| The Classics |
| I can remember Momma taking her pickled beet juice and dying our Easter eggs. I even remember the vinegar smell. I always thought they were the prettiest shade of burgunday. What was in your basket? Not yet rated |
| I treid this recipe from www.allrecipes.com by Gail Law for my bread pudding and it was so good. The recipe calls for milk but cream may be substituted. Pour over coffee cake. Refrigerate for a week or more and reheat just before serving. Not yet rated |
| A note from this recipe dated June 1998. Used this recipe all my adult life. Not yet rated |
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| From aquaculture.com - There are three species of gulf shrimp that have worldwide commercial importance, pink, gulf white, and brown. Brown shrimp constitute nearly half of the United States shrimp harvests. Gulf shrimp, unlike other varieties of shrimp, do not survive well in captivity and thus are not cultured. The only sources of gulf shrimp are wild. MawMaw does find the brown shrimp in Holly Beach, Louisiana but prefers the taste of the Gulf white.
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| Fun Fact - The largest cabbage weighed 144 pounds. Cabbage is often prepared by boiling, usually as part of soups or stews similar to borscht (beet soup). Boiling tenderizes the leaves, and releases sugars, and develops the characteristic "cabbage" aroma. |
| Men can read smaller print than women can; women can hear better. Makes me wonder who can cook better. We could always attend the Gumbo Festival in Bridge City, Louisiana to find out. In 1973 the Louisiana Governor issued a proclamation naming Bridge City, “The Gumbo Capital of the World”. The 2006 GUMBO FESTIVAL festivities begin on Friday, October 13th, and continue on the14th and 15th. Located on the west bank of the Mississippi River directly across the Huey P. Long Bridge from New Orleans, the GUMBO FESTIVAL is held at Gumbo Festival Park on AngelSquare, 1701 Bridge City Avenue. Activities include a 5K run over the Huey P. Long Bridge sponsored by the New Orleans Track Club. |
| Jambalaya is possibly the most versatile of the traditional Southern dishes along with gumbo. Ingredients include a combination of rice, vegetables and meat, poultry, or seafood. This version is made with fresh sausage and smoke sausage. |
| There is a wonderful cafe in South Crowley known as the "The Firehouse Cafe'. Actually they were voted as having the "Best Plate Lunch" in Crowley. MawMaw does agree cause she eats there quite a bit. This cornbread recipe was handed down from the owner's grandmother, Amedia Meaux, to her mother Lerline Meaux. This recipe is great for making cornbread dressing, eating with cracklin's, syrup or MawMaw's favorite, cornbread, milk and fig preserves. But Mawmaw is from the old school too; she loves to drop coffee in her milk for that real great coffee milk flavor! Oh and don't forget to put a teaspoon of sugar on top of that cornbread! |
| The secret to this gumbo is the ROUX!!!
Always use warm to hot water to dissolve the roux. While you're at it, make enough as it keeps well in or out of the refrigerator.
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| This recipe is such a favorite that many use only pork and beans as the bean for this dish! With so many varieties to choose from - pinto, black, garbanzo, navy, kidney, white butter beans, snap - beans should be a regular part of a healthy diet. Beans are naturally low in fat and 1/2 cup of beans provides 2-5 grams of dietary fiber and 2-11 grams of protein. Studies show that high dietary folate reduces risk of vascular disease and all beans supply differing amounts of folate. My favorite lima beans growing up the pole and picking fresh. Not yet rated |
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