This is a recipe that my very own Mrs. B.D. makes and everybody loves these things.

Sausage Pinwheels

1 lb bulk sausage (mild is better)
1 lg pkg cream cheese
1 tube of crescent rolls
Preheat oven to 375 degrees.

Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels).

Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).

Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.

Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)

Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.
One pkg of the 8 count crescent rolls makes 16 pinwheels.

The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle. These are great appetizers.


Mushroom and Sausage Pie

1 frozen pie crust 9-inch unbaked pastry shell
1 pound pork sausages or bulk pork sausage
1 pound mushrooms small, whole fresh, cleaned
1/2 cup parsley minced fresh
2 eggs
1 cup half and half
1/2 cup Parmesan cheese grated
1/4 teaspoon salt

Crumble sausage in large skillet and add mushrooms. Cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated. Drain off any excess grease. Stir in parsley. Beat eggs with half-and-half and Parmesan cheese; blend in mushroom mixture and salt. Pour into unbaked pastry shell.

Arrange mushrooms so that any stems are turned down in liquid. Bake in a preheated 400 F oven for 25 to 30 minutes or until crust is well browned and filling is set. Let pie stand about 10 minutes before cutting.


Creole Seafood Seasoning

1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

Chef Jamie's Tip: Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half.

Makes about 2 cups.


Grilled Orange Chicken

1/2 cup Lea & Perrins Steak sauce
1/2 cup Orange juice
1/4 tsp. Ground ginger
You can use any part of the chicken .

Mix all this into a mixing bowl.
Wash and pat dry chicken.
Place chicken into a Zip lock bag.
Pour marinade into bag over chicken and seal bag.
Let chicken marinade for 30 mins.
Remove chicken discard marinade and grill until done.

You can also do this in the oven.

Pre heat oven to 350
Place chicken (skin side up) and marinade in a shallow baking dish.
Bake until juices run clear (about 1 hr.)
Baste occasionally with marinade.