2 cups sugar
1 tsp. baking soda
1 cup buttermilk
3/4 cup butter
1 1/2 tsp. vanilla
1 1/2 cup chopped pecans

In heavy large saucepan, cook sugar, baking soda, buttermilk and butter to soft ball stage
(240 degrees on candy thermometer). Stir frequently while cooking. When mixture
reaches soft ball stage, remove from heat and beat until mixture lightens in color and
thickens(about 5 min.). Stir in vanilla and pecans. Drop by tablespoons on wax paper.
Yield 3 doz. small.
 

12 Chicken Wings or 12 Chicken Drummettes 
12 oz BULLIARD'S LOUISIANA SUPREME CHICKEN WING SAUCE

Sever chicken wings at joints & discard tips. Deep fry for approximately 12 - 15
minutes or bake in oven on pan for 30 minutes at 350. Coat cooked chicken with
BULLIARD'S LOUISIANA SUPREME CHICKEN WING SAUCE and bake in
oven 6 - 8 minutes. Serve as an appetizer.
 

2 tablespoons vegetable oil 
1/2 lb Andouille or hot-smoked sausage, cut into 1/2 inch slices 
1/2 cup sliced celery 
1 small onion, chopped 
1 small green or red pepper, chopped 
1 clove garlic, minced 
1 3/4 cups chicken broth 
1 can (8 oz) whole peeled tomatoes, coarsely chopped, undrained 
1 bay leaf 
1/4 tsp Tabasco pepper sauce 
1/4 tsp dried oregano leaves 
1/4 tsp dried thyme leaves 
1/8 tsp ground allspice 
3/4 cup uncooked rice 
1/2 lb shrimp peeled deviened & cut in half

In a large heavy saucepot or Dutch oven heat oil over medium-high heat. Add sausage, celery, onion, green pepper & garlic. Cook 5 minutes or until vegetables are tender; stir frequently. Stir in broth, tomatoes, bay leaf, Louisiana's Tabasco sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally. Stir in rice. 
Cover; simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf and serve. 

Makes 4 servings. 

Contributed by Vicki P. 
Wayne, NJ