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Side Dish Recipes

 

Please select from one of the following recipes:

 

Crab Stuffed Mushrooms

Corn Casserole

Holiday Sweet Potato Casserole

Hushpuppies

Louisiana Dirty Rice

Oyster Dressing

 

Crab Stuffed Mushrooms

 

2 Dozen large mushrooms 

1/2 onion, finely diced 

4 tbsp diced celery 

4 tbsp diced bell pepper 

2 tbsp garlic 

1/2 # crabmeat 

Bread crumbs 

2 tsp flour 

One Egg

Butter for sautéing

Salt and cayenne 

1 c. seafood stock

 

Pull the stems out of the mushrooms and dice very finely (stems only, not the caps). Sauté onions, celery, bell pepper, mushrooms, and garlic in butter until onions clear. Add flour and blend. Add seafood stock and simmer 10 minutes. Add crabmeat and bread crumbs, season with salt and cayenne to taste. Add one egg. Pipe into mushroom caps. Top with a few bread crumbs and bake at 350 for 12 minutes. © 1984 John Albrecht, CEC

 

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Corn Casserole

 

Ingredients:

8 cups cut corn

2 tsp sugar

1 tsp salt

black and red pepper-about 2 tsp each

2 onions diced

1 bell pepper diced

4 stalks of celery diced

1 pt whipping cream

1/4 # butter

Parmesan cheese and Bread crumbs

 

Pre-heat oven to 350 degrees.  Season corn with salt, black and red pepper, sugar celery, onion, and bell pepper.  Place in casserole to fit.  Pour 1/4 # melted butter over, and mix thoroughly.  Pour enough whipping cream to fill evenly with the corn.  Mix Parmesan and Bread crumbs, sprinkle over the corn.  Bake 1 hour at 350 degrees. © 1984 John Albrecht, CEC

 

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Holiday Sweet Potato Casserole

 

Ingredients:

Casserole:

4 cups mashed sweet potatoes or use 4 - 1 lb. cans of sweet potatoes.

3/4 cups sugar

3/4 cup half and half cream

1/2 cup melted butter

1 1/4 tea vanilla

 

Topping:

1/2 cup  melted butter

1/2 cup flour

1 cup brown sugar

3/4 cups chopped pecans

 

Boil and mash sweet potatoes.  Add the remaining casserole ingredients and combine. Put into a casserole dish.  In a separate mixing bowl, combine the topping ingredients.  Place the topping on top of the potatoes.  Bake at 350 degrees uncovered for about 30 minutes or until topping seems crisp. 

 

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Hushpuppies

 

Ingredients

1-1/4 c yellow corn meal
1/2 c flour
3 tsp baking powder
1 tsp sugar
Pinch salt
1 tsp black pepper
1 onion diced very fine
1 egg beaten
1/2 c milk
1/2 c whole corn
1/4 c green onion or chopped jalapenos

 

Mix corn meal, flour, baking powder, sugar, salt and pepper. Blend well. Add onion, egg, milk, corn and green onion/jalapenos. Mix until well blended. Using double spoons or an ice cream scoop, sample one pup in a 350 degree deep fryer. Adjust seasonings and continue to fry away.  © 1984 John Albrecht, CEC

 

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Louisiana Dirty Rice

 

Ingredients

1 c. rice
Salt, red pepper, white pepper, black pepper
1/2 # chicken livers
1/2 # Ground Beef
1/2 c chopped onion
1/4 c. chopped celery
3 green onions
2 tbsp chopped parsley
Butter
1/3 c. oil

 

Cook rice with butter.  Brown ground beef in oil, add chopped livers, cook until thoroughly browned, add onion and celery, sauté until tender, add cooked rice, mix in parsley and onion tops, season to taste with salt and peppers.   © 1984 John Albrecht, CEC

 

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Oyster Dressing

Ingredients

1 loaf stale french bread
2 dozen Louisiana Oysters
1/2 # chicken or turkey liver
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp paprika
1/2 c. pecan meat
Pinch of sage
1 tsp thyme
1 c. cornmeal
2 eggs beaten
3 medium onions chopped
2 cups chopped celery
3 tsp butter or oil

Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Sauté onion, celery, chopped liver, nuts, thyme, and sage in 3 tsp butter until the onions clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs.  Bake at 350º until the internal temperature reaches 140 º.   © 1984 John Albrecht, CEC

 

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