|
Please
select from one of the following recipes:
Candied Yams
Creole Cabbage
Deep Fried Carrot Fritters
Maque Choux
Corn
Sauteed Red Cabbage
Sweet Potato
Pone
Candied Yams
Ingredients
8 Medium Yams
1 red apple, sliced and
cored
1 green apple-s&c
1 cup seedless
grapes
1/2 c. Brown sugar
1/2 c. Cane Syrup
1/2
tsp cinnamon
1/2 tsp Nutmeg
1 lemon zested then
juiced
Shot of brandy
2 tbsp corn starch
1/2 c
chopped pecans
Peel, slice and boil yams for about 1/2
hour. Drain and reserve 3 cups liquid. Bring liquid to a
boil, add sugar, cane syrup, spices, brandy and lemon.
cook about 5 minutes. Add fruits and simmer another 10
minutes. Add corn starch dissolved in a little water,
cook for 10 minutes. Test and add sugar if desired.
Place yams on the bottom of a roasting pan, poor syrup
over and bake until bubbly hot. Add marshmallows if
desired about 5 minutes before removing from oven.
© 1984 John Albrecht,
CEC
Return to
top
Creole
Cabbage
Ingredients
1 head cabbage
2 tsp salt
2 tsp
butter
1 onion diced
3 c. tomatoes, diced
6
pods okra, cross cut
1 bell pepper, diced
1 tasso
or ham
2 cloves garlic
1 bay leaf
Cayenne to
taste
Cook cabbage in boiling water covered with
1 tsp salt-10 minutes, drain. Saute' onions,
tomatoes, okra, peppers, and meat. Add garlic, bay, salt
and cayenne to taste, simmer 15 minutes. Remove bay
leaf, pour over cabbage and toss lightly. © 1984 John Albrecht,
CEC
Return to
top
Deep Fried Carrot
Fritters
Ingredients
10 carrots cleaned
2 eggs
3 tbsp
flour
2 tbsp chopped pecans
1 tbsp sugar
1 tbsp
baking powder
Salt and cracked black pepper to
taste
1 c flour
Oil for deep frying
Boil carrots in a pot of lightly salted
water until tender. Place in food processor and puree.
Add eggs, 3 tbsp flour, nuts, sugar and baking powder.
Using the pulse button, blend about 5 seconds. Season
with salt and pepper. Adjust sweetness with sugar to
taste. Roll mixture into three inch oblong fritters,
dust in flour and fry in oil until they float. Drain on
towel. Note: for breakfast, saute in butter
instead of deep frying and top with cane sugar.
© 1984 John Albrecht,
CEC
Return to
top
Maque
Choux Corn
Ingredients
2 # whole corn
1/2 stick butter
1
tbsp flour
1/2 c. onion-diced
1/4 c.
celery-diced
1/4 c. bell pepper-diced
1/2 c. fresh
tomatoes-diced
1/4 c. diced parsley
1/4 c. diced
onion tops
1 tbsp oregano
1 tbsp basil
1 tbsp
minced garlic
Salt, black red and white pepper to
taste
Saute butter and flour together to form a
blonde roux. Add onions, celery, and bell pepper. Saute
until the onions clear. Stir in tomatoes and corn,
garlic, oregano, basil and simmer about 10 minutes.
Adjust the salt and peppers to taste, add onion tops and
parsley, serve. (Note-this dish lends itself well to the
addition of any meats or fish. Add meat after the onions
have cleared, add fish later depending on the size and
texture of the fish. Try it with crawfish and tasso for
a great combination.) Serves up to 8 people.
© 1984 John Albrecht,
CEC
Return to
top
Sauteed
Red Cabbage
Ingredients
3 # red Cabbage- coarsely shredded
7
tbsp lemon juice
7 tbsp butter
2 tart apples,
peeled, cored and diced
3 tbsp brown sugar
1 tbsp
cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/4
tsp ground cloves
Pour the 5 tbsp. lemon juice
into a large pot of boiling water. The juice is
important as it seals the color in he cabbage. Cook the
cabbage slightly, about 5 minutes. Drain thoroughly.
Melt butter in a skillet over medium heat. Add apple and
slightly soften. Add remaining lemon juice, sugar,
vinegar, salt, pepper, and cloves. Add cooked cabbage
and reheat stirring frequently for about 5 minutes.
Serve immediately. © 1984 John
Albrecht, CEC
Return to
top
Sweet
Potato Pone
Ingredients
2 c. grated sweet potato
1 c.
sugar
1/2 tsp. salt
1/4 c. butter
1/2 c.
milk
1 egg
Curry powder
(options include nuts,
dry sherry, or marshmallows)
Blend all ingredients together and bake in
a greased shallow baking pan for 1 hour @ 350
degrees. © 1984 John Albrecht,
CEC
Return to
top
|