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
Friday, March 25, 2011
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
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