Coq au Vin
Fresh Peach~Sherry Pie
Ingredients 1 large Mrs. Smith’s pie crust, baked 5 fresh peaches, peeled and sliced 1/4 cup water 10 ounces apricot preserves 1 envelope Knox gelatin 1/4 cup Sherry whipped cream for topping (optional) Method Arrange peaches in pie crust. Soften gelatin in water for five minutes; add sherry, stir in preserves. Pour onto peach slices. Refrigerate […]
Spaghetti Salad
2 10-ounce packages Vermicelli, break into 4-inch pieces. Cook, drain, and cool slightly. While vermicelli is cooking, make dressing: 5 tablespoons Italian dressing 3 tablespoons lime juice 1 tablespoon Accent 1 cup Hellman’s Mayonaise 1 cup Ranch-style dressing Mix and add to cooked vermicelli Add: 1 cucumber, chopped, seeded and drained 1 cup celery, chopped […]
Creole Mustard Seafood Sauce
Ingredients 1 pint Hellman’s mayonnaise 1 5 1/2 ounce jar Zatarain’s Creole mustard 1 tablespoon olive oil 2 teaspoons vinegar 2 tablespoons minced green onions lemon juice, garlic salt, salt and pepper to taste Method Combine all ingredients, cill and let mellow for thirty minutes or so. Good on seafood and as a dip.
Mustard Sauce
Ingredients 2 cans Coleman’s dry mustard, 4 ounce 1 cup white vinegar 2 beaten eggs 2 cups sugar Method Combine mustard and vinegar, let stand overnight. The next day, bring all ingredients to a boil in a double boiler, until thick.
Pork Tenderloin Marinade
1 1/2 cups vegetable oil 3/4 cup soy sauce 1/4 cup Lea & Perrins {Worcestershire Sauce} 2 teaspoons dry mustard 2 1/2 teaspoon salt 1 tablespoon pepper 1/2 cup red wine vinegar 2 tablespoons parsley 1/2 cup lemon juice Marinate three to four hours and grill.
Breast-O’-Chicken Tuna Salad & Tuna Casserole
Tuna Salad Ingreidents 1 can Breast-O’-Chicken Tuna 1/2 cup diced celery 1/2 cup chopped cucumber 1 tablespoon minced onion 1 to 3 teaspoons lemon juice Salt and pepper to taste 1/4 cup mayonnaise Method Mix Breast-O’-Chicken Tuna with celery, cucumber, onion, lemon juice, salt and pepper. Toss together and add mayonnaise. Mix lightly until blended. […]
Shrimp-Eggplant Casserole
Ingredients 3 large eggplants 8 slices (thin) toasted bread for crumbs 2 tablespoons minced onion 1 large package frozen shrimp (approx. $2.65 size) 5 eggs 1/2 stick melted butter Salt and pepper to taste 1 tablespoon Worcestershire sauce hot sauce to taste Peel, cook eggplant in salted water until just tender. Drain, mash. Let cool while […]
Crawfish Elegante’
A vintage handwritten recipe for Crawfish Elegante' – a sure crowd pleaser.
Crawfish Fettuccine
Ingredients 1 1/2 sticks butter 2 stalks celery, chopped 1 bell pepper, chopped 1 bunch green onions, chopped 3-4 pods garlic, chopped 1/3 cup flour 1/2 cup water 2 pounds crawfish tails 4 tablespoons parsley, chopped 1/2 package regular fettuccini noodles 1/2 green spinach noodles 1 pound hot Mexican Velvetta cheese 1 pint half and […]
Split Pea Soup
Ingredients 1 pound split peas 1/4 pound ham 1 large onion, chopped 6 – 8 cups water 4 carrots, grated celery tops 1 toe garlic Method Simmer 2 – 2 1/2 hours – puree in blender. If necessary, thin with chicken broth.
String Beans Au Gratin
Ingredients 1 1/2 pounds string beans 4 tablespoons butter 3 tablespoons flour 2 cups milk 2 egg yolks, beaten 1 1/2 cup American cheese, grated 1/3 cup breadcrumbs Method Cook 1 1/2 pounds of string beans until tender. Make a white sauce using 4 tablespoons butter, 3 tablespoons flour and 2 cups milk. Add 2 […]