Meanwhile, Back at Café Du Monde
Life Stories about Food
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
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
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
Ingredients: 1 22 ounce can cherry pie filling 1 white cake mix or 1 chocolate cake mix 3/4 cup coarsely chopped pecans 3/4 cup melted butter Grease 9 x 13 baking dish. Pour pie filling on the bottom, followed by dry cake mix. Sprinkle nuts on top. Add melted butter. Bake 30 minutes at 350 … Read moreKelly’s Dump Cake – Dr. Kelly Clements
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)
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
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
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
1 can of Shoepeg White Corn, drained 1 can of Black Beans with our without jalapeno’s, rinsed and drained 1 or 2 Roma Tomatoes, peeled and diced small 1 can diced Rotel tomatoes, drained 1/2 onion, chopped Juice of one lime 1/4 cup fresh cilantro, chopped 1 small can mild diced green chilies, drained and … Read moreBlack Bean & Corn Salsa – by Shannan Rieger
Ingredients:10 Haas avocados, ripe2 whole onions2 vine ripened tomatoes, chopped½ cup of Italian DressingSalt, pepper, garlic to tasteBlend all ingredients in food processor or mash Enjoy with tortilla chips and a margarita