Cajun Caviar

Fatherducque · Post by **Fatherducque** » Sun Aug 16, 2015 7:17 pm

http://bayouwoman.com/cajun-caviar/

I am too lazy to retype!

trailboss · Post by **trailboss** » Mon Aug 17, 2015 8:06 pm

I have seen the pepper jelly in the store, but never tried it
..the author said she used red, bit figured green pepper jelly would work?

It looks like a nice easy recipe...maybe Lazy Cajun dip would be a nice alternative name...

tattulip · Post by **tattulip** » Mon Aug 17, 2015 8:14 pm

Is that good?

Fatherducque · Post by **Fatherducque** » Mon Aug 17, 2015 9:39 pm

Yes, it is good.

Get the Tabasco brand pepper jelly.

If you are feeling lazy, plop a small block of warmed cream cheese on a plate, cover lavishly with red or green pepper jelly, and you have a excellent spread for ANY cracker.

I often prefer saltines, because they don't interfere with the taste of the jelly.

Walnuts can be substituted for pecans, but only if you are north of Shreveport.

Fatherducque · Post by **Fatherducque** » Mon Aug 17, 2015 10:30 pm

These are a real holiday favorite of ours!

We usually use Saltines.

trailboss · Post by **trailboss** » Tue Aug 18, 2015 12:37 am

Them oyster crackers would really liven up a bowl of soup...they look tasty as a snack.

I like these easy recipes...we are in the rotation for snacks between Sunday School and Church service, these might work.

Fatherducque · Post by **Fatherducque** » Tue Aug 18, 2015 6:36 am

trailboss wrote:Them oyster crackers would really liven up a bowl of soup...they look tasty as a snack.

I like these easy recipes...we are in the rotation for snacks between Sunday School and Church service, these might work.

If you want "easy", substitute bottled Italian dressing for the canola oil and ranch mix.

These are better if they sit over night.

tattulip · Post by **tattulip** » Tue Aug 18, 2015 11:42 am

Fatherducque wrote:Yes, it is good.

Get the Tabasco brand pepper jelly.

If you are feeling lazy, plop a small block of warmed cream cheese on a plate, cover lavishly with red or green pepper jelly, and you have a excellent spread for ANY cracker.

I often prefer saltines, because they don't interfere with the taste of the jelly.

Walnuts can be substituted for pecans, but only if you are north of Shreveport.

Oh I've had pepper jelly on cream cheese. LOVE IT. Especially with Triscuits. It's not so easy to find good pepper jelly here though. I do make a great one though!

Fatherducque · Post by **Fatherducque** » Tue Aug 18, 2015 10:14 pm

tattulip wrote:
Fatherducque wrote:Yes, it is good.

Get the Tabasco brand pepper jelly.

If you are feeling lazy, plop a small block of warmed cream cheese on a plate, cover lavishly with red or green pepper jelly, and you have a excellent spread for ANY cracker.

I often prefer saltines, because they don't interfere with the taste of the jelly.

Walnuts can be substituted for pecans, but only if you are north of Shreveport.
Oh I've had pepper jelly on cream cheese. LOVE IT. Especially with Triscuits. It's not so easy to find good pepper jelly here though. I do make a great one though!

The Cajun Caviar sort of tastes like caviar, but not as salty, nor fishy...sort of the nice part of caviar! It is mild flavored and pleasant...plus the pepper jelly, of course!

The spicy crackers are THE Christmas treat down here. For some unknown reason we only make them around Christmas time. Everybody has a bowl of them out for snacking...or on the counter in gallon ziplock bags for the kids to raid!

tattulip · Post by **tattulip** » Mon Dec 18, 2017 8:54 pm

Fatherducque wrote:These are a real holiday favorite of ours!

We usually use Saltines.

I used to make those. Actually, my daughter made some a month or so ago and brought them over.

ConsrvYank1 · Post by **ConsrvYank1** » Tue Dec 19, 2017 9:16 am

CONTENT DELETED

Okay, I see what you mean. Sheesh! Why are we letting in new people?

ConsrvYank1 · Post by **ConsrvYank1** » Wed Dec 20, 2017 6:53 pm

iamlookingup wrote:
ConsrvYank1 wrote:CONTENT DELETED

Okay, I see what you mean. Sheesh! Why are we letting in new people?
Well, technically, we're not.
The recipe forum is public. Anyone can post in it.

I did not know that. Are there any other forums that are for the public besides the recipe one?

I deleted the offensive content.

Og3 · Post by **Og3** » Thu Dec 21, 2017 4:15 am

ConsrvYank1 wrote:
iamlookingup wrote:
ConsrvYank1 wrote:CONTENT DELETED

Okay, I see what you mean. Sheesh! Why are we letting in new people?
Well, technically, we're not.
The recipe forum is public. Anyone can post in it.

I did not know that. Are there any other forums that are for the public besides the recipe one?

I deleted the offensive content.

You mean there are forums besides the recipe forums?

That's a relief, because I really don't have a recipe for snattlerake stew.

Covert Conservatives

Cajun Caviar

Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Cajun Caviar

Re: Experimental Job

Re: Experimental Job

Re: Experimental Job