Stadium Rat

My wife bought a big bag of these and they disgust me. It's like somebody dumped every chip seasoning in their inventory.

Who buys these?

Google AI says you can make a substitute:

"The key to making a Wondra substitute is to add a small amount of cornstarch to regular all-purpose flour and then sift the mixture to aerate and loosen the flour.

Making a Wondra Substitute:

Combine flour and cornstarch: For every cup of all-purpose flour, add 1 teaspoon of cornstarch.

Sift the mixture: Sift the mixture two to three times to aerate the flour and ensure it's well combined.

Store for later use: If you don't plan to use the substitute immediately, store it in a cool, dark place. "

Dolmas

Jazz Fest Crawfish Rice Casserole

E.DeJ. of New Orleans sent a wonderful letter in response to M.K.'s request for a recipe for the crawfish rice dish served at Jazz Fest. He had the sketchy recipe that ran in this paper, which listed the contents of Cajun crawfish rice as whole-kernel corn, rice, crawfish meat, cream of mushroom soup, chopped onions, celery, bell pepper and garlic, and salt and pepper. No proportions were given.

"What makes this dish unique is the addition of just the right amount of corn, which enhances the color, texture and flavor of what (is) basically . . . the standard mushroom soup-rice-seafood casserole recipe, which appears in almost every local community cookbook in southwest Louisiana.

"I am an avid Jazz Fest foodie, attending all seven days each year, and have always loved the Cajun crawfish rice served there, but I always thought it needed something.

"After researching my local cookbook collection, I decided what the Cajun crawfish rice needed was the addition of diced Ro-tel tomatoes (mild) and a cheddar cheese topping, and came up with the following.

"Not only is it easy to make, but visually, it makes a very attractive casserole. By maintaining the same proportions of corn to rice and crawfish, and at the same time omitting the Ro-tel, cheddar and paprika, it is very similar (if not identical) to the Jazz Fest version.

"Rest assured that when this casserole is served, there are never any leftovers."

1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 Tbs butter
1 lb crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 Tbs Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish

1. In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.

2. In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.

Yield: Makes 4 to 6 servings
Source: Times-Picayune

All Time Favorite Lasagna

1 lb bulk Italian sausage or ground beef
1 clove garlic, minced
1 Tbs dried basil
1 1/2 tsp salt
1 16-ounce can tomatoes
2 6-ounce cans tomato paste
10 oz lasagna noodles
2 eggs
3 cups fresh ricotta or cream-style cottage cheese
½ cup grated Parmesan or Romano cheese
2 Tbs parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin

1. Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.

2. Cook noodles in large amount boiling salted water till tender, drain, rinse. Beat eggs, add remaining ingredients, except mozzarella.

3. Layer half the noodles in 13x9x2-inch baking dish, spread with haft the ricotta filling, add half the mozzarella cheese, then half the meat sauce.. Repeat layers. Bake at 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.

Yield: Serves 8 to 10.
Source: From Better Homes & Gardens’ “All-time Favorite Recipes”

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I dunno if it's birthday worthy though.

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Her birthday, her choice.

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Country Roads is about a road in Maryland



Wrong. But then again, you always are.

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Not wrong. He was inspired by a road he was taking in Maryland.

BTW, the road has long since stopped being a "country road".

Honestly, it sounds pretty much the same except for the Cajun techniques that add flavor snd color.

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fried chicken liver poboy from Tessie's Place

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They've been advertising lately that all their poboys are $9.99.

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a church split over sugar in the communion bread.

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And that's why there's 40,000 denominations.