Jim Dandy: lol, I found recipes with the other spelling too. I think the only difference is just the spelling.

Jim Dandy: nope. its a spelling but not what I was looking for.

I found it......... Cacciatore

how do you spell 'catch-a-tori' ???

if the phonetic didn't help. its like spaghetti sauce that's usually with chicken.

volant: I did think of Apple Pie! lol

welshrugbyfan: Thats a tough question. The USA is such a melting pot, that I don't know if you could say there's a national dish.

I would say we're pretty famous for Grilled Steak or BBQ Ribs. LOL

ScarletRose: hmmm that looks easy and sounds SO good!

Wow, I haven't used my bread maker in forever! Hmmm sounds like time to pull it out.....

LOL, where's LindaJ? I expected her to explain some of it for me! lol

Here's what crab boil is......

http://www.zatarain.com/products/product.php/60/

than again.... you will never find RAB BOIL

hmmm I think crab boil could be a great trade off for National Geographics!

I promise it is AWESOME!

There are restaurants here that will prepare it and sell them.

1 12-16 lb turkey
1 1/2 cups liquid Zatrain's Crab Boil or Zatarin's Cajun Season salt
1 lg Pot of peanut oil

1 propane cooker
1 Strainer basket
1 Deep fry thermometer
1 Injector tool

Remove turkey innards. Place turkey on a cooie sheet for drainage. Inject as many areas of the turkey as possible with 16 ounces of liquid marinade (Zatarain's Crab Boil). Sprinkle the outside of the turkey with Zatarin's Cajun Season salt. Have your peanut oil heated to 350 degrees. Plan ahead, because it takes time to heat the oil. Hang the deep-fry thermometer over the side of the pot with a bent coat hanger for easy reading of the oil temperature. Place the turkey into The strainer basket, and slowly lower the basket into the oil with something long enough to keep you a safe distance away (anything from a broom handle to a pipe) Be careful doing this. Immersion causes quite a reaction.

The oil temperature will drop, so increase the flame a bit To bring it slowly back up to 350 degrees. Cook the turkey 31/2 minutes per pound at 350 degrees. (A 12-pound turkey will take only 42 minutes to cook.) To remove the turkey, carefully find the basket handle with a coat hanger, then slip the lifting rod back under the handle to remove the basket. Let the excess oil drip into the pot. It helps if two people do this, so one person can slide the cookie sheet back under the turkey

recipe can be found at http://www.massrecipes.com/recipes/02/11/cajundeepfriedturkey260228.html

satinjade: Hi there! How about cajun deep fried turkey?

*dubious look* I ain't asking!!!!

I always did say that pb&bananna was a NH thing! lol

I've had them on toast. Does that count?

I guess I might as well admit that I had a wonderful peanut butter and bannana sandwich last week............

Hey, that reminds me, did you hear how expensive that sugar is becoming???? Its all over the news here in Dallas.