Cook tortellini as directed on package; drain. Heat margarine in 3-quart saucepan over medium heat. Cook bell pepper, shallots and garlic in margarine about 3 minutes. Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove […]

Preheat oven to 400F. Place potato slices in a bowl of cold water to prevent them from discoloring. Heat 2 tb of butter in a small frying pan and, when the foam subsides, add the sliced onions, cooking until they are soft and transluscent but not brown. Set aside. Choose a 1 to 1 1/2 […]

BIENVILLE SAUCE 3 Bacon slices,chopped 1/3 c Chopped green onions(w/tops) 2 c Milk 1/4 c Sherry 1/2 lb Shrimp,cooked,drained 1/4 ts White pepper 2 tb Butter or margarine 1/4 c Flour,all-purpose 8 oz American cheese,small pieces 1 cn Mushrooms,sliced(4oz) 1/4 ts Worcestershire sauce 1 ds Hot pepper sauce 1. Thaw frozen fish according to package […]

Puncture potatoes in several places with a fork. Bake 1 hour in a 350F oven or until tender. Remove and discard skins. Mash potatoes through a ricer or food mill into a large bowl, and let cool a little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough on work surface or […]

-TOPPING – 1/4 c Sugar 1 tb Cinnamon Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4″ thick and cut in plain squares or fancy shapes. Combine topping ingredients […]

Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is “cooked” (like seviche). Freeze overnight and then slice thin and serve. I didnt get the proportions of salt and vinegar but I am assuming that it […]

Combine all ingredients in a small bowl; mix well. Makes about 1/4 c.

Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired) and the pepper. Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. Remove chicken to a platter. 2. Reduce heat to medium-low, add onions to skillet and sauce […]

In a heavy skillet,heat the oil until barely hot.Roast the pepper in the hot oil for 1 minute or less,just until they brown lightly.Remove the peppers from the oil and cool.Let oil remain in skillet.Stem and seed the cooked peppers,break into small pieces and grind in blender or spice grinder.. Bring the broth to a […]

This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using.