Please excuse the mess in the kitchen. We just moved in and it is taking a while to get things in order! Thank you.
Our Past Award Winners
Poultry
Wild Thighs
by Luke Guidry
1 box of Uncle Ben's Long Grain Wild Rice, prepared
1/2 c. Andouille, chopped fine
1 clove garlic, minced
1/4 c. green onions,chopped
1/2 c. chopped pecans
6 boneless, skinless, chicken thighs
1 tsp. Tony Chachere's seasoning
salt, pepper to tasteby
Prepare wild rice according to package directions. Saute' andouille, garlic, green onions, and pecans in butter until soft. Add to rice mixture. Salt and pepper each side of the thigh. Set aside. Add broth to rice mixture; cook until most liquid is absorbed. Put rice into the center of each opened thigh; roll to form package. Place seam side down and bake covered at 350 degrees for 40 minutes.
Leftover Turkey Cornbread Casserole
by Morgan Smith
2 c. coarsley chopped baked turkey
6 hard boiled coarsely chopped eggs
1 medium bell pepper
3 stalks celery
1/4 c. chopped onion tops
1 c. chicken broth
1 8 1/2 oz. package of Jiffy corn muffin mix, baked and crumbled
1 T. parsley flakes
1 1/2 t. seasoned salt
1/2 t. pepper
1/4 c. margarine
1 10 3/4 oz.can of cream of celery soup
Coarsley chop bell pepper, onion, and celery. Saute in margarine until tender. Combine all ingredients except soup and parsley flakes. Spread into a 2 inch or deeper casserole dish. Spread undiluted soup over mixture. Sprinkle parsley flakes over casserole. Cover with foil and bake for 25-30 minutes at 350 degrees. Serves 8.
Egg
Eggs a la Lafourche
by Luke Guidry
1 can artichoke hearts, chopped
3 T. butter
3 T. flour
1 1/2 c. milk>
2 c. boiled shrimp
1/2 t. Tabasco
green onions, chopped
seasoned bread crumbs
Melt butter, stir in flour then milk to form a white sauce. Add parmesan cheese, Tabasco, and artichokes. Mix with eggs and shrimp. Pour into greased "egg" tins and top with bread crumbs. Bake at 350 degrees for 30 minutes.
Light Fruit Cake
by Morgan Smith
2 c. pecans
1 c. candied cherries
2 c. sugar
6 eggs
1 T. baking soda
2 oz. lemon extract
4 c. flour
Cream butter and sugar, add beaten eggs. Then add dried ingredients, chopped fruits and nut and extract. Bake at 325 degrees for 30 minutes, then reduce heat to 275 degrees for 1 1/2 hours. Place a pan of water under the cake.
Ground Beef
Heavenly Hamburger
by Michaela Callais and Megan Richeaux
2 lbs. ground meat
2 cloves garlic
1 tsp. salt
1/2 t. black pepper
2 stalks celery, finely chopped
1 -- 8 oz. can tomato sauce
1 can cream of mushroom soup
6 green onions, chopped
1 c. sour cream
1--3 oz. pkg. cream cheese
1--8 oz. pkg. shell macaroni or spaghetti, cooked
1 c. grated cheddar cheese
Saute' ground beef over medium heat, stirring occasionally until slightly browned. Drain off excess fat. Add garlic, salt , and pepper to beef mix. Add tomato sauce, mushroom soup, celery and onions. Simmer for about 20 minutes. Remove beef mixture from heat, stir in sour cream andcream cheese until blended. In 9x9x3 inch baking dish, place a layer of macaroni and a layer of beef mixture, top with grated cheese. Bake in a 350 degree preheated oven 20 minutes.Crazy Dip
by Brittany Guidry
1 lb. ground beef
1 (1 1/4 oz) envelope Taco seasoning mix
3/4 c. water
1 1/2 c. shredded cheese
1 16 oz. jar Thick and Chunky salsa
Pickled Jalapeno slices
Sour cream
Ripe olive slices
In large skillet, brown ground beef, drain. Stir in taco seasoning and water. Cook and stir over medium heat 10-15 minutes. Spread beans on bottom of platter. Arrange layers of seasoned beef, lettuce, cheese, and salsa over beans. Top with Jalapenos, sour cream and olives as desired. Serve with tortilla chips.
Taco Soup
by Kayla Guidry
1 lb. ground beef
1 onion, diced
3 cups of water
1 qt. stewed tomatoes
2 cans kidney beans
1 --8 oz. can tomato sauce
1 envelope Taco seasoning
Brown ground beef and onions, drain fat. Add remaining ingredients. Cook 15 minutes. Serve with shredded cheese and crushed corn chips.
Les Oeufs au Lait
By Tristan Doucet
1 dozen eggs
1 c. sugar
3/4 t. vanilla
4c.whole milk
Preheat oven to 350 degrees. Beat eggs and mix in sugar thoroughly. Gradually add milk while continuing to mix. Then add vanilla. Pour into a lightly greased pan and bake for 40-45 minutes. In crease heat to "broil" until top browns.
Gram's Shrimp Dip
by Jessica Reyes
6 medium eggs
2 lbs peeled shrimp
1/4 med. bell pepper
1 1/2 T. ketchup
1 c. mayonaisse
1/2 T. chopped garlic
1/2 c.sweet relish
sprig of garlic
Boil and peel eggs. Cooked seasoned shrimp in 1/2 c.water for 10 min. , then drain. In food processor blend mayonaisse, then ketchup, onion, bellpepper, parsley, garlic, and relish. Add boiled yolks and chop. Hand chop white of eggs in a bowl and add cooked shrimp. Stir in blendermixture. Cool in refrigerator for an hour. Eat with crackers.
Spinach and Chicken Dip
by Lacie Toups
10 0z. can chicken breast, drained
1 10 0z package frozen chopped spinach
1/4 package soup mix
2 T. dry vegetables
1 3/4 c. plain nonfat yogurt
1/4 c.reduced calorie mayonaisse
1 8 oz. can water chestnuts, drained and chopped
2 T. chopped green onions
1/4 tsp dry mustard
Thaw spinach. Drain and squeeze until dry. Stir dry soup before measuring to mix evenly. Mix all ingredients. Chill and serve with raw vegetables or slices of French or sour dough bread.
Angelia's Chicken Salad
by Angelia Pitre
1 large head of lettuce
4 hardboiled eggs
4 tomatoes
shredded cheese
6 dill pickles, diced
1/2 c.walnut halves
1 large red onion, cut in rings
2 c. white meat chicken
Toss all together.
Bread Pudding
by Amanda St. Pierre
12 slices of bread
2 13 oz. cans pet milk
1 can condensed milk
1 stick of butter
1 16 oz. can fruit
2 c. sugar
6 eggs
4 T. vanilla
1 c. raisins
Mix all together. Bake at 350 degrees until brown on top.
Mexican Beef Dip
by Michaela Callais
16 oz refried beans
slasa mild picante sauce
small can diced green chili peppers
small can of sliced black olives
ranch dip packet mixed with 16 oz sour cream
8 oz shredded mild cheddar cheese
1/2 bunch chopped green onions
1 lb ground beef
tortilla chips
Cover the bottom of a large platter with a layer of refried beans. The layer it with ranch dip, picante sauce,cheddar cheese, chili peppers,cooked ground beef, grren onions, and black olives. Serve with tortilla chips.
Chicken Salad
by Bryan Jackson
1 chicken, boiled and deboned
1 onion, chopped
10-15 olives
salt to taste
1 bunch green onions
1 c. celery
1 c. mayonaisse
1/2 c. parsley
Boil chicken and let cool. Debone and put in food processor. Mix in remaining ingredients.
Pecan Chicken
by: Chelsey Cheramie
1 c. bread crumbs
2 eggs
1 c. chopped pecans
1/2 c. butter
4 chicken breasts, deboned
1 can of cream of chicken or broccoli soup
Dip chicken breasts in scrambled raw eggs. Press firmly into chopped pecans and bread crumbs. Cook in butter for 5 minutes on each side. Pour a small amount of warmed soup on each piece and serve.
