It's Mardi Gras, let's eat Cajun
DEAR MELBA: I thought you might want to share some Cajun recipes since Mardi Gras will be Tuesday. The source of my Cajun recipes is the “Louisiana Homemakers Family Favorites” cookbook published in 1984 by the Louisiana Extension Homemakers Council Inc.
3 tablespoons cooking oil
1 cup chopped onions
1 sweet pepper, chopped
2 cloves garlic, chopped
3 ribs celery and leaves, chopped
2 tablespoons chopped parsley
1 can (6 ounces) tomato paste
2 quarts water
2 bay leaves
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon pepper sauce
1 tablespoon Worcestershire sauce
3 ounces curly vermicelli, crushed
2 pounds peeled fresh shrimp
• Heat oil in 3-quart saucepan. Add onions, sweet pepper, garlic, celery and parsley. Saute until wilted. Add tomato paste and half the can of water. Saute, stirring over medium heat for 10 minutes.
• Add the 2 quarts water and stir in seasonings. Bring to boil. Add vermicelli and boil 5 minutes. Add shrimp and continue boiling 10 minutes or until shrimp are cooked. Serves 6 to 8.
— Dave Farrington, Midwest City
Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating rich, fatty foods before the fasting of the Christian season of Lent.
DEAR MELBA: Readers may have already started putting away their fall and winter clothes. If they'll turn them inside out to hang them, they won't have the hanger “stickups” on the shoulders when they get ready to wear them in the fall.
— Cindy Sandine, Oklahoma City
DEAR MELBA: Here's a church sign I saw in Midwest City during the Olympic Games: “The Olympic flame cannot compare with God's eternal light.”
— Margie Booth, Nicoma Park
DEAR MELBA: Some people gain weight and complain. I don't want to brag or make anyone jealous, but I can still fit into the earrings I wore in high school.
— C. Jackson, North Carolina
DEAR MELBA: Velma was offering pantyhose to those who could use them. We have an in-ground pool with three filters. I use old pantyhose to line the first basket filter where water is pulled from the pool into the weir box. Because of the pressure, the legs are cut about halfway up to cover the basket and go over the sides. Pressure keeps the part going over the sides and down in place.
— Virginia, Elk City
DEAR MELBA: I loved Beverly's chicken noodle soup when I worked downtown in the 1950s. Do you have the recipe or does anyone have it?
— Reba Lawson, Oklahoma City
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