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Nothin' better than Good Southern Cooking!!!
Even better than that....Southern Women can always be counted
on to share a great recipe or two!

Thank you to the following Ladies who submitted recipes this month
Visit their homepages and say "Thanks" for sharing !
Looking forward to next month's recipes!!

Ladies please accept this emblem as our token of Thanks!! for your contribution!!

Let's keep the tradition going!!

Submit all recipes to
southernwoman98@yahoo.com



Chocolate Upside Down Cake
Submitted by WriterDJ
Southland's Homepage

Cake: Mix
3/4 C. sugar
1 T soft marg/butter
1 C. flour
1/4 t. salt
1 t. baking powder
1+1/2 T baking cocoa
1/2 C milk (any percent)

Spread in a 9x9 cake pan or round pie pan.
Sprinkle with 1/2 C. chopped nuts (walnuts or pecans).

Sauce:
1/2 C. sugar
1/2 C. brown sugar
1/4 C. baking cocoa
1+1/2 C. hot water

Mix dry ingredients in sauce pan and add 1/2 C.  hot water.  Mix well,
then add the remaining 1 C.  of water.  Heat mix on range at high heat
until boiling, stirring, reduce heat to medium and boil for 3 minutes.
Pour sauce over cake mixture.  Bake at 350 degrees F for 35 minutes.

Serves approx. 8-9, best when cooled for at least an hour.
Serve the cake pudding side up and with milk.
Store uneaten portion in refrigerator.
Best if eaten within a few days.
Not that there is usually a problem with that.


Cajun Spicy Shrimp Pasta
Chicken Jambalaya
submitted by Huguenot
Bergerons webpage


Cajun Spicy Shrimp Pasta 
1/2 Lb medium shrimp peeled deveined 
1/3 cup chopped fresh parsely 
2 Tbls of butter 
1/4 cup chopped green onions 
2 cloves garlic minced 
1 1/2 Tbl cajun seasoning 
1/2 cup whipping cream 
1/4 cup dry white wine 
8 oz cooked linguine 
1/3 cup grated parmesean cheese 
1-2 teaspoons crushed red peppers (whole red peppers)

Melt butter, saute onion and garlic til tender. Add cajun seasoning(Tony Chachere's Creole Seasoning preferred), cook stirring constantly. (Do not fry). Stir in shrimp, add cream. Reduce heat, simmer for 3 minutes til shrimp start
turning pink (still constantly stirring).  Stir wine in. Cook 3 to 5 minutes, cooking alcohol off. Add cooked linguine,
cheese and red peppers. Add parsely. Heat through, eat. 
Serves 2. (side dish-4)

Chicken Jambalaya 
1 whole chicken cut up, de-boned 
2 cups chopped onion 
1/2 cup chopped green pepper 
1-14 1/2oz can tomatoes, chopped 
1/2 cup diced green onion 
1/2 cup parsley (if fresh minced) 
3 cups chopped celery 
1/2 tsp. garlic salt 
1 tsp. dried basil 
1 1/2 qts. chicken stock 
1/2 tsp. Tabasco(hot pepper sauce) 
1 bay leaf 
 3 1/2 cups long grain rice 
 shortening 

Cook celery, onion and green pepper in butter till tender. Remove. Fry chicken pieces in shortening in a heavy skillet  till brown. Mix undrained tomatoes, and all the rest of the  ingredients, bring to boiling, reduce heat. Replace the chicken, cook till rice is tender. Discard the bay leaf, if desired. Serves 6.



7up Salad 
Submitted by Laura
Laura's Web Page

8oz. Cream Cheese
2T. Hot Water
6oz Boiling 7up (3/4c)
3oz lime jello
6oz. Can of Crushed Pineapple **Drain Well**
1/3c. chopped nuts **pecans is what I use**

In a sauce pan heat 3/4c of 7up; bring to a boil.
Add Lime Jello, stir well until completely dissolved & set aside. In a mixing bowl, cream the cream cheese with 2Tbsp water.  Slowly add 7up mixture & beat until smooth.  Add crushed pineapple & nuts.  Pour mixture into a mold or serving  bowl and refriderate 2-3 hours until congealed.

                   **note** I put this in small individual molds, the kids love it!

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