Pickled Beets and Eggs

Advocate staff photo by PATRICK DENNIS -- Keep Pickled  Beets and Eggs on hand for snacking. Be sure and keep refrigerated.

ADVOCATE-TESTED RECIPE Pickled Beets and Eggs For 1 dozen eggs. Recipe is by Corinne Cook. 1 dozen hard boiled eggs, peeled 3 cups cider vinegar 2½ cups water ½ tsp. salt 1 or 2 tbls. brown sugar 2 tbls. pickling spice 1 garlic clove , sliced … Continue reading →

Whipped Cream Cake

Advocate staff photo by PATRICK DENNIS -- Top Whipped Cream Cake with fresh strawberries and whipping cream.

ADVOCATE-TESTED RECIPES Whipped Cream Cake Makes 2- (8 or 9-inch layers). Corinne Cook says, “This is a recipe from my old, well-used ‘Betty Crocker’s Picture Cook Book,’ which incidentally I received as a prize when I was 19 years old. These not-too-sweet layers pair well with fresh strawberries and cream. You can … Continue reading →

Strawberry Custard Pie

Advocate staff photo by PATRICK DENNIS -- Strawberry Custard Pie features almonds on the crust, a custard filling and a strawberry glaze.

Advocate-tested recipe Strawberry Custard Pie Serves 8. Recipe adapted by Corinne Cook, who says, “I have to tell you that most of the time this pie is firm enough to slice beautifully, but I have had it not set up. In that case I called it Strawberry Custard and I just spooned … Continue reading →

Grand Marnier Sauce With Fresh Strawberries

Advocate staff photo by PATRICK DENNIS -- Grand Marnier Sauce is a perfect topping for fresh Louisiana strawberries.

Advocate-tested recipe Grand Marnier Sauce With Fresh Strawberries Serves 6-8. Recipe is by Corinne Cook, who says, “This is an adult dessert because of the liqueur. You can add vanilla or almond extract to make it nonalcoholic. This can be made ahead of time and refrigerated, but I like it best served at room … Continue reading →

Stuffed Chicken Casserole

Advocate staff photo by HEATHER MCCLELLAND --  For an easy weeknight meal, try slow-cooked Stuffed Chicken Casserole.

ADVOCATE-TESTED RECIPE Stuffed Chicken Casserole Serves 4 to 6. Recipe is by Julie Kay. 2 to 3 cups cooked rotisserie chicken slices or pieces 3 cups crumbled cornbread 2 cups herb-seasoned Pepperidge Farm stuffing 1 (10.5-oz.) can cream of celery soup 2 stalks … Continue reading →

Trout Baquet

Advocate staff photo by ELIOT KAMENITZ--Trout Baquet at  L'il Dizzy's in New Orleans, La. Thursday, April 17, 2014.

Trout Baquet Serves 8. Recipe is from Wayne Baquet, Li’l Dizzy’s Café, New Orleans. 8 filets of speckled trout or other firm-fleshed fish Kosher salt Freshly ground black pepper All-purpose flour, for dusting 8 tbls. unsalted butter 1 tbl. fresh lemon juice … Continue reading →

Curried Chicken Patties

Curried Chicken Patties Serves 6 to 8. Recipe from Cecil Palmer, Palmer’s Jamaican Cuisine, New Orleans. Most Jamaican patty recipes use unleavened or baking powder dough. This recipe uses a yeasted one, which imparts a sturdier texture. For the dough: 1 cup lukewarm water 2 1/4 tsps. dry active yeast … Continue reading →

Shrimp and Sausage Macque Choux

Shrimp and Sausage Macque Choux Serves 12. Recipe from Louisiana’s United Houma Nation. 2 tbls. olive oil 1 large yellow onion, chopped 1 red pepper, diced 1 green pepper, diced 1 lb. smoked pork sausage, cut into small pieces 1 (14-oz.) can diced tomatoes 1 (14-oz.) can medium, … Continue reading →

Jama Jama (Vegan)

2014(c)hannafoto.com -- Bread Pudding

Jama Jama (Vegan) Serves 6 to 8. Recipe is from Fanta Tambajang, Bennachin Restaurant, New Orleans. Njamma jamma or jamma jamma is the name for both the plant and a national dish of Cameroon made with its leaves. Outside the country other greens are substituted. Jama Jama is often served with fried ripe plantains and … Continue reading →

Banana Bread Pudding

2014(c)hannafoto.com -- Bread Pudding

Banana Bread Pudding Serves 10 to 12. Recipe is from Linda Green, Ms. Linda’s Catering, New Orleans. For the Bread Pudding: 1 1/2 to 2 loaves stale French bread, torn into pieces 6 cups whole milk, divided 4 eggs 1 1/2 cups sugar … Continue reading →

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 home-made Crawfish Bread. It’s pretty much a dead ringer for the stuff Panaroma Foods sells at the Jazz Fest. In figuring … Continue reading →

Sweet Corn Sherry Crab Cream With Gnocchi

Photo provided by Restaurant IPO  --  Sweet Corn Sherry Crab Cream With Gnocchi is among the dishes chef Scott Varnadoe, of Restaurant IPO, prepared for a recent James Beard House dinner in New York City.

Sweet Corn Sherry Crab Cream With Gnocchi Serves 5. Recipe is by Scott Varnedoe, executive chef/partner at Restaurant IPO, Baton Rouge, who served the dish for a dinner highlighting Louisiana seafood at the James Beard House in New York City on March 28. 2 tbls. olive oil ½ of a yellow onion ½ tsp. chopped garlic 1 … Continue reading →

Ham, Apple & Cheddar Crêpes

Photo provided by PorkBeInspired.com  --  Use leftover Easter ham to make Ham, Apple & Cheddar Crepes. Recipe from PorkBeInspired.com

Ham, Apple & Cheddar Crêpes Serves 6. Recipe is courtesy of PorkBeInspired.com. 1 3/4 cups 2 percent milk 1/4 cup unsalted butter, melted 4 large eggs 1/2 tsp. salt 1 1/2 cups flour Nonstick cooking spray 1 Granny Smith apple, halved, cored and thinly sliced 3 cups ham, shredded and warmed Cheese Sauce: 1 tbl. unsalted … Continue reading →

Sweet Southern Slow-Cooker Ham

Photo provided by PorkBeInspired.com  --  For an easy-to-prepare Easter entree, try Sweet Southern Slow Cooker Ham.

Sweet Southern Slow-Cooker Ham Serves 12. Recipe is courtesy of PorkBeInspired.com. 1 bone-in fully-cooked ham, about 5 1/2 pounds 1 cup apple cider 1/2 cup dark brown sugar 1⁄3 cup Kentucky bourbon (see note) 1/4 cup honey 1/4 cup Dijon-style mustard 4 sprigs fresh thyme 1. Place the ham in a large slow cooker. Whisk … Continue reading →

Fiery Deviled Eggs

Photo provided by Frank's RedHot  --  Add a little heat to your meal with Fiery Deviled Eggs.

Fiery Deviled Eggs Makes 12 servings. Recipe is from Frank’s RedHot Original Cayenne Pepper Sauce. 12 large eggs, room temperature 1 tbl. vinegar Lettuce leaves 3 tbls. Frank’s RedHot Original Cayenne Pepper Sauce 2 tbls. mayonnaise 2 tbls. sour cream 1/2 cup … Continue reading →

Spanakopita (Spinach Pie)

Photo provided by Kontos Foods  --  Looking for a new side dish for Easter? Consider making Spinach Pie.

Spanakopita (Spinach Pie) Serves 12. Recipe is provided by Kontos Foods. 2 lbs. spinach, steamed, squeezed, chopped, and drained (or frozen spinach; fully thawed) 1 cup feta cheese, crumbled 1/4 cup dill, chopped 1/4 cup parsley, chopped One leek, finely chopped, or 1/4 cup chopped green onion 3 eggs, lightly beaten Salt and pepper 1/4 tsp. ground nutmeg … Continue reading →

Raisin Growers Raisin Sauce

Photo provided by California Raisin Marketing Board  --  Raisin Growers Raisin Sauce makes a nice accompaniment to Easter ham.

Raisin Growers Raisin Sauce Yields 2 cups; serves 8. Recipe is from the California Raisin Marketing Board. 1 cup firmly packed brown sugar 11/2 tbls. cornstarch 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. dry mustard 1/4 … Continue reading →

Hot Cross Buns

Photo provided by California Raisin Marketing Board  --  For many families, it wouldn't be Easter without the traditional Hot Cross Buns.

Hot Cross Buns Serves 18. Recipe is from the California Raisin Marketing Board. 1 cup milk 2 tbls. butter or margarine 1 pkg. active dry yeast 1/4 cup warm water (110 F to 115 F) 4 cups flour 1⁄3 cup sugar 1 tsp. … Continue reading →

Tower Jumbo Lump Crab With Mango and Avocado Salsa

Advocate photo by Cheramie Sonnier  --  Tower Jumbo Lump Crab With Mango and Avocado Salsa makes a lovely spring salad sure to wow guests. The recipe is by Jeremy Langlois, executive chef at Houmas House Plantation and Gardens in Darrow, who prepared the dish for a James Beard House dinner in New York City.

Tower Jumbo Lump Crab With Mango and Avocado Salsa Serves 4. Recipe is by Jeremy Langlois, executive chef at Houmas House Plantation and Gardens in Darrow, who prepared the dish for a James Beard House dinner in New York City. For crab: 1/2 cup mayonnaise Juice of one lemon 1/4 cup chopped red onion 1/4 cup diced … Continue reading →

Bacon and Cheese Corn

Advocate staff photo by HEATHER MCCLELLAND  --  Bacon and Cheese Corn makes a delicious side dish for Easter dinner.

ADVOCATE-TESTED RECIPE Bacon and Cheese Corn Serves 6 to 8. Recipe is by Julie Kay. 6 to 8 fresh ears of corn on the cob 1 tbl. Creole seasoning 4 tbls. butter 1¼ cups low-sodium chicken broth 1½ cups shredded sharp cheddar cheese 4 to 6 slices cooked bacon, crumbled 1. Cut kernels off corn cobs. … Continue reading →

Gloria’s Oyster Appetizer

Advocate staff photo by PATRICK DENNIS -- For an easy appetizer, try Oysters Odette.

ADVOCATE-TESTED RECIPE Gloria’s Oyster Appetizer Serves 6. Recipe is from Gloria Schexnayder. 3 dozen oysters, drained, but reserve a little of the oyster liquor 2 tbls. flour 3 tbls. butter, melted (divided) 1 egg yolk, beaten ½ tsp. Worcestershire sauce 1⁄8 tsp. … Continue reading →

Potato Salad

Photo by Cynthia L. Nobles  --  Maureen Detweiler, of New Orleans, has been using her Potato Salad recipe for more than 50 years.

Potato Salad Makes 6-8 servings. Recipe is by Maureen Detweiler, of New Orleans, who has been using this same recipe for more than 50 years. 2 lbs. red potatoes (about 6 medium) 3 hard-boiled eggs 1 cup Blue Plate mayonnaise ½ cup French’s yellow mustard 1 cup finely chopped onion … Continue reading →

Asparagus With Mustard Dill Sauce and Eggs

Photo by Cynthia L. Nobles  --  Asparagus With Mustard Dill Sauce and Eggs makes a lovely side dish for Easter dinner.

Advocate-tested recipe Asparagus With Mustard Dill Sauce and Eggs Makes 4 servings. Recipe is by Cynthia L. Nobles. 2 tbls. sour cream 2 tbls. mayonnaise 1 tbl. Dijon mustard 2 tsps. dried dill, or 4 tsps. fresh 1 tsp. lemon juice Salt and black pepper to taste … Continue reading →

Scotch Eggs

Photo by Cynthia L. Nobles  --  Scotch Eggs make a great party food.

Advocate-tested recipe Scotch Eggs Makes 8. Recipe is by Melinda Winans, Baton Rouge. Common in British supermarkets and convenience stores, Scotch Eggs are a great finger food for parties or with a salad for a light lunch. 1 lb. lean ground pork sausage 2 raw eggs, in separate bowls and each beaten … Continue reading →

Chipotle-Stuffed Eggs

Photo by Cynthia L. Nobles  --  Guests will rave about make-ahead Chipotle-Stuffed Eggs.

Advocate-tested recipe Chipotle-Stuffed Eggs Makes 20. Recipe is by Cynthia L. Nobles. 10 hard-boiled large eggs 3 tbls. mayonnaise 2 tbls. sour cream ¼ tsp. cumin 1 tbl. finely minced chipotle peppers in adobo sauce ¼ tsp. adobo sauce ¼ tsp. celery salt 1 tbl. minced … Continue reading →

Matzo balls

ADVOCATE-TESTED RECIPE Matzo Balls Makes about 80 matzo balls to serve about 12. Recipe is adapted from a recipe from the late Sylvia Elgutter Weiss. 1 bunch green onions 1 bunch parsley 2 medium onions 1½ sticks butter or margarine or ¾ cup rendered chicken fat 2 tsps. cayenne pepper 2 tsps. salt 5 to 6 cups … Continue reading →

Roasted Chicken

Advocate staff photo by RICHARD ALAN HANNON -- Roasted Chicken is an easy entree for a Passover Seder, especially when serving a large crowd..

Advocate-tested recipe Roasted Chicken Serves 4 to 6. Recipe is from Carol Anne Blitzer. This is a wonderful recipe for Passover because you can prepare the dish early in the day and reheat it just before serving. The gravy is delicious with matzo balls. 1 small fryer cut into 8 pieces or 6 bone-in, skin-on … Continue reading →

Roasted Chicken with Clementines and Arak

Advocate-tested recipe Roasted Chicken With Clementines and Arak Serves 4. From “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi. All the intense flavors lavished on the poor chicken — arak, mustard, fennel, clementines with their skins, brown sugar — somehow manage to come together in a sweetly comforting dish you will always want to … Continue reading →

Baked Bananas

Advocate-tested recipe Baked Bananas Serves 6. Recipe is from the late Celia Millstein Oppenheim, of Jackson, Miss. This works as a Passover side dish or with whipped cream as a dessert. 3 tbls. butter, divided 6 firm bananas, peeled but left whole 1 tbl. fresh lemon juice 1/2 cup light brown sugar Whipped cream, if desired … Continue reading →

Mississipi Praline Macaroons

Advocate staff photo by RICHARD ALAN HANNON -- Mississippi Praline Macaroons made with no flour or leavening are an easy Passover dessert.

Advocate-tested recipe Mississippi Praline Macaroons Makes about 2 dozen. Recipe is from Joan Nathan’s “Jewish Cooking in America.” This is a great recipe for Passover, one that was very popular in Austria and Germany, without the pecans. It comes from the cookbook of the late Felicia Schlenker. who lived in Natchez, Miss. 3 large egg whites 1 cup … Continue reading →

Chicken with Dates

Chicken With Dates Serves 6. Recipe is from Claudia Roden’s “The Book of Jewish Food.” This Moroccan combination has roots that go back to medieval Baghdad. It is a traditional dish of the Sephardic Jews who trace their roots to Spain and Portugal. 6 chicken quarters 4 tbls. peanut or sunflower oil … Continue reading →

Asparagus Sautéed With Lemon and Shallots

Advocate staff photo by RICHARD ALAN HANNON -- Asparagus Sauteed With Lemon and Shallots are a perfect springtime side dish..

Advocate-tested recipe Asparagus Sautéed With Lemon and Shallots Serves 6-8. Recipe is from Rita Milos Brownstein’s “Jewish Holiday Style.” Asparagus are a favorite Passover vegetable because they are at their height in the spring. 2 lbs. asparagus, cleaned and trimmed 1 tbl. butter or margarine 2 tbls. chopped … Continue reading →

Spinach Pear Salad With Warm Vinaigrette

Advocate staff photo by HEATHER MCCLELLAND --  For a boldly flavored salad, offer Blue Cheese, Pear and Spinach Salad With Warm Balsamic Vinaigrette.

ADVOCATE-TESTED RECIPE Spinach Pear Salad With Warm Vinaigrette Serves 6. This recipe was included in The Advocate’s 1999 Food Focus Encore recipe booklet “New Century Celebrations.” If you have to hold freshly cut pears for any length of time, they will darken; so dip them in a mild solution of 50 percent water and 50 percent … Continue reading →

Pork Chop Spaghetti

Advocate staff photo by HEATHER MCCLELLAND --  Black beans are an unexpected addition to slow-cooked Pork Chop Spaghetti.

ADVOCATE-TESTED RECIPE Pork Chop Spaghetti Serves 4 to 6. Recipe is by Julie Kay. 4 to 6 pork chops 1 large onion, sliced Half of a (12-oz.) pkg. uncooked whole wheat spaghetti 1 (15.25-oz.) can black beans, drained 1 (28-oz.) stewed tomatoes 1. Place pork chops in bottom of slow cooker. Add in onion, uncooked spaghetti … Continue reading →

Boiled Whole Artichoke (Unstuffed)

Advocate-tested recipe Boiled Whole Artichoke (Unstuffed) Serves 1 or 2. Recipe is by Corinne Cook. Artichoke Boiling water Salt and black pepper 1 lemon, cut in half 2 garlic cloves, cut in half Olive oil Dipping sauce (if desired): Melted butter with splash of fresh lemon juice Mayonnaise seasoned with fresh lemon juice and Tabasco sauce … Continue reading →

Stuffed Artichokes

Advocate staff photo by HEATHER MCCLELLAND  --  Stuffed Artichokes are always a welcome treat in the spring.

Advocate-tested recipe Stuffed Artichokes Makes 3 stuffed artichokes. Recipe is from Dee Dee Culotta. 3 artichokes 10 cloves garlic, finely sliced lengthwise 8 ozs. Romano cheese 1 (24-oz.) box Italian-flavored bread crumbs (you may not use all of it) Salt and pepper to taste Olive oil … Continue reading →

Evelyn’s Stuffed Artichokes

Advocate staff photo by HEATHER MCCLELLAND  --  Stuffed Artichokes are always a welcome treat in the spring.

Advocate-tested recipe Evelyn’s Stuffed Artichokes Makes 4 stuffed artichokes. The late Evelyn Gianfala Gravel shared this recipe with me. 4 large artichokes 4 onion rolls, toasted (She used Orowheat or Cobblestone Mills brand.) 2 cups Progresso Italian flavored bread crumbs 1 lb. Romano cheese (or a mixture of Romano and Pecorino … Continue reading →

Balsamic-Marinated Lamb Chops

Advocate staff photo by Mark Saltz Shot on1/16/07Trax #00005418A gourmet. lamb Chops.

Advocate-tested recipe BALSAMIC-MARINATED LAMB CHOPS Serves 6. Recipe from Advocate files is adapted from Gourmet, May 1990. 1/2 cup balsamic vinegar 3 large garlic cloves, chopped coarse 3 large shallots, chopped coarse 3/4 tsp. dried thyme, crumbled 3/4 tsp. salt … Continue reading →

Mint-Glazed Lamb

MINT-GLAZED LAMB Makes 12 to 16 servings. Recipe is from The Advocate files. 1/2 cup honey 1/4 cup dry white wine 2 tbls. minced fresh mint Salt and pepper to taste 1 (4-lb.) boneless leg of lamb 1. … Continue reading →

Crawfish Jambalaya

Crawfish Jambalaya Recipe in “Louisiana Crawfish: A Succulent History of the Cajun Crustacean” by Sam Irwin is from the Breaux Bridge Crawfish Festival program. This year’s festival will be held May 2, 3 and 4 at Parc Hardy, 2090 Rees St., Breaux Bridge. 2 blocks butter 2 tbls. flour 6 … Continue reading →

BBQ Meatball Sliders

Photo by Jon Barry  --  Combine ground beef and spicy pork to make BBQ Meatball Sliders.

Advocate-tested recipe BBQ Meatball Sliders Makes 12 (3-inch) sliders. Recipe is by Helana Brigman. 1/2 lb. ground beef 1/2 lb. ground spicy pork 1/4 cup dry seasoned bread crumbs 1/4 cup Parmesan cheese, grated 1 egg plus 1 egg yolk, beaten … Continue reading →

Greek Pasta Salad

Greek Pasta Salad Serves 4 to 6. Recipe is courtesy of Hooked on Re:, LLC. 1 lb. rotini pasta (cooked according to package directions) 1 pint cherry tomatoes, cut in half 1 red bell pepper, chopped 1 large cucumber, peeled, seeded and chopped 1/2 … Continue reading →

Guacamole

Guacamole Serves 4. Recipe is courtesy of Hooked on Re:, LLC. 2 tbls. Re: Dressing & Marinade 1 ripe avocado 4 ozs. roasted red peppers, chopped 4 green onions, chopped Red pepper flakes, optional 1. Mash together Re: and fleshy part of avocado in a … Continue reading →