Main Dishes

MAIN DISHES

Baked Spare Ribs (oven)

BBQ

Brisket
Rib Eye Roast or Tenderloin
Spare Ribs I, II
Steaks

Butterfly pork chops

Cabbage Rolls (see also casseroles)

Cajun Rice & Gravy

Cajun Roast

Chicken & Dumplings I, II

Chicken Enchiladas

Chicken & Rice *

Chili(Green)Paul P. recipe/[email protected]

Dijon Chicken

Dirty Rice

Dressing (see also seafood)

Corn bread Dressing
Easy Rice Dressing
Dirty Rice Dressing

Enchiladas and Chili sauce

Grape Leaves (see also Appetizers)

Lima Bean & Chicken Stew

Meat Pie (Pork)

Meat Loaf Classic*, II

Pot Pie *

Shish Ka bobs

Spaghetti, Chicken Spaghetti I, II

Steak (see also bar b q)

Filet Mignon
Smothered steak

Stuffed Bell Peppers

Sweet & Sour Meatballs

Sweet & Sour Pork

Taco Pizza

Turkey/chicken stuffed w Boudin

GRAVY’S

Meat & Roast Gravy

Milk Gravy

SAUCES

Basic White Sauces-Thin, med, Thick

Cheese sauce

Chili Sauce-Indonesian

Harissa (see also seafood)

Hollandaise Sauce

Ole Dad’s BBQ Basting sauce-Ole Dad’s

Ole Dad’s BBQ Eating Sauce

Shrimp & Oyster Sauce/dip (see also seafood)

Sonny’s Secret Sauce

Tartar Sauce – See also seafood

MAIN DISHES

BAKED SPARE RIBS-OVEN

Beef/pork

3-4 lbs. Ribs – cut in strips

1 lemon

1 onion

1 C. ketchup

¾ C. Worcestershire Sauce

1 t. chilli powder

1 t. salt

2 dashes Tabasco sauce

2 C. water

Place ribs, in shallow pan, meaty side up. On each piece place 1 slice unpeeled lemon and 1 slice of onion. Place in oven, 350 degrees, for 30 minutes. In a separate pot combine rest of ingredients with water and heat to a boil. When 30 minutes is up, pour over ribs and continue cooking 1 more hour at 350 degrees, basting in between. Leave uncovered.

BBQ

BRISKET OR RIBS

10-12 lb brisket

Rib Rub seasoning

salt & pepper

Tony Chachere’s

Rub Rib-rub all over the brisket, sprinkle salt/pepper and Tony chachere’s all over. Place on grill; let it brown well on both sides. After it browns, wrap in foil. Place on grill, let cook 2-5 hours until tender.

Steve Ratcliff

** Sonny wraps brisket with foil and puts in oven for 4 hours on 250 degrees. Remove from oven and place in foil and put on a low fire on the grill, add some wood chips (mesquite or other) for flavor), and cook about 1- ½ hours.

GRILLED ROAST

PORK LOIN, RIB EYE OF ROUND, BEEF LOIN

(size: 5 – 7 lbs.)

Meat Preparation: (At least 1 hour before starting fire)

stud roast with garlic pods

rub roast with olive oil

liberally season with Tony’s Chachere’s (or salt & pepper) and a little red pepper (cayenne)

Note: Marinated meat is OK also. If marinade is used, prepare roast at least 1 day in advance.

Basting Sauce Preparation:

½ stick of butter melted in sauce pan + 3 T. olive oil

1 T. Worchester + 1 t. Soy Lite + 1 T. lemon juice + dash of Tony’s, lemon pepper & Tobasco

Heat all together in sauce pan and turn off fire. (Do not boil it)

*This is known as Sonny’s secret sauce

Grill Preparation:

1 + hour before lighting grill, soak in water mesquite or hickory wood chips (4 double handfuls or wood chunks (10 pieces)

Arrange approximately 3 lbs. charcoal in a heaping pile to one side of pit.

Use lighter fluid to start fire. Leave grill off of fire.

Allow coals to burn until glowing red. Carefully arrange coals keeping them piled to one side of pit. (Meat will not be placed directly over coals).

Place 3 or 4 wood chunks on fire.

Note: If wood chips are used, place 1 large handful in tin foil wrapping tin foil & twisting at top. Make 6 holes with tooth pick at top of tin foil. Prepare 4 of these and place near (at edges) of charcoal fire.

Put grill in place and allow to get hot. Use wire brush to clean hot grill.

Place roast on grill (away from coals) and cover pit leaving good ventilation.

Turn roast every 20 minutes for the first hour basting each time.

Add smoke chips or wood chunks after the first 30-40 minutes of cooking.

Pork Loin cooking time: 2½ – 3 hours

Beef Roast cooking time: Medium 1½ – 2 hours (depending on weight)

Sonny Brown

BBQ SPARE RIBS I

2 lbs. spare ribs

1 medium onion

½ C. lemon juice

2 T. salad oil

2 T. vinegar

1 T. Worcestershire Sauce

2 T. brown sugar

½ C. water

1 C. chilli sauce

salt & pepper

Have spare ribs cut into serving portions. Place ribs in pan and place into 275F degree oven for 30 minutes.

Sauce Preparation: Chop onion and brown in skillet in oil then add lemon juice, vinegar, Worcestershire sauce, brown sugar, water, chili sauce, salt, pepper and cook slowly over fire for 20 minutes. Pour this mixture over spare ribs; continue cooking 1-2 hours.

BBQ PORK RIBS II

2-4 lbs ribs

Prepare low fire on BBQ pit, add wood chips. Cook for 2 hours, basting in between. Keep grill covered.

GRILLED STEAKS

FILET MIGNON, RIB EYE, SIRLOIN, T-BONE

Steak Preparation: (at least 1 hour before lighting fire)

Use Tony’s seasoning (or salt and pepper) liberally on both sides

Marinated meat is OK also.

Grill Preparation:

Arrange charcoal in heaping pile using approx 1½ lbs for 2 steaks; 2 lbs. for 4 steaks

Use lighter fluid and start fire. Leave grill off of fire.

Allow coals to burn until they are glowing red. Scatter coals into a neat single layer. Put grill in place and allow to get hot.

Use wire brush to clean grill.

Place steaks on grill over center of hot coals. Leave BBQ pit cover OPEN.

Cook steaks an equal amount of time on each side meaning you only turn them one time.

Always apply 2 pats (thick slice) of butter after turning steaks (one time).

Watch steaks closely after applying butter and use water sprinkle to control fire flare up (if necessary).

The thickness of the steaks determine cooking time. (assuming steaks are completely thawed)

Cooking time will vary depending how hot the coals are and how close the grill is to the coals.

A normal average cooking time is as follows:

1½ inch thick

Medium Rare – 9 to 10 minutes on each side 2 pats of butter, after you turn them.

Medium – 12 minutes on each side, 2 pats of butter after you turn them.

Medium. Well – 14 minutes on each side, 2 pats of butter after you turn them.

1¼ inch thick

Medium Rare – 8 to 9 minutes on each side 2 pats/thick slices of butter, after you turn them.

Medium – 9 to 10 minutes on each side, 2 pats/thick slices of butter after you turn them.

Medium Well – 11 to 12 minutes on each side, 2 pats/thick slices of butter after you turn them.

1 inch thick

Medium Rare – 7 minutes on each side 2 pats/thick slices of butter, after you turn them.

Medium – 8 minutes on each side, 2 pats/thick slices of butter after you turn them.

Medium Well – 9 minutes on each side, 2 pats/thick slices of butter after you turn them.

Steaks should be served immediately after grilling. Have everything else ready to go.

Note: You can check one steak for proper doneness by cutting into the center before removing from grill.

“Only experience will prevail” says Sonny.

Sonny Brown

BUTTERFLY PORK CHOPS

4-6 pork chops w/ bone

2 cans Cream of Mushroom Soup

oil

salt & pepper

rice

Brown pork chops in a little oil, drain. Salt and Pepper to taste. Heat soup in separate pot and pour undiluted over Pork chops. Can either cook over stove slowly or bake on 350 degrees for 30 minutes. Pour over rice.

Sammye

CABBAGE ROLLS

1 cabbage

1 lb. ground meat

1 onion

½ C. uncooked rice

1 egg-beaten

bread crumbs

tomato sauce

salt-pepper

Directions: wash & decore cabbage, put whole cabbage in pan and boil for 3-5 minutes. Tear off, large leaves, set aside. Mix rest of ingredients, scoop small portions of mixture to place into leaves and fold over leaves to make an oblong roll and close with toothpick. Should make 8-10 cabbage rolls. Place in 5 qt. pot and pour large can of tomato sauce adding water for consistency. Cover and simmer slowly over low fire 40-45 minutes. *Jan’s favorite

Rita “Nonnie” Ratcliff

CAJUN RICE & GRAVY

2-3 lbs. of thin sirloin beef

1 onion

¼ C. oil

salt & pepper to taste

rice

This recipe is best when meat is fresh, but if you have frozen beef, make sure you completely thaw out and NO moisture is left in meat. Can drain during the day on paper towel.

Cut pieces of meat in large sections (they shrink), dice onions, set aside. Salt and Pepper. Heat oil in cast iron skillet, brown meat real well, slowly on both sides, (about 20 minutes) when brown , take out meat and drain, set aside. Add onion, sauté and add meat back to skillet. Skillet needs to remain very hot, slightly smokey but not burned. Pour slowly ½ cup of cold/tap water (as not to splatter or burn on yourself) then add another 1-2 cups of water. This should make a dark gravy, and using a cast iron skillet is a must.

Amount of water I use is to cover the steak but almost to the top of skillet. Let simmer slowly 45 minutes to 1 hour. Pour over Rice.

*Shannon’s, Jan’s and Melanie’s

Harry “Ole Dad” Sanford

CAJUN ROAST

3-4 lb boneless chuck roast

garlic pods

red pepper

salt to taste

potatoes

carrots

onions

Use a 5 Qt. cast iron pot with lid is best. Salt and pepper roast. Stud Roast with garlic all over well. Pre-heat oven 300 degrees. Put a little oil in the pan and brown roast over low heat, slowly on each side, like 15-20 minutes. I brown all sides all over, the skillet will get hot, be careful not to burn. Start with pouring ½ C. of water, see the water quickly turn dark brown, then add a little more cold water over roast, (this is for gravy later) leaving about ¼ of meat exposed. Cover with lid and place in oven for 1 hour, then turn oven down to 250 for another 3 hours. If no lid use foil and punch hole in middle. About 1 hour before put in carrots, onions, potatoes around. (if in a hurry, combine the veg. in a bowl and micro for 10 minutes and place back in pot in oven and continue to cook).

Gravy: when roast is done, take roast out and all the veg. In a measuring cup put about 2 T. of cornstarch in ¼ C. water and mix real good. Then pour gradually into the gravy stirring. If not thick enough, put a little more cornstarch in water and mix well and pour gradually into the gravy, to achieve the right consistency.

Phyllis Ardoin Gibson

CHICKEN & DUMPLINGS I

2 C. flour

½ t. salt

1 T. Crisco

chicken broth

4 t. baking powder

Mix flour & salt together. Pour small amount (1/4 C. boiling broth over Crisco to melt it. Mix well with flour. Add about ¾ C. broth carefully to make stiff dough. Put on floured board and roll out to ¼ in. thickness. Cut w knife in strips-push chicken aside and drop in strips a few at a time. (you can take chicken out and return it after the dumplings are done Turn down heat and cover, let simmer until done about 10-15 minutes. Double recipe for more.

Rita “Nonnie” Ratcliff

**If using milk recipe, you can use 4 T. Crisco. 1 Cup milk- instead of Broth.

CHICKEN & DUMPLING II

1 whole chicken

celery (2 stalks)

onion (small sliced)

2 C. bisquick

1 egg

milk

salt & pepper

Boil a small chicken in water to cover. (About 1 hour) Salt and pepper to taste. When cool debone chicken and cut into bite size pieces. Strain and save broth and if needed, you can add canned chicken broth to have enough to cook the dumplings in. Measure 2 C. Bisquick. Beat 1 egg and add enough whole milk to make 2/3 C. Pour liquid into Bisquick and stir until well blended and all flour is moist. Roll out 1/3 dough each time so you can roll dough very thin. (Part of the secret is thin dumplings.) Cut into strips about 1” x 4” and place on waxed paper. Then place waxed paper on counter and leave dumplings sitting out to dry. (I make mine in the morning and leave them until that evening when I cook them). Bring chicken broth to a boil and add dumplings one at a time, stirring with a fork to keep from sticking together. When all are in pot, lower temperature to about medium and cook only about 5 minutes at most. Add chicken, cover and let sit for about 20 minutes. Serve and enjoy. Dumplings should soak up the broth but not be dry. I don’t have measurements for how much broth you will need but once you make them, you will have a better idea of quantity.

Hilda Brown

CHICKEN ENCHILADAS

4 chicken breasts-boil/dice

1 can rotel tomatoes

1 pkg. cheese

1 8 oz. sour cream

1 can Cream of Mushroom. Soup

couple of dashes of Tony Chachere’s

flour tortillas (8in.)

½ C. of water

Butter well a 9 X 11 baking dish or if more enchiladas us bigger dish. Dice cooked chicken and mix rotel, and small amount of cheese. Fill each four tortilla with about 2 T. of mixture. Put seam down on sprayed large casserole dish. Heat soups, water, sour cream and Tony’s. Pour the mixture over the enchiladas top w cheese and bake until bubbly @350 degrees, cover with foil. Remove foil and cook another 5 minutes, this helps to get completely hot. Can use two cans of soup and a little more milk

*Great for a lot of company to make ahead. Pam Methvin

CHICKEN & RICE

3 chicken thighs

3 drum sticks

1 Can Cream of Mushroom soup

1 Can Cream of Chicken Soup

salt & pepper to taste

¼ C. cooking oil

rice for 4

Wash chicken pieces, and allow to dry on paper towel thoroughly. Salt & pepper. Put oil in cast iron skillet over medium fire, when hot place chicken pieces in skillet, turn fire low. Brown chicken all over for about 20 minutes, turning slowing about every 3-5 minutes , trying not to allow chicken to stick. Take chicken out of skillet, set aside. Pour soup in skillet, can add a little water gradually, bringing liquid to a boil slowly. You want the consistency a little thick. Place chicken back in skillet and continue to boil slowly for about 30 – 45 minutes. watching to not let chicken burn or liquid to boil out. Serve over rice. Can spice up the chicken also with red pepper & chili powder. Campbell’s*

** Nonnie uses garlic salt on chicken, and after chicken is put back in pot she adds 1 lg. onion and bell pepper. Stirring constantly not to burn and adds 1 cup of water, making her own gravy. Cook on medium low heat adding little water at a time until done. Serve over rice or mashed potatoes.

Rita “Nonnie” Ratcliff

GREEN CHILI

3 T. chef P meat magic, in all

1 T. ground cumin, in all

¾ t. ground nutmeg in all

1½ lbs. ground pork

½ C. pork lard or chicken fat, or veg. oil

1½ (6in.) corn tortillas

1 t. dried oregano leaves

2½ C. chopped onions, in all

2 C. chopped green bell peppers, in all

1¼ C. canned diced green chili peppers and their juice, in all

1½ t. minced garlic

1/3 C. All-Purpose flour

5 C. pork or chicken stock, in all

Combine 1 T. plus 1 t. of the Meat magic, ½ t. of the cumin and 1/8 t. of the nutmeg. Sprinkle the pork evenly with this mixture and mix by hand till thoroughly combined.

Melt the lard or chicken fat (or heat the oil) in a heavy 4 qt. pot over high h eat. Add the meat and stirring as necessary, cook just until browned. Remove the meat with a slotted spoon, getting as many of the tiny pieces out as possible and set aside.

In the same oil, fry the tortillas over high heat until browned and very crisp, then drain on paper towel.

Combine the remaining meat magic, cumin, nutmeg, and the oregano in a small bowl, then add to the hot oil. Cook the seasonings over high heat, stirring constantly , until they roast, (about 10-15 seconds), Add 1½ C. of onions, and cook, stirring constantly and scraping the pan bottom well for 10-15 seconds, Stir in 1 C. of the bell peppers, ½ C. of the green chilies, and 2 T. of the jalapeno peppers. Cook for 8 minutes stirring fairly often,–constantly toward the end of the cooking time— and scraping the pan bottom well each time. Stir in the garlic and cook and stir a few seconds. Add the four, stirring til well blended and scraping the pan bottom clean, and cook for 2-3 min, stirring and scraping almost constantly to make sure the mixture doesn’t scorch. (Soups containing ground meat and flour stick more than other types of soup)

Add 1 C. of the stock, scraping the pan bottom until all the browned bits are dissolved, and then add the remaining 4 C. of stock. Stir until well blended and scrape the pan bottom clean again. Continue cooking over high heat, stirring occasionally.
Meanwhile, remove 1 C. of the stock from this mixture and place in a food processor. Crumble the fried tortillas, add them to the processor, and process until the tortillas are finely chopped, about 30 to 45 seconds. Stir the tortilla mixture into the cooking stock mixture. Stir in the remaining onions and bell peppers, then add the meat, stirring well. Bring the mixture to a boil, stirring occasionally, then reduce the heat and simmer, stirring and scraping fairly often (be careful not to let the mixture scorch) for 50 minutes. Stir in the remaining green chilies and jalapeno peppers, and simmer and stir for 15 minutes. Skim off any oil from the surface and serve immediately.

Paul Prudhomme’s cookbook “Pure Magic” Pg. 20

DIJON CHICKEN

2 Whole, boneless, skinless chicken’s breast

1 onion

8 mushrooms(can use reg. button, or gourmet kinds)

6 oz. jar marinated artichokes, drained

2 T. butter

3 cloves garlic, minced

1 T. Dijon mustard

1/3 C. white wine

½ C. light sour cream

12 oz. angel hair pasta (can use whole wheat)

parsley

Parmesan

Cut chicken into large, bite-sized pieces. Dice onion. Chop artichokes into pieces, Put 2 T. butter into wok and heat over medium fire. Add garlic, onion and chicken; cook for about 10 minutes. Add mushrooms and artichokes. After chicken is completely cooked, decrease heat. Add mustard and wine; stir. Add sour cream and cook on low for one min. (not very long or it will curdle)

Serve over cooked angel hair pasta with fresh parsley and parmesan.

Kyle Hamblin

DIRTY RICE

2 C. rice

1 lb. lean ground beef

green onion tops

bell pepper

parsley

frozen rice dressing mix -Pint (opt.)

seasonings

Chop onion tops, bell pepper and parsley, add to rice mixture and thawed rice dressing mix. Keeping rice and meat dry consistency. Salt and pepper to taste.

Rita “Nonnie” Ratcliff

DRESSING-CORN BREAD

(Traditional Holiday Dinner)

2 9in. skillet of corn bread

13 C. day old white bread

3 C. onions- diced

3-4 C. celery-cut up

6 raw eggs

½ t. poultry seasonings

1½ t. sage

salt pepper to taste

broth fm chicken or turkey

Ahead of time crumble corn bread and white bread (can use day old bread, hamburger or hotdog buns, remember to use equal portions = ½ bread and ½ Corn bread. Nonnie prepared by hand crumbling this bread ahead several days before and would put bread in bags and placed in fridge, but on the day of the meal she made the dressing that day, using this day old bread and corn meal. Janet uses food processor, for crumbling the bread as well as with onions, celery, etc.

Put chopped celery and onions in 3-4 qt. pot and fill with water to cover. Bring to boil, for 2-3 minutes. Turn off fire and set aside.

Mix both breads in a HUGE pot or bowl. Pour celery and onion mixture and juice they cooked in into the bread, stir and add the raw eggs (whip before putting the eggs in) Pour half stock and half water into the entire bread mixture, stirring in the seasonings real well. Check for right consistency. If too dry add more stock and water equally, don’t make it too soggy but not dry either. (It should be moist a little more moist than mashed potato consistency)Can also use canned chicken stock if you run out, or chicken bouillon cube & water. Pour into greased oblong pan or glass pyrex dish 9X13, about ½ full, use another pan if needed. Cook 400 degrees for 30 minutes then turn down to 350 degrees for another 15 minutes. Make sure the middle is done and top is brown. Can freeze uncooked dressing, and also can fix a couple of days before holiday. If you like it more cornbread taste, just cut back a few cups on the bread. Serves 10-12. Double recipe for more people.

“Jan fixed: 20+ people: 14 ½ C bread (3, nine in. pans of cornbread-17 ½ C 5 Cups celery, 4 C onions. 6 ½ C stock, 4 ½ C water.

GIBLET GRAVY

Stock of chicken/turkey

1 C milk

corn starch

4-6 boiled eggs

Liver, heart gizzard from turkey or chicken

salt and pepper

Boil eggs and peel, then cut up, set aside. Cover liver, heart, gizzard, neck with water in a pan and boil for about 30 minutes until done, save stock. Cut up meat in small pieces, set aside. Using ½ stock and ½ water and milk bring to boil in a pan. In a measuring cup mix 2 T of cornstarch and tap water and stir, then pour this mixture into the milk/stock/water mixture to thicken gravy.

*This is a traditional dish Nonnie prepares every year for Thanksgiving and Christmas. This has been handed down in the generations.

Rita “Nonnie” Ratcliff

**One yr. Sammye/Janet used “Jiffy” cornbread which had sugar in it, after tasting before cooking they realized was too sweet, so they added more regular but the sweet never left. So that year we had “sweet cornbread dressing”

DRESSING

(Easy Rice Dressing)

1lb. ground sirloin

1 C. of long grain rice

1 Can Cream of Mushroom Soup

1 Can French Onion soup

red pepper

salt & pepper to taste

1 stalk of celery

1/4 C. of bell pepper

2 pods of garlic

1/4 C. onion tops

1/4 C parsley

Pre-heat oven 350 degrees. Brown Ground Sirloin. Mix sirloin and the rest of the ingredients. Put in a 2 qt. casserole. Bake 350 degrees for 1 hour. Make sure lid fits tightly.

Pennie June

DIRTY RICE DRESSING

2 lbs. lean ground meat. (beef)

1½ lbs. ground pork lean

1 whole stalk celery (cut up)

4 bell Peppers

5 whole cloves of garlic chopped large

3 large onions

1 bunch parsley cut up whole

1 large bunch green onions (whole)

3 cans French Onion soup

½ lb. gizzard

½ lbs. liver

Fry Pork first, (no grease in large pot) cook then add ground meat. Cook with pork then add celery, bell peppers, cloves, onions. Cook down, do not add water , add French onion soup, then in separate pot put gizzard, cook until done. Keep putting water in to make a broth, then put your liver in with gizzard until just before done. Keep your broth. Cut up gizzard and liver fine, then add with your ground meat.
Add salt, red pepper, black pepper and garlic powder. Cook for about 30 to 45 minutes more on low heat. Do not cover and keep adding your broth until you have the right consistency. When you cook your rice don’t put as much water in it, because your dressing has broth and would make it gooey.

**Can make ahead, just don’t add rice, parsley, green onions. When you are ready to prepare dressing; you cook it in a pot. Then add your parsley, rice, and green onions, cook for a few more minutes.

Pennie June

ENCHILADAS & RED CHILI SAUCE

1 can Cream of Chicken (or Mushroom) soup
1 16 oz. container of sour cream (can use light but not fat free)
1 bag Mexican Blend of shredded cheese (or Pepper Jack, Cheddar is fine)
2 cans chopped green chilies
1 C. milk
1/2 onion, diced
corn or flour tortillas, warmed
4 chicken breasts or 1 whole chicken
2-3 cloves minced garlic

Boil or bake chicken (or chicken breasts) for 1 hour, cool and shred. Season with salt and pepper). If you boil the chicken, cook onion in separate skillet. Combine chicken, onions, garlic and chopped green chilies, salt and pepper to taste, and set aside. This is the filling.

In pot, cook soup and milk until smooth; add sour cream and cook until warm; set aside. Put 1/4 of sauce in bottom of 13 x 9 pan. Place filling inside warmed tortilla, spoon a little sauce on top, sprinkle with cheese and roll to close. Repeat until you run out of filling. Top with remaining sauce and cheese and bake at 375F degrees for 20-30 minutes.

Recipe makes approximately 10 enchiladas, depending on how thick/thin you make them. If you’re short on time, you can also make a “layered enchilada” with flour tortillas, and instead of rolling them individually, layer as follows: small amount of sauce, flour tortillas to cover 1¼ pan, chicken, raw diced onion and garlic, green chilies, sauce, cheese and repeat ending with tortillas, then sauce and cheese.

Chili Sauce:

1 2 oz. pkg. Don Enrique Chile New Mexico

1 clove Melissa elephant garlic/minced fine

3 C. hot water

1 T. veg. oil

1 T. flour

½ t. ground cumin

1 t. oregano, crushed

salt to taste

Remove and discard all stems and seeds from chilies. Place the chilies in a heavy, ungreased skillet and roast over low heat for about 4 minutes shaking the pan so the chilies do not burn. In a large bowl, place the chilies in hot water. Let stand 30 minutes. Place the softened chilies and half of the soaking water in a food processor or electric blender, reserving the remaining liquid. Puree until smooth, adding more water as needed. In a 1 qt. saucepan, heat the oil over medium heat. Add the four, garlic and cumin, and stir for about 2 minutes until oil sizzles slowly and the flour mixture paste turns a light brown color. Remove from heat. Place a wire strainer over the sauce pan and pour the chili puree through it, using a wooden spoon to push all but the unblended bits of skin and strain seeds through. Wash out the processor or blender jar with remaining liquid and pour through strainer. Cook the sauce on low heat and bring to a simmer. Simmer for 5 minutes. Add salt and oregano: simmer for 5 minutes more and taste. The sauce should be thick enough to stick to the nap of a spoon. Store up to 2 weeks in refrigerator or freeze. Makes 4 cups.

Kyle Hamblin

LIMA BEANS & CHICKEN STEW

4 t. roux

1 pkg. chicken breast or thighs skinless

or mix about 8 pieces

1 pkg. frozen lima beans

3 med. potatoes, chopped

salt and pepper to taste

In a large pot, add 3 quarts of water. Bring to a boil and add roux. When roux is dissolved, put in chicken and pototatoes. Add lima beans and let cook at medium heat for 30 minutes. Cover and let simmer for 1½ hours. Serve over rice. (See roux recipes-seafood section)

**Good way to make a quick roux is mix it with butter.

Pennie June

TOURTIERE-VIANDE

(PORK PIE)

hamburger sausage

diced cooked potatoes

1 chopped onion

1 C. water

¼ t. basil,

nutmeg,

savory

rosemary

salt & black pepper

Simmer gently ½ hour. Drain, fill pastry lined pie plates. Cover with slotted pastry. Bake 425 degrees, 30 minutes until brown. Makes 2 pies.

Sharon Woods

MEAT LOAF *

1 lb. ground beef

1 onion (diced)

bread crumbs

2 T. Worcestershire Sauce

¾ can tomato sauce

salt & red pepper to taste

1 egg

Add beaten egg to beef, and the rest of ingredients, mix well. (opt. diced bell pepper). Pour ¼ C. of tomato sauce directly in the meat mixture and blend. In separate bowl, then add a little water to the rest of the tomato sauce stir and pour about ½ of tomato sauce-water mixture into the meat mixture. Mix well, don’t let it become too soggy, (you want it to be a little firm). Form into loaf style and put in glass loaf pan, adding the rest of the tomato sauce mixture over and around, (liquid should be about half around the beef)

Cover with foil and cook in 350 degree oven for 45 minutes to an hour. Can serve over mashed potatoes or rice.

Rita “Nonnie” Ratcliff

MEAT LOAF

1½ lbs. ground meat

¾ C. oatmeal

½ t. salt

¼ t. pepper

¼ C. chopped onion

1 T. Worcestershire sauce

1 egg beaten

¼ C. milk

bell pepper slices

Pack firmly in 8 ½ x ½ x 2 ½ loaf pan. Bake 350 degree oven for 1 hour. Let stand for 15 minutes.

Jackie “Nana” Brown

POT PIE

1 can 10 ¾ oz. Cream of Chicken Soup

1 pkg. (9 oz.) frozen or thawed mixed vegetables

1 C. cubed cooked chicken

Pre-heat oven 400 degrees. Mix vegetables with soup adding cooked chicken. Salt and pepper, pour into 9 x 11 buttered baking dish.

Pour dough mixture on top. (see below) bake 30 minutes or until golden brown. Double recipe for 8 people.

Dough

1 C. bisquick

1 egg

½ C. milk

Rita “Nonnie” Ratcliff

SHISH KABOBS

roast-boneless/lean

pork loin

onion

tomato

mushrooms

bell pepper

pineapple

Marinade:

pineapple juice

worcestershire Sauce

tenderizer

soy sauce

Cut meat into 1-2 in. chunks, marinate overnight in marinade. Use metal skewers or if using bamboo, soak in water 10 minutes. Alternate meat, pineapple, onion, tomato, mushrooms and bell pepper, into skewers and grill. Any vegetables that grills well or a substitute. Reserve marinade and baste while grilling. Good for making ahead.

Sammye

SPAGHETTI AND MEAT BALLS

1 onion

garlic

3 T. oil

1 #2 can tomatoes(stewed)

2 6 oz. tomato paste

2 C. water

1 t. sugar (opt.)

1 t. salt

½ t. pepper

1 bay leaf

1 lg. Can Mushrooms

½ C. Parmesan Cheese

Cook diced onion and garlic in oil, add tomatoes, t. paste, water, sugar, salt, pepper and bay leaf. Cook slowly 1 hr.

**Janet adds one can of Rotels and a pkg. of McCormick spaghetti mix for extra and spicy flavorings.

MEAT BALLS

¾ lb. ground meat

¼ lbs. ground pork

1 C. fine dried bread crumbs

½ sprig parsley chopped

1 clove garlic

½ C. milk

2 well beaten eggs

salt & pepper to taste

Combine meat, crumbs, cheese, parsley, garlic, milk, eggs and seasonings; Mix thoroughly. Cook meat in shape of balls until done. Add sauce. Cook over low heat 15 minutes. Add to the sauce mixture.

Margie Boustany

CHICKEN SPAGHETTI I

1 large jar Ragu Sauce lite

1 Can Cream of Mushroom Soup (healthy choice)

1 T. Tony Chachere’s Seasonings

salt &pepper

Boil 4 large chicken breasts/pieces. When done, debone. Cook one whole box angel hair spaghetti in chicken stock, let stand 10 minutes. Then mix sauce, soup, seasons with spaghetti altogether. Add layer of spaghetti mixture and layer of cheese in deep, buttered casserole dish. Bake 350 degrees for 30 minutes.

Pam Methvin

CHICKEN SPAGHETTI II

1 whole chicken

4 or 5 stalks of celery, chopped

1 medium onion, chopped

2 T. minced garlic

1 stick of butter

1 can Cream of Chicken

1 can of Rotel

1 large jar of Cheez Whiz

½ small block of Velveeta Cheese

Cavenders Greek Seasoning

black pepper

1 lb. package of spaghetti noodles.

salt & pepper

Boil whole chicken, 1 hour. Save broth, debone chicken and set aside. Cook spaghetti noodles as directed, drain and set aside. Sauté celery, onion, garlic in butter for 10 minutes and set aside. Drain Rotels, (keep juice and use if you want it spicier but I don’t use the juice of Rotels).

Cut the Velveeta into cubes so they will melt easy, Add Velveeta, jar of Cheese Whiz into the sautéed veggies, stir, then add boiled noodles, Rotel and Cream of Chicken all into a large pot. It will be hard to stir but do it just enough to mix everything somewhat. Add the chicken broth ¼ or ½ cup at a time and keep stirring. Depending on how thick you want it, keep adding the broth until it all mixes “easy” and stirs easy…I like mine to get semi-soupy by the time I’m ready to bake it. Add some Cavenders a little at a time, and black pepper. You will have to sample along the way to see how much of it you like in there. Last you add the chicken pieces. Depending on how much chicken you like in there…but I never use the entire chicken. Now you can pour or scoop the mixture into 2 pyrex glass dishes, cover with foil and bake at 350F for 40 minutes.

* You can save one pyrex dish’s worth and freeze it, or just refrigerate until the other one that you bake is gone, and then bake that one when you are ready for it.

Melanie Brown

FILET MIGNON

1½ in. thick filet mignon

butter

Over grill:

Arrange charcoal in heaping pile (sm. for two steaks, bigger for more steaks)

Lighter fluid – saturate charcoal

Allow coals to burn until they are glowing red. Brush grill with wire brush to remove access and clean grill. Place steaks in center, leave open and watch closely. Only experience will prevail.

Medium Rare – 6 minutes on each side, 2 pats/thick slices of butter, after you turn them.

Medium – cook 8 minutes on each side, 2 pat/thick slices of butter after you turn them.

Sonny Brown

SMOTHERED STEAK

2-3 lbs. sirloin steak(have butcher to slice ½ thick)

1 onion

¼ C. oil

cast iron skillet

flour

salt & pepper well

Cut meat into pieces desire for size. Make sure meat is thawed and dried. Season meat, then heat oil in skillet on medium fire. Dip meat in flour liberally. Place in hot skillet. Fry well to brown on each side, take up meat & lay aside. Pour almost all the oil in container- to throw away, leave the drippings in skillet, put skillet back on fire to keep hot, then gradually add cold water about ¾ of pan. Place meat back in pan. Keeping water slowly, wait a few seconds and then add more water to slightly cover meat. Bring back to a boil, let simmer for 45 minutes to 1 hour. Gradually add water as needed. When done take meat out to thicken gravy. (Can make gravy with corn starch)

Gravy Use 2-3 T. of cornstarch in ½ C cold water, mix well, then gradually pour into gravy while on fire to get the right consistency, not too thick but not too thin.

*good with rice or mashed potatoes. Jan’s favorite Rita “Nonnie” Ratcliff

STUFFED BELL PEPPERS

4-6 bell green peppers

1 stick butter

1 sm. onion

¼ C. Parmesan cheese

½ C Bread crumbs

1-2 eggs beaten

½ lb. ground meat

Oregano(dash)

basil(dash)

salt and pepper

garlic

1 lg. can tomato sauce

1-2 C. cooked rice

Cut tops of peppers, remove insides boil 5 minutes; drain and slice in halves. Sauté onions and minced garlic in butter. Add meat and brown. In bowl put cooked rice and add to cooked ground beef and seasonings. Pour and mix ¼ – ½ can of tomato sauce. Stirring and mixing well. With a spoon, scoop rice/mixture and put into halves of bell peppers. Place in bottom of glass pyrex. Mix the rest of the tomato sauce and add a small amount of water, keeping consistency slightly thick. Pour over peppers and cover with foil, cook in 350F. degree oven for 30 minutes.

Janet Brown

SWEET & SOUR MEATBALLS

Use meatball recipe

1 bottle Kraft bar b q sauce

1 lg. can jellied cranberry sauce

1 bbq sauce jar of water.

Mix these last three ingredients together in pot and bring to a boil, drop lightly browned meatballs, in sauce and simmer for 20 to 30 minutes. Great for parties, can put in slow cooker.

*See spaghetti recipe for meatballs

SWEET & SOUR PORK

½ C All Purpose flour

2 eggs, slightly beaten

½ t. salt

16 oz. lean pork

cooking oil for frying

½ C. broth or water

1 C. pineapple chunks

1 green pepper, diced

1 carrot, cut in slices

1 clove garlic, chopped fine

1 T. cornstarch dispensed in 1 T. water

sweet & sour sauce

Boil pork until tender, then cut into 1 in. cubes. Make a batter with flour, eggs and salt. Dip pork cubes in batter one at a time. Fry in heated cooking oil till golden brown. Remove and drain. Return pork pieces to frying pan; add pineapple chunks, green pepper, carrots, garlic and ½ C. broth. Cover and cook for 10 minutes. Prepare sweet & sour sauce and pour into sauce pan. Let cook uncovered for 5 minutes. Thicken with cornstarch. Combine with rest of ingredients.

Sweet & Sour Sauce

½ C. sugar

½ C. water

1 t. soy sauce

1 t. salt

¼ C. vinegar

Tessie Lomboy

TACO PIZZA

1 can of crescent rolls

1 oz. can tomato sauce

1 lbs. turkey meat

1 pkg. of taco seasoning

Cheddar and Monterey Jack

Cook turkey, drain and add tomato sauce and pkg. taco seasonings mix. Simmer for 5 minutes. Put pizza pan down and flatten the rolls like you would a pie, (roll out). Place meat on top and add cheese on top. Put in 400 degree oven until cheese melts and browns. Garnish with lettuce, tomato and picante’ sauce.

Pam Methvin

TURKEY OR CHICKEN STUFFED

with Boudin

turkey or

whole chicken

boudin

onions

celery

cayenne pepper

salt

bell pepper

Wash turkey or chicken inside and out. Pat dry with paper towel. Sauté onions, celery, dash cayenne pepper, salt and bell pepper (cut up). Cut slits inside bird. Stuff with butter mixture of onions, celery and peppers. Last stuff with boudin, in 350 degree oven until brown.

Rita “Nonnie” Ratcliff

GRAVY’S

Roast

Remove cooked roast at beginning. Heat gravy liquid (drippings) over stove, on medium fire. Put ½ C. or less flour in a cup and mix with tap water, about ¼ C. not too much liquid but not too thick, and strain or stir until no clumps. Pour slowly into roast gravy drippings. Stir constantly until desired thickness. If not enough, double recipe. Depends on amount of natural gravy drippings.
*also can use corn starch.

Rita “Nonnie” Ratcliff

Frying Meats and Port Chops – Gravy

Heat 3-4 T. drippings from frying steak or pork chops(which is grease) in cast iron skillet over medium heat until hot but not burning. Sprinkle flour in drippings to saturate, stirring with spoon back and forth, until it is like paste, with some liquid texture. Turn heat down a little, and heat until brown, but being careful not to burn. Then add ½ C milk and ½ C water, until desired thickness. Adding either or both until how you like.

Rita “Nonnie” Ratcliff

SAUCES

BASIC WHITE SAUCES

THIN

3 T. butter

1 C. milk

1 T. flour

salt & pepper to taste

MEDIUM WHITE SAUCE

3 T. butter

1 C. Milk

2 T. flour

salt & pepper to taste

THICK WHITE SAUCE

4 T. butter

1 C. milk

5 T. flour

salt & pepper to taste

Melt butter, (over low fire) add flour and seasonings, until smooth and bubbly. When blended, gradually add milk, stirring constantly until mixture begins to thicken. Allow to boil 1-2 minutes. Can add more milk if too thick.

*these are good over cooked whole small red potatoes. (new potatoes).

Janet Brown

CHEESE SAUCE

Make one of the basic sauce recipes. (as above), (2 Cups) add ½ lb. grated American or Cheddar Cheese.

CHILI SAUCE (Indonesian)

Sambal Goreng

fresh chili

shallot

garlic

salt

fresh tomato

ajinomoto

fresh lemon

corn oil

*This is good with Nasi Goreng or over rice dishes.

HOLLANDAISE SAUCE

½ C. butter

2 T. lemon juice

dash cayenne

4 egg yolks

½ t. salt

1/3 C. boiling water

Cream butter, add egg yolks one at a time, beating well after each addition. Add lemon juice, salt and cayenne. Place in double boiler and add boiling water, beat with rotary beater until thickened. Do not allow water in bottom of boiler to boil rapidly. Serve on asparagus, broccoli or any desired vegetable.

OLE DAD’S BBQ BASTING SAUCE

2 sticks butter

1 C. chopped onions

2 garlic pods

1 heaping t. chili powder

Juice of 1½ lemons

3 T. Worcestershire sauce

1 C. vinegar

dash of Tobasco sauce

Ole Dad Sanford

“OLE DAD’S” BBQ EATING SAUCE

½ C. mustard

½ C. catsup

2 sticks oleo

2 T. vinegar

½ t. salt

½ t. dry mustard

1 t. chilli powder

2 T Worcestershire

dash of Tobasco

1 C. onions

Melt butter and add diced onions stir well, then add rest of ingredients.

*A friend gave this recipe to ole dad when he lived in Ville Platte, La. and later this sauce became popular and is sold on the market. (He changed only slightly one ingredient. Can you guess which sauce this is today?

SONNY’S SECRET SAUCE

Basting Sauce Preparation:

½ stick butter

3 T. olive oil

1 T. Worcestershire sauce

1 t. Soy Lite

1 T. lemon juice

chopped garlic

dash of Tony’s, lemon pepper & Tobasco

Melt butter in sauce pan. Add rest of ingredients, heat all together in sauce pan and turn off fire. (do not boil it)

*This is a basting sauce for bar b q meats

Sonny Brown