Okra Gumbo

Cooking with Cusimano The Gazette


Guacamole Salad

Mayela Haydar 1 medium firm black bumpy avocado 1 green chili pepper (use canned) 1/2 onion, finely chopped 1 tomato, chopped 2 cups lettuce Mix and Add: dash of salt 1 tsp lemon juice a little chili sauce Mix again.    

Fruit Salad

Opal Bush Spearsville, LA 1 can peach pie filling 1 can chunk pineapple, drained 1 can mandarin oranges, drained 4 bananas, sliced 1 package frozen strawberries or 1 pint fresh strawberries In large bowl mix all fruit together. Pour peach pie filling over the fruit and stir until mixed; chill before serving. Keeps under refrigeration … Continue reading Fruit Salad


This organ has about the same nutritional value as liver. Buy it when you can; it is  inexpensive. Use liver recipes to prepare it, in each instance replacing the liver with the spleen.

Pink Velvet Frozen Salad

Linda Brown 1 can cherry pie filling 1 can crushed pineapple 1 can condensed milk 2 Tbsp lemon juice 1/4 tsp salt 1/4 tsp almond flavoring 1/2 cup chopped pecans 1 (9 oz) container Cool Whip Mix all ingredients; fold in topping. Whip. Pour mixture into dish and freeze. Cut into squares.    

Frozen Sour Cream Fruit Salad

Christy Hatley 1 cup crushed pineapple, drained 1/4 cup sugar 1 medium banana, chopped 1/3 cup cherries, chopped 1/3 cup pecans, chopped 1 cup sour cream Combine pineapple and sugar; mix well. Combine bananas, cherries and pecans. Add to pineapple mixture; add sour cream. Mix together; freeze in paper cupcake holders.    

Fruit Salad

Dena Lee 1 can peach pie filling 1 pkg. frozen whole strawberries 1 medium can chunk pineapple, drained 3 bananas, sliced 1 inch thick Mix pie filling, pineapple and strawberries with juice; let chill. Just before serving add bananas and mix well. Store in refrigerator.