Recipes

Apricot Nectar Cake

1 Duncan Hines yellow cake mix

¾ cup oil

¾ cup apricot nectar

4 eggs

3 tsp. lemon extract

1 ½ cup powdered sugar

2 lemons - juice & rind

Preheat oven to 350º. Grease & flour Bundt pan. Mix the cake mix, oil & nectar on slow speed for 2 min. Add eggs 1 at a time. Mix on high speed for 3 min. Bake for 55 minutes. Cool and remove from pan. Poke holes in cake with a toothpick. Mix together sugar, lemon juice & grated rind. Pour over cooled cake.

Sausage and Egg Puff

2 drops Tabasco

1 lb. ground hot sausage

1 t. dry mustard

2 slices white bread, diced

1 t. Lea & Perrins

1 cup grated sharp Cheddar

Minced parsley or chopped

6 eggs green onion tops

1 b cups milk

½ t. salt

Brown sausage in skillet. Drain thoroughly. In 2 qt. casserole layer sausage, bread, cheese. In medium sizebowl, beat eggs, milk, salt, Tabasco, mustard and Lea & Perrins. Pour over sausage, etc. Refrigerate for 12hrs. or overnight. Remove from refrigerator 1 hr. before cooking. Bake uncovered in 350º oven for 45-60min. until firm and golden on top. Good for breakfast or brunch. Make a day ahead.

From Jambalaya.

Chocolate Meringue Dessert

3 egg whites

Dash salt

¾ cup granulated sugar

½ tsp. vanilla

12 Nabisco Fudge Chocolate Chip cookies (I can’t find these any more but I use Chips Ahoy! Thins Cookies Double Chocolate. Since they are thinner I use double the amount.)

2 ¾ oz. pecans

Put cookies and pecans in food processor and crumble. Beat egg whites until they form a peak. Add salt, granulated sugar and vanilla. Bake in a greased 8"x8" pan at 325º for 35 minutes.

Top with whip cream flavored with 2 tbs. of cocoa and 3 tbs. of confectioner’s sugar. I often use more sugar.

Marinated Shrimp

½ cup white vinegar

¼ cup oil

Few shakes garlic powder

Dash of Tabasco

1 tsp. Lea & Perrins

2 tbs. chopped chives

2 tbs. chopped parsley

2 tbs. chopped dill pickle

1 onion sliced & separated

Boil shrimp. Peel and marinate 24 hours. Enough for 3lbs. shrimp. Do not marinate for more than 48 hours.

Pecan Honey Bar Cookies

Crust:

1 stick butter

1/2 cup white sugar

1/4 cup shortening

2 cups sifted flour

1/4 teaspoon baking powder

1/8 teaspoon salt

Filling:

1 stick butter

1/2 cup firmly packed brown sugar

1/4 cup white sugar

1/3 cup honey

1/4 cup whipping cream

3 cups pecan halves (or pieces)

Preheat oven to 350 degrees. Line 9x13 pan with foil. Mix crust ingredients in food processor until they resemble coarse crumbs. Press evenly into prepared pan. Bake 10 -15 minutes until the edges are slightly brown. While this is cooking, heat butter, sugars and honey until butter is melted and mixture comes to a full boil. Boil three (3) minutes. Remove from heat, stir in cream and then pecans, until pecans are well coated. Pour over baked crust, spreading evenly. Bake 10-15 minutes until entire top is bubbly. Cool completely. Remove from pan and cut into squares. May be frozen.

Romaine Lettuce Salad w/ Pecans

Romaine lettuce

Roasted salted pecans (I use Trader Joe’s spicy pecans.)

Gruyere cheese – grated

Optional sliced hearts of palm

Balsamic vinaigrette dressing (I use Garlic Expressions Vinaigrette dressing. You can find it at Rouse’s.)

· 1/4 cup balsamic vinegar

· 1 1/2 tablespoons Dijon mustard

· 2 small cloves garlic, peeled

· 1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup olive oil

Onion Puffs

8 oz. Philly cream cheese (softened)

1 ½ tsp. grated onion

½ cup mayonnaise

2 tbs. chives

¼ tsp. red pepper

¼ cup grated Parmesan cheese

1 loaf Pepperidge Farm Very Thin bread, crust removed and cut in quarters

Mix well and spread on bread squares. Bake at 350° oven until slightly brown and bubbly. Can be frozen.

Fort Knox Pie

2 c. chocolate wafer crumbs

3/4 c. finely chopped pecans

1/2 c. melted butter

1 env. Knox unflavored gelatin

1/4 c. cold water

2 c. whipping cream

1 (12 oz.) bag semi-sweet chocolate chips

2 eggs

1 tsp. vanilla

22 caramels, about 1 c.

2 tsp. butter

Combine crumbs, pecans, and butter; press into 9 inch pie pan (bottom and sides, forming a high rim). Bake at 350 degrees for 10 minutes. Cool.

In small saucepan, sprinkle gelatin over water; let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to a boil. Place in blender with chocolate chips. Process until chocolate melts. While processing add 1/2 cup cream, eggs, and vanilla. Continue processing until blended. Pour into a bowl. Chill until thickened, about 15 minutes.

In small pan, combine caramels, 1/4 cup cream, and butter. Simmer, stirring occasionally, until caramels are melted. Pour into crust. Let cool 10 minutes.

With a whisk or spoon, beat gelatin mixture until smooth. Pour into crust (over other mixture). Chill until firm. Garnish with remaining cream.

Almond Tart

1 stick butter, softened

1 cup light brown sugar, sifted (not granulated)

1 egg

1 cup sliced almonds, toasted and ground in blender for 5 seconds

¼ teaspoon almond extract

1 cup whipping cream

Additional ¾ cup sliced almonds, toasted and ground in blender for 5 seconds, for decoration (optional)

Beat butter until light and fluffy; gradually add sugar, beating well after each addition. Add egg, beating for one minute. fold in 1 cup almonds and almond extract. Mix well. Place on foil and refrigerate for 1 hour. Shape a log approximately 8 inches long and 2 inches in diameter. If desired, cover log with additional almonds. Carefully wrap in aluminum foil and place in freezer. To serve, let stand at room temperature for 10 minutes, cut into 1 inch slices and frost with whipped cream. Keeps in freezer for up to 3 months.

Plantation Cookbook

Tangy Green Beans

Plantation Cookbook

80 pole beans – 11/2 to 2 lbs

8 slices bacon partially cooked

Partially cook beans. Wrap 10 bean bundles in bacon. Secure with a toothpick. Bake in 400° oven for 10-15 minutes until bacon is crispy. Top with sauce.

Sauce:

3 TB bacon grease

2 TB apple cider vinegar

2 TB tarragon vinegar

1 tsp salt

½ tsp paprika

1 TB chopped parsley

1 tsp grated onion

Boil and place 1 TBS of sauce over each bundle of beans.

CHICKEN/ARTICHOKE CASSEROLE

6 boneless chicken breasts

1 14 oz. can artichoke hearts

1 can 10 ½ oz. Cream of Chicken Soup

¼ pkg. Pepperidge Farm Dressing

½ pt. mushrooms sliced, preferably fresh

¼ c. white wine

¼ c. melted butter

Salt & pepper

Mix all ingredients except chicken and P. F. Dressing. Put in flat casserole. Push chicken down into mixture; sprinkle dressing on top. Cover with foil. Bake 45 minutes in 350° oven. Remove foil, bake 20 minutes longer. Serves 4.

King Ranch Chicken – Southern Living

Yield: Makes 6 to 8 servings

Ingredients

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons vegetable oil
• 2 cups chopped cooked chicken
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomato and green chiles
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded Cheddar cheese, divided

Preparation

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Loaded Cauliflower Casserole

INGREDIENTS

• 2 lbs cauliflower florets cut in bite size pieces
• 1 box (8 ounces) cream cheese softened
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar finely shredded
• 1 1/2 cups Monterey Jack cheese finely shredded
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 slices crispy cooked bacon coarsely chopped
• 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
• Salt and Pepper to taste

INSTRUCTIONS

1. Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
2. Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
3. In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
4. Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.

Baked Onions

Ingredients

Sweet yellow onion like Vidalia or Texas Sweet

Beef bouillon cube

Pat of Butter

Peel the onion. Slice a little off the bottom so the onion sits flat. Make an indentation in the top of the onion. Place the bouillon cube in the indentation. Put a pat of butter on top. Cook in the microwave for about 2 minutes on high or until the onion is soft.

Serves 1.

Holiday Squares Florentine

Ingredients

4 eggs, beaten

¼ cup minced gr. onions

1 can cream of mushroom soup

1 C. shredded Swiss cheese

2 pkg. frozen spinach, thawed and well drained

¼ cup Parmesan cheese

1 8 oz. pkg. Crescent Rolls

½ cup toasted walnuts

In large bowl, combine all ingredients except Crescent Rolls. (I usually add a little Lea & Perrins and tabasco to almost anything). Line bottom of butter 9"x13" pan with dough. Pour mixture over dough and bake at 350º for 40 min. or until knife inserted in center comes out clean. Cut in 1" pieces to serve as appetizer or serve as a side dish. Can be frozen.

Rosemary - Garlic potatoes

makes 6 servings

1 1/2 pounds new potatoes, scrubbed and halved

3 cloves garlic, put through press

2 tablespoons olive oil

2 teaspoons fresh rosemary leaves (or 1 teaspoon dried)

coarse ground sea salt

freshly ground pepper

Preheat oven to 400 degrees. Toss all ingredients together until potatoes are evenly coated; then arrange in a single layer in heavy ovenproof skillet or large casserole dish. Roast until tender and golden brown, 35 to 45 minutes.

Mushroom Quiche

Shell and Filling

1 pastry shell (I use Pillsbury refrigerated crust)

4 slices bacon, cooked and crumbled

1 cup water

1 ½ teaspoons salt

½ cup sliced white onion

¾ cup grated Swiss cheese

2 cups sliced fresh mushrooms

2 tablespoons butter

Custard

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk, warmed

2 eggs, well beaten

½ teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon nutmeg

Prick pastry shell and bake at 425° for 12 minutes. Sprinkle bacon over bottom of shell. Combine water and salt in saucepan and bring to a boil. Add onion and cook until softened. Drain onion and place over bacon. Sprinkle cheese on top.

Sauté mushrooms in butter. Drain mushrooms and distribute over cheese.

To prepare custard, melt butter in saucepan over low heat. Remove from heat and stir in flour until smooth. Return pan to heat and cook 3 minutes. Whisk in milk and cook slowly until slightly thickened. Cool 5 minutes. Stir in egg and remaining 3 ingredients. Pour mixture in pastry shell. Bake at 350° for 40 minutes or until a knife inserted in the center comes out clean. Yields 6 servings.

Once the quiche is done, you can cut into individual portions and freeze.

Jambalaya Cookbook – Junior League of New Orleans

Tuna and White Beans (dinner for two) - Dick Latner

1 can tuna packed in water

1/2 (15-ounce) can cannellini beans, drained and rinsed

1 Tbs capers, nonpareil, drained and rinsed

1/4 red onion sliced thinly

2 Tbs red wine vinegar

2 Tbs extra virgin olive oil

Red pepper flakes (optional)

Salt and fresh ground black pepper to taste

A few basil leafs (optional)

Directions

Into a large bowl, mix the olive oil and red wine vinegar. (Add more olive oil to taste.) Add red pepper flakes to taste.

Add red onions. Add tuna, breaking into bite-size pieces with a fork. Add the beans. Gently mix and allow the

flavors to infuse. Add salt, and pepper to taste.

Serve over salad: especially arugula, tomatoes, and olives, letting oil-vinegar mix serve as dressing. Top with fresh torn basil leaves.

HUMMUS

1 15oz. can of drained garbanzo beans (Full Circle)

1 clove of garlic (roughly chopped)

Juice of one lemon

1 Tbsp. Tahini

3 Tbsp. Extra virgin olive oil (preferably cold pressed)

Sea salt to taste

Pepper to taste

Water (1 Tbsp. at a time)

Put all the ingredients, except the water, into the blender and blend at medium speed. When it slows pour water into the top, 1 tablespoon at a time until it starts to blend smoothly. You can always add more, water, not take it out.. ..so be careful.

Flavor with roasted red peppers, chipotle, lime (instead of lemon), smoked paprika, roasted veggies ....

I use pita triangles, pita chips, carrot sticks, raw red peppers, etc. to dip it. For a fancier presentation you can top it with finely chopped red onion, tomatoes, cucumber, black olives, goat cheese. Use your imagination. Once you have the basic recipe, add whatever you like and blend again. Keeps for a week in the fridge.

CORN & SHRIMP SOUP

1 pound of Shrimp or crawfish

1 bunch of green onions

1 Yellow onion

2 cans Cream of Corn

2 cans Cream of Potato Soup

1 stick of butter

½ quart of half & half

¼ tsp. of crab boil to taste

Saute’ onions in butter. Add shrimp & soup & corn. Cook 20 minutes. Add half & half & crab boil. Cook 10 minutes and serve. Recipe may also be doubled (or halved)

Add lump crabmeat when available for a delicious variation on this recipe.

Pecan Pie

1 cup sugar

½ cup dark Karo syrup

3 eggs

2 tbs butter

1 tsp vanilla

1 ½ cup pecans

Pie crust (I use Pillsbury refrigerated crust.)

Mix together all of the ingredients. Pour into unbaked pie crust.

Cook at 350^° for 1 hr.

Charleston Shrimp and Grits - Cary Alden

Total Time: 25 min

Prep: 15 min

Cook: 10 min

Yield: 4 servings

Level: Easy

1 tablespoon olive oil

3 Canadian bacon slices, chopped or bacon

1 medium onion, finely chopped

· 1 medium green bell pepper, finely chopped

· 1 clove garlic, finely chopped

· 1/4 cup dry white wine

· 1 teaspoon cornstarch

· 1/2 cup low-sodium chicken broth

· 1/2 cup fat-free half-and-half (or use low-fat)

· 3/4 pound large shrimp, peeled and deveined

· 3/4 cup quick-cooking grits

· Chopped scallions (dark green tops only), for serving

Directions

In a large nonstick skillet, heat the oil over medium heat. Add the bacon, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.

In a small bowl, combine the cornstarch with 1 tablespoon of the chicken broth and stir until dissolved. Add the remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.

Meanwhile, cook the grits according to the package directions.

Serve the shrimp and sauce over the grits and top with the scallions.

Monkey Dressing - Salad dressing

1 ½ cup oil

½ cup vinegar

6 Tbs. minced parsley

3 Tbs. minced green pepper

½ tsp. red pepper

1 lg. onion (chopped)

1 Tbs. each of confectioner’s sugar, salt

1 tsp. dry mustard

1 3-oz. Philadelphia cream cheese

Put first 8 ingredients in blender and blend for 1 minute. Break up cream cheese and blend again. Make dressing 1 hour before serving. Shake well. Good on green salad.

River Road Cookbook

This will keep in the refrigerator for several weeks. It’s especially good on avocados.

Brownie Cookies

Active Time - 15 Mins

Total Time - 55 Mins

Yield Makes 20

Ingredients

1 (18-oz.) pkg. double chocolate brownie mix (such as Ghirardelli)

1/2 cup (4 oz.) salted butter, melted

1 large egg

1/2 cup bittersweet chocolate baking chunks (about 3 oz.)

1/2 cup chopped toasted walnuts

How to Make It

Step 1 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat brownie mix, melted butter, and egg together with an electric mixer on medium speed until just combined, about 1 minute. Stir in chocolate chunks and walnuts.

Using a 1 1/2-inch scoop, scoop cookie dough, and place 1 1/2 inches apart onto prepared baking sheets.

Step 2 Working in batches if necessary, place cookie sheets in freezer until cookies are thoroughly chilled, about 15 minutes. Bake chilled cookies in preheated oven until centers are just set, 10 to 11 minutes. Remove from oven, and let cool on baking sheets 5 minutes; transfer to wire racks to cool completely, about 20 minutes.

Pro tip: Don’t skimp on the freezing step. It helps prevent the cookies from spreading too much and keeps the centers gooey. Better yet, you can freeze the batter for up to a month. After freezing individual scoops until solid, you can package them all together in a Ziploc to freeze for a longer period. Pop out the amount of Brownie Cookies you want to bake when the time is right, and you can bake them from frozen.

Fresh Tomato Tart

Pie shell (I use Pillsbury in the refrigerator section)

8 oz. shredded Mozzarella cheese

2 Tbs. chopped fresh basil

4-5 Roma tomatoes cut in ¼ in slices

½ tsp. salt

¼ tsp. pepper

¼ cup extra virgin olive oil

Line pie/tart pan with dough. Arrange cheese over dough and sprinkle with basil. Arrange tomato slices on top. Sprinkle with olive oil, salt & pepper. Bake at 400° for 30-40 minutes or until crust is golden brown. Garnish with basil. Serve hot or at room temperature.

From Crescent City Collection – A Taste of New Orleans

Junior League of New Orleans

Elan Kammler’s Lighthouse for The Blind Cheese Biscuits

2 sticks butter/margarine

8 oz. extra sharp cheese – grated

2 cups Bisquick

Mix the above with your hands.

Add

½-3/4 tsp. cayenne pepper

2-3 shakes of Tabasco sauce

Pour in 2 cups of Rice Krispies

Mix again then drop about 1 teaspoon of the mix on cookie sheets and bake until golden brown at 350 degrees.

Cold Rice Salad

1 cup cooked rice

mix with 1/3 cup lemon juice

2 tsp Dijon mustard

1 tsp salt

1/4 tsp pepper

3/4 cup olive oil

To this add:

1 can artichoke bottoms or hearts chopped

½ cup finely chopped:

green onions

black olives

pimento

radishes

cucumber

cooked peas

Shrimp Creole

1 ½ lbs. peeled shrimp

1 cup chopped onions

½ cup bell pepper, chopped

4 cloves garlic, minced

½ cup oil or ¼ lb. oleo

1 4-6 oz. can tomato sauce

1 6 oz. can tomato paste

1 teaspoon sugar

1 cup green onion tops & parsley

1 cup chopped celery

3 cups of water

Salt, pepper and Cayenne to taste

Split shrimp and season with salt, pepper and Cayenne. Set aside. Heat oil over medium heat; cook onions and celery until onions are wilted. Add tomato paste and fry for another 5 minutes, stirring constantly. Add tomato sauce and 2 cups of water. Cook for 40 minutes or until oil comes to top, stirring occasionally. Use more water if sauce gets too thick. Add shrimp, bell pepper, garlic, sugar, salt, black pepper and Cayenne. Cook for 30 minutes until shrimp are tender. Serve over cooked rice. Serves 4.

Cornbread Pudding

1 box Jiffy cornbread mix

1 can cream corn

1 can corn

1 stick butter

2 eggs

1 cup sour cream

Mix. Bake at 400 degrees for 40 minutes or until brown.

Crunchy Romaine Toss

Serves 10 - 12

1 c. walnuts, chopped

1 pkg. Ramen noodles, uncooked, broken up. (Discard flavor pack).

4 T unsalted butter

1 bunch broccoli, coarsely chopped

1 head Romaine lettuce, washed, broken into pieces

4 green onions, chopped

1 c. Sweet & Sour dressing

Brown walnuts & noodles in butter, cool on paper towels. Combine noodles & walnuts with broccoli, Romaine, & onions. Pour dressing over & toss. Keeps well in the refrigerator for several days.

Sweet & Sour Dressing

1 c. vegetable oil

1 c. sugar

1/2 c. wine vinegar

3 t. soy sauce

salt & pepper to taste

Warm above ingredients until sugar melts. Stir & pour over salad before serving.

Key Lime Pie

Ingredients

· 1 9-inch graham cracker pie crust

· 1 (14-ounce) can of sweetened condensed milk

· 3 egg yolks

· 1/2 cup Nellie & Joe's Key West Lime Juice (You can find it in the can juice section at the grocery.)

· Whipped cream or meringue and lime slices (for serving; optional)

PREPARATION

Preheat oven to 350°F.

Combine milk, egg yolks, and lime juice. Blend until smooth.

Pour filling into pie crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating.

To serve, top with freshly whipped cream or meringue, and garnish with lime slices.