Advocate staff photo by HEATHER MCCLELLAND Use navy, kidney, garbanzo and black beans to make Chili Beans in a slow cooker.

ADVOCATE-TESTED RECIPE Serves 8 to 10. Recipe is by Julie Kay. 1 (16-oz.) can navy beans, drained 1 (16-oz.) can kidney beans, drained 1 (16-oz.) can garbanzo beans, drained 1 (15-oz.) can black beans, drained ½ cup chicken broth 1 (10-oz.) can Ro-Tel tomatoes Continue reading →

Serves 8. Recipe is from Anna Ozio, who says this recipe was inspired by her Granny, Yvonne Ozio. 4 onions 1/2 cup butter 2 tbls. flour 3 (10.5-oz.) cans beef broth 4 tbls. red wine, optional 2 to 3 bay leaves 2 tbls. thyme or oregano Salt and pepper, … Continue reading →

Makes about 5 dozen. Recipe is from Anna Ozio. 11/2 cups of all-purpose flour 1/2 tsp. baking soda 1 tsp. salt 1 cup shortening 1 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp. vanilla 2 cups rolled oats 1 (12-oz.) pkg. semisweet chocolate pieces, … Continue reading →

Browned Butter Brownies

Makes 1 (8x8x2-inch) pan. Recipe is from Anna Ozio. 11/4 cups sugar 3/4 cup cocoa 2 tsps. water 1 tsp. vanilla extract 1/4 tsp. salt 10 tbls. butter, cut into pieces 2 large eggs 1⁄3 cup plus 1 tbl. unbleached all-purpose flour 1 cup chopped pecans Continue reading →

Eggplant Parmesan

Serves 4 to 6. Recipe is from Kathleen McCarthy and Anna Ozio. Sauce: 1 lb. ground Italian sausage 1 lb. ground beef 1 small onion, chopped 3 cloves garlic, minced 1 bell pepper, chopped 3 to 4 (15-oz.) cans tomato sauce 1 (6-oz.) can tomato paste Fresh herbs, chopped … Continue reading →

Cheese Biscuits

Serves 4 to 6. Recipe is from Kathleen McCarthy, who says these can be made ahead and refrigerated overnight for a hot breakfast. 2 cups all-purpose flour 2 tsps. baking powder 1 tsp. salt 1 stick butter 1 cup grated cheddar cheese 1 cup milk 1. … Continue reading →

Photo provided by Cynthia LeJeune Nobles A well-dressed fried oyster po-boy includes pickle and tomato slices, shredded iceberg lettuce and mayonnaise or butter nestled in a good French bread with a thin, crispy crust and a soft crumb.

Makes 4 servings. Recipe is from LSU Press’ “Delta Queen Cookbook” by Cynthia LeJeune Nobles. 24 fresh oysters, shucked and drained Vegetable oil for frying 1 cup buttermilk 2½ cups Zatarain’s Fish-Fri (seasoned cornmeal), or 2½ cups cornmeal or corn flour mixed with 1¼ tsps. salt and ½ tsp. black pepper Continue reading →

Advocate staff photo by Arthur D. Lauck Slices of hot smoked sausage for Hot Sausage Po-boys brown in a cast-iron skillet.

Makes 2 sandwiches. Recipe is from Cynthia LeJeune Nobles. ½ cup mayonnaise ¼ cup Creole mustard 3 tbls. well-drained pickle relish 2 (6-inch) loaves po-boy bread 2 (6-inch) links hot, smoked sausage ½ small onion, thinly sliced 1 cup finely shredded romaine lettuce 1 tomato, thinly sliced 1. In … Continue reading →

Advocate staff photo by Arthur D. Lauck A warm French loaf piled high with gravy-doused slices of roast beef -- the classic Roast Beef Po-boy -- is a Louisiana favorite.

Yields 12 to 16 sandwiches. Recipe is courtesy of Tom Fitzmorris/NOMenu.com. Deli-sliced roast beef and gravy from an au jus mix packet combine to make a fine roast beef sandwich. However, if you crave the real thing and have the time, consider trying this recipe. Longtime New Orleans food critic Fitzmorris asserts that the most critical step in making a … Continue reading →

Advocate staff photo by HEATHER MCCLELLAND Open-faced Mushroom Canapes are an easy-to-make party appetizer. Best of all, they can be made ahead of time and frozen. When ready tos serve, just heat under a broiler.

ADVOCATE-TESTED RECIPE Mushroom Canapés Makes 25-28 open-faced sandwiches. Recipe is from Corinne Cook. ½ lb. fresh mushrooms 2 tbls. butter 1 (8-oz.) pkg. cream cheese (regular, light or fat-free) 2 tsps. chopped onion 1 clove garlic, finely minced or pressed Salt, black pepper … Continue reading →

Gourmet Chicken With Rice

Advocate-tested recipe Gourmet Chicken With Rice Serves 4 to 6. Recipe is from the recipe box of the late Tillie Baker, of Lafayette, but the original source is unknown. 1 cup uncooked rice 1 (103/4-oz.) can cream of mushroom soup 1 (103/4-oz.) can onion soup 1 … Continue reading →

Taffy Pull

Makes about 6 batches of candy. Recipe is from Sandra Morris. 2 cups sugar 1 cup light molasses 1/4 cup water 2 tsp. vinegar 2 tbl. butter 1/2 tsp. baking soda Cornstarch for pulling 1. Butter sides of a heavy pan. Combine sugar, molasses and water. Heat … Continue reading →

Quiche Loraine

Makes 1 (9-inch) pie. Recipe is from Mercedes Kleinpeter Horcasitas. 1 (9-inch) pie shell 4 slices American cheese 1/2 stick butter 1 small onion, chopped 1/2 lb. crabmeat 1 (4-oz.) can shrimp 4 eggs 1 cup milk 11/2 tbl. flour Dash of white pepper or hot pepper sauce Continue reading →

Prayer-Lines

Makes 25 to 30 pralines. Recipe is from Maria P. Horcasitas, who puts a note asking that you pray for something good before eating the candy. 2 cups white sugar 1 cup milk 1 cup brown sugar 2 tbls. corn syrup 1 stick butter 2 cups pecans Continue reading →

Apricot Chicken

Serves 4 to 6. Recipe is from Maria R. Perniciaro. 6 to 8 pieces of chicken 1/4 of a bell pepper, chopped 1/2 (12-oz.) jar apricot preserves 1/2 onion, chopped 1. Clean fat and skin from chicken. Stir remaining ingredients together. Baste chicken with sauce and bake 45 … Continue reading →

MeMi’s Prune Cake

Makes 1 (9x13-inch) cake. Recipe is from Olivia Elkins Dunn. 11/2 cup sugar 1 cup vegetable oil 1 cup buttermilk 3 eggs 1 tsp. vanilla 21/2 cups all-purpose flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. allspice 1 tsp. nutmeg 1 tsp. baking powder 1 … Continue reading →

Swedish Tea Ring

Serves 6-8. Recipe is from Adair Dunn. 2 (0.75-oz.) pkgs. dry yeast 3 tbls. sugar 2 cups water, lukewarm, divided 2 eggs beaten 1/2 cup melted shortening, cooled 2 tsps. salt 7 cups all-purpose flour, or enough to make a stiff dough 1 stick butter or margarine, softened 11/2 … Continue reading →

Banana Bread

Makes 1 loaf. Recipe is from Helen Bouy Brewerton. 3 ripe or overripe bananas, 4 if small 3/4 cup sugar 1 egg 11/2 cups flour 1/4 cup melted and cooled butter or margarine 1 tsp. baking soda 1/2 tsp. salt 1. Mash bananas with a fork. Stir in other ingredients, … Continue reading →

Spanakopita

Makes 1 pie. Recipe is from Marianne G. Bellemare. 2 (10-oz.) pkgs. fresh spinach, washed, trimmed, chopped and drained well 1 bunch scallions, chopped 1/2 cup finely chopped parsley 1/2 cup finely chopped fresh dill or 2 tsps. dried dill 6 eggs 8 ozs. feta cheese, crumbled 1 lb. small-curd cottage … Continue reading →

Makes about 10 dozen cookies. Recipe is from Amy Henagan McCurnin. 21/2 cups flour 1 tsp. baking soda Pinch salt 2 tsps. cinnamon 11/2 tsps. fresh nutmeg 1 tsp. ground cloves 2 sticks butter 11/2 cups brown sugar 3 eggs 2 cups chopped pecans 1. Sift together … Continue reading →

Mom’s Yeast Rolls

Advocate staff photo by PATRICK DENNISThese yeast rolls are on the table in less than an hour.

Mom’s Yeast Rolls Serves about 6. Adapted by Beth Colvin from Debbie Robbins Walker’s recipe. This basic dough makes an excellent base for loaves, raisin bread, cinnamon rolls or any other recipe that calls for a yeast dough. 1 cup plus 2 tbls. warm water, between 100 to 110 degrees 1⁄3 cup … Continue reading →

Advocate staff photo by PATRICK DENNISKourambiethes, also known as Greek Wedding Cookies, are covered with powdered sugar.

Kourambiethes (Greek Wedding Cookies) Makes 50 to 60. Recipe is from Mary Webb. 1 lb. (4 sticks) unsalted butter, softened (room temperature) 1 cup powdered sugar, sifted 2 egg yolks 2 tbls. granulated sugar 1 tsp. almond extract (or brandy, orange liqueur, anisette or vanilla extract) 1/2 tsp. … Continue reading →

Makes about 150-170 cookies. Recipe is from Mary Michalos Webb, who says these are usually served with coffee. 1 lb. (4 sticks) unsalted butter, softened 2 cups sugar 1 whole egg and 5 egg yolks 1 tsp. baking soda 1/2 cup orange juice About 7 cups flour, divided 2 tsps. baking … Continue reading →

Paximathia

Makes 80 to 90 pieces. Recipe is from Mary Michalos Webb, who says these cookies are similar to twice-baked Italian biscotti. 1/2 cup (1 stick) butter 11/2 cups sugar 1/2 cup vegetable oil 3 eggs 2 tsps. vanilla extract 51/2 cups flour 1 tsp. baking soda 3 tsps. baking powder Continue reading →

Advocate staff photo by PATRICK DENNISAmong the sweets being sold at the inaugural Baton Rouge Greek Festival in downtown Baton Rouge Saturday are, clockwise from top left, Finikia, also known as Melomakarona or Honey Dipped Cookies; Baklava; Kourambiethes (Greek Wedding Coookies); Koulouriakia; and Paximathia, which is similiar to biscotti.

Makes 48 to 60 pieces. Recipe is from Maria Pentas. Syrup 3 cups sugar 1 heaping tbl. honey 2 cups water Juice of 1/2 orange Juice of 1/2 lemon 1 tsp. vanilla extract 1 cinnamon stick 10 to 20 whole cloves Peelings from 1/4 orange and 1/4 lemon Continue reading →

Advocate staff photo by PATRICK DENNISAmong the sweets being sold at the inaugural Baton Rouge Greek Festival in downtown Baton Rouge Saturday are, clockwise from top left, Finikia, also known as Melomakarona or Honey Dipped Cookies; Baklava; Kourambiethes (Greek Wedding Coookies); Koulouriakia; and Paximathia, which is similiar to biscotti.

Makes 40 to 50 cookies. Recipe is from Elpis Polyzopoulos. 8 cups all-purpose flour 1 tsp. baking soda 2 tsps. baking powder 11/2 cups vegetable oil 1/2 cup shortening 1 cup sugar 3/4 cup orange juice 1/4 cup brandy 2 tsps. grated orange rind For … Continue reading →

Green Gumbo

Serves 4. Recipe is from Inglewood Farm and MarthaStewart.com. 2 tbls. vegetable oil 2 ham hocks, about 1.5 lbs. total, with several 1/2-inch slits cut in them 1 medium onion, chopped 3 to 4 bunches of collard and/or mustard greens, rinsed and chopped 3 (14.5-oz.) cans chicken broth 2 garlic cloves, minced Continue reading →