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1 cup butter 1 cup oil 1 cup sugar 1 cup confectioner’s sugar 2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary 1 tsp. vanilla 1 tsp. baking soda 1 tsp. cream of tartar 4 cups flour 2 eggs ½ cup minced Louisiana pecans
Combine all ingredients, except rosemary and pecans, in mixer bowl. Mix thoroughly. You may need to add a little more flour if dough appears sticky–add a tablespoon at a time. Add rosemary and pecans and gently mix into the batter. Form into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375F. Check after 6 minutes. Turn pan and bake another 2–4 minutes until cookies are pale golden brown and firm to the touch. Baking time depends on how large you form the cookies.
Recipe from The Herb Society of America’s Essential Guide to Growing and Cooking Herbs, LSU Press. Winner of the 2011 BREADA Tailgating Challenge First Place Judges Award!
LITTLE BIT’S FAVORIVE LOUISIANA BLACK BEAN SOUP
2 cups black beans ½ cup Louisiana onions, chopped 2 tbsp.fresh butter 2 tbsp.bacon grease 2 ribs celery, chopped 2 ½ tsp. salt Sour cream (for garnish) 1 ear roasted Louisiana sweet corn, chopped 1 Louisiana sweet pepper, chopped 5 cups water 5 cups chicken stock 1/8 tsp. cayenne pepper 1/8 tsp. black pepper
Soak the black beans overnight in enough water to cover them. Drain and rinse thoroughly. In a large iron kettle, cook the onions in the butter and bacon grease until they are tender but not brown. Add the beans, sweet pepper, celery, corn, water and chicken stock. Stir in salt, black pepper, and cayenne pepper. Cook the beans for about 3 ½ hours on medium heat or until desired thickness. Top with dollop of sour cream before serving. Recipe from Sook’s Cookbook Memories and Traditional Receipts from the Deep South, Updated Edition, LSU Press (and complimented with local Louisiana ingredients).
“This is the best black bean soup I’ve ever tasted!” – 2011 BREADA Tailgating Throwdown sampler
GREEK PASTA SALAD
8 oz penne pasta (recommended Barila Piccolini) 2 tbsp. extra virgin olive oil 1 clove garlic, finely minced ½ tsp. fresh lemon juice 1 large tomato, seeded and diced 1 tsp red wine vinegar 1 sweet pepper, seeded and diced 2 tsp. chopped fresh Basil 1 cucumber, seeded and coarsely chopped 2 tsp chopped fresh oregano ½ cup black olives, sliced 2 tsp chopped fresh Italian parsley 4 oz. feta cheese, crumbled ½ tsp. freshly grated black pepper Cook pasta in boiling water according to package directions, until al dente. Rinse in cold water and drain. In a small bowl, whisk together olive oil, lemon juice, vinegar, basil, oregano, parsley, pepper and garlic. In a large bowl, combine cooked pasta, tomatoes, sweet pepper, cucumber, black olives, and feta cheese. Add dressing and toss to coat. Cover and chill in refrigerator at least 1 hour. Yields 6 servings.
Ellen Adams, Member at Large, Great Lakes District
Recipe from The Herb Society of America’s Essential Guide to Growing and Cooking Herbs, LSU Press.