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Table Of Contents

Acknowledgment
Dedication
Helpful Hints
Cough Syrup
Fly Spray
Alaska
Alaska Seafood Chowder
Halibut Olympia
Halibut in Mushroom Sauce
Harold’s Killer Halibut
Lemon Essence Broiled Halibut
Pita Bread
Gulliver’s Corn
Halibut Enchiladas
Heart Attack Halibut
Heart Attack Halibut #2
Baked Hash Brown Potatoes
Rustic Italian Bread
Tasty Chili
Salmon Supreme
Cevishe
Rhubarb Dessert
Appetizers
Cream Cheese Puffs
Crabmeat Stuffed Mushrooms
Dill Dip
Vegetable Dip
Fruit Dip 1
Fruit Dip 2
Hot Crab Dip
Melissa’s Hot Chicken Dip
Mama Reid’s “Trash”
Mock Oyster Dip
Seasoned Crackers
Sausage Balls
Spectacular Spinach and Artichoke Dip
Taco Dip
Mango Salsa
Texas Caviar
Beverages
Hot Buttered Rum
Jane Fonda’s Protein Shake
Egg Nog
Red Ribbon Punch
Spiced Coffee
Spiced Tea
Strawberry Punch
Bread
Memaws Mexican Cornbread
Sarah’s Cornbread
Creole French Bread
Sour Dough Bread (STARTER)
Sour Dough Bread
Spicy Pumpkin Bread
Sweet Potato Rolls
Whole Wheat Nut Bread
Cakes and Frostings
1-2-3-4 Cake
Lemon Frosting
Aunt Connie Mae’s Cream Cheese Pound Cake
Shelia’s Pound Cake
Blackberry Wine Cake
Blueberry Muffins
Cake in a can
Carrot Cake
Icing
Dark Fruit Cake
Date Nut Loaf
Easy Mix Coffee Cake
Dump Cake
Fresh Apple Cake
Easy Sour Cream Cake
Mama Reid’s Sad Bread
Heavenly Chocolate Cake
Ice Cream Cake
Minute Fudge Frosting
Mama Reids Pound Cake
Mama’s Unbaked Fruitcake
Mississippi Mud Cake
Chocolate frosting
Pina Colada Cake
White Fruit Cake
Canning
Canning Tomatoes
Chili Sauce
Pepper Jelly
Pepper-Onion Relish
Pickled Okra
Red Hot Apple Rings (Cucumber Pickles)
Refrigerator Sweet Pickles
Cookies & Candy
Baklave
Buckeyes
Caramel Corn with Peanuts
Chocolate Clusters
Church Windows
Cinnamon Treats
Cookie Clouds
Cowboy Cookies
Danish Bars
Granny Tullos Tea Cakes
Infamously Delicious Cream Cheese Cookies
Lemon Squares
Martha Washington Candy
Meringue Shells and Filling
Molasses Cookies
Peanut Butter Balls
Never Fail Chocolate Fudge
New Orleans Pecan Pralines
Old Fashioned Ginger Cookies
Oatmeat Cookies
Pecan Squares
Old Fashioned Sugar Cookies and Glaze
Peanut Brittle
Perfect Divinity
Rum Balls
Snowball Skillet Cookies
Snickerdoodles
Dessert & Pie’s
Apple Pie in Iron Skillet
Aunt Loretta’s Easy Banana Pudding
Chocolate Layer Pie
Baked Peaches
Wallnut Crunch Pumpkin Pie
Country Peach Cobbler
Diabetic Chocolate Pie
Diane’s Chocolate Trafle
Easy Berry Pie
Shelia’s Macroon Pie
Peach Crisp
Egg Custard Pie
Egg Custard Pie # 2
French Coconut Pie
Fresh Peach Ice Cream
Fruit and Angel Dessert
Sour Peach Pie
Strawberry Pie
Stuffed Pear in Pastry with Caramel Sauce
Sweet Potato Bread Pudding
Rum sauce
Sweet Potato Casserole
Sweet Potato Casserole with Topping
Topping
Trifle
Trifle “Mama’s”
Entrée
Baked Rice
Breakfast Casserole
Breakfast Pizza
Ground Beef Stroganoff Casserole
Cheeseburger casserole
Chow Mein
Christopher’s Chicken and Sausage Gumbo
Hashbrown Cassarole
Kristie’s Scrambled Omlet
Mama’s Chicken Spaghetti
My Chicken Dressing
Pasta with Collards and Sausage
Savory Summer Pie
Spaghetti Marina
Spaghetti Pie
Tomato Pie
Meat
Beef Ring
Spicy Turkey Burgers
Brandon’s Beef Tips and Rice
Buttermilk Fried Chicken
Chittlins
Coon
Coon and Sweet Potato’s
Deer Steaks
Favorite Meat Loaf
Hog Head Cheese
Lemon Dijon Chicken
Meat Balls
Meat Pie
Natalie’s Lasagna
Quick and Easy Meatloaf
Rabbit Casserole
Roast Venison
Southern Fried Chicken
Round Steak and Gravy
Small Hamberger Slidder
Southern Roast Duck
Pork Tenderloin
Tenderloin Bake
Aunt Joyce’s Angel Food Salad
Seafood
Baked red snapper with shrimp stuffing
Baked Stuffed Flounder
Cajun Shrimp Alfredo over Fettuccine
Crab Meat Au Gratin
Creamy Seafood Pasta
Fried Butterfly Shrimp
Fried Fish-Shrimp-Oysters
Fried Oysters
Oven Fried Fish Fillets
Oyster Dressing
Oyster Rockefeller
Paulette’s Jambalaya
Salmon Croquettes
Seafood Gumbo
Seafood Patties
Shrimp Casseroles
Shrimp Creole
Shrimp Creole (1)
Shrimp Curry
Shrimp Etouffee
Shrimp Janbalaya
Shrimp Orleans
Shrimp Rockefeller
Spinach-Artichoke-Oyster Casserole
Trout Amandine
Soup and Sauces
Aunt Ivy Lou’s Taco Soup
Barbecue Sauce for Chicken
Barbecue Sauce for Oven Cooked Chicken
Butternut Squash Soup
Chuck Wagon Soup
Cordon Bleu Potato Soup
Cream of Broccoli Soup
Gary’s Soup
My cocktail Sauce
Oyster-Artichoke Soup
Patsy’s Cowboy Stew
Perfect Creole Roux
Quick Tartar Sauce
Sherlon’s Broccoli Soup
Slaw Dressing
Sweet and Sour Dressing
Thousand Island Dressing
Unity Wisconsin Chili
Vegetable
Baked Beans
Baked Sweet Potato Fries
Baked Beans for Large Group
Baked Corn in Sour Cream
Baked Tomatoes and Zucchini
Deep Fried Okra
Fried Eggplant
Grilled Vegetable Kabobs with Rice
Mama’s Oven Fried Okra
Sliced Baked Potatoes
Sour Kraut
Spicy Mustard Greens
Squash Casserole
Squaw Corn
Twice Baked Potatoes
New Orleans
About Paulette Langbecker
P. 1
Precious Memories In The Kitchen

Precious Memories In The Kitchen

Ratings: (0)|Views: 114 |Likes:
Published by Xlibris
My inspiration in making this book was cooking in New Orleans after Katrina. Almost all our workers were from up in the northern states. The cooks were from up there also, so when I got the chance to introduce some good ole down-home country cooking, they liked it. Also you can’t come to New Orleans without eating some Cajun food. I had a lot of fun with some of the dishes—things they had never heard of, and some they had heard of but had never tried, by choice mostly. Our pastor asked me one day if I knew how to cook chitterlings (or chitlins). I suppose you know what this is. It’s the intestines of the hogs prepared as food, better known as the unseen part of the hog. I cooked them, and to my surprise, some liked them, even my husband, who is from Wisconsin. I had many requests for the local recipes, so I decided to put them all together with some of our old family recipes. I have also tried to tell the story of the work of the volunteers and how we appreciate them.To all who gave up their time and money to help people in need, God bless you all. When Katrina came, we asked God, “How much do you love us?” He opened his arms and said, “The whole world full.” And the whole world came. Thank you!
My inspiration in making this book was cooking in New Orleans after Katrina. Almost all our workers were from up in the northern states. The cooks were from up there also, so when I got the chance to introduce some good ole down-home country cooking, they liked it. Also you can’t come to New Orleans without eating some Cajun food. I had a lot of fun with some of the dishes—things they had never heard of, and some they had heard of but had never tried, by choice mostly. Our pastor asked me one day if I knew how to cook chitterlings (or chitlins). I suppose you know what this is. It’s the intestines of the hogs prepared as food, better known as the unseen part of the hog. I cooked them, and to my surprise, some liked them, even my husband, who is from Wisconsin. I had many requests for the local recipes, so I decided to put them all together with some of our old family recipes. I have also tried to tell the story of the work of the volunteers and how we appreciate them.To all who gave up their time and money to help people in need, God bless you all. When Katrina came, we asked God, “How much do you love us?” He opened his arms and said, “The whole world full.” And the whole world came. Thank you!

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Publish date: May 1, 2010
Added to Scribd: May 28, 2010
Copyright:Traditional Copyright: All rights reservedISBN:9781450094214
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