Mississippi Mud Cake and Cajun Cooking

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1/2 c Butter, softened

3 x Eggs

1/2 ts Baking Powder

1/4 c +1 /12 T Cocoa

1 c Pecans, chopped

1 Chocolate Frosting

1/4 c +2 T Cocoa

1 ts Vanilla Extract

1 c Sugar

3/4 c All Purpose Flour

1 Dash Salt

1 ts Vanilla Extract

10 oz Marshmallows

1/4 c Butter

1/4 c +3 T Warm Milk

16 oz Powdered Sugar, sifted

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.

Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares.

Yield: one 13x9 inch cake.

FROSTING:

Cream butter; add cocoa, mixing well.

Gradually beat in powdered sugar, adding warm milk as necessary,

until spreading consistency. Stir in vanilla. Spread immediately over

warm marshmallows. Yield: enough for one 13x9 inch cake.

Mississippi Mud Cake is served all over the deep south but especially in Louisiania and Mississippi. It is the favorite cake of former Presidents Bill Clinton and Lyndon Johnson.

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Ingredients

• 2 Eggs
• 1 3/4 cups All-purpose flour
• 3/4 cup Beer (6 oz.)
• 1 tb Baking powder
• 4 Dozen medium shrimp, peeled and deveined (leave tails on) About two pounds.
• 3 cups Grated coconut, about 6 oz.

Directions

Seasoning mix: Cayenne pepper 1Tbls.

Salt 2 1/4tsps.

Sweet paprika 1 1/2tsps.

Black pepper 1 1/2tsps.

Garlic powder 1 1/4tsps.

Onion powder 3/4tsps.

Dried thyme 3/4tsps.

Dried oragano 3/4tsps.

Vegetable oil for deep frying.

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside.

Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix.

Then Hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off.

Coat each shrimp with the coconut and place the shrimp on a baking sheet.

Heat deep fryer to 350 degrees.

Drop each shrimp into the hot oil and cook until golden brown, about 1/2 to 1 minute on each side.

Do not crowd the fryer!

Drain on paper towels and serve immediately, as is, or with a dipping sauce or fruit preserve

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Yield: 6 Servings

2 c Stock (recipe below)

3 tb Oil

1/4 c Flour

1/2 c Chopped onion

1 ts Minced garlic

3/4 c Chopped green bell pepper

1/4 c Chopped parsley

1/4 ts Salt

1/2 ts Dried thyme

1/4 ts Cayenne pepper

1/4 ts Hot pepper sauce

16 oz Can tomatoes with juices

10 oz Frozen okra, thaw, cut across

1 lb Medium shrimp, clean, devein

1 pt Shucked oysters

3 c Hot cooked rice

To make roux: Combine flour and oil in a large heavy pan or Dutch

oven. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched,15 to 20 minutes. Stir in onion and garlic; cook and stir until soft. Add green pepper, parsley, salt, thyme, cayenne pepper and pepper sauce. Cook and stir 5minutes longer. Gradually, whisk in about 2 cups warm stock and

tomatoes. Return to a boil and simmer 20 minutes, stirring

occasionally. Add okra; simmer just until okra is tender, about 5

minutes. Add shrimp and oysters. Simmer just until edges of oysters

curl and shrimp is pink and opaque,5 to 8 minutes. Do not overcook

seafood. Remove from heat. To serve: mound hot rice in soup plates and ladle gumbo over the top.

Stock: In a large stock pot, combine 2 quarts water,2 slices lemon,2

dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon dried

thyme, shrimp shells and oyster liquor. Bring to a boil. Cook at a low boil, uncovered until mixture is reduced to about 3 cups, about 25 to

30 minutes. Strain and discard seasonings and shrimp shells.

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