1 pound sweetbreads (Sweetbreads are an organ meat from the thymus and pancreas.)
2 teaspoons salt, divided
4 tablespoons lemon juice
½ pint oysters
½ teaspoon pepper
1 cup cream
½ cup butter
Puff Pastry (homemade or store bought)
Soak the sweetbreads in cold water for 1 hour.
In a large sauce-pot or stockpot, bring 2 quarts water to boil with 1 teaspoon of salt and lemon juice.
Drain the sweetbreads and use a slotted spoon to place them carefully in the boiling water. Boil for 15 to 20 minutes, then remove to drain on paper towels.
In a separate pot over medium heat, stew the oysters in their liquor just until they curl. Stir in the remaining 1 teaspoon salt, pepper, cream, and butter. Remove from heat.
Preheat oven to 350°F.
Line a pan with the puff pastry. Spoon the oysters onto the pastry and arrange the meat atop the oysters. Pour the oyster sauce over that and top with the other pastry, pinching the sides to seal. Bake for 40 minutes, or until the crust is golden brown.
- 6 Cups thinly sliced cooked zucchini
- 2 eggs separated
- 1 cup sour cream
- 2 tablespoons flour
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon
- 1 tablespoon melted butter
- 1/4 cup bread crumbs
Salt cooked zucchini. Mix egg yolks, sour cream and flour. Fold in egg whites. Layer half zucchini, egg mixture and cheese in a 12×7 1/2×2 inch dish. Crumble bacon over layer. Repeat with a second layer. Mix butter and bread crumbs and sprinkle over. Bake at350 degrees for 20-25 minutes.
- 3 cups cooked rice
- 1 cup chopped parsley
- 1/2 cup grated cheddar cheese
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 14 1/2-ounces of evaporated milk
- 2 eggs, beaten
- 1/2 cup oil
- 1 tablespoon salt
- 1/2 teaspoon each of seasoned salt, and pepper
- Juice and grated rind of one lemon
- Dash of paprika (optional)
Preheat oven to 350 degrees. Mix rice, parsley, cheese, onion, and garlic in greased 2-quart casserole. Blend rest of ingredients. Mix into the rice mixture. Sprinkle top with paprika if desired. Bake about 45 minutes, or until like a soft custard.
3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)
Preheat the oven to 350°.
Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.
Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.
In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.
Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.
3/4 cup cooked grits
1/3 lb sharp cheddar cheese
1 teaspoon salt
3/4 stick butter
Couple dashes hot pepper sauce
Put all ingredients together except paprika. Pour into a buttered casserole. Sprinkle with paprika. Bake 1 – 11/2 hours at 350 degrees,