Season selection of meat with salt and Cane Seasining™. Coat selection with 1-4 tbs of LeBlanc's Pepper or B.B.Q. Jelly™. Heat oil on top of stove in a roasting pot with a lid that seals tight. Place seasoned and coated meat selection in hot oil brown all sides med.. hi temperature. After thoroughly brown, remove selectiont from pot and add chopped vegetables with an additional 1 spoons of LeBlanc's Cane Jelly™. Saut?' and brown vegetables. Return roast to pot and add 1-1/2 to 2 cups of water. Bring to a boil, 15-30 seconds. Reduce heat to med.-low or low. Cover and cook 60-90 minutes until tender. Serve gravy over white rice. For a different flavor try Ellis Stansel's Gourmet Rice (called popcorn rice).

If desired ask butcher to remove blade bone from roast. Rub about 1 1/2 tablespoons Cane Seasoning™ and a little salt on outside of roast. Coat roast with 2 tbs. spoons of Pepper Cane Jelly™. Mix remaining Cane Jelly™, Cane Seasoning™ together. In a food processor chop fine 1/4 onion, 2 cloves of garlic, 1/2 stalk of celery. Using the Cane Injector /Cajun Stuffer, combine all portioned processed ingredients together with Jelly and Seasoning, inject into each side of roast .. Place remaining chopped onions, bell pepper, celery and garlic, in pot large enough to accommodate roast. Brown roast in 1/4 cup veg.. oil add remaining veg.. and mushrooms saute add 1/4 cup water; Cover and place in 350° +++++++++oven uncovered for 15 to 17 minutes. Add salt to remaining water and pour in bottom of pot. Pour wine slowly on top of roast. Cover and cook 40 minutes.

Remove from oven; spread remaining pepper cane jelly over roast. Return to 500° oven, uncovered for 3 to 5 minutes to create glaze.

Slice into 3/4 inch steaks and serve with rice, topped with gravy. Use pepper jelly as condiment to spread on slice pork, if desired.

Cut ducks in half lengthwise, along area between back and breast. Clean out cavity. Inject breast with a mixture of 2 tablespoons cane seasoning and 2 tablespoons Barbecue Cane Jelly™, rub remainder of seasoning over the outside of ducks along with 1 spoon of Jelly. Brown ducks in small amount of oil; add onions, garlic, celery, bell pepper and saute on medium high heat. Add salt, mushrooms, wine, and 1/2 cup water. Cover and place in 350° oven for 1 hour. Remove ducks and place in casserole dish. Spread 2 tablespoons of Bar B Que Cane Jelly over ducks and return to oven, raising temperature to 400°, uncovered for 3 to 4 minutes.

Place pot with gravy and mushrooms on top of stove and add remaining water. Bring to a boil. Season with additional salt, if necessary.

Serve glazed duck halves with rice topped with mushroom duck gravy.

1/2 cup Brown Sugar, "Cajun Crystials™"

Soften cream cheese and Cane Jelly™ in microwave at 14 second intervals. Blend with vanilla, brown sugar Mix until texture is smooth. Beat eggs with condensed milk, blend on high for at least 90 seconds. Combine Cane Jelly™, cream cheese mixture with eggs. Whip until mixture is has many small bubbles. Pour into individual custard cups. Bake 40 minutes at 300°. Let cool; then refrigerate 1 hour. Remove from cups and serve cool with Chocolate Cane Rum Sauce.

2 tablespoons butter
4 tablespoons dark rum
1/2 cup whipping cream
6 Tablespoons ovaltine chocolate

In a saucepan, on medium heat, combine Cane Jelly™, brown sugar, butter and melt. Add whipping cream, rum and Ovaltine. Stir until all ingredients are blended. Remove from heat and place refrigerator to cool. Spoon onto serving dish; place Cajun Cheesecake on top optional garnish with sliced strawberry or fresh sprigs of mint.

Heat 3/4 cup dark Cane Jelly™ with brown sugar until melted. Add 1,1/2 tablespoons butter, condensed milk and lime juice. Mix . Add egg whites and beat until smooth. In separate bowl, beat egg yokes until fluffy, fold into mixture and place in pie crust. Bake 40 minutes at 300°; if pie crust begins to darken too soon, place aluminum foil over pie and continue baking until done. Spread remaining butter over exposed edge of pie crust. Let cool, cut in slices and place in Cane Mint Sauce and serve.

In saucepan on medium heat, combine Cane Jelly™ and butter; heat until melted. Beat egg white until fluffy; slowly add whipping cream to egg white and continue to whip. Add cream de menthe and pour mixture into heated pan with jelly. Stir until mixture is consistent. Let cool and spoon onto serving plate.

Remove stem of apple. Place on a saucer and microwave 3 to 4 minutes. Cut in half. Remove core with a spoon. Fill depression with cane jelly. Reheat 15 seconds. OR if you prefer core the Apple and microwave 3-4 minutes, fill core with Jelly re-heat, 10-15 seconds. Fill center with Ice Cream or Cool Whip. 

Peel and de vein shrimp. Leave end of tail shell on shrimp. Rinse and season shrimp with LeBlanc's Cane Seasoning, spear 2 shrimp at a time with toothpicks. Melt butter and Cane Jelly™ pour in lemon juice and stir. Place speared shrimp on hot grill and cook 4 - 5 minutes. Baste often with CaneJelly™ sauce. Serve hot.!

Have a Great Bayou Day !