets until lightly browned. Lift out and set aside.

Add broth and lemon juice to pan drippings. Cook for one minute. Return cutlets to pan, arrange lemon slices on top. Cover and simmer for 3 minutes.

Remove to platter and sprinkle with capers

(By mistake I added the capers in the pan. My DH likes them warm so that is how I always do this recipe now.)

This recipe looks pretty, is easy and I think you could serve it to company.

Everyone has a favorite chili recipe. This is one that never fails. I freeze half of it and get a lot of meals. Very healthy!

Brown 1 lb ground turkey in pan sprayed with Pam.

In 4 Tbs olive oil, saute until soft 2 lg chopped onions, 4-5 minced cloves garlic, 3 diced ribs celery, 3 diced carrots, 3 diced peppers (red, yellow, and green). Add 1/2 Tbs cumin, 1-2 Tbs chili pepper, 1 tsp salt, 1 tsp oregano, 1 Tbs paprika.

Dump everything in crockpot and add: 29 oz Rotel, 2 small cans tomato paste, 1 Tbs balsamic vinegar, 1 can fat free chicken broth.

Cook on low 6-8 hours. In the last hour add 2 cans black beans and 2 cans red beans. Serve with cilantro or toppings of choice.

Sherry, that sounds so good.Tthank you for posting it.

maybe someone could post the thread to our Kitchen table site that JoAnn made for us

The KT Gathering Place

Thank you for that link betsy. I have already found several things I will be making!

Corned Beef with Glaze.

Purchase whatever size corned beef brisket you prefer and simmer in a large kettle of water with seasoning packet for several hours until tender. Remove from pot and place in shallow pyrex baking dish. Cover and chill until completely cool. Overnight/couple of days is best.

Slice Brisket into 1/4" thick slices across the grain maintaining the orientation of the slices and place back into pyrex baking dish as a group. Place in 300 degree oven for approx. 1/2 hour.

Glaze: Mix 1/2 Cup Brown Sugar, 2 TB prepared yellow mustard, 1 TB Apple Cider Vinegar. Begin adding water as needed to form a thick glaze will not run off the meat.

Remove meat from oven, spread all of the glaze over entire top surface of brisket and return to oven. Allow the brisket to continue heating until meat is hot and glaze is bubbly.

Hard to say. My favorite thing to make is a reservation.

But there are some things that I like to make. I make my own 100% whole wheat bread....there's something wonderful about mixing warm dough by hand and the smell of the yeast is so wonderful.

I like baking in general, but unfortunately, the results don't like me...or I should say my hips and waist!

As far as making stuff that I enjoy eating, I love making soup. I'm a chop 'n' drop cook, so putting on a pot and adding lots of chopped vegetables, spices and all kinds of goodness is a lot of fun for me.

I also like using the crockpot, except that the smell of the cooking food all day makes me really hungry. But it is wonderful enjoying the aromas of a beef stew or pot roast or whatever.

One thing I enjoy eating is haluski...I use ghee in a fry pan and then add chopped onion and shredded cabbage, some salt, pepper and caraway seeds. Just let it fry gently while stirring occasionally until it's all wilted and tender...maybe 20 min or more. DH's family used to mix it with cooked egg noodles, but I serve it as is as a side dish for ham or pork.

Hard to say. My favorite thing to make is a reservation.

lol Annie

It really depends on my mood and taste that particular day.