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Mexican Smokies

Advocate staff photo by HEATHER MCCLELLAND  --  Need a last-minute appetizer? Make slow-cooked Mexican Smokies.

ADVOCATE-TESTED RECIPE Mexican Smokies Serves 6 to 8. Recipe is by Julie Kay. 2 (14-oz.) pkgs. Lit’l Smokies 1 (16-oz.) jar taco sauce 1 (4-oz.) can green chilies 1. Put smokies, taco sauce and chilies into slow cooker and cook on Low… Continue reading →

Better-Than-A-Sloppy Joe

Advocate file photo -- Better-Than-A-Sloppy Joe sandwiches will be welcoome at any get-together.

ADVOCATE-TESTED RECIPE Better-Than-A-Sloppy Joe Makes 14-16 sandwiches. Recipe is by Corinne Cook. 2 lbs. lean ground beef 1 large onion, chopped 1 rib celery, chopped ½ bell pepper, chopped ½ cup ketchup 1½ cups tomato sauce ¼ cup Parmesan… Continue reading →

Open-Face Italian Turkey Sandwiches

Photo provided by Pillsbury  --  Pillsbury Bake-Off Contest finalist Linda Jumonville, of Metairie, hopes to wow judges with her Open-Face Italian Turkey Sandwiches, which she describes as a leaner version of the muffuletta.

Open-Face Italian Turkey Sandwiches Serves 4. Recipe by Linda Jean Jumonville, of Metairie, is a finalist in the 47th Pillsbury Bake-Off contest. 1 can Pillsbury refrigerated crusty French loaf 1 (9-oz.) pkg. deli-style sliced oven-roasted turkey breast 1/2 cup Italian olive salad (from a jar), well drained (Jumonville uses Boscoli… Continue reading →

Sunday Pork Roast With Vegetables

Photo by American Heart Association  --  This easy-to-assemble Sunday Pork Roast With Vegetables gets its flavor from a small amount of brown sugar and apple juice.

Sunday Pork Roast With Vegetables Serves 4; 3 ounces pork and 1/2 cup vegetables per serving. Recipe is from the American Heart Association. Cooking spray 1 (1-lb.) boneless center-cut pork loin roast or pork tenderloin, all visible fat discarded 1 tbl. frozen apple juice concentrate, thawed 11/2 tsps.… Continue reading →

Tex Mex Corn and Zucchini

Photo provided by American Heart Association  --  For a colorful side dish that's easy to make, try Tex-Mex Corn and Zucchini.

Tex Mex Corn and Zucchini Makes 4 (1/2-cup) servings. Recipe is from the American Heart Association. 1 tbl. light tub margarine 2 small zucchini (about 6 ozs. each), cut crosswise into 1/4-inch slices 1 cup frozen whole-kernel corn 2 medium garlic cloves, minced 1 medium fresh… Continue reading →

Spinach Parmesan Quiche Bites

Photo provided by American Heart Association  --  Serve these savory Spinach-Parmesan Quiche Bites as a snack or for breakfast.

Spinach Parmesan Quiche Bites Serves 8; 2 quiche bites per serving. Recipe is from the American Heart Association, which says to “serve these savory bites for a nutritious snack or pair them with a fresh fruit cup of kiwi fruit slices, cantaloupe cubes, strawberries and red grapes for breakfast.” Cooking spray 1… Continue reading →

French Toast Casserole

Advocate staff photo by HEATHER MCCLELLAND -- Gourmet Galley, French Toast Casserole

ADVOCATE-TESTED RECIPE French Toast Casserole Serves 8. Recipe is from “Cooking Up a Legacy of Faith” cookbook published by St. John’s Rosary Altar Society of St. John the Baptist Catholic Church in Zachary. This recipe was submitted by Jeanne Partin. 1 loaf French bread, cut into about 1-inch cubes 8 ozs. cream cheese, cubed 8 eggs 2½… Continue reading →

Tomato Bacon Quiche

Advocate staff photo by HEATHER MCCLELLAND -- Gourmet Galley, Quiche

ADVOCATE-TEStED RECIPE Tomato Bacon Quiche Serves 6. Recipe is from Pillsbury. For advance preparation, pre-bake pie crust, fry the bacon and have chopped onions and tomatoes in separate sealable plastic bags. 1 frozen deep dish pie crust 6 slices bacon, cooked and crumbled 4 medium green onions, chopped 3 medium roma tomatoes,… Continue reading →

Ashley’s Overnight Breakfast Casserole

Advocate staff photo by HEATHER MCCLELLAND -- Gourmet Galley, Overnight Breakfast Casserole

ADVOCATE-TESTED RECIPE Ashley’s Overnight Breakfast Casserole Serves 8. Dr. Ashley Lucas shared this recipe with me. She brought it as a hostess gift to her friend who was hosting a big Saturday night football get-together. 1 lb. bulk sausage (Jimmy Dean “hot”) 1 small onion, chopped 8 large eggs 2 cups half-and-half… Continue reading →

Chicken Tacos

Advocate staff photo by HEATHER MCCLELLAND -- Give Chicken Tacos a flavor change-up with teriyaki sauce.

ADVOCATE-TESTED RECIPE Chicken Tacos Serves 6 to 8. Recipe is by Julie Kay. 2 lbs. boneless, skinless chicken thighs, cut into pieces 1 small onion, sliced ¼ cup teriyaki sauce ¼ cup soy sauce Taco shells ½ cup feta cheese… Continue reading →

Scalloped Eggplant

Advocate staff photo by HEATHER MCCLELLAND -- Tray easy-to-make Scalloped Eggplant.

ADVOCATE-TESTED RECIPE Scalloped Eggplant Serves 6 to 8. Recipe is from “Cooking Up a Legacy of Faith,” contributed by Martha Simmons and Enabling Technologies. 1 large eggplant Water ¾ cup milk 1 (10-oz.) can cream of mushroom soup 1 egg, lightly beaten… Continue reading →

Mom’s Fig Cake

Advocate-tested recipe Mom’s Fig Cake Makes 1 (9-inch-by-13-inch cake) or 30 cupcakes. Recipe is from “Cooking Up a Legacy of Faith,” submitted by Martha Simmons and Corinne Cook. 1 cup sugar ½ cup butter 3 eggs, lightly beaten 2 cups self-rising flour 1 tsp. nutmeg 1 tsp.… Continue reading →

Do-Ahead Sausage Casserole

Do-Ahead Sausage Casserole Serves 8-10. This is a casserole Carol Peltier makes. Her recipe uses link sausage. 8 slices soft bread, cut in 1-inch cubes 2 cups shredded sharp cheddar cheese 1½ lbs. of your favorite sausage links, cooked and cut into thirds 4 eggs, lightly beaten 2¾ cups milk ¾… Continue reading →

Pureed Soup of Grilled Okra, Prosciutto and Sweet Corn

Photo by Jyl Benson  --  A Pureed Soup of Grilled Okra, Prosciutto and Sweet Corn is made by chefs Torre Solazzo and David Solazzo, Ristorante del Porto, Covington.

Pureed Soup of Grilled Okra, Prosciutto and Sweet Corn Makes 1/2 gallon. Recipe is from chefs Torre Solazzo and David Solazzo, Ristorante del Porto, Covington. 2 lbs. fresh okra 4 ears corn, shucked 3 tbls. olive oil plus additional for drizzling 1 onion, diced 1 tbl. minced garlic 1… Continue reading →

Fried Red Beans and rice With Green Garlic Mayonnaise

Photo by Jyl Benson  --  For an unusual appetizer, make Fried Red Beans and Rice With Green Garlic Mayonnaise.

Advocate-tested recipe Fried Red Beans and Rice With Green Garlic Mayonnaise Makes 16 to 20 appetizer portions. Recipe is from Poppy Tooker, host of “Louisiana Eats!” radio show and author of the book by the same name. For the green garlic mayonnaise: 1 clove garlic 6 green onions 1/2 cup… Continue reading →

Roasted Okra Poppers

Photo by Jyl Benson  --  Serve Roasted Okra Poppers as an appetizer or passed hors d'oeuvre.

Advocate-tested recipe Roasted Okra Poppers Serves 6 as an appetizer, 12 as a passed hors d’oeuvre. Recipe is from Jyl Benson. 6 slices thick-cut smoked bacon, cut in half 12 large, tender pods of fresh okra 1 (12-oz.) container store-bought pimento cheese 1. Render… Continue reading →

Slow Cooker Green Chili With Pork

A gluten-free family favorite Slow-Cooker Green Chili With Pork Makes 6 to 8 servings. Recipe is from “Gluten-Free Family Favorites: The 75 Go-to Recipes You Need to Feed Kids and Adults All Day, Every Day” by Kelli and Peter Bronski, who write, “This slow-cooker chili — a great weeknight meal — is not… Continue reading →

Garlic Honey Brisket

Advocate staff photo by TRAVIS SPRADLING -- Garlic Honey Brisket has a dark, flavorful gravy made essentially from Dijon mustard, honey and garlic.

Advocate-tested recipe Garlic Honey Brisket Serves 8. Recipe is from “Joy of Kosher” by Jamie Geller, who writes, “I developed this for Rosh Hashana, pouncing on the chance to add honey to brisket. It’s a tender, rich entree for the holiday, but not overly sweet. This is destined to be one of your favorite brisket recipes.… Continue reading →

Mixed Bean Salad

Mixed Bean Salad Serves 4. Recipe is from “Jerusalem” by Yotam Ottolenghi and Sami Tamimi. String beans are in season in summer and early autumn and are a symbol of the Jewish New Year, particularly with Sephardic Jews. 10 ozs. yellow green beans, trimmed (if unavailablem double the quantity of green beans)… Continue reading →

Chicken With Almonds and Prunes

Advocate staff photo by TRAVIS SPRADLING -- Chicken With Almonds and Prunes has its origins in the Jewish communities of Morocco.  .

Advocate-tested recipe Chicken With Almonds and Prunes Serves 4 to 6. Recipe is from “The Sephardic Table” by Pamela Grau Twena. At Rosh Hashana, the Jewish New Year, we serve sweet dishes flavored with honey and dried fruits to remind us of hope and promise. This festive tagine from Morocco is perfect for that… Continue reading →

Czech Apple-Noodle Kugel

Advocate staff photo by TRAVIS SPRADLING -- Czech Apple-Noodle Kugel contains several ingredients traditionally served at Rosh Hashana. The recipe was given to cookbook author Joan Nathan by a Holocaust survivor who remembered it from her childhood..

advocate-tested recipe Czech Apple-Noodle Kugel Serves 8-10. Recipe is from “The Foods of Israel Today” by Joan Nathan. The recipe is from Holocaust survivor Hana Lustigova Greenfield, who was liberated from the Bergen-Belsen concentration camp in 1945. Greenfield, who moved to Tel Aviv after World War II, told Nathan how she had returned after her liberation… Continue reading →

Carrot Tzimmes

Advocate staff photo by TRAVIS SPRADLING -- Carrot Tzimmes, or Honeyed Carrots, are traditional for  Rosh Hashana.

Advocate-tested recipe Carrot Tzimmes Serves 6. Recipe is from “The Book of Jewish Food” by Claudia Roden. In Yiddish lore, sliced carrots are associated with gold coins, and carrot tzimmes are eaten at Rosh Hashana as a symbol of prosperity and good fortune. The honey symbolizes the hope that the year should be sweet. 11/2… Continue reading →

Toffee Bars

Advocate staff photo by TRAVIS SPRADLING -- Toffee Bars are a wonderful pickup dessert for the Jewish New Year -- or any celebration -- with their combination of butter, chocolate and pecans. .

Advocate-tested recipe Toffee Bars Makes about 30 bars. Recipe is from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins. I make these every year for the reception following Rosh Hashana services. 1/2 lb. butter 1 cup light brown sugar 1 egg yolk 2 cups all-purpose flour 1 tsp. vanilla… Continue reading →

Roasted Heirloom Tomatoes on Multigrain Baguette

Advocate-tested recipe Roasted Heirloom Tomatoes on Multigrain Baguette Serves 6 to 8. Recipe is from Helana Brigman. 1 lb. ripe heirloom tomatoes 3 tbls. roughly chopped basil Olive oil, to taste Salt and pepper, to taste 1 multigrain baguette, cut into 1-inch diagonal slices… Continue reading →

Home-style Yogurt

Photo by Beth Colvin  --  Make your own Home-style Yogurt in the VitaClay yogurt maker and personal slow cooker.

ADVOCATE-TESTED RECIPE Home-style Yogurt Makes about 4 to 4½ cups. Adapted by Beth Colvin from a recipe by VitaClay yogurt maker and personal slow cooker. 5 cups skim milk 3 tbls. starter (Colvin used plain Fage yogurt) 1. In a large pot… Continue reading →

Stuffed Cornish Hens (or Stuffed De-boned Chicken Thighs

Advocate staff photo by HEATHER MCCLELLAND -- Use the recipe for Stuffed Cornish Hens to make 'chicken packets' with either deboned chicken thighs or half of a Cornish hen.

ADVOCATE-TESTED RECIPE Stuffed Cornish Hens (or Stuffed De-boned Chicken Thighs) Serves 4. Adapted by Corinne Cook from a recipe in “Louisiana Legacy,” published by the Thibodaux Service League, Inc., which said, “This dressing is good for any stuffing need — and you can ‘doctor’ it up easily with other goodies like water chestnuts, celery, pecans, etc.”… Continue reading →

Candy Apple and Peach Pie Tarts

Advocate staff photo by TRAVIS SPRADLING -- Use a slow cooker to make the filling for Candy Apple and Peach Pie Tarts.

ADVOCATE-TESTED RECIPE Candy Apple and Peach Pie Tarts Serves 4 to 6. Recipe is by Julie Kay. 1 (21-oz.) can apple pie filling 1 (16-oz.) pkg. frozen peaches 1 tsp. nutmeg 1 tsp. cinnamon ½ cup chopped pecans 8 frozen pie tarts,… Continue reading →

Basic Popcorn

Photo by Cynthia L. Nobles  --  Reach for Basic Popcorn.

Advocate-tested recipe Basic Popcorn Makes 3 quarts. Recipe is by Cynthia L. Nobles. 3 tbls. peanut or canola oil 1/2 cup fresh popping corn 1. Pour oil into a large, heavy-bottomed Dutch oven or pot with a lid and heat over medium-high heat until oil is hot but not… Continue reading →

Advocate-tested recipe

Photo by Cynthia L. Nobles  --  A dash of hot sauce adds some heat to Creole Popcorn.

Advocate-tested recipe Creole Popcorn Makes 3 quarts. Recipe is by Cynthia L. Nobles. 6 tbls. unsalted butter 1½ tsp. onion salt 1 tsp. Worcestershire sauce 1 tsp. garlic salt 2 tsp. paprika 1/2 tsp. dried thyme leaves 1/4 tsp. ground black pepper 1/4 tsp. Tabasco… Continue reading →

Italian Herb Popcorn

Photo by Cynthia L. Nobles  --  Parsley, oregano, garlic powder and Parmesan cheese flavor Italian Herb Popcorn.

Advocate-tested recipe Italian Herb Popcorn Makes 8 servings. Recipe is by Melinda Winans, Baton Rouge. 1/4 cup (1/2 stick) unsalted butter, softened 2 tsps. minced fresh parsley 2 tsps. minced fresh oregano 2 tsps. garlic powder 1/4 tsp. salt 3 quarts popped popcorn Grated Parmesan cheese… Continue reading →

Popcorn Soup

Photo by Cynthia L. Nobles  --  Recipes for Popcorn Soup date back to the 17th century.

Advocate-tested recipe Popcorn Soup Makes 4 servings. Recipe is by Sir Robin Hixson, from the Delta Queen Cookbook (LSU Press, 2012), which says recipes for popcorn soup in America trace back to the 17th century. 2½ cups fresh corn kernels, chopped 3½ cups milk, divided 3 tbls. butter ½ medium onion… Continue reading →

Old-Fashioned Sugar Popcorn

Photo by Caitlin LeBlanc  --  Serve Old-Fashioned Sugared Popcorn whenever family and friends gather.

Old-Fashioned Sugar Popcorn Makes 6 cups. Recipe is by Judy Burton, Iota. 6 cups popped popcorn 1 cup sugar 3 tbls. water 3 drops food coloring Pinch of salt 1. Place popped popcorn in a very large bowl. In a heavy saucepan over medium-high heat, heat sugar, water,… Continue reading →

Orville Redenbacher’s Gigantic Turtle Candies

Photo courtesy of ConAgra Foods Inc.  --  Orville Redenbacher's Gigantic Turtle Candies are made with caramel-coated popcorn, pecan halves and chocolate.

Orville Redenbacher’s Gigantic Turtle Candies Makes 21 servings. Recipe is courtesy of ConAgra Foods, Inc. The bespectacled entrepreneur Orville Redenbacher had a single childhood obsession: creating the perfect popcorn. As an adult, he eventually developed a new hybrid corn called RedBow, which an ad agency later convinced him to rename Orville Redenbacher Popcorn. For this recipe, three… Continue reading →

Sweet-N-Salty White Chocolate Popcorn

Photo by Cynthia L. Nobles  -- Italian Popcorn

Advocate-tested recipe Sweet-N-Salty White Chocolate Popcorn Makes 8 servings. Recipe is by Cynthia L. Nobles. 3 quarts popcorn popped in an air popper or microwave 2 cups minipretzels or broken stick pretzels 1½ cups slivered almonds or chopped walnuts 1½ cups raisins 1 (12-ounce) pkg. premium white baking chocolate 1… Continue reading →

Bloody Hail Mary

Photo provided by Lucid Absinthe  --  Don't forget cocktails like the Bloody Hail Mary when planning a game day get-together.l

Bloody Hail Mary Serves 1. Recipe is by Niccole Trzaska, The Liberty Bar, New York City. 1½ ozs. Lucid Absinthe 4 ozs. spicy bloody mary mix 4 dashes of Worcestershire Sauce ½ tbsp. horseradish ¼ tbsp. pepper ¼ tbsp. celery salt… Continue reading →

Joanie’s Blueberry and Ice Cream Dessert

Advocate staff photo by HEATHER MCCLELLAND -- Joanie's Blueberry and Ice Cream Dessert will disappear quickly.

ADVOCATE-TESTED RECIPE Joanie’s Blueberry and Ice Cream Dessert Serves 6-8. Recipe is from Joanie Bringaze. 1 cup sugar, divided 1 stick butter (8 tbls.) 1 egg ¾ cup flour 1 tsp. baking powder 8 ozs. blueberries (about 2 cups) Ice… Continue reading →

Slaw Superb

Advocate staff photo by HEATHER MCCLELLAND -- For a cabbage slaw change of pace, try Slaw Superb.

ADVOCATE-TESTED RECIPE Slaw Superb Serves 6-8. Recipe is in “From The Sugar Book, A Collection of Cajun Recipes From LA Sugar Families & Their Friends” cookbook. It was submitted by Betty Fleming. 4 cups thinly sliced cabbage 1 cup thinly sliced celery 1 cup diced red… Continue reading →

Punter’s Punch

Photo by Melissa Punch/Harvard Common Press 2009  --  Kick off your tailgate with Punter’s Punch.

Punter’s Punch Serves 6. Recipe is by Niccole Trzaska, The Liberty Bar, New York City. 6 ozs. Camus VS Elegance Cognac 24 ozs. apple cider 16 ozs. apple juice 8 ozs. pineapple juice Red apple slices, for garnish Add… Continue reading →

Spicy Korean Pork Skewers

Photo by National Pork Board  --  Offer your tailgate guests a winning taste with Spicy Korean Pork Skewers.

Spicy Korean Pork Skewers Serves 4. Recipe is from the National Pork Board. 1/2 cup chili garlic sauce (see note) 1/4 cup soy sauce 2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons ground ginger) 4 tbls. filtered sake or dry sherry (optional) 2 tbls. sesame oil (see… Continue reading →

Rose Nylund Recipe

Rose Nylund Recipe Serves 1. Recipe is by Amber Peterson, of Apolline Restaurant. 11/2 ozs. Bombay Sapphire gin 1 oz. Martini & Rossi Bianco Vermouth 1 oz. salted pomegranate grenadine 1/2 oz. lime juice 6 drops rose water 1 dash Peychaud’s Bitters Build all ingredients in a cocktail shaker. Shake with ice and strain over fresh ice… Continue reading →

Mango Sorbet

Photo by Helana Brigman  --  Cool off with Mango Sorbet.

Advocate-tested recipe Mango Sorbet Makes 6 (1/2-cup) servings. Recipe is from Helana Brigman. Simple syrup (made with 1 cup water and 1 cup sugar) 1 very large mango 1 lemon, juiced (can substitute 1/4 cup lemon juice) 1. Make the simple syrup: Combine 1 cup water and 1 cup sugar in a small saucepan. Bring to… Continue reading →

Savory Cheese Roll With Amazing Party Crackers

Advocate staff photo by PATRICK DENNIS -- Ann Guercio serves a Savory Cheese Roll as a dip in a footed glass bowl accompanied by zesty Amazing Party Crackers.

Savory Cheese Roll With Amazing Party Crackers Serves about 40 to 50. Prepared by Ann LeBlanc Guercio from recipes at SavoryFineFoods.com. For cheese roll: 2 (8-oz.) pkgs. cream cheese, softened 3 cups shredded sharp cheddar cheese 1 tsp. Worcestershire sauce 1 (1.4-oz.) pkg.… Continue reading →

Olive-Stuffed Goat Cheese Bites

Advocate staff photo by PATRICK DENNIS -- This four-ingredient appetizer, Olive-Stuffed Goat Cheese Bites, will be the hit of your next party or add pizzazz to a salad by including one or two of these.

ADVOCATE-TESTED RECIPE Olive-Stuffed Goat Cheese Bites Makes 20-22 appetizer balls. Recipe is by Corinne Cook, who says, “The cheese and the type of olives can easily be adapted to what you prefer. If you don’t like goat cheese, use less of it and more of the cream cheese. Or, use just the cream cheese if you don’t want… Continue reading →