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Monday, September 04, 2006 

Kicking Things Up a Notch

Remembering New Orleans....craving New Orleans' food. Buy some good ol' Louisiana food stuffs. Bring a little Laissez Les Bon Temps Roulez back to American kitchens.

I remember eating Sunday brunch at Commander's Palace with the Jazz Trio playing and wandering around the dinning room playing the obligatory "Saints Go Marching In", among quite a number of other tunes. The leader of the trio was the gentleman you hear on the
Zatarain's commercial...a deep, gravely "sing-song patois" infused voice. Whenever I see "Z" in the store, I remember that sultry Sunday in the City Where Care Forgot....full of Desires.

Emile Zatarain's first product in 1889 was root beer, and the company still packages this root beer extract to this day. This concentrate comes with directions for old fashioned bottled preparation, or easy preparation by the pitcher. Thick and creamy, kids love it and so will the kid in you! - Zatarains Root Beer Extract

A little Steens Cane Syrup to sweeten up life, too..

Lagniappe Cookies

1/2 cup shortening
1/2 tsp salt

1 cup sugar

1 tsp baking soda

1/2 cup water
1 1/2 tsps ginger

1 cup Steen's Pure Cane Syrup

1/2 tsp ground cloves

3 1/2 cups sifted all-purpose flour

1/4 tsp allspice

Cream together shortening and sugar until light and fluffy. Combine water and syrup. Sift together flour, salt, baking soda and spices. Add alternately to creamed mixture with water and syrup, blending well after each addition. Chill in bowl in refrigerator overnight. Roll out dough 1/4 inch thick on lightly floured board or pastry cloth. Cut into rounds with a 4 inch cookie cutter. Place 4 at a time on greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. To store, place in tightly covered container.

YIELD: 1 dozen cookies

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  • From Santa Barbara, California, United States
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