Mrs A. Nonny Mouse 4 drumsticksSeason chicken with garlic salt. Place,. skin side down, in shallow baking pan with larger pieces in the corners. Combine remaining ingredients and pour over chicken. Bake uncovered (not you, the chicken...) for 30 minutes at 400, then turn (not you, the chicken...) and continue baking for 30 minutes or until it is "fork tender," basting occasionally with pan drippings. Serves four. (NOTE. This works well in a microwave oven — use glass baking dish and cook uncovered for 5 minutes, turn and baste. Cook for 11 to 14 minutes longer. Let stand 3 minutes before serving.)
Stephen Joseph 1 cup sour creamAttack cheese with fork until crumbled, add to sour cream and stir. Add grated Italian cheeses, then the garlic juice (easy does it. ) Stir and add mayonnaise. Leave in refrigerator for 24 hours or until door opens on its own from natural pressure build-up.
Marge Kimzey 1 cube round steakCook 4 hours (or more as needed) in 300 oven. Serve over rice or noodles.
Junior League of Lafayette via Marilyn Brown Bread pudding: 8 slices of stale bread (or raisin bread)Mix all ingredients well and place in dish and then place the dish in a pan of hot water. Bake in a 350 degree oven for 1 hour or until knife inserted comes out clean. Sauce: 3 egg whitesBeat until stiff. Cover pudding with sauce. Place in 350 degree oven until brown. Serves 12.
1 lb ground chuckThoroughly mix together the meat, crumbs, milk, and spices and form into 1/2-inch balls. Combine water and consommé in a saucepan and heat to a boil. Then add carrots, peas, and onions; cook 5 minutes. Add meatballs a few at a time so that the liquid continues to boil gently. Cook for about 3 minutes or until meatballs float to the surface. Stir in the wine and serve hot.
1 lb ground roundThaw spinach; mix meat, egg, bread crumbs, catsup, milk, pepper, and 1/4 tsp salt together. Flatten meat into 7x5" rectangle on a lOx8" sheet of aluminum foil. Arrange spinach on meat to within 1/2" of the edges and sprinkle remaining salt over it. Cover spinach with ham slices. Roll up rectangle, using the foil to lift it, starting at the short side, then press edges and ends of roll to seal it. Place on rack in roasting pan, cook uncovered for 1:15 at 350. Arrange cheese slices on top and cook until cheese melts. Garnish with parsley.
3/4 tsp saltBeat until ingredients are well blended. Use over any green or specialty salad. Makes 1-1/2 cups.
1 cup celery, sliced thinSimmer the celery and onions in water until crisp, but tender (7 to 8 minutes.) Melt butter in a saucepan, stir in flour, then green olives. When flour is well blended, add milk, and cook over low heat, stirring constantly until soup is simmering and is slightly thickened. Add celery and onions along with the water they were cooked in. Mix well and season, add sherry. Serves 6 to 8.
Marge Kimzey 6 oranges, diced or sliced unpeeledPartly cook the oranges and sweet potatoes in layers in a buttered casserole. Mix honey, orange juice, and salt; pour over potatoes and oranges. Bake in moderate (350ƒ) oven for 1 hour. Serves 6.
Junior League of Lafayette via Marilyn Brown 2 cups freshly cut okraSauté all ingredients in heavy skillet over medium heat for approximately 30 minutes. Season to taste.
Johnny Lucas "This was ad-libbed from a basic curry dish in an all-purpose cookbook over a period of years. After a musical sojourn in Thailand, I started adding the exotics. The raisins (or grapes) were a flatted fifth from out of nowhere. The whole conglomeration is more of a Bix-like impression of Bangkok by way of the kitchen than an actual repast from there. Because of Bangkok's Jazz Society and its Sunday Sessions at the Napoleon Club, I named it after that colorful, dirty, lovely little street where it all happens." 1 cup cooked rice (1/3 cup raw)Shake chili powder on 4 areas of rice in greased casserole, then mix in drained tuna, eggs, onion, parsley, chestnuts and raisins (or grapes). Separately mix mushroom soup with curry powder, ginger, garlic, and salt; mix thoroughly into tuna mixture. Bake at 325 for one hour. Garnish with green onion. Serves 4.
Whoopee Zeckendorf 1 slather peanut butterPlace peanut butter with bold, sweeping strokes over one side of each bread slice. Press the two slices together, peanut butter side to peanut butter side. If the two slices do not stick together, see if one or the other slice might have gotten reversed. If that is the case, go back to start of directions and read more carefully. Serves 1.
1 lb pork sausageCrumble sausage into skillet and cook until brown. Put on paper towels and let drain thoroughly. Mix soup, milk, onion, pimiento, and condiments together. Put half the potatoes in a buttered 2-qt casserole, then add half the sausage, then half the soup mixture. Repeat these layers. Cover and bake for 1:15 in a 350 oven, or until potatoes prove to be cooked (check with fork for tenderness.) Remove from oven, sprinkle with shredded cheese and bake uncovered for 15 minutes or until cheese is melted.
1-1/2 lbs ground chuckThaw spinach. Combine meat with drained spinach and remaining ingredients. Shape into patties, then broil, barbecue, or pan-fry meat as desired. Serves 6.
1 lb ground beefCombine meat, egg, onion, parsely, salt, pepper, and cayenne; toss together lightly with a fork. Shape into 12 small balls, then pat rice on balls. 2-1/2 cups canned tomato juiceIn a large saucepan, combine tomato juice, celery, chili, salt, and water. Bring to a boil and add meatballs. Turn heat to low, cover and simmer 35 to 40 minutes, or until rice is cooked. Serves 4.
Robaire (New Orleans chef) via Johnny Lucas 1 cup raw wild riceWash rice and set aside after straining. Dice pork and ham. In saucepan, put oil and saute the onions. Add pork and ham pieces, bay leaf, parsley, cloves, salt and pepper, cayenne, and Tabasco, stirring for about 5 minutes. Add the stock and let mixture come to a boil for about 10 minutes. Skim often. Add wild rice and cook for 40 to 45 minutes, stirring constantly and checking the rice. Serve piping hot.
4 tbsp shorteningMelt shortening in lO" skillet over medium heat. Season chops with combined 1 tsp salt, 1/4 tsp pepper and cayenne. Brown on both sides in shortening, about 10 minutes. Remove chops and stir in onion, garlic, green onion bottoms, celery, green pepper, and water. Continue cooking until seasonings are lightly browned, about 8 to 10 minutes. Slowly add buillon, garlic salt, remaining salt and pepper. When water returns to boil, add parsley, onion tops, and rice. Return chops to skillet and cover. Turn flame to low and continue cooking 30 minutes or until rice is done. Serves 4.
Marge Kimzey 1 can (10-oz) cream of mushroom soupCombine soup, sour cream, watern and dill in small bowl; blend well. Alternate layers of this soup mixture and potatoes in lightly-greased 2-qt casserole. Cover and bake at 375 for 45 minutes. Sprinkle pork chops with salt and pepper, brown on both sides in small amount of oil in large skillet. Drain on paper towels. Place chops on top of potatoes, cover and bake an additional 30 minutes.
3 large potatoesTake whites of leeks, cut into small pieces and fry for 8 minutes. Add potatoes, water, and salt. Boil for about 20 minutes, then drain the liquor into another pot. Rub the potatoes and leeks through a sieve and add the liquor. Boil the butter in milk and pour this into pot. Add salt as necessary, then the pepper, stirring slowly to mix well. Serve with croutons.
5 tbsp butterPare and slice potatoes. Melt butter in deep saucepan, add onions, potatoes, garlic, water, condiments. Cook slowly until mushy. Add 3/4 of the watercress. Pour in milk and stir over fire until soup comes to a boil. Press through a coarse strainer and return to pan with balance of watercress. Add cream, season to taste and heat thoroughly. Serves 4 to 6.
2 cups Quaker Oats (not instant)Add to the Quaker Oats enough milk to make a paste and allow this to soak all night. The next morning, if it seems too thin, add a little flour; too thick, add an egg. Mix in the chopped onion and parsley, add salt and pepper. Drop a tablespoon at a time into deep, hot Crisco or lard in a frying pan and fry until brown. Best served with a thick tomato sauce or a brown mushroom gravy.
Minor "Ram" Hall 1/4 cup butterMelt butter in kettle, add onion and green pepper, then cook untii they are soft. Take them out of kettle and set aside. Stir in flour and cook until it has turned a deep brown, being careful not to burn the flour. Return the vegetables to this roux, then add tomatoes and beef stock. Simmer for about one hour or until vegetables are tender. Cool slightly and then force through a sieve and return to kettle. Add seasonings — careful of salt, since beef stock is generally salty already. Meanwhile, cook macaroni in lightly salted water until barely tender. Just before serving, add macaroni and horseradish to soup. Again, be careful — a little horseradish goes a long way!
A Pete Daily favorite 1/4 cup butterIn a skillet, melt butter over medium fire. Add rice and stir quickly so that it will not stick and is well coated with butter. Beat together eggs, milk, pareley, salt and pepper. Pour over rice. Using a spatula or pancake turner, turn rice mixture until eggs are thoroughly blended in and cooked, but still moist. If desired, serve with a couple strips of fried bacon on top. Will serve 4.
4 oz riceFry the onion in butter until browned. Add rice and water, cook until rice is quite soft. Then add grated cheese and condiments. Turn into a buttered pie dish, bake in hot oven for 15 to 20 minutes.
A credit to the aesthetic as well as to the gastronomlc sense is this legacy from plantation days. 5 eggsScald the milk. Set aside 3 whites of egg and beat remaining egg yolks and whites together. Add 2 tbsp of sugar and beat in well. Now pour scalding milk over the eggs, beating all the while. Add bitter almond. Pour into custard cups (or a small casserole), filling each about 3/4 full. Put the cups (or casserole) in a pan of hot water — not enough so that it might boil up into the custard — and consign to the oven to cook slowly until firm. Remove from the pan and allow to cool. Beat the three egg whites until very light and slowly add the three tbsp of sugar, slowly beating until very stiff. Also add citric acid, then the coloring drop by drop until it is light pink in color. Top the custard with this and serve with sweet cream. 
1 cup raw diced shrimp, cleanedSaute shrimp and onion in butter. Stir in remaining ingredients, then chill. Roll into small balls and coat with flour. Fry in deep, hot fat (375) until golden brown, about 3 minutes. Serves 4.
Whoopee Zeckendorf 1 medium can of Spaghetti-O's in seasonOpen can and empty contents into saucepan. Heat slowly and serve piping hot (usually 3 to 27 minutes). Add maraschino cherry for decoration, if desired. (The Drano is not really part of the recipe, but a reminder to myself that the sink drain needs cleaning out.)
Put spinach in just a little boiling water containing a little salt and sugar. Boil only for two minutes, then drain and put it in cold water to preserve its color. Then grind or chop it up. Put in the frying pan with a little butter and a little cream and let cook for 5 minutes. Then add a dash of garlic salts and nutmeg. If it too thin, add just a bit of flour to thicken.
3 eggsHeat one pint of milk to the boiling point, then stir in cornmeal gradually and cook to the consistency of mush. Then add the rest of the cold milk, butter, salt, baking powder and well-beaten egg yolks. Fold in the egg whites, beaten stiff. Pour into a buttered baking pan and bake 1/2 hour. Serve at once.
1 lb ground beefIn a mixing bowL combine beef, bread crumbs, eggs, cream, 1/4 cup wine, onion, parsley, condiments; mix lightly. Cover and chill for several hours (or overnight) to make it easier to handle. Shape chilled mixture into 6 fat patties (about 1/2 cup mixture per patty.) Heat fat in large, heavy skillet and brown patties on both sides. Pour off fat. Add gravy, 2 tbsp wine, mushrooms; cover and simmer slowly for 45 minutes, turning and basting patties several times. Serve over toast, or with baked or mashed potatoes. Serves 6.
K O Eckland 3 lbs lean porkCut up and boil with onion, bay leaf, salt and pepper until tender. Cut meat into 1/2-inch strips and flake meat as finely as possible. Add some finely minced chives, parsley, sweet red pepper, and a few small shreds of Tabasco peppers (or a dash of Tabasco sauce.) Bring 2 cups of the meat broth to a boil and add 1 tbsp of gelatine, dissolve well, and mix in the seasoned meat. Place in a gelatine mould or watered bread pan and put in refrigerator to set. When mould is firm, turn out onto a bed of lettuce leaves. Place 3 hard-boiled egg halves (cut lengthwise) on top. Surround this with a bed of finely ground pistachio nuts. Color mayonnaise a delicate green and cover egg halves — preferably with a cake decorator — in points to form a calyx.
1 qt milkCombine in Pyrex casserole and bake for 1-1/2 hrs at 325, stirring occasionally during first half-hour. Concurrently, combine the following ingredients in a large pot and let boil for 45 minutes: 1-1/2 qts waterThicken with 1/2 cup tapioca and simmer. Now, in a 1-qt saucepan, combine and boil the following: 1 qt water (or 1 bottle sherry)Add this to the main pot and simmer for 15 minutes. Serve Sweet Soup over the rice, either hot or cold. Sweet Soup is one of those fantastic old-country recipes (Finland & Sweden) that can be used as well over ice cream, waffles, or by itself. And the rice will prove to be some of the best you have ever tasted, with or without the Sweet Soup!
2 cups sifted yellow cornmealBeat the eggs, yolks and whites separately. To the cornmeal, add baking powder, salt, flour, and milk, then the beaten yolks, the whites, and the sugar. Put the lard into the stove-pan (this should be smal1 enough so that the bread mixture may be fairly deep) and set it in the oven until very, very hot. Pour the bread mixture into this and cook until thoroughly done.
1 medium can tomatoesCook the ingredients, except for the boiled milk, in a double boiler until they are thoroughly done. Then press through a colander. Thicken with butter and flour rubbed together. Add the boiled milk when ready to serve.
4 trout filletsDip fillets in milk, season with salt and pepper, then coat with flour. Melt 1/2 stick of butter in electric skillet set at 375 and brown fillets on both sides. Remove fish from skillet, then add remaining butter and saute the almonds. Serve this over cooked fillets. Garnish with lemon slices and parsley. Serves 4.
As above, but omit almonds and add to butter: 1 tsp chopped parsley
6 veal cutlets (boned)Trim cutlets and fry quickly so that they are brown, but not fully cooked. Put them in a flat dish — in which they are to be served — leaving plenty of room for the sauce. Make this sauce from equal quantities of clear consommé and milk, with seasoning and a "mere hint" of garlic. Let the sauce reduce until it begins to thicken. Take this from the fire and stir in beaten egg yolk so that it will be thick enough to cover the cutlets well. Put the dish into a quick oven so that the cutlets should be cooked by the time the sauce begins to brown. Slowly cook some of the wine with the mushrooms and sprinkle this over the cutlets when they come out of the oven. Have more of this wine sauce at hand in a gravy boat.
1 cup milkSeparate eggs and beat yolks together with milk, then add the shortening and butter. Sift the flour, salt, and baking powder; add this and cornmeal to the milk and eggs. Just before cooking, add the egg whites, well beaten.
This is an old Creole derivative of the Italian Zabaglione, which begins the same way, but goes on to add four of the egg whites, beaten stffly, to the original mixture. It is served hot as often as cold. 8 egg yolksCream yolks with sugar until very light, then stir in wine very slowly. Put in double boiler and cook to the consistency of a thick cream, stirring all the time to prevent curdling. When cool, pour into parfait glasses and set in refrigerator until ready to serve. Plain rice wafers or wedges of sponge cake are a happy addition on the side.   |
