BREAD PUDDING
(Terry Shlaes)

1 loaf stale bread (French or Italian work best)
Do not use white sandwich bread.
1 quart milk
4 eggs
2 c. sugar
2 T vanilla extract
1 c raisins
2 apples, cored, peeled and sliced or diced
1/4 c butter

Preheat oven to 350 degrees. Break or cut up bread into pieces. Mix into the milk.
Beat the eggs and add to bread and milk. Also add sugar,
vanilla, raisins and apples. Melt the butter in the pan that
you will bake the pudding in and then pour the pudding into the pan.
Bake about 50 minutes. Can be served warm or cold.

HARD SAUCE
1/2 c. melted butter
1 c sugar
1 egg beaten
whiskey to taste

Cream the butter and sugar in a double boiler.
Add the egg and stir quickly so the egg doesn’t curdle.
When well mixed, remove from heat and allow to cool. Add whiskey
to taste (1-2 jiggers). Mix well and serve over bread pudding along with whipped cream.

CHICKEN AND SAUSAGE GUMBO
(Terry Shlaes)

2-2 1/2 lb. boneless chicken cut into bite sized pieces
5 T oil
6-7 T flour
2 large onions, chopped
1 cup parsley, chopped
1-2 bell peppers, chopped
1-2 cups chopped celery
3 cloves garlic chopped
1 bag of frozen chopped okra
1 1/2 sausage, cut up (andouille/smoked/cajun)
4-5 cans chicken stock
1/2 t thyme
3-4 bay leaves
1/8 t powdered cloves
1/8 t powdered allspice
1/4 t cayenne pepper
1/2 t basil
salt and pepper to taste
file powder (optional) to sprinkle on each bowl

Brown chicken in oil. Remove from pan to a bowl.
Brown sausage and remove to a bowl. Add flour to make a roux.
Keep stirring until you get a smooth paste. You may need to add
a little more flour. Keep stirring constantly on low heat until
the roux turns brown.(about 20 minutes). Be careful to
remove from heat immediately or it will burn. Add chopped vegetables (except okra) and mix well. Cook until vegetables begin to soften. Be sure to stir once in a while.Add chicken stock,
okra and seasonings. Bring to a boil andreduce to a simmer for 30 minutes. Add back chicken and sausage and cook for another 30 minutes. Serve over rice
with file powder.

RED BEANS AND RICE
(Evan Shlaes)

1 lb dry red beans
1 sm onion, chopped
2 sticks celery, chopped
1 pkg smoked pork hock
1 smoked sausage ring, sliced in 1/4" wide rounds
3 bay leaves
6 cloves of garlic, minced
1 tsp (or more) New Iberian (R) hot sauce
1/4 c. (or more) Worcestershire sauce
salt
pepper

Soak beans in plenty of water overnight in a large heavy 5
quart soup pot. Drain the beans, pick out any bad ones, refill
pot about 2/3 full of water and add pork hocks (if you ask, your
butcher will split them for you) and bring to a boil. Check often, replacing water as needed,
until the pork hocks start to fall apart. Using a slotted spoon remove
the hocks, let them cool, skin, bone and de-fat them. Chop up the
meat and return it to the pot along with the vegetables and the bay leaves.
Simmer until the bean and meat mixture thickens, stirring often to avoid
scorching, adding more water if needed. Add sausage, garlic, salt, pepper,
hot sauce and Worcestershire sauce to taste, continue to simmer on lowest
heat 2 or three more hours. Check seasoning, add more salt, pepper, hot sauce
or Worcestershire as needed. Serve hot over white rice. Have Tabasco handy
for those who want to add more heat.

BON APPETIT From TerryAnne & Frere Evan!