cheese-fromage
fritters- beignet
French Toast-pain perdu
homemade bread-pain fait ici
cracklings-gratons
gumbo-gombo
hot pepper-piment chaud
pork gut filled with rice dressing-boudin
pork sausage with pork stomach added-andouille
highly seasoned sauce-sauce picquante
potato salad-salade de patate
ground sassafras leaves-file'
smoked sausage-saucisse boucannee
1cup butter
1 onion, chopped fine
1 can cream of mushroom soup
8oz. can of mushrooms, chopped
6oz. roll of garlic cheese
10oz. package chopped broccoli, defrosted and drained
hot sauce to taste
Melt butter and saute onion until tender. Add cheese and melt. Stir in soup, mushrooms, broccoli and hot sauce to taste. Warm throughout. Serve with assorted crackers.
1 quart of cleaned shrimp
2 quarts of smothered okra
1 large onion, finely chopped
1 small bell pepper, chopped
1 pint of salsa
Place shrimp, okra, onion and bell pepper in a large, heavy pot. Add salt to taste. Smother shrimp/okra mixture until shrimp are pink and okra is no longer slimy. Add salsa and cook until mixture is well blended and hardly any liquid remains. Add at least 2 quarts of water or enough water to have the consistency desired. Let come to a boil and allow to simmer at least 30 minutes. Serve over hot rice in gumbo bowls.
1 6oz. pkg. chopped spinach, thawed and squeezed to remove excess liquid
1 can cream of mushroom soup
8 oz. pkg. cream cheese
1 medium onion, chopped fine
1/2 cup chopped celery
1/2 stick margarine
1/2 pint fresh oysters, well drained
dash of Worcestershire sauce
red pepper to taste
Parmesan cheese
Saute onion and celery in margarine. Remove once sauteed to a side dish leaving excess margarine in pan. In same pan add oysters and cook till ends curl. Mix soup and cream cheese well. Add to the oysters in the pan. Add sauteed onion/celery mixture, spinach, Worcestershire sauce and red pepper to taste. Heat till warmed throughout. Spoon into a well buttered baking dish and sprinkle with Parmesan cheese. Bake at 350 degrees for 20 minutes or until bubbling.
8 boiled potatoes
1&1/2 cups mayonnaise
1 cup sour cream
1 teaspoon celery seed
1/2 teaspoon salt
1 cup chopped fresh parsley
2 medium onions, finely chopped
Slice potatoes into thin slices. Combine mayonnaise, sour cream, celery seed and salt. Combine parsley and onion. In a large bowl arrange a layer of potato slices. Cover potatoes with a layer the mayonnaise mixture. Top this with the parsley/onion mixture. Continue layering potatoes, mayonnaise mixture and parsley/onion mixture ending with parley/onion mixture. Cover and refrigerate overnight before serving.
16 oz. cream cheese, softened
2 Tablespoons chopped bell pepper
2 Tablespoons chopped onion
1/2 cup crushed pineapple, well drained
2 teaspoons seasoned salt
2 cups chopped pecans
Beat cream cheese until smooth. Add bell pepper, onion, pineapple, seasoned salt and 1 cup of the chopped pecans. Mix well. Shape into a ball and roll in the remaining cup of chopped pecans. Cover ball completely with the pecans. Place on serving plate and cover completely. Refrigerate at least 4 hours before serving. Garnish with fresh fruit and serve with assorted crackers.
8 cups chopped tomatoes
3 cups chopped onions
6 oz. chopped jalapeno peppers
1/2 cup vinegar
1/2 cup catsup
1/4 cup canning salt (not table salt)
1 small can tomato paste
Combine all ingredients in a large pot. Cook over medium heat until it reaches a simmering point. Simmer at least 30 minutes or until thickened. Ladle into hot,sterilized jars and cover with lids. Process jars in hot water bath for 10 minutes. Makes 8 pints.
Caution: jalapeno peppers are extremely hot. Use protective gloves when cleaning and chopping them.
1/4 cup margarine
1 cup each chopped celery and bell pepper
1/3 cup all-purpose flour
3 cups chicken broth
1/2 cup skim milk
8 oz. cream cheese
8 oz. each broccoli and mushrooms
3 cups cooked wild rice
1 and 1/2 cups cooked meat of choice (ham, chicken,shrimp)
Saute celery and bell pepper in margarine. Blend in flour. Gradually add broth and milk. Add cream cheese and warm enough to melt cream cheese. Add broccoli, mushrooms, rice and meat. Salt and pepper to taste. Cook over low heat until just warmed throughout. Never allow to boil. Shredded cheese may be added at serving time. Use cheese of your choice.
1 and1/2 envelopes unflavored gelatin
1/4 cup cold water
2 and 1/2 cups boiled shrimp, finely chopped
1 can condensed tomato soup
8 oz. cream cheese
1 cup mayonnaise
3/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon prepared mustard
few dashes of Louisiana hot sauce
Dissolve gelatin in cold water. Set aside. Bring soup to a boil. Dissolve cream cheese in hot soup. Remove from heat and add dissolved gelatin and remaining ingredients. Pour mixture into a greased mold. Cover and refrigerate overnight. When ready to serve, unmold onto a bed of lettuce. Serve with assorted crackers.
