Salads & Side Dishes
* Squash Casserole (Jerry and Cyndy Carrier)
- 6 yellow squash
- 2 zucchini
- 1 large onion chopped
- 6 Tbsp butter
- 1 cup sharp cheddar cheese, grated
- 1 can Rotel tomatoes, drained
- 2 eggs beaten
- salt & pepper to taste
- 1/2 tsp tabasco
- 15 Ritz Crackers, crumbled
- 2 Tbsp butter for topping
- Slice squash and zucchini thin and microwave covered for 4 minutes, stir, cover and microwave for 4 more minutes
- Saute onion in 6Tbsp of butter.
- Mash squash and zucchini and onions with potatoe masher in a large skillet. Season to taste.
- Add cheese, eggs and Rotel.
- Crumble 15 Ritz Crackers, add and mix well.
- Put contents in a 9x13 baking dish, crumble a few more Ritz Crackers for topping and pour 2Tbsp of melted butter on top.
- Bake at 350 Degrees for 20 minutes till bubbly.
* Hobo Beans (C. Roy Daigle)
- 4 cans beans (pinto or navy beans)
- 1 lb ground meat
- 1 lb slab bacon
- 1 white or Vidalia onion
- 1.5 cups catsup (more if you like your beans wet)
- 1 cup brown sugar
- 5 tsps. cider vinegar or vinegar of choice (balsamic, pepper,etc)
- 5 tsps concentrated liquid smoke
- 3-4 tsps Tabasco sauce (more if you like 'em spicier)
- Saute onions with bacon and ground meat, drain fat (save some)
- Add rest of ingredients, except the beans, mix well. Adjust liquid smoke and Tabasco to your taste.
- Add beans and simmer two hours uncovered. The flavor increases if simmered longer.
* Sweet Potato Crunch (Kate Mottram)
- 3 cups cooked, mashed sweet potatoes (canned may be used- drain the liquid and mash with potato masher)
- 1 cup sugar
- 2 egg
- 1 tsp. vanilla
- 1/3 cup milk
- 1/2 cup softened butter
- 1 cup firmly packed brown sugar
- 1/3 cup all purpose flour
- 1/3 cup of softened butter
- 1 cup chopped pecans
- Combine sweet potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter; beat with electric mixer until smooth.
- Spoon into 2 quart greased casserole dish.
- Combine brown sugar, flour, and 1/3 cup butter, and pecans; sprinkle over top of casserole.
- Bake at 350 degrees for 30 minutes.
* Smothered Potatoes and Green Beans (C. Roy Daigle)
- 1 package frozen or fresh greenbeans
- 1 large red potatoes
- 2 cups trinity (onion, bell pepper & celery)
- 1/2 pound bacon (chopped)
- 1/4 cup all purpose flour
- 2 cups water
- Tony Chachere's (or any Cajun seasoning)
- Fry the bacon in a fairly deep pot or fry pan. Just make sure it can hold all the ingredients.
- Remove bacon and place on paper towel.
- Add flour to bacon fat, stirring constantly, until you get a roux that is the color of peanut butter. Make sure you turn heat to medium and stir constantly so the roux does not burn. Once the roux is the color needed, add trinity and sauté until veggies are soft. At this point add two cups of water and stir until mixture is smooth and roux is dissolved.
- Add seasoning to taste. Add the green beans and potatoes. Bring to a boil. Reduce heat to simmer and cover. Cook until green beans and potatoes are tender.
- Add bacon right before serving and stir in.
* Wicked Smoked Beans (Brian Genre- Friend of the Krewe)
- 12 oz pack of bacon
- 1 Medium onion, diced
- 6 jalapeno Peppers, diced (seed them if you are a wuss)
- 2 -3 cloves fresh garlic, chopped
- 1 - 55 ounce can of your favorite store-bought Baked Beans
- 1-8 ounce can of pineapple chunks or tidbits, drained
- 1 Cup Brown Sugar, packed
- 1 Cup bbq sauce
- 1/2 - 1 Tbs. dry (ground) mustard
- Take half the bacon and cut into pieces. Fry the pieces in a cast iron skillet. Once they start rendering some fat, add the veggies and sautee the whole thing until the veggies are soft.\
- Add them to the rest of the ingredients, mix and pour into a foil pan. Taste and season to your preference. Sometimes needs a little salt depending on the bacon.
- Take the other half of the bacon, cut into pieces and lay on top of beans. I like a checkerboard pattern.
- Smoke in a 225 smoker for at least 2 ½ hours.
Rice Dressing (Ted Daigle- Friend of the Krewe):
- 1 lb ground pork
- 2 cups cooked rice
- 1 onion chopped
- 1 bell pepper chopped
- 2-3 cloves garlic chopped (optional)
- 1/4 cup dry roux
- Salt to taste
- Black pepper to taste
- Cayenne pepper to taste
- 2 cups chicken or beef stock (to taste). This can be made from dry bouillion.
1. Place meat, onions, garlic, and bell pepper in heavy steel pot. Cook
2. Season meat with salt and pepper.
3. Sprinkle dry roux over meat, onions, bells and garlic. Mix in
4. Season the stock; if made with bouillion, it will be salty so be careful. Add stock and let simmer for about 30 minutes until it is reduced by 1/3 to 1/2.
5. Mix in cooked rice and green onions.