Mardi Gras Appetizers
Feb 24-25
noon to 5pm

As we approach Fat Tuesday,  our Naw'lins friends are stuffing themselves with Southern goodies.  Come on out this weekend to sample some popular appetizers from Kajun Kathy's Kafe as we prepare for Lent.

Tasting & Appetizers

Here are  some simple Mardi Graz recipes for you to make at home.
Bayou Shrimp Rolls

1 pkg (8oz) cream cheese
1 tbsp sweet pickle relish
1/4 cup flat leaf parsley
1 tbsp chopped onion greens
1 tbps Tabsco sauce
2 cups cooked shrimp, chopped
4 large flour tortillas
chopped green onions

Put all of the ingredients except the tortillas in a blender and blend until smooth.  Separate among the 4 tortillas and spread evenly over the surface.  Roll up and slice at an angle.  Garnish with pieces of chopped green onion.
Cajun Deviled Egg Spread

6 medium eggs, hard boiled, peeled, chilled
1/4 cup mayonnaise
1 tbsp stone ground mustard
1 tsp salt
1 tbsp cajun seasoning
1 tsp apple cider vinegar
'1 pkg Carr's crackers
capers for garnish

Put all of the ingredients except the crackers in a blender and blend until smooth.  Spoon or pipe onto the crackers. Sprinkle on a bit of extra cajun seasoning.  Top with 2-3 capers.

Southern Glazed Meatballs

Southerns love their sweet.  This sweet and tangy glaze turns regular meatballs into mouthfuls of tasty treats!

24 meatballs - 1/2 oz size (I buy these frozen and ready-to-heat)
1 tsp liquid smoke
1 tsp paprika
1 garlic glove, finely minced
1 tsp oregano
1 tsp Tabasco sauce
1/2 cup brown sugar
1/4 cup cider vineyard
1/4 cup water

Bring everything except the meatballs to a boil in a small saucepan.  Turn if off as soon as it boils.  Reheat the meatballs.  Pour the glaze into a bowl.  Skewer each meatball with a toothpick and arrange around the bowl.  Guests will dip their meatballs into the glaze.  Watch them!  It is so tangy and sweet that they will be tempted to double dip!!