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Recipes

RcpCardBackwoods Gumbo
RcpCardBaked Oysters
RcpCardBayou Gumbo
RcpCardBayou Oyster Stew
RcpCardBayou Shrimp
RcpCardBeer Batter
RcpCardBeer Batter Onion Rings
RcpCardBeer Batter Pancakes
RcpCardBeer Batter Shrimp
RcpCardBeer Biscuits
RcpCardBeer Boiled Shrimp
RcpCardBeer Boiled Shrimp II
RcpCardBeer Fritter Batter
RcpCardBeer-batter Fish
RcpCardBeer-Cheddar Biscuits
RcpCardBlackened Chicken
RcpCardBlackened Hamburgers
RcpCardBlackened Pork Chops
RcpCardBlackened Redfish
RcpCardBroiled Crab Squares
RcpCardButtermilk Biscuits
RcpCardButtermilk Corn Sticks
RcpCardButtermilk Cornbread
RcpCardButtermilk Dumplings
RcpCardButtermilk Fried Chicken
RcpCardButtermilk Fried Fish
RcpCardCajun Bbq Trout
RcpCardCajun Bean Soup
RcpCardCajun Boiled Crawfish
RcpCardCajun Crab Pate
RcpCardCajun Potato Appetizers
RcpCardCajun Potato Pancakes
RcpCardCajun Sausage Dressing
RcpCardCajun Shrimp
RcpCardCajun Shrimp Boil
RcpCardCajun Stuffed Potatoes
RcpCardCajun Sweet Potato Pie
RcpCardCheddar Charlotte
RcpCardChicken-Andouille Gumbo
RcpCardChile Hush Puppies
RcpCardChile Peanuts
RcpCardCompany Oyster Stew
RcpCardCrab Cakes
RcpCardCrab Canapes
RcpCardCrab Dip II
RcpCardCrab Dip III
RcpCardCrab Fondue
RcpCardCrab Madeleine
RcpCardCrab Mousse
RcpCardCrab Puffs
RcpCardCrab Puffs II
RcpCardCrab Quiche Bites
RcpCardCrab Shells
RcpCardCrab Spread
RcpCardCrab Strudel

Any Comments?  E-mail me.

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Backwoods Gumbo

8 servings

4 pounds turkey giblets, necks, gizzards
4 tablespoons peanut oil
4 tablespoons flour
2 cups minced celery
1 cup minced onion
1 cup minced green bell pepper
3 tablespoons minced garlic
14 ounces tomato concasse
1 teaspoon thyme
1 teaspoon basil
3 each bay leaves
2 tablespoons file powder
2 tablespoons Worcestershire sauce
1 tablespoon tabasco sauce
1 pound smoked summer sausage, cut into 1-inch pieces

BOIL GIBLETS IN 4 QUARTS SALTED WATER, UNTIL VERY TENDER
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
WHISK IN FLOUR, HEAT AND STIR TO MAKE A GOLDEN ROUX
ADD CELERY, ONIONS, BELL PEPPERS, GARLIC, AND TOMATOES
HEAT AND STIR FOR 15-20 MINUTES, UNTIL TENDER
STRAIN GIBLEETS, RESERVING BROTH
PICK MEAT FROM NECKS, FINELY MINCE GIZZARDS
ADD REMAINING INGREDIENTS, EXCEPT SAUSAGE
STIR IN 2 CUPS RESERVED BROTH AND SIMMER FOR 30 MINUTES
ADD SAUSAGE AND SIMMER FOR 15 MINUTES
SERVE OVER HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 579 - Calories from Fat 289
Percent Total Calories From: Fat 50%, Protein 37%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 11g, Cholesterol 679mg, Sodium 894mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 17971 units, Vitamin C 46 units, Calcium 0 units, Iron 18 units


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Baked Oysters

8 servings

24 each live oysters, scrubbed
1/4 cup minced scallions
3 tablespoons butter
3/4 cup Ritz or Hi-Ho cracker crumbs
2 tablespoons minced parsley
1 tablespoon strained fresh lemon juice
1/2 teaspoon dried oregano
rock salt, as a bed

OPEN OYSTERS WITH A BUTTER OR OYSTER KNIFE
REMOVE OYSTERS FROM SHELLS, RESERVE DEEP HALF OF SHELLS DRAIN OYSTERS ON PAPER TOWELS
PLACE EACH OYSTER IN A SHELL HALF
SAUTE SCALLIONS IN BUTTER FOR 4-5 MINUTES, JUST TO SOFTEN
STIR IN CRACKERS, PARSLEY, LEMON JUICE, AND OREGANO-MIX WELL TOP EACH OYSTER WITH 2 TABLESPOONS SCALLION MIXTURE
POUR ROCK SALT INTO A BAKING PAN TO A DEPTH OF ABOUT 1/2-INCH PLACE OYSTERS IN SHELLS DIRECTLY ONTO BED OF ROCK SALT
BAKE @ 425 DEGREES FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED SERVE HO

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 91
Percent Total Calories From: Fat 45%, Protein 29%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 87mg, Sodium 322mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 677 units, Vitamin C 14 units, Calcium 0 units, Iron 8 units


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Bayou Gumbo

8 servings

1/4 cup peanut oil, divided
2 pounds chicken thighs
3 tablespoons flour
8 cups water
1 pound smoked summer sausage, cut into 1/2-inch slices
1/2 cup finely minced parsley
1 cup seeded,minced green bell pepper
1 cup minced celery
2 teaspoons very finely minced garlic
2 tablespoons Worcestershire sauce
1/4 teaspoon tabasco sauce
2 cups minced scallions
8 cups hot,cooked rice

HEAT OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD CHICKEN, BROWN WELL, AND REMOVE WITH A SLOTTED SPOON
STIR IN FLOUR, HEAT AND STIR TO A RICH DARK BROWN COLOR SLOWLY WHISK IN WATER
ADD SAUSAGE, PARSLEY, BELL PEPPERS, CELERY, GARLIC, WORCESTERSHIRE, AND TABASCO SAUCE
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES REMOVE FROM HEAT AND STIR IN MINCED SCALLIONS
SERVE HOT, OVER HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 1079 - Calories from Fat 250
Percent Total Calories From: Fat 23%, Protein 17%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 9g, Cholesterol 132mg, Sodium 774mg, Total Carbohydrate 163g, Dietary Fiber 1g, Sugars 0g, Protein 45g, Vitamin A 561 units, Vitamin C 29 units, Calcium 0 units, Iron 12 units


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Bayou Oyster Stew

4 servings

1 quart shucked oysters in liquor
1 cup milk
1/2 cup heavy or whipping cream
4 tablespoons unsalted butter
1/4 teaspoon white pepper
1/8 teaspoon salt, to taste
2 tablespoons minced parsley

COMBINE OYSTERS IN THEIR LIQUOR, MILK, CREAM, BUTTER, AND PEPPER IN THE TOP OF A DOUBLE BOILER
SET OVER BOILING WATER UNTIL OYSTERS FLOAT
SALT TO TASTE SPOON INTO SERVING DISH
GARNISH WITH MINCED PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 413 - Calories from Fat 277
Percent Total Calories From: Fat 67%, Protein 20%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 17g, Cholesterol 217mg, Sodium 397mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 1839 units, Vitamin C 14 units, Calcium 0 units, Iron 17 units


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Bayou Shrimp

6 servings

1 pound shrimp, shells intact
1/4 cup butter
1/4 cup peanut oil
2 tablespoons strained fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons BBQ sauce
1 each bay leaf, crumbled
1 clove garlic, whole
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes

DEVEIN SHRIMP BY CUTTING ALONG SPINE WITH SCISSORS AND PULLING OUT SAND VEIN, LEAVING SHELL INTACT
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SHRIMP AND SAUTE FOR 3-4 MINUTES, UNTIL PINK ON ALL SIDES ADD REMAINING INGREDIENTS AND SIMMER FOR 3-4 MINUTES
REMOVE FROM HEAT, LET STAND FOR 5 MINUTES
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 159
Percent Total Calories From: Fat 69%, Protein 28%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 168mg, Sodium 389mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 755 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units


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Beer Batter

8 servings

6 ounces beer
2/3 cup flour
1 each beaten egg yolk
1 teaspoon oil
1 each egg white

COMBINE BEER, FLOUR, YOLK, AND OIL IN A MIXER
BEAT ON LOW SPEED UNTIL SMOOTH, SET ASIDE
BEAT WHITE TO STIFF PEAKS
FOLD INTO BEER MIXTUR

Nutrition Facts
Amount Per Serving: Calories 60 - Calories from Fat 12
Percent Total Calories From: Fat 19%, Protein 13%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 26mg, Sodium 9mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 39 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Beer Batter Onion Rings

4 servings

3 each onions, sliced to 1/4-inch
1/2 * cup milk
corn oil, for deep frying
1 teaspoon beer
1 cup flour
1 teaspoon cornmeal
1/2 teaspoon salt

SEPARATE ONIONS INTO RINGS
HEAT OIL TO 370 DEGREES
COMBINE FLOUR AND CORNMEAL, SET ASIDE
STIR TOGETHER MILK AND BEER
DIP ONIONS INTO MILK MIXTURE
DREDGE IN FLOUR MIXTURE TO COAT EVENLY
DIP INTO MILK MIXTURE THEN FLOUR MIXTURE AGAIN
PLACE ONTO WAXED PAPER
CHILL FOR 15 MINUTES TO SET COATING
FRY @ 370 DEGREES FOR 3-5 MINUTES PER SIDE, UNTIL GOLDEN DRAIN ON PAPER TOWELS KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 35
Percent Total Calories From: Fat 17%, Protein 10%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 3 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Beer Batter Pancakes

6 servings

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 each egg, beaten
3 tablespoons oil
1 tablespoon light molasses
12 ounces beer

COMBINE FLOUR, BAKING POWDER, BAKING SODA, AND SALT-MIX WELL IN ANOTHER BOWL, COMBINE EGG, OIL, AND MOLASSES-MIX WELL
ADD EGG MIXTURE AND BEER TO FLOUR MIXTURE-STIR JUST TO BLEND LIGHTLY (SOME LUMPS WILL REMAIN)
HEAT A GRIDDLE TO 350 DEGREES (A DROP OF WATER WILL JUST DANCE ON GRILL)
SPOON 2 TABLESPOONS OF BATTER ONTO GRIDDLE AND SPREAD INTO A 3-INCH CIRCLE WITH THE BACK OF THE SPOON
HEAT UNTIL BROWNED, TURN, AND BROWN ON THE OTHER SIDE REMOVE FROM GRIDDLE, KEEP WARM
REPEAT WITH REMAINING BATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 71
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 35mg, Sodium 337mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 53 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Beer Batter Shrimp

6 servings

1/2 cup flour
1 teaspoon salt
1/2 cup beer
1 pound tiger prawn, peeled,deveined
oil, for frying

COMBINE FLOUR AND SALT
STIR IN BEER AND MIX WELL TO MAKE A BATTER
HEAT OIL TO 375 DEGREES
DIP SHRIMP IN BATTER, ALLOW EXCESS TO DRIP OFF
FRY SHRIMP IN OIL FOR 1-2 MINUTES, UNTIL GOLDEN
DRAIN ON PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 33
Percent Total Calories From: Fat 23%, Protein 47%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 115mg, Sodium 505mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 136 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Beer Biscuits

6 servings

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening, or lard
6 ounces beer

COMBINE FLOUR, BAKING POWDER, AND SALT
CUT IN SHORTENING OR LARD UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS
ADD BEER AND MIX UNTIL WELL BLENDED AND MIXTURE FORM A BALL TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD FOR 2-3 MINUTES
ROLLOUT TO A THICKNESS OF 1/2-3/4 INCH
CUT INTO BISCUITS OF THE DESIRED SIZE
PLACE ONTO A PARCHMEN-LINED BAKING SHEET
BRUSH LIGHTLY WITH BEER
BAKE @ 450 DEGREES FOR 8-12 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 275 - Calories from Fat 117
Percent Total Calories From: Fat 43%, Protein 6%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 0mg, Sodium 373mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Beer Boiled Shrimp

6 servings

2 pounds tiger prawns, deveined, shells intact
24 ounces beer
1 tablespoon minced garlic
2 teaspoons salt
1/2 teaspoon minced fresh thyme
2 each bay leaves, crumbled
1 teaspoon celery seed
1 teaspoon minced parsley
1/4 teaspoon cayenne
1/2 cup melted butter
1 teaspoon strained fresh lemon juice
1 teaspoon tabasco sauce

HEAT 4 QUARTS WATER TO A BOIL IN A STOCKPOT
ADD BEER, GARLIC, SALT, THYME, BAY LEAVES, CELERY SEED, PARSLEY, AND CAYENNE-STIR TO MIX WELL
ADD SHRIMP, RETURN TO A BOIL
REDUCE HEAT, SIMMER FOR 4-5 MINUTES, AND DRAIN WELL
COMBINE BUTTER, LEMON JUICE, AND TABASCO SAUCE
SERVE SHRIMP HOT, ACCOMPANIED BY SPICED BUTTE

Nutrition Facts
Amount Per Serving: Calories 348 - Calories from Fat 163
Percent Total Calories From: Fat 47%, Protein 36%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 10g, Cholesterol 272mg, Sodium 1172mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 945 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Beer Boiled Shrimp II

6 servings

24 ounces beer
1 cup sliced onion
1 cup celery, chopped, with tops
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 each bay leaf, broken
1 clove garlic, halved
1 pound tiger prawn, shelled, deveined

COMBINE BEER, ONIONS, CELERY, SALT, PEPPERCORNS, BAY LEAVES, AND GARLIC IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
ADD SHRIMP, RETURN TO THE BOIL, REMOVE FROM HEAT, COVER, AND ALLOW SHRIMP TO COOL IN LIQUID, DRAIN
COVER AND CHILL FOR 1-96 HOURS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 140 - Calories from Fat 13
Percent Total Calories From: Fat 9%, Protein 46%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 115mg, Sodium 528mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 184 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Beer Fritter Batter

1 servings

1 cup flour
1 teaspoon baking powder
1 each egg, beaten
8 ounces beer
1/4 cup vegetable oil

COMBINE INGREDIENTS-MIX WELL
DIP FOOD AS DESIRED INTO BATTER, ALLOWING EXCESS TO DRIP OFF FRY IN HOT OIL UNTIL LIGHTLY BROWNED
DRAIN WELL, SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1105 - Calories from Fat 548
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 8g, Cholesterol 213mg, Sodium 428mg, Total Carbohydrate 105g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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Beer-batter Fish

8 servings

2 firm white fish fillets
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon Jane's salt
1/4 teaspoon white pepper
4 ounces beer
2 each eggs, beaten
for frying oil
1/2 cup tartar sauce
1/2 cup cocktail sauce

CUT FISH INTO EQUAL PORTIONS, PAT DRY, AND SET ASIDE
COMBINE FLOUR, BAKING POWDER, ONION POWDER, SALT, AND PEPPER-MIX WELL
IN ANOTHER BOWL, COMBINE BEER, EGGS, AND 2 TABLESPOONS OIL-MIX WELL
GRADUALLY COMBINE BEER MIXTURE AND DRY MIXTURE-MIX JUST UNTIL MOISTENED
POUR OIL TO A DEPTH OF 3/8-INCH IN AN ELECTRIC SKILLET AND HEAT TO A TEMPERATURE OF 350-375 DEGREES
DIP EACH PIECE OF FISH INTO BATTER, COATING WELL, AND ALLOWING EXCESS TO DRIP OFF
GENTLY PLACE INTO HOT OIL, BROWNING ON BOTH SIDES
DRAIN WELL ON A RACK OR PAPER TOWELS, KEEP WARM
SERVE HOT, WITH TARTAR SAUCE AND COCKTAIL SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 217 - Calories from Fat 105
Percent Total Calories From: Fat 48%, Protein 25%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 85mg, Sodium 638mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 191 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Beer-Cheddar Biscuits

8 servings

2 cups dry biscuit mix
1/2 cup finely grated cheddar cheese
1/4 cup scallions, finely minced
2/3 cup beer

COMBINE BISCUIT MIX, CHEESE, AND SCALLIONS-MIX WELL
ADD BEER AND STIR UNTIL MIXTURE PULLS AWAY FROM SIDES OF BOWL AND FORMS A BALL
TURNOUT ONTO A FLOURED BOARD AND KNEAD FOR 2 MINUTES
ROLLOUT TO A THICKNESS OF 1/2-INCH AND CUT INTO DESIRED SHAPE PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 450 DEGREES FOR 10-12 MINUTES, UNTIL GOLDEN
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 247 - Calories from Fat 78
Percent Total Calories From: Fat 31%, Protein 9%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 7mg, Sodium 695mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 87 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Blackened Chicken

8 servings

8 each chicken leg quarters
2 tablespoons salt
1 teaspoon * teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon
1/4 teaspoon cumin
1 cup melted unsalted butter

REMOVE SKIN AND BONES FROM CHICKEN
PLACE BETWEEN SHEETS OF PLASTIC WRAP MOISTENED WITH WATER CAREFULLY POUND TO A THICKNESS OF 1/2-INCH, WITHOUT TEARING COMBINE SALT, GARLIC POWDER, WHITE PEPPER, BLACK PEPPER, ONION POWDER, CAYENNE, PAPRIKA, CHILE POWDER, AND CUMIN
HEAT A CAST IRON SKILLET, OVER A VERY HIGH FLAME, PAST THE SMOKING STAGE UNTIL A SMALL AMOUNT OF WHITE ASH BEGINS TO FORM IN THE CENTER
DIP A PIECE OF CHICKEN IN MELTED BUTTER, ALLOW EXCESS TO DRIP OFF
SPRINKLE BOTH SIDES WITH SEASONING MIXTURE, PAT LIGHTLY PLACE INTO SKILLET AND LADLE 1 TEASPOON BUTTER ON TOP (CAREFUL, IT WILL FLAME UP)
HEAT FOR 2 MINUTES, TURN
LADLE 1 TEASPOON BUTTER ON TOP
HEAT FOR 2 MINUTES AND REMOVE FROM PAN
PLACE INTO A SHALLOW BAKING PAN, IN A SINGLE LAYER
PLACE INTO A 200 DEGREE OVEN TO KEEP WARM
CLEAN PAN, REPEAT WITH REMAINING CHICKEN AND BUTTER
SERVE HOT, ON HEATED PLATE

Nutrition Facts
Amount Per Serving: Calories 2384 - Calories from Fat 1605
Percent Total Calories From: Fat 67%, Protein 32%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 178g, Saturated Fat 59g, Cholesterol 1004mg, Sodium 2494mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 192g, Vitamin A 9092 units, Vitamin C 27 units, Calcium 0 units, Iron 14 units


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Blackened Hamburgers

6 servings

4 teaspoons cayenne
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground thyme
2 pounds lean ground beef, round or sirloin
3/4 cup unsalted butter, melted

COMBINE CAYENNE, SALT, PEPPERS, CUMIN, THYME, GARLIC POWDER, AND ONION POWDER-MIX WELL, SET ASIDE
COMBINE GROUND BEEF AND 3 TABLESPOONS SEASONING MIXTURE-MIX WELL
DIVIDE INTO EQUAL PORTIONS, SHAPE INTO PATTIES
COVER AND CHILL FOR 2-4 HOURS
REMOVE FROM REFRIGERATOR AND ALLOW TO STAND FOR 30 MINUTES HEAT SKILL OVER A HIGH FLAME FOR APPROXIMATELY 8 MINUTES, PAST THE SMOKING STAGE, UNTIL A SMALL AMOUNT OF WHITE ASH BEGINS TO FORM IN THE BOTTOM
DIP HAMBURGER IN BUTTER SPRINKLE WITH SEASONING MIXTURE, PAT WELL TO SET COATING
PLACE INTO SKILLET AND COOK FOR 3 MINUTES, OVER HIGH FLAME TURN AND COOK FOR ANOTHER 3 MINUTES
ARRANGE IN A SINGLE LAYER IN A SHALLOW BAKING PAN
PLACE INTO A 200 DEGREE OVEN TO KEEP WARM
USE A CLEAN SKILLET FOR EACH BATCH
SERVE HOT, ON HEATED PLATE

Nutrition Facts
Amount Per Serving: Calories 612 - Calories from Fat 492
Percent Total Calories From: Fat 80%, Protein 18%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 27g, Cholesterol 176mg, Sodium 501mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 1374 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


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Blackened Pork Chops

6 servings

12 each pork chops, cut to 1/2-inch thick
1 tablespoon salt
5 teaspoons white pepper
4 teaspoons black pepper
2 tablespoons dry mustard
1 tablespoon cayenne
1 tablespoon garlic powder
3/4 teaspoon ground thyme
3/4 pound unsalted butter, melted

COMBINE SALT, BLACK AND WHITE PEPPERS, CAYENNE, DRY MUSTARD, GARLIC POWDER, AND THYME IN A PAPER BAG-SHAKE TO MIX WELL HEAT A CAST IRON SKILLET, PAST THE SMOKING STAGE, UNTIL A SMALL AMOUNT OF WHITE ASH JUST BEGINS TO FORM IN THE CENTER DIP PORK CHOP IN BUTTER, ALLOWING EXCESS TO DRIP OFF
PLACE INTO PAPER BAG AND SHAKE TO COAT EVENLY
SHAKE OFF EXCESS AND PAT TO SET COATING
PLACE PORK CHOP INTO HOT PAN
PLACE A TEASPOON OF BUTTER ON TOP (careful as it will flame up)
COOK FOR 2 MINUTES
TURN, PLACE ANOTHER TEASPOON OF BUTTER ON TOP, AND COOK ANOTHER 2 MINUTES
ARRANGE IN A SINGLE LAYER IN A BAKING PAN
PLACE INTO A 200 DEGREE OVEN TO KEEP WARM
REPEAT WITH REMAINING CHOPS
ARRANGE ONTO HEATED SERVING PLATES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1125 - Calories from Fat 915
Percent Total Calories From: Fat 81%, Protein 17%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 102g, Saturated Fat 48g, Cholesterol 298mg, Sodium 1318mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 48g, Vitamin A 2142 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Blackened Redfish

6 servings

3/4 pound melted unsalted butter
1 tablespoon sweet paprika
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground oregano
6 each firm white fish fillets, approx 1/2-pound each

HEAT A LARGE CAST-IRON SKILLET OVER A HIGH FLAME, BEYOND THE SMOKING STAGE, UNTIL A SMALL AMOUNT OF WHITE ASH FORMS IN THE BOTTOM
PLACE 2 TABLESPOONS BUTTER INTO EACH OF 6 SAUCE CUPS
COMBINE PAPRIKA, SALT, ONION AND GARLIC POWDERS, CAYENNE, WHITE AND BLACK PEPPERS, THYME, AND OREGANO-MIX WELL
COAT FILLETS WITH MELTED BUTTER, PAT WITH SEASONING MIXTURE TO COAT EVENLY
PLACE 1 FILLET INTO THE HEATED SKILLET
TOP WITH 1 TABLESPOON MELTED BUTTER (caution, it will flame up) HEAT FOR 2 MINUTES, TURN
TOP WITH ANOTHER TABLESPOON MELTED BUTTER
HEAT FOR ANOTHER 2 MINUTES
REMOVE TO A HEATED PLATE, KEEP WARM
REPEAT WITH REMAINING FILLETS, HEATING SKILLET AS BEFORE SERVE HOT, WITH MELTED BUTTER TO THE SID

Nutrition Facts
Amount Per Serving: Calories 607 - Calories from Fat 431
Percent Total Calories From: Fat 71%, Protein 28%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 29g, Cholesterol 224mg, Sodium 1303mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 42g, Vitamin A 2661 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Broiled Crab Squares

8 servings

6 slices bread
1/2 pound crab, picked,flaked
1/4 cup mayonnaise
1 teaspoon strained fresh lemon juice
1 teaspoon very finely minced onion
1 teaspoon Worcestershire sauce
1 each beaten stiff egg white

REMOVE CRUSTS FROM BREAD AND RESERVE FOR ANOTHER USE TOAST 1 SIDE OF BREAD
CUT EACH SLICE INTO QUARTERS, SET ASIDE
COMBINE CRAB, MAYONNAISE, LEMON JUICE, ONIONS, AND WORCESTERSHIRE-MIX WELL
FOLD IN EGG WHITES
SPOON ONTO UNTOASTED SIDE OF BREAD
BROIL FOR 4-5 MINUTES, UNTIL LIGHTLY BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 57
Percent Total Calories From: Fat 45%, Protein 22%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 20mg, Sodium 241mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 51 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Buttermilk Biscuits

8 servings

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/3 cup shortening
3/4 cup buttermilk

COMBINE DRY INGREDIENTS-MIX WELL
CUT IN SHORTENING, TO THE SIZE OF SMALL PEAS
STIR IN BUTTERMILK-MIX WELL TURNOUT ONTO A FLOURED BOARD AND KNEAD 12-16 TIMES, UNTIL SMOOTH
ROLLOUT TO A THICKNESS OF 1/2-INCH
CUT INTO 1-1/2 INCH ROUNDS
PLACE ONTO AN UNGREASED BAKING SHEET
BRUSH TOPS WITH ADDITIONAL BUTTERMILK
BAKE @ 450 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 90
Percent Total Calories From: Fat 43%, Protein 8%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 1mg, Sodium 432mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 8 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Buttermilk Corn Sticks

12 servings

1 cup finely ground yellow cornmeal
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 cup buttermilk
1 each egg, beaten
2 tablespoons shortening, melted

COMBINE DRY INGREDIENTS-MIX WELL
BLEND IN BUTTERMILK AND EGGS-MIX WELL
STIR IN SHORTENING-MIX WELL
HEAT A GREASED CORN STICK PAN IN THE OVEN UNTIL VERY HOT REMOVE FROM OVEN AND POUR MIXTURE INTO PAN
BAKE @ 400 DEGREES FOR 12-15 MINUTES, UNTIL BROWNED
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 94 - Calories from Fat 29
Percent Total Calories From: Fat 31%, Protein 11%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 18mg, Sodium 188mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 81 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Buttermilk Cornbread

8 servings

1 tablespoon shortening
1 cup self rising yellow cornmeal
1/3 cup self rising flour
1 cup buttermilk

HEAT SHORTENING IN AN 8-INCH CAST IRON SKILLET, OVER A MODERATE FLAME
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR INTO HOT SKILLET
BAKE @ 500 DEGREES FOR 25-25 MINUTES, UNTIL BROWNED ON TOP SERVE HO

Nutrition Facts
Amount Per Serving: Calories 109 - Calories from Fat 21
Percent Total Calories From: Fat 20%, Protein 11%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 1mg, Sodium 33mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 81 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Buttermilk Dumplings

6 servings

1 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 each beaten egg
1 cup flour

COMBINE BUTTERMILK, BAKING SODA, AND BAKING POWDER STIR UNTIL MIXTURE FOAMS
ADD SALT AND BEATEN EGG-MIX WELL
STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH
DROP BY TEASPOONSFUL INTO SIMMERING BROTH
COVER AND SIMMER GENTLY FOR 15 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 103 - Calories from Fat 13
Percent Total Calories From: Fat 12%, Protein 18%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 37mg, Sodium 342mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 66 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Buttermilk Fried Chicken

8 servings

1 cup flour
2 teaspoons salt
1/2 teaspoon white pepper
1 cup buttermilk
1 teaspoon baking powder
6 pounds broiler-fryer chickens, cut-up
oil, for frying

COMBINE FLOUR, SALT, AND PEPPER-MIX WELL
ADD BUTTERMILK-MIX WELL
ADD BAKING POWDER-MIX WELL
COVER AND CHILL UNTIL VERY THICK
ADD CHICKEN AND COAT WELL ON ALL SIDES
PLACE ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 30 MINUTES
HEAT OIL TO 350-360 DEGREES
ADD CHICKEN AND FRY FOR 30-40 MINUTES, UNTIL GOLDEN
DRAIN ON PAPER TOWELS
SERVE HOT, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 790 - Calories from Fat 474
Percent Total Calories From: Fat 60%, Protein 33%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 15g, Cholesterol 308mg, Sodium 902mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 65g, Vitamin A 2638 units, Vitamin C 9 units, Calcium 0 units, Iron 5 units


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Buttermilk Fried Fish

4 servings

2 pounds skinless fish fillets, boned
1 cup buttermilk
1 cup dry biscuit mix, Krusteaz or Bisquik
2 teaspoons salt
1 teaspoon white pepper
oil, for frying
1 each lemon, quartered

PLACE FISH INTO A GLASS BAKING DISH
MOISTEN WITH BUTTERMILK, TURNING TO COAT
COVER AND CHILL FOR 30-60 MINUTES
COMBINE BAKING MIX, SALT, AND WHITE PEPPER-MIX WELL
REMOVE FISH FROM BUTTERMILK, ALLOWING ALL EXCESS TO DRIP OFF ROLL IN BAKING MIX TO COAT WELL, SHAKING OFF EXCESS
PLACE ONTO WAXED PAPER AND CHILL FOR 30 MINUTES
HEAT OIL TO 360-370 DEGREES
CAREFULLY LOWER FISH INTO HOT OIL AND FRY UNTIL GOLDEN ON ALL SIDES
DRAIN BRIEFLY ON PAPER TOWELS
SERVE HOT, GARNISHED WITH QUARTERED LEMON

Nutrition Facts
Amount Per Serving: Calories 487 - Calories from Fat 120
Percent Total Calories From: Fat 25%, Protein 43%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 86mg, Sodium 2034mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 252 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units


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Cajun Bbq Trout

50 servings

1 cup olive oil
1 cup minced green bell pepper
8 cups finely minced onions
24 ounces beer
6 cups catsup
2 cups strained fresh lemon juice
6 cups chili sauce
2 cups Worcestershire sauce
2 tablespoons prepared horseradish
1 tablespoon tabasco sauce, or more to taste
2 cups brown sugar
1 tablespoon salt
50 each skinless trout fillets

HEAT OIL IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
ADD BELL PEPPERS AND ONIONS; HEAT AND STIR FOR 6-8 MINUTES ADD BEER, CATSUP, LEMON JUICE, CHILI SAUCE, WORCESTERSHIRE SAUCE, HORSERADISH, TABASCO, BROWN SUGAR, AND SALT
HEAT AND STIR FOR 5 MINUTES
PLACE TROUT FILLETS IN BUTTERED ROASTING PANS
MOISTEN WITH SAUCE MIXTURE
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL FLESH FLAKES EASILY WITH A FORK
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 232 - Calories from Fat 89
Percent Total Calories From: Fat 38%, Protein 30%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 46mg, Sodium 555mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 3172 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units


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Cajun Bean Soup

6 servings

2 pounds dried red beans
1 pound cut into 1-inch cubes ham
1 each ham bone
4 cups minced onions
1 cup minced scallions
3 cups minced celery
1/4 cup minced parsley
3 tablespoons minced garlic
1 cup seeded, minced green bell pepper
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
1/4 teaspoon thyme
2 each bay leaves, crumbled

COMBINE BEANS AND WATER TO COVER IN A STOCKPOT, OVER A HIGH FLAME
BRING TO A BOIL, BOIL FOR 2 MINUTES
REMOVE FROM HEAT ALLOW TO STAND FOR 60-90 MINUTES, DRAIN COMBINE ALL INGREDIENTS IN A STOCKPOT
ADD 1 GALLON WATER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4 HOURS
REMOVE AND DISCARD HAM BONE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 704 - Calories from Fat 51
Percent Total Calories From: Fat 7%, Protein 28%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 40mg, Sodium 1612mg, Total Carbohydrate 113g, Dietary Fiber 10g, Sugars 0g, Protein 50g, Vitamin A 601 units, Vitamin C 33 units, Calcium 0 units, Iron 10 units


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Cajun Boiled Crawfish

4 servings

4 quarts water
3/4 cup salt
2 each lemons, sliced
3 cups minced celery
1/4 cup Worcestershire sauce
1/4 cup minced garlic
2 cups minced onions
package Cajun Shrimp Boil
2 to 1 tablespoon tabasco sauce
6 pounds live crawfish

COMBINE WATER, SALT, LEMONS, CELERY, WORCESTERSHIRE, GARLIC, ONIONS, SHRIMP BOIL, AND TABASCO SAUCE IN A STOCKPOT, OVER A HIGH FLAME
HEAT TO A BOIL AND SIMMER FOR 15-20 MINUTES
ADD CRAWFISH, RETURN TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 7-8 MINUTES R
EMOVE FROM HEAT
DRAIN WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 665 - Calories from Fat 69
Percent Total Calories From: Fat 10%, Protein 78%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 947mg, Sodium 21556mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 0g, Protein 130g, Vitamin A 538 units, Vitamin C 53 units, Calcium 0 units, Iron 18 units


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Cajun Crab Pate

12 servings

1 pound cream cheese, room temperature
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/2 pound picked, flaked lump crabmeat
1/4 cup finely minced green bell pepper
chili pepper, whole, as garnish

COMBINE CREAM CHEESE, SOUR CREAM, SALT, PAPRIKA, CAYENNE, GARLIC, AND THYME IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
FOLD IN CRAB AND BELL PEPPERS
LINE A PATE MOLD WITH PLASTIC WRAP
SPOON CRAB MIXTURE INTO MOLD, PACK TIGHTLY
COVER AND CHILL FOR 4-48 HOURS
UNMOLD ONTO A SERVING PLATTER
GARNISH WITH CHILES SERVE
SLIGHTLY CHILLED, WITH CRACKERS AND BREADS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 137
Percent Total Calories From: Fat 80%, Protein 14%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 69mg, Sodium 349mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1102 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


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Cajun Potato Appetizers

24 servings

24 each red potatoes, about 3-4" each
1 each lemon, quartered
1 teaspoon paprika, to taste
1 teaspoon cayenne, to taste
1/2 teaspoon white pepper, to taste
1/2 teaspoon black pepper, to taste
1/2 teaspoon onion powder, to taste
1/2 teaspoon garlic powder, to taste
1/2 cup finely minced bacon
1/4 cup unsalted butter
1 cup finely minced onion
3/4 cup finely minced green bell pepper
3 cups chicken stock

SLICE A THIN PIECE FROM THE END OF EACH POTATO SO IT WILL STAND ERECT AND RUB CUT PORTION WITH LEMON
CUTOFF TOPS OF THE POTATOES AND HOLLOW-OUT, LEAVING AN 1/8-1/4" SHELL
COVER POTATOES WITH COLD WATER
MINCE, POTATO TOPS, BOTTOMS, AND TAILINGS-SET ASIDE
COMBINE PAPRIKA, CAYENNE, PEPPERS, ONION POWDER, AND GARLIC POWDER
FRY BACON UNTIL CRISP
ADD CHOPPED POTATOES, BUTTER, ONIONS, AND SEASONINGS MIXTURE
SPREAD EVENLY OVER THE BOTTOM OF THE SKILLET
HEAT FOR 4-5 MINUTES WITHOUT STIRRING, THEN SCRAPE THE SIDES AND BOTTOM OF THE PAN
SPREAD OUT OVER THE BOTTOM OF THE SKILLET AGAIN
HEAT FOR 3 MINUTES AND SCRAPE AS BEFORE
REPEAT UNTIL MIXTURE IS A MEDIUM BROWN COLOR ALL OVER
STIR IN BELL PEPPERS
HEAT AND STIR UNTIL MIXTURE BECOMES VERY STICKY
STIR IN 1 CUP OF STOCK, SIMMER FOR 5 MINUTES, AND REMOVE FROM HEAT
REMOVE POTATOES FROM WATER, DRAIN WELL
PACK STUFFING MIXTURE TIGHTLY INTO POTATOES
PLACE POTATOES UPRIGHT INTO A BAKING PAN
POUR IN REMAINING STOCK TO A DEPTH OF 1-INCH
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 60 MINUTES, UNCOVER
BAKE @ 350 DEGREES FOR 10 MINUTES
REMOVE FROM PAN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 259 - Calories from Fat 36
Percent Total Calories From: Fat 14%, Protein 9%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 7mg, Sodium 221mg, Total Carbohydrate 50g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 187 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units


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Cajun Potato Pancakes

4 servings

6 cups finely grated, peeled potatoes
1/2 cup minced scallions
1 each egg, beaten
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon flour
1 tablespoon baking powder
2 tablespoons half and half
oil, for frying

SQUEEZE POTATOES DRY IN A CLEAN TOWEL
COMBINE POTATOES, SCALLIONS, EGGS, FLOUR, SALT, CAYENNE, BAKING POWDER, AND MILK-MIX WELL
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM TO MODERATE FLAME DROP POTATO MIXTURE BY TABLESPOONSFUL INTO HOT OIL
FRY UNTIL LIGHTLY BROWNED ON BOTH SIDES AND NO LONGER WET IN THE CENTER
DRAIN ON PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 315 - Calories from Fat 52
Percent Total Calories From: Fat 17%, Protein 10%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 56mg, Sodium 595mg, Total Carbohydrate 58g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 206 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units


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Cajun Sausage Dressing

5 servings

1/4 cup margarine
4 cups minced onions
2 cups minced celery
2 cups minced green bell peppers
1 pound andouille, ground
1/4 cup unsalted butter
2 tablespoons minced garlic
2 tablespoons tabasco sauce
2 cups chicken stock
1 cup finely ground fresh breadcrumbs

HEAT MARGARINE IN A SKILLET, OVER A MODERATELY-HIGH FLAME ADD 2 CUPS ONIONS AND 1 CUP EACH CELERY AND BELL PEPPERS HEAT AND STIR UNTIL ONIONS ARE BROWNED, WITHOUT BURNING
ADD ANDOUILLE, HEAT AND STIR FOR 5 MINUTES, UNTIL BROWNED ADD REMAINING ONIONS, CELERY, AND BELL PEPPERS
STIR IN BUTTER, GARLIC, AND TABASCO
REDUCE HEAT AND STIR FOR 3 MINUTES, OVER A MEDIUM FLAME
STIR IN STOCK AND SIMMER FOR 10 MINUTES
STIR IN BREADCRUMBS-MIX WELL
SPOON INTO A BAKING PAN
BAKE @ 425 DEGREES FOR 15 MINUTES
STIR WELL AND SCRAPE PAN
BAKE @ 425 DEGREES FOR 15 MINUTES
STIR WELL AND SCRAPE PAN
BAKE @ 425 DEGREES FOR 15 MINUTES
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 646 - Calories from Fat 435
Percent Total Calories From: Fat 67%, Protein 12%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 18g, Cholesterol 82mg, Sodium 1762mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 1056 units, Vitamin C 50 units, Calcium 0 units, Iron 4 units


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Cajun Shrimp

25 servings

1/2 cup creole mustard
1/4 cup sweet paprika
2 teaspoons cayenne
1/2 teaspoon salt
1/4 cup strained fresh lemon juice
1/4 cup vinegar
1 cup peanut oil
1 cup olive oil
1 cup minced celery
1 cup minced scallions
1 cup minced sweet red onion
1 cup minced parsley
1 teaspoon ground
4 pounds tiger prawns, shelled, deveined
2 gallons water

COMBINE MUSTARD, PAPRIKA, CAYENNE, SALT, LEMON JUICE, AND VINEGAR IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD PEANUT AND OLIVE OILS IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
STIR IN SCALLIONS, ONIONS, CELERY, PARSLEY, AND TARRAGON
HEAT WATER TO A BOIL IN A STOCKPOT, OVER A HIGH FLAME
ADD SHRIMP, RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 3 MINUTES-DRAIN WELL
ADD DRAINED SHRIMP TO THICKENED SAUCE MIXTURE-MIX WELL COVER AND CHILL FOR 4-48 HOURS
SKEWER SHRIMP WITH FRILLED TOOTHPICKS
SERVE CHILLED OR AT ROOM TEMPERATURE, IN PREPARED SAUC

Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 172
Percent Total Calories From: Fat 69%, Protein 25%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 3g, Cholesterol 111mg, Sodium 231mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 1094 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units


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Cajun Shrimp Boil

12 servings

4 each bay leaves, crumbled
20 each peppercorns
1 teaspoon mustard seed
1/2 teaspoon basil
12 each cloves
1/8 teaspoon cumin
1 each red pepper flakes
1/8 teaspoon celery seed
1/8 teaspoon fennel seed
1/8 teaspoon caraway seeds
1/4 teaspoon marjoram
1/4 teaspoon thyme

COMBINE INGREDIENTS, TIE IN A CHEESECLOTH SACHET
PLACE INTO 4-8 QUARTS BOILING WATER AND SIMMER FOR 30 MINUTES ADD SEAFOOD AND SIMMER JUST UNTIL COOKED, DRAIN
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 15 - Calories from Fat 4
Percent Total Calories From: Fat 25%, Protein 11%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 117 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Cajun Stuffed Potatoes

6 servings

6 each red potatoes, approx 3-4"
1 each lemon, quartered
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup finely minced bacon
1/4 cup unsalted butter
1 cup finely minced onion
3/4 cup minced green bell pepper
3 cups chicken stock

SLICE A THIN PIECE FROM THE END OF EACH POTATO SO IT WILL STAND ERECT AND RUB CUT PORTION WITH LEMON
CUTOFF TOPS OF THE POTATOES AND HOLLOW-OUT, LEAVING AN 1/8-1/4" SHELL
COVER POTATOES WITH COLD WATER
MINCE POTATO TOPS, BOTTOMS, AND TAILINGS-SET ASIDE
COMBINE PAPRIKA, CAYENNE, PEPPERS, ONION AND GARLIC POWDERS
FRY BACON UNTIL CRISP
ADD CHOPPED POTATOES, BUTTER, ONIONS, AND SEASONINGS SPREAD EVENLY OVER THE BOTTOM OF THE SKILLET
HEAT FOR 4-5 MINUTES WITHOUT STIRRING
SCRAPE THE SIDES AND BOTTOM OF THE PAN
SPREAD OUT OVER THE BOTTOM OF THE SKILLET AGAIN
HEAT FOR 3 MINUTES AND SCRAPE AS BEFORE
REPEAT UNTIL MIXTURE IS A MEDIUM BROWN COLOR ALL OVER
STIR IN BELL PEPPERS
HEAT AND STIR UNTIL MIXTURE BECOMES VERY STICKY
STIR IN 1 CUP OF STOCK AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT
REMOVE POTATOES FROM WATER, DRAIN WELL
PACK STUFFING MIXTURE TIGHTLY INTO POTATOES
PLACE POTATOES UPRIGHT INTO A BAKING PAN
POUR IN REMAINING STOCK TO A DEPTH OF 1-INCH
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 60 MINUTES, UNCOVER
BAKE @ 350 DEGREES FOR 10 MINUTES
REMOVE FROM PAN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 138
Percent Total Calories From: Fat 36%, Protein 8%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 29mg, Sodium 834mg, Total Carbohydrate 54g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 624 units, Vitamin C 51 units, Calcium 0 units, Iron 3 units


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Cajun Sweet Potato Pie

8 servings

1 cup canned yams, or sweet potatoes
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
3 each eggs, beaten
1 cup half and half, or cream
2 tablespoons butter
1 each pie crust

PUREE SWEET POTATOES OR YAMS IN A FOOD PROCESSOR
ADD SUGAR, CINNAMON, ALLSPICE, AND SALT-MIX WELL
ADD EGGS-MIX WELL

ADD MILK AND BUTTER-MIX WELL
POUR INTO A PREPARED PIE CRUST
BAKE @ 350 DEGREES FOR 40-50 MINUTES, UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 285 - Calories from Fat 143
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 99mg, Sodium 286mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 2115 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Cheddar Charlotte

4 servings

1 teaspoon oil
1 cup cubed bread
1 cup milk
3 tablespoons butter, room temperature
3 each egg yolks
1 tablespoon flour
1/2 pound cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup half and half
8 slices bread, crusts removed
3 each egg whites, beaten stiff

GREASE A LARGE CASSEROLE WITH OIL, SET ASIDE
COMBINE BREAD CUBES AND 1/2 CUP MILK IN A BOWL
COMBINE BREAD SLICES AND REMAINING 1/2 CUP MILK IN A LARGE BOWL
CREAM BUTTER UNTIL SOFTENED
MIX IN YOLKS, ONE AT A TIME
ADD BREAD CUBE MIXTURE, CHEESE, HALF & HALF, SALT, FLOUR, AND NUTMEG-MIX WELL
FOLD IN WHITES WITH A METAL SPOON
LINE BOTTOM AND SIDES OF CASSEROLE WITH SOAKED BREAD SLICES POUR IN CHEESE MIXTURE
BAKE @ 400 DEGREES FOR 45-50 MINUTES, UNTIL GOLDEN AND PUFFY
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 670 - Calories from Fat 361
Percent Total Calories From: Fat 54%, Protein 17%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 23g, Cholesterol 258mg, Sodium 1258mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 1369 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Chicken-Andouille Gumbo

6 servings

3 pounds chicken thighs
3 teaspoons salt
1 tablespoon garlic powder
1 tablespoon cayenne
1 cup minced onion
1 cup minced green bell pepper
3/4 cup minced celery
1 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
peanut oil, for frying
7 cups chicken stock
1/4 pound andouille, cut into 1/4-inch sliced
1 tablespoon minced garlic

RUB CHICKEN WITH 1 TABLESPOON EACH SALT, GARLIC POWDER, AND CAYENNE
COVER AND LET STAND FOR 30 MINUTES
COMBINE ONIONS, CELERY, AND BELL PEPPERS, SET ASIDE
COMBINE FLOUR AND REMAINING SEASONINGS IN A PLASTIC BAG
ADD CHICKEN AND SHAKE TO COAT WELL
REMOVE FROM BAG, RESERVE 1/2 CUP FLOUR MIXTURE
HEAT OIL TO 400 DEGREES
ADD CHICKEN AND FRY FOR 8 MINUTES ON EACH SIDE
DRAIN ON PAPER TOWELS
POUR OFF ALL BUT 1/2 CUP OF FAT
SCRAPE PAN TO LOOSEN PARTICLES
HEAT PAN OVER A HIGH FLAME
WHISK IN RESERVED FLOUR MIXTURE
HEAT AND WHISK FOR 3-4 MINUTES, UNTIL MIXTURE IS RED-BROWN TO BLACK
REMOVE FROM HEAT, STIR IN VEGETABLES
STIR UNTIL ROUX STOPS DARKENING
HEAT AND STIR OVER A LOW FLAME FOR 5 MINUTES, UNTIL TENDER HEAT STOCK TO A BOIL, IN A DUTCH OVEN
STIR IN ROUX, 1 TABLESPOON AT A TIME, UNTIL DISSOLVED
BRING TO A BOIL, REDUCE TO A SIMMER-STIR AND SCRAPE OFTEN
ADD ANDOUILLE AND GARLIC
SIMMER, UNCOVERED FOR 45 MINUTES
REMOVE BONES FROM CHICKEN AND CUT TO A 1/2-INCH DICE
ADD TO DUTCH OVEN, SEASON TO TASTE
SERVE OVER HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 475 - Calories from Fat 169
Percent Total Calories From: Fat 36%, Protein 44%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 200mg, Sodium 3465mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 52g, Vitamin A 747 units, Vitamin C 26 units, Calcium 0 units, Iron 4 units


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Chile Hush Puppies

8 servings

2 cups yellow cornmeal
2 cups creamed corn
1/2 cup flour
2 each eggs, beaten
3 teaspoons baking powder
1 teaspoon salt
1/4 cup diced green chiles, or jalapenos
1/2 cup finely minced green bell pepper
1 cup very finely minced onion
1/4 teaspoon baking soda
1/4 cup half and half
1/4 cup buttermilk
corn oil, for frying

COMBINE INGREDIENTS, EXCEPT OIL, AND MIX WELL
COVER AND CHILL FOR 30 MINUTES TO 96 HOURS
THIN WITH ADDITIONAL MILK OR BUTTERMILK AS NEEDED
HEAT OIL TO 375 DEGREES IN A DEEP FRYER
DROP BATTER BY TABLESPOONSFUL INTO HOT FAT
FRY FOR 4-5 MINUTES, UNTIL LIGHTLY BROWNED
DRAIN ON PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 264 - Calories from Fat 44
Percent Total Calories From: Fat 16%, Protein 11%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 56mg, Sodium 717mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 387 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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Chile Peanuts

8 servings

3/4 pound shelled raw peanuts
2 tablespoons peanut oil
2 teaspoons
1 teaspoon salt

COMBINE INGREDIENTS IN A LARGE SHALLOW BAKING PAN-MIX WELL BAKE @ 325 DEGREES FOR 25 MINUTES
REMOVE FROM OVEN AND SPOON ONTO PARCHMENT TO COOL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 218
Percent Total Calories From: Fat 75%, Protein 15%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 3g, Cholesterol 0mg, Sodium 303mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 175 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Company Oyster Stew

6 servings

4 cups milk
4 cups half and half, or light cream
1 quart shucked oysters in liquor
1 teaspoon strained fresh lemon juice
1/2 teaspoon tabasco sauce
1/4 teaspoon salt

COMBINE MILK AND HALF & HALF IN A LARGE SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO JUST BELOW THE BOILING POINT
ADD OYSTERS IN LIQUOR
HEAT AND STIR UNTIL EDGES OF OYSTERS BEGIN TO CURL
STIR IN LEMON JUICE, TABASCO SAUCE, SALT, AND WHITE PEPPER LADLE INTO SERVING BOWLS
GARNISH WITH MINCED PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 424 - Calories from Fat 253
Percent Total Calories From: Fat 60%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 16g, Cholesterol 173mg, Sodium 429mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 1402 units, Vitamin C 12 units, Calcium 0 units, Iron 11 units


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Crab Cakes

6 servings

1 each egg
1/2 cup fresh breadcrumbs
1/2 pound picked, flaked lump crabmeat
2 tablespoons very finely minced green bell peppers
2 teaspoons mayonnaise
1/8 teaspoon cayenne
1 tablespoon peanut oil
1/2 cup spicy cocktail sauce
2 each lemons, quartered, as garnish

COMBINE EGG AND BREADCRUMBS-MIX WELL
STIR IN CRAB, BELL PEPPERS, MAYONNAISE, AND CAYENNE-MIX WELL HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
DROP CRAB MIXTURE, BY TEASPOONSFUL, INTO HOT SKILLET
PAN-FRY FOR 4-5 MINUTES, UNTIL BROWNED
TURN AND PAN-FRY ANOTHER 4 MINUTES, UNTIL BROWNED
DRAIN BRIEFLY ON PAPER TOWELS
SERVE HOT OR AT ROOM TEMPERATURE
ACCOMPANIED BY COCKTAIL SAUCE AND LEMON WEDGE

Nutrition Facts
Amount Per Serving: Calories 156 - Calories from Fat 69
Percent Total Calories From: Fat 44%, Protein 20%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 89mg, Sodium 600mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 286 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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Crab Canapes

10 servings

3 tablespoons mayonnaise
1 tablespoon prepared mustard
1 tablespoon strained fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 each egg yolk, beaten
1 cup picked, flaked lump crabmeat
5 slices bread, crusts removed
2 tablespoons butter, room temperature
1/4 cup grated

COMBINE MAYONNAISE, MUSTARD, LEMON, SALT, AND PEPPER
ADD EGG YOLK-MIX WELL
FOLD IN CRAB
TOAST BREAD ON ONE SIDE ONLY
SPREAD OTHER SIDE WITH BUTTER
CUT DIAGONALLY INTO QUARTERS
SPREAD BUTTERED SIDE WITH CRAB MIXTURE
TOP WITH PARMESAN CHEESE
BROIL FOR 4-5 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 135 - Calories from Fat 78
Percent Total Calories From: Fat 57%, Protein 15%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 59mg, Sodium 383mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1040 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Crab Dip II

6 servings

1/2 cup sour cream
1/2 cup mayonnaise
3 ounces cream cheese, room temperature
1 teaspoon Worcestershire sauce
1 tablespoon minced garlic
1/4 teaspoon seasoned salt
1 teaspoon strained fresh lemon juice
1/4 teaspoon tabasco sauce
1/2 pound picked, flaked lump crabmeat

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 286 - Calories from Fat 241
Percent Total Calories From: Fat 84%, Protein 10%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 83mg, Sodium 611mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 477 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Crab Dip III

6 servings

1/2 pound cream cheese, room temperature
1/4 cup mayonnaise
1/4 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon tabasco sauce
1 tablespoon finely snipped chives

COMBINE CREAM CHEESE, MILK, MAYONNAISE, GARLIC POWDER, AND TABASCO SAUCE
STIR IN CRAB-MIX WELL
TRANSFER TO A SERVING DISH
GARNISH WITH CHIVES
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 207 - Calories from Fat 188
Percent Total Calories From: Fat 91%, Protein 6%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 46mg, Sodium 171mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 619 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Crab Fondue

8 servings

1/2 pound picked, flaked, lump crabmeat
1/2 cup sour cream
1/4 pound cream cheese, room temperature
1 teaspoon strained fresh lemon juice
1 teaspoon prepared horseradish
2 tablespoons very finely minced green bell peppers
1 tablespoon very finely minced pimiento
1 loaf sourdough baguette

COMBINE CRAB, SOUR CREAM, CREAM CHEESE, LEMON JUICE, HORSERADISH, BELL PEPPERS, AND PIMIENTO IN A SAUCEPAN
HEAT AND STIR, OVER A LOW FLAME, TO MELT CHEESE
TRANSFER TO A CHAFER OR FONDUE POT, KEEP WARM
CUT SOURDOUGH BREAD INTO 3/4-INCH CUBES
ARRANGE TO THE SIDE OF FONDUE POT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 137 - Calories from Fat 93
Percent Total Calories From: Fat 68%, Protein 18%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 61mg, Sodium 281mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 408 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Crab Madeleine

6 servings

1/3 cup mayonnaise
1/3 cup very finely minced onion
1 teaspoon finely snipped chives
1/2 teaspoon minced dill
1/4 teaspoon Worcestershire sauce
1/4 pound picked, flaked, lump crabmeat
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening
7 to 5 tablespoons cold water
1 each egg yolk, beaten
1 tablespoon water

COMBINE MAYONNAISE, ONIONS, CHIVES, DILL, WORCESTERSHIRE, AND CRAB-MIX WELL
COVER AND CHILL
COMBINE FLOUR AND SALT IN A MIXING BOWL
CUT IN SHORTENING TO THE SIZE OF PETITE PEAS
SPRINKLE 1 TABLESPOON WATER OVER THE TOP
STIR WITH A FORK, PUSH TO THE SIDE
REPEAT TO MOISTEN EVENLY
FORM INTO A BALL, DIVIDE IN HALF
ON A SLIGHTLY FLOURED BOARD, ROLLOUT TO A 8x16 RECTANGLE REPEAT WITH REMAINING DOUGH
PLACE ONE DOUGH SHEET OVER A MADELEINE PAN
GENTLY PRESS INTO SHELLS
PLACE 1 TABLESPOON FILLING INTO EACH SHELL
MOISTEN EDGES WITH WATER
COVER WITH REMAINING DOUGH SHEET
PRESS TO SEAL AROUND EDGES AND BETWEEN SHELLS
TRIM EDGES AND CUT BETWEEN SHELLS WITH A PASTRY WHEEL
BAKE @ 450 DEGREES FOR 15 MINUTES
REMOVE FROM MADELEINE PAN TO A BAKING SHEET, SHELL SIDE UP COMBINE EGG YOLK WITH 1 TABLESPOON WATER-MIX WELL
BRUSH ONTO SHELLS BAKE @ 450 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 430 - Calories from Fat 266
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 5g, Cholesterol 65mg, Sodium 408mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 166 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Crab Mousse

8 servings

1 cup whipping cream
1 tablespoon unflavored gelatin
1/4 cup water
1/4 cup strained fresh lemon juice
1 teaspoon salt
1/4 teaspoon paprika
1/16 teaspoon white pepper
2 cups picked, flaked, lump crabmeat

WHIP CREAM TO SOFT PEAKS, SET ASIDE
SPRINKLE GELATIN OVER WATER, LET SOFTEN FOR 5 MINUTES COMBINE GELATIN MIXTURE AND LEMON JUICE IN A SAUCEPAN
HEAT AND STIR, OVER A LOW FLAME, TO DISSOLVE GELATIN
REMOVE FROM HEAT
STIR IN SALT, PAPRIKA, AND PEPPER-MIX WELL
CHILL FOR 10 MINUTES, STIRRING OFTEN
STIR IN CRABMEAT
FOLD IN WHIPPED CREAM
POUR INTO A 1 QUART GELATIN MOLD
CHILL FOR 2-24 HOURS, UNTIL FIRM
INVERT ONTO A SERVING PLATTER OR PLATE
WRAP MOLD WITH A HEATED TOWEL IF DIFFICULT TO UNMOLD
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 193 - Calories from Fat 137
Percent Total Calories From: Fat 71%, Protein 21%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 118mg, Sodium 707mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 654 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Crab Puffs

16 servings

1/2 cup butter
1 cup boiling water
1 cup flour
1/4 teaspoon salt
4 each eggs
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chili sauce
1 teaspoon prepared horseradish
1/4 teaspoon tabasco sauce
1 pound picked, flaked, lump crabmeat
1/4 cup sliced celery
2 tablespoons minced scallions

COMBINE BUTTER AND WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD FLOUR AND SALT, ALL AT ONCE
HEAT AND STIR VIGOROUSLY, UNTIL IT FORMS A BALL THAT WON'T SEPARATE
REMOVE FROM HEAT, COOL FOR 30 MINUTES
BEAT IN EGGS, ONE AT A TIME, BEATING SMOOTH AFTER EACH
DROP ROUNDED TEASPOONSFUL, 2-INCHES APART, ONTO A GREASED BAKING SHEET
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN, SPLIT IN HALF, AND COOL ON A WIRE RACK COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON INTO COOLED SHELLS
SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 115
Percent Total Calories From: Fat 67%, Protein 16%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 111mg, Sodium 343mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 787 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Crab Puffs II

8 servings

2/3 cup flour
1/4 teaspoon 5 spice powder
1/8 teaspoon cayenne
2/3 cup milk
2 tablespoons butter
1 each egg, beaten
1 each egg white, beaten
1 tablespoon safflower oil
1 tablespoon minced garlic
1 teaspoon minced ginger
3/4 cup minced scallions
1/4 pound picked, flaked, lump crabmeat
1 tablespoon sweetened rice vinegar
1 teaspoon soy sauce
1/4 tablespoon red pepper flakes

SIFT TOGETHER, FLOUR, 5 SPICE POWDER, AND CAYENNE
BEAT MILK AND BUTTER TO A BOIL, OVER A MEDIUM FLAME
ADD FLOUR MIXTURE, HEAT AND STIR UNTIL MIXTURE PULLS AWAY FROM SIDES AND FORMS A BALL
REMOVE FROM HEAT, COOL SLIGHTLY
COMBINE EGG AND EGG WHITE AND GRADUALLY BEAT INTO DOUGH
SPOON INTO A PASTRY BAG
PIPE 8 ROUNDS ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 375 DEGREES FOR 20-25 MINUTES, UNTIL PUFFED AND GOLDEN ON TOP AND SIDES
PIERCE WITH A KNIFE TO ALLOW STEAM TO ESCAPE
REDUCE HEAT TO 200 DEGREES, TO DRY AND KEEP WARM
HEAT OIL IN A WOK, OVER A MODERATE HEAT
ADD GARLIC AND GINGER, STIR-FRY FOR 30 SECONDS
ADD SCALLIONS AND CRAB, STIR-FRY FOR 1 MINUTE
STIR IN REMAINING INGREDIENTS, HEAT AND STIR FOR 2 MINUTES REMOVE FROM HEAT
CUT TOPS FROM PUFFS
SPOON CRAB MIXTURE INTO EACH
REPLACE TOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 64
Percent Total Calories From: Fat 49%, Protein 17%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 57mg, Sodium 203mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 392 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Crab Quiche Bites

12 servings

1 package flaky dinner rolls, refrigerated, 6 ea
1/2 pound picked, flaked, lump crabmeat
1/2 cup grated Swiss cheese
1 each egg, beaten
1/2 cup milk
1 teaspoon minced dill

SEPARATE EACH DINNER ROLL INTO 4 LAYERS
PLACE 1 LAYER INTO EACH CUP OF A GREASED MUFFIN PAN
PRESS ONTO BOTTOM AND UP THE SIDES OF CUP
SPRINKLE 1 TEASPOON CRAB INTO EACH CUP
TOP WITH 1 TEASPOON CHEESE
COMBINE EGG, MILK, AND DILL IN A BOWL-MIX WELL
PLACE 1-1/2 TEASPOONS INTO EACH CUP
BAKE @ 375 DEGREES FOR 18-22 MINUTES, UNTIL GOLDEN
REMOVE FROM PAN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 36
Percent Total Calories From: Fat 53%, Protein 31%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 50mg, Sodium 181mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 141 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Crab Shells

12 servings

1/3 cup mayonnaise
1/3 cup minced onion
1 teaspoon snipped chives
1/4 teaspoon dill
1/4 teaspoon Worcestershire sauce
1 cup picked, flaked, lump crabmeat
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold water
1 each egg yolk, beaten
1 tablespoon water

COMBINE MAYONNAISE, MINCED ONIONS, MINCED CHIVES, DILL, WORCESTERSHIRE, AND CRAB-MIX WELL
COVER AND CHILL FOR 2-96 HOURS
COMBINE FLOUR AND SALT IN A MIXER BOWL
CUT IN SHORTENING TO THE SIZE OF SMALL PEAS
SPRINKLE WITH 1 TABLESPOON WATER
FLUFF WITH A FORK, THEN PUSH TO THE SIDS OF THE BOWL
CONTINUE ADDING WATER, TOSSING, AND SPREADING UNTIL EVENLY MOISTENED
TURNOUT ONTO A LIGHTLY FLOURED BOARD
DIVIDE IN HALF
ROLLOUT ONE-HALF INTO AN 8x16-INCH RECTANGLE
PLACE OVER A MADELEINE PAN AND PRESS LIGHTLY INTO SHELLS
FILL EACH SHELL WITH 1 TABLESPOON CHILLED FILLING MIXTURE BRUSH BORDERS OF SHELLS LIGHTLY WITH WATER
ROLLOUT REMAINING DOUGH TO AN 8x16-INCH RECTANGLE
PLACE OVER PAN TO COVER FILLED SHELLS
PRESS TO SEAL AROUND SHELLS
RUN FLUTED PASTRY WHEEL AROUND SHELLS AND EDGES OF PAN BAKE @ 450 DEGREES FOR 15 MINUTES
TRANSFER TO A BAKING PAN OR COOKIE SHEET, SHELL SIDE UP COMBINE YOLKS AND WATER-MIX WELL
BRUSH TOPS OF SHELLS WITH EGG MIXTURE
BAKE @ 450 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 228 - Calories from Fat 139
Percent Total Calories From: Fat 61%, Protein 9%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 45mg, Sodium 268mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 111 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Crab Spread

8 servings

6 ounces cream cheese, room temperature
2 tablespoons white wine
1 teaspoon strained fresh lemon juice
1/2 teaspoon salt
1 teaspoon very finely minced onion
1/8 teaspoon dried dill weed
6 ounces picked, flaked, lump crabmeat

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO BLEND WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 109 - Calories from Fat 81
Percent Total Calories From: Fat 75%, Protein 17%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 6g, Cholesterol 53mg, Sodium 365mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 370 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Crab Strudel

8 servings

1/2 cup melted butter
1 teaspoon butter
1 cup minced onion
1 teaspoon minced garlic
1/2 pound lump crabmeat, picked, flaked
3/4 cup white wine
8 ounces cream cheese, room temperature
1/4 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon tabasco sauce, or more to taste
3 ounces sheets frozen filo dough, thawed
2 tablespoons toasted, sliced,

SAUTE ONION IN 1 TABLESPOON BUTTER, UNTIL SOFTENED
ADD GARLIC AND SAUTE FOR 1 MINUTE
ADD CRAB AND WINE, SIMMER UNTIL ALL LIQUID HAS EVAPORATED REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE CRAB MIXTURE, CREAM CHEESE, SALT, AND WORCESTERSHIRE SAUCE-MIX WELL
ADD TABASCO SAUCE TO TASTE
PLACE 2 FILO SHEETS ONTO A DAMP KITCHEN TOWEL AND BRUSH WITH MELTED BUTTER
ADD 2 MORE SHEETS AND BRUSH WITH BUTTER
REPEAT UNTIL 12 SHEETS ARE STACKED
SPOON FILLING ONTO 1 EDGE OF FILO, LEAVING 3-INCHES ON EACH SIDE CLEAR
FOLD DOUGH OVER FILLING TWICE
FOLD IN EDGES AND FOLD TO THE END
SEAL LOOSE EDGE WITH BUTTER
PLACE, SEAM SIDE DOWN, ONTO A GREASED JELLY ROLL PAN
SCORE TOP TO ALLOW STEAM TO ESCAPE
BRUSH TOP WITH BUTTER
BAKE @ 350 DEGREES FOR 40 MINUTES
FINISH BROWNING UNDER A BROILER IF NECESSARY
SLICE INTO INDIVIDUAL SERVINGS
GARNISH WITH ALMONDS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 308 - Calories from Fat 219
Percent Total Calories From: Fat 71%, Protein 9%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 103mg, Sodium 544mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1470 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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