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Slow-Cooked Beans

Advocate staff photo by HEATHER MCCLELLAND  --  For an economical and tasty dish, try Slow-Cooked Beans.

ADVOCATE-TESTED RECIPE Slow-Cooked Beans Serves 6 to 8. Recipe is by Julie Kay. 1 (28-ounce) can Bush’s vegetarian baked beans, undrained 2 (15.5-ounce) cans pinto beans, drained 1 (15.5-ounce) can kidney beans, drained 1 green bell pepper, chopped 1 large onion, chopped… Continue reading →

Cabernet Sauvignon Caramelized Onion Dip

Photo provided by Woodbridge by Robert Mondavi  --  Cabernet Sauvignon Caramelized Onion Dip is an easy-to-make twist from Woodbridge by Robert Mondavi on a classic favorite.

Cabernet Sauvignon Caramelized Onion Dip Makes 4-6 appetizer servings. Recipe is from Woodbridge by Robert Mondavi. 3 tablespoons unsalted butter 1 large onion, sliced into half rings 1 teaspoon salt ¼ teaspoon nutmeg ½ teaspoon pepper 1 tablespoon cabernet sauvignon wine 8 ounces cream cheese, room temperature ½ cup… Continue reading →

Roasted Butternut Squash and Goat Cheese Pinot Noir Dip

Photo provided by Woodbridge by Robert Mondavi  --  Create a winning Super Bowl party with Roasted Butternut Squash and Goat Cheese Pinot Noir Dip.

Roasted Butternut Squash and Goat Cheese Pinot Noir Dip Makes 4-6 appetizer servings. Recipe is from Woodbridge by Robert Mondavi. 1 pound butternut squash, cubed 2 large carrots, peeled and chopped into large pieces 3 bulbs garlic, diced 2 tablespoons olive oil 2 tablespoons pine nuts plus more for garnish 2… Continue reading →

White Bean Soup With Pasta

Advocate staff photo by HEATHER MCCLELLAND --  Welcome family and friends with a warm bowl of White Bean Soup With Pasta on a cool day.

ADVOCATE-TESTED RECIPE White Bean Soup With Pasta Serves 8-10. Recipe was submitted by Gayle Wagner to the “Robusto Italiano” Food Focus booklet published by The Advocate in 1991. 1 pound dried white beans (I tested with navy beans) 4 quarts water 2 tablespoons olive oil… Continue reading →

Kale and Brussels Sprouts Salad

Advocate staff photo by HEATHER MCCLELLAND --  Kale and Brussels Sprouts Salad combines two popular, good-for-you vegetables.

Advocate-tested recipe Kale and Brussels Sprouts Salad Serves 8. Recipe is from Naz Butcher. She sometimes uses packaged baby kale mix in place of all kale in this salad. The recipe makes 1¼ cups dressing. You may have leftover for another salad. Dressing 1 cup olive oil, divided 1 or… Continue reading →

Turkey White Bean Chili

Turkey White Bean Chili Serves 6-8. Recipes by Jack Gilmore, executive chef of Jack Allen’s Kitchen, are from “Jack Allen’s Kitchen: Celebrating the Taste of Texas.” Gilmore says, “I love chili. It’s a great one-pot meal. Using turkey is my way, psychologically, of making chili healthy. But by no means is it really that healthy. I was just… Continue reading →

Chicken Malco Roll-Ups

Advocate staff photo by ANGELA MAJOR -- Offer Chicken Malco Roll-Ups as an appetizer at a Super Bowl party.

Chicken Malco Roll-Ups Makes 4 to 6 appetizer servings. Recipe is by Malcolm Young. 4 (8-ounce) skinless chicken breasts from Iverstine Family Farms 4 tablespoons cilantro, finely chopped 4 tablespoons pine nuts, roasted 2 poblano chili peppers, roasted, peeled and cut into ¼-inch pieces 8 strips red bell pepper 1 (16-ounce)… Continue reading →

Chicken Lettuce Wraps

Advocate staff photo by ANGELA MAJOR -- Malcolm Young and Galen Iverstine suggest serving Chicken Malco Roll-Ups, left, and Chicken Lettuce Wraps atr Super Bowl parties.

Chicken Lettuce Wraps Makes about 20 appetizer servings. Recipe is by Malcolm Young, of Baton Rouge. 4 (8-ounce) chicken breasts from Iverstine Family Farms 8 ounces (½ jar) Malco’s Magnificent Salsa, plus more for garnish ½ teaspoon cumin ½ of a large sweet onion, chopped 2 cloves garlic, chopped 2 heads Bibb lettuce from Papa John’s Farm Feta… Continue reading →

Black Bean Malco Enchiladas

Black Bean Malco’s Enchiladas Makes 48 appetizer servings. Recipe is by Malcolm Young, of Baton Rouge. ½ large sweet onion, chopped 4 cloves garlic, chopped Corn oil 2 (141/2-ounce) cans black beans 1/2 teaspoon chopped cilantro ½ teaspoon cumin 1 teaspoon brandy Salt and pepper, to taste 24 (8-inch) corn tortillas 2 cloves garlic, chopped 8 ounces (1/2… Continue reading →

Malco’s Tortilla Soup

Malco’s Tortilla Soup Serves 6. Recipe is by Malcolm and Patty Young, of Baton Rouge. 3 tablespoons corn oil 4 (8-inch) corn tortillas 6 fresh cloves of garlic, chopped coarsely 4 tablespoons chopped cilantro 1 cup chopped onions 2 cans of tomatoes (fat cans) 1 tablespoon cumin 2 teaspoons chili powder 2 bay leaves Salt, to taste… Continue reading →

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 →