Ingredients:
1 large chicken (cut into pieces)
1 large piece of salt meat (diced and parboiled)
1 pint of oysters in juice (more can be used if desired)
1 large onion diced
3 serving spoons of oil
3 serving spoons of flour (I use Wonda!)(more may be needed)

Directions:
Put the oil in a large pot(dutch oven) and heat for a while. When the oil is hot, add the flour. The consistency should be like a thin paste. (If its too runny, add more flour. If it is too thick, add more oil.) Keep stirring until the color of the roux is dark brown (don't burn it). Add the onions. Stir for a little while (until the onions wilt). Add salt meat. Stir for a while (until all is coated). Add chicken. Stir for a while (until all is coated). When the roux is shiny again (or you can't stir anymore) add about a pint of water. Stir some more. Add another pint of water. Lower the heat and go sit down for a little while (until it starts bubbling.) Pour all into the gumbo pot and add enough water to within 2 inches to the top. Cook for about 2 hours on low heat stirring occasionally. (watch the chicken, when the leg meat starts breaking apart, it is almost ready. Stir in the oysters and juice. Bring back to a boil. Turn off the heat and add filet. Serve over white rice with potato salad and french bread or crackers.

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Ingredients:
1 1# bag red kidney beans
1 large onion (chopped)
1 bell pepper (chopped)
1 cup vegetable oil

Directions:
Put the beans in a dutch oven (or similar size vessel). Wash the beans (3 times.) Put in enough water to half fill the pot. Bring to a boil. Skim the top to remove the black skum. When the water is reduced to half, add the onions, bell pepper, and vegetable oil. Add more water, almost to the top, leave about 3 inches for boiling. Cook the beans until they are tender and breaking apart. If the beans are fresh, about 1.5 hours. Longer if they aren't.

Serve over white rice with pork chops, sausage, or any kind of seafood which has been fried.

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Ingredients:
1 bag of shrimp (as much as you want to put in)
2 tablespoons of flour(Wonda)
2 tablespoons of vegetable oil
1 large onion chopped
3 stems of celery chopped
1 large potato cut into cubes
(optional...1/4 bell pepper chopped)

Directions:
Put the oil in a dutch oven. When it is hot, put in the flour and stir. When the roux is copper color, add onions and celery. Stir. When they are limp, add about 1 cup of water (or if you have it, shrimp stock..boiling peelings will make a great shrimp stock). Stir. When it is shiny, add about 3 cups of water(or stock...half way up the pot.) Cook for about 1 hour. Add shrimp and potatoes. Cook until potatoes are done and the sauce is the right consistency (like thin gravy).

Serve over white rice with potato salad.

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Ingredients:
1 Tablespoon of Hershey's Cocoa
3 cups of sugar
1/8 teaspoon of salt
1.5 cups of milk (evaporated milk)
3 tablespoons of peanut butter
1/8 cup or margarine or butter
1 teaspoon of vanilla
1/2 cup of cold water in cup

Directions:
Butter a large platter. Get the cold water ready in a cup and put it near your pot. Combine all dry ingredients; cocoa, sugar and salt. Mix them well. When mixed, add milk, stir well. Bring to a boil and lower heat. Cook until a small ball forms when a drop is placed in cold water. (Keep changing your water between tries) When a small ball forms, remove from heat and add peanut butter, butter, and vanilla. Stir quickly (it will be hardening.) Pour into a buttered dish and allow to cool. Cut into squares.

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Ingredients:
1 quart boiled shrimp
1/2 cup mayonnaise
1/4 cup ketchup
4 tablespoons of sweet radish
6 hard boiled eggs
4 tablespoons unflavored gelatin
1 cup of boil shrimp juice

Directions:
Boil the shrimp, save 1 cup of juice, cool it. Place the juice and unflavored gelatin over a low fire and stir until gelatin is completely dissolved. Grind shrimp and eggs. Add all ingredients to the juice and mix well (I also add garlic power and onion powder) Pour into the mold and chill.

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Ingredients:
3 chickens
2 dozen eggs (8 eggs/chicken)
1 jar pitted olives (the tall skinny jar)
6 large dill pickles
Chicken Broth (save the water from boiling the chickens)
Mayonnaise

Directions:
Boil chickens (reserve some of the broth). Debone the chicken and put the meat in a large bowl. Grind chicken (the food processor is fine for this). Add pickles & olives. Add mayonnaise and a little chicken broth. Keep adding mayo and broth until it is the right consistency for spreading. We buy 4 loaves of bread for this recipe. It is great for adult birthday parties, small showers, or children's birthday parties where adults attend.

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Marinate:
1/4 cup soy sauce
2 tbsp.dry sherry (or cooking wine or just white wine)
1 tsp. sugar
2 tsps. corn starch
1/4 cup water

Additional Ingredietns Necessary:
2 tbsp. cooking oil
4 cloves of garlic
4 tsps. peeled & grated ginger root(optional-I don't use)
2 green onions choppped
1 large onion sliced (diagonal cut)
2 green peppers sliced (diagonal cut)

Procedure:
Add 2 tbsp of oil to hot wok (or frying pan.) stir fry garlic, ginger, and green onions for 30 seconds. Remove from pan.

Add half of the meat and stir fry for about 3 minutes (until all the pink is gone.) Remove meat and stir fry the rest of the meat. Save the marinate!

Add 1 tbsp. of oil to the wok and stir fry the onions and green peppers for about 2 minutes. (I like them cooked more than this so I cook them until they are slightly limp.) Push vegetables aside and add marinate to the center of the wok and stir until it is thick and bubbly. Blend in the meat and green oninons and garlic. When it looks cooked, serve it on rice.

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Ingredients: (to Make sauce)
2 tbsp. water
1 tbsp. dry sherry
1 tbsp. soy sauce
1/2 tsp. corn starch
1/8 tsp. ground red pepper
1/8 tsp. black pepper

For sauce, stir together all of the above. Set this aside.

1 tbsp. cooking oil
2 cloves of garlic, minced
1 green or red bell pepper
2 or 3 cups of finely chopped cabbage
4 green onions thinly sliced (about 1/2 cup..make circles)
8-16 ozs. of meat...can be chicken, beef, pork, or shrimp or all of them. My favorite is a combination of chicken, beef, & pork.
1 pkg. egg roll wrappers

Pour 1 tbsp. of oil into the wok. Heat it up (med. heat) Stir-fry garlic for 15 seconds. Add green or red peppers. Stir-fry for 30 seconds. Add cabbage and green onions. Stir-fry for 1.5 to 2.5 minutes or till crisp-tender. Remove vegetables. Add meat to the wok. Stir fry until all pink is gone. Push meat to the sides of the wok. Stir the sauce. Add sauce to the center of the wok. Cook and stir until sauce is thick and bubbly. Add cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Remove from shillet; cool.

When the filling is cooled, make the egg rolls. I will set myself up at the table with my filling, my wrappers, a small bowl with water in it, a spoon. Separate one wrapper. put in the meat. Don't fill them too much. Put about 1 1/2 tsp. in the wrapper. Spread it out. Wrap it and seal the edge with water. (See wrapper cartons for directions in filling them.)

Fry egg rolls in about 2 inches of cooking oil in the wok. Watch them very carefully. They burn easily. Serve with a sweet and sour sauce.

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1......large onion, chopped
4......tbsp. cooking oil
2......large pieces of salt meat, par boiled
1......small can tomato sauce
2-16...oz. cans cream style corn
2-16...oz. can whole corn
6......frozen or fresh ears of corn
1/2....tsp. pepper
4......cans of water
3......potatoes, peeled and diced

Sauté onions in oil. Bring salt meat in water to a boil. Remove salt meat and add to onions. Stir. When onions become limp, add tomato sauce. Stir. When tomato sauce begins to bubble, add the four cans of corn. Add pepper. Add 4 cans of water to mixture. Cook for about 45 minutes on med. heat. Add potatoes. When potatoes are done, serve with french bread.

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Corn and Shrimp Soup
Carla L. Adams

2......sticks margarine
1......cup of flour
1......large onion, chopped
2......ribs of celery, chopped
1/4....tsp. garlic powder
2-16...oz. cans white cream style corn
2......cans evaporated milk
2......cans Niblet corn
2-10...oz. cans chicken broth
2......cans milk (regular or 2%)
1/2....gallon white crabmeat or 2 lb. peeled shrimp
1/2....tsp. salt
1/2....tsp. black pepper
1......tsp. red pepper
1/2....tsp. Tony's seasoning
1......can cream of shrimp soup

Sauté finely chopped onion and celery in margarine. Add flour and stir thoroughly. Add cream style corn, chicken broth and shrimp soup. Stir continuously. Add evaporated milk, salt, garlic powder and peppers. Pour in whole kernel corn and milk to consistency needed. add crabmeat or shrimp and heat thoroughly approximately 1/2 hour.

Please note: this recipe recipe has been altered as needed. For instance, the soup can be thinned as desired with added milk, or made less spicy depending on personal taste. I hope you enjoy!

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Tarte Au La Bouillie
1 can......(13 oz)evaporated milk and 1 can of water
4 tbsps....corn starch
1 tsp......vanilla
1/2 cup....sugar
1..........egg
1 stick....butter or margarine

Mix sugar, egg and corn starch together, put aside. Bring milk to a boil, Add a small amount of hot milk to egg mixture. Stir well. Add this mixture to the hot milk, stirring constantly. Stir in vanilla and butter. Mix well. Pour mixture into tart crust and bake in 324 degree oven for 25 to 35 minutes.

You can also use this custard in another awesome recipe.
You will need a small angel food cake and 3 or 4 bananas.
Directions:
Cut the angel food cake into bite size pieces and put them in a large casserole dish. Slice the bananas into the dish. Gently mix the two. Pour warm pudding over this mixture. I like it best served warm. Put the remaining pudding into the refrigerator. Some prefer it cold. Any way you eat it is a treat.

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Tart Crust
2 eggs
1 cup sugar
2 ˝ cups all purpose flour + more for rolling
2 ˝ tsps. baking powder
2 tsps vanilla
1 stick margarine

Mix sugar, eggs, soft margarine, and vanilla. Mix well. Add flour and baking powder. Mix well with hands. Add more flour as needed to get the dough to the right stiffness for rolling. Roll out on floured surface. Place dough in a pie pan. Pour filling. (Fillings you can put in: pumpkin, sweet potatoes, coconut and of course Bouillie.) Add strippings to top. Bake at 350°ree; until brown.

You can also use this dough to make tea cakes. Roll the dough on a floured surface. Cut with a cookie cutter or the top of a glass. Place the cookies on a lightly greased cookie sheet. Bake at 350°ree; until lightly brown.

Boiled Rice
Charlotte Desormeaux

This recipe can be used to cook any amount of rice but it is wonderful when you want to cook one or two servings of rice to eat with leftover gumbo, stew, or whatever. This recipe is foolproof, you can't mess it up.

Decide how much rice you want to cook. (1/2 cup, 1 cup, 1 1/2 cup, etc.) Use a pot large enough to put 5 times the water in. That is 5 cups of water for 1 cup of rice, 2 1/2 cup of water for 1/2 cup of rice, etc. Add salt(to taste) to your water. Put the water to boil. When it is boiling, put in the measured rice. Set your timer to exactly 15 minutes. When it starts boiling again, stir and start the timer.
When the timer goes off, turn off the fire. Pour the rice in a collendar. Let it sit for about 5 minutes. It will be perfect.

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Hog's Head Cheese
Walter Guidry
(This is a friends's recipe, not mine but some people want it. I am looking for one using turkey meat instead of the hog's head.)

Ingrediants:

1 hog head
4 feet
4 hocks
1 tongue
1 heart
1 1/2 lbs liver
pork meat and fat from hog
5 large onions, quarted

Procedure:

Boil first 7 ingredients in water to cover. Skim off the foam that raises to top. Add onions. Remove all fat that settles on top. Remove meat from stock, reserve stock. Debone and cut meat.

SECOND COOKING:

Ingredients:

4 cups green onions and tops, chopped
1/2 cup parsley, minced
salt and red pepper to taste

Procedure:

Season meat with salt and pepper. Put meat back into pot with stock. Add green onions and parsley. Let cook over low heat until mixture has consistency of soft jello. Pour into ungreased pans and let set until firm. Chill.

Enjoy!

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Chicken Soup
Judy C. Duet
Ingredients: 1 chicken cut into pieces (can be put in whole and deboned after)
1 large onion, chopped
3 celery stalks, chopped
1 1/2 cups of rice

Procedure:

Put the chicken in a large pot (about 6 qts). Fill the pot with water (2 inches from top). Put it on the stove and bring it to a boil. Skim the top occasionally. Boil for about 10 minutes then add onions and celery (salt and pepper to taste...we like a lot of black pepper in it). Boil for about 20 minutes then add rice. Cook for about 20 minutes then serve. (My kids always liked a lot of rice and they liked it overcooked so I would boil for about 30 minutes.) Eat with saltine crackers. This is perfect for a cold rainy day or if you're not feeling well. It also warms up the house.

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Shrimp Creole
Eula T. Collins
4 large onions, chopped
1/2 cup vegetable oil
2 lbs. peeled shrimp (can put in as much as you like)
1/4 cup green onions, chopped
1/4 cup parsley, chopped
2 - 8oz. cans of tomato sauce
2 celery stems, chopped
1/2 cup of ketchup
1 tbsp. mustard
1/2 bell pepper,chopped
1 tbsp. mayonnaise
3 cloves of garlic, chopped
1 tbsp sugar

Procedure:

Brown onions in oil. Add shrimp and sauté and stir a little while. Add all other ingredients (tomato sauce, ketchup, mustard, mayonnaise, sugar, green onions, parsley, celery, bell pepper and garlic). Add salt and pepper to taste. Cook about 1 hour (Until the sauce has thickened well.). Serve on hot rice. (Lemon wedges add great taste when squeezed on top.)

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Last updated....06/23/00.

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