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.
nd add to my favorite dressing recipe alog with some of the
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.)
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Cook spinach; drain well.
While still hot, add cream cheese and 1/2 stick of margarine.
Mix seasoning; add lemon juice. Place in a buttered casserole dish and sprinkle herb dressing on top.
Melt remaining butter and drizzle over dressing.
Bake at 350\u00b0 for 1/2 hour.
Serves 6 to 8.
In a very large bowl, combine cabbage, carrots, onions and celery.
Mix well.
Chill.
Combine dressing ingredients and whisk until well blended.
Chill.
Just before serving, pour dressing over vegetables and toss well.
Note: For added color, use purple cabbage when it's available.
Make the dressing the day before to fully develop the flavors.
Cook spinach as directed.
Drain.
Add cream cheese, onion, 1/2 stick butter, nutmeg and salt to taste.
Place in casserole. Cover with Pepperidge Farm dressing. Pour 1/2 stick butter, melted, over dressing.
Bake 30 minutes at 325\u00b0.
Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl.
Toss together well.
Combine french dressing, pepper, and mayonnaise, mix well.
Spoon dressing over salad, toss again.
Chill thoroghly.
Serve over lettuce.
ry.
Mix all the dressing ingrediants, including dried basil if
Saute onion.
Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
Brown sausage and onion; drain.
Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours.
Serve over saffron rice.
First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2\"x2\" squares and place them in the pan.
Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
At this point pour the custard ...
Combine all ingredients in a screw-top jar.
Shake vigorously. Rub bowl with clove of garlic before tossing green salad with dressing.
Preheat oven to 350 degrees F (175 degrees C).
Wash shrimp and drain well.
Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!
Marinate all ingredients overnight in the Italian dressing. Next day, drain and use liquid for salads.
Serve on small bed of greens.
The longer this sits in refrigerator, the better it tastes.
Add all the dressing ingredients to a small sauce pan and bring to a boil. Let cool a little and add to the salad.
Preheat oven 350 degrees (lower temperature if baking in glass pan).
Butter 10\" x 14\" baking pan.
Place bread cubes into a large mixing bowl.
Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
Add egg and sugar mixture to bread mixture.
Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
Bake ...
o the ones sold in New Orleans.).
Process no more than
mix lettuce ,tomato ,celery ,olives ,garlic together
toss with dressing
divide onto 8 plates.
cross anchovies on center of salad
add pepper artichoke asparagus and shrimp
shave cheese on top.
Wash and soak beans overnight or from 4 to 6 hours.
Pour off water and refill pot with water, allowing plenty of room to simmer. Add ham bone and ham and all other ingredients.
Simmer 1 1/2 to 3 hours or until creamy (water may added if necessary).
Large sausage, sliced in 1-inch lengths may be added the last hour. (Should be thick and creamy.)
Serve over fluffy rice.
This is a typical New Orleans lunch dish.
Leftover beans may be frozen for future use.