Recipe – Page 110

Pumpkin Roll (this is fantastic and a great presentation if you want to give it to someone as a gift)Ingredients:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR

FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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1/2 cup

3 stalks

1 medium onion,

3 cloves garlic,

1 bell pepper,

15 oz. can diced

3/4 cup

3/4 cup white

1/2 teaspoon

1/4 teaspoon

1 bay

1/2 teaspoon

1/8 teaspoon

2-4 teaspoons

1/2 cup

1 lb. medium

3-4 cups cooked

This is one of my favorite recipes. It’s truly comfort food for me, and it will always remind me of my Dad. He was a great Cajun cook, and this recipe is all him. It’s hot and hearty full of bold flavors. It’s important to note that the chicken broth can make or break this recipe. Only use a tasty chicken broth, and fresh seafood!

serif;font-size:12.5pt;">Ingredients:

margarine all-purpose flour celery, chopped chopped minced chopped tomatoes chicken broth (You could use clam juice) wine (if you don’t have wine you can double the chicken broth) basil dried thyme leaf salt black pepper (to taste) Louisiana pepper sauce (Tabasco) scallions, chopped (including green parts) shrimp, peeled (deveined) white rice serif;font-size:12.5pt;">Directions:

Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
Stir in tomatoes, chicken broth, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
Thin with chicken broth if roux is too thick. Add hot sauce to taste, scallions, and shrimp.
Simmer 5 minutes, or until shrimp are no longer pink.
Remove bay leaf.
Serve over rice. (use brown to save on calories)