Coq au Vin
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} […]
Raspberry and Vanilla Sundae
Raspberry-Zinfandel Sauce Ingredients 3 cups red Zinfandel wine 1 1/2 cups frozen unsweetened raspberries 1 cup sugar 1 6-inch and 1 3-inch piece vanilla bean split lengthwise 3 cups fresh raspberries toasted sliced almonds fresh mint springs or kiwi for garnish Method Bring wine, frozen berries, sugar and vanilla beans to a boil, stirring until […]
Hollandaise Sauce
Ingredients 1 {egg} yoke 1/2 teaspoon lemon juice or vinegar 2 pinches salt 1 pinch cayenne 3 tablespoons butter Method Combine yolk & juice with salt and pepper in a double boiler, beat butter into egg mix one tablespoon at a time. Cook over low steam until thickened, using a whisk. If separates, beat in […]
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 […]