S: Roth and Rodriguez Meals and Memories
BC: Roth and Rodriguez Meals and Memories
FC: Roth and Rodriguez Meals and Memories
1: Helen Latisha Roth Rodriguez was born August 12, 1926 to William Frances Roth, SR. and Margaurite Elizabeth LeGendre in New Orleans, Louisiana. She had one older brother, William Frances Roth, Jr. In July 1946, Helen married Dean Edward Merchant, the son of Arlo and Opal Marchant. This union lasted for about a year and a half. Dean wanted to be with his family in Iowa. Helen wanted to be with her family in New Orleans, LA, however, they had a daughter, Pamela Elizabeth on April 19,1947. She was known as Penny because she had copper color hair when she was born. On January 7, 1950 Helen remarried to Herbert Ralph Rodriguez, son of Robert Rodriguez and Pearl Margaret Lund. Herbert was born on January 25, 1927 in New Orleans, LA. He accepted Pamela as his own child and later adopted her. Three more children were born to this marriage, Mona Lisa on October 22,1950, Herbert Ralph on April 25, 1953 and Raymond Jude on November 3, 1954. Helen and Herbert were married for 58 years.
2: Maw Maw's Mirliton Dressing | 4 mirliton (medium size, 5 if small) 1 large yellow onion 3 green onions 2 stalks of celery (small size, (1 1/2 if large) 1/4 pieces of bell pepper (medium size) 3 cloves of garlic (small size 2 if large) some parsley (fresh cut preferred)) 2 whole bay leaves (Large size, 4 if small) 1 lb ham seasoning 1 lb shrimp 1 egg Italian bread crumb vegetable oil Chop all vegetables seasoning very fine Cut shrimp and ham into small pieces (not too small-.they will cook down) Boil mirlitons and remove seed Chop up mirliton in a strainer and then mash (while in strainer) Coat the bottom of large pot with vegetable oil Over a medium-high setting, fry down seasoning (DO NOT add garlic or parsley until the end of frying) Add ham to seasoning and fry for a while Add mirliton and continue frying until mirliton is hot Add shrimp Fry until shrimp turns pink On a medium setting add enough Italian bread crumbs until juice is absorbed Add egg and stir into dressing Turn off fire Place in a casserole dish that is sprayed with non-stick spray Sprinkle Italian bread crumbs on top Place pats of butter/margarine on top in several places Bake at 375 degrees for 30 minutes in a covered dish Uncover dish for the last 5-10 minutes and continue cooking until brown
4: Oyster Dressing | 5 to 6 dozen oysters 2 onions (red) 1/2 bell pepper 3 stalks celery 6 cloves 3/4 loaf stale French bread 3 eggs salt and pepper to taste 1 tsp. thyme 1 bunch green onions 1 tsp. Worcestershire sauce parsley Italian bread crumbs 1.Boil turkey neck, gizzard, heart and small amount of liver. After the meat is cooked, then puree meat in a food processor or blender. Set meat aside. 2. Soak French bread in oyster water. 3. Over medium heat fry all seasoning down except garlic, parsley and thyme. 4. Add oyster and meat mixture and cook until oyster turns cream colored. Add French bread and breadcrumbs as needed 5. Cook until hot and remove from heat and stir in egg and salt and pepper to taste. 6. Let cool and stuff into turkey or pour in casserole dish and add breadcrumbs on top with pats of butter, cover dish and cook at 375 degrees for about 30 minutes. Then remove lid and cook until brown (about 15 minutes).
6: Injectable Turkey Marinade | 16 oz. Kraft zesty Italian dressing 1 oz. Worcestershire sauce 1 oz liquid onion juice 1 oz liquid garlic juice 3 to 4 tablespoons Tony Chachere's turkey (no bigger than 14 lbs) Clean turkey inside and out and pat dry and set aside. 1. Pour Italian dressing into sifter to drain. 2. Put juice in blender. 3. Add Worcestershire sauce, onion and garlic juice. 4. Add Tony's and blend. 5. Inject in turkey. 6. Coat turkey with Tony's seasoning and cover and put the turkey in the refrigerator overnight. 7. The next morning inject the turkey with any marinade that leaked out and coat with Tony's seasoning.
7: Fry Turkey | Heat peanut oil to 350 degrees Fry turkey 3 to 4 minutes per pound. *In the oil less fryer....drop the turkey breast side up and cook at 180 degrees for about 2 and 1/2 hours.
8: Fried Cauliflower | 1 large head of cauliflower 4 to 6 eggs 2 C milk Italian bread crumbs Oil Rinse the cauliflower, remove the out leaves, and separate into florets. Cook in boiling water until almost tender, about 8 to 10 minutes. Drain. Mix eggs and milk and set aside. Bread up cauliflower and boil until slightly soft. Strain off excess water and dip in the egg mixture and then batter with the bread crumbs. Fry in oil until golden brown.
9: Deviled eggs | 1 dozen eggs creole seasoning 2 T. mayonnaise Boil eggs. Peel eggs. Cut eggs in half length-wise and remove the yoke. Mash the yokes into a pasty mixture and add mayonnaise and creole seasoning to taste.
10: Mom's Lemon Pie | 1 can condensed milk 3 egg yolks 3 lemons Box of Vanilla Wafers 1 tsp. cream of tartar 1 tsp. sugar 1/2 C butter Pie Filling Mix condensed milk and egg yolks. Squeeze lemon juice from 3 lemons. Add lemon juice and some rind from lemons to egg mixture, Pour mixture into pie pan. Mix egg whites ,1 tsp. cream of tartar and 1 tsp. sugar and stir until stiff. Pour over lemon mixture. Refrigerate pie. | Pie Crust Crush Vanilla Wafers and mix with melted butter. Line a 9 inch pie pan with mixture.
11: Sweet-Potatoe Pie | 7 small sweet potatoes 2 tbsp. butter 1/2 C sugar 2 eggs evaporated milk (cream) salt 2 tsp. vanilla 2 tsp. cinnamon (Karo syrup if you have it) Put potatoes in dutch oven with some oil in the water. Cook sweet potatoes until tender. Peel potatoes while hot. Cream potatoes, butter, sugar and slightly beaten eggs until mixed well. Add cream, salt, vanilla and cinnamon. *MawMaw made pie crust from scratch and she would double it so it would be thicker as sweet potato pie filling is heavy and needs a thick crust. Recipe on Crisco shortening can. Bake pie crust before adding filling. Pour mixture into baked pie shell and bake for 45 minutes at 325 degrees.
12: Maw Maw's Seafood Gumbo | This recipe feeds approximately 10 adults and she considers it a small pot of gumbo. 3 lbs of okra – sliced 3 lbs peeled shrimp 3 or 4 gumbo crabs, or 1 lb crab meat, or 1 small container of crab claws cup chopped ham seasoning 1 large can DelMonte tomato sauce 2 onions chopped (original recipe said “large” however regular onions would do better as mine came out too onion-y.) 2 stalks celery chopped sweet bell pepper 1 small bunch green onions 10 cloves of garlic 4 bay leaves 1 tablespoon thyme ( I used 1 – 2 teaspoons and it was plenty.) 2 tablespoons chopped parsley teaspoon or cap of white vinegar (I used a full teaspoon as the okra created lots of slime) Water
13: Spray Dutch oven (we traditionally use cast iron pots for gumbos) with Pam and add generous amount of oil. Cook / fry okra . Add vinegar to cut the slime of the okra. If using frozen okra, defrost the okra prior to frying. Drain any liquid. Add onion, celery, and bell pepper. Cook until onions are clear (and starting to brown). Add green onions, garlic, bay leaves, parsley and ham and cook a few minutes more. Add tomato sauce. Add water – just enough to cover the contents of pot and have it resemble a thick soup. Simmer for an hour to hour and a half adding small amount of water as needed. Add seafood (be sure you have picked over crab meat to remove any shells) and cook for additional 20 to 30 minutes over moderate heat. Serve over rice.
14: Mom's Chicken and Dumplings 1 onion 1 whole fryer cut up margarine 3 to 4 cans chicken gravy 2 tablespoons chicken bouillons kitchen bouquet 2 cans of can small biscuits In a large pot, brown onion and chicken with margarine. over medium heat. Add cans of gravy and chicken bouillons and bring to a boil. Add enough kitchen bouquet to turn gravy brown and cook covered for 45 minuter. Stir frequently. Turn heat to simmer and arrange biscuit on top of chicken mixture. Cover pot and let biscuit rise. Serve over rice.
15: Mom's Lasagna 1 large onion 2 lbs ground meat 2 small cans tomato sauce 3 bay leaves 1 jar of spaghetti meat sauce Parmesan cheese mozzarella cheese lasagna noodles Brown ground meat and onion, drain fat. Add tomato sauce, bay leaves, and spaghetti sauce to meat, bring to a boil and then reduce heat and let simmer. Add Parmesan and some mozzarella cheese. Spray a baking dish with non-stick spray. Layer sauce, noodles and cheese and repeat until dish is full. Bake in over covered at 350 degrees for 50 minutes. Uncover and cook until brown.
16: Don's Cajun Chili 3 lbs ground meat 1-2 lbs ground pork 2 lg. yellow onions, chopped 3 ribs celery chopped 1 lg. bell pepper 1 tbsp salt 1 tsp black pepper 1 tsp granulated garlic 1 tbsp oregano 1 tbsp paprika 1 tbsp granulated chicken bouillon 2 tbsp parsley 1 tsp baking soda 2 8oz. cans tomato sauce 1 10.75oz can cream of chicken soup 1 10.75oz can chicken broth 3 16oz. cans Spicy Refried Beans 2 oz. chili powder pinch of red pepper 4 tbsp olive oil 1 tbsp sugar 3 cans rotel tomato (strain juice from 1 can) Using an 8 quart pot combine meats, onions, celery and bell pepper. Cook until meat is brown and vegetables are tender. Gradually add all other ingredients except baking soda. Let simmer approximately 1 hour (stir as needed). Add baking soda and cook 15 minutes or until bubble dissipate. *While browning meat, season with Creole Seasoning and garlic salt.
17: Crawfish Boiling Recipe 3 lemons 3 onions 3 stalks of celery 3 pods garlic several bay leaves new potatoes mushrooms corn-frozen sausage Purging Depending on how dirty, 2 to 4 times. Use 1/2 box salt each time. Fill pot approximately half way with water. Bring water to rolling boil. Put in new potatoes. let them cook approximately 5 minutes in boiling water. Then put in seasoning, lemons (squeeze), onions, celery, garlic and bay leaves, stir and bring back to a boil. Put in crawfish, stir every once in a while. Bring back to boil. Put in mushrooms, frozen corn, sausage, etc. Let cook about 1 or 2 minutes at boil. Shut off. Let everything soak about 15 to 20 minutes. Test at about 15 to see if crawfish are getting mushy. Take out immediately. Crawfish tails should be firm.
18: Maw Maw 's Mac and Cheese | 2 lbs. of spaghetti noodles 1/2 lb. mild cheddar shredded cheese 1/2 lb. shard cheddar shredded cheese 2 eggs 1/2 C milk (add more if needed) 2 tbsp. margarine salt and pepper to taste Cook noodles and drain. Add margarine to the noodles and stir in 1/2 of mild shredded cheese over low heat. Blend egg and milk and add to noodles. Stir in other 1/2 of mild shredded cheese until melted. Add salt and pepper to taste. Remove from heat and pour into a baking dish sprayed with non-stick spray. Sprinkle sharp cheddar on top of noodles. Baked covered at 375 degrees for about 30 minutes. Remove cover and bake until top is golden brown.