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Advocate-tested recipe Fresh Mint and Pepper Jelly Makes 3 pints. Recipe is by Lanier Cordell, chair, Baton Rouge Unit of the Herb Society of America. 11/2 cups fresh mint (packed, leaves and stems) 21/4 cups unsweetened pineapple juice ¼ cup freshly squeezed lemon juice 1 … Continue reading →
Tabbouleh Makes 4 servings. Recipe is by Sammy Kobrossi of Serop’s Restaurant, 7474 Corporate Blvd., Baton Rouge. This classic Middle Eastern salad is thought to have originated in Lebanon. It’s important to dry the parsley and mint well to avoid sogginess. Although it’s traditional to eat tabbouleh rolled in or scooped up with romaine leaves, … Continue reading →
Advocate-tested recipe Chocolate Mint Cookies Makes 120 cookies. Recipe is by Cynthia L. Nobles. 31/2 cups cake flour 1/2 cup cocoa powder 2 tsps. baking soda 1 tsp. iodized salt 2 cups sugar 1 stick unsalted butter, softened 1 large … Continue reading →
Advocate-tested recipe Mint Juleps Makes 10 drinks. Recipe is from Don Verdicanno, of Denham Springs, who learned how to make this spirited concoction more than 30 years ago from the owners of Montaigne Plantation in Natchez, Miss. 3 cups sugar 2 cups water 2 bunches fresh mint, … Continue reading →
Advocate-tested recipe Grandmother Caldwell’s Petite Coffee Cakes Makes 24 muffins. Recipe is from “At My Grandmother’s Table: Heartwarming Stories & Cherished Recipes from the South” by Faye Porter, who writes, “Mrs. R.W. ‘Ethel’ Caldwell (Lawrenceburg, Tenn.) was known to her grandkids as Grandmother or Mrs. Caldwell. She was a dignified, true … Continue reading →
Broiled Tunawich Makes 8 open-faced sandwiches. Adapted by LSU School of Human Ecology from a cooks.com recipe. 4 (61/2-oz.) cans tuna, drained 1 cup finely chopped onion 1 cup tofu mayonnaise (see recipe) or salad dressing 8 tbls. chopped, seeded cucumber 1 tsp. dill weed 8 English muffins, … Continue reading →
Succotash Serves 10. Recipe is provided by LSU School of Human Ecology. 1 stick butter, divided 2 cups fresh lima beans 1/2 tsp. salt 4 fresh tomatoes, peeled and chopped 2 tsps. white sugar 4 ears fresh corn kernels, cut from the cob Continue reading →
Cajun Pepper Cabbage Serves 6. Adapted by LSU School of Human Ecology from a recipe from Joyce A. Harris-Stokes in Tallapoosa River Electric Cooperative Alabama Living. 1⁄16 tsp. oregano 1⁄8 tsp. salt 1/2 tsp. Cajun Seasoning (see recipe) 1/4 tsp. black pepper 1/4 tsp. red … Continue reading →
Sweet Potato and Black Bean Wrap Serves 4 to 6. Recipe is provided by LSU School of Human Ecology. 2 yams, shredded (about 2 cups, preferably unpeeled) 1 (15-oz.) can black beans, drained and rinsed 1 cup chopped red onion 4 green onions, sliced 1/2 cup sunflower seeds, … Continue reading →
Tartine With Blackberry Salad Serves 4. Adapted by LSU School of Human Ecology from a recipe in “CarbLovers Diet Cookbook” by Ellen Kunes and Frances Largeman-Roth. 1 quart fresh blackberries, crushed 1 tbl. fresh thyme leaves 2 tsps. sugar 1 tbl. lemon juice Pinch of kosher salt 1 … Continue reading →
ADVOCATE-TESTED RECIPE New York, New York Cheesecake (with fresh berry garnish) Serves 16-20. Recipe is from “Extra! Extra! Read All About It!” by Corinne Cook. 1½ cups graham cracker crumbs ¼ cup sugar ¼ cup melted butter 2 lbs. cream cheese 1 cup sugar Continue reading →
ADVOCATE-TESTED RECIPE Crock-Pot Ravioli Casserole Serves 4 to 6. Recipe is by Katherine Hert. 1½ lbs. lean ground beef 1 onion, chopped 1 clove garlic, minced 1 (15-oz.) can tomato sauce 1 (14.5-oz.) can stewed tomatoes 1 tsp. oregano 1 tsp. Italian … Continue reading →
Grilled Buffalo Chicken Pizza Makes 2 pizzas, 4 -6 servings each. Recipe is by Helana Brigman. Pizza dough: 1 cup warm water 2 tsps. active dry yeast 3 cups bread flour 2 tsps. sugar 2 tsps. salt Olive oil, to coat dough ball Continue reading →
Coconut Cream Pie Makes 1 (9-inch) pie; serves 6 to 8. Recipe from Emeril’s Delmonico is by pastry chef Amy Lemon and courtesy of chef Emeril Lagasse. 1 recipe Cashew Pie Crust, blind baked and cooled (recipe follows) 2½ cups milk ¾ cup sugar 4 eggs, whisked Continue reading →
ADVOCATE-TESTED RECIPE Vanilla Flan Cake Serves 18-20. Adapted by Corinne Cook from an Eagle Brand recipe. Topping: Nonstick cooking spray 1⁄ 3 to 1/2 cup Smucker’s Caramel Flavored Topping or Cajeta de Leche Cake: 1 (16.5-oz.) box butter cake mix Continue reading →
Pork Souvlaki (Shish kebab) Makes about 4 (9-inch) skewers. Recipe is from George A. Economides, who says, “Souvlaki (soo-vlah-kee) is the Greek term used to describe little skewers of meat that are marinated and then grilled. ” 1/4 cup wine vinegar 3/4 cup olive oil 4 tbls. fresh … Continue reading →
Lamb Souvla (Large Skewers) Serves about 5. Recipe is from George A. Economides, who says, “The traditional way for cooking this recipe calls for the use of a special rotisserie with large skewers, but any rotisserie will do. Also meat can be cooked on any traditional grill.” 2½ lbs. boneless leg of lamb … Continue reading →
Tzanziki Sauce (Yogurt Sauce) Serves about 10. Recipe is from George A. Economides. 2 cups plain Greek yogurt 1 cup diced seedless cucumber 2 tbls. fresh lemon juice 2 garlic cloves, minced 2 tbls. finely chopped fresh dill and/or dried mint (I use mint) Salt and pepper, … Continue reading →
Lemon Herb Shrimp Makes 6-8 servings. Recipe is from the No Fuss Foods section of “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” 1/2 cup olive oil 2 tsps. dried oregano leaves 2 tsps. dried thyme leaves Continue reading →
Guacamame Makes 10 (1/4-cup) servings. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” The “combination of avocado and edamame makes this a wonderful, delicious and nutritious dip,” Clegg says. “Serve with fresh veggies or chips.” 1 large … Continue reading →
Hummus & Tabbouleh Salad Makes 4 (1-cup) servings. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” A layered mound of fantastic flavors makes a splendid Mediterranean salad. Serve with toasted pita bread. Also, makes a great dip. … Continue reading →
Chicken, Red Pepper, Spinach and White Bean Pizza Makes 8 (1-slice) servings. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” Clegg says the recipe’s “hearty combination of fantastic savory flavors makes this an exceptional pizza.” 1 (12-inch) … Continue reading →
Chicken Thai Pizza Makes 8 (1-slice) servings. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” 1 (12-inch) thin pizza crust 1/4 cup peanut sauce 11/2 cups chopped cooked chicken … Continue reading →
Yam Chocolate Spice Bars Makes 48 squares. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” Clegg says this bar cookie freezes well and the recipe offers a good use for leftover cooked sweet potatoes. 1 (18.25-oz.) box … Continue reading →
Meatballs and Souga (Tomato Sauce) Serves 12-15. Recipe is from Vicki Brooks. 3 tbls. olive oil 1 medium onion, chopped 6 cloves garlic, minced 8 (6-oz.) cans Contadina tomato paste 2 to 21/2 cans of water to each can of tomato paste 3/4 cup sugar Continue reading →
Advocate-tested recipe Stewed Chicken (Fricassee) Serves 6. Recipe is from Vicki Brooks. 1 family pack of chicken thighs 1 cup flour 1 cup oil 2 medium onions, chopped 1 bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 4 to 5 … Continue reading →
Stuffed Artichokes Serves 8-12. Recipe is from Vicki Brooks. 4 large artichokes 1 (16-oz.) can Italian seasoned breadcrumbs 1½ cups olive oil 1 tbl. minced garlic 1 cup Parmesan cheese Water Four sheets aluminum foil 1. Wash artichokes well; clip off points. … Continue reading →
Vicki’s Barbecued Brisket Serves 16-20. Recipe is by Vicki Brooks, of Baton Rouge. 2 tsps. Tony Chachere’s Original Creole Seasoning 1 tsp. celery salt 1 tsp. garlic powder 1 tsp. onion powder Market trimmed brisket (about 8 lbs.; trim excess fat) 1 (4-oz.) bottle Figaro’s Liquid Smoke Marinade Continue reading →
Eggplant Caponta Serves 6-8. Recipe provided by Vicki Brooks is from “Pointe Coupee Kitchen Kapers.” 3 cups eggplant, peeled and cubed (use medium-size eggplants) 1⁄3 cup chopped bell pepper 1 medium onion, chopped 2 cloves garlic chopped ½ cup olive oil 1 can tomato paste ¼ … Continue reading →
Sharon’s Potato Salad Serves 16-20. Recipe is by Sharon Bourgeois, of Baton Rouge. 5 lbs. potatoes 5 eggs, boiled and chopped 2 stalks celery, chopped ½ cup green onions, sliced 1⁄ 3 cup dill relish (may use sweet if preferred) ½ tsp. Tony Chachere’s Original Creole Seasoning Continue reading →
Italian Crème Cake Serves 12. Recipe adapted by Vicki Brooks from “River Road Recipes II: A Second Helping” by the Junior League of Baton Rouge. 2 cups sugar 1/2 cup shortening ½ cup oil 5 eggs, separated 1 tsp. baking soda 1 cup buttermilk 2 … Continue reading →
ADVOCATE-TESTED RECIPE Fresh Asparagus Soup Serves 4. Recipe is from Christopher Hanley. 1 lb. fresh asparagus 1 (14.5-oz.) can chicken broth ½ cup chopped onion 2 tbls. butter 2 tbls. flour 1 tsp. salt or to taste Generous pinch of black pepper Continue reading →
ADVOCATE-TESTED RECIPE Cheese and Tomato Pasta Serves 6 to 8. Recipe is by Julie Kay. 1 (l-lb.) box ziti pasta 1¼ cups half-and-half 1 (12-oz.) can evaporated milk 8 ozs. Havarti cheese, sliced 1 cup colby cheese 4 tbls. butter 1 (10-oz.) can … Continue reading →
Eggs Benedict Serves 2. Recipe is from Shirley Dittloff. 2 English muffins, split in half 4 slices of good brand hickory-smoked ham 4 eggs Hollandaise Sauce (see recipe) 1. Toast muffins and place halves on a warm dish. 2. Sauté ham slices and … Continue reading →
Bananas Foster
Pain Perdu Serves 6. Recipe is from Janice DeLerno. Pain Perdu: 2 eggs, beaten 2 cups half-and-half (mixture of half milk and half cream) 1 oz. Praline Pecan Liqueur 1 loaf French bread, sliced ¼ stick butter Sauce: ½ stick butter Continue reading →
Shrimp ’n’ Grits à la Janice Serves 12. Recipe is from Janice DeLerno. Garlic cheese grits: 6 cups cooked grits 2 cups cheddar cheese 2 tbls. Worcestershire Sauce 2 tbls. granulated garlic 1 tbl. Tony Chachere’s Creole seasoning 1 tbl. paprika 1 stick … Continue reading →
Strawberry Bread Serves 10 to 12. Recipe is from Janice DeLerno. 3 cups flour (1/2 regular and ½ whole wheat) 1 tsp. salt 1 tsp. baking soda 3 tsps. cinnamon 2 cups sugar (1 regular and 1 brown sugar) 3 eggs, well beaten 2 (10-oz.) packs of … Continue reading →
Ricotta Breakfast Quiche Makes 2 quiches, 8 servings each. Recipe is from Shirley Dittloff. For Topping: 11/2 cups flour 1/2 cup sugar 1/2 cup butter or margarine 1 tsp. cinnamon For Filling: 3/4 cup butter or margarine Continue reading →
Sticky Bran Surprise! Muffins Makes four dozen muffins. Recipe is from Shirley Dittloff. 1 (15-oz.) box Raisin Bran cereal 4 cups white sugar 5 cups white flour 5 tsps. baking soda 2 tsps. salt 2 tbls. cinnamon 1 tsp. nutmeg Continue reading →
Mexicajun Potato Pie Serves 8. Recipe is from Shirley Dittloff, who says, “This is fantastic with scrambled eggs, Eggs Benedict or other breakfast dishes.” 1 (12-oz.) pkg. frozen hash brown potatoes, thawed 3 medium or 2 jumbo eggs, beaten 1/2 cup milk 1/4 to 1/2 cup picante … Continue reading →
Praline Parfaits Makes 2 dozen. Recipe is from Shirley Dittloff. Praline Sauce: 11/2 sticks butter or margarine 1 cup sugar 2 cups (packed) light brown sugar 1/2 cup heavy cream 1 cup milk 21/2 cups chopped pecans Parfaits Vanilla Ice … Continue reading →
Crawfish Beignets Makes 50. Recipe is from Patton’s Caterers Inc., of Slidell, which describes the beignets as “Cajun spiced hors d’oeuvre which fry up golden brown just like our world-famous New Orleans beignets with some big differences, of course. Instead of serving this with steaming hot coffee, we serve this with a cocktail sauce.” Continue reading →
Penne Pasta With Sun-Dried Tomatoes, Artichoke and Spinach Serves 12. Recipe is from Patton’s Caterers, of Slidell, which says this is “an elegant, yet simple dish that is is as beautiful as it is tasty, a healthy vegetarian treat.” 1 cup sun-dried tomatoes, re-hydrated in olive oil, white wine and warm water Continue reading →
Chicken Stew Serves 12. Recipe is from Patton’s Caterers Inc., Slidell. The Patton family says this is “Grandma’s recipe. She cooked it two times a month on Sundays. So good and hearty. She served it over steamed rice or thin spaghetti.” 6 bonless chicken thighs 2 tbls. salt 1 tbl. cayenne … Continue reading →
ADVOCATE-TESTED RECIPE Crawfish Étouffée Serves 4 to 6. Recipe is from “Extra! Extra! Read More About It!” by Corinne Cook, who says, “This is a family favorite. First, you make a thin roux. The recipe does not call for water. If you cover the pot and reduce the temperature when the … Continue reading →