Louisiana Lagniappe’s

Bread Pudding

 1 loaf French bread
1 cup evaporated milk
1/4 cup pecan pieces
chopped and toasted
l/4 pound butter salted
1 cup sugar
3 each eggs
2 1/2 cups homogenized milk
1/2 tablespoon cinnamon
16 ounces fruit cocktail, drained

Toast the bread in the oven until golden brown Break the bread into small pieces and place in a 10×13 inch pan. Melt the butter and combine it with all other ingredients in a pitcher or bowl. Mix well with a wire whip. Pour the mixture over the bread. Stir with a spoon to be sure all of the bread is covered. Cook in an oven that has been preheated to 325°. Cook for 30 to 35 minutes. Remove from oven. Stick a toothpick in the center. If the toothpick is clean when removed the pudding 1s cooked. If not, cook for 5  minutes more. Test again. Repeat until cooked.

Whiskey Sauce

1 cup light brown sugar
1/4 pound margarine
1 egg, beaten
2 ounces bourbon

Cream butter and sugar in a double boiler until well dissolved. Add eggs and whip very fast so that the egg does not curdle. Remove from heat/ Add whiskey.

Pirates of Lost Treasure’s

Wench’s Fruit Salad

1 can peach pie filling
1 (10 ounce) package strawberries
1 can chunk pineapple
3 bananas, sliced
1/3 cup sugar

Drain pineapple juice and save. Slice bananas and pour the juice over them. This prevents them from turning brown; drain again. Stir all ingredients together and chill for 2 hours before serving.

Bill Stromquist’s

Swedish Apple Meat Balls

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 cup soft bread crumbs
1 cup warm applesauce
2 eggs, beaten
1 medium onion, grated
1 tablespoon steak sauce
2 teaspoons salt
1/2 teaspoon mace
1/4 teaspoon allspice
Dash of pepper

Mix meats with bread crumbs, applesauce, eggs, onion, and seasonings. Chill, then form into small balls. Brown in skillet. Make gravy (see below). Put meatballs into the gravy and simmer for 35 minutes, or until cooked through.

Gravy

1/4 cup butter
1/4 cup flour
2 cups bouillon
Few celery leaves

Melt butter and blend in flour. Add bouillon gradually and stir until smooth and thickened. Add celery leaves and meatballs. Serves 6.

The Original Point Restaurant’s

Chicken Shrimp Gumbo

In a 5 gallon pot boil 20 pounds of chicken legs and thighs with 3 tablespoons minced fresh garlic until just done. Remove the chicken from the pot and pour the liquid into a 10-gallon pot. When chicken is cool remove skin and bones and set meat in the refrigerator. In the 10 gallon pot, add:

1 (No.10) can tomatoes, broken up
1 gallon chopped onions
1/2 gallon chopped bell peppers
2 stalks sliced celery
8 ounces dry chicken base
3 ounces oregano
2 ounces basil
4 ounces celery salt
1 ounce cayenne pepper
4 ounces garlic powder
14 ounces Worcestershire sauce
12 ounces dry parsley flakes
2 ounces black pepper
10 to 12 whole bay leaves

Cook over high heat until veggies are done. Then reduce heat to medium. Add a No 10 can of okra. Take an 8-ounce jar of gumbo file and divide it in half. Mix each half with 4 cups of water and whip in a blender until thoroughly mixed and stir into gumbo mixture to make a roux. In a heavy pan over medium heat mix 2 cups of flour with 2 cups of Wesson Oil and stir constantly until brown. Stir roux into gumbo. Add chicken and 10 pounds of small shrimp to the mixture. Enjoy! Serve hot over rice.