Favorite Family Recipes
Photo courtesy of Lafayette Convention and Visitors Commission.
Photo courtesy of Lafayette Convention and Visitors Commission.
1 (14- oz.) can artichoke hearts
2 1/2 tablespoons flour
3 tablespoons butter
1 (10 3/4 -oz.) can chicken broth
1/4 cup chopped onion
2 1/2 cups half-and-half cream
1 cup thinly sliced fresh mushrooms
1/2 teaspoon salt
Cayenne to taste
La. Hot Sauce to taste
Drain artichokes and chop into small pieces. In large saucepan,
melt butter and saute onions and mushrooms for 5 minutes. Stir in flour. Cook slowly for 2 minutes.
Gradually add chicken broth and then cream. Heat very slowly to thicken. Stir in artichokes and seasonings.
Yield: 6 servings
Jo Helen Irwin
July 5, 1998
This recipe was passed down from MawMaw Groh to Lynn Gerhardt. It has been modernized somewhat, and unfortunately, all of the colorful language has been excluded.
Put 1 cup sugar and 1 cup water in 1 gal pitcher. Stir.
In microwave 8-cup measuring cup, put 8 cups water and 4 family sized tea bags. Micro on HI for 8 min.
Pour tea into pitcher, keeping bags in measuring cup. Stir tea and sugar water in pitcher.
Add 6 more cups water to measuring cup with tea bags. Micro on HI for 6 min. Let steep for one hour.
Squeeze out tea bags and stir all together. Add enough water to make one gallon. (If you like lemon in tea, at this time add juice of 2 lemons and stir. MawMaw did not put lemon in hers - we added it to our glasses).
Refrigerate until cold. (If used hot, ice will dilute it too much).
If made on stovetop, use same procedure - just bring tea to a simmer. Do not boil! (This could be where your own colorful language could be developed). Enjoy!
8 oz. butter
1 med. onion, chopped
1 bell pepper, chopped
1 rib celery, chopped
2 cups sliced fresh mushrooms
3 bay leaves and thyme
2 cups heavy cream or (1 1/2 cups milk, 2/3 cups butter) ( may need more cream)
2 lbs small shrimp (variation- Use cubed chicken breast and bacon)
8 T flour
1 t paprika
3/4 cup grated romano
2 T chopped parsley
1 green onion sliced
Salt and Pepper (or Tony Chachere’s Creole Seasoning)
1/4 cup Italian bread crumbs
olive oil (to oil casserole)
Saute butter, onion, bell pepper and celery for 4 min. Add mushrooms, bay leaves and thyme. Saute for 2 minutes. Add cream, shrimp, flour; stir until smooth. When shrimp are pink, add paprika, cheese, parsley, green onions, salt and pepper. Remove bay leaves.
Place in olive oiled casserole, sprinkle top with bread crumbs. Bake at 350 deg for 20 minutes until bubbly.
Serve on hot pasta.
(variation)
Cook rice in chicken stock with onion, garlic, bell pepper, yellow food coloring and paprika. Serve casserole on this rice.
(variation)
Cook shells or elbows. Layer in olive oiled casserole: sauce-pasta-sauce. Sprinkle with bread crumbs and olive oil, Bake 350 deg.
Chef Buster Ambrosia
2/3 cup oil
2/3 cup flour
Mix oil and flour together in a 4-cup pyrex measuring cup. Micro on Hi about 7 minutes. Stir at 6 minutes or so then about every 30 seconds after that. Don't worry too much about the cooking time - just stop the cooking after it gets dark brown.
Add:
1 onion (chopped)
2 ribs celery (chopped)
1/2 bell pepper (chopped)
Have these ingredients chopped and ready to put into the roux as soon as it's the color you want. Micro everything another 3 1/2 minutes on Hi.
Add:
4 cloves minced garlic
1/4 cup parsley (chopped)
2 green onions, including tops (chopped)
Add these to the roux and Micro another 2 1/2 minutes on Hi.
This freezes very well. It can also be doubled by using an 8 cup pyrex measuring cup. Careful - the measuring cup will be HOT!!!
Billy Gerhardt
CAKE
1 box German Chocolate cake mix
1 stick (1/2 cup) butter, softened
1 1/2 cup milk
1/2 cup oil
1/2 can Condensed Milk
Combine cake mix, 1 stick butter, milk, oil and 1/2 can condensed milk. Mix well. Pour half of the batter into greased and floured 13x9x2 inch baking pan. Bake in a preheated 350 deg. oven for 20 to 25 minutes. (I use 9 inch, deep square or deep round pans. Makes two cakes.)
CARAMEL
1 1/2 pounds Kraft Caramels
1 1/2 cans Condensed Milk
1 cup chopped pecans
While cake is baking, unwrap caramels; combine with remaining 1 1/2 cans condensed milk and melt in double boiler (I use microwave) until smooth. Spread 2/3 over hot baked cake (do not let caramels touch the side of the pan). Sprinkle 1/2 cup pecans over caramel mixture. Cover with remaining cake batter. Bake 25-35 minutes longer. Spread the remaining 1/3 of the caramel mixture over hot cake. Sprinkle remaining 1/2 cup of pecans. Let cool.
FROSTING
1 stick butter
3 tablespoons Cocoa
6 tablespoons evaporated milk
1 teaspoon vanilla
1 box powdered sugar (sifted)
In a saucepan, combine butter, cocoa and milk, heating until butter is melted and mixture is smooth. (Can be done in microwave) Remove from heat and add powdered sugar and vanilla. Spread over cake.
Enjoy!
Lynn Gerhardt (originally from Jo Helen Irwin - friend of Lynn and Mo)
20 Oz Hershey bars
1 cup Pecans, chopped fine
2 cups sugar
1 1/4 stick butter or oleo
Cook butter and sugar in iron skillet until caramel color. Stir constantly.
Pour onto buttered cookie sheet ( approximately 10 x 15) and spread out with the back of a spoon until mixture hardens enough to stay spread.
Melt 1/2 of the Hershey bars and spread on the toffee. While chocolate is still soft, sprinkle with 1/2 of the chopped pecans and press them in.
Cool. (can be rushed by putting it in the freezer)
Turn over on a piece of waxed paper and release from the cookie sheet.
Melt the other 1/2 of the Hershey bars and spread on the toffee. Sprinkle with the remaining pecans.
Break in bite sized pieces.
2 c. uncooked long grain rice
1/2 c. margarine, melted
1/2 c. vegetable cooking oil
2 c. onions, chopped (1 medium)
1 bell pepper, chopped
4 cloves garlic, minced
6 c. meat, either chicken, shrimp, oysters, crawfish, salt meat or sausage
1/2 c. whole tomato, squeezed
3 c. chicken broth
4 Tbsp. Louisiana hot sauce (I use 3 Tbsp)
1 Tbsp. Worcestershire sauce
1 Tbsp. Kitchen Bouquet
3 tsp. salt
1 tsp. cayenne pepper (I use 1/2 tsp)
1/4 stick sweet cream butter, melted
1/2 c. green onions, sliced
4 Tbsp. parsley, minced
In a 5 quart cast iron Dutch oven, mix rice and melted margarine together thoroughly, making sure all rice is coated. In a 12 inch heavy aluminum skillet, heat the cooking oil over high heat and saute the onions, bell pepper and garlic until they start to brown.
Drop in meats and fry them along with the seasonings. Mix the meats and sauteed vegetables into the raw rice, and toss in the remaining ingredients, except the green onions and parsley. Pour in the butter and mix everything together until well bended.
Cover the Dutch oven tightly and bake at 375 degrees for 60-75 min (or until rice is cooked).
Toss in green onions and parsley, stir the jambalaya to mix all the ingredients, cover the pot and continue to bake for another 15 minutes or until the rice is tender and flaky.
Janice Grammer, Galliano, LA
Louisiana Oyster Festival, 1995
Sour Cream Chicken Enchiladas
2 whole chicken breasts
2 10 1/2 oz. cans cream of chicken soup
1 pt. (16 oz.) sour cream
1 4 oz. can chopped green chiles (save some for garnish)
Vegetable Oil
1 doz. corn tortillas
3/4 c. chopped onion
3 c. grated cheddar or monterey jack cheese (or a combination of both)
ripe black olives
Boil chicken breasts 20 to 25 min. Remove meat from bone and chop. Mix chicken meat, soup, sour cream, onions, and chiles together. Heat oil in small fry pan; dip each tortilla into the hot oil until softened (just a few seconds), and drain on paper towels.
Spread a thin layer of creamed mixture over the bottom of a 9x12 inch pan. Place equal amounts of creamed mixture in each tortilla (reserve some creamed mixture for on top), and sprinkle with cheese (reserve some cheese for on top). Roll up tortilla and place seam side down in pan. Pour remaining mixture over the top of rolled tortillas and sprinkle with remaining cheese.
Bake 25 - 30 min. at 350 degrees. Garnish with black olives and additional chiles.
Note: Can be prepared ahead of time and refrigerated before baking. Serves 6 to 8.
Adapted from "A Taste of Oregon" cookbook
1 can tuna fish
1/4 cup onions, chopped
2 beaten eggs
2 tablespoons lemon juice
1 teaspoon chopped parsley
1/4 teaspoon dry mustard
salt and pepper
1/4 cup bacon grease or peanut oil
6 oz. noodles
Cook noodles; drain and place in 9 X 13 in. caserole. Break up tuna; add the rest except for the oil. Form into balls and brown in hot oil.
Place on top of noodles. Pour lemon sauce over all.
Lemon Sauce
3 tablespoons flour
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon dry mustard
2 cups warm milk
3 Tablespoons lemon juice
1 tablespoon butter
Combine flour, paprika, salt and mustard.
Gradually add milk.
Cook until thick, stirring constantly. Remove from heat.
Add juice and butter.
Pour over balls and noodles.
Bake 30 minutes at 350 deg.
Variation: Cook noodles; mix with the rest of the tuna ball ingredients (except oil). Put into caserole. Make Sauce; pour over all. Bake 30 minutes at 350 deg.
Lynn Gerhardt
2 large onions, sliced
8 cloves garlic, chopped
1/2 cup olive oil
2 ribs celery, cut in 1/2 inch pieces
2 green onions, chopped
Microwave 7 minutes on "High"
Add:
2 16 oz. cans tomatoes, chopped (or fresh peeled)
2 teaspoons thyme
1/2 teaspoon pepper
5 bay leaves
2 medium eggplants, cut in 1/2 inch cubes
4 medium zucchini, sliced in 1/4 inch slices
4 green peppers, sliced thin
Microwave 15 minutes on "High."
Stir
Microwave 15 minutes more on "High."
Stir
Microwave 10 minutes on "High"
Lynn Gerhardt
1 - 3 to 3 1/2 pound fryer, cut up
20 oz. can pineapple chunks and liquid
flour, salt, pepper, chopped parsley, garlic powder
bacon grease or peanut oil.
Dip chicken in seasoned flour. Brown in a very small amount of oil, adding a little more as needed. (Don't use too much oil). Set aside.
Put browned chicken back into pot. Pour pineapple chunks and liquid over chicken. Cover and cook 45 minutes or until chicken is cooked.
Serve with Mushroom Rice
1/2 cup onions, chopped
1 tablespoon butter
1 cup long grain raw rice.
4 oz. can sliced mushrooms, drained. (Save liquid)
1 can beef broth. Add mushroom liquid and water to make 2 cups.
pepper (no salt)
garlic powder
parsley, chopped.
Soften onions in butter. Add the rest.
Cook 20 - 25 minutes 'till rice is cooked.
Lynn Gerhardt
1 cup raw rice, almost cooked
1 1/2 pounds ground beef
1 pound hot pork sausage (Owen's)
1 can Rotel tomatos
1 small can tomato sauce or (8 oz. paste and 1 1/2 cans water)
1 onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
10 cloves garlic, chopped
1 head cabbage, wilted
salt, pepper and cayenne pepper
2 cups grated or sliced American cheese (set aside)
Melt:
1 pound grated American cheese in
1 can evaporated milk
Cook rice. Brown and drain meat; add seasoning and cook.
Wilt and chop cabbage. Add all together EXCEPT the 2 cups grated or sliced American cheese.
Place in 9 X 13 inch caserole. Sprinkle 2 cups grated cheese or put the slices on top.
Bake 30 to 40 minutes at 350deg.
Paris Pelegrin
1 cup raw long grain rice
1 tablespoon hot sauce
1 3/4 cups water (use mushroom liquid, too)
Cook till almost done and set aside.
1/2 stick of butter
2 ribs celery, chopped
1 medium onion, chopped
2 green onions, chopped
Microwave 8 minutes on "High"; stir several times. Add 1/2 pounds Velveeta cheese, cut in pieces.
Microwave 2 1/2 minutes on 70% power, stir; repeat until cheese is melted.
Add:
1- 20oz package of frozen chopped broccoli
1 can mushroom soup
1 small jar drained mushrooms (use liquid to cook rice)
1/2 cup almonds
pepper, chopped parsley and garlic powder
Add to rice and mix thoroughly. Put in buttered caserole.
Bake 20 or 30 minutes at 350 degrees or microwave 10 minutes on 70% power
Lynn Gerhardt
1 bunch green onions, chopped
1 1/2 stalks celery, chopped
12 cloves garlic, chopped
1 stick butter or margarine
2 tablespoons flour
1 tablespoon thyme
5 bay leaves
salt carefully (butter and oysters are salty)
cayenne pepper, to taste
1 1/2 pints oysters, chopped or use food processor.
Cook seasoning and bay leaves in butter until soft. (May be done in a pressure cooker; add 1 cup water- pressure 15 minutes. Cool immediately)
Add flour; cook and stir 10 to 15 minutes. Add oysters and thyme; cook for 20 minutes, stirring occasionally. Add the rest of seasoning
To serve on toast, add milk to desired consistency.
To serve as patties, add evaporated milk to desired consistency. (Fills 1 1/2 dozen medium or 4 dozen cocktail sized oyster pattie shells). Bake at 350 deg. for 20 min.
Lynn Gerhardt
4 dozen oysters with water (at least one pint)
1 stick butter
1 bunch green onions - chopped
1 celery heart - sliced
4 pods garlic - chopped
3 Tbsp flour
1 small can evaporated milk (5oz size)
salt, cayenne, parsley to taste
Saute onions,celery, and garlic in butter until soft but not brown. Add flour but do not brown. Add oysters and water and cook until oysters curl. Add salt and cayenne to taste. Add evaporated milk and stir well. Remove from heat before adding parsley.
Can be served in patty shells or over toast.
Linda Gannon
Boil 6 mirletons (aka chayote squash) in water to cover about 45 minutes.
Peel and dice.
Saute 8 pods of garlic (chopped) in 1 cup olive oil.
Quarter 3 cans of artichoke hearts and add to garlic and oil.
Add 1 1/2 cups Italian bread crumbs.
Add 1 1/2 cups grated parmesan/romano cheese
Add mirletons and mix thorougly.
Remove from heat and add 2 beaten eggs and parsley.
Place in casserle dish, top with more oil, breadcrumbs, and cheese.
Bake at 350 until bubbly ( 30-45 minutes)
Linda Gannon
Boil and season crabs
Break in halves or quarters
Crack Claws
Add garlic, parsley, celery, chopped fine
Slice lemons - squeeze and add rinds
Add olive oil
Marinate overnight
I don't know the quantities on the seasonings, but each to his/her own taste, I suppose. Hope you enjoy these recipies.
Linda Gannon
4 cans asparagus spears
3 cans Campbell's cream of mushroom soup (heat till warm to help in spreading)
9 hard cooked eggs (sliced)
1 sm. jar pimento
4 cups shredded cheese- use extra sharp if you can
bread crumbs
olive oil
Lightly grease oblong backing pan and dust with bread crumbs (this prevents sticking). Drain asparagus spears. Place layer of asparagus, sliced egg, pimento, soup and cheese. Repeat layers until all ingredients are used up.
Place in 350 degree oven for approx. 45 min. until all is heated and cheese on top becomes a golden brown.
This recipe is a hit at covered dish affairs. It works equally well using 4 packages of frozen broccoli spears (cook spears according to directions)
Carol Becnel
2 cans whole kernel corn and liquid
2 cans creamed corn
½ stick butter
½ onion, chopped
10 garlic pods, chopped
2 green onions, chopped
1 large rib celery, chopped
4 oz. can sliced mushrooms, or stems and pieces
1-19 oz. can Campbell’s home cookin’ New England clam chowder
1 bottle clam juice
½ lb. Kemper Imitation crab, sliced or real crab meat
Tony Chachere's Creole Seasoning to taste
Touch of red pepper flakes
½ pt whipping cream
pepper
Saute’ onion, celery, and garlic in butter ‘til soft. Add mushrooms and liquid. Simmer 5 minutes.
Add soup, corn, juice – heat until very warm. Add sliced crab pieces; heat well – nearly boiling.
Reduce heat and add warmed whipping cream before serving. Serves 8 - 10
Pat Dey
1 1/2 lb lean gr. meat
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 cup frozen vegetables
6 beef bouillon cubes
6 cups water
1 28oz can crushed tomatoes
1 T Pepper
Salt to taste
1 cup Orzo (pasta)
Brown meat with chopped onion and garlic; drain.
Add tomatoes, water, bouillon cubes and pepper to meat; bring to a boil and simmer 20 minutes.
Add vegetables and orzo. Simmer for 15 minutes.
Dianna Gerhardt
For 1 1/2 Pound Loaf:
1 1/2 cups + 2 Tbsp Water
3 3/4 cups Stone Ground Whole Wheat Flour
2 Tbsp Dry Milk
1 1/2 tsp salt
2 Tbsp sugar
1 1/2 Tbsp gluten
2 Tbsp canola oil
1 Tbsp molasses
3 tsp active dry yeast
Add all ingredients in the order suggested by your bread machine manual. We use the whole wheat cycle for 1 1/2 pound loaf. Let the loaf cool for 15 minutes before slicing it. (if you can!)
Bill Gerhardt
2 bacon slices
Cooking spray
1 lb boneless, skinless chicken breasts, cut into bite size pieces
1 C onion, chopped
1 C diced bell pepper
2 cloves garlic, minced
4- 1/2 C chicken broth (I use 4 chicken boullion cubes to 4 ½ cups water)
1-3/4 C red potatoes, diced, peeled
2-1/2 C frozen whole kernel corn
1/2 C flour
2 C lowfat milk
3/4 C (3 0z) shredded cheddar cheese
salt and pepper
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan, crumble; set aside.
Add chicken, onion, bell pepper, and garlic to bacon fat; saute' 5 minutes. Add broth and potatoes; bring to a boil. Cover and reduce heat, simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a wisk, until blended; add to soup. Cook over medium heat 15 minutes or until thickened; stirring frequently. Stir in cheese, salt, and pepper. Top with crumpled bacon.
Dianna Gerhardt
Salsa
4 cups tomatoes (peeled, chopped, drained)
1 Tablespoon oil
3/4 cup chopped onion
4 Tablespoon chilis (peel by dipping in very hot water)
1/2 Tablespoon chopped garlic
1 Cup chopped green bell pepper
2 Tablespoons white wine vinegar
2 Tablespoons sugar
1/2 teaspoon oregano
1/2 teaspoon cumin
1 Tablespoon coriander
1 1/2 teaspoon salt
Mix. Refrigerate overnight.
Dianna Gerhardt
3 cans whole green chiles
1 can diced green chiles
1 can black olives (sliced)
1 lb Cheddar cheese
1 lb Monterey Jack cheese
3 eggs
1 can evaporated milk
4 Tbsp flour
1 can tomato sauce
Lay 1/2 of chiles in an ungreased 13 X 9 pan. Top with 1/2 part of cheddar and jack cheeses, 1/2 of olives, and 1/2 of diced chiles. Layer again with chiles and cheese.
Mix eggs, flour, and milk and pour over top. Bake at 350 degrees for 45 minutes.
Remove from oven and pour tomato sauce over top of casserole. Add remaining diced chiles and olives on top, and bake 5-10 minutes more. Let set and serve.
Dianna Gerhardt
For 1 1/2 Pound Loaf:
1 cup warm water
1 1/2 Tbsp vegetable oil
1 egg
1 tsp salt
1 1/2 tsp sugar
1 cup rye flour
2 cups white bread flour (I use all purpose flour)
3 Tbsp gluten
1 Tbsp caraway seeds
1 1/2 tsp active dry yeast
Add all ingredients in the order suggested by your bread machine manual. Use the whole wheat cycle for 1 1/2 pound loaf. Let the loaf cool for 15 minutes before slicing it.
Bill Gerhardt
For 1 1/2 Pound Loaf:
1 1/2 cup warm water
1 Tbsp Olive Oil
3 cups bread (or all purpose) flour
1 Tbsp sugar
1 tsp garlic salt
1/3 cup Parmesian Cheese
1 tsp dried Italian Seasoning
2 tsp active dry yeast
Add all ingredients in the order suggested by your bread machine manual. Use the white bread cycle for 1 1/2 pound loaf. Let the loaf cool for 15 minutes before slicing it.
This makes a pretty dense loaf of bread, but BOY IS IT GOOD!
Bill Gerhardt
10 oz salad olives (chopped)
Chop fine:
2 ribs celery
3 green onions
10 pods garlic
1/2 bell pepper
1 cup Parmesian Cheese
3/4 cup olive oil
1/2 tsp powdered bay leaves
1/4 tsp thyme
1/4 tsp oregano
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp parsley flakes
Mix. Refrigerate. Use any combination of sandwich meats such as ham, salami, turkey, bologna, pastrami, roast beef and American, mozzarella, or swiss cheese.
Look out Central Grocery!!!
Also add 2 heaping Tbsp to a green salad before serving
Lynn Gerhardt
4 (1-ounce) bars unsweetened baking chocolate
10 Tbsp margarine or butter
2 cups sugar
4 eggs
2 tsp vanilla extract
1 cup all-purpose flour
1 (8-ounce) package cream cheese, softened
1 Tbsp cornstarch
1 (14-ounce) can sweetened condensed milk (NOT evaporated!!)
1 tsp peppermint extract
Green food coloring
Preheat oven to 350 degrees. Melt cholate with 1/2 cup margarine. In bowl, combine chocolate mixture with sugar, 3 of the eggs, vanilla, and flour.
Spread in greased 13x9 baking pan. Bake 12 minutes.
In mixer bowl, beat cream cheese, 2 Tbsp margarine, and cornstarch until fluffy. Gradually beat in sweetened condensed milk then remaining ingredients (don't forget that last egg!). Pour over brownie layer.
Bake 30 minutes or until set. Top with Glaze (see below). Cool, Chill, and cut.
Glaze: Melt 1 cup (6 ounces) semi-sweet chocolate chips with 1/2 cup whipping cream (UNWHIPPED). Cook and stir until thickened.
Dianna Gerhardt
2 lb medium shrimp, uncooked
1/4 lb butter
2 whole cloves
2 cloves garlic, chopped
1 large onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 Tbsp parsley
1 mint leaf
1 pinch thyme
2 Tbsp tomato paste
1 1/2 Tbsp curry powder
2 Tbsp flour
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp nutmeg
1/2 tsp salt
2 cups consomme
Melt butter. Add garlic, onions, celery, parsley, green pepper, cloves, mint leaf, bay leaf, and thyme. Cook until tender.
Sprinkle with curry powder, flour, salt, pepper, nutmeg, and cayenne.
Stir in tomato paste, and add consomme as thickens. Cook 10 minutes.
Add shrimp (peeled, except for tail). Cook until shrimp are pink.
Remove cloves (if you can find them!) and serve over rice.
Terry Regan
1 1/2 qt cranberry juice
2 qt apple juice
1/2 cup brown sugar
1/2 tsp salt
4 cinnamon sticks
1 orange studded with cloves
Cook in crock pot for 2 hours on HIGH. Then simmer on LOW as you serve.
Bill Gerhardt
1 lb red kidney beans
1 med onion, chopped
2 sticks celery, chopped
1/2 green bell pepper, chopped
8 cloves garlic, chopped
2 Tbsp Parsley, chopped
2 Tbsp Worcestershire Sauce
1 Bay Leaf
Several shakes of Tabasco sauce
1 lb meat (smoked sausage, ham bone, salt pork, etc)
Salt and Pepper to taste
Soak red beans overnight in crock pot (no heat).
Early in the morning, add remaining ingredients and cover with water. Cook on HI all day. Before serving, remove and smash some beans in order to thicken, if desired.
Serve over rice.
Bill Gerhardt
For 1 1/2 Pound Loaf:
1 package yeast
3 cups bread flour
4 teaspoons gluten
1 Tablespoon sugar
1 teaspoon Tony Chachere's
1 teaspoon garlic powder
1 teaspoon salt
1/3 cup grated parmesan cheese
1 heaping teaspoon dried Italian seasoning (or 1/2 tsp each oregano, thyme and rosemary)
1 Tablespoon olive oil
1 1/2 cups warm water
Add all ingredients in the order suggested by your bread machine manual. Use the white bread cycle for 1 1/2 pound loaf. Let the loaf cool for 15 minutes before slicing it.
Lynn Gerhardt
1 pound angel hair pasta
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 teaspoon fennel seeds
2 tablespoons chopped garlic
1/2 pound butter or margarine
1 pound crawfish tails (12 oz frozen package works fine)
1 tablespoon chopped fresh basil
1 teaspoon Tony Chachere's seasoned salt
1 teaspoon Tabasco
2 cups heavy cream
1 cup freshly grated Parmesan cheese
Prepare angel hair pasta according to package directions; set aside.
In large pan, saute onion, celery, bell peppers, and fennel seeds until onions just begin to carmelize. Add garlic toward the end. Add butter, crawfish tails, basil, seasoned salt, and Tabasco. Saute until heated throughout.
Add heavy cream, and cook over medium to high heat until cream comes to a boil. Add pasta. Cook to desired consistency. Add Parmesan cheese.
Thickness can be adjusted by adding more or less cream and by varying the cooking time.
Serve on a warm plate, and sprinkle with Parmesan. You can garnish it with fried soft-shell crawfish and curly parsley.
Dianna Gerhardt
From "Cajun Revelation" cookbook (Chef Michael A. Richard)
One 3-pound fryer
Salt and black and red pepper, to taste
Flour--enough to coat chicken
3 tablespoons fat
3 large onions, chopped
5 ribs celery, chopped
2 cloves garlic, chopped
1/4 bell pepper, chopped
2 cups rice, washed
1 can beer
2 1/2 cups water
2 teaspoons salt
Cut chicken into serving pieces. Season well with salt, black pepper, and red pepper. Coat well with flour.
Melt fat in an iron skillet or heavy aluminum pot. Fry chicken until brown, then remove from skillet.
To the fat add the onions, celery, garlic, and bell pepper and cook until wilted. Put the chicken back in the skillet and cover. Cook slowly until the chicken is tender (about 30 minutes).
Add rice to chicken. Stir thoroughly for 2 or 3 minutes. Pour beer over the mixture and stir thoroughly. Add salt and cook slowly (about 30 minutes) until rice is cooked. Serves 6.
Mrs. John Fridge
From "River Road Recipes" published by The Junior League of Baton Rouge, Inc.,Baton Rouge, Louisiana
1 lb box brown sugar
1/8 teaspoon salt
3/4 cup evaporated milk (6 oz)
1 Tablespoon butter or margarine
1 cup pecan halves
1/2 cup finely crushed pecans
1/2 teaspoon vanilla
Combine sugar, salt, and milk over low heat until sugar dissolves. Increase heat to medium until 236 degrees. Remove from heat.
Stir 3 minutes while adding vanilla. Add pecans last. Stir 1 more minute.
Spoon onto greased (or Pam) aluminum foil.
Patrick LaNasa
One 9" unbaked pie shell
3/4 cup light brown sugar
4 Tablespoon butter
1 cup light corn syrup
3 eggs, beaten
1/8 teaspoon salt
1 cup pecan halves
1 teaspoon vanilla
Cream butter and sugar together thoroughly
Add eggs, syrup and salt. Mix well. Add vanilla and pecans. Pour in pie shell.
Bake 45 - 50 min at 350 degrees until firm
Dianna Gerhardt
1 1/2 cup creamy peanut butter
1/2 cup margarine (room temperature)
1 teaspoon vanilla
16 oz. confectioners sugar
Mix above ingredients until smooth with hands. Roll into balls (about 2 teaspoons each) and place on waxed paper on baking sheet. Refrigerate
In double boiler, over hot water, melt:
16 oz package semi-sweet chocolate chips
2 Teaspoon SOLID shortening
Pour chocolate mixture into small bowl. Insert toothpick into cooled peanut butter balls and dip into chocolate to coat 3/4 of ball.
Return to waxed paper, chocolate side down, and refrigerate 30 minutes or longer.
Cheryl Jost
One 20 oz package Oreo Cookies
1/2 stick butter or margarine
One 8 oz package cream cheese
1 cup confectioners sugar
12 oz whipped topping (Cool Whip)
3 1/2 cup milk
Two 2.5 oz packages vanilla pudding (NOT INSTANT)
Separate oreos; remove and save filling. Crush cookie part
Mix cream cheese, marjarine, and powdered sugar. Blend topping, pudding, and milk. Combine white mixtures and cookie icing.
Layer wtih cookie crumbs on bottom and top. Chill
You can poke some gummy worms under the top layer of "dirt" and serve with a NEW unused garden shovel.
Lynn Gerhardt
One of Bill's co-workers signed the guestbook with:
"Hey Bill! Love your site. I was looking at the new entries this month and saw Dirt Cake. I make this all the time, but I'll tell ya - if my recipe told me to separate the middle from the Oreo, I never would have tried it. Here is a quick and simple alternative to the one you have:
20 pk Oreos
1 lg box instant vanilla pudding
12 oz Cool Whip (softened)
8 oz cream cheese
In food processor, grind Oreos to fine crumbs. (You can eat the pieces that refuse to crumble!)
Prepare pudding according to package directions. Beat together pudding, cool whip, and cream cheese until smooth. (Do this in small batches or it will be hard to get the cream cheese lumps out)
Alternate cream filling and Oreo 'dirt'."
Michelle Bailey
2 packages frozen spinach
1 stick butter
4 Tablespoons flour
2" slice from large box of Velveeta Cheese
Garlic Powder
Parmesan Cheese
Topping:
3/4 stick butter
Bread Crumbs
Boil and drain (save liquid) frozen spinach.
Melt 1 stick butter, add flour, and stir until light brown
Add spinach liquid and Velveeta cheese and plenty of garlic powder to the butter/flour mixture. Melt. Add spinach and place in casserole. Sprinkle the top with Parmesan Cheese.
Topping: Melt 3/4 stick butter and add enough bread crumbs to make them moist and crumbly. Sprinkle over top of casserole.
Cover and bake 30 minutes at 350 degrees.
Lynn Gerhardt
3 cups mashed sweet potatoes (40 oz can)
1/2 to 3/4 cup sugar (or a combination of sugar and honey)
1/2 cup melted margarine
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1 teaspoon cinnamon, or more, to taste
Combine and spread in 9" X 9" casserole.
Topping:
1/2 cup brown sugar
1/2 cup flour
2 1/2 Tablespoons marjarine or butter, melted
1/2 cup pecans, chopped
Combine topping ingredients and spread over sweet potato mixture. Bake 25 minutes at 350 degrees.
Pat Dey
1 lb chicken, cubed
1 Tablespoons garlic, chopped
1/2 egg white
1 Tablespoons Soy Sauce
1 Tablespoon sherry
Mix all above ingredients together, including uncooked chicken, and marinate overnight in refrigerator.
Sauce (mix well):
1 Tablespoon soy sauce
1 Tablespoon sherry
1 teaspoon sugar
1 Tablespoon vinegar
1 Tablespoon corn starch
1 cup cooking oil
Heat 1 cup oil to 375-400 degrees. Add marinated chicken and fry until thoroughly cooked. Remove fromk heat; set aside.
3-5 dried whole red peppers
2 Tablespoons oil
2 Tablespoons garlic, chopped
1 Tablespoon sesame oil
Heat 2 Tablespoons oil. Stir fry red peppers and 2 tablespoons garlic until aromatic. Remove from heat.
Combine cooked chicken mixture and sauce mixture to stir fry. Drizzle with 1 tablespoon sesame oil and serve immediately.
Terry Regan
1 cup olive oil
1 cup flour
2 sticks celery, chopped
1 small onion, chopped
1 bell pepper, chopped
1 bunch green onions, chopped
8 cloves garlic, chopped
1/2 cup parsley
2 bay leaves
salt, pepper to taste
1/2 teaspoon cayenne pepper
2 lb raw shrimp
Peel and de-vein shrimp. Save peelings. Boil peelings in approx 5 cups water until approximately 4 cups liquid remains. Strain and reserve.
Make roux of 1 cup oil and 1 cup flour until medium dark. Add chopped vegetables, except garlic, and saute until soft.
Add remaining ingredients (except shrimp) to shrimp liquid and simmer for 1 1/2 hours.
Add shrimp and simmer additional 1/2 hour.
Serve over rice
Teri Healy
3 lbs broiled or boiled fillet
1 cup of finely chopped bell pepper, white onions, celery
6 cups of tomato sauce (to taste)
1 gallon of water
2 Tablespoons finely chopped parsely
1/2 cup green onion tops
1 Tablespoon Worchestershire Sauce
2 teaspoons salt
2 1/2 teaspoon red pepper
2 1/2 teaspoon black pepper
2 teaspoons garlic salt
3 teaspoons paprika
Cook fish fillets prior to preparing court bouillon. Either:
Broil with butter, lemon juice, and paprika, or
Boil for 20-30 minutes
First make a roux (the cooking of flour and grease in equal portion, cooked in large pot). Start with enough grease to cover the bottom of pot and add flour, allowing the mass to thicken until it darkens to the color of peanut butter.
Add ingredients (except fish) and simmer for 25 mintues. Add cooked fish and simmer, covered, for another 30 minutes, stirring carefully from side to side often enough to keep fish from sticking to bottom of pot.
Remove from heat and add 2 bay leaves. Let sit, covered, for 15 minutes. Reheat if necessary and serve over rice.
Paw Paw's Seafood and Steak House
Lake Charles, Louisiana
Roux:
2/3 Cup oil
2/3 cup flour
2 small onions, chopped
2 sticks celery, chopped
1/2 bell pepper, chopped
4 cloves garlic, minced
1/4 cup parsley
1/4 cup green onion tops, chopped
Make a roux by combining oil and flour in a heavy pot, stirring constantly until chocolate brown. Be careful not to burn it.
As soon as the roux is the desired color, add the onions, celery, and bell pepper, and cook over medium heat until vegetables are soft. Add garlic, parsley, and green onion tops.
3 cups hot water
3 cups chicken stock
2 cups cooked chicken
2 cups cooked sausage, cut in pieces
2 cups okra, frozen or canned
1 Tablespoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1 bay leaf
Carefully add above ingredients to roux. Mix well, cover and simmer for 1 hour. Sprinkle file to taste in pot after gumbo is finished cooking or to each bowl, but do not boil file. Serve over rice. Serves 8
Bill Gerhardt
1 cup hot water
1 cup chopped marshmallows
1 3-oz package lime Jello
1 cup pineapple juice
1 cup Cool Whip (or whipped cream)
1 cup mayonnaise
1 cup crushed pineapple
1 cup chopped walnuts
1/2 tablespoon vinegar
1 cup shredded cabbage
Combine water and marshmallows. Heat and stir until dissolved.
Combine Jello package and pineaple juice. Heat and stir until dissolved. Add to water and marshmallow mixture and cool until it begins to thicken.
Fold in remaining ingredients and pour into mold. Refrigerate overnight.
Alice Burson
1 cup butter
1/2 cup solid shortening
4 cups sugar
4 separated eggs
3 cups sifted flour
3 teaspoons baking powder
2 1/4 teaspoons salt
4 1/2 cup milk
1/2 cup water
3 teaspoons vanilla extract
10 tablespoons corn starch
12 one-ounce squares unsweetened chocolate
2 whole and 4 yolks beaten eggs
4 cups sifted powdered sugar
1/2 cup boiling water
Cake Batter:
Beat 4 egg whites until stiff; set aside.
Cream 1/2 cup butter, 1/2 cup shortening, 2 cups sugar and 1/4 tsp salt together until light and fluffy. Add 4 egg yolks and blend until smooth. Sift together 3 cups sifted flour and 3 tsp baking powder. Add alternately 1/2 cup milk and 1/2 cup water to the creamed mixture. Beat until blended. Add 1 tsp vanilla and fold in the 4 stiffly beaten egg whites.
Grease 9 inch cake pans and line with waxed paper. Pour 3/4 cup batter into each pan spreading evenly over bottom of pan. Bake in 375 degree oven 12 minutes or until very lightly browned. Remove cake to cake rack and repeat baking process until batter is entirely used. The result is 8 thin (1/4-1/2 inch) layers. Set cake layers aside to cool.
Chocolate Cream Filling
Mix together 2 cups sugar, 10 tablespoons corn starch, 2 tsp salt, 4 cups milk and 4 one-ounce squares of unsweetened chocolate in a 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil 1 1/2 minutes.
Remove from heat and pour a small amount of mixture over 2 whole eggs and 4 egg yolks slightly beaten. Blend into hot mixture, and cook over a very low heat, stirring until thick for about 2 minutes. Remove from heat and add 2 tsp vanilla. Chill until filling sets.
When cool, put cake layers together with chilled chocolate cream filling between, reserving top layer for frosting. Chill before frosting top layer and sides of doberge with thin chocolate frosting.
Chocolate Frosting
1/2 cup butter
8 squares unsweetened chocolate
4 cups sifted powdered sugar
1/2 cup boiling water
Melt butter and chocolate together over very low heat. Blend in sugar and water and beat until smooth.
Frost top and sides of doberge. Doberge may be refrigerated for several days.
Adapted from Gateway! New Orleans
7 - 8 med potatoes, cut in large pieces, boiled approx 10 min
7 boiled eggs, chopped
1/2 medium onion, chopped
2 stalks celery, chopped
1 Tablespoon parsley
1/2 cup (rounded) sliced spanish olives
1 Tablespoon juice from olive jar
3/4 cup mayonnaise
6 Tablespoons yellow mustard
3 strips bacon, crumbled
Salt and Pepper to taste
Mix all ingredients together. All ingredients can be adjusted to taste. Refrigerate. Makes approx 10 cups. (6-8 servings)
Dianna Gerhardt
1 cup raw rice
1 medium onion
2 tsp salt
1 lb ground meat
cayenne pepper
One 14.5 oz can diced tomatos with liquid
1/2 green bell pepper
1 tsp chili powder
2 cups water
Brown ground meat in skillet. Then combine remaining ingredients. Add cayenne pepper to taste. Cover and simmer for 30 minutes or until rice is cooked. (Serves 4)
Dianna Gerhardt (adapted from "Talk About Good!" cookbook)
Sauce:
1 Tablespoon Olive Oil
2 Tablespoons Tarragon Vinegar
1 teaspoon salt
3 Tablespoons Creole Mustard (or Country Dijon)
3 Tablespoons horseradish
2 teaspoons (or more) paprika
2 heaping Tablespoons mayonnaise
1 strip celery, chopped
2 green onions with tops, chopped
1 Tablespoon parsley, chopped
Coarse black pepper to taste, if desired
1 lb shrimp
To make sauce: Mix first three ingredients first. Then blend in remaining ingredients (except shrimp). The sauce is better if you make it the day before or early in the morning. Adjust the paprika to get the color you want.
Boil, peel, and chill shrimp. Real good boiled in Zatarain's Shrimp and Crab Boil if you've got some.
Serve over lettuce. Serves 5 to 6
Lynn Gerhardt
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Two 12 oz packages frozen crawfish tails
Gravy:
1/2 cup oil
1/2 cup flour
1 Tablespoon tomato paste
2 small to medium onions
2 ribs celery
2 large cloves garlic
1/2 medium bell pepper
1/2 of the crawfish "fat"
Salt and pepper to taste
1/2 Tablespoon Worcestershire Sauce
1 quart water
1 quart hot water
1 bay leaf
1/2 lemon sliced
1/3 of the crawfish tails
Crawfish Balls (Note: In Crawfish Country, we boil live crawfish and then stuff the thorax or body of the crawfish. Here we'll just roll the stuffing into balls):
1/3 cup butter or bacon grease
1 rib celery
4 cloves garlic
1/4 bunch parsley
1 large onion
1/2 medium bell pepper
2/3 of the crawfish tails
1/4 bunch green onion tops
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
Juice of 1/2 lemon
1/2 Tablespoon Worcestershire Sauce
1/2 Tablespoon salt
1/2 box bread crumbs
1/2 of the crawfish "fat"
Thaw packaged crawfish tails and attempt to separate and save any yellow "fat" that clings to them in a separate container.
Gravy: Make a roux by combining the oil and flour, stirring constantly until golden brown. Add tomato paste. Grind onions, celery, garlic and bell pepper. Cook in roux until tender. Add crawfish fat and seasonings. Slowly stir in 1 quart water. Add 1 quart hot water, stir and bring to a boil. Add bay leaf, lower heat and cook 30-40 minutes. Drop in lemon slices, crawfish tails, and crawfish balls 10 minutes before serving.
Crawfish Balls: Grind celery, garlic, parsley, onions, and bell pepper and cook in butter or bacon grease until tender. Remove from heat. Grind crawfish tails and green onions and add. Stir in all seasonings, mixing well. Add bread crumbs (reserve about 1/2 cup to roll balls in). Add crawfish fat and enough warm water to make the mixture the proper consistency for rolling into balls. Roll mixture into small balls (approx 1" dia), roll in bread crumbs, and bake in 400 degree oven for 20 minutes.
Place a few crawfish balls in each soup bowl along with the gravy mixture. Serve over rice. Serves 8. Note: You may find you have more crawfish balls than you care to add to the gravy. They freeze well in a zip lock freezer bag.
Bill Gerhardt (Adapted from Mrs. Hansen Scobee's recipe in "River Road Recipes" published by The Junior League of Baton Rouge, Inc.,Baton Rouge, Louisiana
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Four 1-inch-thick center-cut pork chops
1 large garlic clove, halved
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup flour
1/3 cup vegetable oil
1 cup yellow onion, diced
1 medium green bell pepper, sliced
1 1/2 cups water
Rub the chops on both sides with the cut sides of the halved garlic clove. Mix the salt, pepper, basil, thyme, and rosemary together. Generously sprinkle both sides of the chops with the herb mixture, pressing it into the meat. Cover loosely with waxed paper or plastic wrap and let stand in the regrigerator for 30 minutes. Remove and dredge the chops in flour. Heat the oil in a skillet large enough to hold all the chops. Brown on both sides, approximately 6 minutes on a side. Remove the chops to a warmed platter. Add the onion and bell pepper to the skillet and cook until soft, approximately 2 minutes. Add 2 tablespoons of the flour used for dredging and the water. Stir until the flour is completely dissolved. Return the chops to the pan and bring to a boil. Cover, reduce the heat, and simmer for 30 to 40 minutes.
The pork will be very tender, and the gravy delicious. Serve with rice.
From the novel "The Body in the Bonfire" by Katherine Hall
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1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, diced
1 rib of celery, diced
1 large garlic clove, peeled and diced
2 cups canned diced tomatoes with the juice
4 cups chicken broth, canned or homemade
1/2 pound chorizo or other cooked sausage sliced into 1/2 inch rounds
1 cup cooked and rinsed (if canned) cannellini or other white beans
1/2 cup ditalini or other short tubular pasta
Salt and freshly ground pepper
2 tablespoons fresh basil leaves, minced
2 tablespoons fresh parsley leaves, minced
2 tablespoons grated Parmesan, Romano, or combination of the cheeses
Heat the olive oil in a heavy saucepan or stockpot and add the onion, carrots, celery, and garlic. Stir and cook over medium heat until the onion is soft, approximately 2 to 3 minutes. Add the tomatoes and broth (if you can find these without salt or MSG, it's preferable). Bring the mixture to a boil. Add the sausage rounds. Reduce the heat, cover and simmer for 20 minutes. Add the beans and pasta and cook, stirring often, until the pasta is done, approximately 10 minutes. Season to taste with salt and pepper, remembering that the sausage may be salty. Add the basil and parsley. Serve with a sprinkling of cheese. Serves 6
You can prepare this ahead of time, stopping before adding the beans and pasta; add those and the rest of the ingredients shortly before serving.
From the novel "The Body in the Bonfire" by Katherine Hall