Fleur de lis' profile page
Recipes
Potato Soup - Carol May
By Fleur de lis
Simmer until tender. I mash some of the potatoes to thicken
- Saute:
- 3 stalks celery chopped
- 2 onions, chopped
- in 1/2 stick or less butter
- Add:
- 3 cups chicken broth
- 2 tsp. salt
- 3/4 tsp pepper
- 8 + cups potato cubes
- 3 cups water
Cream of Brie Cheese with Lump Crabmeat
By Fleur de lis
Heat the cottonseed oil in a 5 qt
- 2 cups of finely diced onion, bell pepper and celery
- 2 Tbsp crab base (May be purchased at specialty food store)
- 6 oz. Brie cheese, outer rind removed
- 8 oz of fresh crab meat (always use fresh, not frozen or thawed crab meat)
- 6 cups of half and half cream
- 1/4 tsp white pepper
- 1/4 tsp Tabasco
- 1 Tbsp dry Vermouth
- 1/8 tsp. lemon juice
- 1 tsp Creole seasoning
- 1 tsp chopped garlic
- 2 oz blonde roux (equal parts butter and self rising flour)
- 3 Tbsp cottonseed oil
Michael's "Dynamite" Pork Tenderloin
By Fleur de lis
From Mike Anderson's Cookbook
- Marinade:
- 1 cup soy sauce
- 2 Tbsp Creole Seasoning
- 1/4 cup honey
- Combine and mix well.
- erlain:
- 2 pound boneless pork tenderloin
- 1 8 oz package cream cheese
- 1/4 cup sliced jalapeno peppers
Blend of the Bayou
By Fleur de lis
In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smo...
- 1 (8 ounce) package cream cheese, cubed
- 4 tablespoons butter or margarine, divided
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 large green pepper, chopped
- 1 pound cooked medium shrimp, peeled and deveined
- 2 (6 ounce) cans crab meat - drained, flaked and cartilage removed
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1 teaspoon garlic salt
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon cayenne pepper
- 3/4 cup cooked rice
- 3/4 cup shredded Cheddar cheese
- 1/2 cup crushed butter-flavored crackers
Chicken Stroganoff - Sandra Wulf
By Fleur de lis
combine all ingredients except rice, mixing well
- 4 cups diced cooked chicken
- 1 8 oz carton of sour cream
- 1/2 package onion soup mix
- 1 can cream of mushroom soup undiluted
- 1 4 oz can sliced mushrooms-drained
- Hot cooked rice.
Eggplant Portobello Stacks
By Fleur de lis
Marinate the mushrooms and onions in balsamic vinegar for 20 minutes
- 4 portobello mushrooms
- 1 large onion, sliced 1/4 inch thick
- 1/4 cup balsamic vinegar
- 1 eggplant, sliced into 1/2 inch rounds
- 1 tomato, sliced 1/2 inch thick
- 4 slices provolone cheese
Cream of Mushroom Soup
By Fleur de lis
In a dutch oven, saute onions, garlic and mushrooms in butter
- 3, 8 oz containers of fresh mushrooms chopped
- 1/2 chopped large onion
- 3-4 cloves garlic, minced
- 6 Tbsp butter
- 9 Tbsp flour (put 3 of these in separate container)
- 6 cups chicken broth
- 3 cups of half and half
- 2 tsp salt
- 1 tsp pepper
Chocolate Lasagna
By Fleur de lis
1. Begin by crushing 36 Oreo cookies
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter melted
- 1- 8 ounce package cream cheese softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
DERBY PIE
By Fleur de lis
Mix sugar and flour. Add eggs and butter and mix thoroughly
- 1 cup sugar
- 1/2 cup flour
- 2 eggs beaten
- 1 stick of butter melted and cooled
- 1 cup chocolate morsels
- 1 cup pecans (optional)
- 1 teasp. Vanilla
CHOCOLATE SHEET CAKE
By Fleur de lis
Pour into greased, floured cookie pan
- In the bowl mix:
- 2 cups ;sugar
- 2 cups flour
- 1/2 teasp salt
- In sauce pan mix and boil:
- 1 cup water
- 1/2 cup ;shortening
- 1 stick oleo
- 3 tablespoons cocoa
- Pour boiled mixture over flour and sugar mixture. Add
- 2 eggs
- 1/2 cup buttermilk
- t teasp soda
- 1 teasp vanilla extract