Pork Tenderloin Marinade

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

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

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 Fettuccine

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

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

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 […]

Minestra Maritata – Italian Wedding Soup

Minestra Maritata - Italian Wedding Soup

Ingredients 6 cups hot rich meat broth (all chicken, all beef or combination of these; freshly made or canned) 2 ounces (1/8 of a 1-pound package) vermicelli 1/4 pound (1/2 cup) soft sweet (unsalted) butter 3/4 cup freshly grated parmesan cheese 4 egg yolks 1 cup heavy cream Method  Bring broth to boiling over direct […]

Crabmeat Imperial

Crabmeat Imperial

Ingredients 1/3 small bell pepper 1/3 stalk celery 1/3 small white onion 1 tablespoon parsley flakes 1/2 stick butter 2 tablespoons flour 2 tablespoon sherry wine Dash Tobasco 1 cup milk 1 egg 1 teaspoon lemon juice 1 tablespoon mayonnaise Salt and pepper to taste 1 pound lump crabmeat (backfin preferred) Method Grate 1/3 small […]

Squash Casserole – Louisiana

Squash Casserole - Louisiana

Ingredients 5 pounds squash 2 large onions 1 teaspoon salt 1 teaspoon black pepper 2 bell peppers 1 6-ounce can pimientos 2 tablespoons brown sugar 1 1/2 stick butter Method Wash squash and dice, peel onions and dice.  Put in boiler and cover with water, cook until tender add salt and pepper.  Drain off water […]

Welsh Rabbit Sauce

Welsh Rabbit Sauce

Ingredients 1/4 cup butter 1/4 cup flour 1/4 teaspoon salt 1 teaspoon dry mustard dash cayenne 2 cups milk 1 cup beef bouillon 1 teaspoon Lea & Perrins Worchestire Sauce 1/2 pound cheddar cheese Method Melt butter, blend flour, salt, mustard & cayenne, stir in milk add Lea & Perrins & cheese.  {Serve over toast}   […]