Here is a great page to share a favorite recipe. If you have a recipe that has been handed down through the generations, this would be the place to print it for all to enjoy and prepare. There is usually a story behind a New Orleans family recipe, we would love for you to share yours.
From: Linda Jumonville
On Christmas Day, after everyone had spent time with their individual families, we would all head to Aunt Corinne's in the evening. One by one, the family would begin to gather at the house on Jeannette Street. That old doorbell would turn again and again. You did not want to leave until you saw as many of the family as you possibly could. You knew the family was large and this was going to be your best opportunity to see them. Most of the time, Uncle Warren, Aunt Florence and "Little" Florence would already be there. Harold, Chaunet and I, would often arrive a little early and if Aunt Alma, Uncle Warren, Clay and Valerie arrived at the same time; Clay and Chaunet would go into the kitchen and start preparing the punch. Chaunet has such fond memories of doing that. Everyone circled the Christmas tree, admiring the same ornaments, discussed various stories about the piano or flocked like chickens to that large dining room table, having punch and searching the plate for their favorite cookie. Personally, I always looked for those little, white-powdered, cookies. If it were really cold out, you clung as close to the floor furnance as possible. Many years ago, I started preparing the punch for my own family gathering on Christmas Eve. I never referred to it as a fruit punch, it was always and will always be "Aunt Corinne's Punch". This is exactly how Aunt Corinne told me to make the punch, except for the mold, she used a container. I'd go crazy running all over Metairie, trying to find a store that carried,"Donald Duck" frozen concentrate, orange juice! I am so glad, I had Aunt Corinne explain how she made the punch, it is now a treasure for me. Could someone tell me, is this actually Aunt Corinne's or Wilhelmina's recipe?
Aunt Corinne's Punch
The night before freeze a container of water (I use a mold) so you will have a block of ice. Also, chill the fruit juices and ginger ale in the refrigerator.
In a large punch bowl add: 1 large frozen concentrate "Donald Duck" orange juice. (do not add water)
1 large can of grapefruit juice
1 large can of pineapple juice
1 - 2 liter bottle of ginger ale
1 can of fruit cocktail with the juice.
Last, drop in the block of ice, stir and let it float.
The following are recipes that Mildred included in a "Grandmother Remembers" book she compiled for her granddaughter Beth.
WILHELMINA JUMONVILLE'S FRUIT CAKE RECIPE ( Dated 1912)
1 pound brown sugar
1 pound sifted flour ( 4 cups )
1 pound butter ( 2 cups )
1 pound eggs ( 9 eggs ), separated
1 pound pecans ( 2 1/4 cups )
1 pound almonds ( 1 3/4 cups )
1 pound dried figs
1 pound currants
1 pound raisins
1/2 pound citron
2 teaspoons baking powder
1 cup blackstrap molasses
cinnamon
nutmeg
ginger
allspice
whiskey--1 goblet
sherry--1 goblet
Soak fruit overnight in whiskey and sherry.
Cream butter and sugar together, then add egg yolks first. Beat the whites to a froth. Fold into mixture.
Add your flour and baking powder and 1 cup molasses. Add spices to taste.
Mix thoroughly, then add fruit, that have been soaked overnight in whiskey and sherry, and nuts to batter.
Bake in slow oven 250º - 300º until done.
Notes from Janet:
Suggestions for spices--2 teaspoons cinnamon, 2 teaspoons nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon allspice. I would sift the spices with the flour and baking powder.
Also, I would add the beaten egg whites after the flour and molasses and fruit has been added, folding them in to lighten the batter.
Spoon the batter into a tube pan that has been buttered and lined with parchment paper.
It takes about 3 - 3 1/2 hours to bake the fruitcake. Cover the top of the cake with parchment paper after 1 1/2 hours of baking.
DAUBE GLACE
1 1/2 inch thick veal round
1 onion, chopped
salt
black pepper
hot pepper
bay leaf
2 cloves
parsley, chopped
green onions, chopped
2 enveloped Knox sparkling gelatin
Brown meat on both sides, brown onions slightly, then add enough water to cover meat. Season with salt, black pepper, hot pepper, bay leaf and cloves. Cook until meat is very tender, about 1 hour.
To make jelly:
Soak 2 envelopes of gelatin in just enough cold water to cover. When ready to use, dissolve by pouring boiling water into it to make 1/2 pint. Add to meat and boil for 5 minutes. Add chopped parsley and green onions and pour into mold.
Refrigerate until firm.
POLL's BARS (A Favorite at Christmas)
2 cups brown sugar
1 cup flour
1 teaspoon baking powder
2 eggs, beaten
3/4 - 1 cup butter, melted
1 cup pecans, chopped
1 teaspoon vanilla
powdered sugar
Sift together brown sugar, flour, baking powder. Add beaten eggs, melted butter, chopped pecans and vanilla.
Pour into greased pan and bake 45 minutes at 300º. Cool 5 minutes and cut into bars.
Place on waxed paper on which powdered sugar has been sifted. Sift additional powdered sugar on top.
From Aunt Alma:
MOM'S OYSTER STUFFING (FOR TURKEY/CHICKEN OR AS A SIDE DISH)
4 Tablespoons butter, or olive oil for sauteing, more if necessary
4 ribs celery plus some of inside tender leaves, chopped
1/2 bunch parsley, chopped
1 bunch green onions, both green & white parts, chopped
1 large onion, chopped
1 dozen oysters, cut in half if small; if large, cut into 3 - 4 pieces
1 can mushrooms, stems & pieces or sliced, with liquid
1/2 cup pecans, coarsely chopped
salt
black pepper
1/4 - 1/2 teaspoon thyme
1 small jar salad olives, cut in half
1 large loaf French bread, crust removed, dampened with water and squeezed out
Sauté veggies in olive oil (or butter) in a large pot until tender. Add oysters and cook briefly. Add mushrooms (with liquid), pecans, and olives.
Add bread, a little at a time. Mix all well. Add salt and black pepper to taste. Cook over low heart for about 45 minutes or until you think it is done.
Note: If using neck, gizzard, heart, and liver from turkey, cook in water until tender. Chop fine and add to pot.
From Yvette Petersen Klinkel:
Cecile's Pecan Pralines
1 cup white sugar
1 cup brown sugar
1/2 cup evaporated cream
1 cup pecans
1 teaspoon vanilla
1 teaspoon butter
Put sugars and cream in pot over medium high flame, stir, cook until mixture forms.
Place small bowl in water, immediately add remaining ingredients and set to cool for 5 minutes.
Beat and stir until mixture has a cloudy appearance.
Drop by spoon full for each praline, on foil.
Allow to cool.
When thoroughly cool, remove from foil by sliding, not lifting, this prevents breaking.
Cecile's Yummy Oatmeal Cookies
1/2 cup melted butter
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 egg
2 1/2 cups oatmeal
2 teaspoons baking powder
1 teaspoon vanilla
Mix in large bowl all ingredients except butter and egg.
Melt butter, add melted butter along with egg into other ingredients. Mix well.
Grease cookie sheet well, measure 1 teaspoon for each cookie.
Bake at 350 degrees for 15 minutes.
Yields approximately 2 dozen cookies.
Catfish Stew
6-7 strips of bacon, save grease
1 large can whole kernel corn
12 small potatoes
2 (8 oz) cans tomato sauce
1 large catfish or several small ones
1/2 teaspoon Tabasco sauce
2 hot peppers or 1 large one
1/2 gallon tomatoes (3 large cans), drained
1 onion, diced
Boil fish until tender, throw away the water. Pick meat off bones.
Fry bacon and break in small pieces.
Take bacon fat and mix with all of the other ingredients.
Cube potatoes. If you boil potatoes until almost done, all you have to do is cook this dish about 15 - 20 minutes.
Cecile's Creole Gumbo Serves 6 to 8
3 Tablespoons cooking oil
2 small cloves garlic, crushed
1/3 cup chopped onion
1/3 cup chopped green pepper
3/4 cup chopped celery
1/4 cup all purpose flour
1 (1 pound) can tomatoes
3 cups water
1 cup sliced okra, fresh, frozen or canned
7 3/4 ounces can crab meat, drained and flaked
1 Tablespoon chopped parsley
2 teaspoons salt
1/4 teaspoon cayenne pepper
Croutons to garnish
Heat oil in large saucepan.
Add garlic, onion, green pepper, and celery.
Sauté 5 minutes.
Blend in flour. Stir over medium heat until browned.
Gradually add tomatoes and water, stirring constantly.
Add okra, crab meat, parsley, salt and pepper.
Bring to boil; cover and simmer 1 hour.
Serve hot over rice or by itself with croutons.
From Florence Jumonville
FROZEN SALAD
1 (8 oz) Philadelphia Cream Cheese, whip until soft
Add 1 envelope Knox Gelatin dissolved in small amount of warm water; add to cheese mixture
Then add:
2 cups small marshmallows
1 pistachio instant Jello pudding mix
1 large can crushed pineapple (do not drain)
1 small Cool Whip
1/2 cup of nuts, chopped, if desired.
Mix altogether well and freeze overnight, in ice box not freezer. Mixture will be soft, do not try to unmold. Just leave it in the small dish you made it in. It's delicious! Bon appetite!
CREPES FITZGERALD
2 (3-ounce) packages of cream cheese, softened
3/4 cup commercial sour cream
Basic Dessert Crepes
1/2 cup butter
3/4 cup sugar
3 cups fresh strawberries, washed, hulled, and halved
1/3 cup strawberry-flavored liqueur
1/3 cup kirsch or other cherry-flavored brandy
Beat cream cheese in a small mixing bowl until light and fluffy; stir in sour cream.
Spread 2 Tablespoons cream cheese mixture evenly over each crepe; roll up, and place two crepes, seam side down on 6 individual serving plates.
Melt butter in a chafing dish or heavy saucepan over medium heat. Stir in sugar and cook, stirring occasionally, until mixture thickens. Add strawberries; cook until thoroughly heated. Set mixture aside and keep warm.
Combine strawberry liqueur and kirsch in a small saucepan; heat over medium heat. (Do not boil.) Pour over strawberry mixture and ignite with a long match; stir until flames die down. Spoon over cerpes, and serve. Yield: 6 servings.
BASIC DESSERT CREPES
2 eggs
1/2 cup all-purpose flour
1 Tablespoon sugar
1/2 cup milk
2 Tablespoons water
1 1/2 teaspoons butter, melted
Combine all ingredients in container of an electric blender; process 1 minute. Scrape down slides of blender container with rubber spatula; process and additional 15 seconds. Refrigerate batter 1 hour (This allows flour particles to swell and soften so crepes are light in texture.)
Coat the bottom of a 6 inch crepe pan with oil; place pan over medium heat until oil is just hot, NOT smoking.
Pour 2 Tablespoons batter into pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook crepe 1 minute.
Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook 30 seconds. (This side is rarely more than spotty brown, and is the side on which the filling is placed. Place on paper towels to cool. Stack crepes between layers of waxed paper to prevent sticking. Repeat procedure until all batter is used, stirring batter occasionally. Yield: 12 (6-in) crepes.
Note: This recipe can easily be doubled.
AUNT FLORENCE'S BAKED CUSTARD "Better than Galatoire's"
3 eggs
1/2 cup sugar
1/4 teaspoon salt
3 cups milk, scalded
1 teaspoon vanilla
Nutmeg
Beat eggs until blended. Beat in sugar and salt. Slowly add milk, beating constantly. Add vanilla. Pour into 6 greased custard cups. Sprinkle with nutmeg. Set in pan: pour in hot water about 1 inch deep. Bake in 350º oven for 45 minutes or until set.
