Breads & Appetizers
BETTER THAN CHEDDAR 1 pound sharp white cheddar, shredded 1 pound New York sharp cheddar, shredded 1 1/2 cups pecans, toasted & chopped 1/3 generous cup green onions, sliced 1 tablespoon Creole mustard 2/3 cup mayonnaise 8 ounces whipped cream cheese 1/8 teaspoon cayenne pepper In a large bowl, mix together all ingredients. If you like a creamier spread, add more mayonnaise. Chill and serve with crackers
- Louanne Bertrand
HOMEMADE CORN DOGS 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 teaspoon salt 1/4 cup white sugar 4 teaspoons baking powder 1 egg 1 cup milk 1 quart vegetable oil for frying 2 packages of wieners 16 wooden sticks
.
In a medium bowl combine cornmeal, flour, salt, sugar and baking powder. Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert sticks into wieners. Roll wieners into batter until well coated. Fry at least 3 corn dogs at a time until lightly browned, about 3-4 minutes. Drain on paper towel.
- Monique Narcisse
SHRIMP DIP 2 pounds boiled coarsely ground shrimp 1 – 8 ounce cream cheese softened 1 lemon (juice of lemon) 5 teaspoons onions minced 2 teaspoons worcestershire sauce Tabasco, salt pepper – season to taste Mayonnaise Mix soften cream cheese with lemon juice. Add shrimp and onions. Add Worcestershire, Tabasco, salt and pepper to taste. Add enough mayonnaise for dipping. Refrigerate. Serve with crackers.
- Marie Landry
FRENCH ONION DIP
1/2 pound (8 ounce) tub sour cream 1 tablespoon onion powder (not granulated) 2 teaspoons sugar 1/2 teaspoon salt (popcorn type best) 6 ounce cream cheese
Mix all ingredients in medium bowl with electric mixer on low speed for 1 1/2 minutes. Keep in fridge. (For Funyun Dip, add 1/4 teaspoon salt, 1/2 teaspoon turmeric and 1 teaspoon sugar.)
- Kenneth Ridlen
IRISH SODA BREAD 4 cups (16 ounces) of all purpose flour 1 teaspoon baking soda 1 teaspoon salt 14 ounces of buttermilk
Preheat the oven to 425 degrees. Lightly grease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape) Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
- Robin Shannon
PAPER WRAPPED SHRIMP ROLLS 1 1/2 pounds shrimp peeled, deveined and finely chopped 3 teaspoons ginger finely chopped 2 cloves garlic finely chopped 4 green onions finely chopped 3 dozen egg roll wrappers 1 tablespoon cornstarch Mix all ingredients in a bowl with wet hands.
Start heating your oil to 375 degrees. Once the is oil is hot, start filling the wrappers by putting one and a half teaspoons of the shrimp filling in each wrapper. To fold, place one corner of the wrapper 1/3 of the way toward the middle. Take its opposite side and wet with the cornstarch water, and place it on top, (the cornstarch water will help seal the egg roll so that the filling doesn’t spill everywhere). Then take one of the remaining edges and start rolling. You’ll make it to the middle and recognize the shape it is taking on. When you come to the other end, use the cornstarch water wet the other corner, and seal it all together. Now you have an egg roll that is ready to be fried. You can wrap them all up ahead of time or roll them while frying. When cooking them, wait till they are on the dark side that way, the filling will be cooked. After you’re done cooking them, place them on a paper towel so that they can drain.
- Tasha Atwood
CREAMY CHICKEN & ARTICHOKE QUESADILLAS 1 can (14 ounces) artichoke hearts, drained and chopped 1/2 cup Hellmann’s or Best Food’s Real Mayonnaise 1/2 cup grated Parmesan cheese 1 clove garlic, finely chopped 6 burrito-size flour tortillas 4 ounces cooked chicken, thinly sliced (about one cup) 1/2 cup shredded mozzarella cheese (about 2 ounces) In medium bowl, combine artichokes, mayonnaise, Parmesan cheese and garlic. Evenly spread mayonnaise mixture on 3 tortillas, then top with chicken, mozzarella cheese and remaining tortillas. In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook quesadillas over medium-high heat, turning once, 4 minutes or until golden brown and cheese is melted.
- Ryan Arena
BRIE KISSES 1/2 to 2/3 pounds brie cheese (wedges are fine) 1 (17.3 ounce) box frozen puff pastry Hot pepper jelly Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature. Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve warm.
Soups, Salads Salads Soups, & Sauces Sauces &
BROCCOLI SALAD 2 bunches of fresh broccoli, cut off flowerettes 1/2 cup raisins 1/4 cup chopped red onion 1/2 cup chopped pecans 1/2 pound bacon, crumbled 1/2 cup sugar or Splenda 1 cup mayonnaise 2 to 3 tablespoons apple cider vinegar
Mix sugar, mayo and vinegar with whisk and set aside or make ahead and put in fridge. Toss all ingredients for salad and top with bacon. Can also do this ahead and put in fridge. Right before serving, toss with dressing. (double this for a crowd)
- Carolyn Duhe Applewhite
OYSTER COCKTAIL SAUCE 1 cup catsup 3 tablespoons horseradish 1/4 teaspoon hot sauce 1 tablespoon lemon juice
This sauce can be used to make oysters or shrimp cocktails or use with raw oysters on the half shell.
- Marie Landry
TARTAR SAUCE 3/4 cups mayonnaise 4 tablespoons chopped dill pickle (press dry) 2 tablespoons finely chopped capers 2 tablespoons chopped parsley 1 medium onion finely chopped 1 teaspoon horseradish
All ingredients must be chopped fine or blended in a blender. Mix ingredients in order of listings.
- Marie Landry
ZAT’S A GOOD OLIVE SALAD 2 cups chopped salad olives 2 tablespoons chopped celery 1/2 cup chopped cocktail or Holland onions 2 tablespoons oregano 2 teaspoons basil 2 1/2 teaspoons salt 2 teaspoons garlic powder 2 tablespoons parsley 1 tablespoons sugar 1 teaspoon MSG 1/4 cup olive oil Mix all ingredients in medium bowl with electric mixer on low or No. 1 speed for about 1 minute or until well blended. Keep in fridge. (Great on muffalettas)
- Kenneth Ridlen
RED BEAN GUMBO 1 can (27 ounces) Blue Runner Red Beans 1 can (15.5 ounces) New Orleans Style Red Kidney Beans 1 can Golden Mushroom Soup Chopped onion, celery, bell pepper, shallots and parsley Smoke sausage or meat of choice Boiled eggs
Saute vegetables and meat. Add can products and water to desired consistency. I add water a little at a time. Simmer for about 20 minutes. Add peeled boiled eggs (whole or cut in half) and cook for about 5 more minutes. Season with salt and pepper and Tony's Seasoning according to taste. Serve with rice.
- Penny Vicknair
Entrees
CAJUN GOURMET BEER BURGER 1 slightly beaten egg 1/4 teaspoon dry mustard 1/4 cup beer or ale 1/4 teaspoon seasoned salt 2 tablespoons fine dry bread crumbs 1/4 teaspoon dried thyme, crushed 2 tablespoons Worcestershire sauce 1/4 teaspoon cornstarch 1 tablespoon soy sauce 1 large onion, chopped (1 cup) 1/4 teaspoon bottled hot pepper sauce 1 medium bell pepper, chopped (3/4 cup) 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 cup finely chopped green onions 4 cloves garlic, minced 2 pounds ground beef (chuck or sirloin)
In a large mixing bowl combine egg and beer. Stir in bread crumbs, Worcestershire sauce, soy sauce, hot pepper sauce, salt, pepper, mustard, seasoned salt, thyme, and cornstarch. Add onions, bell pepper, green onions, garlic and ground beef. Mix well. Shape meat mixture into eight 3/4 inch thick or ten 1/2 inch thick patties. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once. Makes 8 to 10 servings.
COKE SOAKED FRIED VENISON 1/2 inch thick steaks from back strap or real leg of deer chopped onions Coca-Cola Salt, pepper and garlic powder Cooking oil Trim all fat and gristle from steaks, tenderize with course mallet. Soak in Coke about 15 to 20 minutes, remove and drain. Sprinkle with salt, pepper and garlic powder on both sides. Dip in flour, liberally coating steaks. Fry until golden brown, remove from pan. SautĂŠ onions with leavings in pan. Add your favorite gravy ingredients. Fried meat can be added to gravy, simmered for 10 to 15 minutes. Serve with rice.
- Marie Landry
CRAB PIE 2 cups crab meat (8 ounce) shredded Swiss cheese 1 cup mayonnaise 1/2 cup evaporated milk 2 eggs beaten Salt and pepper to taste 1/2 cup bell pepper 1/4 cup green onions 1/4 cup onions 1 tablespoon margarine 2 tablespoons flour 2 pie shells Pre bake pie shells 5 to 10 minutes. Saute vegetables in margarine until soft. Add flour and all remaining ingredients. Mix well. Pour into pie shells. Cover loosely with foil and bake at 350 degrees for 45 minutes. Remove foil after first 35 minutes and continue baking for 10 minutes uncovered. - Penny Vicknair
SHRIMP DELIGHT 1 1/2 pounds raw shrimp 2 cups raw rice 1 1/2 sticks oleo 1 can Rotel tomatoes 1 can onion soup 1 can cream of mushroom soup 1 onion chopped 2 stalks celery chopped 3 teaspoons salt 1/2 green onion chopped 1/2 cup parsley chopped 1/2 bell pepper chopped SautĂŠ onions, celery and bell peppers in oleo. Add soups, tomatoes and seasoned shrimp. Bring to a boil and add raw rice. Mix well. Bake in oven at 30 degrees, covered for 1 hour. Stir after first 30 minutes. - Penny Vicknair
LIL’S TAMALE PIE 2 pounds ground chuck 1 can crushed tomatoes 1 1/2 tablespoon brown sugar 2 tablespoons chili powder 1 teaspoon ground cumin salt to taste 1 teaspoon garlic powder 1 small chopped onion
Brown beef and onion, medium heat in a large fry pan till no pink remains. Drain in a colander. Return to pan. Add tomatoes, sugar, chili powder, cumin, salt and garlic powder. Blend until mixture is fully heated and combined. Pour into a 9x11 baking pan.
Cornbread topping 2 packages Jiffy Cornbread mix 2 teaspoons chili powder 1/4 teaspoon cumin 1 tablespoon brown sugar 2 eggs 2/3 cup milk
Mix all ingredients in a large bowl and pour on top of the ground chuck mixture. Bake at 350 degrees about 25 to 30 minutes. Check at 20 minutes as some oven cook faster than others.
- Lillian Ridlen
CHICKEN ENCHILADA CASSEROLE 1 small whole chicken 1 pack taco seasoning 1 large yellow onion 1 medium bell pepper 2 14ounce packages of shredded Mexican cheeses 16ounces sour cream 1 can diced tomato 2 10ounce cans cream of chicken soup (condensed) 1 can chili (no beans) 1 32count pack corn tortillas (torn to bite size pieces) American cheese (optional)
Boil chicken (I cook mine in the slow cooker all day). Dice onion and bell pepper. In large sauce pan, over medium heat, combine sour cream, diced tomatoes, cream of chicken soup and chili. Turn off heat. Debone chicken. Mix taco seasoning into shredded chicken. In two 9x13x2 baking dishes, sprayed with Pam, layer tortillas to cover bottom of pan, add chicken, onion/bell pepper mix, sauce, cheese, repeat. Should fit two layers. Cover. Bake at 400 degrees for 30 minutes. Yield 8 – 10 servings. Serve with re-fried or black beans and salsa. *for more tender onions and bell pepper, you can add them to the sauce and let cook a while before layering.
- Johonna Triche
GAIL’S GROUND BEEF AND TATER TOT CASSEROLE 2 pound ground beef 3 cups grated cheddar cheese 1 can cream of mushroom soup 1 can cream of celery soup 1 can cream of chicken soup 2 onions - chopped 2 bell peppers - chopped 1 bag tater tots bacon bits Brown ground meat and seasonings. Spray 13 x 9 inch pan with non-stick product. Spread ground beef on bottom of pan. Top with onions and bell peppers. Sprinkle with 1 cup cheddar cheese. Place tatertots on top. Mix 3 soups together and spread on top. Sprinkle with remaining cheese. Bake 45 minutes at 350 degrees. - Penny Vicknair
CRAWFISH OR SEAFOOD CASSEROLE 1 stick margarine shallots 1 chopped onion 1/2 bell pepper 1 can cream celery soup 1 can cream of mushroom soup 1 pound shrimp, crawfish or crabmeat 1/2 teaspoon Tabasco sauce 1 1/2 cups raw rice Tony's Creole seasoning bread crumbs Melt margarine. Add onions, shallots and peppers. Saute until clear. Add seafood and cook several minutes. Add soups and seasoning. Cook rice. Add to mixture. Spread in pan and top with bread crumbs. Bake uncovered 30 minutes at 350 degrees.
- Stacy Weber
MEATLOAF SUPREME 2 pounds lean ground beef • 2 eggs 1 pack beef stew seasoning 1 (8 ounce) can tomato soup 1 (4 ounce) can tomato paste 1 tablespoon soy sauce 1 onion (finely diced) 1 bell pepper (finely diced) 1/2 cup bread crumbs 3 tablespoons sugar 1 tablespoon brown sugar In large bowl, combine eggs, beef stew mix, and 2 tablespoons sugar. Blend well. Add ground meat, onion, and bell pepper. Mix well. In seperate bowl combine tomato soup and paste, 1 tablespoon sugar and brown sugar, and soy sauce. Put meat mixture in rectangular pan. Flatten with spatula. Pour tomato mixture on top. Sprinkle with bread crumbs. Cover with heavy duty aluminum foil. Bake for 1 hour at 375 degrees or until an inserted toothpick is clean when removed. - Keeshler Pittman
RABBIT SAUCE PIQUANTE 6 rabbits cut up 3 pounds onions 1 celery stalk 2 bunches shallots 1 bunch parsley 3 15 ounce cans tomato sauce salt and pepper to taste 2 6 ounce cans tomato paste 2 pounds flour 1/2 gallon cooking oil 2 10 1/2 ounces cans golden mushroom soup 1 small bottle A-1 sauce 1 small bottle barbeque sauce 2 10 ounce cans Rotel tomatoes Heat oil in pan to make roux. Add flour to brown stirring constantly. When brown, add onions, celery and shallots. Cook down real fine, add rabbits and cook for 1 hour. Add tomatoes, tomato sauce, tomato paste, mushroom soup, A-1 sauce, barbecue sauce and salt and pepper. Add 1 quart water. Then cook for 2 hours more. - Marie Landry
STUFFED CRAB CASSEROLE 2 pounds crab meat 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped bell pepper 1 cup chopped green onion 2 cloves garlic minced 1/4 cup chopped parsley 2 bay leaves 1 cup bread crumbs 1 stick butter 3 tablespoons oil Wilt veggies in oil. Put in butter, bay leaves and crab meat; cook 10 min. Add bread crumbs. Season to taste. Put in casserole; top with bread crumbs. Bake at 350 for 20 min.
- David Vitrano
SPICY CATFISH CURRY 2 large onions, diced 2 tablespoons minced garlic 1 serrano, seeded and dicee 3 tablespoons light-colored oil 2 teaspoons curry powder 1 teaspoon black pepper 4 fresh basil leaves 1 pound small potatoes, halved (optional) 2 cups chicken broth 1 can coconut milk Salt to taste Cilantro or parsley, to garnish (optional) Steamed basmati rice For the catfish: 2 pounds catfish filets 1 cup corn flour 1 cup milk Cajun seasoning 1/2 stick unsalted butter, melted Preheat oven to 400 degrees. Line a large, shallow, rimmed baking sheet with foil and spray with non-stick spray. Cut fish filets in half lengthwise. Dip filets into milk, then into corn flour and sprinkle on Cajun seasoning. Place onto prepared baking sheet. Drizzle melted butter onto all filets and place into 400 degree oven. Cook until fish is golden brown and flakes easily. While fish is cooking, prepare curry and steam rice. Heat a large skillet over medium-high heat and add the light colored oil. Add onions, garlic, and serrano chile to oil and stir to coat. To onion mixture, add curry powder and black pepper. Cook over medium heat for 5-8 minutes. Deglaze with chicken broth and bring to a boil; add potatoes, if using. Add coconut milk and fresh basil leaves and return to a boil. Reduce heat to a simmer and cook until sauce has thickened. Taste for seasoning, add salt if needed. Serve with steamed basmati rice and baked catfish filets. If desired, sprinkle on cilantro or parsley before serving.
- Louanne Bertrand
SHRIMP JAMBALAYA 2 pounds peeled and deveined shrimp 1 stick butter 6 cloves garlic minced 1 1/2 cup onions chopped 4 celery sticks chopped 1 medium bell pepper chopped 3 tablespoons tomato paste 2 cups water 1 teaspoon sugar 1/2 teaspoon cornstarch 4 to 6 cups cooked rice 1/2 cup shallot tops 1/2 cup parsley chopped Chop shrimp and set aside. Sauté garlic, onions, celery and bell pepper in butter until wilted. Add tomato paste and cook, stirring constantly for 15 minutes. Add 1 1/2 cups water. Season to taste. Add sugar and cook for 40 minutes, until oil floats to top. Add shrimp and cook for 20 minutes longer. Stir in cornstarch dissolved in 1/2 cup water and cook 5 to 7 minutes. Combine with rice. Add shallots and parsley.
- Marie Landry
QUICK AND EASY SHRIMP ETOUFEE 3 - 5 pounds shrimp 3 onions • 1 bell pepper 1 bunch shallots 1 can V-8 vegetable juice (medium) 1 can Franco American Mushroom Gravy 1 large can Dawn Fresh mushrooms 1 can cream of mushroom soup 2 cans Ro-tel tomatoes Sauté seasonings until golden brown. Add canned goods, salt and pepper. Add a little Lea and Perrin sauce to give it a rust color. Add shrimp and cook 1 hour. - Penny Vicknair
SHRIMP FETTUCCINI 1 pound shrimp (raw) 2 sticks butter or margarine 1 cup chopped onions (1 small onion) 1 bell pepper (chopped) 3 tablespoons flour 2 tablespoons parsley flakes 1 clove garlic (chopped) 1 teaspoon salt 1 pint half and half cream 1 8-ounce jar jalapeno cheez whiz 1 12-ounce bag egg noodles Parmesan cheese Melt butter, add onion, bell pepper and cook until tender. Add flour, cover and cook about 15 minutes. Add parsley, garlic and salt and cook about 15 minutes more. Add half and half, Cheez whiz and shrimp. Cook on low heat about 20 minutes. Cook noodles as directed. Pour mixture over noodles and mix wel. Pour into 9 x 13 greased baking dish. Sprinkle top with Parmesan cheese and bake in 350 degrees oven until bubbly and browned. Serve with garlic bread and salad for a delicious, filling meal.
- Penny Vicknair
EASY BEEF STROGANOFF 1 to 1/2 pounds stew beef 1 package egg noodles 2 cans cream of mushroom soup 6 ounces sour cream mushrooms Prepare noodles as directed. Fry beef and mushrooms in skillet with 2 tablespoon oil. Drain noodles add beef (can add oil too), soup and sour cream.
Side Dishes
SHRIMP AND MIRLITON CASSEROLE 8 mirliton 4 pounds shrimp (peeled and deveined) 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped bell pepper 3 cloves garlic 1 cup chopped green onion 1/4 cup chopped parsley 3 bay leaves 1 cup bread crumbs 1 egg 3 tablespoons oil Boil mirliton and cube. Wilt veggies in 3 tablespoons of oil. Add mirliton and bay leaves; cover and cook for 40 minutes. Add shrimp and cook for 15 minutes. Season to taste. Add bread crumbs. Add beaten egg. Put in casserole dish; top with bread crumbs. Bake at 375 for 30 minutes.
- Edna Vitrano
COMPANY CARROTS 5 cups sliced carrots 1 – 3 ounce package cream cheese 2 tablespoon sliced green onions 1 cup sour cream 3 tablespoons bell pepper minced 1/2 teaspoon salt 1/2 teaspoon grated lemon peel Cook carrots in small amount of boiling, salted water until tender, about 10 minutes, drain. Combine remaining ingredients in saucepan, add carrots. Heat through about 5 minutes.
- Marie Landry
FRENCH FRIED OKRA 1 pound okra 1 1/2 cup buttermilk vegetable oil 1/2 teaspoon salt 2 cups self-rising flour
Wash okra, drain well. Remove tips and stem ends; cut okra into 1-inch slices. Sprinkle with salt. Add buttermilk, stir until well coated. Let stand for 15 minutes, drain and dredge okra in flour. Deep fry in hot oil until golden brown. Drain on paper towels.
- Marie Landry
BROCCOLI CASSEROLE 2 cups chopped onion 2 cups chopped celery 1/2 cup chopped bell pepper 1/4 pound butter 1 pound shrimp 1 can mushroom stems and pieces 1 can cream of mushroom soup 1 small jar Cheese Whiz 2 cups cooked rice 1 pound chopped broccoli Saute onions, celery, bell peppers and shrimp in butter. Add cream of mushroom and mushrooms. Simmer for a little while. Boil broccoli until tender. Add this mixture to 2 cups cooked rice and Cheese Whiz. Top with bread crumbs. Bake in oven at 375 degrees until brown.
- Marie Landry
POTATO CASSEROLE 5-6 potatoes 1/2 cup flour 1 stick margarine shallots, parsley, onions, garlic 1 large and 1 small can evaporated milk Velveeta cheese Cheddar and Monterey Jack cheese Slice potatoes and boil until soft. Drain. Melt butter and saute seasonings until tender. Add evaporated milk, salt and pepper, and a chunk of Velveeta cheese. Stir until creamy. Grease casserole dish. Layer potatoes and pour mixture over potatoes. Sprinkle cheddar and monterey jack cheese on top. Bake at 350 degrees for about 20-30 minutes until cheese is melted. Can substitute cauliflower for potatoes.
- Penny Vicknair
RED RICE 1 (8 ounce) can tomato sauce shrimp, smoked sausage or wieners 2 cups long grain rice (cooked or raw) 1 onion, chopped 1 bell pepper, chopped 1 stalk celery, chopped 1 clove garlic, minced oil Cook down all seasonings in a little oil until tender. Add meat or shrimp and cook for about 5 to 10 minutes. Add tomato sauce (may add one can Ro-Tel and 1 small can whole kernel corn, if desired). Cook until you see a little oil come to top. Add two cups of whole grain rice and about two and one-half cups of water. Bring to a boil. Lower fire and cover and let steam until all liquid is absorbed and rice is cooked. You may stir carefully as it cooks to make sure it is not sticking to bottom of pot and burning. Do not stir too vigorously. This will moake it mushy. (You may add cooked rice to gravy mixture instead or raw rice if you are afraid of cooking the rice in the sauce. Just mix it together and cover and let steam until it comes together). Add salt and pepper to taste.
- Penny Vicknair
BONNIE’S RICE DISH 1 cup rice 1 can beef broth 1 can French onion soup 1 pound sausage 1/2 stick butter Cut link sausage into bit size. Mix everything together and put into 2 1/2 quart glass bowl, put top on and microwave for 25 minutes. Let stand for 5 minutes before eating.
- Shirley Brown
Desserts
BANANA SALAD SUPREME 6 medium to large firm ripe bananas 1 cup crushed unsalted dry roasted peanuts 1 bag miniature marshmallows 1 cup mayonnaise 1/4 cup milk Sprinkle of lemon juice for bananas to keep from turning brown. Mix mayonnaise and milk in small bowl to gravy consistency. Slice bananas length wise and then cut in halves. Sprinkle with lemon juice. Place layer of bananas on bottom of an 8x8 cake pan. Spread bananas with the mayo mixture. Sprinkle peanuts on tops, then top with the marshmallows. Repeat until all is used. Serve right away or chill and then serve.
- Larry Ridlen Sr.
BEST OATMEAL RAISIN COOKIES 2 1/2 sticks butter 3/4 cups light brown sugar 1/2 cup sugar • 1 egg 2 teaspoon imitation vanilla 1 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon. nutmeg 3 cup rolled oats Beat butter and sugars until fluffy, in large mixing bowl. Beat in egg and vanilla. Add flour sifted well with baking soda, salt and spices. Mix well. Stir in oats until well blended. Now add in 1 1/4 cups of raisins rinsed well in hot water to loosen up, and drained. Drop by round tablespoonfuls onto greased sheet pan. Bake at 375 degrees for 10 1/2 minutes. Cool on wire racks. - Kenneth Ridlen
CHOCOLATE CHIP COOKIE PIE 1 graham cracker or vanilla wafer pie crust OR 1 frozen pie crust, baked per package directions Chocolate chip cookies Milk Cool Whip
Dredge cookies through milk. Do not soak. Crumble in bottom of prepared pie crust Add a layer of cool whip Add another layer of cookies Finish off with layer of Cool Whip Chill and serve.
- Carolyn Duhe Applewhite
POPCORN BALLS 1 cup sugar 3/4 cup light corn syrup 1 14-ounce can Eagle brand sweetened condensed milk 1/2 teaspoon salt 1/4 cup butter 1 teaspoon vanilla 12 cups popped popcorn 2 cups peanuts or pecans 1 cup raisins (optional) In heavy saucepan, combine sugar, corn syrup, sweetened condensed milk and salt. Mix well. Cook over medium heat stirring constantly, until mixture reaches 230 degrees on candy thermometer or until small amount dropped in cold water forms a soft ball. Remove from heat, let cool slightly. Stir in butter and vanilla. Combine popcorn, nuts and raisins in large container. Pour caramel mixture over popcorn, toss and coat. With well buttered hands quickly shape popcorn into 3-inch balls. Let stand at room temperature. - Marie Landry
HOLIDAY RUM BALLS 1 cup vanilla wafer crumbs 1 cup finely chopped pecans or walnuts 1 cup confectioners sugar 2 tablespoon cocoa 1/4 cup water 1 teaspoon rum extract 1 1/2 tablespoon light corn syrup Extra confectioners sugar to roll ball in to coat Mix crumbs, nuts, sugar and cocoa. Blend in the water, rum extract and syrup. Roll balls to 1 inch size. Roll in the confectioners sugar and place on a large serving plate or tray. Refrigerate until just prior to serving. Cover the balls in foil to store in refrigerator. Double or triple recipe for a larger crowd.
- Lillian Ridlen
SUGAR & SPICE ROASTED PECANS 3 cups shelled pecans 2 cups very warm water 1/2 cup sugar + 6 tablespoons sugar 3 tablespoons chili powder 1/2 teaspoon cayenne (you can substitute any cajun spice mix, just make sure it's salt-free) Preheat oven to 350 degrees. In a 4-cup measure, stir together warm water and 1/2 cup sugar, until sugar dissolves. Add pecans, and soak for 10-15 minutes. Drain pecans and set aside. In a gallon bag, combine remaining sugar, chili powder and cayenne; shake to mix. Add drained pecans to bag, seal, and shake until pecans are well-coated. Pour pecans onto a parchment-lined baking sheet, and bake at 350 degrees for 15 minutes. Let cool.
- Louanne Bertrand
CREAM CHEESE CUTIES 2 8-ounce packages cream cheese 1/3 cup sour cream 1/4 cup whipping cream 1 cup of powdered sugar 1 teaspoon vanilla 1 cup semi-sweet or dark chocolate chips 1 cup pistachios, finely chopped 3 packages mini phyllo shells 2 pastry bags, fitted with decorative tips Remove frozen mini phyllo shells from the freezer. Finely chop pistachios. Pour finely chopped pistachios onto a plate. Melt chocolate chips in 30 second increments, until chocolate is melted. Pour 1/2 of the melted chocolate onto a plate. Reserve remaining melted chocolate for filling. Remove mini phyllo shells from packages. Dip rim of phyllo shells, one by one, into melted chocolate. After dipping mini phyllo shell, roll edges in chopped pistachios. Place dipped shell onto a piece of parchment or wax paper and allow chocolate to firm up. Repeat dipping and rolling remaining shells. Place cream cheese, sour cream, whipping cream, powdered sugar, and vanilla in a large bowl. Using a mixer, beat until mixture is fluffy. Place half of mixture into a pastry bag fitted with a decorative tip. Add reserved melted chocolate to remaing mixture. Mix well, until chocolate is incorporated. Place chocolate mixture into a pastry bag fitted with a decorative tip. Pipe filling into prepared mini phyllo shells. If desired, sprinkle filled phyllo cups with remaining chopped pistachio nuts. Serve.
- Louanne Bertrand
CHOCOLATE FUDGE BROWNIES 1 cup all-purpose flour 2 tablespoons corn syrup 3 tablespoons shortening 3 tablespoons soft butter 3/4 cup sugar 1/4 cup light brown sugar 6 tablespoons cocoa 1 tbsp. hot water 1 egg 1/2 teaspoon salt 1/4 teaspoon baking powder 2 teaspoon imitation vanilla 1 teaspoon lemon juice Mix all ingredients in large bowl with electric mixer on medium or No. 2 speed for 2 minutes. Pour into greased 8x8 or 9x9 pan. Bake at 275 degrees for 35 minutes. Cool, and cut into squares.
- Kenneth Ridlen
CRISPY K’S CANDY
1 cup sugar 1 cup Karo syrup 1 cup peanut butter 4 or 5 cups Special K cereal Bring sugar and Karo syrup to boil; boil 1 minute. Add peanut butter. Stir and add Special K cereal. Drop by spoonfuls on waxed paper.
- Penny Vicknair