• 43 GR vegetable oil
• 63 GR all purpose flour
• 5-7 LB baking hen (cut into pieces with skin removed)
• ½-1 LB andouille (or any smoked) sausage (sliced)
• ½ LB tasso (cut into small pieces) (optional)
• 1 LG onion (chopped)
• 6-8 cloves garlic (minced)
• ½ C celery (chopped fine)
• 1 MED bell pepper (chopped)
• ½ C (one bunch) green onions (chopped)
• 2-3 QT chicken stock
• 2 bay leaves
• 2 TBS dry parsley
• Salt/pepper to taste
• Dash cayenne (optional)

1. In a heavy 4-6 QT pot brown chicken parts in 2 TBS oil (or no oil if using a non-stick pot), set aside.
2. Brown the sausage and tasso, set aside.
3. To save time you can process the onion, bell pepper, garlic, celery & green onions in a food processor until chopped fine. Add to the pot with the parsley and 1 TSP of salt and saute until the onion turns translucent.
4. To the side make a roux from oil and flour, stirring constantly until sufficiently browned. Add 1 QT of stock and whisk until smooth. Add to the pot.
5. Add chicken, sausage, tasso and bay leaves. Add 1 QT of chicken stock to start and more gradually as gumbo cooks to keep proper consistency. Cook for 2-3 hours until chicken is fork tender.

¼ C cocoa
3 TBS water
2 TBS butter or margarine
1 TBS Karo syrup
2 C confectioners xxx powdered sugar
Dash salt

Temperature:

Combine cocoa, water, butter and Karo in a saucepan. Heat until butter melts and mix is smooth. Remove from heat and beat in salt and powdered sugar. Add vanilla. Pour over cake or cupcakes.

Note: This is a thin icing that sets when cool. Excellent for angelfood cakes.

Start with cornbread recepie (reduce sugar to 2 TBS)
1 LB loose pork sausage
1 medium onion (chopped)
½ TSP thyme
6-8 cloves garlic (minced)
Salt & pepper to taste
1 C celery (chopped)
Chicken stock (or dissolved boullion)
½ C shallots (one bunch)
½ C fresh parsley (¼ C dry)

Temperature:

Brown sausage in large frying pan. Drain and set aside. Sauté onion and garlic in 1-2 TBS sausage oil. Add celery and cook for 5 minutes. Add shallots and cook for 5 minutes. Crumble the corn bread into a pot. Add saute mix to cornbread. Add seasonings and mix well. Add chicken stock to moisten. Taste for salt and pepper correction (start with 1 TSP salt). Use to stuff poultry or pan bake.

6 TBS butter
½ TSP salt
Dash pepper
¼ TSP liquid crab boil
1 small onion (chopped)
1 bunch shallots (chopped)
2 TBS flour
3 TBS parsley
1 C milk
4-5 cloves garlic (chopped)
1 egg (beaten)
1 TSP worcestershire
1 LB crabmeat (white or claw)
1 TSP lemon juice
¼ C dry sherry (optional)

Temperature: 325

Chop all vegetable seasonings. Sauté in butter. Add liquid seasonings. Stir in flour. Slowly add Milk. Add ½ of this hot creamed sauce to the beaten egg. Mix this with the remaining ½ of cream sauce. Add crabmeat, salt and pepper. Use more milk to correct consistency if necessary. Makes 8 large or 3 dozen cocktail patties. Just before serving, brown in oven till crisp and filling is hot. Variations include using crayfish, shrimp or chicken.  Can have a basic white sauce or mushroom sauce spooned on top just before baking.

The patty shells are also known as vol-au-vent, and are used in many common forms of canapé.

Cake:

• 3 C flour
• 3 eggs
• 1 TSP baking soda
• 2 TSP vanilla
• 1 TSP salt
• 3 C finely diced & pared apples
• 1½ C corn oil
• 1 C pecans or walnuts chopped
• 3 C sugar

Glaze:

• ½ C light brown sugar
• ½ C butter
• 2 TSP milk

Oven: 325° F

1. Beat oil, sugar, eggs and vanilla.
2. Mix dry ingredients and beat on low speed into liquids.
3. Fold in apples and pecans.
4. Pour into a greased and floured 9″ or 10″ tube or bunt pan. Bake for 80 minutes.
5. Cool for 20 minutes, turn out on rack.
6. Mix glaze and boil for 2 minutes. Spoon over warm cake.
7. Cool and serve.

• 1 whole fresh coconut (finely hand grated)
• 2-4 dozen oranges (depending on size)
• 60 OZ canned crushed pineapple in heavy syrup
• 18-24 OZ jarred maraschino cherries (chopped)
• 1½ OZ lemon juice
• 173 GR confectioners xxx powdered sugar (or to taste)

1. Break coconut with hammer. Discard the fluid (which in commercial coconuts is NOT milk, but a preservative). Remove pulp and trim off lining. Grate by hand using a very fine cheese grater.
2. Cut skin off oranges to expose the segments. Use a sharp knife to cut between segment divisions and remove pure orange pulp. Squeeze all juice from hull.
3. Mix all remaining ingredients.
4. Correct to desired sweetness with powdered sugar.

Yields ~1½ GAL.

1 C solid Crisco (plain or butter flavored)
1 C sugar
1 egg
1 TSP baking powder
½ TSP baking soda
½ TSP salt
1 TSP almond extract
Almonds (halved or whole)
2¼ C flour
½ C crushed almonds (optional)

Egg-Wash:
1 egg
1 TBS water

Temperature: 350

Cream Crisco and Sugar. Add egg. Mix flour with baking powder, baking soda and salt. Add to Crisco/sugar and blend into a creamed mixture. Add almond extract. Fold in crushed almonds. Roll dough into TSP sized balls and place on foil-lined cookie pan. Place a whole almond in the center of the ball and flatten with the palm of the hand. Brush tops with egg-wash. Bake for 12-15 minutes.

1 C 100% bran
½ TSP salt
1 C milk
½ C sugar
1¼ C flour
1 egg
1 TBS baking powder
¼ C melted margarine or cooking oil
½ C chopped nuts (optional)
¼ to ½ C raisins (optional)

Temperature: 400

Mix bran and milk, soak for 5 minutes. Place in mixing bowl and beat on medium speed for 1 minute. Add egg and oil then mix for one more minute. Combine dry ingredients and mix into batter on low speed 15 seconds, just until flour disappears. Fold in raisins and nuts. Spoon into paper muffin cups. Bake for 20-25 minutes. Makes 12.

• 2 C 100% bran
• ¾ C milk
• 3 TBS vegatable oil
• 2 TSP baking powder
• 1½ C flour (white, unbleached or wheat)
• 1 egg
• ½ C sugar
• 1 C bananas (mashed)
• ½ TSP salt
• ¼ C raisins
• ½ TSP cinnamon
• ½ C nuts (chopped ) (optional)

Oven: 350° F

1. Mix bran and milk, soak for 5 minutes.
2. Beat in egg and oil. Stir in mashed banana.
3. Mix dry ingredients together and stir into banana/bran mix.
4. Fold in raisins and nuts if desired. Spoon into paper muffin cups. Bake for 20-25 minutes.

Yields 12 muffins.

¼ C butter
¾ C confectioners xxx powdered sugar
1 TBS bourbon
1/3 C pecans (finely chopped)

Temperature:

Beat softened butter till light and fluffy. Gradually beat in sugar and bourbon till smooth. Stir in pecans. Store refrigerated but bring to room temperature before serving. Serve with brownies, cake, puddings, poached fruit etc.