Spritz Cookies

by Kristi Hansen

1 cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1/2 teaspoon salt
1 egg
1 teaspoon almond extract or vanilla

Heat oven to 400 degrees.  Cream butter & sugar, blend in remaining ingredients.  Fill cookie press & press cookies onto cool, ungreased baking sheet.
Bake 6-9 minutes or until set, but not brown.  Convection oven bake 4-5 minutes.  Makes about 5 dozen cookies.

Kristi

Jambalaya

by Michelle Wagstaff

4-5 links of Italian sausage sliced (kitchen scissors work best)

1 cup of cubed ham

1 lb. of cooked shrimp without the tail - thawed (I use ½ bag of frozen shrimp from Costco)

4-15oz. cans of diced tomatoes

1 cup of water

3-4 stalks of celery sliced thick on an angel

1/2 to 1 cup coarsely chopped onions

1 coarsely chopped green pepper

1-2 cloves of garlic chopped or grated

2 Tbs. flour

2 Tbs. butter

¼ tsp. salt

¼ tsp. ground red pepper

2 bay leaves

½ tsp. thyme

½ tsp. basil

Slap Your Mama (or other Cajun spice)

Cook the sliced sausage until it’s done then remove it from the pan and drain on paper towel and wipe out the pan somewhat with a paper towel, then add the butter, garlic and onions to the pan and sauté for a few minutes until the onions are partially cooked then add the flour and stir until smooth then add the tomatoes, water, spices (except Cajun), celery and the meat (except for the shrimp).  Bring mixture to a boil, then turn it down and let it simmer for 10-15 minutes then add the Cajun seasoning a little at a time until it has reached the desired level of heat then continue to simmer for an additional 15-20 minutes.  Add the shrimp the last five minutes.  Serve over rice or just add some rice to it.  I like it to be heavy on the Jambalaya and light on the rice.  It is the best Jambalaya I have ever tasted!