Butternut squash is a staple in New England, where it turns up in stuffings, pies, and soups, as well as side dishes. This soup is a natural in the autumn, and, in fact, makes a special first course for Thanksgiving dinner. In addition to the seasonings we’ve used to give it some zip, we’ve dressed it up with a little Sweetie Magic to bring out the natural sweetness of this delicious squash.
Categories: Appetizers
Cabbage with Andouille & Tasso
Broiled Honey Chicken Wings
This chicken wing appetizer is completely different from the Buffalo Chicken Wings, both in seasoning and method of preparation.
Bacon Lettuce and Tomato Soup
Artichoke Prudhomme
Corn and Andouille Soup – Salt-Free Sugar-Free Magic Seasoning Blends™
Hot German Potato Salad
This dish is best served warm, but is also good at room temperature, and even better a day or two later, after the tart flavor of the vinegar and the tastes of the bacon and sugar have blended completely.
Dumplings
This dumpling recipe accompanies the “Louisiana Chicken and Dumplings” recipe, however it can be used with other meats or done by itself.
Barbecued Shrimp
I want to warn you right now this is fun but messy to eat! In New Orleans most people wear bibs when they eat it, because you peel your own shrimp and dip them in the sauce. And most of us soak up more sauce with our French bread.
Elixir of Portobello
The syrup is essential to reach the emotional highs that this soup creates, and the combination of other ingredients and seasonings brings out the special flavor of the portobello mushrooms.
