Fine dining has always been a tradition in the South. Want to taste the South? Give these a try...

Crockpot Shrimp Creole

• 1 1/2 c. diced celery
• 1 1/4 c. chopped onion
• 3/4 c. chopped bell pepper
• 1 (8 oz.) can tomato sauce
• 1 (28 oz.) can whole tomatoes
• 1 clove garlic*
• 1 tsp. salt
• 1/4 tsp. pepper
• 6 drops Tabasco (opt.)
• 1 lb. shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp. Stove top version, if you don't have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

Red Beans and Rice

• 1 quart dried red beans
• 2 quarts water
• 1 pound ham or salt pork
• 1 carrot -- chopped
• 1 onion -- chopped
• 1 bay leaf
• pepper -- to taste
• salt -- to taste

Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them. Serve on white boiled rice with meat and vegetables on top.

Cherry Cobbler

• 1 16 oz can cherry pie filling -- light
• 1 pkg cake mix for 1 layer cake -- or sweet muffin mix
• 1 egg
• 3 tablespoons evaporated milk
• 1/2 teaspoon cinnamon
• 1/2 cup chopped nuts -- optional

Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased souffle dish in a larger crock pot. 6 servings.