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Candied
Yams
Creole
Cabbage
Deep
Fried Carrot Fritters
Maque
Choux Corn
Sauteed
Red Cabbage
Sweet
Potato Pone
Candied Yams
Ingredients
8 Medium Yams
1 red apple, sliced and cored
1 green apple-s&c
1 cup seedless grapes
1/2 c. Brown sugar
1/2 c. Cane Syrup
1/2 tsp cinnamon
1/2 tsp Nutmeg
1 lemon zested then juiced
Shot of brandy
2 tbsp corn starch
1/2 c chopped pecans
Peel, slice and boil
yams for about 1/2 hour. Drain and reserve 3 cups liquid. Bring liquid to a
boil, add sugar, cane syrup, spices, brandy and lemon. cook about 5 minutes.
Add fruits and simmer another 10 minutes. Add corn starch dissolved in a little
water, cook for 10 minutes. Test and add sugar if desired. Place yams on the
bottom of a roasting pan, poor syrup over and bake until bubbly hot. Add
marshmallows if desired about 5 minutes before removing from oven.
© 1984 John Albrecht, CEC
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Creole
Cabbage
Ingredients
1 head cabbage
2 tsp salt
2 tsp butter
1 onion diced
3 c. tomatoes, diced
6 pods okra, cross cut
1 bell pepper, diced
1 tasso or ham
2 cloves garlic
1 bay leaf
Cayenne to taste
Cook cabbage in boiling
water covered with 1 tsp salt-10 minutes, drain. Saute' onions, tomatoes,
okra, peppers, and meat. Add garlic, bay, salt and cayenne to taste, simmer 15
minutes. Remove bay leaf, pour over cabbage and toss lightly. © 1984
John Albrecht, CEC
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Deep
Fried Carrot Fritters
Ingredients
10 carrots cleaned
2 eggs
3 tbsp flour
2 tbsp chopped pecans
1 tbsp sugar
1 tbsp baking powder
Salt and cracked black pepper to taste
1 c flour
Oil for deep frying
Boil carrots in a pot of
lightly salted water until tender. Place in food processor and puree. Add eggs,
3 tbsp flour, nuts, sugar and baking powder. Using the pulse button, blend
about 5 seconds. Season with salt and pepper. Adjust sweetness with sugar to
taste. Roll mixture into three inch oblong fritters, dust in flour and fry in
oil until they float. Drain on towel. Note: for breakfast, saute in
butter instead of deep frying and top with cane sugar. © 1984
John Albrecht, CEC
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Maque
Choux Corn
Ingredients
2 # whole corn
1/2 stick butter
1 tbsp flour
1/2 c. onion-diced
1/4 c. celery-diced
1/4 c. bell pepper-diced
1/2 c. fresh tomatoes-diced
1/4 c. diced parsley
1/4 c. diced onion tops
1 tbsp oregano
1 tbsp basil
1 tbsp minced garlic
Salt, black red and white pepper to taste
Saute butter and flour together to form a blonde roux. Add onions, celery, and
bell pepper. Saute until the onions clear. Stir in tomatoes and corn, garlic,
oregano, basil and simmer about 10 minutes. Adjust the salt and peppers to
taste, add onion tops and parsley, serve. (Note-this dish lends itself well to
the addition of any meats or fish. Add meat after the onions have cleared, add
fish later depending on the size and texture of the fish. Try it with crawfish
and tasso for a great combination.) Serves up to 8 people.
© 1984 John Albrecht, CEC
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Sauteed
Red Cabbage
Ingredients
3 # red Cabbage-
coarsely shredded
7 tbsp lemon juice
7 tbsp butter
2 tart apples, peeled, cored and diced
3 tbsp brown sugar
1 tbsp cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cloves
Pour the 5 tbsp. lemon juice into a large pot of boiling water. The juice is
important as it seals the color in he cabbage. Cook the cabbage slightly, about
5 minutes. Drain thoroughly. Melt butter in a skillet over medium heat. Add
apple and slightly soften. Add remaining lemon juice, sugar, vinegar, salt,
pepper, and cloves. Add cooked cabbage and reheat stirring frequently for about
5 minutes. Serve immediately. © 1984 John Albrecht, CEC
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Sweet
Potato Pone
Ingredients
2 c. grated sweet potato
1 c. sugar
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
1 egg
Curry powder
(options include nuts, dry sherry, or marshmallows)
Blend all ingredients
together and bake in a greased shallow baking pan for 1 hour @ 350
degrees. © 1984 John Albrecht, CEC
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