July 1, 2021

Susan Ford



We're hosting a neighborhood potluck Sunday afternoon, rain or shine... I've got a pork butt seasoned and marinating in the fridge, and a strawberry pound cake to make as a base for strawberry shortcake with lots of whipped cream for Jim's birthday celebration. I've got a fruit salad, a pasta salad, and a summer succotash on the list to be considered-- my neighbors are all good cooks, and we're all looking forward to a feast.

I selected this week's recipes with holiday weekend potlucks in mind. The Deviled Crab recipe can be doubled and baked in a large casserole dish if you have a crowd in mind; it's definitely best served warm, if not piping hot, so keep the logistics of that in mind if you plan to take it somewhere. The pasta dishes are both good warm or cold; feel free to substitute rice for the pasta in the shrimp dish if that's what you prefer.

Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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In the Mail:

June-July 2021

Taste Tammany

Herb and Cheese Tortellini

Herb and Cheese Tortellini

This recipe from Tony Morain is included in the pasta section of the cookbook Down the Bayou... and Back Again from the Cajun community of La Rose. It's got chicken and sausage in it, and comes together in about the amount of time it takes to cook the tortellini. I'd garnish with some freshly grated Parmesan and hot pepper flakes...

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Deviled Crabs

Old Fashioned Deviled Crabs

My mother loved deviled crabs, and she would have loved this recipe. By all means bake this in cleaned out crab shells if you have some, or turn it into a greased casserole or individual ramekins.

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Curried Shrimp Salad

Curried Shrimp Salad

This dish is equally good warm or chilled, and will be a welcome addition to any potluck table this weekend.

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