* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Cornish Hen Acadiana
 Categories: Cornish hen, Pork, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Cornbread -- dried,
           Crumbled
    3/4 c  Mushrooms -- sliced
    1/2 c  Smoked sausage -- diced
    1/2 c  Ham cubes
    1/2 c  Scallions -- thinly sliced
    3/4 c  Chicken broth
      2 lg Cornish game hens
      1 tb Vegetable oil
      1 c  Onion -- thinly sliced
    1/2 c  Green pepper -- thinly
           Sliced
    1/2 c  Red pepper -- thinly sliced
    1/2 c  Yellow pepper -- thinly
           Sliced
    1/2 c  Celery -- thinly sliced
      2    Garlic cloves -- minced
      1 tb Creole seasoning
     16 oz Tomato sauce
     16 oz Tomatoes, canned
      2    Bay leaves
           Parsley -- minced
 
  Preheat oven to 500.  Combine cornbread, mushrooms, sausage, ham
  scallions, and chicken broth; stuff cavities of hens with mixture.
  Tie legs with string. bakr in shallow roastingpan, uncovered, 20
  minutes; remove and set aside; lower oven to 350.  While hens are
  baking, heat oil in Dutch oven. Add oven, peppers and celery; saute
  until tender. Add garlic and seasoning; saute 2 minutes.  Add tomato
  sauce, tomatoes and bay leaves; heat to boiling. Reduce heat and
  simmer, uncovered, 20 minutes. Place hens in sauce; bakr,
  tightlycovered, until hens are tender and juices run clear when
  pierced with fork, about 30-40 minutes. cut hens in half and place on
  serving platter, spoon sauce over.  Sprinkle with parsley.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Viet acadian Salsa
 Categories: Sides
      Yield: 4 Servings
 
      2 cn 16oz whole peeled tomatoes
     20    Cloves garlic
      2    Jalapeno peppers  --
           Chopped
      1    Chipotle pepper  --
           Crumbled
      2    Ribs celery
      1 md Yellow onion
      8 tb Nuoc mam
      5 tb Apple cider vinegar
      4 tb Worcestershire sauce
      2 tb Sugar
      2 tb Black pepper
      1 tb Brown mustard seeds  --
           Crushed
      1 tb Paprika
      1 tb Ground hot red pepper
           -preferably dried tab
      1 tb Whole cumin seed
      1 ts Oregano  -- crushed
 
  Here's a salsa recipe I've been playing around with for about a month
  or so. Originally, I wanted to "wrap" a salsa around a core of nuoc
  cham, with a hint of a Cajun hot sauce thrown in for good measure.
  The end result was a bit of a hybrid, but it seems to have worked out
  fairly well. Anyway, enjoy--it's a hot one!
  
  Peel (if necessary) and coarsely chop the tomatoes. Place in a
  saucepan. Add coarsely chopped onion, celery, and jalapenos. Peel and
  finely dice the garlic, add half now and reserve the other half.
  
  Grind the cumin seed and add it along with the nuoc mam, vinegar,
  worcestershire, paprika, ground red pepper, and three tablespoons of
  sugar. Bring to a gentle boil, reduce to a moderate simmer, and cook
  for 25-30 minutes, or until desired thickness is achieved.
  
  Now, about 5 minutes before the salsa is done, fry the reserved
  garlic in a little oil until it is crispy and golden. Remove the
  salsa from heat, add the fried garlic with one tablespoon of sugar,
  and stir occasionally until the salsa cools (stops steaming).
  
  This should keep for between 1 and 2 weeks at 40 degrees F. The recipe
  makes between 1.5 and 2 quarts of salsa.
  
MMMMM
 
... Sincerely yours Gigi
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