Vegetables
Bean Salad
Serves 4
1 can green beans
1 can sliced carrots
1 can red kidney beans
1 onion sliced thin
1 can english peas
1 green pepper, chopped
1 can green lima beans
1 stalk celery, chopped
Drain canned vegetables. Mix in large bowl with celery and green peppers. Arrange onion slices or top and marinate overnight in the following mix-ture:
2/3 cup vinegar
1/3 cup wesson oil
1 tsp. salt
1 tsp. black pepper
3/4 cup sugar
Whole kernell corn and mushrooms may be added
Photo: This is Aunt Lucy Babin and her Family. Mother Elma, Aunt Lucy, Daughter Margaret, and Grand-Daughter Tressie. The recipe is accredited to her in the St. John's Catholic Church Cookbook.
Broccoli Casserole
Serves 4
10 oz. pkg. frozen chopped brocolli
1 can cream of mushroom soup
2 eggs
1 c mayonnaise
1½ cups cheddar cheese, grated crushed potato chips
Cook broccoli and drain. Combine soup, eggs, mayonnaise and cheese; mix well. Add broccoli. Pour into buttered casserole dish. Bake at 350 degrees until set, about 1/2 hour. Remove from oven and cover with chips. Return to oven until lightly browned.
Photo: The Koepke ladies, left to right Luana, Karen holding Kendra, Cheryl, and Virginia.
Broccoli Cheese Casserole
Serves 4
2 (10 oz) packages cooked and drained frozen chopped broccoli
1 c mayonnaise
1 c grated sharp cheddar cheese
10¾ oz can cream of mushroom soup
2 eggs, lightly beaten
2 c buttery crackers, crushed
2 tbsp butter, melted
Preheat oven to 350 °F. Spray a 13"x9" baking dish with vegetable oil cooking spray. In a large mixing bowl, combine broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set
Photo: Kling Family 4th of July 1957, porch of Alix and Claude Kling's house
Corn Maque Choux
Serves 8
8 ears fresh corn
2 c shrimp, peeled and de-veined
¼ c andouille, finely diced
½ c bacon drippings
1 cup onion, chopped
½ c celery, chopped
½ c green bell pepper, chopped½ c red bell pepper, chopped
¼ c garlic, diced
2 c tomatoes, coarsely chopped
1 cup green onions, sliced
salt and black pepper to taste
Remove kernals from the cob. Scrape each cob using the blade of the knife to remove milk and pulp from the corn. In a 3-quart cast iron pot, melt bacon drippings on med-high heat. Sauté corn, onions, celery, bell peppers, garlic and andouille for 15-20 min until vegetables are wilted. Add tomatoes and shrimp. Continue cooking until juice from the tomatoes and shrimp are rendered into the dish, approximately 15-20 min. Add green onions and season to taste using salt and pepper. Continue to cook an additional 15 min or until full flavor of corn and shrimp is developed into the dish.
Photo: This is the houseboat of my Great Grandfather, Callie Dalton Carpenter Sr. Taken April 1964
Easy Baked Zucchani
Serves 8
4 medium zucchini squash
2 tbsp butter, melted-or- butter flavored cooking spray
parmesan cheese
salt & pepper
Cut off tips of zucchini, wash and slice in half lengthwise.
Please in oblong baking pan. Spray on the cooking spray or brush with butter. Salt and pepper to taste. Sprinkle each slice with cheese. Bake at 350 degrees for 30 to 45 minutes.
This is easy and delicious! It's also virtually fat free when you use the cooking spray.
Photo: Danny Babin and Paw Paw Claude Kling. His wife Alix made all of his clothes, including this multi-pocket shirt.
Squash Casserole
Serves 8
10 medium yellow squash, sliced
1 onion, diced
2 tbsp butter or margarin
8 oz. sour cream
1 can cream of chicken soup
1 box stuffing mix
Cook yellow squash and onion in water until tender; drain well.
Place in 9" X 13" greased baking dish. Add the butter. Stir ether sour cream, soup, the flavor packet from the stuffing inx, and about 1/3 of the stuffing crumbs. Mix with the squash and smooth out. Put the rest of the bread crumbs over the top.
Drizzle with butter. Bake at 350° for 30 minutes or until light brown on top.
The first Christmas Matt Koepke-Carpenter joined the family he was very proud to make this casserole, and arriving at Don & Sherry's he realized it he left it at the front of their house in Davenport. This was verified by the doorbell camera. -JMKC
Sweet Potato Casserole
Serves 6
1 large can sweet potatoes
½ stick butter, melted
2 eggs, well beaten
1 c milk
¾ c sugar
2 tbsp cornstarch
dash cinnamon
**topping**
1 c cornflakes, crushed
½ c brown sugar
½ c butter, melted
1 c coconut, shredded
½ c chopped nuts
Cook yellow squash and onion in water until tender; drain well.
Place in 9" X 13" greased baking dish. Drain and mash potatoes until smooth. Dissolve cornstarch in a little of the milk; mix well. Add butter, eggs, sugar, cinnamon, milk and dissolved cornstarch to potatoes. Pour into large greased casserole. Topping: Combine corn flakes, sugar, coconut and nuts. Add melted butter to moisten.
Sprinkle over potatoes. Bake at 400 degrees for 30 minutes.
Note: You can cut down on milk and add small can crushed pineapple, well drained.
This is Mom's traditional Thanksgiving Casserole recipe. it's wonderful!. - Karen McElveen
White or Red Beans with Ham and Sasuage
Serves 6
1 pound dried red kidney or white great northern beans
½ cup shortening or bacon drippings
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
2 cups sliced green onions
2 cups diced smoked ham
6 (3-inch) links smoked sausage
½ cup chopped parsley
salt and Louisiana hot sauce to taste
Soak beans overnight in cold water. This will help soften outer shell and shorten cooking time. Drain beans and rinse in cold water. In a 4-quart stockpot, melt shortening or bacon drippings over medium-high heat. Sauté onions, celery, bell peppers, garlic, 1 cup green onions and ham for 5–10 minutes or until vegetables are wilted. Stir in sausage and beans. Cook 2–3 minutes, then pour in enough cold water to cover beans by 2 inches. Bring to a rolling boil and allow to cook 30 minutes, stirring occasionally to avoid scorching. Reduce heat to simmer, and cook 1 hour or until beans are tender. Stir occasionally, as beans will settle to bottom of pot as they cook. Stir in chopped parsley and remaining green onions. Season with salt and hot sauce. Using a metal spoon, mash approximately a third of the beans against side of pot to create a creaming effect. Once beans are tender and creamy, they are ready to be served.
Traditionally this was a Monday dish in South Louisiana. many families would have a Sunday ham or roast and that meat could be added in to season the beans. -JMKC
Photo: Alix and Claude Kling, I sure wish I could know what she was saying to him.