Only Through Love: A Cane River Romance Novella

by Hathaway, Mary Jane

  Louisiana Creole glossary

  According to the last census, a quarter of a million people speak French in the home in Louisiana. Most of these speakers use Cajun French, Louisiana Creole, or Creole French. These dialects are similar, but distinct. The Creole people of the Natchitoches region speak Louisiana Creole and that is the dialect that appears in the story.

  Sha = dear, sweetie

  Merci (spelled a variety of ways) = thank you

  Misye = monsieur, sir

  Manzelle = mademoiselle, miss

  Bonswe = good evening

  Donne moi un p'tit bec = give me a kiss

  Mais = well

  Pas de betise= not kidding

  Bon chance= good luck

  Recipes

  Blackened Catfish

  When Ruby invites Charlie over for dinner, she knows exactly what to fix. Every good Southerner knows what blackened catfish is, and Ruby’s recipe is the best! My friend was shocked when she saw it had a cheater addition of Italian dressing but if you try it, you’ll see why it’s such a hit. The oil in the dressing keeps the catfish nice and moist. Enjoy!

  Ingredients:

  1 pound fresh catfish fillets

  3 teaspoons pepper

  3 teaspoons cayenne pepper

  3 teaspoons lemon pepper

  3 ½ teaspoons garlic powder

  3 teaspoons salt

  3 tablespoons butter

  1 cup Italian-style salad dressing (Really. Try it.)

  Directions:

  Preheat oven to 350F

  Mix all the spices in a bowl

  Brush melted butter on both sides of the catfish. Using your fingers (don’t touch your eyes!) rub the spices onto each side.

  I love my cast iron skillet and it’s perfect for this job. Let it heat up over a medium high setting until the pan is nice and hot. Put in the catfish, letting them cook about two minutes a side. They’ll be a little charred (blackened, like they should be) when you take them out.

  Now, butter a shallow baking dish and lay the fillets in a single layer. Coat them with the dressing. Bake about 35 minutes or until the fish flakes easily with a fork. Enjoy!!

  Armadillo Eggs

  These quick and easy appetizers are found at every pick nick in the South. Sometimes even the wedding rehearsals and receptions. I love to make them any time. I don’t wait for a reason!

  Ingredients:

  8 oz shredded Monterey Jack cheese (One of my friends likes to make these with Pepper Jack cheese.)

  8 oz shredded sharp Cheddar cheese

  1 lb pork sausage (some, like the Pepper Jack loving friend above use hot sausage)

  Cayenne pepper to taste (for me this is about 1/8 tsp… can you tell I’ve got a sensitive tongue?)

  1 ½ cups baking mix (like Bisquick)

  1/4 cup sliced jalapenos

  1 package pork-flavor Shake 'n Bake

  Directions:

  Preheat the oven to 325F. Lightly grease a baking sheet.

  Mix the sausage, cheddar cheese, half the Jack cheese and baking mix together. Make a little patty about ¼ inch thick with the sausage mix by rolling it in a ball and then pushing it flat. Put a little Monterey Jack cheese and a slice of jalapeno in the middle and roll it into a ball again, making sure all the ingredients are inside the sausage mix. Repeat until all the mix is gone. If you want the Armadillo Eggs to have a nice crust, roll them in the shake and bake mix before putting them in the oven. Bake about 30 minutes, depending on the size of your sausage balls. IF they’re a little larger, give them a few more minutes. You can always cut one open to check the inside is nice and cooked through. Enjoy!!

  Russian Taffy

  I love this sweet treat but I have no idea why it’s called Russian taffy. As far as I know, it doesn’t come from Russia. Maybe someone else has an idea? Wherever it’s from, it’s delicious!

  Ingredients:

  1 cup milk

  3 cups sugar

  1 (14-ounce) can sweetened condensed milk

  4 Tbs butter

  1 1/2 Tbs vanilla extract

  1 1/2 cups chopped pecans

  Directions:

  Combine the sugar, milk, and condensed milk in a large, heavy pot (like a cast iron skillet!) over medium heat. Cook, stirring, to the soft-ball stage. (You can check whether it’s at that stage by either using a candy thermometer and waiting until it reaches 235F. Another way is to drop a bit of the melted sugar into a glass of cold water, then retrieve it, making sure not to burn yourself. The cooled sugar will easily roll into a ball between your finger and thumb.) Remove from the heat, and then add the pecans, butter, and vanilla. Beat until the mixture becomes thick. Pour into a greased or lined 9X12 inch pan. Let it cool and then cut into pieces. Enjoy!!