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December 21, 2017


Merry Christmas and happy holidays! I signed off on my January/February issue on Monday (see the cover at right) and am done for the year! Next up, my 6-year anniversary issue. 

I'm flying out to the west coast tomorrow morning at the crack of dawn to spend Christmas with family. I made a big pot of seafood gumbo that's now in the freezer; I'll pack it to take with me and we will have an effortless dinner Saturday night. Today, I'm making a big pot of red beans to leave in the refrigerator for my friend Doug, who will be looking after my pets; who else pays their pet sitter in red beans instead of cash?? He thinks he's getting the best end of the deal.

Last week a newsletter subscriber wrote me to complain that the recipes I'd included were repeats; this person does not subscribe to my print magazine. Here's a reminder that I rarely publish the recipes that appear in the magazine on this newsletter, because they're exclusively for my paying customers. This newsletter is free, and I don't always have time to select and publish new recipes; work on the product some of you pay me to receive takes priority. 

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Miss last week's recipes?

Chef Paul's Meatloaf

Oyster Soup

Creole Seafood Jambalaya

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Shrimp and Crab Casserole

Shrimp and Crab Casserole

From the introduction to this recipe, in the cookbook Shrimp Country: a woman talking about a recently widowed man in her church who was on all the unmarried women's radars; "Sugar, if that man was in my congregation, I'd bake him a casserole in a skinny minute!" Whip this one up if you're looking to hook someone over the holidays.

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Balsamic, Honey & Rosemary Drumsticks

Balsamic, Honey & Rosemary Drumsticks

Mix up an easy marinade, toss the drumsticks in, and marinate for an hour (or up to 8); arrange on oiled foil and bake, turning once, for 40 minutes. How easy is that?

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Seafood-Stuffed Bell Peppers

Seafood-Stuffed Bell Peppers

The filling for this recipe goes into the peppers fully cooked, aside from the eggs used to bind it, allowing you to bake for a shorter period if you like your peppers still crispy, or longer if you like them fork tender.

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