JEZEBEL SAUCE
- from The New Cajun-Creole Cooking, by Terry Thompson

• 1 10 oz. jar pineapple preserves (or 1 cup)
• 1 20 oz. jar apple jelly (1 cup)
• ¼ cup dry mustard
• 1/3 cup prepared horseradish
• 1-1/2 teaspoons finely ground pepper.

In a food processor with a steel blade, process all ingredients until blended. Spoon into jars. Cover and refrigerate until needed, up to 2 weeks. Serve over cream cheese to be spread on crackers. This makes about 2-1/2 cups.

CAYENNE TOASTS
- from The New Cajun-Creole Cooking, by Terry Thompson

• 2 French bread loaves, or 4 baguettes

And for the topping:

• 1 cup olive oil
• 2 t. red pepper (you can use less)
• 1-1/2 t. salt
• 1-1/2 t. sugar
• ½ t. finely ground black pepper
• 1 t. paprika
• 1-1/2 t. garlic powder
• 1-1/2 t. onion powder

Preheat oven to 200. Prepare topping; set aside. Using a serrated bread knife or electric knife, cut the bread into slices about ¼ inch thick. Lay slices in single layers on ungreased baking sheets. Using a pastry brush, lightly coat 1 side of each slice. Whisk mixture often while using so that the seasonings don’t settle to the bottom of the bowl – this is important – you may want to use a magic bullet if you have one.

Dry in preheated oven until very crisp, about an hour. The texture should be similar to Melba toast. Remove from baking sheets; cool on wire racks. When completely cool, store in airtight containers until served for up to 2 days. Cooled toasts can be frozen for up to 2 months; recrisp them in a preheated 350 degree oven for 5-7 minutes and serve with a salad or soup.

CAJUN GLAZED MUSHROOMS
- from The New Cajun-Creole Cooking, by Terry Thompson

• 1-1/2 lbs. small button mushrooms
• 1 cup unsalted butter
• 1 5 oz. bottle Worcestershire sauce
• ¼ cup finely ground pepper
• ½ teaspoon salt
• 5-6 drops Tabasco sauce

Trim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel. Melt butter in a heavy saucepan over medium heat. Add mushrooms; toss to coat with butter. Stir in Worcestershire sauce, pepper, salt and Tabasco sauce. Increase heat to medium high. Cover pan and cook; stirring frequently. Don’t let mushrooms stick to pan.

They’re done when the butter separates from the sauce and the mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes. Remove with a slotted spoon, discarding any sauce, and serve hot with toothpicks or as an accompaniment to steaks. Makes

about 8 servings.