July 18, 2010 · 11:59 am

Corrine’s Chicken Spaghetti

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

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July 18, 2010 · 10:28 am

Chicken Continental

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.

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July 18, 2010 · 10:21 am

Chicken Cheese Soup

When the weather starts to turn cool, you can bet this soup will appear on the Savoie’s table.  The recipe was given to my mother, Dolores, by her sister-in-law, Ella Mae Silchenstedt from Rock Port, Texas.  All of my sisters make this soup.  I think each one adds a little something different.  Kathy likes to add peas.  I like fresh mushrooms.

Orgininally by Aunt Ella Mae

1              frying chicken
1              stick  butter
1              onion
1              cup  celery
1/2         cup  bell pepper
1              cup carrots, grated
4             cups chicken broth
1/3        cup  flour
3             cups  milk
1             pound  Velvetta cheese — cubed

Season chicken with Tony’s seasoning and brown in a little oil.  Remove chicken and pour off grease.  Return chicken to the pot and add enough water to just cover it. Simmer about an hour or until chicken is completely cooked.  Debone and reserve broth.  Saute onions, celery, and bell pepper (Holy Trinity in Cajun Country).  Add reserved chicken broth that has had the fat removed and the grated carrots.  Simmer 10 minutes.  Whisk together milk and flour.  Add to seasonings along with chicken.  Drop in cubed cheese and melt . Do not boil. Serve hot

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July 10, 2010 · 10:56 am

Tofu and Red Peppers with Peanut Sauce

A few times a year red bell peppers go on sale for 50 cents or less, and I cannot resist buying tons of them.  Tofu and Red Peppers is the perfect recipe when they are in abundance.  It’s also one of Dave’s favorites.


Adapted by Elizabeth Savoie Dronet from a recipe by Martha Stewart

2 packages (14 ounces each) firm or extra-firm tofu, drained well

2 tablespoons or more vegetable oil

2 tablespoons or more soy sauce

2 medium red bell peppers, seeds and ribs removed, cut into 1-inch-wide strips

3 tablespoons smooth peanut butter

2 tablespoons fresh lime juice

1 tablespoon Asian-style chili-garlic sauce

1 tablespoon light-brown sugar

4 sprigs cilantro, for garnish (optional)

Directions:

Press tofu between two plates with a large can set up top for 30 minutes.  Drain off water.

Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.

In a shallow container, whisk together 1 tablespoon each oil and soy sauce. (I frequently have to make more to coat all of the tofu pieces.)  Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets (or one large pan) with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.

Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.

In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce*, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm.  (We often use the microwave instead.)

Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.

Serve with a side of white or fried rice or Asian noodles.

*Some chili sauces are very spicy, while others are very sweet.  Taste yours before adding it to your sauce to adjust the amount to your liking.

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Filed under Main Dish, Vegetarian

July 10, 2010 · 10:17 am

Broccoli Rice

A favorite of the Dronet family, Broccoli Rice is a hardy side dish that is frequently served when “The Vegetarians” are coming for dinner.  The recipe is adaptable to what you have on hand.


by Elizabeth Savoie Dronet

5 Tbsp. butter
1 medium onion chopped
1 rib celery (may omit)
1 large or 2 small heads of chopped broccoli – may substitute 1 pkg. frozen
1 can cream of celery or cream of mushroom soup
1 cup Cheese Whiz: a small jar or 1/2 large jar
1 cup uncooked rice
Tabasco or Louisiana Hot Sauce
Salt and Pepper to taste
Cheddar grated for top

Cook rice in salted water.  Chop broccoli into small florets and steam for about 7 minutes in the microwave.  Drain off water.  Set aside.
In a large skillet  saute onions and celery in butter.  Mix in broccoli, soup, and Cheese Whiz.  Stir in rice. Season and mix well.  If using Tabasco, a few shakes will do.  Shake a little more if using Louisiana Hot Sauce.
Pour into a greased casserole and top with grated cheese.  Bake at 350 for 45 minutes.

This can be mixed ahead and frozen or refridgerated.  We also often freeze the leftovers in single servings for a quick lunch on another day.

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Filed under Freezes Well, Side Dish, Vegetarian

July 10, 2010 · 9:29 am

Chocolate Bread

Chocolate bread is a Dronet family tradition handed down for many generations.  It’s known in French as Pain au chocolat.  If you’ve heard of and like “breakfast for dinner,” then you should really try this as it is “dessert for breakfast.”  I try to make this for all my family and friends at least once and surprising only the children appreciate it.  Just this morning my daughter Annabeth asked, “When we have friends spend the night will you please make this?”

By David Dronet

2 pieces sliced bread
2 Tbsp powdered cocoa
3 Tbsp sugar (4 if you really like it sweet)
1/4 cup milk
1 Tbsp butter

In a saucepan melt butter over low heat.  Add milk, sugar, and cocoa.   Bring to a boil stirring constantly.  Within a minute the mixture should thicken; remove from heat.  Dip bread in the pot covering both sides like you would French toast.  Serve hot with milk and napkins.

Chocolate Bread Grace:

Dear God, we thank you for keeping us fed
By giving us a dad who makes chocolate bread.

Amen

 


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Filed under Breakfast, Vegetarian

June 24, 2010 · 9:50 pm

Fried Plantains

My friend Emma grew up in Panama.  She made these during a luncheon, and I was so impressed with how simple and quick they were to make.  The secret is to use ripe plantains that have turned mostly black on the outside.  The inside will look like a yellow banana.  When they are ripe and sweet, the sugar will quickly caramelize in the pan.

by Emma, Elizabeth’s friend

Ripe plantains (1 plantains serves about 2 people)
Olive or Vegetable Oil
Salt

Peel plantains and thinly slice on a diagonal. Heat a few tablespoons of oil in a skillet over medium high heat.  Drop in plantains in a single layer.  Fry until browned, then flip.  Drain on paper towels and sprinkle with salt.  Serve warm.

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June 24, 2010 · 1:43 pm

Lime Meltaways

by Pat Savoie

3/4      Cup  Butter
1           Cup  Confectioner’s Sugar
Zest of 2 Limes
2           Tablespoons  Lime Juice — fresh squeezed
1            Tablespoon  Vanilla
1 3/4    Cups  Flour
2           Tablespoons  Cornstarch
1/4       Teaspoon  Salt

Put butter and 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment.  Mix on medium speed.

Add lime zest and juice and vanilla.  Mix until fluffy.

Whisk together flour, cornstarch, and salt.  Add to butter mixture, mix on low speed until just combined.

Divide dough in half.  Place each log on an 8 by 12 inch sheet of parchment paper.  Roll in parchment to 1 1/4 inches in diameter log using a ruler as an aid.  Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350.  Remove parchment from logs; cut into 1/4 inch thick rounds.  Space 1 inch apart on baking sheets lined with parchment paper.

Bake until barely golden, about 13 minutes.  Transfer to wire racks to cool slightly, 8 to 10 minutes.

While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.

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Filed under Cookies, Dessert, Showers or Teas

June 24, 2010 · 10:40 am

Steen’s Syrup Cookies

The Savoie family insists on Steen’s Cane Syrup, which is made in Abbeville, Louisiana.  During the early 1980s our family lived in St. Martinville, near Abbeville.  When Daddy would come home for work, he’d often pick up a few sugar canes on the side of the road that had fallen off the truck.  He’d peel the cane with a knife and we’d chew all the sweetness out of the inside.  It was better than bubblegum!  When I make these yummy cookies, the smell reminds me of those memories.

by Mrs. Theriot

1             cup  vegetable shortening — (Cricso)
1             cup  Steen’s syrup
1/2         cup  sour cream
1              egg
1              tsp  ginger
1/2          tsp  cinnamon
2              tsp  baking soda
1/2          tsp  nutmeg
1              cup  brown sugar
1              cup  sugar
1/2          tsp  salt
4              cups  flour

Cream Crisco and sugars.  Add eggs, sour cream and syrup.  Add spices, soda and salt. Mix well.  Stir in flour.  Drop by tsp in a bowl of flour.  Roll in your hand then pat flat on greased cookie sheet.  Bake 375 12 minutes.  It makes around 6 dozen cookies.

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Filed under Cookies, Dessert

June 24, 2010 · 10:30 am

Pecan Crescents

IMG_8612The almond extract in these moon-shaped cookies gives them a special flavor.  They are perfect for showers or holiday dessert buffets.  Elizabeth made them for a Christmas Cookie Making Party she hosted.  All the ladies were rolling the little cookies in their hands while they chatted about holiday plans.  It’s always surprising how many crescents can fit on the cookie sheet.

by Granny–Dolores Borel

Ingredients 

2              sticks  butter
1               tsp  almond extract
1               tsp  vanilla
2/3          cup  sugar
2              cups  flour
1 1/2        cups  pecans

Method

Cream butter and sugar.  Add vanilla and almond extract.  Stir in flour.  Mix well.  Add pecans.  Form dough into crescent shapes. Place on parchment paper covered cookie sheet.   Bake 350 20 minutes. Sprinkle powdered sugar over cookies while still hot.

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Filed under Cookies, Dessert, Holidays, Showers or Teas