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Creole cuisine, known far and wide (or its
sophisticated seasonings and tantalizing richness, is
considered by epicureans to be among the most
exotic anywhere. While its origin, traditionally, is
gay, romantic New Orleans, it is a blend of the
artfully seasoned foods of France, Spain, and other
countries which had a part in molding the
colorful history of the Delta City. Creole cooking
is luxurious and spectacular and understandably
so, since it reached its perfection among people
famous for their gracious hospitality.
STUFFED TOMATOES.
JAMBALAVA STYLE
to prepare: 25 min. to heat: 10-15 min.
6 medium-size tomatoes
Seasoned salt
1 lO-ol. can froien condensed cream of shrimp soup
(undiluted)
1 cup (4 oz.) shredded Cheddar cheese
1 V4 cups diced cooked shrimp
1 cup cooked rice
1 teaspoon sail
Few grains black pepper t
Vi teaspoon thyme
Pinch turmeric
2 teaspoons grated onion
6 whole cooked shrimp
1. Rinse tomatoes and cut out stem ends. Cut a slice from
top of each tomato. With a spoon, scoop out pulp and cut
Into pieces. Sprinkle inside of each tomato with seasoned
salt. Set tomatoes and tomato pulp aside.
2. Heat the shrimp soup in the top of a double boiler over
simmering water until thoroughly heated, stirring fre
quently. Add 1 cup shredded cheese all at one time and
stir until cheese is melted. Spread sauce over bottom of
a IVi-qt. baking dish.
3. Mix together the tomato pulp, shrimp, cooked lice, 1
cup shredded cheese, a mixture of salt, pepper, thyme,
and turmeric, and the onion. Spoon mixture into the
tomnto shells, heaping slightly. Arrange tomatoes in bak
ing dish.
I. Heat in a 375F oven 10 to 15 min. Garnish each tomato
with a whole shrimp and a sprig of parsley, g servings
Note: If desired, substitute 3 green peppers for the toma
toes. Simmer peppers for 5 min. in boiling salted water to
cover. Drain and cut peppers into halves.
REMOULADE SAUCE
to prepare: 10 min.
(allow time for chilling)
2 cups mayonnaise
1 tablespoon prepared mustard
1 tablespoon finely chopped sweet pickle
1 tablespoon chopped capers
I tablespoon minced parsley
1 teaspoon finely crushed chervil
1 teaspoon tarragon leaves, finely crushed
Vi teaspoon anchovy paste
t or 2 drops Tabasco
Thoroughly blend all ingredients together. Stole, covered,
in refrigerator until thoroughly chilled.
About 2 cups sauce
Note: Use Remoulade Sauce as a dip for cold cooked
shrimp. Or place cooked shrimp in a shallow bowl and
pour sauce over them. Set in refrigerator to marinate 3
to 4 Ins., turning shrimp occasionally. Serve shrimp with
suuee on crisp lettuce leaves.
Family Weekly, Frbmari 21, I960
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Stuffed Tomatoes, Jambalaya Style, on especially
Family Weekly Cookbook
GUMBO FILE
to prepare: 45 min. to cook: 3 hrs.
1 stewing chicken, 4 to 5 lbs., ready-to-cook weight,
cut in serving-size pieces
Hot water to cover (about B cups)
teaspoons salt
teaspoons Accent
small onion
sprigs parsley
2
1 Vi
1
3
2
3-in. pieces celery with leaves
1 bay leaf
2 or 3 peppercorns
1 pt. oysters
2 tablespoons reserved chicken fat or butter
2 medium-size onions, chopped
Vi lb. cooked ham, cut in Vi-in. pieces
H teaspoon salt
teaspoon black pepper
li teaspoon cayenne pepper
Vs teaspoon chili powder
2 tablespoons file powder
1. Put chicken into a heavy sauce pot or kettle. Add the
next eight ingredients, cover sauce pot and bring water
to boiling. Remove foam. Simmer, covered, 1V4 to 2 hrs.,
or until chicken is tender. Remove chicken from broth.
Strain broth and cool slightly. Remove fat which rises to
surface. Cool chicken slightly and remove skin. Remove
meat from bones; dice chicken and set aside.
2. Drain the oysters, reserving liquid. Pick over oysters
attractive creation, baked and served with a cheesy ilrimp
MELANIE DE PROFT, Food Editor
and remove shell particles. Set aside in refrigerator.
3. Heat the chicken fat or butter in sauce pot over low
heat. Add the onions and ham; cook until onion is soft,
about 5 min. Add to the sauce pot 3 cups of the chicken
broth, the reserved oyster liquid, diced chicken, salt, pep
per, cayenne pepper, and chili powder. Cover and simmer
about 1 hr.
4. About 10 min. before serving, add oysters to sauce pot
and cook until edges of oysters begin to curl. Remove
from heat. Mix about Vi cup liquid with the file powder.
Return mixture to sauce pot and blend thoroughly. Serve
gumbo over mounds of fluffy cooked rice.
About 8 servings
Note: File powder should always be added after the
gumbo has been removed from the heat. If file powder
is cooked, the gumbo will become stringy and unpalatable.
CHICKEN-OKRA GUMBO
Follow recipe for Gumbo File. Omit oysters and liquid
and file powder. Add 1 small clove garlic, crushed, to the
heated chicken fat with the onion and ham. Increase salt
to IVz teaspoons and chili powder to V teaspoon. Add the
seasonings to the sauce pot with 6 medium-size ripe
tomatoes, peeled and coai-sely chopped, and 1 10-oz. pkg.
frozen okra, thawed and cut in Vi-in. thick slices. Cook,
covered, over low heat about 15 min., stirring occasion
ally. Decrease the chicken broth to 2 cups and add to
sauce pot with the diced chicken; cover and simmer 1 hr.
sauce, is a modern adaptation of a Creole favorite.
A PRIZE-WINNING RECIPE
FROM A FAMILY WEEKLY READER
Mrs. Eunice Surles, Lake Charles, La.
LOUISIANA CREAM FUDGE
This recipe comes from Mrs. Surles, uiiiuier of the $25,000
grand prize for her cafee recipe in a recent national
Bake-Off.
to prepare: 30 min. to cook: 1 hr.
3 cups sugar
1 cup light corn sirup
2 cups cream
V cup butter
Vi cup flour
2 cups pecans, chopped
1. Butter a 13x9-in. pan; set aside.
2. Blend together thoroughly in a 3-qt. saucepan the
sugar, corn sirup, and cream. Bring mixture to boiling
over medium heat, stirring until sugar is dissolved. Put
candy thermometer in place. Cook until mixture reaches
234F (soft ball stage forms a soft ball in very cold water
and flattens when taken from water; remove from heat
while testing) .
3. Remove from heat Set aside to cool about 5 min. Blend
in butter and beat until mixture begins to thicken, about
5 min. Blend in flour. Beat fudge until it is creamy and
thick, about 15 min. Stir in chopped pecans. Turn fudge
into pan.
4. When firm, cut into squares. About 2 lbs. fudge
Family Weekly. February 21, I960
It isn't easy but it k elegant
Its GERMAN'5 SWEET CHOCOLATE CAKE
It takes all 3 to make ft
"Collector's Item" Recipe for "GERMAN'S" SWEET CHOCOLATE CAKE
1 package Baker's German's
Sweet Chocolate
V cup boiling water
1 cup butter, margarine, or
other shortening
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2'2 cups sifted Swans Down
Cake Flour
1 teaspoon baking soda
2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in Vi cup of boil
ing water. Cool. Cream butter and
sugar until light and fluffy. Add
egg yolks, one at a time, beating
after each. Add vanilla and choco
late; mix until blended. Sift flour
with soda and salt. Add sifted dry
ingredients alternately with butter
milk to chocolate mixture, beating
after each addition until batter is
smooth. Fold in stiffly beaten egg
whites. Pour batter into three 8- or
9-inch layer pans, lined on bottoms
with paper.
Bake in moderate oven (350"F.)
for 30 to 40 minutes. Cool. Frost
top and between the layers with
Coconut-Pecan Frosting.
Coconut-Pecan Filling
and Frosting
I cup evaporated milk
I cup sugar
3 egg yolks
V pound butter or margarine
I teaspoon vanilla
) cups (about) Baker's Angel
Flake Coconut
1 cup chopped pecans
Wmmihi,i in mi min ii in triir
BakerS
Coconut
Combine milk, sugar, egg yolks,
butter or margarine, and vanilla in
a saucepan. Cook over medium
heat, stirring constantly until mix
ture thickens, about 12 minutes.
Remove from heat. Add coconut
and pecans. Beat until cool and of
spreading consistency. Makes
enough frosting to cover tops of
three 8- or 9-inch layers, about
two and one-half cups.
Rcipt Tftd and Approved
by Gnra. Foodt Kite Hons
German's is the General Foods Corp.
(rsde-mark for sweet chocolate. Swmu
Down and Baker's Angel Flake are also
trade-marks of General Foods Corp.
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