"Somethings cooking in the kitchen and it smells really good"

RHONDA'S COOK BOOK COMING SOON

TITLED

"FOOD FOR LOVERS"

If there's one thing that the people of New Orleans knows how to do, it's COOK! Rhonda will be introducing her new recipe book real soon. FOOD FOR LOVERS
   
   
   

 

  
   
   
   

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Recipes 
May we suggest : Jelly served over Philly Cream cheese with crackers. Jelly served with  most breakfast breads, croissants, bagels, toast, biscuits, waffles or pancakes.
In Fact anything you can bake, roast or grill can be enhanced with the addition of a jelly or glaze.

Instructions for all Kabobs

Alternate ingredients for all kabobs on wooden skewers. Cook in 350 degree oven or an open pit. Baste with melted jelly of your choice starting when kabobs are about 1/2 done. Turn frequently.
Warm Jelly in saucepan, over low heat, DO NOT BOIL. Sauce should have thick consistency.

Chicken Kabobs with Jazz Glaze

Boneless Chicken cut into bite size pieces

Yellow Squash or Zucchini, Bell Pepper, 
Cherry Tomatoes, and Onion
(use large chunky pieces)
Heat Jazz Jelly to liquify and baste your 
kabobs every few minutes.
1-12oz jar of New Orleans Jelly and Spice Jazz Pepper Jelly

Shrimp Kabobs with Crawfish Glaze
Large raw shrimp

Water chestnuts, Snow Peas, Onion, Carrots 
1-12oz jar New Orleans Jelly and Spice Crawfish Pepper Jelly

Gris Gris Burgers

3lbs. lean ground beef
1/2 cup on New Orleans Jelly and Spice Gourmet Gris Gris Relish
1 large onion
1 bell pepper, sliced in rings
1 teaspoon salt, (optional)

Mix ground beef and relish together, add salt. Form into patties, place ring of onion and bell pepper on each patty. Press slightly into meat. Grill for approximately 5 to 7 minutes on each side. 
Sauce
1 12 oz. jar of New Orleans Jelly and Spice Gourmet Voodoo Pepper Jelly
1 cup BBQ sauce

Heat jelly and BBQ sauce in heavy saucepan for about 15 minutes stirring constantly to avoid scorching.
Glaze burgers with sauce several times while cooking. Start with first turning.
Place leftover sauce on the table for a dip or extra sauce on burgers.

Bourbon Street Bake Brie

1 round Brie Cheese
1 package frozen puffed pastry
1-12oz jar of New Orleans Jelly and Spice Gourmet Pepper Jelly
( Our Favorite for this dish, Pecan Praline, Jazz, and Jezebel)

Lightly grease cookie sheet with margarine or Pam cooking spray. Place puff pastry in center and unfold. Center Brie on pastry.

Add 1/2 jar of your favorite New Orleans Jelly and Spice Gourmet Jelly. Fold Pastry with dabs of water, be sure cheese and jelly are completely wrapped.

Bake in oven following directions on puff pastry package. Remove fro oven.
Slightly warm jelly in saucepan on stove or in microwave until jelly has a thick sauce consistency. DO NOT BOIL! Pour over golden brown pastry. Serve immediately with an assortment of crackers or toasted breads.