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Ingredients

• 1 Small package cream cheese
• 1 C. mayonnaise
• 1 C. chili sauce
• 2 crushed garlic cloves
• 1 t. dry mustard
• 2 T. fresh horseradish
• 2 T. worcestershire sauce
• ¼ t. Tabasco sauce
• 4 hard boiled eggs, chopped
• 3 cans crab, drained

Directions

1. Mix all together and chill before serving.

Originally from: Ruth Talbott Hamstead

Ingredients

• 2pks Yeast
• 2 Cups Warm water
• ½ Cup Sugar
• ¼ Cup Shortening
• 1-1/2tsp salt
• 1 egg
• 6-1/2 Cup sifted flour
• 1 Tbsp butter for greasing tops

Directions

1. Dissolve yeast in warm water in a large bowl.
2. Blend in sugar, shortening, and salt.
3. Beat egg with a fork and add to mixture.
4. Add ½ of flour and beat for 150 strokes with a wooden spoon.
5. Add remaining flour and beat 150 strokes more or until blended.
6. Grease large bowl, put dough into bowl, lightly grease the top with some of the butter. Cover, and let rise in a warm place until double in bulk. (2 hours)
7. Punch down. Lightly grease the top again. Cover and place in refrigerator for at least 2 hours.
8. Use as needed.
9. Shape into rolls and put on greased pan. Cover, and let rise in a warm place until doubled in bulk. (1 hour) Bake in a 375 degree oven for 20 minutes.

If cutting the recipe in half, still use one egg.

Originally from: Grandma Myers

Ingredients

• 1 brick cream cheese (low-fat OK)
• ¼ cup water
• 2 cubes beef boullion
• 2 tblsp minced, dehydrated onions

Directions

1. Mix hot water, boullion and onion and let sit about 5 minutes Stir into room temperature cream cheese

Originally from: Helen Hart

Ingredients

• 5 cups flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shortening
• 1 pkg dry yeast in 1/2 cup warm water
• 2 cups buttermilk

Directions

1. Dissolve yeast in water. Add Sugar. Set Aside.
2. Sift dry ingredients.
3. Thoroughly blend in shortening
4. Add yeast mixture and buttermilk.
5. Roll on floured bread board, cut.
6. Bake on ungreased cookie sheet at 400 degrees until brown on top (approx 10 min)

Originally from: Helen Hart

Ingredients

• 5 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shortening
• 2 cups buttermilk

Directions

1. Sift dry ingredients
2. Thoroughly blend in shortening.
3. Add buttermilk, blend in.
4. Roll on floured bread board, cut
5. Bake on ungreased cookie sheet at 400 degrees until golden brown

Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which will give the dish it’s distinctive creaminess.

I also like to add some Tasso as a seasoning meat for the pleasant smokiness that it adds to the dish. Bacon also works well, and by all means substitute Bacon drippings for the unsalted butter if you like. Here is the recipe:

from nolacuisine.com

yield Serves 2-3.

Ingredients

• 4 Tbsp Unsalted Butter
• 1/4 cup Tasso, finely diced
• 3 Ears of Corn
• 1/2 cup Onion, finely diced
• 1/4 cup Celery, finely diced
• 1/2 cup Green Pepper, finely diced
• 1 Tbsp Fresh Thyme leaves
• 1/8 cup Garlic, minced
• 1 Cup Tomato, diced
• 1/2 Cup Green Onions, finely sliced
• Kosher salt, black pepper and Cayenne to taste

Directions

1. Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.
2. Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, Thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.
3. Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.
4. Add the green onions, salt, black pepper and cayenne to your taste.

Originally from: Alice Myers

Ingredients

• 5 Lbs. cooked red potatoes (I like the golden reds)
• 4C chopped onions
• 1 Lbs. bacon
• 2C endive
• 1C apple cider vinegar
• 3C water
• 1 1/2 T salt (or to taste)

Directions

1. Semi peel cooked potatoes and place in large pan. Fry bacon then put all ingredients in pan with potatoes. Stir and set aside for at least 4 hrs. stirring occasionally.

A simple stuffing passed down my family via oral tradition. It is best prepared by baking in a casserole instead of being actually stuffed.

Ingredients

• 10 slices white bread, toasted and torn
• 4 slices salt-risen bread, toasted and torn
• 1 L turkey or chicken broth
• 2 stalks celery, diced
• 1 onion, diced
• celery seed
• salt and pepper

Directions

1. Place the bread, celery, and onion in a large bowl. Pour in enough broth to make a moist, pasty consistency.
2. Add celery seed, salt, and pepper to taste.
3. Place the stuffing into a shallow casserole dish and bake in a 325-375F oven for 45 minutes or until the top is golden brown and the middle is cooked.

Basic dill pickle recipe that can be varied with other spices such as garlic or red pepper.

Ingredients

• 2L water
• 200mL white vinegar
• 100g salt
• 5g black peppercorns
• 4g dill seed
• 20g pickling spice
• 1 bunch dill weed
• 2 lbs. pickling cucumbers

Directions

1. Combine all ingredients other than the dill weed and cucumbers and bring to a boil for 3 minutes.
2. Allow the brine to cool to room tmeperature.
3. Pack quartered cucumbers and dill into pint jars (about four) and pour brine over to cover.
4. Seal and place in refrigerator for 3 weeks to pickle.

Will last about a month in the refrigerator after opened.