Alva Bell's Recipe Box
Raspberry Fig Jam
A new twist on fig jam…Raspberry flavor. The recipe does call for peeling the figs; some Cajun cooks prepare the recipe by grinding the entire fig with skin on. Fun facts on the delicious raspberry from the USDA ▪ Raspberries can be red, black, purple, and golden in color ▪ ...
Read more
Blueberry Pie
With July being Blueberry month – here are a few fun facts from the USDA and a great pie recipe adapted from Better Homes and Garden. ▪ Blueberries grow in clusters on bushes but don’t ripen at the same time ▪ Blueberries are also called star berries ▪ Wild blueberries grow on low ...
Read more
Watermelon Puree Frozen Popsicle
It’s Watermelon Time!!! Did you know July is celebrated as National Watermelon Month? And because it is full of water;the fruit is called a WATERmelon. About 91.5 percent of the entire food is water thus why it is probably one of the most popular foods during summer. Every part of a watermelon is ...
Read more
Blueberry Jam (Low Sugar)
It is Blueberry Season and everyone loves blueberries also known as star berries We love them fresh picked eaten straight from the bush or baked into a favorite dessert or we enjoy them as jam, preserves and jelly. Maine is the blueberry production capital of North America but they are grown in ...
Read more
Mint Julep
Get your hat ….The Kentucky Derby is on – Mint Juleps are a sell out. Some Mint Julep have sold for as high as $2,000 a drink. If that is too fancy for you, try making your own. Very easy to do! Ingredients4 oz Kentucky Bourbon2 tsp granulated sugar4 to ...
Read more
Carl’s Crawfish Étouffée
Crawfish Étouffée is one of our favorite Cajun classics, but many newcomers find the dish tricky. This recipe is sure to deliver delicious results in a short amount of time. Ingredients1 lbs crawfish or shrimp tails, shelled and cleaned1 onion, chopped1 bell pepper, chopped1 can cream of mushroom soup1 can Rotel ...
Read more
Yummy Ham and Bean Soup
This is an amazing ham and bean soup. It’s also the perfect way to use the leftover ham bone or ham slices after Thanksgiving or Christmas. An added bonus to this recipe is its flexibility. If you don’t deem yourself a great cook, or are afraid of taking on such ...
Read more
Toni’s Coconut Bouille Sweet Tart Filling
A recipe was born when my friend Toni wanted coconut sweet tart pies. Using my Mom’s basic bouillie recipe, the recipe was modified to a sweet tart filling with the addition of three coconuts – canned cream of coconut, flaked coconut and coconut extract. Along with sweet dough tarts, mini ...
Read more
Bouillie (Bouee) Pudding
As a young child my Grandma made a bouille (pudding) that I dearly loved. I never learned how to make it from her. Visiting my Nanny Ruby one day, I asked if she knew how to make it. She knew how but didn’t have a written recipe. She offered to ...
Read more
Ms. Audrey’s Coleslaw
The author writes that this is the BEST coleslaw she has ever eaten. Ingredients1 head of shredded cabbage 4 carrots or more 1 cup sugar 3 tbsp mayonnaiae 1 tbsp vinegarDirectionsStep 1Shred cabbage and carrots, mix well. Step 2In separate bowl, combine 1 cup of sugar, 3 tbsp of mayo ...
Read more
Ms. Audrey’s Homemade Bread
This is one of the recipes that I simply love – saving a heritage recipe for future generations. The submitter, Veronica, stood behind her husband’s mother, Ms. Audrey, and measured the ingredients before the Ms. Audrey “threw it and mixed it her bowl”. In memory of Ms Audrey Bourque Ingredients2 ...
Read more
Bee Bob’s Best Cheesecake
The best cheesecake in the world, oh my! If there’s cheesecake in the house, I’ll have some and if not I will make this one. Because you don’t live near a bakery doesn’t mean you have to go without cheesecake; you can make this one. IngredientsFilling1 1/13 cup granulated sugar1/2 ...
Read more
Shrimp and Sweet Potato Bisque
This bisque is smooth and satisfying. Made with Louisiana sweet potatoes and gulf shrimp. Ingredients3 tbsp olive oil 2 pounds raw Gulf shrimp in shells 2 quarts water 1 pint dry white wine 8 ounces clam juice 2 bay leaves 1 shrimp bouillon cube 2 tbsp butter 1 cup chopped ...
Read more
Venison Broth
This is a special venison broth that can stand alone as a broth for pasta or, if you clarify it later, as a consommé. It’s stronger in flavor than stock, so if you use it as a base for stews or soups, remember that – and label your jars accordingly. ...
Read more
