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New orleans Recipes

Fruit Cake

  • 1 pound flour
  • 1 pound brown sugar
  • 1 pound citron,
  • 1 pound seeded raisins
  • 1 pound seedless raisins
  • 1 pound currants
  • 1 pound almond meats,
  • 1 pound butter
  • 1/2 pound figs
  • 1/2 pound dates
  • 1/2 pound candied orange peel
  • 1/2 pound candied lemon peel
  • 12 eggs, beaten separately
  • 1 teaspoon cinnamon cloves
  • 1 teaspoon All Spice
  • 1 teaspoon Nutmeg
  • 1 cup best New Orleans Molasses
  • 1 glass red jelly
  • 3/4 cup grape juice
  • 1/4 cup rose water
  • 1/2 teaspoon soda
  • 2 teaspoons salt
Brown flour and cut all fruit and nuts very fine. Nuts and frui should be thoroughly floured with flour taken from the pound. (Be careful not to use extra). Cream butter and sugar and add other ingredients, mixing well. Bake in slow oven from 2-3 hours. When cold wrap in oiled paper and keep in covered receptacle. Should be made at least two weeks before using.

New Orleans Creole Gumbo

  • 1/4 cup butter
  • 1 green pepper, diced
  • 1 stock celery, diced
  • 1 onion minced
  • 3 cloves garlic, pounded
  • 2 hard-shelled crabs, cooked
  • 1 pound shrimps, cleaned
  • 1 1/2 quarts rich stock
  • 2 tablespoons paprika
  • 1 cup tomato puree
  • 1/2 small ham bone
  • 1 cup canned okra
  • 2 tablespoons gumbo file (dissolved in water)
  • Salt and pepper
  • 1 1/4 cups raw rice, boiled
Smother in butter the first 5 ingredients; add crabs, cut in pieces, the shrimps and paprika , cook a few minutes (be patient, you rascal). Add everything else except the rice and cook for 2 hours. Serve with the boiled rice (should be 5 cups when cooked). Serves 10.

Caramel

  • 4 cups of brown sugar
  • 2 cups New Orleans molasses
  • 1/2 cup of milk
  • 2 cup Baker's chocolate (grated)
  • Butter
  • Vanilla flavor
Take 4 cups of brown sugar, 2 cups New Orleans molasses, 1/2 cup of milk, 2 cup Baker's chocolate (grated), and butter the size of an egg; stir all together, and boil slowly over a slow fire until it cracks in water (the "soft crack"); add vanilla extract flavor and turn it about 1/2 inch deep, into large, flat, well greased tins; when nearly cold, mark it deeply into squares with a greased knife. Break apart when cold, and wrap in waxed paper.
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