Table Of ContentRIVER ROAD RECIPES II
A Second Helping
PUBLISHED
BY
THE JUNIOR LEAGUE
OF
BATON ROUGE, INC.
BATON ROUGE, LOUISIANA
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CoPYRIGHT
ALL RIGHTS RESERVED 1976
THE JUNIOR LEAGUE OF BATON ROUGE, INC.
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The purpose of this League shall be to promote voluntarism and to improve the
community through the effective action and leadership of trained volunteers, Its purpose is ~i
exclusively educational and charitable.
Y
The Junior League of Baton Rouge, Inc., proudly announces that as of August 1,
1991, the combined sales of River Road Recipes and River Road Recipes II, A
Second Helping, have earned $2,000,000 to fund League projects in the Baton Rouge Q
community. Projects supported and sponsored by the Junior League of Baton Rouge, Inc.
include, but are not limited to, the following:
BATON ROUGE SPEECH AND HEARING FOUNDATION CRISIS HOME
LOUISIANA ARTS AND SCIENCE CENTER HeMAN DEVELOPMENT PROGRAM ~.I
BATON Rot:GE ASSOCIATION FOR PARE:ITING CENTER LJ..•,.
RETARDED CHILDREN RESPITE CARE
CITY BEAUTIFICATION DISCOVERY DEPOT CmLDREN's MUSEUM
BATOI'i ROUGE AREA COUNCIL ON ALCOHOLISM INTERNATIONAL SU:vIMER SPECIAL OLYMPICS
COMMUNITY VOLUNTEER BUREAU SYMPHONY AT TWILIGHT
EAST BATON Rot:GE PARISH FAMILY COURT VOLUNTEER DRt:G AWARENESS TASK FORCE
PROGRAM PLAYMAKERS THEATER FOR CHILDREN
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ARTS AND Ht:MANITIES COUNCIL - COMMt:NlTY ADOPT-A-SCHOOL
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BATON ROUGE YOUTH HOSPICE
ORAL HISTORY OF BATON Rot:GE LSU MUSEUM OF NATURAL SCIENCE
ARTS FOR THE ELDERLY PARENTING CENTER Ot:TREACH
CHILDREN'S EMERGENCY SHELTER MEDIA LITERACY
MAGNOLIA Mot:ND PLANTA110N KITCHEN TEEN PREGNANCY PREVENTION
RIVER ROAD RECIPES IN BRAILLE VOLUNTEER BATON ROUGE
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Cover Design and Illustrations by
YVONNE PULLEN LEWIS
Illustrations by
EMELIE SNIDER McLEAN
Pmited in the USA by
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FOREWORD
River Road Recipes II, A Second Helping is a second helping only in that the
contents reflect the same heritage and influences in cooking as River Road Recipes.
As its predecessor, River Road Recipes, has been so fantastically successful, it was
felt that a "second helping" ofthe same type cooking would be well received. All the
entries presented here are entirely different from those in our first book.
Louisiana cuisine-what a story those two words have to tell! Perhaps no other
region of the United States has made such a way of life out of the preparation and
consumption of food. Itis not a matter just for the great restaurants (of which we have
many), but even more a concern of the small cafes and seafood establishments, the
gourmet and dinner clubs which abound, and particularly the individual homemakers
who pride themselves on their own special jambalaya, their succulent shrimp creole
or their delectable desserts.
Conversations about food may be reminiscent of a certain perfect dish, once
tasted but never forgotten. On the other hand, they may be loudly argumentative~
should the gumbo be thickened with okra or with file', a matter on which reputations
have been staked, friendships strained and good taste questioned.
Louisiana's love affair with food began early in its history when colonial settlers
arrived from France and Spain. Each brought his own flair with food and adapted it to
available local ingredients, thus producing the renowned •' Creole Cuisine. " In the
mid-eighteenth century, the Acadians (French Catholics who were expelled from
Nova Scotia) began their long search for a home. Many of them migrated to south
Louisiana where their descendants, familiarly called Cajuns, live today. They de
veloped an art of cookery, particularly specializing in the preparation of the myriad
seafoods which le bon Dieu provided and from which many of them made their living.
This style of cooking has survived as the unique legacy of "Acadian Cooking. " Also
adding flavor to the Louisiana cooking are the German, Hungarian and other Euro
pean settlers who arrived in this area. Their traditions have been enriched by the
Mrican and West Indian influences in the state, giving the cuisine a more exotic
flavor than traditional American cookery.
Typical of Louisiana cuisine is the classic dish of jambalaya-that rich amalga
mation ofrice, onions, meat, seafood, seasonings and imagination-served regularly
in so many area homes. There is a famous story, recently recounted by author Harnett
Kane, about the good Louisiana Frenchman who died and went to Heaven. On
discovering that the celestial kitchens had somehow neglected to include jambalaya in
their menu, but that it was available down below, he promptly departed from
Paradise-proving that a good Louisianian will gladly go to Hell for a dish of
jambalaya.
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INTRODUCTION i
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As the inspiration for food preparation has changed through the-years, so itis still
changing today. The scope of available items in the markets, influx ofcertain conve )
nience foods and the increased pace of life have combined to make great Louisiana
cookery easier and more readily attainable everywhere.
So, if you are from Louisiana, we hope that this book will encourage you to try
some native recipes you may not have attempted before. Ifyou arc from another state J
or country, we hope you will try the exciting world of Louisiana cuisine.
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RIVER ROAD RECIPES -A SECOND HELPING
ORIGINAL COMMITTEE
Ann Wilbert Arbour Barbara Olsen Kizer
Margaret Earhart Armstrong Emily Robinson Lamont
Claire Wilson Bahlinger Ann Mestayer Laville
1II
Annette Barton Jeanne Devall Lowry
Elizabeth Buckles Bello Berta Laycock Mayer i"'
i!
Betty Brown Berry Joan Hatcher McCaskill
2
Shelley Turner Bonanno Ernestine McCoy McConnell
Rosemary Searcy Campbell Emelie Snider McLean
Peggy McCreary Christian Katherine LaCour Miller
Nancy McLellan Claitor Lucy Hanson Nunnally
Patricia '''''eaver Comeaux Linda Barrilleaux Ohmstede
Fannie Samuel Compton Emily Roberts Robinson
Mary Moseley Daves Ann Barron Row
Marilyn Rodemacher Davis Barbara Gatchell Salmon
Ann Pugh Doherty Peggy Huddleston Sartain
Sara Menefee Downing Donna Maddox Saurage
J enola Gouge Duke Anne Gueymard Shirley
Estina Brown Field Amy Blanche Slowey
Michelle Menton Gauthier Kay GrifTon Smart
Elizabeth Farnsworth Geheber Mary Elizabeth Wylie Snellgrove
Kay Long Gilmore Patricia Toca Thompson
Mary Lynn Grogg Hageman Cathy Semmelman Valentin
Susie Comeaux Hotard Augusta Harper Waggenspack
Carolyn Reinhardt Jones Mary Scott Wilson
RiVIJr Road Recipes II - A Second Helping was named by Sue Wilbert Turner
CONTENTS
These recipes represent the favorite ones of our Baton Rouge Junior League
members and friends. They reflect our special heritage of French, Spanish and
" American' , influences. Some ofthe terms used are in Louisiana Acadian French and
may be unfamiliar to those who know standard French.
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We have spent four years collecting, testing and proofreading these recipes. It is
our greatest hope that this book will live up to your expectations and that it will be as
errorfree as possible.
Enjoy experimenting with these recipes and Bon Appetit from the Baton Rouge
J Junior League.
1: Page
APPETIZERS AND PARTY FOODS 7
r•i • +l BEVERAGES 21
SOUPS AND GUMBOS 27
SALADS 37
BREADS 53
VEGETABLES 67
CHEESE AND EGGS 89
MEATS....................................................... 97
SEAFOOD 123
POULTRY AND DRESSINGS ................................... 141
GAME ...................................................... 159
HOW MEN COOK 163
DESSERTS 179
CAKES AND ICINGS 193
COOKIES 210
220
CANDY 229
TABLES OF EQUIVALENTS 235
METRIC CONVERSION TABLE 239
FOOD TO SERVE FIFTY 240
INDEX 243
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Trade names of products are used only when necessary.
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APPETIZERS AND PARTY FOODS
Parties come in a host of sizes and styles. They all have one thing in common, the
serving of food-tasty, interesting and hopefully plentiful. It's a time when guests
enjoy trying something different and hostesses take pride in the variety and versatility
oftheir kitchens. At mealtimes, remember that the serving of an appetizer can change
dinner into a dinner party.
8 APPETIZERS AND PARTY FOODS
.. GOURMET OYSTERS IMPROMPTU
% cup butter or margariue 2 cups (1% pints) oysters, draiued
1¥2 cups chopped greeu ouions 1 teaspoou salt
(tops iucluded) lh teaspoon Tabasco sauce
1 cup chopped parsley 1 cup Italian-style bread crumbs
Set electric skillet at 350 degrees and melt butter. (If using range, cook in
lO-inch skillet over medium heat.) Saute onions and parsley until limp. Add oysters.
.~
Cook until oysters are slightly curled, about 3 minutes. Add seasonings and bread
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crumbs. Stir lightly to mix ingredients. Reduce heat to lowest position for serving. 1
Serve with crackers or melba rounds. Yield: 6 cups. Serves 8 to 12.
Miss Harriet Babin -
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HOT OYSTER PUFFETS
One 8-ounce package cream cheese 1 clove garlic, minced, or -.L
6 tablespoons milk lis teaspoon garlic powder
1A cup minced onions One 3%-ounce tin smoked
1A teaspoon Worcestershire sauce oysters drained and chopped
Bread rounds, toasted and -
buttered on one side
Whip cream cheese,milk, onions., Worcestershire and garlic together with a fork
until light and fluffy. Fold in oysters. Heap a spoonful of mixture on buttered, -
untoasted side of bread rounds. Place under low broiler. Toast until mixture is lightly
browned and puffed. Serve hot. Makes 1 ¥z cups of mixture. ...
Mrs. Neel Garland
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MARNA'S OYSTERS BIENVILLE
6 dozen oysters (save liquid) % cup dry white wine
1 bunch green onions, chopped % pound shrimp, chopped finely -
4 cloves garlic, minced One 5%-ounce can chopped
1A pound butter mushrooms
8 tablespoons flour 1A cup chopped parsley
1% cups liquid (Use oyster liquid, Tabasco sauce to taste
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mushroom liquid and add heavy White pepper and salt, to taste
cream to make up the Ph cups) Rock salt L
Heavy cream Parmesan cheese
lh cup lemon juice Lemon wedges
Open oysters and reserve liquid. Saute green onions and garlic in butter. Stir in
flour and cook, over low heat, until bubbly. Add liquid, a little at a time, and simmer L
until smooth and creamy. Add remaining ingredients. Simmer this sauce about 15
minutes. Place oysters, in shells, on rock salt and bake until edges curl at 375 degrees. ...
Drain excess liquid from shells and top with sauce. Sprinkle with grated Parmesan
cheese and run under broiler until slightly brown on top. Serve with lemon wedges.
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Serves 6 to 12.
Mrs. Melvin A. Shortess -
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APPETIZERS AND PARTY FOODS 9
SHRIMP MOLD I
One lO-ounce can tomato soup 1 cup mayonnaise
Three 3-ounce packages cream 1 small onion, grated
cheese, at room temperature cup finely chopped celery
1/2
1 envelope unflavored gelatin Dash garlic powder
% cup cold water 1 tablespoon lemon juice
2 cups (about one pound) boiled Salt, pepper, and red pepper to
shrimp, seasoned and shredded taste
Heat soup and dissolve cheese in it. Soak gelatin in cold water and add to soup
mixture. Let cool to room temperature (about lh hour). Add all other ingredients, pour
into an oiled medium-size fish mold and chill overnight.
Mrs. Kip Smith
SHRIMP MOLD II
Two 41f2-ounce cans shrimp, drained 2 envelopes gelatin, dissolved in
and mashed (or equivalent fresh % cup water
shrimp) 1 small onion, grated
2 cups mayonnaise 2 tablespoons horseradish
Juice of 1 lemon Salt and pepper to taste
Combine all ingredients and pour into greased ring or fish mold and refrigerate
until firm. A few drops of red food coloring may be added to make a pale pink. Serve
with Ritz crackers. Makes 1 medium-sized fish or ring mold.
Mrs. Jack B. Adger
Montgomery, Alabama
SllRIMP PARTY SANDWICHES
One 8-ounce package cream cheese, Salt to taste
softened Red pepper, if desired
Juice of 1 large lemon Worcestershire sauce, if desired
1 small onion, grated 1 pound headless boiled shrimp,
1 stalk celery, minced peeled
Buttered round of bread
Mash cream cheese and add lemon juice, onion, celery, and salt to taste. Red
pepper and Worcestershire sauce may be added, if desired. Stir in shrimp, which have
been broken into bits. Let stand 1 hour. Spread between buttered rounds of bread.
'Makes 50 finger sandwiches.
Mrs. Iveson B. Noland, III
SllRIMP'hR LOBSTER DIP
*1 cup mayonnaise ..~: .2,/~bl~Pbons finely chopped celery
*tablespoon horseradish '." .,,:,.c~~.~ tahJespoons nnely chopped dill
* tablespoon capers t~:'.~JL :"",.. ",tPlckles' .'
tablespoon mnstard :". '. \ 1 . 2i:~blespoons finely chopped
2 tablespoons finely ChopP~<tnldpl"r'r;:';iaI;Sl~Y' 1
:/ ·····;~··;·;·':;·Saltano'ted pepper to taste
Mix all ingredients togeilier"U'?ea's;a;ili~'for boiled shrimp or canned lobster
.,.',.. Mrs. Millard Byrd, Jr.
10 APPETIZERS AND PARTY FOODS
MARINATED SHRIMP
2 pounds shrimp, boiled, peeled and 1 tablespoon wine vinegar
cleaned 1 clove garlic
1 lemon, thinly sliced 1h bay leaf
1 onion, thinly sliced 1 tablespoon dry mustard
1h cup sliced pitted ripe olives 1;4 teaspoon cayenne pepper
2 tablespoons chopped pimiento 1 teaspoon salt
1h cup fresh lemon juice Freshly ground black pepper to
1;4 cup oil taste
Boil shrimp. Drain, peel and clean. Add lemon and onion slices, olives and
pimiento. Toss. In second bowl combine remaining ingredients and pour over
shrimp. Refrigerate overnight, stirring occasionally. Serve in marinade and have
toothpicks for spearing the shrimp.
Mrs. W. A. Whitley
SHRIMP AND BACON BITS
1 pound medium-large headless shrimp 1h to ~ pound thinly sliced
One 12-ounce bottle chili sauce bacon
1h cup water Salt and pepper to taste
3 cloves garlic, crushed Tabasco sauce to taste
One to two days before serving, cook the shrimp in boiling salted water until they
tum pink, about 5 minutes. Drain immediately and cool. Shell and devein shrimp.
Dilute chili sauce with 1h cup of water and add crushed garlic. Add shrimp to the
mixture, mix well, cover and refrigerate. The day before, or-the morning you plan to
serve, broil bacon slices on one side only (they should not be crisp). Drain and cut
each slice in half crosswise. Wrap the bacon around the shrimp and secure with a
toothpick. Can be marinated longer, if desired. When you wish to serve, broil shrimp
and bacon on both sides until bacon is crisp. Serve in chafing dish with marinade.
Yield: 3 to 4 dozen pieces.
Mrs. D. W. Huff, Jr.
HOT SHRIMP DIP
1/4 cup onions, finely minced 1 tablespoon lemon juice
1 tablespoon butter 1h teaspoon salt
One 8-ounce package cream cheese, 1;4 teaspoon white pepper
softened Dash of Tabasco sauce
One 8-onnce carton sour cream 1;4 teaspoon chili powder
One 41h-ounce can deveined shrimp, 1;4 teaspoon Worcestershire sauce
drained 1;4 tablespoon garlic salt
Paprika to add pink color
Saute onion in butter. Stir in cream cheese and sour cream. Add shrimp, mashing
into bits with rubber spatula. Add lemon juice and seasonings. Serve warm from
small chafing dish, accompanied by potato chips or com chips. Yields about 3 cups.
Mrs. Frank W. Middleton III
