Recipes For Mardi Gras 


King Cake

  • 3 1/2 cups cake flour
    1 1/2 cups sugar
    1 cup water
    2/3 cup vegetable oil
    1/3 cup nonfat dry milk
    3 teaspoons baking powder
    1 teaspoon vanilla
    1/2 teaspoon salt
    8 egg whites
    Light Lemon Glaze (recipe follows)
    Colored sugar crystals and dragées
    Small china or plastic baby doll*

Preheat oven to 375F. Grease and flour a 10-inch fancy tube pan. Sift flour before measuring and combine with sugar, water, oil, dry milk, baking powder, vanilla, and salt in a bowl. Mix until smooth.

Whip the egg whites until stiff. Fold whipped egg whites into the batter until evenly blended. Spoon batter into the prepared pan. Bake 40 to 50 minutes until cake bounces back when gently touched in the center. Turn out of pan onto cake rack; cool thoroughly. Drizzle with Light Lemon Glaze and decorate with purple and green sugar crystals and gold dragées.

Makes one 10-inch fancy tube cake, 20 slices.

To make topping, combine confectioners sugar, vanilla and enough water to form a paste. Brush on cakes. Sprinkle colored sugar on cakes in alternating colors.


Cajun Chicken Mustard

6 tablespoons plus 2 teaspoons spicy Cajun seasoning, divided
2 cups seasoned bread crumbs
1 pound chicken tenderloins
1 cup vegetable oil
2 cup milk
4 ounces butter
1 jar Dijon mustard

Add the Cajun seasonings to the bread crumbs and toss the chicken tenders in the mix to coat well. Heat the oil until bread crumbs fry when sprinkled in. Fry the chicken until golden brown, about 1 minute.

Bring the milk and the butter to a rapid boil, whisk in the mustard and heat. Add the chicken to the sauce and warm through, sprinkle with 2 teaspoons of Cajun seasoning and serve.

Shrimp Etoufee

1 cup butter
4 cloves garlic, minced
2 bay leaves
8 green onions, chopped
Juice of one lemon
Salt and pepper to taste
1 ½ t rosemary
½ cup white wine
4 lbs fresh shrimp, peeled and deveined
½ cup chopped parsley
2 cups cooked rice, that means 1 cup raw
In a medium skillet melt the butter. Add the garlic and green onion and sauté
 until soft. Add bay leaves, salt, pepper, rosemary and half of the wine. Simmer for 10 minutes. Remove the leaves, add the shrimp, and continue cooking for 20 minutes. Add remaining wine and parsley. Serve over the rice.


Creole Chick Peas with Pasta

12 ounces corkscrews or wagon wheels
1/4 cup olive oil
1/4 cup each chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
1 tablespoon minced fresh garlic
1 28-ounce can plum tomatoes, chopped, juices reserved
1 to 2 cups chicken broth
1 10 ounce package frozen corn, thawed
16 ounce can of chick peas, drained, rinsed
1/2 teaspoon thyme
1 whole bay leaf
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons parsley for garnish
Salt and pepper

Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions.

In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic and saute a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.


Chicken and Smoked Sausage Gumbo

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or Kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder

Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours.

Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.

Remove the bay leaves and serve in deep bowls.

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