Pain Perdu
Pain Perdu Elda “Sis” Rousseau Guillot’s recipe for “lost bread,” or French toast. INGREDIENTS 1 egg 2 tsp sugar 2 slices stale bread Prep 1 beat 1 egg with 2 teaspoons of sugar take 1 slice of stale bread and coat in the mixture makes 2 slices Cook 2 Put in a skillet with a small amount of oil or butter & cook on both sides. Done in a short amount of time Once cooked top with butter & enjoy!
Katherine LeBlanc Landry’s Kitchen
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 Chelsie Dinino, center, and her great grandmother Icy “Nice” Rousseau LeBlanc, left, and her granny, Katherine LeBlanc Landry, right. Chelsie Dinino and her granny, Katherine LeBlanc Landry Chelsie Dinino and her granny, Katherine LeBlanc Landry From the Kitchen Cheese Bread Katherine LeBlanc Landry INGREDIENTS 1 loaf French Bread 1/2 stick butter 1/4 cup green onions 1 cup mayonnaise 8 oz mozzarella cheese Prep 1 put butter, green onions, mayonnaise and mozzarella cheese on French bread Cook 2 Preheat oven to 350 degrees Bake until cheese melts Bride's Punch Katherine LeBlanc Landry INGREDIENTS 1.5 large cans frozen orange juice 1 can limeade 1 bottle ginger ale 1 cup sugar (optional) Pineapple chunks Cherries Make 1 combine punch ingredients add enough water to equal one gallon Meat Pie Icy “Nice” Rousseau LeBlanc 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 Make 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 Katherine LeBlanc Landry 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 Prep 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
Pecan Pie
Crawfish Stew
Crepes
Loose Grind Meat Spaghetti
The ultimate comfort food of the Addie Rousseau family was Maw Maw Mabel’s “Loose Grind Meat” spaghetti. As any real Cajun cook, she created her family favorites with no written recipe. And when she told her daughter-in-law Kathleen Whaley Rousseau the recipe, she omitted the “secret ingredient.” That is until they were all stuck inside for Hurricane Andrew and Kathleen watched Maw Maw put in two big spoonfuls of BBQ sauce. When questioned about it, Mabel said, “Mais Kathleen. I always put two big cookin’ spoons of barbeque sauce in my spaghetti!” No wonder it never tasted the same….. a grand bayou recipe LOOSE GRIND MEAT SPAGHETTI Mabel (Maw Maw) Hebert Rousseau’s famous loose grind meat spaghetti from Grand Bayou. INGREDIENTS 1 cup flour 1 cup oil 1 large onion 1/2 small bell pepper 8 oz tomato paste 1 lb ground beef salt & pepper garlic powder Tony Chachere’s seasoning 2 tbsp Lea & Perrins Worcestershire Sauce 1/4 cup parsley 2 cups of water 1/4 cup green onion 2 cooking spoons Kraft barbecue sauce 1 lb spaghetti noodles Make Sauce 1 Stir 1 cup flour and 1 cup oil until it turns brown to make a roux Add onion and bell pepper to the roux and wait for them to wilt. Once wilted, add the tomato paste to darken the roux, stirring constantly to avoid sticking. Add ground meat, garlic powder, salt, pepper, parsley, Tony Chachere’s and Worcestershire sauce. Once meat is browned, add 2 cups water along with the green onions. Season to taste. Cook on low for 15 minutes, adding water as needed. Right before serving, add 2 cooking spoons of Kraft barbecue sauce. Let simmer for 10 minutes. Noodles 2 Boil water and cook spaghetti noodles until desired level Serve 3 Serve sauce over spaghetti noodles with parmesan cheese.
Pineapple Upside Down Cake
Mabel “Maw Maw” Hebert Rousseau was famous for [her pineapple upside down cake]. For church bake sales, people in the community (from Grand Bayou to Paincourtville) would call her to see if she was making it and they would reserve it for themselves so it wouldn’t ever make it to church! It was a race to see who could call her first. —Granddaughter Nicki Lirette Boudreauxhttps://youtu.be/Yb4ZKV4f0Cg a grand bayou recipe PINEAPPLE UPSIDE DOWN CAKE Mabel (Maw Maw) Hebert Rousseau’s famous cake recipe from Grand Bayou. INGREDIENTS 1 cup flour, sifted 1 tsp baking powder 5 tbsp pineapple juice 1 cups white sugar 3 egg yolks 3 egg whites, whipped stiff 1 cup white sugar 1 block butter, melted pineapple and cherries, sliced Batter 1 Mix flour, baking powder, pineapple juice, 1 cup of white sugar, egg yolks and whipped stiff 3 eggs whites in bowl. Reserve batter Topping (in pan) 2 Brown 1 cup sugar and put in bottom of pan Put melted butter on top of browned sugar Arrange pineapple and cherry slices next Pour reserved batter in pan Bake 3 Preheat oven to 350 degrees Bake for 30-35 minutes until cake is brown, or, as the old recipe says, use a broom straw to test the cake in the middle and the cake is done when the straw comes out clean