Cajun Turkey Steaks

.1 Cup Itailian Dressing .1/2 Cup finely chopped onion .1/3 Cup Lemon Juice .2 Teaspoons ground red pepper .2 Teaspoons minced Garlic .1 Tsp. Taco Seansoning .1 Tsp Cajun Seasoning .1/2 Tsp. Black Pepper .2 Lbs. Turkey Breast tenderloin steaks Cut into 6 ounce portions.

For Marinade: In a Medium bowl,combine salad dressing, onion, lemon juice, red pepper, garlic, taco seasoning, cajun seasoning, and black pepper. Rinse Turkey: Pat dry, Place tenderloins in a plastic bag set in a large bowl. Pour marinade into bag and seal the bag. Marinade in Refridgerator 4 to 6 hours turning bag occasionally.

Drain tenderloins,  Discard Marinade, Place Tenderloins on grill cook for 14 to 18 mins. or until steaks are no longer pink.    Makes 5 to 7 servings.

Butt Kickin Boudin

. 20 Lbs Fresh Picnic shoulder cut 1 1/2 inch cubes . 3 Lbs pork Liver . 8 Large yellow onions peeled and diced . 6 Bunches green onion tops sliced thin . 5 Oz Salt . 2 Oz Black Pepper . 1 Cup finely diced red bell pepper . 5 Cups long grain rice raw. (then cook)

In a large pot, place the shoulder and cover by 4 Inches of water,Bring to a rolling boil. Reduce to simmer and cook 1 1/2 hours, adding water as necessary, add pork liver and cook an additional 30 minutes. Remove meat and liver and allow to cool a little. In the same stock add onions and cook for 20 minutes, when onions are done strain onions from stock and add to the meat. take out 12 level cups of stock and set aside. Debone meat and grind meat liver and

onions through a chili blade. Add cooked rice and sliced green onion tops, blending well into the meat mixture, add salt peppers and red bell peppers into the stock. Pour the flavored stock into the mixture and blend well. Stuff mixture into hog casing. This one for my friend the stubbmeister