There are lots of fun recipes for you today, but first I want to follow-up on the “praline” recipe I had in the column last week. A buddy of mine at school made it and brought me a sampling, and I can tell you that they were delicious! In case you missed the recipe last week and want to give it a try, I am including it again today. Have fun with today’s recipes and make something good!

Quick Pudding Mix Pralines from Louisiana

1 (3 oz.) pkg. cook and serve butterscotch pudding mix. (Can use vanilla, also.)

1 cup white sugar

1/2 cup brown sugar

1/2 cup evaporated milk

2 cups pecan pieces

1 tsp. vanilla

1 Tbs. butter

Combine sugars, pudding, and milk. Cook over medium heat until sugars dissolve, reaching a full boil about two minutes or until reaches soft ball stage. (I drop a little of the mixture in a cup of cold water to determine the soft ball stage) Remove from heat. Beat mixture approximately 25 times. Add nuts, butters and vanilla. Stir good. Begin dropping by teaspoon full onto wax paper sprayed with Pam. Work fast, as it sets up fast, very good and quick! Enjoy, Bon Appetit

Cherry Pineapple Ice Cream

Richard’s Note: This recipe is just as I got it. Doesn’t it sound good?

1/2 gal. or more whole milk

1 small jar maraschino cherries with liquid, chopped

1 small can crushed pineapple, drained

1 large box vanilla instant pudding

1 can condensed milk

Pour all ingredients in ice cream freezer, stir and turn on. If using old-time maker, make sure mixture reaches dasher level not higher or lower. A little more whole milk can be added to mixture. I also use plain salt not rock salt. This recipe is a no-fail, I promise. The best!

Honey Baked Chicken

You will need:

Chicken parts

Buttermilk

Honey

Salt

Pepper

Garlic

Flour

Oil

Method:

Marinate the chicken 1—2 hours or overnight in:

2 cups buttermilk

2 Tbs. honey

Salt, pepper and garlic to taste

Remove the chicken from the marinade mixture and coat with flour and fry in hot oil until browned good. Drain. Put on a baking sheet lined with parchment paper. Drizzle each piece with more honey and bake at 350° until golden and done but not dried out.

Faux Lobster

Richard’s Note: I know this sounds crazy, but it is very good!

Cod or Halibut or other firm white fish cut into serving-sized pieces

1/4 cup sugar

1/4 to 1/2 tsp. salt

Juice of one lemon

1/4 stick butter

Bring everything but the fish to a rolling boil. The fish is done when it floats. Serve with melted butter.

Another Cream Dressing for Greens

1/2 cup cream

3 Tbs. vinegar

1 Tbs. sugar

Blend all together well and serve over fresh greens.

Cough Drops

1 cup sugar

1/2 cup water

1 Tbs. lemon juice

1 Tbs. honey

1/2 tsp. ginger

1/4 tsp. cloves

Stir all together and simmer 15 to 20 minutes. Drop onto waxed paper. Let harden and coat with powdered sugar. Store airtight.

Crockpot Lasagna

2 Lbs. lean ground beef, browned and drained

2 cans or jars favorite spaghetti sauce, any flavor

2 large cartons cottage cheese

1 cup grated Parmesan cheese

2 bags shredded mozzarella cheese

2 eggs

Uncooked lasagna noodles

Brown ground beef and drain fat. In a mixing bowl, combine cottage cheese, Parmesan cheese, one and one-half bags mozzarella cheese and eggs. Mix thoroughly. Layer in this order: Meat, spaghetti sauce, noodles, spaghetti sauce again, cheese mixture. Repeat until crockpot is full. Top layer should be meat and spaghetti sauce. Cook on low for seven to nine hours. (It is okay for this dish to be somewhat on the saucy side, the noodles will absorb the moisture.) About 20 minutes before serving, sprinkle remaining mozzarella cheese on top.

Hot Chicken Salad

2 cups chopped cooked chicken

1 can cream of chicken soup

2 Tbs. chopped onions

1 cup chopped celery

3/4 cup mayonnaise

1 Tbs. lemon juice

3 hard-boiled eggs

Salt and pepper to taste

Chow Mein noodles

Mix all but the noodles together in a casserole dish. Cover with chow Mein noodles and bake at 375° until bubbly. You can cover with foil until ready to serve. (Note: It travels well and reheats well.)

Louisiana Crawfish Jambalaya

1 lb. Louisiana crawfish tails

1 stick butter

1 large onion chopped

1/2 bell pepper chopped

2 to 3 slices pickle jalapeño pepper chopped

1 to 2 tsp. chopped garlic

1 to 2 branches of celery sliced

1/4 cup chopped parsley

1/4 cup cooking sherry

3 cups raw rice

1 can cream of mushroom soup

Few shakes Tonys Chachere’s

Salt and pepper to taste

Cook rice and set aside. In large, oven-safe skillet sauté onions, peppers, celery and garlic with butter. Add crawfish tails, seasoning and cook for a few minutes. Stir in cream of mushroom soup and sherry. Cook a few more minutes, Turn off heat Add cooked rice and chopped parsley. Adjust seasoning, Transfer to a buttered 9x13 pan. Cover and bake covered on 350° for 30 minutes

Butter Cake (3 regular loaves)

1 lb. butter, room temperature

10 eggs, room temperature

4 cups sugar

4 cups flour, sifted

3 tso. butter extract

Cream butter add sugar add flour and eggs alternately ending with flour add butter extract. Bake on 350° for one hour and 10 minutes in loaf pan that has been sprayed with bakers joy. Done when toothpick come out clean, time may vary

Mac and Cheese from Joe Burton

I never make a cheese sauce. Can’t beat this. After draining mac put in one stick of butter. It will melt fast. In bowl stir one cup of milk, two cups sour cream and shredded cheese. Mix this in with macaroni. Put some shredded cheese in bottom of baking dish and pour in mac and cheese mixture. Put shredded cheese on top. Amazing!