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.

Seafood Gumbo

2 lb peeled shrimp
1 pint oysters
1 lb crabmeat
3 T oil
3 T flour
3 cups okra sliced and 2 T oil
½ cups celery chopped
2 onions chopped
½ cups chopped bell pepper
1 can tomatoes
3 qt water
1 bay leaf
1 T salt
3 cloves garlic, minced
1 dried red pepper

Peel shrimp (uncooked) and deveined. Make roux (dark like coffee) of flour and oil. Set aside. Smother okra in oil until all slime disappears. Add onions, bell pepper, celery, and tomatoes to okra and simmer for ½ hour. Then add water, garlic, salt, pepper, and roux. Let come to boil and simmer for 1 hour. Add shrimp and crabmeat until shrimp are tender. Add oysters and cook until oysters start to curl. Serve over rice.

Sauce Piquante´

2 cans tomato sauce (medium can)
½ cup brown sugar
5 large onions chopped
6 ribs celery, chopped
3 T garlic powder
1 cup oil
1 cup flour
3 large bell pepper, chopped
2 cans tomato paste
2 cans parsley, chopped
Salt to taste
Pepper to taste
10 lb meat
Green onions

In large heavy pot make a roux, add seasoned meat and brown. Add tomato paste and sauce, and fry a little while. Add all seasoning, except green onions and parsley. Wilt seasoning and add parsley, green onions, brown sugar, salt and pepper. Let simmer for least 3 hours on lowest heat covered. Serve over rice.

Ham and Cheese Quiche

¾ cup mayonnaise
¾ cup milk
2 eggs, beaten
1 tbsp cornstarch
1 ½ cup cooked ham (cut in cubes)
1 ½ cups Swiss cheese, grated
Chopped onion to taste
1 unbaked pie shell

Mix together mayo, milk, bean eggs and cornstarch until smooth. Sir in ham, cheese, onions, and pepper. Pour into pie shell. Bake at 350° for 35-40 minutes until golden brown and puffy. Maybe cooked and reheated. Quiche can be mixed and frozen before cooking.

Gourmet Sauce

½ pint whipping cream – whipped, not peaked
3 tbsp ketchup
3 tbsp mayonnaise
1 tsp Worcestershire sauce
1 ½ tsp to 1 ½ tsp ginger
Pepper to taste

Whip each ingredient into whipped cream. Yummy!

Dutch Gourmet Dinner

The pictures do not give this dinner justice! What a great family dinner this is!

Dutch Gourmet Dinner
(using a Dutch gourmet set
My friend, Mylene, introduced me to the Dutch Gourmet set when she returned from one of her many trips to Holland with a set for me. Her husband, Jon, is from Holland. She also gave me the wonderful Gourmet Sauce recipe!

Meat (chicken and steak)
Chopped vegetables; onions, celery, carrots, garlic, potatoes
Corn, green beans, pea pods, etc.
Teriyaki sauce
Gourmet Sauce

Cut up meat and vegetables and be careful not to use eating instruments in the raw meat or seafood. Put meat, vegetables, sauces, fruit, butter, oil, broth on table in small serving bowls that are easily passed around.

Turn on each burner under each skillet. Put meat and vegetables of your choice in your skillet and cook to your desired amount with butter, oil or broth. Each person should have their own skillet.

Thursday, January 22, 2009

Easy Chicken and Dumplings

I like using the whole cooked roasted chickens in the deli area of the supermarket. It saves a lot of time. When time matters, I also use “Anne’s Old Fashion Dumplings”.
baked chicken (deboned)
2- 26 oz boxes chicken stock
1 tablespoon Paul Prudhommes Poultry Seasoning
1 cup chopped onions
1 stick of butter
½ cup flour
Anne’s Old Fashion Dumplings (found in the freezer section with breads) thawed.

Sauté onions in butter.
Debone baked chicken.
When onions are translucent, turn heat off.
Add flour to butter and onions until butter is mixed well with butter. Do not cook.
Add chicken stock and mix well. Make sure there are not any lumps of flour.
Turn heat back on and cook on medium heat until thick.
Add chicken.
Add dumplings.
Cook for 15-20 minutes until dumplings are done.

The Best Waffle Recipe with Praline Sauce

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 egg whites
2 tablespoons sugar
1 1/2 cups milk
6 tablespoons melted butter

  • Mix dry ingredients into a bowl.

  • Beat egg yolks and add milk.

  • Combine with flour mixture.

  • Add melted butter.

  • Beat egg whites until stiff.

  • Fold in stiff egg whites into flour mixture.

  • Pour batter onto hot waffle iron.

Makes 6 waffles.

Praline Sauce

chopped pecans
Maple Syrup

Heat 1/2 cup of chopped pecans with 1 cup of Maple Syrup. Pour over waffles.

Wednesday, January 7, 2009


2 eggs
1 tablespoon sugar
1 cup milk
3 teaspoons vanilla
1 cup flour
1/4 teaspoon salt

Oil for deep fry

Confectioners' sugar

  • In a bowl (large enough to dip rosette irons into), beat eggs and sugar
  • Stir in milk and vanilla
  • Combine flour and salt; gradually add to batter until smooth.
  • Heat oil to 350-375 degrees in a deep fat fryer or electric skillet.
  • Place rosette iron in hot oil for 1-2 minutes and drain oil from iron.
  • Dip in batter, three-fourths up the sides of the iron. DO NOT let batter go over top of iron.
  • Immediately place in hot oil and fry until golden brown, 10-30 seconds.
  • Lift out of oil and drain oil. Loosen rosette with fork and push off rosette onto paper towels.

Sprinkle with confectioners' sugar.

My Best Apple Pie Recipe

(Make pie crust first)

5-8 medium apples

1/2 cup water

2 tablespoons cornstarch

1/4 tsp salt

1 cup sugar

1 teaspoon lemon juice

1/4 teaspoon cinnamon

Wash, peel and core apples. Cut into chunks. Cook with water until tender. Drain and save 1/2 cup of liquid from apples. Put cornstarch and salt in 1 quart saucepan. Add apple syrup gradually and cook until thick and clear. Add sugar gradually and cook over medium heat until clear. Add lemon juice and pour over apples. Let stand while preparing the pie crust in the pan.

Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
6 tablespoons unsalted butter
1/4 cup water
  • Put the flour, salt and sugar into a food processor and pulse once or twice.
  • Add the butter and process until the mixture looks grainy.
  • Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
  • Put the dough onto a piece of plastic wrap.
  • Split into two pieces and wrap each in plastic wrap and chill for at least 1 hour before using.
  • Dough can be made ahead for up to one week.