list of 8 items
. 1/2 cup shortening
. 1 cup sugar
. 2 eggs
. 1 teaspoon lemon extract
. 1/2 cup rich milk or thin cream
. 1 cup flour
. 1/2 cup cornstarch
. 3 teaspoons baking powder
Cream shortening well; add sugar slowly; add beaten yolks of eggs; add flavoring; add milk, very little at a time. Sift flour, cornstarch and baking powder together and add. Fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with Frosting.
list of 10 items
. 1 cup boiling water
. 1 lb. stoned and cut dates
. 3/4 cup brown sugar
. 2 tablespoons shortening
. 1 ounce melted chocolate
. 1 egg
. 2 teaspoons baking powder
. 1/4 teaspoon salt
. 1 3/4 cups flour
. 3/4 cup chopped pecan nuts
Pour boiling water over dates.
Cream sugar and shortening.
Add melted chocolate and well beaten egg.
Mix well and add dates and water.
Sift together baking powder, salt and flour; add gradually with pecan nuts.
Mix well and put into greased loaf pan and bake in slow oven for one and a half hours.
Old-fashioned recipes like your grandmother and great-grandmother used to make
2 1/2 lbs. boneless chuck steak
1 tsp. ground ginger
1 tbsp. sugar
2 tbsp. oil
1/2 c. low-sodium soy sauce
1 clove garlic, crushed
Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small bowl. Place meat in crockpot. Pour sauce over. Cover and cook on low for 8 hours.
Recipe courtesy of Chef John Folse
Shrimp are deep-fried every day in Louisiana, but the batters
used to coat and flavor them are as varied as the cooks
preparing the seafood. This recipe was created by
Dr. Robert Harrington, former dean of the John Folse
Culinary Institute at Nicholls State University.
36 (16-20 count) shrimp, head-on
3/4 cup black-eyed peas, cooked
1/4 cup diced onion
1 tablespoon minced garlic
1/8 teaspoon ground ginger
Creole seasoning to taste
salt and black pepper to taste
granulated garlic to taste
2 large eggs
1/4 cup olive oil
1 1/4 cups beer
Louisiana hot sauce to taste
2 cups flour
1 quart vegetable oil
Peel shells from tail of shrimp, being careful not to remove
head. Devein shrimp then set aside.
In a food processor, combine black-eyed peas, onion,
minced garlic, ginger, Creole seasoning, salt, pepper and
granulated garlic. Blend on high speed 2-3 minutes or until
peas are coarsely chopped.
Add eggs, olive oil, beer and hot sauce. Blend 1-2 minutes or
until puréed. Add flour and blend 1-2 minutes. Pour black-eyed
pea batter into a ceramic bowl then set aside.
In a large cast iron pot or a home-style electric fryer such
as a Fry Daddy®, heat 3 inches of oil to 350°F according to
manufacturer's directions. Dip shrimp bodies (not heads) into
batter and allow all excess to drain. Gently place shrimp into
deep-fryer and cook until golden brown and partially floating.
Remove from oil and drain.
Serve hot with your favorite dipping sauce.