Evangeline’s Cook’s Notes
My mother always said this was the best way to use your day-old bread. I was never one for making it, but she made it on a regular basis. I’m just grateful that my sainted mother passed her recipe on … to Sally!
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Hero Sandwich
DRESSING
½ cup mayonnaise
1 tablespoon honey mustard
1 teaspoon prepared horseradish
SANDWICH
1 loaf French bread
6 slices deli Swiss cheese
8 slices turkey
8 slices American cheese
8 slices ham
1 green bell pepper, thinly sliced
1 tomato, thinly sliced
lettuce
Cut bread in half lengthwise. In small bowl, combine dressing. Spread dressing on both halves of loaf. On bottom slice of loaf, arrange cheeses, meats, green pepper, tomato, and lettuce. Top with loaf topper. Cut diagonally into 8 slices.
Donna’s Cook’s Notes
Sometimes, I’ll make the whole sandwich, then feast on it for every meal for the next two days. Other times, I cut the recipe in half (literally). That way, since I don’t always have a way to share a meal, I won’t get burned out on a good thing. Be sure to save the leftover dressing to put on your salad or on a future sandwich.
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Pineapple Muffins
11/3 cup all-purpose flour
½ cup sugar
1/3 cup light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
½ cup chopped pecans
2/3 cup oatmeal
1 cup buttermilk
½ cup melted butter or margarine
1 large egg
1 can (15 ounces) crushed pineapple, drained
½ cup shredded sweetened coconut
TOPPING
1/3 cup light brown sugar
¼ cup all-purpose flour
¼ cup shredded sweetened coconut
2 tablespoons oatmeal
3 tablespoons butter
In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. In a separate bowl, blend buttermilk, melted butter or margarine, and egg. Pour into flour mixture. Stir dry ingredients until moistened but do not overmix. Gently fold in drained pineapple and coconut. Spoon batter into large, well-greased muffin tins, fill about 2/3 full.
To make topping, mix brown sugar, flour, coconut, and oats. Cut in 3 tablespoons butter (unmelted) with a pastry blender until coarse crumbs have formed. Sprinkle topping crumbs over pineapple muffin batter. Bake muffins at 400 degrees for about 20 minutes until light brown and firm. Cool on rack. Yield: 12–18 muffins.
Lisa Leann’s Cook’s Notes
You know what I like about this? It’s fussy, fun, and good. A great muffin to make if you have a group you’d like to impress. It sure beats the run-of-the-mill blueberry muffin, any day.
Roast
3–5 pound roast
1 onion, chopped
2 teaspoons flour
1 tablespoon butter
5 or 6 large carrots, peeled
4 or 5 potatoes
1 package Lipton onion soup mix
1 cup water
Chop onion and place in skillet then sprinkle with flour. Add butter and sauté then pour into bottom of Crock-Pot. Place roast on top of onion.
Mix soup mix with water and pour over roast. Cover and leave on high. Peel then chop potatoes and carrots before adding to the pot. Turn on low and cook for 6 or more hours.
Vonnie’s Cook’s Notes
Who would think this hearty meal was so simple to prepare?
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Daddy’ Favorite
Banana Pudding
1 box vanilla wafers
3 to 4 ripe bananas
¾ cup sugar, divided
3 tablespoons all-purpose flour
dash of salt
4 eggs
2 cups milk
½ teaspoon vanilla extract
Before cooking pudding, prepare layers of wafers and bananas in glass 3-quart casserole.
Combine ½ cup sugar, flour, and salt in top of double boiler. Mix well. Mix in 3 egg yolks (save and set aside the whites) and 1 whole egg. Add 2 cups cold milk, stir until well blended. Cook uncovered, stirring constantly until thickened. Remove from heat and add vanilla. Pour over wafers and bananas already prepared in casserole.
Beat 3 egg whites until stiff but not dry. Gradually add remaining ¼ cup sugar until mixture forms stiff peaks on top. Top pudding with meringue.
Bake in preheated 425-degree oven until browned, about 5 minutes. Serve warm, then refrigerate leftovers (if there are any!).
Goldie’s Cook’s Notes
Some people have told me they’re not sure what they will miss more, Daddy or his banana pudding. I know what I’ll miss: having banana pudding and a hot cup of coffee with Daddy on Sunday afternoons after church, our big family meal, and a nap. Daddy’s favorite pudding following that nap was as sure as he was.
Mystery Mocha Cake
1½ cups sugar
2 cups sifted all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
2 squares (2 ounces) unsweetened chocolate
4 tablespoons butter
1 cup milk
2 teaspoons vanilla
½ cup brown sugar
½ cup sugar
4 tablespoons cocoa
1 cup cold double strength coffee
Preheat oven to 350 degrees. Mix and sift first four ingredients. Using a double boiler, melt chocolate and butter together over hot water; add to first mixture, blend well. Combine milk and vanilla; add and mix well. Pour into greased Bundt pan. Combine brown sugar, ½ cup sugar, and cocoa. Sprinkle over batter. Pour coffee over top. Bake for 40 minutes. Serve warm or cold.
Lizzie’s Cook’s Notes
When the pan is turned upside down to place the cake on a cake plate, you’ll understand the mystery to the cake. You’ll have both cake and icing, all at once!
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Wade’s Mean Bean Chili
1½ pounds ground beef
2 teaspoons vegetable oil
1 small onion, chopped
½ teaspoon minced garlic
2 (16 ounce) cans red kidney beans
1 (16 ounce) can Great Northern beans
1 (15 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons chili sauce or catsup
1 tablespoon oregano
1 tablespoon chili powder
¼ cup picante sauce
1 teaspoon salt
Brown ground beef with vegetable oil, onions, and garlic; drain the grease. Rinse beans. Add meat, beans, and remaining ingredients to slow cooker. Cover and stir occasionally. Put on low heat in the morning and serve for your evening meal.
Donna’s Cook’s Notes
Wade makes this all the time. The only thing it’s missing is a little bit of Beano. Otherwise, it would be perfect. Oh, and I like to eat it with Fritos.
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Sally’s Meatloaf Sandwich
thick slices of leftover meatloaf
coleslaw (should not be too runny, so drain it well)
&nbs
p; tomato slices
Swiss cheese slices
bread slices
Warm meatloaf in 350-degree oven. Place cheese over meat and allow to melt just a bit. Take out of oven and place on wheat, white, or rye bread. (Toast bread if desired.) Top with tomato and coleslaw, and a final piece of bread. Slice sandwich in two and serve with potato salad, curly fries, or onion rings.
Evangeline’s Cook’s Notes
This has always been a favorite dish of mine at Higher Grounds Café. Not just there, but at home too. Meatloaf sandwich is a great way to eat leftover meatloaf. You can serve it cold, of course, but it’s so much better served warm.
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Cheese Sticks
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
1/8 teaspoon ground cayenne pepper
4 tablespoons butter or margarine
½ cup shredded cheddar cheese
3 tablespoons sour cream
Combine dry ingredients into mixing bowl. Blend in butter and cheese. Slowly add sour cream. Shape the dough into a ball and chill 2 hours. (You can freeze for later too.)
On a lightly floured surface, roll dough into 1/8-inch-thick strands. Cut strands into strips 1/4-inch wide and 3 inches long. Give the strip a twist (for decorative purposes) then bake at 425 degrees for 8 minutes.
Lisa Leann’s Cook’s Notes
I broke down the recipe so you could make a smaller batch than what I made for the shower. I love this recipe because it’s simple, easy, and tasty. I always have a fresh batch of dough in the freezer. Then, give me a day’s notice, and I’ll have hot cheese sticks—just for our little gettogether.
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Tuna Fish Pie
3 tablespoons butter
3 tablespoons chopped onion
1 cup chopped bell pepper
3 tablespoons flour
12/3 cups milk
½ teaspoon salt
1 tablespoon lemon juice
1 10-ounce can tuna, drained
CHEESE ROLLS
1½ cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shortening
½ cup milk
¾ cup cheddar cheese, shredded
2-ounce jar pimiento, chopped/drained
Melt butter in a medium saucepan. Add onion and pepper. Cook over low heat until soft. Add flour. Stir until well blended. Add milk slowly, stirring constantly until thick and smooth. Add salt, lemon juice, and tuna. Pour into buttered 7-by-11 baking dish.
Cover with cheese rolls and bake in preheated 400 degree oven for 12 to 15 minutes or until brown.
Cheese rolls: Sift flour, baking powder, salt, and pepper into a mixing bowl. Add shortening and mix with a fork. Add milk to make soft dough.
Toss lightly on floured board until smooth. Roll out into a rectangle 8 by 12 inches. Sprinkle with cheese and pimiento and roll as jelly roll. Slice 1 inch thick and lay on tuna mixture with ring side up.
Evangeline’s Cook’s Notes
Can you believe this? Me, Evangeline Vesey, cooking to such an extent? It looks difficult, but trust me, it’s not. If I can do it, you can too!
Louisiana Red Beans and Rice
1 cup red beans, washed and drained
3 cups water
bacon drippings, ham, or seasoning meat of choice
1 medium onion, chopped
1 clove garlic, chopped
1 rib celery, chopped
2 tablespoons parsley, chopped
1 large bay leaf, crushed
2 tablespoons sugar (optional)
Cook beans in water. Season with salt and bacon drippings, ham, or seasoning meat of choice. Cook on low to medium heat for 1½ to 2 hours, then add onion, garlic, celery, parsley, and bay leaf. Continue to cook over low heat for another 30 minutes to 1 hour. If beans become too dry, add heated water. If you really want to make this recipe zing, add 2 tablespoons sugar. Serve on rice.
Serves 4.
Lizzie’s Cook’s Notes
According to my daughter-in-law, leaving behind the delectable Cajun cuisine is one of the toughest things about moving from Louisiana. A sample of some of her favorite recipes have left me with no doubt on this!
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Marinated Steaks
4 beef round (sirloin) tip side steaks, cut 1-inch thick (about 8ounces each)
½ teaspoon salt
1/8 teaspoon ground black pepper
MARINADE
2/3 cup prepared balsamic vinaigrette
2 tablespoons Dijon-style mustard
In small mixing bowl, combine marinade ingredients. Place steaks and marinade into a plastic bag and shake bag to coat meat. Seal bag and refrigerate steaks for 15 minutes to 2 hours.
The Secret's in the Sauce Page 30