Coq au Vin
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 […]
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 […]