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Great Balls of Fire (Jerry Lee "The Killer" Lewis)
A few of my favorite recipes that you may want to experiment
with.
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| c. = cup | T. = Tablespoon | t. = teaspoon |
| There are about 17 cups of flour in a 5-pound bag of Gold Medal all-purpose flour. | ||
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Just what every cook should have in his or her pantry!
BISCUIT MIX |
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16 c.
all-purpose flour |
OR |
12 c.
all-purpose flour |
| Blend dry
ingredients well.� With pastry blender, cut shortening into dry mixture until mix
resembles coarse crumbs making sure the shortening is evenly distributed throughout.
� Store in airtight container.� Shelf life is six weeks.� Any remaining mix
should be stored in the refrigerator thereafter.*� Use as you would with a commercial
mix. I have used this biscuit mix formula for years with excellent results. � OPTIONAL: add 2-2/3 cups of instant non-fat dry milk to the 16-cup mix; 2 cups dry milk to the 12-cup mix.� Substitute water for the whole milk given in both recipes.� This method will be ideal when fresh milk isn't available. *� This mix keeps much longer on the pantry shelf than recommended. Biscuits 3 cups mix (do not pack) Preheat oven to 450� F (hot).� Make a "well" in the center of the biscuit mix; gradually add milk.� Stir the mixture just until the dough follows a fork or spoon around the bowl. Having your hands lightly dusted with flour and using a serving spoon, place one rounded spoonful of dough into your palm and knead lightly using a clockwise and under direction until dough is shaped into a smooth ball, making sure the ends are tucked under. � Keep hands lightly dusted with flour to prevent dough from sticking as you knead. DO NOT overwork the dough or add unnecessary flour, otherwise your biscuits will be tough. Evenly arrange biscuits, their sides touching, in a well-greased #6 cast iron skillet (or appropriate pan).� Lightly flour fingertips and flatten the surface of each biscuit uniformly to about 1/2-inch thick.� OPTIONAL: brush biscuit tops with an egg wash, melted butter, milk or cream that will produce a rich color. Bake until rich golden brown; about 20-25 minutes.� Remove from oven; brush surface with melted butter or margarine, if desired. ALTERNATE KNEADING METHOD: Hotcakes or Waffles In a large mixing bowl, measure out 3 level cups of biscuit mix; set aside. In a separate bowl, whisk 2 eggs until frothy; add 1 tsp. vanilla extract and 1 1/2 c. milk; blend. Make "well" in center of biscuit mix; add egg mixture all at once to biscuit mix and stir until blended but batter is slightly lumpy.� DO NOT beat smoothly (over-beating batter produces tough and rubbery hotcakes or waffles).� Let rest a few minutes. For hotcakes, measure out 1/4 cup of batter onto a greased hot griddle or skillet. � Turn when air bubbles appear on the surface and edges become dry.� Use paper towels to clean and re-oil the skillet surface between batches.� Place hotcakes in warm oven or microwave oven until ready to serve. OPTIONAL: Add berries or chopped nuts to batter if desired.� For variety, substitute the vanilla extract with another flavor of your choice. |
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BUTTERMILK SUBSTITUTE You may want some buttermilk biscuits for a change.� Instead of buying buttermilk, use the following formula and save $$$. Buttermilk Substitute: Put 1 tablespoon of fresh lemon juice or vinegar in a measuring cup; add enough whole milk to measure 1 cup (8-oz) total liquid. � Stir.� Let mixture stand 5 minutes to "sour" before using in any recipe that calls for buttermilk. |
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SELF-RISING FLOUR SUBSTITUTE One cup of plain all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. |
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BISCUIT MIX RATIOS TO 1 CUP OF ALL-PURPOSE FLOUR ADD: 2 T. shortening |
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This staple, plus fresh Italian parsley and Creole garlic, and the triad (onions, bell pepper, & celery) is uniquely south Louisiana.
Cajun Spice |
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| 1 box (26 oz.) iodized salt 1 oz. pure garlic powder or granules 1 oz. pure onion powder or granules 1 oz. chili powder 1 oz. MSG (Accent), optional |
2 T. black pepper 3 T. cayenne pepper (1 T. for the faint-hearted!) 1 T. sweet basil 2 t. powdered bay leaf 2 t. powdered thyme |
| Mix the above ingredients together well. Store in an airtight container, preferably in a cool, dark place. Increase or decrease the amount of black/red peppers to taste. Use as regular salt for seasoning meat, poultry, wild game, seafood, gumbo, stew, spaghetti, pot roast, legumes, etc. | |
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The following three recipes are for those having Italian taste buds . . . like me!
Artichoke Dip 1 can (14-oz.) artichoke hearts, drained (water packed; not the marinated
ones.) Chop hearts very fine or use a food processor; DO NOT puree.� Add the mayo and dressing mix; blend well.� Chill for several hours. � Serve with your favorite chips.�� A quick, yummy, and calorie-laden dip! |
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Artichoke Balls |
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| 1 can (14-oz.) artichoke hearts, drained 1 c. Italian breadcrumbs 3 T. olive oil 2 eggs, beaten 2 T. Romano cheese 2 cloves garlic, minced Additional breadcrumbs and cheese Chop hearts very fine or use a food processor; DO NOT puree.� Add breadcrumbs, eggs and cheese. Heat olive oil until very hot.� Remove from heat.� Add garlic and wait until
garlic stops sizzling. |
Roll into small balls (I use 1 tablespoon measure).� Roll
balls into mixture of 2 tablespoons of Italian breadcrumbs blended with 1 tablespoon
Romano cheese.� Mix more breadcrumbs and cheese as needed. NOTE: Although this recipe does not call for these to be cooked; however, to be safe, I heat them in a preheated (350� F) oven just long enough to cook the egg; about 10 minutes.� The more balls prepared will increase the baking time.� WATCH CAREFULLY, as they dry out very quickly. Optional: Serve with a mixture of olive oil and freshly squeezed lemon juice.� You may want to add a sprinkling of Good Seasons Italian salad dressing mix.�� A delicious hors d'oeuvre. |
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| Stuffed Artichokes (Serves 4) |
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| 4� medium � artichokes 1/4 cup margarine 2� small cans anchovies, mashed OR 1 can anchovies and about 1/8 lb. smoked sausage. 1 cup freshly grated Romano cheese 1 cup freshly grated Parmesan cheese (A purist doesn't use that stuff in the green can and doesn't use the pre-grated either.) 1� can� (3-oz.) Romano/Parmesan cheese (Save some for sprinkling tops of artichokes.) 1� medium onion, chopped 1/4 cup green onions (scallions) chopped 1� rib� celery, chopped 1 teaspoon fresh parsley, minced 4-6� cloves� garlic, minced 1/2 teaspoon ground oregano 2� cup� Italian-style bread crumbs (seasoned) 1-1/2 cup water Salt and pepper, if desired Olive oil Lemon juice and slices CLEAN ARTICHOKES: PARBOIL: |
STUFFING: In heavy-clad skillet, cook sausage until done, remove to bowl. Saut� onions, green onions, garlic, and celery in margarine. Add salt and pepper (remember the anchovies are very salty and the breadcrumbs are seasoned with red pepper), oregano, anchovies, and cooked sausage, blend. Add water, cheese and bread crumbs; mix well. Simmer 5-10 minutes; add more water if needed. STUFFING ARTICHOKES: BAKING: This recipe is exceptionally good and well worth the effort to prepare.� It was given me by Mrs. Simoneaux, a next-door neighbor when I lived in New Orleans. � |
| SIMPLE METHOD: (The traditional method for many Orleanians.) Clean, parboil, and drain artichokes as directed above. In a medium- to large-size bowl, blend together Italian bread crumbs and Romano and Parmesan cheeses (add more garlic and additional herbs of your preference; blend in some anchovies paste, if desired). Place a well-drained artichoke in the bowl of mixture; spread the leaves open and fill with the dry mixture; continue procedure until all the artichokes are stuffed.� Arrange artichokes in a deep-dish baking pan (with or without a rack) just large enough to hold them; add about 1 to 1-1/2-inches of cold water.� Pour a generous amount of olive oil over each artichoke allowing it to soak in.� Top each artichoke with a lemon slice.� Cover tightly and steam them either on the stove or in a� 350� F oven until the leaves pull away easily; about 1 hour. |
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NO barbecue is complete without these!
| Best-ever Baked Beans (Gator Goil's original) |
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| 1 lb. thick-sliced slab bacon, cut into 1-inch pieces 1 lg. onion, chopped 4 cans (16-oz.) pork and beans (good quality) 1 c. catsup (Del Monte) 1 c. barbecue sauce (Kraft Hickory Smoke) 1/2 c. honey OR molasses 1/2 c. light brown sugar, packed 2 T. prepared mustard 2 T. Worcestershire sauce (Lea & Perrins) 1 T. liquid smoke Salt and pepper, optional |
Preheat oven to 350� F. In #8 cast iron Dutch oven over medium heat, fry bacon until almost crisp. Remove bacon. Pour off nearly half of the drippings from the Dutch oven. Add onions to hot drippings; saut� until transparent. Stir in the remaining ingredients; add the cooked bacon.� Simmer UNCOVERED until bubbly. Remove from heat; COVER tightly with lid or heavy-duty aluminum foil. Bake for about 1� hours or until liquid is reduced and consistency is moderately thick. Stir occasionally, especially near end of cooking time to prevent scorching. |
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For those with with a sweet tooth.
| Louisiana Swamp Cake | |
| 1 can (16-oz.) crushed pineapple 1 can (22-oz.) cherry pie filling 1 box chocolate cake mix 2 sticks butter 1 cup chopped pecans or walnuts |
Preheat oven to 350� F. Drain pineapple. Mix cherry pie filling with pineapple; spread in oblong glass baking dish. Sprinkle dry cake mix on top of fruit filling. Melt butter and dribble over the entire cake mix. Sprinkle chopped nuts on top. Bake for 30-35 minutes. |
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Mississippi Mud Cake* |
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| 1 cup butter � cup cocoa 2 cups sugar 4 eggs, slightly beaten 1 � cups chopped pecans 1 � cups flour a pinch of salt 1 teaspoon vanilla miniature marshmallows chocolate frosting Preheat oven to 350� F. |
Chocolate Frosting 1 box
powdered sugar Combine sugar, milk, cocoa, and butter and mix until smooth. Spread on hot cake. * The Mississippi Delta, one of the most productive agricultural areas in the world, was formed by thousands of Mississippi River floods.� This recipe pays tribute to the rich mud left by the floods. Recipe acquired from former Gov. Fordice's Web site.� In New Orleans and the surrounding area, this cake (as with the candy recipe that follows)� is called Heavenly Hash; namesake for Elmer Candy Company's famous confection. |
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I prefer these over Godiva chocolates . . . and that's saying a bit much.
| Heavenly Hash Candy | |
| 1 quart chopped pecans* 1 large bag marshmallows, chopped in quarters 1 pkg. (14-oz.) Hershey's Chocolate Kisses 1 stick butter or margarine 1 can sweetened condensed milk (NOT evaporated) * Fresh shelled are best; those prepackaged are generally rancid. |
Generously butter an oblong glass baking dish. Combine pecans and marshmallows; set aside. In large heavy-clad cookpan, over very low heat, melt chocolate kisses and butter, stirring constantly. When melted, add sweetened condensed milk; mix well. Add marshmallows and pecans; stir quickly until well-coated. Immediately pour into prepared baking dish. Chill until well set.� Cut into squares. |
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Goobers don't come any better!
| Peanut Brittle | |
| 1 cup granulated sugar 1/2 cup water 1/2 cup light corn syrup (Karo) 2 cups shelled RAW peanuts. 1 teaspoon baking soda |
Combine sugar, water, and corn syrup; bring to a boil. Add peanuts. Boil until peanuts begin to pop good. Add the baking soda. Pour out onto a buttered cookie sheet or candy slab. When hardened, break into pieces. I lift the sheet of hardened candy from the cookie sheet and drop it. |
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Melt-in-your-mouth delights!� N 'Awlins folks do not pronounce anise according to Webster.� Instead of an'is we say, ah'niece -- or a nephew -- as my Yankee friends chaff.
| Anise Cookies Temp: 350� F |
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| 1/2 cup butter or margarine, softened 1/2 cup shortening 2/3 cup sifted confectioners' sugar 1/2 tsp. lemon extract 1-1/2 tsp. anise extract 2 cups all-purpose flour 1/4 tsp. ground nutmeg 1/2 cup ground hazelnuts 1 tsp. grated lemon peel Sifted confectioners' sugar |
Cream butter and shortening; gradually add 2/3 cup
confectioners' sugar and flavoring, beating until light and fluffy. Add lemon peel, mix well. Gradually add flour; beat well. Stir in ground hazelnuts. Shape into 1-inch balls; place on UNGREASED cookie sheets. Bake for about 20 minutes. Remove immediately from cookie sheets and roll in confectioners' sugar.� Cool. Roll again in confectioners' sugar. Yield: about 3-1/2 dozen. |
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No longer will you have to attend a county fair or festival to enjoy these treats.
| Funnel Cakes | |
| Funnel (5/8-inch opening)* Vegetable oil or shortening for deep frying 1-1/4 c. all-purpose flour, sifted 1 t. baking powder 2 T. sugar 1/4 t. salt 2/3 c. milk 1 egg, beaten 1 t. vanilla extract Confectioners' sugar * Funnel cake pitchers are available at specialty stores; however, some people use plastic pitchers having a round pouring spout with attached snap-on cover. � If you use these, make absolutely certain that the lid is on securely, otherwise you run the risk of dumping the batter into the hot grease and burning yourself severely. |
In medium bowl, combine flour, sugar, baking powder, and
salt.� Make a "well" in the center of the dry ingredients; add the milk,
beaten egg and vanilla extract. Mix just until batter is smooth. Heat oil to 350� F. Holding a finger over the funnel spout, pour about 1/2 cup of batter into the funnel. � Drop the batter into the hot oil, starting in the center.� Move the funnel in a circle to make a coil of four rings -- about 6-inches in diameter.� Make one cake at a time.� Should batter thicken; thin with milk. Fry, turning once with a slotted utensil, until golden brown; about 2 minutes on each side.� Drain on paper towels.� Keep warm in oven.� Sprinkle with confectioners' sugar. This recipe can be doubled successfully. Enjoy! |
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Classic dessert from Brennan's Restaurant in the heart of the Vieux Carr�.
| Brennan's Bananas Foster | |
| 4� Tbsp. Butter 1� cup Sugar, brown 1/2� tsp. Cinnamon 4� Tbsp. Banana liqueur 4� Bananas; halved length- -wise, then ��� halved -again crosswise 1/4 cup Rum, dark; heated 4� Vanilla ice cream; scoop Brennan's Restaurant |
Melt the butter in a small saucepan. Add brown sugar, cinnamon,
and banana liqueur and stir to mix. Heat for a few minutes, then place the halved bananas
in the sauce & simmer until soft & slightly browned. Add the heated rum, and
flame. Lift the bananas carefully out of the pan & place four pieces over each portion
of ice cream. Spoon hot sauce over the bananas. Yield: 4 servings |
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Waterbury's, the quintessential corner drugstore!
| "Noo Awlins" Nectar |
| This is the recipe for the traditional "Nectar Soda"
of New Orleans we use to sip at Waterbury's or any other local corner drugstore soda
fountain in bygone years. Fill a quart container with granulated sugar.� Add water
to fill container.� Shake or stir to dissolve the sugar. Submitted by J.T.H., Harahan, LA. |
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More later . . . maybe! �
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