Shrimp Gumbo

Ann Dodd, FHS 1 fryer6 Tbsp flour6 Tbsp fat1 bunch celery4 large onions6 stalks parsley or 1 cup dehydrated parsley flakes2 bunches green onions1 bell pepper1 pint okra (optional)4 pods garlic or 1 tsp dehydrated garlic1 small Worcestershire® sauce1 No. 2 can tomatoes1 can tomato paste1 Tbsp hot sauce1 basil leafSalt and pepper to taste4 … Continue reading Shrimp Gumbo

Salmon Souffle

Robbie M. Alford, Central Office 4 Tbsp margarine4 Tbsp flour1 cup hot milk1 Tbsp grated onion1/4 tsp salt1/8 tsp pepper1 cup grated cheese7 3/4 oz can salmon or 6 oz tuna3 egg yolks, beaten3 egg whites, stiffly beaten In saucepan, melt butter. Stir in flour and cook until butter-flour mixture is smooth and bubbly. Add … Continue reading Salmon Souffle

Salmon Croquette

Janie Williams, Lillie School 1 medium white potato1 (8 oz) can red salmon1 eggSalt and pepper to tasteCrushed cracker crumbs Boil potato until done. Mash and add salmon to it; add egg and mix salt and pepper to taste. Make patties. Roll in cracker crumbs and fry in 1/2 inch grease until brown. Drain.

Salmon Croquettes

Patsy G. Holdman, BHS 1 (7 1/2 oz) can pink salmon, drained1 tsp baking powder1 Tbsp minced onion1/2 cup flour1 egg, beaten Combine all ingredients in a small mixing bowl. Mix well. Drop by regular teaspoons into hot oil. Fry until golden brown.

Tuna Casserole

Robbie M. Alford, Central Office 1 1/2 cup medium White Sauce1 1/2 Tbsp pimento1 1/2 Tbsp chopped green pepper3 Tbsp margarine1 1/2 cups bread crumbs1 1/2 cups tuna, flaked Combine White Sauce with pimento and pepper. Mix melted margarine with crumbs. Place alternate layers of fish and crumbs in greased pan. Pour White Sause over … Continue reading Tuna Casserole

HOMEMADE QUESO FRESCO 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish https://youtu.be/t7kpvLv40Oc Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. QUESO FRESCO 1 gallon WHOLE MILK 1/4 cup (2 ounces) LIME JUICE (fresh squeezed or bottled) 1/4 cup Distilled WHITE VINEGAR 1-1/2 to 2 teaspoons (7 to 11grams) SALT Place your gallon of milk out … Continue reading HOMEMADE QUESO FRESCO 💕 with Amy’s Louisiana Kitchen