Ingredient:
- 2 pounds Velveeta cheese, diced
- 1/4 cup red bell pepper, diced
- 1 (12-ounce) can jalapenos, chopped
- 2 tbsps garlic, minced
- 1 pound andouille sausage, heavly smoked
- 4 cups mayonnaise
- 1/4 cup butter
- 1 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup parsley, minced
- salt and cracked pepper to taste
- Pepper Sauce to taste
Direction:
Allow cheese to sit at room temperature for 30 minutes. Remove seeds from jalape? peppers and rinse under cold, running water. This will remove some of the heat. Dice the andouille or other heavy-smoked sausage. In a heavy-bottom saut?pan, melt butter over medium-high heat. Add onion, celery, bell pepper, garlic and andouille. Saut?3-5 minutes or until vegetables are wilted. Add jalape?s and continue to saut?2-3 minutes more. Remove from heat and allow to cool. Pour the ingredients from the saut?pan into the bowl of a food processor fitted with a metal blade. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise. Using a wire whisk, whip until mixture is smooth and of a dipping sauce consistency. Season to taste using salt, pepper and Louisiana Gold. Sprinkle in parsley. Pour ingredients into a decorative serving bowl and heat to serving temperature in the microwave. Place in the center of a large serving platter surrounded by garlic croutons, toast points or tortilla chips. This dip may also be served cold and will hold well in the refrigerator for a couple of days.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |
