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Crab
Stuffed Mushrooms
Corn
Casserole
Holiday
Sweet Potato Casserole
Hushpuppies
Louisiana
Dirty Rice
Oyster
Dressing
Crab
Stuffed Mushrooms
2
Dozen large mushrooms
1/2
onion, finely diced
4
tbsp diced celery
4
tbsp diced bell pepper
2
tbsp garlic
1/2
# crabmeat
Bread
crumbs
2
tsp flour
One
Egg
Butter
for sautéing
Salt
and cayenne
1
c. seafood stock
Pull
the stems out of the mushrooms and dice very finely (stems only, not the caps).
Sauté onions, celery, bell pepper, mushrooms, and garlic in butter until onions
clear. Add flour and blend. Add seafood stock and simmer 10 minutes. Add
crabmeat and bread crumbs, season with salt and cayenne to taste. Add one egg.
Pipe into mushroom caps. Top with a few bread crumbs and bake at 350 for 12
minutes. © 1984 John Albrecht, CEC
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Corn
Casserole
Ingredients:
8
cups cut corn
2
tsp sugar
1
tsp salt
black
and red pepper-about 2 tsp each
2
onions diced
1
bell pepper diced
4
stalks of celery diced
1
pt whipping cream
1/4
# butter
Parmesan
cheese and Bread crumbs
Pre-heat
oven to 350 degrees. Season corn
with salt, black and red pepper, sugar celery, onion, and bell pepper.
Place in casserole to fit. Pour
1/4 # melted butter over, and mix thoroughly.
Pour enough whipping cream to fill evenly with the corn.
Mix Parmesan and Bread crumbs, sprinkle over the corn.
Bake 1 hour at 350 degrees. ©
1984 John Albrecht, CEC
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Holiday
Sweet Potato Casserole
Ingredients:
Casserole:
4
cups mashed sweet potatoes or use 4 - 1 lb. cans of sweet potatoes.
3/4
cups sugar
3/4
cup half and half cream
1/2
cup melted butter
1
1/4 tea vanilla
Topping:
1/2
cup melted butter
1/2
cup flour
1
cup brown sugar
3/4
cups chopped pecans
Boil
and mash sweet potatoes. Add the remaining casserole ingredients and
combine. Put into a casserole dish. In a separate mixing bowl, combine
the topping ingredients. Place the topping on top of the potatoes.
Bake at 350 degrees uncovered for about 30 minutes or until topping seems
crisp.
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Hushpuppies
Ingredients
1-1/4
c yellow corn meal
1/2 c flour
3 tsp baking powder
1 tsp sugar
Pinch salt
1 tsp black pepper
1 onion diced very fine
1 egg beaten
1/2 c milk
1/2 c whole corn
1/4 c green onion or chopped jalapenos
Mix
corn meal, flour, baking powder, sugar, salt and pepper. Blend well. Add onion,
egg, milk, corn and green onion/jalapenos. Mix until well blended. Using double
spoons or an ice cream scoop, sample one pup in a 350 degree deep fryer. Adjust
seasonings and continue to fry away. © 1984 John Albrecht, CEC
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Louisiana
Dirty Rice
Ingredients
1
c. rice
Salt, red pepper, white pepper, black pepper
1/2 # chicken livers
1/2 # Ground Beef
1/2 c chopped onion
1/4 c. chopped celery
3 green onions
2 tbsp chopped parsley
Butter
1/3 c. oil
Cook
rice with butter. Brown ground beef in oil, add chopped livers, cook
until thoroughly browned, add onion and celery, sauté until tender, add cooked
rice, mix in parsley and onion tops, season to taste with salt and
peppers. © 1984 John Albrecht, CEC
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Oyster
Dressing
Ingredients
1
loaf stale french bread
2 dozen Louisiana Oysters
1/2 # chicken or turkey liver
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp paprika
1/2 c. pecan meat
Pinch of sage
1 tsp thyme
1 c. cornmeal
2 eggs beaten
3 medium onions chopped
2 cups chopped celery
3 tsp butter or oil
Break
bread into small pieces, soak in strained oyster juice. Squeeze out extra
juice, mix in cornmeal. Sauté onion, celery, chopped liver, nuts, thyme, and
sage in 3 tsp butter until the onions clear. Mix in cornmeal/bread mixture and
mix well. Season to taste with salt and peppers, chop large oysters or add
small ones, remove from fire, add 2 beaten eggs. Bake at 350º until the
internal temperature reaches 140 º. © 1984 John Albrecht, CEC
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