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Tomato Pie

Ingredients:

1 pre-made pie crust sheet

2-3 Tomatoes

Fresh Basil

Feta Cheese

Mozzarella Cheese (approx 2 Cups)

Monterey Jack Cheese (approx 2 Cups)

Cracked Pepper

Sea Salt

• Thaw and prepare a sheet of pie crust (I prefer Pillsbury). Pierce a few fork holes on bottom and pre-bake until barely golden brown. Take out of oven.
• Slice tomatoes and pat each slice dry with paper towels.
• Layer pie filling starting with tomatoes, season to taste with salt and pepper and cheeses in desired amounts.
• Repeat. Top with cheese.

Bake at 350 until cheese is melted/bubbly and crust is golden. Garnish with fresh basil.

Slice and serve! Great as an appetizer with wine! Savory and delicious anytime.

Submitted by: Kelley Matkins

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Banana Bread

• 3-4 very ripe bananas
• 1/2 cup (1 stick) melted butter
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Optional: Add a cup of rough cut pecans

Preheat oven to 350°F. Grease an 8½ x 4¼-inch loaf pan.
Mash bananas in a bowl, then add all the other ingredients and whisk to combine.
Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a knife inserted into the center of the cake comes out clean. Let the cake cool for 15 minutes on a wire rack, then turn it out from the pan and let it cool completely.

Enjoy!

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Cindy's Chocolate Chip Cookies

Ingredients:

1 and 1/3 cups butter flavored Crisco
1 cup brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 to 1/2 cups chopped walnuts or pecans
Bag of chocolate chips

Cream butter and sugar with an electric mixer. Add vanilla and eggs. Mix. Combine flour, baking soda and salt. Add gradually to the butter, sugar and egg mixture. Stir in chocolate chips and nuts. Drop in generous teaspoon portions onto cookie sheet.
Bake at 375 for 9-11 minutes

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Easy Peach Cobbler

1 stick of butter
1 cup of flour
1 cup of sugar
1 cup of milk
2 teaspoons of baking powder
1 large can of sliced peaches (or 2 regular 15 oz cans)
Cinnamon and Sugar for topping if desired

• Preheat oven to 350. Melt butter in 9x13 baking pan.
• In a mixing bowl, stir together flour, sugar, milk and baking powder. Pour batter over melted butter throughout pan. DO NOT STIR.
• Gently place peach slices on top of batter and butter throughout pan. DO NOT STIR.
• Pour syrup in areas throughout pan. DO NOT STIR.
• Sprinkle cinnamon and sugar mixture over top if desired.
• Bake approximately 30 minutes or until aromatic and golden brown.

Submitted by: Linda Carpenter

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The Master's Pimento Cheese

1/4 cup cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp garlic salt
2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup diced pimentos

Whip cream cheese until smooth. Add in mayonnaise, sour cream, and garlic salt. Whip until smooth. Stir in remaining ingredients. Cover and refrigerate 30 minutes, or until ready to serve.

Serve on bread as a sandwich or as a dip with pretzel chips, crackers, etc.

Pimento Cheese Sandwiches have been served at the Masters National Golf tournament dating back to the 1940s.. My husband's family lives in Augusta, Georgia so we have been fortunate to attend the annual tournament many times. We always nibble on a pimento cheese sandwich for lunch as we watch the golf match. This recipe may or may not be the official recipe, but it is pretty darn good.

-Submitted by Sharon Driscoll

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Easy Holiday Fruitcake

Yields 7 small loaves

1 - 29 oz jar of Cross & Blackwell mincemeat
1 - 14 oz can sweetened condensed milk
2 jumbo eggs, beaten
1 - 6 oz container candied red cherries
1- 6oz container candied green cherries
1 - 6oz container candied pineapple
1 cups pecan halves
½ pound chopped dates
2 cups sifted flour
1 teasp. baking soda

In a large bowl, combine mincemeat and condensed milk. Stir in beaten eggs, then fruit and nuts. Sift flour and baking soda into mixture. Stir well. Coat loaf pans with nonstick spray. Spoon in batter and bake at 300 degrees for one hour.(less if using small loaf pans) Test with toothpick to see if additional cooking is necessary (up to 10 minutes) Wrap and refrigerate.

I make these in the small loaf pans and wrap to give as Christmas gifts.

Submitted by: Georgia Sewell

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Shrimp & Grits

4 cups chicken broth
½ tsp salt
1 cup stone ground grits
¾ cup (3 oz) each sharp cheddar cheese & pepper jack cheese
2 Tbsp butter
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 to 1 ½ pound cooked shrimp, peeled
1 10oz can Rotel tomatoes, drained
¼ tsp salt & pepper
¼ cup each, shredded sharp cheddar & pepper jack cheese

Bring broth & salt to boil. Stir in grits, cover, reduce heat and simmer 20 minutes. Stir in ¾ cup of each cheddar & pepper jack cheeses. Remove to a large bowl. Melt butter in skillet, add onions, bell pepper and garlic, cooking approx. 5 minutes until vegetables are tender. Add grits to the mixture. Stir in shrimp, drained tomatoes and additional salt & pepper to taste, mixing well. Pour into lightly greased 9X13 or 2 quart baking dish. Sprinkle with additional cheeses. Casserole may be made ahead to this point and refrigerated. Bake at 350 degrees for 35-45 minutes and bubbly.

Submitted by: Georgia Sewell

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Black Bean Dip

1 pkg. (8 oz.) Cream Cheese, softened
1 cup rinsed canned black beans
1 can (10 oz.) Diced Tomatoes & Green Chilies, drained (Rotel or Your Choice of Salsa)
1 cup Finely Shredded Cheese (Mild Cheddar or 4-Cheese Blend)

Optional Add-Ons:
Taco Seasoning
Adobo Sauce
Lime Juice
Chopped Fresh Cilantro

Serve cold after layering each ingredient in order - cream cheese, beans, tomatoes/chilies, cheese.
Or, layer then heat in 350-degree oven for 15-20 minutes, until cheese is melted and bubbly.

Enjoy with tortilla chips or Fritos!

Submitted by Kristen Powers

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Grilled Beef Tenderloin

5 lb beef tenderloin
1/4 cup olive oil
1/4 cup lemon juice
1tbs liquid smoke
fresh cracked pepper, liberally
Cavenders Seasoning, liberally

• Trim off all silver sinew. Mix together olive oil, lemon juice, liquid smoke and minced garlic. Pour over tenderloin.
• Sear tenderloin on med/med high heat. Then turn to low and cook until internal temperature is 125 degrees (med rare) to 130 degrees (medium).
• Let rest 10-15 minutes before serving.
• Cut to desired thickness and enjoy!!

Dave is an uncle to Paul W. who is a resident of Holy Angels. Dave has been cooking this recipe for his wife's family for Christmas for as long as I can remember!! He could actually go into the catering business with his grilling knowledge!! Hats off to Dave!!

Submitted by: Dave Raymond

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Muffuletta Pizza

• Pkg of 2: 12-inch Thin & Crispy Pizza Crusts such as Mama Mary's
• 12 oz. thin sliced deli smoked ham, folded for volume
• 8-10 thin slices of hard salami
• 1-2 c. jarred olive mix, drained, or:
• Black & green olives, coarsely chopped
• 2 Tbs. olive oil
• 1 tsp. Italian seasoning
• Optional: celery (chopped fine),
• carrots (chopped fine), banana peppers
• 6-8 slices of provolone cheese
• 2 cups shredded mozzarella cheese
• Red pepper flakes

On bottom crust, layer ingredients in the order given. Top crust goes on over Provolone, followed by mozzarella & red pepper flakes to taste.
Bake at 375°F for 15-20 minutes directly on oven rack, over a foil drip-catcher until the cheese is bubbly & brown around the edges.

Let cool for 5 minutes before slicing.

Inspired by Rocky Cascio's Pizzaletta, selected as the "best pizza in Louisiana" by Food Network Magazine!

Submitted by: Stephanie Jonker

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Kale and Bean Soup-Vegan

• 1 lb. Navy beans soaked in water overnight or canned
• 2 cups onion diced
• 1 cup carrots diced
• 1 cup celery diced
• 3 tablespoons olive oil
• 2 tablespoons garlic chopped
• one can diced tomatoes
• Bag of chopped Kale
• thyme
• bay leaves
• Fresh ground pepper
• 2 Quarts veggie stock
• Salt to taste if needed stock may have plenty of sodium

Sweat onions, carrots and celery in olive oil till soft add garlic and tomatoes cook 5 minutes. Add beans thyme, bay leaves, pepper and stock bring to boil then simmer with lid on till bean are tender. Smash some beans against pot to thicken soup up add kale and cook 15 more minutes until kale is tender. Taste for seasoning and serve with Cornbread.

Submitted by Mike Lewis

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Fried Green Tomatoes with Creole Sauce

• Green Tomatoes
• 2 cups Buttermilk
• 2 tablespoons Louisiana hot sauce
• 2 cups seasoned corn flour

Sauce:

• 1 cup mayo
• 2 tablespoon creole mustard
• 1 tablespoon horseradish
• zest of lemon and juice
• pinch of cayenne pepper
• few dashes of Louisiana Hot sauce

Slice tomatoes 1/4 in thick. Season corn flour with cajun seasoning and lemon pepper. Combine buttermilk and hot sauce. Dredge tomatoes in corn flour then buttermilk then back into corn flour. Fry tomatoes in deep fryer at 350 degrees or cast iron skillet with about an inch of oil.

For sauce combine all ingredients mix well and refrigerate or use immediately.

Submitted by Mike Lewis

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Congo Squares

• 2 & 1/3 cups flour
• 2 & 1/2 teaspoons of baking
• 1/2 teaspoon of salt
• 2/3 cups butter
• 2 teaspoons vanilla
• 1 lb box dark brown sugar
• 3 eggs
• 1 cup pecans
• 12 oz pkg semi sweet chocolate chips

1. Preheat the oven to 350. Grease and flour a 9x13" pan. Set aside. Melt butter. Set aside to cool. Whisk together the flour, baking pd, and salt. Set aside.

2. In a large mixing bowl, combine melted butter & brown sugar. Mix well, then beat in eggs one at a time, and add vanilla. Add dry mixture and mix well. Add chocolate chips and nuts. Mix well.

3. Pour into prepared pan and spread evenly. Bake 30-35 minutes or until tester comes out clean.

This recipe was handed down from the grandmother of a Holy Angels resident, Charles. Charles' grandmother, Pauline Moss, started baking Congo Squares 70 years ago, and they have been a family favorite ever since. Lush with brown sugar, butter, chocolate chips and nuts, they will soon become your family favorite too!

Submitted by: Charles' Aunt Debbie Willhite

Charles is pictured with his friends competing in the 2019 Holy Angels Talent Show.

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White Chocolate Bread Pudding

2 Packages of Hawaiin Rolls
4 Eggs
2 Cups of Sugar
4 Cups Heavy Cream
2 Teaspoons Vanilla
1 Stick of Butter

Break rolls into small pieces. Place in a 9 x 13 pan that has been sprayed with oil. Whisk eggs and add sugar, cream and vanilla.
Add melted butter and blend well.
Pour mixture over bread . Press mixture down and let stand for about 10 minutes to allow bread to absorb mixture. Sprinkle with cinnamon to taste.
Bake at 350 degrees for 45 minutes.

White Chocolate Sauce

1 1/2 Sticks of butter
1 box white chocolate bar broken into pieces
1 cup powdered sugar
4-6 teaspoons of water

Combine butter and chocolate in a microwave-safe bowl and heat until melted, stopping to stir every 30 seconds. When completely melted, add sugar a little at a time. Blend well until smooth. Add water one teaspoon at a time until the mixture is smooth and easy to pour. Pour the sauce over the bread pudding.

Do not make the sauce until the pudding is done. It will be too hard to pour.

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Zucchini Fritters or Zucchini Pancakes

• 2 1/2 cups zucchini, grated (1 1/4 lbs. yields approximately 2 1/2 cups, tightly packed)
• Cavender's All purpose Greek seasoning, to taste
• 3 tsps. salt, divided
• 1 1/4 cup flour
• 2 Tbsps. sugar
• 1 1/2 tsp. baking powder
• 1/8 tsp. nutmeg
• 4 eggs, separated
• pinch cream of tartar
• 1/2 cup milk
• 8 oz. sharp cheddar cheese, grated
• Use peanut oil, in a deep fryer, for fritters; or, use butter for pancakes, in a large sauté pan.

In a colander, set over a wide dish, toss grated zucchini with two teaspoons of salt. Let drain for two hours.
Once drained, rinse under cold water. Squeeze out liquid. Season with Cavender's.

Sift 1 teaspoon salt with the flour, sugar, baking powder, nutmeg. Set aside.

In a large mixing bowl, beat yolks. Stir in flour mixture alternately with milk. Add cheese. Mix well.
Add zucchini. Mix well.
In a small bowl, beat egg whites with cream of tartar until stiff.
Fold egg whites into zucchini mixture.

Heat peanut oil in a deep fryer or melt butter in a large skillet over medium-high heat.
See notes above to determine your desired size.
Drop dollops of batter in the hot oil or skillet.
Cook about 1 1/2 to 2 minutes. Flip, only once.
Cook about one minute more.
Drain on paper towels or on a rack.

For pancakes, add butter, as needed, in between batches.
Makes approximately 4 dozen fritters or pancakes, depending on the size you choose.

Serving suggestions:
For appetizers: Serve with chipotle aioli.
(See below for quick aioli!)
For brunch: Top with poached egg and hollandaise.
Use your imagination! Top with crabmeat, crawfish etouffee, or any of your favorite concoctions!

Quick Aioli:
Mix 4 parts mayonnaise with one part finely chopped chipotle peppers. Refrigerate unused portion. Keeps for as long as the expiration date of the original mayonnaise.

This recipe was inspired by a recipe from Gourmet Magazine, back in the 70's.
My love of cooking came from my dad, W.J. (Bill) O'Brien, Jr.
We spent many hours talking about food and experimenting with new ideas. Gourmet Magazine was our main resource!

Submitted by: Mimi Gardner

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Hackberry Crawfish Moonpies

Mimi Gardner's recipe, inspired by Lee Bailey.

INGREDIENTS (for Crawfish filling only)

• 3 T butter, divided
• 1 c yellow onion, finely minced
• 3-4 shallots, minced
• 2 garlic cloves, minced
• 2 lb. Louisiana Crawfish tails
• 1 t Worcestershire Sauce
• Chipotle peppers, chopped (2-3 T, to taste)
• Tex-Joy (or preferred Cajun) seasoning
• 3 T Vermouth (or sub Tequila)
• 1 Bunch Green onions, chopped
• 12-16 oz. White Cheddar Cheese, divided
• Chicken broth (optional, if needed to thin filling)

INGREDIENTS (for Eggplant "Moon Pies")

• 3-4 Eggplants, large
• 2 t Tex-Joy (or preferred Cajun seasoning)
• 3/4 c Flour
• 3 Eggs
• 1/2 c Milk
• 1 c Seasoned Bread Crumbs
• 3/4 c Parmesan, grated
• Vegetable Oil (for frying)
• Plus sour cream and favorite tomato and tomatillo salsas for garnish and presentation!

INSTRUCTIONS (Crawfish filling)
1) Using 2 T of butter, sauté onion, shallots, and garlic, until vegetables begin to caramelize.
2) Add crawfish, green onion, chili pepper, seasoning, Worcestershire, and remaining 1 T of butter. Stir for 3-4 minutes.
3) Add 10-12 oz. of cheese; stir until melted. Add more cheese, as needed, for creamy consistency.
4) Remove from heat until ready to serve. Reheat just before serving; do not overcook! *Crawfish can be prepared early; refrigerate until ready to reheat.

INSTRUCTIONS (Fried Eggplant "Moon Pies")
1) Peel eggplant. Slice 1/4 inch rounds.
2) Sprinkle salt on both sides of each slice. Drain in colander, up to 1 hour. Rinse and pat dry. Lay on paper towels to absorb excess moisture.
3) In 3 separate bowls, set up the following. In the first bowl, mix flour and seasoning. In the second bowl, whisk eggs and milk. In the third bowl, mix bread crumbs and Parmesan.
4) Using the 3 bowls, batter each eggplant slice: lightly dust in seasoned flour; dip in egg-wash; & then coat in parmesan-bread crumbs. (*Battered eggplant can be set aside for up to 1 hour, or chilled in refrigerator, covered).
5) Heat oil on high heat, almost to smoking point.
Fry eggplant until golden on both sides. Drain on paper towels.

Reheat Crawfish filling on low; careful not to overcook! If filling is too thick, add chicken broth, as needed to thin, 1/4 cup at a time.

*For presentation, drizzle tomatillo salsa on each plate; build a layered tower of 3 fried eggplant rounds separated by crawfish filling; and then top dish with fresh salsa, sour cream, sliced green onions, and fried shallots (optional). See pictures for final presentation.

This recipe may look daunting, but the steps are really quite simple; the final presentation is impressive; and, as Mimi says, the flavor will "rock your socks!" It's been a Gardner family and friend favorite for decades. We hope you will give it a try!

Submitted by: Austin Theriot