Our Family Favorites. A collection of family pleasing recipes from Cajun country. Published by Toni Cade St. Martinville, LA

Transcription

1 Our Family Favorites A collection of family pleasing recipes from Cajun country Published by Toni Cade St. Martinville, LA

2 Toni Cade All rights reserved. No part of this book may be reproduced in any form, except for the inclusion of brief quotations in review, without permission in writing from the author/publisher. ISBN Printed in US by Instantpublisher.com

3 A Keepsake of Family Recipes To: From: Favorite recipes from the Cade and Hulin families

4 Foreword Our family is not very different from other families in south Louisiana. We are proud of our heritage, our culture, and our state. We enjoy life and have earned the right to Laissez les bon temps rouler (Let the good times roll). We work hard, but cherish our time with friends and family. Of course, food is at the center of any event. We are blessed to live in an area with an abundance of fresh ingredients. These recipes were submitted by family members. They are a collection of everyone s favorites. It is intended that generations to come will enjoy the delicious recipes of their mothers and fathers and grandmothers and grandfathers. We are pleased to share these recipes and hope that you enjoy them as much as we have enjoyed making them for our family members. Dedicated to Bobby, Chelsea, Brittany, and Haley Cade

5 TABLE OF CONTENTS Appetizers.. 1 Breads.. 14 Desserts 25 Drinks and Cocktails..74 Meats, Poultry, and Main Dishes...78 Salads and Salad Dressings.127 Sauces 137 Seafood..140 Side Dishes..163 Soups, Gumbos, Chowders, and Bisque Miscellaneous Measurements. 207 Tips and Tricks Index 209

6 APPETIZERS Beer Battered Vegetables.2 Broccoli Dip.2 Cheese Ball..3 Chicken Salad Sandwiches..3 Cocktail Meat Balls..4 Crab Dip...5 Crab Stuffed Mushrooms.5 Crawfish Dip I. 6 Crawfish Dip II...6 Deviled Eggs 7 Holiday Chips..7 Marinated Mushrooms.8 Mexi-Corn Dip.8 Mock Crab Dip...8 Shrimp Mold 9 Spinach and Artichoke Dip.. 9 Taco Dip.10 Texas Trash 11 Traveling Nachos Tuna Cheese Spread...12 Tuna Dip 12 Velveeta Cheese and Sausage Dip. 13 1

7 Beer Battered Vegetables 1 cup beer 1 cup flour 1 tablespoon Tony Chachere s Creole seasoning 2-3 cups vegetable or peanut oil vegetables (sliced pickles, sliced jalapenos, whole green beans, sliced eggplant, sliced okra, sliced mushrooms, sliced zucchini, sliced squash, onion rings) In a mixing bowl, combine beer, flour, and Tony Chachere s Creole seasoning. Coat each vegetable individually in the batter. Drop one at a time in a heavy pot with about 2½ inches of hot oil. Drain on a plate with paper towel. This can be served with ranch dressing as a dipping sauce. Toni Cade Broccoli Dip 1 package frozen chopped broccoli 1 onion, chopped 3 tablespoons margarine 1 roll garlic cheese 1 can cream of mushroom soup 1 can mushrooms (stems and pieces) Cook broccoli on high in package for about 7 minutes in microwave. Sauté the onions in the margarine for about 3 minutes until soft. Mix all ingredients together and cook in microwave on medium for 6 minutes. Toni Cade 2

8 Cheese Ball 2 packages (8 ounces) Philadelphia cream cheese, softened 1 can (8.5 ounces) crushed pineapple, drained ¼ cup bell peppers, chopped 2 tablespoons onion, finely chopped 2 tablespoons Tony Chachere s Creole seasoning 2 cups ground pecans Combine cream cheese with pineapples, bell peppers, onions, and seasoning. Form into a ball. Then roll in ground pecans to coat the outside. Refrigerate for 1 hour. Toni Cade Chicken Salad Sandwiches 1 whole chicken 8-12 boiled eggs Kraft mayonnaise salt, to taste black and red pepper, to taste onion powder, to taste 1 loaf sliced bread Boil the chicken and then debone the chicken and dispose of the skin. Put the chicken into a food processor or electric food chopper and mince or chop. Remove the chicken and then mince or chop the boiled eggs. Mix the chicken, eggs, and mayonnaise in a large bowl. Season well with salt, black pepper, red pepper, and onion powder. Put a slice of bread on a cutting board and spread a generous serving of chicken salad. Top with another slice of bread and then use an electric knife to cut the crusts off. Jill Champagne 3

9 Cocktail Meat Balls Meat Balls 2 pounds ground beef ½ pound ground pork 2 large onions, finely chopped 2 stalks celery, finely chopped 4 large cloves garlic, finely chopped 1 large bell pepper, finely chopped 4 slices bread, soaked in water (squeezed out) 2 eggs, beaten 1 tablespoon chili powder salt and red pepper, to taste 1 cup pork lard or vegetable oil 1 cup flour Gravy 2 large onions, chopped 2 stalks celery, chopped 1 large bell pepper, chopped 4 cloves garlic, chopped 2 small cans tomato sauce 1 small can tomato paste 1 tablespoon chili powder 1 can mushrooms, chopped salt, red pepper, and spices (basil, parsley, thyme, oregano) 2 cups water ½ cup Cheddar cheese, grated Mix all ingredients together for meat balls, except pork lard/oil and flour. Roll by hand into small meat balls. Roll meat balls into flour. In pork lard or vegetable oil, brown meat balls on medium high heat. Cook about 20 at a time. After all meat balls are browned, to make the gravy, add all vegetables and sauté until they are transparent. Add tomato sauce, tomato paste, chili powder, mushrooms, salt, red pepper, and spices. Add water. Cook this on low for about 1 hour. When it is almost done, add cheese. Serve meat balls and gravy hot. This recipe makes about 100 meat balls. Roxie Cade 4

10 Crab Dip ½ stick margarine 1 small onion, chopped 1 stalk celery, chopped 1 small bell pepper, chopped 1 clove garlic, chopped 1 pound crab meat 1 package (8 ounces) cream cheese 2 cans golden mushroom soup ¼ cup parsley, chopped Cook onion, celery, bell pepper, and garlic in margarine. Add crab meat, cream cheese, and soup. Cook 15 minutes. Add parsley. Keep in a crock pot to keep warm. This may be served in mini pie shells. Toni Cade Crab Stuffed Mushrooms 12 mushrooms ½ onion 2 tablespoons butter 1 teaspoon Italian seasoning garlic powder, to taste 4 ounces cream cheese 1 can crab meat ¼ cup Parmesan cheese or Mozzarella cheese Remove stems from mushrooms. Finely chop stems and onion. Sauté mushroom stems and onions in butter and seasoning. When onions are clear, add cream cheese and crab meat. Mix until smooth and heated throughout on low to medium heat. Mix in cheese. Stuff each mushroom cap with mixture and place on baking pan, Sprinkle cheese on top of each mushroom. Bake for 30 to 45 minutes in 350 degree oven until mushroom caps are soft and cheese is brown. Prudence Perioux 5

11 Crawfish Dip I 1 pound crawfish tails 1 large onion, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 1 bell pepper, chopped ½ cup cooking oil 2 huge tablespoons flour 1 can cream of mushroom soup 1 cup water 2 tablespoons corn starch mixed in 4 tablespoons cold water ¼ cup onion tops, chopped ¼ cup parsley, chopped salt, black pepper, and red pepper, to taste Grind crawfish and vegetables separately. Sauté vegetables in oil until soft. Add flour and cook for 3 minutes. Add crawfish fat, soup, and water. Simmer for 20 minutes. To thicken, add corn starch mixture under high heat, stirring briskly. Add crawfish tails, onion tops, parsley, salt and pepper. Roxie Cade Crawfish Dip II 2 pounds crawfish tails and fat 2 tablespoons vegetable oil 1 large yellow onion, finely chopped 1 medium green bell pepper, finely chopped 6-8 scallions, chopped 1 small jar pimentos, drained and finely chopped ¼ cup fresh parsley, chopped 2 cans cream of mushroom soup salt and pepper ¼ cup milk In a large skillet, add the oil and sauté the onions, bell peppers, and scallions until the onions are clear. Add the crawfish, pimentos and parsley. Continue to simmer for an additional 15 minutes. Turn heat to low. Add mushroom soup. Continue to heat for 10 minutes. Add salt and pepper to taste. Should mixture be too stiff, add a 6

12 little milk. Serve with a firm cracker or can be served in a petite pastry shell. Tammy Fuselier Deviled Eggs 6 boiled eggs ¼ - ½ cup mayonnaise salt, black pepper, and paprika, to taste Boil and peel eggs. Cut eggs in half, lengthwise. Remove yolks and place in a small bowl. Smash yolks with a fork until fine. Add mayonnaise and stir until smooth. Sprinkle salt and black pepper into mixture. Fill egg whites with mixture. Top each egg with paprika. Serve immediately or store covered in the refrigerator. Toni Cade Holiday Chips 1 box plain crackers 3 tablespoons crushed red peppers 1⅓ cup canola oil 1 package Hidden Valley ranch dressing mix 2 gallon Ziploc bag Mix all ingredients in the Ziploc bag. Shake the bag every 15 minutes for 1 hour. Paula Hebert 7

13 Marinated Mushrooms 2-3 pounds mushroom stems or whole mushrooms 1 stick butter ½ bottle Bulliard s marinade or 1 cup Worcestershire sauce ¼ cup Italian dressing 2 tablespoons garlic, chopped 3 tablespoons Cajun seasoning Combine all ingredients. Heat on stove top or cook in aluminum foil on outdoor grill. Cook for minutes. Bobby Cade Mexi-Corn Dip 3 cans mexi-corn, drained 1 cup mayonnaise 1 cup sour cream 2 cups sharp Cheddar cheese, shredded 1 jalapeno, chopped Mix all ingredients together and refrigerate. Nancy Hulin Mock Crab Dip 1 medium can tuna fish 1 block butter 2 medium onions, chopped ½ bell pepper, chopped 3 stalks celery, chopped 1 can cream of mushroom soup salt and red pepper, to taste In butter, sauté onions, bell pepper, and celery. Add tuna, soup, and seasonings. Cook covered for 1 hour on low. Toni Cade 8

14 Shrimp Mold 2 packs unflavored Knox gelatin 1 can tomato soup 1 package (8 ounces) cream cheese ¼ cup warm water 1 cup mayonnaise 1 cup bell pepper and onions or Guidry s Creole seasoning 2 cans shrimp red pepper, to taste Melt gelatin in warm water. Heat soup with cream cheese. When melted, add other ingredients. Stir well. Add red pepper to taste. Spray mold with cooking spray and pour mixture into mold. Refrigerate for a few hours. Genie Willis Spinach and Artichoke Dip 1 package (8 ounces) cream cheese, softened 2 cups mayonnaise 1 cup Swiss cheese, shredded ½ cup Parmesan cheese, grated ½ can artichoke hearts, drained and chopped 1 tablespoon garlic 1 small package frozen spinach 1 tablespoon dry ranch dip Cajun seasoning ¼ cup Parmesan cheese, grated (as topping) cooking spray (Pam) Cook spinach for 45 seconds in microwave. Drain and squeeze out the liquid. Chop spinach. Mix together all ingredients and put in a casserole dish sprayed with cooking spray. Top with more grated Parmesan cheese. Cook for minutes. Add seasoning to taste. Toni Cade 9

15 Taco Dip 1 can bean dip (spicy jalapeno or Cajun spice) 1 pound ground meat 1 pack spicy taco seasoning mix 1 cup salsa 1 container (16 ounces) sour cream 1 bag Mexican cheese, shredded Bottom Layer. Place bean dip in a flat pan or pie plate. Middle Layer. Brown ground meat. Drain excess grease. Add ½ pack of taco seasoning mix. Add 1 cup salsa. Layer this meat mixture over the bean dip. Top Layer. Mix remaining taco seasoning mix with sour cream. Layer this mixture over the meat. Top with shredded cheese. Tonya Duplantis 10

16 Texas Trash 1 cup bacon drippings 1 stick oleo 2 tablespoons Tabasco sauce 2 tablespoons garlic salt 2 tablespoons celery salt 2 tablespoons Worcestershire sauce 2 tablespoons Accent 2 tablespoons red pepper 2 boxes pretzel sticks 1 box corn Chex cereal 1 box rice Chex cereal 1 box wheat Chex cereal 1 box Cheerio s cereal 1 pound peanuts 1 pound pecans 1 pound cashews Combine bacon drippings, oleo, Tabasco sauce, garlic salt, celery salt, Worcestershire sauce, Accent, and red pepper in a small pot and cook for 5 minutes. Place the remaining ingredients (pretzels, cereals, and nuts) in a large Magnalite roaster. Pour liquid mix on top and stir well. Bake in oven at 275 degrees for 1 hour, stirring every 15 minutes. Frances Delcambre Traveling Nachos 2 cans refried beans 1 pack taco seasoning mix 1 pack guacamole dip 1 carton sour cream 1 small onion, minced 1 tomato, finely chopped ¼ cup peppers and chilies 1 cup Monterrey Jack cheese, shredded Mix beans with taco seasoning mix. Layer seasoned beans in the bottom of a plastic container or pie plate. Layer guacamole dip. Layer sour cream. Finely chop onions, tomato, and peppers. Top with shredded cheese. Cover and refrigerate. Toni Cade 11

17 Tuna Cheese Spread 1 package (6 ounces) cream cheese 1 can (6½ ounces) tuna 3 to 4 tablespoons mayonnaise 1 tablespoon lemon juice ¾ teaspoon curry powder and salt 2 green onions, finely sliced Let cream cheese soften. Drain tuna and mash with a fork. In a bowl, add cream cheese, tuna, and mayonnaise. Add lemon juice, curry powder and salt. Mix well. Add onions. Chill for 1 hour for the flavors to blend. Serve with crackers, carrots, or celery sticks. Pamela Cade Tuna Dip 1 stick butter 1 medium onion, chopped 1 can cream of mushroom soup 1 large can tuna salt, to taste black and red pepper, to taste In a skillet, melt butter and sauté onions. Add soup and cook for 10 minutes. Drain tuna and crumble while adding to the pot. Simmer for 15 minutes. Season to taste. Paula Hebert 12

18 Velveeta Cheese and Sausage Dip 1 (12 ounce) tube of Jimmy Dean sausage, medium spice 2 cans (10 ounces) Rotel tomatoes, with chilies 1 box Velveeta cheese, cut into squares Brown sausage in pan. Remove excess oil. In another pot, cook Rotel tomatoes on low heat. Add cheese and stir often until it melts. Next, add sausage to the pot. Place into a crock pot to be served warm. Serve with crackers, tortilla chips, or Frito s corn chips. Nicole Thibodeaux 13

19 BREADS Beer Bread. 15 Chocolate Bread. 15 Cinnamon Bread 16 Cinnamon Toast. 16 Cranberry-Orange Scones.. 17 Cush-Cush I Cush-Cush II.. 18 French Toast (Pain Perdu).19 Fried Biscuit Beignets 19 Funnel Cake...20 Home-Made Bread I.. 20 Home-Made Bread II. 21 Jalapeno Cheese Bread...22 Lemon-Currant Scones..22 Monkey Bread 23 Quick Bread Puffs. 23 Sis Jalapeno Corn Bread

20 Beer Bread cooking spray (Pam) 3 cups self rising flour 1¼ cups sugar 1 (12 ounce) Budweiser beer 1 stick melted butter Mix flour, sugar, and beer. Pour in a Bundt pan that is sprayed with cooking spray. Pre-heat oven to 375 degrees. Cook for minutes. Pour butter over bread and put back in oven for another 15 minutes. Genie Willis Chocolate Bread 4 slices bread 4 tablespoons butter 4-6 tablespoons chocolate syrup (Bosco or Hershey s) Toast bread. While hot, spread 1 tablespoon butter on each. Pour about 1-2 tablespoons chocolate syrup on each. Serve hot. This is great with a glass of cold milk. Toni Cade 15