Atchafalaya legacy by Adam Clayton

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A Collection of Recipes by

Melville Won-zan's Club Melville, Louisiana A member of General Federation of Women's Clubs World's largest and oldest women's volunteer service organization

This cookbook is a product of Cookbooks by Morris Press Type 'N $ave™ program. All recipes were typed by the customer. Copyright © 1999 Cookbooks by Morris Press All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the U. S.A. by

Cookbooks by Morris Press P.o. Box 2110 • Kearney, NE 68848

300091

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JtcAnato~J'le/lb <-~ &p/~8i&v ff4/J/ÂŤecia~io/b (A Collect for Club Women) Keep us, oh God, from pettiness; Let us be large in thought, in word, in deed. Let us be done with fault-finding And leave off self-seeking . May we put away all pretense And meet each other face to face, Without self-pity and without prejudice. May we never be hasty in judgment and always generous. Let us take time for all things; Make us to grow calm, serene, gentle. Teach us to put into action our better impulses, Straightforward and unafraid. Grant that we may realize it is The little things that create differences. That in the big things of life we are at one. And may we strive to touch and to know The great, common human heart of us all. And, o Lord God, let us forget not to be kind!

Members of the Melville Woman's Club, their families, and their friends contributed these, their favorite recipes. The recipes in this collection may not be original, but they are special to us and have been part of many happy occasions. We tried to use all recipes received and regret if there are any errors or omissions. These recipes are representative of our past and present generations. We pass these, our legacy, on to the next generation along the Atchafalaya River. We hope you enjoy trying these recipes and viewing the historic photographs that make our cookbook unique. We thank those who were so generous in allowing us to use their treasured photographs.

by Mary Stewart April1904

Melville City Hall Built in 1913

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fllill~~~~~1m By purchasing this cookbook, you have helped to raise funds for community projects we sponsor throughout the year. We thank you for your generous support and gracious contributions. Departments The Arts Education Conservation Home Life International Affairs Public Affairs Continuing Projects Community Library Operation SMILE Scholarship Award School Art Contest Women's Issues Luncheon Bags of Good Cheer Christmas Party at the Nursing Home Refreshments for Summer Reading Program Teacher Appreciation Day Officers

P~esident : . . . . . . . . . .... . ... . . Dorothy Wyble

V1ce-Pres1dent. . . . . . . .. . ... Marlys Thomasson Corresponding Secretary .. .. .. . . Ruth T. Hebert Recording Secretary ...... . . . Lynette Mengarelli Treasurer . . . . .. . . . .. ... . . . ... Dorothy Wyble Cookbook Committee Marlys Thomasson, Chairperson Amy Ardoin Rebecca R. Boudreaux Denise Cannatella Terry Goudeau Dorothy Wyble

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Many years ago a group of people of diverse ethnic backgrounds came together and formed a community on the banks of the Atchafalaya (ah-CHA-fa-LIE-ah) River. This community came to be known as Melville. The Atchafalaya River has figured greatly in the founding, the growth, and, eventually, the downfall of the small town of Melville. The Atchafalaya derives its name from the Choctaw "hacha falaia" meaning "Long River. " Mrs. Lou Jackson recalled her ancestors saying, "You could throw a picket across the river and walk on it to get to the other side without getting your feet wet." As time passed and the river grew wider and deeper, riverboats wheeled their way up and down the river bringing entertainment and commerce to people along the way. A ferry provided transportation for many travelers as they passed through Melville whether it be for business or pleasure. The building of the Railroad Bridge was another boost for the developing community. The small growing city became the main thoroughfare connecting the northern part of the state to the southern part. Unfortunately, the Atchafalaya did not continue to be so harmless. Melville was ravaged by floodwaters in 1912 and again in 1927. During the 1927 flood, Melville was described as "being one of the most deplorably wrecked towns in the history of this country and unquestionably

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is in the worst shape of any other in the Mississippi River flood area." The people of Melville did not Jet this defeat them. They overcame what seemed to be insurmountable odds and put their town together again. But again the river reached out to mold the future of the community. A bridge was built across the Atchafalaya, only not in Melville, but eleven miles south. This act curtailed the growth of the town, as no other disaster was able to do. So the paths of Melville and the Atchafalaya River will always be intertwined.

Appetizers & Beverages ... ..... 1-16

Though Melville did not attain the once glowing future it seemed to have in store, it is said that once you have lived in Melville, along the Atchafalaya River, no matter where life may take you, a part of Melville stays in your heart.

Soups & Salads .................. .. 17-36 Main Dishes & Casseroles ... ............. .... 37-74 Vegetables ............................ 75-90 Bread Basket ...................... 91-102 Sweet Treats .................... 103-164 The Foods Men Cook ...... 165-180 A Little Something Extra .............................. 181-186 Index

Texas & Pacific Railroad Bridge Crossing the Atchafalaya River

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Appetizers & Deverages ,.

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Helpful Hints •

You won't need sugar with your tea if you drink jasmine te_a or any of the lighter-bodied varieties, like Formosa Oolong, whrch have their own natural sweetness. They are fine for sugarless iced tea, too.

AppETiZERS

• Calorie-free club soda adds sparkle to iced fruit juices, makes them go further and reduces calories per portion. •

For tea flavoring , dissolve old-fashioned lemon drops or hard m int candy in your tea. They melt quickly and keep the tea brisk!

•

Most diets call for 8 ounces of milk and 4 ounces of fruit ju ice. Check your glassware. Having the exact size glass ensures the correct serving amount.

•

Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for 10 minutes or longer if you want a stronger flavor.

•

Always chill juices or sodas before adding to beverage recipes.

•

To cool your punch, float an ice ring made from the punch rather than using ice cubes. Not only is this more decorative, but it also inhibits melting and diluting.

•

Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.

•

One lemon yields about Y4 cup juice; one orange yields about Y3 cup juice. This is helpful in making fresh orange juice or lemonade!

•

Never boil coffee; it brings out the acid and causes a bitter taste. Store ground coffee in the refrigerator or freezer to keep it fresh .

•

Always use COLD water for electric drip coffee makers. Use 1 to 2 tablespoons ground coffee for each cup of water.

•

Seeds and n~ts, both shelled and unshelled, keep best and longest when stored rn the freezer. Unshelled nuts crack more easily when frozen. Nuts and seeds can be used directly from the freezer.

•

Cheeses should be served at room temperature, approximately 70°.

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BEVERAGES

AppETiZERS

APACHE CHEESE 1 9-in. round bread loaf 16 oz. sharp cheddar cheese, grated 1 (8-oz.) pkg. cream cheese, softened 1 (8-oz.) carton of sour cream

12 c. minced green onions 1 tsp. Worcestershire sauce 2 (4'12-oz.) cans chopped green chilies 1 c. chopped ham 1

Cut top off bread , reserving top. Scoop out inside. Combine ch ed~ar cheese, cream cheese, sour cream, green onions, Worcestersh1re sauce, green chilies, and ham, mixing well. This will be very stiff. Fill bread with cheese mixture. Replace top. Wrap in foil. Place on cake rack or cookie sheet. Bake at 350° for 1 hour 10 minutes. Serve with tortilla chips and torn bread pieces. Glenda Pitre

ARTICHOI<E & JACI< DIP WITH PITA CHIPS 'h c. butter, melted 1 T. taco seasoning mix 3 (6-inch) pita breads '!J c. mayonnaise 1 (8-oz.) pkg. cream cheese, softened 1/ 4 garlic salt

4 to 5 drops hot pepper sauce 2 c . Monterey Jack or cheddar cheese, shredded 1 (14-oz.) can artichoke hearts, drained, coarsely chopped 'h med. tomato, chopped , drained 2 T. sliced green onions

Heat oven to 375°. In small bowl, stir together butter and taco seasoning mix. Cut each pita into 6 wedges; separate each wedge in half (36 wedges total) . Brush both sides of each pita wedge with butter mixture; place pita wedges, not overlapping, on 15 x 10 x 1-inch jelly roll pan. Bake 8 minutes; remove from oven. Turn each wedge over; continue baking for 2 to 5 minutes or until wedges are golden brown and crisp. Meanwhile, in large mixer bowl beat mayonnaise, cream cheese, garlic salt, and hot pepper sauce on medium speed, scraping bowl often , until smooth (1 to 2 minutes). By hand, stir in 1 112 c. cheese and artichoke hearts. Spread artichoke mixture in 9-inch pie pan. Sprinkle with tomato, (continued) 30009·99

. · g cheese Bake for 12 to 15 minutes or until heated · s an d rema1mn · . onion h, Serve with pita chips. Yields 12 serv1ngs. throug · .

Jenmfer R. Boudreaux

CHEESE BALL % c. black pepper

kgs cream cheese 2 (8-0Z.) P . alian Good Seasons Salad 1 p k g. It . Dressing MIX

CRABMEAT MOLD

Heat soup with cream cheese. Melt gelatin in cold water and add to soup mixture. Cool slightly and add remaining ingredients. Put into mold and chill overnight.

Mix cream cheese and Italian salad dressing mix in food processor . mooth and well blended. Turn out onto waxed paper and shape ~~til:ball. Chill until firm. Sprinkle black pepper onto clean waxed paper ~n~ roll cheese ball in pepper until completely coated. Refrigerate until ready to serve. Judith A. Mitchell MWC

CRAB DIP 2 4 1 1

1 stick of butter 2 cans cream of mushroom soup 3 lbs. fresh crabmeat

ribs of celery bunches of green onions med. onion bell pepper

2 stalks celery, chopped 1 can crabmeat, drained 1 c. mayonnaise Red pepper to taste

1 can cream of mushroom soup 1 T. unflavored gelatin 3 T. cold water 6 oz. cream cheese 2 green onions, chopped

Saute onions, celery, and bell pepper with 1 stick of butter. Add soup and let simmer. Then add crabmeat. Serve with Melba toast.

Marjory McAdams Going

CRABMEAT MORNAY 1 lb. white crabmeat 1 stick butter 1 sm. bunch green onions 2 T. flour 1 pt. half & half cream 1 /2 lb. grated Swiss cheese

1 T. sherry wine 1/2 tsp. red pepper 1f2 tsp. black pepper 2 tsp. salt 1f2 c. finely chopped parsley

Melt butter in a heavy pot. Saute onions and parsley. Blend in flour, cream, and grated cheese, stirring until cheese is melted. Add sherry wine, red pepper, black pepper, and salt; gently fold in crabmeat. Keep warm in chaffing dish. Serve with crackers. Susannah Mitchell Smith MWC

Velma Thompson

CRABMEAT DIP FOR SHELLS 1 / 4

c. oleo c. onion 2 T. parsley 1 / 4 c. celery 1 (8-oz.) pkg. cream cheese

CRAWFISH DELIGHT MOLD

1fe tsp. garlic powder 1/ 4 tsp. Tabasco 112 tsp. salt 1 T. Worcestershire sauce 1 lb. crabmeat

1 /4

Saute pa_rsley, celery, and onion in ol_ eo. Stir in cream cheese . Microwave on h1~h for 1 minute; add garlic powder, Tabasco, salt, and Wor~estersh1re sauce. Mix well and gently fold in crabmeat. Microwave on h1gh for 4 minutes. Michelle Callahan

1 can tomato soup 1 (8-oz.) pkg. cream cheese Pinch of soda 2 envelopes of gelatin 1 to 11/2 lbs. craWfish y 2 c . chopped onions

c. bell pepper c. celery 1/4 c. green onions 1/ 4 c. parsley 1 or 2 hot peppers 112 c. mayonnaise 1/ 4

1/ 4

Heat tomato soup, add cream cheese and pinch of soda, and heat until cream cheese is dissolved. Dissolve gelatin in 1h cup water; add tomato mixture. Cook crawfish in water until pink. Drain and reserve water to cook following ingredients: onions, bell pepper, celery, parsl ey, (continued)

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and hot peppers. Cook for 10 to 15 minutes. Mix with other mixture, add mayonnaise; season to taste. Pour into mold. Allison Hahn

. CRAWFISH DIP 1 stick of butter 1 lg. onion, chopped 1 T. garlic, minced Red pepper to taste

Creole seasoning to taste 1 lb. crawfish tails 1 (8-oz.) pkg. cream cheese

Saute onions and garlic in melted butter. Add red pepper and Creole seasoning to taste. In food processor, blend sauteed seasoning mixture with crawfish tails and cream cheese. Amanda Thomasson

FATAAYER

FRUIT DIP 1 lg. block cream cheese 1 can condensed milk 1 tsp. almond or vanilla flavoring

2 tsp. lemon juice % bowl of Cool Whip, optional

Mix cream cheese, condensed milk, flavoring, lemon juice, and Cool Whip together. Use as a dip for your favorite fruits. Alice Landerno

(SpiNAclt PiEs) 4 tsp. yeast granules 1 tsp. sugar 1 c . lukewarm water 3112 c. all-purpose flour % c. vegetable oil 1% tsp. salt 2 sm. onions, finely diced

shape; do this by mentally dividing the circumference: into 3 portions-lift the right and the left sides, fold them toward the m1ddle and seal by pinching, then ~ring up the lower portio~ and seal also. A more efficient way of doing th1s would be by overlapprn~ the_ edges of t~e dough onto each other instead of sealing them by p1nch1ng . Lay sp1nach pies on baking pans greased with olive oil. Brush the tops of the pies with olive oil. Bake in a 300掳 oven until the bottoms are golden brown, approximately 15 to 20 minutes. Broil until tops are golden brown . They should be served at room temperature and they freeze well . Makes about 2 dozen. Jennifer R. Boudreaux

1112 tsp. salt 1 lb. fresh spinach 112 tsp. black pepper 1 12 tsp. red hot pepper flakes, optional Juice of 1 lemon 113 c . olive oil

In ~ small bowl, add the yeast and sugar to the water. set aside for

1~ m1nutes. Place flour in a large bowl. Drizzle with oil 路 mix and rub

w1th your hands until smooth, about 5 minutes. Add 11; 2 'teaspoon salt to yea_ st, pour over flour and work into a dough. Knead adding more water 1f needed. Place in a bowl, cover and set aside to ~ise in a warm d~aft-f~ee place for one hour. To make the filling, sprinkle diced onion w1th 1 _12 teaspoon salt. Wash spinach thoroughly chop and mix with the on1ons. Set aside for a few minutes, then work the mixture between your hands until wilted and watery. You may place in a sunny location for half an ~our to aid this wilting sta~e. Squeeze out all the moisture from the spmach mixture and pl~ce m a ~lean, dry bowl. Add bl~ck pepper .. red hot pepper, lemon JUICe, a~d ol1ve oil. Mix. Cut dough 1nto small P 1 ~ces, the size of walnuts. Roll 1nto balls, place on a tea-towel , cover With another tea-towel and let rest for about 10 minutes. Roll each dough ball into a flat circle. Spoon a heaping teaspoon of filling onto the center, keeping the edges of the dough dry. Fold into a triangular (continued)

GREAT SPREAD 1 lb. ground beef 1 lb. roll sausage 4 cloves garlic, minced

Saute beef, sausage, garlic and Worcestershire sauce. After browning, pour off fat and drain. Add Velveeta cheese to this mixture. Serve while still warm on crackers. Walterine Cannatella MWC

HAM PARTY SANDWICHES 1 pan Pepperidge Farm party rolls or similar 112 lb. shaved ham 5 T. margarine

1/ a c . (plus 1 T .) mustard 2 T. dried minced onion 1 T. poppy seeds

Melt margarine, add mustard, onion , and poppy seeds. Place mixture in refrigerator until it thickens. Split pan of rolls horizontally, without (continued)

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1 T. Worcestershire sauce 1 lb. Velveeta cheese Melba toast or favorite crackers

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s~parating the individual rolls. Lift top half off and set aside. Spread thickened mixture over both cut surfaces of the rolls. Pile on shaved ham. Replace top half of rolls. Wrap in foil and store in refrigerator until ready to use. Before serving heat for about 20 minutes (in foil) at 350o. Cut into separate rolls and ~erve.

Connie Conley Brinson

HOT BEEF 1 (8-oz.) pkg. cream cheese 1 c. sour cream

1 jar dried beef 1 loaf of Hawaiian bread, hollowed

1 112 c. of cheddar cheese 1 can green chilies

out

MEXICAN TACO SALAD DIP 1 can retried beans

1 bunch green onions

1 mashed avocado

2 med. tomatoes, finely chopped 1 bar cheddar cheese, grated

â&#x20AC;˘12 c. mayonnaise 1 c. sour cream 1 pkg. taco seasoning mix Tabasco sauce to taste

Spread retried beans evenly in bottom of large round dish. Mix avocado, mayonnaise, sour cream, taco seasoning and Tabasco. Spread on retried beans. Then top with grated cheeses, green onions, tomatoes and black olives. Serve with king -size Frito chips. Leona OiCapo MWC

Mix together cream cheese, sour cream, cheese, chilies, and dried b~ef. Pour mixture into Hawaiian bread. Bake at 350Â° for 30 to 40 m1nutes or until well -heated. Ashley Venable

MARINATED CHEESE 1 <7 ~oz.) envelope Italian dressing

1 (8-oz.) pkg. Monterey Jack cheese 1 (8-oz.) pkg. cheddar cheese 1 (8-oz.) pkg. cream cheese 1 (4-oz.) jar of pimento Fresh parsley sprigs

m1x

1f2 c. vegetable oil 1 /4

c. White vinegar 2 T. water 2 T. minced green onions 1% T. sugar

1 bar Monterey Jack jalapeno cheese, grated 1 can sliced black olives

PARTY CHEESE BALL 1 tsp. lemon juice 2 tsp. Worcestershire sauce Dash of salt Dash of cayenne pepper 1 c . pecans, chopped finely

2 (8-oz.) pkgs. cream cheese 1 (8-oz.) pkg. sharp cheddar cheese, shredded 1 T. pimento, chopped 1 T. green pepper, chopped 1 tsp. onion, chopped

Place cream cheese in a bowl and cream it until soft and smooth. Add shredded cheddar cheese and mix until well blended. Add pimento, green pepper, onion, lemon juice, Worcestershire sauce, and seasonings. Blend well. Chill. Shape into a roll, then roll in pecans. Wrap in waxed paper until ready to slice and serve with crackers. Murline Jackson Murray MWC

Combine Italian dressing mix, vegetable oil , white vinegar, water, gr~en onions, and sugar in a small jar; cover tightly and shake. Set

as1de. Cut cheese into 1/4-inch thick slices. Assemble cheese on platter 0 ~ Tuppe~are; pour marinade over cheese. Cover and refrigerate overnight. Dra1n and arrange cheese as desired. Top with pimento and parsley. Serve with crackers. Susannah Mitchell Smith MWC

PIZZA DIP 1f2 c. Parmesan cheese, grated 1 12 c. Mozzarella cheese, grated 1 box Tollhouse crackers

1 (8-oz.) pkg. cream cheese 1 pkg. Good Seasons Italian Salad Dressing Mix 1 jar pizza sauce

combine cream cheese with dressing mix. Spread mixture in bottom of a casserole dish. Top this with a jar of pizza sauce. Then, top with (continued)

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grated cheeses. Bake until cheese is melted. Serve with Tollhouse crackers. Angela Duplechain

Combine milk, mayonnaise, Worcestershire sauce, garlic salt, Tabasco, onion, shrimp, and cheese in food processor. Process until smooth. Serve with crackers. Carol Arta/1 MWC

SEASONED OYSTER CRACI(ERS 1 T. dill weed 1 T. lemon pepper 1f2 tsp. garlic powder 1 pkg. dry Ranch-style dressing

SHRIMP DIP

1 c. oil 2 bags oyster crackers

mix Mix dill weed, lemon pepper, garlic powder, and dressing mix together. Stir in 1 cup of oil. Put crackers in a large bowl with lid. Pour oil mixture over crackers. Put lid on and shake until well mixed. L 'anna Melancon

1 can tomato soup 1 (8 oz.) pkg. cream cheese 1 h c. finely chopped celery 1 h c. finely chopped onion

2 cans shrimp, drained and mashed 1 c. mayonnaise

Melt tomato soup and cream cheese at room temperature or in microwave. Add celery, onion, shrimp, and mayonnaise. Serve with crackers or cut fresh vegetables. Patsy Walton

SHERRY--CURRY CHEESE PATE 12 oz. cream cheese, softened 1 14 c. cheddar cheese, shredded 2 tsp. Worcestershire sauce 1 T. curry powder 1 14 tsp. paprika 2 dashes onion salt

SOMBRERO SALAD

% tsp. salt 2 tsp. dry sherry, more if needed 3 green onions, tops only, chopped 112 c. chutney or mincemeat

Combine cream cheese, cheddar cheese, Worcestershire sauce, curry P<?Wder, paprika, onion salt, salt, and sherry. Blend thoroughly. Sh~pe 1nto a flat circle and wrap well with plastic wrap and store in refn~erator until about 30 minutes before serving. Immediately before serv1ng, mix chopped green onions and chutney or mincemeat; spread on top of cheese.

1 lb. ground beef 3 / 4 c. water 1 12 c. chopped green pepper 1 (1.25-oz.) pkg. McCormick Taco Seasoning Mix

1 (8-oz.) jar Cheez Whiz 1 (8-oz.) pkg. tortilla chips V2 head lettuce, shredded 1 1/z c. chopped tomatoes

Brown meat; drain. Add water, green peppers, and seasoning mix. Mix well; simmer 15 minutes or until liquid evaporates, stirring occasionally. Stir in 1f2 jar of Cheez Whiz. To serve, cover dish with chips and lettuce, then place meat mixture on lettuce and top with chopped tomatoes. Melt the remaining Cheez Whiz and pour on top. Lynette Mengarel/i

MWC

Rebecca Rollins Boudreaux MWC

STUFFED MUSHROOMS %c. milk 1 c. mayonnaise 1 T. Worcestershire . sauce % tsp. garhc salt

1 c. cheddar cheese 1 c. mozzarella cheese 1 egg 1 /3 c. bread crumbs Paprika

Fresh large mushrooms 1 onion 1 bell pepper 1 clove garlic 1 stick butter 1 lb. ground beef

SHRIMP DIP 3 drops Tabasco sauce 1 sm. onion, quartered 1 (5-oz.) can shrimp, drained 112 lb . c heddar c heese

(continued)

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co~ka~t~_ o~ion, bell pepper, and garlic in butter. Add ground beef and with an ;.k rown. Add cheeses. Add egg and bread crumbs. Sprinkle minutp P s' a. Then stuff de-stemed mushrooms. Bake at 375° for 15 es. erve hot.

BEVERAGE§

Judy Thomasson MWC

BANANA SUPERSHAKE 1 (14-oz.) can condensed milk 4 c. crushed ice

2 bananas, cut up 1/3 c. lemon juice

In a blender container, combine in the following order, bananas, lemon juice, condensed milk, and crushed ice. Blend until smooth. Pour into frosted glasses. Refrigerate leftovers. This may be made with a mixer. In a mixer bowl, mash bananas; gradually beat in lemon juice, sweetened condensed milk, and 1 112 c. cold water. Chill thoroughly to thicken.

TACO DIP 1

h to 1 c . mayonnaise Taco (powder) seasoning mix to taste 1 T. lemon juice 3 tomatoes, chopped 2 c. shredded cheddar cheese 1 green pepper, chopped

h c. sour cream 2 or 3 avocados 1 or 2 cans retried beans 6 green onions, chopped % to 1 can black olives 1 jar salsa

Rebecca Rollins Boudreaux MWC

av~~:~d

mayonnaise, ~~ur cream , and taco seasoning in bowl. Mash _os ~rth lemon JUice and add salsa to taste. Layer in pan as fol~ows. refned beans, mayonnaise mixture avocado mixture tomatoes onrons • green pepper, o1·rves, and cheese.' Serve with corn 'chips. • Denise Cannatella MWC

CHAMPAGNE PUNCH 2 sm. cans frozen lemonade 1 lg. can pineapple juice 2 (28-oz.) bottles ginger ale

2 bottles champagne Ice ring

Mix lemonade and pineapple juice. Pour over ice ring. Add ginger ale and champagne.

TORTILLA ROLLS 1 (8-oz.) pkg. cream cheese 1 pkg. taco seasoning Salt to taste Garlic powder to taste 6 lg. flour tortillas

Walterine Cannatella MWC

Paprika to taste 1 sm. carton guacamole 1 sm. jar salsa 1 (8-oz.) carton sour cream

IRISH CREAM LIQUOR

Mix _cream cheese, taco seasoning, salt, and garlic powder. Spread on ~ortrll_as. Sprinkle with paprika. Roll tortillas into a roll. Place rolled tortrllas r_nto damp paper towels. Store in a zip-lock bag overnight. Just before trme to serve, cut tortillas into bite-sized pieces. Serve with salsa, guacamole, and sour cream. Pat Duplechain MWC

1% c. Irish whiskey (Cheap is okay) 1 (14-oz.) can sweetened condensed milk 1 c. heavy whipping cream

4 Ig. eggs 2 T. Hershey's chocolate syrup 1/2 tsp. almond extract 2 tsp. instant coffee 1 tsp. vanilla extract

In blender, combine liquor, condensed milk, whipping cream, eggs, chocolate syrup, instant coffee, almond extract, and vanilla extract. Blend until smooth and slightly thick. Do not over-blend, or you may end up with some interesting whipped cream/butter. Store tightly sealed in refrigerator for up to one month. Shake before serving . Serve over ice. Pat Duplechain MWC

1.0

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MINT TEA 4 c. boiling water 1% c. sugar 8 to 10 lg. sprigs mint

PUNCH FOR A BUNCH

10 tea bags (not Lipton) % c. fresh lemon juice 1 c. pineapple juice

. Dissolve 1 112 cups sugar in 4 cups boiling water. Add tea ~ags and mtnt. Steep 5 to 10 minutes then remove bags and mint. Put tnto onegallon container. Add lemon juice and pineapple juice. Then fill the gallon with water. Walterine Cannatella MWC

1 gal. Hawaiian punch 12 oz. frozen orange juice concentrate, undiluted 12 oz. frozen lemonade, undiluted

15 oz. fruit cocktail 20 oz. crushed pineapple 10 oz. maraschino cherries, cut in half, with juice

Mix together Hawaiian punch, orange juice concentrate, lemonade, fruit cocktail, crushed pineapple, and cherries with juice. Put in freezer and freeze until day of use. Prior to serving, remove from freezer and allow to thaw to slush stage. If necessary, this punch may be extended with strawberry soda. Blanche T. Rollins

MURL'S PARTY PUNCH 2 sm. pkgs. lime Jello 5 c. sugar 16 c. water 2 lg. cans pineapple juice

1 (16-oz.) bottle real lemon juice 1-oz. bottle almond extract 2 qt. ginger ale

Boil5 cups water with sugar. When it comes to a boil, take off burner, then add Jello to dissolve. Add rest of water, pineapple juice, lemon juice, and almond extract. Stir and put in two 5-quart buckets and freeze 5 hours before seNing. Take out of freezer and dump in punch bowl. Flake with fork and add ginger ale. Murline Murray MWC

OUICI< KAHLUA 3 c. sugar 1 qt. water 10 tsp. instant coffee

1 vanilla bean or 4 T. vanilla extract 3 c. Vodka or Bourbon

In saucepan combine sugar and water, bring to a boil. Redu~e heat and simmer 1 hour, stirring occasionally. Add coffee and vantlla and remove from heat when the coffee has dissolved. Cool to room temperature, add liquor of choice and stir well. Pour into glass jar <?r bottle, seal tightly, and refrigerate overnight or longer. Serve with or wtthout cream/ half& half over ice. Pat Duplechain MWC

MUSCADINE WINE Juice of 2 lemons 1 pkg. yeast 2 lb. raisins

3 pt. washed muscadines 3 gal. water 91b. sugar

SPICED TEA

Bring muscadines to a boil in the 3 gallons of :-vater. Simmer for about 15 minutes. Set aside to cool. When cool, put rn a 5-gallon c_rock and add sugar, lemon juice, and yeast; stir well to mix. Cover vyrth_a cloth and let stand for g days; strain. Add the raisins to the lrqur?; pour back into the crock. Cover and let stand for 5 more days. Strarn and bottle.

Murline Jackson Murray MWC

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2 c. sugar 2 c. Tang 1 c. Nestea instant tea 1 sm. pkg. unsweetened lemonade mix

2 tsp. cinnamon 1 tsp. cloves

Mix sugar, Tang, tea, lemonade mix, cinnamon, and cloves in a ziplock bag. Keep tightly sealed. When ready to serve, put 2 teaspoonfuls into a cup and fill the cup with hot water. Joyce Mayeaux Perroux

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STRAWBERRY PUNCH 2 c. sugar 6 c. boiling water 1 2 12 c. orange juice 1 12 c. lemon juice 4 c. unsweetened pineapple juice

and cherries with juice. Cover and place in freezer. Stir well once a day for 2 to 3 days. Remove from freezer 30 minutes before serving.

2 (1 0-oz.) pkgs. frozen strawberries with juice, thawed 1 (64-oz.) bottle lemon-lime carbonated beverage or champagne

Carol Arta/1 M WC

REcipE

fAVORiTES

Dissolve sugar in boiling water in a large pot. Stir in orange juice, lemon juice, pineapple juice, and strawberries. Pour mixture into a large plastic container, freeze until firm. Remove from freezer one hour before serving. Place in a punch bowl, break into chunks. Add lemon-lime beverage or champagne, stir until slushy. Yield: 6 quarts Susannah Mitchell Smith MWC

SURPRISE PUNCH 8 c. water 2 c. sugar 5 lg. ripe bananas 1 (46-oz.) can pineapple juice 2 (12-oz.) cans frozen orange juice

6 (12-oz.) orange juice cans of water 112 c. lemon juice 2 qt. ginger ale

Combine 8 cups water and sugar in saucepan and boil 10 minutes then cool. Puree bananas in a blender. Add pineapple juice, orange juice, 6 cans of water, lemon juice, and bananas to sugar syrup. Mix well. Freeze in two large plastic containers. Prior to serving, remove from freezer until it softens up. Mixture is slushy when ready to serve. Add ginger ale. Makes 50 (6-oz.) servings. Marlys Wyble Thomasson MWC

WHISI<EY SNOWBALLS One-fifth Bourbon whiskey 1 c. water 1 c. sugar 1 (46-oz.) can pineapple juice

1 (6-oz.) can frozen orange juice 48-oz. 7-Up 2 (10-oz.) bottles of cherries and JUICe

ln a large container, mix water and sugar, stirring until sugar is completely dissolved. Add whiskey, pineapple juice, orange juice, 7-Up, (continued)

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Soups fr Sa1abs REcipE FAvoRiTEs

Living at the depot during 1912 flood .

Ali.ermath of 1927 flood . 3o009路hs路2s

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Helpful Hints •

Fresh lemon juice will remove onion scent from hands.

•

To save money, pour all leftover vegetables and water in which they are cooked into a freezer container. When full, add tomato juice and seasoning to create a "free" soup.

•

Three large stalks of celery, chopped and added to about two cups of beans (navy, brown, pinto, etc.), will make them easier to digest.

•

When _cookin~ vegetables that grow above ground, the rule of thumb IS to bo1l them without a cover.

•

A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.

•

Never soak vegetables after slicing; they will lose much of their nutritional value.

•

Fresh vegetables require little seasoning or cooking . If the vegetable is old, dress it up with sauces or seasoning.

• To quickly bake potatoes, place them in boiling water for 10 to 15 minutes. Pierce their skins with a fork and bake in a preheated oven. •

To cut down on odors when cooking cabbage, cauliflower, etc ... , add a little vinegar to the cooking water.

• To avoid tears when cutting onions, try cutting them under cold running water or briefly placing them in the freezer before cutting . • A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.

Soups ARTICHOI{E & CAULIFLOWER SOUP 2 artichokes 1 cauliflower (head) 4 green onions, chopped

4 cloves garlic, minced 3f4 c. oil

Salt & pepper to taste

Clip ends of artichokes and cut into 5 or 6 pieces. Simmer onions, garlic, and artichokes over a low fire for approximately 20 minutes. Cut cauliflower into small pieces and add to artichoke mixture. Simmer 10 minutes. Add 3 cups water and cook about 10 minutes. Serve. Katie Vanchiere MWC

ARTICHORE SOUP 1% c. butter 1 12 c. celery, chopped 1 12 c . green onions, chopped 1/4 c. flour 1 can chicken broth 2 cans artichoke hearts

Juice of 1 can of artichoke hearts 1 12 tsp. thyme % tsp. oregano 1 c. whipping cream 2 bay leaves

Saute butter, celery, and green onions until tender. Add flour, broth, artichoke hearts, artichoke juice, and bay leaves. Cook about 20 minutes. Then add thyme, oregano, and whipping cream. Remove bay leaves before serving. Katie Vanchiere MWC

• To avoid toughened beans or corn, add salt midway through cooking. •

For an easy no-mess side dish, try grilling your vegetables along with your meat.

• To dress up buttered , cooked vegetables, sprinkle them with to~st ed sesame seeds toasted chopped nuts, canned french-fned onions or slightly cr~shed seasoned croutons.

BEEF AND VEGETABLE SOUP 3 lbs. beef stew meat 1 T. tomato paste 112 sm. pkg. of mixed vegetables 1 onion 1 bell pepper 1 rib of celery 2 turnips

4 med. sized Irish potatoes 4-oz. spaghetti 6 leaves of cabbage A few green onions 1 pt. tomato juice Salt & pepper to taste (continued)

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... I

Brin~ 4 quarts of water to boil in a large pot. After cutting meat in small preces, put meat in water and let it boil for 15 minutes. Turn off heat, and skim all of the scum off the top of the soup mixture. Turn on h~at and add 1 tablespoon of tomato paste. Continue cooking for 15 mrnutes, then add % package of frozen mixed vegetables and 2 turnips. Cook for 15 minutes. Add onion, bell pepper, celery, and green onions; cook for 15 minutes. Then add potatoes, spaghetti, and cabbage leaves. Cook for 15 minutes. Add 1 pint of tomato juice and let soup simmer for 5 minutes. Add small amount of salt and pepper. Cook on medium heat, adding a small amount of water as needed. Ruth T. Hebert MWC

BROCCOLI SOUP 2 pkgs. frozen chopped broccoli, cooked as directed 3 cans cream of mushroom soup

3 cans of regular milk 1 pkg. Monterey Jack with pepper cheese

Combin_e cooked broccoli, cream of mushroom soup, milk, and cheese. Srmmer on low heat, stirring often so it will not stick.

CRAB AND SPINACH BISOUE 2 (1 o-oz.) pkgs. frozen chopped spinach, thawed 1 (141!2-oz.) can chicken broth 1 tb. fresh crabmeat 114 c. butter or margarine 1 c . chopped onion 1/ 4 c. chopped celery 1/4 c. chopped green bell pepper

2 T . flour 3 c. whipping cream 1 tsp. Worcestershire sauce 1 bay leaf 112 tsp. salt 1 / 4 tsp. black pepper 1/ 4 tsp. dried basil 1 / 4 tsp. dried thyme

Process spinach and broth in a blender or food processor until smooth; set aside. Drain and flake crabmeat, removing any bits of shell ; set aside. Melt butter in Dutch oven over medium heat; add onion , celery, and bell pepper. Saute until tender. Add flour and ~o~ k , stirring constantly, for one minute or until smooth. Gradually strr rn ~ream , and cook , stirring constantly, for 1 o minutes. Stir in spinach ~rxture, Worcestersh ire sauce, bay leaf, salt, pepper, basil , and thyrl_le路 Srmmer, stirring often , for 5 minutes or until thoroughly heated. Strr rn_crabmeat and cook, stirring often, just until thoroughly heated. Do not borl. Remove and discard bay leaf before serving. Judith A. Mitchell MWC

Velma Thompson

CRAB MEAT SOUP BROCCOLI SOUP 1 onion, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup

3 soup cans of milk 2 rolls jalapeno cheese 3 boxes chopped broccoli 1 12 stick oleo

Saute onion in oleo. Add soups, milk, cheese, and steamed broccoli. Heat and serve. Serves 8. Barbara Wiltz

1 can shrimp soup 1 can cream of mushroom soup 1 can cream of celery soup 1 can cream of potato soup Crab meat, claw and/or white 2 pt. half & half cream Onions

Bell pepper Garlic Celery 1 stick butter Green onions Grated cheese

Saute onions, bell pepper, garlic, and celery in 1 stick of _butter. Add soups and cream. Heat about 20 to 30 minutes. Do not borl. Add crab meat; heat. Serve with green onions and grated cheese. Angela Duplechain

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minutes or until thoroughly heated. Garnish each serving with crumbled bacon. Makes 6 {1 113-cup) servings. Rebecca Rollins Boudreaux MWC

CRAB SOUP 112 stick oleo 1 med. onion, chopped : cans cream of mushroom soup cans cream of celery sou 2 cans cream of potato so P S t, . . up

•

3 pt. half & half cream 112 c. sherry 1 lb. crabmeat Salt & pepper to taste Worcestershire sauce to taste

au e onion m melted oleo until t . . half, sherry, and crabmeat. Over loender. Stlr. m canned soups, half & Season to taste with salt, pepper wd ~at, Slmme~ until soup is hot. , an orcestershlre sauce. Brenda Antie

FAITH SOUP 1112 lbs. lean ground meat 1 chopped onion 1 can Ranch-style beans 3 cans "Progresso" M' soup mestrone

. Brown lean ground meat and

1 can diced Ro-Tel tomatoes Salt & pepper, optional

OYSTER SOUP 1 lg. onion 3 toes garlic 2 ribs celery

Fry onion, garlic, and celery in olive oil and butter. Add small can of tomato paste to onion mixture. Add hot water and cook 30 minutes. Strain oyster water and add to soup. Add oysters and cook 15 minutes more. Cook spaghetti in soup . Mamie Arta/1

~~:Ys~onf e soup ~nd tomatoes. C~~~o~~~rafin grease and add beans, e ore serv1ng.

Y or one hour. May be made Connie Conley Brinson

HEARTY TOMATO BEAN SOUP

2 shces bacon :~2 c. chopped onion 12(;a.chopped celery oz.) can Mexican-sty! e 1 ~t~~ed tomatoes 4·oz) can zesty tomato soup · 1 (15.5-oz.) can dark red kidney beans d • ra 1ned

1 sm. can tomato paste 1 qt. oysters 12-oz. pkg. small spaghetti

1 (11 -oz:) can whole kernel corn undramed ' 1f2 c. water 1 tsp. sugar % tsp. dried thyme leaves crushed ' 1fa tsp. pepper

SPLIT PEA SOUP 1 lb. split peas 112 lb. ham, diced 1 med. onion 2 carrots, sliced 1 bunch green onions 2 ribs celery, chopped

3 tsp. parsley 1 bay leaf Seasoning to taste 3 qt. water 3 potatoes, diced Vermicelli, as needed

Rinse and sort peas and place in a large soup pot. Add ham, carrots, potatoes, onions, celery, and bay leaf. Cover with water and bring to a boil, reduce heat to simmer and cook about 2 hours or until soup is of a thick consistency. Add parsley and simmer about 10 minutes. Add small amount of vermicelli during last 10 minutes to help thicken soup. Remove bay leaf. Vivian Brooks Foret

Cook bacon . bacon, reservinln 4·quart saucepan or Dutch ove . Heat reserved d9. 1 .tabh~spoon drippings. Cru b~ until crisp; remove celery; cook an~'~.mgs '.n saucepan over medi~ e bacon; set aside. tomatoes, tomato tlr until.vegetables are crisp-te heat. Ad~ ?nion and pepper; bring to a ~o~p, k1dney beans, corn watender. St1r 1n stewed Oil. Reduce heat to low; ~ave r, sug.ar, thyme, and rand Simmer 10 to 15 (continued)

3000g.gg 30009·99

Add water to reserved fruit juices to make 3 cups. Heat liquid and add to Jello. Fold in pineapple, apricots, and marshmallows. Ch ill in large Pyrex flat dish. Spread with the following topping.

TACO SOUP

•

1 lb. ground beef 1 sm. onion, chopped 1 (16·oz.) can Mexican-style stewed tomatoes, do not drain 1 (16-oz.) can whole kernel corn do not drain ' 1 (16-oz.) can large red kidney beans, do not drain

1 (8-oz.) can tomato sauce 1 (8-oz.) can water 1 pkg. taco seasoning Sour cream Grated cheddar cheese Sliced ripe olives Crushed Fritos

Topping for Apricot-Cheese Delight:

Brown ground beef Add onion to t water, and taco seas~ning. Sim~e~f~ro~sh~~;nsbeans, tomato sauce, the day ~efore serving. Garnish with sou . oup should be made r cream, grated cheddar cheese, npe olives, and Fritos. Rebecca Rollins Boudreaux MWC

3 T. flour 112 c. sugar 1 egg, slightly beaten 1 c. pineapple juice or apricot nectar

Combine flour, sugar, egg, and fruit juice. Cook on low heat until thick. Add butter; cool. Fold in whipped cream. Spread mixture on top of gelatin salad and top with grated cheese. Serves 12. Marlys Wyble Thomasson MWC

BANANA MEDLEY

TACO SOUP.-OUICI{ & EASY 2 lb. hamburger 1 onion 2 cans whole kernel corn 2 cans pinto beans with jalapenos 2 cans tomatoes (1 Ro-Tel optional) '

% c. Imperial granulated sugar 1 banana, mashed 2 c. dairy sour cream 1 (16-oz.) can sliced cling peaches, drained 1 (20-oz.) can crushed pineapple with juice

1 pkg. taco seasoning mix 1 pkg. ranch dressing mix 4 c. water Cheddar cheese, grated Tortilla chips

hamburger and onion. Add corn, pinto beans tomatoes taco Seassaout~ nmg · m1x. · Also, add 4 cups' water. Simmer ' . ' and ranch d~essmg

for

2 T. butter 1 c. heavy cream, whipped % c. grated cheddar cheese

45 mmutes. Serve With grated cheese and tortilla ch ips.

Ann Shadowens

1 c. coarsely chopped pecans c. halved Maraschino cherries 11 4 c. cherry juice Dash of salt 3/4

Mix sugar, banana, sour cream, peaches, pineapple, pecans, cherries, juice, and salt until thoroughly blended. Pour mixture into an 8-cup oiled mold and freeze at least 3 hours or until firm. Unmold and let stand 20 minutes at room temperature before serving . Decorate with whipped cream and more well-drained cling peaches. Serves 12. Linda Haynes

BROCCOLI SALAD _ APRICOT--CHEESE DELIGHT 3 c. reserved fruit liquid 2 sm. pkg. orange Jello 1 (29-oz.) can crushed . drained pmeapp 1e,

1 (29-oz.) can apricots, drained and cut % c. miniature marshmallows

2 bunches fresh broccoli 112 c. bacon bits 112 c. golden raisins 1 sm. onion

1 c. mayonnaise 1/J c. sugar 112 c. Parmesan cheese 2 T. red wine vinegar

Cut broccoli in small pieces. Skin stems and chop. Add raisins, bacon bits, and chopped onion. In a small bowl, combine mayonnaise, sugar, (continued)

(continued)

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23 30009·99

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cheese, and vinegar. Mix well. Add to broccoli mixture and marinate overnight in refrigerator. Makes 8 or 9 servings. Ruth Antie MWC

•

BROCCOLI SALAD Broccoli spears, chopped Golden raisins 1 sm. onion, chopped 4 pieces bacon, cooked and crumbled

1 c. mayonnaise 1f2 c. grated Romano cheese 2 pkgs. Sweet ' n Low or Equal 3 T. vinegar

CARMEN'S PASTA SALAD Spaghettini #3 1 c. green onions, chopped 1 c. green olives, sliced 1 c. black olives, sliced 1 c . celery, chopped 1 c. bell pepper, chopped

Cook pasta; drain. Mix pasta, green onions, olives, celery, bell pepper, garlic, cheese, salt, pepper, and olive oil in a large bowl. Toss and serve. Denise Cannatella MWC

Mix broccoli spears, rai sins, and onion together. Mix mayonnaise, cheese, sweetener, and vinegar together. Pour over vegetables and toss. Cover with crumbled bacon. Serve. Denise Cannatella MWC

CARROT AND RAISIN SALAD 1 (1 lb.) pkg. carrots 2 (1.5-oz.) boxes raisins 1f2 c. Miracle Whip (lite) salad dressing

1112 c. spinach, torn 6 slices bacon, cooked and crumbled 1f4 c. feta cheese, crumbled

Marlys Wyble Thomasson MWC

Combine appl es, mushrooms, green onions, lettuce, spinach, bacon, and feta cheese. Toss with following dressing.

CHICI<.EN SALAD 3 lg. chickens 9 eggs 4 celery ribs 1 pt. sweet pickles 1112 onions

Dressing for California AppleSpinach Salad:

1f4 c. apple cider vinegar 1 13 c. vegetable oil 2 to 3 cloves garlic, minced

2 T. sugar 1 tsp. red wine garlic vinegar

Boil raisins covered with water in microwave for 2 minutes. Pour off water. Process carrots in food processor until chopped (not pureed). Mix dressing, sugar, an d vinegar. Add raisins to finely chopped carrots. Add dressing mixture and mix well. Serves 8.

CALIFORNIA APPLE.-SPINACH SALAD 1 c. diced apple, Granny Smith 1 14 c. sliced mushrooms 1 14 c. sliced green onions 1 112 c. lettuce, green leaf, torn

3 cloves garlic, minced 8-oz. Swiss cheese, sliced 1 c. Romano cheese, grated Salt & pepper 1 c. olive oil or less

12 tsp. sugar dried oregano leaves Dash of pepper 1/4

Make dressing by combining vinegar, oil, garlic, sugar, oregano, ~nd pepper. Make and refrigerate dressing several hours before serv1ng the salad. Allison Hahn

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1 c. mayonnaise Lettuce leaves 1 sm. jar of olives Salt Pepper

Wash chickens well. Place 112 of an onion under the breast of each chicken for flavor. Put chickens in a large pot of wat er and boil for 40 minutes. Boil eggs in another pot. Discard onions after chickens are cooked. Debone chickens. After cooling chickens and eggs, grind them in a grinder; also grind celery and pickles. Put chicken, eggs, celery, and pickles in a large bowl. Mix thoroughly. Add salt and pepper to taste. If the mixture seems too dry, add 1 cup of the chicken stock after (continued) 30009·99

skimming off the fat and mix again. Add 1 cup of mayonnaise (or more it desired) and mix. Place chicken salad on a large lettuce leaf. Top with olives. Ruth T. Hebert MWC

CHICKEN SALAD 4 c. boiled chicken, chopped 1 (8-oz.) can water chestnuts, sliced 1 c. white seedless grapes 1 c. chopped celery 1f2 c. almonds

1 c. mayonnaise 1 112 tsp. curry powder 1 T. soy sauce 1 T. lemon juice 1 can chunk pineapple, drained

COLESLAW 11/2 c. plus 2 T. mayonnaise 6 T. plus 1 tsp. sugar 3 T. plus 112 tsp. wine vinegar % c. plus 1 T. oil 1fe tsp. garlic powder 1/e tsp. onion powder 1/e tsp. dry mustard

/e tsp. celery powder Dash black pepper 1 T. plus 2 tsp. lemon juice % c. plus 1 T. half & half 1 12 tsp. salt 2 heads cabbage, shredded

Blend together mayonnaise , sugar, vinegar, and oil. Add spice powde rs, pepper, lemon juice, half & half, and salt. Stir until smooth . Store in refrigerator. Toss with shredded cabbage. Pat Duplechain MWC

Mix the chicken, water chestnuts, gr.apes, celery, almonds, mayonnaise, curry powder, soy sauce, lemon juice, and pineapple chunks together. Chill and serve. Katie Vanchiere MWC

CRANBERRY SALAD 1 can whole cranberry sauce 1 lg. pkg. strawberry Jello 1 sm. can crushed pineapple

2 sm. apples, chopped 1 c . chopped pecans

Dissolve Jello in half water required. Let cool a few minutes and add to cranberry sauce. Mix well a nd let stand until cooled completely. Next, mix in pineapple, apples, and pecans. Let stand overnight in refrigerator.

CHICKEN SALAD 1 fryer, quartered 2 onions, quartered 2 stalks celery, quartered 4 T. pickle relish, sweet or dill

6 2 1 1

Geraldine Butler

boiled eggs c. Miracle Whip salad dressing T. salt tsp. pepper

Boil together chicken, onions, celery, salt, and pepper until chicken is tender, approximately 30 minutes. Remove chicken, onions, a nd celery and allow to cool. Reserve the broth for later use. Debone chicken. Gr~nd together chicken, onions, celery, and boiled eggs. Add pickle ~ehsh of choice. Stir in salad dressing. Add broth and/or salad dressing 1f needed for additional moisture. Judith A. Mitchell MWC

CRAWFISH SALAD 1 lb. crawfish tails 2 T. baking powder 4 T. powdered milk Zatarain's Fish Fry Lettuce

Tomato Celery Green peppers Salad dressing of choice

Drain crawfish tails (do not wash}. Mix baking powder and milk with drained crawfish. Heat oil in frying pan to 350o. Roll crawfish in fish fry and immediately saute until brown. Mix lettuce, tomato, celery, and green peppers with favorite dressing and toss. Mix in fried crawfish and serve immediately. Dorothy Wyble MWC

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CRAZY BROCCOLI SALAD 1 lg. head broccoli 1 can water chestnuts, sliced 1 c. honey roasted peanuts 1 bunch green onions

â&#x20AC;˘

hour before using with oil and vinegar. Mix with mayonnaise dressing and garnish with lettuce, hard-boiled eggs, and olives.

1 c. raisins 1 c. mayonnaise 1 T. sugar 2 tsp. lemon juice

Doris Jackson MWC

Toss broccoli, chestnuts, green onions, raisins, and peanuts in a dish. Then mix mayonnaise, sugar, and lemon juice together. Pour over broccoli mixture; stir well. Store in airtight container and refrigerate overnight. Trisha D. Richard

2 c. sour cream 2 T. lemon juice % c. sugar Pinch of salt

112 c. pecans 1fJ c. sliced maraschino cherries 1 banana 1 (9-oz.) can crushed pineapple

Mix sour cream, lemon juice, sugar, salt, pecans, cherries,. ban~na, and pineapple. Pour into lightly greased 8-inch square bakmg d1sh. Freeze. Place square on lettuce leaf. Garnish with a cherry.

DEVILED POTATO SALAD 8 hard-cooked eggs 2 T. vinegar 1 tsp. horseradish sauce 1 c. mayonnaise or salad dressing 1 c. sour cream 1 /2 tsp. celery salt 1 tsp. salt

FROZEN FRUIT SALAD

6 med. potatoes 1 c. chopped celery 1/4 c. chopped onion 2 T. chopped green peppers 2 T. chopped pimento 21f2 T. prepared mustard

Dorothy Wyble MWC

FRUIT SALAD

Cook potatoes in their jackets until done; peel and cube. Cut eggs in half and remove yolks. Mash and blend yolks with vinegar, horseradish, and mustard. Add mayonnaise, sou r cream, celery salt, and salt. Mix well. Chop egg whites. Combine with potatoes, celery, onion, green pepper, and pimento. Fold in egg yolk mixture. Chill. Garnish with tomato wedges and cucumber slices. Makes approximately 6 to 8 servings. June Meche

1 lg. can fruit cocktail, drain well 1 sm. can fruit cocktail, drain well 1 lg. can pineapple chunks, drain well 1 c. Angel Flake coconut

12 c. maraschino cherries, chopped 1 pt. sour cream 1 c. miniature marshmallows 1

Mix together fruit cocktail, pineapple coconut, and cher_ri ~s. Fo_ l d in marshmallows and sour cream. Cover with plastic wrap. Ch1ll1n refngerator several hours or overnight. Ruth Antie MWC

FLO BAILEY'S METHODIST CHICI<.EN SALAD FROM RUMFORD COMPLETE COOI<.BOOK, 1908 1 cold cooked fowl 2 c. celery, diced 4 T. oil 2 T. vinegar

Mayonnaise dressing Lettuce Hard-boiled eggs for decorating Olives for decorating

After removing all skin and gristle, cut fowl into bite-size pieces and mix it with the celery; add salt and pepper to taste and marinate for an (continued)

GRANDMA'S TANGY FRUIT SALAD 2 heaping T. Tang 1 pkg . coconut or French vanilla instant pudding mix 1 (20-oz.) can pineapple chunks with juice

(continued)

28 30009-99

1 can mandarin oranges, drained 2 bananas, sliced 1f2 c. chopped pecans 1f2 c. maraschino cherries, chopped

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-- .. ,.____

Com?ine Tang, pudding mix, and pineapple chunks; mix well. Add mandann oranges, bananas, pecans, and cherries; mix well. Chill for several hours so that flavors may blend. Serves 1o. Jennifer R. Boudreaux

â&#x20AC;˘

GREEN LIME SALAD 2 (8 1/4 oz.) cans crushed pineapple 2 sm. boxes lime Jello 3 c. grated cheese

JELLIED SALAD 1 c. boiling water 1 c. cold water 1 (6-oz.) pkg. lime Jello 1 c . miniature marshmallows 1 (8-oz.) pkg. cream cheese, softened

Boil 1 cup water, add to Jello and dissolve. Add 1 cup cold water . Add marshmallows and cream cheese to Jello mixture. Drain pineapple and add to Jello mixture. Add nuts and Cool Whip . Pour into Jello mold and refrigerate to congeal.

1 c . mayonnaise 1 12 c. chopped pecans Water

Ruby Hanka

. ~rain juice fro.~ pineapple, adding enough water to make 3 cups of hqu_ld .. Heat the JUice to very hot, but not boiling. Pour over Jello; stir unt1l d 1~solved. Add mayonnaise and beat until mayonnaise is dissolved. Add pineapple, cheese, and nuts. Pour into a 9-inch square 2-inch deep Pyrex dish; refrigerate. ' Hazel Gordon MWC

JELLO MANDARIN ORANGE SALAD 1 lg. pkg. orange Jello 1 lg. container cottage cheese 8 oz. cream cheese, softened % sm. carton Cool Whip

1 sm. can crushed pineapple, drained 1 can mandarin orange slices, drained

Combine orange Jell o with cottage cheese and pineapple. Add cream cheese to the mixture. Add Cool Whip and mandarin orange slices. Refrig erate. Edna Phillips MWC

HOLIDAY CRANBERRY SALAD 1 sm. can crushed pineapple 1 (3-oz.) pkg. strawberry Jello 1 c. boiling water 1 (1 lb.) can whole cranberry sauce 1 12 c. cold liquid, reserved pineapple juice and water

1 sm. can crushed pineapple 1 h c . chopped pecans 1 c. Cool Whip

2 tsp. lemon juice 1f2 c. chopped nuts 2 T. mayonnaise 2 T. sour cream 1f2 tsp. sugar

JELLO SALAD

. Drain pineapple, reserving juice. Dissolve Jello in hot water. While still w_ ar':l, stir in cranberry sauce and mix until melted. Stir in 112 cup cold liqUid, lemon juice, pineapple, and nuts. Blend mayonnaise, sour cream~ and sugar well. Pour cranberry mixture into a 9 x 13-inch dish. Top With dressing. Chill 24 hours or until set. Amy Ardoin MWC

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1 (6-oz.) pkg. apricot Jello % c . boiling water 1 (8-oz.) carton sour cream

1 (13 112-oz.) can crushed pineapple, drained % c. chopped pecans

Dissolve gelatin in boiling water. Add sour cream, pineapple, and pecans; mix well. Pour in mold and chill until set. Mrs. George R. Walton

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NICOLE'S FROZEN FRUIT SALAD 1 lg. can fruit cocktail, drained 4 bananas, diced . 1 sm. Jar maraschino cherries drained and chopped ' .

peppers, celery, Tabasco, garlic powder, and seasoned salt. Chill several hours or overnight for best flavor.

1 c. whipping cream, stiffly whipped

Brenda Antie

:/ 4 c. ma~o~naise 12 bag mm1ature marshmallows

D1ce bananas; add drained fr 路t . . naise, marshmallows and h'UI cocktail and chernes. Fold in mayansquares and serve on a lett:~P Pe d cream. Freeze. Slice in 2-inch ea.

1 1

Nicole Duplechain

6 oz. pkg. strawberry Jello 2 c. hot water 1 sm. can crushed pineapple

2 pkgs. frozen strawberries 3 mashed bananas 1 (8-oz.) carton sour cream

Dissolve Jello in hot water. When slightly cooled add drained pineapple, strawberries, and bananas. Divide mixture into two parts. Pour half of it into an 8 x 12-inch Pyrex dish or mold. Let chill until firm, about 40 minutes. Cover the chilled mixture with 1 carton of sour cream. Add remaining Jello mixture and leave in refrigerator overnight.

POTATO SALAD 6 med. Irish potatoes 6 eggs 1 rib of celery with leaves 1f2 c. diced dill pickles 1f2 c. diced sweet pickles

STRAWBERRY GEL SALAD

3 T. sweet relish 1 tsp. mustard 3 T. mayonnaise 2 T. water . 01 1ves

Jolie Joffrion

Boil potatoes and eggs in se ar t . P!ckles and celery. Cut potatoei an~ eepots. ~et ~Side to cool. Dice p1eces you prefer. Put egg yolks into glfbwhites mto whatever size m~yonnaise and 2 tablespoons wa~~ma_ owl; add the 3 tablespoons m1x the potatoes, egg whites pick! 路 ~IX thoroughly. Then carefully Top with olives. Serves a. ' es, ce ery, mustard, and egg yolks. Ruth T. Hebert MWC

SWEET POTATO APPLE SALAD 4 c. cubed cooked sweet potatoes (baked until just tender) 1 (20-oz.) can pineapple chunks, drained 1 (10 112-oz.) pkg. miniature marshmallows

4 Red Delicious apples, chopped 112 c. flaked coconut 1 (12-oz.) carton frozen whipped topping, thawed % c. Miracle Whip salad dressing

In a large bowl, gently toss sweet potatoes, pineapple chunks, marshmallows, apples, and coconut. Combine whipped topping and salad dressing; fold into fruit mixture. Cover and chill at least 1 hour, preferably overnight. Yield: 32 servings. Rebecca Rollins Boudreaux MWC

ROTINI PASTA SALAD 1 (12-oz.) pkg. rotini pasta (rainbow) 4% oz. sliced black olives 1 bottle Kraft Caesar dressing 1f2 bottle Italian dressing 1 sm. onion, minced 1 sm. jar pimento 1 jar sliced mushrooms

4 T. Romano cheese 1 to 2 T. chopped parsley 1 tsp. black pepper 1 tsp. white pepper 5 stalks celery, minced 7 drops Tabasco sauce % tsp. garlic powder % tsp. seasoned salt

TAHITI RICE SALAD

Bo!l pasta_in salted water until tender; drain. Tos . . dressmg, ltal1an dressing, onion, pimento mush s With olives, Caesar ' rooms, cheese, parsley, (continued)

4 c. cooked white rice 1 (81/2-0Z.) can mixed vegetables, drained 1 c. mayonnaise 1;4 c. vinegar 1f4 c. vegetable oil or olive oil 112 c. diced celery

2 ripe tomatoes, chopped 2 T. chopped green bell peppers 2 T. chopped onions 2 hard-cooked eggs, chopped Dash of garlic powder Salt & pepper to taste (continued)

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Combine rice, mixed vegetables, mayonnaise, vinegar, vegetable oil, celery, tomatoes, green bell pepper, onion, eggs, garlic powder, salt, and pepper. Mix well. Chill and serve on lettuce. Patsy Walton

•

1 (3-oz.) box pistachio pudding 1 (20-oz.) can unsweetened crushed pineapple

1 c . miniature marshmallows 1 c . chopped nuts 1 (9-oz.) container Cool Whip

Mix dry pudding and crushed pineapple until well blended. Add marshmallows, nuts, and Cool Whip. Chill several hours. Serve on lettuce leaves. Top with a dollop of Cool Whip. L 'anna Melancon

TWENTY--FOUR HOUR SALAD 1 med. lettuce 1 c. onion, sliced thin 1 c. celery 1 bell pepper 1 (10 oz.) pkg. frozen green peas 2 c. mayonnaise 1 tsp. sugar

WATERGATE SALAD

1 tsp. salt 1 /4 tsp. black pepper 1 c. shredded mozzarella cheese 1f2 c. grated Parmesan cheese Chopped parsley Bacon bits

REcipE FAvoRiTES

Layer lettuce, onion, celery, bell pepper, green peas, and 2 cups of mayonnaise; sprinkle sugar, salt, and pepper on all. Make a layer of ~ozz~rella and Parmesan cheeses combined. Cover tightly and store 1n refngerator. When serving, garnish with bacon bits and parsley. Carol Arta/1 MWC

WALDORF SALAD 2 c. chopped apple 11h tsp. lemon juice 1 /4 c. chopped celery 1 /4 c. chopped walnuts or pecans 1 /4 c. raisins 1 /4 c. seedless green grapes, halved

% c. frozen whipped dessert topping, thawed 1 /4 c. Miracle Whip salad dressing Ground nutmeg

In a bowl toss apple with lemon juice. Stir in celery, nuts, raisins, and .grapes. For dressing, fold salad dressing into whipped de~sert topping. Spread dressing over the top of the apple mixture. Spnnkle with nutmeg. Cover and chill for 2 to 24 hours. To serve fold dressing ' into fruit mixture. Makes 4 to 6 side-dish servings. Rebecca Rollins Boudreaux MWC

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Mai11 Disl1cs & Casseroles REcipE fAvoRiTES

Early Me lv ille:: Post Offic e:: Le s Wy b le , Po stm aster

Ch urch Street Melville, Louisi~ma 30009路hs-3ma

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Helpful Hints •

•

When preparing a casserole, make an additional batch to freeze. It makes a great emergency m eal when unexpected guests arrive. Just take the casserole from the freezer and bake it in the oven.

MAiN DisltEs

& CAssERolEs

• To keep hot oil from splattering, sprinkle a little salt o r flour in the pan before frying.

MEATS

• Never overcook foods that are to be frozen. Foods will finish cooking when reheated. Don't refreeze cooked thawed foods.

BEANS SUPREME

• A few drops of lemon juice added to simmering rice will keep the grains separated. •

Green pepper may change the flavor of frozen casseroles. Clove , garlic and pepper flavors get stronger when they are frozen, while sage, onion and salt get milder.

•

Don't freeze cooked egg whites; they become tough.

•

Spray your grill with vegetable oil to preve nt sticking.

•

Instant potatoes are a good stew thickener.

2 lbs. ground beef 1/4 c. bacon drippings 1 lg. onion, chopped 1h green pepper, chopped 1 can (4-oz.) mushrooms 1 can (16-oz.) stewed tomatoes 1 can tomato soup, undiluted 1 (1 lb. 13-oz.) can pork and beans

1 (16-oz.) can red beans 1 112 tsp. salt Dash of cayenne pepper 1 T. Worcestershire sauce 1112 c. sharp c heddar cheese, grated

Brown meat in drippings in heavy skillet; <:tdd onions, g~~~nd~~~~e~~ and mushrooms. Cook until vegetables a~e lightly ebr~~;~ ~ 1/2-quart 2 toes, soup, beans, salt, and Worcestedrs:l ~e s~u~ o for about 1 hour. casserole. T op with grated cheese an a ea Serves 10 to 12.

Rusty Nichols

• When freezing foods, label each contai ner with its contents and the date it was put into the freeze r. Store at 0°. Always use frozen cooked foods within one to two months. • Store dried pasta, rice (except brown rice) and whole grains in tightly covered containers in a cool, dry place. Always refrigerate brown rice, and refrige rate or freeze grai ns if t hey w ill not be used with in five months. •

•

Glazed pottery, earth enware, glass, metal - all can be used for casseroles. Many of these casse role containers come in bright colors and pleasing designs to complement you r tableware. The ty~e of container you use makes ve ry little difference, as long as 1t IS heat-proof. S?uffle dishes are designed with straight sides to help your _so~~h3 climb to magnificent heights. Ramekins are good for serving IndiVIdual casseroles.

BEEF AND CABBAGE CASSEROLE 1 lb. ground beef 1 med. onion, finely chopped 3 c. finely chopped cabbage 1 can tomato sauce

112 c. uncooked rice 1 1/4 c. water Seasoning to taste

d b f d drain Transfer ground In a medium skillet, brown groun e~ an . cho ed cabbage 1 beef to 2 12-quart casserole dish. Combine :;lon,ell a~~ bake for tomato sauce, uncooked rice, and water. IX w minutes in a 350° oven . Dorene P. Guillory

• To keep boiled lasagna noodles from sticking together as they cool, keep the noodles separate by draping them over the rim of a pot. 30009·hs·3ma

37 30009-99

BEEF STROGANOFF 2 rib:eye steaks, sliced 1 omon, chopped 2 T. flour 1 to 2 c. milk 1fz to 1 c. sour cream

Salt Pepper 2 T. butter 2 T. oil

Brown meat in skillet in ol . . 1' remove. _Saut~. 0~1on remove. Put butter in an m same skillet; milk, stirring until gra~y ~ta~~~ fl~~~- kStlr unt1l thickened. Slowly add pepper to taste. Put meat and o~io lc en ~P- Season with salt and minutes. Turn off heat and add so ns back In gravy. Simmer for a few ur cream. Serve over egg noodles. Denise Cannatel/a MWC

Heat oven to 350°. In a large skillet, brown meat; remove from heat; drain if necessary. Stir in spaghetti sauce, water, sugar, garlic powder, basil, oregano, red pepper flakes, and mushrooms. Simmer over low heat for about 10 minutes. In a 13 x 9 x 2-inch baking dish which has been sprayed with non-stick vegetable spray, spread approximately 3J4 cup meat sauce. Place 3 pieces of uncooked pasta crosswise over sauce. Spread 2JJ cup ricotta evenly over pasta. Spread % cup meat sauce over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering pasta, ricotta, meat sauce, mozzarella, and Parmesan twice. Top with remaining 3 pieces of pasta. Spread remaining sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese. Cover with foil. Bake 40 minutes; remove foil. Bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting. This recipe can be prepared the day before serving. Cover the unbaked lasagna with plastic wrap and then with foil. To bake, remove plastic wrap and replace foil. Adjust cooking time accordingly. Serves 10 to 12.

BEEF STUFFED POTATOES 6 med. baking potatoes (white) 1 h lg. sweet onion 1 13 of bell pepper

Rebecca Rollins Boudreaux MWC

% lb. lean ground beef Salt_& pepper to taste Garhc powder to taste

Wash and dry potatoes. Cut off to . . teaspoon, scrape out each p on long Side. With a pointed onion and bell pepper in skiiFe~t=to to loo~ like a boat. Saute chopped bowl _with the potato sera . prayed With Pam. Put ground meat in sauteed onions and bell P~mgs. A~d salt, pepper, garlic powder and each P~tato shell; fill pot1to~~~it~IX well ~ith hands. Sprinkle s~lt in 9 _x 13-mch Pyrex dish Po . meat mixture and place in sprayed With foil. Bake at 350o for 3ur m_ water to cover bottom of dish. Cover longer or until done. 0 minutes. Uncover and bake 20 minutes Ethel Wyble

BREADED PORI< CHOPS 4-6 pork chops 4 green onions, chopped 1 clove garlic, minced 3 hamburger buns, grated

1 c. Romano cheese, grated 1 /2 to 1 c. seasoned bread crumbs Salt & pepper Olive oil

Season meat with salt and pepper. Mix together in bowl: green onions, garlic, bread crumbs, cheese, seasoned bread crumbs, salt and pepper. After coating meat with oil, dip it into bread mixture. Coat well. Place in a greased cookie sheet or pan. Cover with foil. Bake in a 350° oven for 45 minutes. Take foil off 5 minutes before tim e is up so meat can brown. Denise Cannatella MWC

_ BOUDREAUX'S FAVORITE LASAGNA

1 lb. lean 9 1 (1 lb. 10-~~Und beef garden-styi~ Jar Ragu chunky green peppe'r mushroom and 1 c. water spaghetti sauce 1 13 c. sugar ,/4 tsp. garlic POWd 1 tsp. dried basil er

1 tsp. dried oregano 112 to % .tsp. red pepper flakes 1 can shced mushroo 1 carton ricotta chees~s 4 c. shredded mo 1f4 to 11:2 c p zzarella cheese • armesan cheese 12 pieces oven read I pasta Y asagna (continued) 30009-gg

BREAI<FAST CASSEROLE ,12 lb. sliced bacon ,12 c. chopped onion ,12 c. green pepper 1 lb. frozen hash browns 1 tsp. salt

112 tsp. pepper 12 eggs 1 c. milk 1 c. shredded cheese (continued)

39 30009-99

Cook bacon until cris o · and green pe . p. rarn and crumble. In drippings, saute onion Beat eggs an~p~il~~~l tender. Rem~v~ from pan with slotted spoon. 1arge bowl. Stir In hash browns cheese salt , d . Pepper• sautee on1ons and ' ' · into a 9 x 13-inch baki dween peppers, and crumbled bacon. Pour Serves 6. ng Ish. Bake uncovered for 35-40 minutes. Dorothy Wyble MWC

BROCCOLI MEAT PIE 1 lb. ground meat 1 sm. bell pepper 1 onion 1 can cream of mushroom sou 1 (4-oz.) pkg. cream cheese p

2 (10-oz.) boxes chopped broccoli 3 c: mozzarella cheese, grated 2 pie shells, uncooked Tony Chachere's Seasoning

CABBAGE CASSEROLE 1 c. cooked rice 1 /4 c. bread crumbs 1h stick margarine Tony's Creole Seasoning to taste

1 med. head cabbage 1 lb. ground meat '/4 c. green onions, chopped 1 med. onion, chopped 2 cloves garlic, minced 1 (10 112-oz.) can cream of mushroom soup

Cut cabbage in wedges and boil in salted water until tender, but still green. Drain and reserve the liquid. Melt the margarine in a deep skillet and fry ground meat with onions, garlic, and Tony's Creole Seasoning until brown. Mix cabbage with meat mixture; add mushroom soup, green onions, and rice. Pour into greased flat baking dish. Top with bread crumbs and bake at 300° for 20-30 minutes. Judith A Mitchell MWC

Preheat oven to 350o. Saute on·

A~d broc~oli, cream of mushroom ~on,

bell pepper, and ground meat. oup, and cre~m cheese to sauteed mixture; Simmer. Season to ta t utes. Remove pie shells from osve. ~oak empty pie shells for 8-1 0 minmozzarella cheese. Bake until c~n, add .broccoli mixture. Top pies with and served at a later date Yield· 2ee~e IS bubbly. Pies may be frozen · · p1es. Susannah Mitchell Smith MWC

CABBAGE & SAUSAGE JAMBALAYA 1 lb. sausage . . . ' cut m b1te-sized 1 onion, chopped P1eces 1 cup rice, uncooked 1 lb. ground meat 2 c. water 1 head cabba v2 bell pepper,9~chopped chopped 1 sm. can tomato sauce Brown grou d Salt & pepper to taste and mix cabb~ me.at, sausage, onions, and bell sausage mixturge,Pnce, .water, and tomato sauc:e~~er. Take off fire e. lace In a rice cooker and cook Wit. the meat and unt11 bell rings. Linda Bertrand

CABBAGE CASSEROLE 1 lb. ground beef or Jimmy Dean sausage 1 med. cabbage, chopped fine 1 can Ro-Tel tomatoes 1 tsp. parsley flakes

Salt & pepper to taste 1 c. uncooked rice '12 bell pepper, chopped fine '12 c. water 1 can cream of celery soup

Combine in the following order: ground beef, cabbage, Ro-Tel tomatoes, parsley flakes, salt, pepper, rice, bell pepper, water, and celery soup. Put in rice cooker. Stir twice. It is cooked when timer goes off. Mary Katherine Stelly

CAVATINI 1'/2 lbs. ground round 1 (8-oz.) can tomato sauce 'h stick margarine Parsley flakes Salt & pepper to taste med. to lg. onion, chopped 1 , bell pepper, chopped 1 to 2 cloves garlic, chopped 12 112 to 2 ribs of celery, chopped 1'12 tsp. Italian seasoning 1 can tomatoes 1 pkg. corkscrew noodles 1 pkg. sliced pepperoni 3 to 4 c. grated mozzarella cheese 1 Brown meat and drain if necessary. Saute onion , bell peppers, and celery in margarine. Add to meat. Add chopped tomatoes with liquid (continued)

41 30009.gg

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and tomato sauce. Add parsley flakes •. salt, pepper, chopped garlic, and Italian seasoning. Simmer for 45 m1nutes to 1 hour, add1ng water if necessary. Cook noodles and d~ain . <?ombine m~at mixture, n o?dle~, and half of cheese in large bakmg d1sh. Add sliced pepperoni; m1x well. Sprinkle remaining cheese on top. Cover and bake at 350° for 30 minutes. Gerry Angona

CHEESEBURGER PIE 112 c. bread crumbs 8-oz. grated cheddar cheese 1 egg, beaten 114 c. milk 1/2 tsp. salt 112 tsp. dry mustard 1 T. Worcestershire sauce

1 lb. ground meat 1; 4 c. chopped onion 112 tsp. oregano 1 tsp. salt 114 tsp. pepper 1 (8-oz.) can tomato sauce 114 c. bell pepper

Heat oven to 425°, reducing to 350° before baking. Brown ground meat. Add onion, oregano, 1 teaspoon salt, pepper, tomato sauce, bell pepper, and bread crumbs. Spread mixture in pastry-lined pie pan . Prepare topping by combining cheddar cheese, beaten egg, milk, 112 teaspoon salt, dry mustard and Worcestershire sauce. Cover meat mixture with topping. Bake at 350o for approximately 30 minutes. Linda Phillips LeBlanc

CORNBREAD SURPRISE 1112 to 2 lbs. hamburger meat 2 (8-oz.) bags sharp cheddar cheese, shredded 2 boxes Jiffy cornbread mix 2 onions, chopped

4 pods of garlic, crushed 1 can Ro-Tel tomatoes with green chilies 1 sm. can Niblets corn, drained Green onion tops, optional

Spray 9 x 13-inch baking pan with PAM. In a large skillet, saute ground meat, onions, and garlic; drain off excess grease. Cook until meat is slightly brown. Salt and pepper to taste. Add corn and stir. Add Ro-Tel tomatoes to the meat mixture and stir. Spoon some of the meat mixture into baking pan, covering bottom of pan. Sprinkle with cheese. ~epe~t with an?ther layer of meat and cheese. Mix Jiffy as per package d1rect1ons, add1ng chopped green onion tops. Pour Jiffy mixture over the top of t~e last cheese layer. Bake at 350o for 20-25 minutes or until cornbread 1s done. SeNe in squares using spatula. "Boots" Harvey

ENCHILADA CASSEROLE 21/2 lbs. ground beef 2 cans cream of mushroom soup 112 soup can water 2 (4-oz.) cans chopped green chilies 1 (8-oz.) can enchilada sauce

1 onion , chopped 1/ 4 tsp. garlic powder 2 T. chili powder 1/ 4 c. chopped black olives 1 pkg . flour tortillas 1 lb. cheddar cheese, grated

Cook meat, onion, and chili powder until meat is browned. Drain off excess fat. Remove from heat and add soup, water, chilies, enchilada sauce, garlic powder, and olives. In a greased 9 x 13 x 2-inch casserole dish, layer tortillas, meat, and cheese. Repeat layers. Refrigerate 24 hours to enhance flavor. Bake at 350° for 45 minutes. Brenda Antie

GRILLADES 2 lbs. beef or veal, cut into 112-inch pieces 2 tsp. salt 1f4 tsp. red pepper 1 tsp. black pepper 4 cloves garlic, minced 2 T. butter

112 c. chopped celery 1 112 c. chopped onions 1 T. vegetable oil 1f2 c. chopped bell pepper 1 (16-oz.) can Ro-Tel tomatoes 1 112 c. beef broth

Mix together salt, red pepper, black pepper, and garlic. Sprinkle .m ix over both sides of meat. Coat each piece with flour and pound 1nto meat. In a sauce pan, brown meat in melted butter and vegetable o!l. Remove meat and set aside. Saute onions, celery, and bell pepper 1n pot until tender. Return meat to pot with vegetables; add tomatoes and beef broth. Cover and simmer about 30 minutes or until tender. SeNe with cheese grits. SeNes 8 . Vivian Brooks Foret

HAMBURGER ITALIANO 1/ 4 c. butter or oleo 1f2 c. chopped onion 1112 lb. ground chuck 1112 tsp. salt 1f4 tsp. pepper 112 tsp. oregano

2 1 1 1

T. Worcestershire sauce (8-oz.) pkg. elbow macaroni can tomato soup med. tomato, chopped 1f2 c. Parmesan cheese

(continued)

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43 30009·99

-·-

Preheat oven to 375°. In large skillet, saute onion in butter until tender. Add beef· cook stirring over medium heat until browned. Add salt, pepper, or~gano, 'and Worces.ters~ire sauc~. Meanwhile . cook macaroni according to package d1rect1ons. Dra1n and turn 1nto a 2112 -quart casserole. Add beef mixture, mushrooms, tomato soup, and chopped tomato. Toss to combine well. Bake c~vered for 40 minutes. Remove cover; sprinkle with cheese. Bake 5 m1nutes more. Serve.

Brown ground beef; drain off grease. Add envelope of on ion soup mix, mushroom soup, chicken broth, and water. Simmer this for about 25 to 30 minutes. Mix meat mixture with crumbled cornbread, adding more broth if necessary. Put into 9 x 13-inch baking dish. Bake at 350° for approximately 20 minutes. Mur/ine Jackson Murray MWC

Brenda Antie

PORI{ CHOP CASSEROLE

MEAT ENCHILADAS 1 c. ripe olives, chopped 2 med. onions, chopped 1 112 c. cooked beef or chicken

2 cans Old El Paso Enchilada Mix 12 tortillas 2 T. shortening 112 lb. shredded cheddar cheese

Fry tortillas in 2 tablespoons shortening. Drain. Fill each tortilla with onions, cheese, olives, and meat. Roll. Lay in a shallow casserole dish. Cover with enchilada sauce and top with cheese. Heat in a 350° oven until hot and cheese is melted.

4 pork chops 1 c. raw rice 1 bouillon cube

2 c. water 1 onion, sliced Salt & pepper to taste

Salt and pepper pork chops. Brown in small amount of oil o~er medium heat. Dissolve bou illon cube in 1 cup hot water. Pour over nee which has been placed in casserole dish. Add remaining 1 cu~ water. Pl ace pork chops on top of rice with sliced on ion on top. Cook 1n oven at 375° about one hour. Serves 2. Brenda Antie

Ruth Cannatella MWC

MEAT LOAF 2 2 2 1 2

PORK CHOP CASSEROLE

% c. milk 2 T. prepared horseradish 2 tsp. salt 1 tsp. dry mustard % c. catsup, divided

lbs. ground chuck eggs green onions med. onion c. fresh bread crumbs

Preheat oven to 400°. Mix together ground chuck, eggs, onions bread crumbs, milk, horseradish, salt, mustard, and 1/4 cup catsup. Put into loaf pan. Spread 1/2 cup catsup on top. Bake for 1 hour. Velma Thompson

MURL'S CORNBREAD DRESSING 1 lg. cornbread, baked 2 lbs. ground beef or turkey 2 cans mushroom soup 1 envelope Lipton onion soup mix

1 can chicken broth 1/2 c. green onion tops, chopped 1 c. water Salt & pepper to taste

4 to 6 pork chops 3 med. potatoes 1 med. onion 3 T. butter or margarine 1 T. oil 1 can cream of mushroom soup 1 (4-oz.) can mushrooms with liquid

4 oz. sour cream 2 T. red cooking wine 1 tsp. Worcestershire sauce Salt and pepper to taste 4 oz. water

Brown pork chops in oil and drain. In a baking dish, melt butter to cover the bottom, then slice onion and potatoes. Layer them in dish , begi nning with potatoes. Salt and pepper each combined layer of potatoes and onion to taste. Place browned pork chops on the top. Mix mushroom soup, mushrooms with liquid, sour cream , cooking wine, Worcestershire sauce, and 4 ounces water. Pour over the pork chops. Cover. Bake in a 350° oven for 50 minutes. Rebecca Rollins Boudreaux MWC

(continued)

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PORI( CHOPS IN WHITE WINE 1 lg. onion 1 112 tsp. salt ~loin pork chops, 1;2.314'' thick 12 tsp. dry or regular mustard 3 T. chopped parsley

SAUSAGE POTATO CASSEROLE 1 lb. Hightower bulk pork sausage 1 can cream of mushroom soup %c. milk 1/4 c. chopped onions

12 stick oleo, softened 1 c. dry white wine 3 T. salad oil 1 /a tsp. pepper

s t' . . a . au e on1on In ~ot. oil in large skillet, drain on paper towels and set s.lde. Reserve drippings. Combine butter, mustard, salt, and pepper. Stir to .mak~ a paste; spr~ad . on both sides of chops. Brown chops on b?th Sides 1n rese.rved drippings; drain. Return onions to skillet, Add Wine. Cover and s1mmer 1 hour or until chops are done. Sprinkle with chopped parsley before serving.

In a large skillet, cook sausage until no longer pink. Drain. In a bowl , combine soup, milk, onions, salt, and pepper. In an ungreased 9 x 13 x 2-inch baking dish, layer half the potatoes, soup mixture, and sausage. Repeat layers. Sprinkle with shredded cheese. Cover and bake at 350° for 1 112 hours or until done. Lillie M. Haynes

Lynette Mengarelli MWC

RICE AND SMOKE SAUSAGE CASSEROLE 112 c. butter

1 c. raw rice 1 can consomme 1 can mushrooms with juice

c. chopped green onions 1 link smoked sausage 1/2

Skin sausage. Put meat in food processor and chop up. Mix rice, consomme, mu.shrooms, butter, green onions, and chopped sausage to~ether. Pour Into a casserole dish and bake in a 350° over for 45 m~nutes.

3 c. thinly sliced peeled potatoes 1 12 tsp. salt 1 /4 tsp. pepper 1 c. shredded cheddar cheese

SAUSAGE STUFFED ROUND STEAK 1 1 1 1

lg. lb. lg. lg.

boneless round steak pork sausage onion, finely chopped bell pepper, chopped

3 cloves garlic, chopped 1 can cream of mushroom soup Seasoning to taste

Take skin off pork sausage. Lay round steak on counter and top with crumbled pork sausage, onion, bell pepper, and garlic. Sprinkle the seasoning on top. Roll the steak up and tie with dental floss. Put in roasting pan and bake at 350° for about 1 1/2 hours. Then add the cream of mushroom soup and return to oven for 30-45 minutes. Dorene P. Guillory

Katie Vanchiere MWC

SPAGHETTINI WITH ITALIAN SAUSAGE RO--TEL ITALIANIO 3 c. cooked rice 1% -2 lbs. ground meat Onion Bell Pepper Celery

1 can diced Ro-Tel tomatoes 8-16-oz. sour cream Salt, pepper, and garlic powder to taste Cheese

Cook meat· · s aute, on1on, · b e11 pepper, and celery Mix rice , . dra1n. medat, sfuteed vegetables, Ro-Tel tomatoes, sour cream sait pepper' an ~ahr IC powder. Add rice; mix well. Sprinkle with chee~e Microwav~ on hrg about 1o minutes. · Mary Katherine Stelly

2 T. oil 112 lb. mushrooms, sliced 1 carrot, sliced 1 clove garlic, crushed 112 c. chopped celery 1 lg. onion, sliced 2 lg. green peppers, cut in strips 1 lb. Italian sausage, casings removed

Use black iron Dutch oven to saute mushrooms, carrot, garlic, celery, onion, and green peppers in oil. Add sausage; cook until sausage loses redness. Drain fat. When casings are removed from sausage, sausage will crumble in sauce. Add tomato paste, sugar, water, Italian seasoning, (continued)

46 30009·99

1 (12-oz.) can tomato paste 1 tsp. sugar 12 oz. water 112 tsp. Italian seasoning 1/4 c. dry red wine, optional 1% -2 (12-oz.) pkgs. spaghettini

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and red wine. Cover and simmer for 40 minutes to 1 hour, stirring occasionally. Serve hot, over cooked spaghettini. Dee Jackson Bustillo

on a platter, and flip over. You will have a whole cabbage with dressing inside. Mrs. Morgan Goudeau, Jr. Mrs. William York

STUFFED BELL PEPPERS

STUFFED PORI{ CHOPS

2 lb. ground beef 1 lg. onion, chopped fine 3 ribs of celery, chopped fine 1 med. bell pepper, chopped fine 1 stick oleo 2 boxes Jiffy Cornbread Mix 1 can chicken or beef broth

12 med. bell peppers Salt to taste Red pepper & black pepper to taste Garlic powder to taste Seasoned Italian bread crumbs

Clean an? prepare bell peppers. Saute onion, celery, and chopped bell pepper 1n melted oleo. Add seasoned ground beef; stir and cook slow for about 45 minutes. Bake cornbread as directed on box. Crumble and add to cooked ground beef mixture. Add broth to make moist. Then, add salt, red pepper, black pepper, and garlic powder to taste. Stuff peppers and sprinkle seasoned Italian bread crumbs on top. Place in pan with enough water to cover about a fourth of the pepper. Bake at 350° for about an hour. Joyce Mayeaux Perroux

STUFFED CABBAGE A LA HATTIE 1 lg. cabbage

6 slices stale bread

1 112 lbs. ham 1 lg. onion

1 egg Salt Black pepper Red Pepper

1 bell pepper 2 stalks celery

Cut out the top of the cabbage and scrape out the inside leaving only enough outer leaves to hold the dressing in the middle. Grind sco?ped out cabbage, ham, onion, bell pepper, celery, bread, and seasoning together. Season highly, but keep in mind that ham is salty. ~eat egg well and add it to the mixture. Stuff the cabbage, packing it t1ghtly. Co~er the top of the cabbage with leaves. Wrap the cabbage in ~ clean white cl?th and tie it tightly. Put the cabbage in a pot and cover 1t w1th water .. Bnng it to a boil and reduce the heat. Cook slowly for 2 112 hours or unt1l done. Add boiling water as necessary to keep cabbage covered . When cooked, place in colander to drain. Untie cloth , place

3 c. cornbread dressing

1 112 cans golden mushroom soup

10 pork chops that butcher has prepared to be stuffed

Mak ~ a cornbread dressing, your favorite recipe. Stuff each pork c~op w1th cornbread dressing. Salt and pepper the pork chops on both

s1de. In hot oil, brown each chop on both sides. Place chops in a baking pan . Dilute the soup with % can of water and pour over the chops. Cover and bake at 350° for approximately 1 hour 15 minutes or until chops are tender. Jo/ie Joffrion

WILD RICE AND SAUSAGE 1 lb. bulk pork sausage 1 c. chopped celery 1 lg. onion, chopped 1 bell pepper, chopped 1 clove garlic, minced 3 c. chicken broth 1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted

1 (8-oz.) can sliced water chestnuts, drained 2 (4-oz.) cans sliced mushrooms, drained 1 (6-oz.) pkg. long-grain and wild rice mix 1 (2-oz.) pkg. sliced almonds

.combine pork sausage, celery, onion , bell pepper, and garlic in a sk1llet. Cook over medium heat until sausage is browned and vegetables are tender, stirring to crumble meat.; drain. Stir in chicken broth , cream of mushroom soup, cream of chicken soup, sliced mushrooms, sliced water chestnuts, and package of long-grain and wild rice. Mix well. Spoon into a slightly greased 3-quart casserole and sprinkle with almonds. Bake at 350° for 1112 hours. Yield 12 servings . Murline Jackson Murray MWC

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--=-- - - - - - - - - - - 路 - - - - - - - - - - -

BALSAMIC CHICKEN WITH THYME

PoulTRY

1J4 c . flour tsp. salt % tsp. pepper 4 chicken breast halves, skinned and boned 2 T. olive oil 3f4

AMARETTO CHICI{EN 4 to 6 chicken breast halves, boneless, skinless 1h c. flour 1 tsp. Madras curry powder 1 tsp. garlic powder 1 /4 tsp. salt 1J4 tsp. pepper

1 T. vegetable oil 1 can cream of mushroom soup 1 can or jar mushrooms, 4 oz. or more 1 /4 c . amaretto 1 tsp. Kitchen Bouquet 2 T. lemon juice

Mix flour, curry powder, garlic powder, salt, and pepper in a plastic bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot. Mix mushroom soup, mushrooms, amaretto, Kitchen Bouquet, and lemon juice; spoon over chicken. Cover and cook on low for 6 to 8 hours. SeNe with rice. SeNes 4 to 6. Rebecca Rollins Boudreaux MWC

BAKED CHICI{EN WITH PEAS AND POTATOES 1 chicken, cut up 112 bell pepper, chopped 112 c. celery, chopped 4 green onions, chopped

1 (#2) can peas 2 med. potatoes, cut into cubes 1f2 c. oil Tony Chachere's Seasoning 路

Season chicken with Tony Chachere's Seasoning. Put chicke~, bell pepper, ~elery, and green onions in a large p~n . Bak~ fo~ 30 mrnutes rn a 350 oven. Cover pan with foil. Baste chrcken wrth orl. Add peas and potatoes and bake until chicken and potatoes are done. Katie Vanchiere MWC

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1 lg. red onion, cut in half lengthwise, then thinly sliced 1 c. chicken broth 2 T. balsamic vinegar 2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

Mix flour and 112 teaspoon salt and pepper. Coat chicken with flour mixture. Shake off excess. In a large cast-iron or heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, for approximately 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm. Add onion to skillet and saute 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1 14 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, approximately 7 minutes or until onions are soft and sauce is syrupy. To serve, place chicken on seNing plates and spoon on onions and sauce. Serves 4. Debbie Gordon

CHEESY ARTICHOI{E.-CHICI{EN & PASTA 1 to 1 112 lbs. boneless chicken breasts, cubed 4 to 6 oz. roasted red peppers, chopped 1 (15-oz.) can artichoke hearts, quartered 8 oz. processed American cheese

2 tsp. Worcestershire sauce 1 (1 0-oz.) can cream of mushroom soup 2 c. shredded cheddar cheese 4 c. hot cooked pasta Salt & pepper to taste

In a 3 112-quart or larger crock pot, combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup. Cover and cook on low for 6 to 8 hours. About 15 minutes before seNing, add shredded cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed. SeNes 4 to 6. Rebecca Rollins Boudreaux MWC

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I -

CHEESY CHICI(EN CASSEROLE 31f2 c. chopped cooked chicken 1

1 12 c. cooked med. egg noodles 1 c. shredded sharp cheddar cheese % c. grated Parmesan cheese

12 c. mayonnaise 2 oz. jar pimento, drained 1 T. minced onion 1 T. parsley and celery flakes 1

cheese melts. Pour broccoli and chicken into baking dish. Pour in cheese mixture and mix well. Sprinkle w ith bread crumbs and bake at 350° for 30 minutes or until bubbly. Lillie M. Haynes

CHICI(EN AND DUMPLINGS (Mississippi STyLE)

Combine chicken, noodles, cheese, mayonnaise, pimento, onion, p~rsley, and celery flakes. Spoon into a greased 8-inch square baking

d1sh. Cover and bake at 350° for 30 minutes. Yield: 4 to 6 servings. Dorothy Wyble MWC

CHICI(EN 'N DUMPLINGS 1 lg. chicken, cut up 1 med. onion, chopped 1 med. bell pepper, chopped 1 clove garlic, minced Roux 1112 c. sifted flour

2 tsp. baking powder % tsp. salt 3 T. chopped green onions 1 T. chopped parsley % c. milk 2 qt. water

Make raux in a heavy pot. When raux is of correct consistency and deep brown color, add onions, garlic, and bell pepper; saute until wilted. Add seasoned, cut up chicken and let brown. Add water and simmer about 2-3. hours before adding dumplings. Make dumplings by mixing flour, bakmg powder, and salt together. Add green onion tops and parsley. Ad~ milk and stir until ~ell blended. Bring stew to a boil and drop dumplings by tablespoon mto stew. Dip spoon into hot mixture and then into dumpling mixture, this will make the batter easily slip off the spoon. Cook for 15 minutes in the tightly covered pot. Do not remove cover for 15 minutes. Serve over hot rice. Serves 8. Vivian Brooks Foret

1 lg. fryer, cut up 1 c. all-purpose flour 1 c. self-rising flour 1 12 tsp. salt 1 13 c. butter flavor Crisco

In a large pot, place fryer pieces and 2 quarts of water with salt and pepper to taste. Cook until fryer is tender; remove from broth . Reserve broth. Remove skin and debone fryer; cut into bite s ize pieces . Set aside. To make dumplings, mix flours and 1!2 teaspoon salt; cut in Crisco until mixture is like coarse corn meal. Mix w ith 1 cup mi lk to make a medium soft dough. Divide dough into 4 parts. Take on e part, place on well-floured surface, knead until dough is firm. Roll out very thin; cut into 1 x 2-inch strips. (I use a pizza cutter.) Drop the dumplings, one at a time, in the boiling broth. When dump lings are cooked, dip out and place in a roaster. Repeat until all dumplings are cooked. Combine all dumplings and broth. You may need to add hot water to have enough broth. Mix chicken, margarine, evaporated milk plus 2 cups of milk with the dumplings and broth. Season to taste w ith salt and black pepper. Place in 325 ° oven for 20 to 25 minutes until hot. Blanche T. R ollins

CHICI(EN AND DUMPLINS 1 hen or lg. fryer, cut up 1 lg. onion

1 sm. jar processed cheese spread Italian bread crumbs

oumplins:

Coo.k broccoli as directed on package. Drain and set aside. In a small pot, m1x chicken, soups, and cheese spread. Cook on low heat until (continued)

2 toes of garlic 2 chicken bouillon cubes

Put hen, onion, garlic, and ch icken boui llon cubes in to a la rge stock pot of water and cook until chicken is tender. Take chicken out of pot, leaving stock for dumplins.

CHICKEN AND BROCCOLI CASSEROLE 1 cup cubed cooked chicken 1 pkg. chopped broccoli 1 can cream of mushroom soup 1 can cream of chicken soup

1 c. milk 1 stick margarine 1 lg. can evaporated milk 2 c. regular milk Salt & pepper to taste

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2 c. flour, heaping full 1 tsp. baking powder % tsp. salt

1 c. milk 1 112 tsp. of Crisco shortening

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Make a stiff dough by combining flour, baking powder, salt, milk, and Crisco. Roll out on floured surface into thin layers. Cut into thin strips. Let sit for 10 minutes. Drop one by one into stock pot. Bring to slow boil until dumplins swell. Daisy Walton Patsy Walton

CHICI{EN AND STRING BEAN CASSEROLE (SpECTAculAR ChickEN) 3 c. cooked chicken 2 c. cooked white rice 1 box Uncle Ben's Wild Rice 1 jar pimentos 1 can sliced water chestnuts, drained

1 can cream of celery soup 1f2 c. chopped onions 2 cans French-style string beans, drained 1 12 c. mayonnaise

3 T. Crisco 113 c. plain flour 1 tsp. salt 1 c. milk 2 c. chopped cooked chicken 2 T. chopped parsley

1 T. minced onion 2 eggs 2 T. lemon juice 1 /J c. fine dry bread crumbs Crisco for deep fryin g

Advance preparation: In saucepan, melt Crisco, stir in flour and salt, and stir in milk. Cook and stir over low heat until mixture thickens and bubbles. Stir in chicken, parsley, and onions. Spread mixture in greased shallow baking pan. Chill thoroughly. Before serving: Divide mixture in 8 portions; shape each in a log. Beat together eggs and lemon ju ic~. Dip each log into egg mixture, then roll in crumbs. Fry croquettes _In deep Crisco heated to 375° until golden brown, 3 to 5 minutes. Dram on paper towel. Makes 4 servings. June Meche

Boil chicken and debone. Prepare wild rice following package directions. Mix chicken, rice, pimentos, water chestnuts, soup, onions, and string beans together. Add mayonnaise and stir well. Put into buttered 3-quart casserole dish. Sprinkle top with bread crumbs. Bake at 350° for 1 hour. This dish may be frozen until ready to cook. Pat Duplechain MWC Delaine Able

CHICKEN CACCIATORE 1 c. sliced mushrooms 1 c. tomato sauce 1 (#2) can tomatoes 1 12 c. white wine % tsp. basil 1f4 tsp. oregano 1 bay leaf

CHICKEN CROQUETTES

1 /2 tsp. lite salt 2 tsp. minced garlic 1 onion, chopped 4 chicken breast halves, skinned and boned 1 T. liquid butter buds

Heat liquid butter buds in a non-stick skillet and brown chicken, onion, and garlic. Add tomato sauce, tomatoes, white wine, basil, oregano, bay leaf, and salt. Bring to a boil, then cover and simmer abo~t 30 minutes. Add mushrooms; cook 10 minutes more. Remove chicken from pan . Boil down sauce until slightly thickened. Serve over cooked pasta. Serves 4. Debbie Gordon

CHICI{EN HUNTINGTON 1 boiled chicken

1 1 1 1

pkg. noodles can cream of mushroom soup jar pimento sm. can mushrooms

1 c. chopped celery 112 c. chopped bell pepper 1 c . chopped onion Shredded cheese

Cook spaghetti in chicken broth. Debone chicken. Saute celery, bell pepper, and onion. Mix together ch icken , sauteed seasonings , soup, mushrooms, pimento, and noodles. Spoon into casserole dish and top with shredded cheese. Bake at 325° until slightly brown. Plum Wallace

CHICKEN JAMBALAYA 2 lbs. chicken pieces 4 T. oil 1 c. rice 2 onions, chopped 1 sm. green pepper, chopped s oz. mushrooms, sliced

2 c. boiling water 2 chicken bouillon cubes 1 T. Bourbon 1 tsp. lemon juice Seasoning to t aste

Brown chicken; remove from pan. Saute onions and rice, sauteing until rice is golden brown. Add green pepper, mushrooms, water with (continued)

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bouillon cubes dissolved, Bourbon, lemon juice, and seasoning to .taste. Place chicken in casserole. Pour mixture over chicken and cover t1ghtly. Bake at 350° for 50 minutes or until rice is done. Linda Phillips LeBlanc

CHINESE CHICI<.EN WINGS % c. sugar 112 c. vinegar 11 4 catsup 1 T. soy sauce 112 c. water

2 pkg. chicken wings

1 egg Cornstarch Oil

Garlic salt Salt & pepper

CHICI<.EN LASAGNA

cut off tip of

Dip wings in egg and roll

wing~1 a~~ ~~r~~~~~ ~~~~~~~T~ powder, salt, ~~d::~~=~·

~u~or~s~~~~~~~~~~ ~ ~ ·13-inch pa~rM~~~r ~~~~ec~~k~~x~ings and

3 c. cooked chicken, cut up 2 cans cream of mushroom soup 9 lasagna noodles % c. milk

6 oz. softened cream cheese 1fJ c. sliced olives 1fJ c. chopped onions

% tsp. salt 1 12 tsp. poultry seasoning 1 c. cottage cheese

14 c. chopped parsley

vinegar, catsup, soy sau.ce, and wa ro~imately 30 or 40 minutes. Turn k t 300o until sauce IS clear, app 20 minutes. Serves 8 to 10. Ruth Antie

Coarse bread crumbs Grated sharp cheese

MWC

~~n~saevery

13 c. chopped bell pepper

Cook noodles and rinse. Cream together cottage cheese and cream cheese. Add cream of mushroom soup, milk, salt, poultry seasoning, olives, onion, bell pepper, and parsley. Layer noodles, chicken, and sauce in a 9 x 13-inch baking dish, putting some sauce in bottom. On top layer, spread just the sauce, no chicken. Cover with foil and refrigerate if not ready to bake right away. When ready to bake, top with coarse bread crumbs and grated sharp cheese. Bake in a 375° oven for 30 minutes. Murline Jackson Murray MWC

breast halves

1 stick butter 1

c. red & yellow bell pepper 1 c. chopped celery 1 c. chopped 0 · 1

roll .1aI apeno - nlon cheese

1 can cream of mushroom soup

2 pkgs. cornbread mix 2 onions 1 bell pepper

Head of garlic

4 eggs Salt & pepper to taste 1 chicken

2 oz. Velveeta 1 can chopped black olives 1 can mushrooms, sliced 1 pkg. tri-color rotini 4 c. chicken stock 1 can mushroom soup with herbs or garlic

oni~~a~o~ Chicken breasts and broil. Cut into bite-sized pieces. Saute mush~ooe Pep~~r 1 and celery in butter. Add soup, cheese olives and moist~s. S8t r 1n chicken. Cook noodles in stock. Save 'cup of ~tock 1 re. ake at 300° for 45 minutes.

for

Amy Ardoin MWC

. s on package. Boil chicken ,

cornbreadh~cc~~~i~~~~e d~~~c~~~~les. ~ix ~t~~~rn~~e;s~ :~~ reservi~gbbr~:~h~ck!. cut i~to piec~\ A~g c~:~~~e~ in ~·350° oven 0 t cornbread m1xture. a e broth . e .

Florence Hawkms

CREAMY CHI CKEN ENCHILADAS

3112 c. chopped cooked chicken breast 1 T. butter. d omon 8 (8-in.) flour tortillas (4 s-oz. 11 me · ) can chopped green 2 (8-oz.) pkg. Monterey Jack/Colby · Tes drained cheese, shredded chll ) 'pkg. cream cheese, cut c. whipping cream 2 1 (8·0Z· d . t up and softene tt r in a large skillet over he; f· heat oven to 350°. Melt bu green chilies; saute 1 m1~ute. •r Pre ·on and saute 5 minutes: ook stirring constantly, until cream on• cheese and chicken, c ' (continued} Add in cream

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Bake

and pepper o until firm.

CHICI<.EN NOODLES CASSEROLE 6 to 8 skinless, boneless chicken

CORNBREAD DRESSING

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med~um

cheese melts. Spoon 2 to 3 tablespoons chicken mixture down center of tortillas. Roll up tortilla, and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack and Colby cheese and drizzle with whipping cream . Bake for 45 minutes. Susannah Mitchell Smith MWC

CREAMY MUSHROOM GARLIC CHICI<EN BREAST 4 skinless, boneless chicken breast halves 1 T. vegetable oil 1 (1 0% -oz.) can Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup

1fz c. milk

4 boneless, skinless chicken breasts, cut into bite-size pieces 2 (14 112-oz.) cans stewed tomatoes, Italian recipe 1 12 c . olive oil 4 leaves fresh sweet basil, or 1/4 tsp. dried basil

2 cloves garlic, finely chopped 1 12 tsp. each salt, black pepper, and red pepper, mixed '14 tsp. oregano Juice of one lemon 8 oz. angel hair pasta Parmesan cheese, grated

Season bite-size pieces of chicken breast w ith salt and pepper mix. Saute chicken in olive oil until chicken is white throughout. Pour stewed tomatoes over chicken . Add garlic, oregano, sweet basil, and l em~n juice. Cover and let simmer for 30 minutes. Boil pasta al dente. Drarn pasta. Pour chicken mixture over pasta and serve with grated Parmesan cheese. Serves 4. Jennifer R. Boudreaux

In skillet, brown chicken in hot oil. Set aside. Add soup and milk; heat to a boil. Add browned chicken . Cover and cook over low heat 5 minutes or until chicken is done. Lillie M. Haynes

HERBED CHICI<EN WITH TORTELLINI 4 chicken breasts cut into 2-in. strips 1 /2 c. sour cream 114 c. chopped fresh basil 1h tsp. dried oregano 114 tsp. salt

JEN'S CHICI<EN AND PASTA

1/a tsp. cayenne pepper 2 T. olive oil 3 garlic cloves, minced 1 sm. red pepper, cut in strips % c. chopped toasted pecans 1 (9-oz.) pkg. fresh tortellini

Prepare tortellin i according to package directions. In a small bowl , mix together sour cream, basil, oregano, salt, and cayenne pepper; s~t aside. In a skillet heat oil and saute ch icken 5 minutes. Stir in garlic and red pepper strips. Saute, stirrin g continuously, for 2 minutes. Reduce h.eat to low tem perature. Stir in sour c~e?m mixture a~d heat approxrmately 2 minutes. Place cooked tortelhnr on serving drsh and top with chicken mixture. Sprinkle with pecans. Ashley Venable

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LINDA'S CHICI<EN CASSEROLE 1 1 1 8 1

can cream of mushroom soup can cream of chicken soup can cream of celery soup oz. Velveeta cheese pkg. chicken breasts

1 onion, chopped 2 stalks celery, chopped 1 stick butter 1 1/z pkgs. spaghetti Tony Chachere's seasoning

Cook spagh etti. Boil chicken 1 to 2 minutes. Saute onions and celery in butter. Pour in soups and cheese. Stir until cheese is melted. Add spaghetti and mix well. Transfer to baking dish. Place chicke~ breasts on top of spaghetti and sprinkl e with Tony Chachere's seasonrng. Bake at 375掳 for 30 minutes. Linda Haynes

LOW FAT CHICKEN PARMESAN 4 chicken breasts 1 c. Italian bread crumbs 1 jar spaghetti sauce with mushrooms (read label to find one low in fat)

1 jar mushrooms 1 (8-oz.) pkg. low-fat Parmes an cheese

Roll chicken in bread crumbs, place on baking sheet , and bak.e at 350掳 until brown . While baking chicken, heat sauce and add desrred seasonings. Take chicken out when ready and pour sauce over, add (continued) 30009路99

the cheese and mushrooms on top. Bake again for 8 to 10 minutes. Serve on pasta. Pat Duplechain MWC

3 c. diced cooked chicken 1 can cream of mushroom soup 112 c. sour cream 112 c. picante sauce

2 c. sharp cheddar cheese 1 14 c. minced onion 2 c. Fritos 1 /4 tsp. Tabasco

Combine chicken soup s . blending well. Spa~ h It' our c_ream, p1cante sauce, and Tabasco, . . n . a the m1xture mto Pam-sprayed casserole d h If f th F ·t . Cover With minced on1ons, half of the ch . eese, an a o e n os. Repeat layers exce t f P or on1ons. Bake uncovered in preheated 350° oven for 20 to 25 minutes t'll h ' ' . . . . I ot and bubbly. Serve w1th more p1cante sauce If desired. Serves 4, but may be doubled or tripled.

MEXICAN CHICI\EN (JALApENO CltickEN} 1 chicken 1 sm. onion 6 fresh jalapeno peppers 2 cans cream of chicken soup 1 (8-oz.) carton sour cream

PICANTE CHICKEN

12 stick butter 1 box chopped spinach 2 c . Monterey Jack cheese 1 lg. bag of Doritos (plain)

Rebecca Rollins Boudreaux MWC

Boil, debone, and chop chicken. Saute chopped onion and jalapeno peppers in melted butter. Add 2 cans cream of chicken soup, sour cream, and spinach. Crush Doritos. Layer in a 9 x 13-inch pan Doritos, chopped chicken, grated cheese, and soup mixture. Bake at 350° for 40 minutes. Kim Hanka

TANGY APRICOT CHICI\EN 8 skinless, boneless chicken breast halves 1 (8-oz.) bottle Russian dressing

1 (1-oz.) envelope dry onion soup mix 1 (13-oz.) jar apricot preserves

Com~ine dressing, soup mix, and preserves in a medium bowl. Dip each ~h1cken breast half in mixture, coating well. Place chicken in a large ll~htly greased baking pan. Spread remaining dressing mixture over chicken . Bake at 300° for 1 to 1112 hours or until done.

Rebecca Rollins Boudreaux MWC

MEXICAN CHICI\EN AND SPAGHETTI 2 2 2 1

lg. fryers onions, chopped bell peppers, chopped can Ro-Tel tomatoes

1 lb. Velveeta cheese 12-oz. pkg . spaghetti Bread crumbs 3 ribs celery

TURI\EY MEAT LOAF MEXICANO

Boil fryers for 45 minutes in large pot of water with 112 of the chopped onions, bell peppers, and celery. Debone fryers and set aside. Put the ot~er half of the onions, bell peppers, celery, and the spaghetti in the chicken stock and cook until spaghetti is done. Add tomatoes a~d cheese, mixing well. Add chicken. Pour into large baking dish. Top w1th crumbs. Bake at 350° for 25 minutes or until the liquids are absorbed. Serves 10. Jane Westerhaus MWC

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4 oz. ground turkey 1 /a c. crushed tortilla chips 1 egg white

2 dashes whole cumin seeds 2 T. salsa 1 tsp. chopped cilantro

Preheat the oven to 350°. Spray small baking dish with cooking spray. In small bowl, combine ground turkey, tortilla chips, egg white, cumin seeds, salsa, and cilantro; mix well. Shape the meat mixture into a small loaf and place in baking dish. Bake 20 minutes or until done. Serves one. Dorothy Wyble MWC

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Pour crawfish mixture into a casserole dish, adding cheddar cheese on top. Bake at 375o for 10 minutes.

SEAfood

Angela Duplechain

BAI{ED FISH 6 fish filets Italian seasoning Milk Lemon juice Butter

CRAWFISH BISOUE

Tomato Onion Mushrooms Parsley

Marinate fish with seasoning, milk, and lemon juice. Add butter and Italian seasoning on top of fish and place on baking sheet. Broil for approximately 20 minutes. Take out and place tomato slices, onion slices, and mushrooms on top and bake for at least 5 minutes longer. Add parsley. Serve with vegetables or potatoes. Pat Duplechain MWC

CRAB QUICHE 2 T. flour 12 c. mayonnaise 2 eggs, beaten 2 T. dry sherry 1f2 c. milk 1

6 oz. crabmeat 1fJ c. chopped onion % lb. Swiss cheese, grated 1 pie crust

Amanda Thomasson

CRAWFISH (OR SHRIMP) AU GRATIN 112 stick butter 114

tsp. black pepper

112 tsp. red pepper 2 egg yolks (no whites)

Saute green onions in melted butter. Gradually add flour and evaporated milk .. Add beaten egg yolks and let ?ook for 10 minutes or until mixture thickens. Add crawfish. Cook unt1l the crawfish are cooked. (continued)

12 c. grated fresh Parmesan cheese 2 med. eggs Salt and pepper to taste 60 to 100 cleaned heads

This will take about 3 hours to complete starting with clean heads. To make the stuffing for 60 to 100 heads, chop the following in a food processor: crawfish tails, green onions, celery, bell pepper, and onion. To this mixture add bread crumbs and Parmesan cheese. When well mixed add eggs, one at a time. The mixture should not be juicy. Add salt and pepper to taste. Stuff this mixture into cleaned crawfish heads. Do not stuff too tightly, allow room for expansion of stuffing as it cooks. Place stuffed heads on a foil covered cookie sheet; brown in a hot 400掳 oven for 10 to 15 minutes until lightly toasted. When cool th ey are ready to be added to gravy. They may also be frozen. Gravy:

Mix together flour, mayonnaise, eggs, sherry, milk, crabmeat, onion, and Swiss cheese. Pour in pie crust. Bake 30-40 minutes at 350掳.

1 lb. crawfish 1 can evaporated milk 114 c. flour 2 c. shredded cheddar cheese 1 bunch green onions

1 112 lbs. crawfish tails 1 112 bunches green onions 2 ribs celery 1f2 bell pepper 1 12 lg. onion 1 c. plain bread crumbs

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5 T. flour 1f4 c. oil 1 bunch green onions, chopped % c. chopped bell pepper 1 12 of lg. white onion, chopped 3 cloves of garlic, minced 3 ribs celery, minced 1 (6-oz.) can tomato paste, lightly fried

2 cans whole tomatoes (diced) with juice 1 112 qt. water 1 112 lbs. crawfish tails 2 bay leaves Italian seasoning Salt and pepper to taste

Make a raux of flour and oil. When the proper color, add all chopped season ings that have been sauteed in a little olive oil. Add diced tomatoes with juice and sauteed tomato paste. To this mixture, add 1 1/ 2 quarts of water, bay leaves, dash of Italian seasoning , salt, and pepper. Let cook at least 1 hour on low. Add crawfish tails, stuffed heads, and you may want to put a spoonful of stuffing in your gravy. Remove bay leaves before serving. Serves 12 to 20 people. Walterine Cannatella MWC

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CRAWFISH CASSEROLE 1 stick margarine 8 oz. cream cheese 2 T. margarine 2 lbs. prepared crawfish tails 1 lg. onion 1 lg. bell pepper 1 (8-oz.) pkg. fresh mushrooms, sliced

CRAWFISH ETOUFFEE

1 can cream of mushroom soup 2 c . cooked rice Garlic powder to taste 112 tsp. red pepper 2 dashes white pepper 1 112 to 2 c . grated Velveeta cheese 1 c. canned fried onion rings

Cut the cream cheese into cubes and put into a double boiler along with the stick of margarine and heat until melted. In a skill et, melt the 2 tablespoons margarine and saute the crawfish, onion, bell pepper, and mushrooms until wilted. Add the cream cheese-margarine m ixtu re to the crawfish along with the soup, rice, garlic powder, red pepper, and white pepper. Taste for seasoning. Transfer to a casserole dish which has been greased. Top with grated cheese and fried onion rings. Bake at 350掳 for 30 minutes or until bubbly. Serves 8-10.

1 stick oleo 1 med. onion 112 bell pepper 1 rib celery 1 clove garlic 1 can mushroom soup 112 c. water

In a saucepan, melt oleo. Add onion, bell pepper, celery, and garlic; saute until soft. Add soup and water. Cook over medium heat for 15 minutes. Add crawfish tails and tomato sauce. Cook 15 to 20 minutes. Add green onions and parsley. Season to taste with salt, pepper, and hot sauce. Hazel Gordon MWC

Leona DiCap o

CRAWFISH FETTUCCINE

M WC

1 onion, chopped 1 bunch shallots, chopped 3 to 4 T. garlic 1 112 stick butter 3 to 4 T. flour 1 lb. crawfish

CRAWFISH ETOUFFEE 1 lb. crawfish tails 1 stick butter 1 lg. onion 1 12 bell pepper 1 c. water

2 T. flour 1 sm. jar pimento, optional

1 lb. crawfish tails 4-oz. can tomat o sauce 3 green onions, chopped 1 T. parsley Salt, pepper, and hot sauce t o taste

qt. half & half /J c. Parmesan cheese 1/J c. Romano cheese 1 1/2 T. Tony Chachere's seasoning Salt and pepper to taste 1 lb. fettuccine, cooked 3/4 1

Saute shallots, garlic, and onions in melted butter. Gradually add flour and stir for 3 to 4 minutes. Mixture will be sticky. Add crawfish, half & half, and cheeses. Add Tony Chachere's seasoning, salt, and pepper to taste. Serve over boiled fettuccine.

112 c. green onions 112 c . grated cheddar cheese

Pat Duplechain MWC

Saute onion and bell pepper in butter. Mix together 1 cup water and 2 tablespoons fl our; add to sauteed mixture. Add seasoned crawfish tails, pimento, and green onions. Simmer for 30 minutes. Add grated cheese when done. Serve over rice. 路 Carol Arta ll

M WC

CRAWFISH FETTUCCINE 1 (12-oz.) pkg. fettuccine 3 onions, finely chopped 2 ribs celery, finely chopped 1 bell pepper, finely chopped 2 sticks oleo or butter 1/4 c. flour

% lb. Velveeta cheese 3 lbs. crawfish tails 112 pt. half & half c ream Parsley Jalapeno pepper

Cook fettuccine; set aside. In a large pan, saute onion, c~lery, and bell pepper in oleo. Add flour. Cover and cook on a low f1re for 15 (continued)

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minutes, stirring often. Add crawfish and cook 20 to 25 minutes. Add cream, Vefveeta cheese, garlic, and jalapeno pepper. If it is too thick, add a little milk. Stir in noodles and cook about 15 minutes. Season to taste.

and crabmeat. Simmer for an additional 20 minutes. Stir constantly so as not to stick. Serve over hot rice. Will serve 14-21 . Maureen Martin

Sally Gordon

OYSTER DRESSING EGGPLANT... CRAWFISH CASSEROLE 3 med. eggplants 1 112 c. chopped onions 1 c. chopped green peppers 1h c. chopped celery 1 clove garlic, minced 1 T. oil 2 T. water 1 lb. crawfish tails 1/4 tsp. each salt, red pepper, and black pepper

4 slices bread, broken into pieces 2 T. water 1 13 c. Italian bread crumbs 114 c. Parmesan cheese 1 T . chopped green onions 1 T. chopped parsley 4 T. Italian bread crumbs

10 doz. lg. oysters 1 lb. chicken or turkey gizzards 3 med. onions 4 or 5 toes garlic 5 bunches shallots

1 sm. piece celery 1 h bell pepper 1 h c. fresh parsley 1 h loaf stale French bread

~oak and squeeze dry French bread . Boil gizzards and fry onions, garlic, celery, and bell pepper in a little oil. Add squeezed bread, oysters, shallots, and parsley. Mix well and put in casserole. Bake at 350째 for 30 minutes. Mamie Artall

Peel and quarter eggplant. Parboil for approximately 10 to 15 minutes or until tender. Remove from water and drain. Saute onion, green pepper, celery, and garlic in oil and 2 tablespoons water until soft. Add crawfish, salt, black pepper, and red pepper. Cover and cook about 10 minutes. Dice eggplant and fold into mixture. Add bread , water, 1/3 cup bread crumbs, Parmesan cheese, green onions, and parsley. Place into 9 x 13-inch casserole that has been coated with vegetable spray. Sprinkle with 4 tablespoons bread crumbs and bake at 350째 for 30 minutes. Leona DiCapo

MWC

SHRIMP AND CRABMEAT CASSEROLE 2 cans cream of mushroom soup 1 lb. fresh shrimp, frozen may be used 1 lb. fresh crabmeat, frozen may be used

2 med. onions, chopped 1h c. chopped bell pepper Chinese egg noodles

Mix soup, shrimp, onions, and bell pepper in casserole dish and bake at 375째 until onions and bell pepper are tender. If using frozen shrimp and crabmeat allow more baking time. Serve over Chinese egg noodles along with a green salad. Molly Hall

FRESH COOKED OI{RA WITH SEAFOOD B- 10 c. fresh-cut okra 1 12 c . green onions 1 c. diced onion 1 12 c. parsley 1 whole lg. bell pepper, diced

1 can Ro-Tel tomatoes, diced 1 can tomato paste 1 can tomato sauce 112 lb. crabmeat, white 1 lb. fresh shrimp

In large cook pot, place okra, seasoning, tomato sauce, tomato paste, Ro-T el tomatoes, and enough water to cover barely above the top. Place on medium-high heat. Cover and let come to a boil. Stir ~nd simmer over medium heat for approximately 20 minutes. Add shnmp (continued)

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SHRIMP CASSEROLE 1 stick oleo 1 c. chopped celery 1 c. chopped bell pepper 1 c. chopped onion 2 cans cream of mushroom soup 1 can condensed tomato soup 1 can Ro-Tel tomatoes

6 slices moist bread 5 c. cooked rice 3 or 4 c. uncooked shrimp Tabasco Parmesan cheese Bread crumbs

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Saute celery bell . . tomatoes and ~ pepper~ and onJons Jn melted oleo. Add soups and 0 5 Add seasoning~~~~ ~ mmutes. Add moist bread, rice, and shrimp. casserole. Sprinkle top ~~:~co to taste. Pour into a large buttered of butter. Cook covered f ~m~san cheese, bread crumbs, and pats more minutes. or minutes at 275o; then, at 300° for 15

half cream. Mix well. Pour this mixture over boiled noodles and sprinkle with Parmesan cheese. Bake in 350° oven for 20 to 30 minutes. Phyllis Ardoin

L 'anna Melancon

SHRIMP OLIVER tsp. red pepper 1 T. flour 1 T. water 2 T. white wine 1 112 tsp. salt Egg noodles Parmesan cheese 1 /4

c. butter, melted 2 T. onions, chopped 3 cloves garlic, minced 1 lb. raw shrimp, peeled 1 T. parsley 1 /s tsp. paprika 1 /4 tsp. Tabasco 1/4

SHRIMP CREOLE 1

13 c. vegetable oil 1f4 c. flour 2 c. finely chopped onion 1 c. finely chopped bell pepper 2 lbs. c 1eaned fresh shrimp 1f4 c. finely chopped celery 1 (8-oz.) can tomato sauce

2 tsp. salt

% tsp. black pepper % tsp. red pepper % c. water 1 T. chopped parsley 1 h T. chopped green onions 1 T. Worcestershire sauce

M k a e a golden brown raux of .I and celery; cook slowly until ve OJ and flour. Add onion, bell pepper Ad? tomato sauce. Cover and c;~~ables are clear, stirring frequ ently: shnmp, salt, red pepper black over low heat for 20 minutes. Add ter. Cook 15 to 20 minut~s I pepper, yvorcestershire sauce, and wato serve, top with parsley an~~~: ~r untJ~shrimp turn pink. When ready n ops. erve on rice. Yield: 8 servings.

Melt butter in 2-quart dish. Saute onion and garlic on high for 2 minutes; add shrimp, parsley, Tabasco, paprika, and pepper. Cover and cook on high for 7 minutes or until pink and tender. Stir once or twice, then stir in flour, water, wine, and salt. Cook on high for 2 minutes or until mixture thickens. Serve over egg noodles tossed with butter and Parmesan cheese. Antoinette Corte

Ella Buller Mitchell Susannah Mitchell Smith MWC

SHRIMP FETTUCCINE 1 onion 2 stalks celery 1 12 bell pepper 1f2 clove of garlic 1 T. flour 8 oz. half & halt 2 lbs. shrimp cream 16 oz. noodles

1% stick butter Salt & pepper 1 T. parsley 1 12 lb. Velveeta ch 1 pkg. lipton sou ees~ flavor p mtx, chicken Parmesan cheese

Fry onion, celer pepper, and Parsl y, and bell pepper in mar a · fire off of stove A~~ along with the shrimp· co~k nne: Add garlic, salt, · the Velveeta cheese 'upto untJI tender. Turn the ' n soup mix, and half &

STUFFED CRABS 3 eggs 1 c. evaporated milk 4 stale hamburger buns 2 lbs. crabmeat 1 c. chopped onion 112 c. chopped bell pepper

112 c. chopped celery 2 or more cloves of garlic 1f4 lb. oleo Green onion tops Parsley

Beat eggs well. Add evaporated milk. Mix well. Soak buns in mixtu re. In a heavy pot, melt oleo. Saute onion, bell pepp~r, celery, and garlic until wilted. Add crabmeat and coo~ for 15 to 20 m1nutes, stirring often. Add egg mixture. Season to taste w1th salt, pepper, e3:nd Worcestershire sauce. Cook for 15 to 20 minutes. Add cut green on1on tops and some parsley. Stuff the crab shells. Put bread ~rumbs on top. Put a bit of oleo on each, if you wish. Bake at 375° unt1l brown and heated th rough. Hazel Gordon MWC

(continued)

69 30009·99

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-TUNA CAI<ES 1 (12%-oz.) can chunk light tuna drained ' ~% c. seasoned bread crumbs 1Y4 c. shredded Cheddar cheese Y4 c. mayonnaise 1 egg

1f3 c. ranch salad dressing 1f2 c. chopped onion 114 to 112 c. chopped red or green bell pepper 2 T. vegetable oil

Set aside% cup of bread crumbs C . crumbs, cheese, mayonnaise . omblne tuna, remainder of bread bell pepper. Form eight pattie:gg, r~nch salad .dressing, onion, and bread crumbs. The patties are s~ftcoa lng each Side. with the reserved crumbs, so sprinkle each side of 't~nd you ca~not fhp then in the bread the ~atty in your hand. Heat 1 tables e pattx ~lth crumbs while holding medium heat. Cook 4 patties for 4 topoo~ Oil In nonstick frying pan over tablespoon oil and cook remaining t 5 mln~tes on each side. Add other una ca es. Makes 4 to 6 servings. Mary Katherine Stelly

TUNA SWISS PIE 1 can tuna ~ c. shredded Swiss cheese Y2 c. green onions M' t B k IX una.• cheese, green onions , a e 50 mmutes at 350o.

3 eggs 1f2 c. milk 1 unbaked pie crust . eggs, and milk. Pour into pie crust.

and cheeses have melted. Put in greased 3-quart casserole and sprinkle with paprika. Bake at 350° for 15 to 20 minutes. For the creamiest cheese grits, serve immediately from the stove. Makes 6 main dish or 12 side dish servings. Amanda Thomasson

CHEESE GRITS 5 c. water 1 112 c. grits, not instant 2 c. shredded cheddar cheese 1/ 4 c. margarine

Heat water to boiling in a 3-quart saucepan . Stir in grits; heat to boiling; reduce heat; cook uncovered, stirring often, until thick, about 5 minutes. Stir in cheese, margarine, salt. hot sauce, and garlic. Stir about 1/ 4 of hot mixture into beaten eggs. Stir egg mixture into the rest of the grits mixture in the saucepan. Spread in ungreased 11 x 7-inch baking dish, cover, and refrigerate no longer than 24 hours. Bake uncovered in 350° oven until firm about 1 hour. May be served for breakfast with sausage or bacon, or for brunch with grillades. Vivian Brooks Foret

Margaret Bays White

3112 c. Water

EASY POTATOES & PEA STEW 3 green onions, chopped 3 T. cooking oil 3 cloves garlic, minced 2 c. water

MEATLess Dishes CHEESE GRITS

1 12 c. milk 12 oz. med. chedd 1 tsp. salt grated ar cheese, 1114. c. quick · 1 T Wo 1 stick butte Qnts, uncooked ,/. ts rce~tershlre sauce 1 (6 r 4 p. garhc POWd ·oz.) roll garlic cheese ,12 ts~. cayenne pe=~er In a saucep . Papnka heat, and coo~~n~~lng water, milk, and salt to a b . Worcestershire sau'1 done,. stirring occasionally Add grits, reduce ce, garlic powder, and caye~ dd ?utter, cheeses, ne. St1r until the butter (continued)

1 tsp. salt 2 cloves minced garlic 1/ 4 tsp. hot sauce 3 eggs, slightly beaten

2 med. potatoes 1 (#2) can green peas 2 eggs Salt and pepper to taste

Simmer onions and garlic until soft. Add 2 cups water. Cut potatoes into cubes and add to onions; add the peas. Cook until potatoes are cooked. Add eggs. Do not stir until eggs are almost done. Cook about 15 minutes longer. Katie Vanchiere MWC

:II.

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KATIE'S ITALIAN GRAVY

MANICOTTI

(ST. Joseplt} % c. oil 1 can tomato paste 2 cans water 2 T. sugar 3 bay leaves

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1 T. basil 1 med. cabbage 1 sm. onion 4 cloves garlic Salt and pepper to taste

lmmer tomato paste and su a .

A~d 2 cans of water, basil anJ ~~n fll. Stir continuously for 5 minutes mmutes. Prefry cabbage a~d then ~de:ves. Cook on a low fire for 30 0

over pasta.

gravy. Cook for 1 hour. Serve Katie Vanchiere MWC

MACARONI AND CHEESE 1 lb. lg. elbow macaroni 1 sm. box Velveeta cheese 1 (8~oz.) pkg. mild cheddar cheese 1 stick Parkay margarine

sm. (5-oz.) can Carnation cream carton half and half cream 1 sm. carton whipping cream

c Boil macaroni in salty water . a~~e!~i~~? half of the mild che~~~/e~~~r a~d drain. Put the Velveeta are melte~~~~;eam in a _h_eavy pot: Hear~~~if'c~arnation, half & half, sauce on to a macar?nl In a 9 x 13-inch di eese and margarine dar cheese ~n~d work mto macaroni. Grate th~h; the~ pour the cream begins to brown p~t on top of the macaroni. Bak:malnd~r of ~he ched~t 350 unt1l cheese . emove from oven and cov er With foil . Willie Mae Aguillard

6 T. olive oil 1 clove garlic, minced 1 med. onion, minced 2 T. chopped parsley 2 (16-oz.) cans tomatoes 1 (16-oz.) can tomato sauce 1 to 1 112 tsp. salt Dash of black pepper 1 tsp. sugar 1/2 tsp. dried basil

15 oz. ricotta cheese 1 / 4 lb. mozzarella cheese, finely grated 1 T. finely chopped parsley 3 T. Parmesan cheese 2 tsp. sugar 1 egg, lightly beaten Salt and pepper to taste Manicotti shells

To make sauce, heat 6 tablespoons of olive oil in a heavy saucepan . Add minced garlic, onion, and 2 tablespoons chopped parsley; saute several minutes stirring a few times until garlic is golden. Add 2 cans of tomatoes, tomato sauce, 1 to 1 1/2 teaspoon salt, dash of black pepper, 1 teaspoon sugar, and 1/2 teaspoon basil. Simmer uncovered, stirring occasionally, until thickened , about 20 minutes. Taste to adjust seasoning, if necessary. This makes about 6 cups of sauce. To make the cheese filling, combine ricotta cheese, mozzarella, 1 tablespoon chopped parsley, Parmesan cheese, 2 tsp. sugar, egg , salt and pepper to taste; mix well. Fill uncooked Manicotti using a teaspoon. Pour a little sauce in bottom of baking dish and arrange filled Manicotti in a single layer, side by side. Add hot sauce to completely cover Manicotti. Cover baking dish with foil, crimping edges to seal tightly. Place in preheated 400掳 oven and bake for 40 minutes. Remove foil , sprinkle with Parmesan and allow to bake an additional 5 to 10 minutes with foil removed. Rebecca Rollins Boudreaux MWC

SPAGHETTI SAUCE 4 T. olive oil 1 lg. onion, finely chopped 4 pods garlic, minced 18 oz. tomato paste (9-oZ.) can whole tomatoes 1 1 tsp. oregano

2 bay leaves 2 or more basil leaves, chopped 2 to 3 T. sugar 3 / 4 T. salt 5 to 6 c. water, more if needed Pepper

In a Dutch oven, saute onion and garlic_in oil. Add tomato paste and simmer 15 minutes over medium hea~, st1r to keep from sticking. Add tomatoes, broken up with fork and st1r well. Add sugar, salt, pepper, nd water; stir well . Cook sauce, cov~red, over ~edium to low heat. ~auce will stick if cooked over too h1gh heat. St1r occasionally. Add (continued)

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oregano, bay leaves, and basil leaves the fast half hour of cooking . Add more water if needed. The sauce must cook approximately 3 hou~s. There will be a darker portion of grease on top of the sauce. Cook favonte pasta, drain. Serve sauce over pasta topped with grated Parmesan or Romano cheese. Blanche T. Rollins

SPICY BLACI{ BEAN STEW 1 /4

c. water 1 lg. onion, chopped 2 med. red bell peppers 2 T. minced garlic 1 stalk celery, diced 1 c. diced carrots 3 c . stewed tomatoes, Mexican

1 c. V-8 juice 2 (15-oz.) cans black beans 1/ 4 c. diced, canned green chilies 3 tsp. chili powder, or to taste 1 tsp. cumin 112 tsp. coriander 1 tsp. sugar

recipe

Salt and pepper to taste

In skillet over medium heat, bring water to simmering; add onions, bell pepper, and garlic. Cover and steam 3 minutes. Spoon into slow cooker. Add celery, carrots, tomatoes, V-8 juice, black beans, green chilies, chili powder, cumin, and coriander. Cook on low 6 to 8 hours, or until stew is thick. Salt and pepper to taste. Serve with rice and tortillas. Rebecca Rollins Boudreaux MWC

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Helpful Hints •

•

Use little oil when preparing sauces and marinades for red mea~s. Fat from the meat will render out during cooking and will provl e plenty of flavor. Certain meats, like ribs, pot roast, sausage and others, can be parboiled before grilling to reduce the fat content. When shopping for red meats, buy the leanest cuts you can find. Fat will show up as an opaque white coating, or can also run through the meat fibers, as marbling. Althou~h, most of the fat (the white coating) can be trimmed away, there 1sn t much that can be done about the marbling. Stay away from well marbled cuts of meat. Home from work late with no time for marinating meat? Pound meat lightly with a mallet or rolling pin , p~erce with a_ fork, sprinkle lightly with meat tenderizer and add mannade. Refngerate for about 20 minutes and you'll have succulent, tender meat.

•

Marinating is a cinch if you use a plastic bag. The meat stays in the marinade and it's easy to turn and rearrange. Cleanup is easy; just toss the bag.

•

It's easier to thinly slice meat if it's partially frozen.

•

Tomatoes added to roasts will help to naturally tenderize them . Tomatoes contain an acid that works well to break down meats.

• Whenever possible, cut meats across the grain; they will be easier to eat and have a better appearance. •

When frying meat, sprinkle paprika over it to turn it golden brown.

•

Thaw all meats in the refrigerator for maximum safety.

•

Refrigerate poultry promptly after purchasing. Keep it in the coldest section of your refrigerator for up to two days. Freeze poultry for longer storage. than two hours. Never leave poultry at room temperature for more

VEGETAblEs BEANS

CHill BEANS 1 (8-oz.) can tomato sauce 1 lg. can pork & beans 1 c. corn chips, crushed 1f 4 c. grated cheese

1 lb. ground beef. 1/J c. chopped omon 1f2 clove garlic, minced % tsp. salt

% T. chili powder . arl'lc salt chili powder, d b f· add onion, g , , h se· In a skillet, brown .woun rk :~~ans. Top with corn chips and c ee , . and tomato sauce. Stlr.ln po S rve with a green salad. bake at 350o for 30 minutes. e Blanche T. Ro/lms

GREAT GREEN BEANS 1 T. butter or margarine Garlic powder to taste Black pepper to taste Red pepper to taste

2 (16-oz.) cans cut g reen beans b f bouillon cube 1T sauce

e~orcestershire

t~p.

. 'f cup of the liquid. Dissolve the beans reserving 2 tersh ire sauce , soy Drain th e liquid. Add Worce:r to the liquid. Place red pepp Simmer gently for bouillon cu.be In der black pepper, sauce, garlic margarine In a sitting in their green beans, 1q • t a serving bowl leavmg 15 minutes. Remove o rve. Serves 6 to 8. I. uid Use slotted spoon to se Rebecca Rollins Boudreaux 1q · MWC :

soy sauce

g~ee~he res~rved ~?:id ~nd

~nd

sau~epa~~ans

GREEN BEANS AMANDINE •

It You're microwaving skinned chicken, cover the baking dish with vented clear plastic wrap to keep the chicken moist.

•

Lemon iuice rubbed on fish before cooking Will enhance the flavor and help maintain a good color.

•

Scaling a fish is easier if vinegar is rubbed on the scales first.

2 (No. 2) cans French-style green beans, drained ·nely chopped celery 1 c. f~ chopped onions 1 c. chopped bell pepper 1/2 c. f~n e olives, sliced % c. np sliced mushrooms 1 (3-oz.) can

fl~e~y

114 c. slivered almonds Black pepper to taste Red pepper to taste 2 cans cream of mushr~om soup % c. crushed potato ch1ps 8 to 10 stuffed green olives 2 boiled eggs, sliced (continued)

7S 30009-99

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Cover b ~ttom of ungreased casserole with 1 can of beans 112 cup Of ce 1ery, /2 cup of on· 1;. f b ' mushrooms and . Ions, 4 cup o ell pepper, sliced ripe olives, No salt Cov _slivered almonds. Season with black and red pepper. crushed er Wit~ 1 can cream of mushroom soup. Repeat. Top with olives an~~~f~~J~~~~ ~nd slivered almonds. Garnish with sliced stuffed 01e eggs. Bake at 350° for 30 to 45 minutes. Serves a to 10. Rebecca Rollins Boudreaux MWC

Sour cream 2R.Ttz. melted butter • cracker crumbs

. MIX green beans, corn, and cele

Wl~h thin layer of sour cream. S . ry soup In _bakl~g dish. Spread top

Drrzzle with melted butter. Bake ~r~~6eo ~op With _Ritz cracker crumbs. Can be made a day ahead. or 30 m1nutes or until bubbly.

Plum Wallace

SNAP BEAN CASSEROLE 2 cans snap beans 1 roll jalapeno cheese 1 can cream of mushroom sou

R. cr

Pat Duplechain MWC

STRING BEANS AND CARROTS AU GRATIN 1 c. fresh string beans, boiled or canned 1 c. diced carrots, boiled 4 T. butter 1 112 c. milk 1 c. grated Velveeta ch eese

PLUM'S BEAN & CORN CASSEROLE 1 can French-style beans, drained 1 can whole kernel corn, drained 1 can cream of celery soup .

Wash and cut artichoke hearts; mix with string beans. Saute onions and garlic in olive oil , blend in string bean-artichoke mixture; set aside. Mix cheese and 1 cup of bread crumbs. Stir in string bean-artichoke mixture. Top with 1/2 cup bread crumbs and dot with a little butter. Bake at 350° for 30 minutes.

Make a sauce with melted butter, onion, and a tablespoon of water. Cook until onion is transparent. Add the flour; gradually stir in milk. Then add grated cheese to sauce. Melt the cheese by beating. Add egg yolks and mix well. Mix vegetables together in a casserole and pour sauce over them. Place diced bread crumbs on top and cook 30 minutes at 300°. Serves 4 to 6. Lynette Mengarelli MWC CARROTS

1 sm. can Carnation cream 2 T. mar~arine 1 can dned onion rings

lnse snap beans under hot water M

~~~~o~"~n~h~~~~ :u~~wo~~~b~~~h~:~.~~~~~~"f·9~ar1g:;~~~

31f2 lbs. peeled carrots

11/2 lbs. sugar

min~t~~: ~~~~-b~~~~~le onion rings on to;t ~~ baf~~ i~~o ~~:~~~~ Willie Mae Aguillard

ST~BEAN

ARTICHOI{E

2 cans French-sty:l~~.~-:-:-!!...!!~~~~.JC~A~S~S~E~Rru;O~LLfE_ 2 cans artichoke he strmg beans 1f2 c. Romano ch earts . eese 1 c. c hopped onions 1f2 c. ohve oil 1 clove garlic

11!2 c. Italian bread crumbs Butter

3 T. all-purpose flour 2 egg yolks 2 T. grated onion Any Creole seasoning to taste Diced bread crumbs

CARROT SOUFFLE c. flour 6 eggs 1 12 lb. margarine Powdered sugar

1 T. baking powder 1 T. vanilla

Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder, B:nd vanilla. Whip with mixer until smooth. Add fl our and mix well. Wh1p ~ggs and add to flour mixture; blend well. A~d softened margarine to m1xture: blend _well. Pour _mixtur~ into baking d1sh about half full_as t~e souffle w111 rrse. Ba_ke rn _3 50 oven about 1 hour or until top IS a lrght g?lden brown. Sprrn'W l1ghtly with powdered sugar over top before serv1ng. Serves 1o. Gerry Angona

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77 30009-99

MARINATED CARROTS 2 lbs. carrots 1 med. onion 1 bell pepper 1 (10-oz.) can tomato soup, undiluted

1/2

c. vinegar

c. oil

CORN CASSEROLE 2 cans shoe peg corn 1h can Ro-Tel tomatoes 1 sm. onion, chopped 1 c. grated cheddar cheese

% c. sugar 1 T. mustard

Slice and boil carrots until tender in salt water; drain. Combine carrots with chopped onion and bell pepper. Combine soup, vinegar, sugar, and mustard. Pour over carrot mixture. Chill overnight.

1 sm. can cream corn 2 tsp. dry onion soup mix 2 tsp. butter

Saute onion in butter until tender. Add tomatoes, dry onion soup mix, and cans of corn. Pour into a greased casserole dish. Top with cheddar cheese. Bake at 350° for 25 minutes. Ruth Cannatella MWC

Dorothy Wyble MWC

ORANGE GLAZE CARROTS 1/4 stick of butter 112 c. sugar 1 orange, unpeeled and thinly sliced

CORN CASSEROLE

2 c. canned or cooked sliced carrots, drained

Melt butter and sugar. Cook on low for 5 minutes. Remove seeds from orange. Add to butter and sugar mixture; simmer 15 minutes. Add drained carrots. Serves 3 to 4. Linda Phillips LeBlanc

1 can whole kernel corn, drained 1 (8-oz.) jar Jalapeno Cheez Whiz 2 c. wagon wheel macaroni, do not cook

1 stick butter

Preheat oven to 350°. Melt butter. Soften Cheez Whiz in microwave until soft enough to pour. Mix butter, Cheez Whiz, corn , and macaroni together. Cook for 30 minutes covered. Take out and stir well and bake another 30 minutes uncovered. Catherine R. Kimble

CoRN CORN CASSEROLE 2 cans cream corn 1 can whole kernel corn, drained 1112 c. sour cream 1 box Jiffy cornbread mix 112 c. mild cheddar cheese

CORN CASSEROLE 1 stick margarine 2 cans creamed corn

1 (8-oz.) carton sour cream 1 Jiffy corn muffin mix

M.elt margarin e in 9 x 13-inch baking pan. Mix corn, sour cream, and mu~~~ mix. Then add melted margarin e. Bake in 350° to 375° oven until 1t browns. Do not cover as it bakes. Vari ation:. Drain 1 can of whole grain corn and mix with 1 can cream corn. If you like broccoli, steam the a mount you want and add to casserole. Serves 6.

1 pinch salt Red pepper to taste 1 lg. bell pepper 1 lg. onion 1 block butter

Mix cream corn, whole kernel corn, sour cream, cornbread mix, cheese, salt, red pepper, bell pepper, onion, and butter. Pour in well greased dish. Grate a topping of cheese on top. Garnish with paprika and parsley fl akes. Bake at 325° for 30 minutes, then at 350° for 1o minutes or until brown. Ruby Satterly Chapman

Rose Worden Crain

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CORN--POTATO BAI(E 1

1 (15 /4-0Z.) can fiesta corn with peppers 2 c. mashed potatoes 1f4 c. oleo

PoTATOEs

12 c. Monterey Jack cheese 4 oz. cream cheese 1 12 tsp. chili powder

CHEESY POTATOES

Boil potatoes. Drain and mash with added butter and milk. Add to potato mixture cream cheese and chili powder; beat until smooth. Add corn and mix. Place in a 8 x 8-inch baking dish. Top with Monterey Jack cheese. Bake at 350° until hot and cheese has melted, approximately 10 to 15 minutes. Serves 6. Dorothy Wyble MWC

4 1 1 1

med. potatoes can cream of mushroom soup (8-oz.) block of Velveeta cheese (8-oz.) tub of sour cream

1 bunch green onions 4 tsp. bacon bits Sauteed mushrooms, optional Jalapeno pepper, optional

Peel and boil potatoes; drain. Heat sour cream and soup until hot. In separate pot, melt cheese completely. Then, add soup mixt~re a~d blend thoroughly. Pour over potatoes in a casserole dish. Garn1sh w1th bacon bits and green onions. Sauteed mushrooms and jalapeno pepper may be added. Angela Duplechain

MAOUE CHOUX 2 T. corn oil 1 sm. onion, chopped 1f2 med. bell pepper, chopped 1 c. whole kernel corn

1 can cream-style corn 1f2 c. Ro-Tel tomatoes or stewed tomatoes

In saucepan, put oil, onion, bell pepper, whole kernel corn, cream corn, and tomatoes. Give it a good stirring. Cover and stir off and on about 15 to 20 minutes until thickened down, stirring from the bottom. May add a touch of salt, sugar, and red pepper. June Meche

CREAM POTATO CASSEROLE 5 lg. potatoes 1 (8-oz.) carton sour cream 1 stick butter 12 pieces crisp bacon, crumbled

1 (8-oz.) pkg. sharp cheese, grated 1 bundle whole green onions, chopped

Cook potatoes and leave water in; cream pota~oes. Leave_ in same pan. Add sour cream, butter, cheese, a nd green onu_:ms. Place 1n ca~se role dish. Place crumbled bacon on top. Bake unt1l bubbly at 350 Ashley Venable

MEMPHIS CORN CASSEROLE 1 stick butter, melted 1 box Jiffy Cornbread Mix 1 (16-oz.) can whole corn with juice

HARVEST POTATO CASSEROLE

1 (16-oz.) can cream corn 1 c. sour cream

Mix melted butter cornbread mix, whole corn with juice, cream corn, and sour cream. Po~r into lightly greased casserole dish. Bake at 350° for 45 to 50 minutes. Serves 6 to 8.. Brenda Antie

1 (32-oz.) pkg. hash browns, thawed 1 can cream of mushroom soup 1 c. sour cream 2 c. shredded cheddar cheese

112 c. melted butter 1 1/2 tsp. salt 1 med. onion, chopped 2 c. crushed cornflakes 1J4 c. melted butter

Saute onion in 112 cup melted butter. In large bowl, combin e thawed potatoes, o~ions, soup, sour cream, cheese, ~nd salt. Pour into large casserole d1sh. Combine cru shed cornflakes w1th 1 / 4 cup melted butter. Spread over potatoes. Bake at 350° for 45 minutes or until bubbly and lightly browned. Brenda Antie

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30009-9 9

SWEET POTATO CASSEROLE 1 lg. can sweet potatoes, drained %c. sugar 1 lg. can Pet milk 2 eggs 1 sm. bottle pure vanilla flavoring 1 T. flour

•

SWEET POTATO CASSEROLE 4 lg. sweet potatoes 1 sm. (6-oz.) can frozen orange juice 3/ 4 c. or more of white sugar

2 tsp. baking powder 1 stick butter, melted Little salt 1 12 c . sugar Cinnamon

Heat ~otatoes; beat with electric mixer. Melt butter and add % cup

~ugar, m1lk, eggs, vanilla, flour, baking powder, and salt. Beat and pour ~~ casserole dish. Before putting in oven , top with 112 cup sugar and

2 T. vanilla 1 h stick melted margarine 1 pkg. miniature marshmallows

Wash potatoes. Boil until tender. Peel and mash. Add orange juice sugar, vanilla, and melted margarine; mix well. Pour into a 9 x 13-inch Pyrex bowl and cook about 30 minutes at 350° . Put miniature marshmallows on top and cook until light brown. Keep a close watch because they burn easily.

cmnamon. Add pats of butter across top. Bake at 350° for 45 minutes.

Ruth Antie MWC

Joyce Mayeaux Perroux

SWEET POTATO CASSEROLE 3 c. mashed sweet potatoes 1 h c. sugar % c. butter 2 eggs, beaten % c. evaporated milk

YAM SMASH

1 tsp. vanilla 1/J c. melted butter 1 c. light brown sugar % c. flour 1 c. chopped pecans

Into boiled and mashed potatoes, mix sugar, butter, eggs, vanilla, and milk. Put into a well buttered 13 x 9-inch baking pan . For topping, melt butter and add flour, brown sugar, and nuts. Sprinkle on top of potato mixture. Bake at 350° for 25 minutes. Serves 10 to 12. L 'anna Melancon

1 can med. yams, drained and mashed 1 h stick butter 2 eggs 112 tsp. salt 112 tsp. vanilla

h c. sugar c. milk 1 c. chopped pecans 113 c. flour 1 /2 c. brown sugar % c. melted butter 1

1/2

Preheat oven at 350°. Mix together yams, butter, eggs, salt, sugar, van illa, and milk. Pour mixture into a pie dish or 9 x 9-inch square pan; · set aside. Mix together pecans, flour, brown sugar, and butter. Top yam mixture with pecan mixture. Bake at 350° for 35 minutes. Susannah Mitchell Smith MWC

SWEET POTATO CASSEROLE 3 c. baked mashed sweet potatoes, better if hot 1 c. sugar 2 eggs, beaten 1 12 c. margarine % c. milk

RicE

1 tsp. vanilla 1 c. light brown sugar 1h c. flour 1/J melted margarine 1 c. chopped nuts

GREEN RICE

. Combine potatoes, sugar, eggs, 1/2 cup margarine, milk, and vanilla; miX well. Pour into greased baking dish. For topping, mix brown sugar, 1 flour, and 13 c. margarine. Sprinkle over top and then cover with nuts. Bake at 350° for 30 minutes or until light brown on top. Molly Hall

2 c. uncooked rice 2 c. milk 1f2 c. oil 3 T. flaked parsley 1 c. chopped green onions and tops

1 c. green bell pepper % tsp. garlic powder 1 tsp. salt 1 lb. sharp cheese

(continued)

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Cook rice in salt d cheese Ch e water according to dir · green ;nionC: 6r~en onions and bell pepper e~~ron.s on ~ack~ge. Grate a large bowl 's ~I ~epper, garlic powder s~lt x r~ce, mrlk, orl, parsley, lid on. . a e rn a 3-quart casserol~ dish ~n cheese together in or 1 hour at 325 0 with

OTitERS

ARTICHOI{E AND CAULIFLOWER WITH RICE Molly Hall

GREEN RICE CASS

1 c. uncooked rice EROLE % c. oil 1 c. grated cheese ~ bell pepper, chopped 2 cans cream of m 14 c. dry parsley 2 eggs ushroom soup 1 lg. onion, chopped Salt and e 1 sm. can milk Crawtish ~ ~~per to taste ar s or shrim . Mix togethe . p, optronal eggs, salt, andr r~ce, oil, bell pepper, parsle . minutes to 1 ho~r P~~r. Bake in a 9 x 13 x 1~~~-~n~~n , milk, cheese, soup . u may add crawfish tails or t~n uncovered for s rrmp before cooking.

4 artichokes 1 med. cauliflower 112 c. onions, minced 2 cloves garlic

1 c. raw rice

c. olive oil Salt and pepper to taste

1/4

Cook rice. Clean and quarter artichokes. Clean cauliflower and cut in 2-inch pieces. In a small amount of olive oil, saute onions and garlic, add pieces of artichoke and cauliflower with a small amount of water. Put top on pot and steam until tender. Remove top, there should only be a very small amount of water left, add rice with about 1/4 cup of olive oil. Salt and pepper to taste. Walterine Cannatella MWC

Linda Bertrand

BROCCOLI CASSEROLE

_RICE DRESSING (EdNA & GeNie's Sryle) 2 livers 2 gizzards 1 lb. ground meat

1 lg. onion

2 cloves garlic 1 bell pepper 1 bunch of gree

. chopped fine n onron tops,

% c. mayonnaise 2 eggs broccoli, cooked and drained % c. bread crumbs 4 T. onion, chopped 1 12 stick butter 1 can condensed cream of mushroom soup Beat eggs. In a separate bowl, combine onions, cream of mushroom soup and mayonnaise. Add beaten eggs and mix thoroughly. Place mixture in casserole dish. Add broccoli; mix thoroughly. Melt butter and add bread crumbs, mixing well. Sprinkle over broccol i mixture. Bake at 350° for 30 minutes. Catherine R. Kimble

2 (8-oz.) boxes frozen chopped

% cup ch Salt & opped parsley pepper 3 to 4 c . cooked rice 1 egg ,h tsp. vinegar

Grind liver saving jui s and gizzards· th . and cook ~e. Brown ground ~e en •. grrnd onions, garlic to a boil. own. Add reserved .a~. lrvers, and gizzards , and ~ell pepper, liquid as ~educe heat and c JU~~s, salt, and pepper. ~dd on ron mixture chopped g~:ded. (Don't let ~ro or at I.east 2 hours. ;t co?k, bringing Beat 1 egg ~n onions and Y out whrle cooking ) ontrnue to add Wrth ,/2 teas pa~sley. Add meat m·. fter cooked, add poon vrnegar; fold into dr':~u~e to cooked rice. srng, heating well.

Edna Phillips MWC Genie Goudeau

CAULIFLOWER FRITTERS 1 sm. head of cauliflower

1 c. sifted flour 1 tsp. baking powder 1 tsp. salt 1 tsp. garlic powder 1 egg, well beaten

2 T. Parmesan cheese 1 c. milk 1 T. salad oil Salt and pepper 2 c. oil for frying

(continued)

8S 30009.gg

30009·99

. Wash and remove outer leaves of cauliflower. Leave whole and cook In a sma!l amount of boiling salted water about 15 minutes. Drain and cool. Wh1le cauliflower is cooling, prepare a batter by sifting flour, baking powder, s~lt, pepp~r, and garlic powder in a mixing bowl. Blend egg, cheese, 011, and m1lk well; add gradually to dry ingredients. Stir until smooth. D? not b~at. Pour 2 cups oil into deep frying pan and heat. Break cauliflower 1nto flowerets and dip into batter. Then fry in oil until golden brown. Don't fry too many at one time. Take out of oil and drain on paper towels. Dora Morrow

CAULIFLOWER SUISSE 12 c. sour cream Crumbled bacon Well-buttered bread crumbs

2 med. heads cauliflower 1 12 c. shredded Swiss cheese 1/3 c. mayonnaise

Divide cauliflower into flowerets, cook, and drain. Melt cheese and mayonnaise in a double boiler and stir in sour cream. Put cauliflower in casserole and pour sauce over. Top liberally with both the crumbled bacon and the bread crumbs. Bake in 350° oven until heated through, about 30 minutes. Rebecca Rollins Boudreaux MWC

CROOKED NECK SQUASH AND CORNBREAD EN CASSEROLE 4 to 5 med. yellow crooked neck squash 1 box Jiffy cornbread mix 1 roll Jimmy Dean sausage, regular 112 bunch green onions, (both • green and White part) chopped

1 c. bell pepper, chopped 3 cloves garlic, minced 1 12 c. American cheese, grated 1/2 stick margarine Salt, if necessary

_Cut squash in cubes with peel. Place in pot and cover with water. Bnng t_o a boil. Drain. Reserve liquid. Meanwhile, bake cornbread according t_o Package directions. Break up sausage and saute in a skillet with the on1on and bell pepper until the sausage is brown. Drain grease away. Break up the cornbread . Add the browned sausage mixture and the squash. Mix well . Add a little of the liquid from the squash if too (continued)

30009·99

dry. Stir in the half stick of margarine. Transfer to a large baking dish or pan. Top with the grated cheese and bake at 350° for 30 minutes. Katie Vanchiere MWC

CUSHAW CASSEROLE 5 c. boiled cushaw, drained well 2 eggs, beaten 2 c. sugar 2 T. flour

1 stick butter

12 tsp. baking powder 1 tsp. vanilla 1

Mash cushaw. Add eggs, sugar, flour, butter, baking powder, and vanilla to cushaw and mix well. Bake at 325° for 30 minutes or until firm. Katie Vanchiere MWC

EGGPLANT CASSEROLE 4 to 5 med. eggplants 1112 c . chopped onion 1112 c . chopped bell pepper 3 cloves garlic, minced 2 ribs celery, chopped

1 (22-oz.) can whole tomatoes % tsp. dried basil 1/4 tsp. Italian seasoning 1 lb. ground beef, or diced ham 2 c. grated assorted white cheese

Peel and slice eggplant lengthwise. Quickly fry in 1/4 cup olive oil. Drain on towel. Eggplant will be only partially cooked. Saute meat in a skillet. Saute chopped seasoning in a pot with 1 T. olive oil. Cut tomatoes in 3 or 4 pieces and add to seasoning with juice. Add meat; add salt and pepper to taste. Layer eggplant in bottom of 11 x 13-inch pan. Add 112 of meat sauce, 112 of cheese mixture and continue layering ending with cheese. May refrigerate overnight covered. Uncover and bake at 350° for 30 minutes until well heated. Walterine Cannatella MWC

EGGPLANT CASSEROLE 3 3 6 1

eggplants onions cloves garlic tsp. oregano

1 tsp. basil 1 c. Romano or mozzarella cheese 1 can whole tomatoes Salt and pepper to taste

(continued) 30009 ·99

Fry onions and garlic in a little olive oil; add tomatoes, oregano, basil , salt, and pepper. Slice eggplant and soak in salted ice water for 5 minutes. Dip eggplant in egg and milk batter. Roll in Italian bread crumbs and fry. Fix in layers with eggplant, sauce, and cheese. Bake at 350째 for about 30 minutes. Pat Duplechain MWC

FRIED CABBAGE ......... ITALIAN STYLE 1 sm. head of cabbage 1 c. flour

Red or black pepper to taste 1 tsp. garlic powder 1f2 to % c. milk 1 egg

1 tsp. baking powder Salt to taste

HOLIDAY CAULIFLOWER 1 lg. head cauliflower, broken into flowerets 1/ 4 c. diced green pepper 1 (7.3-oz.) jar sliced mushrooms, drained 1 / 4 c. butter or margarine

In a.large saucepan, cook cauliflower in a small amount of water for 6 to 7 minutes or until crisp-tender; drain well. In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimentos and salt. Place half of the cauliflower in a greased 2-quart baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325째 for 25 minutes or until bubbly. Sprinkle with paprika if desired. Yields 8 to 10 servings.

Wash and cut a small head of cabbage into chunks. Boil in water seasoned with salt and pepper until tender, but not mushy. Drain well in colander. Make a pancake type batter by first combing flour, baking powder, salt, red or black pepper, and garlic powder; then add milk and egg to make a thin batter. Add cooked cabbage to batter and stir well . Drop mixture by spoonful into hot oil in skillet. Brown on one side, turn to brown on other side. Remove from oil and drain on paper towels. Dora Morrow

Rebecca Rollins Boudreaux MWC

SEASONED TOMATOES 3 cans whole tomatoes with juice 1 can Ro-Tel tomatoes 3 onions

112 stick butter 1f2 c. seasoned bread crumbs Salt and pepper to taste

Saute onions in butter. Add whole tomatoes plus Ro-Tel tomatoes; add bread crumbs plus salt and pepper. Continue to cook in saucepan until liquids are reduced.

GLORIFIED CABBAGE 1 head of cabbage, cut in wedges 1 onion, chopped 1 h stick margarine

1 13 c. all-purpose flour 2 c. milk 1 c. shredded Swiss cheese 2 T. diced pimentos 1 tsp. salt Paprika, optional

Walterine Cannatella MWC

112 lb. Velveeta cheese 112 can cream of mushroom soup 112 c. Italian bread crumbs

Cook cabbage until just tender, but still crisp; drain. Saute onions in margarine. Add cream of mushroom soup and mix thoroughly. Add Velveeta cheese and melt. Mix in cabbage and pour into casserole dish. Cover with bread crumbs. Heat at 350째 for 20 to 30 minutes until hot. Judith A. Mitchell MWC

SPINACH CASSEROLE 3 pkgs. frozen chopped spinach 112 envelope dry onion soup mix

1 pt. sour cream 1 13 c. bread crumbs

Cook spinach and drain. Combine with soup mix. Add sour cream and bread crumbs. Pour into a casserole dish and bake 30 minutes at 350째Emily Leon

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Brca" Basltct

WATER CHESTNUT DRESSING 1 sm. can water chestnuts 2 (4-oz.) cans mushroom stems and pieces, chopped

1 c. rice 1/2 stick butter or margarine

Melt butter, saute mushrooms and chestnuts about 5 minutes. Add rice, all liquid, plus a little red pepper. You can either finish cooking on top of stove or bake at 325째 for approximately 35 to 40 minutes. If using brown rice (instant) it will cook in about 15 minutes. Sally Gordon

REcipE FAvonins

Emma Zion Baptist Church Oldest Black llaptist Church in Melville Founded 1895

Emma Zion Baptist Church- 1995 Destroyed by Fire March l , 1999

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Helpful Hints • Over-ripe bananas can be peeled and frozen in a plastic containe r until it's time to bake bread or cake.

•

• When baking bread, a small dish of water in the oven will help keep the crust from getting too hard or brown.

BREAds

• Use ~hortening , not margarine or oil, to grease pans, as margarine and Oil absorb more readily into the dough or batter (especially bread).

ARTICHOKE BREAD

• Use a metal ice tray divider to cut biscuits in a hurry. Press into the dough, and biscuits will separate at dividing lines when baked . • To make self-rising flour, mix 4 cups flour, 2 teaspoons salt and 2 tablespoons baking powder, and store in a tightly covered container. • Hot water kills yeast. One way to tell the correct temperature is to pour the water over your forearm. If you cannot feel either hot or cold, the temperature is just right.

1 long fresh po-boy bread 2 cans artichoke hearts packed in water, drained 1 c. olive oil

Black pepper Pressed garlic, fresh Romano cheese

Cut bread in half. Remove white bread center from bottom half. Baste top half and bottom half of bread with olive oil. Sprinkle bottom half w ith black pepper. Place garl ic and artichoke hearts inside cavity of bottom half of bread. Top artichoke hearts with cheese. Put loaf back together. Wrap in foil and bake at 350° for 30 minutes. Mamie Arta/1

• When in doubt, always sift flour before measuring.

BAI<INC POWDER BISCUITS

• When baking in a glass pan, reduce the oven temperature by 25·. • When baking bread, you get a finer texture if you use milk. Water makes a coarser bread. • If your biscuits are dry it could be from too much handling, or the oven temperature may not have been hot enough. • Nut breads are better if stored 24 hours before serving. • To make bread crumbs, toast the heels of bread and chop in a blender or food processor.

1 1/ 4 c . sifted all-purpose flour 2 tsp. baking powder 2 tsp. sugar

112 tsp. salt 3 T. shortening % c. milk

Sift together into mixing bowl the flour, baking powder, sugar, and salt. Using a pastry blender, cut in shortening until th e mixtu re looks like coarse meal. Add the milk and stir quickly until the mixtu re forms a ball which foll ows the spoon around the bowl. Turn out on a lightly floured board. Pat or roll dough to % to 1-inch thickness. Cut w ith floured cutter. For crusty biscuits, place 1 inch apart on a greased baking sheet. For softer ones, place biscuits touching each other. Brush tops with melted shortening or milk. Bake in hot oven (400°) for 12 to 15 min utes or until golden brow n.

• Cracked eggs should only be used in dishes that are thoroughly cooked; they may contain bacteria.

Judith A. Mitchell MWC

• The freshness of eggs can be tested by placing them in a large bowl of cold water; if they float, do not use them. •

F?r a quick, low-fat crunchy topping for muffins, sprinkle the tops With Grape-Nuts cereal before baking .

BASIC BREAD 112 c. low-fat milk 3 T. sugar 2 tsp. salt 3 T. butter or margarine

2 pkg. active dry yeast 1 1/z c. warm water (105°· 115°) 5 to 6 c . all-purpose flour (continued)

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Place milk, sugar, salt, and butter in small saucepan . Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture and 4 1/2 cups flour. Work with hands and knead until dough becomes slightly sticky to touch. You will 1 add /2 cup flour at a time as you knead. Place dough in greased bowl. Cover and let rise in warm place about 1 hour or until double in size. Divide in half and place each half in loaf pan (8 112 x 4 112 x 2 112). Cover and let rise about 1 hour. Bake at 375° for 30 minutes or until golden brown. Remove from pan immediately and cool on wire racks. Makes 21oaves. Walterine Cannatel/a MWC

CRAWFISH CORNBREAD 2 eggs 1 tsp. salt 1 tsp. baking soda 1 med. onion, chopped 112 c. oil 1 c. cornmeal

Mix eggs, salt, baking soda, onion, oil, cornmeal, cheddar cheese, jalapeno peppers, corn, and crawfish tails together. Put into a greased 9 x 13 x 2-inch pan and bake at 375° for 30 minutes. Linda Haynes

BROCCOLI CORNBREAD 4 eggs, beaten well 1 c. cottage cheese 1 c. chopped onions Pinch of salt

Dash of Tabasco 1 pkg. frozen chopped broccoli 1 box Jiffy cornbread mix 1 stick butter, melted

Mix eggs, cottage cheese, onions, salt, Tabasco, broccoli, cornbread mix, and butter together thoroughly. Cook in greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Linda Haynes

1 c. grated cheddar cheese 114 to % c. chopped jalapeno peppers 1 lg. can cream-style corn 1 lb. crawfish tails

FLO BAILEY'S CORNBREAD 1

/3 c. sugar 1f3 c. melted shortening 1 egg, beaten 1 1/4 c. sour milk 1 c. flour

1 c. cornmeal 3 tsp. baking powder 1 tsp. soda 1 tsp. salt

Mix sugar and melted shortening. Add beaten egg and sour mil.k. Sift together flour, cornmeal, baking powder, soda, and salt. Add to m1lk mixture. Bake 25 minutes in a 425° oven. Doris Jackson MWC

COUCHE.-COUCHE 2 c. cornmeal 1112 tsp. salt 1 tsp. baking powder

1 1/2 c. milk 1f2 c. oil

LIGHT ROLLS

Mix cornmeal, salt, baking powder, and milk. Heat oil on medium heat in a heavy pot. Add cornmeal mixture to hot oil and let it ~orm a crust, about 5 minutes. Stir· lower heat. Cover and cook 15 m1nutes. Serve with milk as a cereal 'or pour cane syrup over the top. Murline Jackson Murray MWC

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5 lbs. flour 112 c. instant yeast 1f2 gal. water, hot

1 c. oil, heated 1 c. sugar 114 c. salt

Mix water, sugar, oil, and salt. Mix well. Add flour and yeast. Mix well. Mix until soft dough consistency. Put dough in an oiled pan. Let rise. Then make the rolls and let the rolls rise . Bake at 350° for 35 minutes. Leona OiCapo MWC

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to mixture. Chop up peppers and mix all together. Pour in pan and bake at 375° for 50 minutes.

MAW--MADE BISCUITS % c. Crisco Milk Syrup

3 c. flour

5 tsp. baking powder 1 1 12 tsp. salt

Delores Nolan

Sift _toget_her flour, baking powder, and salt. Add Crisco and mix well. Add milk a little at a time until dough can be rolled. On a floured surface, :oil outodough to d_esired thickness. Cut dough with floured cutter. Bake 1 ~ 400 oven unt1l brown. Butter while hot and cover with good ole nbbon cane syrup. Zelia Rayburn

3 c. flour

c. sugar 4 tsp. baking powder 1 112 tsp. salt 1/4

2 eggs 3 c. milk 112 c. vegetable oil

Mix flour, sugar, baking powder, salt, eggs , milk, and oil. Stir mixture until just blended . Pour about 1/4 cup batter onto a hot lightly greased griddle or heavy skillet. Cook till pancakes are golden brown. Turning to cook second side when pancakes have bubbly surfaces and slightly dry edges.

MEXICAN CORNBREAD 6 slices lean bacon 1 onion, minced

MOM'S SUNDAY MORNING PANCAI<ES

1 /4

tsp. soda 1 c. milk 2lg.eggs 1 can cream corn 2 c. grated cheddar cheese

3 cloves garlic, chopped 3 jalapeno peppers, diced 1 c. yellow cornmeal % tsp. salt

Dinah Sylvester Tammy LeBlanc

POPOVERS

1~ black iron skillet, fry bacon until crisp and remove. Add onion, garlic, and diced peppers; saute. Add corn and stir. Add cheese; mix w~ll. Combine co_rnmeal , salt, and soda; mix well. Beat eggs, then add m_1lk. Pou~ egg m1xture into cornm eal mixture; stir well. Pour into skillet ~1th sauteed vegetables and mix all, adding minced crisp bacon . Bake 1n the skillet for 1 hour at 350°. Marlys Wyble Thomasson MWC

4 c. flour 12 tsp. salt 1 tsp. sugar

1 c. milk 1 T. melted butter 2 eggs, beaten

1 1/ 1

Preheat oven to 475°. Combi ne flour, salt, sugar, milk, melted butter, and eggs; beat on high for 2 minutes. Heat pans, muffin or popover; grease lightly. Pour in hot pans; about half full. Bake 15 min utes at 475°, turn down to 350° and bake 15 to 20 minutes until brown and crisp. Remove from oven. Puncture with skewer to allow steam to escape. Rebecca Rollins Boudreaux MWC

MEXICAN CORNBREAD 1 c . buttermilk 1 <16·oz.) can cream-style corn 1 c. cornmeal 1 c. grated longhorn cheddar cheese 1 med. onion

REFRIGERATOR ROLLS

3 pods garlic 12 c. Wesson oil 1f2 tsp. soda 1f2 tsp. salt 2 eggs 2 hot peppers 1

2 c. warm water (11 oo-115°) 2 pkg. active dry yeast 112 c. sugar 2 tsp. salt

114 c. soft shortening 1 egg 6% to 7 c. sifted flour

Com~ine buttermilk, corn, cornmeal , and grated cheese. Chop onions and garlic; add to mixture. Add oil, soda, and salt. Beat eggs and add

Measure warm water into mixing bowl. Add yeast, sti rring to dissolve. Stir in sugar, salt, shortening, and egg . Add flour until dough is easy to

(continued)

94 30009-99

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handle. D? not knead. Place dough in a greased bowl. Turn dough greased Side up. ~over with damp cloth; place in refrigerator. About 2 hours before bak1ng, shape dough into rolls. Cover and let rise until double, approximately 11/ 2 to 2 hours. Bake at 400° for 12 to 15 minutes. Return remainder of dough to refrigerator. Judith A. Mitchell MWC

SAUSAGE SPINACH BREAD 2 loaves frozen bread dough 1 lb. hot pork sausage 1 (11-oz.) pkg. frozen chopped spinach

10 oz. grated mozzarella cheese 112 c. grated Parmesan cheese 1 egg, beaten

Allow dough to thaw and rise. This takes about 4 hours. Cook spinach as directed. Drain well. Brown sausage and drain well. Beat egg. Add h~lf of egg to spinach, reserving rest to brush on top of bread. Working w1th one loaf at a time, roll bread into a rectangle about 9 x 13 inches. Spread half of spinach , sausage, and cheeses over the dough. Roll up jellyroll-style, sealing all edges tightly. Lightly score top. Brush with egg. Bake at 375° for 20 to 25 minutes. Makes 2 loaves. Marlys Wyble Thomasson MWC

SPINACH BREAD 2 boxes frozen chopped spinach, drain all water 1 stick butter, melted 2 c. shredded sharp cheese 2 c. shredded mozzarella cheese

1 loaf of French bread Salt Garlic powder Tabasco sauce Tony Chachere's seasoning

SwEET BREAds

BANANA NUT BREAD 1 2 2 2 4 2

Cream butter and sugar. Add van illa, lemon juice, eggs (one at a time), and bananas. Sift flour, soda, salt, and baking powder; add to butter mixture altern ating w ith sour cream . Fold in pecans. Pour into 2 greased and floured 9 x 5-inch loaf pans . Bake at 350° for 50 to 55 minutes. Rebecca Rollins Boudreaux MWC

BEICNETS 1 1 1 3 2

c . water c. milk egg, beaten c. flour T. baking powder

1 tsp. salt 2 tsp. granulated sugar Oil for frying Confectioner's sugar

Mix water, milk, and egg. Add flour, baking powder, salt, and granulated sugar. Mix until smooth. Drop by spoonful s into 2 inch es of hot oil. Drain on paper towels and sprinkle with confectioner' s sugar. Yields about 2 dozen. Murline Jackson Murray MWC

Mix together chopped spinach, melted butter, and cheeses in a microwave-safe bowl. Microwave mixture at 1 minute intervals until cheeses are melted, stirring frequently. Season to taste. Split French bread ~eng~hways. Spread spinach mixture on bread. Bake at 350° until bread IS cnsp and spinach mixture is bubbly. Susannah Mitchell Smith MWC

3 112 c . flour 2 tsp. soda 1 tsp. salt 2 tsp. baking powder 1 (8-oz.) carton sour cream 1 c. chopped pecans

c. butter c. sugar tsp. vanilla tsp. lemon juice eggs c. mashed bananas (5-6)

CALAS 11f2 c. cooked rice, soft 3 eggs, beaten 1'12 c. self-rising flour 112 c. sugar 1f2 tsp. salt, omit if rice is salted

Nutmeg to taste 114 c. warm milk 1 tsp. vanilla extract Oil for frying Powdered sugar

(continued)

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9'7

Add vanilla extract to warm milk. Place soft rice in a bowl · add eggs

FRENCH TOAST CASSEROLE

~o~~~ugar, sal_t, nutmeg, and milk with vanilla. Beat until s~ooth. Drop

~ lespoon 1n deep hot fat and fry golden brown . Serve sprinkled With powdered sugar. Yields 8 servings.

Rebecca Rollins Boudreaux MWC

•

First, make a syrup by combining oleo, brown sugar, and Karo, then boiling for 1 minute. Pour in Pyrex dish. Place slices of French bread on syrup. Whisk together eggs, milk, and cinnamon . Pour over bread . Cover. Refrigerate overnight. Bake uncovered 35 to 40 minutes at 350°. Flip to serve so syrup will be on top.

CINNAMON ROLLS 2 c. flour 1 12 tsp. salt 4 tsp. baking powder 1f2 tsp. cream of tartar 3 T. sugar

1 112 c. milk 1 tsp. cinnamon Sliced French bread

1 stick oleo 1 c. brown sugar 2 T. light Karo 5 eggs

12 c. shortening

Jackie Heaton

% c. milk

c. melted margarine c. sugar 1 T. cinnamon 1/ 4

1/4

~itt ?ry ingredients into bowl. Cut in shortening. Add milk and stir u~t1l mixture forms a ball. Turn onto floured board and roll to 1/ 4-inch th1ckn~ss. Brush with melted margarine. Sprinkle with 1/ 4 cup sugar a~d Cinnamon that has been mixed. Roll lengthwise and cut into 12 slices. Place slices in muffin pan. Bake at 425° for 12 minutes or until brown. Brenda Antie

GINGERBREAD 2 c. flour 2 tsp. soda %c. syrup 3/4 c. sugar 3/4 c. cooking oil

2 eggs 2 tsp. cinnamon

A pinch of salt 1 c. boiling water

Mix flour, soda, syrup, sugar, cooking oil, eggs, cinnamon, salt and water together until smooth . Pour in well-greased pan and bake at 300° for 30 minutes or until done. Bessie Jackson

CRANBERRY.-ORANGE BREAD 1% c. unbleached or all-purpose

c. plus 2 T. sugar 2 eggs, lightly beaten 1 T. grated orange rind 1 c. unsweetened orange juice 1 c. cranberries, chopped % c. chopped walnuts Vegetable spray 1/ 4

flour 1 tsp. baking powder 1 tsp. baking soda 1 4 / tsp. salt 1f4 c. plus 2 T. unsalted margarine, softened

_Combine flour, baking powder, soda, and salt in a medium bowl. Set

~side. Cream oleo in a large bowl; gradually add sugar, beating until light and fluffy. Add eggs and orange rind, beating well. Add flour mixture

al!er~ately ~ith orange juice beginning and ending with flour mixture. Mix JUst until blended after each addition . Stir in chopped cranberries and walnuts. Pour batter into 9 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 350° for 50 to 55 minutes. Yields one loaf.

Hazel Gordon MWC

30009-99

HARVEST BREAD 4 eggs

3 c. sugar 1 c. oil 2 c. mashed sweet potatoes 1 (6-oz.) can frozen orange juice, thawed 3112 c. flour

1 c. chopped pecans 1 112 tsp. salt 2 tsp. soda 2 tsp. cinnamon 2 tsp. nutmeg 112 tsp. allspice 112 tsp. cloves

Cream sugar and oil. Beat eggs; add to mixture. Add potatoes and orange juice. Sift together flour, salt, soda, cinnamon, nutmeg, allspice, and cloves. Stir in nuts. Do not use electric mixer. Mix all by hand in large bowl. Pour into greased and floured loaf pans. Fill only half full as mixture rises. Bake at 350° for 45 minutes or until done. Catherine R. Kimble

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LEMON LOAF 1 13 c. oleo or shortening 1 c. sugar 1112 c. flour 1 1/ 2 tsp. baking powder 1 / 4 tsp. salt 1 hc. milk

Grated rind of 1 lemon, reserve juice 1 12 c. chopped nuts 2 eggs Juice of 1 lemon 1 13 c . confectioner's sugar

. Cream ~hortening or oleo and sugar until fluffy. Add eggs one at a trme, beatmg well after each egg . Sift flour, baking powder, and salt to_gether. Add 1/3 of the dry ingredients to beaten egg mixture, alternating wrth 1/3 of the milk, beating well after each addition. Fold in lemon rind and nuts. Spoon into loaf pan and bake 45 to 50 minutes at 350°. Make a glaze by mixing confectioner's sugar with lemon juice. Spoon glaze over hot cake. L 'anna Melancon

PUMPI<IN BREAD 1

12 c. butter 1 1/3 c. sugar 2 eggs 1 c. pumpkin 1% c. flour 1 14 tsp. baking powder

12 tsp. cloves

12 c. chopped pecans, optional

2 tsp. cinnamon

3 (1 0-count) cans buttermilk biscuits

112 c. oleo, melted 1f2 c. sugar 1 c. brown sugar

Sprinkle pecans in well-greased bundt pan. Mix sugar and cinnamon. Cut biscuits in 4 pieces each; roll each in sugar mixture. Place in pan. Mix brown sugar and oleo. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool in pan for 1o minutes. Tu rn out in plate. Serve warm with coffee or milk. Lynette Mengarel/i MWC

tsp. nutmeg 1 tsp. baking soda 1 tsp. salt 112 tsp. cinnamon 1/3 c. water

ZUCCHINI BREAD 3 eggs 2 c. sugar

Amanda Thomasson

PUMPI<IN CRANBERRY BREAD 2 c. flour 1 T. pumpkin pie spice 2 tsp. baking powder 112 tsp. salt 2 eggs

OUICI<. MONI<EY BREAD

1/4

. Cream together butter, sugar, pumpkin , and eggs. In another bowl mrx flour, baking powder, cloves, nutmeg, soda, and salt. Add th is mixture to pumpkin mixture; then add cinnamon and water. Bake at 350° for 1 hour.

1 /4

berries. Spoon batter into two greased and floured 9 x 5-inch loaf pans. Bake in preheated 350° oven for 55 to 60 minutes. Cool in pans for 5 to 10 minutes. Remove to rack to cool. Marlys Wyb le Thomasson MWC

2 c. sugar

1 (15-oz.) can pumpkin

1 c. oil 2 tsp. vanilla 2 c. raw peeled zucchini, grated 3 c. flour

1 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 2 tsp. cinnamon 1f2 c . nuts

Beat eggs until light and fluffy. Add sugar and beat well. Sti r in oil, vanilla, and zucchini. Sift together flour, salt, baking soda, baking powder, and cinnamon; mix. Add nuts and pour into 2 loaf pans. Bake at 350° fo r 1 hour or until done. Rebecca Rollins Boudreaux M WC

112 c. oil 1 c. fresh or frozen cranberries

Cor:nbine flour, pie spice, baking pow~er, and salt in large bowl. Combrne e~gs, sugar, pumpkin, and oil in mrx~r bowl. Beat until b!ended. Add pumpkrn mixture to flour mixture; stir untrl moistened. Fold rn cran(continued)

100

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101

Sweet Treats Recipe fAvonins

Worden House - Built 1886 Photo taken 1895 Center: Florence Worden, age I year; T.J. Worden; R.- Mrs.T.].Worden

Overton Jackson House 30009路 hs路6p

102

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Helpful Hints •

Egg whites need to be at room temperature for greater volume when whipped. Remember this when making meringue.

•

When preparing several batches of pie dough, roll dough out between sheets of plastic wrap. Stack the discs in a pizza box, and keep the box in the freezer. Next time you're making pie, pull out the required crusts.

SwEET TREATS

1 . . 2 . . } . . 4 CAI{E •

•

• •

•

Place your pie plate on a cake stand when placing the pie dough in it and fluting the edges. The cake stand will make it easier to turn the pie plate, and you won't have to stoop over. Many kitchen utensils can be used to make decorative pie edges. For a scalloped edge, use a spoon. Crosshatched and herringbone patterns are achieved with a fork. For a sharply pointed effect, use a can opener to cut out points around the rim . Dipping strawberries in chocolate? Stick toothpicks into the stem end of the berry. Coat the berries with chocolate, shaking off any excess. Turn the berries upside down and stick the toothpick into a block of styrofoam until the chocolate is set. The finished berries will have chocolate with no flat spots. Another easy solution is to place dipped berries dipped-side up in the holes of an egg carton.

3 tsp. baking powder 1 tsp. salt 1 c. milk

4 eggs

2 tsp. vanilla

s to shorten. and sugar in a bowl. Add eggkin owder, Cream together sho~enlnind beat. Sifttogetherfl?ur, ~!aseg1nd flour ing and sugar, one at flour. Add vanilla and at 350o for 35 and salt. Alternate ml two 9-inch cake pans. three 8-inch cake pans or . Murray to 40 minutes. Murlme Jackson MWC

3 c. flour

·fkt:~

When grating citrus peel, bits of peel are often stuck in the holes of the grater. Rather than waste the peel, you can easily brush it off by using a clean toothbrush. To core a pear, slice the pear in half lengthwise. Use a melon baller to cut out the central core, using a circular motion. Draw the melon bailer to the top of the pear, removing the interior stem as you go. When cutting up dried fruit, it sometimes sticks to the blade of the knife .. To prevent this problem, coat the blade of Your knife with a th1n f1lm of vegetable spray before cutting.

•

Cutting dessert bars is easier if you score the bars as soon as the pan co"!les lines. out of the oven. When the bars cool ' cut along the scored

cuttin~

When butter into flour for pastry dough, the process is the flour. made eas1er If You cut the butter into small pieces before adding it to 30009-h$-lip

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22 MINUTE CAKE

Keep strawberries fresh for up to ten days by refrigerating them (unwashed) in an airtight container between layers of paper towels.

•

1 c. shortening 2 c. sugar

4 T. cocoa 1f2 c. buttermilk

c. flour c. sugar 1 tsp. cinnam~n 1 stick margarme

2 2

eggs

1 tsp. soda 1 tsp. vanilla

1 c. water ening

. d cinnamon in a large 1/2 c. short . bine flour, sugar, an ar arine, and cocoa. Do not use mixer. shortening, wate_r, mow1 Combine butterbowl. In a saucepan, over flour Biend well. Pour in t a boil Pour m1 Add to other m1 · Bring o a.nilla and soda. t 400o for 22 minutes. milk, egg~~/x 18-i~ch pan. Bake a greased

Co~ne c?:u~e

Hot Fudge Frosting: . k margarine 1 st1c

co~oa

mixtur~~~~e

1 box powdered sugar 1 c. chopped pecans

4 T. 1/3 c. nulk

and milk. Bring to a boil; ·ne margarine, coc?a, Remove cake from oven. In a saucepan, combl (continued) from fire. Add sug ar and pecans; stir. remove

103

While cake is still hot, pour hot fudge frosting over cake in pan. Be sure cake and frosting are both hot. Cut into squares and serve from pan . Sophia Burleigh

AMARETTO CAI{E 1 box yellow cake mix 4 eggs 1 lg. (6-serving) pkg. vanilla instant pudding mix 2 T. amaretto

h c. water h c. vegetable oil 1 /4 tsp. almond extract 1 h c. amaretto 1 c . sifted confectioner's sugar

Preheat oven to 350°. Grease and flour one 9 or 10-inch bundt pan . Combine cake mix, eggs, instant vanilla pudding mix, water, oil , almond extract, and 2 tablespoons amaretto; blend together well. Pour batter into the prepared pan. Bake at 350° for 40 to 45 ~inutes. Remove cake from oven and while it is still warm poke holes 1n the bottom and pour the amaretto icing into the holes and over the bottom of the cake. Let the cake cool for at least 2 hours before removing from the pan . To make amaretto icing: Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You can add more amaretto as needed. Rebecca Rollins Boudreaux MWC

APPLE CAI{E 3 eggs 3 c. sugar 1% c. oil 3 c. self-rising flour 3 apples, cut up 1 tsp. cinnamon

2 T. vanilla 1 c. chopped pecans 1f2 c. light brown sugar 1J2 c. oleo 1h tsp. vanilla 2 T. milk

APPLE SAUCE CAI{E 2 c. flour 2 c. sugar 1 c. apple sauce 1 c. butter or margarine 1 tsp. soda

1 tsp. cinnamon 1 h tsp. cloves 1h tsp. allspice 3 eggs 1h tsp. salt

Cream shortening and sugar; then add eggs. Sift together flour, soda salt, and spices. Add alternating with apple sauce. When measuring the apple sauce, make the cup slightly full. Bake in two 9-inch layers at 350°. Date Filling for Apple Sauce Cake: 2 c . sugar 1 c. milk 1 c. dates, cut up

1 c. nuts 1 T. butter 1 t. vanilla

Combine sugar and mil k; bring to a boil. Add dates, nuts, butter, and vanilla. Cook until filling is thick. Mrs. Leonard (Mary) Conley Blanche T. Rollins

APRICOT BRANDY CAKE 3 c. sugar 1 c. butter 6 eggs 3 c. flour % tsp. soda 1 h tsp. salt 1 c. sour cream

1h tsp. rum flavor 1 tsp. orange flavor 1/4 tsp. almond flavor 1 h tsp. lemon flavor 1 tsp. vanilla flavor 1 h c. apricot brandy

Grease and flour tube pan. Preheat oven to 325°. Cream butter and sugar; add eggs. Sift together flour, soda, and salt. Combine sour cream, flavorings, and brandy. Add to butter mixture alternating with flour mixture. Bake 70 minutes.

Mix together eggs, 3 cups sugar, oil, flour, apples, cinnamon, van~lla, and pecans in a large bowl. Pour into greased 13 x 9-inch baking d1sh. Bake at 350° for 1 ,12 hours. Make a glaze by mixing 1/2 cup brown sugar, 112 cup oleo, 112 teaspoon vanilla, and 2 tablespoons milk to~ether in a medium saucepan. Cook until mixture comes to a boil. Boil1 mmute. Pour over cake.

Glaze for Apricot Brandy Cake:

112 c. apricot preserves 2 T. sugar

2 T. apricot brandy

Combine preserves and sugar, bring to a boil and add brandy. Pour over cake. June Meche

lies Duplechain

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lOS

nanas over this; then sprinkle strawberries, then pineapple over bananas. Spread Cool Whip over top. Decorate top with cherries and nuts.

APRICOT NECTAR CAKE % c. apricot nectar % c. oil 1 pkg. yellow cake mix 4 eggs 1 pkg. lemon Jello

Linda Phillips LeBlanc

1 tsp. vanilla 1 tsp. lemon extract ,/4 c. lemon juice 1 c . powdered sugar

BROWN SUGAR POUND CAI{E

Combine apricot nectar, cake mix, eggs, lemon Jello, van illa, and lemon extract, mixing well. Bake at 350掳 for approximately 1 hour. Make a glaze by combining lemon juice and powdered sugar. Mix well and pour over cake that has been pierced with a fork. Better if poured over warm cake. Mary Katherine Stelly

2 sticks butter 2 cans evaporated milk 2 c . sugar

Follow directions on box for cake and pour into 3 8-inch pans. While cake is baking, make icing and slice bananas. In a pot on the stove, combine butter, evaporated milk, and sugar. Cook until it comes to the soft ball stage. If you do not have a candy therm ometer, drop a small amount of mixture into a cup of cold water to see if it makes a soft ball. Place one layer of cake, sliced bananas, and icing on top; repeat. Drizzle remaining icing on top and around layers. Elaine Mengarelli

BANANA SPLIT CAKE 5 bananas 1 pkg. frozen sliced strawberries, thawed and well drained 1 stick margarine, melted 2 c. graham cracker crumbs 1 stick margarine, softened Cherries Chopped nuts

1 c. milk 1h tsp. baking powder 1 c. chopped pecans 1 tsp. vanilla

Cream sugar, margarine, and eggs together. Sift together flour and baking powder. Add to sugar mixture, alternating with milk. Add pecans and vanilla. Bake in greased and flou red tube pan at 325 o for 1 to 1 112 hours. Margie Anderson

BANANA CAI{E 1 box Duncan Hines Butter Recipe Golden cake mix 3 bananas, sliced

1 (1 lb.) box light brown sugar 1 c. sugar 3 sticks margarine 51g.eggs 3 c. flour

112 c . evaporated milk 1 box powdered sugar 1 lg. Cool Whip 1 lg. can crushed pineapple, well drained 1 sm. bottle cherries 112 c . chopped pecans

~ix m~lted margarine with graham cracker crumbs. Spread in a 9. x 13-rnch drsh. Beat 1 stick of softened margarine with evaporated mrlk and powdered sugar. Beat 路5 minutes. Spread over crumbs. Slice ba-

CARROT CAKE WITH ORANGE SAUCE 3 c. flour 2 tsp. soda 2 tsp. cinnamon 2 c. sugar 4 eggs

1 112 c. vegetable oil 1 tsp. lemon flavor 1 c. pecans, chopped 3 c . carrots, finely chopped 1/J c. buttermilk

Sift flour, soda, and cinnamon. In mixer blend vegetable oil and sugar thoroughly. Add eggs one at a time, beating well aft~r ea~h add~tion . Add lemon flavor. Turn mixer on low speed and blend rn dry rngredrents with buttermilk. Fold in chopped pecans and carrots. Pour in a 10-inch tube pan which has been greased and floured. Bake at 300o for 1 112 hours. Orange Sauce:

112 c . orange juice 1 c. sugar

2 tsp. grated orange ri nd

c ombine orange juice and sugar. Bring to a boil and add grated rind. Pour sauce over hot cake in pan. Let stand for about three hours. June Meche

(continued)

106

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- ~-

CHOCOLATE CHERRY CAKE

CARROT CAI<E WITH PINEAPPLE 2 c. flour 2 tsp. baking powder 1112 tsp. soda 2 c. sugar 4 eggs 2 c. grated carrots

1 sm. can crushed pineapple 3f4 c. chopped nuts 1 tsp. salt 2 tsp. cinnamon 1112 c. cooking oil

.Sift flour, baking powder soda

ast~e. Mix oil, sugar, and e ' s b , ~alt, and ctnnamo_n_ together; set dry tngredients Mix well AJJ c~ e~ttn~ after each addttton. Add sifted flour two 13 x 9x 2112-in~h pans rr~ ~ ptneapple, ~nd nuts. Grease and Pecan Frosting for Carrot Cake: 1 c. evaporated milk 1 c. sugar 3 egg yolks

. a e 30 to 35 mtnutes at 325o C I . oo .

1 pkg. milk chocolate cake mix 2 beaten eggs 1 can cherry pie filling 2 T. almond extract 1/4 c. oil

Preheat oven to 350°. Grease and flour pans. In large bowl, combine the cake mix, eggs, pie filling, extract, and oil. Stir by hand until well mixed. Pour into prepared pans. Bake for 25 to 30 minutes. Combine 1 cup sugar, 113 cup milk, and 5 tablespoons butter; boil for 1 minute, stirring constantly. Remove from heat. Add chocolate chips which have been melted with a small amount of oil. Pour this mixture over the cake layers. Ruth T. Hebert

1 tsp. vanilla 1 c. chopped nuts

MWC

Combine milk, sugar, e lk . over medium heat. Add ch~g;~ s, and vantlla. Cook until thickened e nuts. Beat and spread on layers. Leona DiCapo MWC

CHERRY NUT CAI<E 2 c. butter 2 c. sugar 6 egg yolks, well beaten % lb. candied cherries ch

1 c. sugar 113 c. milk 5 T. butter or oleo 1 (16-oz.) pkg. chocolate chips

% lb. candied pineapple, chopped 5 c. nuts, chopped 6 egg whites 2 T. lemon extract

, opped ream butter Gradu II light. Beat in . a y work in sugar until m·xt . Until well coat~~g x~~S. Mix cherries, pineapple! ~~~IS smo?th and egg whites . · . to creamed mixture Ad • nuts wtth flour greased an~~:tl sttff. Then fold batter together g~ l~mon extract. Beat oured pan. Cook at 300 o for 111: h n y. Pour batter into 2 ours or until done. Elenora Abrams

COCONUT CAKE 1 box white cake mix 1 (16-oz.) carton sour cream 1 (15-oz.) can Lopez cream of coconut 1/ 4 c. cooking oil 3 eggs, beaten

1 box powdered sugar 1 T. milk 1 (8-oz.) pkg. cream cheese, softened 1 /4 c. butter

Mix cake mix, sour cream, cream of coconut, cooking oil, and eggs. Bake in two greased and floured 9-inch round pans. Bake at 350° for 30 minutes. Cool. Ice with an icing made by mixing together powdered sugar, milk, cream cheese, and butter. Lillie M. Haynes

COCONUT PECAN CAKE 1 boX yellow cake mix 112 c. oil % c. water 3 eggs can Betty Crocker Coconut 1 pecan Frosting

1 tsp. vanilla 1112 c. powdered sugar 2 T. milk or water 2 T. lemon juice

Mix together cake mix, oil, water, eggs, coconut pecan frosting, and . pour into prepared bundt pan and bake at 350° for 1 hour. DO vant 11a. (continued)

109

108 30009-99

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NOT OPEN OVEN DURING BAKING. Cool for 30 minutes and glaze. Make a glaze by combining powdered sugar, 2 tablespoons milk or water, and 2 tablespoons lemon juice. Mix and pour over cooled cake.

Melt short_ening ~n boiling water. Add molasses and well-beaten egg, then the dry mgredrents, sifted together. Bake in a greased pan at 350° for about 30 minutes. Serve with a lemon or apple sauce.

Connie Conley Brinson

Doris Jackson MWC

COCONUT POUND CAI{E 2 c. self-rising flour 2 c. sugar 1 c. oil (I use 112 c.) % c. milk

FLO BAILEY'S MINCE MEAT CAI{E

5 eggs 1 tsp. vanilla

1 tsp. coconut flavoring 1 c. flaked coconut

Mix flour and sugar together. Add the oil, milk, eggs, vanilla, coconut flavoring, and flaked coconut. Bake at 350° for 50 to 60 minutes.

Linda Haynes

EDNA'S APPLE CAI{E 3 c. flour 2 c. sugar 2 tsp. cinnamon Pinch of salt 1 tsp. soda 1 c. cooking oil

2 112 c. flour 1 12 tsp. salt 4 level tsp. baking powder 1 c. milk

Cream one-third cup butter with one cup sugar; stir in one well-beaten egg . Add one package mince meat broken fine, stir thoroughly, and add one-half cup of molasses. To two and one-half cups flour, add one half teaspoonful salt and four level teaspoonfuls baking powder. Sift this gradually into the mixture, with one cupful milk, alternating a little flour and a little milk. Stir in one-half cupful chopped nuts and bake slowly for about one hour in a 350° oven.

2 c. sliced (diced) apples

Doris Jackson

1 sm . (1 0-oz.) jar cherries and

MWC

juice 2 eggs 1 c. chopped pecans

FRUIT COCI<TAIL CAI<E

Mix flour, sugar, cinnamon, salt, and soda. Then add cooking oil, eggs, and cherry juice; mix well. Fold in apples, pecans, and chopped cherries. Bake at 300° for 1 112 hours. Use a tube or bundt pan that has been greased and floured.

Edna Phillips MWC

FLO BAILEY'S GINGERBREAD % c. shortening % c. boiling water 1 c. molasses 1 egg

c. butter 1 c. sugar 1 well-beaten egg 1 pkg. mince meat, broken fine 1 12 c. molasses 1/ 3

2 c. plain flour 2 c. sugar 2 eggs

Preheat oven to 350°. Beat eggs, add sugar, and blend with electric mixer. Combine the flour, soda, and salt. Add the dry ingredients, alternating with the fruit cocktail until all has been mixed. Use juice from cocktail also. Beat 3 minutes. Pour into three 8-inch round cake pans which have been greased and floured. Bake at 350° for about 35 minutes or until brown on top. Cool in pans for 10 minutes before removing. Coconut-Pecan Topping for Fruit Cocktail Cake:

2 tsp. salt 1 tsp. ground cinnamon 1 112 tsp. ground ginger % tsp. ground cloves

1 c. sugar 1 c. chopped pecans 1 stick margarine

2% c. flour (continued)

110

2 tsp. soda 112 tsp. salt 1 (#303-size) can fruit cocktail

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1 tall can evaporated milk 1 c. coconut 1 tsp. vanilla extract (continued)

Ill

Place sugar, pecans, margarine, milk, coconut, and vanilla in saucepan. Cook for about 10 minutes over medium heat. Spread generously between layers and on top of cake. Elise Boudreaux LeJeune

FRUITCAI{E 1 lb. pitted dates, chopped 1 lb. pecans, chopped 1 /4 lb. red candied cherries, chopped % lb. green candied cherries, chopped 1f2 lb. candied pineapple, chopped

1 c . sugar 1 c. flour 2 tsp. baking powder 1 tsp. nutmeg 1 tsp. vanilla 1h tsp. salt 4 eggs, beaten

HEAVENLY HASH CAI{E bag lg. marshmallows, cut in half 2 T. cocoa 2 T. butter, melted % box powdered sugar 3 T. Pet milk 1/2

Mix together by hand eggs, oleo, sugar, cocoa, flour, vanilla, an~ pecans. Pour into a greased and floured square pan. Bake in 350 oven for 30 minutes. Place marshmallows which have been cut in half on top of hot cake. Mix together 2 tablespoons cocoa, 2 tablespoons melted butter, 112 box powdered sugar, and 3 tablespoons Pet mil~. Pour on top of marshmallows. Let cool in pan. Cut in squares. Th1s recipe may be doubled and baked in a 9 x 13-inch pan . Donna Lee Jones York

:l:l2

1 (8-oz.) carton sour cream 1JJ c. sugar 113 c. Crisco oil 1 c. water 2 tsp. almond extract

Joyce Mayeaux Perroux

Murline Jackson Murray MWC

eggs stick oleo, melted c. sugar T. cocoa % c. self-rising flour 1 c. pecans, chopped 1 tsp. vanilla

1 box Duncan Hines yellow cake mix 1 (4-serving) box vanilla instant pudding & pie filling mix 4 eggs

Preheat oven to 325°. Spray bundt pan with Baker's Joy. Combine cake mix, pudding mix, eggs (one at a time), sour cream, oil, sugar, and almond extract. Beat on medium speed with electric mixer for 2 minutes. Pour into bundt pan and bake 1 hour or until toothpick comes out clean .

Combine dates, pecans, cherries, and pineapple in a large mixing bowl; set aside. Combine sugar, flour, baking powder, nutmeg, and salt; add to fruit mixture, stirring well. Stir in eggs and vanilla. Spoon batter into a greased and brown paper lined 10-inch tube pan. Bake at 250° for 2 hours or until a wooden pick inserted in center comes out clean. Cook cake in pan . Remove from pan and remove brown paper. Yields one 10-inch fruitcake.

2 1 1 2

JOYCE'S POUND CAI{E

30009-99

lUNG CAKE 4% c. all-purpose flour 1 c . sugar 1 112 tsp. salt 2 pkgs. Fleischmann's Rapid Rise Yeast % c. milk

h c. water

112 c. butter or margarine 21g.eggs % c. melted butter or margarine 1 T. ground cinnamon

In large bowl, combine 1 112 cups flour, 1/4 cup sugar, salt, and undissolved yeast. Heat milk, water, and butter until very warm (120° to 130°) . Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer. Add eggs and 112 cup flour. Beat on high speed for 2 minutes. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Punch dough down. Remove dough to lightly floured surface. Divide into 3 equal pieces. Roll each to 28 x 4-inch rectangle. Brush melted butter ·over each rectangl e, sprinkle evenly with remaining % cup sugar and ground cinnamon. Beginning at long end, roll each up tightly as for jellyroll , pinch seams to seal to form ropes. Braid ropes, form braid into oval, pinch ends together to seal. Place ends together to seal. Place on greased baking sheet. Cover, let rise in warm draft-free place until doubled in size, about one hour. Bake at 375° for 25 to 30 minutes or until done. Remove from baking sheet, let cool on wire rack. Brush with Powdered Sugar Glaze. Sprinkle with colored sugars. Makes one King Cake. Powdered Sugar Glaze: 2 c. powdered sugar

2 to 3 T. milk

In medium bowl, combine sugar and milk. Stir until smooth. (continued) 30009-99

113

--Colored Sugars for K'mg Cake: 1112 c. sugar Green food coloring Yellow food coloring

Bake at 300° for 1 112 to 2 hours. Lightly cover with foil if cake begins to brown too much. Pat Duplechain MWC

Blue food coloring Red food coloring

b Comb'Jne 1(2 cup sugar and 8 dro ag. Sh~ke VIgorously to evenly m· ps ff gr~en food coloring in plastic ~ugar With 8 drops of yellow food lXI c~ or With sugar. Combine 1f2 cup dure. Combine 1f2 cup sugar 8 ~o orrng and follow the above proce.rops of red food coloring to m'ak rops of blue food coloring, and 16 t1oned procedure . e purple sugar following the aforemenMurline Jackson Murray MWC

LEMON CAKE 1 box yellow cake mix 2 c. sugar 1 lg. can Pet cream 4 T. flour

2 egg yolks 4 lemons 1 tsp. almond extract

1 T. butter M k a e cake following direction ~~make four layers. Make icin ~on ~h.e box; let cool; cut each Ia er teaT , and strained juice of 4 Te y miXIng sugar, flour, egg yolks ~h:~rk Adddbutter and almond e~~~~t goo~ until thick, stirring 'cone an between layers. · 00 completely before icing

LEMON.-CLAZED POUND CAKE 4 eggs 1 pkg. yellow cake mix without pudding 1 (3 1/ 4-0Z.) pkg. lemon instant pudding

% c. water 1 /3 c. cooking oil 2 c. powdered sugar 1 /3 c. lemon juice Lemon zest or grated lemon rind

Beat eggs until thick and lemon-colored. Add cake mix, instant pudding mix, water, and lemon juice; beat 10 minutes at medium speed of electric mixer. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 50 minutes or until a toothpick inserted in the center comes out clean . Remove from pan and invert onto a cake platter. Combine sugar, lemon juice, and lemon zest in a sauce pan. Bring to a boil, stirring constantly. Remove from heat. Prick cake at 1 inch intervals. Drizzle glaze over cake. Garnish with lemon slices. Hazel Gordon MWC

~et

Maddie Harvey Jolie J offrion

LOU'S GRAHAM CRACKER ICE BOX CAKE 1 lb. graham crackers, crushed

LEMON NUT CAKE 1 lb. butter 2112 c. sugar 6 eggs 4

% lb. green cher .

1 box Whit

. . nes, chopped e rarsms c. Plain flour 1 c. coconut 1 qt. 1 T· bak'mg powder 11: lb Chopp ed pecans 2 • red cherries, chopped 1 scant T. salt 1 oz. bottle lemon extract Have all ingredi nuts, raisins, cherri!nts at room temperature. Po and sugar well. Adds, and coconut; set aside. Wit~r ~ cups flour over salt, and baking eggs one at a time. Do not m1xer, cream butter extract, and endi~ 0 w~er. Add to butter mixture ~Ver ~eat. Mix flour, g With flour mixture. Add th ' ' a_ ernatrng with lemon IS mixture to fruit mixture. (continued)

7 oz. sweet cherries with juice,

chip if desired fine 24 marshmallows 1 lb. raisins 2 T. white Karo syrup 1 c. chopped pecans 113 c. butter or margarine 1 c. chopped walnuts Mix crushed graham crackers, raisins, nuts and cherries with juice. In a saucepan over very low fire, melt mar~hmallow~, syrup, and butter. When melted pour over graham cracker m1xture; m1x well. Press in pan or dish. Refrigerate overnight.

Lucille Taylor Blanche T. Rollins

115

114 30009-99 30009-99

-ver the warm cake in the pan. This is Pread the marshmallow cream ol spread with the frosting. ~1mportan.t When compl etely coo '

MANDARIN ORANGE CAI{E 1 box yellow cake mix 1 /4 tsp. baking powder 1 c. cooking oil

4 eggs 1 can mandarin oranges with juice

Mix together cake mix, baking powder, cooking oil , and eggs. Add oranges with juice last. Bake in 3 layers at 350°.

1 box powdered sugar

112 c. margarine

1f2 c. evaporated milk 1 tsp. vanilla

113 c. cocoa r adding a little milk now an~ Blend together the margarin~ a~~ds~hg:docoa and vanilla; blend until ntil all has been absorbe .

Mandarin Orange Cake Icing: 9 oz. Cool Whip 1 lg. can crushed pineapple with juice

ChocOlate Butter Frosting . for Mississippi Mud Cake.

~~~~h. Spread on cooled cake in pan.

1 (3-oz.) pkg. instant vanilla

pudding mix

Helen G. Sanders

Mix together Cool Whip, pineapple with juice and instant pudding mix. Spread on cake layers. Refrigerate cake to store. Carol Artal/ MWC

MIRA'S CAI{E 1 stick margarine 1 box yellow cake mix 4 eggs

8 oz. cream cheese 1 c. powdered sugar

MY FAVORITE POUND CAI{E 3 c. flour 1 ,12 tsp. vanilla extract

1 c butter or oleo · pkg. crea m cheese, 1 (B-oz.) softened

% tsp. baking soda % tsp. lemon extract

3 c. sugar . eed for 2 min6 lg. eggs er and cream cheese one at a Beat softened beating 5 to 7 flour and soda.. Add yellow disappe_ars. Cfl blended . Stir in flavonngs. utes. time, beating !us re Mix at low speed JUSt unolfor 1 hour and 20 minutes. to creamed mlxtu d. b ndt pan. Bake at 325 · t grease u Spool n1Oln Remove from Marlys Wyble Thomasson Coo MWC

~t medlu~~peggs, m~~u~fns~

~~~ugar,

Mix together margarine, cake mix, and 1 egg . Put in a 9 x 13-inch pan. Cream 3 eggs, cream cheese, and powdered sugar. Put this mixture on top of cake mixture. Bake 40 minutes at 350°. Cut into squares to seN e. Patsy Walton

Gra~ual_l y ~until

~inutes.

~an.

MISSISSIPPI MUD CAI{E 2 sticks margarine 2 T. cocoa 2 c. sugar 4 1eggs 1 12 c. flour

NANCY'S GINGERBREAD

1 tsp. baking powder

1 c. Angel Flake coconut 1112 c. chopped pecans 1 tsp. vanilla 1 (7-oz.) jar marshmallow cream

Have the margarine at room temperature. Blend with cocoa. Put the sug~r and eggs into a mixing bowl and beat well. Mix the fl our and bak1ng together and stir into egg-sugar mixture a little at a time, With the cocoa-margarine mixture. Add the coconut, pecans, and vamlla extract and blend again . Bake in a buttered 13 x 9-inch pan at 350o for 30 minutes. As soon as the cake is removed from the oven,

~owd~r alternat1~g

1 stick butte.r 2 T. shortenmg 1 c. sugar 3 eggs

1 tsp. ginger

d one at a r until fluffy. Ad eggs, ·tt 3 c. in butter, and _suga . redients together and Sl 3 cream addition. MdiX mixture t·me· a WI.11 be well blende · (continued) I , beat they times so 1

c. milk

flour

(continued)

sh~=re~acgh

:~~ ~~gcreamed

ll't

116 30009-99

112 tsp. salt 2 tsp. baking powder ,12 tsp. soda 2 tsp. cinnamon

30009-99

alter~ately

-wi~h warm milk. Bake at 350o . 2-lnch baking pan. for 40 minutes in a greased 9 x 13 x Nancy Haynes Judith A. Mitchell MWC

Bake cake according to package, cool, and divide into four parts. Layer 1/ 4 crumbled cake in bottom of punch bowl. Spread with 112 can blueberry pie filling. Spread with whipped topping. Repeat layers twice, alternating cherry and blueberry pie filling . Next spread with sliced bananas. Spread with pineapple and juice. Repeat layering with remainder of cake, cherry filling and whipped topping. Garnish with cherries, nuts, and coconut.

Mur/ine Jackson Murray MWC

PHYLLIS' PECAN PIE CAI{E 1 box yellow cake m·

1 sIC t" k butter, meltedIX 5 eggs

1 c. Karo syrup

111:2 c. chopped pecans 1 tsp. vanilla extract 1 c. brown sugar % c. oil

OUICI< APPLE BUNDT CAI<E

M" IX 1 cup cake mix 1 greased 9 x 13-inch ' egg, and melted butter t remaining cake mix Bake for 10 minutes i~g=ther.oPour into a together. Pour over 'cr~its, srup, pecans, vanilla brow~50 oven. Mix sugar, and oil an return to oven for 40 . minutes or until firm.

:an.

1 c. chopped pecans 1h c. apple jelly

1 pkg. butter (yellow) cake mix 1 (21-oz.) can apple filling

Mix cake as directed on cake package. Add pie filling and pecans last. Bake at 375° for 1 hour in bundt pan. Make glaze by melting apple jelly over low heat. While still warm drizzle over warm cake. Ramona Mouton

Denise Cannatella MWC

RUM CAI{E PLUM'S GINGERBREAD % c. sugar % c. syrup % c. oil 2 c. flour 2 eggs

3 c. sugar 3 c. flour 1 c. milk

2 tsp. cinnamon 1 tsp. vanilla 2 tsp. soda 1 c. boiling water

2 sticks oleo, at room temperature 112 c. Crisco

Mix sugar, syru . mon. Add to e p, ~nd Oil; add eggs. Combine fl 13-inch greaseaga~~~~ure. Add vanilla and hot ~~;~ so~a, an_d cinnaoured pan at 350o for 25 . r. ake In a 9 x m1nutes. Plum Wallace

1 1 1 6

tsp. rum flavoring tsp. butter flavoring tsp. coconut flavoring eggs

Combine flour and sugar. Cream oleo and Crisco. Add egg~, one at a time, beating well after each addition. Add milk and flavonng. f-dd flour and sugar mixture. Pour into greased tube pan. Bake at 350 for 1 to 1112 hours. Remove from oven and cool 10 minutes. Remove from pan. Pour glaze over cake. Glaze for Rum Cake: 1 tsp. rum flavoring

PUNCH BOWL CAI<E

1 yellow cake mix 1 can blueberr . 1 can cherry y Pie filling 3 to 4 ba Pie filling nan as 1 lg. can crushed . juice Pmeapple With

1 lg. container Whipped t . oppl~g 1 sm. container Whi Cherries pped toppmg

Chopped nuts Coconut

,/2c.c.sugar water 1 tsp. coconut flavoring · k oleo 1 tsp. butter flavoring 1 1/2 st1c combine water, sugar, and oleo. Bring to a boil. ~ook for 3 or 4 Add flavorings Pour over cake. Keep cake 1n covered cake . t m1nu e5 · · Zelia Rayburn dish.

119

(continued)

118

30009-99 30009.gg

th r sugar van1.11 a, and milk· Pour over warm cake. Blend toge e · Elise Boudreaux LeJeune

SCOTCH CAI<E 2 c. flour 2 c. sugar 1 stick margarine 1f2 c. lard or butter 4 T. cocoa

1 c. water 112 c. buttermilk 2 eggs, beaten 1 tsp. soda 1 tsp. vanilla

SYRUP CAKE

Sift flour and sugar together in a large bowl. Combine margarine, lard, cocoa and water in a saucepan; bring to a rapid boil. Remove and pour over sugar and flour; mix well. Add buttermilk, eggs, soda, and vanilla; mix well. Pour into greased pan . Bake 30 minutes at 400°. Icing for Scotch Cake: 1 stick margarine

1 T. vanilla 1 c. pecans 1 c. coconut

4 T. cocoa ST. milk 1 box powdered sugar

1 c. brown sugar 1 tsp. vanilla 1 tsp. baking soda

2 c. flour 1 c. cane syrup 1 c. hot water 1 stick oleo, melted

. . dients in the order given: Preheat oven to 350o. Mix theb follows'nugg~gr~anilla, and baking soda. • 40 mlnu · t es. flour syrup, hot wat e r• oleo.• rown k'llet Bake Pou~ in a baking pan or an Iron s ' . Mrs. Daisy Walton

UNBAKED FRUIT CAI<E

Start making icing 5 minutes before cake is done. Melt margarine and add cocoa and milk. Bring to a good boil. Remove from heat and add powdered sugar, vanilla, pecans, and coconut. Mix well and spread on cake while hot. Cut into squares.

1 lb box graham crack_ ers 1 m~d. bottle red chernes,

1 box white raisins

4 c. chopped pecan~ 1 can condensed milk

II. g pin until very fine. Add cherne~ kers with ro 1n on waxe 11 and put Roll condensed Mixt a 11 :V:rnight and next day (cut) oil Place in refngera or raisins, nu • . t make a long r . Molly Hall paper does ·,red thickness. cutto including juice

Mrs. Vola W. Maddie

SOCK IT TO ME CAI<E 1 box yellow butter flavored cake

mix % c. high grade oil 4 eggs 1 c. pecans, chopped

112 pt. sour cream 1 stick margarine

gr~ham ~;a~nd

mil~.

UNCLE EDDIE'S FAVORITE SHEET CAKE

2 T. sugar 1 T. cinnamon

Blend together the cake mix, oil, and softened margarine in a mixing bowl. Using mixer, beat in one egg at the time. Beat according to directions on cake mix package. Fold in sour cream and pecans. Pour half the batter into a tube pan. Mix the sugar and cinnamon together and sprinkle over the batter in the pan. Pour rest of batter in pan. Bake at 3soo for 1 hour. Remove from oven if cake tests done. Cool in pan for .s minutes. Turn out on cake plate and pour on the following glaze wh1le cake is still warm.

2 c. sugar 2 c. flour 2 sticks oleo 1 c. water 2

eggs nd flour. Melt in sauce~an oleo, bowl combine sugar a 'lk soda salt. and vamlla. Bake 1 a large · butterml • · n and cocoa. Add eggs, o for 20 minutes. water. 17-inch sheet pan at 375 in 11 x

Milk Glaze:

Sheet Cake Icing:

1 c. powdered sugar 1 tsp. vanilla

1 stick oleo

2 T. milk

1/J c. rnilk 2 T. cocoa (continued)

120 300Q9.gg

3 T. cocoa 112 c. buttermilk 1 tsp. soda Pinch of salt

1 box powdered sugar 1 c. chopped nuts 1 tsp. vanilla (continued)

121

-Melt in saucepan oleo, milk, and cocoa. In small bowl, com bine powdered sugar, chocolate mixture, vanilla, and nuts. Frost cake at once. Amy Ardoin MWC

COCONUT--PECAN 1 tsp. vanilla 1 c. chopped pecans 1,12 c. Angel Flake coconut

1 c. Pet milk 1 c. sugar 3 egg yolks 1 stick butter

VEBBIE'S SIMPLE AND DELICIOUS CARROT CAI\E

lk butter and vanilla. Cook and stir Combine milk, sug~r. ~gg Y~ st 12 mi~utes. Add coconut and peer medium heat until thick, a ou d top of Swiss chocolate or ov Beat well . Spread between an on cans. k I yers German chocolate ca e a · Marlys Wyble Thomasson

1 h c. Wesson oil or Puritan oil c. sugar whole eggs, beaten c. all-purpose flour tsp. cinnamon

MWC

2 tsp. baking soda 2 tsp. baking powder 1 c. pecans, chopped 3 c. grated carrots

2 4 2 2

FLUFFY WHITE ICING

Mix Wesson oil and sugar, beat well, and add eggs. Sift flour, cinnamon, baking soda, and baking powder. Add pecans and mix together. Add carrots. Bake in layers at 350° for 30 minutes or until done. Filling and Icing for Carrot Cake: 1 (8-oz.) pkg. cream cheese 1 stick oleo or butter

1 c. sugar 112 c. water 1 T. white Karo syrup mbine sugar, water,

1fa tsp. salt 2 egg whites 1 tsp. vanilla

K~r?, ~nd

alt in saucepan; stir. Bring to a ~n a long thread when held above

bo~~owly w~~ou~~~;i~ggu~~~~~~~ ~~Phi~h u: ~~~ :?~r ~~~le~~~'i' no~ pan Meanw I e, . high Add vantlla. I1 . , etc

1 box powdered sugar 2 tsp. vanilla

Beat or blend cream cheese, butter, powdered sugar and vanilla with hand mixer until smooth.

whites while beating on "th fi.lling, such as banana, plneapp , . harden. Tops any cake WI Marlys Wyble Thorn~~~

Mandy Johnson

LEMON JELLY FILLING

~ e~·gsuor % c. egg yolks, beaten 2

CHOCOLATE FROSTING 1 4 /

c. melted Crisco

1f2 c. cocoa % tsp. salt

113

b tter

,h c. plus 1 T. strained lemon juice 3 lemons 1f2 tsp .•grated lemon rind, packed

2 c. sugar 2 T. flour

c. milk

. r Blend sugar and flour~ ~dd eggs tter in top of doubl~ bolle · melted butter. Now st1r 1n lem~n Melt well then stir this Into the stirring constantly until and bea k o~er gently boiling w~ter, s Remove from heat and stir tn juice. clear from 10 to 12 Cover and store in refrigerator. thick pour into a of three 9-inch layers nnd. h to spread between an Spread ?-Minute lc1ng over theh. d Enoug f0 urteen 3,13-inch tart~. d cream over tarts. Or fold w lppe or (continued) on fillS thecak e, and spread wh1ppe

1112 tsp. vanilla extract 3% c. confectioner's sugar

. c.ombine melted Crisco, cocoa, and salt; then add milk and vanilla. Mtx '.n sugar in 3 parts. Mix until smooth and creamy. Add more sugar to thtcken or milk to thin, if needed for good spreading consistency. Rebecca Rollins Boudreaux MWC

C~o ~~ol, the~

mln~te cl~a~v:::riop

123

122 30009.gg

30009·99

mixtu~e ~s o~~~~~

--~r~am into the fillin

frllmg.

b . g efore spoonrng into tart shells · M a kes 2 112 cups Blanche T Rollins

Cream eggs with su~ar. Add bu.ttermilk, flour, baking powder, cream of tartar, salt, a.nd vanrlla. Add Cnsco last. Drop with spoon and bake at 400° for 8 mrnutes. Walterine Cannatella MWC

NEVER.-fAIL CHOCOLATE FROSTING 3 c. sugar 12 c. cocoa % lb. margarine

CHERRY BARS

%c. milk 1 tsp. vanilla

Mix cocoa and su . comes to a b . gar. Add mrlk and stir until dis 1 stove; add va ~!I' cover pot and boil hard for 1 s~lved. When mixture Will ice a 3-lanyr a and margarine. Beat until right :nu~e. Remove from er cake. nsrstency to spread. Murline Jackson Murray MWC

1 c. all-purpose flour 114 c. powdered sugar 112 c. margarine or butter, softened 1/ 4 c. flour % c. sugar 112 tsp. baking powder

14 tsp. salt 2 eggs 1 /2 c. maraschino cherries, well drained, chopped 1 /2 c. coconut 1/2 c. chopped pecans or walnuts

Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In small bowl , combine 1 cup flour and powdered sugar. Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs. Press crumb mixture firmly in bottom of ungreased 9-inch square pan . 1 Bake at 350° for 10 minutes. Meanwhile, in same bowl , combine / 4 cup flour, sugar, baking powder, and salt. Add eggs; beat well . Stir in cherries, coconut, and pecans. Spread over partially baked crust. Return to oven and bake for an additional 25 to 30 minutes or until golden brown. Cool completely; cut into bars. Garnish as desired. Makes 25 bars.

Rebecca Rollins Boudreaux MWC

BOURBON BALLS

3 c. frnely crush 2 c. powdered ed vanilla wafers % c. cocoa 1 f sugar c. rnely chopped 1f2 c. bourbon 1,1. light pecans Mix crushed 4 corn syrup Stir in bourbon wafers, powdered sugar, pecans sugar and fc.orn ..shape mixture e ngerate rn trghtly sealed container. c

nuts.a~d

syr~p

CHERRY CHEESE BARS

intoa~~nc~c~a together.

ails. Roll in

Lillie Mae Haynes

1 (8-oz.) pkg. cream cheese 1

/3 c. sugar 1 lg. egg 1 tsp. vanilla 1 can cherry pie filling

crust: Preheat oven to 350°. Grease 9 x 13-inch pan. Coarsely chop cup pecans; set aside. Chop 112. cup pecans ve.ry fine. Combine flour and brown sugar. Cut in Crisco untrl crumbs. ~dd f.rnely chopped pecans nd coconut. Mix well and remove 112 cup of thrs mrxture. Pour remaining a ixture in prepared pan and press down. Bake at 350° for 15 minutes ~ntil light brown. Filling: Beat cream cheese, 1/3 cup sugar, eg.g, and vanilla until smooth. Pour o.n hof.t ?rust; retturnMt~ oven . Bakde 10 mrnutesd. Topping: Spread cherry pre 111 rng on op . rx reserve pecans an 1/2

_BUTTERMILI\ COOI\IES

1112 c. sugar % c. melted Cri 2 eggs sea % c. buttermilk 3% c. sifted flour

1 c. pecans, divided 11/4 c. flour 112 c. firmly packed brown sugar 112 c. butter flavored Crisco 112 c. flaked coconut

1 tsp. baking powder 1 tsp. cream of tartar 1 tsp. salt 1 tsp. vanilla

(continued)

125

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crumbs. Sprinkle over cherry pie filling. Return to oven and bake 15 minutes. Remove and cool. Keep in refrigerator. Cut in bars. Makes 18 to 24 bars. Marlys Wyble Thomasson MWC

Mix coconut, flour, salt, vanilla, and sweetened condensed milk and drop by teaspoon on well-greased cookie sheet. Bake at 350° for 10 minutes. Can be dipped in melted chocolate when cool. Keep tightly covered. Marlys Wyble Thomasson MWC

CHOCO ... CHERRY COOI(IES 1 c. butter or margarine 1 c. sugar 1 tsp. vanilla extract 2 c. flour 1 tsp. salt 1 tsp. baking soda

1 (6-oz.) pkg. semi-sweet chocolate morsels 1 h c. chopped nuts 1 h c. drained, chopped maraschino cherries

EDNA'S TEA CAI(ES 2 sticks butter or oleo 1 c. sugar 1 egg

Preheat oven to 375°. In mixing bowl, combine butter and sugar; beat until creamy. Blend in vanilla extract. Combine flour, salt, and baking soda; add to butter-sugar mixture. Stir in semi-sweet chocolate morsels, nuts, and cherries. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes 7 dozen 1 112-inch cookies.

3 c . flour 112 tsp. baking soda 2 tsp. vanilla

Cream butter and sugar well. Add egg and beat well. Then add flour, soda, and vanilla; mix well. Drop by teaspoon onto a greased cookie sheet. Take a fork, dip it in water, and make crossed indentions on top of cookies. Bake in a 325° oven for 12 minutes. Edna Phillips MWC

Rebecca Rollins Boudreaux MWC

FIG COOIUES

co . . COONS 1 c. flour 2 T. sugar 1 stick oleo

1 tsp. vanilla 112 c. chopped pecans

Mix flou r, sugar, and oleo together until stiff. Add vanilla and pecans; mix together. Roll into little cocoon shapes. Cook on a cookie sheet at 350o for 20 minutes. Marceline Teer Lynette Mengarelli MWC

_ CREAMY COCONUT COOI(IES 2 112 c. coconut % c. flour 1 /a tsp. salt

2 pkg. dried figs 2 qt. preserved figs, drained 2 T. grated orange rind 2 T. vanilla 2 T. black pepper 2 T. cinnamon 4 c. flour

2 tsp. baking powder % c. sugar 1 tsp. salt % c. milk 2 eggs % c. shortening

Sift flour, baking powder, sugar, and salt into large pan. Cut in shortening until it looks like cornmeal. Add eggs beaten with milk and 1 tablespoon vanilla to flour mixture to make soft dough. Grind figs with orange rind, pepper, cinnamon, and 1 tablespoon vanilla. Take small amount of dough, roll out, and place small amount of figs on rolled dough. Roll up and cut 2 inches long. Bake on greased sheet at 350° to 375° until brown. Dora Morrow

1 T. vanilla % c. sweetened condensed milk Melted chocolate, optional

(continued)

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CUM DROP COOI<IES 1 box brown sugar 4 eggs 1 c. flour 1 /4 tsp. salt 1 tsp. baking powder

1 tsp. cinnamon 1 c. finely cut orange gum drops 1 c. chopped pecans 1 c. powdered sugar

Beat together the brown sugar and eggs. Sift together three times the flour, salt, baking powder, and cinnamon. Add to the sugar and egg mixture; stir until well mixed. Add the gum drops and pecans. Bake in a greased 9 x 13 x 2-inch pan for 30 minutes at 350°. Cut into squares and roll in powdered sugar.

the cookies will not brown , but the bottoms should brown slightly. For glaze, combine milk, 1 teaspoon almond extract, and 1 teaspoon vanilla extract in a large bowl. Add box of confectioners' sugar; whisk until all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven , quickly immerse 2 or 3 at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers. Yields approximately 7 dozen. Rebecca Rollins Boudreaux MWC

Judith A. Mitchell MWC 1 h c. butter 1 c. sugar 1 T. milk 2 eggs, well beaten

HERMITS 1 egg white, beaten 1 c. packed brown sugar

MAMO'S TEA CAKES

1 1/2 c. pecans

Beat egg white until stiff. Mix brown sugar and pecans. Pour into beaten egg wh ites. Drop on cookie sheet in small spoonfuls. Cook at 250° for 10 minutes. Mrs. George R. Walton

2 tsp. baking powder 21f4 c. flour 1 tsp. vanilla

Cream butter and sugar, add eggs and dry ingredients. You want a stiff dough, but may need less or more flour---add or delete by tablespoons. Pinch dough in size of quarter, roll in hand, place on baking sheet, and pat or press until desired thickness. Bake at 400° for 10 minutes or until lightly brown. Mrs. C. L. Primeaux Patsy Walton

ITALIAN SPRINKLE COOI<IES 6 eggs 5 c. all-purpose flour 2 c. confectioners' sugar 2 T. plus 11/2 tsp. baking powder 1 c. shortening, melted 1 T. almond extract 1% tsp. lemon extract or creme bouquet flavoring

1f2 c. warm milk 1 tsp. almond extract 1 tsp. vanilla extract 1 box (1 lb.) confectioners' sugar Colored sprinkles (jimmies)

Using a heavy-duty electric mixer on high speed, beat eggs until l ig~t and foamy, about 5 minutes. Set aside. In another mixing bowl, stir ~ogeth er flou r, 2 cups sugar, and baking powder; gradually add shortenIng and extracts (1 tablespoon almond extract and 11J2 teaspoon lemon or creme bouquet) until a bead-like texture is formed. Gradually add beaten eggs (dough will be stiff) . Roll dough into 1-inch balls. Place on ungreased baking sheets. Bake at .350° for 12 minutes. The tops of (continued)

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MARGARET'S CRACI{ER COOKIES 1% c. sugar 112 c. evaporated milk 11 4 c. margarine

h c. peanut butter 1 tsp. vanilla 1 stack crackers, crushed 1

Combine sugar, margarine, and mil k. Stir and let come to a boil. Boil 11/2 minutes. Remove from heat. Add vanilla, peanut butter and crackers. Mix well. Drop by spoonful on wax paper. For chocolate c~ack ers, add 2 tablespoons cocoa with sugar mixture and milk. Alice Landerno

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NAN'S PECAN CRESCENTS

MELVILLIAN SUPER CHIPPERS 1

12 c. butter 1 12 c. butter flavor Crisco shortening 1 c. very firmly packed brown sugar 1 c. White sugar 2 eggs 1 112 t. vanilla 2 c. all-purpose flour 1 tsp. baking soda 1 tsp. baking powder

112 tsp. salt 1 c. oatmeal 1 c. cornflakes Choose 2 of the following: 112 c. semi-sweet chocolate chips 112 c. peanut butter chips 112 c. butterscotch chips 112 c. coconut flakes 112 c. pecans 1f2 c. peanuts

Cream butter and shortening. Add brown sugar, white sugar, eggs, and vanilla. Cream well. Mix togetherflour, baking soda, baking powder, and salt. Add to butter mixture and mix well. Add oatmeal, corn flakes, and your choice of chips and/or nuts. Mix well. Drop by scant 1/ 4 cup measure onto ungreased cookie sheet. Do not flatten dough. Leave plenty of room to allow for spreading . Bake at 350째 for 12 to 15 minutes. Watch carefully and don't let them get too brown . Leave on cookie sheet 4 or 5 minutes to cool. Using the long side of an egg turner, carefully remove to wire rack to finish cooling. When cool, they are crunchy on the outside, but very chewy on the inside. Makes approximately 2 dozen cookies. Rebecca Rollins Boudreaux Marlys Wyble Thomasson MWC

MRS. FIELD'S COOKIES 1 c. butter 1 c. sugar 1 c. brown sugar 2 eggs 1 tsp. vanilla 21f2 c. oatmeal

2 c. flour % tsp. salt 1 tsp. baking powder 1 tsp. baking soda 12 oz. semi-sweet chocolate chips

. Thoroughly cream together butter, suge3:r, _a nd brown sugar. Then stir rn eggs and vanilla. Put in blender untrl rt turns to a powder. In a sep~rate bowl, mix together oatmeal, flour, ~alt, baking po~der, and bakrng soda. Mix both mixtures together. Fold 1~ chocolate chrps. Bake on an ungreased cookie sheet at 375째 for 6 mmutes. Cassie Ardoin

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1 c. butter or margarine 1f2 c. powdered sugar, packed 21f2 c. sifted flour

/2 tsp. vanilla, or almond extract 1 112 c. finely chopped nut meats More powdered sugar for rolling

Remove butter or margarine from refrigerator prior to mixing in order that it will be at room temperature. Blend the butter and sugar together well; add vanilla or almond extract. Sift the flour into the mixture a little at a time, blending after each addition. When all has been absorbed, blend in the nuts. Shape with hands into crescent designs, or any other shape you wish. Place on ungreased baking sheet and bake at 375째 for about 15 minutes. When brown , remove from cookie sheet and roll immediately in powdered sugar. When cool, the crescents may be placed in a tin box with tight cover and will remain fresh for ten days or more. Elise Boudreaux LeJeune

N. M. BROWNIES 1 box Swiss chocolate cake mix 2 c. chopped pecans 1 egg 1 stick melted margarine

1 (8-oz.) pkg. cream cheese 3 eggs 1 lb. powdered sugar

Mix cake mix, chopped pecans, and egg together. Batter will be stiff. Using your fingers, pat into a greased 9 x 13-inch pan . Set aside. Make topping by blending cream cheese, eggs, and powdered sugar together until well blended. Pour over chocolate mixture and bake at 350째 for 45 minutes. Cool and cut into squares. Dorene P. Guillory

N. M. COOI{IES 2 c. butter 2 c. sugar 2 c. brown sugar 4 eggs 2 tsp. vanilla 4 c. flour 5 c. blended oatmeal

1 tsp. salt 2 tsp. baking powder 2 tsp. soda 24 oz. chocolate chips 1 (8-oz.) Hershey bar, grated 3 c. chopped nuts

Measure oatmeal and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, (continued) 30009-99

131

oatmeal, salt, baking powder, and soda. Add chocolate chips, Hersh~y bar and nuts. Roll into balls and place two inches apart on a co~kle sheet. Bake for 1o minutes at 375°. Makes 112 cookies, but the rec1pe may be halved.

PEANUT BUTTER I(ISSES 1 c. sugar 3 egg whites 1 c. peanut butter, smooth or

Pinch of salt

Amanda Thomasson

crunchy . d ar salt and peanut butter. Beat egg whites until they are stlff.:~o~k~~ sheet: Bake at 3250 for Drop by teaspoonfuls on a grease

12 minutes.

PAPA'S FAVORITE TEA CAI(ES 1 c. butter, no substitute 2 c. sugar 5 c. all-purpose flour plus more

for rolling 4 eggs

8 T. light cream or milk 9 level tsp. baking powder 1 tsp. vanilla 1 tsp. freshly grated nutmeg

PECAN CRISPIES 112 c. shortening 112 c. butter 2 112 c. sifted flour 2 eggs, well beaten nin

Cream sugar and butter in a bowl. Add eggs, one at a time, beating well after each addition . Sift the flour, baking powder, and nutmeg together. Add slowly to mixture, alternating with milk and blending well after each addition. Add vanilla and mix well. Roll out on floured board. Cut into desired shape. Bake at 400° for 15 minutes.

112 tsp. soda 1; tsp. salt 4 2 112 c. brown sugar d c. pecans, choppe 1

ar Add eggs and beat well. butter, and brown sug . . re Add pecans. Drop and add toBm;tuat 3soofor 10 minutes. t 2 inches apart. a e

Crea~ sho~:ntsgtogether

Sift dry lngre I

o~ ~~~~~ !~:~ removed from cookie sheet.

cookies Cool on Wlr

!gene Brown

PEANUT BLOSSOMS 1% c. all-purpose flour 1 1 tsp. baking soda 12 tsp. salt 1f2 c. butter or oleo 1f2 c. peanut butter

Linda Bertrand

Judith A. Mitchell MWC

PECAN MACAROONS

12 c. sugar 12 c. firmly packed brown sugar 1 egg 1 tsp. vanilla Milk chocolate candy kiss

1 egg C rushed pecans % stick butter 2 d by 1 c. c. sugar and butter together and .rop . hed pecans, sugar, egg,B k at 375o for 4 to 5 mmutes. MIX crus t a cookie sheet. a e oonfuls on o P Doris Coburn teas Makes 3 dozen ·

1 1

Sift together flour, soda, and salt. Cream together butter and peanut butter. Gradually add sugars, creaming well. Add 1 unbeaten egg and vanilla; beat well. Blend in the dry ingredients gradually. Mix thoroughly. ?hape dough into balls using a round ed teaspoonful for each. Roll balls 1n. sugar and place on an ungreased cookie sheet. Bake at 375o for 8 m1nutes. Remove from oven and place a solid milk chocolate kiss on top of each cookie, pressing down firmly so that cookie cracks around the edge. Return cookies to oven and bake 2 to 5 minutes longer until brown. golden

SAND TARTS 2 c. butter confectioner's sugar

1/2 c. vanilla 4 tsp.

to9~ther 133

30009·99

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T. water c· sifted flour c. pecans, ch opped

butter sugar, and vanilla. Stir t 3000 Cream s 's hape into 1-inch balls. preheatdo;~~u~ and ~ix well. Stir In pecan . (continued) in water. A

June Meche

132

2 4 2

Place 1 inch apart on an ungreased cookie sheet. Bake at 30~ 0 for 2~ to 30 minutes or until firm to touch . Roll in powdered sugar while warm, re-roll in powdered sugar after cooling . Yields 8 dozen cookies . Susannah Mitchell Smith MWC

TEA CARES 1 c. sugar 2 sticks oleo 2 eggs II urpose flour

1f2 tsp. soda 2 tsp. vanilla 114 tsp. salt

3 c. a -p

flour so da van1'lla, and salt together. bDrop k"' hee't Flatten with fork that has een Mix sugar, oleo, eggs, eased coo 1e s · by teaspoon on gr · tes at 350°. 12 dipped in water. Bake mlnu Mamie Arta/1

SURPRISE COORIES 1 c. shortening 1 112 c. sugar 3 1/ 4 c. flour 1 tsp. soda

12 tsp. salt

3 eggs 1 pkg. mincemeat

WHITE LACE COOI<IES

Mix shortening, eggs, soda, and salt with mixer until well mixed. Gradually add sugar, then add mincemeat (in broken pieces) . Gradually add flour. Drop by teaspoonful on cookie sheet. Bake at 350° until lightly brown.

2 egg whites, beaten stiff 314 c. granulated sugar

1 (G-oz.) bag chocolate chips 1 tsp. vanilla

1 c. chopped pecans Tricia Duplechain Richard

~~~~~~k~:=~~o~;en

TEA CAI\ES 3 c. sifted flour 1f2 tsp. soda 2 sticks butter or oleo

k"e sheet Beat egg whites · ht Grease coo I · ·11 Make these co?kies at nl~dd pecans, chocolate chi~s, and van~~until stiff beating In sugar. k" sheet Heat oven to 400 , then turn ' · onto coo 1e all night. No peeping. Patsy Walton

1 c. sugar 1 egg, beaten 1 tsp. vanilla

Cream butter and sugar; add egg and vanilla. Add soda and flour to butter mixture. Roll into balls and place on a greased cookie sheet; mark with a fork. Bake about 40 minutes in a 350° oven. Joyce Mayeaux Perroux

c. all-purpose flour tsp. baking powder tsp. vanilla block of oleo

1/ 4

1 (6-oz. ) Pkg · semi-sweet

chocolate pieces . 2 T. butter or margarme

TEA CAI<ES 4 4 1 1

CHOCOLATE NUT BALLS

c. Crisco

2 c. sugar 3 eggs, beaten

112 c. milk

~ift

flou_r and baking powder. Add oleo and mix until crumbly. Add vanilla, Cnsc?, sugar, eggs, and milk . Roll out using small amounts of dough at a t1me. Cut with cookie cutter. Place on cookie sheet and bake at 375o for 10 minutes or until golden brown on bottom . Dinah Sylvester

135 134

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DIVINITY

CREAMY PRALINES 3 c. white sugar 1 c. evaporated milk 1 c. white sugar

2 112 c. sugar 112 c. white Karo syrup 2 egg whites

~ tsp: vanilla V4 Stick butter or margarine 5 to 6 c. pecans

Put 3 cups of sugar and "lk . 1 sugar in another saucepan a~ In a heavy s~ucepan. Melt 1 cup of soft ball stage (236o). Removea~~~ above mixture. Cook slowly until butter, and pecans. Mix well D heat and let cool. Add vanilla Makes about 72 pralines. . rop on waxed paper using a small spoon'. Leona DiCapo MWC

Mix sugar, Karo, and water in a 2-quart pot. Cook the mixture on a medium heat until it forms a ball when dropped in cold water. Have egg whites at room temperature and beat until stiff. Add one-half of the syrup mixture, pouring slowly, to the egg whites. Beat well. Heat the remaining one-half to the firm ball stage again. Add slowly to the mixture containing egg whites, add vanilla, and beat until shiny. Add pecans. Pour on buttered plate and cut. Mrs. Lucius Castille

DIVINITY FUDGE

DATE LOAF 2 c. sugar 112 c. cream

1 box dates

1 stick butter, no substitutes

1 12 tsp. vanilla 112 c. water 1 c. pecans

~ tch..pedcans

m amp cloth Mix and cook sugar cream d water. Take off heat· ~dd d t , an butter until it forms soft ball in cold P_ut the candy back ~n the s~oe: that have ~een cut into small pieces. dissolve the dates Remo f heat and stir for a few minutes to help Then make a loaf .on the ~~ rom the heat. Add pecans and beat mixture several hours. Cut into piecm esp clodth and roll it up. Let cool and harde~ an seNe.

3 c. sugar 112 c. light corn syrup 112 c. cold water

2 egg whites, well beaten 1 tsp. almond extract 1112 c. chopped pecans

Place sugar, syrup, and water over slow heat. Cook until a little forms a ball in cold water. Continue beating egg wh ites and pour a small amount of syrup at a time over the egg w~ites. Continue c~oking and beating until mixture forms a hard crystal-like crack on the s1de of cup. Add extract and nuts and pour into buttered dish. Cut into squares or drop.

"Boots" Harvey

Ruby Thomasson Jolie Joffrion

COLD BRICK CANDY DATE LOAF CANDY 2112 c. sugar 1 c. chopped dates 1 c. evaporated milk . 1 c. or more ch opped pecans M IX sugar and fire. Add the d evaporated milk together in a ot . mixture forms :t~s. As the mixture cooks rna~ thCook on a med1um Remove mixt firm ball when dropped in' cold e dates. When the very thick. Po~~e f~om the fire and continue sti~~ter, a~d the pecans. cold, slice. m•xture on to a wet cloth and h ng ~ntll the candy is s ape 1nto a loaf. When

1 (13-oz.) can evaporated milk 1 (12-oz.) pkg. semi-sweet 3112 c. sugar chocolate chips 2 sticks butter 4 c. pecans 1 (7-oz.) jar marshmallow creme Place semi-sweet chips, pecans, and marshmallow creme_in a large b 1 Butter the sides and bottom of a large pan. Place m1lk, sugar, 0~ butter in a pot over medium ~eat and let come to a boil. When a~ t e begins to boil time for 10 m1nutes. Remove from heat and pour miX ur. ture in bowl Stir vigorously until well blended. Pour into buttered over miX · cooled. Y1 ·elds ab out 5 poun ds. Refrigerate until pan. Tammy LeBlanc

Mrs. Lucius Castille

136

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Put sugar, margarin e, cocoa, and milk into a saucepan and bring to a full boil. Continue boiling for 5 minutes. (Do not overcook.) Remove from fire. Add peanut butter and marshmallows and stir until dissolved. Add oatmeal and vanilla. Stir until mixture holds shape. Drop by teaspoonfuls onto waxed paper. Serve when cool.

LUCILLE'S DATE ROLL CANDY 2 c. sugar 1f2 c. Pet milk 1 pkg. dates

2 c . pecans 1 12 stick butter, cut in pats

Murline Jackson Murray

Cook sugar, milk, and dates until soft-ball stage. Remove from heat and beat 10 minutes or until thickened. Add butter and pecans. Put on greased (buttered) wax paper and roll. Put in refrigerator until cool · Slice and enjoy! Denise Cannatel/a MWC

MAMOM'S CANDY PECANS 1 egg white 1f4 tsp. baking soda % tsp. salt

1 c. brown sugar 2 c. pecan halves

Beat egg white until stiff. Add baking soda, salt, and brown sugar Beat until well mixed. Coat pecans well and place on a greased cooki~ sheet. Bake at 350° for 6 to 10 minutes or until lightly browned. Denise Cannatel/a MWC

NO FAIL DIVINITY 4 c. sugar % c. water 1 c. light corn syrup 3 egg whites

1 tsp. vanilla 1 to 2 c. nuts 1/s tsp. salt

Mix sugar, corn syrup, water, and salt in a 2-quart casserole. Cook in microwave on high for 19 minutes, stirring every 5 minutes. Candy thermometer should read 260°, if not cook 1 or 2 minutes longer. While syrup cooks , beat egg whites in large bowl. Gradually pour hot syrup over egg whites and continue beating at high speed until thick and candy starts to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts to beaten mixture. Drop by teaspoon onto waxed paper. Ann Shadowens

MAW MAW'S PRALINES 2 c. white sugar 1 c. brown sugar 11f2 c. half & half cream

OLD ... fASHIONED CHOCOLATE CANDY

1 stick margarine 1 tsp. vanilla 1 c. broken pecans

Bring sugars and cream to a boil. Reduce heat but continue to boil. Do not allow mixture to boil over. When it can form a soft ball , take off heat and stir in margarine and pecans. Stir until it starts to sugar. Quickly drop onto waxed paper. Marjory McAdams Goings

NO BAI\E OATMEAL YUMMIES 2 c. sugar 1 stick margarine % c. milk B lg. marshmallows

2 4 3 1

2 c. sugar % c. milk 2 oz. unsweetened chocolate or 112 c. cocoa 2 T. corn syrup

tsp. salt /2 c. nuts 2 T. butter 1 tsp. vanilla 1 /4 1

Combine sugar, milk, chocolate, corn syrup, and salt in saucepan. Cook over medium heat until soft ball stage. Remove from heat and add butter. Cool mixture to 120° without stirring. Pan will be lukewarm. Add vanilla and beat for 5 to 10 minutes. Quickly stir in nuts. Pour in pan to cool. Hazel Abrams

T. cocoa T. peanut butter c. quick-cooking oatmeal tsp. vanilla (continued)

138

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139

PEANUT BUTTER FUDGE

OLD.-fASHIONED FUDGE % c. cocoa 3 c. sugar 1 /s tsp. salt 1 112 c. milk

2 c. sugar % c. carnation cream

4 112 T. butter 1 tsp. vanilla 1 c. nuts

1 tsp. vanilla 1 c. peanut butter

butter or oleo

. and vanilla in a saucepan. Bnng to Combine sugar, cream, bu~er, n form soft ball in cup of water a boil. Cook, stirring often, untl! yo~ ~~ickly fold in peanut butter. Pour about 12 minutes. Take off hea an 1 tsp.

In medium size pot, mix sugar, cocoa, and salt until blended. Add milk. Cook over medium-low heat, stirring constantly. When mixture becomes stringy when dropped from a spoon, test small amount by dropping in water and forming a firm ball . Let mixture cool to room temperature. Add vanilla, butter, and pecans. Stir until it looses its gloss. Pour into an 11 x 7 x 1 112-inch buttered pan. Let cool. Cut in squares. Makes 24 pieces. Dinah Sylvester

into buttered pan.

Willie Mae Aguillard

PECAN TOFFEE 1 lb. butter 2 c. sugar

1 tsp. vanilla 4 Hershey bars

c. chopped pecans d add sugar while stirring. 11 Melt butter over medium heat. ~ra u~e~t and add vanilla and peCook until caramel colo~. Ref~if-:hi~~mhas been buttered. Cover with cans. Pour out on alum~u~ead chocolate when melted. Ashley Venable Hershey candy bars an sp %

ORANCE.-ALMOND COCONUT BALLS 1 sm. can frozen orange juice,

undiluted 1 box powdered sugar 1 stick butter

1 lg. box vanilla wafers Almond extract to taste 1 Jg. can Angel Flake coconut

Leave orange juice in the refrigerator overnight to thaw. Cream sugar and butter. Mix in almond extract. Crush vanilla wafers fine; add to sugar mixture. Blend in orange juice, mixing well. Form into small balls and roll in coconut. Refrigerate. Makes about 100 balls. Terry Goudeau MWC

2 c. white sugar 1 c. light brown sugar 2 c. pecans 1 pinch salt

1 c. milk 1 stick oleo

3 T. Karo syrup

salt, milk, oleo, and syr~~路 Mix white sugar, brown s~g~~:aescea':~x paper. Beat candy until It ok until it forms a soft ba . and drop on paper. Alice Adams

~fckens

PEANUT BUTTER CANDY 2 c. sugar 1 tsp. Hershey's cocoa powder 1 c. cream 1 14 c. peanut butter

PRALINES

1 T. butter 1 tsp. vanilla 1 c. pecans

RUSSIAN FUDGE

Mix sugar and cocoa powder. Add cream and cook to soft-ball stage. Add peanut butter, vanilla, butter and pecans; beat. Pour Into buttered 9 x 9-inch dish. Let cool and cut into sq uares.

Rem~ve from heat.

Ruby Thomasson Emily Leon

1 stick butter 2 c. pecans sugar . 1 c. condensed milk 2 lemons 1 can d k 路t Karo and butter together an coo 1 T white Karo . . gar condensed milk, whl ~ul it ~ill burn.) Cook until it fo~ms a MIX su . . 'g constantly. (Be care (continued) slowly, stlrnn

141 140

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hard ball in water. Remove from heat and add ju ice of two lemons ~r to taste. Cook a little longer, then add pecans. Beat. Pour on greased d1sh .

. . Thoroughly mix W~lpp~~ thawed lemonade; miX we 路

Marjorie Joffrion Jolie Joffrion

and condensed milk. Then add Jewel Terry Parker Rebecca Rollins Boudreaux MWC

STRAWBERRIES 2 c. pecans 2 c. coconut 1 c. condensed milk

~C::r i~o pie shell and refrigerate.

BUTTERMILK PIE

2 (6-oz.) pkgs. strawberry gelatin 1 tsp. vanilla Red and green sugar crystals

Chop nuts and coconut together in blender. Combine with the vanilla, gelatin, and condensed milk. Roll in to strawberry-shaped pieces. Roll in red sugar crystals. Dip "stem" end in green sugar crystals. Sarah Kimble

3 1; 4 c. sugar 1/z c. flour

2 sticks oleo or butter

1 c. buttermilk 1 T. vanilla 2 unbaked pie shells

buttermil~.

6 eggs add butter, eggs, and Mix sugar and flour well .. Thennbaked pie shells. Bake 10 .minutes vanilla. Blend well an~ po~~~~~ ~0 to 25 minutes. Makes 2 pieS. at 400o' lower to 350 an Walterine Canna tel/a MWC

TOFFEE CANDY 2 sticks butter 1 c. sugar

1 T. water 1 T. Karo syrup, light or dark

1 c. chopped pecans 1 (12-oz.) bag milk chocolate chips

In medium size saucepan, cook butter, sugar, water, and syrup on a medium-high heat. Cook until mixture turns the color of peanut butter, approximately 12 to 15 minutes. Pour hot candy onto a cookie pan and spread evenly. Cover with chocolate and pecans. Let cool. Break into bite-size pieces. Denise Cannatel/a MWC

BUTTERSCOTCH PIE c. cornstarch 1 c. brown sugar 1/z tsp. salt 1 c. water 1213 c. Pet milk 1f 4

3 egg yolks 1/z tsp. vanilla

Reserve egg whites 6 T. sugar Baked pie shell

1/J c. butter and salt. Add the water, .milk, M' together the cornstarch, sukgar!xture in a double boiler un~JI hot IX olks and vanilla. Coo . mJ shell. Make menngue 0 ed ieuntil and then lightly browned . egg whites and sugar. Bake Katie Vanchiere

bu~~~i;~gl~t co~l

a~th ~

spooni~~2~~~ve~

PiEs CANDIED PECAN PIE -M!.NT JEWEL'S COOL LEMON PIE 1 (9-oz.) carton frozen whipped topping 1 can condensed milk

1 sm. can frozen lemonade, or limeade 1 graham cracker pie crust (continued)

142 300Q9.gg

1/z c. sugar 1/2 c. White Karo 1 egg er 1 tsp. butt

1 tsp. vanilla 1 112 c. pecans Unbaked pie crust

(continued)

Mix sugar, Karo, egg, butter, vanilla, and pecans. Pour mixture into an unbaked pie crust. Bake at 275° for about 35 to 40 minutes. Patsy Walton

3 T. cocoa 3 egg yolks 1 T. oleo Baked pie crust

1 tsp. vanilla 2 c. milk 1 c. sugar

3 T. flour . . ar flour, cocoa, egg yolks, and oleo. Mix together vanilla, milk, s~g ' t add filling. Boil until thick and smooth . Ba e crus '

CHEESE PIE 2 unbaked pie shells % c. butter 1 c. sugar

CHOCOLATE PIE .

4 eggs (4 yellows, 2 whites) 1 tsp. vanilla 1 tsp. flour (full)

Make sure butter is soft, then mix together butter, sugar, eggs, vanilla, and flour. Pour into 2 pie shells. Start cooking at 400° for 5 minutes cut down to 350°. Pie is cooked when pie shell is brown . '

Meringue:

1 tsp. cream of tartar

3 egg whites

4 tsp. sugar f sugar and 1 teaspoon of Beat whites of eggs, ~dd 4 teasfofensB~ke at 300o until brown. cream of tartar. Place this on top o p . Mrs. George R. Walton

Mrs. George R. Walton

COCONUT CREAM PIE

CHOCOLATE ICE BOX PIE 2 squares unsweetened chocolate 1 stick butter 1'12 c. sugar

2 tsp. vanilla 4 eggs

Melt 2 squares unsweetened chocolate, let cool. Cream 1 stick butter and sugar; add vanilla. Add cooled chocolate and 2 eggs ; beat 5 minutes. Add 2 more eggs and beat 5 minutes more. Then pour into crust. Crust:

1 c. crushed pecans 1 c. crushed vanilla wafers

3 c . milk

3 egg yolks, slightly beaten 1 T. margarine 1'12 tsp. vanilla 3f4 c. shredded coconut Baked pie shell

flour Stir in milk gradually. Cook mixture

Mix sugar, salt~t c~~~~~a~c:~n~~:ntly u~til. th~~~:n~~;~ ~~~~~sd ov~r mo~er~!e ~~w'ly stir half th~ mixt~re t~t~~r~~ ~tirring constantly.

~~~ ~o~~~t~re in saucepa~.. B~a~g~:~~. vanilla, and coconut. Pour ~emove from heat and bien Jn

1 stick oleo, melted

into baked pie shell.

Mix together pecans, vanilla wafers, and oleo. Put into 9-inch pie pan . Press down with fork bottom and sides. Topping: % Pt. Whipping cream

213 c. sugar ,12 tsp. salt 2'12 T. cornstarch 1 T. flour

Meringue:

6 T. sugar 112 tsp. vanilla . · ·tt f tartar, sugar, and ~anllla until S}l 0 g cream. seat eg whites with . 'th menngue. Bake 8 to 10 m1nutes at 400 · k form. Cover pie WI Murline Jackson Murray peas MWC

whites, beaten 3egg rt '/4 tsp. cream of ta ar

5 tsp. sugar

W~ipping

Beatuntil well chilled. cream. Add sugar. Spread over filling. Put pie in refrigerator Suzanne Merse David

14S

144

30009-99 30009·99

-remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours. Rebecca Rollins Boudreaux MWC

COCONUT OR PINEAPPLE PIE 2 egg yolks 1 c. sugar 1 c. milk 1112 T. flour 1% T. butter

1 c. coconut or 1 sm. can pineapple 1 tsp. vanilla Baked pie crust

DOUBLE LAYER PUMPI<.IN PIE

Mix together egg yolks, sugar, milk, flour, butter, coconut or pineapple, and vanilla. Boil until thick and smooth. Pour into baked pie crust. Top with meringue and bake at 300° until brown . Mrs. George R. Walton

COCONUT PIE 4 eggs, beaten with fork 1% c. sugar 1 tsp. vanilla Pinch of salt

1 c. coconut (small can) 12 c. buttermilk 1 stick butter, melted Unbaked deep-dish pie shell 1

Mix together eggs, sugar, vanilla, salt, coconut, buttermilk, and butter. Pour into an unbaked deep-dish pie shell. Bake at 350° until golden brown, then at 300° until done, approximately 1 hour total. It is done when it does not shake or when toothpick comes out clean. Norma White Jenkins

DECADENT TRIPLE LAYER MUD PIE 3 squares semi-sweet baking chocolate, melted % c. chocolate sweetened condensed milk 1 c. chopped pecan, toasted 1 prepared chocolate crumb crust (6 oz. or 9 in.)

2 c. cold milk 2 pkg. (4-serving size) devil's food flavor instant pudding and pie filling 1 (8-oz.) tub Cool Whip whipped topping, thawed

Pour chocolate and sweetened condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate in c.rust. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with ~ire whisk 1 minute. (Mixture will be thick.) Spoon 1- 1(2 c~ps of the pudding over chocolate in crust. Stir 112 of the whipped topp1ng mto

4 1 1 2

oz. cream cheese, softened T. sugar (6-oz.) graham cracker crust (4-serving size) pkgs. vanilla pudding mix 1 tsp. ground cinnamon

% tsp. ground cloves 1 T. milk or half & half 1 112 c. Cool Whip 1 c. cold milk or half & half 1 (16-oz.) can pumpkin 112 tsp. ground ginger

Mix cream cheese, 1 tablespoon milk, and 1 tablespoon sugar in a large bowl with a wire whisk until smooth. Gently stir in whipped cream (Cool Whip). Spread on crust. Mix 1 cup milk and pudding mixes together with a wire whisk. Stir pumpkin and spices into pudding mix. Spread over cream cheese layer. Chill until firm . Garnish with Cool Whip and cinnamon. Tricia Duplechain Richard

FRENCH LEMON PIE 1 c. sugar % c. flour 4 eggs 1 c. white Karo

4 T. butter, melted Juice of 1 lemon 1 tsp. lemon rind Unbaked pie shell

Sift flour with sugar. Beat eggs with syrup. Add butter, lemon juice, and lemon rind. Add to flour mixture. Pour into unbaked pie shell. Bake 45 minutes at 350°. Margaret Bays White

FRESH STRAWBERRY PIE 1 1 2 2 8

c. sugar c. water T. cornstarch T. strawberry Jello oz. cream cheese

c. sugar 1 112 to 2 pt. fresh strawberries 9-in. baked pie shell 1 pt. whipping cream 3 /4

(continued)

146

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147

Mix 1 cup sugar, water, and cornstarch. Cook until thick and clear. Remove from heat, add Jello, and let cool. Cream together crea~ cheese and % cup sugar. Place cream cheese mixture in cooled p1e shell. Add strawberries, pour Jello mixture over berries , and chill. Top with whipping cream. Chill for several hours before serving.

8 ke in a 350° oven for 35 or 40 minutes. Cool before cutting. a 'II be very thin when poured into pans. M1xture WI Effie Anderson

p~ns.

JUDY'S CHOCOLATE PIE

Emily Leon

FRESH STRAWBERRY PIE 1 pt. whipping cream 1 c. sugar 1 c. water

4 T. strawberry Jello 1 qt. fresh strawberries 1 8 or 9-in. pie shell, baked and

s tsp. cornstarch

3 T. cocoa

1 c. sugar

cooled

Mix sugar and water in saucepan . Slowly add cornstarch (mixed with small amount of water) . Cook over medium heat until mixture is clear and begins to thicken. Remove from heat. Add Jello and stir until dissolved. Cool in refrigerator until slightly jelled. Remove and add fresh strawberries. Pour mixture into pie shell and top with whipped cream.

3 egg yolks

2 T. flour 2 T. cornstarch 1213 c. Pet milk (large can)

1 T. butter

tsp. vanilla Baked pie crust

1113 c. milk h d cocoa Put on medium ·an flour cornstarc Mix in 3-quart pot sug~r, . , . k until first boil.· Pour some ·nto I_ high heat. Add 3 cups milk (mixed~, c~~n pot and cook until very thl_ ck. our well-beaten egg yolks. P?ur ac hen hard boil, remove from fl~e. be stirred at all cooled baked Top With Add butter and vanilla. ~ool a~dtr~ay be topped with whipped cream . meringue and bake until brow Marlys Wyble Thomasson

~ust

slo~ly

tlmes.u~nto

c~ust.

MWC Molly Hall

GOOD PIE 1 lg. can crushed pineapple,

drained 1 lg. tub Cool Whip 1 can condensed milk

LEMON PIE

Juice of 1 lemon and rind 1 c. chopped pecans 2 (9-inch) graham cracker pie shells

Mix together pineapple, Cool Whip, condensed milk, lemon juice, lemon rind, and pecans. Pour into 2 pie shells. Refrigerate overnight. Edna Phillips MWC

3 T. (full spoons) cornstarch 11/2 c. sugar(rind and juice only) 1 112 lemons 3

1112 c. boiling water . 1 baked pie crust 3 egg whites, beaten stiff

egg yolks . h rated rind and juice from . cornstarch with sugar. Cover :V~nlwater. Cook until thick on MIX Add the beaten yolks of egg T with 3 egg whites beaten lemons. P ·nto baked crust. op medium stove. .our I 'ff Place in refngerator. Carol Arta/1

~ .

IMPOSSIBLE PIE 4 eggs % stick butter

1% c. sugar 112 c. flour 1 /2

tsp. baking powder

% tsp. salt 2 c. milk 4 oz. shredded coconut 1 tsp. vanilla

MAW MAW GLAZER'S PECAN PIE c. oleo 1 c. brown sugar 1/ 4

Beat egg.s.. Add melted butter, sugar, flour, and milk. Beat until well blended. St1r 1n coconut and vanilla. Pour into 2 ungreased 8-inch pie

148

(continued)

30 09.g

1 c. dark Karo syrup . 1 tsp. vanilla

9-inch unbaked p1e crust

3 eggs ken pecans

(continued)

1 c. bro

149

Mix melted butter, brown sugar, and Karo syrup together. Add eggs and pecans; beat well. Pour into a 9-inch unbaked pie shell and bake at 350° for 50 to 60 minutes.

PuddiNGS

Ruth Cannatelfa MWC

BANANA PUDDING MRS. WALLACE'S PECAN PIE % c. white sugar 1f4 c. butter 3 eggs

1 lg. bag vanilla wafers

1 lg. box vanilla or banana

1 c. whole pecans

pudding

1 c. white Karo 1 tsp. vanilla

Chill pie crust (unbaked). Beat eggs and vanilla well. Add sugar then melted butter and Karo. Sprinkle pecans in pastry. Pour egg mixture over pecans. Bake 35 to 40 minutes until knife comes our clean. Bake at 450° for 10 minutes. Reduce heat to 325° until done.

2 to 3 fresh bananas 1 can condensed milk 1 lg. Cool Whip

Line dish with vanilla wafers. Mix pudding according to directions on box. Add condensed milk, bananas, and Cool Whip. Top with vanilla wafers. Refrigerate. Leona DiCapo

MWC

Plum Wallace

PECAN PIE 2 4 1 1

c . pecans eggs c. sugar c. white Karo syrup

BON TON BREAD PUDDING

3 T. butter 1 tsp. vanilla Unbaked pie crust

1 loaf French bread 1 qt. milk 3 eggs 2 c. sugar

. Mix together pecans, eggs, sugar, syrup, butter, and vanilla. Pour 1nto unbaked pie crust. Bake at 350° for 1 hour. Pat Duplechain MWC

PICADILLY STRAWBERRY PIE 5 T. cornstarch 1 112 c. sugar 2 112 c. 7-UP 1 pt. strawberries

Slice bread into 2-inch thick pieces, place in large pan, and pour milk over it. Soak bread in milk until well mixed. Then add eggs, sugar, vanilla, and raisins; stir well. Pour in melted margarine and stir until blended. Pour mixture into thick pan and bake at 300° for 1 hour or until pudding comes away from side of pan. Cool. When ready to serve, cube pudding, add sauce, and heat under broiler.

1 stick margarine 1 c. sugar

c. oleo

3 oz. cream cheese 1 c. self-rising flour

Make a pie crust using oleo, cream cheese, and flour. Bake pie crust and ~et aside to cool. To make filling, mix cornstarch, sugar, and 7-UP, cook_ 1ng un!il clear and thick. Add large box of Jello. Let cool. Pour half of m1xture m baked shell. Add all of strawberries (cut or whole). Pour rest of mixture on top. Top pie with Cool Whip or whipped cream. Linda Phillips LeBlanc

l.SO

1 cup raisins

Whiskey Sauce:

1 lg. pkg. strawberry Jello 112

2 T. vanilla 3 T. margarine, melted

30009-99

1 egg Whiskey to taste

Cream sugar and egg until well mixed. Cook over low heat until sugar is dissolved. Add whiskey to taste which should make sauce creamy smooth. Try 4 tablespoons whiskey or 5 tablespoons spiced rum. Claire Jackson DuBas

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151

Combine rice, milk, sugar, salt, and butter. Cook over medium heat until thickened, about 20 minutes, stirring often. Add vanilla. Serve hot or cold. May be topped with fruit and Cool Whip. Makes 2 servings.

BREAD PUDDING 2 2 1 2 1

loaves of bread c. raisins c. coconut T. vanilla T. almond flavoring

1 2 1 1

to 2 c. sugar sticks margarine gal. water qt. milk

Dorothy Wyble MWC

in water until soft. Add milk until bread is very s.oft. Ad.d nilla almond flavoring, sugar, and marganne. M1x . ~oak bread t ra1s1ns coconu , va · . well. B'ake at 325o until golden brown. Lucille Sanders

4 med. bananas Vanilla wafers 1 c. sugar 1 egg

CINNAMON PUDDING 2 c. brown sugar 1 112 c. water 2 T. butter 1fa tsp. salt 1 tsp. vanilla extract 2 c. all-purpose flour 1 c. granulated sugar

GRANDMOTHER TRAYLOR'S BANANA PUDDING

2 tsp. baking powder 2 tsp. ground cinnamon 1 12 tsp. salt 1 c. milk 2 T. butter, melted 1 tsp. vanilla extract 1 c. chopped pecans

2 heaping T. all-purpose flour 1% c. milk 1 tsp. vanilla Cool Whip

Mix sugar and flour together. Add the egg and mix well. Add the milk and mix well. Add vanilla and mix. Cook over a low to medium fire, stirring constantly, until thick. Layer vanilla wafers in a pan are bowl. Slice the bananas over the vanilla wafers. Pour one-half of the pudding over the wafers and bananas. Make another layer of wafers and bananas. Pour remainder of pudding over second layer. Top with Cool Whip to serve.

Preheat oven to 350°. Prepare sauce first. In a medium saucepan, combine brown sugar, water, 2 tablespoons butter, and 1/ a teaspoon salt. Bring to a boil over medium heat and cook, uncovered, fo: 5 minutes. Remove from heat, stir in 1 teaspoon vanilla, and set as1de while you prepare the batter. In a mixer bowl, combine t~ e flour, s~gar, baking powder, cinnamon, and 112 teaspoon salt. Combine the m1lk, 2 tablespoons melted butter, an_d 1 teaspoon v~n ill a in a small_ bowl, ~nd add al l at once to the flour m1xture; blend qu1ckly. Spread 1n an o1led 9 x 13-inch cake pan, then pour the reserved sauce over the top. Do not mix in. Scatter the pecans over the liquid. Bake for 40 to 45 minutes, or until the center bubbles up. Serve warm with cream or ice cream. Serves 12. Rebecca Rollins Boudreaux MWC

Mrs. Gloria DuBose

CRANNY EVELYN'S BREAD PUDDING 2 112 c. sugar 6 T. flour 2 eggs 1 (12-oz.) can evaporated milk

1 T. vanilla flavoring 16 slices bread 1/2 stick butter Cinnamon

Wet bread slices with water and then squeeze out. Melt butter in a 13 x 9-inch pan . Combine sugar and flour. Mix in eggs. Add evaporated milk and vanilla flavoring . Add bread and mix well with hands. Sprinkle top with cinnamon. Bake 30 minutes at 350°. Yields one 13 x 9-inch pan. Evelyn Vigie Tammy LeBlanc

CREAMY RICE PUDDING 1 c. cooked rice 1 c. milk 2 112 T. sugar

Dash of salt 1 T. butter 1/4 tsp. vanilla

(continued)

152

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153

MURL'S BANANA PUDDING 31bs. bananas 1 bag vanilla wafers 5 c. milk 1 (8-oz.) carton sour cream 1 pkg. banana cream instant pudding mix

2 p~gs. vanilla instant pudding

in butter and vanilla. Stir in rice and pour in baking dish. Top with me~ingue made by whipping ~gg w~ite~ with c_rea~ of tartar until foamy. Spnnkle 1/4 cup sugar on wh1le wh1pp1ng unt1l sw1rls are thick. Add '12 tsp. vanilla. Spread on top of pudding and brown in preheated 350° oven.

m1x

Dorene P. Guillory

13 oz. Cool Whip

Mix milk, sour cream pudd. . until blended. Stir until ,mixtu~~g ~•xes, and one-hal~ of the Cool Whip ban_anas, and pudding alternate!t •ckens: Layer ~~nllla wafers, sliced Whip. If pudding is too thick t y. Top With remam1ng one-half of Cool until it reaches spreading cons~s~~~~~~· add a few drops of cold milk Murfine Jackson Murray M WC

OLD.- FASHIONED BREAD PUDDING 7 slices bread 3 c. milk 2 eggs 1f2 c. sugar

TEEN'S SIMPLE BREAD PUDDING 2 eggs, beaten Dash nutmeg Cinnamon

1 stick butter 4 pieces bread, toasted 2 c. milk 1 c. sugar

Melt butter in a 6 x 12-inch Pyrex dish. Toast bread until brown on both sides. Break into rather large pieces in the dish. Scald milk and add to eggs beaten with sugar. Add this mixture to toast and butter in dish. Sprinkle generously with cinnamon and nutmeg. Put dish in a pan of boiling water and bake for 35 minutes at 350°- When knife inserted comes our clean, remove from oven .

Judy Thomasson MWC

1 T. butter 1 tsp. vanilla % tsp. nutmeg 1 /e tsp. salt

Cut bread into small squares and lac . Scald milk and butter. Add vanilla. Efeat ~ •n greased ca~serole dish. to_gether. Add to milk mixture. Pour over bggs, su~ar, sp1ce, and salt w1th water in it. Bake at 350° for 50 minute~~ad. S1t casserole in pan

DESSERTS

Ruth Cannatel/a M WC

1 (7-oz.) pkg. Angel Flake coconut, lightly toasted 'h c. finely chopped almonds, lightly toasted 1 (14-oZ.) can sweetened condensed milk, divided

RICE PUDDING 11/2 c. cooked rice 2 c. milk 3 eggs, separated 2 tsp. vanilla 3 T. butter 1/2 tsp. salt

AMARETTO MACAROON CHEESECAKE

% c. cornstarch % c. sugar 3 egg whites 1fe tsp. cream of tartar 1 14 c. sugar 1f2 tsp. vanilla

nut almonds '/2 cup of the sweetened condensed milk, coco . h spnng . form pan. d butter· press onto bottom of greased 9-me 3 flour, an che~se sugar and remaining / 4 cup sweetened condensed Beat c~eam tric m i~er on 'medium speed until well blended. Add eggs, milk w•th _elec mixing on low speed after each addition, just until bl~nded. one at ~ time, tto· our over crust. Bake at 325° for 55 to 60 m•nutes Blend.'" a~:;~s ~l~ost set. Run knife or metal spatula around rim of or until cen {continued) .

M IX

_Mix cornstarch with sugar and salt. Separat as1de. Beat ¥olks with wire whisk and mix wit~ e~gs and set whites an~ su~~r m1xt~re to egg and milk mixture and co milk. Add c~rnstarch until boiling. Bo1l while stirring for 1 minute R ok over med1um heat . emove from heat and stir (continued)

154 30009-99

'h c. flour '/4 c. butter or margarine, melted 4 (8-oz. each) pkg. cream cheese '/ 4 c. sugar 4 eggs 1/ 4 c. amaretto

30009-99

,r_

CHEESECAI{E

~~n to loosen .cake; cool before removing rim of pan Refrigerate 4

urs or overn 1ght.

· Rebecca Rollins Boudreaux MWC

2 (8-oz.) pkgs. cream cheese 2 c. cottage cheese 1 112 c. sugar 4 eggs, slightly beaten 6 T. cornstarch 6 T. all-purpose flour

1 112 T. lemon juice 1 tsp. vanilla extract 1 12 c. melted margarine, cooled 1 pt. sour cream Graham cracker crust Blueberry Glaze

Wash berries in two or three chan sugar, water, and berries over a m g~s of ~ater, t~en let drain. Cook about 25 to 30 minutes. Drop dum ~· tum b eat unttl berries turn red, P tngs Y teaspoonful into berries. Cover and cook 1o minutes.

Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs, and beat until well mixed. Add cornstarch , flour, lemon juice, and vanilla; blend well. Add margarine and sour cream, beating until smooth. Pour filling into a 10-inch spring-form pan prepared with graham cracker crust. Bake at 325° for 1 hour and 10 minutes or until firm around edges. Turn off oven let cheesecake stand in oven 2 hours. Remove from oven; let cool completely. Remove from pan; chill. Top with blueberry glaze.

Dumplings for Berries:

Blueberry Glaze:

BLACI{BERRIES WITH DUMPLINGS 1 qt. blackberries (4 8-oz. cups) 1 c. sugar

1112 c. all-purpose flour 1f2 tsp. salt 11/ 4 tsp. baking powder 1 12 c. sugar

1 qt. water

1 c. sugar 2 T. cornstarch

1 egg, well beaten 1 tsp. melted butter Small amount of milk

Mix flour, salt melted butter, a~dbakin a s~~fw der, and su~ar together. Add beaten egg, has to be stiff to push off ba~ount of mil~ to make a stiff dough. This Y easpoonful 1nto the berries. June Meche

Combine sugar and cornstarch in a small sauc~pan; blend thoroughly. Gradually stir in water. Crush 112 c. blueberne~; a?d to su.gar mixture. Cook over medium heat, stirring ~onstantly, u.nttl.mtxtu~e thickens and boils. Continue to boil about 2 mrnutes or un~rl m1xture rs clear. Cool. Arrange remaining blueberries over top of chtlled cheesecake. Pour cooled glaze over berries. Graham Cracker Crust:

1112 c. graham cracker crumbs 1/ c. melted margarine 4

1 tsp. sugar

combine graham cracker crumbs, margarine, and sugar.

BLUEBERRY SNOW 1 a~gel food cake, broken into p1eces 1 lg. Cool Whip

1 c. water pt. fresh blueberries, divided

bottom of a 10-inch spring-form pan.

1 c. milk

Press into

Velma Thompson

8 oz. cream cheese 1 can blueberry pie filling

1n a 9 x 13-inch d. h milk, and cream che~s • PU! angel food cake pieces. Beat Cool Whi berry pie filling R f . se until smoc;>th. Pour over cake. Cover with Serves 15. . e ngerate overnight. Any fruit pie filling can be used.

blu~~

CHOCOLATE ECLAIR DESSERT 2

Zela Rayburn

pkg. instant French vanilla

pudding 3 c cold milk ~. carton Cool Whip 8 boX graham crackers 1

156 30009.gg

30009·99

1 c. sugar 1/4 c. cocoa 1/4 c. milk 1 stick butter {continued}

Mix pudding mix with 3 cups of milk according to package directions. Fold in Cool Whip. Butter an 8 x 11 -inch dish. Place whole graham crackers on bottom. Spread half of pudding mixture over crackers. Place another layer of crackers and top with remaining pudding. Cover with graham crackers. In small saucepan, combine sugar, cocoa, and 114 cup milk. Bring to a boil and boil 1 minute. Remove and stir in butter. Cool. Pour over pudding mixture. Refrigerate overnight. Brenda Antie

and add eggs ~ one e3:t a _time, ~eating until smooth after each addition. Continue beat1ng until mD<~ure IS smooth and velvety. Drop by spoonfuls in mounds three or four 1nches apart on well-greased baking sheet Bake in preheated 450° oven _for 15 minutes. Lower heat to 3500 and· ~ontinue to bake 35 to 40 m1nutes_longer or until golden brown and f1rm . Remove from pan and cut top 1n form of a flap for filling. This also allows stea~ to _e~cape and prev~nts puffs from becoming soggy. When cool, spoon m filling and dust w1th confectioner's sugar. Vanilla Filling for Puffs: 1 pt. milk 'h c. sugar Pinch salt

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE 18 Oreos 2 T. butter 4 (8-oz.) pkg. cream cheese 1 1/4 c. sugar 1 c. sour cream 3 eggs

1 T. flour 2 eggs 1 tsp. vanilla

Scald milk in top of double boiler. Combine sugar, salt, and flour, then add eggs and beat well together. Pour the scalded milk over the egg mixture, stirring constantly until well mixed. Return to double boiler and cook over hot water, stirring constantly until mixture thickens and coats a spoon. Makes 12 large cream puffs.

1 tsp. vanilla 2 (6-oz.) pkg. semi-sweet chocolate chips 113 c. seedless raspberry preserves % c. whipping cream

Bessie Jackson

Melt the butter. Crush the Oreos and add the melted butter to them. Press mixture into the bottom of a 9-inch spring-form pan. In a large bowl, combine 3 packages of cream cheese and add the sugar. Mix until blended well. Add 3 eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla. Pour mixture over crust. In a double boiler, melt 1 6-ounce bag of chocolate chips. In a small bowl, co~bine melted chips, a-ounces cream cheese, and preserves. Mix unt!l well blended. Drop rounded tablespoons of this mixture over the pla1n cheesecake batter. Do not swirl. Bake in preheated 325° oven for 1 hour and 20 minutes. Loosen cake from pan. Cool 112 hour before removing rim. In a double boiler, melt remaining 6-ounce bag of chocolate chips, stirring until smooth. Spread over cheesecake and chill 8 hours before serving.

EASTER CHEESECAKE 1 (8-oz.) pkg. cream cheese, softened 113 c. sugar 1 (8-oz.) tub frozen whipped topping, thawed

1 (6-oz.) prepared graham cracker crumb crust 1 1h c. cherry pie filling

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie. Store leftovers in refrigerator. Makes 8 servings.

Terry Goudeau MWC

Linda Haynes

FRESH PEACH COBBLER CREAM PUFFS 1 c . water 1f2 c. butter or margarine

1 c . all-purpose flour 4 eggs

. Boil water in medium-sized saucepan. Add butter or margarine. When 1ts has f!lelted, add flour all at once, stirring vigorously until mixture leaves Sides and bottom of the pot and forms a ball. Remove from fire

1 qt. sliced peaches 3f4 to 1 c. sugar 1 stick margarine 1'h c. flour

% tsp. salt 12 c. shortening 5 to 6 T. cold water

Combine peaches, sugar, and margarine in 1112-quart boiler. Cook slowly, stirring often, until peaches are tender and syrup begins to (continued)

(continued)

1.58

30009-9 9

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159

thicken . Transfer to 1 112-quart baking dish. Set aside and make pastry. Roll pastry in a thin layer. Cut into strips 1 to 1 112-inch wide. Cover peaches with some of the pastry strips. Place in a preheated 350掳 oven. Bake until pastry is lightly browned. Gently punch browned pastry into peach mixture with a spoon. Add another layer of pastry strips and brown. Makes 6 servings. Brenda Antie

FRUIT CUP DELIGHT 8 oz. cream cheese % c. sugar 2 (10-oz.) pkg. frozen strawberries 1 lg. can crushed pineapple, drained

3 bananas, cut into sm. pieces

1 c. pecans, chopped

Cream together cream cheese and sugar. Add strawberries with juice, drained pineapple, bananas, and pecans. Fold in Cool Whip. Fill muffin cups 3/4 full. Cover with foil and freeze for 24 hours in muffin tins. Amy Ardoin MWC

small electric chopper and sprinkle over top. Not too much. Refrigerate before serving . Ruby Satterly Chapman

ICE CREA.M 2 qt. milk 2 T. cornstarch Pinch of salt

4 eggs, well beaten 1 c. sugar 2 tsp. vanilla

Combine milk (reserving 1 cup), cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture comes to a near boil. Combine reserved milk, eggs, and sugar. Pour very slowly into hot milk mixture, stirring constantly . Cook until ice cream is slightly thickened. Remove from heat. Stir in vanilla. Cool to room temperature. Pour into freezer can and proceed according to freezer directions or pour into refrigerator trays and freeze until firm . Banana Ice Cream :

3 very ripe bananas

Basic ice cream mixture above

Mash 3 very ripe bananas. Stir in when ice cream mixture is room temperature. Chocolate Ice Cream: 2 heaping T. cocoa

FRUIT TRIFLE Angel food cake, use all but % of cake 1 lg. can sliced apples 1 lg. can lite sliced peaches 1 lg. can natural sweet pineapple chunks

1 can frozen strawberries 2 lg. boxes instant vanilla pudding 4 (8-oz.) or 2 (16-oz.) containers Cool Whip Pecans

I~ large cake bowl , pinch off pieces of cake and lin~ bottom of bowl. D~am apples, chop slices into 2 or 3 pieces; put over f1rst layer .of cake. Mix 1 box instant pudding by directions on box an? pour pu?~1ng ?ver second layer. Pinch cake in pieces and put over th1rd layer, llmng s1des of .bowl with drained sliced peaches. Stand. peaches up a~ound ~o~l usmg the cake pieces to help the peach slices stay standing. ThiS IS for decorations. Put 2 small containers Cool Whip over fourth layer. Pour strawberries with juice over fifth layer. Let juice around edges dribbl~ down into other layers. Mix second box of pudding and spread over SIXth layer. Drain pineapple and put over layer seven. Then top with 2 small boxes Cool Whip. Chop pecans in food processor or a

Basic ice cream mixture

Decrease vanilla in ice cream mixture to 1 teaspoon and increase sugar to 1 112 cups. Stir cocoa into hot mixture. Fresh Strawberry Ice Cream : 1 pt. fresh strawberries 1h c. sugar

Red food coloring Basic ice cream mixture above

Decrease vanilla in basic ice cream mixture to 1 teaspoon. Mash 1 pint fresh strawberries with 112 cup sugar. Stir in when ice cr~am is room temperature . If desired, add a few drops of red food colonng. Pineapple Ice Cream : 1 (16-oz.) can crushed pineapple

Basic ice cream mixture

When ice cream mixture is room temperature, stir in crushed pineapple. Murline Jackson Murray MWC

(continued)

160

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161 30009路99

Mix condensed milk, cherry pie filling, coconut.. marshmallows, pecans, pineapple, and Cool Whip together and chrll for 2 hours. Serve with pound cake or angel food cake.

IV\YE'S AMARETTO CHEESECAI(E 1% c. vanilla wafer crumbs 1f4 c. finely ground almonds 112 c. melted butter 3 T. sugar 1f4 to 1f2 c. Amaretto 3 (8-oz.) pkg. cream cheese

1 c. sugar 3 eggs 1 14 c. melted butter 1 14 c. sour cream 1f2 tsp. almond extract Crushed almonds

Ruby Hanka

PUNCH BOWL DESSERT

To make the crust combine vanilla wafer crumbs, almonds, 112 cup butter, and 3 tablespoons sugar. Press into the bottom of a 9 or 10-inch spring-form pan. Bake in a 300o oven for 2 or 3 minutes. To make cake, preheat oven to 350o. Beat room temperature cream cheese and 1 cup of sugar until light and fluffy. Add eggs, one at a time, beating well 1 after each addition. Blend in 14 cup melted butter, sour cream, almond extract, and Amaretto. Turn mixture into spring-form pan and bake 45 to 55 minutes or until cake is firm when pan is shaken. Cool. Refrigerate 12 hours before serving . Remove sides of pan. Garnish with almonds. This is good with fresh strawberries or with a topping made of sour cream with powdered sugar added to taste. Terry Goudeau MWC

1 box yellow cake mix 2 lg. boxes instant vanilla pudding 2 boxes fresh or frozen strawberries, whole

Bake cake in a 9 x 12-inch pan and cool. Crumble half of c~ke in bottom of large punch bowl. Mix 1 box of instant pudding a?cordrng to directions and pour over crumbled cake. Line only the outsr~e edg~ of the bowl with strawberries, fill in the middle with 1 can of drarne.d prn~ apple, cover with 1 carton of Cool Whip. Use remaining ingredrent~ rn same order. Crumble other half of cake, add pudding, straw~errres, and pineapple. Cover with Cool Whip. Garnish top with chernes and crushed pecans. Doris Coburn

000--E.-COQ.-E RECIPE 1 box yellow cake mix 1 stick butter, softened 1 c. chopped pecans 3 eggs

2 lg. cans crushed pineapple, drained 2 lg. cartons Cool Whip Cherries and pecans for top

SWEET POTATO PONE

1f2 c. coconut 1 box powdered sugar 8 oz. cream cheese

2 c. grated sweet potato 1 c. sugar 2 eggs 1 tsp. cinnamon

Mix cake mix, butter, 1 egg, coconut, and pecans together. Press into a 9 x 12-inch pan. In a separate bowl, mix 1 box powdered sugar, 2 eggs, and cream cheese together well. Pour over crust and bake at 35oo for 45 to 50 minutes.

1 tsp. nutmeg 2 T. flour 2 T. Crisco or margarine

Mix sweet potato, sugar, eggs, cinnamon, nutmeg, flour, and Crisco together well. Bake at 350° for 30 to 35 minutes. lies Duplechain

Pat Duplechain MWC

PINK DELIGHT 1 can condensed milk 1 can cherry pie filling 1 c. coconut 1 c. miniature marshmallows

1 c. chopped pecans 1 can crushed pineapple 1 (10-oz.) carton Cool Whip

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REcipE FAvonins

Banks Cason with hunting dogs.

}-lunters - (Left to Right) Bill Thomasson, Due Thomasson and Joe Artall

164 30QQg.gg

Helpful Hints •

Push animB:I shaped cookie cutters lightly into icing on cakes or cupcakes. F1ll depressed outlines with chocolate icing or decorating confections.

ThE Foods MEN Cool<

•

Fill flat bott.om.e~ ice cream cones half full with cake batter and bake. Top w1th 1c1ng and decorating confections.

MAiN DishEs BACI< BONE STEW

• Marshmallows can be used for candle holders on cakes . • To keep the cake plate cl~an while frosting, slide 6-inch strips of waxed pape~ un?er each Side of the cake. Once the cake is frosted and the frosting IS set, pull the strips away leaving a clean plate.

•

Wh~n decorating a cake with chocolate, you can make a quick decorating tu.be. _Put c~ocolate in a heat-safe zipper-lock plastic bag. Immerse 1n s1mmenng water until the chocolate is melted. Snip off the tip of one corner, and you can squeeze the chocolate out of the bag.

•

Professionally decorated cakes have a silky, molten look. To get that appearance, frost your cake as usual, then use a hair dryer to blow-dry the surface. The slight melting of the frosting will give it that lustrous appearance.

•

To e~sure that you have equal amounts of batter in each pan when mak1ng a layered cake, use a kitchen scale to measure the weight.

1 (6 lb.) lean pork loin with bones, cut into chunks 1 12 tsp. cayenne pepper 1 112 tsp. salt 1 12 c. flour 1 c. roux 1 12 c. oil 2 lg. onions, chopped

Season pork chunks with salt and pepper. Coat lightly with flour. In a heavy iron pot, heat oil and brown pork chunks well. Add onions, celery, and bell peppers; cook until wilted. Add stock or water and raux, bring to a boil, stirring often to get particles from bottom of the pot. Reduce to simmer, cover, and cook about 2 hours or until meat is tender. SeNe over rice and sprinkle with chopped parsley. If backbone isn't available, thinly sliced pork chops can be substituted. Tony Foret

• To make cookie c_rum~s for your recipes, put cookies into a plastic bag and run a roll1ng pm back and forth until they are the right size. •

To decorate cookies with chocolate, place cookies on a rack over waxed paper. Dip the tines of a fork with chocolate, and wave the fork gently back and forth making wavy lines.

• A gadget that works well for decorating sugar cookies is an empty plastic thread spool. Simply press the spool into the dough, imprinting a pretty flower design. •

Some holiday cookies require an indent on top to fill with jam or chocolate. Use the rounded end of a honey dipper to make the indent.

•

When a recipe calls for packed brown sugar, fill the correct size measuring cup with the sugar, and then use the next smaller size cup to pack the brown sugar into its cup.

3 stalks celery, chopped 2 bell peppers, chopped 5 c. beef stock or water 1 12 c. chopped parsley Garlic powder Accent Tony Chachere's Seasoning

BEST EVER BRISKET 1 1 6 5 2

trimmed beef brisket c. water T. balsamic vinegar lg. pods garlic, pressed T. Lea & Perrins Worcestershire Sauce

% c. grated Pecorino Romano cheese 1 /J c. cubed Romano cheese Salt, black pepper, and red pepper

Stuff meat with cubed cheese, placing slits 2 inches apart in meat. Season the brisket with salt, black pepper, and red pepper. Combine water, vinegar, garlic, Worcestershire sauce, and grated cheese. Place this in a stainless steel roasting pan and cover with plastic wrap; place in refrigerator. Marinate brisket overnight, turning several tim es. Cook at 250° for 2 hours with fat side up. Turn meat over and cook until tender, approximately 3 to 4 hours. Cook in marinating sauce adding water if needed. Keep water in pan at all times. Charles J. Cannatella

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with seasonings. Lower fire and simmer a~out 1112 hours. If to ta_ste d k nt· meat is tender. Serve over nee. Serves 8. hen IS use , coo u 11 Tony Foret

BOILED CRAWFISH 20 to 30 lbs. lg. crawfish 5 gal. water

4 112 lb. jar Zatarain's Crawfish Boil 2 boxes table salt

3 lbs. potatoes

Cayenne pepper Large pot

8 ears corn

CHICI{EN SPAGHETTI

Crawfish will be washed in salt for elimination and to get rid of wastes. Pour crawfish in basket. Bring water to boil. Add remainder of above ingredients in large pot. A dd crawfi~h when pota~oes and corn almost ready. Bring to a slow boil for 10 m1nutes. Turn f1re off. Serve. Joseph "Blue" Martin

BUTTER BEANS AND SHRIMP 1 lb. butter beans 1/2 c. flour % c. oil 1 med. onion, chopped 2 stalks celery, chopped

4 chicken breasts

1 onion, chopped 1 bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, minced 114 c. olive oil 1 (16_0 z.) can Italian stewed

tsp. basil 1 bay leaf . Green or black olives, shced Spaghetti 1/ 4

tomatoes k Debone and break 0 . utes reserve stoc . . Boil chicken ~reasts for 3 . min_ bell pepper, garlic, and celery l_n into bite-size pieces. Saute omo;, s tomato sauce, oregano, basil_, olive oil. When tender add toma i~~t~s on low heat. Add ol!ves. Boll and chicken. Cook covere: 45d :ater until tender. Serve With sauce spaghetti, in ?hicken stoc an over spaghetti. Luke Boudreaux

% to 1 lb. shrimp Chicken stock Seasonings Garlic, if desired

Cook butter beans in chicken stock until tender. Make a roux with oil and fl our, cooking until light brown. Add onions, celery, and garlic; cook until wilted. Add butter beans and ch icken stock to roux mixture, stir well, then add shrimp. Season with salt, pepper, and red pepper. Add m ore stock if necessary. John Richard

CHICKEN AND SAUSAGE CUMBO 2 c. roux 1 fryer or hen, cut up 2 lb. smoked sausage 2 onions, chopped 1 c. green onions, chopped 2 stalks celery, chopped 4 T. parsley

1 (16-oz.) can tomato sauce 1f4 tsp. oregano

Salt Black pepper Red Pepper Tony Chachere's Seasoning Accent Garlic powder 1 qt. smothered okra, optional

In a large pot, add 3 quarts of water, bring to a boil, and add 2 cups of ro ux . Stir constantly until roux is d issolve~ . When boiling add cut-up fryer or hen. Also add sausage, chop~ed onrons, celery, green onions, and pa rsley. If using sm othered okra 1n gumbo, add this too. Season

FISH COUVILLION McCormick's Season All 1 6-lb. dressed lg. catfish

4 T. flour

1 lg. onion, min~ed 4 T. oil 1 bell pepper, ~meed 2 c. water 2 ribs celery, mmced Lemon 1 (6-oZ.) can tomato paste 2 T. Worcestershire sauce M use catfish head to flavor . catfish into 1-inch thick steak~- ~Yboth sides of fish. Put fish Dice lean drain and put Season our ravy is ready. Make a raux gr':lvy. 1 will ~oak in 5 minutes w~~n Yooni oil. c ook until well bro~ned. as~de. bles oons fl our and 4 ta espof tomato paste. Cook 5 mlnut_es usmQ~ ta ed !asonings and the canok on low fire. Add Worcestersh_lre Add ~~~~ cups of water. Stir anhd co then taste for seasoning. Put J.lsh and a L t simmer for about 1 our, fish Cover and cook on low ~ ~ sauce. ::of big pot. Pour gravy ~~ye~hak~ the pot. In 1o minutes t_ a : in botto NOT stir. You maY ge~ arsley on top and a lemon cu_t In You can ff put finely choppe P (continued) the cover o '

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..... (

parts. Let this sit a few minutes. Take out lemon before serving or storing. Serve over rice. Carlton Stelly

FRIED TURI(EY 1 14-lb. turkey 1 bottle Louisiana Red Hot Sauce 1 sm. bottle onion juice 1 sm. bottle garlic juice 1 stick butter, melted

1 /2

sm. bottle Italian Wishbone Salad Dressing Salt and pepper 2 to 3 gal. peanut oil

Thaw, wash, and drain turkey. In a bowl, combine hot sauce, onion juice, garlic juice, melted butter, and Italian salad dressing; mix well. Using an injector, inject liquid mixture two to three inches apart all over the turkey. Rub outside with salt and pepper. Refrigerate overnight. In a large pot outside on a burner, heat your peanut oil or hog lard to 350°. Put turkey in oil, keeping oil temperature at 350° for about 5 minutes per pound of turkey. Do not cover. Remove when done; drain. Slice while still warm. Charles Thomasson

GRILLED RED FISH Lemon pepper 4 pieces red fish, filet with scale 1f2 stick butter side not removed 1 T. Worcestershire sauce Salt Dash parsley flakes Red pepper d lemon pepper. Place seasoned Season fish with salt, red Pe:~P~~ : t flip. Cook fish until flaky. :r~sh fish scale side down o~h~~~~~~rshire sauce, and parsley flakes unng with mixture of butter, o Charles Leon this time. Do not overcook.

HEARTY CHICKEN SOUP d

1f2 head cabbage to taste Salt and red pepper 1 diced onion 1 diced bell pepper . d d' ced tomatoes Green omo . ns as desJre 1 can I r elbow noodles er and potatoes. 1f2 pkg. flat o water, chicken pieces, saltd frozen soup until chicken is bell pepper Mix 4 to 0

skinne 1 chicken, cut up and vegetables 1 pkg. frozen soup 3 to 4 Potatoes, diced

P~~to~s. 5d~~~~e ten~~~:: o~ion, A~nd 8 ~~;!~~;.~d:~~o~~~~:~i~~o~!~~·un~e~"lJ~:~: ~d ~ ~~o~~~che~~

GRILLED JUMBO SHRIMP 12 to 16 XXIg. shrimp, the bigger

the better 1 lb. sliced bacon

green onions., d ch icken may be d~~o nd red pepper if desired. soup h':ls coo Darrell Porche seasomng maye be substituted for sa a

Mexican Velveeta cheese Hot sauce Tony Chachere's Seasoning

Peel shrimp leaving on the tail. Butterfly and de-vein, cutting almost all the way through from head end to tail tip. Rinse. Season with Tony's and hot sauce. Refrigerate 1 hour. Cut Velveeta in 1f4·inch sticks. Place in shrimp and wrap with whole slice of bacon. Continue wrapping try1ng to cover as much of shrimp as possible to keep cheese inside. Secure: with toothpick. Repeat with all shrimp. Place on hot grill with mesqu1te chips. Grill about 1o to 15 minutes. When the bacon is cooked, the shr!mp dmner.are perfect. Do not overcook. Enjoy as appetizer with steak

ch~ese

Grant Cannatel/a

HOG CRACKLIN Old-fashioned iron pot Long W ooden paddle Dry Jogs

pork fat water

Salt tional into pot. Let water come pepper, op . d size. Pour wat~r red in pot with water. t Pork fat into desl.re making sure fa~ IS ?~~eg to top This usually cu b il Put fat m, ·11 begm ns1 · to a roaringkli~s· are cooked thtelyy fat will not stick or burn. When crac . tes · Stir constan Joseph "Blue" Martin mmu takeS 55

:C:

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chili powder, crushed pepper, and turmeric powder. Stir for a few minutes and add salt, pepper, and water. Bring to boil and add okra (Lady Fingers). Gently stir and let it cook dry.

ITALIAN DEER TENDERLOIN Deer tenderloin or backstrap Sliced bacon R~mano cheese, grated Ohve oil Wine vinegar

Fresh squeezed garlic Salt Black pepper Red pepper

Rev. Jose Padinjarepeedika

For marinade . C • mix equa1 parts 011· and vinegar 4 pods garlic and Seas on1ngs. .ut deer in 111:2-1nc · h t h'1ck medallions . ' Mannate . several hours or overn1ght Roll t ·d d · 0 d . · u Sl e e ge of each medallion in grated cheese ~~kewra~ With bacon, like filet mignon. Secure with toothpick . Grill or until done. Do not overcook. Serve with potato and vegetable. Grant Cannate/la

JOHN'S DUCI{ RECIPE Apples, quartered Oranges, quartered Celery Onions Orange juice concentrate Honey

White fruit wine 1 can chicken broth Salt Pepper Garlic powder Tony Chachere's Seasoning

Ch~easo~ ducks t~ taste with salt, pepper, garlic powder, and Tony chere s Season1ng. Stuff each duck with 1 wedge of apple 1 wedge of orange • 1;.4 0f_ an ~n1on, . and 1 _st_alk of celery. Brown ducks, in black iron h pot. Comb1ne w1ne, orange JUICe concentrate chicken broth and don~y in saucepan and stir on medium heat until blended well. Place ducks, breast side down, in large roaster and pour above mixture on ullc s. Cover and bake at 300° for 4 to 5 hours or until ducks start to fa apart. John Richard

LADY'S FINGER.-ONION ULARTHU 1 lh_ lbs. okra (called Lady's Fmgers) 3 tsp. oil 1 cup onions, sliced 2 green chT 1 •es, split

,/2 tsp. chili powder 1fe tsp. pepper, crushed 1fe tsp. turmeric powder 1;4 c. water Salt and pepper to taste

Spl_ it okra ~engthwise from one end to the other. Heat oil and fry 1 cup sliced on1ons crisp and drain. Add green chilies and saute. Add the

LOOSECABBAGEROL~ 1112 lbs. ground beef 112 bell pepper, chopped 1 lg. onion , chopped 2 stalks celery, chopped

1 /2 c. uncooked rice 1 head cabbage, sliced 1 (12-oz.) can V-8 juice Salt and pepper to taste

Saute meat, bell pepper, onion, and celery until meat is browned. Remove from heat, add rice, salt and pepper. In greased 9 x 13-inch casserole dish, layer meat and cabbage. Pour V-8 juice over casserole. Cover and cook at 350° for 1 112 hours. Stir after 40 minutes of cooking time. Yields 8 servings. Luke Boudreaux

MEAT BALLS AND SPAGHETTI 2 Jbs. Jean ground beef 1 c. bread crumbs 1 T. Romano cheese 1 T. parsley, optional 2 eggs Salt and pepper to taste 2 T. olive oil 1 lg. onion

1 bell pepper 6 cloves garlic 1 lg. can tomato sauce 2 sm. cans tomato paste 2 cans Italian-style tomatoes 1 T. sugar 3 c. water 1 (16-oz.) pkg. thin spaghetti

To make meat balls, mix ground beef, bread crumbs, cheese, parsley, eggs, salt, and pepper. Mix well and make into meat balls. Place meat balls into a 9 x 14-inch greased pan and bake at 400° for 20 minute. Remove from oven and cool; set aside. To make sauce, saute in olive oil onions and bell pepper for 1 minute, then add garlic and tomato paste, and cook about 5 minutes. Add tomato sauce, Italian tomatoes, sugar, and water. Continue cooking for about 1 hour. Add meat balls and cook about 45 minutes. Add a little parsley to sauce. Serve over cooked spaghetti. Buddy Duplechain

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well-browned in the cup of oil. Add minced bell pepper, onion, and celery. Cook until tender, adding 1/ 4 cup water as needed. Add mushroom steak sauce and cook until tender. Make raux in skillet until proper color. Add to pot of rabbit and cook on low until done. This recipe can be used for any wild game. Carlton Stelly

PORI{ 'N BEANS 1 gal. pork 'n beans 1 lb. ground beef 2 med. onions, chopped 1 bell pepper 1f2 box brown sugar

1 c. cane syrup 1f2 c. ketchup Garlic powder to taste Black pepper to taste

Brown ground meat a d th . en add on1ons and bell pepper. Add all ingredients together in a ~ at 350o. arge pan . Season to taste. Bake 45 minutes Grant Cannatella

QUICK CHICI<.EN PIRALAN % chicken, cut into big pieces 1 T. Worcestershire Sauce

1 tsp. chili powder

1 tsp. oil 1 12 c. onions, sliced round 1 12 c. tomato, chopped

Co~karinate chi~ken ~it~ Worcestershire sauce for about 30 minutes. m d. th e meat 1n suffJcJent water until it is very soft and the gravy is the 1 ~m thick. Saute onions in hot oil and then add tomato and stir. As e 01 separates, add the chicken pieces. Saute for a few minutes and fhour wavy over the chicken. When the gravy coats the meat remove 路 e p1ralan from fire.

RECIPE FOR APPROXIMATELY 'JO QUAIL 1 sm. box mushrooms or 2 sm. cans 2 c. onion 1 c. celery 1 c. green bell pepper 2 sticks margarine

4 cans cream of mushroom soup Handful of parsley White wine, optional Chicken broth, optional Salt, pepper, cayenne, Tony Chachere's Seasoning to taste

Cut up all vegetables. Cut white part of green onions and put with regular onions. Saute all vegetables in margarine except parsley and green onion. When vegetables are tender, add soup, thin with water or 1 broth , add parsley, and season. Simmer of 30 minutes. Add 12 to 1 cup white wine and simmer 15 minutes. Add green onion tops and remove from heat. Boil quail for 30 to 40 minutes until tender. Transfer to sauce when sauce is th inned to desired consistency and let sim mer in sauce. John Richard

Rev. Jose Padinjarepeedika

RED BEAN GUMBO RABBIT STEW 2 rabbits, cut up 1 c. Wesson oil ~ bell P~pper, minced lg. on1on, minced 3 ribs celery, minced Tcans mushroom steak sauce 路flour 4 T. oil

2 med. onions, chopped 5 to 6 stalks celery, chopped 2 tsp. crushed garlic 1 to 1 1h bunches of green onions, chopped 1 handful of parsley

3 T. McCormick Season All 1 tsp. red pepper 1 tsp. black pepper 2 T. garlic salt 1 T. chili powder 1 oz. white vinegar 3 T. salt

Mixand togeth . Season All, r~d pep~er, black pepper, Qarllc . h.~r McCormick salt, solution c Ill powder. Wash and dra1n rabbit. Place in pan w1th a water to ~f 1 ounce _white v!negar and 3 tablespoons salt. Add enough and pat d~ver rabbit. Let s1~ at least 2 h?u rs_. Drain, wash once, d~ai~, refri y. Cover both . s1des of rabbit w1th seasonings. Let s1t 1n gerator covered overn1ght to cook next day. Next day fry rabbit until

4 cans chicken broth 5 cans red beans, cheap 1 c. flour % to 7Js c. oil Seasonings

In a large pot, place 4 cans of chicken broth, celery, and garlic. Bring to a boil and simmer. Make. raux in microwave, brown to a peanut butter color, then add onions and stir well. Return to microwave on high for 8 to 10 minutes. Mix this in with chicken broth and add parsley and seasonings. Simmer tor 1/2 hour. Add beans and thin with water to desired consistency. Simmer for 15 minutes. Add green onion tops and stir well just before removing from heat. John Richard

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RED FISH SOUP 1 bunch celery

SIULLET DINNER

4 c. potatoes, uncooked 2 (16-oz.) cans tomatoes 1 can Ro-Tel tomatoes with green chilies Red fish Salt, pepper, and cayenne Lime

2 onions 3 cloves garlic '13 c. olive oil 2 qt. water Handful of parsley Handful of sweet basil 1 112 bay leaves

Coa~sely .cut celery, onions, and garlic. Brown in approximately 1/J c. of oli~e 011. Add water, parsley, sweet basil , and bay leaves. Bring to.~ boll. Add potat?es, tomatoes, and Ro-Tel tom atoes with green ch11ies. Sl.o~ bo~l u.nt1l potatoes are done. Add red fi sh and seasonings. Cook unt1l f1sh IS JUSt done. Squeeze fresh lime into individual bowls when serving.

1 lb. smoked sausage, cut into slices 1 onion 2 cloves garlic, minced 2 cans lima beans, drained 1 can whole kernel corn, drained 1 can low sodium chicken broth

1 pkg. frozen chopped spinach 2 c. Jiffy cornbread mix 1 112 c. buttermilk 1 egg, beaten 1/4 c. oil 1 12 c. shredded cheddar cheese 1/ 4 c. green onions, chopped

Heat oven to 400掳. In a 12-inch cast iron skillet, cook onion, garlic, and sausage until sausage is browned. Stir in onion, garlic, lima beans, corn, chicken broth, and chopped spinach. Bring to a boil , reduce heat, and simmer 10 minutes. In a bowl, combine cornbread mix, buttermilk, egg , oil, cheese, and green onions. Stir until smooth. Spoon batter over sausage mixture. Bake until cornbread is browned. Wesley Westerhaus .

John Richard

SQUIRREL JAMBALAYA

RICE DRESSING 2 lb. ground meat 2 lb. ground chicken livers 1 lb. gizzards, ground 3 lg. onions, ground Green onions, chopped 2 lg. bell peppers, ground

6 squirrels, cut up 1 lg. onion 1 bell pepper 2 cloves garlic Green onions 1 can Ro-Tel tomatoes

1 celery stalk, ground 4 c. raw rice Salt and pepper Tony Chachere's Creole Seasoning

2 cans mushroom gravy, optional 1 lb. smoked sausage 2 c. rice Salt Black pepper Red pepper

.cook rice. Brown ground m eat, gizzards, and livers in oil in separate skrll ets until dark, dark brown. Combin e ground onions, bell pepper, c~l ery and brown in another skillet. Add chopped green onions to onion mrxture. After onions, bell peppers, and celery cook down, add meats. When all meats are combined add to cooked rice in big container. Bake 45 minutes at 275掳. Salt and 'p epper to taste.

Brown seasoned squirrels in large Dutch oven. Remove squirrels, saute onions, bell peppers, add garlic. Add squirrels and 4 cups water. It is important to observe level of liquid at this point. Add additional water, 1 cup Ro-Tel tomatoes, and mushroom gravy. Cook until tender. Add sausage. Cook down until gravy is at approximately 4 cups level. Add rice, stir, and lower heat as low as possible. Cover for 30 minutes. Add green onions and let simmer.

Joseph "Blue" Martin

Charles Leon

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WILLIE'S WILDLIFE DELIGHT

UNCLE DON'S FAMOUS CHILl 1% lb. ground meat, chuck or better 2 med. onions, chopped 1 12 green bell pepper, chopped % yellow bell pepper chopped % red bell pepper, chopped 2 stalks celery, chopped Olive oil 1 T. cumin seed Chili powder to taste

1 T. Tony Chachere's Seasoning 3 dashes garlic powder 2 (16-oz.) cans Bush Hot Chili Beans 1 (8-oz.) can tomato sauce 3 bay leaves 1 Mexican pepper (dried), optional Black pepper Salt Cheddar cheese, shredded

Brown meat in olive oil with salt and black pepper added. Drain 1 excess oil. Then add 12 cup water, peppers, onions, celery, and garlic powder. Saute until light brown. Add chili beans, tomato sauce, chili powder, and 2 cups of water; stir. Add cumin seed, Tony Chachere's Seasoning , bay leaves, and Mexican pepper (1 dried). Remove bay leaves a nd Mexican pepper before serving. Reduce heat, cover with small air vent, and cook on low for 30 to 45 minutes. Top individual servings with shredded cheese.

. It HoMEMAdE SMoked SAUSAGE OveR Rice) ( SMorkEREd VEN I.SON wn 4 lbs. of venison 1 (8-oz.) can tomato sauce 1 (10-oz.) ~~n diced tomatoes and green ch•hes . 4 t 0 5 tsp meat tendenzer

VENISON STEW 1

2 c. water 1 T. sugar Salt, pepper, and garlic powder to taste Small amount of oil

Season meat with salt, pepper and garlic powder. Brown meat in oil. Saute vegetables. Put meat and vegetables in large pot. Add Ragu , water, and sugar. Bring to a boil; then reduce heat and simmer for 2 or 3 hours until done. Serve over elbow noodles or rice.

2 T. Season All 3 tsp. cayenne pepper 2 lg. onions, chopped 2 lg. bell peppers, ~hopped 2 to 3 sections garhc, chopped

me~

or creamed potatoes.

Willie

c. Haynes Ill

SwEETS

BLUEBER Ry OR CHERRY CHEESE PIE cracker crumb 1 (9-in.) grabh~~d pastry shell crust or a 1 (8-0Z.) p kg . cream cheese, softened e Brand 1 (14-oz.) c~c~~~ensed milk sweetene lemon juice from '/3 c. ReaLemon

1 tsp vanilla extract . ) can blueberry pie filling, 1 (21-0Z. chilled, or .. 1 (21-oz.) Can cherry pie f1lhng, chilled .

t'l fluffy. Gradually beat m c.onconcentrate ixer bowl , beat che~se un I . ice and vanilla. Pour mto 'th desired amount of In large. m t'l smooth. Stir Jn lemon JU densed milk un Cl h'll 3 hours or until set. Top WI 1 • red crust. te leftovers. p:epf~ll' g before serving. Refngera Luke Boudreaux p 1e 1 1n

COLD TODDY

Wesley Westerhaus

sugar . 112 tsp. . lemon peel • about 1 m. 1 striP

1 tsp. water 1'/2 to 2 oz. whiskey

17'1

176 30009·99

eel and crush sugar, lemon P . ' . favorite whiskey. gJve It a {continued)

~ssyour

1 of an Old-Fashioned g

lon In bottom Add severa1 1·ce cubes. Pour Jn water.

30Q()g.gg

. ed tomatoes and green chilies, • Place venison, tomato sauce, dl~ er, onions, bell pepper, and garlic tenderizer, Season ~II. cayenne p ~p b il at medium high temperat~re in a pot half filled With wate.r: Allow o o . 'f needed. Serve over nee for 2,12 to 3 hours. Add additional seasonmg I

Don Antie, Sr.

1 12 lb. venison 1 jar Ragu sauce 2 med. onions 2 stalks celery 1 sm. bell pepper

• .- - - - -

quick stir, and there you are. You may add a bit of water or seltzer if you want to last longer. Joseph "Blue " Martin

COOKED EGGNOG

a eggs

1 T. vanilla 1 12 grated nutmeg Rum or whiskey, optional

1f2 c. sugar 1 qt. milk, divided

In a large saucepan, beat tog ~t~er eggs and sugar. Stir in 2 cups of the milk. Cook over low heat, ~tlrnng _constantly, until mixture is thick enough to coat a metal spoon With a thin film and reaches at least 106°. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover for several hou rs. Add n~t~eg as desired. Also add rum or whiskey as desired. For added soph1~t1ca!ed flavor whip 1 cup of heavy cream and fold into your egg and m1lk m1xture after removing from heat. Joseph "Blue" Martin

NO.-BAI<E CHEESECAKE 1 (8-oz.) co~tainer Cool Whip frozen wh1pped topping, thawed 2 T. Real Lemon juice 1 can blueberry pie filling or 1 can cherry pie filling

1 (6-oz.) graham cracker pie crust 1 (8-oz.) pkg. cream cheese, softened % c. powdered sugar 2 tsp. vanilla

Beat ?ream ch~ese ~ntil smooth; gradually bea~ i_n powdered sugar and va~ 1lla . Fold 1n wh1pped topping and lemon JUICe, blending well. Spoon 1nto crust and chill for 20 minutes. Spoon in pie filling; cover and chill until set. Luke Boudreaux

PEACH CRUNCH 1 stick butter or margarine Chopped pecans

1 lg. can sliced peaches

1 sm. can sliced peaches 1 box yellow cake mix

Empty sliced peaches with juice into an oblong baking dish. Sprinkle dry cake mix on top of peaches and juice. Sprinkle chopped pecans on top of cake mix. Evenly place pats of butter or margarine on top of chopped pecans. Bake in 350° oven for 30 to 35 minutes until golden brown . Darrell Porche

JUDC E'S TEA CAI{ES 2 c . flour 2 tsp. baking powder 1f4 tsp. salt 1 egg

1 c . sugar 1 /2 c. fat % c. milk 1 T. vanilla

Mix egg, fat, and sug':lr until fl~ff~. Add flour, baking powder, salt, milk, and vani lla. Mix unt1l dough IS nght. Roll about 1/4-inch thick and cut with cookie cutter. Sprinkle with sugar if desired. Bake at 350° until slightly brown. Keeps well in covered container. Judge Wyble

MICROWAVE PRALINES 1 lb. light brown sugar

12 pt. whipping cream

2 T. butter, room temperature 2 c. pecan pieces

Combine brown sugar and whipping cream. Heat in microwave ~ven on high for 13 minutes. (Cooking time may vary with power of mlcr~ wave.) DO NOT STIR. Mix in butter and pecan pieces. Spoon onto fo1l. If desired, foil may be sprayed with non-stick cooking spray to keep pralines from sticking. Makes about 2 dozen pralines. Darrell Porche

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PEANUT BUTTER PIE 1 graham cracker or shortbread crust 1 box Cool Whip 1 c. powdered sugar

1 (8-oz.) pkg. cream cheese 4 T. peanut butter 3 T. milk (more milk may be added if desired)

Mix cream cheese, peanut butter, powdered sugar, and milk. For easier mixing of ingredients, a food processor may be used. Spoon mixture into crust and top with Cool Whip. Refrigerat_e well before serving. The pie may also be frozen until ready for serv1ng. Darrell Porche

179 30009·99

A Little Somcthittg ÂŁxtra Recipe fAvonins

GROCERIES

DRY GOODS HARDWARE

Charles Cannatella & Sons Store Still doing business today.

Tug "Cooper" with Ferry crossing the Atchafa.Iaya River 30009-hs-Bt

180

30009-99

Helpful Hints A LiTTLE SoMEThiNG ExTRA

To refinish antiques or revitalize wood, use equal parts of linse~d oil, white vinegar and turpentine. Rub into the furnitu re or wood w1th a soft cloth and lots of elbow grease.

•

CHOCOLATE GRAVY

• To stop the ants in your pantry, seal off cracks where they are entering with putty or petroleum jelly. Also, try sprinkling red pepper on floors and counter tops.

1 stick margarine 4 T. flour 4 T. cocoa

•

Melt margarine in a saucepan; then add flour and cocoa; mix well. Add milk and sugar. Cook over low heat, stirring continuously, until the mixture begins to thicken.

To fix sticking sliding doors, windows and drawers, rub wax along their tracks.

2 c. milk % c. sugar

Blanche T. Rollins

• To make a simple polish for copper bottom cookware, mix equal parts of flour and salt with vinegar to create a paste. Store the paste in the refrigerator. •

Applying baking soda on a damp spong e will remove starch deposits from an iron. Make sure the iron is cold and unplugged.

•

Remove stale odors in the wash by adding baking soda.

• To clean Teflonm, combine 1 cup water, 2 tablespoons bak_ing soda and Y2 cup liquid bleach. Boil in stained pan for 5 to mmu~es o_r until the stain disappears. Wash, rinse, dry and cond1t1on w1th 011 before using the pan again.

1?.

•

CINNAMON STICKS 2 1 1 2

sticks butter c. sugar egg, separated c. flour

Cream butter and sugar; add egg yolk. Mix flour and cinnamon. Add to butter mixture with vanilla. Pour into jelly roll pan . Pat or roll nuts in. Brush with egg white. Bake at 325° for 30 minutes. Cool and cut. Ashley Venable

Corning Ware can be cleaned by filling it with water and dropping in two denture clean ing tablets. Let stand for 30 to 45 minutes.

•

A little instant coffee will work wonders on your wood furniture. Just make a thick paste from instant coffee and a little water, and rub it into the nicks and sc ratches on your dark wood furniture. You'll be amazed at how new and beautiful those pieces will look.

•

For a clogged shower head , boil it for 15 minutes in a mixture of Y2 cup vinegar and 1 quart water.

•

For a spicy aroma toss dried orange or lemon rinds into the fireplace. '

•

Tin coffee cans make excellent freezer containers for cookies.

•

Add raw rice to the salt shaker to keep the salt free-flowing.

•

Ice cubes will help sharpen garbage disposal blades.

2 tsp. cinnamon 1 c. chopped nuts 1 tsp. vanilla

FIG PRESERVES 1 gal. figs 8 c. sugar

1 lemon, sliced 1 c. water

Wash figs in hot water. Sprinkle soda on top to clean; then rinse. Place sugar, lemon, and water in pot until sugar is dissolved. Prick each fig and drop in pot. Simmer for two hours or until tender. Let stand for 6 hours; stir gently. Reheat and put in hot jars. Makes 6 pints. Murline Jackson Murray MWC

FLO BAILEY'S FIG JAM 6 c. mashed fresh figs 2 regular or 1 family size pkg. strawberry Jello

3 c. sugar

(continued)

30009·hs·BI

30009·99

181

r~ ~-

Cut stems from figs. Wash thorough ly and drain water away. Crush to a pulp using potato masher. Place all ingredients into a large pot and cook over medium heat until mixture starts to bubble. Reduce heat to low and continue cooking for 45 minutes, stirring often to keep from sticking. Yields about 3 or 4 pints. Doris Jackson MWC

insert a popsicle stick. Set the cups in freezer for at least 24 hours until frozen. Makes 18 to 22 popsicles. June Meche

HOT RUM SAUCE % c. butter 1 c. brown sugar 1 tsp. flour

GLAZED PECANS 1 lb. shelled pecans

2 c. sugar 1 c. water

Combine sugar and water in saucepan. Heat slowly, stirring constantly , until sugar dissolves. Then cook until 300째 is reached on candy thermometer. Remove from heat; add pecans to syrup and mix well. Spread out on wax paper and separate. Bessie Jackson

c. boiling water to 112 c. rum 12 Werthers Originals 1/ 2 1/3

Place butter, brown sugar, and flour in saucepan. Blend thoroughly and add boiling water. Cook over low heat until mixture thickens and is clear. Remove from heat. Melt Werthers Originals in microwave. Add melted candy and rum to mixture. Serve over bread pudding. Judy Thomasson MWC

LENNIE'S PICKLES 4 qt. sour pickles, drained 1 sm. bottle Tabasco

HOLLANDAISE SAUCE 4 egg yolks 2 T. lemon juice 1 12 tsp. salt

Dash hot pepper sauce 112 c. unsalted butter, melted and bubbling

In the food processor with the metal blade in place, or using a blender, add the egg yolks, lemon juice, salt, and hot pepper sauce. Process for 3 seconds. While still processing, pour in the bubbling melted butter. It is essential that the butter is bubbling or the sauce will not thicken. DO NOT double recipe. Makes 3/4 cu p. Amanda Thomasson

HOMEMADE FROZEN POPSICLES 4 c. boiling water 1 (6-oz.) pkg. Jello 3 c. sugar

3 (0.14-oz.) pkgs. Kooi-Aid, same flavor as Jello 6 c . water

Sibs. sugar

Put a layer of drained pickles back into large jar. Pour sugar on top. Continue alternating layers of pickl es and sugar until all pickles are back in jar. Empty Tabasco on top of all. Let set for 3 or 4 days. Patsy Walton

MAMA'S BLACKBERRY JELLY 2 qt. blackberries or dewberries 1 c. water As many cups of sugar as the number of cups of juice the berries yield after squeezing them

Dissolve Jello, Kooi-Aid, and sugar in boiling water. After ingredi ent~ have dissolved, add 6 cups water. Pour mixture into 5-ounce cups until almost full. Cover top of cup with foil making a slit in center of cu p and

Wash 2 quarts of blackberries carefully. Put the berries in a pot and add 1 cup of water. Cook berries for 15 minutes or until they are soft. Take pot off heat and let berries cool. Cover another pot with a cheese cloth . Put on rubber gloves. Strain the berries by pouring them, one cup at a time, on the cheese cloth, wrapping the cloth around them and squeezing them. Add one cup of sugar for every cup of juice the berries

(continued)

182

30009-99

183 30009-99

~ield: Boil for 45 minute . . . little JUice in a small amos fnf medium heat, st1rnng constantly. Test a 0 ball, empty the ot of "u" un_ water. w_~en t~e juice forms a small soft 4 one-half p路 t p J. ICe Into hot, stenllzed jars. Cap the J路ars Makes 1n Jars of Jelly. 路

In large pot combine bell peppers, hot green peppers, vinegar, and sugar. Boil 10 minutes. Take off heat; add Certo. Pour into hot jars and seal. Walterine Cannatella MWC

Ruth T. Hebert MWC

PIMENTO AND CHEESE MINCE MEAT

8 oz. Velveeta cheese, grated 8 oz. cream cheese, softened 1 (4-oz.) jar pimentos, drained

{19}} REcipE) 1 peck green tomatoes sliced 2 lbs. dried apples ' 2 lbs. dried raisins 1 T. salt 1 T. nutmeg 1 T. cinnamon

1 T. ginger 1 112 tsp. allspice 2 112 lbs. sugar 1 c. honey 1 112 c . vinegar

Whip softened cream cheese and grated Velveeta cheese together. Add drained pimentos; mix well. Add pepper. Taste before adding salt. If too thick add a little mayonnaise. Ruby Thomasson Emily Leon

Boil sliced green tomatoe f 1 . dried apples, dried raisins s ~; 0 minutes _and drain for 2 hours. Add sugar, honey, and vinegar , ~~I 'alnl uttmetgh, Clfnnamon,_ ginger, allspice, age er or 30 m1nutes. Seal hot. 路 Ann Joseph Antoinette Hagens Blanche T. Rollins

SWEET 'N HOT PICKLES 1 gal. jar sour pickles 1 (2-oz.) bottle Tabasco sauce

5 lb. bag sugar

Slice pickles. Rinse and drain. In large bowl, mix pickles, sugar, and Tabasco sauce. Return mixture to gallon jar. Turn jar upside down everyday for 5 days. This can be kept in gallon jars or stored in smaller jars. Brenda Antie

NEVER FAIL PIE CRUST 3 c. flour 11f4 c. shortening 1 tsp. salt

Salt and pepper Dash of garlic powder, optional 1 to 2 T. mayonnaise

1 egg , well beaten 5 T. water 1 T. vinegar

Combine flour shortenin I _Beat the eggs, water and vinegar together. Add li ~id . g, an d sat. oven for 15 t 2q ~lxtu re to flour mixture all at once. Bake in a 350o o 0 m1nutes. Katie Vanchiere MWC

PEPPER JELLY %to 1f2 c h t 1,12 c. ch~p o green peppers . .Ped bell peppers 3 c. c1der Vtnegar 13 c. sugar

2 (6-oz.) bottles Certo Red and green food coloring 13112-pt. jars

(continued)

184

185 30009-99

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--~

-~ --路-

INDEX OF RECIPES WHISKEY SNOWBALLS

Appetizers & Beverages

R Eci p E fAvoRiTEs

Soups & Salads Appetizers APACHE CHEESE ARTICHOKE & JACK DIP WITH PITA CHIPS CHEESE BALL CRAB DIP CRABMEAT DIP FOR SHELLS CRABMEAT MOLD CRABMEAT MORNAY CRAWFISH DELIGHT MOLD CRAWFISH DIP FATAAYER FRUIT DIP GREAT SPREAD HAM PARTY SANDWICHES HOT BEEF MARINATED CHEESE MEXICAN TACO SALAD DIP PARTY CHEESE BALL PIZZA DIP SEASONED OYSTER CRACKERS SHERRY-CURRY CHEESE PATE SHRIMP D IP SHRIMP DIP SOMBRERO SALAD STUFFED MUSHROOMS TACO DIP TORTILLA ROLLS

Soups 1 2 2 2 3 3 3 4 4 5 5 5 6 6 7 7 7 8 8 9 8 9 9 10 10

Beverages BANANA SUPERSHAKE CHAMPAGNE PUNCH IRISH CREAM LIQUOR MINT TEA MURL'S PARTY PUNCH MUSCADINE WINE PUNCH FOR A BUNCH QUICK KAHLUA SPICED TEA STRAWBERRY PUNCH S URPRISE PUNCH

186

30009-99 30009-99

11 11 11 12 12 12 13 13 13 14 14

ARTICHOKE & CAULIFLOWER SOUP ARTICHOKE SOUP BEEF AND VEGETABLE SOUP BROCCOLI SOUP BROCCOLI SOUP CRAB AND SPINACH BISQUE CRAB MEAT SOUP CRAB SOUP FAITH SOUP HEARTY TOMATO BEAN SOUP OYSTER SOUP SPLIT PEA SOUP TACO SOUP TACO SOUP-QUICK & EASY

17 17 17 18 18 19 19 20 20 20 21 21 22 22

Salads APRICOT-CHEESE DELIGHT BANANA MEDLEY BROCCOLI SALAD BROCCOLI SALAD CALIFORNIA APPLE-SPINACH SALAD CARMEN'S PASTA SALAD CARROT AND RAISIN SALAD CHICKEN SALAD CHICKEN SALAD CHICKEN SALAD COLESLAW CRANBERRY SALAD CRAWFISH SALAD CRAZY BROCCOLI SALAD DEVILED POTATO SALAD FLO BAILEY'S METHODIST CHICKEN SALAD FROM RUMFORD COMPLETE COOKBOOK, 1908 FROZEN FRUIT SALAD FRUIT SALAD GRANDMA'S TANGY FRUIT SALAD GREEN LIM E SALAD HOLIDAY CRANBERRY SALAD JELLIED SALAD JELLO MANDARIN ORANGE SALAD JELLO SALAD

22 23 24 23 24 25 25 25 26 26 27 27 27 28 28

28 29 29 29 30 30 31 31 31

----NICOLE'S FROZEN FRUIT SALAD POTATO SALAD ROTINI PASTA SALAD STRAWBERRY GEL SALAD SWEET POTATO APPLE SALAD TAHITI RICE SALAD TWENTY-FOUR HOUR SALAD WALDORF SALAD WATERGATE SALAD

Poultry

32 32 32 33 33 33 34 34 35

Main Dishes & Casseroles Meats BEANS SUPREME BEEF AND CABBAGE CASSEROLE BEEF STROGANOFF BEEF STUFFED POTATOES BOUDREAUX'S FAVORITE LASAGNA BREADED PORK CHOPS BREAKFAST CASSEROLE BROCCOLI MEAT PIE CABBAGE & SAUSAGE JAMBALAYA CABBAGE CASSEROLE CABBAGE CASSEROLE CAVATINI CHEESEBURGER PIE CORNBREAD SURPRISE ENCHILADA CASSEROLE GRILLADES HAMBURGER ITALIAN O MEAT ENCHILADAS MEAT LOAF MURL'S CORNBREAD DRESSING PORK CHOP CASSEROLE PORK CHOP CASSEROLE PORK CHOPS IN WHITE WINE RICE AND SMOKE SAUSAGE CASSEROLE RO-TEL ITALIANIO SAUSAGE POTATO CASSEROLE SAUSAGE STUFFED ROUND STEAK

SP~GU~~~~NI

37 37 38 38 38 39 39 40 40 41 41 41 42 42 43 43 43 44 44 44 45 45 46 46 46 47 47

WITH ITALIAN

STUFFED BELL PEPPERS STUFFED CABBAGE A LA HATTIE STUFFED PORK CHOPS WILD RICE AND SAUSAGE

47 48 48 49 49

AMARETTO CHICKEN BAKED CHICKEN WITH PEAS AND POTATOES BALSAMIC CHICKEN WITH THYME CHEESY ARTICHOKECHICKEN & PASTA CHEESY CHICKEN CASSEROLE CHICKEN AND BROCCOLI CASSEROLE CHICKEN AND DUMPLINGS CHICKEN AND DUMPLINS CHICKEN AND STRING BEAN CASSEROLE CHICKEN CACCIATORE CHICKEN CROQUETTES CHICKEN HUNTINGTON CHICKEN JAMBALAYA CHICKEN LASAGNA CHICKEN 'N DUMPLINGS CHICKEN NOODLES CASSEROLE CHINESE CHICKEN WINGS CORNBREAD DRESSING CREAMY CHICKEN ENCHILADAS CREAMY MUSHROOM GARLIC CHICKEN BREAST HERBED CHICKEN WITH TORTELLINI JEN'S CHICKEN AND PASTA LINDA'S CHICKEN CASSEROLE LOW FAT CHICKEN PARMESAN MEXICAN CHICKEN MEXICAN CHICKEN AND SPAGHETTI PICANTE CHICKEN TANGY APRICOT CHICKEN TURKEY MEAT LOAF MEXICANO

50 50 51 51 52 52 53 53 54 54 55 55 55 56 52

FRESH COOKED OKRA WITH SEAFOOD OYSTER DRESSING SHRIMP AND CRABMEAT CASSEROLE SHRIMP CASSEROLE SHRIMP CREOLE SHRIMP FETIUCCINE SHRIMP OLIVER STUFFED CRABS TUNA CAKES TUNA SWISS PIE

67 67 68 68 69 69 70 70

Meatless Dishes CHEESE GRITS CHEESE GRITS EASY POTATOES & PEA STEW KATIE'S ITALIAN GRAVY MACARONI AND CHEESE MANICOTTI SPAGHETTI SAUCE SPICY BLACK BEAN STEW

70 71 71 72 72 73 73 74

Vegetables

56 57 57

Beans

57 58 58 59 59 59 60

CHILl BEANS GREAT GREEN BEANS GREEN BEANS AMANDINE PLUM 'S BEAN & CORN CASSEROLE SNAP BEAN CASSEROLE STRING BEAN ARTICHOKE CASSEROLE STRING BEANS AND CARROTS AU GRATIN

60 61 61 61

75 75 75 76 76 76

CARROT SOUFFLE MARINATED CARROTS ORANGE GLAZE CARROTS

CORN CASSEROLE CORN CASSEROLE CORN CASSEROLE CORN CASSEROLE CORN-POTATO BAKE MAQUE CHOUX MEMPHIS CORN CASSEROLE

78 78

79 78 79 79 80 80 80

Potatoes

CHEESY POTATOES

30009-99 2 30009-99 3

81 81 83 82 82 82 83

Rice GREEN RICE GREEN RICE CASSEROLE RICE DRESSING

83 84 84

Others ARTICHOKE AND CAULIFLOWER WITH RICE BROCCOLI CASSEROLE CAULIFLOWER FRITIERS CAULIFLOWER SUISSE CROOKED NECK SQUASH AND CORNBREAD EN CASSEROLE CUSHAW CASSEROLE EGGPLANT CASSEROLE EGGPLANT CASSEROLE FRIED CABBAGE---ITALIAN STYLE GLORIFIED CABBAGE HOLIDAY CAULIFLOWER SEASONED TOMATOES SPINACH CASSEROLE WATER CHESTNUT DRESSING

85 85 85 86 86 87 87 87 88 88 89 89 89 90

Bread Basket Breads

Co rn

62 62 63 64 64 65 65 65

CREAM POTATO CASSEROLE HARVEST POTATO CASSEROLE SWEET POTATO CASSEROLE SWEET POTATO CASSEROLE SWEET POTATO CASSEROLE SWEET POTATO CASSEROLE YAM SMASH

Carrots

Seafood BAKE D FISH CRAB QUICHE CRAWFISH BISQUE CRAWFISH CASSEROLE CRAWFISH ETOUFFEE CRAWFISH ETOUFFEE CRAWFISH FETTUCCINE CRAWFISH FETTUCCINE CRAWFISH (OR SHRIMP) AU GRATIN EGGPLANT路CRAWFISH CASSEROLE

66 67

ARTICHOKE BREAD BAKING POWDER BISCUITS BASIC BREAD BROCCOLI CORNBREAD COUCHE-COUCHE CRAWFISH CORNBREAD FLO BAILEY'S CORNBREAD LIGHT ROLLS MAW-MADE BISCUITS MEXICAN CORNBREAD MEXICAN CORNBREAD MOM'S SUNDAY MORNING PANCAKES POPOVERS REFRIGERATOR ROLLS SAUSAGE SPINACH BREAD SPINACH BREAD

91 91 91 92 92 93 93 93 94 94 94 95 95 95 96 96

Sweet Breads BANANA NUT BREAD BEIGNETS GALAS CINNAMON ROLLS CRANBERRY-ORANGE BREAD FRENCH TOAST CASSEROLE GINGERBREAD HARVEST BREAD LEMON LOAF PUMPKIN BREAD PUMPKIN CRANBERRY BREAD QUICK MONKEY BREAD ZUCCHINI BREAD

97 97 97 98 98 99 99 99 100 100 100 101 101

118 118 119 119 120 120 121 103 121 121 122

Frostings, Fillings & Ic ings

Sweet Treats Cakes AMARETTO CAKE APPLE CAKE APPLE SAUCE CAKE APRICOT BRANDY CAKE APRICOT NECTAR CAKE BANANA CAKE BANANA SPLIT CAKE BROWN SUGAR POUND CAKE CARROT CAKE WITH ORANGE SAUCE CARROT CAKE WITH PINEAPPLE CHERRY NUT CAKE CHOCOLATE CHERRY CAKE COCONUT CAKE COCONUT PECAN CAKE COCONUT POUND CAKE EDNA'S APPLE CAKE FLO BAILEY'S GINGERBREAD FLO BAILEY'S MINCE MEAT CAKE FRUIT COCKTAIL CAKE FRUITCAKE HEAVENLY HASH CAKE JOYCE'S POUND CAKE KING CAKE LEMON CAKE LEMON NUT CAKE LEMON-GLAZED POUND CAKE LOU'S GRAHAM CRACKER ICE BOX CAKE MANDARIN ORANGE CAKE MIRA'S CAKE MISSISSIPPI MUD CAKE MY FAVORITE POUND CAKE NANCY'S GINGERBREAD 1-2-3-4 CAKE PHYLLIS' PECAN PIE CAKE

PLUM'S GINGERBREAD PUNCH BOWL CAKE QUICK APPLE SUNDT CAKE RUM CAKE SCOTCH CAKE SOCK IT TO ME CAKE SYRUP CAKE 22 MINUTE CAKE UNBAKED FRUIT CAKE UNCLE EDDIE'S FAVORITE SHEET CAKE VEBBIE'S SIMPLE AND DELICIOUS CARROT CAKE

104 104 105 105 106 106 106 107 107 108 108 109 109 109 110 110 110 111 111 112 11 2 113 113 114 114 115 115 116 116 116 117 117 103 118

CHOCOLATE FROSTING COCONUT -PECAN FLUFFY WHITE ICING LEMON JELLY FILLING NEVER-FAIL CHOCOLATE FROSTING

122 123 123 123 124

Cookies BOURBON BALLS BUTTERMILK COOKIES CHERRY BARS CHERRY CHEESE BARS CHOCO-CHERRY COOKIES CO-COONS CREAMY COCONUT COOKIES EDNA'S TEA CAKES FIG COOKIES GUM DROP COOKIES HERMITS ITALIAN SPRINKLE COOKIES MAMO'S TEA CAKES MARGARET'S CRACKER COOKIES MELVILLIAN SUPER CHIPPERS MRS. FIELD'S COOKIES N. M. BROWNIES N. M. COOKIES NAN'S PECAN CRESCENTS PAPA'S FAVORITE TEA CAKES PEANUT BLOSSOMS PEANUT BUTTER KISSES PECAN CRISPIES PECAN MACAROONS SAND TARTS SURPRISE COOKIES TEA CAKES TEA CAKES TEA CAKES WHITE LACE COOKIES

124 124 125 125 126 126 126 127 127 128 128 128 129 129 130 130 131 131 131 132 132 133 133 133 133 134 134 134 135 135

Candy CHOCOLATE NUT BALLS CREAMY PRALINES DATE LOAF DATE LOAF CANDY DIVINITY DIVINITY FUDGE GOLD BRICK CANDY LUCILLE'S DATE ROLL CANDY MAMOM'S CANDY PECANS MAW MAW'S PRALINES NO BAKE OATMEAL YUMMIES NO FAIL DIVINITY OLD-FASHIONED CHOCOLATE CANDY OLD-FASHIONED FUDGE ORANGE-ALMOND COCONUT BALLS PEANUT BUTTER CANDY PEANUT BUTTER FUDGE PECAN TOFFEE PRALINES RUSSIAN FUDGE STRAWBERRIES TOFFEE CANDY

135 136 136 136 137 137 137 138 138 138 138 139 139 140 140 140 141 141 141 141 142 142

Pies AUNT JEWEL'S COOL LEMON PIE BUTTERMILK PIE BUTTERSCOTCH PIE CANDIED PECAN PIE CHEESE PIE CHOCOLATE ICE BOX PIE CHOCOLATE PIE COCONUT CREAM PIE COCONUT OR PINEAPPLE PIE COCONUT PIE DECADENT TRIPLE LAYER MUD PIE DOUBLE LAYER PUMPKIN PIE FRENCH LEMON PIE FRESH STRAWBERRY PIE FRESH STRAWBERRY PIE GOOD PIE IMPOSSIBLE PIE JUDY'S CHOCOLATE PIE LEMON PIE MAW MAW GLAZER'S PECAN PIE MRS. WALLACE'S PECAN PIE PECAN PIE PICADILLY STRAWBERRY PIE

142 143 143 143 144 144 145 145 146 146 146 147 147 147 148 148 148 149 149 149 150 150 150

Puddings BANANA PUDDING

151

BON TON BREAD PUDDING BREAD PUDDING CINNAMON PUDDING CREAMY RICE PUDDING GRANDMOTHER TRAYLOR'S BANANA PUDDING GRANNY EVELYN'S BREAD PUDDING MURL'S BANANA PUDDING OLD-FASHIONED BREAD PUDDING RICE PUDDING TEEN'S SIMPLE BREAD PUDDING

151 152 152 152 153 153 154 154 154 155

Desserts AMARETTO MACAROON 155 CHEESECAKE BLACKBERRIES WITH 156 DUMPLINGS 156 BLUEBERRY SNOW 157 CHEESECAKE CHOCOLATE ECLAIR DESSERT 157 CHOCOLATE RASPBERRY 158 TRUFFLE CHEESECAKE 158 CREAM PUFFS 159 EASTER CHEESECAKE 159 FRESH PEACH COBBLER 160 FRUIT CUP DELIGHT 160 FRUIT TRIFLE 161 ICE CREAM KAYE'S AMARETTO 162 CHEESECAKE 162 000-E-GOO-E RECIPE 162 PINK DELIGHT 163 PUNCH BOWL DESSERT 163 SWEET POTATO PONE

The Foods Men Cook Main Dishes BACK BONE STEW BEST EVER BRISKET BOILED CRAWFISH BUTTER BEANS AND SHRIMP CHICKEN AND SAUSAGE GUMBO CHICKEN SPAGHETTI FISH COUVILLION FRIED TURKEY GRILLED JUMBO SHRIMP GRILLED RED FISH HEARTY CHICKEN SOUP HOG CRACKLIN ITALIAN DEER TENDERLOIN

30009-99 4 30009-99 5

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165 165 166 166 166 167 167 168 168 169 169 169 170

-JOHN'S DUCK RECIPE LADY'S FINGER-ONION ULARTHU LOOSE CABBAGE ROLLS MEAT BALLS AND SPAGHETII PORK 'N BEANS QUICK CHICKEN PIRALAN RABBIT STEW RECIPE FOR APPROXIMATELY 30 QUAIL RED BEAN GUMBO RED FISH SOUP RICE DRESSING SKILLET DINNER SQUIRREL JAMBALAYA UNCLE DON'S FAMOUS CHILl VENISON STEW WILLIE'S WILDLIFE DELIGHT

170 170 171 171 172 172 172 173 173 174 174 175 175 176 176 177

Get your additional copies of this cookbook by returning an order form and your check or money order to: Melville Woman's Club P.O. Box 66 Melville, LA 71353

Sweets

BLUEBERRY OR CHERRY CHEESE PIE COLD TODDY COOKED EGGNOG JUDGE'S TEA CAKES MICROWAVE PRALINES NO-BAKE CHEESECAKE PEACH CRUNCH PEANUT BUTIER PIE

177 177 178 178

178 179 179 179

A Little Something Extra CHOCOLATE GRAVY CINNAMON STICKS FIG PRESERVES FLO BAILEY'S FIG JAM GLAZED PECANS HOLLANDAISE SAUCE HOMEMADE FROZEN POPSICLES HOT RUM SAUCE LENNIE'S PICKLES MAMA'S BLACKBERRY JELLy MINCE MEAT NEVER FAIL PIE CRUST PEPPER JELLy PIMENTO AND CHEESE SWEET 'N HOT PICKLES

181 181 181 181 182 182 182 183 183 183 184 184 184 185 185

Please send me copies of the Atchafalaya Legacy cookbook at $10.00 per copy and $3.50 for shipping and handling per book. Enclosed is my check or money order for$._ _ _ _ Mail Books To:

Name ______________________________________ Address ___________________ City _ _ _ _ _ _ _ _ _ State _ _ Zip _ __

~--- ---- --- -- ---- ----- -------------- ---- ------------------- -Please send me copies of the Atchafalaya Legacy cookbook at $10.00 per copy and $3.50 for shipping and handling per book. Enclosed is my check or money order for$ _ __ Mail Books To:

Name _ __________ _____ _________ Address - - - - - - - - -- - - - - Ci t y - - - - - - - - - State __ Zip _ __ 30009路99 6

300o9 ,

Cooking 'llps 1. After stewing a chicken, cool in broth before cutting into chunks; it will have twice the flavor. 2. To slice meat into thin strips, as for stirfry dishes, partially freeze it so it will slice more easily. 3. A roast with the bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 4. Never cook a cold roast. Let it stand for at least an hour at room temperature. Brush with oil before and during roasting; the oil will seal in the juices. 5. For a juicier hamburger, add cold water to the beef before grilling (1/2 cup to 1 pound of meat). 6. To freeze meatballs, place them on a cookie sheet until frozen. Place in plastic bags. They will stay separated so that you may remove as many as you want. 7. To keep cauliflower white while cooking, add a little milk to the water. 8. When boiling corn, add sugar to the water instead of salt. Salt will toughen the corn. 9. To ripen tomatoes, put them in a brown paper bag in a dark pantry, and they will ripen overnight. 10. To keep celery crisp, stand it upright in a pitcher of cold, salted water and refrigerate.

11. When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage. It will absorb the odor. 12. Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly. 13. Let raw potatoes stand in cold water for at least a half-hour before frying in order to improve the crispness of French-fried potatoes. Dry potatoes thoroughly before adding to oil. 14. Use greased muffin tins as molds when baking stuffed green peppers. 15. A few drops of lemon juice in the water will whiten boiled potatoes. 16. Buy mushrooms before they "open." When stems and caps are attached firmly, mushrooms are truly fresh. 17. Do not use metal bowls when mixing salads. Use wood, glass or china. 18. Lettuce keeps better if you store it in the refrigerator without washing it. Keep the leaves dry. Wash lettuce the day you are going to use it. 19. Do not use soda to keep vegetables green. It destroys Vitamin C. 20. Do not despair if you oversalt gravy. Stir in some instant mashed potatoes to repair the damage. Just add a little more liquid in order to offset the thickening.

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by morris press P.O. Box 2 110 â&#x20AC;˘ Kearney, NE 68848