MAW-MAW's CAJUN CABBAGE ROLLS

About 15 years ago I had the pleasure of discover-
ing a New Orleans Chef, Gigi Patout, who put a new twist on an old favorite of mine. Cabbage rolls with lagniappe (pronounced "lah-nyahp"), a southern Louisiana word meaning "a little something extra", and these definitely have something extra! They can be prepared ahead of time, refrigerated or frozen, and re-heated the next day. Serve these up with a big ole pone of cornbread and watch 'em disappear before your very eyes! The secret to this delicious dish is not cooking the rice before you add it to the meat mixture.

MAW-MAW'S CAJUN CABBAGE ROLLS
Bring a large kettle of water to a boil Core a large head of cabbage and place it in the boiling water, base side down. Remove each leaf as it loosens with a slotted spoon and place on paper towels to drain.

In a large bowl, mix together:
1 pound ground chuck
1 teaspoon each of salt, cayenne, and black pepper
1/2 teaspoon white pepper
4 cloves garlic, minced
1/2 cup each chopped green onions and parsley
Add up to 2 cups raw rice.(I use only 2/3 cup)

Line a roasting pan with a single layer of cabbage leaves. Form the mixture into rolls about 3" long and 1" thick and wrap each
one in a cabbage leaf, tucking in the ends to seal the moisture in and lay then in a single layer in the roasting pan on top of the
cabbage leaves, seam side down.

Mix together:
2- 8 oz. cans Rotel tomatoes
32 ounces tomato sauce ( I use a quart of Beefamato juice)

Pour over the cabbage rolls and cover with a layer of the remaining cabbage leaves. Bake at 350 degrees F. for about and hour, or until done.
To test for doneness, remove a cabbage roll and taste the rice. It should be tender. If the liquid in the pan gets below the level of the cabbage rolls, add a little water or more tomato juice. When done, transfer cabbage rolls to a platter with the leaves and thicken the broth left in the pan slightly. Pour over the cabbage rolls and serve.

NOTES: I sometimes use wild rice in place of the long grain white rice.

CORN CONFETTI SALAD

I made this at the request of a friend who had had this salad at a family restaurant once and although I didn't think the taste of corn in mayonnaise would be a taste I would like, I was very pleasantly surprised. And the friend said it was tha "bomb", which, i'm told, meant it was "delicious" LOL

CORN CONFETTI SALAD

* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 medium tomato, seeded and diced
* 2 tablespoons chopped green onion with blades
* 1/3 cup mayonnaise

Directions:
In a small bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Yield: 4 servings. I tripled the recipe to serve about 10 people.
NOTE: I used a plum tomato because they are meatier, but any kind will work well, just get all the seed out.

AND HERE IS ANOTHER VERSION OF A CORN SALAD THAT IS VERY GOOD

CORN SALAD
Ingredients:

* 2 cups fresh or frozen sweet corn
* 3/4 cup chopped tomato
* 1/2 cup chopped green pepper
* 1/2 cup chopped celery

Publish Post

* 1/4 cup chopped onion
* 1/4 cup prepared ranch salad dressing

Directions:
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings

It's almost time for some outdoor cooking and eating and I learned a great trick last year about making corn on the cob.

Instead of boiling it in water. Try soaking the ears in water, husks on, for about 30 minutes to an hour. Then with the husks still on, pull off the brown silks at the end and put the ears in the oven on 350 degrees and bake for 30 minutes. When done and you pull the husks off, all the silks come off with them and the corn is ready to slather with butter and salt or your favorite herb.

I prefer chili powder or just plain cumin and butter. Absolutely outstanding! Give it a try at your next cookout.

A MOTHER'S DAY POEM

Dandelions in a Jelly Glass
(or Mother's Day Dinner)






Long years ago, when I was young,
I whiled the happy hours
with siblings, as we romped among
the early spring wildflowers
.In May we gathered dandelions,
competing with each other,
and coveted our precious finds,
presenting them to Mother.

Her eyes lit up, and how the praise
did warm each little heart!
When lunch time came, our gold bouquets
such sunshine would impart,
In a jelly glass as centerpiece,
evoking mood so cheerful.
Our childish bickering had to cease,
no eye continued tearful.

Today, my daughters, city bred,
with manners fine and proper,
By highest, loving motives led,
have spent hours shining copper
And polishing the silverware-
the table must be gracious.
Appointments laid with utmost care,
My heart's not here ~ the spacious
Sunny halls of my old home,
and pastures red with clover,
Are calling me once more to roam
through childhood days long over.

I tell the girls that I'll be pleased
to decorate the center.
At last their call comes, much relieved,
the dining room to enter.
My loving children lead me in
and stopping, stare aghast;
They look and then they look again,
at dandelions ~ in a jelly glass?

In loving memory of the author, my friend and mentor, Grace Luella Peterson Perry