My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers!
This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe.
For the 'dark roux' I recommend you reference recipe #47651 by chef #15851
Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time.
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
I found this recipe in a neat old recipe box that I bought at an estate auction down at the shore. We really like this one. I hope your family likes it, too. The original was printed on an old Fluffo brand shortening flyer/recipe card so of course it calls for Fluffo but I do substitute butter usually- we think it tastes a litlle better. You decide for yourself- butter or shortening?
It's sort of like Waldorf Salad, but there's no mayonnaise here, and the end taste is fresh and clean! A nutritious salad for a picnic, or to serve with grilled meats -- or just to enjoy as a light lunch. These great nut oils are now widely available and so much healthier than mayonnaise!
This is my favorite little vanilla pound cake. It's perfect for 2 people. It makes a great base for strawberry shortcakes! Top it with whipped cream and drizzle with chocolate... yum. I have done a bunch of diferent things with this perfect little cake. It has a wonderful texture and melts in your mouth. You can easily double this but don't double the baking soda, just leave it at 1/8 teaspoon.
This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy
I like making the chicken this way because it seems much quicker and easier than the traditional way. I can get this on the table in no time. I usually serve this with garlic mashed potatoes and fried string beans.
A delicious mixture of watermelon and fresh lemon juice will quench your thirst on those hot days. This recipe came from the Gooseberry Patch. The prep time includes cutting up the watermelon and squeezing the lemons. Enjoy!