- 1 large chicken - cleaned & remove gizzards
- 1 pound smoked sausage
- 2 large onions - chopped
- 1/2 tsp. minced garlic
- salt to taste
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1 tablespoon parsley
- 1/4 cup chopped green onion
- 2 tsp. gumbo file`
- 1/2 cup flour
- Cover chicken with water and boil until cooked. Remove chicken
from stock and cool. Remove from bone and dice. In a non-stick
pan, brown flour, stirring constantly so not to burn. Once flour is
browned, add to chicken stock. Stir until lumps are gone.
Chop sausage into bite size pieces and fry down in pan with onions. Once onions are tender, add onions and sausage to chicken and flour stock. Add other seasonings (Except gumbo file`). Cook on a low fire approx. 1 hour. Add chicken to stock after cooking so
chicken won't get stringy. Add gumbo file`. Serve over cooked white rice.
Chicken Fettucine
3 sticks of butter 3 medium onions (chopped) 3 ribs of celery (chopped) 2 bell peppers (chopped) 1/4 cup flour 4 teaspoons parsley (chopped) 1 pound
cooked chicken breast (diced) - may substitute crawfish or shrimp 1 quart half and half 1 pound Velveeta cheese (cut in 1/2" cubes) 2 teaspoons jalapeno peppers (chopped) 3 cloves of garlic (crushed) 1 pound package fettucine Salt, Pepper, and Parmesan cheese to taste Melt butter in large heavy saucepan. Add onions, celery and bell peppers. Cook 10 minutes until clear.
Add flour, blend in well, cover, and cook for 15 minutes, stirring occasionally.
Add parsley and chicken, cover, and cook 20 minutes, stirring often. Add half and half, Velveeta cheese, jalapenos and garlic, mix well; add
salt
and pepper to taste; cover, and cook on low heat for 20 minutes, stirring
occasionally.
Cook fettucine as directed and drain.
Add sauce to fettucine and mix thoroughly. Pour into 3 quart
buttered casserole dish, sprinkle with parmesan
cheese on top, and bake at 350* for 12 minutes.
Muffelatta
- Olive Salad
- 1/2 Stalk Celery
- 1/2 Jar Capers
- 1/2 Jar Broken Green Olives
- 2 Carrots (Shredded)
- 2 tbsp Vinegar
- 1/3 - 1/2 cup Olive Oil
- 3 Toes of Garlic (Crushed)
- 2 Large Onions
- Mix together as a salad and place on Muffelatta sandwiches - Ham, Hard Salomi, Swiss Cheese.
A muffelatta is a large round Italian bread with sesame seeds on top.
Spinach & Artichoke Casserole
2- family size (40oz.) frozen spinach
1- 8oz. cream cheese
2 cans Durkee's onion rings
1 can artichoke hearts, chopped
1\2 stick margarine
dash pepper
Boil spinach in salted water. Drain. Put back in pot with margarine
on low heat. Mix in cream cheese and stir. In baking dish, crush
few of the onion rings in bottom and
layer with spinach and
artichoke on top. Repeat layers. Add remaining onion rings on top.
Bake at 350* for 30 minutes covered with aluminum foil.
Green Bean & Artichoke Casserole
1 can artichoke hearts
3 cans green beans
1 cup Italian bread crumbs
1 cup Parmesan cheese
Garlic powder to taste
1\2 cup olive oil
Mash green beans and artichokes and mix with other ingredients. Cook in
Microwave for 15 minutes.
Ground Meat & Cabbage Casserole
1 cup chopped onions
1\4 cup chopped celery
4 cloves garlic
1\4 cup chopped bell pepper
1 small cabbage, chopped
Salt and cayenne pepper to taste
1 pound raw ground meat (beef)
1\2 pound smoked sausage, chopped fine
1 16oz. can chopped tomatoes
1 cup raw rice
1 egg
1\2 cup cooking oil
Instructions:
In a large bowl, combine all ingredients and mix well. Season to taste with salt and cayenne pepper. Pour mixture into a large
casserole dish. Cover and bake at 325* for approximately 2 hours.
A real cajun, one dish meal.
Chicken Romaine
1 3-pound ready-to-cook broiler-fryer chicken, cut up
Flour
3 tablespoons shortening
1 medium onion, sliced
1 large clove garlic, minced
1 teaspoon salt
1\2 teaspoon dried basil, crushed
Dash bottled hot pepper sauce
1 10 1\2 oz. can condensed tomato soup
1\2 cup dices celery
2 oz. natural Swiss cheese, shredded ( 1\2 cup)
Hot buttered noodles
Coat chicken lightly with flour. In skillet, brown chicken in hot
shortening . Combine onion, garlic, salt, basil, hot pepper sauce, tomato soup, and 1 cup water. Pour over chicken. Simmer, covered, 40 minutes; add celery and cook 10 to 15 minutes longer or until tender. Stir in 1\4 cup of the cheese; sprinkle remaining atop. Serve with hot cooked noodles. Makes 4 servings.
BEIGNET DOUGHNUTS
Yield: 10 Servings
1 pk. -Active dry yeast
1 1/2 -cups Warm Water (105 deg. f.)
1/2----cup Sugar
1-------ts. Salt
2-------ea. Eggs
1-------cup Evaporated milk
7-------cups Sifted all-purpose flour
1/4-----cup Soft shortening
1-------pan of oil for frying
In large bowl, sprinkle yeast over water; stir
to dissolve. Add sugar,
salt, eggs and milk. Blend with rotary beater. Add 4 cups of the
flour; beat smooth. Add shortening;
beat in remaining flour. Cover and chill several hours. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side.
(If beignets don't rise to the top immediately when you drop them into the oil, the oil isn't hot
enough.) Drain on paper towels.
Sprinkle heavily with confectioners' sugar. Serve hot.
