I have a cookbook that has my favorite bean recipe in it, but seedmama posted it once before so I will just link the thread below. Pinto beans were always my favorite until I discovered this recipe. Just as a warning tho, don't add the tomatoes until the beans are already cooked as the acid will interfer with the softening process of the beans if put in too early. Then make jalapeno cornbread to go with it by adding whole kernal corn, jalapenos, onion, and chedder cheese to your favorite cornbread batter. Steal an ear of corn out of your freezer and cut off the kernal to use in the bread, and you will be in love. When I have left over corn on the cob, the next meal frequently includes jalapeno cornbread. Yumm Here is a link that might be useful: Creole Style Beans

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Here are the 9 that I'm working with now: Polish Cooking - Marianna Olszewska Heberle Classic Tex Mex and Texas Cooking - Sheryn R. Jones Sephardic Flavors - Joyce Goldstein The Thousand Recipe Chinese Cookbook - Gloria Bley Miller *Louisiana Tastes - Chef Paul Prudhomme Essentials of Classic Italian Cooking - Marcella Hazan French Food American Accent - Debra Ponzek *Classic American Food without the Fuss - Frances McCullough & Barbara Witt Classic Home Cooking - Dorling Kindersley, Mary Berry,Marlena Spiela * I'm on the fence with these books. So after I'm done with the recipes I might put them in the Rescue Mission pile. On the Rescue Mission pile so far this week Cookshelf Mediterranean - Anne White Mennonite Foods & Folkways from South Russia - Norma Jost Voth French Tarts - Lina Dannenburg Mexican Cooking for Dummies Jessy, I hope you some things you liked in the Dinosaur BBQ book. I should have thought that out better. I guess its less clutter if you keep your library of cookbooks in the library!

SLC, sorry I didn't get get your message until tonight. Here's a couple of cajun shrimp dishes. Sounds like you're adding some great stuff to your repertoire. I really don't mind cooking as long as I don't have to deal with leftovers, so it is actually fun planning and cooking for company once in a while. Shrimp is my favorite seafood and I love creole-cajun dishes. CAJUN STYLE BROILED SHRIMP Serves 2 as an appetizer 5-6 uncooked shrimp ¼ cup butter, melted (½ stick) 1 Tbsp. Louisiana hot sauce (Franks Red Hot or Crystal are good) 2 cloves garlic, pressed ¼ tsp salt ½ tsp coarsely ground or cracked black pepper ½ tsp finely chopped fresh parsley Pinch dried rosemary Lemon wedges Prepare the oven to 400 degrees F. Shell and de-vein the shrimp. In a small baking dish, combine the melted butter with the hot sauce, garlic, salt, cracked pepper, parsley, and rosemary. Stir. Arrange the shrimp side by side in the baking dish and bake for 6 to 8 minutes. Immediately broil the shrimp for 2-4 minutes or until the shrimp are done, but not chewy. Squeeze some lemon juice over the shrimp. Serve the shrimp sizzling hot in the baking dish This is from Ruths Chris Steak House and in keeping with their New Orleans flavor of many of their dishes. CREAMY CAJUN SHRIMP LINGUINE From Cooking Light Magazine Serves 4 1 cup water 1 can (14 oz) fat-free, less sodium, chicken broth 6 oz. uncooked linguine 1 pound med. Shrimp, peeled & de-veined 1 ½ Tbsp. butter 1 large red bell pepper, ½" slices ¼ tsp. salt ¼ cup fresh flat-leaf parsley 1 8-oz pkg. pre-sliced mushrooms 2 tsp. all-purpose flour 1 tsp. Cajun seasoning 2/3 cup half-&-half Combine 1 cup water & broth in Dutch oven; bring to boil. Break pasta in half, add to pan. Boil, cover, reduce heat and simmer 8 minutes. Add shrimp to pan. Cover and simmer 3 more minutes or until shrimp are done; drain. Melt butter in large skillet over medium heat. Add mushrooms and sliced red pepper; saute 4 minutes or until moisture evaporates. Add flour, seasoning and salt to pan; saute 30 seconds. Stir in half-&-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan. Toss. I like this with steamed broccoli, fresh French bread, and glass of red wine.