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back_to_topISSUE : NOVEMBER 15, 2012
IN THIS ISSUE

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CONTACT US
 
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WWW.CAJUNDAUGHTERS.COM 
 
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PUBLISHER / EDITORS:
Susan Arcement
Kaye Constant 

EMAIL:
[email protected]
[email protected] 
 
Bonjour! 
                                                     

 Cajun Daughters

 

 

 

Register at foodnetmag.com/louisianaseafood to win a gift basket from the Iberia Parish Convention and Visitors Bureau, which includes a two-night getaway at Candlewood Suites in New Iberia, VIP passes from the Iberia Parish Attractions Association, a World Championship Gumbo Cook-off apron, a Shadows-on-the-Teche cookbook and KONRIKO� and TABASCO� products.

  

The IPCVB is participating in the Food Network Magazine "Put your Passion on your Plate" Sweepstake.  Louisiana is featured in a three-page spread in the November issue of the Food Network Magazine.

 

Between Nov. 1 and Nov. 30, participants can register daily to win travel and food prizes from around the state. The grand prize is a Baton Rouge travel package, which includes a two-night stay at the Hilton Baton Rouge Capitol Center, four tickets to the Viking Cooking School Outdoors, a tour of Tony's Seafood Market and Louisiana Fish Fry Products, a VIP passport to 20 attractions and a $1,000 gift card for travel expenses. 

 

So go register to win!  

 

Always Cooking It Up,

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French Toast heading1The Cajun Way 

 

Some call it French Toast; others call it Pain Perdu.  We grew up calling it Lost Bread.  My mom told me when I was young it was called that because stale bread was used to make it that would otherwise be "lost" or thrown away.  But whatever you call it, it sure tastes good on a cold morning!

Below is my recipe for this delicious treat.  I've put measurements but really, when I make it, I just do it my eye, so feel free to add a little more or less to your taste.

Lost Bread

Submitted by Susan Arcement
Butter for skillet
1 large egg
1-1/2 oz. evaporated milk
1/2 teaspoon vanilla
2 heaping tablespoons brown sugar
4-5 slices of stale bread

 

Melt a couple pats of butter in frying pan while preparing ingredients.

 

In a shallow bowl, such as a gumbo bowl, beat egg with wire whisk. Add evaporated milk, vanilla and brown sugar and mix well with whisk.

 

When skillet is hot, dip a slice of bread in mixture with a fork.  Turn over and coat other side.  Do this quickly or bread will fall apart.

 

Put bread on hot skillet and brown on one side, flip, and brown other side.  Serve with maple syrup. 

 

heading3Hey Boudreaux! 

 

Boudreaux walks into a bar and orders a beer.  He takes a sip and then tosses the rest into the bartender's face.

 

"Mais, I'm sorry!" Boudreaux sobs.  "I can't help doing that.  It's so embarrassing!"

 

The bartender feels bad for Boudreaux and gets him to agree to see a psychiatrist.  Six months later, Boudreaux's back at the bar.

 

"Are you seeing a psychiatrist?" the bartender asks, handing Boudreaux a beer.

 

"Yes, twice a week.  He's great!" says Boudreaux, as he throws his beer into the bartender's face.  "Great?  You just threw another beer in my face!"

 

"Yea, but now it doesn't embarrass me!" 

heading4Laissez Les Bon Temps Rouler!

November 1-30
 
Statewide
 
November 15
 
Broussard
 
November 15-18
 
Lafayette
 
November 16-18
 
New Iberia
 
 November 17
 
Youngsville
 
 

Events are subject to change without notice.  It is best to confirm dates before making travel plans.

 

 

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