In this episode of “A Taste of Louisiana” from December 6, 1990, Chef John Folse cooks Cajun Glazed Ham, Christmas Roast Goose with Pecan Rice Dressing, Oyster Stew in Patty Shells, Cajun Sweet Potatoes and Poached Pears. He also reminiscences about Bayou Christmases of the past and prepares a dessert of Floating Islands with his father, Roy Folse. This episode also includes footage of the Christmas Eve Bonfires on the Levee in St. James Parish. Host: John Folse