“Marigny Menu” A Collection of Current and Vintage Recipes Compiled in honor of the 175th Anniversary of St. Paul Lutheran Church and School – New Orleans, LA 1840 - 2015 1 Foreword In 2015, St. Paul Lutheran Church and School celebrated its 175 year anniversary. Our theme was “Love Alive at 175” and our Bible verse was “We love because He first loved us.” (1 John 4:19) There were quarterly events focusing on “CELEBRATE EDUCATION,” “CELEBRATE MUSIC,” “CELEBRATE FAITH,” and “CELEBRATE ARTS & COMMUNITY.” Four teams of congregational members, along with a fifth team to coordinate communication and media, all worked together with amazing and incredible results. A “Love Alive” drive collected love offerings throughout the year. With the spiritual guidance of our own Pastor Kevin Kieschnick along with invaluable church and school staff members, the year of 2015 will long be remembered. This cookbook is a small memento of the year. A hearty thanks to all our chef contributors! A similar cookbook was published in 1980 to mark the 140th Anniversary. We have included some 1980 “Vintage Recipes” as many in the New Orleans area lost that edition to Hurricane Katrina in 2005. We hope you will enjoy preparing and consuming many of these wonderful dishes in the “Marigny Menu” from the past and present! May you continue enjoying them long into the future! Solo Dei Gloria, Dennis Malloy, Chairman, 175th Anniversary Committee If you would like to comment about this cookbook or would like more information about St. Paul Lutheran Church & School in New Orleans, here are some ways to contact us: Facebook: https://www.facebook.com/stpaulmarigny Church website: http://stpaulmarigny.org/ Address: St. Paul Lutheran Church and School 2624 Burgundy Street New Orleans, LA 70117 Phone: (504) 945 – 3741 To request additional online pdf copies of “Marigny Menu,” send an email request to [email protected] 2 Table of contents Starters (appetizers, etc.)……………………………………..……….4 Including: Cindy’s Chicken Tortilla Soup, Sausage Balls, Bill’s Old Fashion Drinks, Sarah’s Chicken Tortilla Soup, Cheese Puffs, Corn & Crab Bisque, Pina Colada Punch, Spinach Dip, , Remoulade Sauce, Cheese Straws, Lillian’s Shrimp Dip, Crab Soup, Billy’s Shrimp Dip, Oyster Soup, Crabmeat Dip, Lentil Soup Savories (main courses, etc.)………………………………………..13 Including: Spinach Enchiladas, Turkey Meatloaf, White Bean Casserole, Crab Strudl, Kibbe, Tuna Pie, Barbecue Shrimp, Chicken Paprikas, Quickie Chickie, Shrimp & Ham Stuffed Mirilitons, Quick Sauerbraten, Curried Chicken Rolls, Bryen’s Beef Brisket, Chicken in a Garden, Crabmeat Quiche, Gulas- Badak, Jambalaya, Da Parish Spaghetti & Meatballs, Poor Man’s Crayfish Bisque, Chicken Curry, Twice Fried Shrimp, Shrimp Etouffee, Nine’t Ward Berled Crabs Sides (vegetables, etc.)………………………………………..……….28 Including: Baked Beans, Spinach & Artichoke Casserole, Charmain Salad, Curried Greens (Saag), Chalmette Macaroni & Cheese, Spinach Supreme, Black Bean & Couscous Salad, German Potato Salad, Cranberry Salad, Mamie’s Spinach, Grilled Sweet Potato Salad, Mary’s Homemade Bread Sweets (desserts, etc.)………………………………………….……….35 Including: Pineapple Upside Down Cake, Coconut Macaroons, Pineapple Delight, Lemon Ice Box Pie, Pecan Cocoons, Coffee Punch, Sand Tart Cookies, Scripture Bars, Lemon Wedges, Evelyn Wismar’s Blackberry Crisp, Peanut Butter Cookies, Cocoon Cookies, Festive Kisses, Bill’s Bread Pudding, Sour Cream Walnut Candy, Coconut Cream Cake, Potato Doughnuts Lagniappe……………………………………………………………………..45 Please note: Al l Recipes containing a (V) in the title are “Vintage” recipes from 1980. Play the “Match the Family Members Name Game” by finding links throughout the collection! 3 Starters 4 Cindy’s Chicken Tortilla Soup by Cindy Amerland Ingredients 2 lbs. boneless-skinless chicken breasts cut into strips or Rotisserie chicken shredded 2 15 oz. cans whole peeled tomatoes (mashed) 2 10 oz. cans enchilada sauce 2 med onions, chopped 4 banana peppers (chopped) or 2 cans green chili peppers (chopped) 4 cloves of garlic, minced 6 cups of chicken broth (low sodium) 1 ¾ tsp cumin 1 ¾ tsp chili powder 1 ¾ tsp salt ½ tsp black pepper 2-3 bay leaves 2 10 oz. packs of frozen corn or 1 pack corn and 1 pack black beans 1 tbsp. and 2 ½ tsp chopped cilantro 13 corn tortillas or corn chips Vegetable cooking spray Directions Place chicken, tomatoes, enchilada sauce, onions, banana peppers and garlic into slow cooker. Pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaves. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Preheat oven to 400 degrees F. Lightly coat both sides of tortillas with cooking spray and cut tortillas into strips, and then spread on baking sheet. Bake in heated oven for 10-15 minutes or until crisp. Sprinkle tortilla strips over soup (can substitute tortilla corn chips for the strips). Then garnish with avocado, cheese, lime juice, cilantro and sour cream. ENJOY! Sausage Balls by Jason Lindsey Ingredients 1 (1-pound) package ground sausage 3 cups baking mix (Bisquick) 4 cups grated sharp Cheddar 1/8 tablespoon pepper Directions Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with hands, the mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To 5 prevent sticking, move the balls with a spatula halfway through cooking. To make a dip, combine mayonnaise and mustard. Serve with sausage balls. Bill’s Old Fashion Drinks by Billy Amerland Ingredients and Directions 1. Make the simple syrup. (1) cup water & (1) cup sugar, bring to a slow boil. Turn off the heat and add Angostura aromatic bitters to the simple syrup – adjust to your own taste. 2. Make the drink by adding to crushed ice, one jigger of the simple syrup and one jigger of whiskey. (I use Jack Daniels) You can adjust the portions to your own or friends liking. 3. Garnish the drink with a cherry and orange slice. You can also add a teaspoon of cherry juice to the drink if so desired. 4. ENJOY!!! Note: the simple syrup will keep refrigerated for weeks. Chicken Tortilla Soup by Sarah Hoffmann Lindsey Ingredients 1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 big (28 ounce) can diced tomatoes 1 can chicken broth 1 big (28 ounce) can water 1 small bag frozen corn (unsweetened) 1 can black beans, rinsed and drained chopped fresh cilantro 2 chicken breasts, cooked and cut into pieces tortilla chips sliced avocado shredded Monterey Jack or cheddar cheese Directions 1 In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. 2. Add broth, tomatoes, water, and chili powder. Bring to a boil. 3. Stir in corn, beans, cilantro, and chicken. Simmer over low heat for 10 minutes. 6 4. Ladle soup into serving bowls and top with tortilla chips, avocado, and cheese. You can make a big pot and then freeze the leftovers in small portions for later. Cheese Puffs (V) by Carol Calamia Amerland Ingredients 1 cup grated cheese (cheddar or American) ¼ cup soft margarine ½ cup all-purpose flour ¼ tsp salt Sesame seeds Directions Blend cheese, margarine, flour and salt until smooth. Shape into small patties and dip both sides in sesame seeds. Bake in 400 degree oven for 10-15 min or until light golden brown. Makes 24-30 cheese puffs. Corn & Crab Bisque Soup by Billy Amerland Ingredients 2 Bunches of Shallots (green onions) 1 Stick of Butter 1 Can of Whole Corn (undrained) 1 Can of Cream Corn 3 Cans of Cream of Celery Soup (prepared) 1 Pint of Half & Half 1 Quart of Milk 2 Cans of White Crab Meat 1 Can of Crab Claw Meat 1 Tablespoon of Italian Seasoning 2 Capfuls of Liquid Crab Boil Directions In a large soup pot, sauté shallots and corn in butter until slightly tender. Add the remainder of the ingredients and simmer for 30 to 40 minutes. Garnish with shallot tops and salt and pepper to taste. Recipe serves 12 large bowls of soup with a salad or many small bowls as an appetizer. Pina Colada Punch (V) by Mel and Connie Daigrepont Ingredients 1 lg can pineapple juice 7 1 small can frozen orange juice 1 lg ginger ale ¼ can Lopez coconut cream 1 ½ c. rum Directions Mix all together. Float an ice ring. Use pineapple chunks, cherries, etc. inside ice ring. Makes 1 gallon. Spinach Dip by Sarah Hoffmann Lindsey Ingredients 2 boxes frozen spinach 1 box cream cheese Parmesan cheese Mozzarella cheese (optional) Sour cream (optional) Garlic powder Salt and pepper Optional ingredients: crumbled bacon, diced tomatoes, green onions, salsa, artichokes (drained well and chopped), and anything else that sounds good. Serve with: tortilla chips, crackers, vegetables, toast, etc. Directions 1. Cook frozen spinach according to package directions. Drain well. 2. Add cream cheese and other cheeses to hot spinach. Mix well. 3. Add any additional ingredients. Add sour cream to change the consistency. 4. Add garlic powder, salt, and pepper to taste. 5. Warm in the oven or microwave until melted. Remoulade Sauce by Lynne Nell Dietz Riemer Ingredients 4 tbsp. horseradish 2 tbsp. mustard 2 tbsp. ketchup 1 tbsp. paprika 1 tsp salt 1 clove of garlic (or t tsp. garlic powder) 1 cup of cooking oil ½ cup of tarragon or regular vinegar ½ cup chopped shallots 8 ½ cup chopped celery ½ tsp. cayenne pepper Directions Place all ingredients in blender and puree. Keep in refrigerator. Pour over lettuce and boiled shrimp to taste.