Doris's pralines
Yield: 12 servings
Ingredients:
- 4 c Sugar 1 cn Condensed milk
- 5 c Pecans 1 ts Vanilla
- 4 tb Karo syrup 1 cn Water
- 1 tb Butter
Instructions:
Mix all ingredients except butter vanilla and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter vanilla and pecans and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out add a little water and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines made from fresh Louisiana pecans you have just never really lived. Justin Wilson says Doris is the much better half (wife)
of my good friend Gordon Martin, the sheriff of St. James
Parish. Every Christmas Eve we go by to see them after
watching the bonfires that are burned on the levees along
the Mississippi River to light the way for Papa Noel (Santa Claus).
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---------- Recipe via Meal-Master (tm) v8.01
Title: All Purpose Marinade
Categories: Cajun, Sauces, Marinade
Yield: 6 servings
3 c Dry white wine 1/2 c Soy sauce
1/2 ts Cayenne pepper 1/2 ts Garlic powder
1 ts Onion powder
Mix all ingredients together. Marinate the meat (beef, pork,
chicken, or game) for 3 to 6 hours, then use the marinade as a
basting sauce as the meat cooks on the grill.
From Justin Wilson's Outdoor Cooking With Inside Help"
