Fresh Corn Seafood Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh corn — parboiled and
Removed from cob
6 sl Bacon
2 tb Butter
5 tb All-purpose flour
2 1/2 c Chicken broth
1 cn Crab meat
1 1/2 c Fresh shrimp — peeled and
Deveined
1 1/2 c Crawfish tails
2 1/2 c Half half
1 c Onion — finely chopped
1 t Seafood seasoning
Salt and pepper to taste

Fry bacon. Crumble and set aside. Add flour to bacon
fat, stirring with a wire whisk. Add broth and milk,
stirring rapidly with whisk. Cook for about 10
minutes. In another pot, melt butter, add celery and
onions. Cook briefly until vegetables are transparent.
Add crawfish and smother for about 5 minutes. Add to
milk mixture. Add corn, crabmeat, shrimp and
seasoning. Continue simmering for about 10 minutes. If
too thick, add more half half. Add crumbled bacon.

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NOTES : Festival: Louisiana Corn Festival; June 9-11,
1995 Recipe: Vickey Ryland Contact: Vickey Ryland
Address: 406 S. Sewell, Bunkie, LA 71322 Phone:
318-346-6318

Recipe By : LA Festivals

From: owner-Mm-Recipes@idiscover.Net O

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Popularity: 14% [?]

Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 275 0 0 0 0 0 0 0 0 0
0 0

Popularity: 14% [?]

BEST EVER BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork and beans – canned
-(actually 4 to 5 lbs.)
1/2 c Onion – chopped
1/2 c Celery – chopped
1/3 c Bell pepper – chopped
2 tb Mustard – prepared
1/2 c Molasses
1 t Worcestershire sauce
3 Drops Tabasco – actually 3
-to 4 drops
1/2 c Barbecue sauce – bottled or
-homemade (see recipe)
1/2 c Catsup
2 Strip bacon – uncooked and
-cut in half

Combine all ingredients, except in bacon, in large
ovenproof container. Lay bacon strips on top. Place
on smoker grid and smoke for 2 to 2-1/2 hours.

Note from me: If you don’t have a smoker, you can
cook at about 350F for about 45 minutes to 1 hour,
until the bacon is curling. Better flavor in a
smoker, but divine beans without!

Makes 8 to 10 servings.

Recipe from “Cook’n Cajun Water Smoker Cookbook” by
Sondra Hester.

This is undoubtedly one of the best baked bean dishes
we’ve ever tasted. Easy to make and no tending
necessary. You can have ribs smoking on the bottom
rack and beans on the top rack. Add garlic bread and
coleslaw, potato salad or macaroni salad and you’ve
got a Super Bowl party, bowl game or Monday Night
Football dinner! Source: Cook’n Cajun Water Smoker Ckbk

From: Michelle Bass > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

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Popularity: 10% [?]

Title: PEACHES IN WINE
Categories: Desserts, White wine
Yield: 4 servings

1/4 c Sugar
1 tb Lemon juice
1/4 c Sweet white wine
1 cn Sliced peaches (16oz)

Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium
heat until sugar is dissolved; pour over peaches. Cover and
refrigerate, stirring occasionally, until chilled, about 1 hour.

MMMMM

Popularity: 5% [?]

Title: MAPLE SYRUP SHORTBREADS
Categories: Cookies
Yield: 36 servings

———————————SHORTBREAD———————————
1/2 c Unsalted butter
1/4 c Sugar
1 c All-purpose flour

——————————-MAPLE TOPPING——————————-
3/4 c Packed brown sugar
1/3 c Pure maple syrup
1 tb Unsalted butter; room temp.
1 ts Vanilla
1/2 c Chopped toasted walnuts

For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch
square baking dish. Cream butter and sugar in processor unitl light and
fluffy. Add flour and process just until blended; do not form ball. Pat
into bottom of prepared dish. Bake until shortbread is light brown, about
25 minutes.

For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and
vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until
topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2″ squares.
Store in airtight container.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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Popularity: 6% [?]

Poppy Seed Cake

Recipe By : Mrs. Irwin Heus
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup poppy seeds
3/4 cup milk — scalded
1 1/2 cups sugar
3/4 cup butter
3 teaspoons baking powder
3 cups flour — sifted
3/4 cup milk — cold
4 egg whites
1 teaspoon vanilla

Filling:

4 egg yolks
juice of 1 lemon
1 cup sugar
2 tablespoons cornstarch
1 cup hot water
1/2 cup chopped nuts

CAKE

Soak poppy seed in scalded milk overnight. Cream sugar and
shortening. Sift flour, baking powder and salt three times. Add
poppy seed. Beat egg whites and fold into mixture. Divide into three
layers. Bake at 350 degrees for 25 minutes.

FILLING

Cook in double boiler until thick. Spread between layers. Sprinkle
nuts on each layer. Ice top and sides.

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Popularity: 6% [?]

Title: Kielbasa and Bow Tie Soup
Categories: Pasta, Beef, Sausage, Soups, Pork
Yield: 4 servings

—————-5 IN 10 PASTA NOODLE CKBK—————-
2 T Italian parsley, minced
1/4 lb Smoked kielbasa, cut 1/4"pcs
1 cn Chicken broth
15 oz Cn pasta-ready tomatoes
-w/juice
1 1/2 c Bow tie pasta

Cook sausage until lightly browned. Add broth and
tomatoes; cover, bring to boil over high heat.
Uncover, add pasta, cook to al dente, 8-9 mins. Spoon
into bowls and sprinkle with parsley.

—–

————–16976668690–

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Popularity: 3% [?]

Title: Peanut Butter Cup Cookies
Categories: Polkadot, Lisa, Desserts, Cookies
Yield: 2 Dozen

1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/4 c All-purpose flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract 24 sm Reese’s Peanut Butter Cups

Preheat oven to 350 F.

Cream together the peanut butter and vegetable oil in a bowl. Add
brown sugar, vanilla, and egg. Beat well.

Add flour (reserve 1/4 – 1/2 cup) and baking soda. Blend thoroughly.
Add enough extra flour so that you can shape dough into balls,
slightly larger than 1-inch. Press a Peanut Butter Cup into each
ball, covering the cup completely, and place on an ungreased baking
sheet.

Flatten with a fork, bake about 10 – 15 minutes or until lightly
browned.

Source: Lisa Clarke, adapted from recipes by Elizabeth Rodier and
Martha Traina

The Chef’s Comments:
“These cookies are a first-time try. I had a recipe from someone at
work, but I accidentally left it there. So I found another recipe and
adapted it. They’re yummy!!” – Lisa

From: Lisa
Date: 11-10-96 (10:06)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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Popularity: 20% [?]

Title: SUGAR COOKIES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 c Sugar
1 Egg
1 1/2 t Vanilla
2 c All-purpose flour
1 t Baking soda
1 t Cream of tartar
1/2 t Salt

1. Cream Butter Flavor Crisco and sugar in large bowl at medium speed of
electric mixer. Beat in egg and vanilla.

2. Combine flour with baking soda, cream of tartar and salt. Blend into
creamed mixture. Cover and chill at least 2 hours.

3. Preheat oven to 375′F.

4. Roll out dough on floured surface to 1/8″ thickness. Cut into desired
shapes with cookie cutters. Place on ungreased baking sheets.

5. Bake at 375′F. for 6-7 minutes. Cool on baking sheets about 1 minute.
Remove to cooling racks.

Makes 5 1/2 to 6 dozen cookies.

NOTE: For holidays, cut dough into desired holiday shapes. Sprinkle with
colored sugar crystals before baking.

MMMMM

Popularity: 11% [?]

Title: Mustard, Sweet and Spicy German-Style
Categories: Other sauce
Yield: 6 servings

2/3 c Mustard Seed
1/2 c Mustard, dry
1 c Water, cold
2 c Vinegar, cider
1 Onion, finely chopped
4 Garlic clvs. minced
1/4 c Sugar, brown
2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Tarragon
1/4 ts Tumeric
3 ts Honey

Combine seeds and mustard with COLD water. Allow to sit overnight in the
refrigerator. Combine all remaining ingredients except honey. Simmer
uncovered 10-15 minutes or until liquid reduced by half.

For a hotter mustard, reduce liquid by more than half. Pour this mixture
through a strainer, into the mustard and seed mixture.

Blenderize thoroughly. Cook in a double boiler until the consistancy of
gravy. Add the honey. This will keep refrigerated several years. Many
different flavors of mustard can be made by modifying this basic recipe.
Substitute wine for the cold water, etc. Many other spices may be added
also…..

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Popularity: 10% [?]