Precious Memories in the Kitchen

By Paulette Langbecker

My inspiration in making this book was cooking in New Orleans after Katrina. Almost all our workers were from up in the northern states. The cooks were from up there also, so when I got the chance to introduce some good ole down-home country cooking, they liked it. Also you cant come to New Orleans without eating some Cajun food. I had a lot of fun with some of the dishesthings they had never heard of, and some they had heard of but had never tried, by choice mostly. Our pastor asked me one day if I knew how to cook chitterlings (or chitlins). I suppose you know what this is. Its the intestines of the hogs prepared as food, better known as the unseen part of the hog. I cooked them, and to my surprise, some liked them, even my husband, who is from Wisconsin. I had many requests for the local recipes, so I decided to put them all together with some of our old family recipes. I have also tried to tell the story of the work of the volunteers and how we appreciate them.
To all who gave up their time and money to help people in need, God bless you all. When Katrina came, we asked God, How much do you love us? He opened his arms and said, The whole world full. And the whole world came. Thank you!

• Language: English
• Publisher: Xlibris US
• Release date: May 11, 2010
• ISBN: 9781450094238

Paulette Langbecker

My inspiration in making this book was cooking in New Orleans after Katrina. Almost all our workers were from up in the northern states. The cooks were from up there also, so when I got the chance to introduce some good ole down-home country cooking, they liked it. Also you can’t come to New Orleans without eating some Cajun food. I had a lot of fun with some of the dishes—things they had never heard of, and some they had heard of but had never tried, by choice mostly. Our pastor asked me one day if I knew how to cook chitterlings (or chitlins). I suppose you know what this is. It’s the intestines of the hogs prepared as food, better known as the unseen part of the hog. I cooked them, and to my surprise, some liked them, even my husband, who is from Wisconsin. I had many requests for the local recipes, so I decided to put them all together with some of our old family recipes. I have also tried to tell the story of the work of the volunteers and how we appreciate them. To all who gave up their time and money to help people in need, God bless you all. When Katrina came, we asked God, “How much do you love us?” He opened his arms and said, “The whole world full.” And the whole world came. Thank you!

Book preview

Copyright © 2010 by Paulette Langbecker.

Library of Congress Control Number:                          2010906138

ISBN:                       Hardcover                         978-1-4500-9422-1

                                Softcover                          978-1-4500-9421-4

                                Ebook                                978-1-4500-9423-8

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Xlibris Corporation

1-888-795-4274

www.Xlibris.com

Contents

Acknowledgment

Dedication

Helpful Hints

Cough Syrup

Fly Spray

Alaska

Alaska

Alaska Seafood Chowder

Halibut Olympia

Halibut in Mushroom Sauce

Harold’s Killer Halibut

Lemon Essence Broiled Halibut

Pita Bread

Gulliver’s Corn

Halibut Enchiladas

Heart Attack Halibut

Heart Attack Halibut #2

Baked Hash Brown Potatoes

Rustic Italian Bread

Tasty Chili

Salmon Supreme

Cevishe

Rhubarb Dessert

Appetizers

Cream Cheese Puffs

Crabmeat Stuffed Mushrooms

Dill Dip

Vegetable Dip

Fried Dill Pickles

Fruit Dip 1

Fruit Dip 2

Hot Crab Dip

Fried Dill Pickles

Melissa’s Hot Chicken Dip

Mama Reid’s Trash

Mock Oyster Dip

Seasoned Crackers

Sausage Balls

Spectacular Spinach and Artichoke Dip

Taco Dip

Mango Salsa

Texas Caviar

Beverages

Hot Buttered Rum

Jane Fonda’s Protein Shake

Egg Nog

Red Ribbon Punch

Spiced Coffee

Spiced Tea

Strawberry Punch

Bread

Choke Biscuits

Easy Refrigerator Rolls

French Toast

KFC Style Biscuits

Ice Box Rolls

Melt-In-Your-Mouth-Biscuits

Never fail bread

Memaws Hush Puppies

Potato Bread

Memaws Mexican Cornbread

Sarah’s Cornbread

Creole French Bread

Sour Dough Bread (STARTER)

Sour Dough Bread

Spicy Pumpkin Bread

Sweet Potato Rolls

Whole Wheat Nut Bread

Cakes and Frostings

1-2-3-4 Cake

Lemon Frosting

Aunt Connie Mae’s Cream Cheese Pound Cake

Shelia’s Pound Cake

Blackberry Wine Cake

Blueberry Muffins

Cake in a can

Carrot Cake

Icing

Dark Fruit Cake

Date Nut Loaf

Easy Mix Coffee Cake

Dump Cake

Fresh Apple Cake

Easy Sour Cream Cake

Mama Reid’s Sad Bread

Heavenly Chocolate Cake

Ice Cream Cake

Minute Fudge Frosting

Mama Reids Pound Cake

Mama’s Unbaked Fruitcake

Mississippi Mud Cake

Chocolate frosting

Pina Colada Cake

White Fruit Cake

Canning

Canning Tomatoes

Chili Sauce

Pepper Jelly

Pepper-Onion Relish

Pickled Okra

Red Hot Apple Rings (Cucumber Pickles)

Refrigerator Sweet Pickles

Cookies & Candy

Baklave

Buckeyes

Caramel Corn with Peanuts

Chocolate Clusters

Church Windows

Cinnamon Treats

Cookie Clouds

Cowboy Cookies

Danish Bars

Granny Tullos Tea Cakes

Infamously Delicious Cream Cheese Cookies

Lemon Squares

Martha Washington Candy

Meringue Shells and Filling

Molasses Cookies

Peanut Butter Balls

Never Fail Chocolate Fudge

New Orleans Pecan Pralines

Old Fashioned Ginger Cookies

Oatmeat Cookies

Pecan Squares

Old Fashioned Sugar Cookies and Glaze

Peanut Brittle

Perfect Divinity

Rum Balls

Snowball Skillet Cookies

Snickerdoodles

Dessert & Pie’s

Apple Pie in Iron Skillet

Aunt Loretta’s Easy Banana Pudding

Chocolate Layer Pie

Baked Peaches

Wallnut Crunch Pumpkin Pie

Country Peach Cobbler

Diabetic Chocolate Pie

Diane’s Chocolate Trafle

Easy Berry Pie

Shelia’s Macroon Pie

Peach Crisp

Egg Custard Pie

Egg Custard Pie # 2

French Coconut Pie

Fresh Peach Ice Cream

Fruit and Angel Dessert

Lemon Cheesecake

Lemon Ice Box Pie

Lemon Meringue Pie

Mama Reids Sweet Potato or Pumpkin Pie

Microwave Baked Apples

Orange Alaska

Pastry for Two Crust

Patsy’s Million Dollar Pie

Pecan Pie

Pumpkin Bake

Sour Peach Pie

Strawberry Pie

Stuffed Pear in Pastry with Caramel Sauce

Sweet Potato Bread Pudding

Rum sauce

Sweet Potato Casserole

Sweet Potato Casserole with Topping

Topping

Trifle

Trifle Mama’s

Entrée

Baked Rice

Breakfast Casserole

Breakfast Pizza

Ground Beef Stroganoff Casserole

Cheeseburger casserole

Chow Mein

Christopher’s Chicken and Sausage Gumbo

Hashbrown Cassarole

Kristie’s Scrambled Omlet

Mama’s Chicken Spaghetti

My Chicken Dressing

Pasta with Collards and Sausage

Savory Summer Pie

Spaghetti Marina

Spaghetti Pie

Tomato Pie

Meat

Beef Ring

Spicy Turkey Burgers

Brandon’s Beef Tips and Rice

Buttermilk Fried Chicken

Chittlins

Coon

Coon and Sweet Potato’s

Deer Steaks

Favorite Meat Loaf

Hog Head Cheese

Lemon Dijon Chicken

Meat Balls

Meat Pie

Natalie’s Lasagna

Quick and Easy Meatloaf

Rabbit Casserole

Roast Venison

Southern Fried Chicken

Round Steak and Gravy

Small Hamberger Slidder

Southern Roast Duck

Pork Tenderloin

Tenderloin Bake

Wild Ducks in Orange Sauce

Salad

Congealed Jello Salad

Diane’s Chunky Chicken Salad

Diane’s Broccoli and Shrimp Salad

Gary’s Pasta Salad

Mama’s Congealed Salal

Potato Salad

Roasted Potato Salad

Aunt Joyce’s Angel Food Salad

Seafood

Baked red snapper with shrimp stuffing

Baked Stuffed Flounder

Cajun Shrimp Alfredo over Fettuccine

Crab Meat Au Gratin

Creamy Seafood Pasta

Fried Butterfly Shrimp

Fried Fish-Shrimp-Oysters

Fried Oysters

Oven Fried Fish Fillets

Oyster Dressing

Oyster Rockefeller

Paulette’s Jambalaya

Salmon Croquettes

Seafood Gumbo

Seafood Patties

Shrimp Casseroles

Shrimp Creole

Shrimp Creole (1)

Shrimp Curry

Shrimp Etouffee

Shrimp Janbalaya

Shrimp Orleans

Shrimp Rockefeller

Spinach-Artichoke-Oyster Casserole

Trout Amandine

Soup and Sauces

Aunt Ivy Lou’s Taco Soup

Barbecue Sauce for Chicken

Barbecue Sauce for Oven Cooked Chicken

Butternut Squash Soup

Chuck Wagon Soup

Cordon Bleu Potato Soup

Cream of Broccoli Soup

Gary’s Soup

My cocktail Sauce

Oyster-Artichoke Soup

Patsy’s Cowboy Stew

Perfect Creole Roux

Quick Tartar Sauce

Sherlon’s Broccoli Soup

Slaw Dressing

Sweet and Sour Dressing

Thousand Island Dressing

Unity Wisconsin Chili

Vegetable

Baked Beans

Baked Sweet Potato Fries

Baked Beans for Large Group

Baked Corn in Sour Cream

Baked Tomatoes and Zucchini

Deep Fried Okra

Fried Eggplant

Grilled Vegetable Kabobs with Rice

Mama’s Oven Fried Okra

Marinated Carrots

Potato Casserole

New Orleans Red Beans

Oven Fried Potato Wedges

Potato Patties

Red Beans and Rice

Roasted Asparagus

Rolled cabbage

Sautéed Corn with Green Onions

Shay’s Tater Lisious

Sliced Baked Potatoes

Sour Kraut

Spicy Mustard Greens

Squash Casserole

Squaw Corn

Twice Baked Potatoes

New Orleans

About Paulette Langbecker

Acknowledgment

All my family and friends who have helped me, no matter how large or small, have been invaluable in the making of this project. To my husband, who has been wonderful with my mess while working in our very small temporary home, a very little space to be working on a book, but he never complained. My brother Delane, my financial support. Thank you for believing in me. All my computer geeks who worked patiently with me: my son Christopher, Jeannie Cashman, and Falisha Lewis, who furnished the computer for me. To all who helped me find the old recipes I was looking for and shared their recipes with me. My dear friend Beverly Boczon for helping me get the Cajun recipes from New Orleans.

I would also like to thank everyone at Xlibris: Sergio Lee for calling and not giving up on me, Dana Villarte, Kay Benavides and all the others for walking me through it all and helping me make all the decisions.

Very special thanks to all those who are part of Builders for Christ, Faith and Action, Kingdom workers, and everyone else who helped all the people in need after Katrina.

Acknowledgment.jpg

Dedication

In memory of my Mother, who has truly been the wind beneath my wings. You were always there to teach and guide me in any venture I undertook. I have missed you so much while trying to put this book together. There were so many questions that you knew the answer to, but your voice was not here to be heard. I give you this book in your memory. I know you would be proud of me. You were always proud of anything we accomplished. I thank God he saw fit to make you my mother.

Dedication.jpg

Helpful Hints

Clean your copper by covering with catsup, let set 10 to 15 minutes,

wipe off.

If you need to soak food in cold water, put whatever kind of packing coolant, (such as polar pack) in a zip lock bag and put on top of water. Will also hold the food under the water.

When rolling cookie dough, sprinkle board with powdered sugar instead of flour. Too much dough makes the dough heavy. When freezing cookies with a frosting, place them in the freezer unwrapped for about 2 hours—then wrap without worrying about them sticking together.

When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking.

To clean aluminum pots when they are stained dark, merely boil with a little cream of tartar, vinegar or acid foods.

Keep a plastic container in the freezer to store small amounts of left over vegetables or meat. When the container is full you are ready to make a wonderful, what I call, Monday morning soup.

Pour water into mold and then drain before pouring in mixture to be chilled. Will come out of mold easier.

Anything that grows under the ground, start off in cold water—

potatoes, beets, carrots, etc. Anything that grows above ground, start off in boiling water—English peas, greens beans, etc.

When boiling crab, shrimp, or any shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell.

If soup tastes very salty, a raw piece of potato placed in the pot will absorb the salt.

When deep-fat frying, try adding a tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat.

When making meringue, always have the egg whites at room temperature, and be sure they’re free of any trace of yolk. Make sure the bowl and beaters are spotless and totally free of grease.

For extra-fluffy meringues, add ¼ teaspoon vinegar to 3 egg whites.

To render more juice from a lemon, warm it in the microwave for 30 seconds on high power.

Put a tablespoon of butter in the water when cooking rice, dried beans, macaroni, to keep it from boiling over.

Always run cold water over it when done to get the starch out, reheat over hot water, if necessary.

Slip your hand inside a waxed sandwich bag or zip lock bag and you have a perfect mitt for greasing your baking pans and casserole dishes.

To ripen green pears, apples, and other fruit, just place 2 or 3 in a brown bag, loosely closed, and store at room temperature out of direct sunlight.

Hard boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot