L’ OBSERVATEUR Holiday Cookbook
A Special Supplement • November 20151
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Advertiser Index Riverside Urgent Care .........................2 Gem Drugs................................................3 Aslett Kurica............................................ 4 Bailey’s Andouille.................................. 4 Homeland Investigations.....................5 Gene Franques Models and Talent Photography..........................................5 Cazenave Ford....................................... 6 LaPlace Feed & Supply........................7 German Coast Farmers Market.........8 Pete’s Body Shop.................................. 9 Connie’s Grill...........................................10 Riverland Chrysler................................. 11 Medicine Shoppe ................................. 12 Metropolitan Center for Women and Children.......................................... 13 Allied Express........................................14 Eagan Insurance.................................... 15 Jim’s Body Shop................................... 16 St. John Physical Therapy................. 17 St. Joseph Plantation.......................... 18
Wayne Jacob’s Smokehouse........... 19 Star Equipment....................................20 Vision Store of LaPlace...................... 21 The Seafood Pot.................................. 22 Marathon................................................. 23 Vidrine’s................................................... 23 Egan Home Health & Hospice........24 Pirogue’s Cafe ...................................... 25 Local Finance ....................................... 26 Frisco Deli .............................................. 26 ITA Auto and Truck Repair.............. 28 Quality Inn.............................................. 29 LaPlace Cleaners..................................30 Mabiles’s...................................................31 LaPlace Frostop................................... 32 Rue De Sante Women’s Center..... 33 Jacob’s Andouille................................34 El Mexicano............................................ 35 Formal Connection............................. 35 St. John EDC..........................................36
Gem Drugs 2 Locations Proudly Serving You Since 1976
Pharmacy | Specialty Compounding | Infusion Therapy
“Shop local for all your medical needs” Fully Accredited | Accepting All Insurances
CUSTOMIZED MEDICATION
WE CARRY WHEEL CHAIRS AND CANES WE CARRY DIABETIC SHOES, ASK IF YOU QUALIFY
1635 Hwy. 3125 • Gramercy, LA 139 Central Ave. • Reserve, LA (225) 869-3651 (985) 536-3957 www.gemdrugs.com
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Ronald S. Aslett, M.D.
Philip J. Kurica, M.D.
• Cataract • Glaucoma • Diabetic Eye Care • Routine Eye Exams • Contact Lenses • Diseases of the Retina • Most Insurance Plans Accepted
FREE LASIK CONSULTATION Daniel K. Kurica, M.D.
By Board Certified Ophthalmologist
370 Belle Terre Blvd. • LaPlace
985-652-6066 or 1-800-737-4323 Visit us at www.akeyecenter.com
BAILEY’S
WORLD FAMOUS ANDOUILLE
Look for the Sausage Man THE PLACE WHERE QUALITY COMES FIRST!
• Sausage • Andouille • Boudin • Tasso • Hog Head Cheese • Smoked Chickens
HOURS: Monday thru Friday 8am - 5:30pm
985-652-9090
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513 W. Airline Hwy. • LaPlace, LA 70068 www.baileysandouille.com EJ & MARCELLE BAILEY
• • • •
Child Custody Cheating Spouses Civil and Criminal Cases Background Checks
• Political Photography • Weddings • Senior Pictures • On-Site Photography • Modeling Shoots- Head & Full Body Shots, etc.
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Cocktail Meatballs Meatballs 1.5 pounds of ground chuck ¾ cup of bread crumbs 1 large egg 1 medium onion, chopped fine ½ teaspoon of salt ¼ teaspoon of black pepper 1 tablespoon of Worcestershire sauce Mix ingredients by hand until thoroughly blended. Shape into 1 inch meatballs. Brown meatballs in a large skillet over medium heat.
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When browned, remove meatballs from skillet and set aside. Drain excess fat from skillet. Sauce 12 ounce jar of grape jelly 12 ounce bottle of chili sauce Melt jelly in the same pan that was used to cook meatballs. Blend in chili sauce. Add meatballs and simmer over low heat for 15 minutes. Serve hot. — Beverly Baker, Ocean Springs Miss.
Baked Basal Chicken Breast 4 1 3 ½ ½ 1
Boneless/Skinless Chicken Breast 8 oz.. Jar of Basil Pesto Large Ripe Tomatoes tsp. Salt tsp. Black Pepper 6 oz.. Bag of Shredded Mozzarella
Preheat oven to 375 degrees Place chicken breast in a sprayed 9x12 pan Season chicken breast with salt & pepper. Spoon pesto evenly over all 4 chicken breast. Slice tomatoes into 1 inch thick slices and layer them (2 on each)on top of breast. Sprinkle mozzarella cheese over tomatoes. Bake (uncovered) at 375 for 45 minutes. Let stand for 15 minutes — Candace Roy Keller, Paulina
HOURS:
Mon, Tues, Thurs & Fri: 12pm-5pm Sat: 9am-2pm CLOSED Wed & Sun
116 Sleepy Redwood St., LaPlace
985-651-9700
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Chicken a la Divorce 6-8 boneless skinless thighs (breasts optional) 1 - 15 oz.. can chicken broth 1 package Lipton Onion & Mushroom soup mix 2 -15 oz.. cans new potatoes, sliced 2 jars button mushrooms Preheat oven to 375. Lay chicken in a glass oven dish. Add chicken broth until chicken pieces are halfway covered. Sprinkle 1/2 the contents of soup mix evenly over the chicken. Drain, then add the cans of potatoes. Drain, then add the jars of mushrooms. Sprinkle remainder of soup mix evenly over the potatoes and mushrooms. Bake at 375 for 50 minutes or until internal temperature reaches 170F. — Gary Dupre, LaPlace
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Cinnamon Glazed Almonds 3 cups whole almonds 1/3 cup butter pinch of salt 1 cup sugar (OK to substitute Splenda) 2 egg whites, room temperature 4 teaspoons cinnamon Preheat oven at 325 degrees. Place butter on 15 ½ x 10 ½ inch jelly roll pan. Place in oven to melt butter for about 7 minutes. Beat egg whites with salt until frothy. Gradually add sugar, beating to stiff peaks. Gently fold in the almonds and cinnamon. Pour almond mixture onto the jelly roll pan. Toss with butter. Bake about 40 minutes, tossing every 10 minutes until almonds are crisp. Serve warm or at room temperature. — Christine Browning, LaPlace
“NO JOB TOO BIG OR TOO SMALL”
24 HR Towing/Auto & TK Repair Sales/Rental
985-535-6654
www.mpauto7.wix.com/petes
• 24 HOUR ACCESS • 5 X 10 & 10 X 20 • 40' X 8' CONTAINER STORAGE UNITS • OUTSIDE PARKING ALSO AVAILABLE FOR YOUR BOAT, CAMPER, OR MOTOR HOME
* SAFE * GATED * SECURE
985-535-6654
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Corn Casserole (6-8 servings) 1 can (~15oz) creamed corn 1 can (~15oz) whole kernal corn not drained 2t. sugar 3 eggs (beaten) 1 cup sour cream 1 stick butter (original recipe calls for margarine - I use butter) 1 package Jiffy corn muffin mix 1 (8 oz.) package mozzarella cheese (shredded)
Melt butter in a 2 quart casserole dish. Stir in all ingredients above except 1/2 package of cheese. Bake at 350 degrees for 45-60 minutes. During the last 15 minutes, add the saved cheese over top. Bake until melted. Enjoy! Thanksgiving Blessings to you and your family. — Regina Burrell, LaPlace
Mon. - Thurs. 10am-4pm or later Fri. 10am - 6pm or later Sat. 10:30am - 3:30pm
Grill
ng ce i r e t a & C Servi s of
r 47 Yea
14462 Hwy. 44 River Rd., Reserve, LA •
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985-536-3256
Instructions
Cranberry Sauce Recipe Prep time: 2 minutes Cook time: 15 minutes Total time: 17 minutes Serves: 2 cups Make your own homemade cranberry sauce this year for Thanksgiving using fresh cranberries. This easy recipe is so simple yet yields amazing results. Ingredients 12 oz. bag fresh cranberries ¾ cup orange juice ⅔ cup brown sugar ⅓ cup white sugar Optional: 2 oz. gold rum
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving. — Christine Browning, LaPlace
All new for 2016... Jeep Renegade!
855-315-6037 11
Crawfish Corn Bisque 2 lbs. of crawfish tails 1 large onion, diced ½ cup diced celery 2 cans whole kernel corn 1 can cream of mushroom soup 2 cups heavy cream 1 stick of butter 1 tablespoon of liquid crab boil 2-3 cups of milk
In a large pot, melt better and sauté onions and celery. When celery is soft, add crawfish and cook for two minutes. Add corn and cook 2 minutes longer. Add soup and stir well. Slowly add heavy cream until well blended. Add crab boil and slowly stir in milk until desired consistency. Simmer, covered, for 30 minutes, stirring occasionally. — Courtney Griggs, Gonzales
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Crawfish Cornbread 1 lb. crawfish tails 1 diced onion 1 can cream style corn 1 can of whole kernel corn (drained) 2 boxes Jiffy cornbread mix 2 eggs 2/3 cup of milk diced jarred jalapenos (optional) 2 cups shredded cheddar cheese
Preheat oven to 400 Rinse and saute’ crawfish and onions 3-4 minutes. Set aside. Make cornbread according to directions on box. Add in corn and stir, Add creamed corn, crawfish and onions and stir. Fold in half of the cheese. Pour into 9x12 greased baking pan. Top with remainder of cheese. Cover and cook for 45 minutes. — Courtney Griggs, Gonzales
METRO Metropolitan Center For Women & Children
P.O. Box 10775 • Jefferson, LA 70181 Serving the New Orleans Area and the River Region English • Spanish • Vietnamese
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Dirty Rice 1 large onion 1 green onion 1 bell pepper 3-4 garlic cloves 3 tbsp. parsley flakes 1 can cream of mushroom soup 1 lb ground meat 1 pack chicken livers 1 pack chicken gizzards 1 tsp. kitchen bouquet oil rice, Â cooked
Chop the onions, bell pepper and garlic in small pieces. Saute seasonings in oil until wilted, cooking on low heat. Add the ground meat and chopped gizzards and livers and cook until brown. Add mushroom soup and kitchen bouquet. Cook over a low heat for 30 to 45 minutes. Add cooked rice until reaching desired consistency. — Christine Browning, LaPlace
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Mexican Cornbread 1 ½ Bell Pepper 1 ½ Onion 4 or 5 pods of Jalapeno Peppers 1 Can Cream Corn 1/3 C. Vegetable Oil 2 C. Self-Rising Cornmeal 4 oz. Cheddar Cheese (I prefer Sharp) Preheat oven to 325 degrees. Mix all ingredients. Spray a 9x13 pan with cooking spray and spread mixture evenly into pan. Bake for about 45 min. or until golden brown. — Jennifer Glidden, Reserve
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Cajun Clam Chowder 1 stick of butter 3 tbsp. all purpose flour 2 c. chopped onion, celery, & green onion mix. (Pre-cut works great.) 1 can cream of celery soup 1 can cream of potato soup 2 cans cream of mushroom soup 2 cans cream style corn 1 qt. half & half 2 – 3 c. whole milk 1 box of mushrooms, sliced thin 2 lbs.. peeled shrimp or crawfish tails 1 lb. crab claw meat 2 cans minced clams, drained 1 c. white wine (optional) 1 tbsp. Worcestershire sauce 1 tbsp. cajun seasoning (Tony’s) 1 tsp. hot sauce SEE CAJUN CLAM, PAGE 17
Jim’s Body Shop
Serving The River Parishes Since 1975
Your Full Service Collision & Repair Facility Hail Damage Repair All Insurance Claims Welcomed FYTEC Welding Equipment Sales 1016 Bert Street • LaPlace
985-652-5804
Fax: 985-651-2714 • After Hrs: 985-817-9613 16
CAJUN CLAM: Continued FROM PAGE 16
Make a blonde roux in a sauce pan with the butter and flour. Stirring constantly, cook the roux until it just starts to change color. Add the onion mix, lower heat, continue stirring, and cook for 3 minutes. Transfer into a large stock pot. Add cream of celery and cut up mushrooms. Cook 3 minutes over medium heat. Then add all cans of soup, hot sauce, Cajun seasoning, and Worcestershire. Bring to a slow boil. Now add all the seafood. You don’t
St. John Physical Therapy 504 Rue de Sante, LaPlace, LA 70068 985-652-9515 Fax: 985-652-8675
10900 Hwy. 3125, Ste. D, Lutcher, LA 70071 225-869-9632 Fax: 225-869-9633
have to use the same ones. You can use others like Oysters or other variations that you want. Add the half and half and milk to get the consistency you want. Now that everything has been added, keep heat LOW and cook for 30 minutes. If you want to add wine, now is the time to add it. Remove from heat, add the wine, stir, and let sit for 10 minutes with LID OFF. — Mike Watson, LaPlace
u Fmil Yu! Hours: Mon.-Thurs 7:30-6:30pm - Fri. 8:00-4:00pm Early & Late Appts. Available - Saturdays Available Massage Therapy By Appt.
www.stjohnpt.com
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Jackie’s Mushroom Meatballs 3 lbs. ground beef 2 eggs 1/2 cup of seasoned Italian breadcrumbs 1/2 medium yellow onion chopped 3 jars button mushrooms 2 -8 oz. mushroom Steak sauce 15 oz. can of beef (or chicken) broth vegetable oil flour Mix beef, eggs, and breadcrumbs vigorously in large mixing bowl. Form mixture into large meatballs.
SEE MEATBALLS, PAGE 19
St. Joseph’s Plantation St. Joseph Plantation's family, takes joy in continuing to share our living history.
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3535 Hwy. 18, Vacherie, LA 70090 • WWW.STJOSEPHPLANTATION.COM • 225-265-4078
MEATBALLS: Continued FROM PAGE 18
Lay meatballs on cookie sheet (or wax paper) to await cooking. In a large pot, pour oil to fill the bottom of pot. Brown onions in oil until translucent. Add flour on medium-low heat for a makeshift roux. Stir constantly to avoid burning flour. When roux is done to satisfaction, pour in about 1/3 can of beef broth. Raise heat to high, and brown the outside of the meatballs. Use tongs to turn them to brown on all sides.
When browned, add mushroom and mushroom steak sauce. Add broth, if needed, to thin out consistency of sauce. Cover pot and reduce heat to medium low. Stir occasionally. With meat thermometer, check temperature of largest meatball. Cook until largest meatball reaches 170 degrees Farenheit. Serving suggestion Serve with mashed, creamed red potatoes. — Gary Dupre, LaPlace
TIS THE SEASON: “A LOCAL TRADITION FOR ANDOUILLE MADE THE OLDE FASHIONED WAY”
Smoked Chicken Andouille Fried Turkeys Smoked Turkeys Gift Baskets
Thursday Evenings WJ’s offers STEAK NIGHT!
SUNDAY JAZZ BRUNCH 10:30am - 2pm 769 West 5th Street, LaPlace • 985.652.9990
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Joanie’s Spicy Chex Mix 1 box of rice chex 1 box of corn chex 1 box of wheat chex 1 box of Cheerios 1 box of Cheese Squares 1 bag of salted pretzels (either sticks or curlies) 1-1/2 lb. salted peanuts 1-1/2 lb. cashews 1 - 1 lb. can of mixed nuts 1 bag of Ghiradelli snack mix Mix all cereals & nuts well - I use a clean, unused, LOL - garbage bag, just pour in all cereals and nuts and shake in the bag. Empty cereal mix into large pans and set aside. SEE CHEX MIX, PAGE 21
Tractors Lawn & Construction Equipment
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CHEX MIX: Continued FROM PAGE 20
Sauce Melt 2-1/2 sticks butter 1/2 cup bacon fat 1 - 18 oz. jar of peanut butter 1 tbls. garlic salt 1 small bottle of Tabasco sauce or Louisiana hot sauce 1/2 tsp. accent Pour half of the sauce over the cereal mix, put in 150 degree oven for 2 hours, DO NOT COVER!
After the 2 hours pour the other half of the sauce over the cereal/ nuts. Bake another 2 hours. Turn oven off and leave in the oven overnight. Cool well before packaging. Makes about 6 gallon zip lock bags. May be frozen. — Joan Felder, LaPlace
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One Pot Shrimp Alfredo 1 ½ lbs. medium shrimp (peeled & de-veined) 1 cup chopped seasoning mix (onion, celery, bell pepper)(shallots optional) 1 stick of butter 1 15 oz. jar alfredo sauce 1 3 oz. grated parmesan cheese 1 12 oz. can evaporated milk 1 tbsp. Tony Chachere’s 1 tsp. black pepper 1 6.5 oz. can chopped mushrooms (optional) 1 16 oz. bag large egg noodles (cook according to bag instructions) drain well & set aside
SEE ALFREDO, PAGE 24
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Best Wishes to those enjing
FALL FESTIVITIES with their families.
15306 Airline Hwy. Prairieville, LA 70769
225.673.3240
www.vidrinesbuildings.com 23
ALFREDO: Continued FROM PAGE 22
Boil noodles according to the package directions. Drain well and set aside. In a large pan,(on high temperature) melt butter, add seasoning mixture, sauté until onions are clear. Add shrimp, Tony Chachere’s, black pepper and mushrooms. Cook for approximately 15 minutes (until shrimp are very pink). Lower temperature to medium low and slowly add evaporated milk, alfredo sauce and grated parmesan cheese. Stir well, let simmer for approximately 10 to 15 minutes (until mixture thickens). Stir in egg noodles (mix well) and enjoy. — Tina Roy Catoire, Reserve
EGAN Home Health & Hospice Helps Patients Maintain Their Health, Independence and Quality of Life
Gina Cancienne, RN, BSN, Director of Nurses
Office: 985.653.8117 • Fax: 985-653-8118 3013 Hwy. 51, Suite C, LaPlace, LA gcancienne@eganhealthcare.com www.eganhealthcare.com • www.eganmedical.com
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Rum Pecan Pie 1 cup of sugar 3 tablespoons of butter, melted 2 cups of pecan halves 3 eggs, beaten 1/2 cup of dark corn syrup 2 teaspoons of dark rum, Captain Morgan’s, etc. 1 deep dish 9” pie crust Preheat oven to 375. Combine sugar and butter until smooth. Add in eggs, corn syrup, rum and pecans and stir well. Pour into pie shell and place on top of a baking sheet to prevent spills. Bake for 10 minutes, then lower temp to 350. Bake for 35 more minutes or until center is firm. — Courtney Griggs, Gonzales
Pirogue’s Cafe Home cooked food everyday! BREAKFAST • SEAFOOD • SALADS • GUMBO • PO BOYS • BURGERS • DAILY LUNCH SPECIALS
985-479-7800
Open: Mon - Fri 10:30 a.m. - 1:30 p.m. 719 West 10th Street, Reserve, LA 70084 · Fax: 985-479-7802
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Shrimp Enchiladas with Avocado/Cilantro sauce 1 lb shrimp, peeled, deveined 1 large poblano pepper, diced 1 large onion, diced asadero or queso blanco cheese 10-12 flour tortillas 2 ripe avocados 1 bunch of cilantro 1/2 cup of chicken stock 2 tablespoons cumin 1 tablespoon chili powder salt cayenne 2 tablespoons of butter Preheat oven to 350. Sauté onions, peppers and shrimp for 4 minutes. Set Aside. In a large food processor add avocados, cilantro, chicken stock, cumin and chili powder. Mix until smooth. Add salt and cayenne to taste. Lightly coat the bottom of a 9x12 baking dish with sauce. Fill each tortilla with shrimp, onions, peppers and cheese. Roll tightly and place in baking pan. Once all enchiladas are placed in pan, top with sauce and more cheese. Bake, covered for 25 minutes. — Courtney Griggs, Gonzales
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Christmas Loans Available!
1819 W. Airline Hwy., Ste. 14 LaPlace, LA 70068
Looking to get away? Let us help you!
Phone: (985) 248-9006 Fax: (985) 359-0949 Toll Free: 866-781-4153
Email: localfinance@american-thrift.net
Gumbo Seafood Luch Plates Fresh Po-Bs Muffalas
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Shrimp Mold 1 can cream of mushroom soup, rinse can with ¼ c. of water 1 can rotel 2 8 oz.. pkgs. cream cheese 2 c. boiled shrimp (chopped) 1 c. green onions (chopped) 1 c. celery (finely chopped) 1 package of frozen chopped broccoli (no stems) add garlic to taste 2 envelopes of unflavored gelatin in ¼ c. warm water Bring to a slow boil, cream of mushroom soup & rotel. Dissolve cream cheese in the hot soup mixture and add remaining ingredients. Mix well and allow to cool. Place into well-oiled mold and refrigerate overnight. Serve with crackers. — Jennifer Glidden, Reserve
AUTO & TRUCK REPAIR “Over 35 Years of Experience”
985-652-8361 George J. Sasso • Owner/Operator
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Teta Pfister’s Spinach Bread 1 package frozen spinach 3/4 of a stick of butter 3 or 4 chopped green onions (shallots) 3 cloves chopped garlic 1 - 6 oz. roll of garlic cheese Pistolettes, cut in half, or French bread slices Cook spinach as directed, drain well. Lightly butter bread. In a separate pan, add green onions, garlic and butter until butter melts. Add garlic cheese, cook until melted. Add spinach, stir well. Put spinach mixture on bread. Cover top with mozzarella cheese. Bake until bubbly and crisp. Bake at 450 degrees for 4 to 6 minutes. Can be made ahead and frozen until ready to use. — Joan Felder, LaPlace
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Myra’s Chicken Gumbo 1 1⁄2 cups all-purpose flour 1 1⁄4 pounds smoked turkey neck, chopped 3⁄4 pound smoked andouille, cut 1⁄2-inch thick 1 pound smoked sausages, cut 1⁄2inch thick 2 bay leaves 1 gallon water 2 1⁄4 cups chicken broth 1⁄2 pound boneless skinless chicken breast, diced 1⁄2 pound boneless chicken thighs, diced 1 1⁄2 pounds chicken wings, halved and wing tips removed
1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper 2 tablespoons vegetable oil 1 yellow onion, diced 1⁄2 bell pepper, seeded and diced 2 cloves garlic, minced 1⁄2 teaspoon onion powder 1⁄2 teaspoon garlic powder 1 teaspoon seasoned salt 1 teaspoon filé powder 1 teaspoon fresh parsley Cooked long-grain rice, for serving
SEE CHICKEN GUMBO, PAGE 31
EMBROIDERY & MONOGRAMMING TO ORDER Most wearable Clothing or Baby Blankets, T-Shirts, Jackets, Etc.
936 Carrollwood Ave
809 Main St.
985-652-6262
652-9104
LaPlace, LA
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LaPlace, LA
CHICKEN GUMBO: Continued FROM PAGE 30
1. In a large cast-iron pot, add flour, and heat over medium-high heat, stirring constantly, until flour is the color of dark caramel. Set aside. 2. In a large stockpot, combine turkey, sausage, bay leaves, 1 gallon water, and chicken broth. Bring to a boil over high heat; reduce to a simmer, and cook 30 minutes or until turkey meat is tender. Strain broth through a fine-mesh sieve, reserving meat. 3. Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add
chicken, in batches, if necessary, and brown on all sides. Set aside. Add onion, bell pepper, and garlic, and cook until onion is tender. Add chicken mixture and toasted flour to pan, stirring to coat. 4. Gradually add turkey broth to chicken, stirring to combine. Bring to a boil; reduce heat, and simmer 40 minutes or until no flour taste remains. Add onion powder, garlic powder, seasoned salt, filÊ, parsley, reserved turkey, and reserved sausage, and cook, stirring, 5 minutes more. Adjust seasoning to taste. Serve with rice. — Myra Edgar Brown, LaPlace
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Succotash 1 cup butter divided 2 cups fresh lima beans 1/2 tsp. salt 1 can diced tomatoes 2 tsp. sugar 1 can whole corn drained some bacon bits some jalapenos
In another pan, add 1/2 cup butter, canned tomatoes, sugar, jalapenos and cook for 20 minutes until the tomatoes are soft and tender.
Melt 1/2 cup butter & salt in pan. Add 2 cups lima beans Cook for 20 minutes while stirring.
Cook for 10 more minutes.
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Then, add beans and can of corn. Mix together.
— Anonymous
Sweet Potato Crunch
Topping:
2 cups mashed cooked sweet potatoes 1 c. sugar 1 tsp.. Vanilla 1 c. melted butter 1 c. milk (add more sugar according to desired taste )
1 c. light brown sugar 1/3 c. flour 1 c. melted margarine 1 c. chopped pecans
Mix until smooth with electric mixer. Pout into greased baking dish ( 9x13 ), Then add topping:
Bake 375 for 35-40 minutes.
Mix sugar and flour, blend well. Sprinkle evenly over potatoes. Add pecans and melted margarine.
— Regina Burrell, LaPlace
Antoine Faucheaux III, M.D. Stuart Schultz, M.D. Rachel Bezdek, M.D.
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Shrimp Mirliton 6-8 large mirliton 1 lb peeled, deveined shrimp 1 large onion, diced 4 cloves garlic, minced 1 small bell pepper, diced 1 1/2 cups of bread crumbs 4 tablespoons of butter, divided Tony Chachere’s to taste In a large pot, boil mirliton for 30 minutes or until soft. In a skillet, melt 2 tablespoons of butter and saute’ onions, garlic and bell pepper for 5 minutes.
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Add diced, boiled and peeled mirliton and cook 10 minutes. Add shrimp and cook for 4 minutes longer. Preheat oven to 350 degrees. In a greased casserole dish, add mirliton mixture. Top with bread crumbs until evenly coated. Drizzle with remaining melted butter. Bake for 20 minutes. — Courtney Griggs, Gonzales
Happyys Holida
Mon. - Fri. 9:30 - 6:00 Sat. 9:30 - 5:00 35
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