Side Dish Recipes

Please select from one of the following recipes:

Holiday Sweet Potato Casserole

Hushpuppies

Louisiana Dirty Rice

Oyster Dressing

Holiday Sweet Potato Casserole

Ingredients:

Casserole:

4 cups mashed sweet potatoes or use 4 - 1 lb. cans of sweet potatoes.

3/4 cups sugar

3/4 cup half and half cream

1/2 cup melted butter

1 1/4 tea vanilla

Topping:

1/2 cup  melted butter

1/2 cup flour

1 cup brown sugar

3/4 cups chopped pecans

Boil and mash sweet potatoes.  Add the remaining casserole ingredients and combine. Put into a casserole dish.  In a separate mixing bowl, combine the topping ingredients.  Place the topping on top of the potatoes.  Bake at 350 degrees uncovered for about 30 minutes or until topping seems crisp. 

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Hushpuppies

Ingredients

1-1/4 c yellow corn meal
1/2 c flour
3 tsp baking powder
1 tsp sugar
Pinch salt
1 tsp black pepper
1 onion diced very fine
1 egg beaten
1/2 c milk
1/2 c whole corn
1/4 c green onion or chopped jalapenos

Mix corn meal, flour, baking powder, sugar, salt and pepper. Blend well. Add onion, egg, milk, corn and green onion/jalapenos. Mix until well blended. Using double spoons or an ice cream scoop, sample one pup in a 350 degree deep fryer. Adjust seasonings and continue to fry away.  

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Louisiana Dirty Rice

Ingredients

1 c. rice
Salt, red pepper, white pepper, black pepper
1/2 # chicken livers
1/2 # Ground Beef
1/2 c chopped onion
1/4 c. chopped celery
3 green onions
2 tbsp chopped parsley
Butter
1/3 c. oil

Cook rice with butter.  Brown ground beef in oil, add chopped livers, cook until thoroughly browned, add onion and celery, sauté until tender, add cooked rice, mix in parsley and onion tops, season to taste with salt and peppers.   

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Oyster Dressing

Ingredients

1 loaf stale french bread
2 dozen Louisiana Oysters
1/2 # chicken or turkey liver
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp paprika
1/2 c. pecan meat
Pinch of sage
1 tsp thyme
1 c. cornmeal
2 eggs beaten
3 medium onions chopped
2 cups chopped celery
3 tsp butter or oil

Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Sauté onion, celery, chopped liver, nuts, thyme, and sage in 3 tsp butter until the onions clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs.  

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