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Madeleines au Chocolat

Advocate photo by Cheramie Sonnier  --  Madeleines au Chocolat is a French tea cake version of the classic puff pastry, pain au chocolat.

Advocate-tested recipe Madeleines au Chocolat Makes 18 to 20 madeleines. Recipe is from “Madeleines: Elegant French Tea Cakes to Bake & Share” by Barbara Feldman Morse (Quirk Books, 2014). 3/4 cup all-purpose flour 3/4 teaspoon baking powder 6 tablespoons (3/4 stick) unsalted butter, plus 4 tablespoons for pans (optional)… Continue reading →

Pizza Spaghetti Squash

Advocate staff photo by HEATHER MCCLELLAND --  Use boneless pork ribs to make Pizza Spaghetti Squash.

ADVOCATE-TESTED RECIPE Pizza Spaghetti Squash Serves 4. Recipe is by Julie Kay. 2 to 3 pounds boneless country-style pork ribs, cut into small cubes 1 teaspoon Italian seasoning 1 teaspoon basil 1 small onion, peeled and chopped 1 green bell pepper, chopped… Continue reading →

Grilled Deer Sausage Po-Boys With Sautéed Peppers

Advocate staff photo by HEATHER MCCLELLAND --  Combine grilled deer sausage with sauteed peppers and onions for po-boys. At left are venison wrapped in bacon and grilled deer sausage.

ADVOCATE-TESTED RECIPES Grilled Deer Sausage Po-Boys With Sautéed Peppers Serves 6. Recipe is by Corinne Cook. For sautéed vegetables: ¼ cup olive oil 1 medium onion, cut into ½-inch thick strips 3 small or medium-size bell peppers (1 each green, yellow and red), seeded… Continue reading →

Baked Wild Ducks

Advocate staff photo by HEATHER MCCLELLAND  --  Use mallards or pintails to make Baked Wild Ducks, flavored with both red wine and Triple Sec liqueur.

Baked Wild Ducks Serves 10-12. Recipe submitted by Becky Young, of Abbeville, is in “Mercy, It’s Good!” cookbook published by Our Lady of Mercy Cookbook Committee, Baton Rouge. You may halve this recipe if desired. 8 ducks (mallard or pintail) Salt and pepper 8 cloves garlic, peeled for… Continue reading →

Wild Ducks and Turnips

Advocate staff photo by HEATHER MCCLELLAND --  Wild Ducks and Turnips is prepared in the oven.

Wild Ducks and Turnips Serves 8. Adapted by Corinne Cook from a recipe in “Louisiana Largesse,” edited by the late Pat Baldridge. 4 wild ducks Salt, black pepper and cayenne pepper to taste ½ cup butter 6 medium turnips, peeled and quartered 4 medium… Continue reading →

Enchilada Chicken

Advocate staff photo by HEATHER MCCLELLAND --  Try this simple-to-make, slow-cooked Enchilada Chicken.

ADVOCATE-TESTED RECIPE Enchilada Chicken Serves 4 to 6. Recipe is by Julie Kay. 2 pounds cut-up chicken pieces, thighs or breasts (bone-in) 2 small sweet potatoes, unpeeled, cubed 1 (10-ounce) can enchilada sauce 3 green onions, chopped 1 (1.25-ounce) packet chili mix… Continue reading →

Lentil and Vegetable Soup

Phto by Cynthia L. Nobles  --  Red or green lentils can be used to make Lentil and Vegetable Soup.

Advocate-tested recipe Lentil and Vegetable Soup Makes 6 servings. Recipe is by Jackie Tuttle, of Baton Rouge. 3 tablespoons olive oil 1 medium onion, chopped 2 stalks celery, leaves included, chopped 2 medium carrots, chopped 1 bulb fennel, finely sliced… Continue reading →

Mango and Black Bean Salad

Photo by Cynthia L. Nobles  --  Mango and Black Bean Salad

Advocate-tested recipe Mango and Black Bean Salad Makes 6-8 servings. Recipe is by Cynthia L. Nobles. 1⁄3 cup finely chopped red onion 1 jalapeño pepper, seeded, ribs removed and minced Juice of 1 lime ¼ cup olive oil 1 clove garlic,… Continue reading →

Black-Eyed Pea Hummus

Photo by Cynthia L. Nobles  --  Black-eyed peas are substituted for the traditional chickpeas in Black-eyed Pea Hummus.

Advocate-tested recipe Black-Eyed Pea Hummus Serves 8. Recipe is by Cynthia L. Nobles. ¼ cup well-stirred tahini ¼ cup freshly squeezed lemon juice 1 (15-ounce) can black-eyed peas, drained and rinsed 1 large garlic clove, minced 3 tablespoons olive oil… Continue reading →

Purple-Hull Peas With Pickle Meat

Photo by Cynthia L. Nobles  --  Purple Hull Peas With Pickle Meat requires cooking and tenderizing ht meat first.

Advocate-tested recipe Purple-Hull Peas With Pickle Meat Makes 6 servings as a side dish, or 4 as an entrée over rice. Recipe is by Cynthia L. Nobles, who says, “Like most Southern peas, purple-hulls came to the U.S. through the African slave trade, and records indicate that it, with its trademark deep-purple hull, was… Continue reading →

Monday Red Beans and Rice

Photo by Cynthia L. Nobles  --  Monday Red Beans and Rice is made with smoked sausage and turkey necks.

Advocate-tested recipe Monday Red Beans and Rice Makes 6-8 servings. Recipe is by Dr. Willard Dumas, of New Orleans (From “A Confederacy of Dunces Cookbook,” forthcoming, LSU Press, Fall, 2015.) We all know the old story that back before the time of washing machines housewives kept a big pot of economical dried… Continue reading →

Southern-Style Green Beans in Bacon Grease Stock

Photo by Cynthia L. Nobles  --  Olive oil can be used in place of bacon grease to make Southern-Style Green Beans in Bacon Grease Stock.

Advocate-tested recipe Southern-Style Green Beans in Bacon Grease Stock Makes 4 servings. Recipe is by Cynthia L. Nobles. Remember your grandmother saving grease from the morning bacon in a coffee can? If you’re fresh out of bacon grease, you can use something healthier, such as olive oil. 3 tablespoons bacon… Continue reading →

Cowboy Beans

Photo by Cynthia L. Nobles  --  Dried pinto beans are used to make Cowboy Beans.

Advocate-tested recipe Cowboy Beans Makes 6-8 servings. Recipe is by Cynthia L. Nobles. 1 pound dried pinto beans 4 slices thick-cut bacon, cut into ¼-inch strips ½ pound ground buffalo or beef 2 cups chicken stock 1 medium onion, chopped… Continue reading →

Easy Tiramisù

Photo by Julie Rimes  --  Think small when serving a decadent dessert such as Easy Tiramisu.

ADVOCATE-TESTED RECIPE Easy Tiramisù Makes 10-12 small servings in minicups or glasses. Recipe is by Corinne Cook, who says, “Measurements are determined by the size of your container so you don’t have to be exact in the number of cookies or garnish.” 1 (14-ounce) can sweetened condensed milk 2 (8-ounce)… Continue reading →

Spinach Salad With Strawberries, Cucumber and Pomegranate Seeds

Photo by Julie Rimes  --  Try the flavorful and colorful Spinach Salad With Strawberries, Cucumber and Pomegranate Seeds.

ADVOCATE-TESTED RECIPE Spinach Salad With Strawberries, Cucumber and Pomegranate Seeds Serves 6. Recipe is from Gretchen Kantrow. Salad portions are flexible. Recipe makes about 1½ cups salad dressing. You will have dressing leftover for another salad. Salad Dressing: 1 cup vegetable oil (canola or Wesson) ¼ cup… Continue reading →

Veggie Frittata

Advocate photo by Cheramie Sonnier  --  Start the new year with a healthful breakfast like Veggie Frittata.

Advocate-tested recipe Serves 8. Recipe is from “The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon” by Carolyn O’Neill. 1 medium-size yellow onion, chopped 1/2 (8-ounce) package sliced fresh mushrooms 1 tablespoon olive oil 1 (6-ounce) bag fresh baby spinach 4 large… Continue reading →

Cranberry Pineapple Sauce

ADVOCATE-TESTED RECIPE Cranberry Pineapple Sauce Serves 6 to 8. Recipe is by Julie Kay. 1 (12-ounce) bag fresh cranberries 1 teaspoon lemon juice. ½ cup sugar 1 (15.25-ounce) can crushed pineapple with juice ½ cup pecans… Continue reading →

Shrimp and Crab Meat Mornay in Patty Shells

Photo by Corinne Cook  --  Delight guests with Shrimp and Crab Meat Mornay in Patty Shells.

ADVOCATE-TESTED RECIPE Shrimp and Crab Meat Mornay in Patty Shells Serves 8. Recipe is from Patsy Carona, of Baton Rouge. 1 lb. lump crab meat 1 pound small or medium shrimp 10 tablespoons butter, divided 8 ounces sliced white mushrooms ½ cup flour… Continue reading →

Peanut Butter and Banana Sandwiches

Peanut Butter and Banana Sandwiches Makes 5 sandwiches. Recipe is from “Fit for a King: The Elvis Presley Cookbook” by Elizabeth McKeon, Ralph Gevirtz and Julie Bandy (Rutledge Hill Press, 1992). 1/4 cup creamy peanut butter 2 very ripe bananas 10 slices buttered bread Butter 1. Blend the… Continue reading →

Coconut Cake

COCONUT CAKE Makes 8 to 12 servings. Recipe attributed to Gladys Presley, Elvis Presley’s mother, is from “Fit for a King: The Elvis Presley Cookbook” by Elizabeth McKeon, Ralph Gevirtz and Julie Bandy (Rutledge Hill Press, 1992). 12⁄3 cups cake flour 1 cup sugar 3/4 teaspoon salt 3 teaspoons baking powder… Continue reading →

Battle Crye

Photo provided by Pat O'Brien's -- Battle Crye is a new drink developed by Pat O'Brien's in commemoration of the Battle of New Orleans. The drink is $6.40 and the glass is $5.

Battle Crye Serves 1. Recipe from Pat O’Brien’s Bar, New Orleans, was developed by bartender Ryan Orgeron. 1½ ounces Sazerac Rye ¾ ounce Chambord 1 teaspoon simple syrup 1 teaspoon grenadine Shake with ice, serve straight up in a rocks… Continue reading →

Scalloped Cabbage

Advocate staff photo by HEATHER MCCLELLAND -- Follow New Year's Day tradition and serve Scalloped Cabbage.

ADVOCATE-TESTED RECIPE Scalloped Cabbage Serves 8. Recipe is from Corinne Cook. 1½ quarts water 1 tablespoon salt or to taste 3 quarts chopped cabbage, coarsely chopped 1⁄3 cup butter ¼ cup flour 1 1⁄3 cups milk Black and cayenne pepper to taste 1 1⁄3 cups grated Cheddar cheese ¼ cup chopped pimento, or a little more if you… Continue reading →

Creamy Tomato Soup

Advocate staff photo by HEATHER MCCLELLAND -- Creamy Tomato Soup makes a warming lunch choice on a cold day.

Creamy Tomato Soup Serves 8. Recipe is from Carmen Kellerman. 4 or 5 slices bacon 3 cloves garlic, minced ¾ cup chopped onion 3 ribs celery, chopped 1 teaspoon dried thyme 1 bay leaf (whole) 1 (28-ounce) can petite diced tomatoes 1 (6-ounce) can tomato paste Seasoned white sauce: 2 tablespoons butter 3 tablespoons flour 1… Continue reading →

Top of the Hill Lemon Shrimp

Photo by Cynthia L. Nobles  --  Top of the Hill Lemon Shrimp over noodles will have family and guests asking for more.

Advocate-tested recipe Top of the Hill Lemon Shrimp Makes 2 to 4 servings. Recipe is from Audrey Faciane, of Ethel. 1 pound large shrimp, shelled and deveined 1⁄3 cup sweet chili sauce 1 lemon, zest and juice Zest from 1 lime… Continue reading →

Katherine Anders’ Oatmeal Spice Cookies With Cinnamon and Nutmeg

Photo by Cheramie Sonnier  --  Katherine Anders' Oatmeal Spice Cookies With Cinnamon and Nutmeg make a tasty treat.

Katherine Anders’ Oatmeal Spice Cookies With Cinnamon and Nutmeg Makes about 4 dozen. Recipe is from Katherine Anders. 1 stick plus 6 tbls. salted butter, softened ¾ cup firmly packed brown sugar ½ cup granulated sugar 2 eggs 2 teaspoons vanilla 1½… Continue reading →

Shrimp Deviled Eggs

Advocate staff photo by CATHERINE THRELKELD -- Serve Shrimp Deviled Eggs as appetizers or with a salad and fruit for a light lunch.

ADVOCATE-TESTED RECIPE Shrimp Deviled Eggs Makes 24 halves. Recipe is from Robyn Smith, of Baton Rouge. Serve as appetizers or with a salad and a fruit for a light lunch. 12 large or extra large eggs 12 ounces shrimp, cooked, peeled and chopped coarsely (reserve 12 whole shrimp… Continue reading →

Oyster-Artichoke Soup

Advocate staff photo by HEATHER MCCLELLAND -- While the weather is cool, try Oyster-Artichoke Soup.

ADVOCATE-TESTED RECIPE Oyster-Artichoke Soup Serves 6-8. Recipe is by Corinne Cook. 1½ to 2 pints fresh oysters, drained (reserve oyster liquor), set aside ½ cup butter (1 stick) 1½ cups chopped green onions 13 cup finely chopped celery Generous pinch of dried… Continue reading →

Pork Tenderloin With Peppery Peach Sauce

Photo by Cynthia L. Nobles  --  For a flavorful main dish, try Pork Tenderloin With Peppery Peach Sauce.

Advocate-tested recipe Pork Tenderloin With Peppery Peach Sauce Makes 2 servings. Recipe is by Cynthia L. Nobles, who says, “The peach is a natural flavor accompaniment to pork.” 1 small pork tenderloin (around 1 pound) Creole seasoning 2 tablespoons olive oil ¼ cup cider… Continue reading →

Homemade Cracker Jack

Phpto by Cynthia L. Nobles  --  For a sweet treat, try Homemade Cracker Jack.

ADVOCATE-TESTED RECIPE Homemade Cracker Jack Makes 3 quarts. Recipe is by Cynthia L. Nobles. 3 quarts popped corn 11/2 cups toasted, shelled peanuts 6 tbls. unsalted butter, cut into 1/2-inch pieces 1 tbl. white vinegar 11/2 cups light brown sugar… Continue reading →

Banana Toffee Croissants

Advocate staff photo by TRAVIS SPRADLING --  For an easy, yet decadent dessert, prepare Banana Toffee Croissants.

ADVOCATE-TESTED RECIPE Banana Toffee Croissants Serves 4. Recipe is by Julie Kay. ½ cup butter, melted ¼ cup brown sugar ¼ cup Heath English toffee bits 3 bananas, sliced 4 to 6 croissants 1. Place butter,… Continue reading →

Eggplant Caponata

Advocate staff photo by HEATHER MCCLELLAND  --  Plan to share the recipe for Eggplant Caponta.

Eggplant Caponata Recipe from Debbie Carmichael, of Prairieville, is the first-place winner in the appetizers category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 2 large eggplants, peeled, cut into large cubes 3 cups chopped onions 1/2 cup chopped celery’ 1/2 cup olive oil 1 (8-ounce) can tomato… Continue reading →

Filet Gorgonzola Steak Roll-ups

Advocate staff photo by PATRICK DENNIS  --  Gorgonzola Steak Roll-ups will bring raves from guests.

Filet Gorgonzola Steak Roll-ups Makes 36. Recipe is by Clint Schexnayder of Gonzales and was prepared by Jan LeBlanc Cox for the Capital Chefs’ Showcase benefitting Cancer Services of Greater Baton Rouge. Cox says the dish is easy to make and delicious. 2 (1/2-inch-thick) filet mignon steaks, about 11/2 lbs. 1/2 cup olive… Continue reading →

Smoked Gouda-Chorizo Jalapeño Poppers

Advocate staff photo by PATRICK DENNIS --  Smoked Gouda-Chorizo Jalapeno Poppers provide a tasty kick.

Smoked Gouda-Chorizo Jalapeño Poppers Makes 24 appetizers. Recipe was prepared by Cathy Black for the Capital Chefs’ Showcase from a recipe by Sunny Anderson on FoodNetwork.com. 2 links Mexican chorizo, castings removed ½ pound smoked Gouda, shredded ¼ cup finely chopped red onions 1 egg ½ cup cream cheese… Continue reading →

Teeter’s Pound Cake

Advocate staff photo by HEATHER MCCLELLAND --  Teeter's Pound Cake

Teeter’s Pound Cake Makes 1 large cake. Recipe is from Bonnie Erickson, of St. Francisville, who got the recipe from her cousin Virginia “Teeter” Lathrop about 25 years ago. The recipe is the first-place winner in the desserts category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 2 sticks butter 1/2… Continue reading →

Summer Succotash

Photo by Helana Brigman  --  For an easy salad, try Summer Succotash With Edamame.

Advocate-tested recipe Summer Succotash Makes 10 (1-cup) servings. Recipe is from Helana Brigman. 1 (10-oz.) package frozen edamame 3 to 4 ears of corn 1 onion, chopped 2 tablespoons olive oils 11/2 pints cherry tomatoes, halved 1 tablespoon parsley, chopped 1 to 2 cloves garlic, minced or… Continue reading →

Café Chat Noir

Photo by Jennifer Mitchell   --  Cafe Chat Noir cocktail

Café Chat Noir Serves 1. Recipe is by Paul Sevigny, Disaronno’s Northeast brand ambassador, based in New York City. The drink was served during the Tales of the Cocktail Spirited Dinner presented by Disaronno and Tia Maria at Hotel Mazarin in New Orleans. 1 part Tia Maria liqueur 1 part tawny… Continue reading →

Lemon-Coconut Scones

Advocate staff photo by HEATHER MCCLELLAND  --  The first course for Teatime at St. Paul Lutheran Church in Baton Rouge includes, from left, clockwise, Lemon-Coconut Scones, Amish friendship bread and Cherry Chocolate Chip Muffins. Mock Devonshire cream, lemon curd and strawberry jam accompany the breads.

Lemon-Coconut Scones Makes 17 scones. Recipe is provided by Lin Falcon and the Women of the ELCA of St. Paul’s Lutheran Church, Baton Rouge. 1/2 cup sweetened flaked coconut 2 cups all-purpose flour 13 cup sugar 1 tablespoon fresh lemon zest 21/2 teaspoons baking powder 1/2 teaspoon salt… Continue reading →

Jyl Benson’s Crawfish Bread

Photo by Ian McNulty - Crawfish bread at Jazz Fest.

Jyl Benson’s Crawfish Bread Makes 6 loaves. Recipe is from Jyl Benson, New Orleans, who says, “When my sister came home from Chicago for Easter, I surprised her with a massive spread that included homemade Crawfish Bread. It’s pretty much a dead ringer for the stuff Panaroma Foods sells at the Jazz Fest. In figuring… Continue reading →

Mini Pear-Ginger Cheesecakes With Gingersnap Crust

Photo provided by CanolaInfo  --  instead of a partridge in a pear tree, serve guests Mini Pear-Ginger Cheesecakes With Gingersnap Crust.

Mini Pear-Ginger Cheesecakes With Gingersnap Crust Makes 24 minicheesecakes. Recipe is form CanolaInfo Virtual Test Kitchen, which says, “These individual cheesecakes are a healthier twist on the classic dessert with dried pears, gingersnaps and canola oil. Sugar plums will be dancing in your head with each bite!” Cheesecake: ½ cup water 8 dried pear halves, chopped (dried apples… Continue reading →

Espresso Chocolate Turtle Cake

Photo provided by CanolaInfo  --  For a tasty twist on the two turtle doves in the holiday song 'The 12 Days of Christmas,' offer guests Espresso Chocolate Turtle Cake.

Espresso Chocolate Turtle Cake Makes 24 servings. Recipe is from CanolaInfo Virtual Test Kitchen. 1 (18-ounce) package dark chocolate cake mix 11⁄3 cups water 1/2 cup canola oil 3 eggs 1 tablespoon instant espresso coffee 1 teaspoon cinnamon 1 (14-ounce) bag caramels, papers removed… Continue reading →

Gingerbread Men

Photo provided by CanolaInfo  --  Celebrate the 12th day of Christmas, which some say is Jan. 5 (Twelfth Night) and others, Jan. 6 (Epiphany), by serving 12 -- or more -- colorfully decorated Gingerbread Men.

Gingerbread Men Makes 24 to 36 cookies. Recipe by George Geary is provided by CanolaInfo, which says these gingerbread men are a mixture of spicy and sweet and your children or grandkids can help stir the dough. 3 cups all-purpose flour 1/2 teaspoon baking soda 1 tablespoon ground cinnamon… Continue reading →

Cane Pecan sauce

Advocate staff photo by PATRICK DENNIS --  Serve Cane Pecan Sauce over slices of homemade or store-bought pound cake.

ADVOCATE-TESTED RECIPE Cane Pecan Sauce Serves 4 to 6. Recipe is by Julie Kay. 1 cup cane syrup ¼ cup butter 1 teaspoon vanilla extract 1 cup pecans 1 pound cake 1. Put syrup, butter, vanilla extract… Continue reading →

Chocolate Fudge With Gold Dust Splash

Advocate staff photo by HEATHER MCCLELLAND -- For a special New Year's party dessert, make this quick Chocolate Fudge With Gold Dust Splash.

ADVOCATE-TESTED RECIPE Chocolate Fudge With Gold Dust Splash Makes 24 servings. Recipe is from Baker’s Chocolate. If you don’t like dark fudge, substitute 1 or 2 ounces German’s sweet chocolate for some of the semisweet. Be careful to not overheat the chocolate in the microwave. Most of the time, I use pecans in place of the walnuts. 2… Continue reading →

MiMi’s Artichoke Squares

Advocate staff photo by HEATHER MCCLELLAND  --  MiMi's Artichoke Squares are a tasty appetizer usiing marinated artichokes.

ADVOCATE-TESTED RECIPE MiMi’s Artichoke Squares Makes 3 dozen appetizers. Recipe submitted by Barbara Durbin in the “Food Editors’ Favorites: Treasured Recipes” cookbook, edited by Barbara Gibbs Ostmann and Jane Baker, benefitting MADD. Corinne Cook said, “I’ve used this recipe many times. It’s good warm or cold and can be served by itself or on… Continue reading →