Ingredients

• 1 lb. sausage
• 8 oz. shredded cheddar cheese
• 2 1/2 c. Bisquick

Directions

Mix well. Roll into small ball. Bake at 350 degrees for 11 to 15 minutes or until golden brown. Serve with toothpicks.

Ingredients

• 1 lb. mild or hot sausage
• 2 c. grated cheddar cheese
• 3 c. Bisquick biscuit mix

Directions

Let cheese set at room temp. combine all ingredients and shape into small balls. Bake at 325 degree for 20-25 minutes.

* you can use hot sausage instead of mild or a mixture of both.

Ingredients

• 2 cups cooked rice
• 6 tbls. flour
• 2 tsps. baking powder
• 1 /4 tsp. salt
• Chopped shrimp, crawfish, crabmeat or tasso, to taste
• 3 or 4 green onions, diced
• Pinch of herbs, such as parsley and thyme
• Salt, freshly ground pepper and hot pepper sauce
• 2 eggs
• Rémoulade Sauce (recipe follows)

Directions

1. Mix cooled cooked rice with flour, baking powder and salt.

2. Add chopped shrimp, crawfish, crabmeat or tasso, diced green onions, parsley and thyme.

3. Season with more salt, if desired, pepper and hot pepper sauce.

4. Add eggs and mix thoroughly.

5. Drop by spoonfuls into hot, deep fat (360 degrees) and fry until brown. Drain on paper towels and serve with Rémoulade Sauce for dipping.

Makes about 12 Calas

Rémoulade Sauce
Makes about 1 1/2 cups.

1 bunch green onions
1/2 bunch parsley
1 cup Creole mustard
1/2 cup olive oil
1 celery heart
4 tbls. paprika
1/2 tsp. cayenne
1 tsp. salt
Juice of 1 lemon

1. Combine green onions and parsley in food processor. Process together until finely minced. Add the remainder of the ingredients.

2. Serve over boiled shrimp on a bed of shredded lettuce or as dipping sauce for Savory Rice Calas.

Ingredients

• 8 oz Cream cheese, softened (225 g)
• 1/2 cup Sour cream (125 mL)
• 1/4 cup Mayonnaise (50 mL)
• 3, 4 oz cans Shrimp 3, (120 g cans)
• 1 cup Seafood cocktail sauce (250 mL)
• 2 cups Mozzarella cheese, grated (500 mL)
• 3 Green onions, chopped
• Tomato, finely diced
• Green pepper, finely chopped

Directions

Mix first three ingredients together. Spread in a quiche dish or a pie plate. Scatter shrimp over top, then add cheese, onions, tomato and green pepper. Serve with crackers.

Ingredients

• 30 eggs
• Seafood Salad (recipe follows)
• Enough frozen green peas to cover serving tray
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced yellow bell pepper
• 1/2 cup finely diced orange bell pepper
• Seafood Salad:
• 1 cooked lobster tail, chopped, optional
• 1/2 lb. white lump crabmeat
• 1/2 lb. medium shrimp boiled in lightly seasoned water, peeled and chopped
• 30 hard-cooked egg yolks, diced
• 6 hard-cooked egg whites, diced
• 1 cup finely diced celery
• 1 bunch green onions, finely chopped
• 1 tbl. celery seed
• 1 tbl. dill seed
• 1/2 tsp. black pepper
• 1/2 cup sweet pickle relish
• 1 (13-oz.) jar Litehouse Honey Mustard dressing

Directions

Toss all ingredients together thoroughly, chill and stuff eggs.
1. Boil the eggs; cool, peel and cut in half. Reserve 6 hard-cooked eggs and all the egg yolks for making Seafood Salad.

2. Line serving tray or dish with a layer of frozen peas.