Coq au Vin
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 […]
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
A vintage typed recipe for Crabmeat Imperial made with lump crabmeat, bell pepper, white onion, parsley flakes, butter, flour, sherry, mayonnaise and spices.
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
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} […]