Katherine LeBlanc Landry was born in September 1946 in Grand Bayou to Icy “Nice” Rousseau LeBlanc and Murphy “Pote” LeBlanc. She married Lee James Landry and had three children and 10 grandchildren — creating lasting memories with her meals.

When Katherine died in 2018, her granddaughter Chelsie Dinino put together a cookbook with all of her “granny’s” recipes. Her collection included her personal favorite: meat pie, a recipe that was passed down from her great grandmother Nice LeBlanc’s kitchen.

  • Chelsie Dinino and her granny, Katherine LeBlanc Landry

FROM THE KITCHEN

Cheese Bread

    Ingredients

    • 1 loaf French Bread
    • 1/2 stick butter
    • 1/4 cup green onions
    • 1 cup mayonnaise
    • 8 oz. mozzarella cheese

    Method

    Prep

    1
    • put butter, green onions, mayonnaise and mozarella cheese on French bread

    Bake

    2
    • Preheat oven to 350 degrees
    • Bake until cheese melts

    Bride's Punch

      Ingredients

      • 1.5 large cans frozen orange juice
      • 1 can limeade
      • 1 bottle ginger ale
      • 1 cup sugar (optional)
      • Pineapple chunks
      • Cherries

      Method

      1
      • combine punch ingredients
      • add enough water to equal one gallon

      Meat Pie

        Ingredients

        • 3 pkgs frozen pie shells (thin crust)
        • 3 lbs extra lean ground beef or ground chuck
        • 1 onion
        • 1 bell pepper
        • 1.5 stalk celery
        • 2 tsp minced garlic
        • 1/4 cup fresh parsley, chopped
        • 2 tsp Tony's Seasoning
        • 1/3 tsp salt
        • 1/3 cup oil
        • 1/2 cup all-purpose flour

        Method

        Filling

        1
        • chop onion, celery, bell pepper and garlic in food chopper
        • heat 1/3 cup oil on medium fire to dark brown
        • remove from heat and add ground beef and all chopped ingredients
        • quickly stir and cook for 10-15 minutes until meat is brown
        • add 2 tsp Tony’s Seasoning and 1/3 tsp salt
        • cover and cook on low-medium for another 25-30 minutes, stirring every few minutes
        • don’t add water
        • take frozen pie shells out of the freezer and put to defrost while the mixture is cooking
        • start draining excess oil and water that accumulates on top as you check and stir
        • after 30 minutes, remove from heat and drain any other excess oil that comes to the top

        Bake

        2
        • preheat oven to 350 degrees
        • leave 3 pie shells in pie pans
        • pour cooked ground beef in shells and use additional pie crusts as tops
        • wet fork and pat down edges
        • make several holes in tops of crusts
        • bake for 45 minutes or until golden brown

        Cracker Pudding

          Ingredients

          • 1 box unsalted crackers
          • 3 cans Pet milk
          • 2 cans water
          • 1 can condensed milk
          • 4 egg yolks (save whites for topping)
          • 2 tablespoons vanilla
          • 1 cup sugar

          Method

          1
          • with mixer, mix milk, water, egg yolks, vanilla and sugar.
          • break crackers into big pieces in dish or pan then add milk
          • beat 4-8 egg whites with an electric mixer adding about 1/2 to 3/4 teaspoons Cream of Tartar and then gradually adding almost 1/2 cup sugar to the egg whites. Beat until stiff. (don’t add sugar to the egg whites all at once because it’ll weigh down the egg whites and they won’t be fluffy)
          • pour milk over crackers

          Bake

          2
          • preheat oven to 350 degrees
          • bake for 30-35 minutes or until golden brown