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The change'II do you good. 19A U American Heart Association CAJUN SEASONING MIX (This is a basic recipe for Cajun Seasoning that can be used with many dishes.) 1 /4 . cup salt 1/4 cup paprika 2 tablespoons cayenne pepper 2 tablespoons onion powder 1 & 1/2 tablespoons garlic powder 1 tablespoon finely ground black pepper 2 teaspoons sweet basil 1 teaspoon dry mustard 1 teaspoon chili powder 1/2 teaspoon ground bay leaves 1/4 teaspoon ground cloves 1/4 teaspoon ground thyme 1/4 teaspoon rosemary 1/8 teaspoon ground ginger 1/8 teaspoon cumin powder 1/8 teaspoon ground tarragon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice Combine all ingredients in a mix- ♦ Airtime, up to 2400 Min. ♦ Detail Billing or Voice Mail. ♦ Activation ($35 Value) Cellular and Paging Dealer n his travels across the coun- try as a cooking school teacher and food professional, Jude Theriot has heard two things loud and clear from his public. "They want more Cajun cook- ing, and they want recipes that are easy to use and quick," said Mr. Theriot Jude Theriot, a mem- ber of the International Associa- tion of Culinary Professionals, has just completed his fourth cookbook, Cajun Quick, an an- swer to today's busy cook. The book contains recipes for appetizers, gumbos, soups, salad dressings, breads, seafood, poul- try, meats, vegetables and desserts, all in the Cajun tradi- tion and all of them can be pre- pared in 30 minutes or less. So, if you're in the mood for some Cajun food, but you don't want to spend all day in the kitchen, try some of these tasty Cajun recipes. WE'RE FIGHTING FOR YOUR LIFE ing bowl and mix thoroughly. Store in a tightly covered glass jar for use as needed. This mixture keeps well for up to 6 months if it is kept cool, dry, and covered. This mixture can be used in many Cajun dishes and also makes an excellent gift for your favorite Cajun cook. FRESH FLOUNDER NIEUNIERE 2 whole, fresh flounders, cleaned 1/2 cup all-purpose flour 1 teaspoon Cajun seasoning mix (recipe above) 1/4 cup unsalted butter 1/2 fresh lemon, juice only 2 tablespoons unsalted butter, chilled 2 tablespoons minced fresh parsley lemon wedges Rinse the flounders, with - cold paper towel. In a large mixing bowl, combine the flour and Ca- jun Seasoning Mix. Dredge the flounders in the flour, taking care to coat the fish evenly. Heat a large skillet over medium-high heat. When hot, add the 1/4 cup of butter. When the butter begins to smoke, fry the fish for about 2 minutes on each side. Remove the fish and place them on warmed plates. Add the fresh lemon juice to the skillet and blend it in with a wire whisk. Reduce the heat to low and whisk in the remaining butter, 1/2 tablespoon at a time. Pour half of the meuniere butter sauce on each fish, and sprinkle with parsley. Garnish with lemon wedges. Serves 2. BOP CHICKEN 1 (3-pound) young chicken fryer 1 tablespoon Tabasco sauce 2 teaspoons Cajun Seasoning Sauce 1/2 cup pure cane syrup 1 tablespoon Worcestershire sauce 1/2 cup cracker crumbs 1/2 cup seasoned bread crumbs 1/4 cup corn flakes, crushed Wash and clean the chicken; then cut it into serving pieces and pat them dry with paper towels. Pre- heat the oven to 400 degrees. Place the chicken in a large mixing bowl with the Tabasco sauce. Move the pieces around until all parts of the chicken are coat- ed. Season with the Cajun Sea- soning Mix. Combine the syrup and Worcestershire sauce and pour it over the seasoned chick- en. Stir the chicken pieces until they are all coated with the syrup mixture. Let the chicken mari- nate in the syrup mixture for about 7 minutes. In a large mixing bowl, mix to- gether the cracker crumbs, bread crumbs, and crushed corn flakes. Roll the marinated chicken in the crumb mixture with enough pres- sure to ensure that plenty of the crumb mixture sticks to the chicken. Lightly grease a shallow baking pan and place breaded chicken in it. Bake at 400 degrees for about 25 minutes, turning the chicken at about halfway through to brown the other side. Serve hot. Serves 4 to 6. SAUTED POTATOES TERRIOT 1 gallon water 1 tablespoon salt 1 1/4 pound medium red potatoes, washed well PA 111111J 1111119/ nn nn 1 .0_0 fl