2 teaspoons baking powder
3 1/4 cups flour
4 dozen fresh mussels
1 tablespoon chopped parsley
Salt
Cayenne pepper
Crystal Hot Sauce, to taste
4 eggs
Worcestershire Sauce, to taste, recipe follows
2 tablespoons chopped garlic
Solid vegetable shortening for deep-frying
1 medium red bell pepper, roasted, peeled, and seeded
Creole Seasoning (Essence), recipe follows
1 lemon, juiced
1 tablespoon Dijon mustard
1 cup plus 2 tablespoons vegetable oil
1/2 cup chopped onions
1 1/2 cups milk
6 cups coarsely chopped onions
2 tablespoons olive oil
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's Pure Cane Syrup* (See Cook's Note)
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
The information for Steen's Cane Syrup: Telephone number: 1-800-725-1655 Web site: www.steensyrup.com
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