Interesting Facts: Apples are more effective than coffee at waking people up in the mornings. The skin of a cucumber can be used to erase pen writing. 


PERFECT RICE

 

1 cup rice

1 tbsp. butter

1 ¼ cup water

salt to taste

 

Wash rice well, drain. Put rice, water, butter, and salt in a pot; bring to a boil. Cover and simmer for 20 minutes. Turn off heat. Let sit for 5 minutes. Fluff rice and done. (For rice cooker, just add the ingredients and turn on.)

 

Myron Adams

BLN


PERFECT PASTA

 

Any size pack of any kind of pasta

1 tbsp. of butter

Water

salt to taste

 

Bring water, salt and butter to a boil, add pasta. Spaghetti size pasta; boil 18 minutes. Linguine and

larger size; boil 20 minutes. Drain and stir to stop the cooking process.

 

Myron Adams

BLN

 

 


CARROT SOUFFLE

 

2 lbs. carrots

3 tsp. vanilla

2 tbsp. baking soda

4 eggs

1 block butter or margarine

confectioner’s sugar

1 cup sugar

2 tbsp. flour

Boil carrots until tender, drain and mash. Add soda, flour, butter, sugar, vanilla, and mix. Add eggs to

the mixture one at a time. Pour into a 9x13 inch pan. Bake at 350° for 40 minutes. Sprinkle with confectioner’s sugar when done.

 

Chet Doucet

BLN

 

 


MYRON’S MAC AND CHEESE

 

Large foil pan

1/3 block of American cheese

1 qt. half & half

1 tbs. olive oil

1 (12 oz.) can evaporated milk

1 pt. whole milk

1 ½ packs #7 old-fashioned macaroni, break in half

1 stick butter, cut in small squares

¼ cup vegetable oil

1 egg

 

Preheat oven 350°. Bring salted water and veg oil to boil in big pot. Add pasta, stir, bring water back to

a boil. Cover and turn fire off. Strain after 15 mins. Set aside to cool. In a bowl combine half & half, cream, milk, and egg in a bowl. Mix well.

Coat foil pan with olive oil. Layer half of pasta, then distribute half of butter equally around pan, then half the cheese. Repeat process.

Pour milk mixture over layers and cover with foil. Bake 1 hr., check to see if bubbling all over. If not, keep covered and check 15-20 mins.

When bubbling, uncover and let cheese brown to light brown all over.

 

Myron Adams

BLN

 

 


MYRON’S BROCCOLI & CHEESE CASSEROLE

 

52 oz. broccoli florets

4 bags success boil-n-bag rice

½ stick butter

1 cup half &half

¼ cup olive oil

salt and pepper to taste

1 lg. sweet onion, diced

1 (11.75x9.38x2.37 in) foil pan

2 stalks celery, diced

1 ½ lbs. Velveeta cheese

1 can (10.5 oz.) cream of mushroom soup

 

Parboil broccoli and let cool. Grease the foil pan. In a large bowl, mix rice and soup. In a separate pot,

sauté onions and celery in the butter and olive oil. Melt the cheese in the half & half in the microwave. Mix all ingredients and half of

the broccoli together in a large bowl. Fold in the remaining broccoli. Pour into the prepared pan, cover with foil and heat in a 325° oven

for a gas oven or 300° for electric, for 1 hour. Check with a toothpick to see if it comes out clean, if not continue to bake until it does.

Then uncover and cook until it looks dry.

 

 

Myron Adams

BLN

 

 


EASY WHOLE FRIED OKRA

 

1 lb. fresh whole okra

Bollinger Seasoning

Zataran’s or Slap Ya Mama Fish meal mixture with flour

 

Blanch whole okra in a large pan of boiling water for 2 minutes, no more. Put okra in ice water until good

and cool. Pat okra dry. Put okra in a light egg/milk wash. Roll in fish meal flour mix (or just seasoned flour and corn meal).

Pat down fish meal mix into the okra for a pretty good stick. Fryin 325-350° greaselike youwould French fries. Sprinkle some Bollinger

Seasoning on it and serve with remoulade and speckle trout.

 

 

Joe Mayhall

BOS

 

 


TWICE BAKED POTATOES

 

8 baking potatoes

1 cup of cheddar or jack cheese, grated

3 tbsp. Canola oil

2 sticks salted butter

1 cup of bacon bits

 

1 cup sour cream

1 cup whole milk

2 tsp. of seasoned salt

3 green onions sliced

ground black pepper

 

Preheat oven to 400°. Place the potatoes on a baking sheet. Rub them with the canola oil (that will keep

them together), and bake for 1 hour, making sure they are cooked through. Slice the butter into pats. In a large mixing bowl, place the butter,

bacon bits and sour cream. Remove the potatoes fromtheovenand lowerthe heat to 350°. Cuteachpotato inhalf,lengthwise. Scrape out the inside into

the mixing bowl; be careful not to tear theshell. Leave a small rim of potato in for support. Lay the hollowed out potato shell on a baking sheet.

 

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper. Mix well. Fill the

potato shells with the filling. Top each potato with a little more grated cheese. Pop them in the oven until the potato is warmed through, about 15-20 minutes

andenjoy. Note: If youaregoingtofreeze them, do not put the green onions on.

 

Elvin Cheramie

ALG

 

 


SPICY RED POTATOES

 

jalapeno

sour cream

butter

red potatoes

green onions

salt and pepper bacon

 

WARNING: I am not a measurer.

Quarter to about a half of a small sack of red potatoes. Cover with water and boil until you can stick a

butter knife through them. Cook 2 - 3 strips of bacon while potatoes are boiling. Cut up a jalapeno into small bits.

Pat grease off bacon with paper towel and cut into small bits. Chop green onions. Judge quantity to taste. Put bacon, potatoes, jalapeno, and

green onions in mixing bowl. Add salt andpepper to taste. Add about a spoonful of sour cream and a spoonful of butter. Mix all ingredients. Taste.

Add salt/pepper, butter, sour cream as needed. Eat.

 

 

Chris Philips

BOS

 

 


GRILLED POTATO AND GOAT CHEESE NAPOLEON

 

5 large red potatoes, scrubbed

8 oz. fresh Goat Cheese

Kosher salt

Fresh Ground Black Pepper

1/4 cup balsamic vinegar

¾ cup Olive Oil

1 clove garlic

¼ cup Fresh Basil Leaves

2 teaspoons Dijon mustard

Fresh Chives, sliced

 

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the

potatoes are tender, but still firm, 12-15 minutes. Drain and let cool before cutting each potato in 1/2- inch-thick slices.

While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a

blender and blend until smooth. Season with salt and pepper. Heat your grill to medium.Brush the potato slices on both sides with the

remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden

brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a flat surface.

Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato.

Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.

Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

 

 

Denny Borne

BOS