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
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