Recipes by Howard Menard
Nola’s Fresh Cajun Homemade Bread
The aroma of the yeast being added to the mixture can only be beat by the smell of this bread cooking. Make a memory and bake this today! Ingredients 1/4 cup warm water 1 package yeast or 2 1/4 teaspoons. 1 tsp salt 3 1/2 cup to 4 cups flour ...
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Cush Cush or Couche Couche
Also called “Cosh Cosh”, this simple dish was once the everyday “supper” for Cajuns. Served with milk, figs or cane syrup and even (one of my favorites) chopped pork cracklings. It was satisfying and filling. My favorite was eating it with coffee added to my milk and lots of sugar! ...
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Rose’s Sweet Dough for Tarts
This is a basic sweet dough for preparing tarts that can be filled with fig preserves, blackberries, bouille, coconut cream, pineapple, or sweet potato. The various recipes for the fillings can be found on our website. Ingredients 3 cups flour 3 tsp baking powder 2 tsp vanilla 1 1/2 cup ...
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Whatever You Want Sauce Piquant
Sauce Piquant – A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chicken, turtle or alligator sauce piquant. As the recipe implies though, use whatever you want!!! Ingredients 1 pound crawfish (you can also use shrimp, crabmeat, ...
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Crab and Shrimp Soup (Bisque)
One of the more popular classic Cajun soups made easy; this one will really “hit the spot”. This recipe is dedicated to Howard Menard. Ingredients 1 (10 oz) box frozen corn 1 medium onion, chopped 1 block butter 1 can Campbell’s cream of shrimp soup 1 cup water 5 tbsp ...
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