recipe_df.json

[
  {
    "page": 10,
    "title": "Juanita's Cajun Doughnuts",
    "author": "Juanita Ardoin",
    "ingredients": "\n8 Cups White Flour (not self-rising)\n2 Cups Sugar\n1 Cup Evaporated Milk\n1 Tablespoon Vanilla (pure vanilla)\n6 teaspoons baking Powder\n4 Eggs\n",
    "instructions": "\nCream Eggs & Sugar\n\nAdd Milk & Vanilla and stir well\n\nMix Flour and Baking Powder together\n\nAdd Flour mixture to liquid mixture\n\nStir until if forms a gummy ball\n\nPrepare board by powdering with flour\n\nRoll the dough to about 1/4 inch thickness\n\nCut into squares of about 3 inches\n\nCut the 3 inch squares diagonally. This will make\nlittle triangles of about 3x3 inches which are easy to\nflip over when cooking.\n\nDeep Fat Fry until Golden Brown\n\nRecipe makes several dozen. One way to handle excess\ndough: line a cookie sheet with wax paper, layer triangles\n80 they do not touch, cover this layer with another sheet of\nwax paper and repeat the procedure. In quantities that meet\nyour needs, put in zip lock bags. Defrost about 10 minutes\nbefore dropping into hot oil.\n",
    "serving_size": "5 dozen",
    "misc": "\nJuanita says, \"I use Martha White all purpose flour, Canola cooking oil\nand Clabber Girl baking powder. These doughnuts should\nnot absorb oil. If they do, try increasing the heat of your\ncooking oil.\"\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 11,
    "title": "Susan's Bread Pudding",
    "author": "Susan Saunders of Point Blue",
    "ingredients": "\n9 Slices of Bread (broken into pieces)\n4 Cups Whole Milk (warmed)\n2 Eggs (beaten)\n1-1/2 Cups Sugar\n1/2 Bar of Butter or margarine 8 oz. (melted)\n1 Can Sweetened Condensed Milk 14 oz.\n1 Tablespoon Vanilla Extract\n",
    "instructions": "\nMix Sugar, Eggs, Butter, Vanilla and Condensed Milk in a large bowl.\n\nBeat ingredients until well blended (about 2 minutes with wire whisk).\n\nThen Stir in warm Milk.\n\nPlace broken up pieces of bread in 11 x 14 pan.\n\nPre-heat oven to 300 degrees and Bake for 45 minutes.\n",
    "serving_size": "Serves 10-12",
    "misc": "\nIf you cut recipe in half, the cooking time is 30 minutes,\nand the pudding should be baked in an 8-1/2 inch square pan.\n\nSusan says \"I sometimes use French bread for a crunchier texture,\nI use about half a loaf.\"\n\nIt tastes best if served warm or at room temperature.\n\nSusan owns \"Susan's on Court\" in Ville Platte. \nShe got the recipe from her mother, Mrs. Vial Manuel, who received \nthe recipe from her mother, Mrs. Odin Ardoin of Tate Cove.\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 12,
    "title": "Bea's Bread Pudding",
    "author": "Bea Fontenot of Mamou",
    "ingredients": "\n1 Can Evaporated Milk (12 02.)\n2 Cups Milk\n4 Egg Yokes\n1/3 Cup Melted Butter\n1 Cup Sugar\n1 teaspoon Nutmeg\n1 teaspoon Vanilla\n10 Slices of Bread (cubed)\n",
    "instructions": "\nBeat Egg Yolks.\n\nAdd Milk, Sugar, and melted butter into egg yolks\nand stir until well mixed. (if you like raisins--add now).\n\nFold Bread into mixture and let bread soak for about 1 minute.\n\nPour into baking dish and bake at 350 degrees for 45 minutes.\n\n**Making the Meringue**\n\nUse 4 Egg Whites. Add 1/4 teaspoon Cream of\nTartar and beat until stiff, then\n\nAdd Sugar 1 Tablespoon at a time while beating egg\nWhites (8 Tablespoons Sugar). Continue beating until\nstiff peaks form.\n\nSpread Meringue on hot pudding and retum to oven\nuntil Meringue is brown.\n",
    "serving_size": "No serving size listed",
    "misc": "\n\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 13,
    "title": "Juanita's Oatmeal Cookies",
    "author": "Juanita Ardoin",
    "ingredients": "\n1 pack yellow Cake Mix\n2 Cups of Oatmeal (uncooked)\n1 Cup Sugar\n1 Cup Cooking Oil (veg.)\n2 Large Eggs\n1 Cup of Pecans (chopped)\n1-1/2 teaspoons Vanilla\n",
    "instructions": "\nMix Cake Mix, Oatmeal and Sugar (stir well).\n\nIn another dish, Combine Oil, Vanilla, and Eggs\nand stir well. then\n\nCombine both mixtures and stir well, then\n\nAdd Pecans and Stir Well again.\n\nDrop by Spoonful on a cookie sheet.\n\nPre-heat oven to 350 degrees. Bake 12 minutes.\n",
    "serving_size": "Makes 4 dozen",
    "misc": "\n",
    "category": "Cookies"
  },
  {
    "page": 14,
    "title": "Juanita's Sugar Cookies",
    "author": "Juanita Ardoin of Mamou",
    "ingredients": "\n2-1/2 Cups Flour\n1 Cup Sugar\n3/4 Cup Cooking Oil (we use Canola)\n2 Eggs\n3 teaspoons Baking Powder\n1 teaspoon Vanilla\n",
    "instructions": "\nMix Sugar, Oil, Eggs, and Vanilla Flavor\n\nThen Add Flour and Baking Powder and mix until well blended in.\n\nUse a teaspoon to form Balls about 1-1/2 inches across (about size of ping-pong ball.)\n\nPut about 1/2 cup of Sugar in a dish and roll the dough balls in the sugar.\n\nThen put balls on a cookie sheet, flattening them as you go. Leave them about 1/4 inch in thickness\n",
    "serving_size": "Makes about 3 dozen",
    "misc": "\n",
    "category": "Cookies"
  },
  {
    "page": 15,
    "title": "Juanita's Peanut Butter Cookies",
    "author": "Juanita Ardoin",
    "ingredients": "\n2-1/2 Cups Flour\n1 Cup Butter\n1 Cup Peanut Butter\n1 Cup White Sugar\n1 Cup Brown Sugar\n1/2 teaspoon Soda\n1/2 teaspoon Salt\n2 Eggs\n",
    "instructions": "\nMix flour, salt, baking soda, and set aside\n\nMix Butter and Peanut Butter and ADD both kinds of Sugar and Mix Well\n\nAdd Eggs and Beat Well\n\nStir \"Flour Mixture\" into \"Butter Mix\"\n\nDrop Dough unto buttered pan and flatten dough with fork\n\nPre-heat oven and Bake at 375 degrees for 12 to 15 minutes\n",
    "serving_size": "No serving size listed",
    "misc": "\n",
    "category": "Cookies"
  },
  {
    "page": 16,
    "title": "Mama's Cajun French Toast",
    "author": "My Mama--Lestea S. Ardoin--wife of Kimbell Ardoin. They owned a grocery store, gas plant, and post plant.",
    "ingredients": "\n1 Egg\n3/4 Cup Sugar [I think he's talking about powdered sugar since that's how I always ate it at his house]\n5 ounces Evaporated Milk\n1 teaspoon Vanilla\n2 Tablespoons Cooking Oil\n",
    "instructions": "\nMix and Whip up all ingredients [except for the cooking oil].\n\nPut 2 Tablespoons of Cooking Oil in a skillet and heat until it starts to smoke--like you do when you want to fry eggs.\n\nDrop slice of bread in mixture and let it soak for about 2 seconds, then flip it over to other side and soak for another 2 seconds.\n\nImmediately drop slice of bread into hot skillet and cook until it starts to blacken--but only slightly. Do both sides.\n\nPut on your plate and sprinkle liberally with Sugar. Tastes Great with a glass of Milk.\n",
    "serving_size": "No serving size listed",
    "misc": "\nI add enough Sugar to cover all the dark places.\nEvery time I eat this, I think of my mother'sgenerosity--allowing me to use so much sugar.\nAs a kid we were in the Great Depression--in my later years, sugar was rationed--during World War II.\n",
    "category": "Bread"
  },
  {
    "page": 17,
    "title": "JAKE'S Peanut Butter Ball Cookies",
    "author": "JAKE ARDOIN of Eunice--a son of Dr. Brent C. Ardoin",
    "ingredients": "\nHoney\nCereal -- any kind (crunch it)\nPeanut Butter (as much as needed)\n1 zip-lock bag to crunch cereal\n1 glass to crunch the cereal with\u2014-or the palm of your hand. You could even use a rolling pin.\n",
    "instructions": "\nPut 6 handfuls of cereal in zip-lock bag.\n\nCrunch it real fine.\n\nPut Cereal in a dish and Add Honey (as muchas needed to hold it together)and mix real well.\n\nTake Peanut Butter and form into balls. About this size...[in the book there's a circle here about the size of the one you'd get if you put the tip of your pointer finger to the middle knuckle of your thumb]\n\nRoll Peanut Butter Balls in Honey and Cereal Mixture.\n\nLet set about 3 to 30 minutes in refrigerator.\n\nThen you eat them all. One ball at a time please.\n\nJake thinks 3 minutes is plenty long enough to wait. He says 30 minutes is OK for Old people.\n",
    "serving_size": "No serving size listed",
    "misc": "\nJake, 8 years old, is one of my grandsons. While he watched tapes on TV, I'd slip over to the office to type.\n\nAfter the third trip, he asked, \"Pa-pa, why do you sneak off and come hide in the office?\"\n\nI explained that I was writing a cookbook.\n\nHe said, \"Hey, I got a recipe!\" \n\nVoila\u2014his recipe got into the cookbook.\n\nHe also performed the \"hemlock\" maneuver on me when I was down on my knees trying to cough my life away. For this I thought he deserved having his picture in the book.\n\n[Note from Jake: At some point after I add the recipes I'll be adding all pages containing pictures and non-recipe discussions to it's own section. So go there if you want to see it.]\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 18,
    "title": "Juanita's Strawberry Bunt Cake",
    "author": "Juanita Ardoin",
    "ingredients": "\n**Cake Ingredients**\n1 box Cake mix--white or yellow. I use Duncan Hines\n1 box Strawberry Gelatin (regular size)\n10 oz. Frozen Strawberries (thawed)\n1/4 Cup Cold Water\n3/4 Cup high grade Oil (I use Canola)\n4 whole Eggs\n\n**Glaze Ingredients**\n1/2 stick of Butter (1/4 lb.)\n1 Cup Powdered Sugar\n10 oz. Frozen Strawberries (thawed)\n",
    "instructions": "\n**Cake Instructions**\nMix the Cake mix, dry Gelatin, water and Oil together.\n\nBeat in the eggs -- One at a time until well mixed. Beat according to directions on cake mix box (not all cake mixes are the same).\n\nFold in Strawberries.\n\nTransfer to Bunt Cake Pan.\n\nPre-heat oven & bake at 325 degrees for 1 hour\n\n**Glaze Instructions**\nPut Sugar and Butter in a sauce pan and cook until Sugar is melted.\n\nPour in Strawberries and Mix.\n\nRemove Cake from Bunt to Serving Plate.\n\nWhile Cake is still warm, Pour Glaze on a little at a time.\n",
    "serving_size": "No serving size listed",
    "misc": "\nThis is a grandma's recipe.\n",
    "category": "Cake"
  },
  {
    "page": "19",
    "title": "Matha's Fresh Pear Cake",
    "author": "Martha Fuselier",
    "ingredients": "3 Cups Flour\n1 teaspoon Soda\n1 teaspoon Salt\n2 Cups Sugar\n1-1/2 Cups Cooking Oil\n3 Eggs\nDice 3 Pears (or substitute 3 Apples)\n1 Cup Coconut\n1 Cup Pecans (pieces)\n1 teaspoon Vanilla\nButterscotch Chips",
    "instructions": "Mix 3 Cups Flour, teaspoon Soda, and teaspoon Salt\nand Mix Well. Then\n\nCream 2 Cups Sugar with 1-1/2 Cups Cooking\nOil, 3 Eggs and teaspoon Vanilla -- Then Add\nto Above Mixture\n\n\u2018Add diced Pears (or Apples), Cup of Coconut,\nCup of Pecans.\n\nPour into tube Pan and cover cake with\nButterscotch Chips\n\nPre-heat oven to 325 degrees and cook at 325\ndegrees for 1-1/2 hours",
    "serving_size": "None listed",
    "misc": "None listed",
    "category": "Cake"
  },
  {
    "page": "20",
    "title": "Goldie's Black Eye Pea Cake",
    "author": "Goldie Jemerson -- one of her mother's recipes",
    "ingredients": "Cake Ingredients:\n1 Cup Wesson Cooking Oil\n1 Cup Buttermilk\n2 Cups Flour\n2 Cups Sugar\n2 Cups (drained) Black Eye Peas (smashed)\n3 Whole Eggs\n1 teaspoon Soda\n1 teaspoon Salt\n1 teaspoon Almond Extract\n\nGlaze Ingredients:\n1 Cup Powdered Sugar\n3 Tablespoons of Milk\n1 teaspoon Vanilla",
    "instructions": "To make Cake:\nMix all ingredients in one bowl\nBeat all ingredients together\nPout into bunt pan\n\nTo Make Glaze:\nMix all ingredients\nApply to Cake while Cake is Warm\n",
    "serving_size": "None listed",
    "misc": "manually lookup",
    "category": "Cake"
  },
  {
    "page": "23",
    "title": "Stephanie's Old Fasioned Syrup Cake",
    "author": "Stephanie Dupre of Ville Platte, now living in Mamou",
    "ingredients": "1/2 Cup Buttermilk\n1/2 Cup Sugar\n1/2 Cup Butter or Margarine\n2 Cups Cane Syrup\n2 Cups Self-Rising Flour\n2 teaspoons Vanilla\n1 teaspoon Salt\n1/2 teaspoon Soda\n2 Eggs",
    "instructions": "Mix Sugar, Syrup, Butter. -- Mix thoroughly.\n \nAdd Eggs and mix well.\n\n\u2018Add Salt, Soda, Vanilla, Buttermilk and mix\nwell until blended with other ingredients.\n\nAdd Flour. Stir while adding flour little by litte\nto avoid lumping.\n\nPour into cooking pan (9 x 13), or in a bunt\npan--sometimes called a tube pan.\n\nPre-heat Oven to 350 degrees and cook at 350\ndegrees for 45 minutes.",
    "serving_size": "manually lookup",
    "misc": "manually lookup",
    "category": "Cake"
  },
  {
    "page": "24",
    "title": "CJ's Pineapple Meringue Cake",
    "author": "Claudia--C.J. is married to Terry Fontenot of Lafayette",
    "ingredients": "\nIngredients for Cake:\n1 Cup Flour\n2 teaspoons Baking Powder\n2 teaspoons Vanilla\n5 Tablespoons of Milk\n4 Eggs (separate yolk from white)\n1-1/2 Cups Sugar\n1/2 Cup Vegetable Shortening\n3/4 Cup Finely chopped Pecans\n\nIngredients for Filling:\n1 small can crushed pineapple (8 oz.)\n8 oz. Cool Whip\n1/2 Cup Powdered Sugar\n",
    "instructions": "Instructions for Cake:\nGrease and Flour Two 9\" round cake pans\n\nSift Flour and Baking Powder onto wax paper\n\nBeat Egg Whites until foamy; then beat in 1 Cup\nSugar until stiff (meringue forms peaks); then\nadd 1 teaspoon Vanilla\n\nBeat Shortening and 1/2 Cup Sugar until smooth;\nthen beat in Egg Yolks\n\nBeat in Flour alternately with Milk\n\nStir in 1 teaspoon Vanilla\n\nPut Batter into 2 pans; top with half of the\nmeringue on each,\n\nTop with Pecans\n\nBake at 350 degrees for 20 minutes and let cool.\n\nInstructions for making Pineapple Cream Filling:\nDrain pineapple -- press dry with paper towels\nAdd powdered sugar and cool whip and Mix Well.\n\nInstructions for putting Cake together\nPlace 1 layer Meringue side down on a plate.\nSpread Creme Filling on top, and then\nTop with 2nd layer -- Meringue side up\n",
    "serving_size": "manually lookup",
    "misc": "manually lookup",
    "category": "Cake"
  },
  {
    "page": 26,
    "title": "Lucille's 1, 2,3, 4 Cake",
    "author": "Lucille Deville of Mamou",
    "ingredients": "[Cake Ingredients]\n1 Cup Butter\n2 Cups Sugar\n3 Cups Flour\n4 teaspoons Baking Powder\n1 Cup Milk\n4 Eggs\n1-1/2 teaspoons flavor (match flavor of filling)\n1/3 Cup Crisco Cooking Oil\n\n[Frosting Ingredients]\n1/2 Cup Water\n1 pound Powdered Sugar\n2/3 Cup of Crisco Shortening\n1/16 teaspoon Salt (dash of Salt)\n",
    "instructions": "[Cake Instructions]\nBlend Sugar with Butter and Eggs. Add one eggat a time while mixing. Then Add Milk and flavor of your choice and Mix Well.... then\n\nMix Flour with Baking Powder and then mix this into the mixture. Mixing small portions of flour at a time until it is all mixed in.\n\nThis should make 3 layers, using 9\" pie pans. Bake for 33 minutes at 350 degrees, or, until when you stick toothpick in--it comes out clean.\n\n[Frosting Instructions]\nWhip or beat All ingredients together. and\n\nSpread onto Cake.\n",
    "serving_size": "No serving size listed",
    "misc": "\n\n",
    "category": "Cake"
  },
  {
    "page": 27,
    "title": "Verdie's Fig Cake--Loaf",
    "author": "Ms. Verdie from Eunice is married to Rev. Gabriel Carrier.",
    "ingredients": "1 Pint Cooked Figs with syrup\n1/2 Cup Butter\n2 Tablespoons Sugar\n2 Eggs\n1 Cup plus 3 Tablespoons Flour\n1/2 teaspoon Soda\n1 teaspoon Baking Powder\n",
    "instructions": "\nWe used 9x13 dish to cook. 9x15 may be better.\nCream butter, sugar, eggs.\nMash figs well and add to mixture.\nMix flour, soda, and baking powder and add to mixture.\nPour flour into mixture and mix well. (we used a food processor to mix--works well.)\nPre-heat oven and Bake at 400 degrees for 25 minutes\nThe original recipe calls for using less than all the syrup in the figs and recommended cooking for 20 minutes.\n",
    "serving_size": "No serving size listed",
    "misc": "This goes real well with coffee and company; it's not toosweet--just right",
    "category": "Cake"
  },
  {
    "page": 28,
    "title": "Edwina's Red Velvet Cake",
    "author": "Edwina Chapman",
    "ingredients": "[Cake Ingredients]\n1 Cup Butter\n1-1/2 Cup Sugar\n2 Eggs\n2-1/2 Cup Flour\n1 Cup Buttermilk\n1 teaspoon Vanilla\n1 teaspoon Butter Flavor\n2 Tablespoons Chocolate\n2 oz. Red Food Coloring\n1 teaspoon + 1 teaspoon Vinegar, Mix with 1 teaspoon Baking Powder \n(Jake: I think this means 1tsp vinegar mixed with 1tsp baking soda. Soda is mentioned in the instructions and powder is not, and baking powder wouldn't need the vinegar)\n\n[Frosting Ingredients]\n1 Cup Milk\n3 Tablespoons flour\n1 Cup Butter\n1 Cup Sugar\n1 teaspoon Vanilla\n1 teaspoon Butter Flavor\n",
    "instructions": "[Cake Instructions]\nCream butter and sugar\nAdd Eggs, beaten in\nAdd Vanilla and Butter flavor\nAdd Coco and food coloring and mix well\nAdd flour & buttermilk...mix a little at a time\nAdd soda and vinegar\nPre-heat oven to 350 degrees\nBake for 30 minutes (makes 3 layers)\n\n[Frosting Instructions]\nCook milk and flour until thick and set aside to cool.\nWhile it cools you may do the following:\nMix butter and sugar. Beat until light and fluffy.\nThen Add vanilla and butter flavor.\nBlend with white sugar until it looks like honey.\nMix with milk and flour mixture...mix well\nLet cook and cool... then frost.\n",
    "serving_size": "No serving size listed",
    "misc": "No misc info listed",
    "category": "Cake"
  },
  {
    "page": 30,
    "title": "Bernadette's Syrup Pies",
    "author": "Bemadette Bertrand 87 years old and lives in Mamou, La.",
    "ingredients": "[Pie Crust Ingredients]\n1-1/2 Cup Sugar\n3 Egg Yolk (she docs not use egg whites)\n2 Cup Crisco\n1 Cup Water\nAdd 2 teaspoons Vanilla or 1/2 teaspoon Nutmeg\n3 teaspoons Baking Powder\n5 Cups Flour\n\n[Pie Filling Ingredients]\n2 Cups Cane Syrup\n1/2 Cup Flour\n1 Cup Water (from tap)\n",
    "instructions": "[Pie Crust Instructions]\nCream egg yolks, sugar, Crisco\nAdd water and flavor\nMix in flour and Baking Powder.\nTake ball of dough--size of tennis ball and pat in pan\nPut filling and cut strips of dough to weave to make top pie crust.\n\n[Pie Filling Instructions]\nPut 2 Cups cane syrup into 6 cup sauce pan.\nMix flour and water until there are no lumps....then\nMix in Syrup & cook until it's as thick as a pudding\nLet cool-put into pie crust & weave top crust\nBake at 350 degrees for 35 to 40 minutes.\n",
    "serving_size": "No serving size listed",
    "misc": "There's no need to re-invent the wheel--She's got it down pat.\n[Jake's note: This filing is what my MawMaw Juanita Ardoin (author of other recipes in this collection) uses for her syrup pies, but she uses a different pie crust.\nI'll post that pie crust recipe somewhere under 'Della and Juanita's Sweet Pie Dough']",
    "category": "Pie"
  },
  {
    "page": 31,
    "title": "Minerva's Fluffy Pineapple Pie",
    "author": "Minerva Baker",
    "ingredients": "2 Tablespoons Sugar\n3 Tablespoons Flour\n1/8 teaspoon of Salt\n14 oz. can of Crushed Pineapple\n2/3 Cup Syrup from Crushed Pineapple\n1 Egg (well beaten)\n16 Marshmallows (large) quartered\n1/2 Cup of heavy Cream (whipped) |Substitute: evaporated milk. See miscellaneous section.|\n24 Vanilla Wafers\n",
    "instructions": "Mix Sugar, Flour, and Salt\nAdd pineapple syrup and blend all these ingredients\nCook over low heat until thick (stir constantly)\nAdd a little of the hot mixture to the egg then stir this into the mixture in pot. |Jake: This wasn't immediatly clear to me, but it means to temper the egg by adding a little of the hot mixture from pot to the egg, then add the egg to the pot.|\nContinue cooking until thick ... then\nAdd Marshmallows and stir until they melt.\nAdd Pineapple and Chill 1 hour\nLine bottom of 8\" pie pan with 12 crushed Vanilla wafers and stand another 12 whole Vanilla wafers around edge of pie pan.\nNow fold in whipped cream and pour into pie pan\nChill another 30 minutes before serving.\n",
    "serving_size": "No serving size listed",
    "misc": "She calls it \"Cajun\" California Style.\nIf you don't have Heavy Cream, substitute 1/2 cup of Evaporated Milk.\nPut can of milk in freezer for about 30 minutes before whipping. This improves consistency and will work just fine.",
    "category": "Pie"
  },
  {
    "page": 32,
    "title": "Verline's Sweet Dough Pie Crust",
    "author": "Verline Fontenot",
    "ingredients": "2 Eggs\n4 Cups of Flour\n1 Cup Sugar\n1/2 Cup of Butter\n4 Tablespoons of Milk\n2 teaspoons of Vanilla Flavor\n4 teaspoons of Baking Powder\n",
    "instructions": "\nCream Eggs and Sugar\nAdd Butter\nAdd Milk and Vanilla\nMix Flour and Baking Powder\nAdd to egg mixture and continue to stir until dough is all of uniform consistency\nCut dough into four (4) Balls and\nRoll out the dough and put in pie plates.\n",
    "serving_size": "Makes enough for 4 pies",
    "misc": "",
    "category": "Pie"
  },
  {
    "page": 33,
    "title": "Corina's Old Fashioned Sweet Dough",
    "author": "Corina Granger of Mamou",
    "ingredients": "1 Cup Crisco (shortening)\n3 Eggs\n1 Cup Sugar\n1 Cup Milk\n5 Cups Flour\n5 teaspoons Baking Powder\n1/2 teaspoon Vanilla (If imitation Vanilla is used, use 1 teaspoon.)\n",
    "instructions": "\nCream or Mix Shortening, Eggs, Milk, and Sugar in a large bowl.\nMix 1 Cup Flour and 1 teaspoon of Baking Powder at a time and add that to the mixture while stirring.\nMix another Cup Flour and 1 teaspoon Baking Powder (repeat above process until all flour is mixed with the ingredients.)\nYou may use a mixer until the mixture becomes thick, then use spoon to continue mixing. The reason for this is that you may burn the mixer.\nRoll out dough on a sheet.\n",
    "serving_size": "Should make enough dough for 3 pies--easily",
    "misc": "",
    "category": "Pie"
  },
  {
    "page": 34,
    "title": "Kim's Pecan Pie",
    "author": "Kim Manuel--a School Teacher",
    "ingredients": "3 Jumbo Eggs\n2/3 Cup Sugar\n1/3 Cup melted Butter or margarine\n1 Cup light Corn Syrup\n1-1/2 Cups Pecan Halves or broken pecans\n1/2 teaspoon Salt\n1 Tablespoon Pure Cane Syrup (Steen's)\n1 Pie Shell (9 or 10\")\n",
    "instructions": "\nBeat Eggs and Sugar, then\nAdd melted Butter, Salt, and Syrup.....then\nAdd and stir in Pecans\nPour into Shell\nPre-Heat oven to 375\u00b0F degrees and Bake at 375\u00b0F degrees for 1 hour, or until the filling is set,(whatever that means).\n",
    "serving_size": "Makes 1 pie",
    "misc": "Yes, 1 make my own pie dough; but the recipe for the dough is as long as this recipe; therefore, I recommended a pie shell for the sake of space.\n|Jake: presumably that's a quote from Kim|",
    "category": "Pie"
  },
  {
    "page": 35,
    "title": "Ms.Bertha's Pecan Praline",
    "author": "Ms. Bertha Deshotel",
    "ingredients": "1 Small Pet Milk (4 oz. can)\n2 Cups Sugar\n1/2 Cup Marshmallow\n1/4 pound Butter\n1 Tablespoon Chocolate\n2 Cups Pecans\n",
    "instructions": "\nMix all ingredients (Except Pecans) Milk, Sugar,Chocolate, Butter, and Marshmallow.\nCook on stove until all melted together.\nAdd the 2 Cups Pecans and stir until a drop of the liquid forms ball when dropped in cool water.\nPut by spoonful on greased pan or waxed paper.\n",
    "serving_size": "",
    "misc": "",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 36,
    "title": "Cat's Pecan Pralines",
    "author": "Catherine Moullier, married to Littelle Moullier of Mamou",
    "ingredients": "1 Can (14 02.) Condensed Milk\n1/4 pound Butter or Margarine\n1 Cup Sugar\n1 teaspoon Vanilla flavor\n3 Cups of Pecans\n",
    "instructions": "\nMix Condensed Milk, Butter, Sugar and Vanilla.\nCook for 12 minutes\nAdd Pecans and stir well\nDrop by spoonful on lightly buttered cookie sheet\n",
    "serving_size": "",
    "misc": "Grandmas didn't get to make candy as often as they would have liked, but, when they did make some, they didn't have to work hard at it.\nIt's fast and easy--especially for those of us who only eat it. Littelle--what do you think?\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 37,
    "title": "Donna's Chocolate Peanut Candy",
    "author": "Donna Prather of Lafayette",
    "ingredients": "2 1/2 Cups Sugar\n1 Cup Evaporated Milk\n1 Cup Marshmallow Cream or 16 big marshmallows\n2 Tablespoons of Butter\n2 Tablespoons of Creamy Peanut Butter\n1/4 teaspoon Salt\n6 oz. of Chocolate Chips\n1 Cup of \"Darkly\" Roasted Peanuts. Peanuts should be roasted for 10 minutes,, while other ingredients are cooking.\n",
    "instructions": "\nMix ingredients: Sugar, Milk, Butter, Marshmallow, Peanut Butter, and Salt.\nPut in pot, bring to a boil and cook over medium heat for 10 minutes--stir constantly. Then\nTurn off heat, Add: Chocolate Chips and Roasted Peanuts. Mix Well Then\nPour in a pan. When cool, cut into squares.\n",
    "serving_size": "",
    "misc": "You may use Pecans. Pecans need to be roasted for only about 5 minutes. Peanuts require 10\nMama & Grandma made candy often, but they certainly didn't work hard. There you see, Cajun Cooking is Fast & Easy.\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 38,
    "title": "Goldie's Pull Candy (Gov. Jimmie Davis 'Pull Candy')",
    "author": "Goldie Jemerson",
    "ingredients": "2 Cups of Brown Sugar\n1 Cup of Steen's Pure Cane Syrup (or molasses)\n1 Cup of Water3 Tablespoons of Butter or margarine\n3 Tablespoons Vinegar\n",
    "instructions": "\nMix Syrup, Sugar, Vinegar, and Water. Stir well.\nPut in pot and boil until--when you drop a little in a cup of cold water--it's brittle. then\nAdd Butter and stir it in real well,\nPour it out to cool on a buttered pan or board.\nWhen it has cooled enough to be handled by hand, pull it over and over (stretch it out) until it turns a light brown color. Don't forget to put Butter on your hands all over before you start the pulling. If you don't Butter up properly, the candy will stick to your hands.\nWhen candy is right, you can cut it into short strips with a pair of scissors--knife doesn't work very well.\n",
    "serving_size": "",
    "misc": "\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 39,
    "title": "Judy's Fantastic Pecan Fudge",
    "author": "Judy McBride-owner of Judy's Cajun Rainbow in Mamou",
    "ingredients": "1 pound of chopped Pecans (or more)\n3 Cups Sugar\n3/4 Cup Butter\n2/3 Cup Pet Milk (Evaporated Milk)\n12 ounces of Chocolate Chips\n1 Jar (7 0z.) Marshmallow Cream (Vanilla)\n",
    "instructions": "\nPut Pet Milk, Butter, and Sugar in a pot and boil for 5 minutes, until it all melts....then\nStir in Chocolate Chips, Marshmallow Cream, and Pecans. Stir until all blended together.\nPour in large square container.\nRefrigerate for 3 hours (or until hard)\nCut in squares and it's ready to serve\n",
    "serving_size": "",
    "misc": "Its \"Fantastic\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 40,
    "title": "Malou's Mexican Fudge",
    "author": "Mrs. Emma Lou Granger Given to us by her daughter, Janice",
    "ingredients": "Use Large Magnalite Pot\n6 Cups Sugar\n2 Cans Evaporated Milk\n1 stick (1/4 1b.) Butter or margarine\n2 Cups Pecans\n",
    "instructions": "\nTake one cup sugar and brown until almost burnt, then\nAdd both cans of evaporated milk, 1 stick of butter or margarine, and 5 cups of sugar, then....\nBring to a boil, stirring constantly, until you can make soft ball in water. then....\nAdd pecans and bring back to a boil, then....\nTake off heat and keep stirring until it turns. (Turns means it will look like it's turning to sugar--a granulated look.) Then....\nPour into large pan and let cool. Then...\nCut into small squares.\n",
    "serving_size": "",
    "misc": "This candy is so good it's immoral. You think of hiding it under the bed when you see company coming.\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 41,
    "title": "Malou's Divinity Candy",
    "author": "Emma Lou Granger. Given to us by her daughter, Janice",
    "ingredients": "Use 3 quart Magnalite Pot\n1/2 Cup white Karo syrup\n1/2 Cup water\n2 Cups Sugar\n1 teaspoon Vanilla\n2 Egg Whites\n1 Cup Pecans\n",
    "instructions": "\nIn pot Add: 1/2 cup Karo, 1/2 cup water, 2 cups sugar, and teaspoon of Vanilla.\nOver heat, Stir until Sugar melts, then put on medium heat and let boil until you can drop in water and it forms a hard ball.\nWhile the ingredients above are boiling, Beat 2 egg whites until they form peaks when you stick and withdraw a fork from in them.\nWhen Syrup is ready, pour slowly into egg whites while using a hand mixer to stir in. Then....\nAdd pecans and mix with spoon until it loses its gloss.\nPour out or spoon out quickly onto wax-paper.\nAllow to cool and cut into squares.\n",
    "serving_size": "",
    "misc": "\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 42,
    "title": "Ms. Eual's Shoestring Potato Candy",
    "author": "Mrs. Eual Young of Mamou",
    "ingredients": "12 ounce pack of Butterscotch Chips\n3 Level Tablespoons of Peanut Butter\n1 Can (6 0z.) Shoestring potatoes\n",
    "instructions": "\nMix Chips and Peanut Butter in a heavy pot\nCook on low heat\nStir constantly until melted\nTake off fire and...\nAdd shoestring potatoes and mix until well coated.\nDrop by spoonful on wax paper.\n",
    "serving_size": "",
    "misc": "Mom & Dad had a grocery store as late as 1953.They had shoestring potatoes in stock in the late 1940s, so I assume Mrs. Young made her recipe at about that time; maybe she even got it off their can.\nIt can be made in minutes & all our children and grandchildren love it. Juanita has been making it ever since.\n[Jake: This shows up every Christmas, and its fantastic.]\n",
    "category": "Candy and Other Desserts"
  },
  {
    "page": 43,
    "title": "Coyo's Cajun Breakfast Banyays",
    "author": "Lee Roy 'Coyo' Granger",
    "ingredients": "2 Cups Flour\n1 teaspoon Salt\n1 teaspoon Baking Powder\n1-1/2 Cup Milk\n2 tablespoons of Cooking Oil for the Skillet.\n",
    "instructions": "\nMix all ingredients real well\nDrop by Spoonful in oil in Skillet and cook until Golden Brown.\nThen Flip over and do the same to other side.\nYou can see why we ate pancakes so often. Coyo made those in a jiffy.\n",
    "serving_size": "Makes about 8 crepes (about 8 pancakes))",
    "misc": "\n",
    "category": "Bread"
  },
  {
    "page": 44,
    "title": "Edwina's Baking Powder Biscuits",
    "author": "Edwina was married to Johnny Chapman",
    "ingredients": "2 Cups Flour\n3 teaspoons Baking Powder\n1 teaspoon Salt\n3/4 Cup Milk\n1/4 Cup of Crisco\n",
    "instructions": "\nMix all ingredients together and mix very well.\nBake at 450 degrees for 8 to 10 minutes.\n",
    "serving_size": "",
    "misc": "Now you know why we ate so many biscuits-lookhow easy they are to make.\n",
    "category": "Bread"
  },
  {
    "page": 45,
    "title": "Shirley's Homemade Bread",
    "author": "Shirley Perron of Mamou",
    "ingredients": "2 Cups Milk (scalded)\n5 Tablespoons Sugar\n2 Tablespoons Salt\n2 packages Yeast\n2 Cups warm Water\n1 Cup Flour\n5 Tablespoons melted Shortening\n5 Cups Flour (approximately....more flour forkneading)\n",
    "instructions": "\nMix Milk, Sugar and Salt\nIn separate bowl: Dissolve yeast in warm water.\nAdd Yeast mixture to Milk mixture. then\nAdd 1 Cup Flour to make thin mixture.\nCover and let rise to double its size (will foam up)\nStir down & Add melted shortening and stir well. then\nAdd enough flour to start kneading. Knead well for about 15 minutes. then\nPlace Dough in greased bowl, Cover and let it rise until it doubles again. then\nTurn out unto floured board and knead for about 10 minutes. then\nShape into loaves and place in greased \"loaf pans\"and allow to rise to double size. then\nBake at 350 degrees for 45 minutes.\n",
    "serving_size": "",
    "misc": "\n",
    "category": "Bread"
  },
  {
    "page": 46,
    "title": "Juanita's Cajun Cornbread",
    "author": "Juanita Ardoin",
    "ingredients": "1-1/2 Cups Corn Meal\n1/2 Cup Flour\n2 teaspoons Baking Powder\n1 Tablespoon Oil for mixture\n1/2 teaspoon Salt\n1 teaspoon Sugar\n2 Eggs\n1 Tablespoon Oil for Skillet\n1 Cup Milk\n",
    "instructions": "\nPut Commeal, Flour, Baking Powder, and Salt in a bowl.\nIn another bowl, Beat Eggs, Milk, and Oil together. Add this to the dry mixture in the other bowl and mix well.\nAdd oil to a skillet and heat. When good and hot, pour mixture in pot and put in oven.\nPreheat Oven. Bake at 400 degrees for 25 minutes.\n",
    "serving_size": "",
    "misc": "\n",
    "category": "Bread"
  },
  {
    "page": 47,
    "title": "Lana's Couche-Couche",
    "author": "Lana Breaux of Ville Platte",
    "ingredients": "3/4 teaspoon Salt\n1/2 Cup Oil\n2 Cups Commeal\n1 Cup Water\n",
    "instructions": "\nMix Commeal, salt, and water in a bowl. Stir until cornmeal has a damp loose texture, then set aside for 10 minutes to let the cormmeal absorb some water. This will make it more tender.\nUse iron pot that covers tightly, heat oil until hot.\nAdd Cornmeal mixture to pot. Cover pot and lower heat to low heat. (do not stir)\nWhen bottom is starting to brown, stir and cover again.\nContinue cooking for about 15 minutes. Stirring about every 3 to 4 minutes until done.\n",
    "serving_size": "",
    "misc": "Mrs. Ouida Lafleur got this recipe from her father,Mr. Willie P. Smith. Mrs. Lafleur passed it on to Lana.\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 48,
    "title": "Nary's 'Couche-Couche A Mom'",
    "author": "Nary Reed of Mamou",
    "ingredients": "2 Cups Cornmeal\n1 teaspoon Baking Powder\n1-1/2 teaspoon Salt\n1-1/2 Cup of Milk (or water)\n1/2 Cup Shortening\n",
    "instructions": "\nMix commeal, baking powder, salt and milk\nHeat shortening in a heavy skillet\nPour mixture into hot shortening\nOver High Heat, let a crust form on the bottom\nThen Stir well and cover skillet and lower heat to about medium heat. then\nCook for 15 minutes, stir about 3 times during this time.\nServe as a cereal--with milk or with gravy.\n",
    "serving_size": "",
    "misc": "We eat it with cane syrup added and crispy friedbacon on the side. Good with fried Eggs too.\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 49,
    "title": "Charlie's Turtle Sauce Piquant",
    "author": "Charlie R. Marcantel",
    "ingredients": "4 pounds Turtle Meat\n1 Large head of Onion (chopped)\n1 Cup chopped Parsley (loose not packed)\n1-1/2 Cup chopped Onion Tops (not packed)\n8 ounces Tomato Sauce (small can)\nIf you don't like parsley, skimp on the parsley\n",
    "instructions": "\nCover bottom of heavy pot with cooking oil\nPut in turtle meat and fry it till brown, then....\nAdd chopped head of onion, chopped green onion tops and parsley, and let this fry until chopped head of onion turns clear, then....\nAdd tomato sauce and enough water to just cover the meat. \nBring to a low boil (simmering) and at this time, also Add black pepper, red pepper, and salt, Season to suite your taste.\nCook for 55 minutes.\n",
    "serving_size": "",
    "misc": "We Cajuns serve it over rice. It also tastes good with bread. About the only thing we Cajuns don't eat with rice is toast bread.\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 50,
    "title": "Blanc's Fish Couveion (Sauce)",
    "author": "Wedney 'Blanc' Guillory",
    "ingredients": "3 pounds of dressed Catfish\n1 Tablespoon Crisco Shortening\n2 Tablespoons all purpose white Flour\n1 teaspoon Salt\n3/4 teaspoon Red Pepper\n1 Cup Onion Head (chopped)\n1/2 Cup Parsley (chopped)\n1 Cup chopped Green Onions\n1/4 Cup Bell Pepper (chopped)\n4 ounces Tomato Sauce\n",
    "instructions": "\nUse 4 quart pot. \nSmear shortening in bottom of pot then add onions, green onions, parsley, bell Pepper, tomato sauce, and white flour. then\nAdd 1 Cup Water\nPut on high heat for 5 minutes, or until mixture comes to a boil. Then cook on low/medium heat for 45 minutes. As ingredients cook, you should hear an occasional \"plop, plop\u201d sound coming from the cooking pot. That sound will let you know that the heat is about right.\nOccasionally, stir very gently. Do not stir with a spoon as you would stir soup. If you do, the fish will come apart and your sauce will turn into a mush. It's best to stir very gently or shake the pot in a swishing circular motion, just enough to prevent fish from sticking to the bottom of pot.\n",
    "serving_size": "Serves 4 adults",
    "misc": "In Cajun Country we serve it over rice. Of course, it also tastes great with bread.\n",
    "category": "Seafood"
  },
  {
    "page": 51,
    "title": "Juanita's Couveion (Sauce) for Fish, Crawfish, or Shrimp",
    "author": "Juanita Ardoin",
    "ingredients": "3 Cups Water\n1/2 Cup chopped Green Onions\n1/2 Cup chopped Parsley\n1 Medium Onion (chopped)\n1 Medium Bell Pepper (chopped)\n1 Tablespoon Cooking Oil\n2 Tablespoons White Flour\n1-1/4 teaspoon Salt\n1/2 teaspoon Red Pepper\n1 teaspoon fresh Garlic or 1/2 teaspoon dried minced Garlic\n6 oz. can of Tomato Sauce\n1-1/4 teaspoon of Roux if using with Crawfish or Shrimp\n",
    "instructions": "\nUse 4 quart size heavy sauce Pan.\nAdd: Oil, Onions, Bell Peppers, and Garlic.\nSaute under medium heat until onions tum clear\nAdd tomato sauce and saute until sauce changes from its original bright red to an orange red.\nAdd Flour and stir until it is well mixed.\nAdd Water, Salt, Pepper, all seasonings and let simmer on low heat for about an hour...then\nAdd Green Onion Tops, Parsley, and Fish. \nAllow to simmer under low heat for another 20 minutes, so fish doesn't come apart.\n\nTo adapt sauce for Crawfish or Shrimp, add 1-1/4 teaspoon of Roux to sauce...and that's it.\n\n",
    "serving_size": "Sauce for 2 pounds fish, etc.\n",
    "misc": "|Jake: This is what Juanita uses for her Crawfish or Shrimp Etouffee.|\n|Jake: Juanita gave me this tip to keep the roux from lumping up in the sauce. She said to mix the roux with some water in a separate bowl and microwave it.\nOnce the water is hot, you can use a spoon to break up the roux in the water until it mixes well. You can then add this mixture to the sauce.\nProbably best to do this BEFORE you add the seafood to the sauce so you can cook the sauce down if it ends up too watery.|\n",
    "category": "Seafood"
  },
  {
    "page": 52,
    "title": "Anita's Crawfish Bisque",
    "author": "Anita Fontenot of Mamou",
    "ingredients": "[Ingredients for Stuffing]\n1 lb. dressed Crawfish (ground)\n1 Cup Italian seasoned bread crumbs\n1/4 Cup Green Onion Tops (minced)\n1/4 Cup Parsley (minced)\n1/4 Cup Bell Pepper (chopped)\n1 Large Head Onion (chopped fine)\n1 Bud of Garlic (minced)\n2 Stems Celery (chopped fine)\n2 Eggs\nSalt, Black Pepper, Red Pepper\n30-40 Crawfish backs (ready for stuffing)\nFlour\n\n[Ingredients for Stew]\n1 lb. dressed Crawfish Tails\n1/2 can Tomato Paste (3 oz.)\n3 Tablespoons salad oil\n1/2 Onion (chopped fine)\n2 Garlic Buds (minced fine)\n1/2 Cup prepared Roux\nSalt, Black Pepper, Red Pepper, and Water\n",
    "instructions": "\n[Instructions for Stuffing]\nMix all the above ingredients (except eggs, crawfish backs and flour)\nStir in the eggs and season to taste with salt, black pepper and lots of Red Pepper.\nStuff backs with mixture, then coat backs in flour\nBake for 45 minutes at 350 degrees \n\n[Instructions for Stew]\nIn heavy pot: heat oil and saute Onion and Garlic. then\nAdd Tomato Paste and cook until dark.\nAdd roux and 2 cups water and cook until dissolved (stirring often) and season highly with Salt, Black and Red Pepper.\nAdd stuffed backs and enough water to cover backs and cook for about 45 minutes. then\nAdd Crawfish tails and cook 20 more minutes. Serve over rice.\n",
    "serving_size": "\n",
    "misc": "Anita's recipe won the 1996 FNBC Recipe Contest (First National Bank of Commerce of New Orleans)\n",
    "category": "Seafood"
  },
  {
    "page": 54,
    "title": "Stephanie's Crawfish Balls",
    "author": "Stephanie Dupre of Ville Platte",
    "ingredients": "2 pounds of peeled Crawfish Tails\n1 chopped Head of Onion\n1 chopped Bell Pepper\n1 Egg (beaten)\n4 Slices of stale Bread\n3 Tablespoons of chopped Parsley\n3 Tablespoons of chopped Green Onion Tops\nSalt, Black Pepper, and Red Pepper to taste.\n1-1/2 Cup Bread Crumbs\n",
    "instructions": "\nGrind Crawfish Tails, Onions, Bell Pepper, and slices of bread in a food processor or grinder.\nAdd Egg, Parsley, Onion Tops, seasoning (to taste),and Mix thoroughly.\nShape into Balls about the size of Walnuts and Roll in Bread Crumbs.\nBake at 350 degrees for 20 minutes.\n",
    "serving_size": "\n",
    "misc": "After rolling in bread crumbs, they can be frozen and later baked without thawing.\n",
    "category": "Seafood"
  },
  {
    "page": 55,
    "title": "Juanita's Southern Fried Chicken",
    "author": "Juanita Ardoin",
    "ingredients": "[Ingredients for Seasoning Fryer]\n1 Fryer 3-1/2 to 4 1b. (cut up)\n1-1/2 teaspoon Salt\n1/2 teaspoon Red Pepper\n1/4 teaspoon Black Pepper\n1 teaspoon \"French\" Mustard\n1/2 teaspoon Garlic Salt\nMix the above ingredients together and use to season the Fryer. Rub it on the individual pieces.\n\n[Ingredients for Coating Fryer]\n1 Cup All Purpose Flour\n1 teaspoon Salt\n1/2 teaspoon Black Pepper\n1/2 teaspoon Red Pepper\nMix these ingredients together\n",
    "instructions": "Wash Fryer, cut up and pat dry with towels\nRub seasoning on individual pieces of the Fryer\nRoll seasoned pieces in Flour mixture to coat. Drop coated pieces into deep fat fryer.\nFry smaller pieces about 12 minutes\nFry drum sticks and thighs about 15 minutes\nRemove from hot oil and put to drain on paper towels.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 56,
    "title": "Juanita's Filet Mignon Rolled Steak",
    "author": "Juanita Ardoin of Mamou, La.",
    "ingredients": "1 Round Steak -- about 1/4 inch in thickness.\n1/2 lb. sliced Bacon\n1/2 medium head of Onion--sliced real thin and sliced lengthwise.\n1/2 Bell Pepper--sliced real thin and lengthwise.\n1 teaspoon Salt\n1/2 teaspoon Black Pepper\n1/2 teaspoon Red Pepper\n2 Tablespoons of cooking oil\n",
    "instructions": "Place steak on flat surface and season with salt and pepper--rub it in.\nSpread onion and bell pepper slices the length of the steak.\nPlace slices of bacon on top of onion and bell pepper slices.\nRoll steak and tie with string or use toothpicks.\nPut steak in pot with 2 tablespoons of oil and 1/4 cup of water.\nCook on Hi-heat until brown. When water runs out, let it brown well--then add another 1/4 cup of water before turning steak to another uncooked section.\nRepeat process until all sides are browned.\nThen, Add 1-1/2 cup of water and let simmer on low for 45-minutes.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 57,
    "title": "Alice Foster's Crabmeat Rockafellow",
    "author": "Alice Foster, First Lady of Louisiana 1996-2004",
    "ingredients": "2 lbs. lump Crabmeat\n2 pkgs. frozen Spinach (10 oz. box)\n1/2 Cup Italian Bread Crumbs\n1 Cup Mayonnaise\n1 teaspoon Mustard\n2 teaspoons grated Onion\n2 teaspoons Lemon Juice\nRed Pepper (to taste)\n1 Cup grated Sharp Cheese\n8 Ramekins\n",
    "instructions": "Cook the spinach per package directions\nDrain well and add bread crumbs\nSet mixture asideIn another bowl, mix mayonnaise, mustard, red pepper, lemon juice, and onion to make the sauce\nIn each ramekin, layer first the spinach and breadcrumb mixture, then\nTop with Crabmeat, then\nAdd the sauce and finally the grated Cheese\nPre-Heat oven to 350 degrees and bake at 350degrees until the cheese melts.\n",
    "serving_size": "\n",
    "misc": "Shrimp may be substituted for crabmeat\n",
    "category": "Seafood"
  },
  {
    "page": 58,
    "title": "Governor Mike Foster's Deviled Oysters",
    "author": "Mike Foster, Govenor of Louisiana 1996-2004",
    "ingredients": "1/2 Cup Butter\n1 Cup finely chopped Celery\n1 Cup finely chopped Green Onions and Tops\n1 Cup finely chopped Head of Onion\n3 dozen Oysters, drained\n1/4 Cup chopped Parsley\n4 slices stale bread--moistened with evaporated milk\n2 Cloves Garlic, chopped\n3 Tablespoons Worchestershire Sauce\n1 teaspoon Tabasco Sauce (or to taste)\nSalt and Pepper to taste\nBaking Shells (optional)\n",
    "instructions": "Saute Celery and Onions in Butter until soft\nAdd Oysters, Parsley, moistened bread andremaining ingredients.\nCook on low fire until moist, not soupy\nPour the mixture into individual baking shells or a 9x9-inch casserole dish. then\nSprinkle with seasoned bread crumbs and dot with Butter.\nPreheat oven to 350 degrees and bake until browned, about 20 minutes.\n",
    "serving_size": "Will Serve 4-6.\n",
    "misc": "Spicy!\n",
    "category": "Seafood"
  },
  {
    "page": 59,
    "title": "Governor Mike Foster's Tomato Dressing",
    "author": "Mike Foster, Govenor of Louisiana 1996-2004",
    "ingredients": "1 lb. lean Beef \n12 links breakfast Pork Sausages\n1 can Rotel Tomatoes\n1 can Tomato Sauce\n2 cans stewed tomatoes (chopped well)\n2 large Onions\n1 Green Pepper\n3 Cloves Garlic \n1 teaspoon Sugar\nThyme (to taste)\nOregano (to taste)\nBlack Pepper (to taste)\nDash of Cinnamon\n1 large can Italian bread crumbs (Set aside 1/4 Cup for later use)\nButter\n",
    "instructions": "Pre-heat oven to 400 degrees. Cut Sausages into bite size pieces.\nBrown Sausage and beef together in a skillet.\nRemove meat from the skillet and set aside.\nIn the remaining drippings (in the same skillet), Saute Onions, Green Pepper and Garlic.\nReturn meat to the skillet.\nAdd Rotel tomatoes, tomato sauce and stewed tomatoes.\nAdd black pepper, oregano, thyme, cinnamon, and sugar.\nCook covered for 1/2 hour.\nAdd Italian bread crumbs (less 1/4 cup).\nPour into casserole dish--Top with 1/4 cup of the remaining bread crumbs and dot with butter.\nBake at 400 degrees for 15 to 20 minutes.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Misc"
  },
  {
    "page": 60,
    "title": "Jimmy C. Newman's 'Cajun Rice Dressing'",
    "author": "Jimmy C. Newman of Christiana, Tennessee",
    "ingredients": "6 Pork Chops\n1/4 pound Fresh Liver\n1 Large Onion (chopped)\n1 Cup Dried Bell Pepper\n6 Cups Cooked Rice\n1 Cup Green Onions, diced\nSalt, Black Pepper and Red Pepper (to taste)\n",
    "instructions": "Put pork chops, liver, onion and bell pepper in pot\nSeason with Salt and Pepper to taste and cover completely with water.\nCook over low heat for 1 hour and let it cookdown until brown. (Check bottom of the pot frequently for sticking.)\nAdd more water (about 1-1/2 cups) and simmer for 15 minutes.\nTake meats out of liquid and de-bone pork chops |Jake: you need to save the liquid at this step, some will be used later|\nGrind or mince the meat and liver to a coarse texture.\nPut the ground meat in a large bowl and ADD Cooked Rice to the meat mixture, and ADD Green Onions and Parsley.\nNow Add the liquid to your mixture (not too much)\nCover bowl (to keep warm) and let sit for 25 or 30 minutes.\nServe Hot! \n",
    "serving_size": "Serves 6 to 8 adults\n",
    "misc": "\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 61,
    "title": "Verline's Sweet Potato Filling",
    "author": "Verline Fontenot",
    "ingredients": "\n2 Cups mashed sweet potatoes (cooked) or 1 lb. can of sweet potatoes.\n1/2 Cup brown sugar (packed)\n3 Tablespoons of flour\n1/2 teaspoon ground cinnamon\n1/2 teaspoon salt\n1/2 teaspoon nutmeg\n1/2 teaspoon ginger\n2 Eggs, slightly beaten\n1/2 Cup fresh Cream or evaporated milk\n1 unbaked pastry shell\n",
    "instructions": "Place sugar, flour, salt, and spices in large bowl.\nAdd sweet potatoes and stir until smooth. then....\nAdd slightly beaten egg into mixture, along with cream.\nPour mixture into pie shell.\nBake at 375\u00b0F degrees until knife inserted just off center comes out clean. About 50 to 55 minutes.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Pie"
  },
  {
    "page": 62,
    "title": "Dr. Brent Ardoin's Sausage & Tasso Brown Gravy",
    "author": "Dr. Brent C. Ardoin",
    "ingredients": "1 lb. Sausage\n1/2 lb. Tasso\n1 Tablespoon Cooking Oil\n1/2 Cup Water\n1 Medium head of Onion (chopped)\nNo other seasoning required as it is in the Sausage and on the Tasso\n",
    "instructions": "Put Water & Cooking Oil in Pot on High Heat\nAdd Tasso and Sausage and Boil until water boils out. Cook until meat is Very Brown.....then\nAdd 1/4 Cup Water; then turn meat to brown on another side.\nRepeat the process until all sides are very brown.\nAfter water has boiled out for the last time, lower heat to Medium High and ADD chopped Onions and let saute until light brown....then\nAdd 1-1/2 Cup Water and simmer on low heat for 35 minutes or until done.\nLeave gravy just to cover meat and serve over rice.\n",
    "serving_size": "\n",
    "misc": "|Jake: This makes the assumption that the sausage and tasso are being bought somewhere where they season such things well. Otherwise, you may want to add some salt, pepper, and red pepper to taste.|\n",
    "category": "Meats"
  },
  {
    "page": 63,
    "title": "Tante Sue's Tasso Meat Balls",
    "author": "Tante Sue de Mamou -- Manager of Fred's Lounge",
    "ingredients": "2 pounds Ground Pork Tasso\n1 pound Ground Pork Meat\n3 pounds Ground Beef Meat\n2 head Onion (food processor or chopped very fine)\n3 Eggs\n1 Cup Green Onion Tops (chopped)\n1/2 Cup Parsley (chopped)\n7.5 ounce can Jalapeno Relish\nBread Crumbs\n",
    "instructions": "Mix all the ingredients with the 3 kinds ofground meat.\nAdd Bread Crumbs as needed to make meat balls that hold together.\nCook over stove or Bake in oven, as you would cook any other meat balls.\n",
    "serving_size": "approximately 90 to 100 small bite size meat balls.\n",
    "misc": "I make small bite size meat balls. This is very good for parties, weddings, showers, etc.\n|Jake: presumably a quote from Tante Sue|\n",
    "category": "Meats"
  },
  {
    "page": 64,
    "title": "Juanita's Cajun Boucherie Liver",
    "author": "Juanita Ardoin",
    "ingredients": "1 pound of Beef Liver (ground up)\n1 pound Beef Meat (ground up)\n1 Medium Head of Onion (chopped fine)\n1 Medium Bell Pepper (chopped fine)\n2 Tablespoons Cooking Oil\n1-1/2 teaspoon Salt\n1/2 teaspoon Black Pepper\n1/2 teaspoon Red Pepper\n2 Tablespoons of Flour\n1 Can Tomato Sauce (8 oz.)\n1/2 Cup Water\n",
    "instructions": "Combine: Oil, Liver, and Meat\nAdd Seasoning\nCook at Medium Heat for 6 minutes (until light brown in color)\nAdd Tomato Sauce, stir well and cook for 5 more minutes.\nAdd Flour and Mix Well.... then\nAdd Water and let Simmer on Low Heat for 15 more minutes.\nServe over Rice, French Bread or on a slice of bread.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 65,
    "title": "Baked Duck a la Edwin",
    "author": "By Governor Edwin W. Edwards \u2014 4-term Governor",
    "ingredients": "6 Large ducks (cleaned and leave damp) rub salt and pepper or favorite seasoning (Tony Chachere, etc.) in cavity and exterior of ducks.\n6 medium red apples\n1 stalk celery\n6 medium yellow onions\n1 cup red wine\n2 12-oz. cans chicken stock\n",
    "instructions": "Cut apples, celery and onions into large pieces and mix.\nStuff cavity of ducks with apples, celery and onion mixture.\nPlace ducks in uncovered roasting pan, breast down.\nPlace remaining apples, celery and onion mixture over and around ducks.\nMix 1/2 cup red wine and one (1) 12 oz. can of chicken stock and pour over ducks.\nFill pan with water until ducks are 1/2 submerged in liquid.\nPlace in oven at 400 degrees and allow to simmer approximately 1-1/2 hours or until 1/2 of liquid has evaporated.\nTurn ducks and add remaining wine and chicken stock.\nCook until tender, approximately 1-1/2 hours. Add additional water if needed\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 66,
    "title": "Juanita's Cajun Sauce Piquant",
    "author": "Juanita Ardoin",
    "ingredients": "2 Ibs. lean boneless Stew Meat (beef or pork) Dice to about 1-inch pieces\n1 lb. smoked sausage. Cut sausages in lengths of about 1-1/2 inches.\n1 lb. Tasso (smoked meat). If Tasso not available, use a pound of other meat\u2014chicken gizzards, etc.\n4 Tablespoons of Bacon fat or cooking oil.\n4 Cups Water\n2 Large onions(chopped)\n2 large Bell Peppers (chopped)\nRoux\nRed Pepper\nBlack Pepper\nMustard\nGarlic\nSalt\nSugar\n8 oz. can of tomato sauce\nwhite flour\n",
    "instructions": "Put bacon grease in heavy aluminum or cast ironpot then: Brown Meat Well.\nAfter meat is browned, add chopped onions, chopped bell peppers, and 3 teaspoons of minced garlic.\nSaute until onions are clear; Add (while stirring) 8 oz.can of (Hunts) tomato sauce, and stir until tomatoes turn a darker shade of red.... then\nAdd 2 Tablespoons of Mustard and 4 Tablespoons of white flour and mix well....then\nAdd 2 teaspoons Sugar and 2 teaspoons of Roux\nAdd 4 cups of water and Stir well... then\nAdd 2 teaspoons Salt and 1 teaspoon black pepper\nBring to a boil and let simmer for about 1-1/2 hours on low-Heat, stirring every 15 minutes, so it won't stick to bottom of pot.\n",
    "serving_size": "Serves 8 adults of 4 gluttons\n",
    "misc": "Recipe works for rabbit, squirrel, deer, ducks, birds,turtle, alligator & etc. Cajuns serve it over rice.\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 67,
    "title": "Juanita's Cajun Smothered Beef Cutlets",
    "author": "Juanita Ardoin",
    "ingredients": "1-1/2 to 2 lb. Round Steak (tenderized)\n3 Tablespoons Oil\n1/4 Cup Milk\n1/4 Cup Flour\n1/2 teaspoon Garlic (minced)\n1/2 medium Onion (chopped)\n1/2 Bell Pepper (chopped)\n1 Tablespoon Mustard\n1-1/4 teaspoon Salt\n1/2 teaspoon Red Pepper\n1/4 teaspoon Black Pepper\n3 Tablespoons Milk\n",
    "instructions": "Cut Steak in serving size pieces\nPut in a bowl. Add 1/4 cup milk and let soak 30 minutes, then season and roll in 1/4 cup flour.\nPut 3 Tablespoons oil in heavy skillet and heat. Brown pieces of meat on both sides.... then\nRemove meat from skillet & set aside for a while\nAdd onions, bell pepper and garlic to skillet and saute until onions clear. \nKeep scraping the bottom of pot where flour stuck while frying meat, After saute is done....then\nAdd meat back into pot -- and Add 1 Tablespoon flour, 3 Tablespoon Milk, and 1 Tablespoon mustard. Stir well; add 1 cup water and stir well again\nSimmer on low for 45 minutes. (May require more water as time goes by....cooking time)\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 68,
    "title": "Juanita's Beef Tongue",
    "author": "Juanita Ardoin",
    "ingredients": "[Ingredients]\nTongue must first be heavily scraped and then cleaned with a stiff brush\n2 Tablespoons Cooking Oil\n1 large clove of garlic (minced) or 1/2 teaspoon of dried minced garlic\n3 Tablespoons of mixed onion and bell pepper. (I chop up 1/2 head of onion and 1/2 bell pepper and mix them.)\n1/2 teaspoon of Salt\n1/2 teaspoon Black Pepper\n1/2 teaspoon Red Pepper\n",
    "instructions": "[Instructions for Stuffing]\nMix together garlic, onion, bell pepper, salt, black pepper, and red pepper.\n\n[Instructions for Tongue]\nOn the underside of the tongue, cut a deep gash the length of the tongue (except ends). Make the cut as deep as possible, without cutting through the top part of the tongue. This forms a pocket into which the stuffing will be inserted.\nFill the pocket with stuffing and sew (stitch) it up.\nPut tongue in heavy pot with 1/2 cup of water and 2 Tablespoons of Cooking Oil.\nLet boil until water boils out and fry tongue until it browns.... then\nAdd 2 more Tablespoons of Onion mixture andsaute until onions are clear.... then\nAdd 1 cup of water and let simmer on low for 1 hour. Add more water as you cook--if needed.\"\n",
    "serving_size": "\n",
    "misc": "This makes the finest brown gravy you ever laideyes on. A feast for Royalty.\n",
    "category": "Meats"
  },
  {
    "page": 69,
    "title": "Juanita's Smothered Beef Liver",
    "author": "Juanita Ardoin",
    "ingredients": "1 lb. Beef Liver--sliced about 1/2 inch in thickness.\n2 Tablespoons of cooking oil\n1/4 head of Onion (chopped)\n1/4 Bell Pepper (chopped)\n1 teaspoon Salt\n1/2 teaspoon Red Pepper (cayenne)\n1/4 teaspoon Black Pepper\n",
    "instructions": "Season liver with salt & pepper (black & red)\nHeat oil in heavy skillet\nBrown liver well (until good and brown) on both sides (under low heat)\nAdd onions and bell pepper and saute untilonions are clear... then\nAdd 1/2 cup of water and let simmer for 15 minutes.\nWe Cajuns serve it over rice.\n",
    "serving_size": "\n",
    "misc": "It can't be beat. It makes a thick dark brown gravy that is simply delicious. Liver never tasted so good.\n",
    "category": "Meats"
  },
  {
    "page": 70,
    "title": "Juanita's Round Steak Cajun Style",
    "author": "Juanita Ardoin",
    "ingredients": "1 Round Steak (1/2 inch thick). Cut steak into 2-inch squares....after you season it.\n2 Tablespoons Canola cooking oil\n1 medium head of Onion (sliced or chopped)\n1 medium Bell Pepper (sliced or chopped)\n1 clove of Garlic or 1/4 teaspoon dry Garlic\n1/2 teaspoon Salt\n1/2 teaspoon Black Pepper\n1/2 teaspoon Red Pepper (Cayenne)\n2 Cups Water\n",
    "instructions": "sPut 2 Tablespoons cooking oil in heavy pot\nAdd 1/4 Cup Water\nSeason steak and cut in pieces. Put in pot with oil and water.\nCook on High heat until water evaporates and then let meat fry until dark brown.....then Add 1/4 cup of water.\nFlip the meat over and repeat the cooking process (but do not add water just yet).\nAdd Onions, bell pepper, and garlic and saute until onions/etc. are soft...then\nAdd 1-1/2 cups water and let simmer on low heat for 45 minutes.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 71,
    "title": "Juanita's Breaded Pork Chops",
    "author": "Juanita Ardoin",
    "ingredients": "6 Pork Chops (1/2 inch thick)\n1/2 Cup Evaporated Milk\n3/4 Cup Flour -- Seasoned with 1 teaspoon Salt and 1/2 teaspoon Red Pepper\nYou'll need another teaspoon of Salt and another 1/2 teaspoon of red pepper to season the chops.\n",
    "instructions": "Place Pork Chops and Milk in a bowl, coating chops well.\nLet stand (soak) in the milk for 30-minutes, then season chops with 1/2 teaspoon of salt and 1/2 teaspoon of red pepper.\nAs you're ready to cook them, take the 3/4 cup of flour and coat each pork chop.\nPlace in hot oil and fry for 10-minutes.\n",
    "serving_size": "\n",
    "misc": "To make it seem as if you worked hard, sprinkle a little of the left-over flour on your apron, your face and hands--that ought to convince them that cooking is hard work.\n",
    "category": "Meats"
  },
  {
    "page": 72,
    "title": "Juanita's Rolled Steak",
    "author": "Juanita Ardoin",
    "ingredients": "1 Round Steak -- sliced 1/4 inch thick\n1 lb. Ground meat--half beef & half pork (50-50) (if you wish, you can use all beef or all pork.)\n1/4 medium Onion\n1/4 Bell Pepper\n1/4 Cup chopped Parsley\n1/4 Cup chopped Green Onion Tops\n1/2 teaspoon Salt\n1/4 teaspoon Black Pepper\n1/4 teaspoon Red Pepper\n",
    "instructions": "Put round steak flat on a board and season with 1/4 teaspoon Salt, 1/4 teaspoon black pepper, and1/4 teaspoon Red Pepper.\nPut ground meat in a bowl and mix with onions, bell pepper, parsley, green onion tops, and season to your taste.\nSpread ground meat mix on steak and roll it up. Tie with string or anchor with toothpicks.\nPut 2 Tablespoons of oil and 1/4 cup of water in heavy pot and put steak in pot.\nCook on Hi-Heat until brown--when water runs out, let it brown well before adding another 1/4 cup of water--then turn steak to another uncooked side.\nRepeat process until all sides of steak are browned\nThen Add 1-1/2 cup of water and let simmer for 45-minutes.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 74,
    "title": "Mayor Joubert's Recipe for Roux",
    "author": "Mayor Curtis Joubert of Eunice, La.",
    "ingredients": "1 Cup Flour\n1 Cup Cooking Oil\n",
    "instructions": "[Instructions for Roux on Stove]\nIn heavy skillet Put 1 cup oil and 1 cup of flour\nCook over medium Heat and stir constantly\nWhen rich golden color is reached-Roux is done.\nPut Roux in another dish to stop cooking process\nIf Roux is left in a hot pot, it will continue cookingand get too dark.\n\n[Instructions for Roux in Microwave]\nTn Microwave Container: Put 1 Cup Flour and 1 Cup Cooking Oil\nStir until well blended together....then\nCook for 4 minutes\nThen stir and cook in 3 minute intervals until rich golden brown color is reached.\nPut Roux in another dish to stop cooking process. If Roux is left in a hot pot, it will continue cooking and get too dark.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Misc"
  },
  {
    "page": 75,
    "title": "Mayor Joubert's Chicken Gumbo",
    "author": "Mayor Curtis J. Joubert, former mayor of Eunice",
    "ingredients": "1 Fryer (or Hen) cut up (seafood or other meats can be substituted)\n3 quarts of water\n2 large Onion heads (chopped)\n20 Green Onion Tops (chopped)\n3/4. Pint Roux\n1 lb. smoked sausage (pork or mixed--pork and beef) cut up into bite size portions. If not available, add more chicken, seafood or whatever.\n",
    "instructions": "Bring 3 quarts of seasoned water to a boil\nAdd chicken and sausage\nCook for 1 hour and 15 minutes on medium heat\nAdd onion tops 5 minutes before turning off heat.\nThe color of gumbo is dependent on the amount of roux added.\n",
    "serving_size": "\n",
    "misc": "This is a simple gumbo recipe. Many variations for gumbo exist, which allow adding other ingredients such as garlic, bell pepper, shrimp, and etc.\n\nCurtis J. Joubert:\nThis recipe was presented to a packed house of English people who had never heard of gumbo. This took place in London, England in the Queen Elizabeth Hall, when we brought the famous Cajun Show \"Rendez Vous Des Cajun\u201d to England, The Queen's loyal subjectsloved the music and the show; and I hope they tried the gumbo recipe.\n\n|Jake: At first I thought this recipe forgot to include seasoning, but it looks like the term 'seasoned water' in the first line of the instructions implies this should be seasoned to taste. Salt, black pepper, and red pepper would be a good start.|\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 76,
    "title": "Juanita's Cajun Gumbo",
    "author": "Juanita Ardoin",
    "ingredients": "12 Cups Water\n1 Hen (cut in pieces)\n1 medium head of onion (chopped1)\n1 medium bell pepper (chopped)\n2/3 Cup Roux\n4 Tablespoons Green Onion tops (chopped)\n4 Tablespoons Parsley (chopped)\n1-1/2 Tablespoons Salt\n1/2 teaspoon Black Pepper (or to taste)\n1/2 teaspoon Red Pepper (or to taste)\n",
    "instructions": "Put 12 Cups of water in a heavy pot.\nAdd chopped onions; chopped bell pepper and 2/3 cup of roux. |See note about roux in miscellaneous section.|\nBoil for 15 minutes.... then\nAdd pieces of hen, Green Onion Tops, Parsley, Salt, black pepper, red pepper, and boil for 45-minutes to 1 hour (until meat is tender).\nGumbo is eaten with rice.\n",
    "serving_size": "Makes 8 generous servings\n",
    "misc": "If you Add sausage, add sausage with hen.\nBefore serving, skim the oil off the top.\nMy family loves boiled eggs with their gumbo. Boil eggs before hand. Peel and drop them in with hen. \nWe Cajuns usually add about 6 to 10 drops of hot vinegar to our individual serving of gumbo. What we call hot vinegar is vinegar in which Jalapeno peppers have been steeped.\n|Jake: People who haven't eaten this before may not know the consitency of gumbo to look for. It's somewhere in between soup and stew. It's not thick like a stew, but it's not thin like a soup. It's a little thicker than a soup.|\n|Jake: If it's too thin, you can add more roux. If it's too thick, you can add more water. You should add the roux as described below to keep clumps of it from sticking to the ingredients in the pot|\n|Jake: Roux likes to stick to stuff. You can avoid this by mixing the roux and water before you add anything else. Or, if you need to add roux later, you do this: add roux and some water in a seperate bowl. Microwave until water is hot then mash the roux with a spoon and mix until it blends with water. Keep on microwaving it if you are having trouble getting it to mix. Then pour the water into the gumbo to add the roux. The excess water can be boiled off until its the right consitency.|\n\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 77,
    "title": "Juanita's Roux",
    "author": "Juanita Ardoin",
    "ingredients": "1 Cup Flour\n1 Cup Cooking Oil\n",
    "instructions": "Mix together the above ingredients and brown slowly on top of stove, stirring often until it turns rusty-brown in color.\nThen transfer to a cool dish to stop the cooking process. If left in the pot the roux will continue cooking and will get too dark.\nAfter the roux has cooled, drain off the excess oil. The Roux is ready. But, don't throw the oil you drained off--you will need to put back the oil when you store the roux that may be left over. Roux will keep in refrigerator for several weeks, if stored in a covered mason jar. You should pour the oil you drained off--pour on top of roux in jar--to prevent drying out.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Misc"
  },
  {
    "page": 78,
    "title": "Juanita's Okra Gumbo",
    "author": "Juanita Ardoin",
    "ingredients": "1 lb. fresh Okra (sliced 1/8 inch thick)\n2 Tablespoons cooking oil.\n1/2 lb. smoked sausage (cut in 1/4 inch slices)\n1/2 lb. Tasso (smoked meat) sliced in 1/4 inch pieces.\n1/2 Cup Tomato Sauce\n1/2 Cup canned tomatoes (smashed)\n1/2 head of medium Onion (chopped)\n1/2 medium Bell Pepper (chopped)\n1 Tablespoon Salt\n1/2 teaspoon Black Pepper\n1/2 teaspoon Red Pepper\n2 Tablespoons Roux\n5 Cups Water\n",
    "instructions": "Put Cooking Oil in heavy pot and fry Okra until it does not slime anymore....then\nAdd all other ingredients....and\nCook for 45 minutes at medium heat\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Cajun Favorites"
  },
  {
    "page": 79,
    "title": "Emelie's Rabbit--Turnip Stew",
    "author": "Emelie Frazer -- won 1997 award 'Woman of the Year'",
    "ingredients": "1 Rabbit (cut up)\n2 Large head of Onions (chopped)\n1 level Tablespoon of Flour\n4 Tablespoons Cooking Oil\n3 or 4 Tumips\n3 or 4 Carrots (optional)\n2 Tablespoons Parsley\n2 Tablespoons Green Onion Tops\nSalt, Black Pepper, and Red Pepper to taste.\n",
    "instructions": "Put oil in pot. There should be enough to cover bottom of your pot.\nAdd Flour and make a Roux with the flour...then\nAdd Rabbit and chopped Onion head\nCook over a low fire, adding a little water at a time. Keep pot covered.\nWhen Rabbit begins to get tender, Add Turnips and Carrots.\nLet cook until about done, then Add Parsley and Green Onion Tops.\nServe over Rice\n",
    "serving_size": "\n",
    "misc": "Emelie's recipe from her mother, Mrs. Edna Breaux\n",
    "category": "Meats"
  },
  {
    "page": 80,
    "title": "Juanita's Old Fashioned Stew",
    "author": "Juanita Ardoin",
    "ingredients": "2-1/2 lb. Ground Meat or Chicken\n3/4 Cup of Roux \n1 medium head of Onion (chopped)\n1 medium Bell Pepper (chopped)\n1 teaspoon Minced Garlic\n2 Tablespoons Green Onion Tops (chopped)\n2 Tablespoons of Parsley (chopped)\n2 Tablespoons Salt\n1 teaspoon Black Pepper\n1 teaspoon Red Pepper\n4 Cups Water\n3 medium Irish Potatoes (cut potatoes in half andthen cut halves in half, so they'll cook tender.)\n",
    "instructions": "Mix chopped onions & chopped bell pepper together.\nAdd 2 Tablespoons of this mixture to ground meat and Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper, and one slice of bread soaked in 1 Tablespoon of Milk. Mix all this together and form meat balls.\nIn a heavy pot, place 5 cups water and Add 3/4 cup of roux and bring to a boil until roux dissolves.\nAdd 1 teaspoon minced Garlic\nAdd raw meat balls to pot & Cook 30 minutes....then\nAdd the 3 (cut up) medium Irish potatoes and\nAdd 2 Tablespoons of Green Onion tops and2 Tablespoons of chopped Parsley.\nCook for 30 more minutes on medium heat.\n",
    "serving_size": "\n",
    "misc": "\n",
    "category": "Meats"
  },
  {
    "page": 81,
    "title": "To Cook Rice the Cajun Way",
    "author": "Juanita Ardoin",
    "ingredients": "To cook short or medium grain rice use the following proportions: 1 cup water to 1 cup rice.\nLong grain rice: 1-1/2 cups water to 1 cup rice.\nSalt the water to taste. We usually salt it after adding water to the rice. We now use electric rice cookers.\n",
    "instructions": "[Instructions for cooking rice on Stove]\nUse the above proportions in a pot. Heat on thestove until the water comes to a boil; then put lid on pot and lower heat until it simmers or just slightly boils--then put lid back on the pot.\nIf this is your first time, you should peep under the cover about every 4 minutes, as you need to know when water dissipates.\nLet this go on until the water stops making bubbles on top of the rice. (The air bubbles thatform will now be very big and have theappearance of starchy bubbles).\nLower wick to very low heat and lit cook forabout 20 minutes. Then...turn off the heat and let it set about 12 minutes before serving.\n",
    "serving_size": "\n",
    "misc": "Never stir the rice at any time during the entire Process. If you do, rice will be mushy or gooey.\nIf at first you don't succeed, try again. It really isn't difficult. Pretty soon you won't peek but once or twice.\n",
    "category": "Misc"
  }
]