Red Beans and Rice:
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Here is Cajun style treat from the kitchen of our friend, Eugene
P. Anonymous Esq. This recipe will work just as well with black
beans for a slightly different flavor. |
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What you need. |
What you do. |
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1 cup dry red beans. |
Wash beans and soak overnight. |
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1ham hock. 4 cups chicken stock. 2 bay leaves. 1/2 tsp. thyme.
1 tsp. ground cayenne pepper. 1/2 tsp. ground black pepper. |
Put stock, ham hock, bay leaves, thyme, cayenne pepper, and black
pepper in a 4 quart pot. Simmer for 2 hours. |
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Separate the meat from the ham hock and return to pot. Discard
the bone, fat, gristle, and skin. |
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Thin slice 1/2 lb (about) smoked sausage. |
In a skillet, stir fry the sausage. |
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Chop 1 cup cooking onion, 1/2 cup celery/, 1 bunch green onions,
1/2 red pepper, and 1/2 green pepper. |
Add all onion, celery and pepper to skillet and stir fry for
30 min. Add to pot. |
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1 tsp. minced garlic. Salt. |
Add garlic. Simmer and salt to taste. |
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When beans are soft, serve with cooked brown rice. |
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Here is a tip for your next high tea or bridge party.
Take one 10 oz. bottle of maraschino cherries. Drain off the
juice. Save it to use in place of water in your next cookie recipe.
Replace the juice with Brandy or Cognac, your choice. Refrigerate
the cherries for at least two weeks. When ready, drain off the
liquid. The chef gets to dispose of that. Skewer each cherry
on a toothpick. Serve the cherries on a separate plate when you
bring out the cookies and crumpets. You should have some very
cheerful ladies. |