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LSU Press BREADA Tailgating Throwdown Recipes

LSU Press BREADA Tailgating Throwdown Recipes

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Published by Lsu Press

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Published by: Lsu Press on Nov 07, 2011
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11/07/2011

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ROSEMARYPECANCOOKIES
 1 cup butter 1 tsp. vanilla1 cup oil 1 tsp. baking soda1 cup sugar 1 tsp. cream of tartar
1 cup confectioner’s sugar 
4 cups flour2 tbsp. chopped fresh rosemary 2 eggsor 2 tsp. dried rosemary
½ cup minced Louisiana pecans
 Combine all ingredients, except rosemary and pecans, in mixer bowl. Mix thoroughly. You mayneed to add a little more flour if dough appears sticky
 –
add a tablespoon at a time. Add rosemaryand pecans and gently mix into the batter. Form into small balls and place on an ungreasedcookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375F. Check after 6minutes. Turn pan and bake another 2
 –
4 minutes until cookies are pale golden brown and firm tothe touch. Baking time depends on how large you form the cookies.
Marge Clark
Recipe from
The Herb Society of America’s Essential Guide to Growing and Cooking Herbs
, LSUPress.Winner of the
2011 BREADA Tailgating Challenge First Place Judges Award
!
 
 
LITTLE BIT’S FAVORIVE
LOUISIANABLACK BEAN SOUP
2 cups black beans1 ear roasted Louisiana sweet corn, chopped½ cup Louisiana onions, chopped1 Louisiana sweet pepper, chopped2 tbsp.fresh butter 5 cups water2 tbsp.bacon grease 5 cups chicken stock2 ribs celery, chopped1/8 tsp. cayenne pepper 2 ½ tsp. salt 1/8 tsp. black pepper  Sour cream (for garnish)Soak the black beans overnight in enough water to cover them. Drain and rinse thoroughly. In alarge iron kettle, cook the onions in the butter and bacon grease until they are tender but notbrown. Add the beans, sweet pepper, celery, corn, water and chicken stock. Stir in salt, blackpepper, and cayenne pepper. Cook the beans for about 3 ½ hours on medium heat or untildesired thickness. Top with dollop of sour cream before serving.
Recipe from
Sook’s Cookbook Memories and Traditional Receipts from the Deep South, Updated 
Edition,
LSU Press (and complimented with local Louisiana ingredients).
This is the best black bean soup I’ve ever tasted 
!”
 
 –
2011 BREADA Tailgating Throwdown sampler

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