Potato Salad
Ingredients:
3 large potatoes
½ cup ham fat, diced
½ cup vinegar
1 Tbsp olive oil
1 Tbsp parsley chopped
1 onion, minced
1 Tbsp celery, minced
Directions:
Boil in salted water, three large potatoes. Put ham fat into frying pan and brown. To this add vinegar.
When it boils, stir in olive oil. Mix, while hot, with potatoes. Add parsley, onion and celery. Put in refrigerator for several hours; toss up with a fork, garnish and serve.
Friday, March 25, 2011
Pompano
Pompano
Directions:
New Orleans finds its fish in the Gulf of Mexico, Mississippi Sound and the Louisiana Grand Isle shore, we are proud of our Pompano. The best way to cook so delicate and delightful a fish is to broil it, to preserve the juices. If small, broil whole; if large, slit down the back. Season by rubbing with salt, pepper and a little oil. Broil till brown on both sides. Butter, and squeeze lemon juice over it and the split lemon rind. Garnish with parsley and sliced lemon. Serve with Vieux Carre Seafood Sauce; you will serve the best that can be bought.
http://www.southerneasyrecipes.com/New-Orleans-Pompano-Sourthe.html
Directions:
New Orleans finds its fish in the Gulf of Mexico, Mississippi Sound and the Louisiana Grand Isle shore, we are proud of our Pompano. The best way to cook so delicate and delightful a fish is to broil it, to preserve the juices. If small, broil whole; if large, slit down the back. Season by rubbing with salt, pepper and a little oil. Broil till brown on both sides. Butter, and squeeze lemon juice over it and the split lemon rind. Garnish with parsley and sliced lemon. Serve with Vieux Carre Seafood Sauce; you will serve the best that can be bought.
http://www.southerneasyrecipes.com/New-Orleans-Pompano-Sourthe.html
Pecan Pie
Pecan Pie
Ingredients:
¼ cup of butter
½ cup granulated sugar
3 eggs, unbeaten
¾ cup molasses
Juice of one lemon
1 cup pecan meats, sliced
1 9-inch pie pastry
Directions:
Line 9-inch pie plate with pastry.
Cream butter and sugar. Add eggs, molasses and lemon juice and beat with rotary eggbeater.
Add pecan meats and pour into pastry-lined pie plate.
Bake in hot oven (450°F) 10 minutes then decrease heat to moderate (350°F) and bake 30 minutes longer.
http://www.southerneasyrecipes.com/New-Orleans-Pecan_Pie-South.html
Ingredients:
¼ cup of butter
½ cup granulated sugar
3 eggs, unbeaten
¾ cup molasses
Juice of one lemon
1 cup pecan meats, sliced
1 9-inch pie pastry
Directions:
Line 9-inch pie plate with pastry.
Cream butter and sugar. Add eggs, molasses and lemon juice and beat with rotary eggbeater.
Add pecan meats and pour into pastry-lined pie plate.
Bake in hot oven (450°F) 10 minutes then decrease heat to moderate (350°F) and bake 30 minutes longer.
http://www.southerneasyrecipes.com/New-Orleans-Pecan_Pie-South.html
Oysters Bienville
Oysters Bienville
Ingredients:
1 dozen oysters on half shell
1-bunch shallots
1 Tbsp butter
2 Tbsp flour
½ cup chicken broth or consommé soup
½ cup grated cheddar cheese
1 egg well beaten
½ cup dry white wine
Ice cream salt
Directions:
Place ice cream salt in pie plate or layer cake pan. Place oysters on half shell on salt. Bake oysters in 350°F oven partially done – about 6-8 minutes. Sauce: Fry shallots in butter until brown. Add flour, and heat until brown. Add broth, stir until smooth. Beat egg and cheese and slowly add to sauce beating rapidly. Add wine. Season to taste. Simmer until cheese melts. Pour sauce over each oyster; paprika and place in oven to brown, about 12 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Oysters_Bienvil.html
Ingredients:
1 dozen oysters on half shell
1-bunch shallots
1 Tbsp butter
2 Tbsp flour
½ cup chicken broth or consommé soup
½ cup grated cheddar cheese
1 egg well beaten
½ cup dry white wine
Ice cream salt
Directions:
Place ice cream salt in pie plate or layer cake pan. Place oysters on half shell on salt. Bake oysters in 350°F oven partially done – about 6-8 minutes. Sauce: Fry shallots in butter until brown. Add flour, and heat until brown. Add broth, stir until smooth. Beat egg and cheese and slowly add to sauce beating rapidly. Add wine. Season to taste. Simmer until cheese melts. Pour sauce over each oyster; paprika and place in oven to brown, about 12 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Oysters_Bienvil.html
Oyster Soup
Oyster Soup
Directions:
Put 1 quart of milk into stew pan. Add all the strained liquor from one quart of oysters. Season with salt and pepper and two teaspoons chopped parsley. When it comes to a boil, add the oysters, 1 quart, four crumbled crackers and one good Tablespoon of butter. When oysters become plump, take off the fire and serve at once.
http://www.southerneasyrecipes.com/New-Orleans-Oyster_Soup-Sou.html
Directions:
Put 1 quart of milk into stew pan. Add all the strained liquor from one quart of oysters. Season with salt and pepper and two teaspoons chopped parsley. When it comes to a boil, add the oysters, 1 quart, four crumbled crackers and one good Tablespoon of butter. When oysters become plump, take off the fire and serve at once.
http://www.southerneasyrecipes.com/New-Orleans-Oyster_Soup-Sou.html
Oyster Rockefeller
Oyster Rockefeller
Ingredients:
2 doz. Oysters in half-shell
3 cups chopped cooked spinach
4 Tbsp chopped onion
½ cup breadcrumbs
½ tsp garlic powder
¼ lb. melted butter
4 Tbsp chopped green pepper
3 Tbsp Worcestershire sauce
Salt, pepper, Tabasco, Parmesan cheese
Directions:
Mix all ingredients, except cheese. Place oysters on the shells on base of rock salt. Cover each oyster with the sauce mixture and top with cheese. Bake in hot oven (400 degrees) for 10 minutes.
Ingredients:
2 doz. Oysters in half-shell
3 cups chopped cooked spinach
4 Tbsp chopped onion
½ cup breadcrumbs
½ tsp garlic powder
¼ lb. melted butter
4 Tbsp chopped green pepper
3 Tbsp Worcestershire sauce
Salt, pepper, Tabasco, Parmesan cheese
Directions:
Mix all ingredients, except cheese. Place oysters on the shells on base of rock salt. Cover each oyster with the sauce mixture and top with cheese. Bake in hot oven (400 degrees) for 10 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Oyster-Rockefel.html
Oyster Omelet
Oyster Omelet
Ingredients:
2 doz. Oysters, chilled or frozen
1 heaping Tbsp butter
4 shallots
1 garlic bud
2 Tbsp minced bell pepper
2 Tbsp minced celery
Bay leaf powders (dash only)
Salt, bread, pepper to taste
4 eggs
2 Tbsp chopped parsley
Directions:
Melt butter in saucepan and add minced garlic, bay leaf powder, pepper and celery. Drain the liquid from the oysters and put them into the butter with the seasoning, lower the heat and let cook about 3 minutes. Beat the eggs together, add salt and pepper and turn them into saucepan with oyster mixture, but do not stir. When lightly brown turn onto hot platter, and garnish with chopped parsley.
http://www.southerneasyrecipes.com/New-Orleans-Oyster-Omelet-S.html
Ingredients:
2 doz. Oysters, chilled or frozen
1 heaping Tbsp butter
4 shallots
1 garlic bud
2 Tbsp minced bell pepper
2 Tbsp minced celery
Bay leaf powders (dash only)
Salt, bread, pepper to taste
4 eggs
2 Tbsp chopped parsley
Directions:
Melt butter in saucepan and add minced garlic, bay leaf powder, pepper and celery. Drain the liquid from the oysters and put them into the butter with the seasoning, lower the heat and let cook about 3 minutes. Beat the eggs together, add salt and pepper and turn them into saucepan with oyster mixture, but do not stir. When lightly brown turn onto hot platter, and garnish with chopped parsley.
http://www.southerneasyrecipes.com/New-Orleans-Oyster-Omelet-S.html
New Orleans Creamy Pralines
New Orleans Creamy Pralines
Ingredients:
2 cups sugar
1-cup condensed milk
½ cup chopped pecans
1 Tbsp vanilla
(Yields approx 1 cup)
Directions:
Cook to 230° on a candy thermometer.
Remove from fire, add pecans and flavoring.
Let stand until warm and beat until shine is gone and dip onto paper.
http://www.southerneasyrecipes.com/New-Orleans-Creamy_Pralines.html
Ingredients:
2 cups sugar
1-cup condensed milk
½ cup chopped pecans
1 Tbsp vanilla
(Yields approx 1 cup)
Directions:
Cook to 230° on a candy thermometer.
Remove from fire, add pecans and flavoring.
Let stand until warm and beat until shine is gone and dip onto paper.
http://www.southerneasyrecipes.com/New-Orleans-Creamy_Pralines.html
Mustard or Turnip Greens
Mustard or Turnip Greens
Ingredients:
2 to 3 bunches of turnip tops or
mustard greens
Salt and pepper to taste
1 large onion, chopped
½ lb. salt pork or bacon
Directions:
Stem and pick the greens; wash several times. Put greens in large pot; the water on the leaves from washing is sufficient; do not add any. Add salt pork, onion, and seasonings; cook slowly, until meat and greens are tender.
Serve the greens with hot, buttered cornbread.
Soul food
http://www.southerneasyrecipes.com/New_Orleans-Turnip_Greens-S.html
Ingredients:
2 to 3 bunches of turnip tops or
mustard greens
Salt and pepper to taste
1 large onion, chopped
½ lb. salt pork or bacon
Directions:
Stem and pick the greens; wash several times. Put greens in large pot; the water on the leaves from washing is sufficient; do not add any. Add salt pork, onion, and seasonings; cook slowly, until meat and greens are tender.
Serve the greens with hot, buttered cornbread.
Soul food
http://www.southerneasyrecipes.com/New_Orleans-Turnip_Greens-S.html
Mirliton Stuffed
Mirliton, or Vegetable Pear Stuffed with Shrimp
Directions:
Cut three mirlitons in half and put into boiling water, which has been salted. Boil till tender, take out and let cool. Then scoop out the tender insides, mash and leave the shell in a nice condition to hold stuffing.
Put a tablespoon of butter into frying pan, and into this put a well chopped onion and a minced clove of garlic. Then add one chopped tomato, one sprig each of parsley and thyme, and a bay leaf, all minced fine. Salt and pepper to taste. Make it snappy.
Next, take the mashed inside of the mirliton, which you have prepared, and three-fourths of a cup of bread crumbs, which have been soaked and seasoned well, and fry for five minutes. Into this put one and a half dozen boiled or canned shrimp. Cut each in two. Mix well and fill the shells with this stuffing. Put grated crumbs over the top and dot each shell with butter. Set in the oven to bake to a nice brown.
http://www.southerneasyrecipes.com/New-Orleans-Mirliton-Sourth.html
Directions:
Cut three mirlitons in half and put into boiling water, which has been salted. Boil till tender, take out and let cool. Then scoop out the tender insides, mash and leave the shell in a nice condition to hold stuffing.
Put a tablespoon of butter into frying pan, and into this put a well chopped onion and a minced clove of garlic. Then add one chopped tomato, one sprig each of parsley and thyme, and a bay leaf, all minced fine. Salt and pepper to taste. Make it snappy.
Next, take the mashed inside of the mirliton, which you have prepared, and three-fourths of a cup of bread crumbs, which have been soaked and seasoned well, and fry for five minutes. Into this put one and a half dozen boiled or canned shrimp. Cut each in two. Mix well and fill the shells with this stuffing. Put grated crumbs over the top and dot each shell with butter. Set in the oven to bake to a nice brown.
http://www.southerneasyrecipes.com/New-Orleans-Mirliton-Sourth.html
Mirliton Glace
Mirliton Glace
Directions:
Peel and cut into strips eight or ten vegetable pears and put into salt water to soak for two or three hours. Then rinse well and boil for half an hour. Put into baking dish with 1 ½ cups brown sugar, one half teaspoon of nutmeg, cinnamon, a few cloves, allspice and ginger, a sliced lemon and a little water.
When it looks transparent, put a little more sugar on top, and dot with butter. Put in oven, or under flame, to brown.
http://www.southerneasyrecipes.com/New-Orleans-Mirliton-Glace-.html
Directions:
Peel and cut into strips eight or ten vegetable pears and put into salt water to soak for two or three hours. Then rinse well and boil for half an hour. Put into baking dish with 1 ½ cups brown sugar, one half teaspoon of nutmeg, cinnamon, a few cloves, allspice and ginger, a sliced lemon and a little water.
When it looks transparent, put a little more sugar on top, and dot with butter. Put in oven, or under flame, to brown.
http://www.southerneasyrecipes.com/New-Orleans-Mirliton-Glace-.html
Louisiana Red Beans and Rice
Louisiana Red Beans and Rice
(Serves 6)
Ingredients:
1 lb red beans, washed & drained
6 cups of water
4 cloves of garlic, chopped
2 medium onions, chopped
½ cup bell pepper, chopped
2 stalks celery, chopped
½ cup parsley, chopped
1 large bay leaf, whole
1 can tomato sauce
1 lb sausage hot
Directions:
Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1 ½ to 2 hrs. Add onion, garlic, celery, bay leaf and sausage. Continue to cook over low heat for ½ to 1 hr. If beans become too dry, add heated water, 2 Tablespoons of sugar improve the whole effect. Serve on mounds of rice.
http://www.southerneasyrecipes.com/New_Orleans-Red_Beans_and_R.html
(Serves 6)
Ingredients:
1 lb red beans, washed & drained
6 cups of water
4 cloves of garlic, chopped
2 medium onions, chopped
½ cup bell pepper, chopped
2 stalks celery, chopped
½ cup parsley, chopped
1 large bay leaf, whole
1 can tomato sauce
1 lb sausage hot
Directions:
Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1 ½ to 2 hrs. Add onion, garlic, celery, bay leaf and sausage. Continue to cook over low heat for ½ to 1 hr. If beans become too dry, add heated water, 2 Tablespoons of sugar improve the whole effect. Serve on mounds of rice.
http://www.southerneasyrecipes.com/New_Orleans-Red_Beans_and_R.html
Louisiana Cornbread Dressing
Louisiana Cornbread Dressing
Ingredients:
5 cups corn bread
10 slices whole wheat bread
(or French bread) slightly
hard from stale or toasting
2 cups finely cut celery
1 ½ cups shallots with tops,
cut fine
½ cup finely cut onion
½ cup minced parsley
¼ cup butter or margarine
4 tsp salt
¼ tsp cayenne
½ tsp black pepper
3 tsp sage (optional)
Giblets
2 well-beaten eggs
Directions:
Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Sauté celery, shallots and onions in the butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in broth from giblets, squeeze dry and mix well with the crumbled cornbread. Combine with the sautéed seasonings, parsley, minced giblets and sufficient liquor from the giblets to make a moist dressing. Stuff turkey. (Allow about one cup of stuffing for each pound of turkey.) This dressing is wonderful. Bake in a shallow pan. Bake to deep golden brown. Completely different than as stuffing.
stroubod
http://www.southerneasyrecipes.com/New-Orleans-Louisiana-Cornb.html
Ingredients:
5 cups corn bread
10 slices whole wheat bread
(or French bread) slightly
hard from stale or toasting
2 cups finely cut celery
1 ½ cups shallots with tops,
cut fine
½ cup finely cut onion
½ cup minced parsley
¼ cup butter or margarine
4 tsp salt
¼ tsp cayenne
½ tsp black pepper
3 tsp sage (optional)
Giblets
2 well-beaten eggs
Directions:
Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Sauté celery, shallots and onions in the butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in broth from giblets, squeeze dry and mix well with the crumbled cornbread. Combine with the sautéed seasonings, parsley, minced giblets and sufficient liquor from the giblets to make a moist dressing. Stuff turkey. (Allow about one cup of stuffing for each pound of turkey.) This dressing is wonderful. Bake in a shallow pan. Bake to deep golden brown. Completely different than as stuffing.
stroubod
http://www.southerneasyrecipes.com/New-Orleans-Louisiana-Cornb.html
Louisiana Corn Bread
Louisiana Corn Bread
Ingredients:
1-cup flour (self-rising)
1 cup yellow meal (self-rising)
½ tsp salt
2 Tbsp oil or bacon drippings
1 egg
½ tsp sugar
1-cup milk
Directions:
One-cup flour, one cup yellow meal. Rub into the meal salt and oil or bacon drippings. Break in one egg, and cream by stirring it with sugar adds milk. Bake at 400° until very brown.
http://www.southerneasyrecipes.com/New-Orleans-Louisiana-Corn-.html
Ingredients:
1-cup flour (self-rising)
1 cup yellow meal (self-rising)
½ tsp salt
2 Tbsp oil or bacon drippings
1 egg
½ tsp sugar
1-cup milk
Directions:
One-cup flour, one cup yellow meal. Rub into the meal salt and oil or bacon drippings. Break in one egg, and cream by stirring it with sugar adds milk. Bake at 400° until very brown.
http://www.southerneasyrecipes.com/New-Orleans-Louisiana-Corn-.html
Liver A la Creole
Liver Creole
Ingredients:
1 lb sliced beef or calf liver
½ cup salad oil
1 large onion, sliced in rings, thick
1 green pepper
1 heaping Tbsp flour
Salt and black pepper
Directions:
Put salad oil in iron skillet to get very hot. Put sliced liver in oil and fry rapidly for 10 minutes. Pour off extra oil. Remove from skillet to plate; make roux with remaining oil and flour, brown well. Add onions, fry brown, put liver in with roux, then stir until liver is coated with roux, then add very slowly 2 cups hot water, season. Add green pepper cut in rings. Cook 10 minutes more, and serve. Entire cooking time is 1 hour. Rest about 20 minutes before serving. Serve at breakfast or supper with grits.
Ingredients:
http://www.southerneasyrecipes.com/New_Orleans_Liver_A_la_Creo.html
Ingredients:
1 lb sliced beef or calf liver
½ cup salad oil
1 large onion, sliced in rings, thick
1 green pepper
1 heaping Tbsp flour
Salt and black pepper
Directions:
Put salad oil in iron skillet to get very hot. Put sliced liver in oil and fry rapidly for 10 minutes. Pour off extra oil. Remove from skillet to plate; make roux with remaining oil and flour, brown well. Add onions, fry brown, put liver in with roux, then stir until liver is coated with roux, then add very slowly 2 cups hot water, season. Add green pepper cut in rings. Cook 10 minutes more, and serve. Entire cooking time is 1 hour. Rest about 20 minutes before serving. Serve at breakfast or supper with grits.
Ingredients:
http://www.southerneasyrecipes.com/New_Orleans_Liver_A_la_Creo.html
Jelly Roll
Jelly Roll
Ingredients:
1-cup sugar,
no more, no less
1 tsp baking powder
3 eggs, beaten separately
1 pinch salt
1 cup sifted flour
Directions:
Use sponge cake method in mixing. Bake in square greased pan ¾ inch thick. If more dough than this is put into pan the cake will split in rolling. Take out of pan immediately when done. Spread with jelly and roll. Sprinkle with powdered sugar. Roll a clean dishtowel or napkin around it. Slice with very sharp knife when cold.
http://www.southerneasyrecipes.com/New-Oroeans-Jelly-Roll-Sout.html
Ingredients:
1-cup sugar,
no more, no less
1 tsp baking powder
3 eggs, beaten separately
1 pinch salt
1 cup sifted flour
Directions:
Use sponge cake method in mixing. Bake in square greased pan ¾ inch thick. If more dough than this is put into pan the cake will split in rolling. Take out of pan immediately when done. Spread with jelly and roll. Sprinkle with powdered sugar. Roll a clean dishtowel or napkin around it. Slice with very sharp knife when cold.
http://www.southerneasyrecipes.com/New-Oroeans-Jelly-Roll-Sout.html
Jambalaya
Jambalaya
Ingredients:
2 slices bacon, diced
½ cup chopped onion
1 clove garlic, crushed
½ lb. cooked ham, diced
1 stalk celery, diced
1 ½ lb. peeled & deveined shrimp
1 (1-lb.) can tomatoes
1-cup rice
1-pint oysters
1-cup chicken broth
1 tsp dried parsley flakes
2 bay leaves
¼ tsp thyme
1 tsp salt
1/8 tsp pepper
Directions:
In a large skillet, cook bacon until crisp. Add onion, garlic, celery and ham. Sauté briefly. Stir in shrimp, tomatoes, chicken broth, tomato sauce, parsley flakes, bay leaves, thyme, salt and pepper. Cover and simmer for 45 minutes. Add oysters during the last 15 minutes. Cook rice separately and thicken slightly with cornstarch or flour. Serve Jambalaya, over individual servings of rice. (Usually the rice is cooked in the Jambalaya, but if the time of serving is uncertain, it may be preferable to cook the rice separately.)
http://www.southerneasyrecipes.com/N_O_Jambalaya.html
Ingredients:
2 slices bacon, diced
½ cup chopped onion
1 clove garlic, crushed
½ lb. cooked ham, diced
1 stalk celery, diced
1 ½ lb. peeled & deveined shrimp
1 (1-lb.) can tomatoes
1-cup rice
1-pint oysters
1-cup chicken broth
1 tsp dried parsley flakes
2 bay leaves
¼ tsp thyme
1 tsp salt
1/8 tsp pepper
Directions:
In a large skillet, cook bacon until crisp. Add onion, garlic, celery and ham. Sauté briefly. Stir in shrimp, tomatoes, chicken broth, tomato sauce, parsley flakes, bay leaves, thyme, salt and pepper. Cover and simmer for 45 minutes. Add oysters during the last 15 minutes. Cook rice separately and thicken slightly with cornstarch or flour. Serve Jambalaya, over individual servings of rice. (Usually the rice is cooked in the Jambalaya, but if the time of serving is uncertain, it may be preferable to cook the rice separately.)
http://www.southerneasyrecipes.com/N_O_Jambalaya.html
Hush Puppies
Hush Puppies
(Yields 2 ½ dozen)
Ingredients:
1 ¾ cup yellow corn meal
2 cups sifted flour
2 tsp baking powder
1 tsp salt
1-cup cream style corn
1 average green pepper
2 Tbsp minced chives, if desired
1 large egg
1-cup milk
Deep fat for frying
Directions:
Sift together the corn meal, flour, baking powder and salt. If used, add the minced chives and pepper. In a medium sized mixing bowl, beat egg until yolk and white are combined; beat in milk to combine. Add sifted dry ingredients, stirring lightly until moistened, add corn. (Batter thickens quickly after mixing.) Drop a heaping teaspoonful of batter for each hush puppy into hot deep fat. Fry only a few at a time, until golden brown, 2 to 4 minutes, turning once. (Do not pierce with fork when turning.) Drain on paper towels.
http://www.southerneasyrecipes.com/N_O_Hush_Puppies.html
(Yields 2 ½ dozen)
Ingredients:
1 ¾ cup yellow corn meal
2 cups sifted flour
2 tsp baking powder
1 tsp salt
1-cup cream style corn
1 average green pepper
2 Tbsp minced chives, if desired
1 large egg
1-cup milk
Deep fat for frying
Directions:
Sift together the corn meal, flour, baking powder and salt. If used, add the minced chives and pepper. In a medium sized mixing bowl, beat egg until yolk and white are combined; beat in milk to combine. Add sifted dry ingredients, stirring lightly until moistened, add corn. (Batter thickens quickly after mixing.) Drop a heaping teaspoonful of batter for each hush puppy into hot deep fat. Fry only a few at a time, until golden brown, 2 to 4 minutes, turning once. (Do not pierce with fork when turning.) Drain on paper towels.
http://www.southerneasyrecipes.com/N_O_Hush_Puppies.html
Hot Egg Nog
Hot Egg Nog
Ingredients:
2 quarts milk
1 lb sugar
12 eggs
1-quart whiskey
Whole nutmeg, ground freshly for top of Egg Nog
Directions:
Beat egg yolks to light color, add sugar, beat 10 minutes more. Have milk heated to near boiling point, pour the hot milk slowly into egg mixture, stirring constantly, add whiskey.
Beat white of eggs to stiff froth, and add some whiskey, ½ teaspoon salt and ½ cup sugar, then top each glass with beaten egg white
http://www.southerneasyrecipes.com/N_O_Hot_Egg_Nog.html
Ingredients:
2 quarts milk
1 lb sugar
12 eggs
1-quart whiskey
Whole nutmeg, ground freshly for top of Egg Nog
Directions:
Beat egg yolks to light color, add sugar, beat 10 minutes more. Have milk heated to near boiling point, pour the hot milk slowly into egg mixture, stirring constantly, add whiskey.
Beat white of eggs to stiff froth, and add some whiskey, ½ teaspoon salt and ½ cup sugar, then top each glass with beaten egg white
http://www.southerneasyrecipes.com/N_O_Hot_Egg_Nog.html
Fudge Louisiana Style
Fudge Basic Louisiana Style
Ingredients:
2 cups sugar
1-cup breakfast cream
¼ lb. butter
Salt
Vanilla flavoring
1-cup nutmeat if desired
Directions:
Cook to 234°. Cool, beat until shine leaves and pour into a platter.
Cut before batch is hard.
Above is plain vanilla. Add chocolate if you want. Add peanut butter and chocolate.
You can make plain chocolate or fancy with nutmeats.
http://www.southerneasyrecipes.com/New-Orleans-Fudge.html
Ingredients:
2 cups sugar
1-cup breakfast cream
¼ lb. butter
Salt
Vanilla flavoring
1-cup nutmeat if desired
Directions:
Cook to 234°. Cool, beat until shine leaves and pour into a platter.
Cut before batch is hard.
Above is plain vanilla. Add chocolate if you want. Add peanut butter and chocolate.
You can make plain chocolate or fancy with nutmeats.
http://www.southerneasyrecipes.com/New-Orleans-Fudge.html
Fried Soft-Shell Crab
Fried Soft-Shell Crab
Ingredients:
Crabs
1 egg
Cooking oil
1 Tbsp cold water
Dry crumbs or cornmeal
Salt and pepper
Directions:
Prepare crabs by removing apron (under body); lift up the soft points of the shell and discard spongy substance. Cut out eyes and sand bag between eyes. Wash thoroughly and soak in milk for a short time. Follow egg and crumb coating directions for fried shrimp. Fry in deep fat to golden brown. The crabs will rise to the top and should be turned while cooking.
http://www.southerneasyrecipes.com/New_Orleans-Shell_Crab-Sout.html
Ingredients:
Crabs
1 egg
Cooking oil
1 Tbsp cold water
Dry crumbs or cornmeal
Salt and pepper
Directions:
Prepare crabs by removing apron (under body); lift up the soft points of the shell and discard spongy substance. Cut out eyes and sand bag between eyes. Wash thoroughly and soak in milk for a short time. Follow egg and crumb coating directions for fried shrimp. Fry in deep fat to golden brown. The crabs will rise to the top and should be turned while cooking.
http://www.southerneasyrecipes.com/New_Orleans-Shell_Crab-Sout.html
Flounder (Sole A La Orly)
Directions
In New Orleans never fear Filets de Sole a la Orly. Creoles named it sole after the finest French fish. Now you can prepare it Creole style.
Remove bones from six fillets of flounder. Dip slices in milk in which egg was beaten; roll in breadcrumbs and dry in butter. Garnish with parsley and serve with tomato sauce as follows:
Put on to boil the contents of 1 small can of tomatoes, 1 teaspoonful of butter and 2 cups of water. In ten minutes add 2 cloves of garlic, one bay leaf and a sprig of thyme, minced fine.
Boil 10 minutes then mash with potato masher. Add 1 Tablespoon butter into a pan and 1 Tablespoon flour. Stir this till it browns a little, then add tomato juice and season quite highly. Stir until it thickens. Use parsley as a garnish
http://www.southerneasyrecipes.com/New-Orleans-Flounder_Sole.html
Directions
In New Orleans never fear Filets de Sole a la Orly. Creoles named it sole after the finest French fish. Now you can prepare it Creole style.
Remove bones from six fillets of flounder. Dip slices in milk in which egg was beaten; roll in breadcrumbs and dry in butter. Garnish with parsley and serve with tomato sauce as follows:
Put on to boil the contents of 1 small can of tomatoes, 1 teaspoonful of butter and 2 cups of water. In ten minutes add 2 cloves of garlic, one bay leaf and a sprig of thyme, minced fine.
Boil 10 minutes then mash with potato masher. Add 1 Tablespoon butter into a pan and 1 Tablespoon flour. Stir this till it browns a little, then add tomato juice and season quite highly. Stir until it thickens. Use parsley as a garnish
http://www.southerneasyrecipes.com/New-Orleans-Flounder_Sole.html
Duck or Goose Roast with Oyster Dressing
Muscovy Duck or Goose Roast with Oyster Dressing
(Yields 1 Duck or Goose)
Ingredients:
4 dozen oysters
1 onion, minced
1-cup shallots, minced
¼ lb fat boiled ham, minced
Liver from fowl
Sprig each of thyme & sage
1 Tbsp garlic, minced
1 Tbsp parsley, minced
2 birdeye peppers
Salt & pepper
1 cup bread, chopped (soaked in milk and squeezed)
2 to 3 eggs
Directions:
Either of the above fowls when properly prepared is extremely tasty, but they must by all means be young and tender.
To get the best results in the preparation duck and geese should never be scalded to pick the feathers. They should be hand picked and allow about 20 to 25 minutes cooking for every pound. Stuff with an oyster dressing as follows:
Blanch 4 dozen oysters and chop well. Fry in butter one minced onion with a cupful of minced shallots. Mince well ¼ lb of fat boiled ham and liver from fowl, add to the above. Season with a sprig of thyme, sage, 1 Tablespoon of minced garlic and parsley, then add chopped oysters. Let fry well. Add 2 birdeye peppers or equivalent hot pepper, salt and pepper. Now insert a cupful of chopped bread that has been soaked in milk and squeezed. Let all fry thoroughly. Remove from fire to cool before beating in 2 or 3 eggs (according to size). Stuff fowl’s body and craw. Now sew both ends up, put into roasting pan, rubbing well with lard.
Pour in about one half-cup hot water. Basting often, about 10 minutes apart, will make the fowl juicy.
http://www.southerneasyrecipes.com/New_Orleans_Muscovy-Duck-So.html
(Yields 1 Duck or Goose)
Ingredients:
4 dozen oysters
1 onion, minced
1-cup shallots, minced
¼ lb fat boiled ham, minced
Liver from fowl
Sprig each of thyme & sage
1 Tbsp garlic, minced
1 Tbsp parsley, minced
2 birdeye peppers
Salt & pepper
1 cup bread, chopped (soaked in milk and squeezed)
2 to 3 eggs
Directions:
Either of the above fowls when properly prepared is extremely tasty, but they must by all means be young and tender.
To get the best results in the preparation duck and geese should never be scalded to pick the feathers. They should be hand picked and allow about 20 to 25 minutes cooking for every pound. Stuff with an oyster dressing as follows:
Blanch 4 dozen oysters and chop well. Fry in butter one minced onion with a cupful of minced shallots. Mince well ¼ lb of fat boiled ham and liver from fowl, add to the above. Season with a sprig of thyme, sage, 1 Tablespoon of minced garlic and parsley, then add chopped oysters. Let fry well. Add 2 birdeye peppers or equivalent hot pepper, salt and pepper. Now insert a cupful of chopped bread that has been soaked in milk and squeezed. Let all fry thoroughly. Remove from fire to cool before beating in 2 or 3 eggs (according to size). Stuff fowl’s body and craw. Now sew both ends up, put into roasting pan, rubbing well with lard.
Pour in about one half-cup hot water. Basting often, about 10 minutes apart, will make the fowl juicy.
http://www.southerneasyrecipes.com/New_Orleans_Muscovy-Duck-So.html
Dirty Rice
Dirty Rice
(Serves 30)
Ingredients:
4 lbs raw rice
4 large onions (red onions flavorful)
¼ cup shortening or bacon drippings
2 lbs frozen gizzards and livers (left over gravies provide flavor)
Salt to taste (requires a lot)
5 cloves garlic
6 cups green onions
2 pods red pepper
1 cup parsley, chopped fine
9 cups water
Directions:
Cook rice until almost done. Cut up red onions very fine and brown in shortening. Cut up giblets and put in with onions and cook until brown. Add garlic cut very fine. Chop green onions with tops and parsley, and add to the mixture along with salt and red pepper and water. Pour over cooked rice. When the water is absorbed, put in a large baking pan. Dot with butter and brown in 350°F oven for 15 minutes, if desired.
http://southerneasyrecipes.com/New-Orleans-Dirty_Rice.html
(Serves 30)
Ingredients:
4 lbs raw rice
4 large onions (red onions flavorful)
¼ cup shortening or bacon drippings
2 lbs frozen gizzards and livers (left over gravies provide flavor)
Salt to taste (requires a lot)
5 cloves garlic
6 cups green onions
2 pods red pepper
1 cup parsley, chopped fine
9 cups water
Directions:
Cook rice until almost done. Cut up red onions very fine and brown in shortening. Cut up giblets and put in with onions and cook until brown. Add garlic cut very fine. Chop green onions with tops and parsley, and add to the mixture along with salt and red pepper and water. Pour over cooked rice. When the water is absorbed, put in a large baking pan. Dot with butter and brown in 350°F oven for 15 minutes, if desired.
http://southerneasyrecipes.com/New-Orleans-Dirty_Rice.html
Deviled Oysters
Deviled Oysters
Ingredients:
I pint oysters
1 Tbsp butter
3 shallots chopped fine
2 Tbsp flour
½ cup milk
¼ cup cream
½ tsp salt
1/8 tsp nutmeg
Dash thyme
Few grains cayenne
1 tsp table Creole Mustard
½ lb mushrooms
1 tsp chopped parsley
Buttered crumbs
Directions:
Melt butter, add flour and when it bubbles add milk and cream slowly. Stir constantly and when thick, add all of the seasonings. Add drained oysters to this and mushrooms. Pour into buttered casserole and top with breadcrumbs. Bake at 350°F for 30 minutes. May also be served in individual shells.
http://www.southerneasyrecipes.com/New-Orleans-Deviled_Oysters.html
Ingredients:
I pint oysters
1 Tbsp butter
3 shallots chopped fine
2 Tbsp flour
½ cup milk
¼ cup cream
½ tsp salt
1/8 tsp nutmeg
Dash thyme
Few grains cayenne
1 tsp table Creole Mustard
½ lb mushrooms
1 tsp chopped parsley
Buttered crumbs
Directions:
Melt butter, add flour and when it bubbles add milk and cream slowly. Stir constantly and when thick, add all of the seasonings. Add drained oysters to this and mushrooms. Pour into buttered casserole and top with breadcrumbs. Bake at 350°F for 30 minutes. May also be served in individual shells.
http://www.southerneasyrecipes.com/New-Orleans-Deviled_Oysters.html
Creole Meat Loaf
Creole Meat Loaf
Ingredients :
2 lbs. of lean ground meat
½ lb ground pork
1 Tbsp salt
1 tsp cayenne
1 tsp black pepper
3 tsp chopped parsley
1-cup celery, chopped
2 onions, minced
1 green pepper
1 Tbsp Creole Mustard
1-cup condensed milk
2 cups old fashioned or Minute Oats
2 eggs, well beaten
Directions:
Mix together lean ground meat, pork, salt, cayenne, black pepper, parsley, celery, onions, green pepper, Creole mustard, milk, oats and eggs.
Form into a loaf and lay in a well-greased pan. Bake one and a half hours, at 350° or until crisp and brown. I suggest laying 3 long strips of bacon across meat loaf and 3 Tbsp of Sauce Piquant (Red Hot Tomato Gravy) over bacon.
http://www.southerneasyrecipes.com/New-Orleans-Creole_Meat_Loa.html
Ingredients :
2 lbs. of lean ground meat
½ lb ground pork
1 Tbsp salt
1 tsp cayenne
1 tsp black pepper
3 tsp chopped parsley
1-cup celery, chopped
2 onions, minced
1 green pepper
1 Tbsp Creole Mustard
1-cup condensed milk
2 cups old fashioned or Minute Oats
2 eggs, well beaten
Directions:
Mix together lean ground meat, pork, salt, cayenne, black pepper, parsley, celery, onions, green pepper, Creole mustard, milk, oats and eggs.
Form into a loaf and lay in a well-greased pan. Bake one and a half hours, at 350° or until crisp and brown. I suggest laying 3 long strips of bacon across meat loaf and 3 Tbsp of Sauce Piquant (Red Hot Tomato Gravy) over bacon.
http://www.southerneasyrecipes.com/New-Orleans-Creole_Meat_Loa.html
Creole Eggplant Casserole
Creole Eggplant Casserole
(Serves 6)
Ingredients:
3 large eggplants
3 small onions
6 fresh tomatoes (1 large can
whole tomatoes may be
substituted)
Dash thyme
1 green pepper
1-cup Parmesan cheese (grated)
4 Tbsp butter
Salt & pepper to taste
Directions:
Peel eggplant and slice in thin slices. Slice onions, tomatoes and pepper very thin. Arrange vegetables in alternate layers in greased casserole. Season each layer and add a portion of the cheese. Add the melted butter, cover and bake until the vegetables are tender. Breadcrumbs may be added for the last ten minutes of cooking. Remove cover for last ten minutes.
http://www.southerneasyrecipes.com/New-Orleans-Creole_Eggplant.html
(Serves 6)
Ingredients:
3 large eggplants
3 small onions
6 fresh tomatoes (1 large can
whole tomatoes may be
substituted)
Dash thyme
1 green pepper
1-cup Parmesan cheese (grated)
4 Tbsp butter
Salt & pepper to taste
Directions:
Peel eggplant and slice in thin slices. Slice onions, tomatoes and pepper very thin. Arrange vegetables in alternate layers in greased casserole. Season each layer and add a portion of the cheese. Add the melted butter, cover and bake until the vegetables are tender. Breadcrumbs may be added for the last ten minutes of cooking. Remove cover for last ten minutes.
http://www.southerneasyrecipes.com/New-Orleans-Creole_Eggplant.html
Creole Bouillabaise
Creole Bouillabaise
Ingredients:
4 or 6 slices each of
Red Snapper and Red Fish
4 large raw tomatoes
or equivalent in can
1 bell pepper
2 onions
1 large bay leaf
1 large sprig of thyme
4 allspice
1 herb bouquet
½ lemon
2 Tbsp olive oil
1 heaping Tbsp of minced garlic
Salt, pepper and cayenne to taste
1 glass white wine
Directions:
Buy fish small so as to have no waste. Cut heads off, rinse and boil in 1 qt. of water, with the bouquet of herbs and a generous slice of onion. Let same reduce to half to make fish stock, then strain and set aside. Rinse whole fish and cut into slices of amount desired. Rub on both sides with thyme, parsley, garlic, bay leaf, all spice, which have been minced or ground well. See that every part of fish is well saturated. Heat olive oil in a roomy saucepan, placing fish to insure slices will lay flat. Mince balance of onion and fry in hot oil. Lay each slice of fish side by side and cover to smother, for about 15 minutes. Then turn fish over carefully to fry on other side. Remove fish carefully so as not to break and set aside to keep warm. Add tomatoes that have been skinned and seeded, rings of green pepper and let fry well. Add thin slices of lemon, hot fish stock, white wine, salt, pepper, cayenne or other hot pepper. Let all boil until reduced to about one half. Lay fish in this gravy, without overlapping and boil for approximately 5 minutes. Serve fish on buttered slices of toast and pour sauce over same. Serve immediately or toast will become soggy
http://www.southerneasyrecipes.com/New-Orleans-Creole_Bouillab.html
Ingredients:
4 or 6 slices each of
Red Snapper and Red Fish
4 large raw tomatoes
or equivalent in can
1 bell pepper
2 onions
1 large bay leaf
1 large sprig of thyme
4 allspice
1 herb bouquet
½ lemon
2 Tbsp olive oil
1 heaping Tbsp of minced garlic
Salt, pepper and cayenne to taste
1 glass white wine
Directions:
Buy fish small so as to have no waste. Cut heads off, rinse and boil in 1 qt. of water, with the bouquet of herbs and a generous slice of onion. Let same reduce to half to make fish stock, then strain and set aside. Rinse whole fish and cut into slices of amount desired. Rub on both sides with thyme, parsley, garlic, bay leaf, all spice, which have been minced or ground well. See that every part of fish is well saturated. Heat olive oil in a roomy saucepan, placing fish to insure slices will lay flat. Mince balance of onion and fry in hot oil. Lay each slice of fish side by side and cover to smother, for about 15 minutes. Then turn fish over carefully to fry on other side. Remove fish carefully so as not to break and set aside to keep warm. Add tomatoes that have been skinned and seeded, rings of green pepper and let fry well. Add thin slices of lemon, hot fish stock, white wine, salt, pepper, cayenne or other hot pepper. Let all boil until reduced to about one half. Lay fish in this gravy, without overlapping and boil for approximately 5 minutes. Serve fish on buttered slices of toast and pour sauce over same. Serve immediately or toast will become soggy
http://www.southerneasyrecipes.com/New-Orleans-Creole_Bouillab.html
Crawfish Etouffee
Crawfish Etouffee
(Serves 6)
Ingredients:
1 stick butter or oleo
2 level Tbsp flour
1 medium onion, chopped
2 Tbsp green pepper, chopped fine
1 lb. crayfish tails and extra portion of fat
1 dash garlic (optional)
2 green onions, minced
¼ cup parsley, minced
¼ tsp red pepper
½ tsp salt
Directions:
Melt butter and stir in flour. Add onion, garlic and green pepper. Cook about 30 minutes. Add fat and cook 20 minutes. Add tails and cook 20 minutes. Add other ingredients and simmer about 20 to 30 minutes. Serve over rice. With French bread and a green salad.
http://www.southerneasyrecipes.com/New-Orleans-Crawfish-Etouff.html
(Serves 6)
Ingredients:
1 stick butter or oleo
2 level Tbsp flour
1 medium onion, chopped
2 Tbsp green pepper, chopped fine
1 lb. crayfish tails and extra portion of fat
1 dash garlic (optional)
2 green onions, minced
¼ cup parsley, minced
¼ tsp red pepper
½ tsp salt
Directions:
Melt butter and stir in flour. Add onion, garlic and green pepper. Cook about 30 minutes. Add fat and cook 20 minutes. Add tails and cook 20 minutes. Add other ingredients and simmer about 20 to 30 minutes. Serve over rice. With French bread and a green salad.
http://www.southerneasyrecipes.com/New-Orleans-Crawfish-Etouff.html
Crawfish and Bell Peppers
Crawfish and Bell Peppers
(Makes 12)
Ingredients:
1 lb. cleaned crawfish tails
1 ½ -2 sticks butter
1 loaf French bread (very dry)
3 medium onions, chopped
2 stalks celery (1/2 cup)
2 chopped bell peppers
4 shallots
Parsley
Directions:
Melt butter. Add chopped onions, celery and green peppers. Glaze, then add crawfish tails and fat. Cover and simmer 10 minutes. Add bread that has been crumbled in enough water to moisten it thoroughly, then squeeze out. Stir into crawfish. Continue stirring and cooking until dry enough to stuff into bell peppers that have been cleaned, cut in half, and scalded. Stuff, sprinkle lightly with breadcrumbs and bake at 300°F for 15-20 minutes. Will stuff 12 bell pepper halves.
(Makes 12)
Ingredients:
1 lb. cleaned crawfish tails
1 ½ -2 sticks butter
1 loaf French bread (very dry)
3 medium onions, chopped
2 stalks celery (1/2 cup)
2 chopped bell peppers
4 shallots
Parsley
Directions:
Melt butter. Add chopped onions, celery and green peppers. Glaze, then add crawfish tails and fat. Cover and simmer 10 minutes. Add bread that has been crumbled in enough water to moisten it thoroughly, then squeeze out. Stir into crawfish. Continue stirring and cooking until dry enough to stuff into bell peppers that have been cleaned, cut in half, and scalded. Stuff, sprinkle lightly with breadcrumbs and bake at 300°F for 15-20 minutes. Will stuff 12 bell pepper halves.
Crab or Shrimp Balls
Crab or Shrimp Balls
(Yields 2 ½ dozen)
Ingredients:
1 lb shrimp, boiled & cleaned
3 Tbsp cream cheese
1 Tbsp chili sauce
1 tsp Worcestershire sauce
2 tsp horseradish
¼ cup celery, finely chopped
2 Tbsp green pepper, finely chopped
1 hard cooked egg, chopped
1 Tbsp onion, grated
1 Tbsp parsley
¾ tsp salt
Dash of black & cayenne pepper
Directions:
Chill shrimp. Then mash very fine with fork or blender. Add all other ingredients and mix well. Roll into small balls, size of large marbles.
Roll lightly in finely chopped parsley. Chill.
Canned or frozen shrimp will do – as always, fresh is best.
http://www.southerneasyrecipes.com/New-Orleans-Crab_or_Shrimp_.html
(Yields 2 ½ dozen)
Ingredients:
1 lb shrimp, boiled & cleaned
3 Tbsp cream cheese
1 Tbsp chili sauce
1 tsp Worcestershire sauce
2 tsp horseradish
¼ cup celery, finely chopped
2 Tbsp green pepper, finely chopped
1 hard cooked egg, chopped
1 Tbsp onion, grated
1 Tbsp parsley
¾ tsp salt
Dash of black & cayenne pepper
Directions:
Chill shrimp. Then mash very fine with fork or blender. Add all other ingredients and mix well. Roll into small balls, size of large marbles.
Roll lightly in finely chopped parsley. Chill.
Canned or frozen shrimp will do – as always, fresh is best.
http://www.southerneasyrecipes.com/New-Orleans-Crab_or_Shrimp_.html
Crab Meat Au Gratin
Crab Meat Au Gratin
(Yields 8 servings)
Ingredients:
2 cups crabmeat (canned
crabmeat can be used)
2 Tbsp minced onion
½ tsp thyme
½ cup breadcrumbs
¼ lb butter
¼ cup water
Juice of ½ lemon
1 Tbsp minced parsley
2 hard-cooked minced eggs
Directions:
Brown onion in butter; add crabmeat, breadcrumbs, water and lemon juice. Cook 15 to 20 minutes. Add parsley, hard-cooked eggs, and put into shells or baking dish. Sprinkle with breadcrumbs. Run in oven a few minutes before serving.
http://www.southerneasyrecipes.com/New-Orleans-Crab-Meat-Au-Gr.html
(Yields 8 servings)
Ingredients:
2 cups crabmeat (canned
crabmeat can be used)
2 Tbsp minced onion
½ tsp thyme
½ cup breadcrumbs
¼ lb butter
¼ cup water
Juice of ½ lemon
1 Tbsp minced parsley
2 hard-cooked minced eggs
Directions:
Brown onion in butter; add crabmeat, breadcrumbs, water and lemon juice. Cook 15 to 20 minutes. Add parsley, hard-cooked eggs, and put into shells or baking dish. Sprinkle with breadcrumbs. Run in oven a few minutes before serving.
http://www.southerneasyrecipes.com/New-Orleans-Crab-Meat-Au-Gr.html
Crab Coldo
Crab Coldo
Ingredients:
1 (8-oz.) pkg. Cream cheese
1 (6 or 7-oz.) can crabmeat
2 small shallots
1Tbsp mayonnaise
1 Tbsp horseradish
Dash of Tabasco sauce
Dash thyme
Salt and pepper to taste
½ cup slivered almonds,
browned in butter
Directions:
Mix all ingredients except almonds. At serving time bake in open baking dish at 400 degrees for 10 to 15 minutes or until bubbling. Sprinkle with almonds and return to oven for 3 minutes. Serve hot with Triscuits as canapés or hors d’oeuvres
http://www.southerneasyrecipes.com/New-Orleans-Crab-Coldo.html
Ingredients:
1 (8-oz.) pkg. Cream cheese
1 (6 or 7-oz.) can crabmeat
2 small shallots
1Tbsp mayonnaise
1 Tbsp horseradish
Dash of Tabasco sauce
Dash thyme
Salt and pepper to taste
½ cup slivered almonds,
browned in butter
Directions:
Mix all ingredients except almonds. At serving time bake in open baking dish at 400 degrees for 10 to 15 minutes or until bubbling. Sprinkle with almonds and return to oven for 3 minutes. Serve hot with Triscuits as canapés or hors d’oeuvres
http://www.southerneasyrecipes.com/New-Orleans-Crab-Coldo.html
Crab Cakes
Crab Cakes
Ingredients:
1 lb crab claw meat
2 eggs
Dash of Tabasco sauce
½ cup Vieux Carre Remoulade Sauce
¼ tsp salt
1/8 tsp pepper
1 Tbsp parsley, chopped
Directions:
Combine all above ingredients including the unbeaten eggs and mix lightly together. Form mixture into desired size of cake or croquette. Do not pack firmly, but allow the mixture to be light and spongy. Roll out a package of crackers into fine crumbs. Do not use prepared cracker crumbs. Then pat the crumbs lightly on the crab cake and fry in deep fat just until golden brown. Remove from hot fat just as soon as golden brown.
http://www.southerneasyrecipes.com/New-Orleans-Crad_Cakes.html
Ingredients:
1 lb crab claw meat
2 eggs
Dash of Tabasco sauce
½ cup Vieux Carre Remoulade Sauce
¼ tsp salt
1/8 tsp pepper
1 Tbsp parsley, chopped
Directions:
Combine all above ingredients including the unbeaten eggs and mix lightly together. Form mixture into desired size of cake or croquette. Do not pack firmly, but allow the mixture to be light and spongy. Roll out a package of crackers into fine crumbs. Do not use prepared cracker crumbs. Then pat the crumbs lightly on the crab cake and fry in deep fat just until golden brown. Remove from hot fat just as soon as golden brown.
http://www.southerneasyrecipes.com/New-Orleans-Crad_Cakes.html
Corn in a Skillet
Corn in a Skillet
(Yields 6-7 servings)
Ingredients:
3 strips bacon
½ cup chopped green pepper
4 fresh whole tomatoes
¼ to ½ chopped onions
2 (16-oz.) cans whole kernel corn
1 tsp sugar
Directions:
Fry bacon until crisp. Remove bacon from pan and drain on paper towel. Place chopped green pepper, tomatoes, chopped onions into the bacon drippings which were left in the pan, cook slowly until onion is transparent. Drain corn and mix corn in pan with other ingredients. Break bacon into small pieces and sprinkle in pan over all ingredients. Simmer while covered about 20 to 25 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Corn_in_a_Skill.html
(Yields 6-7 servings)
Ingredients:
3 strips bacon
½ cup chopped green pepper
4 fresh whole tomatoes
¼ to ½ chopped onions
2 (16-oz.) cans whole kernel corn
1 tsp sugar
Directions:
Fry bacon until crisp. Remove bacon from pan and drain on paper towel. Place chopped green pepper, tomatoes, chopped onions into the bacon drippings which were left in the pan, cook slowly until onion is transparent. Drain corn and mix corn in pan with other ingredients. Break bacon into small pieces and sprinkle in pan over all ingredients. Simmer while covered about 20 to 25 minutes.
http://www.southerneasyrecipes.com/New-Orleans-Corn_in_a_Skill.html
Chicken Salad
Chicken Salad
Ingredients :
3 cups chicken, white meat only
3 cups celery, chopped
1-cup mayonnaise
½ cup sweet pickle relish
Salt, pepper & Cayenne to taste
Directions:
Remove fat, gristle and skin, and cut meat into small pieces with scissors. To three cups of chicken add the celery. Mix into this one-cup mayonnaise and sweet pickle relish. Chill till ready to serve. At that time taste; and flavor well with more salt, pepper, cayenne and mayonnaise, if necessary. Put in platter on lettuce leaves, and garnish with celery tips and slices of hard-boiled egg and stuffed olives.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Salad.html
Ingredients :
3 cups chicken, white meat only
3 cups celery, chopped
1-cup mayonnaise
½ cup sweet pickle relish
Salt, pepper & Cayenne to taste
Directions:
Remove fat, gristle and skin, and cut meat into small pieces with scissors. To three cups of chicken add the celery. Mix into this one-cup mayonnaise and sweet pickle relish. Chill till ready to serve. At that time taste; and flavor well with more salt, pepper, cayenne and mayonnaise, if necessary. Put in platter on lettuce leaves, and garnish with celery tips and slices of hard-boiled egg and stuffed olives.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Salad.html
Chicken or Shrimp Creole
Chicken or Shrimp Creole
Ingredients:
4 Tbsp bacon drippings
2 med. sized onions
1 green pepper
1 ½ cups celery
1 qt. can tomatoes
3 Tbsp tomato paste
Salt and pepper to taste
3 cups cooked shrimp
Directions:
If you are using chicken, brown or pre-fry for 1 hour. Simmer in sauce. Cut up onions, green pepper and celery and fry in bacon drippings for 15 to 20 minutes. Add the quart can of tomatoes and 3 Tbsp tomato paste. Let this mixture simmer slowly to a thick consistency for ½ to ¾ of an hour. Add pepper sauce to taste. Fifteen minutes before serving add shrimp that have been freshly cooked and baked. Serve with dry rice. Remember to rest Creole recipes 20 minutes.
http://www.southerneasyrecipes.com/New_Orleans-Shrimp_Creole-S.html
Ingredients:
4 Tbsp bacon drippings
2 med. sized onions
1 green pepper
1 ½ cups celery
1 qt. can tomatoes
3 Tbsp tomato paste
Salt and pepper to taste
3 cups cooked shrimp
Directions:
If you are using chicken, brown or pre-fry for 1 hour. Simmer in sauce. Cut up onions, green pepper and celery and fry in bacon drippings for 15 to 20 minutes. Add the quart can of tomatoes and 3 Tbsp tomato paste. Let this mixture simmer slowly to a thick consistency for ½ to ¾ of an hour. Add pepper sauce to taste. Fifteen minutes before serving add shrimp that have been freshly cooked and baked. Serve with dry rice. Remember to rest Creole recipes 20 minutes.
http://www.southerneasyrecipes.com/New_Orleans-Shrimp_Creole-S.html
Chicken La Louisiane
Ingredients:
1 chicken (boiled until tender)
Disjoint the chicken, drain and fry golden brown. Then serve with the following sauce. (Retain the broth or consommé for the sauce.)
Sauce for the above
2 Tbsp butter or shortening
2 Tbsp flour
6 stoned olives
12 mushrooms
4 artichoke hearts
1 pt. Of chicken consommé
Salt & pepper (cayenne) to taste
¼ cup dry sherry
Directions:
Melt the butter, remove from the fire and add flour, stirring until smooth. Add about 1 pint of the consommé or broth of the chicken and cook to a creamy thickness. Then add the other ingredients and cook a few minutes longer.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-La-Loui.html
Ingredients:
1 chicken (boiled until tender)
Disjoint the chicken, drain and fry golden brown. Then serve with the following sauce. (Retain the broth or consommé for the sauce.)
Sauce for the above
2 Tbsp butter or shortening
2 Tbsp flour
6 stoned olives
12 mushrooms
4 artichoke hearts
1 pt. Of chicken consommé
Salt & pepper (cayenne) to taste
¼ cup dry sherry
Directions:
Melt the butter, remove from the fire and add flour, stirring until smooth. Add about 1 pint of the consommé or broth of the chicken and cook to a creamy thickness. Then add the other ingredients and cook a few minutes longer.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-La-Loui.html
Chicken Gumbo and Rice
Chicken Gumbo and Rice
(Yields 6 good servings)
Ingredients:
4 cups hot cooked rice
1 large stewing chicken
½ pound sausage
1 slice ham, diced
2 Tbsp butter
1 small onion, minced
1 green pepper, chopped
1 sprig thyme or parsley, minced
6 fresh or 1-½ cups canned tomatoes
4 okra pods, sliced
3 quarts boiling water
Salt and pepper to taste
1 bay leaf
1 tsp file (if desired)
Directions:
Cut up the chicken for stewing. Season with salt and pepper. Heat butter in soup kettle. Add chicken, sausage and ham, cover closely and let simmer for 10 minutes. Then add onion, pepper and thyme and let brown. Add the tomatoes and sliced okra pods. Now add the boiling water and let simmer on back of stove for two hours. Serve in a tureen. Sprinkle file, rest 20 minutes with lid on tureen. Accompany with a bowl of steamed rice. Or serve soup bowls with a generous mound of rice. Temperature: Simmer. Time: 2-3 hours.
(Yields 6 good servings)
Ingredients:
4 cups hot cooked rice
1 large stewing chicken
½ pound sausage
1 slice ham, diced
2 Tbsp butter
1 small onion, minced
1 green pepper, chopped
1 sprig thyme or parsley, minced
6 fresh or 1-½ cups canned tomatoes
4 okra pods, sliced
3 quarts boiling water
Salt and pepper to taste
1 bay leaf
1 tsp file (if desired)
Directions:
Cut up the chicken for stewing. Season with salt and pepper. Heat butter in soup kettle. Add chicken, sausage and ham, cover closely and let simmer for 10 minutes. Then add onion, pepper and thyme and let brown. Add the tomatoes and sliced okra pods. Now add the boiling water and let simmer on back of stove for two hours. Serve in a tureen. Sprinkle file, rest 20 minutes with lid on tureen. Accompany with a bowl of steamed rice. Or serve soup bowls with a generous mound of rice. Temperature: Simmer. Time: 2-3 hours.
Chicken Fricassee
Chicken Fricassee
Ingredients:
1 large boiling chicken
3 large chopped onions
½ cup oil (very hot)
2 Tbsp flour
Salt and pepper to taste
Green onion tops and parsley
Fresh mushrooms (optional)
Directions:
Cut chicken in serving pieces. Brown chicken in hot oil; remove from pan, discard extra oil and add flour. Stir until roux is light brown; add onions and fry until browned. Add chicken and about 1 quart of boiling water. Cook until chicken is tender. Season with salt and pepper; add onion tops and parsley and mushrooms. Stir as stew thickens to prevent burning.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Fricass.html
Ingredients:
1 large boiling chicken
3 large chopped onions
½ cup oil (very hot)
2 Tbsp flour
Salt and pepper to taste
Green onion tops and parsley
Fresh mushrooms (optional)
Directions:
Cut chicken in serving pieces. Brown chicken in hot oil; remove from pan, discard extra oil and add flour. Stir until roux is light brown; add onions and fry until browned. Add chicken and about 1 quart of boiling water. Cook until chicken is tender. Season with salt and pepper; add onion tops and parsley and mushrooms. Stir as stew thickens to prevent burning.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Fricass.html
Chicken Almondoisse
Chicken Almondoisse
Ingredients:
13 lb chicken
1/8 tsp celery salt
1 pint of water
½ cup flour
1 ½ tsp salad oil
1/8 tsp black pepper
6 slices bacon
¼ cup seedless raisins
1 small onion
½ sweet Creole pepper
1 ½ Tbsp curry powder
2 Tbsp butter
½ cup blanched almonds
½ cup dry red wine
¼ cup finely chopped celery
Directions:
Blanch almonds in hot water and peel off skins then toast in butter until golden brown. Set aside. Disjoint chicken. Simmer neck and giblets with celery seed in one pint of water until you have 1-¼ cups of rich broth. Fry bacon at hot temperature in deep heavy chicken fryer until crispy. Remove bacon and break into bits to be used later. Dredge remainder of chicken in mixed flour and salt. Then brown on all sides in hot bacon fat. Remove chicken from pot and fry minced onion and sweet pepper until limp, stirring often to avoid scorching. Add broth, wine, raisins, black pepper and curry powder. Return chicken to pot and simmer over low flame, tightly covered until tender. Heap in center of big platter and strew with bacon and almonds.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Almondo.html
Ingredients:
13 lb chicken
1/8 tsp celery salt
1 pint of water
½ cup flour
1 ½ tsp salad oil
1/8 tsp black pepper
6 slices bacon
¼ cup seedless raisins
1 small onion
½ sweet Creole pepper
1 ½ Tbsp curry powder
2 Tbsp butter
½ cup blanched almonds
½ cup dry red wine
¼ cup finely chopped celery
Directions:
Blanch almonds in hot water and peel off skins then toast in butter until golden brown. Set aside. Disjoint chicken. Simmer neck and giblets with celery seed in one pint of water until you have 1-¼ cups of rich broth. Fry bacon at hot temperature in deep heavy chicken fryer until crispy. Remove bacon and break into bits to be used later. Dredge remainder of chicken in mixed flour and salt. Then brown on all sides in hot bacon fat. Remove chicken from pot and fry minced onion and sweet pepper until limp, stirring often to avoid scorching. Add broth, wine, raisins, black pepper and curry powder. Return chicken to pot and simmer over low flame, tightly covered until tender. Heap in center of big platter and strew with bacon and almonds.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Almondo.html
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