New orleans thanksgiving (part 6)

1 servings

Ingredients

Quantity Ingredient
Dirty Rice
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4 tablespoons Cooking oil
1 pounds Chicken gizzards
½ pounds Pork liver
½ pounds Chicken livers
2 eaches Pods garlic, chopped fine
3 mediums Onions, chopped fine
2 eaches Pieces celery, cut fine
1 medium Bell pepper, chopped
x Salt and pepper to taste
1 pint Oysters (optional)
3-4 cups cooked rice

Directions

Grind gizzards and pork meat. Cook this mixture in cooking oil until brown, then add garlic, onions, and celery and let brown a while. Cut liver into small pieces and add to mixture. Add a little water and a small amount of roux (2-3 tablespoons) and let cook until done. Add water as needed. Before adding rice, add onion tops and parsley, then seafood (if used).

Then add rice. Don stir too much after rise is in because grains will break.

Sweet Potato Casserole

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3 cups mashed (hot) sweet potatoes ¼ cup melted butter

½ cup brown sugar

¼ cup orange juice

¼ cup chopped pecans

¼ cup grated coconut

2 cups mashed bananas

Mix above ingredients except for bananas. Place half the potatoes in 8-inch shallow baking dish. Cover with bananas and other half of potato mixture. Top with crumbled corn flakes and ½ cup of the brown sugar. Dot with butter. Bake 25 minutes at 275F.

Green Bean Casserole

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3 pkg. Frozen French cut green beans 2 cans French fried onions

1 can cream of mushroom soup

1 can cream of asparagus soup

1 c shredded American cheese

1 can water chestnuts, sliced

2 tablespoons soy sauce

Cook green beans as directed on package, drain well. Combine the two soups, soy sauce and the sliced water chestnuts. Add pepper, but no salt, as soup and soy sauce are already salty. Mix well with green beans. Put layer into 2½ quart rectangular Pyrex dish.

Add can of French fried onions and half of the shredded cheese. Add remaining beans, can of onions and the remaining cheese. Bake in 350F oven about 25 minutes.

Cauliflower au Gratin

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1 cauliflower

2 tablespoons butter

1 cup half-and-half cream

½ cup grated Gruyere cheese

X salt and pepper to taste

Cook cauliflower in a little water in a covered saucepan until fork tender but not overcooked. In a small saucepan, melt butter and add flour; stir to combine. Gradually add cream, stirring constantly.

Cook over low heat, stirring constantly until sauce thickens. Add Gruyere and salt and pepper. Place over cauliflower in a casserole dish. Shortly before serving, bake at 400F until bubbly and top is slightly brown.

Submitted By SAM LEFKOWITZ On 11-29-95

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