December 15, 2016

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This is the last thing I have to do before taking some time off for Christmas. We're not traveling this year, so I intend to spend some quality time on the couch with a good book. And try my hand at Thai food; one of my readers recommended True Thai as the absolute best in the category. My copy arrived yesterday and I'm going to give something out of it a try. I haven't had time to do more that open the package it came it, but I'm looking forward to browsing.

The recipes I've selected this week will fit perfectly into your hiliday meal planning. The crawfiish pie can be made up in individual servings - double the recipe if you've got a crowd - so that people can eat at their own pace; the filling is cooked before it goes into the crust, so all you really have to do is bake it until the crust is done. It also works in little individual pastry crusts if you're looking to pass snacks around.

The oyster soup is a simple, old fashioned recipe - but what is more elegant than oysters in cream and butter at Christmas? Just make sure you have plenty of French bread.

And the bread pudding first debuted at Christmas last year -- or at the Christmas photo shoot, anyway; my husband valiantly volunteers to eat any leftovers from a shoot, and he liked this one so much he raved to his sister. I had to make it again at Christmas.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.

Merry Christmas!

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture


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Extraordinary Landscapes

Shoepeg Cornbread Dressing

Crawfish Pie

This is an easy, very tasty recipe; make it for a simple Christmas Eve dinner or serve it as a passed hors d'oeurve hot in bite-sized pastry shells. The lemon adds a surprising burst of flavor.

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Cream of Oyster Soup

Cream of Oyster Soup

This old fashioned oyster soup is perfect for your holiday table. It's rich with butter and cream, and loaded with oysters.  Everyone will love it. 

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Bread Pudding with Hard Sauce

Bread Pudding with Hard Sauce

We made this for our 2015 holiday issue; my husband raved so much about it to his sister, she had me make it for her Christmas Eve party last year. As shown here, it's a bite-sized portion plated in a tasting spoon; it's easily passed as an hors d'oeurve at a cocktail party, or serve full portions on dessert plates.

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