Cajun Seafood and Noodles
6 ounces uncooked medium noodles (about 3 cup)
1 tablespoon vegetable oil
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped onion (about 1 medium)
2 tablespoons chopped fresh parsley
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon pepper
2 cloves garlic, finely chopped
1 tablespoon all-purpose flour
1 (16 ounce) can whole tomatoes (undrained)
1 (10 ounce) package frozen cut okra, thawed
1 (6 ounce) package frozen cooked small shrimp, thawed and drained
1 (6 ounce) package frozen crabmeat, thawed, drained and cartilage removed
Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper, onion, parsley, red pepper, pepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and tomatoes; break up tomatoes. Cook uncovered, stirring frequently, until mixture thickens and boils. Stir in okra, shrimp and crabmeat. Cook uncovered 5 minutes, stirring occasionally. Serve over noodles.
Makes 6 servings.
Cajun Stuffed Peppers
1 pound ground meat
1 (16 ounce) can stewed tomatoes
1/2 cup chopped onions
1/2 cup green bell peppers, chopped
1 (6 ounce) can tomato paste
2 cups cooked rice
6 to 8 bell peppers
Sliced cheese
Cook meat, tomatoes, onions, chopped peppers and tomato paste. Cook 20 to 30 minutes until done.
Cook rice. Mix rice into meat mixture, then simmer 20 minutes.
Clean peppers. Boil in large pot until peppers turn darker green. Dry peppers on paper towels. Cool.
Stuff peppers with meat and rice mix.
Serve with a slice of cheese on top.
Pennsylvania Dutch Advent Cookies
Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating.
1 teacup molasses
7 ounces light brown sugar
9 tablespoons cocoa powder
10 ounces softened butter or margarine
Pinch of cinnamon
1 teaspoon vanilla extract
1 pound all-purpose flour
Preheat oven to 400 degrees F.
Mix all of the ingredients together, except for the flour. Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (You may not have to use all the flour.) The dough should be quite soft. You may find it easier to knead it with your hands.
Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass. Place on a greased baking sheet and bake for about 8 minutes. Remove from the oven while they are still soft; cool on a rack. Pack into crocks or jars.
Pennsylvania Dutch Apple Butter
3 quarts sweet cider
8 pounds ripe, well-flavored apples
2 1/2 cups brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon allspice
2 teaspoons cloves
1/2 teaspoon salt
Cook cider over high heat, uncovered, about 30 minutes or until it is reduced to half.
Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve, returning the puree to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely.
Makes 4 jars.
Mennonite Apple Dumplings
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 cup milk
4 or 5 apples pared, cored and cut in half
Sugar
1 teaspoon cinnamon
Sift the dry ingredients, cut in shortening, add milk and mix to a smooth dough. Turn onto a floured board and divide into 8 or 10 portions; roll out each portion large enough to cover 1/2 apple. Place apple on each piece of dough, fill core hollow with sugar and cinnamon. Wet edges of dough and press together over apple. Place on greased baking sheet and bake at 350 degrees F until the apples are tender - about 1/2 hour. Serve with boiled Brown Sugar Sauce or put the dumplings into a baking dish, pour the uncooked ingredients for Brown Sugar Sauce into the pan around them and bake until the dumplings are done and the sauce is thick.
Brown Sugar Sauce
2 cups water
2 cups brown sugar
3 tablespoons butter
Combine and cook together for 5 minutes; or simply pour uncooked sauce around dumplings and bake.
Tomatoes Creole
Melt 2 tablespoons butter in a saucepan. Add:
4 large skinned, sliced seeded tomatoes
or 1 1/2 cups canned tomatoes
1 large onion, minced
2 tablespoons minced celery
1 shredded green bell pepper
Cook the vegetables until they are tender, about 12 minutes. Add:
3/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 teaspoons brown sugar
3/4 teaspoon curry powder
Strain the juice from the vegetables and add to it enough cream to make 1 1/2 cups of liquid. Stir in 1 1/2 tablespoons flour. Simmer and stir the sauce until it is thick and smooth. Combine it with the vegetables and serve hot on toast with sauteed bacon. Or you can use it to fill pepper or squash cases.
Taco Oysters
Many years ago, there was an immigration of Yugoslavians to Louisiana, where they settled along the mouth of the Mississippi River. Many became oyster fishermen. Since they are known by their nickname, Tacos, there are a number of oyster dishes also known by that name.
Oysters
Bacon
1/4 teaspoon lemon juice
Dash of Tabasco, sauce
Salt and pepper (sparingly)
2 teaspoons tomato sauce
1/8 teaspoon granulated sugar
American cheese, finely shredded
Arrange oysters on the half-shell in a pie pan of rock salt. Prepare enough partially-cooked bacon so that there will be enough to cover each oyster with a bacon strip.
On each oyster, place the above ingredients. Cover each oyster with finely-shredded American cheese. Bake at 450 degrees F until oysters are done and curl on the edges and the cheese is bubbly (10 minutes or less).
Garnish with parsley sprigs.
Sweet Potatoes in Praline Sauce (New Orleans)
This sauce is very rich, and you may want to save some for over ice cream.
4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Boil the potatoes in salted water until not quite tender, about 15 minutes.
Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly. Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.