The Follette Pottery Cookbook

By Libby & Kent Follette
oat a's Favorite Potters

The
Follette Pottery
Cookbook
By Libby and Kent Follette
Published by
FOLLETTE POTTERY STUDIO
P. O. Box 766
1991 Pea Ridge Road
Ruston, Louisiana 71270
Copyright: 1999 Follette Pottery Studio
All rights reserved
Published by Libby and Kent Follette

P.O. Box 766
ISBN: 0-9676098-0-1
Library of Congress: 99-097119
No part of this book may be reproduced or used in any form c

by any means, electronic or mechanical, including photc
copying and recording, or by any information storage an
retrieval system, without prior permission in writing from th
publisher.
Photography by Kevin Hawkins
Additional copies may be obtained by addressing:
The Follette Pottery Cookbook

P ©: Box766
$16.95 per copy plus $3.50 for postage & handling
Printed in the United States of America

TOOF COOKBOOK DIVISION
STARR & TOOF

670 South Cooper Street
Memphis, Tennessee 38104
Sala: ton
We dedicate this cookbook to our kitchen, in so many ways
the warmest spot in the house. The kitchen is where we learned
to share our love of good times and fine cooking from our
parents. It is where we have shared our love for these things with
each other and in turn have passed them down to our children.
The kitchen is where everything comes together in our lives.
uA Sp W ledgment 5
Our love of the kitchen came from our parents, Libby’‘s

mother Jane B. Stephenson, and Kent's father, Col. Roger L.
Follette, whose influence is seen throughout this cookbook and
in our lives.
Libby’s fondest memories are of coming in from school and
being greeted by Jane with something special from her kitchen
and talking over the day with her. She was a soft, loving person
who lives on today in her example and her recipes. Thank you,
Mother.
The kitchen at the Follette house belonged to the Colonel.
He cooked everything from exotic bouillabaisse to simple Cajun
cuisine. The house was full of wonderful aromas and there was
always a banquet in progress. When Kent left home for college,
he handed him his time-tested recipe for red beans and rice. He
said, “Son, learn to cook these and you will never be hungry.”
Dad, you were right.
We have been able over the years to combine Jane's “down
home, country cooking” with Roger’s “down the bayou dishes”
into our own style of cooking. It pleases us so to see these
traditions being passed to our children, Laura and Andy, who
know also that the kitchen is the warmest place in the house.
Coplice: in Ib [ollerg
We have been making and cooking in Follette Pottery for <
years. The type of pottery we make is called high-fire whi
stoneware. It is ideal for use in the kitchen.
When this pottery is fired it is hard and tough. We finish
with beautiful lead-free glazes. It is designed to bake in. O
pottery will heat evenly and hold the heat long after it
removed from the oven. We always suggest starting with a co
oven to avoid thermal shock and ask you to never put it over <
open flame. It is designed to work in the microwave oven ar
can be cleaned in the dishwasher. To make cleaning easi«
always use a spray cooking oil when baking with Follette Potter
Baking soda is an excellent scrubbing agent.
Nothing breaks our heart more than to hear people say it
too pretty to use. That's why we have the world-famous “Follet
Pottery 3000-Year Guarantee.” If a piece of our pottery breal
under normal use, we will replace it. This offer is null and vo
if you drop it or throw it at your boyfriend or husband.
About Follette Pottery
Libby and Kent met in 1969 while attending Louisiana Tech
University. The art class they met in has now lasted 30 years.
Every day is truly a creative experience. Married almost
immediately after meeting (Kent says not soon enough), they
began an adventure that took them to many interesting places
and circumstances.
After completing graduate school and finding that teaching
pottery did not allow time for creating pottery, Kent's lifelong
dream of being a full-time potter was fulfilled in 1980 when
the Follettes moved back to the small town of Ruston. Kent
and Libby found 12 beautiful, wooded acres 5 miles outside of
town. While Libby worked in her family business, Kent cleared the
land and built the original pottery. Libby joined Kent full time in
1994.
What started off as a dream has turned into a wonderful life.
The Follettes enjoy owning one of the most picturesque potteries
in the South. Nestled in the hills of north Louisiana, the Follettes
have built a beautiful home and studio. A short walk across the
foot-bridge each morning brings them to the studio/showroom
where their pottery is created and sold. Spring water flows from
the ground and wildlife abounds. This ideal setting is where
life revolves around good cooking, entertaining and making
wonderful pottery for people to use in their everyday life. Ya'll
come. Sit on the porch. Share a story. Enjoy life at its best.
w izuaple All Wee we icel
Follette Pottery is located in north Louisiana outside
Ruston, in a rural area called Pea Ridge. There are as ma
legends about the name Pea Ridge as there are people to t
them; some are pretty colorful. Throughout Pea Ridge ea
summer you will find numerous “pea patches” where our frien
and neighbors have small gardens full of fresh summertin
vegetables. The favorite vegetable for sure is the Purple Hull Pe
As a promotion for the pottery and a celebration of where we a
fortunate enough to live, we came up with the idea in 1998
“the Purple Hull Pea Festival, Louisiana’s Smallest Festival.”
For those of you who are less familiar with Louisiana, if
grows, walks, talks, has fur or fins, sings and/or dances, v
celebrate it. You can go to a different festival every weekend
you have the time.
Our Pea Fest turned out to be a roaring success. We had
the events expected at the larger festivals only much, mu
smaller and getting smaller each year.
We have a “Princess Pea” contest open to women of
ages. We place a pea under a mattress and the ladies put the
mark where they think the pea is hidden. Legend becomes fa
because only the “real” princess knows where the pea really
Our “scholarship contest” is open to men, women and pets.
This being Louisiana and food taken very seriously, the “P
Cookery Contest” is our most important event. The recip
included in this section are taken from actual recipes. Some are
little strange but we encourage people to experiment with all t!
“Pea-ossiblies” the humble pea holds.
The day isn’t complete until Kent's brother Richard and |
family serve peas and cornbread on the front porch of the potte
studio. The cornbread is cooked, where else but in the kilns at t
pottery.
If you're ever in Louisiana on the first Saturday after t
Ath of July, bring your favorite Purple Hull Pea dish and cor
celebrate with us.
Peas and love to you all,
Libby and Kent
Table ofContents
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Entertaining = _Abpet izers
ARTICHOKE SQUARES
“Kent can never get enough artichokes, especially these.’
Makes 8 servings Preparation Time: 40 minutes
2 6-ounce jars marinated artichoke hearts

1 cup chopped onions
1. clove garlic, minced
4 eggs, beaten
Ys cup bread crumbs
1. dash Tabasco sauce
2 cups shredded Cheddar cheese
Salt and pepper to taste
. Preheat oven to 325 degrees.

Drain juice from 1 of the jars of artichokes into a skillet.
Discard the juice from the second jar.
Chop artichokes and set aside.
Sauté onion and garlic in artichoke juice until tender.
Beat eggs. Add bread crumbs, seasonings, onion mixture
and cheese.
Stir in artichokes and mix well.
Bake in ungreased 8-inch square pan for 30 minutes. Cut
into squares and serve hot.
10
Entertaining — ppetizers
BEER CHEESE DIP ;

“This is just another good reason to let your husband
keep a case of cold beer in the frig at all times.”
16-ounce jar Cheese Whiz

cup beer
teaspoon minced garlic
tablespoon Worcestershire sauce
loaves round bread
N=>=+-
5
1. Combine Cheese Whiz, beer, garlic and Worcestershire

sauce in bowl.
Mix well.
Warm in microwave 2 to 3 minutes.
Cut top from one loaf of bread.
Remove center, carefully leaving 2-inch shell.
Pour mixture into shell.
Cut remaining loaf into bite-sized pieces.
TS Place shell and bread pieces on serving dish. We
So)
etal
2s
CL
recommend a Follette Pottery pizza baker.
iif
Entertaining — Appetizers
BLUE CHEESE VEGETABLE DIP

1 8-ounce blue cheese, mashed

1 cup mayonnaise
%~ cup sour cream
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons chopped green onions
Combine all ingredients in a bowl.

Mix well.
Chill.
Serve with vegetables.
Poel
RED BEANS & BACON DIP

1. 16-ounce can red kidney beans, mashed

Ya cup bacon bits
1 tablespoon chopped bell pepper
1 tablespoon minced onion
1 cup sour cream
Ys teaspoon salt
Ys teaspoon garlic powder
Ys teaspoon pepper
1. Mash undrained kidney beans in small casserole.

2. Stir in bacon bits, green pepper, minced onions, sour
cream, salt, garlic powder and pepper.
3. Microwave covered for 3 minutes.
4. Stir, heat 1 more minute if necessary. Serve with chips.
Cnlerlaining oe ppet. izers
CHEDDAR PEPPERONI DIP

1 8-ounce package cream cheese, softened

Y, cup finely chopped green onions
1 tablespoon dried onions
Y2 teaspoon garlic powder
1 3.5-ounce pepperoni sausage, finely chopped
Y% cup milk
2 tablespoons diced red bell pepper
2 tablespoons diced jalapefio
1% cups shredded sharp Cheddar cheese
1. In a small saucepan, combine all ingredients except

Cheddar cheese.
2. Cook over low heat until cream cheese is melted.
2 Add Cheddar cheese and stir until it is melted.
4. Serve warm with veggies and bread sticks in a Follette
Pottery chip and dip set.
13
Cnterlaining — Appetizers
CATFISH DELIGHT APPETIZER

“God bless the wonderful catfish. So many uses, so little time.”
Makes 12 servings Preparation Time: 1 hour
2 8-ounce packages cream cheese, softened

2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon garlic salt
Ye cup finely chopped onion
1 bottle pickapeppa sauce
1. cup water
Y2 teaspoon salt
1% pounds catfish fillets
1. Combine first 5 ingredients.

2. Beat with electric mixer until smooth.
3. Add chopped onions.
4. Spread mixture into an 8-inch circle on a Follette Pottery
pizza baker. Pinch up a small rim.
5. Chill while continuing recipe.
6. In large skillet, combine water and salt. Bring to a boil.
7. Add fish. Cover and reduce heat.
8. Simmer for 10 to 15 minutes or until fish flakes easily
when tested with a fork.
9. Drain and flake fish with fork.
10. Spread fish over top of cream cheese mixture.
11. Cover with pickapeppa sauce. Chill.
12. Arrange crackers around outside rim. Serve.
14
Entertaining — Appetizers
CHICKEN ROLLS
“Make plenty of these when preparing for
a party because they go real fast.’
1 8-ounce cream cheese, softened

Y2 teaspoon lemon juice
Ye teaspoon basil
1 teaspoon dehydrated onions
Y2 teaspoon oregano
Y4 teaspoon Tony's Cajun seasoning
1 cup finely chopped, cooked chicken
¥% cup finely chopped celery
1 2-ounce jar chopped pimientos
2 8-ounce cans refrigerated crescent rolls
1 large egg, lightly beaten
1% teaspoons sesame seeds
. Combine first seven ingredients. Mix until well blended.

NN
— Stir in chopped chicken, celery and pimiento. Set aside.
Separate crescent rolls into 8 rectangles. Press perforations
to seal.
Spread approximately Y4-cup of chicken mixture over
dough rectangle, leave a /2-inch margin on one side, and
no margin on other sides.
. Roll dough jelly roll fashion starting at opposite edge of
Y2-inch margin.
Pinch seam to seal.
Brush with egg and sprinkle with sesame seeds.
Cut each roll into 5 pieces, place seam side down on
lightly greased Follette Pottery pizza baker.
. Place in cool oven. Bake at 375 degrees for 12 to 15
minutes or until golden brown.
4“
Entorlaining __Abppetizers
MUSHROOM DIP
2 cups sliced fresh mushrooms

Y, cup butter or margarine
1 10-ounce can cream of mushroom soup
Ye cup dry sherry
1 box fancy crackers
Sauté mushrooms and onions in butter.

Add soup, stirring constantly.
Heat to serving temperature.
Add sherry.
Pour into Follette Pottery large chip and dip bowl.
CoE
aao Serve hot with fancy crackers in a Follette Pottery chip
and dip set.
CHILI CON QUESO DIP

“This is something you can whip up right out of the pantry.
1. 10-ounce can Cheddar soup

1 4-ounce can green chilies, chopped
¥%, cup picante sauce
1 tomato, chopped
Ye cup cilantro, chopped
1 bag tortilla chips
. Combine soup, chilies, sauce, tomato and cilantro in

Follette Pottery bowl.
Heat in microwave approximately 3 minutes.
Stir. Serve with tortilla chips.
Gabe g Led
— App etizers
CRAWFISH DIP
1 cup finely chopped onions

1 cup finely chopped celery
1 cup finely chopped bell pepper
1 finely chopped jalapefio
% cup finely chopped parsley
Ye cup finely chopped green onion
Ys cup butter
Ye pound crawfish tails, chopped
Ye pound crawfish tails, whole
1 10-ounce can cream of mushroom soup
Crackers or chips
_ Sauté chopped onions, celery, bell pepper, jalapeno

pepper, parsley and green onions in butter for 10 minutes.
Add crawfish tails and soup.
Cook for 10 minutes, stirring frequently.
Add salt and pepper to taste.
al
be
SeyServe with crackers or chips in a Follette Pottery chip and
dip set.
The World's Crawfish-Eating Champion consumed
55% pounds of boiled crawfish tails in 45 minutes in Breaux
Bridge, Louisiana. We don’t recommend eating that much,
but this is a terrific way to eat a few.
Entertaining — _Appelizers
KENT FAUX - LET'S DIET DIP

8-ounce cream cheese

pint sour cream
package Hidden Valley ranch dressing
small can shrimp
—_—
—
=
= small can crab meat
Allow cream cheese to soften.

Mix with sour cream and ranch dressing.
Fold in shrimp and crab meat.
Chill thoroughly.
Serve with your favorite crackers or chips in a Follette
Ogee
CO
Pottery chip and dip set.
Kent began putting this with our chip and dip sets years ago.
| love to watch a customer’s reaction when they realize what
the “Faux — Let's Diet Dip” is all about. Remember Kent's
famous quotation, “No one can truly love a skinny woman.”
18
Entertaining == ppet.izers
PEA RIDGE CAVIAR

1 24-ounce jar picante sauce

2 16-ounce cans purple hull peas, drained
1. 16-ounce can white shoepeg corn, drained
1 cup chopped green bell pepper
1. cup chopped white onions
1 cup chopped tomatoes
1 cup finely chopped cilantro
Y, cup chopped jalapeno peppers
1 cup chopped shallots
1. tablespoon sugar
1. tablespoon salt
2 tablespoons ground black pepper
2 tablespoons cumin
1 large bag tortilla chips for dipping
1. Chop bell peppers, onions, tomatoes, cilantro, jalapenos,

shallots.
Drain peas and corn.
Stir all ingredients together in a Follette Pottery casserole.
Chill 1 to 2 hours.
oe
paiServe with tortilla chips.
Pea Ridge is a wonderful place. No one knows where it starts
or stops. There are as many tales about where the name
came from as there are people to tell them. This recipe is
dedicated to all our wonderful neighbors in Pea Ridge, home
of the Purple Hull Pea Festival. It’s also dedicated to you,
Bobby Rea.
19
Entertaining ao ppetizers
PEACH SALSA
1 cup peeled and chopped Ruston* peaches

Y, cup chopped purple onions
Ys cup minced yellow or green peppers
1. tablespoon lime juice
2 tablespoons fresh cilantro or parsley
1 teaspoon sugar
Y2 teaspoon Tabasco
. Stir all ingredients together in a Follette Pottery bowl.

Nh
— . Chill for 10 minutes.
3. Serve in a Follette Pottery salsa dish with your favorite
tortilla chips.
*Ruston peaches are the best. Other peaches can be
substituted, but our local peaches just taste better than
anyone else's.
20
Entertaining Appetizers
LIBBY'S WORLD FAMOUS PEPPERONI DIP°

8 ounces cream cheese, softened

Ye cup sour cream
1 3.5-ounce package pepperoni sausage, chopped
Ye cup minced green onions
1 teaspoon Creole seasoning
Ye cup chopped pecans
1 large bag tortilla chips
1. Combine cream cheese and sour cream in bowl.

2. Add pepperoni, undrained green chilies, minced onions
and chives.
Mix well.
Spoon into 1-quart baking dish.
Sprinkle with pecans.
Ee Bake at 350 degrees for 20 minutes or until puffy and
SOL
edges are bubbly.
7. Serve hot with tortilla chips in a Follette Pottery chip and
dip set.
Libby has gotten more compliments on this dip than any other
she has ever made. Most party invitations come with a request
to bring this dip.
Cnterlaining het ppetizers
SHRIMP PATE WITH

CUCUMBER DILL SAUCE
SHRIMP PATE
1’%2 pounds cooked, peeled and deveined shrimp,
minced
Y cup butter, melted
Ys cup mayonnaise
2 tablespoons horseradish
1 tablespoon fresh lemon
CUCUMBER DILL SAUCE
1 large cucumber, peeled, seeded, minced
7/3 cup mayonnaise
3 tablespoons lime juice
Y4 cup minced fresh dill
1. dash Tabasco sauce
1 teaspoon minced garlic
SHRIMP PATE
Mince shrimp.
resale with remaining ingredients.
Press firmly into 4-cup bowl.
Refrigerate for several hours, or overnight.
Unmold and serve with Cucumber Dill Sauce.
UCUMBER DILL SAUCE
Place peeled, seeded and minced cucumber in a colander.
Sait lightly and drain.
Blot between layers of paper towel to remove most liquid.
Combine all remaining ingredients. Mix well.
Pour over paté.
CeO
Oe
eee
Ce Serve with additional slices of cucumbers and crackers.
totS
nlertaining =< Weverages
Entertaining a Beverages
BUTTERSCOTCH COCOA
Makes 1 serving Preparation Time: 10 minutes
1 8-ounce cup hot cocoa

1 ounce butterscotch schnapps
Marshmallows to garnish
1. Prepare hot cocoa as directed on package.

2. Add schnapps.
3. Garnish with marshmallows.
We first had this wonderful concoction on a hayride several
years ago, thanks to our good friend Cindy Frasier. It’s like
drinking a candy bar only much, much better. Makes you wish
for a lot more chilly weather down South.
WHINE NOT COOLER

This is quick and fast and makes everyone think you
really know your way around a punch bowl.
1 6-ounce can lemonade concentrate

1 liter ginger ale
1 fifth chablis
Crushed ice
Lemon slices & fresh mint sprigs
Mix lemonade and chablis.

Add ginger ale and stir.
Serve over crushed ice.
ae
ie
saeGarnish with lemon slices and a sprig of mint.
24
Entertaining = Beverages
&
KENT & JERRY'S BLOODY MARYS
The top secret ingredient in this recipe is the beer. You are now
sworn to secrecy. You can't tell a living soul under penalty of law.
quart Mr. T’s Bloody Mary mix

can beer, cheaper the better
cup gin, cheaper the better
teaspoons horseradish
dots Tabasco sauce
lemon, squeezed
EN
IS
feo)
SS
(oo) stalks celery
1. Mix first 7 ingredients.

2. Serve over ice in tall glass.
3. Garnish with celery stalk.
This recipe has been formulated after years of research and
testing on the first Sunday in December in Jackson,
Mississippi. It has been perfected by Kent Follette and Jerry
Hymel (the world-famous stained glass artist from Clinton,
Mississippi). They make this brew every year and serve it to all
the artists at the Chimneyville Crafts Fair. This recipe is
dedicated to Blanche Batson because she enjoys it more than
anyone else.
Entertaining — Beverages
SANGRIA
8 cups chablis
112 cups cointreau
1 cup sugar
2 cups ginger ale
1 orange, sliced
lemon, sliced
lime, sliced
cup green grapes
=
—
—
= green apple, cut in wedges
Mix wine, cointreau and sugar.

Chill.
Before serving, add ginger ale.
as
aaaGarnish with fruit.
Se Put apple wedge dipped in lemon juice in each glass.
Libby says that when I’m making pitchers in the shop that
| make half of them to serve ice tea from and that the other
half should be to serve sangria to her buddies.
26
MARGARITAS -
KNOCK YOU OFF YOUR PEETAS
Our good friends John and Beth Buske shared this recipe with us. After
the Christmas of 98, it was renamed “Knock You Off Your Feetas.”
1 6-ounce can frozen limeade concentrate

1 6-ounce can water
1 6-ounce can tequila
1 V2 6-ounce can triple sec
Ice to fill blender
1. Combine limeade concentrate, water, tequila and triple sec

in blender. Add enough ice to fill blender.
2. Mix until well blended.
3. Serve in salted glasses.
SW EETEA
This is as much a part of summer in Pea Ridge
as purple hull peas and red bugs.
8 cups water
7/73, cup sugar
2 family-size tea bags (or 4 regular)
Fill Follette Pottery pitcher with hot water.
Add sugar. Stir briskly.
Microwave for 5 minutes, then add tea bags.
Let tea bags steep until you are ready to serve tea.
ma Remove tea bags, stir and serve in large glass over lots of ice.
Aa
diane
Add a lemon slice, a sprig of mint and watch the world go by.
i],
SUMMER TEA
This is a wonderful tea that Kents sweet old Aunt Mae always made.
His uncle Val would always want to spice it up with just a taste of rum.
2 quarts strong tea

2 cups sugar
1 cup water
Sprig fresh mint
1 2-liter ginger ale
Lemon to garnish
Brew 2 quarts strong tea.

In saucepan, make syrup by boiling water and sugar.
Add fresh mint and simmer for 10 minutes.
Discard mint.
. Chill tea.
When ready to serve, mix tea and ginger ale.
NOURWNS
Serve in tall glass garnished with lemon slice.
28
*
Entertaining a Beverages
COFFEE PUNCH
This will add a little flair to your next reception or shower.
Say goodbye to the old ginger ale and sherbet punch.
Makes 20 servings Preparation Time: 2 hours
1. gallon dark roast coffee

Ye teaspoon salt
Y2 teaspoon cinnamon
Ya cup brown sugar
Y2 cup chocolate syrup
Y2_ gallon vanilla ice cream
Ye cup chocolate shavings
Prepare coffee and put in 5- to 6-quart container.

Add salt, cinnamon, sugar and chocolate syrup.
Stir well.
Chill thoroughly.
Place ice cream in punch bowl, cover with coffee mixture.
Ce
ae
at
Oa Garnish with chocolate shavings.
Cntertaining — Beverages
WING WALKERS PUNCH

quart pineapple juice

cup sugar
quart grapefruit juice
quart ginger ale
=
—
— quart white wine
Mix sugar and pineapple juice.

Add wine and grapefruit juice.
Stir thoroughly until sugar dissolves.
Refrigerate.
Add ginger ale immediately before serving.
ee Serve over ice and add one of those cute little umbrellas.
gs
al
el
pea
Kent and Bill Campbell (the world-famous potter and good
ole fishing buddy from Cambridge Springs, PA) developed this
punch. Kent did the mixing and Bill did the testing. It goes
down so easy it could be renamed “Wing Walkers Slam” if
you let it sneak up on you.
30
oups éx Salads
SS ups ér aE
HOPPIN’ JOHN'S RICE SALAD

This is wonderful salad and even better
because it has purple hull peas in it.
1 package Rice-A-Roni, chicken flavored

2 tablespoons butter
1 teaspoon thyme
1. 16-ounce can purple hull or black-eyed peas,
drained
2 cups cooked chicken or ham
1 cup bell pepper strips
Y2 cup green onion
3 tablespoons lemon juice
Y2 teaspoon Tabasco sauce
Lettuce leaves
. Prepare Rice-A-Roni mix as package directs substituting

2 tablespoons of butter for margarine.
. Stir in thyme with water and contents of seasoning
package.
. Allow to cool 10 minutes.
. Ina large bowl, combine prepared Rice-A-Roni, peas,
chicken or ham, pepper strips, onion, lemon juice and
Tabasco.
Chill 4 hours or overnight.
Stir before serving.
Serve on lettuce leaves on a Follette Pottery salad plate.
ee"
Snaps ex aS Lids
CAESAR SALAD
Kent always likes anything with anchovies in it.
I always thought he was kind of fishy.
1. clove garlic, finely minced

Y3_cup olive oil
1 teaspoon black pepper
1. tablespoon Worcestershire sauce
Ya cup lemon juice
Y2 teaspoon Dijon mustard
1 2-ounce can anchovies, drained
2 hard-boiled eggs
¥%4 cup grated Parmesan cheese
Garlic croutons to garnish
1. head romaine lettuce
ts In a blender, combine garlic, oil, black pepper,

Worcestershire sauce, lemon juice, Dijon mustard, hard-
boiled eggs. Grind well.
Add '2-cup Parmesan cheese and anchovies. Run blender
at low speed 3 seconds.
. Toss with lettuce. Garnish with remainder of cheese and
croutons. Serve immediately.
nt
Rae y!
rr¥
GRANDPA ROGER'S VEGETABLE SOUP
I can remember my Dad, Col. Follette, having a big pot of this
soup cooking on cold Saturdays. It still warms my heart.
2 pounds round steak, cubed

2 medium onions, quartered
4 carrots, sliced
1 16-ounce can tomatoes, chopped
2 small turnips, quartered
1. bunch green onions, sliced
Ya cup chopped fresh parsley
2 large red potatoes, cubed
1 teaspoon salt
Y2 teaspoon black pepper
1 teaspoon Tabasco sauce
Y2 tablespoon thyme
3 bay leaves
6 quarts water
In heavy 10-quart stock pot, brown the beef.

Add water.
Add vegetables and seasonings.
Bring to boil.
are
ee Simmer for 45 minutes.
34
Se eORS LS
GREEN TOMATO & ONION SALAD vey
This is a beautiful salad. All the combined colors just sing

“Summertime & The Living Is Easy.” Its not your usual salad.
DRESSING
Y4 cup cane syrup
Ya cup vegetable oil
V2 cup olive oil
Ys cup red wine vinegar
2 tablespoons orange juice
Y2 teaspoon ground allspice
1 teaspoon grated orange rind
Ya teaspoon black pepper, quartered
Y2 teaspoon salt
Ya teaspoon dried mustard
SALAD
3 green tomatoes, thinly sliced
1 small purple onion, thinly sliced
Ya cup green onions, sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1. tablespoon minced garlic
SALAD DRESSING
1. Combine all ingredients in a quart jar. Cover tightly and
shake vigorously.
2. Chill thoroughly and shake well before serving.
SALAD
1. In a large mixing bowl, place alternating layers of green
tomatoes, Bermuda onions, green onions and garlic.
2. Pour dressing over to coat generously.
3. Refrigerate 2 to 3 hours before serving.
4. When serving, place tomatoes and onions in a circular
pattern, pour dressing over tomatoes. Garnish with red,
yellow and green peppers.
rs =
Sigs Saleh
: GUMBO
Kent Follettes World Famous “Sweep The Kitchen’ Gumbo
cup butter
cup flour
pound sausage (Andouille is best) sliced
chicken breasts, boned and cubed
pounds peeled shrimp
pound tasso (Cajun smoked seasoned ham)
cups chopped onions
cup chopped celery
cup chopped bell pepper
tablespoons minced parsley
tablespoons minced garlic
cups sliced okra
can whole kernel corn
gallon water
tablespoon salt
teaspoon pepper
dash cayenne
bay leaves
HWA28-ounce can diced tomatoes
ENNARWANSNAABA
RBBB
=
Ya cup cooking oil
1. First, go out in front yard and catch a chicken.

2. Invite her in for dinner.
3. While your helper gets the chicken ready for the pot,
make the roux. See roux directions, page 69.
4. In an 8-quart pot, add sausage, ham, chicken breasts,
onions, celery, bell pepper, parsley and garlic to Y4-cup
cooking oil.
36
ee Salah
5. Sauté until onions are clear.
6. Add water, tomatoes and the roux and seasonings.
7. Raise heat and bring to a boil.
8. Simmer for 30 minutes, or until chicken is tender.
9. Fifteen minutes before serving, add shrimp, okra and
corn.
10. Serve over rice with garlic bread and “sweetea.”
There is a saying down on the bayou that you are not a man
until your father says you are and until you cook your first
gumbo.
CREAMY GARLIC SALAD DRESSING

1 cup vegetable oil

6 tablespoons white wine vinegar
6 tablespoons sour cream
Y4 teaspoon salt
1 teaspoon Dijon mustard
1. tablespoon sugar
teaspoons dried parsley
1. tablespoon garlic powder
Ya teaspoon black pepper
1. Mix all ingredients and store in airtight container. Chill at

least 6 hours before serving.
2. Serve in a chilled Follette Pottery cook’s cup.
Soups er Saheb
AUNT URSULE'S POTATO SALAD

Aunt Ursules potato salad was a legend in our family.
All six of her husbands swore by it.
Makes 8 servings Preparation Time: 1 hour and 30 minutes
6 medium red potatoes, boiled, cubed

1. cup chopped celery
1 cup chopped bell pepper
3 eggs, boiled, chopped
1 cup mayonnaise
V2 cup mustard
V2 cup sweet pickle relish
Green olives garnish
Parsley garnish
Paprika garnish
. Boil potatoes for 30 minutes. Do not overcook them.

Cool.
Boil eggs for 15 minutes. Cool.
Cube potatoes and chop eggs. Combine in large Follette
pottery bowl.
Add celery, onions, pepper and relish.
Fold in mayonnaise and mustard.
Add salt and pepper to taste.
Garnish with paprika, olives and parsley.
Refrigerate at least 1 hour before serving.
In large Follette Pottery bowl, combine all ingredients.
Salt to taste.
. Garnish with olives, paprika and parsley.
Refrigerate at least 1 hour before serving.
38
ESP Salad
LIBBY'S CREAM OF SHALLOT SOUP

6 tablespoons salted butter

3 cups thinly sliced shallots
2 tablespoons flour
1 cup chicken stock
V2 cup heavy cream
Ya cup milk
22 cups water
Y4 teaspoon freshly ground white pepper
Salt to taste
Garlic flavored croutons
1. In heavy 6-quart saucepan, melt 3 tablespoons butter
over low heat.
2. Sauté sliced shallots in butter for 10 minutes. Set aside.
3. In 3-quart saucepan, melt 2 tablespoons butter over low
heat. Stir in flour until smooth white roux is formed.
4. Remove pan from heat.
5. In third small saucepan, combine chicken stock, cream
and milk. Heat to boiling.
6. Slowly add roux, stirring constantly.
7. Place pan over slow heat and cook slowly for 5 minutes.
8. Pour contents into pan containing shallots.
9. Place over low heat. Gradually add water.
0. Add Tabasco and white pepper. Bring to boil.
1. As soon as it starts to boil, reduce heat and simmer 30
minutes.
12. Serve in a Follette Pottery soup bowl and garnish with
garlic croutons.
If you ever have dinner at the Follettes’ table there is a good
chance you will have this cream of shallot soup. It’s rumored in
Lincoln Parish that at least half the guests have invited
themselves when Libby cooks this delicious soup. 39
WHITE BEAN, CHICKEN &
FENNEL STEW
1 cup small, dried white beans

8 cups water
1 cup chopped onion
2 minced cloves garlic
1 cup chopped celery
3 cubes chicken bouillon
1 8-ounce package Italian sausage
1 large boneless chicken breast
2 cups russet potatoes, peeled and diced
1 teaspoon Tony's Cajun seasoning
1 teaspoon fennel seed
> teaspoon thyme
—_ cup fresh green beans cut into 2-inch pieces
Soak beans in large bowl for at least 8 hours.

Drain and rinse beans, place in large kettle.
Cover with 8 cups water and bring to a boil.
eo Add onions, garlic, celery, bouillon and reduce heat.
ey
os
Simmer for 14% hours.
Slice sausage into Y2-inch pieces. Cube chicken.
Sauté in large skillet.
Add sausage, chicken, potatoes, Creole seasoning, fennel,
thyme and green beans to beans.
Simmer 45 minutes or until potatoes are done.
Serve in Follette Pottery soup bowls.
40
ee Subd
UNCLE SPUDS TATER SOUP

This soup is so good it makes you want to go out to the garden
and dig potatoes or at least send your husband to the grocery.
2 cups cubed red potatoes

2 cups water
3. cubes chicken bouillon
¥4 cup milk
2 tablespoons parsley
2 tablespoons green onion
Grated sharp Cheddar cheese to garnish
4 slices bacon, cooked and crumbled
1. Combine potatoes, onions, water and bouillon in large

saucepan.
2. Cook covered 15 minutes or until tender.
3. Pour entire mixture into blender. Add remaining
ingredients, except cheese, and blend on high for 30
seconds.
4. Serve in a Follette Pottery soup bowl. Garnish with cheese
and bacon.
4f
Soaps éx SSP
TORTILLA SOUP
3 tablespoons cooking oil

corn tortillas, chopped coarsely
cloves garlic
tablespoon chopped fresh cilantro
cup chopped red onions
cups chopped ripe tomatoes
oO cups water
tablespoon cumin
teaspoons chili powder
small can tomato sauce
CA
| cubes chicken bouillon
R=-N|H]N-
teaspoon black pepper
drops Tabasco sauce
large cooked chicken breasts
tablespoons cooking oil
avocado, peeled and sliced
cup grated Monterey Jack cheese
erat
Set
ONE
ge corn tortillas cut in thin strips and fried
. Heat oil in large skillet. Sauté tortillas, garlic, cilantro, onions

and tomatoes. Cook until tortillas are soft. Set aside.
In a large stock pot, bring water and bouillon to a boil.
Reduce heat to simmer.
Add cumin, chili powder,tomato sauce, bouillon, pepper
and Tabasco. Stir.
Add mixture from skillet to large stock pot.
In skillet, brown chicken breasts.
Cut into 1-inch pieces and add to stock pot.
Simmer for 30 minutes or until chicken is cooked.
Fry remaining tortillas in oil.
Serve in Follette Pottery souper mugs. Garnish with fried
tortilla strips, cheese and avocado. Olé!
BIG EASY LASAGNA
1 box lasagna noodles

1 pint cottage cheese
1 jar spaghetti sauce
16 ounces mozzarella cheese
Grease the inside of your large Follette baking dish.

Cover with a layer of uncooked noodles.
Cover with a layer of spaghetti sauce.
Cover with a layer of cottage cheese.
Cover with a layer of mozzarella cheese.
Keep layering until all ingredients are used.
Cover top with extra sauce and cheese.
Place in cool oven.
ee Bake at 375 degrees for 1 hour.
oe
eae
ts
Og
10. Let stand for 10 minutes before serving.
“To cook or not to cook” the noodles has been a standing
argument in the Follette household for years. Libby says cook
‘em, Kent says don’t. Send your “yes” vote to P. O. Box 766,
Ruston, LA 71273-0766. Keep your “No” vote to yourself.
44
Whats
BLANCHES CHICKEN & DUMPLINGS

1 large chicken
1 cup chopped onion
2 cubes chicken bouillon
1 cup flour
Y4 teaspoon salt
Ye teaspoon baking powder
1 tablespoon Crisco
1 egg yolk
Y_ cup milk
Y4_ cup chicken broth
1. Boil chicken in water with onions, celery, bouillon, salt and

pepper.
2. While chicken is cooking, mix flour, salt, baking powder,
egg yolk and Crisco together.
3. Add milk and chicken broth to make dough.
4. Roll dough out on floured surface about Y%-inch thick and
cut into strips.
5. Remove chicken from stock, cool and debone.
6. Bring broth to a boil. Add deboned chicken.
7. Drop strips into boiling broth and cook until tender
(approximately 5 to 10 minutes).
8. You may want to add % cup flour to %4 cup water to add
as a thickener.
Libby’s grandmother Blanche Stephenson made the best
chicken and dumplings ever, bar none. This is the closest
recipe we have found. Make these dumplings. They really are
fast and easy.
45
heats
BLUE CHEESE PASTA

Kent is always in search of “another” way to eat blue cheese.
This is so good, hes made a believer out of Libby.
1 12-ounce package fettuccine, uncooked

Y2 cup cooking oil
1 cube chicken bouillon
Ye cup butter or margarine
6 green onions, sliced
1 4-ounce package blue cheese, crumbled
1 8-ounce carton sour cream
1 teaspoon pepper
1. Cook fettuccine according to package directions, adding

oil and bouillon to water.
2. Drain and keep warm.
3. Melt butter in a large skillet, add onions and sauté until
tender.
4. Add cheese and reduce heat and cook stirring constantly,
5 minutes or until melted.
5. Remove from heat; stir sour cream, pepper and garlic
powder.
6. Add fettuccine, tossing to coat.
7. Serve hot.
46
Whats
CAJUN EGGS
(Simple enough for adults to make.)
2 eggs, beaten
teaspoon butter
tablespoon chopped onion
tablespoon chopped bell pepper
tablespoon chopped celery
slice ham, chopped
—_—
=
= slice cheese, chopped
2 dots Tabasco
1 tablespoon picante sauce
Spray Follette Pottery Cajun egg cooker with Pam.

—.
NR Add all ingredients.
2 dots Tabasco = mild, 4 dots Tabasco = hot, 6 dots
Tabasco = congratulations, you are an honorary Cajun
3. Nuke in microwave for 1 minute.
4. Stir, nuke in 30 second intervals until you get them just the
way you like them.
5. Add picante sauce for a little zing in your morning.
Kent developed this recipe when we got our microwave many
years ago so that our wonderful children, Laura and Andy,
could make their own breakfast. It’s quite a show now to see
Andy all grown up explaining this recipe from his perspective.
47
Wheats
CHEAP CHICKEN & GOOD WINE

1. chicken, cheaper the better

1 cup chopped onion
Ye cup chopped bell pepper
Y2 cup chopped celery
cloves garlic, minced
1 cup white wine,* most expensive you can find
1. Grease your Follette Pottery bread baker or a large

covered casserole.
2. Place chicken in pottery.
3. Add onions, bell pepper, celery, garlic, salt and pepper.
4. Gently add the most expensive wine* that you can find,
bathing chicken tenderly.
5. Put baker in cold oven and turn on to 375 degrees.
6. Bake for at least 1 hour or until chicken is tender.
*Any cheap wine will substitute well here.
If you have never used a Follette bread baker, there are
operators standing by at the pottery to remedy that. It will
cook your bread, poultry, beef and possibly your goose.
48
Meats
CHICKEN & RICE CASSEROLE

1 package Uncle Ben's long grain and wild rice,

cooked
1 cup onions
Y2 cup chopped bell pepper
3 cups chicken breasts, sautéed and cubed
Y2_ stick butter
Ya cup evaporated milk
1 cup grated sharp Cheddar cheese
V2 cup mayonnaise
2 tablespoons lemon juice
1 can cream of mushroom soup
1. Prepare rice according to package directions and set aside.

2. Sauté celery, onions, bell pepper and chicken in butter.
3. Combine milk, mayonnaise, /2 cup cheese, lemon juice and
soup. Add to vegetable mixture.
4. Fold in prepared rice.
5. Pour entire mixture into a greased Follette Pottery giant
pie dish and top with remaining cheese.
6. Place in cool oven. Bake at 350 degrees for 25 minutes or
until hot and bubbly.
49
Whats
CHICKEN & SHRIMP SAUCE PIQUANT

Y2__ cup flour

cup butter
cup chopped onions
cup chopped celery
chicken breasts, cubed
16-ounce can diced tomatoes
16-ounce can tomato sauce
cloves
N=a=-fh
33> garlic, minced
Salt to taste
cup water
teaspoon Tabasco
pound peeled shrimp
cup chopped fresh parsley
=
==
-
> cup chopped green onions
ny
1. Make a roux by slowly browning flour in butter over low

heat. Stir continuously until rich, golden brown. (See Roux,
page 69.)
2. Add onions, pepper, celery and chicken. Cook until
vegetables are tender.
3. Add tomatoes, water, garlic and seasonings. The Cajun
version of this dish is spicy, so don’t be afraid to give that
Tabasco bottle a few extra shakes. You'll love it!
4. Bring to a boil. Reduce heat and slowly simmer for 30
minutes until chicken is done.
5. Add shrimp. Simmer for 15 minutes more while shrimp
cook.
6. Serve over rice. Garnish with fresh parsley and green onions.
The first time | ever heard of “Sauce Piquant” was in
Raceland, LA at the “Sauce Piquant Festival.” That was
25 years ago. Now it's a favorite at the Follette dinner table.
50
CHICKEN ETOUFFEE
YB cup vegetable oil

¥Y%% cup flour
Y2 cup chopped onions
Y2_ cup chopped celery
Y2_ cup chopped bell pepper
3 teaspoons minced garlic
1 16-ounce can tomatoes
1 cup water
Y2 teaspoon white pepper
Y4_ teaspoon cayenne
Y4 teaspoon dried thyme
Y4 teaspoon dried mustard
2 bay leaves
1 teaspoon salt
Ya cup vegetable oil
6 chicken breasts, boned
Va cup parsley
112 cups rice
Y2_ cup chopped green onions
. Heat % cup vegetable oil in skillet. Add % cup flour slowly

to oil. Brown until a rich brown color. (See Roux, page 69.)
. Add onions, celery, bell pepper and garlic. Sauté for 10
minutes.
Stir in tomatoes, 1 cup water, and spices.
In a separate skillet, sauté chicken in % cup vegetable oil
until lightly brown.
Remove chicken and add to sauce. Simmer 15 minutes.
Remove from heat. Let stand 5 minutes.
Add parsley.
SL
dL
EeeServe over cooked rice. Garnish with green onions.
SW)
CHICKEN WINO DEVINO
4 chicken breasts
V2 cup white wine
1 can golden mushroom soup
1. tablespoon basil
Ya teaspoon salt
Y4 teaspoon pepper
4 strips bacon
1. tablespoon parsley
Catch two chickens (or one double-breasted chicken).

Grease the inside of a Follette Pottery casserole.
Combine wine, soup, basil, garlic, salt and pepper.
Add chicken breasts.
Top with bacon strips and parsley.
Place in cool oven.
>NOUR
WN . Place in cool oven and cook at 350 degrees for 45 minutes
or until chicken breasts are tender.
8. Serve over rice or pasta.
Copies of this recipe have been put in Follette Pottery for
years and years. In fact, it is one of the very first recipes to be
included. If you love the name, you will surely love the dish.
ers
Whats
CRAZY JOHN'S MEATLOAF

2 pounds ground beef

1 cup crushed soda crackers
2 eggs
1. cup chopped onions
2 tablespoons Worcestershire sauce
Y2 teaspoon salt
Y4 teaspoon pepper
Ya cup ketchup
1 can chopped tomatoes
1. Combine beef, crackers, eggs, onions, bell peppers,

Worcestershire sauce, salt and pepper in bowl.
2. Shape this mess into a ball in a Follette Pottery 12-quart
baking dish.
3. Cover with ketchup, tomatoes and a few shakes of
Worcestershire sauce.
4. Place in a cool oven and bake at 400 degrees for 1 hour.
53
DIRTY RICE
4 cups cooked rice

2 cloves garlic, minced
V2 pound smoked sausage (Andouille is best)
V2 pound chopped chicken gizzards
Ye pound chopped chicken livers
Y2_ pound pork sausage
1 teaspoon salt
1 pinch basil
Ye cup chopped green onions
2 tablespoons chopped parsley
1. Brown celery, onions, bell pepper, garlic, sausage, gizzards,

livers and pork sausage in large skillet.
Add salt, basil and simmer for 15 minutes.
Add rice and stir thoroughly.
Pour into Follette Pottery 112-quart casserole.
Place in cool oven at 350 degrees for 30 minutes.
Garnish with green onions and parsley.
Oe
When Peggy Follette made this it always got a good response
at the table. To this day, it is another good way to serve
Louisiana’s favorite “Long Grain White Rice.”
54
WEEE
GOOD BEEF & CHEAP WINE

This is an excellent reason to have a party.
Use the leftover wine in this recipe the next day.
4-5 pound roast, the most expensive they have

cup red wine, the cheapest they have
cup sliced onion
teaspoon salt
N teaspoon pepper
medium red potatoes, cubed
=
|aDH
mB
PRPC carrots, sliced
. Place beef in greased Follette Pottery bread baker or

casserole.
. Make marinade by combining wine, garlic, salt and pepper.
Pour over beef.
. Place baker in refrigerator and marinate overnight, turning
once in the morning.
. Put baker in cool oven and cook at 225 degrees for
4 hours.
. Arrange onions, potatoes and carrots around beef.
. Cook for 1 hour or until vegetables are firm.
You may substitute any cheap roast.
oo
Weats
GRILLADES & GRITS

2 pounds veal or pork, cubed

2 teaspoons salt
1 teaspoon pepper
Ye teaspoon cayenne
1. clove garlic, minced
2 tablespoons flour
1 stick butter
1 large ripe tomato
1 cup water
3 cups cooked grits
Pound meat with mallet.

Rub salt, pepper, cayenne and garlic into meat on both
sides.
Dredge in flour.
In a large, heavy skillet melt butter.
Brown grillades (meat).
Add tomatoes, onions and water.
Simmer over low heat for 30 minutes stirring occasionally.
If gravy appears too thick, add small amount of water until
you reach desired consistency.
Serve over prepared grits.
56
®
Whats
JAMBALAYA
cup chopped onions
1. cup chopped bell pepper
2 tablespoons minced parsley
2 cubed chicken breasts
1 pound picnic ham, cubed.
1 pound sliced sausage (Andouille is best)
Y4 teaspoon pepper
Ye teaspoon cayenne
Y2_ teaspoon chili powder
3 bay leaves
Ya teaspoon thyme
Yg teaspoon cloves
112 teaspoons salt
3 cups beef stock
1 can diced tomatoes
1'2 cups long grain, uncooked rice
Melt butter in heavy 7 to 8-quart stock pot.

Add vegetables, parsley, chicken and ham.
Sauté over low heat, stirring constantly for 15 minutes.
Add sausage and seasonings.
Continue cooking and stirring over low heat for 5 minutes.
Add beef stock, tomatoes and rice. Mix well.
Raise heat and bring to a boil.
Cover pot and turn heat to very low.
Cook for 45 minutes stirring constantly.
Se
er
Re
ONS
—y Uncover pot and raise heat to allow rice to absorb
moisture. Stir frequently.
This is a traditional Louisiana dish. It’s a great way to use
leftovers from the freezer or finish the turkey from the holidays.
57
Wheats
PAPA FOS OVEN BAKED CAJUN CHICKEN

extra large chicken

cups flour
tablespoons garlic powder
tablespoons Creole seasoning
= teaspoon
WNW
= cayenne
1. Cut chicken up in parts and pieces.

2. Wash chicken and dry thoroughly.
3. Put flour in a 1 gallon plastic bag.
4. Place several pieces of chicken in the bag and shake to
coat.
5. Line cookie sheet with aluminum foil. Spray generously
with Pam.
6. Arrange chicken (skin side up).
7. Continue until all chicken has been coated and placed in
pan.
8. Sprinkle garlic powder, Creole seasoning and cayenne
generously over chicken pieces. The more the better.
9. Cook at 475 degrees for 30 minutes. Flip chicken over,
season other side and continue cooking for 30 minutes or
until golden brown.
Kent likes to cook this for big family gatherings. This was
especially popular when the kids were in college. This chicken,
along with purple hull peas, sliced homegrown tomatoes, and
fresh green beans with new potatoes would bring the kids and
their friends home for Sunday dinner every time.
58
Whats
RED BEANS & RICE

2 pounds red kidney beans, dry

1 cup chopped onion
Y2_ cup chopped celery
1 tablespoon minced garlic
1 pound picnic ham, cubed
1 large ham bone (optional)
1 tablespoon salt
Ye teaspoon cayenne
2 whole bay leaves, crushed
Y2 teaspoon thyme
Ye teaspoon basil
Cover beans in water and soak overnight.

Drain the soaked beans in a colander.
geet
Put them as well as all other ingredients in an 8 to 10
quart pot.
Add water to cover.
Bring to a boil over high heat.
Cad
Reduce heat and simmer on low for 2 to 3 hours, until
beans are tender and a thick natural gravy has formed.
Add water if mixture appears too thick or dry.
Stir frequently to prevent bottom from scorching.
Ladle over rice.
Serve with green salad, pork chops and lots of French
bread.
New Orleans tradition says laundry and red beans and rice are
done on Monday. You may get away without clean laundry,
but red beans and rice are a must.
ao
Whats
SAUSAGE PILAF
Fix this for your sweetheart
and you wont ever have to do the dishes.
1 pound pork sausage

Ye cup uncooked rice
1% cups milk
Y2 teaspoon salt
1. dash black pepper
1 cup bread crumbs
1. Brown pork sausage in frying pan, drain off excess fat.

2. Add celery, onions, bell pepper and garlic. Sauté until
tender, but not brown.
Stir in soup, rice, milk, salt and pepper.
Pour into greased 112-quart Follette Pottery casserole.
Place covered casserole in cool oven.
Cook at 350 degrees for 55 minutes, stirring occasionally.
One
Bs
aa Sprinkle bread crumbs over top of casserole and continue
cooking uncovered for 15 minutes.
60
Gy od
SMe
BAYOU SELF CRABCAKES

2 eggs
1 teaspoon Creole mustard
Ya cup onions, minced
1 pound crab meat
1 cup Italian bread crumbs
4 cups cooking oil
1. Blend eggs, mayonnaise, mustard and onions. Beat well.

2. Fold in crab meat and Creole seasoning.
3. Divide mix into 8 equal parts, form into round cakes, and
coat each side with bread crumbs.
4. Heat oil to 350 degrees. Fry each cake until golden brown.
5. Remove and drain on absorbent paper towel.
The head waters of Bayou Self just happen to spring from the
ground right behind Follette Pottery. You are invited to come
to Bayou Self and be by yourself anytime you want. The fish
are always biting and the gators are usually asleep.
62
CATFISH ALMONDINE
4 large catfish fillets (or other suitable fish)

Y2_ cup all-purpose flour
1 teaspoon Tony's Creole seasoning
Ya cup cooking oil
Ya cup butter
7/3 cup slivered almonds
2 tablespoons chopped parsley
Rinse fish and pat dry.

Grease four Follette Pottery individual fish bakers.
Dredge fillets in flour.
Sprinkle with Creole seasoning.
Pan fry in cooking oil until fish is golden brown and flaky.
ae
2
te Place in fish baker and put in warm (225 degrees) oven to
keep warm while preparing almonds.
Pour off remaining oil from skillet and melt butter in same
skillet.
Add almonds and sauté 2 to 3 minutes, until crunchy.
Pour almonds over fillet, garnish with lemon slices and
parsley.
63
Sone
CRAWFISH ETOUFFEE
Y2_ stick butter

cup chopped onions
cup chopped celery
pound crawfish tails
tablespoons Worcestershire sauce
tablespoon paprika
OF cups water
NN
Tabasco sauce, salt and pepper to taste
2 tablespoons cornstarch
Green onions and parsley to garnish
1. Melt butter in large skillet.

2. Sauté onions, bell pepper, celery and garlic for 10 to 15
minutes.
3. Add crawfish tails, Worcestershire sauce, paprika, 1 cup
water, salt, pepper and Tabasco sauce.
4. Stir and simmer over low heat 5 minutes.
5. Add cornstarch to 1 cup water. Gradually add to mixture to
slightly thicken.
6. Simmer 10 minutes.
7. Serve over rice. Garnish with green onions and parsley.
64
Sa bbe
CRAWFISH-POTATO BOATS
2 medium baking potatoes

5 tablespoons olive oil
1 cup crawfish, cooked and peeled
1 tablespoon garlic powder
Y2 teaspoon basil
Y4 teaspoon salt
1 cup Cheddar cheese, grated
Rub potatoes with 2 tablespoons of olive oil, wrap in foil

and bake 1 hour at 400 degrees.
Cut potatoes in half.
Carefully scoop out potato pulp.
Reserve potato shells.
aN In a large bowl, combine potato pulp, crawfish, garlic, basil
ne
and salt. Mix well.
Fill potato shells with mixture.
Sprinkle cheese on top of each shell.
Bake at 350 degrees for 20 minutes, broil until tops are
brown.
65
Seafood
CREOLE OYSTER PIE

We make this pie a complete meal when we serve it
with green salad and French bread.

Y2_ stick butter
Y4 tablespoon minced parsley
¥4 teaspoon salt
Ye teaspoon pepper
Ya teaspoon Tabasco sauce
1 can cream of celery soup
1 pint oysters, drained
2 pie shells, unbaked, one top, one bottom
Fry bacon until crisp. Set aside.

Sauté vegetables in butter for 5 to 10 minutes.
Add seasonings.
Add soup and oysters. Blend thoroughly.
Place pie crust in Follette Pottery pie dish.
Pour filling into pie dish.
Top with crumbled bacon.
Cover with remaining pie crust.
Cut slits in top or use lattice pattern.
Brush top crust with melted margarine.
a Bake at 375 degrees for 25 minutes or until crust is
A
Abed
ore
eh
lle
Sp
tea
at
aed
—_
—_
brown.
66
AS
CRUNCHY CATFISH

1 cup finely chopped green onions
1 small bottle creamy Italian salad dressing
2'/2 cups potato chips, finely crushed

Thoroughly coat fish with salad dressing.
Lay fillets in fish bakers.
Cover with onions.
. Completely cover top of fillet with potato chips.
. Place in cool oven.
ON
XTRWNS
Bake at 425 degrees for 20 to 25 minutes or until fish is
flaky.
The first time we tried this we weren't really sure about the
potato chips but it has turned out to be a real pleasant
surprise. This recipe is so quick and easy you will want to
serve it again and again.
67
‘See Boe
: GRILLED GATOR
We know gator may be hard to find outside of Louisiana
so we tested crocodile and it works just fine.
1. whole alligator
7 lemons
24 pints barbecue sauce, your choice
1. jug good, cheap wine
1. Catch a gator. (If this is not possible, discontinue recipe

and enjoy wine.)
2. Dig one long trench.
3. Clean and dress gator. Use caution: Some gators prefer to
bathe alone.
4. Roast over hot coals for 6 hours allowing for more roasting
time if hide is extra tough.
5. Drink wine while turning gator.
6. Serve with plenty of “Fat Broad's Easy Loaf.”
68
ees bod.
HOW TO MAKE A ROUX

Makes 1 serving
1 cup flour
1 cup butter
OLD FASHIONED ROUX:

1. In an 8-quart black iron pot, gradually add flour to melted
butter stirring continuously over low heat until it reaches a
warm dark brown color. Warning! If you burn it, start over.
MICROWAVE ROUX:
1. In a 4-cup glass measuring cup, add 1 cup flour and cup
butter.
Microwave on high 1 minute.
Stir the roux.
Microwave 1 minute.
Stir the roux.
a
eneAs the roux starts to darken, microwave on high for 30
seconds.
7. Stir the roux.
8. Continue doing this in 15 second intervals until the roux is
about the color of a dark gravy.
STORE-BOUGHT ROUX:
1. Go to the store and while no one is looking purchase the
already prepared roux in the “Cajun food” section.
2. Discreetly pay for it, go home, use it. Invite the neighbors
in for your “home-made” and lie, lie, lie.
69
Sony
xa
KENT'S FISH “SO DAM GOOD"

1 can white clam chowder soup
1. cup fresh, sliced mushrooms
Y2 cup white wine
1 6-ounce can crab meat
Y2 teaspoon salt
1. tablespoon lemon juice
Ya cup heavy cream

Lay fish in baker.
Mix remaining ingredients in a Follette Pottery bowl.
Pour over fish.
Place in cool oven.
Bake at 425 degrees for 20 to 25 minutes, until fish is flaky.
Na Garnish with chopped green onions.
Pare
LE
MORN
CFs
70
Se
LOUISIANA CRAWFISH PIE

Crawfish pie, me-o my-o. This pie is so good that it won the
“Best Food” Award at the Louisiana Tech Homecoming
Tailgate Party last year. Go Dawgs!
1 pie shell and top, unbaked

Y2_ stick margarine
Ye cup chopped bell pepper
1 clove garlic, minced
1 pound crawfish tails, peeled
Y2 teaspoon Tabasco
Sauté vegetables in margarine 5 to 10 minutes.

Add crawfish tails to vegetable mixture.
Add soup and Tabasco.
. Pour into pie crust.
et
SA
Ss Cover with remaining pie crust. Cut slits in top or use
lattice pattern. We then make a dough crawfish for ours
and make it red with paprika.
6. Brush top crust with melted margarine.
7. Place in cool oven. Bake at 375 degrees for 25 minutes or
until golden brown.
This pie has been named by Follette Pottery as their
representative piece for the 1999 Louisiana Franco Fete
Celebration.
771
Seafood
REDDENED BLACK FISH

4 large catfish fillets (or any suitable fish)

Y2_ pound medium shrimp, uncooked
2% cups salsa
3 teaspoon pepper
4 dots Tabasco sauce
Ye teaspoon salt

Lay fillet in baker.
Arrange peeled shrimp on top of fillet.
Mix remaining ingredients in Follette Pottery bowl.
Cover fish with sauce.
Place in cool oven.
Bake at 425 degrees for 20 to 25 minutes or until flaky.
oat
CO
Kent threw this recipe together one evening. It has become
one of our favorites, especially when we don’t want to spend
time in the kitchen. It is simple to prepare and looks beautiful
when served. This is a “must try.”
Ta
x
Sa AS
SHRIMP CREOLE
Y4 cup vegetable oil

cups chopped onions
cup chopped celery
tablespoons butter
bay leaves
teaspoons salt
teaspoon cayenne
teaspoon black pepper
teaspoon Tabasco
tablespoon basil
16-ounce can tomatoes, diced
8-ounce can tomato sauce
teaspoons sugar
pounds shrimp, large peeled
cups cooked rice
1. Brown 1 cup onions over high heat in oil, stirring

frequently until onions are a rich brown.
Add remaining onions, celery, green peppers and butter.
Sauté until tender.
Add tomatoes, tomato sauce, sugar and spices, stir well.
Cook over low heat for 20 minutes.
Add shrimp, cook an additional 10 minutes.
Se
Oe Serve over rice.
Whe
Sea eel
SHRIMP FETTUCCINE
Ya stick butter
Y2 cup chopped bell pepper
1 8-ounce package Philadelphia cream cheese, room
temperature
43 cup milk
1 cup Parmesan cheese, halved
1 pound peeled shrimp
1. teaspoon minced parsley
package fettuccine
1. Melt butter.
2. Sauté bell pepper, garlic and onions in butter.
3. Add cream cheese, milk and half of Parmesan cheese.
Cook until melted and smooth.
4. Add shrimp, Tabasco, salt, pepper and parsley.
5. Cook 10 to 12 minutes over medium heat. Stir often to
prevent cheese from sticking.
6. While preparing sauce, cook fettuccine noodles as directed
on package.
7. Combine sauce and noodles in large Follette Pottery
spaghetti dish. Garnish with remaining Parmesan cheese.
74
LN,
CAJUN SHRIMP STEW

1 stick butter
Y2_ cup flour
3 cloves garlic
2 teaspoons salt
1 teaspoon black pepper
Ye teaspoon cayenne
3 bay leaves
3 cups chopped tomatoes
3 cups water
1 teaspoon lemon juice, freshly squeezed
2 pounds red potatoes, cubed
2 pounds peeled fresh shrimp
1. can whole kernel corn
. Ina 6- to 8-quart stock pot, heat butter and gradually stir

in flour.
Cook over low heat stirring continuously until a medium
brown roux is formed (about 15 to 20 minutes).
Lower heat, add onions, celery, bell pepper, garlic.
Stir thoroughly and cook over low heat 10 minutes, stirring
constantly.
Add remaining ingredients except shrimp.
Simmer 30 minutes.
Add shrimp and simmer over low heat 15 minutes.
al
RAS
ele Serve over rice with French bread, green salad and lots of
“sweetea.”
Sie
Se Doel
SHRIMP STEW COCODRIE

1 cup flour
Ye cup butter
112 cups onions, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
8 cups water
2 teaspoons Worcestershire sauce
Ya teaspoon salt
Ye teaspoon black pepper
1% pounds shrimp, peeled
1. Make a dark roux. (See Roux, page 69).

2. Sauté peppers, onion and garlic in butter.
3. Cover with 8 cups water and season with Worcestershire
sauce.
4. Simmer 30 minutes.
5. Add shrimp and simmer 10 more minutes.
6. Serve over rice in a Follette Pottery soup bowl.
76
Vegetables
ASPARAGUS SUPREME
8 crushed soda crackers

hard-boiled eggs
#2 can asparagus
chicken breasts, cooked and cubed
can cream of mushroom soup
A cups grated Cheddar cheese
N-|NhN-—
Crumble 4 crackers to cover the bottom of your Follette

Pottery 1'2-quart casserole.
Slice eggs and arrange over crumbs.
Drain asparagus, saving liquid, and arrange asparagus over
eggs.
Add chicken.
Add asparagus liquid to soup and pour over chicken.
Cover top with grated cheese and remaining cracker
crumbs.
. Place in cool oven. Bake at 350 degrees for 40 minutes or
until top is bubbly.
. Let stand 15 minutes before serving.
78
Vegetables
BEANS IN A BUNDLE
Makes 8 servings
3 15-ounce can whole green beans

1 12-ounce bottle Italian salad dressing
8 bacon slices
1. Drain beans and marinate overnight in Italian salad

dressing. Stir several times.
2. Arrange beans — 6 to 8 beans in a bundle.
3. Wrap the bean bundle in bacon and secure with a
toothpick.
4. Place on rack in roasting pan and bake at 375 degrees
until bacon is done and crisp.
GREEN CHILE CORN CASSEROLE

This recipe is so easy and so good youll keep looking
at it thinking, “Is that all I'm supposed to do?”
2 16-ounce cans shoepeg corn

1 8-ounce package cream cheese, softened
Y2_ cup jalapefios
1. teaspoon garlic salt
1. Combine all ingredients in a Follette Pottery bowl.

2. Microwave on high for 2 minutes.
3. Stir and microwave 2 more minutes or until heated
thoroughly.
4. Serve.
Vegetables
CHEDDAR POTATOES A LA BUSKE

1 pound frozen hash brown potatoes, thawed

1 can cream of chicken soup
2 cups grated sharp Cheddar cheese
Y2 cup sour cream
1 cup minced onion
1 teaspoon salt
112 cups crushed potato chips
Y4 cup melted butter
Mix potatoes, soup, cheese, sour cream, onions and salt

together.
Place in greased Follette Pottery giant pie dish.
Cover with potato chips.
Drizzle with butter.
CdPlace in cool oven and bake at 350 degrees for 1 hour.
Ae
8O
Vegetables
CHEESY SQUASH CASSEROLE

8 medium yellow squash, sliced

Y2_ cup chopped onions
1 8-ounce carton sour cream
Y2_ teaspoon salt
Y4_ teaspoon black pepper
Y2_ teaspoon basil
1. cup bread crumbs
Y2_ cup cheese, grated
Y3_ cup butter
1 teaspoon paprika
1. Cook sliced squash and onions in boiling water until

tender.
2. Drain water. Combine squash, sour cream, salt, pepper and
basil.
Pour into greased Follette Pottery baking dish.
Combine bread crumbs, cheese, butter and paprika.
Sprinkle over squash mixture.
Top with bacon.
carr
opto
amiecid
Bake at 300 degrees for 30 minutes.
We have tried to recapture this recipe after having something
similar at the “Blue and White Cafe” in Tunica, Mississippi. We
had spent a delightful morning with our friends at McCarty
Pottery in Marigold. That little oasis in the Delta is a perfect
cure for those cotton pickin’ blues.
O74
Vegetables ?
* GREOLE STUFFED TOMATOES & OKRA

pound okra, sliced

stick butter
cup finely chopped onions
ws cup finely chopped ham
clove garlic
teaspoon Creole seasoning
cup cooked rice
aA
Bh
S|
|=
2 large tomatoes
Smother okra in butter with onion, ham and seasonings.

Hollow out tomatoes while cooking okra.
When okra is cooked, add rice and tomato pulp.
Add seasonings and stir.
et
See
Aceh
de Stuff tomatoes and bake for 10 minutes at 400 degrees.
8&2
Vegetables
EGGPLANT BOATS
2 large eggplants
2 cups sliced fresh mushrooms
Y4 teaspoon salt
Ye teaspoon pepper
2 cups minced ham
1 cup Italian bread crumbs
Cut eggplant in half, lengthwise.

Scoop out pulp leaving a ¥%2-inch shell.
Fill shell with ice water and set aside.
Chop the eggplant pulp.
Sauté eggplant, mushrooms and onions in butter for 10
minutes or until tender.
Add seasonings and ham.
Drain eggplant shells and pat dry.
Stuff shells with mixture.
Top with bread crumbs.
Bake at 375 degrees for 30 minutes or until brown.
on
Vegetables
FRESH GREEN BEANS

& NEW POTATOES
You could make “Green Bean Believers’ out of your children
with this recipe. The secret is do not overcook.
1 pound fresh green beans

6 small new potatoes
Ya cup picnic ham for seasoning
1 teaspoon salt
1. Wash and snap beans. Quarter potatoes.

2. Place ham in 6-quart saucepan with 4 quarts of water.
Bring to a boil.
3. Add beans, potatoes, salt and Tabasco.
4. Boil 20 minutes. Cover and shut off heat. Let beans and
potatoes stand for 10 more minutes. Do not overcook.
5. Serve.
84
Vegetables
GREEN BEAN ZYDECO DREAM

The word “Green Bean’ translated in Cajun is Zydeco,
so put on your Clifton Cheniere CD and do some Cajun
two-step while this cooks and they will taste even better.
2 pounds fresh green beans, washed and cleaned

6 cups water for boiling
Ya cup olive oil
1 cup sliced fresh mushrooms
2 cloves garlic, crushed
1 8-ounce can water chestnuts, sliced, drained
Ye teaspoon salt
2 teaspoon pepper
1 teaspoon dried basil
Y2 teaspoon dried Italian seasoning
Grated Parmesan cheese
—_. Wash and trim beans.

2. Place beans and water in large saucepan and bring to a
boil.
3. Reduce heat and simmer for 10 minutes or until crisp and
tender.
4. Drain beans, plunge into ice water to stop cooking
process. Set aside.
5. In the same saucepan, heat oil. Sauté mushrooms and next
7 ingredients until tender.
6. Stir in beans and cook until thoroughly heated.
7. Sprinkle with Parmesan cheese and serve.
Vegetables
KENT'S WHISKEY BEANS

3 cans pinto beans

1 cup mesquite barbecue sauce
3 strips bacon
Y2_ shot good bourbon
1. Mix beans, onions, barbecue sauce and bourbon in your

Follette Pottery bread pot.
2. Cover with strips of bacon.
3. Remember! Only a half a shot of bourbon.
4. Mix the cook a drink. Remember, only half a bucket of
bourbon.
5. Place in a cool oven. Bake at 350 degrees for 30 minutes.
S86
Vegetables
SPAGHETTI SQUASH PARMESAN

1 large spaghetti squash

8 slices bacon
Ya cup butter
Y2_ teaspoon salt
Y4 teaspoon pepper
¥, cup grated Parmesan cheese
—_. Score squash ’%2-inch deep in two places to allow steam to

escape.
Fry bacon until crisp. Drain and crumble.
Cut squash in half lengthwise, and remove seeds.
ioe
pA
aed Scrape meat off squash with fork tines until it looks like
spaghetti.
Add salt and pepper and dot with butter.
Sprinkle with Parmesan cheese and crumbled bacon.
Broil for 5 minutes.
ey
ee Remove squash from shell to serve.
QT
Vegetables
~
LIBBY'S SWEET POTATO CASSEROLE

Makes 1 serving Preparation Time: 1 hour and 30 minutes
5 sweet potatoes, boiled

1 stick butter
2 eggs
1% cups sugar
3 tablespoons flour
1 small can evaporated milk
1 teaspoon vanilla
2 cups marshmallows (large or small)
Peel, cube (large cubes) and boil potatoes until soft.

Drain water and whip potatoes until fluffy.
Add butter, eggs, sugar, flour, milk and vanilla.
Pour into a greased Follette Pottery baking dish.
Place in cool oven. Bake at 375 degrees for one hour.
Remove from oven, cover with layer of marshmallows.
helaReturn to oven for 5 minutes more or until marshmallows
rd
irae
pc
Meat
en
melt.
Holidays at the Follette household are not complete without
these potatoes. Our son, Andy, loves to have a bowl of these
potatoes for breakfast the next day. They taste just like sweet
potato pie.
88
Vegetables
OKRA & TOMATOES


2 tablespoons butter or margarine
4 cups okra, sliced (fresh or frozen)
1 32-ounce can diced tomatoes
Ya teaspoon Tony's Cajun seasoning
Y%4 teaspoon garlic powder
4 teaspoon salt
Sauté onion in butter until tender.

Add tomatoes and simmer 5 minutes.
Add okra and seasonings.
te Cook over low heat until okra is cooked. Okra should be
Cogn
Bae
firm, not mushy.
5. Serve in a Follette Pottery vegetable bowl.
One of the best parts of summertime is the flood of fresh
tomatoes and the creativity it unleashed in the kitchen.
Summer in the South is full of wonderful colors and smells.
This recipe fills both those senses.
89
Vegetables
SPINACH LAURA
3 tablespoons flour
12 stick butter, melted
1 10-ounce package spinach, thawed
3 eggs, slightly beaten
12 pint cottage cheese
12 cup feta cheese, crumbled
Mix melted butter and flour over low heat.

Add all ingredients except feta cheese and mix thoroughly.
Fold into Follette Pottery baking dish.
Sprinkle cheese over entire mixture.
Place in cool oven.
Ne Bake at 350 degrees for 45 minutes.
SO
Everyone who comes to the Follette house for holiday dinners
is required to bring a dish that they prepared themselves (no
exceptions). Our daughter Laura has graduated from warming
the rolls to this more exciting dish. She is becoming quite a
cook herself.
90
Vegetables
TOMATO PIE
Our friend Joy Meyer introduced us to tomato pie.
Itjust isnt summertime at our house without a
pie made with Kents homegrown tomatoes.
19-inch pie shell

2 tomatoes, extra firm
Yq cup flour
Ye teaspoon salt
Ye teaspoon black pepper
3 tablespoons cooking oil
2 cup sliced black olives
1 cup minced green onions
2 eggs, slightly beaten
1 cup grated Cheddar cheese
1. cup half-and-half
Bake empty pie shell 8 minutes at 425 degrees.

Cut tomatoes into six thick slices.
Salt and pepper lightly.
Dip each slice in flour.
Sauté quickly in oil until brown.
In the bottom of the cooked pie shell, arrange tomatoes.
Cover with olives, onions and cheese.
ee
a
PeeStir together slightly beaten eggs, cheese, cream and
Creole seasoning.
© Pour over pie.
. Bake at 375 degrees for 45 minutes.
Vegetables
ZUCCHINI-CORN CASSEROLE
1% pounds squash (zucchini or yellow crook neck)

1 medium chopped onion
1 cup chopped green pepper
2 eggs, beaten
1 16-ounce can cream style, shoepeg corn
12 teaspoon salt
12 teaspoon pepper
1% teaspoon rosemary
4 cup bacon bits
Slice zucchini and steam until just tender. Drain and cool.
Sauté green pepper and onions in butter until wilted.
Add eggs, cheese, seasonings and corn.
Fold in zucchini.
aPour into greased Follette Pottery baking dish. Garnish
ae
eA
with bacon bits.
Place in a cool oven.
92
PS
BASIC PIZZA DOUGH

Makes 1 serving Preparation Time: 2 hours
1 cup lukewarm water

1 package rapid rise dry yeast
1 teaspoon sugar
3 cups flour
1 teaspoon salt
1 tablespoon olive oil
. Dissolve yeast and sugar in lukewarm water. Let stand

until foamy, 5 to 15 minutes.
Sift flour and salt into a large Follette Pottery bowl.
Make a well in center of flour. Pour in yeast mixture and
oil into well.
Mix with a spoon to a soft dough consistency.
Knead the dough on a lightly floured surface for
10 minutes, until smooth and elastic.
Place dough in greased bowl and cover with plastic wrap.
Let rise in a warm place for about 1 hour or until dough
has doubled in size.
. Punch dough down, turn onto lightly floured surface and
knead again for about 2 minutes.
. Roll out as required and place on a greased Follette
Pottery pizza baker. Pinch up edge to make rim.
10. Cover with towel and let rise 20 minutes.
BY Dough is now ready for topping.
94
Pizza
FOUR SEASONS PIZZA

tablespoons olive oil

pizza dough recipe (page 94)
recipe “Marinara Pizza Sauce” (page 102)
cup sliced mushrooms
ounces prosciutto (Italian ham)
pitted black olives, chopped
artichoke hearts, bottled, drained
canned anchovies, drained
ounces mozzarella cheese, thinly sliced
WwW
—
= fresh basil leaves, shredded
OwWPRAAN
Pepper to taste
—y. Heat 1 tablespoon oil in frying pan. Sauté marinara.

Roll out dough as required and place on greased Follette
Pottery pizza baker. Pinch dough on edge to make a rim.
Brush dough with remaining olive oil.
Spread “Pizza Marinara Sauce” over dough. Visually
divide into 4 equal sections.
Arrange mushrooms over first section.
Cut prosciutto into strips and arrange with olives over
second section.
Thinly slice artichokes and cover third section.
Half the anchovies lengthwise and arrange with
mozzarella over fourth section.
. Sprinkle basil over pizza.
10. Season with black pepper.
11 Place Follette Pottery baker in cool oven and bake for 15
to 20 minutes at 425 degrees until crust is golden brown.
95
FRESH HERB PIZZA
1 basic pizza dough (see recipe, page 94)
4 tablespoons extra virgin olive oil
Ys cup minced fresh rosemary
Ya cup minced fresh marjoram
Ya cup minced fresh chives
Ya tablespoon minced fresh basil
Ya tablespoon chopped onions
Y2 cup heavy cream
1 cup shredded mozzarella cheese
. On lightly floured board, knead 2 tablespoons oil and

1 tablespoon rosemary into already made pizza dough.
Shape pizza dough on lightly greased Follette Pottery
pizza baker.
In a bowl, mix together the herbs, garlic, cream and
seasonings.
Brush the pizza dough with oil. Spread the herb mixture
over dough.
Sprinkle with mozzarella cheese and salt and pepper.
Place in cool oven and bake at 425 degrees for 15 to
20 minutes until crust is crisp and golden.
96
GOAT CHEESE, OLIVE & PESTO PIZZA
1 recipe pizza dough (see recipe, page 94)

¥%4 cup fresh basil leaves
1 teaspoon salt
Ya cup freshly grated Parmesan cheese
Ya cup freshly grated Romano cheese
3 tablespoons pine nuts
7 ounces fresh goat cheese, sliced
2 ounces black olives, pitted and sliced
Freshly ground pepper to taste
1. Prepare pizza dough and shape on lightly greased

Follette Pottery pizza baker. Pinch dough on edge to
make rim.
2. Ina blender or food processor, place basil leaves and a
little salt.
3. Process until finely chopped.
4. Add 6 tablespoons oil, Parmesan cheese, Romano
cheese and pine nuts.
Process until smooth and creamy.
Cover dough with sliced goat cheese.
Drizzle remaining 2 tablespoons of oil over cheese.
Cover with half of basil mixture.
Place in cool oven.
Se Bake at 425 degrees for 20 minutes or until crust is
ee
ltd:
golden brown.
11. Drizzle the remaining basil mixture over the top and
serve immediately.
O7
MEG'S BREAKFAST PIZZA
2 10-count canned biscuits

Y2 pound pork sausage
6 eggs, scrambled
1. tablespoon milk
1 teaspoon salt
Y2 teaspoon pepper
1 cup picante sauce
1 cup Cheddar cheese
Jalapefio peppers (optional)
Press biscuits onto greased Follette Pottery pizza baker.

Place in cool oven and bake 10 minutes (until a soft
brown).
Brown sausage, pour off excess grease in skillet. Set aside.
Combine eggs, milk, salt and pepper. Beat thoroughly.
Cook until almost firm.
Remove biscuits from oven and place on heat resistant
surface.
Cover with picante sauce, scrambled eggs, sausage, and
top with cheese.
Return to oven until cheese is melted.
Remove, cool 5 minutes, slice and enjoy.
98
ine
PIZZA FLORENTINE
“Pizza Dough” (see recipe, page 94)

“Pizza Marinara Sauce” (see recipe, page 102)
ounces fresh spinach leaves, stems removed
small red onion, thinly sliced
wea
Wo
= ounces sliced mozzarella cheese
. Prepare dough and shape on lightly greased Follette

Pottery pizza baker. Pinch dough on edge to make rim.
Remove stems from spinach and wash in plenty of cold
water. Drain well.
Heat 1 tablespoon oil and sauté onions until soft.
Add spinach and sauté until just wilted. Do not overcook.
Drain any excess liquid.
Brush crust with remaining oil.
Cover crust with “Pizza Marinara Sauce.”
Top with spinach mixture.
aeThinly slice the mozzarella cheese and arrange in spoke
pattern over spinach, leaving center vacant.
Place in cool oven and bake at 425 degrees for
20 minutes.
OO
c : | :
QUICK & EASY “HOMEMADE’ PIZZA

+
re
1 “store-bought” pizza dough

1 tablespoon olive oil
1 jar pizza sauce (hide the bottle)
1 package pepperoni sausage, sliced
1 tablespoon dry basil
2 cups grated mozzarella cheese
Place “store-bought” dough on Follette Pottery pizza

baker and cover with olive oil.
Cover with “store-bought” pizza sauce.
Arrange pepperoni in an interesting pattern.
Sprinkle basil and garlic powder.
Cover with mozzarella cheese.
RW
ou Place in cool oven and bake at 425 degrees for 20 minutes
or until golden brown.
100
PIZZA MARGHERITA
1 basic “pizza dough” recipe (see page 94)

2 tomatoes, thinly sliced
7 ounces mozzarella cheese, thinly sliced
1 “Pizza Marinara” recipe
Y2_ cup chopped fresh basil
—_. Prepare pizza dough and shape on lightly greased Follette

Pottery pizza baker.
Cover with marinara sauce.
Add tomatoes and cover with mozzarella.
Scatter basil over top.
Season to taste with salt and pepper.
. Drizzle 3 tablespoons of oil over top.
Transfer to cool oven.
ONAMARWH
Bake 20 minutes at 400 degrees until crust is golden
brown. ‘
Drizzle remaining oil over top and serve immediately.
41f)1
PIZZA MARINARA SAUCE
Makes enough for | pizza.
tablespoon olive oil

onion, finely chopped
cloves garlic, finely chopped
16-ounce can chopped tomatoes
small can tomato paste
teaspoon parsley
teaspoon thyme
teaspoon basil
teaspoon oregano
SES
ES
INES
SN
ES pinch sugar
. Heat oil in pan, add onion and garlic and gently sauté 3 to
6 minutes.
Add tomatoes, tomato paste, herbs, sugar and seasoning.
Simmer uncovered, stirring occasionally for 15 to
20 minutes.
Let cool.
102
SHRIMP & FETA CHEESE PIZZA
1 “Pizza Dough” (see recipe, page 94)

1 “Marinara Sauce” (see recipe, page 102)
Y2 pound shrimp, cooked, shelled and deveined
Y4 pound feta cheese, crumbled
Yared onion, sliced and separated into rings
1 teaspoon dry oregano
1. Roll out dough as required and place on greased Follette

Pottery pizza baker. Pinch dough on outer edge to make
rim.
Spread “Marinara Sauce” evenly over crust.
. Arrange shrimp evenly over sauce.
Sprinkle feta cheese over shrimp.
Scatter red onion rings over all.
Sprinkle with oregano and pepper.
NOM
RWHPlace in cool oven and bake at 425 degrees for 15 to
20 minutes until crust is crisp and golden.
112
Flea
TRADITIONAL ITALIAN PIZZA

recipe “Basic Pizza Dough” (see page 94)

recipe “Pizza Marinara Sauce” (see page 102)
ounces mozzarella cheese
tomatoes, thinly sliced
2 fresh basil leaves
DN
OW]
=—|—N
NO
= tablespoons freshly grated Parmesan cheese
Black pepper to taste
. Roll out dough as required and place on greased Follette

Pottery pizza baker. Pinch dough on outer edge to make
rim.
. Brush pizza dough with 1 tablespoon of olive oil, then
cover with marinara sauce.
Arrange thinly sliced mozzarella and tomatoes on top of
marinara.
Roughly tear basil leaves and spread over cheese and
tomato layer.
Sprinkle Parmesan cheese on basil leaves. Add black
pepper to taste.
Drizzle remaining olive oil over top.
Place in cool oven. Bake 20 minutes at 425 degrees until
crust is crisp and golden.
104
dog J)
; BT Jenny: ¥
r z: i Pern >
Breads
oy Whi Vio ie
Aunt Muffie Marie was the lovely daughter of Gen. Beauregard
Pickens La Follette, the famous Civil War hero. She is credited
with single-handedly saving the South in the war of Northern
aggression. Aunt Muffie Marie collected all the muffin tins and
pie pans, then melted them down to make cannon balls to
shoot at those damn Yankees.
Isjoads
MONKEY BREAD
Makes 1 serving Preparation Time: 1 hour
2 10-count cans buttermilk biscuits, quartered

1 cup sugar
2 tablespoons cinnamon
Nuts and raisins (optional)
Y2 cup margarine
Y2_ cup brown sugar
Mix sugar and cinnamon in a plastic bag.

Drop 6 to 8 biscuit quarters into sugar mixture and shake
to coat.
Place in well-greased Follette Pottery bread pot or bundt
pan.
Continue process until all biscuit quarters have been
covered and placed in pot.
Melt margarine and brown sugar in microwave, stirring
frequently.
Drizzle over biscuits.
Place in cool oven. Bake at 350 degrees for 35 minutes.
Cool for 10 minutes.
Turn onto serving dish.
—y SOON
Pull off pieces and enjoy.
106
BROCCOLI CORNBREAD
A new twist to an old Southern favorite that was given
to us by Brenda Follette, our favorite sister-in-law.
1 10-ounce package frozen broccoli

1 stick butter
4 eggs, beaten
1 box Jiffy cornbread mix
1 8-ounce package small curd cottage cheese
1. In a large bowl, mix broccoli, butter, onions, eggs and

cornbread mix.
N Blend in cottage cheese.
3. Pour mixture into greased Follette Pottery 112-quart
baking dish.
4. Place in cool oven. Bake at 400 degrees for 30 to
35 minutes.
AMY
Breads
AUNT MUFFIE MARIES

CHEESE MUFFINS
2 cups flour
1 tablespoon baking powder
34 teaspoon salt
1 cup sharp Cheddar cheese
1. teaspoon chili powder
1. teaspoon dry mustard
1 egg
1 cup milk
Y4 cup vegetable oil
In mixing bowl, sift together flour, baking powder and salt.

Mix in cheese, mustard and chili powder.
Beat the egg, stir in milk and add oil.
Add liquid ingredients to flour mixture.
Stir vigorously until thoroughly mixed.
Fill greased muffin cups % full.
my
ANA
ce
Gots
CAR
Spa Bake at 425 degrees for 25 minutes or until golden brown.
108
Breads
AUNT MUFFIES MONKEY MUFFINS

2 10-count buttermilk biscuits

1 cup sugar
1. tablespoon cinnamon
Ya cup brown sugar
4 teaspoons butter
Combine cinnamon and sugar in plastic bag.

Cut biscuits in quarters.
Drop in plastic bag and shake to coat.
Grease muffin pan.
Place 5 or 6 biscuit pieces in each muffin cup.
ool
dS
SP
NdiCombine brown sugar and butter in a microwave for
1 minute.
Drizzle over contents of each cup.
oN Bake at 425 degrees for 25 minutes or until golden brown.
COCONUT CORNBREAD
1 8-ounce package corn muffin mix

43 cup milk
1 egg
¥%4 cup coconut
Prepare cornbread according to package directions.

Stir in /2-cup coconut.
Pour into Follette Pottery 1'%-quart baking dish.
Garnish with remaining coconut.
eh
aBi Place in cool oven. Bake at 400 degrees for 30 minutes.
A hryOY
Breads
FAT BROAD'S EASY LOAF

cups warm water

packages yeast
tablespoon vegetable oil
teaspoons salt
cups flour
egg white
Aan
NY]
N
—N tablespoons water
Fill large measuring cup with 134-cups warm water. Add

yeast and let stand for 10 minutes or until foamy.
In a large bread bowl, add flour. Form a small hole in the
center.
Add yeast, water, oil and salt and stir.
With a fork, starting in the center of the flour, stir until a
dough ball is formed.
Remove dough ball from bowl and knead on floured
surface until smooth and elastic. This will take 8 to 10
minutes.
Place into greased bowl, turning ball so that entire
surface is greased.
. Cover and let rise in warm place until doubled in size
(about 30 minutes).
Punch dough down on floured surface.
Grease your Follette Pottery bread baker. Place dough
ball into baker and turn to grease entire surface.
Let rise until doubled in size — 30 to 40 minutes.
. Place baker in cool oven. Bake at 400 degrees for 35 to
4O minutes.
110
Breads
12. Remove baker from oven. Brush with egg white and
water mixture.
13. Place back in oven and bake for 5 more minutes.
Kent was inspired by the “Fat Broad” in the BC comic strip in
the newspaper. They were both trying to learn to bake bread
at the same time. The bread baker is designed after a French
clouch, but after much experimenting, Kent decided to make
the two pieces about the same size to give the pot a lot more
uses. Nothing smells better on a cold winter Sunday afternoon
than to get up from a nap and have the house filled with the
smell of Kent’s bread. | hope everyone has a wonderful
husband who likes to cook.
COUSIN BUBBA'S BEER BREAD

4 cups flour
tablespoon baking powder
teaspoon salt
tablespoons sugar
12-ounce can beer, warm
I tablespoons butter, melted
(Pes
1. In a large bowl, combine flour, baking powder, salt, sugar

and 3 tablespoons butter.
Gradually add beer, stirring until moistened.
Turn out on floured surface and knead until elastic.
. Place in greased Follette Pottery bread pot.
. Let bread stand in bowl for 10 minutes.
Place in cool oven. Bake at 350 degrees for 1 hour.
NOORWHL
Remove from oven. Brush top with melted butter.
7 oy he? }
Usk
FRENCH BREAD
A loaf of warm French bread and hunk of good cheese with
a glass of wine is great to share with a friend.
Makes 1 serving Preparation Time: 2 hours
134 cups warm water

2 packages yeast
1 tablespoon vegetable oil
2 teaspoons salt
5 cups flour
1 egg white
2 tablespoons water
. Fill large measuring cup with 1%-cups warm water. Add

yeast and let stand for 10 minutes or until foamy.
In a large bread bowl, add flour. Form a small hole in the
center.
Add yeast, water, oil and salt and stir.
With a fork, starting in the center of the flour, stir until a
dough ball is formed.
Remove dough ball from bowl and knead on floured
surface until smooth and elastic. This will take 8 to 10
minutes.
Place into greased bowl, turning ball so that entire
surface is greased.
Cover and let rise in warm place until doubled in size
(about 30 minutes).
Punch dough down on floured surface.
Divide dough in half, roll into long rope. Bend in middle
and twist into loaves.
Place loaves on greased flat baking pan (cookie sheet).
(AZ
Breads
11. Let rise until doubled in size (about 30 to 40 minutes).

12. Place loaves in cool oven. Bake at 400 degrees for
25 minutes.
13. Remove loaves from oven, brush with egg white and
water mixture.
14. Bake for 5 minutes more.
15. Serve on Follette Pottery bread tray.
AUNT MUFFIE MARIE'S

APRICOT CHEESECAKE MUFFINS
1 10-count canned biscuits

1 4-ounce package cream cheese, room
temperature
Y%4 cup sugar
1 teaspoon lemon juice
4 teaspoons apricot preserves
1. Combine cream cheese, sugar and lemon juice.

2. Grease muffin pan.
3. Press a biscuit into each muffin cup covering the bottom
and sides.
4. Put a teaspoon of preserves into each.
5. Top with heaping tablespoon of cream cheese mixture.
6. Bake at 450 degrees for 25 minutes or until golden brown.
Breads
CHEESY GARLIC BISCUITS

8-ounce package cream cheese, softened

cup Sprite
cups biscuit mix
tablespoons dried onions
teaspoon garlic powder
teaspoon salt
teaspoons dried parsley
LRH
RE cups sharp Cheddar cheese
NNAS
1. In a large Follette Pottery bowl, stir cream cheese to

soften.
2. Add Sprite.
3. Combine dry ingredients in a separate bowl.
4. Gradually add dry ingredients to cream cheese-Sprite
mixture.
5. Fold in cheese.
6. Knead dough 3 to 4 times on floured surface.
7. Cut with biscuit cutter and place on Follette Pottery pizza
baker.
8. Place in cool oven and bake 20 to 25 minutes at 400
degrees.
This is a Follette twist to an old Southern favorite. If you really
want to be decadent, brush the tops with melted butter
before baking and stand back when they come out of the
oven. You could get hurt when your family starts to grab
them.
114
esserts
De eye
POEG.
BIG BUBBAS CHOCOLATE DELIGHT
package brownie mix

bars Heath bar candy
12-ounce Cool Whip
3-ounce packages instant chocolate pudding mix
cups milk
8-ounce sour cream
1. Bake brownie mix according to package directions.

2. Let cool. Crumble in a 9x12-inch baking pan.
3. Empty pudding package into bowl. Add milk and sour
cream and mix well. Pour over crumbled brownies.
4. Crush 4 candy bars and sprinkle over pudding mixture.
5. Cover with Cool Whip.
6. Crush remaining candy bar very fine and sprinkle over Cool
Whip.
7. Chill and serve.
If you want to live a little longer, make brownies using low
cholesterol recipe, lite Cool Whip, fat-free, sugar-free
pudding, skim milk and low-fat sour cream. But don’t even
look for a substitute for Heath bars. There isn’t one. Warning!
Safety Hazard! Do not make the mistake of getting between
Bubba and this dessert. You've seen “Jaws.” Right?
116
>
Deke,
CHRISTMAS EVE RUM BALLS

1 5%4-ounce package Tootsie Roll candy

Y3 cup rum (dark Haitian rum is wonderful)
148 cups graham cracker crumbs
1 cup crushed pecans
1 cup powdered sugar
Combine candy, rum and butter in saucepan.

Heat and stir until melted and smooth.
Stir in crumbs and nuts.
Shape to form 1-inch balls. (Mixture will be hot.)
Roll in powdered sugar.
oe Let cool and store in airtight container.
ae
cl
ek
Christmas is a special time for us at the pottery. We feel our
pottery studio is an extension of Santa’s workshop. Making
these rum balls for Kent on Christmas Eve has been a tradition
since 1975 and he says it just wouldn't be Christmas without
them.
Sees
BREAD PUDDING WITH RUM SAUCE

Serve pudding warm with warm sauce.
1 stick butter, room temperature

6 eggs, beaten
1 pint heavy cream
Y2 teaspoon cinnamon
1. tablespoon vanilla
Ya cup raisins
12 slices day-old white bread or French bread
RUM SAUCE
1 cup sugar
2 cups water
1 teaspoon cinnamon
1 tablespoon butter
Y2 teaspoon cornstarch
1 jigger rum
In a large bowl, mix together sugar and butter.

Add eggs, cream, cinnamon, vanilla and raisins.
Mix well.
Pour into Follette Pottery giant pie dish.
Arrange bread slices in egg mixture.
Let stand for 5 minutes to soak up the liquid.
Turn bread over and let stand 10 minutes longer.
Push bread down so that it is covered by egg mixture.
OC
cad
me
SL
FS
Be Cover dish with aluminum foil, place in cool oven and
am
bake for 45 minutes at 350 degrees.
Uncover pudding for last 10 minutes to brown the top.
. When done pudding should be soft, not firm.
See,
SAUCE
Ni: In a medium saucepan, combine 1% cups of water, sugar,
cinnamon and butter and bring to a boil.
2 Stir in cornstarch with remaining 4 cup of water and
simmer until sauce is clear.
3. Remove from heat. Add rum.
Kent's sister, Barbara Adams, our other favorite sister-in-law,
introduced us to bread pudding. She loves New Orleans food,
history, atmosphere. She’s a real “Yat” girl from Nawlins’. This
is the ultimate dessert in Louisiana.
PINEAPPLE HEAVEN
1 angel food cake

1 large package instant vanilla pudding mix,
sugar-free, fat-free
3. cups skim milk
1 10-ounce juice-packed, crushed pineapple
1. 12-ounce whipped topping
Tear cake into bite-size pieces.

NR
— Place in a 1/2-quart Follette Pottery baking dish.
Combine pudding and milk in a mixing bowl for 3 minutes
and pour over cake.
Drain pineapple and spread over top of pudding.
Cover with whipped topping and chill.
We
a
Aaa
DIRT CAKE
Y4 cup butter
8 ounces cream cheese, softened
ounces amaretto
4-ounce packages chocolate instant pudding mix
cups milk
ounces whipped topping
16-ounce package Oreo cookies, crushed
ND
WN
©
== silk plant
Combine butter, cream cheese and amaretto in a mixing

bowl.
Cream until fluffy.
In a separate bowl, combine pudding mix and pudding
and mix 3 minutes.
Fold in whipped topping.
Fold in cream cheese mixture.
Crush 8 of cookies in a plastic bag until they look like
potting soil.
In a Follette Pottery bread pot (or a pot resembling a
flower pot), place 4 of the cookies in the bottom of
the pot.
Add pudding mix.
. Cover with remaining crushed cookies.
. Chill overnight.
. Place silk flower in center and use as a centerpiece.
. Use a plastic spade to serve.
120
Dees
FOLLETTE MUD PIE

Makes 1 serving
2 cups mud, soupy

1 bunch twigs
Ye pound rocks
2 lizard tails
6 doodle bugs, dead or alive
Y2_ cup snails
Y4 rye grass
Sand to taste
1 cup rain water
Grease your Follette Pottery pie dish.

Using Mom's best silver spoon, mix mud and rain water.
Add rocks, twigs, grass, doodle bugs, lizard tails.
Mix till it stops being yucky.
Pour into pie dish and garnish with snails and sand.
Di
ar
de Go show Mom what you have done, leaving the spoon
haan
outside.
Ve Enjoy the delight in her face and the fire in her eyes.
For years people have accused us ofplaying in the mud
making mud pies all day. Usually we just smile and keep our
mouths shut and go about our business. Here’s our actual
recipe dedicated to those who have asked about it.
PS. We tried it, and you know, it really was fun.
1217
eee
FRESH APPLE STREUSEL

6 cups tart apples, peeled and sliced

1 cup firmly packed brown sugar
Ya cup all-purpose flour
Ya cup quick cooking oats, uncooked
1 tablespoon cinnamon
1 teaspoon nutmeg
2 tablespoons margarine
1 small whipped topping
. Place apples in greased Follette Pottery 11%2-quart baking

dish.
Combine remaining ingredients (except whipped topping)
in large bowl.
Mix until crumbly.
Sprinkle over apples.
Place baking dish in cool oven and bake at 350 degrees for
25 to 35 minutes or until top is golden brown.
Serve warm with whipped topping.
122
eWeaselts
RED HOT BAKED APPLES

This is a great recipe by itself but even
better with a scoop of vanilla ice cream.
Makes 1 serving Preparation Time: 1 hour
1 large apple
1 tablespoon butter
1. tablespoon brown sugar
1 tablespoon red hot candies
1. Core apple, top and bottom.

Y Place in Follette Pottery apple baker or soup bowl.
3. Fill top of apple with butter and brown sugar. Add red hots
to fill.
4. Place in a cool oven and bake at 350 degrees for
45 minutes. This may be microwaved on high for 6 to
8 minutes (checking often) until apple is soft and red hots
have melted.
192
Ge
JANES CREAMY
LEMON MERINGUE PIE
19-inch pie crust, baked 10 minutes

3 eggs, separated
1 14-ounce can sweetened condensed milk
Y2_ cup lemon juice
3 drops yellow food coloring
Y4 teaspoon cream of tartar
Y8 cup sugar
1. In mixing bowl, combine egg yolks, sweetened condensed

milk, lemon juice and food coloring.
Pour into baked pie crust.
Beat egg whites and cream of tartar to soft peaks.
Add sugar and beat until stiff.
Spread over pie filling. Seal to edges.
. Bake 12 to 15 minutes at 350 degrees.
Wh
NOOR
. Cool and chill several hours.
This pie is the first thing Libby ever cooked. Her mother, Jane,
let her make this pie and she added blue food coloring to the
pie and the meringue. This was long before Dr. Suess and his
green eggs and ham. Her brothers were afraid to eat it, so
you know who got most of the pie.
124
na
a asichls
LOUISIANA PECAN SHORTBREAD 4

Ya cup sugar
1 cup butter, room temperature
1% teaspoons vanilla
Ye teaspoon salt
Ye teaspoon almond extract
1% cups flour
3¥%4 cup toasted pecans
. Cream together sugar and butter.

. Add vanilla, salt and almond extract.
. Gradually add flour. Do not overbeat.
. Stir in pecans.
=. Place in a Follette Pottery bowl. Cover with plastic wrap
okRWN
and chill at least 1 hour.

. Roll chilled mixture onto floured surface Y4-inch thick and
cut with a round biscuit cutter.
. Place on a greased cookie sheet. Bake at 325 degrees
15 to 20 minutes. Do not brown.
. Cool and serve. Can be stored in Follette Pottery cookie
jar if they last that long.
195
Sere
MRS. SNIPES BANANA NUT BREAD

8 tablespoons buttermilk
¥%4 teaspoon baking soda
3 cups flour
Y4 teaspoon salt
1°44 cups shortening
2 cups sugar
3 eggs
2 teaspoons vanilla
3 mashed bananas
2 cups chopped nuts
1. Combine buttermilk and baking soda. Set aside.

2. Combine flour and salt in a separate bowl. Set aside.
3. Cream shortening and sugar.
4. Add eggs and vanilla to creamed shortening and sugar.
5. Gradually add flour mixture — alternating with buttermilk
mixture to creamed shortening mixture.
6. Fold in bananas and nuts.
7. Grease and sugar* a tube pan.
8. Pour batter into tube pan.
9. Bake at 325 degrees for 1 hour and 30 minutes.
*Using sugar instead of flour on the inside of your tube pan
makes a crunchy crust on this nut bread that is so good.
Mr. and Mrs. Snipes were close friends of Libby's parents.
Every Christmas they would bring one of these delicious cakes
to the Stephensons’ house. Libby asked several times for this
recipe before Mrs. Snipes would agree to share it. | think she
would be happy to know that it is still being baked every
Christmas.
126
SD usscels
ae a
PISTACHIO PECAN COOKIES
Y2 cup powdered sugar

Y2 cup margarine or butter, softened
Y2_ cup cooking oil
1 teaspoon almond extract
3 drops green food coloring
2 eggs
1 small instant pistachio pudding mix
2 cups all-purpose flour
Ya teaspoon soda
Y2 teaspoon cream of tartar
Ye teaspoon salt
Y2 cup chopped pecans
Sugar
In a large Follette Pottery bowl, combine powdered sugar,

margarine, oil, almond extract, food coloring, eggs and
pudding mix.
Mix thoroughly.
Add flour, soda, cream of tartar, salt; mixing well.
Stir in pecans.
Chill dough several hours for easier handling.
Heat oven to 375 degrees.
Sop
ee Shape dough into 1-inch balls. Roll in sugar. Place 2 inches
apart on ungreased cookie sheets.
Bake at 375 degrees for 10 to 15 minutes or until a light
golden brown around edges. Do not overcook.
Remove from cookie sheet and let cool.
4277.
Saas
DUMB BUNNIES PEACH COBBLER

cups flour
teaspoons baking powder
teaspoon salt
cups sugar
=
NM
BND teaspoons vanilla
1% cups milk
2 sticks butter, softened
4 cups Ruston* peaches
1 8-ounce container non-dairy whipped topping
1. Combine flour, baking powder, salt, sugar, vanilla, milk and

butter.
Pour into greased Follette Pottery giant pie dish.
Cover with peaches.
Place in a cool oven and bake 45 minutes at 350 degrees.
ie Serve warm topped with non-dairy topping.
Sate
CANS
*If you can’t get real Ruston peaches for this recipe in your
locale — quit your job, sell your house, pack your car and
move to Ruston, Louisiana, the home of beautiful women and
firm peaches.
128
oes
SKINNY MINNIE'S
CHOCOLATE ECLAIR DELIGHT
1 16-ounce box graham crackers, low-fat

.9-ounce boxes sugar-free, fat-free instant vanilla
pudding
cups skim milk
1 large fat-free whipped dairy topping
1 can reduced-fat chocolate frosting
_— Mix pudding according to box directions using skim milk.

. Fold in fat-free topping.
Cover bottom of 9x13-inch baking dish with graham
crackers. Pour pudding mixture over crackers. Cover
pudding with another layer of graham crackers.
4. Melt frosting in microwave for approximately 1 minute or
until syrup consistency.
oD: Pour over top layer of graham crackers.
6. Chill 1%-2 hours until set.
Need something impressive in a hurry? This is your best bet.
It’s low-cal, low-fat and looks like you spent hours preparing it.
Put a little swirl of whipped cream on each serving and they
will think you bought it at the bakery.
129
yore
”
RASPBERRY RIBBONS
1 cup unsalted butter, softened

Ye cup sugar
Ya teaspoon salt
1 large egg yolk
2% cups all-purpose flour
¥Y4 cup seedless raspberry jam
1 cup powdered sugar
2 teaspoons lemon juice
Cream butter, sugar, salt and egg yolk until smooth.

Gradually beat in flour.
Divide into 4 equal parts.
Wrap dough separately in plastic wrap.
Refrigerate 1 hour (can be refrigerated for up to 2 days).
Preheat oven to 350 degrees.
Remove one portion of dough. Knead lightly until pliable.
Divide dough into two parts.
OF Shape each part into a 10-inch long rope by rolling
tte
aap
Ones
between hands and the work surface.
. Place rope 2 inches apart on ungreased cookie sheet.
=.
aes
© Make a %-inch indentation with the edge of a spoon
down the center of each strip.
. Bake for 10 minutes.
Put jam into heavy-duty plastic bag and snip a small hole
in the corner.
. Gently squeeze jam down center of partially baked
cookies.
. Return to oven and bake 5 minutes longer or until
cookies are lightly brown.
130
Sa siaets
16. Mix powdered sugar, lemon juice and enough water to

make a frosting thin enough to drizzle over the cookies.
17. While cookie strips are still warm, cut them diagonally
into 1-inch strips and drizzle with frosting.
18. Cool completely and remove from cookie sheets.
SNICKER SALAD
This is definitely not your usual salad and probably the
strangest concoction we have in the cookbook. However,
we have yet to serve it to anyone who didnt want the recipe.
6 Granny Smith apples, chopped

package “fun size” Snicker candy bars, chopped
cup milk
4-ounce instant French vanilla pudding mix
=>
—_t
—_
—_— 8-ounce whipped topping
1. Combine milk and pudding mix in large Follette Pottery

bowl. Mix well.
2. Fold in whipped topping.
ae Add apples and Snickers to mixture. Blend well.
4. Pour into Follette Pottery bowl. Chill 1 to 2 hours. Serve.
1317
See
SUGAR COOKIES
This recipe is dedicated to Andrew follette
my Sugar Cookie Monster” in the Follette household.
He eats very few sweets, but can't resist these.
1 stick butter
1 cup sugar
1 egg
Y2 teaspoon salt
Y2 teaspoon vanilla
2 teaspoons baking powder
2 cups flour
ICING
¥4 cup powdered sugar
4 tablespoons milk
2-3 drops food coloring (your choice of color)
Cream butter and sugar.

Add eggs and vanilla and beat until fluffy.
Add baking powder and flour gradually, mixing well.
Roll dough out on floured board.
Cut into shapes.
edetee
eoen
ana
Pad Place on greased cookie sheet and bake at 325 degrees
until edges begin to brown.
ICING COOKIES:
1. Add milk to powdered sugar. Add food coloring at this
time.
a Paint on warm cookies before removing from cookie sheet.
Add sugar sprinkles or other decoration at this time.
Let cool and remove from cookie sheet.
1a2
Osaki
THE BEST PECAN PIE

While Kent was developing this recipe, he cooked about a dozen
different pies. This was simply “The Best Pecan Pie.”
4 eggs
1 cup brown sugar
¥%4 cup light corn syrup
Y2 teaspoon salt
1. teaspoon vanilla
3 tablespoons bourbon
3 cups pecans, shelled and chopped
19-inch pie crust
¥Y3_ cup pecan halves for garnish
. Beat eggs well in a large bowl.

NO
— Add brown sugar, corn syrup, salt, butter, vanilla and
bourbon. Mix thoroughly.
Line pie dish with pie crust. Sprinkle pecans into crust.
Pour filling over pecans.
Arrange pecan halves around pie crust for decoration.
Rw
Ou Bake at 400 degrees for 10 minutes, then reduce heat to
325 degrees and bake 45 minutes or until filling sets.
7. Remove from oven. Cool to room temperature before
serving.
122
Se ones
TIRAMISU
Makes 6 servings _ Preparation Time: 3 hours and 30 minutes
3 cups pound cake, cubed

2 envelopes amaretto-flavored instant coffee
2 cups cold milk, divided
1 8-ounce cream cheese
1 6-ounce package vanilla instant pudding and pie
filling
2 cups whipped topping, thawed
Cover bottom of a glass bowl with cake.

—-
N Dissolve 1 envelope instant coffee in 2 cup milk. Drizzle
over cake.
Beat cream cheese in large bowl with electric mixer until
smooth.
Gradually beat in remaining 112-cups of milk.
Add pudding mix and remaining package of coffee.
Beat on low speed until blended.
Stir in whipped topping.
. Spoon over cake.
ON
OOSRefrigerate for 3 hours.
134
neHall Pas
amen S PEAS & CORNBREAD

Pats recipe sounded so good, we decided to
double it so that we could share it with friends.
4 cups cornbread
2 cups purple hull peas
V2 cup mayonnaise
On a large plate, crumble cornbread.

Pour peas over cornbread.
Mash peas and cornbread together.
Add pot liquor to moisten.
Top with mayonnaise and blend.
OeEnjoy!
Ole
Oy
Patricia M. Flournoy
PEA-NUT JELLY SANDWICH

This recipe was submitted by Bonnie Buckley, whose father does
purple hull pea research. It was better than the “Pea Lime Jell-O"
submitted in 1998, but still fell into our “quite unusual’ category.
2 cups purple hull peas, cooked and mashed

1 cup pecans, crushed
Jelly, preferably peach
4 slices bread (your choice)
1. Spread peas and nuts on one slice of bread.

2. Spread jelly on other slice of bread.
3. Put slices together and enjoy.
136
Purple Hull Pas
x
PURPLE HULL PEAS
& WILD RICE SALAD
1. 6-ounce package long grain and wild rice

NO cups brown rice, cooked
2 16-ounce cans purple hull peas, rinsed and
drained
Y2_ cup chopped red onions
Ya cup sliced green onions
1 finely chopped red bell pepper
1. finely chopped green bell pepper
2 finely chopped jalapefio peppers
1 cup marinated mushrooms
Ya cup chopped fresh cilantro
cloves elephant (sweet) garlic, minced
DRESSING:
Ya cup salad oil
Y4 cup balsamic vinegar
1 tablespoon Dijon mustard
1. Cook wild rice according to package directions omitting

margarine.
Combine remaining ingredients.
. Mix dressing and pour over rice mixture.
. Toss thoroughly to mix.
ue
Wh. Refrigerate until ready to serve.
Beverlee James
(37.
Parle Hall Pas
PEA-ZZA
Brenda is a friend from down the road in Pea Ridge.
If anyone knows their purple hull peas, Brenda does.
1. 6-ounce Mexican-style cornbread mix

1 16-ounce salsa
1 cup purple hull peas, cooked
Y2 cup grated Cheddar cheese
Y2 cup grated mozzarella cheese
2 cup chopped green olives
Y2 cup sliced black olives
1. Mix cornbread according to package directions.

2. Grease your Follette Pottery pizza. Pour cornbread mix
over pan.
Bake at 375 degrees until golden brown.
Remove from oven and carefully cover with salsa.
Sprinkle peas over salsa.
Cover with onions, cheese and olives.
By
ica
ol
fo
SRA Return to oven until cheese melts.
Brenda Frasier
138
Purple Hall Pas
PURPLE HULL PEA &

CUCUMBER SALAD OR DIP
Makes 1 serving
2 cups purple hull peas, cooked

1 large cucumber, chopped
1 clove garlic, minced
1 jalapeno, diced
2 tablespoons diced yellow bell pepper
Vp medium onion, chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon lime zest
1 8-ounce sour cream
1. Cook purple hull peas with %4-pound ham, half an onion

(chopped) and 1 clove of garlic (minced). Salt and pepper
to taste.
2. Combine cucumber, garlic, jalapefo pepper, yellow bell
pepper, onion, lime juice, olive oil, lime zest, salt and
pepper. Marinate in refrigerator several hours.
3. Mix drained peas, cucumber mixture and sour cream.
4. Serve as a dip or a salad on lettuce.
Josie Herbert
139
Parple Hall [Pea
PURPLE HULL PEA PUDDING

6 cups stale bread torn in hunks

3 cups chicken broth
1 cup purple hull peas, cooked
Ya cup sun-dried tomatoes
Y4 cup chopped red bell pepper
1 teaspoon Tony’s Creole seasoning
2 packages ham seasoning
2 egg beaters —- 99% egg substitute
Y% cup sliced jalapefio peppers
1. Place bread hunks in large baking dish. Pour chicken broth

over bread.
Sauté onions and bell peppers.
Mix remaining ingredients and pour over bread.
Top with jalapeno peppers.
SE
celBake at 350 degrees for 45 minutes or until golden.
Beverlee James
140
2S es
PURPLE HULL PEA SALAD

Marlette won first place in the “Pea Cookery Contest’ at
the First Annual Purple Hull Pea Fest in 1998.
1 quart fresh purple hull peas, shelled and washed

1 cup olive oil
Ya cup red wine vinegar
Y2 cup tarragon vinegar
2 tablespoons Tabasco sauce
Ye cup celery
1 medium purple onion, sliced
Y2 cup pimientos
1. Place peas in 2-quart pot. Add enough water to cover

peas.
Boil peas for approximately 1 hour. Drain.
Mix remaining ingredients and pour over peas. Refrigerate.
Marinate overnight.
TS Enjoy!
Cire
Marlette DeSordi
141
Parple Hall Pea
PURPLE HULL PEA TOMATO BAKE

1 10-inch pie crust, precooked

2 medium tomatoes, thinly sliced and drained
2 cups purple hull peas, cooked
Ya bunch green onions, chopped
¥4 cup mayonnaise
1 cup grated Monterey Jack cheese
Y2 teaspoon salt
Ye teaspoon pepper
Y4 teaspoon basil
1. Layer tomatoes, peas and onions in the precooked pie

crust. Make 2 layers, sprinkling seasonings as you go.
2. Mix mayonnaise and cheeses.
3. Spread over top of layers.
4. Bake at 425 degrees for 20 minutes.
Jo Tatum
142
Parple Hall Pea
PURPLE HULL PEA SOUP

This is a wonderful way to use leftover fresh vegetables
in the summer. The pot liquor from the peas
makes a wonderful base for this soup.
1. quart cooked purple hull peas (save liquid)

3. cans stewed tomatoes
2 cans Veg-All canned vegetables
1. can whole kernel corn
1. pound ground beef
1. Brown ground beef and onions, drain.

2. Add to purple hull peas in their liquid. Add remaining
ingredients.
3. Salt and pepper to taste.
4. Cook until hot, adding water as needed.
5. Serve with fresh, hot cornbread and cold iced tea.
Johnnie Hogan
143
Purple HullPea
RED, WHITE & BLUE SALAD

Carole is a dear friend who always enters the “Pea Fest’ cooking
contest. She got real adventurous in 1999. This salad takes a little
time, but its worth it. It was so good we wanted to test it twice.
Makes 1 serving
WHITE CUCUMBER MOUSSE TOP:

1 large cucumber
1 envelope unflavored gelatin
Y4 cup cold water
2 tablespoons boiling water
1 teaspoon salt
Dash white pepper
1 8-ounce package cream cheese
Y2 cup cottage cheese
1 teaspoon horseradish
RED TANGY TOMATO ASPIC BOTTOM:

1% cups boiling water
3 packages unflavored gelatin
1 12-ounce can diced tomato
1 cup sliced green onions
¥4 cup purple hull peas
112 tablespoons vinegar
Y2 teaspoon salt
Y4 teaspoon Tabasco sauce
1 small can sliced ripe olives
BLUE PURPLE HULL PEA MAYONNAISE:

1 egg
¥Y4 teaspoon salt
144
Purple Hallas
Y2 teaspoon dried mustard
1. tablespoon vinegar
1 cup olive oil
Ya cup purple hull peas
Dash ground red pepper
Blue food coloring
WHITE CUCUMBER MOUSSE TOP:

Wh Peel cucumber, cut into 1-inch slices, place in blender and
process until smooth.
2 Soften gelatin in cold water. Add to blender with hot water
and process until dissolved.
3 Add remaining ingredients and blend until smooth.
4. Pour into 2-quart mold and chill while preparing next step.
RED TANGY TOMATO ASPIC BOTTOM:

(E Pour boiling water over gelatin in a bowl stirring until
gelatin is dissolved.
2. Place tomatoes in blender. Process slightly.
3. Add tomatoes, vinegar and seasoning to gelatin. Chill until
slightly thickened.
4. Stir in olives, onions and peas.
Sh Pour over top of white cucumber mousse.
6. Chill until firm (several hours or overnight).
BLUE PURPLE HULL PEA MAYONNAISE:

Put Y%-cup of oil and remaining ingredients into a blender.
Process until smooth.
Add remaining oil in a steady stream.
Blend until completely smooth.
Add blue food coloring until desired color is reached.
ior Serve into center of the mold.
AEN
elt
Li
Siar
Carole Arrington
145
Parple Hall Pas
THIS AINT MAMAS PEA CASSEROLE

pound fresh purple hull peas, shelled

medium onion, chopped
medium bell pepper, chopped
stalks celery, chopped
tablespoons butter
pound tasso sausage, diced
pint heavy whipping cream
tomatoes, peeled, diced
jalapefio peppers, chopped
12-ounce package grated Monterey Jack cheese
16-ounce
YPROWA
A
SSNPS package rigatoni pasta
1. Boil peas in salted water until done.

2. Sauté onions, bell pepper and celery in butter until
tender.
3. Remove from pot and set aside.
4. Sauté remaining butter, garlic and half of tasso for
2 minutes.
5. Add whipping cream, tomatoes, most of the peas,
jalapefho peppers and grated cheese.
6. Let cheese melt.
7. Purée mixture in blender until smooth and creamy.
8. Add sautéed vegetables to sauce.
9. Pour sauce over cooked noodles in a Follette Pottery
1¥2-quart casserole dish.
10. Toss and mix well.
Paple EA as
11. Put remaining peas and tasso over noodle mixture.

12. Place in cool oven. Bake at 350 degrees for 30 minutes.
Steve Best
PURPLE HULL PEA DIP

3 cups purple hull peas, cooked, mashed

1 pound cheese with jalapefios
Y4 cup margarine
Y2 cup chopped onions
Tortilla chips or fresh vegetables
1. In microwave-safe bowl, combine mashed peas, onions,

cheese, garlic powder and margarine.
2. Microwave on high for 3 to 4 minutes, stirring twice, until
cheese is melted.
3. Serve warm with chips or fresh vegetables.
Cathy S. Judd
147
LHull Peas
w
ieurp
TEX-MEX PURPLE HULL PEA

CORN PONE PIE
Jo is Lincoln Parishs favorite school nurse. Maybe when she
retires, she will open a restaurant and serve dishes like this one.
FILLING:
pound ground meat, browned and drained
cup chopped onions
teaspoon salt
teaspoon pepper
tablespoon chili powder
can Rotel tomatoes with green chilies
cups purple hull peas
CORNBREAD TOPPING:
cup cornmeal
tablespoons flour
teaspoon cayenne
teaspoon soda
teaspoons baking powder
cup water
cup buttermilk
tablespoons oil
small can cream-style corn
cups grated Cheddar cheese
148
Cel ies
1. Mix “filling” ingredients and pour into baking dish.
(Jo prefers a heavy black iron skillet.)
2. Mix “cornbread topping” ingredients and pour over top of
“filling.”
3. Bake at 400 degrees for 30 to 40 minutes.
Jo Tatum
PURPLE HULL PEAS

6 cups purple hull peas

6 slices bacon
Y2 cup finely chopped onions
1 teaspoon seasoning salt
1 teaspoon pepper
Salt to taste
Fry bacon until crisp. Crumble into small pieces.

Wash peas and drain.
Place peas in Dutch oven, cover with water.
Add bacon, onion, salt and pepper.
ikea
aes Heat to boiling. Reduce heat and simmer covered for
1 hour or until tender.
Carole Arrington
149
Purple Hall Pas
* PURPLE HULL PEA JAMBALAYA

11% cups chopped onion

1. cup chopped green pepper
3. cloves garlic, minced
2 15-ounce cans purple hull peas
Y2 pound picnic ham, cubed
3. bay leaves, cracked
Y2 teaspoon salt
4 cups rice, cooked
1. Sauté onions, bell pepper and garlic in butter for

5 minutes.
2. Add peas, seasonings and ham and heat thoroughly. Do
not overcook.
3. Fold in rice.
4. Season with salt and serve.
150
Y oN
A Aunt Muffie’s Monkey

Mufting sakes 0 36.38 109
APPETIZERS Aunt Ursule’s Potato
Artichoke Squares..... 10 Salad hes pox cacirates
ae 2
Beer Cheese Dip...... 11
Blue Cheese Vegetable B
Hee tat ip aah ear ae oi ie Basic Pizza Dough...... 94
Catfish Delight Bayou Self Crabcakes ... 62
PADDOCUZON oi. Gusts oes ake 14 Beans In A Bundle...... 79
Cheddar Pepperoni Beer Cheese Dip....... A
Poe ac ceye Gtates thus he 13 BEVERAGES
@hicken: Rolls. ....:<..2..'. Ay Butterscotch Cocoa ... 24
Chili Con Queso Dip... 16 Cottee Puncher. .-56% 29
GraWIISH DID eas oo.nicetonne 17 Kent & Jerry’s Bloody
Kent Faux — MatySe ogee. cctrnctexctar Zo
Bers Diet DID wn...es 18 Margaritas — Knock You
Libby’s World Famous Off Your Feetas ..... 27
Pepperoni Dip ...... 21 SANGla a weedswh 26
Mushroom Dip ....... 16 Summer Tea......... 28
Pea Ridge Caviar ..... 19 Sweeteaieeyt1. dhe tsar 27
Beach Salsaive.s.os.54< 20 Whine Not Cooler. .... 24
Red Beans & Bacon Wing Walkers Punch. . . 30
ele eh Met, ere ais Pea 12 Big Bubba’s Chocolate
Shrimp Paté With Deltahts. aeons 116
Cucumber Dill Big Easy Lasagna....... 44
Sf: a e, aee 22 Blanche’s Chicken &
Artichoke Squares...... 10 Dim plINgs Are esteertiaie 45
Asparagus Supreme..... 78 Blue Cheese Pasta...... 46
Aunt Muffie Marie’s Blue Cheese Vegetable
Apricot Cheesecake Bien erates testa EN 12
INT HIS een eos a as 113 Bread Pudding With
Aunt Muffie Marie’s Rum. Sayceics.a > 10 <20 118
Cheese Muffins. ..... 108
151
a)
vley
BREADS Cheddar Potatoes

Aunt Muffie Marie’s A VaAsBuske Rasa curunte. 80
Apricot Cheesecake Cheesy Garlic Biscuits .. 114
Murtfinsis sAeeeecae tas Cheesy Squash
Aunt Muffie Marie’s G@asserolet a oe 81
Cheese Muffins..... 108 Chicken & Rice
Aunt Muffie’s Monkey Casserole: A eh ae 49
Muthhimsiteccge
so core 109 Chicken & Shrimp Sauce
Riquanticsecc cea < 50
Cheesy Garlic Chicken Etoufée ....... 5
Biscuits’... cuetueeene 114 Ghicken Roliswias sane iis)
Coconut Cornbread .. 109 Chicken Wino Devino ... 52
Cousin Bubba’s Beer Chili Con Queso Dip... . 16
Breadinsacut eras 141 Christmas Eve Rum
Fat Broad’s Easy Balls) seve henus sepa
a7,
oat iarkawccce teens 110 Coconut Cornbread... . 109
French Bread, /.....” tA2 Colfeeteunche: sarees. 29
Monkey Bread....... 106 Cousin Bubba's Beer
Broccoli Cornbread .... 107 Bread#in Sear 111
Butterscotch Cocoa..... 24 CrawhishiDip aes ee ee 17
Crawfish Etoufée....... 64
C Crawfish-Potato Boats... 65
Caesar: Salads: 2sohte- 33 Crazy John’s Meatloaf... 53
GajunsEggss 2. we 47 Creamy Garlic Salad
Cajun Shrimp Stew ..... Ths Dressindie ware roe 37
Catfish Almondine...... 63 Creole Oyster Pie ...... 66
Catfish Delight Creole Stuffed Tomatoes
Appetizenats:).202eeaes 14 Se Okrac soe ee 82
Cheap Chicken & Good Crunchy, Gattish..2. 2. =. 67
Win aia aiis demeanor 48
Cheddar Pepperoni
DIG: 2 6: cece ee 13
152
D DirtaGakewe-esidierccs.oe 120
Dirty Rice ieee
or uit: 54
DESSERTS Dumb Bunnies Peach
Big Bubba’s Chocolate Cobblerasine Trak 128
Delight rye.
4«sas 116
Bread Pudding With E
Rum Sauce........ 118 Eggplant Boats; .~. <<’. : 83
Christmas Eve Rum
Balls te ee got aa 147 iP
Dirk Cake. vce sevice 120 Fat Broad’s Easy Loaf... 110
Dumb Bunnies Peach Follette Mud Pie...... 121
GOPDIeGE mire. eae 128 Four Seasons Pizza ..... 95
Follette Mud Pie..... 121 Fresh Green Beans
Fresh Apple Streusel. . 122 & New Potatoes...... 84
Jane's Creamy Lemon French Bread -4.> aia: a2
Meringue Pie...... 124 Fresh Apple Streusel .. . 122
Louisiana Pecan Fresh: Herb Pizza... 2s: 96
Shortbread........ 125
Mrs. Snipes’ Banana G
Nut Bread =. c.08 ae 126 Goat Cheese, Olive &
Pineapple Heaven... . 119 PEStONPIZZd sae as Seoress 97
Pistachio Pecan Good Beef &
POOKICS di ren beans 127, Cheap Wine......... 55
Raspberry Ribbons . Grandpa Roger's
Red Hot Baked Vegetable Soup ...... 34
ONS 0)(= Waep 123 Grandpop's Peas &
Skinny Minnie’s Gormmbread seus
<2 os 136
Chocolate Eclair Green Bean Zydeco
STR ea) eae oe ee 129 Dream ae ae te at 85
Snicker Salad........ 131 Green Chile Corn
Sugar Cookies....... 132 Gasseroled.& siteseat 79
The Best Pecan Pie... 133
Tiramisu
153
Y len
Green Tomato & Onion Louisiana Crawfish Pie... 71

Saladw so). at eee a5 Louisiana Pecan
Grillade stéa Grits a. 56 Shortbread: a aoe 425
Grilled Gator... 25 ee 68
GUMBO: es eeecee 36
Margaritas — Knock You
Off Your Feetas 2..." 27
MEATS
Big Easy Lasagna ..... 44
Blanche’s Chicken &
Durnpings.. wesnt se 45
Blue Cheese Pasta .... 46
Jambalayaniswn tee mena by). GajumEqgs vasa. 47
Jane’s Creamy Lemon Cheap Chicken &
Meringue Pie ....... 124 Good Wines... 48
Chicken & Rice
K Casserole. a. fa 49
Kent & Jerry’s Bloody Chicken & Shrimp Sauce
MarySin ona aera ener 2D Picante tec rte erste: 50
Kent Faux — Chicken Etoufée...... 51
Let's Diet Dips ae se 18 Chicken Wino Devino . . 52
Kent's Fish — Crazy John's
’So Dam Good: sate 70 Meatioai= =e. eee .. 53
Kent's Whiskey Beans . . . 86 DirtyiRiCe tite wr 54
Good Beef & Cheap
L Wine t.5 See cee: 55
Libby’s Cream Of Shallot Grillades & Grits...... 56
Soup ac wilt ee Sy, Jambalayarers. eer eae: 57
Libby's Sweet Potato Papa Fo’s Oven Baked
Casserole at.) sas ce 88 Cajun Chicken ...... 58
Libby’s World Famous Red Beans & Rice..... 5g
Pepperoni Dip........ 21 Sausage Pilaf, . 2.5 +. 60
154
Meg’s Breakfast Pizza ... 98 Quick & Easy
Monkey Bread........ 106 “Homemade”
Mrs. Snipes’ Banana RiZZaveeapeceucn
ee * 100
Nut Bread: viediedicsi 126 Shrimp & Feta Cheese
Mushroom Dips 5... seh - 16 PIZZA eens So ere 103
Traditional Italian
Pizzas eePas 2550 104
Okra & Tomatoes ...... 89 Pizza’ Florentine:s.02 so. 99
Pizza Margherita ...... 101
E Pizza Marinara Sauce... 102
Papa Fo’s Oven Baked PURPLE HULL PEAS
@ajun Chicken} .c% 2.0% 58 Grandpop’s Peas &
Pea-Nut Jelly Carnbreads-Ghins..ae 136
SAMCWICh We awk wid:
aes 136 Pea-Nut Jelly
Pea Ridge Caviar....... hey Sandwich se. 28ts 136
BealeZa en es iertoers 138 POS-ZZa viii ave ee 138
Beach Salsa-aentesk wis 20 Purple Hull Pea &
Pineapple Heaven..... AES. Cucumber Salad
Pistachio Pecan Or Dipcar cee ee 139
GBaokies sea sties ISR 27, Purple Hull Pea Dip. . . 147
PIZZA Purple Hull Pea
Basic Pizza Dough..... 94 Jambadlayaine.« eucs ae 150
Four Seasons Pizza... .95 Purple Hull Pea
Fresh Herb Pizza...... 96 Pudding 2a. 140
Goat Cheese, Olive & Purple Hull Pea
Bestoehizzdccec shinee: 97 Salada wie hase 141
Meg's Breakfast Pizza . . 98 Purple Hull Pea
Pizza Florentine... ....°. 99 SOUD HE.
aesStae 143
Pizza Margherita..... 101 Purple Hull Pea
Pizza Marinara Tomato Bake ...... 142
Sauce etch ey Cle 102 Purple Hull Peas..... 149
155
I WeleX
Purple Hull Peas & Wild Red Beans & Bacon

Rice’ Saladiiwemene Hey) Dip £5.Se poe ene 12
Red, White & Blue Red Beans & Rice ...... 59
Salads cease 144 Red Hot Baked
Tex-Mex Purple Hull Pea Apples\..: oa: en aatir ce: 22
Corn Pone Pie ..... 148 Red, White & Blue
This Ain't Mama's Pea Saladin cee ee: 144
Casseroles aaa 146 Reddened Black Fish... . 72
Purple Hull Pea &
Cucumber Salad
Or Dipper 139 Sangria? saree 26
Purple Hull Pea Dip... . 147 Satisage’Pilafw eens. te 60
Purple Hull Pea SEAFOOD
Jambalaya on eas sc 150 Bayou Self Crabcakes . . 62
Purple Hull Pea Cajun Shrimp Stew... .75
PUdCING Wes ieee 140 Catfish Almondine .... 63
Purple Hull Pea Crawfish Etoufée...... 64
Salad. < 27ener eee eine 141 Crawfish-Potato
Purple Hull Pea Soup... 143 Boats sca
aee eee 65
Purple Hull Pea Tomato Creole Oyster Pie..... 66
Baker re: tae eg See 142 Crunchy Catlishac. ee 67
Purple Hull Peas ...... 149 Grilled:Gator 2233.2 68
Purple Hull Peas & Wild How To Make A
Rice: Salad: c, saekaen 137 ROUX Seen ee ates aan 69
Kent's Fish —
* SowBam Good casas 70
Quick & Easy Louisiana Crawfish
“Homemade” Pizza... 100 Pia Moti ae 71
Reddened Black Fish. . . 72
R Shrimp Creole........ 73
Raspberry Ribbons..... 130 Shrimp Fettuccine. .... 74
Shrimp Stew Cocodrie . 76
156
Somach? kawras..ieescn. Cam 90
Ward: en ag De 103 Sugar Cookies........ 132
Shrimp Creole . 2. .iodse.-. 13 Summetleaer anee. Sick 28
Shrimp Fettuccine ...... 74 Sweetéal s..ou.
a. cues 27
Shrimp Paté With
Cucumber Dill Sauce. . . 22
Shrimp Stew Cocodrie. . . 76 Tex-Mex Purple Hull Pea
Skinny Minnie’s Chocolate Corn Pone Piew ... a.408 148
Eclair. Delight 2s" < 129 The Best Pecan Pie .... 133
Snicker Salad. .....-. 131 This Ain’t Mama's Pea
SOUPS & SALADS Gasseroleriiart: Ses 146
Aunt Ursule’s Potato TiKaMISUin yeees Mes Rees 134
Saari s 7h ek eenne 32 jomato: Pies #2 eaene Of
Caesar Salad. 22). 24... 33 TortillasSoup Awe. Sonik 42
Creamy Garlic Salad Traditional Italian
EROSSIAG: ty tate aac oe a7 Pizza ee ee aes 104
Grandpa Roger's
Vegetable Soup..... 34
Green Tomato &
Onion Salad © 2.2 + Suns: 3D SOUD PRN
ee tik oe 2 41
RETINDO tose Gdns ase ap 36
Hoppin’ John’s Rice V
Steele Pepe ity ges ee 38 VEGETABLES
Libby's Cream Of Asparagus Supreme ... 78
Shalot Soups ys 2h.: 3? Beans In A Bundle. .... 79
Portilla SOUP 00. seen 42 Cheddar Potatoes
Uncle Spud’s Tater Asta Buskenea 235.0os 80
BOLI Ne. -p aero eS. Sir 41 Cheesy Squash
White Bean, Chicken & CaASSerOlen trie
ane ue 81
Fennel Stew........ 40 Creole Stuffed
Spaghetti Squash Tomatoes & Okra... . 82
AMTICSAN ss. boc =:Sioa 87 Eggplant Boats....... 83
1
faWS
Y nen
Fresh Green Beans Jomato:Pie:? 34.4 m1

& New Potatoes..... Zucchini-Corn
Green Bean Zydeco Casserole’) A: he 92
Dream
W
)
Green Chile Corn

Gasserole: wena tee Whine Not Cooler...... 24
Kent's Whiskey White Bean, Chicken &
Beans os. us ee Sar Fennel Stew......... 40
Libby's Sweet Potato Wing Walkers Punch ... . 30
Casserolewin tie tses
Okra & Tomatoes..... L
Spaghetti Squash Zucchini-Corn
Parmesan sa... sess Gasserolers., 25, eee 92
SpinachtLaurasee, eur
158
The Follette Pottery Studio Cookbook
Follette Pottery Studio
P.O. Box 766
Phone 318-251-1310
Please send__ copies at $16.95 each $

Postage and handling $ 3.50 each $
State tax for Louisiana residents 6.25% $
Enclosed is check or money order for total amount $
NAME
ADDRESS
CITY STATE ZIP
The Follette Pottery Studio Cookbook

Follette Pottery Studio
P.O. Box 766
Phone 318-251-1310
Please send___ copies at $16.95 each $
Postage and handling $ 3.50 each $

State tax for Louisiana residents 6.25% $
Enclosed is check or money order for total amount $
NAME
ADDRESS
CITY: STATE ZIP
Wat lo bp in our next a a ha a
Everyone has a favorite recipe they cook in our pottery and always
want to share them with us. We want to share them with everyone, so
our next cookbook will be your favorites.
Use this handy form to submit your recipe to us for future publication.
Name
Address
Phone E-mail Fax
Recipe
Ingredients
Instructions
What pot do you use to cook this recipe?

| have been using Follette Pottery for__—_—yeaars.
Is this an old family recipe?
Did you make it up yourself?
Is there a really funny or unusual story behind this recipe?
Submit your recipe to:
Follette Pottery P.O. Box 1991 Ruston, LA 71273-0776

iv
AO
ISBN | O-1
967°60
i_—_
A
IAUUUIM

The Follette Pottery Cookbook - Kent Follette Libby Follette - 1999-01-01 - Follette Pottery Studio - 9780967609805 - Anna's Archive

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The Follette Pottery Cookbook - Kent Follette Libby Follette - 1999-01-01 - Follette Pottery Studio - 9780967609805 - Anna's Archive

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By Libby & Kent Follette

oat a's Favorite Potters

Published by Libby and Kent Follette

No part of this book may be reproduced or used in any form c

Photography by Kevin Hawkins

Additional copies may be obtained by addressing:

$16.95 per copy plus $3.50 for postage & handling

Printed in the United States of America

STARR & TOOF

Our love of the kitchen came from our parents, Libby’‘s

Entertaining: BeVveragesyo. ies ets Gok se teeta elt ties pels ww 23

SGUDS Occ SALAS aes oer et ete tre ae ee eR Ge Es 31

WIGATS A. 3 cto eg mrnrirce seme eregeeoh egies gen gtareeoak 8!i, 43

FUZZ a ere ee sre OMe ec oe eae oe Giahwei geahaa, 3 73

2 6-ounce jars marinated artichoke hearts

. Preheat oven to 325 degrees.

BEER CHEESE DIP ;

16-ounce jar Cheese Whiz

1. Combine Cheese Whiz, beer, garlic and Worcestershire

BLUE CHEESE VEGETABLE DIP

1 8-ounce blue cheese, mashed

Combine all ingredients in a bowl.

RED BEANS & BACON DIP

1. 16-ounce can red kidney beans, mashed

1. Mash undrained kidney beans in small casserole.

CHEDDAR PEPPERONI DIP

1 8-ounce package cream cheese, softened

1. In a small saucepan, combine all ingredients except

CATFISH DELIGHT APPETIZER

2 8-ounce packages cream cheese, softened

1. Combine first 5 ingredients.

1 8-ounce cream cheese, softened

. Combine first seven ingredients. Mix until well blended.

2 cups sliced fresh mushrooms

Sauté mushrooms and onions in butter.

CHILI CON QUESO DIP

1. 10-ounce can Cheddar soup

. Combine soup, chilies, sauce, tomato and cilantro in

1 cup finely chopped onions

_ Sauté chopped onions, celery, bell pepper, jalapeno

KENT FAUX - LET'S DIET DIP

8-ounce cream cheese

Allow cream cheese to soften.

PEA RIDGE CAVIAR

1 24-ounce jar picante sauce

1. Chop bell peppers, onions, tomatoes, cilantro, jalapenos,

1 cup peeled and chopped Ruston* peaches

. Stir all ingredients together in a Follette Pottery bowl.

LIBBY'S WORLD FAMOUS PEPPERONI DIP°

8 ounces cream cheese, softened

1. Combine cream cheese and sour cream in bowl.

SHRIMP PATE WITH

1 8-ounce cup hot cocoa

1. Prepare hot cocoa as directed on package.

WHINE NOT COOLER

1 6-ounce can lemonade concentrate

Mix lemonade and chablis.

quart Mr. T’s Bloody Mary mix

1. Mix first 7 ingredients.

Mix wine, cointreau and sugar.

1 6-ounce can frozen limeade concentrate

1. Combine limeade concentrate, water, tequila and triple sec