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ADVOCATE-TESTED RECIPE Gouda Crawfish (Savory crawfish and cheese tucked inside puff pastry) Serves 10 as an appetizer. Recipe is from “The Louisiana Crawfish Cookbook” by Bunny Jumonville and Joy Mounger. Corinne Cook said: “I also serve a larger slice of this as an entrée with a big green salad for lunch or … Continue reading →
Advocate-tested recipe Crawfish-stuffed Eggplant Serves 4 to 6. Recipe submitted by Bula Mounger is from “The Louisiana Crawfish Cookbook” by Bunny Jumonville and Joy Mounger. 2 medium eggplants Salt water 2 tbls. butter 1 cup chopped onion 6 cloves garlic, finely minced 4 green … Continue reading →
ADVOCATE-TESTED RECIPE Crawfish Cornbread Makes 12 pieces. Recipe is from Theresa “Teasy” Johnson, of Deer Park, Texas. She is originally from Rayne and has a recipe box full of her favorite Louisiana recipes. She makes this cornbread with crawfish tails left over from a crawfish boil. It’s a moist but crispy … Continue reading →
ADVOCATE-TESTED RECIPE Crawfish Tacos This recipe by Corinne Cook has no exact measurements. Make tacos using leftover crawfish tails from crawfish boil. Top crawfish tails with coleslaw, sliced avocado, onions and tomatoes. The slaw can be made ahead of time. Linda’s Coleslaw (See recipe in Eat Your Vegetables column at … Continue reading →
Advocate-tested recipe Sugared Berries With Crème Anglaise Makes 2 cups sauce. Recipe is from “Canal House Cooks Every Day” by Christopher Hirsheimer and Melissa Hamilton, who write: “We serve this sweetened custard sauce warm in the winter spooned over compotes of dried fruit. In the summer, when berries are sweet and … Continue reading →
Louisiana Seafood Mixed Grill Serves 4. Recipe is by chef Tory McPhail, executive chef at Commander’s Palace in New Orleans, who prepared the recipe to win the 2009 Louisiana Seafood Cook-Off during the New Orleans Wine & Food Experience. 1 tsp. vegetable oil 4 ears sweet corn; you may use … Continue reading →
The “Besh” BBQ shrimp Serves 1. Multiply quantities by number of people being served. Recipe is from Todd Pulsinelli, executive chef of Besh Steak, New Orleans. 6 each under-10 count shrimp, peeled and deveined 2 ozs. Shrimp BBQ Base (see recipe) 2 ozs. heavy cream 2 ozs. butter ½ … Continue reading →
ADVOCATE-TESTED RECIPE Linda’s Coleslaw Makes about 6 cups. Recipe is from Linda Roy. For convenience, she uses the packaged coleslaw. If you have fresh cabbage, shred it finely and use that if you prefer. 1 bag 3-color Deli Cole Slaw (red and green cabbage with carrots) ¼ cup … Continue reading →
ADVOCATE-TESTED RECIPE Chicken Chickpea Dinner Serves 6 to 8. Recipe is by Julie Kay. ½ head cauliflower, broken into small sections 3 boneless, skinless chicken breasts 3 carrots, peeled and cut into sticks 1 tbl. garlic powder 1 tbl. black pepper 1 tbl. Creole … Continue reading →
Roasted Poblano Chicken Posole With Floating Corn Cake Islands Makes 6 to 8 servings. Recipe by Lorie Roach, of Buckatunna, Miss., is the winner of the 17th annual Martha White/Lodge Cast Iron National Cornbread Cook-Off. Soup: 5 poblano chili peppers 2 tbls. vegetable oil 1 medium onion, chopped 3 … Continue reading →
Poppin’ Chicken Pones Makes 8 servings. Recipe is by Kim Brown, of Henegar, Ala. Pones: 4 poblano chili peppers 2 cups shredded chicken 1 (1.25-oz.) pkg. taco seasoning 1 (4-oz.) can chopped green chilies 1/2 cup cream-style corn 1 (10-oz.) can tomatoes with green chilies, drained Continue reading →
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 →