2010 stn holiday cookbook

2010 HOLIDAY COOKBOOK • PAGE 4

• Breakfast - 6

• Breads & Appetizers - 13

• Soups & Salads - 24

• Entrees - 32

• Side Dishes - 36

• Desserts - 41

What’scookin’?

4 cups water1-1/4 teaspoons salt

1 cup uncooked grits2 eggs, beaten

8 tablespoon butter1-1/2 cup grated Monterry Jack and Cheddar cheese combined

2 cloves crushed garlicDash of cayenne pepper

1 small can chopped green chilis drained

Set oven to 350 degrees. Boil water and salt. Add grits to boiling water,stirring constantly for one minute. Cover and cook until grits are thickand creamy. Temper eggs with a small amount of hot cooked grits thenadd them to the remaining grits. Combine remaining ingredients with

grits and pour into a 2 quart casserole dish. Bake for 45 minutesDana Eberhart

Mandeville

BAKED CHEESE GRITS WITH GREEN CHILIS


1 1/2 cups slow cook grits6 cups water

2 teaspoons salt1 1/2 sticks butter

4 eggs, beaten1 lb. Velvetta

freshly grated sharp cheddar cheese

Cook grits in water and salt according to package directions. Add butter,cut up in small pieces a few at a time. When fully melted, start addingVelvetta in chunks a few at a time. When fully melted, add 4 beaten

eggs. Stir well. Pour into large buttered casserole. Cover with sharp grat-ed cheddar. Bake at 350 degrees for 1 hour.

Meredith MendezDirector of Communications

St. Tammany Parish School System

DAD’S CHEESE GRITS


1 Egg1 teaspoon sugar/cinnamin mix

1/3 cup milk8 slices bread

1 tablespoon unsalted butter

Combine the first four ingredients in a shallow dish. Blend thoroughly.Soak each slice of bread in egg mix., turning once. Melt butter in a

heavy nonstick skillet over medium high heat. Fry slices of bread untilgolden brown, turning once.

Kirk Evans Abita Springs

FRENCH TOAST

1 pie crust1 cup chopped ham

1 cup chopped onion1 package frozen chopped spinach (10 oz. size)

4-6 eggs, slightly beaten1 cup milk

1 cup shredded cheese

Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes,remove from oven. Set aside. Place spinach in microwave oven in package.

Cook on high setting for 6 minutes, remove and drain. Meantime place ham andonion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add

spinach and pour into pie crust on top of ham and onion. Bake for 15 minutesat 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes

before cutting. Serve in wedges.

Suzanne Le BretonMandeville


HAM & SPINACH QUICHE


1 lb. Italian sausage cooked and sliced9 large eggs

1 cup heavy cream2 cups onion, sliced into half-moons2 tablespoons garlic, finely chopped

1 red bell pepper, sliced 1 orange bell pepper, sliced

1 jalapeno, seeded and sliced1/4 cup pitted, oil-cured black olives, chopped

1/3 cup sun-dried tomatoes, chopped1/3 cup fresh basil leaves, chopped8 oz. feta cheese, cut into chunks

2/3 cup Parmesan cheese1 teaspoon black pepper

2 tablespoons unsalted butter2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees. Spray or butter a 13x9 baking dish;set aside. Cook Italian sausage; allow to cool and slice into rounds. Setaside. Heat butter and olive oil together, add sliced onions, garlic, bellpeppers, and jalapeno. Cook until softened; return sausage to pan andallow to heat through. Spoon onion/sausage mixture into prepared pan.

Evenly distribute sundried tomatoes, black olives, basil, feta andParmesan cheese over mixture. Beat eggs, cream and black pepper

together. Pour eggs over mixture. Bake at 350 degrees for 35-40 minutesor until filling sets. Allow to cool for 10 minutes before serving.

Louanne BertrandLacombe

MEDITERRANEAN CRUSTLESS QUICHE

Fifth of Southern Comfort2-liter of Ocean Spray

Cranberry JuiceRose’s Lime Juice

In a punch bowl, empty the bottleof Southern Comfort, the cranber-ry juice and 1/2 the bottle of lime

juice. Serve over ice. Great forholidays.

Debbie GloverCovington

SCARLETT O’HARA’S

4 cups apple juice2 cups cranberry juice

2 whole cinnamon sticks5 whole cloves

1 tablespoon allspice

Heat juices. Tie spices in cheese-cloth. Add spice bag to heated

juices and leave for about 10 min-utes. Remove spice bag and serve.

Sandy CunninghamCovington

WASSAIL


1 can (6 oz.) crab meat1 package (8 oz.) cream cheese at room temperature

1 cup mayonnaise1/3 cup of chopped onions

1 can artichoke hearts, drained and chopped3/4 cup shredded parmesan cheese

Preheat oven to 375 degrees. Blend cream cheese and mayonnaise untilsmooth

Stir in remaining ingredients and place in glass pie plate. Bake, uncov-ered for 18-20 minutes until heated through and lightly browned. Servewith crackers Can be prepared ahead and stored, covered, in refrigerator.

Let come to room temperature before heating.

Louise LovichMadisonville

CRABMEAT ARTICHOKE DIP

1 dozen eggsBlue Plate Sandwich Spread

Dill or Sweet Relish Paprika

Hard boil eggs. Peel and cut in half. Remove yolk and put into bowl.Crumble the yolk and add sandwich spread until mixture is creamy but

not watery. Add a tsp. or so of relish. Mix well. Arrange the halves on an egg plate. Put the mixture in a baggie. Snap a

corner of the baggie. Squeeze the mixture on to the eggs. When finished,sprinkle a dash of paprika on the eggs for color.


DEVILED EGGS


Makes 10 servings.

1 round, firm loaf of bread (about 8-10 inches in diameter, about 11/2 pounds)

2 cups shredded sharp Cheddar cheese2 3-oz. packages cream cheese, softened

1 1/2 cups sour cream2 cups diced ham

1/2 cup chopped green onion1 3-oz. can chopped green chiles, drained and chopped

2 tablespoons vegetable oil

Heat oven to 350 degrees. Slice off top of bread; reserve top. Hollow outinside with small paring knife, leaving 1/2-inch shell. Cut removed breadinto 1-inch cubes (there will be 3-4 cups); reserve for toasting. CombineCheddar, cream cheese and sour cream in large bowl; stir in ham, green

onion and chiles. Mix thoroughly and heat until cheese is melted inmicrowave. Stir cheese filling again and spoon into bread shell; replacetop of bread. Tightly wrap loaf with several layers of heavy-duty alu-minum foil; set on cookie sheet. Bake for 30 minutes until bread is

warm and inside bubbling. Meanwhile, in large bowl toss together breadcubes and oil . Arrange on cookie sheet; bake at 350 degrees, turningoccasionally, for 10-15 minutes or until golden brown. Remove fromoven and reserve to serve with fondue. Remove bread pot from oven;unwrap; transfer to platter. Remove top of bread. Stir filling before

serving. Serve with toasted bread cubes and tortilla chips.


HAM & CHEESE BREAD BOWL FONDUE


6 jalapeno peppers, halved and seededChive & onion cream cheese

4 slices thin-cut bacon, cut into thirdsFinely shredded cheddar cheese, optional

Preheat oven to 425 degrees. Line a baking pan with parchment. Using asmall spoon, fill each half with cream cheese. If using, press filled halfinto shredded cheese. Wrap all halves, with and without cheddar cheese,with a piece of bacon. Secure bacon with toothpick. Place on parchment

and bake for 15-20 minutes. Serve warm.

Louanne Bertrand, Lacombe

JALEPENO POPPER

1 small can mushroom (cut small)1 can cream mushroom soup

1 pack frozen, chopped brocccoli1 medium onioon

1 stick butter1 tube garlic cheese

Cook frozen broccoli according to package directions. Melt butter sim-mer onion add all ingredenta and mix well. Put in fondue. Serve with

cheese cubes, chips or crackers

Linda LeBreton, Mandeville

MOCK OYSTER DIP

1 large container green onion dip1 can small cocktail shrimp

Drain and rinse shrimp well. Put shrimp and dip into blender. Mix well.Put into bowl. Serve with crackers or Triscuits. Great for unexpected

guests.


SHRIMP DIP BIG EASY


1 can Rotel tomatos (mild, regular or spicy determined by taste)1 box Velveeta cheese

1 roll of Jimmy Dean breakfast sausage (mild or hot determinded bytaste)

Bag of tortilla chips

Cut cheese into cubes and place in crockpot, turned on high. Meanwhilebrown sausage in frying pan and drain grease. When cheese starts melt-ing add sausage and tomatoes and keep stirring until completely melted

and mixed. Turn crockpot on low and serve with a bowl of chips.(Great for holiday parties)


ROTEL DIP


1 16 oz. package cream cheese 1 1/2 teaspoon Paprika

1 4 oz. can chopped black olives 1 teaspoon powdered garlic

1 can Rotel, drained 1/2 teaspoon onion powder

Melt cream cheese in microwave. Add drained Rotel and black olivesand mix thoroughly. Add remaining ingredients, mix well and for 1

minute in microwave. Serve hot with chips or crackers.

Cheryl ArabieAssistant Superintendent of Curriculum and Instruction

St. Tammany Parish School Board

ABBEY’S SPECIAL DIP


1 16-oz bag frozen cut leaf spinach, steamed and drained2 tablespoons grated garlic

1/2 cup grated Parmesan cheese1 cup Italian-flavored bread crumbs

1 egg2 tablespoons extra virgin olive oil

1/4 cup milkSalt & pepper to taste

Preheat oven to 375 degrees. Grease or line a baking sheet withparchment. Mix all ingredients together (adding more milk if necessary)until you reach a meatball-like texture. Scoop with a small cookie scoop

and shape into balls; place balls onto prepared baking sheet. Bake for15-17 minutes.


SPINACH BALLS


3 small packages frozen spinach 1 cup self-rising flour

1 large Monterey Jack Cheese, may use part pepper cheese 1 teaspoon saltDash cayenne

3 eggs 1 stick margarine

1 cup milk

Beat 3 eggs, milk, flour and salt. Fold in cheese and spinach. Addcayenne, if desired. Melt margarine in 9 x 15-inch pan. Pour mixture

into pan. Bake at 350 for 30 minutes. Cool 30 minutes. Cut into smallsquares for appetizers or larger squares for lunch servings.

Cheryl ArabieAssistant Superintendent Curriculum and Instruction

St. Tammany Parish School Board

SPINACH SQUARES


1 pound lean ground beef1 onion, chopped fine

One 16 ounces can whole tomatoes, drained1/4 teaspoon garlic powder1 tablespoon chili powder

1/4 teaspoon sugar1 pound Velveeta cheese, cubed

Salt and pepper to taste

Sauté chopped onions and beef together until tender and dry. Pureetomatoes in food processor and add to beef and onions. Add seasoningsand sauté all for 10 minutes on low fire. Add Velveeta and melt. Serve

as a dip with tortilla chips. Enjoy!

Adrienne LandryCovington

TAILGATING TACO DIP


1lb. andouille sausage diced1 small yellow onion, chopped fine

2 stalks celery, chopped fine1 teaspoon dried thyme

3 tablespoons butter, divided2 lb. (approx. 3 medium)Louisiana sweet

potatoes, peeled & cut into 1” squares2, 32 oz. containers chicken broth (I

used Swanson’s)2 oz. Praline Liqueur

1/3 cup light brown sugar, do not packA pinch each of cayenne pepper, cinna-

mon & nutmegKosher salt to taste (I didn’t need to

add any extra)3 oz. heavy cream

In medium stock pot, melt 1 tablespoon

butter. Add sausage and cook for 5 min-utes until juices begin to render. Add

chopped onion and celery and cook untiltender. Add thyme and sweet potatoes and

saute’ for 10 minutes. Deglaze withliqueur. Add chicken stock and brown

sugar and stir. Add cayenne pepper, cinna-mon and nutmeg. Bring to boil then

reduce heat to simmer for 1 hour. (Pureein batches in a blender. Once pureed,

return to pot and add heavy cream andremaining 2 tbsp. butter. Salt to taste.

*Instead of pureeing in blender I used ahandheld immersion blender. With thisyou can leave the soup in the stock pot

and puree directly in it. Sandy MorrisAbita Springs

ANDOUILLE & SWEET POTATO SOUP


1 whole duck (roasted and meat pulled andfat reserved)

2 pounds Andouille Sausage sliced1 pound sliced fresh mushrooms

2 onions (small diced)4 ribs celery(small diced)

1 green bell pepper (small diced)2 cloves garlic (minced)

Flour as needed to make roux3 cups diced tomatoes

3 bay leaves1 tablespoon thymne

3 tablespoons worchestershire1.5 gallons duck or chicken stock

4 bouillon cubes1/4 cup filet powder

1/4 cup Tony Chachere’s Seaoning

Season the duck and roast in a 350 degree ovenand cook for 45 minutes to an hour until fullycooked and fat is rendered. Reserve fat and

pull the meat from the duck. In a cast iron potheat the fat from the duck add flour to make a

roux, continue cooking over medium heat stir-ring constantly until the roux develops a peanutbutter color, cook for a few more minutes andadd the chopped onion, celery and bell peppercook until the vegetables are soft and the roux

is very dark in color. In a large pot heat thestock, bouillon, bay leaves, thymne, minced gar-

lic till boiling. Once hot, slowly wisk in theroux mixture a little at a time until all of the

roux is incorporated and the stock is thickened.Let simmer for a half hour. Add the Andouillesausage, mushrooms and all remaining season-ings and let simmer for a half hour. Once thegumbo is complete stir well and taste for sea-soning. If it is to your liking add the pulled

duck meat and stir. Let the gumbo simmer forabout 45 minutes, taste and adjust seasoninglevels. It’s recommended that the gumbo be

prepared at least one day ahead so that the fla-vors can come together.

Annadele’s PlantationCovington

DUCK & ANDOUILLE GUMBO


1 bunch carrots1 cauliflower

1 bunch broccoli1 can black olives

1 bunch celery1 bunch green onion

1 large jar zesty Italian dressing

Use a food processor to mix all ingredients. Mix in dressing and refrig-erate over night

Linda LeBretonMandeville

VEGETABLE SALAD


1 teaspoon Lea and Perrins3 chopped boiled eggs

1/2 bunch chopped green onion1/2 cup chopped parsley1-1/2 cup chopped celery2 cloves chopped garlic

2 tablespoons yellow mustard1/4 cup horseradish

1 cup ketchup1-1/2 cup mayonnaise

1/4 cup olive or salad oil1 small can shopped black olives

salt and pepper to taste1-1/2 pound boiled shrimp

head of lettuce

Mix everything except lettuce in acovered bowl.

Place in refridgerator. Cut 6-8slice of lettuce of 6-8 quantities ofshredded lettuce. Place lettuce on6-8 salade plates or bowls. Pour

Place-designated quantity of ingre-dients on lettuce top. Serves 6-8

with above proportions.

From Zibilich’s Restaurant Owners Troje and Gen Zibilich

New Orleans 1950sSubmitted by daughter

SHRIMP REMOULADE


Season 1 large brisket with garlicsalt, celery salt, and onion salt, or

use a Creole Seasoning blend.Place in large baking dish. Pour

entire large bottle of “LiquidSmoke” on brisket. Cover andrefrigerate overnight. (Turn

brisket frequently) Before baking, sprinkle brisketwith pepper and Worcestershire

sauce. Bake covered in 275 degree ovenfor 4 hours, or until very tender. Remove from oven and reserve 1

cup drippings. Slice brisket thinly and trim waste

from meat.

FOR SAUCE:1 stick margarine

1/3 cup liquid smoke1 cup drippings

2 tablespoons barbecue spice3 cups ketchup

2 tablespoons Worcestershire sauce2/3 cup brown sugar

1 tablespoon seasoned pepper

Add ingredients to sauce pan andsimmer for 5-10 minutes.

Pour over sliced meat and bakecovered for 30 minutes at 350

degrees.

Adrienne LandryCovington

ADRIENNE’S FAMOUS BBQ BRISKET

1 boneless fully cooked ham (3-4 lbs.)12 – 15 whole cloves

12 ounces beer or beef broth1/4 cup packed brown sugar1/2 cup orange marmalade

Place ham on a rack in a shallow roasting pan. Score the surface of theham, making diamond shapes 1/2 in. deep; insert a clove in each dia-mond. Pour beer or broth over ham. Rub brown sugar over surface ofham. Cover and bake at 325° for 1 1/4 hrs. Spread with marmalade.

Bake, uncovered, for 15-25 minutes or until a meat thermometer reads140° and ham is heated thru. Yield: 12-14 servings.

Kirk EvansAbita Springs

MARMALADE BAKED HAM


2 quartered hard boiled eggs2 cans Campbells’ cream of mushroom soup

1 can evaporated milk3 teaspoons curry powder

3 teaspoons chopped parsley3 tsp. chopped onion or chive flakes

cooked shrimp, chicken, crab or lobster

Heat first six ingredients in saucepan. Pour over meat or seafood asdesired. Serve with rice.


SHRIMP CURRY

2 lbs. small shrimp1/2 cut vegetable oil

3/4 cup white vinegar1 small can tomato juice

1 teaspoon Italian seasoning2 teaspoons Worcestershire sauce

1/4 cup garlic puree1/2 cup celery, chopped fine

1/3 cup green onions, chopped2 hard boiled eggs, chopped

Black olives (optional)

Boil shrimp in salted water for five minutes. Combine next six ingredi-ents. Chop celery, green onions and eggs. Crack and pit olives if not

seeded. Add all to dressing along with shrimp and marinate overnight orfor at least three hours. Serve over fresh torn greens.

Shane MaddoxSlidell

SHRIMP ITALIENNE’


3 tablespoons minced garlic1 teaspoon ginger

1 tablespoon rice vinegar1 tablespoon soy sauce

1 tsp honey

Blend all ingredients thoroughly and add to peeled shrimp as a mari-nade. I typically let the shrimp marinate in a storage bag overnight in the

fridge. The mixture can be used to baste if shrimp are being used in tomake kabobs.

Kirk EvansAbita Springs

SHRIMP MARINADE

Serves 6 to 8

1 whole deer tenderloin, cleaned 1 package frozen chopped spinach, thawed and squeezed

1 onion, chopped1/2 stick butter

1 teaspoon garlic powder1 teaspoon Tony Chachere’s seasoning

1/2 lb. smoked bacon

Preheat oven to 375 degrees. Butterfly the tenderloin to open for stuff-ing. Sauté onion in butter until wilted; add spinach, garlic powder, and

Tony Chachere’s seasoning. Stir until well mixed. Remove from heat andlet come to room temperature or set in refrigerator to chill. Spread

spinach mixture in tenderloin and roll up jellyroll fashion. Wrap tender-loin with bacon strips, leaving ends on the bottom of tenderloin. Set

seam side down with ends of bacon down also. Bake in oven for 45 min-utes covered with foil, then uncover and bake another 20 minutes. Youcan shorten the cooking time for a medium rare roast. Remove from

oven and let set for 10 minutes; slice and enjoy.Tammy A. Hanson

Abita Springs

SPINACH-STUFFED DEER TENDERLOIN

1 stick of butter1 small can of mushroom pieces

1 medium onion, chopped very fine2 cans Campbell’s beef consommé

1 cup uncooked rice

Sautee mushrooms and onions in butter. Add consommé and raw rice.Bake for one hour at 350 degrees.

Sandy CunninghamCovington

BROWN RICE


1 cup dry herb stuffing mix1 cup seasoned croutons, crushed

3/4 cup chopped onion3/4 cup chopped celery

1/3 cup chopped bell pepper2 cups cornbread, crumbled

1 teaspoons poultry seasoning4 eggs, slightly beaten

6 cups canned chicken broth2 teaspoons chopped green onions

2 tablespoons chopped parsleyFreshly ground pepper to taste

In an 8-by-14 inch pan mix all ingredients together. Bake at 350 for 1- 11/2 hours or until firm and golden brown. Dressing may be prepared

ahead of time. Also freezes well. Serves 8. If used to stuff turkey, do notstuff night before, but refrigerate overnight and stuff in turkey in the

morning.


CORNBREAD DRESSING

2 cans artichoke hearts1 large brick Philadelphia cream

cheese4 boxes frozen spinach

1 can French’s fried onionsgarlic powder

butter

Cook spinach according to direc-tions. Soften cream cheese andmix with melted stick of butter.

Line casserole dish with quarteredartichoke hearts. Drain spinach.Mix spinach with cream cheese

and butter and a sprinkling of gar-lic. Put mix on top of artichokes.

Top with fried onions. Bake at 350 for 30-45 minutes.

Serves 6-8.


DEVILED SPINACH


3 packages frozen French-cut green beans2 small cans mushrooms, sliced or stems & pieces

1/4 teaspoon garlic powder2 tablespoons flour

2 cans cream of mushroom soup2/3 lb. Velveeta cheese

Cook beans according to package directions. Drain well. In saucepan,sauté mushrooms in own juice and a little butter until liquid has been

reduced to almost nothing. Add garlic powder and flour and stir well tomix. Add mushroom soup and Velveeta which has been cut into smallpieces. When cheese is thoroughly melted, place beans in a casserole

dish and pour cheese mixture over top. Bake at 350 degrees for 45 min-utes.

Melanie MaddoxSlidell

GREEN BEANS AU GRATIN

2-3 cans of green beans1 package feta cheese

1 lb. bacon

Fry the bacon, remove from skillet, crumble. Cook the green beans inthe bacon grease. When green beans are cooked, add crumbled feta

cheese and bacon. Serves 6.

Kate GloverCovington

GREEN BEANS KATE


1 lb. fresh brussels sprouts2 tablespoons extra virgin olive oil

Kosher salt

Preheat oven to 450 degrees.Line a baking sheet with parchment paper.

Trim and rinse brussels sproutsToss with olive oil and pour out onto prepared baking pan.

Roast at 450 degrees for 25-30 minutes, or until desired color is reachedand sprout is tender.

Sprinkle on kosher salt and serve.


ROASTED BRUSSELS SPROUTS

3 tablespoons peanut oil 1 1/4 pounds sweet potatoes

1/2 pound bulk andouille sausage,crumbled, or pulsed in food processor if

link sausage 1 cup julienned onions

1 1/2 teaspoons minced garlic 1/4 teaspoon cayenne pepper

1 quart chicken broth 1/2 cup heavy cream

3/4 teaspoon salt 2 tablespoons chopped fresh chives

Preheat oven to 400 degrees. Coat thesweet potatoes with 1 tablespoon of the oiland place in a small baking dish. Place thebaking dish in the oven and roast the sweetpotatoes for 50 minutes to 1 hour, or untilthe potatoes are fully roasted and fork ten-der. Once the potatoes are cool enough tohandle, remove and discard the skin from

the potatoes. Reserve the sweet potatoflesh until ready to use.

Heat a 1 gallon stockpot over medium-

high heat and add the remaining 2 table-spoons of oil. Add the andouille to the pot

and saute until most of the fat has ren-dered and the meat is well caramelized,stirring constantly, 5 to 6 minutes. Use a

slotted spoon to remove the andouille anddrain on a paper-lined plate. Set asideuntil ready to use. Add the onions and

saute until softened, 3 to 4 minutes. Addthe minced garlic to the pot and cook, stir-ring, for 30 seconds. Add the cayenne pep-per and chicken stock to the pot and bring

to a boil. Reduce the heat to a simmer. Add the roasted sweet potatoes to the soupand stir to blend. Simmer for 10 minutes,then blend with an immersion blender orin batches in a bar blender until smooth.Return the soup to the pot, if necessary,and stir in the heavy cream. Season with

the salt and if necessary more pepper.Garnish with the cooked andouille,

chopped chives and serve. Kirk Evans

Abita Springs

SWEET POTATO & ANDOUILLE


3 pounds snap green beans3 cans small potatoes cut in half

2 cans stew tomatoes choppes2 packs of tasso choppeds into bite size pieces

1 large spoon of pre-cut seasoning

In large pot put seasoning cook until onion turn clear add tasso cookuntil tender, add snap beans. Add enough water to reach the top of the

snap beans cook and let the eater reduce.

Eulalie BrignacMandeville

SNAP BEANS

3 eggs3/4 cup sugar

1/2 cup light Corn Syrup1/2 cup butter, melted

1/4 cup bourbon1 cup chopped pecans, lightly toasted

1 package (6 oz.) semi-sweet chocolate chips1/4 cup cornstarch

1 unbaked (9 in.) pastry shell

In a large bowl, beat eggs slightly. Add sugar, corn syrup, butter andbourbon. Stir in pecan pieces, chocolate chips, and cornstarch. Pour intopastry shell. Bake in a 350-degree oven 60 minutes. (Filling should be

slightly less set in center than around the edges.)

Tammy A. HansonAbita Springs

BLACK BOTTOM PECAN PIE


2 1/2 cups flour1 1/2 teaspoons baking powder

1/2 teaspoon salt1 cup unsalted butter, softened

1 1/2 cups sugar1/2 teaspoon vanilla extract1/2 teaspoon almond extract

1 large egg1/3 cup finely chopped maraschino

cherries1 cup toasted and chopped pecans

Note: The dough must chill beforebaking; preheat oven to 350 degrees

when ready to bake.Whisk flour, baking powder and salttogether; set aside. Cream together

butter, sugar, vanilla, and almond until

fluffy. Beat in egg. Mix in cherriesand pecans. Add flour mixture, mix-

ing until well-incorporated. Pat doughinto a disk, wrap in plastic wrap orwax paper, and chill for at least 1hour, although overnight is best.

Preheat oven to 350 degrees. Line abaking sheet with parchment paper or

spray with non-stick spray. Using asmall cookie scoop, portion dough

onto prepared baking sheet, spacingcookies 2” apart. Bake for 11-12 min-utes, or until lightly brown around the

edges. Allow cookies to cool for atleast 5 minutes before removing to a

cooling rack. Yield: 5 dozen.Louanne Bertrand

Lacombe

CHERRY PECAN CHEWS


1 tablespoon Butter12 ounces White Sugar12 ounces Brown Sugar

6 ounces evaporated milk1 tablespoon of Karo Syrup

1 pinch of SaltCook in Microwave for 12 minutes (lay out wax paper while cooking in

microwave)

Add:2 cups of pecans (chopped or whole)

1 teaspoon of Vanilla

Stir. Spoon out on wax paper.

Jason HarperAbita Springs

MAW HARPER’S MICROWAVE PRALINES


2 tablespoons butter3/4 cup sugar

2 eggs1/4 teaspoon cinnamon

1/4 teaspoon nutmeg1-1/4 cup PET Milk1/4 teaspoon ginger

1/2 teaspoon salt1 cup mashed pumpkin

Cream together butter, sugar and eggs. Add remaining ingredients, andmix well. Pour in pie shell(s) and bake at 375 degrees for 1 hour. Makes

two regular pies or one deep-dish pie.

Chad HebertHammond

PUMPKIN PIE

2010 stn holiday cookbook

Documents