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PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.

Listed below is a collection of Papa Paul's favorite recipes.


CREOLE MEATBALLS AND SPAGHETTI

Ingredients
1 lb. veal
1 lb. ground beaf
1/2 lb. ground pork
1 cup onions, minced
3 toes garlic, minced
1/2 cup bell pepper, minced
1/2 cup Italian bread crumbs
1/2 cup cream
3 eggs
1 tsp. salt
1 tsp. black pepper
oilve oil

Directions
Combine meat with onions, garlic, bell pepper, Italian bread crumbs, cream, eggs, salt and black pepper. Scoop meat mixture out with 4 oz. ice cream scoop and form into balls. Brown meatballs in olive oil in large skillet until done.


RED GRAVY

Ingredients
1 cup onions, finely chopped
1/4 cup green pepper, finely chopped
3 toes garlic, finely chopped
1/4 cup olive oil
2 6 oz. cans tomato paste
1 16 oz. can whole tomatoes, crushed
16 oz. beef stock or water
1 cup Burgundy
1 tbsp. parsley, minced
2 tsp. sugar
1 tsp. Papa Paul's Creole Seasoning
2 tsp. Italian seasoning
1 tbsp. oregano
1 cup freshly grated Parmesan cheese

Directions
Sauté onion, green peppers and garlic in olive oil until tender. Stir in tomato paste and whole tomatoes. Add beef stock or water, Burgundy, parsley, sugar, Papa Paul's Creole Seasoning, Italian seasoning and oregano. Simmer for 2 hours, than add meatballs. Let simmer for 1 more hour. Skim oil off occasionally. Serve with spaghetti that has been cooked "al dente" and freshly grated Parmesan cheese. Serves 6.

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