Category Archives: Main Dish

What man doesn’t like meat and potatoes?  This dish is one of my son’s favorite comfort foods.  Now that he is a chef, he makes his own variation to this recipe.

by Pat Savoie

1              pound  ground beef
1               onion — chopped
1/2          cup  frozen carrots — chopped
2               Tablespoons  flour
1                cup  Beef broth
1/2           tsp Worchestershire sauce
Mashed potatoes
1                egg
Cheddar cheese

Brown ground meat.  Season with salt and pepper.  Add onions and carrots.  Stir in flour and beef broth.

Boil potatoes.  Drain.  Mix with butter and milk.  Beat in egg. (Sometimes I use the Party Potato recipe here.)

Spoon meat mixture into bottom of  baking dish sprayed with Pam.  Top with cream potatoes.  Bake 350 25 minutes.  Sprinkle with cheese.  Bake 5 minutes.

Garnish with fresh parsley.

This is the chili my mother made.  She and her best friend, Melba Wittler from Lake Charles, Louisiana, created it.  It’s “family friendly”, but can be made more spicy by adding Rotel tomatoes instead of plain ones.

By Pat Savoie

2             pounds  ground meat
1/2        tsp Tony’s Seasoning
1             onion
2            cloves  garlic
1             bell pepper
1             stalk  celery
1             can  tomato — diced
2             cans  Ranch style beans (pinto)
2             cans  water
1              small  tomato sauce
2             Tablespoons  chili powder
2             teaspoons  cumin

Brown meat sprinkle with Tony’s and pour off grease.   Add onions, celery, bell pepper and cook until onions are clear.  Add remaining ingredients.  Simmer 30- 60 minutes.

This is a very simple recipe for tetrazini.  My children always loved anything with pasta and a cream sauce.

By Pat Savoie

1               frying chicken
1               Tbsp butter
1               onion
8               ounces  mushroom
1               cup  sour cream
1               can  cream of mushroom soup
chicken broth
pasta

Season chicken and brown in a little oil.  Pour off grease.  Add water and simmer about 45 minutes or until fully cooked.  Debone.  Reserve broth.  Saute onions and mushrooms in butter. Stir in sour cream, soup and enough broth to make a gravy.  Add chicken.  Serve over cooked pasta.

Gammy with Mama Bou, Aunt Corrine, Aunt Agnes, Uncle TB & Aunt Violet

Kent’s mother, Grace Savoie (Gammy) is from Thibodeaux, Louisiana.  Every summer she would pack up her seven children and travel by car or train to visit her mother, Virginia Boudreaux (Mama Bou).  One summer she brought her mother-in-law, Emma Savoie (T-Maw) who only spoke French and rarely traveled away from Creole, Louisiana.  Upon arriving at her mother’s home, they were greeted with a big pot of spaghetti.  The next day they visited Gammy’s brother, Louis Boudreaux (Uncle TB) who also served them spaghetti.  Next to visit was Aunt Corrine, Gammy’s sister in Houma, Louisiana and her husband and five children who had the table set for a large spaghetti dinner for as everyone knows, “Spaghetti goes a long way.”  When the travelers returned to Sulphur, T-Maw told her son, Garfield, “Mon Dieu, tout ce mange est spaghetti!”

By Pat Savoie, originally by Corrine Williams

Ingredients

2               onion — chopped
2               cups  celery — chopped
1/2          cup  green onion — chopped
2               cups  bell pepper — chopped
5               cloves  garlic — minced
1                bay leaf
1/2           cup  parsley
1                can  tomato — diced
40            ounces  tomato sauce
40            ounces  chicken broth
3               cans  tomato paste
1               teaspoon  sugar
1               frying chicken

basil
oregano

Method

Season chicken and brown in a little oil.  Pour off grease.  Add water to cover chicken and simmer 45 minutes.  Debone, reserve broth with fat removed.
Saute seasonings and add tomatoes and broth.  Simmer 4 hours..  Add chicken when ready to serve.  Serve over spaghetti and sprinkle with parmesan cheese.

Boudreaux Reunion

Gammy's mother, Mama Bou

Aunt Corrine, Mama Bou, Aunt Agnes, & Aunt Laura

By Dolores Borel

1               frying chicken
flour
1              onion
8             ounces  mushroom
1              can  cream of mushroom soup
or
1              can  cream of chicken soup
water

Season chicken that has been cut into serving pieces and dust with flour.  Fry until brown.  Remove most of the oil.    Add onions and mushrooms and saute a few minutes.  Add cream of chicken soup and some water to form a gravy. Simmer about 45 minutes until chicken is cooked.  Serve over cream potatoes or rice.