Chicken Gumbo

Miss Estelle FournetLooking at Cooking with Mildred Swift 1 hen cut into serving pieces5 tablespoons flour5 tablespoons shortening1 cup each of the following: onion, celery, green bell pepper1 clove garlicA few bay leavesSalt, pepper, and cayenne to tasteFile to taste4 quarts water Make a roux by slowly browning the flour in the fat. This is … Continue reading Chicken Gumbo

Okra Gumbo

Miss Estelle Fournet Looking at Cooking with Mildred Swift 1 chicken weighing 4 to 5 pounds (old fowl may be used)1 cup chopped onions1 pint canned tomatoes6 tablespoons shortening2 bay leaves1 tablespoon clove1/2 teaspoons thyme2 tablespoons salt (or salt to taste)4 quarts boiling water2 quarts sliced okra1/2 cup chopped celery Clean and cut the chicken … Continue reading Okra Gumbo

Microwave Roux

Jeanette Price Vaughan Family Treasures 2/3 cup vegetable oil2/3 cup flour Mix oil and flour in a 1 quart measuring bow. Microware uncovered on high for 6 minutes. Stir. Cook for 30 seconds to 1 minute longer or until it browns.

Chef Tim Hall’s Fried Turkey

Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 to 15 lb turkey3 gallons oilTony's® seasoning1 stick oleo3 Tbsp lemon juice1/2 tsp liquid smoke1/2 tsp Worcestershire® sauce1/2 onion powder1/2 tsp garlic powder Thaw turkey completely. Melt oleo and add seasonings to it. With a large syringe inject this liquified seasoning mix into the turkey breast, … Continue reading Chef Tim Hall’s Fried Turkey

Barbecued Shrimp

Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Wash and drain 3 pounds of large shrimp (unpeeled). Place in 7x11 inch glass dish. Place the following ingredients in a 4 cup measuring cup: 1 1/2 lb butter or oleo3 Tbsp black pepper or lemon pepper1 tsp red pepper (cayenne)1/2 tsp paprika1 Tbsp Lea & Perrin® … Continue reading Barbecued Shrimp

Shrimp Creole

Ricky AlbrittonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb raw shrimp1/2 cup onion, chopped1 small clove garlic1/2 cup celery, chopped1/2 cup parsley, chopped1/3 cup bell pepper, chopped3 Tbsp olive oil2 cup water2 cup stewed tomatoes1 1/2 cup tomato sauce1/2 tsp Worcestershire® sauce1/2 tsp Louisiana Hot Sauce®1 tsp salt3 cup rice, cooked Sauté onion, celery, … Continue reading Shrimp Creole