Master List: March 9 Holy Smoke Recipes

Father Bru’s Crab Cakes with Remoulade Sauce
 
Crab Cakes

  ½   cup celery, finely chopped
  ½   cup onion, finely chopped
  ½   cup bell pepper, finely chopped
   6   ounces Louisiana shrimp tails, peeled and deveined (scallops may be used instead of shrimp for those with allergies)                                      ¼   cup heavy cream
   2   cloves fresh garlic, minced
   1   heaping teaspoon Dijon mustard
   1   heaping teaspoon Creole mustard
1½   teaspoons Louisiana hot sauce
   1   teaspoon fresh lemon juice
       Creole seasoning, to taste
   1   pound lump crabmeat
1½   cups panko bread crumbs, toasted in open skillet and seasoned with salt and finely crushed black pepper                              salt and finely crushed black pepper

Directions

Sauté celery, onion and bell pepper in 2 tablespoons of butter, until onions are clear. Place sautéed vegetables in bowl and cool to room temperature. Purée shrimp in food processor. Add cream. Transfer shrimp purée to bowl holding cooled vegetables. Add minced garlic, mustards, hot sauce, lemon juice and Creole seasoning to shrimp puree and vegetables, stir until well combined. Add lump crabmeat to mixture, folding gently with spatula (be careful not to over mix or break up the lumps of crabmeat). Divide mixture into eight balls. Press firmly into ½-inch-thick patties. Place patties on a cookie sheet lined with parchment paper. Refrigerate for 30 minutes. After the patties have chilled, coat each one in toasted panko. Add a tablespoon of olive oil to a skillet at medium heat. When the pan is heated, place 4 cakes in the skillet. Cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, adding an additional 1 tablespoon of oil to skillet and reducing heat to medium-low. Cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter, and repeat steps with second batch of crab cakes after wiping down skillet.
 
Remoulade Sauce

First half of ingredients:

  ½   cup Creole mustard
   2   tablespoons ketchup
   1   teaspoon Worcestershire sauce
   2   teaspoons horseradish
   1   teaspoon finely chopped garlic
   1   teaspoon fresh lemon juice
1½   teaspoons paprika
  ½   teaspoon fresh black
       pepper, finely ground
  ¼   teaspoon cayenne pepper
 
Second half of ingredients:

  ½   cup olive oil
  ¼   cup celery hearts, finely chopped
   2   tablespoons parsley, finely chopped
1½   tablespoons grated onion
   1   tablespoon green onion, finely chopped
       Louisiana Hot Sauce, to taste
       Salt, to taste
 
Directions

Combine ingredients in first half of recipe. Drizzle olive oil into mixture while whisking in the second half of ingredients. (Don’t be bashful about the hot sauce; this sauce should be spicy and tangy). Cover and chill thoroughly before spooning onto crab cakes. Garnish plate with lemon wedges.
 
Fr. Daniel Brouillette
Parochial Vicar
St. Peter, Covington
 
 
Abbey White Bread
 
7 pounds all-purpose flour
1/8 pound salt
  ½   pound shortening
  ½   gallon water
  ½   cup instant yeast
  ½   pound sugar
  ½   can milk
 
Directions

Add flour, salt, sugar and shortening. Mix well. Put in yeast (remember we are using instant yeast). Let mix 5 minutes, add water and milk. Mix until dough is mixed well. Let rise in mixing bowl, punch down. Weigh 1½pounds of dough to a loaf and put in bread pans. Let rise to top of pan. Bake bread in 450 degree oven for 20 minutes. And talk about something good – warm fresh bread and cane syrup. Yields 7 loaves.
 
St. Joseph Abbey
“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 

Spinach and Oyster Bisque
 
 ½ pint oysters with liquid
  ¼   pound fresh spinach, about 4 to 5 cups
   2   tablespoons butter
  ½   cup onions, finely chopped
   2   tablespoons shallots, chopped
  ¼   cup flour
  ½   cup dry white wine
   1   cup additional oyster liquid or bottled clam juice
   1   cup milk
  ½   cup heavy cream
  ½  teaspoon grated nutmeg
       Dash cayenne pepper

Directions

Drain oysters, reserve liquid. Clean and drain spinach. Sauté onions and shallots in butter. Add flour and stir to blend. Add wine and all oyster liquid, stirring rapidly with wire whisk. Cook about 10 minutes, stirring often. Add spinach and cook about 1 minute. Add oysters and milk and bring to a boil. Pour mixture into food processor or blender and blend thoroughly. Return the soup to saucepan. Add cream, nutmeg and cayenne. Season to taste. Serve hot.
 
Marie Ducros
“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 
 
French Breakfast Puffs
 
   1   cup sugar
   1   egg
1/3    cup Crisco
1½   teaspoon baking powder
  ¼   teaspoon nutmeg
   1   teaspoon cinnamon
       melted butter
1½   cups sifted flour
  ½   teaspoon salt
  ½   cup milk

Directions

Cream ½ cup sugar, egg and Crisco (please, no substitutes – this is the secret ingredient). Sift together flour, baking powder, salt and nutmeg. Add to sugar mixture, alternating with the milk, beating well. Fill 12 greased muffin holes       full with batter. Bake at 350 degrees for 20 to 25 minutes. Dip puffs in melted butter while still hot and roll in cinnamon and remaining sugar. Yields 12 puffs.
Fran Paddison

“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 
 
Artichoke Pie
 
   4   artichokes, cooked
   1   cup light cream
   3   eggs, beaten
   1   teaspoon salt
1/8   teaspoon pepper
   1   green onion, sliced
1/3   cup Sauterne wine
       Green food coloring
   1   9-inch pastry shell
  ½   cup grated sharp cheese
 
Directions

Scrape pulp from artichoke leaves. Purée in blender with cream and other ingredients except cheese. Pour into pie shell and sprinkle cheese over top. Bake at 425 degrees for 25 minutes (an excellent dish for “ladies’ luncheons”).

Lucy Provosty
“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 
 
Mother’s Prize
Winning Cake
 
Cake

   2   blocks butter
1¾  cups sugar
   4   eggs
   1   teaspoon vanilla
   3   cups cake flour
   2   rounded teaspoons baking powder
  ¼   teaspoon salt
   1   cup milk

Directions

Have all ingredients at room temperature. Cream butter and sugar well. Add eggs, one at a time, beating one minute each. Then beat for 2 minutes, add vanilla, then flour and milk, quickly. (Sift flour three times and add salt and baking powder and measure on third sift). Grease three 9-inch cake pans. Pour into pans and bake for 30 minutes at 350 degrees.
 
Lemon Filling

   1   cup water
1 large tablespoon cornstarch
1 egg yolk (yellow)
   2   lemons (juice and rind)
  ½   cup sugar

Directions

Put sugar and ½cup water in top of double boiler. Grate rind of lemons and squeeze for juice. Mix corn starch with remaining ½cup water. Add to mixture. Add lemon rind. Add beaten egg yolk. Add lemon juice. Let sugar and water get hot. Let mixture thicken before adding egg. Spread between layers.

Seven-Minute Icing

   1   egg white
   1   cup sugar
    1/3 cup water
  ¼   teaspoon cream of tartar
   1   teaspoon vanilla

Directions

Mix all ingredients in top of double boiler and place over hot water (not boiling). Beat with electric mixer for seven minutes at high speed. Drizzle over cake.

My grandmother, Mrs. George Koepp Jr., gave this recipe to my mother, Mrs. Mildred S.M. Koepp, who “fine tuned” it for an electric mixer. It won many top awards at the St. Tammany Parish Fair.
 
Lurline Alexius
“Pink Tea to Jubilee” cookbook
St. Peter, Covington

 
 
Nettie’s Sour Cream
Spice Drops

 
2¼   cups all-purpose flour
   2   teaspoons baking powder
  ½   teaspoon baking soda
  ½   teaspoon nutmeg
  ¼   teaspoon salt
  ¼   cup raisins, finely chopped
  ½   cup softened butter
   1   cup light brown sugar
   1   large egg
  ½   cup sour cream
  ¼   teaspoon vanilla
   1   cup walnuts or pecans, finely chopped or ground

Directions

Heat oven to 375 degrees. Have cookie sheet ready, slightly greased. Mix flour, baking powder, baking soda, nutmeg and salt in a large bowl. Stir in raisins. Beat butter and sugar in a large bowl with electric mixer until fluffy. Beat in egg, sour cream and vanilla. Gradually stir in flour mixture until blended. Add nuts. Drop by heaping teaspoons one inch apart. Bake 10 minutes or until golden brown. Remove and cool on wire rack. Makes about 50 cookies. Texture is cakey in center and crisp on the outside.
 
Nettie Galatas
“Pink Tea to Jubilee” cookbook
St. Peter, Covington

 
Stuffed Oysters
 
1 stick butter
   2   onions, finely chopped
   2   cups celery, chopped
   1   pod garlic, chopped
   1   or 2 pinches minced parsley
   1   or 2 pinches thyme
   3   hard-boiled eggs, chopped
   5   slices bread, toasted, dried and crumbled
   3   dozen oysters, cut in half
       Salt and pepper, to taste

Directions

Melt butter, cook onions 5 minutes, add celery and cook 10 minutes. Add garlic and oysters and cook 5 minutes. Add chopped hard-boiled eggs, 1 or 2 pinches of dried thyme, minced parsley and the bread crumbs, reserving some of the crumbs for topping. Mix well and add some oyster water to moisten well. Put in fancy baking shells. Top with remaining crumbs, dot with butter and bake about 25 minutes in moderate oven.
 
Helen Ross
“Pink Tea to Jubilee” cookbook
St. Peter, Covington

 
 
Chart House
Bleu Cheese Dressing

 
¾ cup sour cream
  ½   teaspoon dry mustard
  ½   teaspoon black pepper
  ½   teaspoon salt, scant
   1/3 teaspoon garlic powder
   1   teaspoon Worcestershire sauce
 1 1/3 cups mayonnaise
   4   ounces crumbled imported Danish Bleu Cheese

Directions

In a mixing bowl, combine first 6 ingredients and blend 2 minutes at low speed. Add mayonnaise and blend ½minutes at low speed, then increase speed to medium and blend an additional 2 minutes. Slowly add bleu cheese and blend at low speed no longer than 4 minutes. Refrigerate for 24 hours before serving. Yields 2½cups.
 
Cookie Read
“Pink Tea to Jubilee” cookbook
St. Peter, Covington

 

Pineapple Fluff
 
1½   sticks margarine
1½   cups all-purpose flour
   1  8-ounce package cream cheese
   1   cup sugar
   1   12-ounce carton Cool Whip
   1   cup chopped pecans
   1   large box vanilla instant pudding, mixed according to directions
   1   20-ounce can crushed pineapple, drained
   1   7-ounce bag shredded coconut

Directions

Preheat oven to 350 degrees. Soften margarine, mix in flour and pecans and blend well. Flatten to bottom of a 13×9 (or slightly larger) Corning or Pyrex dish to make crust. Bake 20 minutes or until browned (don’t let it burn). Cool completely. You can cool in freezer if you wish. Soften cream cheese and mix with sugar. Fold in Cool Whip. Spread half of the Cool Whip mixture over crust. Spread prepared vanilla pudding over Cool Whip. Sprinkle drained pineapple over pudding. Press down. Sprinkle half of shredded coconut over pineapple. Spread remaining Cook Whip mixture and sprinkle rest of coconut on top. Cover and freeze. Take out of freezer two hours before serving. Serves 20 people. This is a delicious light dessert.
 
Rena Cooper
“Pink Tea to Jubilee” cookbook
St. Peter, Covington

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