Creole Rice Snack Cakes
1/2 cup rice
1 1/8 teaspoons active dry yeast
3 eggs, beaten
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg *
Vegetable oil
Confectioners’ sugar
Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash.
Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix well and then let rise overnight (outside of refrigerator). Keep covered with a dish towel or loose fitting cover.
Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg.
Drop by large spoonsful into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with confectioners’ sugar.
* Alternative seasonings: Lemon extract, cinnamon, cardamom, orange extract, grated orange zest.
Creole Cream Cheese
Creole cream cheese is not usually available outside of South Louisiana. It is a lengthy procedure, but it is worth the effort. Rennet tables are available in the baking supply section in supermarkets.
1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk
In a large saucepan, heat skim milk to 170 degrees F; hold at that temperature for 20 minutes. This is most easily accomplished in a microwave oven with a temperature probe and HOLD feature. Use a nonmetallic bowl for the microwave. Immediately stir in rennet tablet, buttermilk and nonfat dry milk until blended. Cover with plastic wrap; let stand at room temperature 24 hours to clabber.
After 24 hours, carefully drain and discard liquid from cheese. Line a large, fine strainer with a double thickness of cheesecloth; place over a deep bowl. Carefully turn clabber into strainer. Cover with plastic wrap and refrigerate. Let drain 36 hours.
Place finished cheese in a bowl; use as desired. Creole cream cheese can be covered and refrigerated up to 2 weeks.
Makes 24 ounces.
Frozen Creole Cream Cheese
3 recipes (72 ounces) Creole Cream Cheese
1 quart milk
1 quart whipping cream (4 cups)
3 cups granulated sugar
3 teaspoons vanilla extract
Using back of a wooden spoon, mash Creole Cream Cheese through a medium strainer into a large bowl. Add milk, cream and sugar; stir until blended. Stir in vanilla extract. Pour mixture into an ice cream freezer; freeze according to manufacturer’s directions. Keep frozen until ready to serve. Serve with sauce desired.
Makes 1 gallon.
NOTE: This recipe can be halved.
Shrimp Creole
This is even better the next day!
1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (28 ounce) can whole tomatoes
1 clove garlic*
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco sauce (optional)
1 pound shrimp, deveined and shelled
1 teaspoon garlic salt or 1/4 teaspoon garlic powder
Combine all ingredients except shrimp. Cook for 3 to 4 hours on HIGH or for 6 to 8 hours on LOW. Add shrimp for the last hour of cooking.
Serve over hot rice.
Chicken, rabbit or crawdads may be substituted for shrimp.
Creole Steak
1 1/2 pounds boneless round steak
Salt and pepper
1 onion, chopped
1 cup sliced celery
1 cup seasoned tomato juice
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1 medium green bell pepper, chopped
1 (10 ounce) package frozen okra (or 1 1/2 cups fresh)
2 1/2 ounces sliced mushrooms
Carrot curls (optional)
Cut steak into strips, about 2 inches long and 1/2 inch wide. Sprinkle with salt and pepper. Place in crockpot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on LOW for 6 to 8 hours.
Turn setting to HIGH. Add green pepper and partially thawed okra and mushrooms. Cover and cook for 30 minutes until okra is done.
Garnish with carrot curls, if desired.
Zachary\’s Creole Cuisine Jambalaya Pasta
1/4 cup green onion
1 teaspoon chopped garlic
1 stalk celery
1/4 cup green bell pepper
1/4 cup cooked smoked sausage
1/4 cup trimmed cubed ham
3 ounces peeled shrimp
4 ounces tomato sauce
16 ounces bow tie pasta
Saut? vegetables and seasonings in oil-coated pan. Add all meat and saut? for a few minutes. Add tomato sauce and toss in pre-cooked pasta.
Creole Snacks
3 cups corn and rice cereal squares
3 cups crispy wheat cereal squares
3 cups toasted oat O-shaped cereal
3 cups pretzel sticks
2 cups pecan halves
1/3 cup butter or margarine, melted
1/4 cup grated Parmesan cheese
1 tablespoon Creole seasoning
1/4 teaspoon garlic powder
Combine first 5 ingredients in a large roasting pan; set aside. Drizzle half of butter over cereal mixture. Combine cheese and seasonings; sprinkle half over cereal. Stir; repeat procedure with remaining butter and seasonings. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
Makes 12 cups.
Homemade Creole Cream Cheese
Creole cream cheese is not usually available outside of South Louisiana. It is a lengthy procedure, but it is worth the effort. Rennet tables are available in the baking supply section in supermarkets.
1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk
In a large saucepan, heat skim milk to 170 degrees F; hold at that temperature for 20 minutes. This is most easily accomplished in a microwave oven with a temperature probe and HOLD feature. Use a nonmetallic bowl for the microwave. Immediately stir in rennet tablet, buttermilk and nonfat dry milk until blended. Cover with plastic wrap; let stand at room temperature 24 hours to clabber.
After 24 hours, carefully drain and discard liquid from cheese. Line a large, fine strainer with a double thickness of cheesecloth; place over a deep bowl. Carefully turn clabber into strainer. Cover with plastic wrap and refrigerate. Let drain 36 hours.
Place finished cheese in a bowl; use as desired. Creole cream cheese can be covered and refrigerated up to 2 weeks. Makes 24 ounces.
Frozen Creole Cream Cheese
3 recipes (72 ounces) Homemade Creole Cream Cheese
1 quart milk
1 quart whipping cream (4 cups)
3 cups granulated sugar
3 teaspoons vanilla extract
Using back of a wooden spoon, mash Homemade Creole Cream Cheese through a medium strainer into a large bowl. Add milk, cream and sugar; stir until blended. Stir in vanilla extract. Pour mixture into an ice cream freezer; freeze according to manufacturer’s directions. Keep frozen until ready to serve. Serve with sauce desired.
Makes 1 gallon.
NOTE: This recipe can be halved.
Creole Pork Chops For 100
48 pounds pork chops, cut 3 per pound
3 green bell peppers, chopped
8 large onions, chopped
2 cups butter
2 cups all-purpose flour
2 1/2 quarts tomato puree
2 1/2 quarts water
Brown chops lightly on both sides and put in a large roaster. Saut? peppers and onions in 2 cups butter. Stir in the flour and cook for 5 minutes; add tomato puree and water. Pour over chops in the roaster and bake for 2 hours at 375 degrees F.
Creole Pecan Pie
1 (9-inch) pie shell
1 large egg yolk
6 1/2 ounces softened cream cheese
1/4 cup granulated sugar
3 teaspoons vanilla extract
1/4 cup firmly packed dark brown sugar
1/2 cup corn syrup
3 large eggs, lightly beaten
1 1/2 cups coarsely chopped pecans
Bake the pie shell in a preheated 350 degrees F oven for 15 minutes, then allow to cool.
Combine the egg yolk, cream cheese, white sugar and half the vanilla extract and spread evenly over the bottom of the pie shell.
Over medium heat dissolve the brown sugar with the corn syrup, beaten eggs and remaining vanilla extract and stir in the pecans. Pour this mixture into the pie shell and bake at 350 degrees F for 55 to 60 minutes, then remove and allow to cool. Freeze for at least 3 hours before cutting.
Serve with Chantilly Cream.
Chantilly Cream
8 ounces heavy whipping cream
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons sour cream
Place ingredients in a mixing bowl and beat until fluffy. Refrigerate until serving.
Creole Chicken
1 frying chicken, cut up
1 green bell pepper, chopped
6 green onions, chopped
1 (16 ounce) can tomatoes, undrained
1 (6 ounce) can tomato paste
1/4 pound ham, chopped or cubed
1 teaspoon salt
Several drops bottled hot pepper sauce
1/2 pound smoked sausage, sliced
3 cups cooked rice
In the crockpot, combine chicken, pepper, onions, tomatoes, tomato paste, ham, salt and hot pepper sauce. Cover and cook on LOW for 6 hours.
Turn control to HIGH and add sausage and cooked rice. Cover and cook on HIGH for 15 to 20 minutes.
