Recipe of the Week
  Stirrin' It Up on WAFB - TV Show
  
 

December 30 , 2010
(click each item for recipe)
NEW YEAR’S DAY BLACK-EYED PEA, CABBAGE AND HAM GUMBO

December 28 , 2010
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SPIKED EGGNOG CABANOCEY

December 23 , 2010
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GINGERBREAD CAKE WITH POACHED CHRISTMAS PEARS

December 21 , 2010
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HAM, SAUSAGE AND POTATO BREAKFAST CASSEROLE

December 16 , 2010
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ROASTED TURKEY WITH TRUFFLE BUTTER

December 14 , 2010
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GIANT MUSHROOMS STUFFED WITH CRAB

December 09 , 2010
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LOUISIANA STRAWBERRY AND CREOLE CREAM CHEESE WHIPPED CREAM PARFAIT

December 07 , 2010
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PETIT GÂTEAUX
(CHRISTMAS TEA COOKIES)

December 02 , 2010
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MIRLITON, SHRIMP AND CORN BREAD DRESSING

  
   
   
   
     

 
   
 

Chef John Folse's Favorite Ice Cream and Frozen Treat Machines

Top Pick: Musso Lussino

My Favorite! This one is on my kitchen counter. It's got style, it's got beauty and it's a performer, too. Retails for about $600 and features a 250-watt motor, 1 1/2-quart capacity and about a 30 minute turnaround. Chef John Folse's personal machine.

Power Pick: Musso Pola

For those willing to sacrifice a little design for pure power and extra servings. Retails for about $1,100 and features a 300-watt motor, 2-quart capacity and a batch every 20 minutes.

Bargain Pick: Cuisinart ICE-50 Supreme Ice Cream Maker

Not as finely engineered as its counterparts, perhaps, but for the price, it's hard to beat. Just $250 will get you a reliable, user-friendly ice cream machine. It can take up to an hour to create about a quart, but the results are well worth the wait.
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