Polish Lowland Sheepdogs - pons - pon the dog
Kennel Ambergini's , Sweden
International Recipe Exchange
We are featuring Cajun recipes this month
CAJUN SHRIMP AND RICE
2 cups cooked long grain rice
Heat 1 Tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; saute' 4 minutes or until pink. Remove from pan; keep warm.
Heat 1 Tablespoon olive oil in pan over medium-high heat. Add garlic; saute' 30 seconds. Add green pepper , green onions, and thyme/Cajun seasoning; saute' 3 minutes or until tender.
Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated. Sift in 1/4 cup all purpose flour to make a roux. Cook until sauce thickens.
Yields: 4 servings (serving size 1 1/4 cups)
CRUNCHY CAJUN CHICKEN
4 boneless, skinless chicken breast halves
PREHEAT OVEN TO 400* F.
1. In a small bowl combine salad dressing, Worcestershire sauce,
cumin, onion powder, cajun seasoning, cayenne pepper and garlic
powder; mix well.
NOTE: If preferred bone-in chicken, place in a 13x9 inch baking pan and cook for about 1 hour.
CAJUN FRIED FISH
2 cups cornmeal
Mix all dry ingredients in large bowl and set aside
Summer Fruit with Wine and Mint Recipe
Yield: 4 servings
1 1/4 cups dry white wine
Bring the wine and sugar to a boil in a small saucepan, stirring
until the sugar is dissolved. Boil for 2 minutes. Remove from the
Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.