A Special Supplement • 2018
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‘OBSERVATEUR
Holiday Cookbook
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PHYSICAL THERAPY
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EXPERIENCED, EVIDENCE-BASED, OUTCOME-DRIVEN PHYSICAL THERAPY Choose the area’s largest, most experienced Physical Therapy team. • Experience treating athletes, ortho injuries/disorders, back/neck pain, post-surgery, post-stoke • Skilled in physical therapy and specialized treatments (dry needling, manual therapy, Graston, etc.) • Easy access to specialists, diagnostics and resources as needed.
Before & after-hours appointments Learn more or schedule an appointment 225.258.5934
www.sjph.org/services This institution is an equal opportunity provider and employer.
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Advertiser Index St. James Hospital ..........................................2
Eagan Insurance...................................... .......17
Gas and Supply................................................3
Fatty’s................................................................. 17
Gem Drugs.........................................................4
St. John Community Center...................... 19
Cazenave Motor Co........................................5
German Coast Farmer’s Market............... 21
Bec’s at the Lake..............................................6
Starz Hair Salon.............................................. 21
St. John Sheriff.................................................7
Star Equipment............................................. 22
Pete’s Body Shop............................................8
Vidrine’s Portable Buildings..................... 23
Formal Connection.........................................9
Easy Fix............................................................ 24
The Medicine Shoppe..................................10
Ross Louque Exterminating.....................26
El Paso Mexican Restaurant......................10
Thibodaux Regional Medical Center..... 28
Jim’s Body Shop............................................ 12
St. Joseph Plantation..................................30
Bailey’s World Famous Andouille........... 14
Tire Town.......................................................... 31
La Carreta......................................................... 15
Haydel’s Furniture........................................ 32
Matherne’s Market......................................... 16
Thank you to our Sponsors!
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Ormond Plantation’s Chef Richard Kiral’s Beer Braised Andouille with Cabbage 1lb 2-3 1 1 2 8 4 1/4
andouille, cut into four links tablespoons olive oil large onion, sliced garlic clove, crushed and chopped salt and pepper tablespoons cane syrup oz dark German beer cups of sliced cabbage cup apple cider vinegar
Heat oil in a large sauce pan. Add onions and saute’ to light brown. Add garlic, salt and pepper. Deglaze pan with the beer, add cane syrup and andouille links. Simmer for a couple of minutes and then add cabbage. Cover and simmer until cabbage is tender. Add apple cider vinegar.
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To serve, plate the cabbage, top with 2 links of Andouille, and spoon the liquid over top. Remove the frying pan from the oven and add the mushrooms, garlic and the 3 tablespoons of olive oil. Add the dried thyme and season with more salt and pepper. Toss to coat well. Return the pan to the oven and roast until the potatoes are golden brown and tender and the mushrooms are softened, about 15 minutes more. Remove the frying pan from the oven and stir in the reserved pancetta. If desired, garnish the center of the pan with fresh thyme sprigs. Serve warm. Note: If buying pancetta from a deli, ask for it to be cut thickly into 1â „4-inch slices. Prepackaged pancetta is often thinly sliced.
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Cajun Cake 2 1½ 2 2 1
cups flour cups sugar tsp. baking soda eggs lg. can ‘crushed’ pineapple (undrained)
Mix dry ingredients, eggs and pineapple Pour into a greased oblong pan @ 350 degrees for 35 minutes. Icing 2 1 1 ½ 1
cups sugar cup coconut small can pet evaporated milk cup pecans stick oleo (butter)
In pot, cook sugar, evaporated milk and oleo for 5 minutes on medium heat or until thick. Then add coconut and pecans. Pour icing on still warm cake. (Good!)
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(go to Party Trays page)
THE FIXINS
Green Bean Casserole
1/2 Pan - $20 Whole Pan - $35
Bread Pudding
1/2 Pan - $22 Whole Pan - $44
Rice Dressing Sweet Potatoes 1/2 Pan - $25 Whole Pan - $45
1/2 Pan - $20 Whole Pan - $35
Mini Pecan Pie Muffins 1 1/2 1 2/3 2
c brown sugar c all purpose flour c chopped pecans c melted butter eggs, beaten
Combine sugar, flour & pecans. Set aside. Combine butter & eggs. Mix well. Stir into flour mixture. Fill mini muffin cups 2/3 full. Bake at 350 for 20-25 minutes. Makes about 2-1/2 dozen.
Holdiday Safety Tips
• When shopping be aware of your surroundings and pay attention. • Don’t leave lots of presents on display in a parked car as they could tempt thieves. Remember, out of sight, out of mind. • Plan ahead. If you know you are going to return to your car after nightfall, park in a well-lit area. Note your parking place. • Always carry a cell phone for easy access to emergency services For more tips visit http://stjohnsheriff.com/safetytips.php
Sheriff Mike Tregre St. John the Baptist Parish 985-652-9513
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Apple Pie Enchilada 1 6 1 1/2 1/2 1/2 1/2
(21 ounce) can apple pie filling (8 inch) flour tortillas teaspoon ground cinnamon cup butter cup white sugar cup brown sugar cup water
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3
minutes.
Pour sauce over enchiladas and let stand 45 minutes. Bake in preheated oven 20 min., or until golden. Serve with ice cream.
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Easy Fudge Fantasy (microwave) 3 2/3 3/4 1 1 1 1
cups sugar cup evaporated milk cut butter or margarine (1 ½ sticks) pkg semi sweet chocolate chips tsp vanilla 7 oz jar marshmallow cream cup chopped nuts (optional)
Into a large microwaveable bowl (5 qrt) melt butter. Add sugar and evaporated milk, mix well. Microwave 3 minutes. Remove, quickly, stir and scrape sides. Microwave 5 min. more. Again stir and scrape. Then microwave for 3 mins. Add chocolate chips. Stir till combined then add remaining ingredients. Pour into greased 9 inch pan, Cool before cutting.
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PHARMACY
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Chicken Sausage Wild Rice Casserole 1 1 1 1 8 2 8 1 1/2
rotisserie chicken package original recipe long grain and wild rice 6 oz package, not instant* pound sausage hot or regular roll (Jimmy Dean’s) large onion chopped oz sliced mushrooms cans cream of mushroom soup oz chive and onion cream cheese cup grated sharp cheddar cheese cup panko or regular bread crumbs
Preheat oven to 350 degrees. Skin and debone the rotisserie chicken and cut the chicken meat into small pieces or cubes. Set aside. Cook the rice according to the directions on the package. Cook the sausage in an extra-large skillet or dutch oven over medium heat for 8-10 minutes or until thoroughly cooked. Add the onion and mushrooms and cook for an additional 5-7 minutes or until the onion is tender and the mushrooms are cooked. Add the chicken, rice, cream cheese, and soup and mix thoroughly. Taste and add 1/2 tsp salt and 1/4 tsp pepper if needed. Pour the chicken and rice mixture into a 9x13 casserole dish which has been sprayed with non-stick cooking spray. Sprinkle the cheese and bread crumbs evenly on top. (**At this point, if making ahead, either cover the casserole with plastic wrap and refrigerate for up to 24 hours or wrap tightly with aluminum foil and freeze for up to 4 months. To bake after freezing, take the casserole out of the freezer and allow it to thaw in the refrigerator overnight, then bake as directed. If baking a frozen casserole, add about 30 minutes to the cook time.) Bake for 45 minutes. Serve immediately.
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Dressing:
Sherrill Porterfield’s Broccoli Salad
3 2 1
Tbsp high-end white wine vinegar Tbsp organic sugar cup olive oil mayo
Salad: 1 ½ 2
A head of fresh broccoli (don’t buy the pre-chopped) Jar of Hormel soft bacon bits red onion, chopped cup golden raisins green onions, sliced thin McCormick Smokehouse Black pepper (to taste)
Whisk together dressing ingredients, set aside. Chop broccoli head into bite-sized pieces. Toss with red onion, raisins and green onion. Add dressing, toss. Refrigerate 2 hrs before serving. Toss in bacon bits before serving. Season with McCormick Smokehouse Black Pepper (gives more bacon flavor; you can also omit the bacon bits and you’ll still get great flavor with this pepper).
Serving The River Parishes Since 1975
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2 1 2 2 4 1/2 2 qt. 2 2 2 2 1 1 1 1 2
Crawfish and Corn Bisque
stalks of celery, cut up bell pepper, cut up sticks of salted butter, 1 cut in half Large bunch of green onion, cut up large onions, cut up cloves of garlic cup of flour half & half 10 oz cans of chicken broth cans of cream of mushroom soup cans of cream style corn 10 oz bag of frozen corn tbsp Tony’s Cajun Seasoning tsp black pepper tbsp Worcestershire sauce tbsp hot sauce lbs crawfish tails or shrimp (or more)
In a large stock pot, combine 1 1/2 stick of butter and flour and make a peanut butter color roux. At the same time in a large sauce pan, add 1/2 stick of butter and all vegetables. Simmer until vegetables are soft. Once vegetables are tender, add chicken broth and simmer until ready to add to the roux. Put vegetables in the roux and simmer for 5 minutes. Now add all remaining ingredients except crawfish/shrimp. Simmer for 30 minutes then add crawfish/shrimp and simmer for 20 minutes. Can also add the following to your recipe: Diced Andouille, Artichoke hearts, Baby clams, Mushrooms, Oysters, Chunked potatoes, carrots, crab meat and chopped lobster tails - Mike Watson, LaPlace
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Swedish Pineapple Cake 2 20 1 1 2 ½ to 1
cups sugar ounce can crushed pineapple teaspoon vanilla teaspoon soda cups flour cup chopped pecans
In large bowl, stir together sugar, pineapple, vanilla and soda. Stir in flour, then pecans, mixing well. Pour into ungreased and unfloured 9x13 pan. Bake at 350 for 30 minutes or until toothpick comes out clean. Put icing on immediately. Icing, have ready: 8 ounces cream cheese 1 stick butter, softened 2/3 cup sugar ½ to 1 cup chopped pecans Mix cream cheese and butter together, then add sugar, stirring well. Stir in pecans. Spread on hot cake.
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Cajun Black Eyed Peas 1 1 1 1 2 2
lb ground round (Season meat with what you like) small chopped onion small chopped green pepper pkg onion soup mix Tony Chachere’s Creole Seasoning (to your liking) cans black-eyed peas (do not drain) cans Rotel tomatoes (do not drain)
Brown meat with onion,Tony Chachere’s Creole Seasoning, & pepper. Add onion soup mix. Mix well. Add peas & Rotel tomatoes. Simmer 30 minutes. Serve over rice.
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Crawfish Cornbread 1 lb chopped crawfish tails (Bernards is best) 1 pkg corn bread mix 2 c shredded cheese 2 eggs 1 stick melted butter 1 tsp baking soda dash of Tony Chachere’s Creole Seasoning ½ chopped bell pepper 1 medium chopped onion 1 small jalapeno, chopped 1 can whole kernel corn Mix all ingredients together. Spray 9x13 pan or dish with Pam. Bake at 350 for 45 min.
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Butternut Squash Quinoa Casserole Vegetarian, gluten-free, and vegan friendly casserole. 2 6 1 2 1 1 1 1 1 2
tablespoons olive oil cups cubed butternut squash (make your own or buy the package already cubed) cup uncooked quinoa & 2 cups water (3 cups cooked) cups corn 15 oz can black beans (a little more than a cup), drained and rinsed tablespoon cumin lime, juiced salt and pepper, to taste tomato (chopped) avocado (diced) cups cheddar cheese (non-dairy cheese if vegan) Salsa or hot sauce (optional, for serving)
Preheat oven to 400°F. Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes), or on the stove top medium-high heat until soft, about 10-12 minute. Cut into cubes. Meanwhile, cook quinoa according to package instructions (Add the quinoa & water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes). In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together. Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese. Bake at 400°F for 10-15 minutes or until cheese is melted.
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t. ohn J S Community Center
2900 Highway 51 | LaPlace
985-359-0372 Email: info@visitnopc.com
www.thestjohncenter.com
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Roasted Veggie Quinoa Casserole Author: Stephanie Weaver Cuisine: Vegan/Healthy Prep time: 50 mins Cook time: 60 mins Total time: 1 hour 50 mins Serves: 8
The quinoa and black beans in this dish are high in protein, making it a hearty one-dish meal. It’s very budget-friendly, too. 1 cup quinoa, any color 1 cup filtered water 1 large butternut or other fall squash (1½ to 2 pounds) 2 large carrots, peeled and cut into ½-inch dice 3 stalks celery, cut into ½-inch dice ½ cup chopped kale, stems included ½ cup canned no-salt or low- sodium black beans, drained (optional) 6 cloves garlic, minced ¼ cup organic extra virgin olive oil 2 tablespoons no-salt-added medium–hot curry powder 1½ cups (375mL) low-sodium vegetable stock Put the quinoa and filtered water in a
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glass bowl and set aside to soak while you are prepping the vegetables. Peel the squash, cut it in half, remove the seeds and strings, and cut into a ½-inch square. Add to a large mixing bowl, along with the carrots, celery, kale, black beans, if using, and garlic. Drizzle the oil over the vegetables and toss. Sprinkle with the curry powder and toss until evenly coated. Set aside. Preheat the oven to 400°F (200°C). Spray or oil a large lidded casserole dish. If you don’t have a lid, cut a piece of aluminum foil to cover. Set aside. Drain and rinse the quinoa. Add the drained quinoa and stock to the casserole dish. Gently agitate the dish to distribute the quinoa evenly, while keeping it submerged in the liquid. Carefully add the vegetables evenly on top, spreading with a spatula and keeping as much of the quinoa in contact with the liquid as possible. Bake, covered or wrapped tightly in foil, for 35 to 45 minutes, or just until the vegetables are fork-tender. Remove from the oven, uncover, and let rest for a few minutes before serving.
Fresh Produce & Plants Local Honey, Jellies, Salsa Free Range Grass Fed Beef & Chicken & Eggs
Seafood, Meals to Go Hot Tamales & Sausage Breads, Pastries & Sweets Jambalaya, Pastalaya, Kettlecorn
Crafts, Soaps, Candles
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985-653-4700 21
Crawfish Pie 1 2 1 2 1 2 1 1 1½ 6 4 2 4 1
cup unsalted butter lg. onions bell pepper, chopped cloves garlic, chopped pint half-and-half tsp. salt 15 oz can tomato sauce cup green onions tsp. crushed red pepper Cajun seasoning to taste dashes Tabasco tbl. Worcestershire sauce cups diced tomatoes lbs crawfish tails Small amount of water and cornstarch for thickening Package of pie crust
Preheat oven to 400 degrees ln large skillet melt butter. Add onion,
Tractors Lawn & Construction Equipment
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bell pepper and garlic. Cook until translucent. Add milk, salt, pepper and seasoning. Mix water and corn starch, add to skillet and reduce heat, stir until thickened. Fold in crawfish and green onions. Cook about 10 minutes. Spray a casserole dish to prevent sticking. Place bottom crust and bake until lightly brown. Fill with crawfish mixture and place top crust on top. Brush butter on top of crust and bake 20 to 30 minutes or until golden brown.
Chicken Florentine 4 1 2
tablespoons vegetable oil pound angel hair pasta pounds chicken breast
Sauce: 8 4 ¼ ¼ ¼ 1 1 1 ½ ½-1
ounces chopped spinach ounces cream cheese cup chopped onions cup chopped bell pepper cup chopped celery teaspoon garlic teaspoon black pepper teaspoon salt cup grated parmesan cup half and half cream
Boil pasta per directions on packaging. Once boiled, add 2 tablespoons of vegetable oil. For sauce, put spinach, onions, bell peppers, celery, and seasonings in a microwaveable bowl. Heat for 6 minutes, stir, and then heat for another 6 minutes. Add cream cheese and parmesan. Heat for 2 minutes. Stir and add half and half to desired thickness. Next, filet chicken breast. Season with salt and pepper. Pan sear chicken for about 5 minutes on each side. Put the chicken on top of the angel hair pasta then top with spinach sauce.
15306 Airline Hwy. Prairieville, LA 70769
225.673.3240
www.vidrinesbuildings.com 23
CHILES RELLENOS 2 pounds large roasted and peeled fresh green chiles (po- blano or Anaheim work well)* 5 large eggs, chilled, separated into whites and yolks 1/4 cup white wheat flour (helpful but optional) 1 pound of sliced or shredded queso blanco, Mexican Man chego, or Chihuahua cheese, or shredded seasoned chicken, beef picadillo, or another fill- ing Oil for frying (enough to reach a depth of 2 inches in your frying pan) Pinch of salt
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*If fresh green chiles are unavailable, use canned whole green chiles. Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred. When the skin of the peppers is suffi ciently charred and blistered, remove from the heat and let them cool to room temperature so you don’t burn yourself. Peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Note: Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it. Remove the seeds (the tricky part): Roasted peppers are extremely soft
and fragile, and they tear easily. You are going to make a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don’t hesitate to use an existing tear, if there is one!) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh. Stuff the chiles: Place a slice of cheese or a spoonful of filling into each pepper; work slowly, delicately, and without forcing. If the piece of cheese or spoonful of filling is too large, trim it down until it fits inside. Don’t over stuff the chile; make sure the open edg es of the pepper still come together. Flour the peppers. (Note: This step is optional. but it can help greatly if you are having difficulty getting the egg batter sticking to the chile. Try to make them without this step at first.) Place half of the flour on a large plate. Place a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off the remaining flour (peppers should only have a light coating of flour) and set chile aside. Repeat this
procedure with each of the peppers. Prepare the batter: For this simple batter, whip the egg whites in a chilled bowl until they are stiff. Briefly beat the egg yolks and slowly and gently fold them into the beaten whites with the pinch of salt. Coat and cook the chiles: Heat the oil. Test it with a drop of batter before putting a whole chile in; if the drop siz zles and floats to the top, it’s the right temperature. If it sinks, the oil is not ready; let it heat a little more. Once the oil is hot enough, you can fry your coat and fry your peppers. One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter, then carefully place it into the hot oil to fry. Cook for a minute or two, turning it over halfway through frying until batter is a crisp golden brown. Remove the chile from the oil and let it drain on paper towels until all the pep pers have been fried. Serve your delicious chiles rellenos immediately with white rice or Mexican rice, pot beans, or refried beans.
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Turkey Roulade with Cranberry Chutney Serves 6 1 sheet puff pastry 1 pound turkey meat from turkey breast and/or thigh meat, cut into 1-inch chunks 3 eggs ½ cup chicken stock ¼ cup Marsala 2 tablespoons unsalted butter Unbleached all-purpose flour, for the pastry ½ cup celery sliced on the diagonal ½ cup sliced button mushrooms ½ cup Cranberry Chutney plus more for serving Fresh parsley sprigs for garnish
Following the instructions on the package, thaw the puff pastry. This will take 30 to 45 minutes, depending on the type of pastry. You should be able to unfold it without it breaking. Set aside. Pulse the turkey in a food processor until it is the consistency of ground beef. Add 2 of the eggs, the chicken stock, the Marsala, and the butter. Pulse again briefly, until just combined. Roll out the puff pastry on a floured surface until it is a 12- or 13-inch square. Cover a baking sheet with parchment paper and place the pastry on top. Form the minced turkey mixture into a log and position it down the center of the prepared puff pastry. Make an
BUSTED!
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indentation down the length of the turkey and place the celery, mushrooms, and cranberry chutney along the indentation. Cover the indentation with the meat, forming a log once again. Wrap the puff pastry around the turkey, neatly folding the ends and top together, rolling or tucking the edges together, and pinching to seal any gaps. Make the pastry-covered log as round as possible, like a Yule log — try to avoid a flattened version, like a strudel. Preheat the oven to 450 F. Combine the remaining egg with 1 tablespoon water in a small bowl or cup. Stir well until completely mixed. Brush the roulade with the egg wash, being careful to brush every bit of the exposed pastry. Bake for 10 minutes at 450 F, then reduce the heat to 375 F. Continue to bake for 30 to 45 minutes longer, until the pastry has risen and is a toasty, golden color and the turkey has reached an internal temperature of 165 F. Generally speaking, once the pastry has cooked, the meat will be cooked, too. Remove the roulade from the oven. Transfer it to a serving platter, using the parchment paper to help you. Allow to
rest for about 10 minutes. Slice and serve, garnishing with the parsley and accompanying with a bowl of extra cranberry chutney. Cranberry Chutney Makes 3 cups 1 2 1⁄3 ½ ½ ½ ½ ½ ½ ¼
pound bag fresh cranberries navel oranges, unpeeled, cut into 6 wedges and then into thin slices cup golden raisins teaspoon ground cinnamon teaspoon whole cloves teaspoon ground ginger teaspoon kosher salt cup apple cider cup honey, preferably cranberry honey cup apple cider vinegar
Pour the cranberries into a 2-quart pot. Add the oranges, raisins, cinnamon, cloves, ginger, salt, apple cider, honey, and vinegar. Bring to a boil, and then reduce the heat to low and simmer until the chutney thickens, about 20 minutes. Remove from the heat and serve warm or, if you prefer, chill and serve cold.
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Our Wellness Center is a WELLNESS EDUCATION CENTER too.
The Wellness Education Center provides a stimulating learning environment to help you gain valuable health-related knowledge. The Center features an auditorium and conference center with classrooms equipped with high tech audiovisual equipment for a better learning experience. Wellness nutrition, group health classes and medically directed programs are just a few of the classes offered. More knowledge. Better health.
For class schedules, call 985-493-4765.
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Sticky Chocolate Gingerbread Makes an 8-inch cake
21⁄3 6 1¾ 2 5 1 ½ 2 ½ 2
cups dark molasses ounces dark chocolate (60 to 70 percent cocoa solids), grated cups all-purpose flour teaspoons ground ginger ounces whole pieces preserved stem ginger, drained and roughly chopped stick (8 tablespoons) unsalted butter, softened cup plus 2 tablespoons dark brown sugar, sifted (to remove lumps) medium eggs, beaten teaspoon baking soda tablespoons milk, warmed A pinch of salt Extra-large crystallized ginger pieces, to scatter (optional)
Use a deep 8-inch square cake pan or 8 x 6 x 3-inch oval cake pan. Preheat the oven to 325 F. Grease and line the base and sides of the cake pan with nonstick parchment paper. Put the molasses in a pan and heat gently until hot, but do not allow it to boil. Remove the pan from the heat and add the chocolate. Stir until melted. Sift the flour, ground ginger and salt together in a bowl. Add the stem ginger and toss it around in the flour until every piece is coated. Using an electric mixer, cream the butter and sugar in a large bowl. Beat in the eggs, then the molasses and chocolate mixture and finally the flour mixture. Dissolve the baking soda in the milk and gradually beat this into the batter. Pour into the prepared cake pan, scatter with the crystallized ginger, if using, and bake for 45 minutes. Reduce the oven temperature to 300 F and bake for another 30 minutes. (If using the oval pan, cook for about 45 minutes at the higher temperature, then about one hour at the lower temperature, as it will be deeper.) A metal skewer inserted into the center should come out clean. Let cool for five minutes in the pan, then turn out onto a wire rack and let cool completely. When cold, store in an airtight container for at least a couple of days to mature and become sticky. Don’t worry if it sinks a bit in the middle — this is normal.
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Slow Cooker Mongolian Beef Serves: 4-6 1½ ¼ 2 ½ ¾ ¾ ¾ 1
pounds Flank Steak cups cornstarch tablespoons Olive Oil teaspoons mince Garlic, Cloves cups Soy Sauce cups Water cups Brown Sugar cup grated Carrots green onions, for garnish
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
St. Joseph’s Plantation St. Joseph Plantation's family, takes joy in continuing to share our living history.
3535 Hwy. 18, Vacherie, LA 70090 • WWW.STJOSEPHPLANTATION.COM • 225-265-4078
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421 Belle Terre Blvd | LaPlace
Mon - Fri: 7 am to 6 pm Sat: 8 am to 1 pm 31
"Saving You More on The Look You WanT"
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541 Apple Street • Norco, LA 70079 985.764.6866 • 985.764.7572 www.haydelsfurniture.com