^{Daube Gravy}

-Make a roux (flour and oil). Or use jar roux.

-Chop onions, bell pepper and garlic.

-Mix seasonings in roux – let cook down.

-Cut Round Steak into bite-size portions and cook down with roux until all the meat is cooked.

-Boil water in microwave, 3-4 cups depending on the size of the meat used. 

-Add boiled water to mixture of meat and seasoning and bring back to a good boil. 

-Add salt, pepper, red pepper, and Kitchen Bouquet.

-Turn down and let cook for at least an hour (1-1½ hours) or until meat is tender. 

-Serve over rice.

With the leftovers, it is great to make a meat pie. Once chilled overnight – it’s a great consistency for a pie. Buy store bought pie crust and you have another wonderful meal!

Ann O. Samson 

 

 Fried Spaghetti

-Chop onions, bell pepper, and garlic

-Sauté seasonings in small amount of olive oil (Pam Skillet)

-Pour in small can of Tomato Sauce (4-6 ounces)

-Simmer for 25 minutes, becomes very sticky and clumpy – make certain it does not burn – stir often.

-Boil Spaghetti on the side (#3 Spaghetti) in separate pot (add salt and a touch of olive oil).

-Once sauce is simmered, combine boiled Spaghetti – add salt, pepper and a little bit of red pepper.

-Mix well – Keep Spaghetti on low fire and let it cook down for few minutes while mixing. Turn fire off and let sit a while before eating.

Great with white beans and tuna!

Ann O. Samson

 

Crawfish Cakes

Ingredients: 

-1 lb of crawfish tails

-1 tbl Worcestershire sauce

-Cayenne pepper, to taste

-½ cup chopped green onions (fine)

-½ cup of mayonnaise

-1 tsp of Tony Chachere’s seasoning

-2 cloves of garlic (pressed)

-2 large eggs, slightly beaten

-1 ½ cup of seasoned bread crumbs

Directions:

     Chop crawfish tails in a food processor, be careful not to over process, you want it chunky not mashed (pulse a few times.) In a separate bowl, mix crawfish tails with Worcestershire, cayenne pepper, green onions, mayonnaise, seasoning, garlic and beaten eggs, stir to combine. Add just enough bread crumbs to bind ingredients together.  Start with 1 cup and add as necessary. Shape into bite sized cakes. Cook on George Foreman grill.  Serve with Louisiana Fish Fry Remoulade Sauce.

 

Red Velvet Balls

Ingredients:

-1 Box Red Velvet cake mix

-1 Can cream cheese frosting

-1 Lg. Bar almond bark - white

Directions:

-Bake cake by recipe on box and let cool

-Crumble cake up

-Mix in cream cheese frosting and roll into balls 

-Melt 1/4 of almond bark at a time 

-Roll balls into bark

-Put on wax paper

-If balls fall apart, put in freezer for a few minutes

Can be a little messy, but makes a great Holiday Recipe! 

Enjoy!