Archive for the ‘Louisiana’ Category

Louisiana Cheese Spread

1 1/2 pounds sharp Cheddar cheese
1 3/4 cups chopped pecans
1 cup mayonnaise
8 scallions, chopped
Strawberry jam

Mix cheese, pecans, mayonnaise and scallions. Pack into a 6-inch mold. Chill for 5 to 6 hours.

Unmold and place strawberry jam in center of mold.

Serve with crackers, putting cheese and jam on each cracker for unusual taste.

Louisiana Seafood Dip

1 (6 3/4 ounce) can albacore tuna
1 envelope Good Seasons Italian dressing
1 (8 ounce) carton sour cream
1/2 teaspoon Worcestershire sauce
Dash of cayenne

Mix all. Chill and serve with chips or crackers. Tastes like crab dip.

Louisiana Sweet Potato Pancakes

1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/4 cups mashed sweet potatoes
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

Cook sweet potatoes, then mash. Sift dry ingredients into bowl. Combine remaining ingredients and add to flour; mix only until dry ingredients are dampened. Drop by spoonsful onto hot greased griddle and fry until browned.

Serve with butter and jelly or butter and sugar-cinnamon mixture.

Makes 24.

Louisiana Red Beans and Rice

2 (16 ounce) cans kidney beans, rinsed and drained
4 cups water
1 onion, chopped
1 sweet green pepper, chopped
1/4 cup snipped fresh parsley
4 cloves garlic, minced
1 chile pepper, seeded and minced
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon ground red pepper
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried basil
2 cups cooked rice

In a 4-quart pot, combine the beans, 2 cups of the water, onions, sweet peppers, parsley, garlic, chile peppers, pepper flakes, ground red pepper, bay leaves, thyme and basil. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 40 to 45 minutes, stirring occasionally.

Remove the bay leaves from the bean mixture and discard them.

Serve the beans over the rice.