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Bayou Recipes - Cajun, Creole and Islano!

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Cajun Breakfast & Lunch Disk 151

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BAKED GRITS    >Back to Top<

1 cup grits, cooked (I use quick grits)
1 can cream of chicken soup
1 cup Cheddar cheese, shredded

Cook grits as directed. Remove from heat, add cream of chicken soup, shredded Cheddar cheese, stir well. Put into casserole, sprinkle in or on top or both, before baking. Bake at 300 degrees for 1 hour. You may divide it into 2 greased casseroles if you wish to freeze one.




1 Cup cooked white rice
1/2 Cup blueberries
1/4 teaspoon nutmeg
1/2 Cup cream

Divide rice and berries in 2 bowls. Sprinkle with sugar and nutmeg. Pour the cream on top and serve. Any kind of berries or sliced fruit can be substituted for the blueberries.



CALAS 1     >Back to Top<

6 Tablespoons flour
3 Tablespoons sugar
2 teaspoons baking powder
pinch of salt
1/4 teaspoon vanilla
2 Cups cooked rice
2 eggs, slightly beaten
cooking oil
powdered sugar

Mix flour, sugar, baking powder, rice, eggs, and seasonings thoroughly, Drop by spoonfuls into the hot deep fat and fry until golden brown. Drain on paper towel. Sprinkle with powdered sugar or cane syrup and serve hot.



CALAS  2    >Back to Top<

2 cups Rice, cooked
2 Eggs, beaten
6 Tablespoons Sugar
2 teaspoons Baking powder
1/2 cup Flour
1/2 teaspoon Vanilla
1/8 teaspoon Nutmeg
Dash Cinnamon
Oil for frying
Powdered sugar

Mix the eggs and rice together. In a separate bowl, combine the sugar, baking powder, flour, vanilla, and spices. Slowly blend the second mixture into the rice/egg mixture until a thick batter forms. Heat the oil to 350o F. CAREFULLY spoon in tablespoons of the mix into the oil. Cook until browned. Serve warm, sprinkled with powdered sugar. Serves 3-4

NOTE: Enjoy these breakfast fritters from New Orleans with a cup
of strong coffee.



COUCHE COUCHE     >Back to Top<

1/4 Cup oil
2 Cups yellow cornmeal
1 teaspoon salt
1 teaspoon baking powder
3/4 Cup milk
3/4 Cup water

Heat the oil in an iron skillet.

Mix all other ingredients thoroughly. Pour the batter into the hot skillet. Let the bottom crust, and then begin to stir. Cook on low fire about 15 minutes, stirring often. Serve with milk and powdered sugar or cane syrup.




4 eggs
1 tablespoon minced onion
2 tablespoons butter
1 tablespoon chopped celery
3/4 cup diced lobster or 3/4 cup crabmeat

Beat the eggs and cook in an omelet pan over medium heat. Sauté' the onions in the butter. Add celery and lobster or crabmeat and simmer for 3 minutes. Before folding the omelet, spread it with the mixture. Fold and serve garnished with parsley. Servings: 1




1/2 cup lard
4 cups corn meal
2 eggs
1 spoon full butter
1 teaspoon salt
2 teaspoons baking powder

Heat lard in kettle until very hot. Moisten corn meal with water, add eggs, salt and baking powder. Put mixture in hot lard and let it make a thick crust. Cover, stir occasionally. The more brown crust there is, the better. Serve with milk. Servings: 4



CREOLE EGGS     >Back to Top<

olive oil
1/4 cup butter or margarine
1 large onion chopped
1 medium green pepper, seeded and chopped
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon rosemary
1/8 teaspoon paprika
16 ounce can tomatoes
8 egg yolks plus 1 egg
fresh ground black pepper
2 cups hot cooked rice.

Beat eggs well. Oil loaf pan well, bottom and sides. Pour in beaten eggs. Set in a pan of hot water up the sides about 2 inches. Bake in moderate oven till just set, about 20-25 minutes. Cut the cooked eggs into 1-inch squares. In 10 inch skillet over medium heat, in melted butter or margarine, cook onion, pepper, garlic, salt, rosemary and paprika until onion and pepper are soft, about 5 minutes, stirring occasionally. add tomatoes with their liquid and eggs. simmer gently, covered, 10 minutes until thoroughly heated. To serve, Spoon egg mixture over rice or vegetables, or mashed potatoes and sprinkle on fresh grated black pepper.



CREOLE PATE     >Back to Top<

4 ounces red lentils
1-1/2 pints water
1 teaspoon oil for lentils
1 tablespoon oil for frying onion and spices
1 tsp ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
1/4 teaspoon chili powder
8 ounces onions, peeled and chopped
4 tablespoons peanut butter
1 tbs. tomato puree
lemon juice to taste
salt and pepper to taste

Boil lentils in the water with oil for 15 minutes. Drain and set aside. Cook onions and spices in other oil, remove from heat and stir in the lentils. Beat in peanut butter, tomato puree and lemon juice. Season to taste. Allow to cool, then blend until as smooth as required.




1/2 medium onion, finely chopped
2 stalks celery, finely chopped
1/8 green pepper, finely chopped
1/3 cup shallots, finely chopped

In an iron skillet, sauté onion, celery, green pepper, and shallots. When vegetables are tender, and 1/2-stick butter and melt. Combine 6 well beaten eggs with 6t highly seasoned mayonnaise. Very slowly, cook eggs with the vegetables, stirring so that everything is well mixed. Cook the eggs soft-scrambled. Serve over buttered toast, garnished with paprika and a dashes of Tabasco.




1 cucumber, peeled
8 ounces cream cheese, softened
1/2 Cup mayonnaise
juice of half a lemon
3 green onion tops, minced
Tabasco to taste
dash garlic salt
dash pepper

Grate the cucumber. Drain on paper towels. Mix all ingredients. Spread on thin white bread. Cut the crust off if you want to be really prissy. Cut into fourths. Little triangles are best.




2 pounds beef round, cut into 6-8 serving sized pieces
2 Tablespoons oil
2 Tablespoons flour
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 can crushed tomatoes (or two fresh ones, chopped)
Cajun seasoning to taste

Brown the meat on both sides. Remove meat to a platter and keep warm. In the same skillet, stir the flour into the oil, whisking constantly until browned. Add the onion, bell pepper, and the garlic. Cook until limp. Add the tomatoes and seasoning. Mix well. Add the meat back to the pot. Cover and stew until cooked down and the meat is tender. Serve with grits (NOT instant!).




The Bread
The perfect po-boy is all about the bread. If you use good French bread, everything else tends to fall into place.

The Olive Salad
In New Orleans we order our sandwiches either "dressed" or with "nutinonit," meaning that they either have lettuce, tomato, pickles, and mayonnaise, or none of these things. One dresses a muffeletta, but not with the traditional po-boy fixings. A muff has Italian Olive Salad on it, in generous quantities, with lots of extra virgin olive oil drizzled over both salad and bread. Italian Olive Salad is a mixture of green olives, black olives, carrots, cauliflower, and herbs, all marinated in red wine vinegar and extra virgin olive oil.

The Meats
Ham -- I would suppose that muffs in earlier days were made with Prosciutto or some other smoked ham,

Salami -- This is usually "hard" or Genoa salami, as good a quality as you can get.

Mortadella -- The premier sausage meat from the city of Bologna, mortadella is essential to the classic muff. It's important to realize, however, that mortadella is not the same as the bologna you buy in the grocery.

You'll need about 1/2 pound of each for a 12-inch muff loaf.

Mozzarella and Provolone, and you'll need 1/4 pound each. Go with as good a quality as you can find/afford.

Assembly of the Loaf

Pre-heat your oven to 350o F. Slice the loaf into top and bottom halves, and heat them for 2-4 minutes in the oven. When the bread is warm and lightly toasted, you're ready to assemble the sandwich. Place the mozzarella on one side, the provolone on the other, and allow the heat of the bread to melt the cheese. Begin laying out the meat on the bottom half. There's no special order here. I usually do salami, then mortadella, and then ham. Spoon the olive salad onto the top half, being sure you drizzle a good bit of the olive oil from the salad onto the bread. (If the olive salad you purchase is light on liquid, add some of your own extra virgin olive oil to it, then dish that up.)

What happens next depends a great deal on who's making the sandwich. Some folks like their muff thoroughly heated, where others are content to simply put the two halves together and go from there. As mentioned in the introductory article, the big danger with heating the entire sandwich is the increase in oiliness. You're dealing with three meats that will get greasy when heated, and you've already heaped a good bit of olive oil onto the bread. Heating those meats up will increase the grease content, but if you like a hot sandwich, so be it. I prefer to use meats that are at room temperature rather than straight out of the 'fridge, and let the heat from the bread do the rest. Of course, if you want a cold (non-heated) muff, there's no controversy -- ust put the thing together and go for it. When everything is assembled, cut into slices and serve.



MUFFALETTA BREAD     >Back to Top<

1 cup Warm water (110F)
1 Tablespoon Sugar
1 package (14 ounces) active dry yeast
3 cup Bread flour
1-1/2 teaspoon Salt
2 Tablespoons Vegetable shortening
Sesame seeds

In a 2-cup measuring cup, combine water & sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt & shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth & satiny. If dough is too dry, add more warm water, 1 Tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 Tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom & sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out on a lightly floured surface. Form dough in a round loaf about 10 inches diameter; place on greased baking sheet. Sprinkle top with sesame seeds; press seeds gently in surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425o F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375o F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. makes 1 loaf.



MUFFALETTA     >Back to Top<

2 jars salad olives, drained
6 ounces can chopped black olives
3 green onions, finely chopped
2 cloves garlic, crushed and minced
2 Tablespoons olive oil
1 teaspoon herb de provence or equal mixture of dried oregano, basil, & thyme
2 teaspoons Cajun seasoning (Tony Chacere's, Lusianne, etc.)
Cracked black pepper

12 ounces assorted lunch meats, sliced
8 ounces smoked mozzarella, sliced

1 large sourdough bread round, approximately 9 inches diameter.

In a medium bowl, combine first eight ingredients. Set aside at room temperature at least one hour, stirring occasionally. Cut sourdough bread in half horizontally and remove most of the inside, reserving for bread crumbs later. Spoon 1/2 of the olive mixture on the inside of the bottom bread half. Layer with sliced meats and then with the sliced mozzarella. Top with remaining olive mixture, drizzling remaining olive oil on the other bread half.

Preheat oven top 250o F. Cap with bread top and weigh down with a large bowl of water sitting on an inverted dinner plate. Let rest about 30 minutes or until sandwich is roughly 3 inches thick.

Cut muffaletta in quarters and place on baking sheet covered with aluminum foil. Place in oven and bake until cheese melts, about 20 minutes.

Serve warm or wrap in foil and save for later. Tastes better when made the day before.



MUFFALETTA 2    >Back to Top<

1/2 cup chopped pimento-stuffed olives
1/2 cup chopped pitted ripe olives
1/2 cup chopped celery
1/2 cup chopped mixed pickled vegetables
1/3 cup olive or salad oil
1/4 cup snipped parsley
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dry oregano, crushed
freshly ground pepper
1 (1-1/2-pound) loaf unsliced round Italian bread
1/4 pound thinly sliced Genoa salami
1/4 pound sliced provolone
1/4 pound ham
leaf lettuce (optional)

In a bowl, combine olives, celery, vegetables, oil, parsley, lemon juice, garlic, oregano, and pepper. Cover and refrigerate 8 hours or overnight, tossing once or twice. To assemble sandwiches, cut loaf in half horizontally. Cut off 1/2-inch slice from the cut side of one half, put aside. Drain pickling mixture, reserving marinade. Brush both sides of bread with marinade. Layer bottom of loaf with salami, half the olive mixture, cheese, remaining olive mixture, and then the ham. Top with lettuce leaves if desired. Cover with top bread. Cut in sections to serve.



MUFFELATA 3    >Back to Top<

3 cloves garlic, crushed
1 cup pimiento-stuffed green olives
1 cup black olive, chopped
1/2 cup roasted red peppers
1 cup olive oil
3 tablespoons fresh parsley
2 tablespoons white wine vinegar
1 loaf Italian bread
1/3 pound Genoa salami, thinly sliced
1/2 pound provolone cheese, thinly sliced
1/2 pound Havarti, or other mild white cheese
1/3 pound prosciutto, sliced

The day before serving, combine garlic, olives, peppers, olive oil, parsley, and vinegar. Cut bread in half horizontally. Scoop out some of the center and drizzle with some of the olive oil from the olive salad; use plenty. Layer salami, olive salad, provolone, cheese, and prosciutto. Top with remaining bread and slice into wedges.



MUFFELATA 4 >Back to Top<

3 cloves garlic, crushed
1 cup pimiento-stuffed green olives
1 cup black olive, chopped
1/2 cup roasted red peppers, Italian
1 cup olive oil
3 tablespoons fresh parsley
2 tablespoons white wine vinegar
1 loaf Italian bread, round
1/3 pound Genoa salami, thinly sliced
1/2 pound provolone cheese, thinly sliced
1/2 pound Havarti, or other mild white cheese
1/3 pound prosciutto, sliced

The day before serving, combine garlic, olives, peppers, olive oil, parsley, and vinegar. Cut bread in half horizontally. Scoop out some of the center and drizzle with some of the olive oil from the olive salad; use plenty. Layer salami, olive salad, provolone, cheese, and prosciutto. Top with remaining bread and slice into wedges.



MUFFULETTA   5  >Back to Top<

Olive salad
2/3 cup green olives, pitted and coarsely chopped
2/3 cup black olives, pitted and coarsely chopped
1/4 cup pimiento, chopped
3 cloves garlic, finely minced
1 fillet anchovy, mashed (or equiv. anchovy paste)
1 Tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil

Mix together and marinate at least 12 hours. I usually quadruple this recipe (at least) and keep in a large jar in the refrigerator; kept that way it easily lasts 6 months, provided you can restrain yourself.

The sandwich:
layer on a big loaf of Italian bread which has been sliced in half and slightly scooped out:

1/3 pound very thinly sliced hard salami
1/3 pound very thinly sliced ham
1/3 pound thinly sliced provolone cheese
olive salad

Spread at least 3/4-inch thick.

Note: that's the official sandwich: how we usually eat this is to omit the meat and eat the olive salad with cheese on very good bread or just eat the olive salad as a dressing on top of a green/vegetable salad of any type.




1 (10-inch) Muffuletta bread loaf
2 ounces Genoa salami, sliced thin
2 ounces Italian ham, sliced thin
2 ounces Provolone cheese sliced thin
1 cup Olive salad (see recipe)

Cut bread in half crosswise. Pile several layers of salami and ham over bottom layer. Add layers of cheese. Top with Olive Salad and top of loaf. Press down slightly. Cut sandwich in quarters. Use wooden picks to secure layers, if desired; remove before eating. Makes 2 to 4 servings.



MUFFULETTA  6   >Back to Top<

1 cup chopped, pitted, brine-cured green olives
1 cup chopped, pitted, brine-cured black or purple olives
1/2 cup extra virgin olive oil
1/3 cup finely chopped fresh Italian parsley
1/2 cup chopped roasted red peppers (peeled & seeded)
2 mashed anchovy filets
1 teaspoon dried oregano
Juice of half lemon or to taste
Freshly ground black pepper to taste
1 round Italian bread loaf, approximately 8 inches diameter
2 cups shredded bitter greens (romaine, argula or curly endive)
1-1/2 cups chopped tomatoes
1/4 pound sweet Italian salami
1/4 pound thinly sliced provolone or fontina cheese
1/4 pound spicy Italian hard salami

Stir together olives, oil, parsley, red peppers, anchovies, oregano, lemon juice and pepper in mixing bowl. Cover and refrigerate overnight. Cut bread horizontally and remove most of soft bread in middle. Drain olive salad and brush both pieces of bread generously with marinade (use it all). Place half of drained olives in one hollow bread piece. Add layers of half of greens and tomatoes, then sweet salami, cheese, hard salami, and remaining greens & tomatoes. Finally heap remaining olive salad in hollow of top loaf. Gently invert bread top on filled bottom. Press sides together, wrap tightly in waxed paper or plastic wrap and place between two dinner plates. Put in refrigerator and weight with 5 lb sack of rice, flour or sugar. Let rest for at least 30 minutes or until ready to serve. Cut into wedges and serve. Makes 4 to 6 servings.



NEW ORLEANS CALAS     >Back to Top<

1/2 cup uncooked rice
3 cups boiling water
1 package active dry yeast
3 eggs, well beaten
1/4 cup of flour
1/2 cup of sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/2 teaspoon freshly-grated nutmeg
Fat (for deep-fat frying)
Confectioners' sugar

Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.

Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter. Heat fat to 370o F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds. Drop batter from tablespoons
into hot fat and fry until golden brown. Drain on paper towels and sprinkle with powdered sugar. Serve hot.




3 large cloves garlic, minced
1 cup chopped pimiento stuffed green olives
1 cup pitted and chopped black olives
1/2 cup roasted sweet red peppers, cut into chunks
1/2 olive oil

Make 24 hours ahead for best flavor, but not necessary. I use a small food processor for the olives, but peppers must be chopped by hand. Serve with a good Italian bread or as a condiment for roasted Italian veggie sandwich.




1 loaf Italian Bread, round
Provolone Cheese
Mozzarella Cheese
Olive Salad (available from most Italian groceries and delis)

Slice the loaf of Italian bread in two and warm in an oven until toasty. Place the cheeses on one half and the meats on the other. Thickness and quantity of cheese and meat can vary with each individual, but one layer of each ingredient is standard. Cover the half that has the meat on it with olive salad. Put the two halves together and cut in quarters.

There are three crucial elements to making a good muffaletta:

Fresh, quality ingredients.

Good olive salad.

Warming the bread *before* making the sandwich. Many people put everything together on the bread and shove the whole thing in the oven. This is wrong. When you remove the sandwich, the cheese and the olive salad are way too hot. If you heat the bread before making the sandwich, the cheese will melt on the warm bread, the meat will warm up, and the olive salad will stay around room temperature.



OLIVE SALAD     >Back to Top<

1 (32-ounces) jar broken green olives
6 garlic cloves, minced
2 (3-1/4-ounces) jars marinated onions
4 celery stalks
1 (4-ounces) jar chopped drained pimentos
2 Tablespoons chopped capers, drained
1 Tablespoon dried leaf oregano or 3 Tbsp chopped fresh oregano
1 teaspoon fine ground black pepper
3 Tablespoons red wine vinegar
1/3 cup olive oil

The broken green olives should be unstuffed. The 2-ounces Jars of marinated cocktail onions should be drained (1 cup). The 4 celery stalks should be halved lengthwise, then sliced thin. Drain olives; reserve 3 tablespoons brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour
dressing over salad; toss. Spoon into a jar with a tight fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature. Makes about 5 cups.



OLIVE SALAD 2     >Back to Top<

3 large garlic cloves crushed
1 cup chopped pimiento-stuffed olives
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers cut into chunks
1 cup olive oil
3 Tablespoons chopped fresh parsley
2 Tablespoons white wine vinegar

Mix all the above and let stand overnight. Need not be refrigerated for the first night.



OLIVE SALAD 3     >Back to Top<

1 (10-ounces) jar pimento-stuffed olives, drained and coarsely chopped
1 stalk celery, chopped
1 carrot, grated
2 cloves garlic, minced
1 (3-ounces) jar diced pimento, drained
3 tablespoons olive oil
1 Tablespoon plus 2 teaspoons red wine vinegar

Combine all ingredients and chill.




2/3 cup pitted green olives, coarsely chopped or pimento stuffed green olives
2/3 cup black olives, pitted and coarsely chopped
1/4 cup pimento, chopped
3 cloves garlic, finely minced (I use more)
1 to 3 anchovy fillets, mashed
1 Tablespoon capers drained and minced
3 Tablespoons finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
2 Tablespoons white wine vinegar
1/2 cup roasted Italian red peppers, optional

Mix all ingredients together and let marinate for 2-3 hours then refrigerate. Bring the olive salad to room temperature before using on the sandwich.



OLIVE SALAD 4  >Back to Top<

1 cup pitted Spanish green olives
1 cup pitted black olives
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 tablespoon horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
dash Tabasco sauce
dash Worcestershire sauce
1/2 cup olive oil

Combine first 10 ingredients in processor and chop coarsely. With processor running gradually add oil. Season with salt and pepper.

NOTE: I found that the food processor chopped things up a little too much.




smoked sausage
2-3 Cups leftover rice
3-4 large eggs

Brown the sausage in a little oil, then dump in the leftover rice (if you cook rice for it, make it extra dry or it will stick). Let that fry until the rice starts popping around, then mix in the eggs.



PAIN DORE     >Back to Top<

2 eggs (makes 3-4 slices)
50 milliliters sugar (for 2 eggs), or maple syrup, or honey
dash of salt
dash of lemon juice
some fat

Beat some eggs (2 eggs makes 3-4 slices). Add brown sugar to taste, maybe 50 milliliters for 2 eggs (or maple syrup, or honey). Add a dash of salt and a dash of lemon juice. Add milk to almost double the volume (less if you use maple syrup). Beat well so that the mixture is uniform.

In a frying pan, heat some fat (don't use butter, it will burn) until it is almost smoking (190 to 200o C on an electric frying pan) the idea is to almost deep-fry the bread so you must use quite a bit of fat.

For each slice, soak it in the mixture until it cannot absorb any more liquid, squash the bread a bit with a fork if needs be. Then put it on the frying pan to cook. Don't worry if liquid oozes out of it, it will stay attached to the bread when cooked. Turn the bread and add more fat if needs be. The bread is done when it is very dark on both sides.

I do many slices in a large frying pan. Stale bread works much better than fresh bread because it absorbs more liquid. Don't try to be dainty while taking out the slice from the liquid, don't use a fork, use your hands otherwise the saturated bread will disintegrate.



PAIN PERDU - LOST BREAD     >Back to Top<

8 slices stale bread
2 eggs lightly beaten
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup milk
2 to 3 drops vanilla
8 tablespoons butter melted
honey or syrup

Remove crusts from bread slices; discard or reserve for another use. Set bread aside. In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into flat bottomed glass dish. Put bread slices into the dish to soak, a few at a time. Turn with a spatula and allow to soak on the other side, but not too long, or they will be difficult to turn. Lightly butter a baking sheet; gently remove the soaked bread slices to the baking sheet, and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.

Place the baking sheet in a preheated 400o F oven; bake for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides. Serve immediately with melted butter and your favorite honey or syrup. Serves 4.




3 eggs
3/4 Cup sugar
1 Cup evaporated milk
1 Tablespoon vanilla
1/2 teaspoon cinnamon
10-12 slices stale French bread

Mix first five ingredients together. Soak the bread in this mixture for about 30 minutes, turning once to make sure the bread is completely coated. Melt some butter in a skillet and cook the bread on both sides. Serve with powdered sugar or cane syrup.


4 ounces strawberries
1/2 soft butter (not oleo)
1 cup powdered sugar

Cream butter and sugar till fluffy. Add crushed berries. Refrigerate. Great on waffles, pancakes, or pain perdu.




1 Tablespoon unsalted butter
1/2 medium onion, chopped
1 small green pepper, seeded and chopped
1 tomato, peeled, seeded, chopped or 2/3 cup chopped, drained canned tomatoes
1/2 cup chicken stock, preferably homemade
1/2 cup tomato juice
1 teaspoon thyme, fresh or 1/4 teaspoon dried, crumbled
1/2 teaspoon paprika
1 small bay leaf
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
Cayenne pepper

1 small eggplant, cut into 1/2-inch-thick rounds
1/2 cup breadcrumbs, fresh
1/4 cup Parmesan, freshly grated (preferably imported)
1/4 teaspoon thyme, dried, crumbled
1/4 teaspoon basil, dried, crumbled
salt and freshly ground pepper
1 egg, beaten with 1/2 cup milk

1-1/2 stir unsalted butter, (3/4 cup)
2 egg yolks
1/2 teaspoon white wine vinegar
1/2 teaspoon cold water
2 Tablespoons lemon juice, fresh
salt and freshly ground white pepper
1 Tablespoon chives, fresh, chopped
1 Tablespoon white wine vinegar
8 eggs
vegetable oil
fresh watercress sprigs

Melt butter in heavy medium saucepan over medium-high heat. Add onion and bell pepper and cook until onion is translucent, stirring frequently, about 8 minutes. Mix in tomato, stock, tomato juice, thyme, paprika and bay leaf. Bring to boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Add cornstarch mixture and boil until slightly thickened, stirring constantly, about 2
minutes. Season with salt and cayenne pepper. Cover partially and simmer 10 minutes. Puree sauce in blender or processor. Return to saucepan. Taste and adjust seasoning.

Line baking sheet with waxed paper. Cut eggplant into eight 2-1/2-inch rounds, using biscuit cutter. Combine breadcrumbs, Parmesan, thyme, basil, salt and pepper in shallow dish. Dip eggplant rounds into flour; shake off excess. Dip into egg mixture, then breadcrumbs, coating thoroughly. Transfer to prepared sheet. Refrigerate at least 30 minutes.

Melt butter in heavy small saucepan over low heat. Remove from heat and spoon white foam off surface. Pour clarified butter into cup, discarding milky residue. Combine 2 yolks, 1/2 teaspoon vinegar and water in top of double boiler. Whisk over barely simmering water until eggs thicken, double in volume and are pale yellow, about 4 minutes. Remove from heat. Gradually whisk in clarified butter. Add lemon, salt and pepper. Stir in chives.

Add 2 inches salted water to large skillet. Add 1 tablespoon vinegar and bring to simmer. One at a time, break eggs into cup and slide into water. Poach until whites are set but yolks are still runny, about 3 minutes. Transfer to bowl of cold water using slotted spoon.

Pour 1/2-inch oil into another heavy large skillet. Heat to 350o F. Add eggplant rounds in batches (do not crowd) and cook until tender and golden brown, about 2 minutes per side. Drain on paper towels. Meanwhile, reheat Creole sauce over medium heat. Coat heated plates with Creole sauce. Place 2 eggplant rounds in center of each plate. Add eggs to large skillet of simmering water and reheat, about 30 seconds. Remove with slotted spoon and drain briefly. Place 2 eggs atop eggplant on each plate. Nap each egg with hollandaise and garnish with watercress. Serve, passing remaining hollandaise sauce separately. Serves 4



ROAST BEEF PO BOYS     >Back to Top<

7 pounds boneless sirloin tip roast
1 envelope onion soup mix
4 cups water
5 large onion, chopped
2 cans cream of mushroom soup

Cover the roast with soup mix, add water, and bake at 350o F until done to your liking. Cool meat in refrigerator. Slice when cold. Save the drippings to make a gravy. Sauté the chopped onions in the drippings until transparent. Add the soup. Layer beef slices and place in a roasting pan. Heat through. Serve on French bread with shredded lettuce, sliced tomato, and chopped onions.



Serve these at your next Sunday brunch.

3/4 cup Cooked salmon (canned works well)
1/4 cup Smoked salmon, minced
1 cup Breadcrumbs, dried, coarse
1/3 cup Mayonnaise
1 teaspoon Red onion, pureed
Olive oil

Mix together the fish, breadcrumbs, mayonnaise, and onion. Form into 4 patties. Heat about 1/4 inch of oil in a heavy skillet over medium flame. Add the patties and brown on both sides. Drain on paper towels. Serve warm with tartar or cocktail sauce. Serves 2




soft shell crabs
peanut oil
all-purpose flour
cayenne pepper
salt and pepper to taste
po-boy bread or French bread

Clean soft shell crabs, mix flour, salt and pepper. Powder crabs with flour mix and fry in peanut oil until golden. Drain crabs on paper towels. Make po-boy with crabs and dress.








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