Recipes

Smoked Salmon Bisque – Chef Don Bergeron – Original Headliner – The Myrtles & The Lyceum Shows – May 2010

Ingredients:8 ounces butter (2 sticks)1 ½ cups chopped seasonings (onions, celery & bell pepper)2 tbs. garlic, chopped1 cup flour6 cups water or chicken stock2 tbs. parsley, finely choppedSalt, black, cayenne & white pepper to taste2 tsp. chicken base2 tsp. lobster base8 ounces heavy whipping cream4 ounces smoked salmon, finely chopped½ cup green onions, sliced1 tbs. … Read moreSmoked Salmon Bisque – Chef Don Bergeron – Original Headliner – The Myrtles & The Lyceum Shows – May 2010

Healthy Tomato Chicken & Vegie Casserole – Peggy Sweeney-McDonald

Ingredients: 4 Chicken Breasts One Large Onion – Sliced in Rings 3 Medium Zucchini – Sliced 3 Medium Yellow Squash – Sliced Medium Red Potatoes (cut in quarters) or Small Red or Fingerling Potatoes Red Pepper – Diced One Can of Crushed Tomatos with Basil & Garlic Olive Oil Spray Tony’s Cachere’s Creole Seasoning or other Seasoning … Read moreHealthy Tomato Chicken & Vegie Casserole – Peggy Sweeney-McDonald

Grandma Tute’s Pecan Kisses – Chef Don Bergeron – Original Headliner at The Myrtles & The Lyceum – May 2010

Ingredients:2 egg whites, room temperature½ tsp. cream of tartarPinch of salt¾ cup sugar1cup chopped pecans½ tsp. vanilla Beat egg whites with cream of tartar and salt until stiff peaks.    Blend in sugar until well incorporated.  Fold in pecans and vanilla.  Spoon out onto parchment paper a nice dollop about the size of a walnut.  Bake in … Read moreGrandma Tute’s Pecan Kisses – Chef Don Bergeron – Original Headliner at The Myrtles & The Lyceum – May 2010

Miss Jean’s Mississippi Mud – by Joanie Enxing – Headliner in Baton Rouge Shows – 2010

Crust:1 cup flour1 stick butter1 1/2 cups chopped nutsMix together, press down in 9×13 baking dish.  Bake at 350 degrees for 15-20 minutes. Filling:1 1/2 cups cool whip1 cup powdered sugar8 oz. Philadelphia cream cheese mix together. spread over cool crust. Topping1 large instant chocolate pudding1 small instant chocolate pudding4 cups cold milkMix, spread over … Read moreMiss Jean’s Mississippi Mud – by Joanie Enxing – Headliner in Baton Rouge Shows – 2010

Pumpkin Pie – Mackenzie Segrest (Peggy’s Niece & Goddaughter)

Ingredients: 1/2 (15-oz.) package refrigerated pie crusts 2 cups crushed gingersnaps (about 40 gingersnaps) 1 cup pecans, finely chopped 1/2 cup powdered sugar 1/4 cup butter, melted 1 (15-oz. ) can pumpkin 1 (14-oz.) can sweetened condensed milk 2 large eggs, beaten 1/2 cup sour cream 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1/4 … Read morePumpkin Pie – Mackenzie Segrest (Peggy’s Niece & Goddaughter)

Louisiana Cajun Chicken Salad – by Debbie Allen – Headliner in Shreveport Show – April 26, 2011

Very light, healthy, low cal, low carb chicken salad. With every bite, you will know this is an original cajun alternative to an old favorite American dish. Prep Time: 20 minutesServes: 4Yield 1 salad Ingredients10 oz Grilled Chicken Breast2 tbsp Real Mayo1 tbsp Sweet Pickle Relish2 tbsp Onions2 tbsp Raw Shredded Carrots2 tbsp Celery1 tbsp … Read moreLouisiana Cajun Chicken Salad – by Debbie Allen – Headliner in Shreveport Show – April 26, 2011

Jammin Jambalaya – by Peggy Sweeney-McDonald

This is my award winning jambalaya – yes, I won a cook off at my old corporate meeting planner job!  My husband, Jimmy (the New Yorker) says that nobody cooks jambalaya as good as me!  Ingredients:1 Family Package Oak Grove Jambalaya Mix (Any kind will do but Oak Grove perferred  by me!)1 large onion, chopped1 … Read moreJammin Jambalaya – by Peggy Sweeney-McDonald

Nanny’s Shrimp Creole – Isabel Kirsch – Peggy’s Grandmother

Ingredients: 1/3 cup vegetable oil 1/4 cup flour 1 cup chopped onion 1/2 cup chopped bell pepper 1/4 cup chopped celery 1 8 ounce can tomato sauce 2 pounds fresh shirmp, peeled and deveined 1/3 cup water or white wine 1/2 cup chopped green onion 1/2 cup chopped fresh parsley In large heavy pot, make … Read moreNanny’s Shrimp Creole – Isabel Kirsch – Peggy’s Grandmother