you know, Charlotte is a borderline diabetic, but sometimes,
much to her
chagrin, she just can’t resist certain tempting
dishes. She claims that its all Barbara’s fault. If Barbara
wouldn’t tempt her, she could resist. But of course Barbara,
like any good Louisiana citizen, loves food. Almost every event
in Louisiana—Mardi Gras, Jazz Fest, Alligator Festival, Gumbo
Festival, Jambalaya Festival, Andouille Festival, Peach Festival,
Strawberry Festival—revolves around food. So, Barbara and
Charlotte thought they would share just a few of their favorite
Gumbo — yum!
Chicken and Andouille Gumbo
1/3 cup oil
1/3 cup flour
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped green onions
1 raw chicken (cut in serving pieces)
1 lb. Andouille sliced (you may substitute hot smoked sausage)
1/2 teaspoon garlic powder
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 1/2 quarts hot water
In large pot, heat oil and stir in flour. On low heat, stir constantly
till creamy and the color of dark caramel. (Hint: this step can
be done in a microwave, but stir every 20 seconds; then, transfer
to pot.) Add onion, celery, bell pepper, and green onions. Constantly
stirring, cook on medium heat until vegetables are tender (about
5 minutes). Add remaining ingredients and simmer about 1 1/2 hours.
Serve over cooked rice. Sprinkle with file'. Serves 6-8.
absolutely loves shrimp po-boys. According to several sources,
these New Orleans sandwiches have been around since
the late 1800s.
What defines the po-boy from other sandwiches is the bread.
Fresh French bread with a crispy crust on the outside and a
is a must.
One 4" to 6" loaf of fresh French bread
(if the loaf is longer, you must cut it in half)
Butter to taste
Mayonnaise to taste
Sliced Dill Pickle
Slice the French bread in half lengthways, slather butter first,
then mayonnaise on the inside of each half, and fill it with
fried shrimp. Now, do you want it plain or "dressed?" If you
want it "dressed" add shredded lettuce, onions, pickles,
SPAGHETTIi (serves a bunch)
2 lbs. hamburger meat
2 cans tomato soup
1 teaspoon cayenne pepper
2 teaspoons paprika
3 Tblsp. Worcestershire Sauce
1 large onion chopped
4 cloves garlic chopped (or a little garlic salt)
1 cup ketchup
Brown meat, onion and garlic. Add tomato soup, paprika, and
cayenne. Simmer for 10-15 minutes. Add ketchup, Worcestershire
1 cup grated cheese. Then, stir.
Cook spaghetti, drain, then mix with meat mixture. Pour into
a pan or dish and add enough grated cheese to lightly cover top.
Bake (about 400 degrees) until cheese melts.
TO DIE FOR
Makes 16 servings
6 tablespoons cocoa
2 tablespoons butter (may substitute margarine)
2 medium eggs
1 cup sugar
1 teaspoon vanilla
¾ cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup broken pecans
Preheat oven to 350 degrees F. Lightly spray 8x8x2-inch baking
pan with nonstick cooking spray.
In medium microwavable bowl, microwave on high shortening, cocoa,
and butter for 1 minute or until butter and shortening are completely
melted. Stir well; cool. In a separate bowl beat eggs till light;
stir in sugar, then add cooled chocolate mixture and vanilla. Add
sifted dry ingredients and mix well. Fold in pecans.
Bake for 30-35 minutes. 10 minutes before brownies are done, prepare
icing, then while brownies are still hot from the oven, spread
butter (may substitute margarine)
3 tablespoons milk
2 tablespoons cocoa
½ teaspoon vanilla
½ box confectioners sugar
Microwave butter, cocoa, and milk in microwavable bowl for 20
seconds or until butter has melted and is bubbly. Stir well and
add sugar. Return to microwave for 10 seconds, then add vanilla.
Beat well and spread over brownies while hot. Cool, then cut in
perfect dessert for a romantic dinner for two.
RED VELVET CAKE
1/2 cup Crisco
l l/2 cup sugar
l cup buttermilk
2 oz. red food color
3 teas. vanilla
l teas. baking soda
l teas. salt
l tablespoon vinegar
2 cups flour
Cream sugar and Crisco together well until light and fluffy;
add the food coloring and unbeaten eggs, one at a time, beating
well after each addition. Sift together 3 times: flour, salt and
cocoa. Add dry ingredients alternately with with buttermilk to
the sugar mixture and mix well. Add the vanilla and beat well at
least 2 minutes. In a separate bowl, dissolve soda in vinegar,
then gently fold mixture into cake batter. Don't beat. Pour batter
into 2 (or 3) well greased and floured round cake pans then bake
in 350 degree oven for approximately 35 minutes.
RED VELVET CAKE ICING
3 tablespoons cornstarch
l cup milk
l teas. vanilla
2 sticks Parkay margarine
Cook cornstarch and milk in a double boiler* and stir constantly
(mixture must not be lumpy). After mixture thickens, cool completely.
In separate bowl, cream margarine, sugar and vanilla; then add
to first mixture and beat until fluffy.
*(Note: cornstarch and milk may be cooked in microwave--time will
vary and mixture must be stirred every minute or so.)
chocolate pie is Barbara’s mother’s recipe
an all-time favorite of Barbara’s family.
MAMAW'S CHOCOLATE PIE
(Serves 6 – 8, depending on how you slice it.)
3/4 cup sugar
3 tablespoons cornstarch (or 2 heaping tablespoons of flour may be substituted.)
2 eggs separated
1 1/2 cup milk
2 tablespoons (slightly rounded) cocoa
2 tablespoons margarine
1 teaspoon vanilla
1 baked pie crust
In boiler, mix sugar, cornstarch, cocoa, and egg yolks well, then slowly add milk and vanilla. While stirring continuously, cook over medium heat until mixture thickens to pudding consistency. Add margarine and stir well. Remove from heat. With mixer, beat egg whites until frothy; then, while beating constantly, add 1/3 cup sugar and dash of cream of tarter. Beat until egg whites are stiff. Using unwashed beaters, beat pudding mixture until smooth (about 10 seconds). By using unwashed beaters, some of the egg white mixture gets beaten into pudding. Pour pudding into baked pie crust. Add egg white topping and bake in 350 degree oven until topping is brown (12 to 15 minutes).