Bean, Dinner, Recipes
Ingredients2 – 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
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.
Appetizer, Recipes, Seafood
Ingredients1 bag shrimp and crab boil
2 (12 oz.) cans beer or water
1 tbsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
Pepper to taste
3 tbsp. fresh lemon or lime juice
5 lb. fresh med. shrimp, shelled and
deveined
1 c. unsalted butter, melted
Preparation:
Bring spice bag to boil in beer or water in large saucepan. Add the Tabasco and Worcestershire sauces, salt, garlic powder, pepper and lemon-lime juice. Simmer for 10 minutes to blend flavors. Arrange shrimp in an oven-proof casserole. Pour liquid over them. Pour melted butter over all. Bake at 350 degrees for 15 minutes, stirring twice. Yield: 20 appetizer servings.
Any, Recipes, Seafood
Ingredients1 1/2 lbs. shrimp, cooked and cut into sm. pieces1 stick real butter (soft)
5 heaping tbsp. real mayonnaise
Dash Worcestershire
Garlic powder to taste
Onion powder to taste
Preparation:
Blend: Fold in shrimp and refrigerate. Serve in a bowl set inside a larger bowl with ice to maintain chilled butter. Serve with favorite crackers.
Appetizer, Recipes, Seafood
Ingredients3 lb. shrimp, cooked, peeled and
deveined
2 lb. mushrooms
1 c. vegetable oil
1 c. vinegar
4 onions, sliced
10 bay leaves, whole
2 tbsp. sugar
4 tbsp. whole allspice
2 cloves garlic, crushed
1/4 tsp. savory
1/4 tsp. basil
1/4 tsp. Thyme
Preparation:
Combine all ingredients and marinate, covered, in refrigerator. It is best if prepared a day or two ahead of time. Serve with cocktail picks as hors d’oeuvres, or as a first course, served on a bed of lettuce, or in scallop shells. Makes 20-25 servings.
Appetizer, Recipes, Seafood
Ingredients2 (8 oz.) pkgs. cream cheese
1 (8 oz.) pkg. frozen sm. shrimp
1 sm. onion, chopped
1 lg. tomato, chopped
1/2 tsp. garlic salt
2-4 jalapeno peppers, diced
Preparation:
In top of double boiler melt cream cheese. Cook shrimp according to package, drain and dice. Add shrimp and all ingredients to melted cheese. Use 2 whole jalapenos to start. Cook slow on low in double boiler for 40 minutes, at least for flavor to develop. Taste. Add dash salt, more garlic salt and jalapenos if desired. Good for freezing. Recipe can be doubled. Always use double boiler. If too thick thin with milk. Serve with chips.
Dinner, Recipes, Seafood
Ingredients1 to 1 1/2 Uneeda biscuits, crumbled
Lemon juice, real squeezed, to taste
2 sticks butter, melted
Parsley
Worcestershire sauce
Preparation:
Clean shrimp (cook with shells on). Grease the pan with butter. Split open backside of shrimp and take out vein. Put stuffing on top. Bake at 350 degrees for 25 minutes. Serve with hot melted butter.