Potato Bread

Photo by Cynthia L. Nobles  --  Potato Bread makes an excellent loaf for sandwiches and toast.

Advocate-tested recipe Potato Bread Makes 1 loaf. Recipe is by Cynthia Nobles, who says, “Although consumed around the world, potato bread is especially popular in Ireland, Scotland, Germany, Poland and Peru. The addition of potato makes a moist, fine-textured loaf perfect for sandwiches and toast.” 1 large russet potato Continue reading →

Pesto Egg Salad Sandwich 

Advocate-tested recipe Pesto Egg Salad Sandwich Serves 4. Recipe is from “The Drop 10 Diet Cookbook: More Than 100 Tasty, Easy Superfood Recipes That Effortlessly Peel Off Pounds” by Lucy Danziger, who says this recipe includes the super foods artichokes, eggs and yogurt. 8 eggs 6 ozs. artichoke … Continue reading →

Gator Bite

Gator Bite Serves 1. Recipe provided by Louisiana Spirits LLC was created by mixologist Kelly Bistok, of L’Auberge Lake Charles. 3/4 oz. Bayou Rum Silver 3/4 oz. Bayou Rum Spiced 3/4 oz. Grand Marnier 11/4 ozs. orange juice 11/4 ozs. pineapple juice Splash of simple … Continue reading →

The Big Idea

The Big Idea Serves 1. Recipe is from Old New Orleans Rum. 11/2 ozs. Old New Orleans Cajun Spice Rum 1/4 oz. absinthe 1/2 oz. lemon juice 1/4 oz. tea liqueur Combine and serve.

Stuffed Yellow Squash

Stuffed Yellow Squash Serves 16. Recipe is from Louisiana Culinary Institute. 16 medium yellow squash 3 tbls. butter, divided 1 lb. fresh pork sausage 1 large onion, chopped 8 ozs. mushrooms, chopped ½ green bell pepper, chopped 1 red bell pepper, roasted and chopped 1 small … Continue reading →

Roasted Tomato Gazpacho

Roasted Tomato Gazpacho Serves 4. Recipe is from Louisiana Culinary Institute. 10 fresh tomatoes, cored, peeled, quartered and seeded 1 red bell pepper, quartered and seeded 1 oz. olive oil Salt and pepper 1 small onion, sliced 5 cloves garlic 1 tbl. fresh oregano 1 tbl. … Continue reading →

Spinach-stuffed tomatoes

Spinach-stuffed Tomatoes Serves 6. Recipe is from Louisiana Culinary Institute. 6 Creole tomatoes 1⁄3 cup butter 1/4 cup chopped onions 1 clove garlic, minced 1 tbl. minced fresh parsley 3 cups chopped spinach 1/2 cup whole-grain bread crumbs 2 tbls. wheat germ Continue reading →

Ratatouille

Ratatouille Serves 4. Recipe is from Louisiana Culinary Institute. 1/4 cup olive oil 1 medium onion, cut into 1/2-inch dice 2 large zucchini, cut into 1/2-inch dice 1 large eggplant, peeled and cut into 1/2-inch dice 1 large green bell pepper, seeded and cut into 1/2-inch dice 1 … Continue reading →

Italian Sausage Potatoes

Advocate staff photo by PATRICK DENNIS -- Italian Sausage Potatoes gets its flavor from a jarred sauce and plenty of seasonings.

ADVOCATE-TESTED RECIPE Italian Sausage Potatoes Serves 4 to 6. Recipe is by Julie Kay. 6 to 8 small red potatoes, cut into quarters 1 lb. pkg. ground Italian sausage 1 bell pepper, chopped 3 green onions, chopped 1 tsp. oregano 1 tsp. basil Continue reading →

Rustic Tomato Basil Pasta

Advocate staff photo by HEATHER MCCLELLAND  --  The Rev. Michael Alello's Rustic Tomato Basil Pasta is seasoned with blue cheese and lots of fresh herbs.

Rustic Tomato Basil Pasta Serves 4 to 6. Recipe is by
the Rev. Michael Alello. 2 tbls. minced garlic 2 (28-ozs.) cans whole peeled tomatoes 2 (14.5-oz.) cans diced tomatoes 1 (15-oz.) can tomato sauce 1 (7-oz.) can pitted kalamata olives, drained 4 ozs. blue cheese crumbles Continue reading →

Smoked Salmon Dip

Advocate staff photo by HEATHER MCCLELLAND --  Smoked Salmon Dip and crackers prepared by the Rev. Michael Alello await guests.

Smoked Salmon Dip Serves 8 to 10. Recipe is by
the Rev. Michael Alello. 6 ozs. tarter sauce 2 tbls. capers 2 tbls. diced purple onion (small dice) 2 tsps. lemon juice Salt and pepper, to taste ¼ tsp. cayenne pepper 8 ozs. smoked salmon, diced Continue reading →

Fudgie Scotch Squares

Fudgie Scotch Squares Recipe is from Diane Alello, who says it has been in her family for 42 years but she doesn’t know where it came from. 1½ cups Graham cracker crumbs 1 cup chocolate chip morsels 1 cup butterscotch morsels 1 cup chopped pecans 1 can condensed milk … Continue reading →

Hearts of Palm Soup

Hearts of Palm Soup Serves 6. Recipe is from Karen Hagendorfer, a former parishioner of the Rev. Michael Alello. The soup may be served cold. ¼ cup butter 1 onion, chopped 4 cups chicken broth 2 (7¾ oz) cans hearts of palm, drained and chopped (discard tough outer … Continue reading →

Cajun Pork Soutache

Advocate staff photo by Heather McClelland -- Cajun Pork Soutache is filled with a mixture of ground pork, vegetables and cream cheese,

ADVOCATE-TESTED RECIPE Cajun Pork Soutache Serves 6. Recipe developed by Amelia Meaux, of Crowley, is from “Extra, Extra Read More About It!” by Corinne Cook. 1 lb. lean ground pork (You can substitute lean ground beef) ½ cup chopped onion ¼ cup chopped celery ¼ cup … Continue reading →

Rum Cake

Rum Cake Makes 1 (12-cup) Bundt cake. Recipe is provided by Louisiana Culinary Institute. 2 cups cake flour 11/2 cups granulated sugar 4 tsps. baking powder 1 tsp. salt 11/2 cups butter 3 tbls. vegetable oil 1 (3.5-oz) pkg. instant vanilla pudding 1/2 cup milk Continue reading →

Italian Cream Cake

Advocate-tested recipe QUICKIE ITALIAN CREAM CAKE Serves 28. Recipe is from “Trim & Terrific One-Dish Favorites: Over 200 Fast and Easy Low-Fat Recipes” by Holly Clegg (Clarkson Potter/Publishers). 1 (18.25-oz.) pkg. light white cake mix 1 cup low-fat buttermilk 2 large egg whites 1 large egg 1/4 cup … Continue reading →

Greek Salad

Photo by Cynthia L. Nobles -- Dietitians and medical personnel recommend a menu that includes such plant-based, low-saturated dishes as Greek Salad.

Advocate-tested recipe Greek Salad Serves 6. Recipe is by Cynthia Nobles, who says, “According to the Mayo Clinic, the plant-based, low-saturated fat Mediterranean diet is associated with reduced risks of cardiovascular mortality, Parkinson’s disease, Alzheimer’s disease and cancer.” Dressing: 3 cloves garlic, finely minced ¼ cup freshly … Continue reading →

Beet and Ginger Relish

Photo by Cynthia L. Nobles -- For an unusual, refreshing relish, try antioxidant-rich Beet and Ginger Relish.

Advocate-tested recipe Beet and Ginger Relish Makes 1½ cups. Recipe is by Cynthia L. Nobles, who says, “Beets get their bright red color from the powerful antioxidant betalain.” 1 cup peeled and grated raw beetroot 1/2 cup peeled and grated raw carrot 1 tbl. peeled and … Continue reading →

Creamy Black Beans

Photo by Cynthia L. Nobles -- Enjoy a bowl of flavorful Creamy Black Beans. They taste good and are good for you, too.

Advocate-tested recipe Creamy Black Beans Makes 4 servings. Recipe is by Cynthia Nobles, who says, “The American Institute for Cancer Research believes that the phytochemicals saponins, protease inhibitors and phytic acid found in beans may protect our cells from damage that can lead to cancer.” 1 (15-oz.) can … Continue reading →

Thai Sweet Potato and Shrimp Soup

Photo by Cynthia L. Nobles -- Thai Sweet Potato and Shrimp Soup gets its zip from Thai curry paste and fresh ginger.

Advocate-tested recipe Thai Sweet Potato and Shrimp Soup Makes 1½ quarts. Recipe is by Cynthia L. Nobles, who says, “Sweet potatoes are rich in the antioxidant beta-carotene that the body converts into Vitamin A, a retinoid, which the National Institutes of Health thinks may discourage the development of some cancerous tumors.” Continue reading →

Side Dish: Upside-down cake

The Food staff gets calls from readers who have misplaced newspaper clippings of favorite recipes. Those requests help the staff know what recipes interest our readers. They also bring back memories of the people who shared the recipes. Sometimes those clipped recipes have been passed from one generation to the next. Here’s an … Continue reading →