Creole-Style Vegetarian Jambalaya   By: Miss Annie

    SERVES 12 (change servings and units)



    1. 1
      Heat the oil in a large heavy pot over medium heat.
    2. 2
      Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
    3. 3
      Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
    4. 4
      Add the tomatoes.
    5. 5
      Season with salt, Creole seasoning, and additional cayenne, if desired.
    6. 6
      Add the bay leaves.
    7. 7
      Add the rice and stir for 2 to 3 minutes.
    8. 8
      Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
    9. 9
      Deglaze with some of the vegetable stock, stir and combine thoroughly.
    10. 10
      Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
    11. 11
      Add the vegetable stock/tomato mixture to vegetables, stir and cover.
    12. 12
      Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
    13. 13
      Do not stir the jambalaya while it's cooking.
    14. 14
      Remove from heat and let stand for 2-3 minutes.
    15. 15
      Add the green onions and mix thoroughly.
    16. 16
      Garnish with some fresh long chives, and serve with a salad and good beer.
    An interesting find was, Shakespeare’s Kitchen, by Francine Segan.  Recipes in her book are more than 400 years old..  There are authentic recipes created during Shakespeare’s day. She also gives translations of terms and odd practices.  One such practice was using gold dust in some of the dishes.  A funny term I noticed was, “faggot of sweet herbs” (basically just a bundle of herbs). They were unable to measure heat, etc., so seldom had precise recipe’s.  I’ve selected a few that caught my eye.  Royalty such as, King Henry V, and Queen Elizabeth I were never without staples, such as seafood, dried fruit, fowl, spices, and fresh herbs.  There were no chocolates, teas, or coffee in England during Shakespeare day.  Wine, cider, ale, beer, were thought to be essential for digestion.  Don’t forget tarts and plenty of cheese.  These items were readily available.  Invitations were written in calligraphy, and special seating, were the norm for dining.  Also, entertainment before eating was common, as well as after, or during for added enjoyment.  This was Shakespeare’s world.  The first recipe that caught my eye was, Oysters on Spinach with Capers.  Oysters were plentiful in England at this time.    Of course we need to give the Romans credit for first cultivating oysters in 100 B.C. 
    This recipe calls for, one loaf French baguette bread, cut into slices.  1 tbs extra-virgin olive oil, 3 sprigs of flat-leaf parsley, 2 endive leaves, 3 sprigs of mint, 2 tbs of butter, 12 large oysters, shelled, reserve liquid, 2 tbs small capers, rinsed and drained, ¼ tsp ground mace, ¼ tsp ground marjoram, ¼ tsp dried thyme, ¼ tsp. salt, 8 ounces of baby spinach, 2 lemons, thinly sliced.  First,brown the bread slices with olive oil. Second, tie together parsley, endive, and mint with string.  Melt butter in pan and add oysters and reserved liquid, capers, mace, marjoram, thyme, salt, and bundle of herbs.  Cover and cook one minute.  Turn over oysters and cook another minute. Remove oysters from pan and place in warm dish.  Add spinach to the pan and cook one minute.  Remove and discard herb bundle.  Third, place a tablespoon of spinach in the center of each plate and top with 3 oysters.  Spoon the caper sauce over oysters.  Arrange lemon slices around plate. Serve with French bread slices on side. 

Renaissance Stock (use with beef stew) 


4 1/4 pounds chicken parts, 1 lamb shank, 2 sprigs of rosemary, 2 bay leaves, 3 sprigs of mint, 4 sprigs of flat-leaf parsley, 1 whole mace, 2 onions, peeled and quartered, 1 cup white wine, 1/2 cup ground blanched almonds, 8 dates, pitted and chopped, 1/2 cup currants, salt and freshly milled black pepper. 


Place the chicken  & shank bone in large pot.  Add 2 3/4 quarts of water and bring to boil. Skim the top. Add the rosemary, bay leaves, mint, parsley, mace, and onions.  Simmer for 30 min. Add the wine, almonds, dates, and currants.  Simmer for 1 hr, skimming any impurities that come to the top. Strain through mesh sieve.  Season with salt and pepper.   

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 Blueberry Cake, by Mom Ripley 

2 c sugar, 1 c shortening, 4 eggs, 1 pt. fresh blueberries, 3 c flour, 3 tsp baking powder, 1 tsp salt.

Wash blueberries and let drain.  Cream together sugar shortening.  Beat in eggs and then add 2 cups flour along with baking powder and salt.  Put your blueberries in a bag along with 1 cup flour and shake them well to coat them with flour.  Add flour and blueberries to your batter and blend by hand so not to break the blueberries.  Bake in greased and floured tube pan. Bake at 350 degrees approximately 1 hour and 10 minutes.  (Now days use PAM for baking to grease and flour your pan.)


Source: Tropical Aquaculture Products, Inc. 

Etouffee de Tilapia

Makes 4 servings

  • 1 1/2 lbs. fresh Tropical™ Tilapia fillets
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground black pepper
  • 2 tsps. olive oil
  • 3 cloves garlic, finely minced
  • 1 Tbls. fresh parsley, finely chopped
  • 1/2 large green bell pepper, seeded and chopped
  • 1/2 large red bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1/2 cup scallions, chopped
  • 2 Tbls. all purpose flour
  • 2 cups tomato sauce
  • 1 tsp. fresh thyme

Rub pepper and cayenne into fillets. Arrange half the fillets in a non-stick baking pan. In a separate dish, combine olive oil, garlic, parsley, bell peppers, celery and scallions. Sprinkle half of this mixture over the fillets in the baking pan. Sprinkle half the flour over the vegetables and drizzle with half the tomato sauce and fresh thyme. Repeat layer. Cover and place pan in the oven at 325° and bake for 1 hour or until fish flakes when tested with a fork.