Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
cup bacon drippings together in a large, heavy saucepan over
egrees (lower temperature if baking in glass pan).
Butter 10
x2\" squares and place them in the pan.
Next, take
Cut cabbage head in half.
In a glass bowl add 1/
ombine water and sugar. Sprinkle in yeast; stir until blended. Let
everal hours prior to cooking, in order to avoid possible gas
Mix the coffee and chicory.
Using your favorite coffee maker (a manual drip model is traditional in New Orleans), brew the coffee mixture with 1 1/2 cups water heated to the point just below boiling.
Pour the coffee equally into 3 eight-ounce coffee cups or 2 twelve-ounce coffee cups and fill each with the same amount of cream (the ratio of coffee to cream should be 1:1).
Serve immediately with sugar, if desired.
ith Creole seasoning and brown in the oven. Slice the sausage
Saute okra in oil for 10 minutes.
Add shrimp, onions, garlic and pepper.
Cook about 5 minutes.
Add water, tomatoes and bay leaves.
Cover and simmer 20 minutes.
Remove bay leaves and sprinkle in Tabasco.
Place 1/4 cup cooked rice in each of 6 soup bowls.
Fill with gumbo and serve (about 260 calories per serving).
Crab Directions:
Put crabs in sink; pour a large pot of boiling salty water on them.
When they stop moving they are dead. Remove the point on underside of shell and the top shell.
Clean out the guts and fingers and break crabs in half.
Rinse.
he Yeast, Water, and Sugar in the work bowl of a
at and reserve meats.
In a large, heavy pot, heat
Place chicken, sausage, tomatoes, and okra in just enough water to cover chicken and cook until done.
Take chicken out of broth and pull meat off of bone.
Put chicken back in broth with all seasonings and shrimp.
Mix cajun gumbo mix as directed.
Pour in the pot with other ingredients and cook until shrimp are done. Serve over rice.
alt and white pepper.
In a large electric skillet or
Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)
*Melt butter in boiling water, add salt and
Mix all of the ingredients in a 2-quart saucepan; bring mixture to a boil.
Reduce heat; stir and cover.
Simmer over low heat for 25 minutes.
Makes 8 (1 cup) servings.
r yucky looking.
Place in a large bowl with a
and 1/2 teaspoon cumin in a bowl. Divide rice mixture