This recipe has become the main burger recipe I use for cook-outs; everyone seems to like them. I also make a version with ground turkey and chicken andouille that tends to disappear faster than the regular version.
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Cajun Burgers
Instructions
Remove the sausage casings from the andouille sausage.
Mix the sausage, ground beef, and seasoning together. Add Worchestershire sauce to taste.
Form mixture into patties and cook on the grill.
Recipe Notes
Will make about eight 1/2 lb. or twelve 1/3 lb. patties.
For a Turkey-version of this recipe, substitute:
- Ground turkey for the ground beef
- Chicken andouille for the pork andouille
- Add 1 egg white into the mixture as a binder to allow the patty to form.
This is originally one of Auntie’s (Claire Melby) recipes, but Mom and I make it so often, people credit us for it now.
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Jalapeño Cheese
Instructions
Spray a square glass pan (i.e. 2 quart Pyrex dish) with Pam (or thin layer of butter).
Spread the chopped jalapeños evenly to cover the bottom of the pan.
Layer the shredded cheese evenly over the jalapeños.
In a separate bowl, beat eggs until frothly, then pour over the cheese.
Bake in a preheated oven at 350 degrees for about 30 – 40 minutes until golden brown. Longer if it's not solid (Make sure the cheese doesn’t make waves when you move the pan).
Let cool and cut into squares.
This salsa recipe is our attempt at recreating the salsa from Lala’s Cafe in Mirando City, one of our family’s all-time favorite restaurants. It makes a big batch. I usually half this recipe for myself. You can make the salsa milder by removing the pepper seeds. Likewise, to add heat, leave the seeds in. Either way, it’ll taste great!
Instructions
Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
Add the Rotel, tomatoes, boullion, vinegar, and onion into the blender and blend until it becomes a liquid consistency.
I’m not sure which dessert is Dad’s favorite, Mom’s cheesecake, or Pinkie Sue’s Banana Icebox Pie.
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Banana Icebox Pie
This is a no-bake cream pie made with pudding, cream cheese, and bananas.
Instructions
In a large bowl, thoroughly mix the cream cheese, powder sugar, and cool whip together until you get a smooth consistency.
Spread the mixture over the graham cracker pie crust. Start with a small-ish dollop of the mix in the center and work it out from there to keep from accidentally tearing up the crust.
Peel and slice bananas and spread the slices over the mixture in the pie crust.
In a separate large bowl, mix both packages of french pudding with the milk. Pour the pudding over the banana layer of the pie.
Spread a layer of cool whip on top of the pudding layer of the pie. If you'd like, sprinkle cinnamon sugar over the top. Cover and place in the freezer until it sets.
