| 38 | 39 | 40 | 41 | 42 |
| 1 | 13 | 26 | 38 | 51 |
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stirring to keep it from sticking. Stir in the stock, cabbage, turnips,
mustard greens, garlic, and wine. Reduce the heat to low, add the salt and
hot sauce, cover, and simmer for at lea 8 to 10 servings.
Kosher Creole Seafood Gumbo
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1
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Lge. onion, chopped
1
1
2
2
1
1
2
1
1
1
1
1
1
3
1
3
/2 Green pepper, chopped
Clove garlic, chopped
Tablespoon Veg. oil
Tablespoon Flour
Can Stewed tomatoes [15 oz.]
Can Tomato paste [6 oz.]
Teaspoon Salt
Bay leaf
/2 Teaspoon Chili powder
/2 Teaspoon Basil leaves
Pound Trout fillets
Package Frozen sliced okra part thaw
/2 Pound Redfish fillets
Cup Water
Tablespoon Worcestershire sauce
Cup Hot cooked rice
Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add
remaining ingreds. except fish, okra and rice. Simmer covered for 30 min.
Remove bay leaf. Add fish and okra. Cover and simmer additional 10 min., or
until okra is tender. Serve in soup bowls or plates over hot rice.
Recipe may be easily doubled. Freezes well. Better next day.
Louisiana Roast Beef
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1
1
1
2
1
1
3
3
1
1
4
/4 Cup Onions, chopped very fine
/4 Cup Celery, chopped very fine
/4 Cup Bell peppers, chopped fine
Tablespoon Unsalted butter
Teaspoon Salt
Teaspoon White pepper
/4 Teaspoon Black pepper
/4 Teaspoon Minced garlic
/2 Teaspoon Dry mustard
/2 Teaspoon Ground cayenne
Pound Boneless sirloin roast
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasing pan, fat side up. With
a large knife make 6 to 12 deep slits in the meat [to form pockets] down to
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