St. James Parish 4-H 2012 Food Fest Recipe Book

Ground Beef Cookery Recipes

One Dish

Ground Beef Seafood Pasta Nydia Cooper – Member at Large

Ingredients: 1 pound ground beef ½ cup sour cream 1 teaspoon garlic powder 4 ounces Velveeta Cheese 3 tablespoons parsley 1 pound wheat pasta 1 teaspoon Season All ½ cup shrimp 1 teaspoon onion powder ½ cup crawfish 2 teaspoons Tony’s seasoning ¼ cup claw crab meat ½ cup chopped onions 1 tomato (optional) ½ teaspoon red pepper

Directions: Brown ground meat in skillet. Add seasoning – garlic powder, parsley, Season All, Tony’s, onions, and red pepper; stirring and add sour cream and Velveeta cheese. Sauté on medium heat for 15 minutes and stir constantly. Boil pasta and drain. In another skillet, sauté shrimp and crawfish in light butter and set aside. Lightly season, sautéed shrimp with Season All, onion powder and garlic powder. Next, sauté crab meat in light butter and set aside. Lightly season crab meat with Season All, onion powder and garlic powder. In a dish, place pasta, ground meat, then shrimp, crawfish and crab meat in layers. Serve – you may garnish with a sliced tomato.

Baked Ziti Yumi Domangue – St. Peter Chanel

Ingredients: 1 pound dry ziti pasta 2 (26 oz.) jars spaghetti sauce 1½ tablespoons olive oil Salt to taste 1 medium onion, sliced 1 (8 oz.) package provolone cheese slices 1 teaspoon rosemary 1 (8 oz.) package mozzarella cheeses slices 2 teaspoons minced garlic ¾ cup sour cream 1 pound ground chuck ¾ cup cottage cheese 1 pound ground pork sausage 1 (8 oz.) package grated parmesan cheese

Directions : Brown ground chuck and pork sausage and drain; set aside. Sauté onion and garlic in olive oil; cooking the onion until tender. Add meat to sautéed onion. Stir in rosemary and spaghetti sauce. Simmer for 30 minutes; salt to taste. Boil pasta for 10 minutes and drain. Preheat oven to 350 degrees. In greased dish, layer ½ of cooked pasta, provolone cheese, sour cream, cottage cheese, and ½ of sauce mixture. Then layer the rest of the pasta, mozzarella cheese, remaining sauce mixture and sprinkle with parmesan cheese. Bake for 20 to 30 minutes, until heated thoroughly and cheeses are melted.

Homemade Andouille & Ground Meat Sauce Skyler Cantillo – Paulina Elementary

Ingredients: 1 pound ground meat ¼ cup diced shallots 1 pound homemade Andouille ¼ cups diced bell peppers 1 (12 oz.) can cream of mushroom soup 1½ pounds Velveeta cheese ½ cup diced onions 1 pound noodles or 1 bag chips

Directions: Brown ground meat; add onion and sauté; add shallot and bell peppers and sauté for 10 minutes. Add cream of mushroom soup, chopped Andouille; mix well. Add cheese and simmer on low fire until cheese is melted. Serve over pasta or chips.

Quick and Easy

Asian Cranberry-Ginger Sloppy Pizza Jesse White – St. James Community Club

Ingredients : 1 pound ground beef (85% lean) 2 cloves garlic, minced 1 (14.5 oz.) can cranberry sauce with 1 teaspoon ground ginger whole cranberries 3 cups coleslaw mix 1 (6 oz.) can tomato paste 4 small pizza crusts 2 tablespoons honey

Directions : Brown ground beef, in large nonstick skillet, over medium heat, 8 to 10 minutes, breaking the beef up; drain. Follow directions on package to cook pizza crusts. Add cranberry sauce, tomato paste, honey, garlic, salt and ginger to skillet with beef; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in coleslaw mix. Cover cooked pizza crusts with ½ cup beef mixture. Serve immediately.

Enchilada Bake Joshua Sherman – St. Peter Chanel

Ingredients: 1 pound lean ground beef 2 tablespoons taco seasoning mix 1 large onion, chopped 6 flour tortillas (8 inch) 2 cups thick ‘n chunky salsa 1 cup sour cream 1 (15 oz.) can black beans, drained, rinsed 1 (8 oz.) package Mexican style finely ¼ cup zesty Italian dressing shredded four cheese

Directions: Preheat oven to 400 degrees. Brown, ground meat with onions, in a large skillet, on medium-high heat and drain. Stir in the next 4 ingredients. Arrange tortillas on bottom of 13 X 9 inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover. Bake 35 minutes or until casserole is heated thoroughly and cheese is melted, uncovering after 30 minutes .

Low Calorie

Makeover Easy Beef- Stuffed Shells Victoria Rocquin, St. James Community Club

Ingredients: 20 uncooked jumbo pasta shells ¼ cup Parmesan cheese 1 pound extra lean ground beef 2 tablespoons basil herbal blend 1 large onion, chopped 1 egg, lightly beaten 1 medium green pepper, chopped 1 cup (14½ oz.) Italian diced tomatoes 1 garlic clove, minced 1 (8 oz.) can no-salt added tomato sauce 1¼ cups reduced-fat ricotta cheese 1 teaspoon dried oregano 1½ cups (6 oz.) shredded reduced fat Italian cheese blend, divided

Directions: Cook pasta according to package directions; drain and rinse in cold water. In a large skillet, cook ground beef, onion, green pepper and garlic over medium heat, until mixture is no longer pink; drain. In a small bowl, combine tomatoes, tomato sauce, and Italian seasoning. Spread ¾ cup ground beef mixture into a 13 X 9 inch baking dish coated with cooking spray. Spoon cheese mixture pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. The dish may be baked or cover and refrigerated overnight. If refrigerated, remove 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. After 40 minutes, uncover, bake for 5-10 minutes longer or until cheese is melted.

Slow Cooker Lasagna Drake Boudwin – Science & Math Academy Gifted and Talented Center

Ingredients: 1 pound uncooked 93% lean ground beef 1 teaspoon dried oregano 1 small onion, chopped ½ teaspoon dried basil ½ tsp. minced garlic (or 1 clove) ¼ teaspoon crushed red pepper 1 (28 oz.) can crushed tomatoes 1 cup part-skim ricotta cheese 1 (15 oz.) can tomato sauce 1½ cups shredded part-skim mozzarella 1 teaspoon salt cheeses, divided 6 uncooked lasagna noodles ½ cup shredded Parmesan cheese Directions: Soak uncooked lasagna noodles in hot water during preparation of the meat sauce so they cook easier. Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up the meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper; simmer about 5 minutes. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup mozzarella cheese. Spoon 1/3 beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange the pieces over the beef mixture; top with the ricotta mixture. Repeat with another layer of beef, noodles and cheese. Finish with the remaining 1/3 mixture of the beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste. In a small bowl, combine remaining ½ cup mozzarella cheese and Parmesan cheese, sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up; about 10 minutes.

Poultry Cookery Contest

Recipes

Poultry - Chicken

Baked Chicken and Spinach Flautas Destiny Detillier – Paulina Elementary

Ingredients: 1 pound boneless, skinless chicken thighs 3 cups baby spinach, chopped 16 ounces chicken broth 5 burrito-size flour tortillas (9 inches) 1 teaspoon paprika 6 ounces queso quesadilla or other melting 1 teaspoon kosher salt cheese, shredded 1 teaspoon garlic powder 1 tablespoon olive oil or cooking spray 1 teaspoon ground cumin Salsa or sour cream for serving 1 jalapeno pepper, minced

Directions: Preheat oven to 450 degrees. Place chicken thighs in a deep sauté pan and cover with the broth and water. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred the chicken. Mix together shredded chicken and seasonings. Cut tortillas in half. Spoon 1/10 of chicken along long edge of tortilla. Repeat with spinach and cheese. Roll up tortilla, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas (prepared tortillas) with olive oil or cooking spray. Bake 10 minutes, turn over and bake another 10 minutes. Serve with sour cream or salsa.

Buffalo Chicken Sushi Kaylee Bourgeois – Science & Math Academy Gifted and Talented Center

Ingredients : 1 cup short grain rice 1 cup cooked shredded chicken 2 cups water ¼ cup hot sauce ¼ cup rice wine vinegar 2 ribs celery, cut into thin strips 1 tablespoon sugar 2 carrots, peeled and cut into thin strips ½ teaspoon salt ½ cup blue cheese, crumbled 4 sheets nori

Directions: Bring water to a boil, add rice, reduce the heat, cover and simmer until water has been absorbed. Meanwhile, heat the vinegar, sugar and salt in a pan over medium heat until the sugar and salt have dissolved set aside and let cool. Spread the rice out in a large wide bowl and fold in the vinegar mixture. Place a sheet of nori on a sushi mat with the shiny side down. Cover 3/4 th of it with a thin layer of rice. Place row of buffalo chicken (mixed with hot sauce), celery, carrots and blue cheese down 1 inch away from the edge and roll it up. Repeat 3 more times. Refrigerate until firm. Slice the rolls into 6 pieces.

Chicken Saltimbocca Cassidy Mistretta – St. Peter Chanel

Ingredients : 6 (3 oz.) chicken cutlets, 3 tablespoons olive oil pounded to evenly flattened ¼ cup grated Parmesan cheese Salt and pepper 1 (14 oz.) can low-salt chicken broth 6 paper thin slices prosciutto 2 tablespoons fresh lemon juice 1 box frozen chopped spinach, thawed

Directions : Place chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove excess water. Season the spinach with salt and pepper. In a small bowl, toss spinach with 1 tablespoon of oil to coat. Arrange an even thin layer of spinach atop the prosciutto slices. Sprinkle the parmesan cheese evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. Heat the remaining 2 tablespoons of oil in a heavy skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and bring to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper to taste. Remove toothpicks from chicken. Drizzle the gravy over the chicken and serve immediately.

Poultry – Processed Chicken

Chicken Salad Nydia Cooper – Member at Large

Ingredients : 2 cans Member’s Mark Chicken Breast in Water (98% Fat Free) from Sam’s NOTE: brand makes a difference in texture 2 tablespoons relish 2 tablespoons parsley ½ cup ranch dressing 1 cup mayonnaise ½ teaspoon Season All

Directions : Open can – drain water – flake chicken with a fork. Put all ingredients in and mix. Serve with crackers or make sandwiches.

Poultry – Other Poultry

Baked Quail Nykeisha Ricard – Lutcher High School

Ingredients: 8 quail 1½ cups flour Salt and pepper 1 cup water 1 stick butter or margarine

Directions : Season each quail with salt and pepper. Put in paper sack with flour and toss to coat. Butter the bottom of an iron skillet or Dutch oven, and then place the quail in the skillet. Pour melted butter (or margarine) over the quail, making sure it covers each one. Pour water in the bottom of skillet and place lid on top. Cook at 300 degrees for about 1 hour 30 minutes, adding water as needed.

Egg Cookery Contest Recipes

Eggs Appetizer/Salad

NOLA Crawfish Stuffed Deviled Eggs Kaylee Bourgeois – Science & Math Academy Gifted and Talented Center

Ingredients : 8 large eggs Salt and Pepper to taste 2 tablespoons butter ½ pound crawfish tails, roughly chopped ½ small onion, finely chopped 2 teaspoons fresh chives, minced ½ stalk celery, finely chopped 1 tablespoon fresh lemon juice 1 small jalapeno, finely chopped 3 tablespoons mayonnaise ¼ teaspoon cayenne pepper 1 tablespoon mustard 1 teaspoon paprika

Directions : Boil eggs. Let cool. Once cool, peel and cut them in half lengthwise. Remove yolks from whites. Set aside. In large skillet, melt butter over low heat and add onions, celery, jalapenos and spices. Season with salt and pepper. Cook for 4 minutes to wilt the vegetables. Add crawfish and cook for another 5 minutes. Let cool. Put the cooked egg yolks in a mixing bowl and mash with a fork. Add lemon juice, mayonnaise and mustard and mix to combine. Fold in the crawfish mixture. Spoon crawfish mixture into the cooked egg whites. Transfer to a platter and sprinkle with chives. Top each with a crawfish tail if desired.

Egg & Seafood Salad Nydia Cooper – Member at Large

Ingredients: 1 (8 oz.) bag of iceberg lettuce Onion powder 6 whole eggs, boiled Garlic powder ½ cup shrimp Tomatoes – optional ½ cup crawfish Your favorite dressing ¼ cup crab claw meat

Directions: In a skillet, sauté shrimp in light butter – put aside. Lightly season with Season All, onion powder and garlic powder. Next, sauté crawfish in light butter – put aside. Lightly season with Season All, onion powder and garlic powder. Then sauté crab meat in light butter – put aside. Lightly season with Season All, onion powder and garlic powder. In a dish, place the lettuce flatly. On top the lettuce place 5 eggs in a design leaving center open. In center place shrimp, crawfish and crab. On top of that, place last egg chopped.

Egg Salad Lilly Patterson – Gramercy Elementary

Ingredients : 6 large boiled eggs - chopped 1 TSP of Gouldin's Brown Mustard 1 1/4 cup of Thousand Island Salad 1 pinch of Dill Weed Dressing Salt & Pepper to taste 3 1/2 TBSP Dill Salad Cubes

Directions : Stir in all ingredients. Chill in refrigerator 30 minutes before serving. Keep refrigerated. (Best served on toast)

Eggs – Main Dish

Fried Cabbage Patties with Remoulade Sauce Abby White – St. James Community Club

Ingredients: ½ head of cabbage 6 cups water 4 eggs 2 teaspoons salt 1 box chicken fry breading (spicy) Louisiana brand Remoulade sauce

Directions: Boil 6 cups water, and then add salt. Dice cabbage into 1 inch pieces. Blanche cabbage for 5 minutes, drain and cool cabbage for 30 minutes in a bowl. Beat eggs in second bowl and pour chicken fry into bowl. Heat ½ cup oil in skillet. Add cooled cabbage in bowl with eggs, and stir to mix. Add a small handful (about 1/3 cup) cabbage/egg mixture to chicken fry and slightly work the breading to gently cover some cabbage while carefully creating a palm-sized thick patty. Pan fry until golden brown. Serve with Louisiana brand remoulade sauce.

Eggs – Desserts

Louisiana Lemon tart Victoria Rocquin – St. James Community Club

Ingredients:

Pie Crust: 1 cup all-purpose flour ½ cup butter, melted 2 tablespoons sugar

Filling: 6 lemons, grated peel 6 extra large eggs 1¼ cups lemon juice 1¾ cups sugar 8 egg yolks 1¼ cups butter

Directions : Mix together the crust ingredients and press into a tart pan. Prick with a fork and bake for 350 degrees for 15 minutes. For filling – place all ingredients, except butter into a pot over low heat. Beat until sugar has dissolved. Add half the butter and beat until butter melts. Add the rest of the butter and heat until mixture is very thick. Pour into baked crust and bake 8 to 10 minutes at 350 degrees.

Best Baked Custard Alexis Laiche – Paulina Elementary

Ingredients: 4 eggs slightly beaten 1 teaspoon vanilla 1 cup sugar 2½ cups milk scalded

Directions : Heat oven to 350 degrees. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into six 6 ounce custard cups. Place cups in 13 X 9 X 2 baking pan. Pour very hot water into pan to within ½ inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Serve custard warm or chilled.

Bread Pudding and Apricot Sauce Calvin Domangue – St. Peter Chanel

Ingredients :

Bread Pudding: 3 cups milk 1 cup sugar 1 (24 inch) loaf day-old French bread, ½ teaspoon vanilla extract cut into 1½ to 2 inch cubes 1 teaspoon cinnamon 1 (29 oz.) can fancy fruit cocktail, drained ¾ teaspoon freshly grated nutmeg 2/3 cup raisins ¼ teaspoon allspice ¼ cup melted salt butter ½ teaspoon salt 4 large eggs

Apricot Sauce: 3 large eggs ¼ cup apricot nectar ¼ cup sugar 1/8 teaspoon cloves ¼ teaspoon vanilla extract ½ cup milk ¼ cup melted butter

Directions :

Bread Pudding: Scald the milk in a heavy 4 to 5 quart saucepan. Remove from the heat and allow to cool for about 5 minutes, and then add the bread, fruit cocktail, canned peaches, raisins, and melted butter and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, allspice, and salt. Mix until thoroughly blended, and then add to the bread mixture and blend well. Butter a 3 to 4 quart casserole dish on all surfaces. Pour the mixture into it and spread. Bake uncovered in a preheated 350 degree oven for 1 hour and 10 minutes or until a knife inserted in the center comes out clean. Allow to cool at room temperature. Serve warm or chilled with apricot sauce.

Apricot Sauce: In a heavy 2 to 3 quart saucepan, beat the eggs. Add sugar, vanilla and melted butter and heat slowly, stirring constantly, until the mixture begins to thicken. Remove the pan from the heat and add the apricot nectar, cloves and milk, stirring constantly. When well mixed, place the sauce in the electric blender and blend at high speed for 1 to 1½ minutes or until the sauce has the texture of heavy cream.

Seafood Cookery Contest Recipes

Seafood - Shrimp

Potato Soup with Shrimp Austin Laiche – Paulina Elementary

Ingredients: 12 slices bacon 1¼ cup shredded cheddar cheese 2/3 cup margarine 1 cup sour cream 2/3 cup all-purpose flour 1 teaspoon salt 7 cups milk 1 teaspoon black pepper 4 large potatoes, peeled and cubed 1 pound shrimp 4 green onions, chopped

Directions : Boil potatoes until soft. Place bacon in large deep skillet. Cook over medium heat until brown. Drain, crumble and set aside. In a stock pot, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes, shrimp and onions. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking until cheese is melted.

Shrimp and Corn Soup Colin Berthelot – Lutcher High School Ingredients : 2 tablespoons butter Salt & Pepper 1 onion, chopped 2 cans whole kernel corn 1 bell pepper, chopped 1 can cream corn 3 stalks celery, chopped 1 pound shrimp 1 can Rotel tomatoes 1 can evaporated milk Emeril’s Essence

Directions : Sauté’ onion, bell pepper, celery in butter; add Essence & salt. Add Rotel & cook 5 minutes, stirring occasionally. Stir in corn, shrimp and milk (do not drain corn) Salt and pepper to taste. Heat approximately 30 minutes.

Deontae’s Shrimp and Bacon Egg Bites Deontae Brooks – Fifth Ward Elementary

Ingredients: 3 boiled eggs 1 tablespoon mustard ½ cup cooked shrimp Salt and pepper to taste ¼ cup cooked bacon Paprika (garnish) ¼ cup mayonnaise Parsley flakes (garnish) ¼ cup sweet relish

Directions: Slice boiled eggs in half and remove yolk. Put aside egg whites and mix yolk with shrimp, bacon mayonnaise, sweet relish and mustard. Add salt and pepper to taste. Garnish with paprika and parsley flakes (optional). Seafood – Crawfish

Crawfish Spinach Dip Sadie Lear – Member at Large Ingredients: 1 (10 oz.) package frozen spinach 1 (12 oz.) can evaporated milk 1 block of butter 1 teaspoon all-purpose flour 1 medium onion, chopped 1 pound Velveeta cheese, cubed, divided 3 cloves garlic, pressed 8 ounces Mozzarella cheese, grated ½ teaspoon garlic powder 1 (10 oz.) can Rotel tomatoes, drained ¼ teaspoon salt 1 pound crawfish tails, washed and drained ¼ teaspoon black pepper Dash of red pepper, more if desired 3 dashes Worcestershire sauce

Directions: Cook spinach according to package directions. Drain and set aside. In a large saucepan, sauté the onion and garlic in butter on medium-high heat until soft, but not browned. Add garlic powder, salt, pepper and Worcestershire sauce. Stir to combine. Add evaporated milk and flour. Lower heat to medium-low and add half of the Velveeta cheese and half of the mozzarella. Stir until almost melted. Add Rotel tomatoes, spinach and crawfish and stir until blended. Add the remaining chees and keep stirring until melted on low. If you want a spicier dip, add a few dashes of red pepper. Serve with tortilla chips in a slow cooker.

Crawfish Zombie Bread Cassidy Mistretta – St. Peter Chanel

Ingredients: 2 cloves minced garlic Dash of Worcestershire sauce 1 stick butter 1 tablespoon chopped shallots 8 ounces sharp grated cheddar cheese 1 tablespoon chopped parsley 1 tablespoon mayonnaise ¼ teaspoon fresh thyme 2 teaspoons lemon juice ½ pound chopped crawfish 1 teaspoon Tabasco 1 loaf French bread

Directions: Preheat oven to 350 degrees. In food processor, combine first 7 ingredients, blend until smooth. Add shallots, parsley, thyme and only crawfish fat and pulse until blended. Transfer to bowl and fold in chopped crawfish tails. Chill 30 minutes. Slice French bread in half lengthwise and spread crawfish mixture; bake for 15 minutes.

NOLA Crawfish Stuffed Deviled Eggs Kaylee Bourgeois – Science & Math Academy Gifted and Talented Center

Ingredients : 8 large eggs Salt and Pepper to taste 2 tablespoons butter ½ pound crawfish tails, roughly chopped ½ small onion, finely chopped 2 teaspoons fresh chives, minced ½ stalk celery, finely chopped 1 tablespoon fresh lemon juice 1 small jalapeno, finely chopped 3 tablespoons mayonnaise ¼ teaspoon cayenne pepper 1 tablespoon mustard 1 teaspoon paprika

Directions : Boil eggs. Let cool. Once cool, peel and cut them in half lengthwise. Remove yolks from whites. Set aside. In large skillet, melt butter over low heat and add onions, celery, jalapenos and spices. Season with salt and pepper. Cook for 4 minutes to wilt the vegetables. Add crawfish and cook for another 5 minutes. Let cool. Put the cooked egg yolks in a mixing bowl and mash with a fork. Add lemon juice, mayonnaise and mustard and mix to combine. Fold in the crawfish mixture. Spoon, crawfish mixture into the cooked egg whites. Transfer to a platter and sprinkle with chives. Top each with a crawfish tail if desired.

Seafood – Crab

Crab, Shrimp, Crawfish Dip Nydia Cooper – Member at Large

Ingredients: 12 ounces cream cheese 2 teaspoons lemon juice ½ cup crab claw meat Pinch of home grown red pepper ½ cup shrimp Wheat crackers or chips ½ cup crawfish Parsley – optional

Directions : In a skillet, sauté shrimp in light butter – put aside. Lightly season with Season All, onion powder and garlic powder. Next, sauté crawfish in light butter – put aside. Lightly season with Season All, onion powder and garlic powder. Then sauté crab meat in light butter – put aside. Lightly season with Season All, onion powder and garlic powder. Soften cream cheese by whipping. Add in crab, shrimp, crawfish, lemon juice and red pepper. Blend. Serve with wheat crackers or chips.

Crab Dip Jaydyn Darr – Paulina Elementary

Ingredients: 1 (8 oz.) package cream cheese ½ teaspoon garlic powder 1 block butter Tabasco to taste 1 small onion, chopped Seasoning to taste 2 shallots

Directions: Melt butter in saucepan. Sauté onions, in butter. When sautéed, add cream cheese, mix well. Add crabmeat and stir until well blended. Add Tabasco and seasoning to taste.

Seafood – Other

Fish Tacos with Lime-Cilantro Crema Sasha Rocquin – St. James Community Club

Ingredients :

Crema: ¼ cup thinly sliced green onins 1 teaspoon grated lime rind ¼ cup chopped fresh cilantro 1½ teaspoons lime juice 3 tablespoons mayonnaise ¼ teaspoon salt 3 tablespoons sour cream 1 garlic clove, minced

Tacos: 1 teaspoon ground cumin 1½ salmon fillet 1 teaspoon ground coriander Cooking spray ½ teaspoon smoked parika 8 (6 inch) corn tortillas ¼ teaspoon ground red pepper 2 cups shredded cabbage 1/8 teaspoon garlic powder

Directions : Preheat oven to 425 degrees. To prepare crema, combine first eight ingredients in a small bowl and set aside. To prepare tacos, combine cumin and next five ingredients in a small bowl; sprinkle mixture evenly over both sides of salmon fillet. Place fish on a baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top with ¼ cup cabbage and 1 tablespoon crema.

Oven-Fried Frog Legs Nykeisha Ricard – Lutcher High School

Ingredient s: 2 pounds fresh or frozen frog legs ¼ cup butter or margarine, melted 2/3 cup fine saltine cracker crumbs

Direction s: Thaw frozen frog legs. Secure legs at joints with string. Brush with melted butter or margarine; then roll in cracker crumbs. Place in single layer on well greased shallow baking pan. Bake at 375 degrees until done, about 1 hour. (Do not turn). Remove string and serve with lemon wedges, if desired.

Sugar Cookery Contest Recipes

Sugar - Candy

Salted Caramel Pretzel Bark Kaylee Bourgeois – Science & Math Academy Gifted and Talented Center

Ingredients: 1 bag mini pretzel twists 1 bag chocolate chips 2 sticks butter Sea salt or table salt 1 cup brown sugar Directions: Preheat your oven to 350 degrees. Line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. Remove from heat and pour evenly over the top of the pretzels. Bake for 5 minutes. Remove from oven and sprinkle the chocolate chips atop the pretzels. Bake for 1 minute. Spread the melted chocolate chips around the top with a spatula. Sprinkle generously with salt. Let cool on the counter for a few minutes and then place in the freezer for at least two hours. Remove from the freezer and break into uneven chunks.

Pralines Skyler Cantillo – Paulina Elementary

Ingredients: 2 cups sugar 2¼ cup pecans 1 teaspoon vanilla ½ block butter 1 cup evaporated milk Directions: Cook sugar in a 3 quart saucepan. Stir continuously until 2 or 3 small ball of sugar appears. Remove from heat, add milk and butter. Return back to heat and cook to soft boil. Remove from heat and add vanilla and pecans. Stir until it thickens. Drop by tablespoon full on wax paper.

Ultimate Peanut Butter Chocolate Squares Julian Roberston – St. Peter Chanel

Ingredients : ¾ cup graham cracker crumbs 3½ cups powdered sugar 1 cup creamy peanut butter 1½ cups chocolate chips 1 cup butter or margarine, melted Directions: Spray a 9 X 13 inch pan with cooking spray. Set aside. In a large bowl, combine the graham cracker crumbs, peanut butter, and powdered sugar. Mix well. Spread butter mixture out into prepared pan. In a medium saucepan, heat 1 quart of water. Put chocolate chips into a smaller saucepan and set this pan into the saucepan of water to create your own double broiler. You can also use a specially designed boiler. Continue stirring chocolate chips until they are completely melted. When the chocolate chips are melted, use a spatula to spread the chocolate over the mixture. Place pan in refrigerator to cool before cutting into squares. Sugar – Cakes

Figgy Creams Christian Delbasty – Paulina Elementary

Ingredients:

Cakes: 1 cup canola oil 1 teaspoon nutmeg 2 cups all-purpose flour 1 cup evaporated milk 1 teaspoon baking soda 1 teaspoon vanilla 1 cup sugar 2 cups fig preserves 1 teaspoon salt 1 cup chopped pecans 2 teaspoons cinnamon

Icing : 1 cup soft cream cheese Pinch of salt 1 cup soft butter 2 tablespoons cream 1 cup powdered sugar 1 tablespoon pecans 1 teaspoon cinnamon

Directions: Preheat oven to 350 degrees. Generously spray the wels fo a mini bundt pan with non-stick spray oil. Combine flour, sugar, salt, soda, cinnamon, and nutmeg. Set aside. In bowl of standing mixer, add oil and gradually add flour, evaporated milk and vanilla. Mix until combined. Add fig preserves and mix well. Stir in pecans. Fill pans ¾ full and bake 20 minutes until tooth pick comes out clean. Cool on wire rack. Icing: Combine cheese and butter in bowl of standing mixer, whip until combined. Add salt and cinnamon, beat well. Add sugar in three increments, beating well between each addition. Add cream until frosting reaches desired consistency. Turn mixer to high speed for 2 minutes. Frost cooled mini cakes with generous amount of frosting and sprinkle with chopped pecans.

MeMe’s Chocolate Doberge Madison Beier – St. Peter Chanel

Ingredients : Filling: 1½ cups sugar 3 squares unsweetened chocolate, cut ½ cup cornstarch 3 whole eggs, slightly beaten 1½ teaspoons salt 1 ½ teaspoon vanilla 3 cups milk

Cake: 1 stick butter 3 cups sifted flour ½ cup shortening 3 teaspoons baking powder 2 cups sugar ½ cup milk ¼ teaspoon salt ½ cup water 4 eggs, separated 1 teaspoon vanilla Frosting: 6 tablespoons butter 3 cups sifted powdered sugar 5 squares unsweetened chocolate 3 ounces boiling water

Directions : Filling: (make first) Mix sugar, cornstarch, salt, milk and chocolate. Bring to a boil over medium heat, stirring constantly. Boil 1½ minutes. Remove from heat and pour small amount of mixture over eggs. Blend into hot mixture, and cook over very low heat, stirring until thick, about 2 minutes. Remove from heat and add vanilla. Chill until set. Cake: Grease 9 inch cake pans and line with wax paper. Measure and assemble all ingredients. Beat egg whites until stiff. Cream butter, shortening, sugar and salt until light and fluffy. Add egg yolks and blend until smooth. Add sifted dry ingredients alternately with milk and water. Beat until blended. Add vanilla and fold in stiffly beaten egg whites. Pour ¾ cups of batter into each cake pan spreading evenly over bottom. Bake at 375 degrees for 12 to 15 minutes or until lightly brown. Remove to rack and repeat baking process until batter is entirely used. The result will be 8 thin layers. When cool, put layers together with chocolate cream filling, reserving top layer for frosting. Chill before frosting with chocolate frosting. Frosting: Melt butter and chocolate on high in microwave for approximately 1 minute and 45 seconds. Blend in powdered sugar and water. Beat until smooth. Frost top and sides of doberge cake.

Blueberry Bread Pudding Jenna White – St. James Community Club

Ingredients : Bread Pudding: 3 eggs 2 cups fresh or frozen blueberries 4 cups heavy whipping cream 1 package (10 to 12 oz.) white baking chips 2 cups sugar 1 loaf (1 lb.) French bread, cut into 1-inch 3 teaspoons vanilla extract cubes ½ teaspoon cinnamon 2 tablespoons unsalted butter, melted Sauce: 1 package (10 to 12 oz.) white baking chips 3 tablespoons condensed milk 1 cup heavy whipping cream

Directions : In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13 X 9 inch baking dish. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Sauce: Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour heated cream over baking chips; whisk until smooth. Pour over bread pudding.

Sugar – Pies

Chocolate Peanut Butter Pie Kayla Sherman – Member at Large

Ingredients : Crust: 1½ cups chocolate graham cracker crumbs ¼ cup butter, melted

Mousse: ¾ cup creamy peanut butter 1 milk chocolate candy bar (3½ oz.) 5 oz. cream cheese, softened chopped 2 tablespoons butter, softened 1/3 cup sugar 1¼ cups powdered sugar ¼ cup sugar 1¼ cups heavy cream, whipped, divided 1 teaspoo vanilla extract 5 oz. bittersweet chocolate, chopped

Ganache: 6 ounces bittersweet chocolate, chopped 1 teaspoon vanilla extract 2/3 cup heavy cream

Directions: In a bowl, combine graham cracker crumbs and butter. Press onto bottom and sides of a 9 inch pie plate. In a separate bowl, beat the peanut butter, cream cheese and butter until smooth. Add powdered sugar; beat until smooth. With a spatula fold in ½ of the whipped cream; spread over crust. Place bittersweet and milk in a bowl. In small saucepan, bring sugar and milk just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Gently fold in remaining whipped cream. Spread over peanut butter layer; cover and freeze for 2 hours. For ganache, place chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to reach spreading consistency, stirring occasionally. Spread over chocolate layer. Refrigerate until set.

Old Fashion Sweet Potato Pie Logan Holley – St. Peter Chanel

Ingredients : 2 cups peeled, cooked sweet potatoes ¼ teaspoon salt 1¼ cups sugar ¼ teaspoon ground cinnamon ½ stick melted butter ¼ teaspoon ground ginger 2 eggs 1 cup milk 1 teaspoon vanilla extract or 1to 2 9 inch unbaked pie crust tablespoons bourbon 3 egg whites

Directions : Preheat oven to 350 degrees. For the filling, using an electric mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue. For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining ¼ cup sugar, 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake 10 to 12 minutes, or until delicately browned. Cool and serve.

Pecan Pie Janie Leblanc – Gramercy Elementary

Ingredients : 1 cup light corn syrup 1 teaspoon vanilla extract 1 cup sugar 1½ cup pecan ½ cup flour 3 eggs 2 tablespoons butter melted 1 pie shell

Directions : Preheat oven to 350 degrees. Mix all the 6 ingredients together. Pour into pie crust. Bake for 50 - 60 minutes. Let cool.

Sugar – Cookies

Turtle Cookies Cassidy Mistretta - St. Peter Chanel

Ingredients : Cookies: 1½ stick butter 1¾ cup flour 1 cup sugar 1½ teaspoon baking powder 1 egg ¼ teaspoon salt 2 tablespoons milk 1 pound pecan halves ½ teaspoon vanilla

Icing: ¼ cup butter ½ teaspoon vanilla 2 squares unsweetened chocolate 3 cups powdered sugar 1/3 cup milk

Directions: Preheat oven to 375 degrees. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In a separate bowl, mix flour, baking powder and salt. Add to butter mixture. Lay down three pecan halves on a cookie sheet and drop a tablespoon of dough on top. Bake for 8 to 10 minutes. Cool on racks before frosting. Frosting: Melt chocolate, butter and milk together. Cool and add sugar and vanilla. Top cooled cookies with icing.

Chip Galore Cookies Lamy Guidry – Member at Large

Ingredients : 1 cup butter –flavored shortening ½ teaspoon salt 1 cup sugar 1 cup chopped pecans ½ cup packed brown sugar 1 cups chocolate chips 2 eggs ¾ cup peanut butter chips 2 teaspoons vanilla extract ¾ cup English toffee bits 2½ cups all-purpose flour ¾ cup flaked coconut 1 teaspoon baking soda 2/3 cup white chips

Directions : In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in remaining ingredients. Drop by ¼ cupfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 14 to 16 minutes or until golden brown. Remove to wire racks.

Grandma Tea Cookies Emmet Dumas – Fifth Ward Elementary

Ingredients: 1 cup butter 1 teaspoon vanilla extract 2 cups sugar 4 cups self rising flour 3 eggs

Directions : Cream shortening in a large bowl; add sugar; mixing well. Add egg and vanilla; mix well. Stir in flour turn dough onto a lightly floured surface; knead gently. Roll dough out to ¼ inch th ickness; cut with a 2 inch biscuit cutter. Place dough on a lightly greased cookie sheet; bake at 350 degrees for 10 minutes or until lightly brown.