How to Make a Louisiana Style Gumbo

Forget going out to eat or ordering takeout every time you crave Cajun food. Try making How to Make a Louisiana Style Gu

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Cajun Potato Wedges

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Cajun Po

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Cajun Shrimp Chowder

Cajun Shrimp Chowder is a Cajun recipe that serves 8. For $2.05 per serving, this recipe covers 10% of your daily requir

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Captain Russell's Jambalaya

Captain Russell's Jambalayan is a Creole recipe that serves 6. This main course has 588 calories, 28g of protein, and 28

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Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya might be just the main course you are searching for. This recipe makes 4 servings with 697

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Cajun Chicken Rollatini

The recipe Cajun Chicken Rollatini can be made in about 45 minutes. One serving contains 383 calories, 32g of protein, a

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Bananas Foster Ice Cream

Bananas Foster Ice Cream takes roughly 45 minutes from beginning to end. For $5.39 per serving, this recipe covers 26% o

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Red Kidney Bean Jambalaya

Red Kidney Bean Jambalaya could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been

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Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce requires approximately 45 minutes from start to fin

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Chicken and Sausage Jambalaya

If you want to add more gluten free and dairy free recipes to your recipe box, Chicken and Sausage Jambalaya might be a

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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