The Braille Monitor                                                                                               April 1997

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Recipes

This month we are again departing from the alphabetical tour of the United States to take a culinary look at Louisiana in preparation for the convention this summer. Members of the NFB of Louisiana have contributed some of their favorite recipes to inspire you to come enjoy the world-renowned cuisine of Louisiana. You will note that several of the following recipes include Creole seasoning. The Louisiana affiliate will be selling this irreplaceable combination of spices at its table in the exhibit hall during the convention this summer.

Creole Pork Chops

by Roland Allen

Whenever a potluck dinner is planned, everyone at the Louisiana Center for the Blind requests Roland Allen's Creole Pork Chop casserole. Roland, who is from New Orleans, teaches cane travel at the Center; is President of the North Central Chapter of the NFB of Louisiana; and, when he can find time, enjoys preparing this dish for friends and co- workers.

Ingredients: 8 pork chops
2 large onions
1 bell pepper
3 potatoes
3-4 carrots
1 can tomato soup
2 cans Rotel tomatoes with chilies
Creole seasoning

Method: Season pork chops with creole seasoning and brown lightly in a heavy skillet. Chop onions and bell peppers; quarter potatoes and carrots. Place pork chops in a 9-by-13-inch pan and layer vegetables on top of meat. In a large bowl mix soup and tomatoes together. Pour this mixture over the meat and vegetables. Cover with foil and bake for 1-1/2 hours at 350 degrees.

Jambalaya

by Terrence Jeffery

There are many ways to prepare Jambalaya, but Terrence Jeffery, who is from New Orleans and currently a student at the Louisiana Center for the Blind, has developed his own recipe. It is a favorite at the Center. It serves ten to twelve.

Ingredients:
2 large onions, chopped
1 large bell pepper, chopped
4 stalks celery, chopped
1 stick butter or margarine
1 pound smoked sausage, sliced
1 pound boneless, skinless, raw chicken breast, chopped
4 cups uncooked rice
8 cups water
Creole seasoning
Cayenne pepper
3 tablespoons Kitchen Bouquet for coloring

Method: In a five-quart pot, melt the butter and saut‚ onions, bell pepper, and celery until tender and slightly browned. Add bite-size pieces of chicken breast and saute for approximately five minutes in covered pot. Then add sliced smoked sausage and saute another five minutes with pan covered. Remove lid and add four cups rice and eight cups water. Season with creole seasoning and Cayenne pepper to taste. Add three tablespoons Kitchen Bouquet and stir gently. Let mixture come to a vigorous boil with lid off (approximately fifteen to twenty minutes). Lower heat and simmer covered for ten minutes or until rice nears desired tenderness. (Do not stir during cooking.) Turn heat off. Leave lid on and allow mixture to simmer about five more minutes in residual heat. Eat and enjoy!

Bread Pudding

by Joanne Wilson

Joanne Wilson is the President of the National Federation of the Blind of Louisiana and Executive Director of the Louisiana Center for the Blind. She is also the queen of desserts in the state affiliate. This is one of her favorites.

Ingredients:
1 loaf day-old French bread (1 1/2 feet long)
1 quart milk
3 eggs, beaten
2 cups sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter

Method: In a large bowl break bread into bite-sized pieces. Cover with milk and soak one hour. Mix well. Add eggs and sugar. Stir in vanilla, cinnamon, and raisins. Melt butter and gently stir in. Bake one hour at 350 degrees in a lightly greased 13-by-9-inch baking dish.

Sauce

Ingredients:
1 stick butter
1 cup sugar
1 egg, beaten
1/4 cup bourbon

Method: In the top of a double boiler melt butter and stir in sugar. Gradually whisk in egg. Cool slightly. Gently stir in bourbon. If serving right away, pour warm sauce over pudding. If not, warm slightly before serving.

Shrimp Etouffee

by Pam Dubel

Pam Dubel works with blind infants and toddlers and their parents and also supervises the training of classroom aides to teach Braille throughout Louisiana.

Ingredients:
6 tablespoons butter
1/4 cup flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 tablespoon finely minced garlic
1 1/2 cup small or medium peeled raw shrimp
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon fresh lemon juice
1/3 cup thinly sliced green shallot tops
1 tablespoon finely minced fresh parsley
1 cup cold water
2 cups hot water (approximately)

Method: In a heavy five- to six-quart pot, melt butter over low heat. Gradually add flour, stirring constantly. Cook over low heat until mixture forms a roux, medium brown in color (about fifteen to twenty minutes). Quickly add the onion, bell pepper, celery, and garlic, and cook until vegetables are tender (about twenty minutes). Add shrimp, salt, pepper, cayenne, lemon juice, shallot tops, and parsley, and mix well. Add one cup cold water and bring to a boil, then lower heat and simmer about twelve minutes, or until shrimp are tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add one to two cups hot water to provide the gravy. Serve over boiled rice made as follows:

Boiled Rice

Ingredients:
1 cup long grain white rice
2 cups cold water
1 teaspoon salt
1 teaspoon butter or margarine

Method: Combine all ingredients in a heavy three-quart saucepan with a tight-fitting cover and bring to a boil over high heat. Stir once with a fork, then cover tightly and reduce the heat to very low. Cook covered for exactly fifteen minutes. Do not lift the cover during cooking. Remove the pan from heat, uncover, and fluff the rice gently with a fork.

Shrimp Fettuccine
by Neita Ghrigsby

Neita Ghrigsby has been the Office Manager at the Louisiana Center for the Blind ever since its opening in 1986. This dish is much less complicated than Shrimp Etouffee; however, your guests will be equally impressed with the results. It serves four to six.

Ingredients:
5 green onions, chopped
2 cups sliced mushrooms
2 cloves garlic, minced
1 stick butter
2 tablespoons oil
1 pound peeled, raw shrimp
1 teaspoon salt
8 ounces fettuccine, uncooked
3/4 cup grated Romano cheese
3/4 cup grated Parmesan cheese
1 cup heavy cream
1/4 cup chopped fresh parsley

Method: In a large skillet saute onions, mushrooms, and garlic in 1/2 stick butter and oil. Add shrimp and saute until pink. Pour off excess liquid. Season with salt, cover, and keep warm.
Cook fettuccine in salted boiling water according to package instructions. Drain. In saucepan melt remaining stick butter. Add noodles, cheese, and cream. Mix well and combine with shrimp mixture. Sprinkle with parsley, toss, and serve immediately.

Louisiana Pecan Pralines
by Patti McGahan

Patti McGahan is the Program Supervisor at the Louisiana Center for the Blind. She has been with the LCB for six and a half years.

Ingredients:
1 cup light brown sugar, not packed
1 cup sugar
1/2 cup evaporated milk
2 tablespoons butter
2 tablespoons light corn syrup
1/16 teaspoon salt
1 teaspoon vanilla
1 3/4 cups pecan halves

Method: In a saucepan, using a wooden spoon, mix sugars, milk, butter, syrup, and salt. Cook to soft ball stage, about ten minutes. Test by dropping a small amount of mixture into cold water. Tiny ball of candy should be soft when picked up with fingers. Remove from heat; add vanilla and nuts. Beat until mixture begins to thicken, about one minute. Drop by teaspoonfuls onto buttered waxed paper. Makes two dozen.