Cajun Rice
INGREDIENTS:
1 qt Mayonnaise; (not salad
-dressing)
4 Eggs; hard boiled
3 tb Creole or dark mustard
4 tb White vinegar
4 tb Fresh parsley; chopped
2 tb Paprika
2 tb Worcestershire sauce
3 tb Horseradish sauce
4 Cloves garlic; chopped
Salt and pepper; to taste
1 qt Mayonnaise; (not salad
-dressing)
4 Eggs; hard boiled
3 tb Creole or dark mustard
4 tb White vinegar
4 tb Fresh parsley; chopped
2 tb Paprika
2 tb Worcestershire sauce
3 tb Horseradish sauce
4 Cloves garlic; chopped
Salt and pepper; to taste
Whirl all the ingredients in blender or processor, add salt and pepper to taste. Refrigerate 12 hours before using. Will keep several weeks in refrigerator. This sauce is basically for use over shrimp, as a cocktail, but can be used for many other things such as : a great dip, a spread for chicken sandwiches, and as a dressing for any green salad. Makes 6 cups.
This is my friend Cynthia Smith's (nee Robichaux) recipe. I had it most recently when she brought it as an item for our tailgate picnic (for dipping shrimp) when we spent several days at the Round Top Antique Festival.
It is published in Potluck on the Pedernales (Community Garden Club of Johnson City, Texas). Cyn is business manager for this cookbook and it's sequel, Potluck on the Pedernales, Second Helping. She contributed quite a few recipes to both.
This is my friend Cynthia Smith's (nee Robichaux) recipe. I had it most recently when she brought it as an item for our tailgate picnic (for dipping shrimp) when we spent several days at the Round Top Antique Festival.
It is published in Potluck on the Pedernales (Community Garden Club of Johnson City, Texas). Cyn is business manager for this cookbook and it's sequel, Potluck on the Pedernales, Second Helping. She contributed quite a few recipes to both.