LeBlanc Reunion Family Recipes
Submit Your Recipes to O. P.'s email address
Tracing a complex history all the way back to Nova Scotia, our family has been richly blessed with many gifts and talents. Besides the incredible accomplishments that many descendants of Homer LeBlanc exhibit, our family is gifted with the talent of cooking. It is in their memory that I dedicate this page of LEBLANC FAMILY RECIPES. Reflecting on your roots or those of your spouse that you incorporate into your daily lives, take some time to type out your recipe and submit them for all of us to share. We have truly become multicultural and cross continental as we have blended in to the great country of the United States of America. It is our wish that you will enjoy the CHEFS OF THE LEBLANC FAMILY by sampling their culinary skills. May God continue to richly bless each one of you and see you in July! A great big thanks to Uncle OP for making this internet cookbook happen! Claudette LeBlanc St. Amant Claudetst@aol.com

Please include your name at the end of your recipe and who you descended from. Note the one I sent in!

This past Christmas (2006) with the help Uncle Bob I cooked a very good fried Turkey!!! I baked the turkey on 325 for 2hrs as uncle Bob said then heated the cooking oil in the Turkey Fryer to 295-300 degrees. I had to call him again to make sure it was the right temp, because the instructions that came with the ³Cajun Cooker² said 350 degrees. But I new I should call a real Cajun cooker to find out. He said yep, 295 for about 20 to 25 minutes for a 13lb Turkey. He also said to pull it out at 20 minutes and check the temp in the thigh with a meat thermometer, it needed to be 180 degrees. We did that at 20 min, and got 175, cooked another 5 minutes got a golden brown juicy turkey!!!! Lesson is: Whenever you cook Cajun ask a Cajun!!!! Perry Ditch
Perry Ditch <pditch@ec.rr.com>
Stella, NC USA - Monday, January 1, 2007 at 16:23:22 (EST)
Okay it's Christmas and I need fudge recipes?? I think we have Mama's but I don't think Denise has ever made it. Has anyone in the LeBlanc family tried. Is there and tricks.Let me know. Thanks John Ziegler
J Ziegler <jzig2@aol.com>
Okla City, Ok USA - Wednesday, December 08, 2004 at 18:13:32 (EST)
BROWN RICE AND LENTIL PILAF. Ok, take 3 parts brown rice, 1 part lentils, 1 part split peas and 1 part pearled barley. Soak all but the rice overnight. Rinse the rice and add the other ingredients to a pot that can hold it all. Cover with water (about 6 parts) cover and simmer for 20 minutes. Add chicken flavored soup base. (I like Vigo, about 1 tablespoon at a time), Italian spices and marjoram. Simmer for 10 minutes and taste. Adjust seasoning to taste. I usually add a bit of garlic powder. Add more water as needed until the rice reaches the texture that you prefer. If you used a 1/3 measuring cup for each 'part' this will make about 8 servings. WARNING: Serve with Beano food enzyme tablets or sprinkle 6 drops liquid on each serving. Makes a nice side dish to broiled chicken and Cabernet Sauvignon. -Claude Roy (Edward Joseph LeBlanc, Jr.)
Claude Roy LeBlanc <royleblanc@aol.com>
Metairie, LA USA - Monday, July 07, 2003 at 16:21:30 (EDT)
This is by far the BEST chocolate sheet cake in the world! I have made it many times and it freezes beautifully. I have made an extra one each time we have a party so that the hosts and hostesses can indulge!!! CHOCOLATE SHEET CAKE 2 cups flour; 2 cups sugar; 1 stick margarine; 1/4 cup of cocoa; 1 cup water;1/2 cup oil; 1 teaspoon soda; 1/2 cup buttermilk; 2 eggs; and 1 teaspoon vanilla. (To make your own buttermilk-add 1 Tablespoon white vinegar to the 1/2 cup of milk and let sit until you are ready to add the milk to the recipe--make the buttermilk first) Combine flour and sugar in large mixing bowl. In saucepan, heat to boiling point the margarine, water, and oil. Pour this over the dry ingredients and mix with a spoon or on low speed of mixer. Dissolve soda in buttermilk and add vanilla. Add to the mixture. Add eggs one a time, increasing mixer speed to medium. Mix well until thoroughly combined. Pour into greased 11x15x1 jelly roll pan. Bake 20 minutes at 400 degrees. ICING: 1 stick margarine, 1/4 cup cocoa, 6 tablespoons PET milk, a 1 pound box of powdered sugar; 1 teaspoon vanilla, 1/2 cup chopped pecans--Melt margarine in saucepan, Add cocoa and milk. Bring to a boil,take off heat, and add powdered sugar. Mix well. Add vanilla and nuts. Pour icing onto cake right as it comes out of the oven. Serve hot or cold. Freezes beautifully. Gets moister each day and keeps for about a week. Yields: 35 squares.(Edward J. LeBlanc, Jr)
Claudette St.Amant <claudetst@aol.com>
Baton Rouge, LA USA - Saturday, July 05, 2003 at 13:14:54 (EDT)
fact is.....bobbie has been pressuring me to contribute to cook book. i never found my recipe box since my home flooded 2 years ago...so my recipes are by memory or by hit and miss since that time.............do you want recipes without exact measurements and portions..................just a little of this and a little of that????? i would like to contribute a noneatable recipe....can i do that homemade snow for your xmas tree...........this has become a tradition for my family since they were born.........its a little extra work and a bit messy but fun , creates memories and something the kids look forward to. it is something i remember as a child..........my dad now tells me this started when he was in college and aunt shirley was little.....they didn't have commercial snow to put on the xmas trees. this was in the 1940's they would use ivory soap flakes with warm water to make a mixture of homemade snow.....then when the ivory soap flakes were no longer available it switched to using ivory snow detergent. this is how it goes.....you need a real christmas tree........preferably the whole family goes together to pick out perfect tree...we all know how much fun it is to put the tree in the stand....right...........so it doesn't lean to the left or to the right or crash and start over...........once steady in stand....you drape the floor around the tree with old sheets. you need a large mixing bowl and ivory snow detergent {now its the ultra ...more expensive and smaller boxes] for an 8ft tree you will probably need 4 boxes. you put the ist box in the bowl and add 8oz of warm water and beat with a mixer....you'll keep adding water until you reach right consistency...kinda like pudding..........its easy to spread and then it hardens later and clings to the branches. we just kinda gently toss it on the branches or rub it on.........object is........the whole family particpate.......you need jolly christmas music in the background . allow tree to dry overnight and begin other decorations the following night. you'll appreciate the beauty when the entire decorations are complete and your home will smell wonderful.....i have gotten many compliments for a family tradition that started in the 1940's. thank you daddy ....for taking the time to put snow on our christmas trees.........and creating memories.
donna thibodeuax <brittlyn_2000@yahoo.com>
erath, la USA - Tuesday, July 01, 2003 at 22:06:07 (EDT)
I think I got this recipe from Helen. She made it one time especially for me. It was for one of those special occasions at Mama's house. CABBAGE CASSEROLE.....2 medium green cabbage, 1/2 pint cream, 1 block butter, 1/2# Kraft (rat daisy cheese)......At this point I have to admit I don't know what is rat daisy cheese, so I used one little jar of cheese spread or 1/2# of cheese of my choice. 1 cup progresso bread crumbs, 2 chopped onions, 1 chopped bell pepper, 2 chopped cloves garlic, salt and pepper to taste. Cut cabbage and boil until tender. Remove and chop fine. Wilt onions in butter. Add cabbage and smother. Add 1/2 cheese and sesoning and 1/2 cup bread crumbs. Place in casserole. Add cream. Cover with grated cheese and crumbs. Bake at 350 in oven for 15 min. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
USA - Tuesday, July 01, 2003 at 17:37:32 (EDT)
As Bobbie said the recipes get easier as you get older. EASY PRALINES. 1 pkg. (3 oz) vanilla flavored pudding and pie filling mix, 1 1/2 cups firmly packed light brown sugar, 1/2 cup evaporated milk, 1 tbsp. butter or margarine, 2 cups pecan halves. Combine pudding mix, brown sugar, evaporated milk, and butter in a medium-size saucepan. Heat slowly, stirring constantly, until sugar dissolves, then cook, without stirring until a teasp of syrup will form a soft ball when dropped in cold water. Remove from heat at once. Stir in pecans, then beat 2 or 3 min. or until mixture starts to thicken. Drop by tablespoonfuls,2 inches apart on waxed paper. (If mixture hardens as you work, set pan over hot water.) Let stand until firm. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
USA - Tuesday, July 01, 2003 at 14:33:06 (EDT)
Anyone know how to make Daddy's "Bob LeBlanc babby food" hot sauce??? I just know that he had in in baby food jars when Denise & I got a few years back. Thanks Oh another recipe I like from Daddy. For Cajun coffee. Get up get, your cup and go across the street to the Country Kitchen and get you a cappacinno.
John Ziegler <jzig2@aol.com>
Oklahoma City, Ok USA - Monday, June 30, 2003 at 22:50:22 (EDT)
Hears my best recipe from Daddy. This John Ziegler. Get in the car & go to Shuck's & order what you want!!!!!!!!!! I'm working on Denise to get somethings in here. Thanks John Ziegler
John Ziegler <jzig2@aol.com>
Oklahoma City, Ok USA - Monday, June 30, 2003 at 12:57:01 (EDT)
Whenever we have Cajun Turkey, we also have Rice Dressing. I got this recipe from my father-in-law also. Ingredients: 1 lb gizzards, 2 lbs lean ground meat (chili grind), 2 onions, 1 cup celery, 1 bell pepper, seasoning (don't forget the jalepenos). 1. Brown meat. 2. Add celery, bell peppers, onions. 3. Add reaux. 4. Simmer...adding water (or broth). 5. Add Kitchen Bouquet for color (if necessary). 6. Add rice. 7. Sprinkle green onion tops.
Joe Tinker <tinker@us.ibm.com>
Jacksonville, FL USA - Sunday, June 29, 2003 at 20:44:10 (EDT)
I learned this recipe for Turkey (Cajun Style) from my father-in-law, Bob LeBlanc. It is my favorite way to cook turkey. I have passed the recipe to my children and my brother-in-law, Rob Schutz (who wishes he was a Tinker and Cajun). We use it regularly. * Stuffing: onions, Jalepenoes, sausage, garlic. * Season bird: salt, pepper, Kitchen Bouquet, Italian Dressing. Now season the bird a second time. * Either cook in a covered pot or a pan with an aluminum foil tent (tighten down, but don't touch the bird). * 350 degrees for one hour less than the instructions on the package. Uncover the bird and brown by cooking at 500 degrees for 15 or so minutes. * Gravy: Cook down (boil) the neck and giblets. Add drippings from the turkey before browning. Add some of the stuffing also. Add some corn starch.
Joe Tinker <tinker@us.ibm.com>
Jacksonville, FL USA - Sunday, June 29, 2003 at 17:56:43 (EDT)
David Ditch Son of Shirly Anne Leblanc Ditch Here is a favorite recipe from my Wife's family: Empanadas (Meat Turnovers or Meat Pies) 2 cups unbleached flower 1 tsp salt 7 tbsp shortening 1/2 cup ice water 1 lb ground meat (browned) 1 baked or microwaved potato or cup of cooked rice (optional filler) Vegetable oil Brown ground meat then add optional filler and mix together. Preheat oven to 450F Sift flour with salt. Cut shortening with a knive until mixture resembles rice grains. Add shortening to flour. Add water all at once. stirring quickly with a fork until dough just stiffens. Place in covered container in refrigerator for 10 minutes. On lightly floured surface, roll out half the dough about 1/8" thick. Cut into rounds with a 3" cookie cutter. You can also get 1/2 circle meat pie forms at some kitchen and baking stores. On half of each round place the meat and optional filler mix. Use water at seam and fold over sealing the meat inside the dough. You can also use egg whites to seal the seam if you wish. Repeat with remaining dough. Brush tops of Empanadas with vegetable oil and back at 450F for 20 minutes or until golden color. Remember the meat is already cooked to you are concentrating on the color of the dough. Serve warm! Enjoy!
David Ditch <dditch1@comcast.net>
Jessup, MD USA - Saturday, June 28, 2003 at 20:30:58 (EDT)
This punch is refreshing and so unusual. It is always a hit at parties. BANANA PUNCH 4 cups sugar 8 cups water Boil until sugar dissolves and allow to cool. Add 2.5 cups orange juice 1/2 cup lemon juice (fresh) 4 cups pineapple juice 5 bananas--mashed 1 liter Sprite or 7Up Pour lemon juice over mashed bananas. Mix all juices, sugar water, and bananas.Mix well and freeze in a container that will fit into punch bowl. Stir several times before the juices freeze in order to have the bananas mixed through the frozen mixture. Can be made several weeks in advance. Remove from freezer 2-3 hours before needed and add sprite over frozen mix. Stir to serve. Serves 35. (Edward J. LeBlanc, Jr.)
Gertrude Ducharme LeBlanc <gert 326@aol.com>
Lafayette, LA USA - Friday, June 27, 2003 at 00:27:07 (EDT)
These little tea sandwiches are delicious and perfect for a summer day. They are so easy to make. STRAWBERRY TEA SANDWICHES Pepperidge Farm Raisin Swirl Bread Strawberry cream cheese Thinly sliced fresh strawberries Spread cream cheese carefully onto bread. Place sliced strawberries over cream cheese and cover with second slices. Wrap overnight (if possible) in saran. Cut crust off and quarter sandwiches to serve. Keep moistened paper towels between layer to keep sandwiches from drying out. CUCUMBER TEA SANDWICHES Pepperidge Farm Oatmeal Bread Chive Flavored cream cheese Thinly sliced cucumbers Do the same as above to assemble and prepare the sandwiches. (Edward J. LeBlanc, Jr.)
Gertrude Ducharme LeBlanc <gert326@aol.com>
Lafayette , LA USA - Friday, June 27, 2003 at 00:22:28 (EDT)
PRALINES What Cajun doesn't like these? Caramelize 1 cup sugar on low heat. In a separate 3 quart pot, combine 2 cups sugar and 1 cup evaporated milk. Pour in caramelized sugar and stir. Cook to 234 degrees. Put on low heat. Stir in 2 Tablespoons butter, 1 teaspoon vanilla. Take off of the heat and beat mixture for 5-6 minutes. Add 2 cups pecan halves. Pour by spoonfuls onto wax paper(that has newspaper under it) when the mixture is not too shiny. Yields 3 dozen. (Edward J. LeBlanc)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Friday, June 27, 2003 at 00:17:40 (EDT)
Got this recipe from our first neighbors in Baton Rouge, Wilmagene and Joe Rivet. They are still great friends to this day. They now live in Alexandria, LA. PECAN PIE 3/4 c sugar 1 c light Karo syrup 1 cup chopped pecans 1 teaspoon vanilla pinch of salt 3 eggs beaten 1/4 cup melted butter Blend all ingredients together and pour into 2 prepared pie shells. Bake at 350 degrees 30 minutes or until set and pie crust is golden brown. Delicious and not too sweet! (Edward J. LeBlanc)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Friday, June 27, 2003 at 00:12:21 (EDT)
Got a correction from Bobbie on the MEAT LOAF recipe. I made a typo. It should read---Bake covered at 375 degrees for 50 minutes, then drain and bake uncovered for 20 more minutes. Sorry!
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Thursday, June 26, 2003 at 20:42:53 (EDT)
Got a correction from Bobbie on the MEAT LOAF recipe. I made a type. It should read---Bake covered at 375 degrees for 50 minutes, then drain and bake uncovered for 20 more minutes. Sorry!
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Thursday, June 26, 2003 at 20:42:47 (EDT)
I remember in the early days of our marriage, I always hunted for quick and easy recipes. I got this one from my best friend, Cristie, who received it from her mom. It was great! CHILES RELLENOS 2 cans chiles 8 oz sharp cheese 1/2 cup milk 1/2 tsp dry mustard 4 whole eggs 1/2 tsp salt Preheat oven to 350 degrees. Butter casserole. Layer of chiles, layer of grated cheese. (Two layers). Beat together eggs, milk, salt and mustard. Pour over chiles and cheese. Cook about 35 minutes.(Edward J. LeBlanc)
Claudette St, Amant <claudetst@aol.com>
Baton Rouge, LA USA - Thursday, June 26, 2003 at 20:33:55 (EDT)
KING RANCH CASSEROLE 1 hen, cooked and deboned; 2 cups grated American cheese ( I like sharp cheddar); 1 doz tortillas, cut fine; 1 onion, chopped; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1 cup chicken broth from hen; 1/2 cup of Rotel tomatoes ( I use the whole can). Place 1 layer chicken, 1/2 of the sauce (combine last four ingredients to make the sauce), 1/2 of tortillas, and 1/2 onion and cheese in a casserole and then repeat. Place cheese on top. Bake 1 hour at 350 degrees. (Edward J. LeBlanc)
Claudette St.Amant <claudetst@aol.com>
Baton Rouge, LA USA - Thursday, June 26, 2003 at 20:30:02 (EDT)
NEIMAN MARCUS CAKE 13 by 9 inch pan--oven 350 degrees--45 minutes 1 box yellow Duncan Hines cake mix, 1 egg, 1 stick butter, 1 cup chopped pecans. Mix well and pat in bottom of greased and floured pan. Topping: 1 Box of powdered sugar, 2 eggs, 1 teaspoon vanilla, 8 oz. package cream cheese. Mix well and pour on top of first layer. Bake until top in completely brown check with toothpick. If toothpick has batter or crumbs clinging, bake a few minutes and check again.(Edward J. LeBlanc)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Thursday, June 26, 2003 at 20:26:10 (EDT)
CHOCOLATE POUND CAKE 3 cups flour, 1/2 cup cocoa, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 5 eggs, 1 cup margarine, 1/2 cup Crisco, 3 cups sugar, 1 cup milk, 1 tablespoon vanilla. Sift flour, cocoa, salt and baking powder. Cream Crisco and sugar. Alternate dry indredients and milk. Add eggs one at a time. Beat after each. Bake in 10 inch angel food pan at 300 degrees for 1.5 hours.(Edward J. LeBlanc)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Thursday, June 26, 2003 at 20:21:19 (EDT)
From the time I can remember we always fixed this easy and cool cake when we went to the beach for vacations. LEMON-LIME REFRIGERATOR CAKE: 1 pkg lime jello, 1 box lemon supreme cake mix. Dissolve jello in 3/4 cup boiling water, add 1/2 cup cold water and set aside. Make cake according to directions in a 9x12 pan. Let cool 20-25 min. Poke holes in top of cake with the end of a wooden spoon. Put jello in holes with baster(or some other ingenious method)-Neatness doesn't count! Put in refrigerator. Topping: 1 envelope whipped topping mix, 1 pkg lemon instant pudding, 1 1/2 cups cold milk. Blend/whip until stiff. Put frosting on cooled cake and store in refrigerator.
Michelle Ditch <mditch@ec.rr.co,>
Stella, NC USA - Thursday, June 26, 2003 at 13:28:55 (EDT)
This one is from my sister. NO PEEK CHICKEN:1 box Uncle Bens Original wild rice (not fast cook), 1 can cream of mushroom soup, 1 can cream of celery soup, 1 can water, 1 tsp parsley, 1 package Lipton onion soup, 6-8 boneless chicken breasts. Mix rice, soups, water and parsely in bottom of large baking dish. Place chicken on top, sprinkle with onion soup. Cover with foil and baek at 350 for 2 1/2 hours-- Don't Peek!!!!
Michelle Ditch <mditch@ec.rr.com>
Stella, NC USA - Thursday, June 26, 2003 at 13:22:22 (EDT)
This is one of my favorite's that my mom always fixed. It's easy and great for company. MOM'S SPECIAL ROAST: 1 eye of round roast, 1 can cream of mushroom soup, 1 can water, 1 package Lipton onion soup mix, 1 cup dry red wine, mushrooms, baby carrots. Put soup mixes and wine and water in bottom of roasting pan and stir until mixed. Put roast and other veggies in. Cover and bake at 350 for 2-3 hours depending on size of roast. Serve with rice or potatoes. It is REALLY good!
Michelle Ditch <mditch@ec.rr.com>
Stella, NC USA - Thursday, June 26, 2003 at 13:18:54 (EDT)
Easy and Good CHICKEN FRICASEE...........had this at Faye and Roland's (OP's brother) when they were living in Va. I love this stuff! 1 or 1+1/2 chicken (cut up), 1 can cream of mushroom soup, 1 can water, 1 pkg. Lipton Onion Soup, 2 teasp. kitchen bouquet. Season chicken, place in roaster. Put onion tops, celery, and parsley on chicken. Mix soup, water, and kitchen bouquet. Cover and bake 350 degrees for 90 min. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
USA - Wednesday, June 25, 2003 at 11:18:12 (EDT)
BREAKFAST CASSEROLE 1 box of herb seasoned croutons, 1 lb.bulk sausage(hot), 1 lb. bulk sausage(mild), 10 oz. sharp cheddar cheese, grated, 5 beaten eggs, 1 can cream of mushroom soup, 3/4 tsp. dry mustard, 2 1/2 cups half & half, 2 oz. can of sliced mushrooms, drained. Brown and drain sausage. Beat eggs, add soup, meat and croutons. Add other ingredients including 1/2 of the cheese. Place in a greased casserole dish. Add remaining cheese on top. Bake @ 350 for 30 minutes or until set. Serves 10-15 people. Michelle LeBlanc Curtis (Edward J. LeBlanc, Jr.)
Michelle LeBlanc Curtis <mllcurtis@aol.com>
Lafayette , LA USA - Tuesday, June 24, 2003 at 23:02:14 (EDT)
All of my friends used to love my Daddy's chili. Everytime someone got the recipe, he added to it. Cheryl got this recipe the last time she was here in Florida, so it is the latest rendition! BOB'S CHILI 4 lbs.ground rump roast or chuck roast--chili ground (Brisket is best) Brown in oil. Add: 3 chopped onions, 2 chopped bell peppers, 1 stalk of celery--chopped. After all has cooked down, add 1 clove garlic, and 2 heaping tablespoons of chili powder per pound of meat used. Add 4 cups of water and thicken with 4 tablespoons of flour. Add 1 teaspoon of cumin, 1 can of pinto beans (Ranch style with jalapeno is great). (Robert J. LeBlanc)
Bobbie Tinker <tinker@us.ibm.com>
Baton Rouge, LA USA - Tuesday, June 24, 2003 at 22:01:39 (EDT)
I got this recipe from Mrs. Maude Theriot when I was in high school. Cheryl and I always had candy when I went to her house. GOLDBRICK FUDGE 1 large can carnation milk, 2 Tablespoons Hershey Cocoa, 1 pint marshmellow creme, 3 and 3/4 cups sugar, 24 oz of Hershey's semi-sweet chocolate chips, 2 and 1/2 sticks real butter, 6 cups pecans, 2 tablespoons vanilla and 1 teaspoon butter extract. Put sugar and carnation in large pot on low fire with the cocoa. Stir and bring to a boil. Form soft ball--226 degrees--about 9 minutes after start of rolling boil. In large mixing bowl, put butter, marshmellow creme, chocolate chips, pecans, and vanilla. Pour into soft ball syrup. Stir until chips melt. Put in butterd pans. Score. Let cool thoroughly. Cut. Put in ice box 3 to 4 hours before eating. Keep covered. May be frozen. (Robert J. LeBlanc)
Bobbie Tinker <tinker@us.ibm.com>
Jacksonville, FL USA - Tuesday, June 24, 2003 at 21:55:16 (EDT)
This recipe is from Aunt Gert. I got it from her about ten years ago because I thought she made the best. My mother happened to like more vegetables, so I added the broccoli, mushrooms, and string beans. Those are optional. Carrie and I only used the string beans and canned mushrooms. CRAWFISH PIE 1 large onion 1 stick margarine 4 ribs celery(1 cup) 1 to 2 cups broccoli 1 to 2 cups sliced mushrooms 1/4 cup onion tops 1 bell pepper 2 cloves garlic 1 to 2 cups string beans Saute all of the above together. Add: 1 can cream of celery soup, 2 pounds crawfish tails, 1/4 cup chopped parsley,Cook about 10 minutes. Add: 1/2 tablespoon paprika, 1/2 teaspoon salt, 1/4 teaspoon red pepper, and 1/4 teaspoon black pepper. Turn off heat. Add: 2/3 cup seasoned bread crumbs. In a 10" pie plate, put Pillsbury ready crust. Pour filling. Put top crust. Bake at 350 degrees for 35-40 minutes. Makes 2 pies.(Robert J. LeBlanc)
Bobbie Tinker <tinker@us.ibm.com>
Jacksonville, FL USA - Tuesday, June 24, 2003 at 21:49:27 (EDT)
Chicken and Okra Gumbo Mrs. James Mellard Johnson Rita LeBlanc 1 large fryer, cut up 1 c. flour 1 1/2 lb. okra, cut fine 1 very large onion,cut fine Season and flour cut-up chicken. Fry well done. Take fried chicken out of shortening and make a dark brown gravy with shortening and 1 Tbsp. flour. When done, add 1/2 onion. Add 1 qt. water, let cook 20 min. Set aside. Smother okra in a large pot about 30 min. Add 4 qts. water. Let cook another 30 min. Add gravy and fried chicken, and the other half of onion; salt and pepper to taste. Cook about 1 hour. over low fire. Serve in soup bowls with cooked rice. Submitted by Melanie DeJean Hansbrough (Rita LeBlanc's granddaughter.)
Melanie Hansbrough <hansbrot@bellsouth.net>
Baton Rouge, LA USA - Tuesday, June 24, 2003 at 21:40:10 (EDT)
HEAVENLY CREAM PIE (makes 2 pies) 1 large can crushed pineapple (drained), 1 cup chopped pecans, 1/3 cup lemon juice, 1 can condensed milk, 1 large carton Cool Whip. Mix well into 2 cooked and cooled pie shells. Chill at least 2 hours before serving. You can also use 2 redi-made graham cracker crust pie shells. Gertrude LeBlanc (Edward J.LeBlanc, Jr.)
Gertrude LeBlanc <gert326@aol.com>
Lafayette, LA USA - Tuesday, June 24, 2003 at 21:03:16 (EDT)
BROCCOLI SALAD This is great with a bowl of chili! 3 cups chopped broccoli, 3 tbsp. bacon bits, 2 tbsp. sugar, 1 cup mozzarella cheese, grated, 2 tbsp. vinegar, 1 cup mayonnaise. Mix well and refrigerate overnight. Gertrude LeBlanc (Edward J. LeBlanc, Jr.)
Gertrude LeBlanc <gert326@aol.com>
Lafayette , LA USA - Tuesday, June 24, 2003 at 20:58:55 (EDT)
BANANA BREAD So easy since most of the ingredients are already on hand, except for the bananas. 2 1/2 cups Biscuit mix, 1/3 cup canola oil, 3 eggs, 1/2 cup sugar, 4 large bananas, mashed, 1 tsp. vanilla, 1/2 cup chopped pecans. Mix together. Bake in loaf pan at 350 for 55-60 minutes. Gertrude LeBlanc (Edward J. LeBlanc, Jr.)
Gertrude LeBlanc <gert326@aol.com>
Lafayette , LA USA - Tuesday, June 24, 2003 at 20:54:40 (EDT)
EASY BROWNIES This is a great recipe for the children to help with. They love patting the dough! 1 box German Chocolate cake mix, 3 eggs, divided, 1 1/2 cups chopped pecans, 8 oz. cream cheese, 1 lb. powdered sugar. 1.Make bottom layer, combine cake mix, 1 egg, and pecans, pat into greased and floured 9x13 pan. 2.Combine cream chees, 2 eggs, and powdered sugar. Pour over bottom layer. 3.Bake at 350 for 30 minutes.
Gertrude LeBlanc <gert326@aol.com>
Lafayette, LA USA - Tuesday, June 24, 2003 at 20:49:48 (EDT)
CARAMEL CORN 4 quarts of popped corn, 1 cup brown sugar(packed hard), 1/2 cup margarine, 1/2 cup karo(dark), 1 tsp. salt, a tsp. vanilla, 1/2 tsp. baking soda. Cook together sugar, margarine, karo and salt. Stir constantly until mixture boils. Cook another 5 minutes on medium heat. Do not stir for these 5 minutes. Next, stir in vanilla and baking soda. Pour over popcorn and stir well to coat. Spread on a cookie sheet(with sides) or baking pan. Bake in oven at 250, uncovered for 1 hour, stirring every 15 minutes. Cook and break apart. Store in covered container. This is a great Winter project!
Gertrude LeBlanc <gert326@aol.com>
Baton Rouge, LA USA - Tuesday, June 24, 2003 at 20:37:31 (EDT)
This is Mama's wonderful fig preserves. After I saw Aunt Gert's fig recipe, I wish I had her trees!! MAMA'S FIG PRESERVES Wash jars and lids in dishwasher In large pot, put 1/2 cup of water. For every 2 bowls of figs, add 1 bowl of sugar Cook on low fire with no lid for 3 to 4 hours or until figs are tender. Simmer lids until rubber is soft. Funnel figs in jars and seal. (Robert J. LeBlanc)
Bobbie Tinker <Tinker@us.ibm.com>
Jacksonville, FL USA - Tuesday, June 24, 2003 at 09:24:42 (EDT)
This is Mama's Crawfish Casserole that she made for me when Kathryn was born. It was great. I didn't like my own as much. Carrie St. Amant and I made it twice and can't seem to get enough of it. CRAWFISH OR SHRIMP CASSEROLE 1 can mushrooms (optional) 1 cup onions, chopped 1 cup bell pepper, chopped 1 cup celery, chopped Saute the above in 1 stick of butter and add 1 teaspoon garlic cloves, chopped Add: 1 can cheddar cheese soup 1 can cream of mushroom soup 2 cups of cooked rice 1 medium jar pimentos--with juice 1 T hot sauce 1/3 cupe bread crumbs 1 lb. crawfish Cook for 15 minutes on stove top and then put in casserole dish. Top with 1 cup chopped green onion tops and 1/3 cup of parsley chopped. Bake 25 minutes at 350 degrees. (Robert J. LeBlanc)
Bobbie Tinker <Tinker@us.ibm.com>
Jacksonville, FL USA - Tuesday, June 24, 2003 at 09:17:46 (EDT)
Daddy always made these meat loaves for me when I had a baby. One to eat and three to freeze for later. I have one in the freezer now! MEAT LOAF 4 lbs ground beef 8 slices bread (chopped) 1 onion (Chopped) salt to taste 3 small cans of Carnation milk 6 eggs 1 package of Lipton onion soup mix Mix all ingredients well and add black pepper and garlic powder if desired. Shape into 4 small meat loafs or three large ones. Place loaves in pan and pour Hunt's tomato sauce with onions over loaf.(optional) If you like, place onions and chopped bell peppers around loaf. Bake at 375 covered, then drain and cook 20 minutes uncovered.(Robert J. LeBlanc)
bobbie Tinker
Jacksonville, FL USA - Monday, June 23, 2003 at 23:01:15 (EDT)
That is POUR over pudding!
Bobbie Tinker
Jacksonville, FL USA - Monday, June 23, 2003 at 22:56:54 (EDT)
All Cajuns love Bread Pudding and I always thought Mama's was the best. All fruits and amuonts can be adjusted to taste. As is makes about 4 quarts. BREAD PUDDING Soak 21 slices of bread in 1/2 gallon of milk until bread is soggy. Add large can of carnation milk. Sweeten to taste with 1 cup sugar. Add 6 eggs yolks, beaten, 5 granny smith apples--chopped, 1/4 cup melted butter, 6 mashed bananas, 1/2 t nutmeg, 1 cup raisins, 1 t. cinnamon, 1 t. vanilla extract. Pour into pan and bake for 45 minutes at 350 degrees. Beat egg whites, 2T sugar and 1/4 t cream of tartar. Our over pudding and bake until brown--10 more minutes
Bobbie Tinker
Jacksonville, FL USA - Monday, June 23, 2003 at 22:55:52 (EDT)
APRICOT BREAD 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup corn oil 1 cup brown sugar 1 tablespoon orange rind, grated fresh or 1/2 teaspoon dried 1/2 teaspoon almond extract 3 eggs 1/3 cup light sour cream 1 cup applesauce, unsweetened one 6 ounce package apricots, diced Chopped almonds Sift flour with baking powder, soda nad salt; set aside. In large bowl, combine oil, sugar, orange rind, almond extract, eggs, sour cream and applesauce. Mix thoroughly. Add dry ingredients and stir until thoroughly mixed. Fold in apricots. Pour into 2 greased 8 inch loaf pans. Bake at 350 degreees for 40 minutes or until tests done. Remover from pan and cool on racks. May be frozen.(Robert J. LeBlanc)
Bobbie Tinker
Jacksonville, FL USA - Monday, June 23, 2003 at 22:49:46 (EDT)
This a recipe I got from a friend in Dallas, Shirley Vilforde, before she married. (at least 20 years ago) Whenever I fix it, people want the recipe, so I had this one xeroxed. AMARETTO CAKE 3/4 cup sliced almonds 1 package Duncan Hines Yellow Cake mix 1 package Pistachio Instant Pudding Mix--small size 1/2 cup Amaretto 1/2 cup water 1/3 Wesson oil 1/2 tsp almond extract 4 eggs Grease and flour Bundt pan. Sprinkle almonds in bottom and slightly up sides of pan. Mix rest of ingredients together and beat two minutes with mixer. Pour batter in pan. Bake at 325 degrees for about 1 hour and 5 min. As soon as cake is removed for oven, punch as many holes as you can in it with an ice pick. Poour on about half of glaze. Invert cake on plate and spoon on slowly the rest of the glaze. GLAZE: 1 stick butter 3/4 cup sugar 1/3 cup Amaretto 1/3 cup water Melt butter in sauce pan. Stir in water and sugar. Boil five minutes, stirring constantly. Remove from burner and add Amaretto.(Robert J. LeBlanc)
Bobbie Tinker
Jacksonville, FL USA - Monday, June 23, 2003 at 22:44:47 (EDT)
SHORTCUT MOUSSAKA 2 pounds of ground beef 2 eggplants, peeled and diced 3 garlic cloves, minced potatoes, sliced 1/8 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon black pepper 1 jar prepared spaghetti sauce 1 bay leaf, crumbled 1 large onion, chopped 2 Tbsp chopped parsley 3 Tbsp red wine 1/2 tsp thyme Preheat oven to 350 degrees. In a large skillet, saute the ground beef over medium heat for 7 to 8 minutes, or until crumbly and only slightly pink. Drain off any excess liquid. Add the eggplant to the skillet and saute for 5 to 6 minutes, until the eggplant begins to soften. Add the garlic, cinnamon, salt, pepper, bay leaf, onion, parsley, red wine and thyme. Mix well. Add the spaghetti sauce and cook for 4 to 5 more minutes, until hot. In a large baking pan, sprayed with Pam, place a layer of the potatoes, then the meat mixture and layer all the way up. Cover with Bechamel sauce. Bake for 40 to 45 minutes or until the bechamel sauce is set. BECHAMEL SAUCE 1/4 CUP butter 1/8 tsp. white pepper 1 c. milk 1 tsp salt dash nutmeg 1 c heavy cream 3 Tbsp flour 2 eggs, beaten Parmesan cheese for top of dish Melt butter, stir in flour and add milk and cream slowly, stirring constantly. Cook and stir until thick and smooth. Add seasonings. Add sauce to eggs, beating and return mixture to saucepan. Cook until very thick. Do not boil. Let cool a little. For this moussaka, I double the bechamel sauce. (Robert J. LeBlanc)
Bobbie Tinker
Jacksonville, FL USA - Monday, June 23, 2003 at 22:38:02 (EDT)
HAWAIIAN MEAT BALLS.......a staple at our buffets in the military. OP would request it to take to the office for a co-workers fairwell luncheon. 1/2 lb. ground beef, 1/2 lb. ground pork, 1 tsp. salt, 1 tbsp. salad oil, 1 cup chicken bouillon, 1 medium green pepper (chunks) 1/2 cup vinegar, 1 small chopped onion, 3/4 drained pineapple tidbits, 12 maraschino cherries, 3 tbsp. cornstarch, 1/2 cup light corn syrup, 2 tbsp soy sauce....... Mix pork, beef and salt. Form into bite size balls. Brown in oil. Drain off all but 1 tbsp oil. Add 1/3 cup bouillion, pineapple, cherries and green pepper, simmer 15 min. Blend cornstarch, syrup, soy sauce, vinegar and remaining bouillon. Add to mixture in skillet. Cook stirring constantly until thick. Makes about 20 meat balls. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
USA - Monday, June 23, 2003 at 12:39:28 (EDT)
MORAVIAN RICE...A good side dish or a main dish with salad........similar to rice dressing, but easier! 1 lb. ground beef, 1 cup chopped onion, 1 cup chopped celery, 1 can chicken rice soup, 1 can chicken noodle soup, 1 can mushroom soup, 1 can peas, 1 cup raw rice, 3 tbsp soy sauce. Mix all ingredients in a baking dish; bake for one hour and fifteen min. If desired, sprinkle with chow mein noodles and cashew nuts. Bake 15 minutes longer. 8-10 servings. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
USA - Monday, June 23, 2003 at 12:27:04 (EDT)
FOR ALL YOU BUSY MOMS.....HERE IS AN EASY AND FAVORITE RECIPE THE KIDS LIKE (YES, EVEN THE KIDS) Crock Pot Roast 1 pot roast 1 envelope of Lipton Onion Soup 1 can beef broth 1 can of Cream of Mushroom Soup Put all ingredients in crock pot. Set it and forget it!!Cook for at least 3 hrs. The longer the better. Makes its own gravy. Good with rice or mash potatoes.
Karen (Ditch) Dominick <karend93@adelphia.net>
Fredericksburg, Va USA - Monday, June 23, 2003 at 10:13:00 (EDT)
Cornbread Dressing 1 pkg corn bread mix 1/2 cup butter 1 cup chopped onion 1 cup chopped celery 1 can whole kernal corn 1 cup broken walnuts 3/4 snipped parsley 2 tsp. salt 1 tsp. poultry seasonings 1/2 tsp. black pepper 1/2 cup chicken broth Bake corn bread mix, let cool, crumble. In skillet heat butter: add next 2 ingredients and saute till golden. Combine with cornbread and next 7 ingredients. Add more chicken broth (or turkey gravy) if too dry. Karen (Ditch) Dominick (Shirley Leblanc Ditch)
Karen Ditch-Dominick <karend93@adelphia.net>
Fredericksburg, Va USA - Monday, June 23, 2003 at 10:03:42 (EDT)
Simple (and quick) Chili One lb ground meat or ground turkey One can of Red Beans One can of diced tomatoes 1 bag of liptons onion soup mix (or 1-2 tbsp of onion powder) 1 tbsp chili powder (less or more how ever you like it) sliced cheese Brown the ground meat. Put the browned meat, tomatoes, onion soup (or powder), and beans in a pot and cook till first boil. (should not take long) Add chili powder and tast test how spicy it is. Make sure you tast test it after the spoonfull cools down or you may over spice. Serve in a bowl and cut some of the cheese slices and put on top.
David Ditch <dditch1@comcast.net>
Laurel, MD USA - Sunday, June 22, 2003 at 22:30:03 (EDT)
Texas Homemade Salsa: You'll need two cans of stewed tomatoes, cilantro, an onion, and 3 fresh jalapeno peppers. Start but cutting the jalepenos in half. Remove the seeds from the inside and slice the pepper into small pieces. Do the same with cilantro and onion. Put everything and stewed tomatoes into a food processor. Add some garlic salt (or you can use minced garlic). You only have to pulse the food processor a few times (you want the salsa to stay somewhat chunky). The proportions are dependent upon how spicy you want your salsa--start with just a little and add more as needed. Serve with chips or on your favorite dish.
Brandon St. Amant <brandon_stamant@hotmail.com>
Jacksonville, FL USA - Sunday, June 22, 2003 at 13:09:52 (EDT)
Texas Guacamole You'll need two ripened avocados for this recipe. Use a sharp knife to split the avocados in half. Remove the pit and use a spoon to scoop all of the inside out. Place into a bowel with the pit (it keeps the avocado from turning brown while you are making the guacamole). Add garlic salt to your liking--don't go overboard! I also usually put in a little bit of Tony's seasoning. Add a splash of lime juice. Use a fork to mash up all the pieces to a slightly chunky paste. Cut up a roma tomato and add to the mix. Stir gently with a spoon. Refrigerate and serve with chips.
Brandon St. Amant <brandon_stamant@hotmail.com>
Jacksonville, FL USA - Sunday, June 22, 2003 at 13:03:33 (EDT)
From Mama's recipe box............Evie's fudge. Line pan with foil. Combine 1 can condense milk with 12 oz semisweet choclate chips, 2-6oz butter scotch choclate chips, melted, and then sugar (3 cups). 1 jigger water, 1 tablesp. vanila, 1 coffee spoon salt. Stir in 2 cups pecan. When this is all melted together fold in 6 oz of marshmallows. Quickly pour in pan. The recipe card really says "Then quickly pour on foil back of a pan then turn over, cover with pan 4 hours." I know Mama knew what she was doing, but I am not sure about this. Maybe Aunt Evie (Mama's sister) can help. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
USA - Sunday, June 22, 2003 at 12:50:24 (EDT)
CORRECTION: On the Meat Loaf recipe, when you've reached the area that states something about the "Microwave Trick", the recipe ends at the spot where it says "(keep covered with plastic wrap). I'm not sure what button the palm of my hand pressed but it added some extra print there. Oh and the recipe was so named after my mother-in-law, Delma. Edie LeBlanc Parsons (Edward J. LeBlanc, Jr.)
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 23:46:58 (EDT)
MEAT LOAF A LA DELMA This one derives from my mother-in-law. George (my husband), when we were first married, wanted me to fix meat loaf for him. I thought it sounded like such a long drawn out process and I just had no clue how to get started. He told me his mom used to make a really great one, that it didn't seem all that hard and it was not coated with tomato gravy, it had a ketchup sauce instead. I thought "hmmm, me being the lover of ketchup, let me call her." Well, I did, and it is a pretty painless recipe to put together, much to my surprise. Then, my mom gave me another shortcut and told me to cook it in the microwave. What a "godsend", when you've got starving children ready to eat, that microwave cooking is a blessing. I just always thought the microwave was for re-heating! 1 1/2 lbs. of lean ground beef, 1/2 bellpepper (chopped), 1/2 yellow onion (chopped), 1 egg, 3/4 cup breadcrumbs, 1/4 cup milk, Tony's creole seasoning, to taste. SAUCE: 1 cup ketchup, 1/4 cup brown sugar, 2 tbsp. yellow mustard. Mix ground beef, bellpepper, onion, and Tony's in large mixing bowl. In a small separate bowl, combine, egg and milk and then stir in bread crumbs. Then, add this mixture to the meat mixture. Stir all together. Shape into a loaf and place on a greased pan. Bake for 30 minutes at 350. Make the sauce mixture and pour on top of meat loaf. Bake for an additional 30 minutes until meat is done. AND NOW FOR THE MICROWAVE TRICK: Mix everything just as stated above. Shape your meat loaf in a Microwave safe dish. Cover with plastic wrap. Cook for 10 minutes. Add the ketchup sauce mixture on top and cook for approx. 8-9 minutes more. (keep covered with plastic wrap).
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 23:38:41 (EDT)
CABBAGE SALAD This is a wonderful, cool refreshing salad. It gives cole slaw a little different twist! 1 head of cabbage, 3-4 green onions(chopped), 1 pkg. Ramen noodle soup mix(Oriental flavor), 1/3 cup vegetable oil, 3 tbsp. of seasoned rice vinegar, dash of Tony's creole seasoning, 1 sm. pkg. of sliced almonds. Cut up the cabbage into bite size pieces. Place in a large bowl. Add in the green onions. In a separate small mixing bowl, combine oil, rice vinegar, Tony's seasoning, and the Oriental flavor packet from the Ramen noodle soup mix. Stir this liquid mixture until blended and add to the cabbage and onions. Take the ramen noodles out of the package and crumble the pieces on top of the cabbage(do not cook the ramen noodles). Add in the package of almonds. Mix all together until everything appears to be evenly coated. It may appear necessary to add a little more rice vinegar or seasoning to taste. Edie LeBlanc Parsons (Edward J. LeBlanc, Jr.)
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 23:16:10 (EDT)
What a treat this cake is! It is a made from scratch cake, but it is worth it. I bake it for our Rose Society meetings and usually end up with an empty cake plate. It serves about 16. COCONUT CAKE: 1 cup butter, 2 1/2 cups sugar, 6 eggs (add one at a time). Cream these three ingredients together very well. Next, you will need 2 tsp baking powder, 2 tsp vanilla, 1 tsp salt and 3 cups sifted flour (All Purpose Gold Medal, my choice). Sift dry ingredients together. Alternate 1 cup flour and 1/3 cup milk. Do this 3 times. Batter will be stiff. Make 3 round layers. FILLING: 3 cups milk, 1/3 stick butter, 3 cups shredded coconut (chop in blender or use frozen coconut), 1 tsp coconut extract, 1 cup sugar. Cook slowly then add 1/3 cup corn starch diluted in small amount of water. Cook until clear or opaque. Mix will be soft. Ladle between layers and over top of cake. Refridgerate to set. Enjoy!
Gertrude LeBlanc <gert326@aol.com>
Lafayette, LA USA - Saturday, June 21, 2003 at 15:44:21 (EDT)
Octo-Dogs and Shells 4 hot dogs 1 1/2 cups of uncooked small shell pasta 1 1/2 cups of frozen mixed vegetables 1 cup prepared Alfredo sauce Prepared yellow mustard in squeeze bottle Some Cheesey Goldfish (optional) Lay one hot dog on side with end facing you. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog 1/4 turn and slice it vertically in half again, making 4 segments connected at the top. Slice each segment in half vertically, creating a total of 8 "legs". Repeat with remaining hot dogs. Place hot dogs in medium saucepan;cover with water. Brong to a boil over medium high heat.Remove from heat;set aside. Prepare pasta according to package directions , stirring in vegetables during last 3 mins. of cooking time.Drain;return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between four plates. Drain "octo-dogs." Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustsard. Sprinkle goldfish crackers over pasta mixture. Makes for servings.
Fran Parsons <QTinPink22@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 14:18:20 (EDT)
I love the way this "cookbook" is shaping up. As you can see, we LeBlancs eat well! I have always loved a good banana cake. This one is so easy and the caramel icing makes it outstanding. It gets better as it ages. Hope you like it too! BANANA CAKE WITH CARAMEL ICING 1 package plain yellow cake mix 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 medium size ripe bananas, peeled and mashed (about 1 cup) one cup water 1/2 cup vegetable oil 3 large eggs 2 teaspoons creme de banana liquer(optional, but great) 1 cup chopped pecans, toasted (for top of cake) Place a rack in center of oven and preheat the oven to 350 degrees. Lightly grease and flour two 9 inch round cake pans with solid vegetable shortening and dust with flour. Shake out excess flour. Set pans aside. ( I have used a bundt cake pan and done the same and it bakes beautifully this way too) Place all ingredients(except pecans)in mixing bowl and beat until well blended. The bananas should be well pureed. Put mix into pans and bake for 30 t0 35 minutes or until the top is brown and passes the toothpick test. (Toothpick inserted into batter and comes out clean) Remove pans when baked fully and cool for 10 minutes. Insert knife around edges and invert onto cake plate if a bundt or two plates if seperate layers are baked. Allow to cool 30 more minutes. Prepare Quick Caramel frosting. This will take 5-10 minutes. Frost the cake with clean quick strokes. Let the cake cool one hour for easier serving (although my husband loves it warm) QUICK CARAMEL FROSTING one stick buttter 1/2 cup packed light brown sugar 1/2 cup packed dark brown sugar 1/4 cup whole milk (I like Pet milk) 2 cups confectioners' sugar, sifted 1 teaspoon pure vanilla extract Put butter and brown sugars in heavy saucepan and heat until boiling stage--about 2 minutes. Add milk, stir and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vailla. Beat with a wooden spoon until frosting is smooth. Use immediately as it hardens quickly. Make it while your cake is cooling. If it hardens up before you can spread it, put in back on the heat and stir till frosting softens up. ENJOY! (Edward J. LeBlanc, Jr.)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 13:31:32 (EDT)
HASH BROWN POTATO CASSEROLE This is one that a friend of mine shared with me. It is an absolutely wonderful side dish to have when fixing a big family breakfast! 1 (32 oz.) pkg. of shredded frozen potatoes, 1/2 cup melted butter, 1 can of cream of chicken soup, undiluted, 12 oz. grated American cheese, 1 (8 oz.) carton sour cream, 1 tsp. Tony Chachere's creole seasoning, 1/2 small onion, chopped, 2 cups of crushed corn flakes, 1/2 cup melted butter. Place thawed potatoes in a 9x13 pan. Mix together next 6 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle melted butter over all. Bake uncovered at 350 for 45 minutes. Serves 12. Edie LeBlanc Parsons (Edward J.LeBlanc, Jr.)
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 12:24:22 (EDT)
PAW PAW'S FAVORITE BAKED BEANS This one actually originated in New Orleans. I was spending the weekend with Claudette and Bob when they lived there and one of their friends came over for Bar-B-Q. He stood in the kitchen preparing these baked beans for what seemed like hours putting everything in the pot except for the kitchen sink. I returned home telling Momma and Daddy how wonderful they were and had to begin experimenting with a little bit of cooking until I could put something together that seemed close to what he had done. Well, they became Paw Paw's(Daddy's) favorite! He loved to have a Bar-B-Q, just so that I would bring "my beans." 1/2 yellow onion, chopped, 1/2 bell pepper, chopped, 2 pods of garlic,chopped, 1 large can of Van Camp's Pork 'N' Beans(the can is about 7-8" tall), approx. 1/3-1/2 cup brown sugar(more or less to taste), approx. 1/3 cup ketchup 2 tbsp. mustard, a few shakes of Tony Chachere's creole seasoning, a dash of black pepper, a dash of garlic salt, a dash of onion powder. To begin, drain the juice from the can of Pork 'N' Beans. Reserve just a little to coat the bottom of the pot to saute your bellpepper, onions, and garlic in. You can discard the remaining juice. Once you have sauteed the bellpepper, onions, and garlic, you can begin adding in the beans and all other remaining ingredients. Turn the fire on low and let it cook down for at least 30 minutes. Stir every 10 minutes and check for doneness. This will serve approx. 6-8 people. I have doubled up on the recipe many times for a larger crowd. *Note* The ketchup and brown sugar create a juice for you. I shake a little more here and there and continue tasting 'til it seems right. I was a little unsure of the exact proportions that I use.
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge , LA USA - Saturday, June 21, 2003 at 12:16:16 (EDT)
CHOCOLATE CHIP CHEESE BALL Your guests are in for a "sweet" surprise when they try this unusual cheese ball...it tastes just like cookie dough! 1 8 oz. pkg. of cream cheese, softened, 1/2 cup butter, softened (no substitutes), 1/4 tsp. vanilla extract, 3/4 cup powdered sugar, 2 tbsp. brown sugar, 3/4 cup miniature semisweet chocolate chips, 3/4 cup finely chopped pecans. In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with regular or chocolate flavored graham crackers. It is wonderful served with both. Edie LeBlanc Parsons (Edward J. LeBlanc, Jr.)
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 10:24:45 (EDT)
BROILED SHRIMP This is one of my teen years to adult years favorites. Every year for my Birthday Dinner, Momma would surprise me with this one! Approximately 5 lbs. shrimp (leave heads on, juices will be retained better), 1 large bottle of Italian Dressing. Wash shrimp well. Marinate shrimp in Italian Dressing in a large glass pan (not metal). Marinate for at least 6 hours. Turn oven on Broil and place pan in oven. Cook for about 10 minutes and stir. Cook for another 10 minutes and stir. Keep checking for doneness. Once shrimp appear cooked, add 2 sticks of margarine in the pan and stir until completely melted. Place shrimp in one pan for everyone to serve up their own and peel, and pour the juice in individual serving bowls. Dip hot french bread in the juices. Ooooh, ca c'est bon! Serves approx. 5-6. Edie LeBlanc Parsons (Edward J. LeBlanc, Jr.)
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Saturday, June 21, 2003 at 10:12:56 (EDT)
This is a good side dish to serve with baked chicken. It can be seasoned more if desired. CORN CASSEROLE: 1 16oz can cream style corn, 1 16oz can whole kernel corn, 1 box Jiffy cornbread mix, 1 cup sour cream, 1 egg lightly beaten. Preheat oven 350 degrees, spray a 13x9 pan with non-stick spray. Mix well all ingredients and pour into pan. Bake 30-40 minutes. Serve warm. Makes 6 servings. 1 1/2 cups of cooked chicken can also be added for a main dish. Serve with a green salad. Edward J. LeBlanc, Jr.
Gertrude LeBlanc <gert326@aol.com>
Lafayette, LA USA - Saturday, June 21, 2003 at 10:11:11 (EDT)
When I was growing up, our candies were not varied. We always had peppermint sticks available. Chocolate candy was not a store bought candy. It came in the form of homemade fudge. The following recipe is one my mother, Edith Doucet Ducharme made at Christmas. BOOL ROUGE - COCONUT CANDY: 2/3 cup white karo, 2/3 cup sugar, 1/3 cup water, 1/4 tsp salt, 1 1/2 cups shredded coconut. Cook to soft ball stage. Mix in coconut. Let cool enough to handle. Form into 1 inch balls. Roll in equal parts of strawberry jello (dry) and powdered sugar. Allow to dry on wax paper, then place in air tight containers. Edward J. LeBlanc, Jr.
Gertrude LeBlanc <gert326@aol.com>
Lafayette, LA USA - Saturday, June 21, 2003 at 10:04:47 (EDT)
What's a Cajun summer without a good helping of Maque Choux. Many a July day we sat under a large tree shucking 3 sacks of corn. Great fun! MAQUE CHOUX: 3 slices bacon - cut up 1" pieces, 1/2 cup chopped onion, 1/4 cup chopped bellpepper, 1 clove minced garlic, 1 can rotel tomatoes - drained, 4 (12oz)cans corn (whole kernal), 2 tbsps margarine. Cook bacon, add onion, pepper and galic. Cook until tender. Add tomatoes and saute 2 minutes. Blend 1 can corn (undrained) in blender until smooth. Add 3 cans drained corn. Add margarine, check for seasoning and cook over medium heat, stirring frequently until mixture thickens. Serves 6-8 or 2 cajuns. Edward J. LeBlanc, Jr.
Gertrude LeBlanc <gert326@aol.com>
Lafayette, LA USA - Saturday, June 21, 2003 at 09:58:52 (EDT)
This cake, I make quite often. It is especially wonderful to take on vacation to the beach as it gets better with age if you don't eat it all in one sitting! SHERRY CAKE: 1 box yellow cake mix, 1 box instant vanilla pudding, 3/4 cup canola oil, 3 eggs, 3/4 cup creme sherry, 1 cup finely chopped pecans. Bake in bundt pan at 350 degrees for 45 minutes. THE GLAZE: 1/4 cup creme sherry and 1 cup powdered sugar. Heat until well mixed. Pour over cake after removing from pan. This can be made ahead and frozen. Edward J. LeBlanc, Jr.
Gertrude LeBlanc <gert326@aol.com>
Lafayette, LA USA - Saturday, June 21, 2003 at 09:46:39 (EDT)
Ten years ago we planted five fig trees. They flourished, grew very tall and produced more figs than we could handle. They were given to friends and relatives and preserved and frozen. I hit upon freezing the preserves rather than putting them in jars. I found this method really easy. Then the freezer stayed full from one season to the other. I was deserate to make use of dozens of pints of fig preserves. A truly lovely lady, Gladys Broussard shared the following recipe with me. Gladys was the wife of Claude Broussard whose fatherwas Alexson Broussard. Alexson was Papa Tee's uncle. FIG CAKE: 2 cups flour, 2 tbsp cornstarch, 1 tsp soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ground cloves, 3 eggs, 1 cup vegetable oil, 1 cup buttermilk, 1 1/2 cups sugar, 1 tbsp vanilla, 1 pint fig preserves and 1/2 cup chopped pecans. Combine flour, cornstarch, soda, salt and spices. Combine eggs, oil, buttermilk, sugar and vanilla. Stir into flour mixture figs and pecans. Pour batter into greased 13x9 pan. Bake at 350 degrees for 45 minutes.
Gertrude LeBlanc <gert326@aol.com>
Lafayette, La USA - Saturday, June 21, 2003 at 09:40:48 (EDT)
This is one of my favorite cool day soups. It is simple to prepare. Shrimp and Corn Chowder: 3/4 cup water, divided 1 small onion, chopped 1/2 cup chopped red bell pepper 1 can (15oz) cream style corn 1 pkg (16oz) frozen whole kernal corn, thawed 1 can Evaporated milk 3 chicken bouillon cubes 8oz peeled cooked shrimp 1T chopped fresh basil Bring 1/4c water to a boil in large saucepan. Add onion and bell pepper. Cook over medium heat for 5 minutes. Add remaining water, corn, evaporated milk, and bouillon. Bring to a boil. Reduce heat to low. Cook, stirring frequently, for 15 minutes. Stir in shrimp. Cook for 3 minutes. Sprinkle with basil.
kathryn vega <kathrynvega@sbcglobal. net>
dallas, tx USA - Friday, June 20, 2003 at 22:28:38 (EDT)
Everytime I make gumbo, I have to call my mom and sometimes my grandfather for directions in smothering okra. I finally wrote it down. Smothered okra: Rinse, dry and cut off the tops of 2lbs raw okra. Cut in 1in pieces. Spray large pot with Pam. Add to pot: okra, 2 sauteed onions, bellpepper, celery, 2 sliced tomatoes, seasoning to taste, 1/4 cup vinegar. Cook on medium high - till cooked down. Freeze in ziplocks. Kathryn Vega Joseph Tinker Bob LeBlanc
kathryn vega
USA - Friday, June 20, 2003 at 22:19:02 (EDT)
Our family friend, Carol Thimesch, made this bread every year at Christmas time for us. Mom, Bobbie Lane, got the recipe and made the kids roll out the dough. Since college, I have carried on the tradition of preparing Christmas Cheese Bread: Step 1: 8oz sour cream 1/2 cup sugar 1 tsp salt 1/2 cup melted butter 2 pkgs dry yeast 1/2 cup warm water 2 eggs beaten 4 cups flour Heat sour cream over low heat and add sugar, salt, and butter. Cool to lukewarm. Sprinkle yeast over warm water in large bowl. Stir till dissolved. Add sour cream mixture, eggs and flour. Mix well. Store in an air tight container in the refrigerator overnight. Step 2: Combine in bowl, 2 8oz pkgs. cream cheese, softened 3/4 cup sugar 1 beaten egg 1/8 tsp salt 2 tsp vanilla Mix well. Divide dough in 4 equal parts. Roll out on floured board (approx. 18" x 14" - real thin). Spread 1/4 of filling and roll up, jelly roll style. Pinch ends. Slit at 2" intervals about /23 way through. Place on greased cookie sheet. Cover and let raise about an hour. Bake at 375 degrees, 12-15 minutes. Glaze while warm. Glaze: 2 cups powdered sugar 4T milk 2 tsp vanilla Drizzle over rolls. Makes 4 rolls. When freezing, wrap first in saran wrap, then foil. Kathryn Vega Joseph B. Tinker Bob LeBlanc
kathryn tinker vega <kathrynvega@sbcglobal.net>
dallas, tx USA - Friday, June 20, 2003 at 22:12:25 (EDT)
MEXICAN CORN BREAD This is one of Earline Baudoin's specialties that our family consumed every crumb of. Earline and Nold were like our adopted parents. They would come to stay at the house with us many times when Momma and Daddy would leave town. What a sweet and dear couple! 1 cup corn meal, 1/2 tsp. salt, 1/2 tsp. baking soda, 2 eggs, 1 cup of evaporated milk, 1/3 cup cooking oil, 1 large grated onion, 4 pods of jalapeno peppers(grated), 1 can of cream style corn, 2 cups of grated cheddar cheese. Mix all together and pour in a greased pan. Bake @ 350 for 40-45 minutes. Edie LeBlanc Parsons (Edward J. LeBlanc, Jr.)
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Friday, June 20, 2003 at 20:28:20 (EDT)
During the holidays one of the pleasures was tasting the fudge everyone made. All recipes were good. One of the best was HELEN'S FUDGE CARAMEL. This one was in MAMA'S RECIPE BOX......3 cups sugar, 1 small can carnation milk, 1/4 block butter, 1 teasp. vanilla. Brown a little of the sugar. When brown add milk and rest of sugar stirring well. When it makes a ball in water, remove from fire. Add butter and beat. (I remember at this point Helen would turn it over to Bob and he would BEAT that fudge. The two of them were a team making this recipe. It was the best!) Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com >
USA - Thursday, June 19, 2003 at 12:31:31 (EDT)
SWEET DOUGH. 3 cups or more of all purpose flour, 1 cup Crisco, 1 cup sugar, 3 teasp baking powder, 3 eggs, 1/4 teasp baking soda, 3/4 cup milk. Cream Crisco and sugar, add beaten eggs and milk. Mix flour, baking powder, and soda. Add to creamed mixture. If more flour is needed add 1 teasp baking powder for each cup of flour. (Mama used to cut the dough in 4-6" circles. Put preserves in middle. Fold over the dough to make a 1/2 moon pie. Bake at 350 until golden brown.) Shirley LeBlan Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
USA - Thursday, June 19, 2003 at 10:12:11 (EDT)
O. P. <op@opditch.com>
USA - Thursday, June 19, 2003 at 10:02:07 (EDT)
One more LeBlanc Family Favorite is APACHE CHEESE BREAD. We always serve it as an appetizer before a meal or at a family gathering. Daddy loved this dip and always asked for it. Not certain where the name came from but since we can never find Apache Bread in South Louisiana, we use one 9" sour dough bread. Cut off top and scoop out the inside. Combine 8 oz block cream cheese softened, 8 oz carton sour cream, 1/2 cup minced green onions, 1 teaspoon worchestershire sauce, two 4 1/2 oz can green chilis, chopped, 1 cup chopped ham, 1 small can chopped black olives. Add 16oz sharp cheddar cheese, grated. Mixture will be stiff. Fill bread with mixture, cover with foil and bake at 350 for 30-40 minutes. Remove foil and add top on bread. Bake another 5-10 minutes to brown top. Servie with tortillia chips or Fritos. This recipe usually makes more than the bread can hold. We always refill the bread bowl or just reheat in a dish for dipping. (Edward J. LeBlanc, Jr.)
Michelle Curtis <mllcurtis@aol.com>
Lafayette, LA USA - Thursday, June 19, 2003 at 00:12:58 (EDT)
Another traditional favorite is MAW MAW'S PINK FLUFF SALAD. Mix 1 small carton cottage cheese with 3 oz. package of strawberry jello. Then add 1 can crushed pineapple (drained), 1 can mandarin orange slices, 9 oz. container of Cool Whip and 1/2 cup chopped pecans. Mix all together in glass bowl, chill and serve.
Michelle LeBlanc Curtis <mllcurtis@aol.com>
Lafayette, LA USA - Wednesday, June 18, 2003 at 23:54:59 (EDT)
Growing up in a large family which values spending time together, meals are usually the purpose of our gathering. With these meals, come certain dishes. One is SPINACH MADELEINE: 2 packages of frozen chopped spinach, 4 tablespoons butter, 2 tablespoons flour, 2 tablespoons chopped onion, 1/2 cup evaporated milk, 1/2 cup vegetable liquor, 1/2 teaspoon black pepper, 3/4 teaspoon celery salt, 3/4 teaspoon garlic salt, salt to taste, 6 oz roll of Jalapeno cheese, 1 teaspoon Worchestershire sauce, red pepper to taste. Cook spinach. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth but not brown. Add onion and cook until soft but not brown. Add liquor slowly, stirring constantly to avoid lumps. Add seasonings and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. Serve in casserole dish topped with buttered bread crumbs.
Michelle LeBlanc Curtis <mllcurtis@aol.com>
Lafayette, LA USA - Wednesday, June 18, 2003 at 23:50:09 (EDT)
CREAMY NACHOS--1 or 2 lbs. of ground beef, 1 medium size onion, 1 large bell pepper, 2 cans cream of (anything) soup, 2 cans of rotel, 1 lb. velveta. Cook meat then add other ingredients until cheese is melted. You may want to saute onion and bell pepper beforehand! You can serve it with nacho chips (tostitos) or as a salad. Delicious either way!! Serves ~4-6.
Lindsay St.Amant <lindsaystamant@hotmail.com>
Baton Rouge, LA USA - Wednesday, June 18, 2003 at 21:24:21 (EDT)
TEENIE WEENIE ROTINI--great recipe for college students (but certainly not limited to them)! 1 bag of rotini pasta, 1 bag of cocktail weiners, 1 bell pepper (chopped), 1 onion (chopped)(probably won't use whole onion), 1 can of chicken broth, and Tony's seasoning. You may want to saute chopped bell pepper and onion beforehand if you don't like it raw/crunchy. Cook pasta until almost ready. Add ingredients to pasta and let simmer until pasta is done. Add seasoning to your liking. Enjoy! (Edward J. LeBlanc, Jr.)
Lindsay St.Amant <lindsaystamant@hotmail.com>
Baton Rouge, LA USA - Wednesday, June 18, 2003 at 21:09:07 (EDT)
MISSISSIPPI MUD Here's another one, this was one of Paw Paw's (Daddy's) favorites. Whenever we needed a dessert for a family gathering, Daddy would always call me and say, "You're gonna bring your mud!" Layer #1 1 stick butter/margarine, melted 1 tbsp. sugar 1 cup flour 2 cups chopped pecans Press above mixture in a 13x9x2 pan. Bake @ 350 for 15 minutes or until light brown. Let it cool. Layer #2 1 cup powdered sugar 1-8 oz. pkg. cream cheese 2 cups of Cool Whip Let cream cheese soften to room temperature. Mix and spread this mixture on top of cooled crust. Layer #3 2 pkgs. instant chocolate pudding 3 cups milk Mix as directed on package, however, use only 3 cups milk. Then, spread on top of Layer #2. Layer #4 Cover Layer #3 with additional Cool Whip. You can add grated chocolate or nuts on top of that to garnish. Store in refrigerator. Serves 15-20.
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Wednesday, June 18, 2003 at 17:47:28 (EDT)
SWEET POTATO CASSEROLE This one I captured from Daddy's Head Nurse(Joyce Coulter), at the office. She had me over for Dinner one evening and fixed this with a wonderful meal. All while growing up, I would not eat sweet potatoes, had seen them smothered with marshmallows or a pineapple glaze and could not bear to even taste them. This evening, however, I thought I had better be polite and try a little. Oh my, they were the best! I came home and raved about them, they tasted like Pecan Pie! Mom had to call and get the recipe. Well, ever since, that has been my contribution to Thanksgiving, Christmas, and Easter Dinner. It's expected that I show up with this. 2 large cans of sweet potatoes 1/4 cup sugar 1 tsp. vanilla 2 eggs beaten 1/3 cup milk 1/2 cup butter/margarine 1/2 tsp. cinnamon Mix all of the above, until smoooth and place in a 9x13 baking dish. Topping: 1 cup brown sugar 1/2 cup flour 1 1/2 cups pecans coconut, 3 tbsp. or enough to taste 1/2 cup butter melted Melt the butter and mix in the remaining ingredients. Spread on top of the whipped potatoes. Bake, uncovered, @ 350 for about 30 minutes.
Edie LeBlanc Parsons <E82161@aol.com>
Baton Rouge, LA USA - Wednesday, June 18, 2003 at 17:36:59 (EDT)
Mama's EGG NOG RECIPE..............For us that are old enough to remember. A tradition in our home at Christmas time for as long as I can remember. It was served warm. 1/2 gallon milk, 6 eggs, 1 cup sugar, 3 heaping tablespoons corn starch. Cream sugar and cornstarch with egg yolks. Bring milk to a boil. Take off fire. Pour small amount of milk to thin creamy mixture. Pour all mixture into remaining milk in pot......stirring constantly. Pour milk mixture into bowl and fold in foamy egg whites. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley <shirley@opditch.com>
Woodbridge, Va - Wednesday, June 18, 2003 at 10:10:52 (EDT)
I remember as a young girl hating the thought of eating cooked cabbage. As I aged, however, I also remember being exposed to it at each family gathering. Momma Tee always made the best. I learned to like it really quick. When I married, I asked her for the recipe and make it from time to time. How she would have loved having a Cuisinart to help with the chopping! It gives me warm memories of her and the time I spent with her during the summers. I always remember the infamous train ride to see Shirley and OP in Washington,DC. VEGETABLES: MOMMA TEE'S CABBAGE CASSEROLE 2 heads of cabbage, shredded 1 and 1/2 sticks of butter/margarine 12-15 slices of Velveeta sliced cheese 1/2 whole sliced jalapeno pepper(or to taste) 5 stalks of chopped celery 1 bell pepper, chopped 1---12oz can of Carnation milk 8 slices of white bread (Crust removed) Dash of Tony's creole seasoning Boil, cook, and drain cabbage. Saute onion, celery, bell pepper in butter till limp. Add the sauted vegetables to cooked cabbage. Soak bread slices in carnation milk. Add the soaked bread to cabbage mixture. Stir over medium heat. Slowly add cheese slices, stirring as they melt, and add jalapeno and seasoning. Place in deep dish casserole and bake at 350 for 30 minutes. Claudette LeBlanc St. Amant (Edward J. LeBlanc, Jr.)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Tuesday, June 17, 2003 at 20:52:13 (EDT)
CRAWFISH ELEGANTE 1 pound crawfish tails 1.5 sticks margarine 1 bunch green onions, chopped 1/2 cup chopped parsley 3 tablespoons flour 1 pint Half and Half 1 Teaspoon Worcestershire sauce 1 Teaspoon lemon juice Salt and pepper(black and red) to taste Dash of Tabasco 3 Tablespoons Sherry Blot crawfish tails with paper towels. Saute the tails in 1/2 stick margarine for approximately 10 minutes. Remove from skillet. Blot again. In clean skillet saute chopped green onioons and parsley in 1 stick margarine. Stir in 3 Tablespoons flour. Slowly add Half and Half. Stir gently until sauce thickens. Add other seasonings. Check sauce for seasoning. Add sherry and crawfish tails. Heat thoroughly before serving. Serve in patty shells, pie shells, or on toast rounds or crackers. Yields 1 quart. Freezes very well. You may substitute crab meat or shrimp for the crawfish. If using crab do not use margarine or saute. To make it Crab Mornay, add 1/2 pound of grated Swiss cheese. Claudette LeBlanc St. Amant (Edward J. LeBlanc, Jr.)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Tuesday, June 17, 2003 at 20:40:22 (EDT)
EGGPLANT PIE 1.5 lbs of ground meat 1 onion 1/2 stick of butter 1/2 cup chopped celery 2 tablespoons chopped parsley nutmeg 1 small can of tomato sauce 2 eggplants, pealed and steamed 1 uncooked pie shell Saute' and cook well the first five ingredients. Stir in the eggplant and tomato sauce. Pour mixture into pie shell and sprinkle the eggplant pie with nutmeg. Cook at 350 degrees 20-30 minutes or until pie shell is browned. Claudette LeBlanc St. Amant (Edward J. LeBlanc, Jr)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Tuesday, June 17, 2003 at 20:28:05 (EDT)
DESSERT..........Mama gave me this recipe in 1966. It was called 50 YEAR OLD POUND CAKE at that time. 3 cups sugar, 3 cups flour, 7 eggs, 1/2 lb. butter, 1 teasp. rum, 1/2 teasp. baking soda, 3/4 cup buttermilk, 1 teasp. baking powder. Cream butter and sugar. Add egg yolks and mix well. Add milk, alternately with a mixture of flour, soda and powder. Add rum. Fold in stiffly beaten egg whites. Bake at 375 degrees for 1 hr. Shirley LeBlanc Ditch (Edward J. LeBlanc)
Shirley LeBlanc Ditch <shirley@opditch.com >
USA - Tuesday, June 17, 2003 at 14:52:59 (EDT)
PASTA SALAD 1 bag rotini 2-3 chicken breasts, cooked and diced (saute' in olive oil and Tony's seasoning) 1 can artichoke hearts, drained and cut up 1 large can black olives, drained and sliced 1 bunch green onions, sliced thin 1 red bell pepper, sliced 1/2 bunch fresh broccoli, cut up 1/2 lb. fresh mushrooms, sliced Dressing: 1/2 cup red wine vinegar 2 teaspoons Dijon mustard 4 cloves garlic, pressed 2 teaspoons dried parsley 1 cup olive oil 1 teaspoon dried minced onion 1 cup mayonnaise 1 teaspoon dried mustard 1 teaspoon Italian dressing 2 teaspoons Tony's seasoning Mix dressing and stir well. Toss over all ingredients and allow to sit in refrigerator overnight. Best if made the day before serving.Serves 12-18 people. Claudette LeBlanc St. Amant (Edward J. LeBlanc)
Claudette St. Amant <claudetst@aol.com>
Baton Rouge, LA USA - Tuesday, June 17, 2003 at 13:08:18 (EDT)