Get up to 50% Off Sitewide! Code: JUNESUN Ends: 6/20 Details

  1. Help
Get up to 50% Off Sitewide! Code: JUNESUN Ends: 6/20 Details

Our Family Cookbook

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Our Family Cookbook - Page Text Content

S: Our Family Cookbook

FC: {Recipes} | Our Family Cookbook

1: St. Romain, Pierce & Landeche Family Recipes | Complied By: Ashley Landeche

2: {Beverages} | 2

3: Mix the following ingredients into a large bowl: fifth of crown royal 2 liter 7-up Frozen orange juice pineapple Cherries Bring cup of water to a boil and add sugar. Add water and sugar to other ingredients and mix. Mix and freeze for 24 hours (Split the punch up and keep one bowl of liquid punch in the refrigerator until you will serve. Freeze the remaining punch until time to use for event. | fifth crown royal 2 liter 7-up 1 frozen orange juice (6 oz.) 1 small can pineapple (pieces or cut up) 1 jar cherries (without stems) 1 cup sugar cup water | Anne's Crown Punch | BreBre's Punch | 3 cups sugar 6 cups water Boil/ simmer 3 minutes add 2 3 oz. box mixed fruit jello 1 46 oz. pineapple juice 1 qt. orange juice 2/3 cups lemon juice Pour in 2 half full 1 gallon jugs Freeze Take out to thaw & add 1 28 oz. Gingerale per jug Serve slushy | 3

4: {Salads} | {Soups} | ---------------

5: 8 to10 cups hot cubed potatoes 4 to 5 tbsp finely chopped onion 1 finely chopped green onion Salt, celery salt, o taste 3 tbsp mustard | To the cubed hot potatoes add: chopped onions, seasonings, toss over lightly with fork to blend well. Add cut up celery, chopped eggs and mayonnaise. Mix well with the miracle whip and pickles, and decorate top to your liking. | Mawmaw Pam's Potato Salad | 4 rounded tbsp sweet pickle relish or dill relish if desired 1 chopped celery 4 to 6 hard boiled eggs 3/4 cup mayonnaise | 2 frozen sticks yellow cream corn 1 pk frozen kernal corn 1 green onion 1 onion 1 bell peper 3 lbs peeled shrimp 2 white potatoes (cubed) 3 pints whipping cream 8oz velveta cheese (Cubed) 1 stick of butter Seafood Magic seasoning | Chop seasoning or buy fresh prechopped seasoning. Saute butter and seasoning until wilted Add frozen corn first and let it cook 5 minutes Then add whipping cream, creamed corn and cheese cut into cubes cook on medium for about 40 minutes. occasionally stiring. Half way through add potatoes Add seasoning to taste (Seafood magic, Tonys, garlic powder, etc.) Lastly add shrimp and let cook until shrimp are done | Can add crab meat if desired. Serve with french bread. | Mawmaw Pam's Corn Soup | 5

6: Prep: Peel and cut the potatoes into cubes. Boil the chicken in water for about 30 minutes. Then take the chicken out and debone it Add the celery, onion and potatoes and continue cooking on medium-high Add the two cans of cream of celery. Season with salt and pepper to taste Put the chicken back into the pot when done deboning. Add Carrots and potatoes Cook for about an hour or longer until chicken is cooked then add a half pack of angel hair pasta broken into 4. Cook until pasta is cooked | Anne's Chicken Noodle Soup | Celery, onions, Chicken (legs, thighs, breast, whatever you want) 3-5 medium potatoes Carrots | Half a pack of angel hair pasta 2 cans cream of celery soup Chicken bullion | 6 | Stew meat or roast Frozen mixed vegetables 6 white potatoes 2 cans whole kernel corn. 1 onion 1 can diced tomatoes Sauté stew meat on stove Mix everything except potatoes and frozen veggies cook for about 30 minutes or until stew meat is tender When stew meat is tender add potatoes and frozen veggies let potatoes cook for about an hour. | 1 can tomato sauce 1 can V8 tomato sauce (bottle) 1 bell pepper & Celery Carrots (4 fresh, cut up) | Mawmaw's Vegetable Soup

7: 7

8: {Sides} | {Dips} | ----------- | 10

9: 1lb ground beef 1-pack chili seasonings 16 ounces sour cream Shredded lettuce | Cook the ground meat in a skillet. Add Chili seasoning pack. Drain the fat. Let the ground meat completely cool. Then layer the dip in a 13x9 pan : Ground meat Bean dip Sour cream salsa Shredded lettuce Cheese Top with black olives and banana peppers | 1/2 small white onion 2 pks frozen chopped spinach (thawed & drained) 1/2 stick butter 8oz cream cheese (soft) 8oz peper jack cheese -(melt in glass bowl in microwave) 4 oz mozzarella cheese (melt in glass bowl in microwave 1/4 cup parmesan cheese 1 can artichoke (drained and thinly cut) salt, pepper, garlic powder, tonys 1 tbsp crab boil saute onions in butter in sauce pan. In a big bowl mix ingridents int his order. onions and melted butter. drained and thawed spinach. soft cream cheese. parmesan cheese. sour cream. artichokes. stir in melted pepper jack cheese. mix well. Then stir in melted mozzarella cheese. then add seasoning and crab bowl. Place in oven safe dish and bake on 250 until top is golden brown. | Spinach & Artichoke Dip | 7 layer Taco Dip | 11 | Refried beans Salsa Shredded taco cheese Black olives and banana peppers

10: Fruit Dip | 1 small vanilla pudding box 1 can low fat condensed milk 1 small or medium cool whip tsp of vanilla extract Mix it all together. Refrigerate for an hour and then serve. Fruit Dip is best when prepared the same day. | 2cups finely shredded Mild Cheddar Cheese cup mayonnaise cup finely chopped green onions 1cup chopped pecans 110 oz. jar Tabasco Pepper Jelly | Mix all ingredients except jelly together and form into a ball. Wrap in Saran Wrap and chill. When ready to serve, remove from refrigerator and press into a serving dish. Top with the jelly. Serve with Wheat Thins | Pepper Jelly Dip | 12

11: 13

12: {Main Dishes} | 16

13: 3 Andouille sausage 1 smoked chicken 2 family pack chicken drumsticks with skin 1 family pack chicken thighs with skin 2 Jacobs Roux mix gumbo filet 3 Creole fresh cut seasoning containers Preparation: Take all the meat off of the smoked chicken. Cut the Andouille sausage (optional; prefer andouille not cut up) Boil the chicken until the meat falls off the bone. Fill large gumbo pot to full. Then de-bone the chicken and get rid of all the bone, cartilage and skin. Save the broth that the chicken boiled in and then add the Swanson’s chicken broth to the pot (optional) Then add the seasonings. Cook the Roux in a skillet on the stove. Follow directions on Roux pack Add the Roux to the pot Then add the andouille sausage and let cook for about an hour or best judgment Then add the boiled chicken and smoked chicken and let cook for an hour or best judgment (it is best to add the chicken at the end to prevent the chicken from becoming stringy and overcooked) | Chicken Andouille Gumbo | 17

14: In large pot combine olive oil and can of diced tomatoes and simmer on low. Once the roux is ready it will be added to the pot and then you will add water. Let roux and water cook for about 10 minutes. Add crabs and continue to cook on medium. Saute the chopped sausage in a different frying pan. Add sausage to gumbo once brown. Add about a tbsp of kitchen bouquet. Cook for an hour. Add okra and cook for 30 minutes. Add pealed shrimp and cook for 10 minutes. Add seasonings to taste throughout. Lastly add gumbo filet to taste. | Grease 1 can diced tomatoes Chopped green onion & bell pepper All purpose flour Gumbo crabs (rinsed and cleaned) Smoked sausage (chopped) Kitchen bouquet Seafood magic Gumbo Filet Frozen cut okra Pealed shrimp | Mawmaw's Seafood Gumbo | In sauce pan saute seasoning with olive oil. In crockpot place beans and cover 2/3 of pot with water. Once seasoning is sauted add to crockpot. Cook on high for about 3 hours. Depends on how fast your crockpot cooks. In seperate saute pan cook sausage. drain grease. Add sausage to crockpot after about 4 hours of cooking. Then cook on low until beans are thick. Add seasoning throughout to taste. | 1 lb red/white beans chopped seasonings 1 pk sausage Olive oil | Crockpot Red or White Beans | To make the Roux: In a saute pan cover the bottom with grease. Allow grease to heat on medium heat. Once hot add flour until it is somewhat thick. Continuely sitrring roux until it is real brown. Once it is rather brown add chopped seasoning to roux and saute for a minute. then add roux to the pot. | 18 | Garlic powder Tony's Salt & Pepper

15: 3 1/2 lbs lean pork ribs Brown ribs in oven on 400. After ribs are browned put sauce on ribs and cover with foil and put back in oven. Cook slow heat until tender Use rest of Sauce heated over Rice or Noodles, or Macaroni. | 1/4 cup barbecue sauce 1/2 cup sweet & sour sauce 2 Tbsp Worcestershire sauce Dash of onion salt, garlic salt and cayenne 4 small carrots Dried cranberries | Barbecue Sauce | Mawmaw Fay's Pork Ribs Barbecue Style | Saute diced tomatoes and seasoning in pot. Then add the cans of spaghetti sauce. Add cup of sugar and other seasonings to taste. Let cook for a little while. While this is cooking you can put meatballs in oven to brown a little faster. Add meatballs to spaghetti sauce and cook on low-medium heat. If desired can add boiled egg. Serve over cooked spaghetti noodles | Meatballs: Combine ground beef; breadcrumbs, egg, Worcestershire sause, chopped seasonings, and seasoning. Mix well and roll into meatballs | 1 lb lean ground beef 1 medium onion- chopped 1 can Delmonte Traditional spaghetti sauce 2 cans tomatoe sauce Thin spaghetti noodles 1 cup sugar (splenda) 1 can diced tomatoes | Nanny's Spaghetti | 1/4 cup red wine 1/2 fresh green pepper 1/4 cup chopped onions 1 tbs minced garlic Bring all ingredients to a boil, before pouring on meat. | 19

16: 10-20 Mirlton’s (depending on how many dishes you are making) 1-2 bags Pepperidge Farm Herb Seasoning Stuffing (blue bag) 3-5 lbs fresh peeled, de-veined shrimp Onion, garlic, green pepper, celery (Guidry’s Fresh chopped seasoning container) Butter Seafood magic, salt, pepper, garlic powder, Tony’s (season to taste) -Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes. -Put the mirliton into a large mixing bowl and place in refrigerator until ready to mix. The mirliton will put off a lot of juice, save this juice. Sauté the seasonings in butter. Add the shrimp and sauté until pink. -In another bowl mix the seasonings, shrimp, mirliton, and stuffing mix. Add seafood magic and other seasonings to taste. If the dressing is too thick add some more juice from the mirlitions. -Once mixed, spread dressing in 13x9 baking pan. Bake in oven on 350 for 45 minutes to an hour. Or until cooked. | Mawmaw Pam's Mirliton Dressing | 1 16oz can tomato sauce 1 16oz can diced tomato 1 or 2 tomato paste 1lb ground meat 1lb pork sausage Parmesan cheese | Lasagne | 24 | 1 large pack shredded mozzarella cheese & cheddar cheese 1-box lasagna noodles ricotta cheese Chopped seasonings Salt, pepper, tonys to taste | Cook ground meat and pork sausage together until cooked. Drain fat. Make red gravy with tomato sauce, can tomatoes, seasonings and tomato paste. Add ground meat and pork into red gravy. Cook for about 30-45 minutes. If red gravy is not thick you may need to add another tomato paste. Place some sauce in the bottom of the baking dish; add a layer of cheese, raw lasagna noodles, and ricotta cheese. Repeat layers until all are used up. Add extra cheese on top of lasagna before baking. Bake at 350 for 30-45 minutes until noodles are cooked.

17: Mawmaw's Stuffed Bell Peppers | In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk and salt. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean. | 1 pound bulk pork sausage 6 eggs 2 cups milk 1 teaspoon salt 6 slices white bread, cut into 1/2-inch cubes 1 cup shredded Cheddar cheese | Sausage and Egg Casserole | 20

18: Uncle Chris's Jambalaya | 5lbs Uncle Bens Converted Rice 5lbs Smoked Sausage 2.5lbs (approx.) Pork, like boston butt cut into cubes 2.5lbs chicken , boneless and skinless either thighs or breasts 2 containers of the chopped seasoning. Onions, celery , bellpepper etc 1 gallon liquid, chicken stock 1 large bottle steak sauce Kitchen Bouquet to darken Assorted spices, Tony Chacheries, granulated garlic, salt, pepper, add hot sauce to taste | 14 | Add some oil to the pot and cook the pork until it is fully cooked, add some salt, pepper,tony chachries or whatever else you want to add. Then add the sausage and cook it until it is cooked. Then add the onions, celery etc. cook this down good then add the chicken add more spices and then add liquid and steak sauce until it covers the meat. Bring to a boil and then simmer for about 45 min. to an hour. Add the rest of the liquid bring to a boil, test for spices then shut fire off and let grease rise to the top and skim it off. Bring back to a boil and dump rice continue to stir until the boil returns then lower fire cover and leave alone for 20 to 30 min. Remove lid and check to see if all liquid has been absorbed stir and if the liquid is all absorbed turn fire off and cover if there is still liquid leave fire on and continue to cook another 10 min. then stir again. Note: If there is liquid only stir enough to get liquid to bottom of pot if you stir to much while there is still liquid the rice will get mushy. Once all the liquid is gone and the fire is off cover and let sit. Stir again (skip the last stirring step if the rice seems mushy

19: Baked Pork and Beans 1 package Pork Sausage 1lb ground meat 1 large can Bryan's baked beans 1 can pork and beans brown sugar onions Saute the onions. Cook the pork sausage and the ground meat. Drain the fat. Combine the cooked pork sausage and ground meat and onions. Add the cans of baked beans and pork and beans. Mix together. Cook for a little bit. Add brown sugar as needed. Then place in casserole dish and bake on 350 for 30 minutes or so. | Mac & Cheese Pack of #7 noodles 12 slices of velveeta cheese 8oz Kraft mozzarella cheese Cook the noodles Mix 1/2 can evaporated milk and regular milk and butter. Cook on stove in pot until butter is melted. Layer: Noodles; 6 slices velveeta cheese; then shredded cheese; Noodles; Velveeta; shredded cheese Pour milk over already made mac-n-cheese. Don't pour all the milk; just fill pan about half way with milk cook in oven on 350 until milk is cooked. | 15 | 8oz Kraft shredded fine cheese 1/2 can evaporated milk 1/2 can regular milk 1/2 stick of butter

20: Aunt Mary's Crawfish or Shrimp Fettuccini | 3 sticks butter 3 med chopped onions 3 ribs celery, chopped 2 bell pepers cup flour 3 cloves of garlic salt/pepper to taste 1lb fettuccini 4 tbsp chopped parsley | 2-3lb crawfish tails or shrimp 1qt half & half 1lb velveeta cheese, cubed 2 tbsp chopped jalapeno peppers (opt) 3 cloves crushed garlic 2 c. mozzarella cheese 1 lb crab meat (opt) crab boil (to taste) | Melt butter in large sauce pan. Add onions, celery, bell pepper and flour; sauté. Cover, cook 15 minutes, stirring occasionally. Add parsley and tails. Cover and cook 20 minutes, stirring often. Add cream, cheese, jal. Peppers, and garlic and Crab meat (opt). Mix well. Add salt, pepper, and crab boil. Cook covered, on low heat for 20 minutes, stirring occasionally. Cook fettuccini, drain, add to sauce. Mix thoroughly and pour into buttered 3 quart casserole. Sprinkle parmesan or shredded mozzarella cheese on top. Bake at 350 for 12 minutes.

22: {Desserts}

23: Anne's Pecan Pie | 1.Preheat oven to 350 degrees F. 2.Place butter in a 9 x 13 pan and put in the oven as it is heating to melt. This will take 3-5 minutes. 3.Remove from oven and stir graham cracker crumbs into butter. When crumbs are coated well, press down lightly to form a crust on the bottom of the pan. 4.Sprinkle flaked coconut evenly over graham cracker crumbs. 5.Top with chocolate chips and walnuts. 6.Pour sweetened condensed milk evenly over top. 7.Bake 25 minutes or until coconut is lightly browned. | 1/2 cup butter 1-1/2 cups graham cracker crumbs 1-1/3 cups sweetened flaked coconut 1 cup semisweet chocolate chips 1 cup chopped walnuts 1 14 oz. can sweetened condensed milk (low-fat is okay) | Magic Cookie Bars | 29

24: Oowie Gooies | First Ingredients: 1 box yellow butter cake mix 1 egg 1 tsp vanilla 1 stick melted butter Second Ingredients: 8oz cream cheese 1 tsp vanilla 1 box confectioners sugar 3 eggs Blend the first ingredients together and press into 13x9 pan. Then blend the second ingredients together and pour over cake mix. Bake at 300 degrees for 1 hour. | . | Ingredients: Bowl #1: 1 8oz cream cheese 2 cups of milk 1pudding mix Bowl #2: 2 cups of milk 1 pudding mix 1 cup of powdered sugar -mix bowl one with bowl two add 12 oz cool whip -mix in 1 pack of Oreos and top with another pack | Haydel's Mudd Desert | 30

25: Heat oven to 350. Mix thoroughly butter, shortening, 1 C sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded tsp. full into balls. Mix 2 Tbls. sugar and the cinnamon. Roll balls in mixture. Place 2 inches apart on un-greased baking sheet. Bake from 7-8 min. or until set immediately remove from baking sheet. About 6 dozen cookies. | 2 tsp. cream of tarter 1 tsp. soda tsp. salt 3 Tbls. sugar 3 tsp. cinnamon | 1/2 C. butter or marg. softened 1/2 C. shortening 1 1/2 C. sugar 2 eggs 2 3/4 C. all-purpose flour | Snickerdoodle Cookies | Note: it calls for Nestle’ butterscotch morsels – we buy Gurley’s butterscotch cookie drops. They are less expensive. Preheat oven to 375. In small bowl, combine flour, baking powder, soda and salt. Set aside. In large bowl, combine butter, brown sugar, eggs and water. Beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch morsels and extract. Drop by nicely, rounded teaspoon onto greased cookie sheets. Bake at 350 for 8 min. (about) watch closely. Makes 5 – 5 1/2 dozen cookies. | 1 1/2 C. firmly packed brown sugar 2 eggs 1 Tbls. water 1 1/2 C. oats, uncooked 6 oz. butterscotch morsels 1/2 tsp. orange or lemon extract | 2 C un-sifted flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 C. or 2 sticks butter, softened | Oatmeal Scotchies | 31

26: “Grandma Lydia told me the secret to great hot cocoa... ’add a bit of sugar to the cocoa and it will always taste delicious.’” | --Linda Allen

27: Index | Avocado on Tomato Slices--14 Bacon, Macaroni, & Egg Casserole--20 Baked Pork & Beans--15 Bread Stuffing for Turkey--11 Broccoli Parmesan Casserole--17 Cabbage Stew--9 Carrot Cake--26 Cinnamon Bundt Cake--26 Cinnamon Rolls--24 Chantilly Cream--11 Chicken Noodle Vegetable Soup--9 Chicken Salad--5 Chicken Salad Dressing--11 Chocolate Pie Filling--28 Chocolate Sauce--12 Cream of Chicken Vegetable Soup--8 Cream of Corn Soup--8 Egg Bread--23 Elbow Macaroni Cheese Salad--7 French Dressing--13 Fruit Cocktail Cake--27 Fruit Cocktail Dressing--11 Gold Punch--3 Half & Half Wheat Bread--24 Hawaiian Punch--3 Honey Butter--12 Impossible Pie--28 Lemon Bundt Cake--26 Lemon Pie--29 Lemonade Cookies--30 Lemon-Lime & Cheese Salad--6 Lemon Sauce for Vegetables--12 | Meat Loave--18 Never Fail Pie Crust--28 Oatmeal Scotchies--31 Orange Chiffon Pie--29 Peach Jam--33 Pickled Beets--15 Pickled Cucumbers--15 Potato Salad--5 Pumpkin Chocolate Chip Cookies--32 Punch Drink--3 Quick Spaghetti--19 Quick Wiener Bean Pot--14 Raisin Fruitcake-27 Red Fruit Punch--3 Rice Hawaiian--32 Rice Tuna Fish Casserole--17 Sloppy Joe’s--18 Snickerdoodle Cookies--31 Spam/Green Bean Casserole--17 Spare Ribs Barbeque Style--19 Special Rice--14 Specially Prepared String Beans--15 Stewed Rhubarb--15 Strawberry Jello Mold--6 Sugar Cookies--30 Sweet-Sour Sauce--12 Swiss Schenkeli--28 Turkey Dressing--13 Vanilla Ice Cream--33 White Sauce--12 Zucchini Casserole--20 | 35

Sizes: mini|medium|large|huge
Default User
  • By: Ashley S.
  • Joined: almost 7 years ago
  • Published Mixbooks: 1
No contributors

About This Mixbook

  • Title: Our Family Cookbook
  • Tags: None
  • Started: almost 7 years ago
  • Updated: about 6 years ago