½ C sugar
3 egg yolks (slightly beaten)
5 TBS flour
1 TSP vanilla
1/8 TSP salt
1 C flaked or grated coconut
¼ C cold milk
1½ C scalded milk
1 baked pie shell

Temperature:

Mix sugar, flour, salt and add to cold milk. Blend slowly into the scalded milk and cook on low heat till thickened. Add this hot mixture slowly to the slightly beaten egg yolks. Return to pot and cook for 2 minutes longer. Add vanilla and coconut. Pour into pie shell. Chill 5 hours then top with Cool Whip, whipped cream or meringue when served.

1 C flour
1 C yellow cornmeal
¼ C sugar (use only 2 TBS if made for cornbread dressing)
4 TSP baking powder
1 TSP salt
2 eggs
1 C milk
½ C vegatable oil or melted margarine

Temperature: 425

Mix dry ingredients in a bowl. Mix liquid ingredients separately. Add liquid to dry. Beat with a spoon just until smooth. Pour into greased 9x9x2” pan. Bake for 20-25 minutes.

4 C sugar
¼ TSP salt
1 C milk
½ TSP vanilla
2 TBS Karo syrup
¼ TSP almond extract
3 TBS butter
3 C coconut (flaked or grated)

Temperature:

Combine sugar, milk, Karo and salt in heavy pot. Cook, stirring often to soft-ball stage (in room temperature or tepid water). Remove from heat. Add vanilla, almond extract and butter. Cool for 5 minutes. Add coconut and stir until mix thickens. Drop by spoon onto foil or waxed paper. If mix thickens too fast, re-warm it on very low heat until it re-dissolves.

½ C sugar
¼ C water
2 OZ unsweetened chocolate
1 TSP butter
1 TBS milk

Temperature:

Melt chocolate in bowl. Bring sugar and water to a boil in a small pot. Cook for 1-2 minutes. Stir syrup into the melted chocolate. Add butter. Beat in milk until smooth.

This is an excellent double chocolate frosting when poured over chocolate buttercream icing on a cake.

• 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.