| The Classics |
| Good Ole fashion Shrimp Ettouffe; a No-Soup ettouffe - the kind Grandma use to make. Nanan.....I have arrived!!!! |
| Miss Ollie had been in our household for a long time. She was one of the best cooks around. Our family loved when she prepared this etouffee. |
| As a little girl, I used to sit in my Granny's kitchen in Lafayette and watch her chop the veggies for this fabulous gumbo. It's very filling, and for me, it's the ultimate comfort food. It's made with a lighter roux, and the spice can be adjusted with a little Tony Chachere's |
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| The Rice is Right....Come on Down....
Rice seems to be the dreaded first dish a new young bride has to learn how to cook. Of course now most brides have an electric rice cooker which takes the guesswork out of cooking rice. Sometimes though the power goes out and you want rice!!No electricity but there is still the gas stove, how am I to cook rice? Read below and remember not to stir while the rice will be cooking. Not yet rated |
| 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? |
| 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 |
| 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. |
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| Perfect sauce to put on steaks like Steak Diane, baked fish, flounder, fried fish or crab cakes and stuffed crab. |
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