Sunday, January 11, 2015

Barbecue Sauces

Saturday, January 25, 2014

Grandma's Biscuits

Trying to make grandma's yeast biscuits just like I remember! I think grandma really didn't measure her ingredients and it had to do something with her well water or maybe you can't duplicate treasured memories.  Here are pictures from my latest try to recreate her biscuits. I do love this recipe because you don't have to wait for the biscuits to rise to cook them.

 I floured a pastry cloth to work the dough on.
The dough was pretty sticky. I believe I added a little too much flour to work in it. Never work the biscuit dough too much.

 I think grandmas made the honey butter from the left over butter that she spread on top of them.
The recipe doesn't say how long to cook them. I cooked these around 10-13 minutes. One of our best memories is to stick our finger in the middle of the biscuit and pour syrup or honey butter it it.
One of our best memories is to stick our finger in the middle of the biscuit and pour syrup or honey butter it it.

These are pretty close to grandmas' biscuits but just quite not the same.

Tuesday, June 4, 2013

Creole Cuisine New Orleans Public Service Cookbook

I found this little flip book for Creole Cuisine from the New Orleans Public Service. This little book was first printed in the 1930's. It was handed out around town on the streetcars, motels, hotels, stores, etc. It is a great little find with wonderful recipes.

Wednesday, January 28, 2009

Corn Beef and Cabbage

My mother and mother-n-law clipped recipes from newspapers, magazines, backs of the flour package, oatmeal boxes, chocolate chip packages and sugar. Whenever they found a recipe, they cut it out and put it in box or notebook. After years of watching my mother do this, I continued the tradition.  I have decided to try to share my favorites with you and this is definitely a favorite.

This recipe was published in the Parade magazine in 1981. Here is the recipe that my friends and I always call each other for around St. Patrick's Day.

Barbeque Shrimp

Barbeque Shrimp
(Secret’s in the Sauce)

8 to 10 lbs. large shrimp (shells and tails on)
1 lb. margarine
1 lb. butter
8 Tbsp butter
8 Tbsp black pepper
6 oz Worcestershire sauce
1 tsp. ground Rosemary
1 tsp Tabasco
4 lemons, sliced
4 tsp salt
3 cloves garlic

Melt butter and margarine in saucepan. Add Worcestershire Sauce, pepper, rosemary, Tabasco, lemons, salt, and garlic. Mix well. Divide shrimp between 2 large shallow pans and pour hot sauce over each. Stir well, until each shrimp is well coated with sauce. Cook in 400° oven for 15-20 minutes, turning once, shells will be pink and meat white, not translucent.

Crabmeat Au Gratin

½ lb. onions (1 large white, some green finely chopped)
3 ribs celery (finely chopped)
½ lb. butter
4 TBSP flour
1 large and 1 small l can Carnation milk
2 egg yolks
2 lb fresh white crabmeat
10 oz milk Cheddar Cheese, grated

Saute onions and celery in butter until soft. Add flour and blend. Add milk and blend. Remove from heat, add egg yolks, crabmeat, salt and pepper, and grated cheese. Put in casseroles with cheese on top, and bake. Serves 6-8.

Crawfish Pie

3 lbs chopped crawfish pie
2 sticks butter
½ cup flour
1 onion chopped
2 cloves garlic
1 bell pepper, chopped
2 bunches shallots (keep tops separated)
1 bunch parsley
1 cup celery
3 Tbsp tomato sauce
3 cups water (I use chicken stock)
Cayenne pepper

Make a thick roux using the butter and flour. Add onions, garlic, bell peppers, celery and tomato sauce. Cover and simmer a hour on low heat and stir. Season. Add 3 cups water one at a time to make it consistent. Don't add too much that it is too watery.  Cook all day. Mixture should be thick and creamy when tails and fat are added. Cook until tails are tender for 15 minutes. Add onion tops and parsley. Check for flavor. Put in pie crust and cover with top. Cut slivers in top. Bake 350° for 15 minutes. Reduce to 300° until brown.