1. Beat eggs and sugar together until thick. 2. Add corn syrup, pecans, vanilla and salt. 3. Mix well and pour into pie shell. 4. Bake in preheated 300F. oven about 1 hour, or until filling is firm.

1. In skillet, brown meat in vegetable oil. 2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until well done (about 30 minutes). 3. Fill buttered casserole with mirliton mixture, mixing in parsley. 4. Top with bread crumbs and bake in preheated 350F. oven 20 minutes. NOTE: Squash may be substituted for mirlitons.

SPOON BREAD TOPPING 1 Garlic clove,fresh,pressed 1 tb Butter or margarine 1 pn Nutmeg 2 Eggs,separated 1 1/3 c Milk 1/2 ts Salt 1/4 c Yellow cornmeal 3/4 c Cheddar cheese,grated sharp 1. Combine butter, garlic, flour, salt, lemon-pepper and rosemary. 2. In a buttered 7 1/2-cup souffle dish or casserole, layer vegetables and seasoned […]

Cut meat slices 1/4″ thick. Beat egg, mustard, water and chives together. Dredge meat slices in flour, dip in egg mixture, coat with crumbs. Fry meat slices in 1/4″ hot cooking oil in skillet until golden on both sides, turning once. Add more oil, if needed. Serve with lemon wedges.

Use unsalted butter, melt over low heat. Heat a cast iron pan to just before melting over high heat. Should take 5 to 8 minutes. If you think you are going to ruin the pan, the heat is just about right. Make sure the meat, poultry or fish is at room temp. and dry. Thin […]

Cream butter and sugar; add almond flavor, egg and flour. Blend well and add nuts. Shape ino roll, wrap in foil, and place in freezer. When ready to serve, thaw abt. 30 min.. Slice 1″ thick and top with whipped cream. Decorate with slivered almonds or additional chopped pecans.

1. Season chicken liberally with salt and pepper. 2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until brown on all sides. 3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer. 4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until dark brown, stirring […]

Heat olive oil in lge. heavy skillet or pot and saute onion and green pepper until light brown. Add okra and tomatoes and season to taste with salt & pepper. Cover and cook over low heat 30 to 40 min., stirring occasionally.

Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add chicken broth; mix well and simmer 15 minutes. Serve over hot rice.

Simmer oysters in thier own juice for approx. 5-7 minutes, or until the edges begin to curl. Saute peppers & celery in butter until tender. Blend in the flour, add the milk & cook stirring until the sauce thickens. Add the oysters, pimientos, the seasonings and stir them all together gently. Pour this into a […]