ool slightly. Pour a bit of cream in to the egg
Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time).
Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.
he soup, melt 4 tablespoons of butter in a saute pan
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
nd save.
Add rest of oil to Dutch oven if
Boil chicken breasts and debone; cut into small pieces.
Saute chopped onions in Wesson oil.
Add chicken and heat until piping hot.
Season with salt and pepper.
Thaw tortillas.
Fill with chicken and onions and roll up.
Stick with a toothpick to hold together.
Fry in hot grease.
Serve with Roy's Best of the Bayou picante sauce.
Serves 6.
lass along with the contents of the cocoa packet. Add 1
Peel and dice apples.
Add
juice of lemon to apples to keep from discoloring.
Boil
pineapple\tjuice
(reserved from can of pineapple).
Beat
eggs
lightly.
Mix sugar and flour. Add to eggs.
Pour boiling juice into this, stirring constantly, then place on stove
to\tcook.
Cook until thickened.
Add butter. Remove from stove and cool.
When cooled add to fruit mixture.
carefully stir in 2 tablepoons of the butter.
On a
Dissolve cornstarch in sherry, oyster sauce and water.
Add pepper flakes.
In a wok or large skillet heat oil over medium-high heat.
Add ginger and garlic.
Stir-fry 1 minute.
Add broccoli, stir-fry 3 minutes.
Add red pepper, celery and green onions.
Stir-fry 3 minutes.
Add cornstarch mixture and beef.
Stir-fry 3 minutes.
Serve with rice.
n the pot or pan of your choice and after cooking
Combine all ingredients. Mixture will be soft.
Cut into strips.
Bake at 300 degrees F until lightly browned (10 minutes?).
Using cheesecloth, make a spice bag with the cinnamon and cloves; tie tightly with kitchen string.
Combine all ingredients in a large pot, bring to a boil, then simmer for 90 minutes, covered.
Remove lemon slice and orange slices, and spice bag, before serving.
Boil sausage to remove excess fat and cut into bite-sized pieces.
Skin pork hocks and remove excess fat.
Brown sausage and pork hocks in large heavy pot. Drain.
Add all other ingredients and add just enough water to cover. Bring to boil then reduce to simmer. Cover and continue to cook for 2 to 3 hours.
Remove pork hocks and cut meat into bite-sized pieces. Return meat to pot. Serve with crusty bread or cheddar beer bread.
orm it around a piece of bridge mix. Place a walnut half
t for other recipes!) leaving a tiny coating of fat in the
lace the chicken, the bag of giblets and the bay leaves
Mix the first 7 ingredients in a bowl. Best to mix together with your fingers. Mix together last 3 ingredients for sauce in a separate small bowl.
Add mixture to a non-stick loaf pan
Make a small trough in the middle of the meatloaf to later allow the sauce to fill into.
Bake covered with tin foil in oven for 1 hour at 350 degrees. After 1 hour drain meatloaf of any juice.
Add sauce at this time, and cook for another 15 minutes uncovered.
Best served with mashed potatoes.
ith at least 3 inches of water. Bring to a boil
spray 9x13 baking dish with pam.
preheat oven to 350 degrees F.
roll out 1 can of crescent rolls on bottom of pan.
cook sausage in skillet, drain and spread over crescent rolls in pan.
beat all eggs with a touch of milk.
add 4 cups of cheese to egg mixture - this gets hard to stir, I find a wooden spoon works best.
pour egg/cheese mixture over sausage.
bake in oven uncovered for 30-45 minutes depending on your oven, it can look done and the middle might be runny so check with a toothpick.