Recipes

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Creole Omlet

[expand title=’Ingredients’]1 onion, minced
1 tsp. tomato paste
Shortening
1 clove garlic
1/2 c. bread crumbs, soaked in milk
4 eggs, well beaten
1 tbsp. minced green peppers
Salt & pepper to taste
1/4 lb. ham, ground[/expand]

Preparation:
Saute minced onions, tomato paste, shortening and garlic. Add bread crumbs which have been soaked in milk, remove from fire, allow to cool. Add beaten eggs, beat a few minutes. Add ham and green pepper. Put shortening in an omelet skillet or pan. Fry on a low flame, moving the pan occasionally so as to distribute the heat evenly. Turn whole omelet over only once. Serve hot.

Creole Beef Liver

[expand title=’Ingredients’]1/2 c. diced onions
1/2 c. chopped green bell pepper
1 c. canned tomatoes
1/4 tsp. salt
1/8 tsp. ground cumin
1 to 2 tbsp. water
12 oz. beef liver[/expand]

Preparation:
Cook onions in medium saucepan, that has been sprayed with Pam, until lightly browned. Add green pepper, cook 2 minutes, add 1 to 2 tablespoons water, if needed to thin sauce. Spray rack of broiling pan with Pam. Broil liver about 3 minutes or until top is browned, turn and broil for 3 minutes more. Slice liver very thin and add tomato mixture. Heat 2 minutes and serve. (Divide evenly into 2 servings.) Single serving = 4 ounces protein, 1 cup vegetable.

Creole Champagne Punch

[expand title=’Ingredients’]1 lb. sugar
1 pt. lemon juice
1 qt. white wine
1 qt. champagne
2 qts. club soda
2 oz. curacao
1/2 fresh pineapple, or 1/2 can Dole pineapple chunks packed in own juice[/expand]

Preparation:
Chill all ingredients (except sugar) for several hours. Into a large punch bowl, pour lemon juice and sugar. Mix well. Then add remaining ingredients, saving the champagne until last. I also add an ice ring: Arrange maraschino cherries (1 small bottle reserving the juice), fresh strawberries, if in season, remaining 1/2 can of pineapple chunks and fresh mint attractively in ring mold. Add juices from cherries and pineapple and enough water to fill ring. Freeze overnight.

Creole Loaf Cake

[expand title=’Ingredients’]2 c. sugar
1 tsp. vanilla
1/2 c. oil
2 eggs
2 c. flour
2 tbsp. cocoa
Dash of salt
1/2 c. buttermilk
1 tsp. soda
1 c. boiling water[/expand]

Preparation:
Mix first 3 ingredients. Add eggs. Sift flour, cocoa, salt and add alternately with buttermilk. Add soda dissolved in boiling water. Pour into greased pan and bake at 350 degrees for 35 to 40 minutes. TOPPING: Mix in saucepan 3/4 stick oleo, 1 cup brown sugar, 1/2 cup canned milk, 1/2 cup pecans and 1 cup coconut. Melt. Pour over hot cake and place in oven until bubbling.

Creole Style Red Beans

[expand title=’Ingredients’]2 – 2 1/2 c. red beans, dried
1 lb. or more ham butt, shoulder,
etc. or 1 ring smoked sausage
2 lg. onions
1 green pepper
2 bay leaves
CAUTION: No salt[/expand]

Preparation:
Soak the beans overnight in 6 cups of cold water. Cut the ham or sausage in 1″ pieces, coarsely cut up the onion and pepper. Dump all this merchandise in with the beans and add another cup or so of water to make up for what the beans have absorbed. Bring to a brisk boil, then immediately reduce the heat (to 200 degrees, if you have a controlled burner), cover the boiler and simmer the beans until they are tender and a good red gravy appears. They should cook in about 1 1/2 to 2 hours, but this varies. You keep fishing out samples and trying same until you get what you want. It may be necessary to add a little boiling water if they tend to cook dry. The meat usually has quite a plenty salt, but you may want to pep the beans up with a little Louisiana Hot Sauce and/or a little chili powder, but go easy. Serve these in bowls, to be eaten with a spoon.

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