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APPETIZERS

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Three-Layer Cheese Torta

3 (8-Ounce) Cream Cheese, softened and divided
3 tbsp chopped pimento-stuffed green olives
2 tsp olive juice
1 tbsp mayonnaise
1 cup (4 ounces) shredded sharp Cheddar cheese
1 (2-ounce) jar diced pimiento, drained
1 tsp grated onion
1/4 cup butter or margarine, softened
2 garlic cloves, pressed
1 tbsp dried Italian seasoning
Garnish: parsley sprigs
Assorted crackers and grapes

BEAT 1 pkg cream cheese at medium speed with an electric mixer until creamy; stir in olives and olive juice. Spread olive mixture into bottom of a plastic wrap-lines 8x4 inch loaf pan.

BEAT 1 pkg cream cheese at medium speed until creamy; add mayonnaise and Cheddar cheese, beating until blended. Stir in diced pimiento and grated onion; spread over olive mixture.

BEAT remaining pkg cream cheese and butter at medium speed until creamy; add garlic and Italian seasoning, beating until blended. Spread over pimiento mixture. Cover and chill at least 3 hours or until firm. Invert onto a serving platter; remove plastic wrap. Garnish, if desired. Serve with crackers & grapes.

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Hot Artichoke Feta Dip

1 pkg. crumbled tomato basil feta cheese

1 pkg. crumbled plain feta cheese

1 can artichoke hearts (water packed), drained and chopped

½ cup mayonnaise

¼ cup chopped pimento (optional)

½ cup grated parmesan cheese

1 cup Roma tomatoes, chopped

1 clove garlic, minced

Mix all ingredients. Spoon into a shallow baking dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Serve with assorted crackers or pita triangles.

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Marinated Mushrooms

2/3 cup tarragon vinegar

½ cup salad oil

2 medium cloves garlic, halved

1 Tbsp. sugar

Dash Tabasco sauce

1 ½ tsp. salt

Fresh ground pepper

2 Tbsp. water

1 medium onion, sliced in rings

2 pints fresh mushrooms

Combine first 8 ingredients; put garlic on toothpicks so they can be removed. Add onions and mushrooms. Cover and refrigerate overnight, stirring several times.

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Courtney's Crunchy Coleslaw

3 Bags Coleslaw

1 cup Sliced almonds

1 cup Sunflower Seeds

1 cup Sugar

1 cup Salad Oil

3/4 cup White Balsamic Vinegar (or 3/4 cup while vinegar with 3 T balsamic)

3 packs Oriental Ramen

Mix: Sugar, oil, vinegar, packs of seasoning from Ramen for dressing

Mix: Coleslaw, almonds, seeds

Add dressing to slaw. Right before serving, crunch ramen noodles (throw them in a zip lock

bag and smash them), add to slaw, serve. Makes a whole lotta salad - great for a picnic or

barbeque.

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Can't Stop Eating It Cheesy Corn Dip

3 cans Mexicorn

10oz. Sharp cheese, grated

½ cup Chopped jalapeno

1 can Green chilies, drained and chopped

4 oz. Sour cream

4 oz. Mayonnaise

Frito Scoops

Mix: Mix it all together, refrigerate, and serve with Scoops.

Makes a bunch. Great for summer gatherings. Put it in 2 bowls and maybe you can save one for yourself.

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Baked to Impress Brie

1/4 C Firmly packed Light Brown Sugar

1/4 C Chopped Pecans

1 Tbls Bourbon

1/2 Package frozen Puff Pastry Sheets, thawed

1 13.2 oz Brie

Stir together first 3 ingredients.

Place one pastry sheet on a lightly floured surface; roll out lines.

Spread mixture in 5-inch circle in center, place brie on top.

Wrap pastry around brie, pinch to seal tightly. Place on an aluminum foil lined baking sheet, folded side down. If you want to get a little fancy, use the other pastry sheet and a small cookie cutter to add some leaves, hearts, stars, or anything else appropriate to the top of the wrapped brie.

Bake for 25 minutes at 400 degrees. Cool 10 minutes.

Serve with crackers, apple or pear slices.

This is always impressive and makes your guests feel like you really know what you’re doing.

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Spinach and Artichoke Dip

2 Boxes Chopped Spinach, cooked and drained

1cup Artichoke Hearts, drained and chopped

8oz. Cream Cheese

8oz. Sour Cream

3/4 cup Parmesan Cheese

8oz. Monterey Jack Cheese

½ Chopped Onion

2pods pressed fresh Garlic

1 Stick Butter

Salt and Pepper to taste

½ Can Cream of Mushroom Soup

Saute onion and garlic in butter add all ingredients, mix well. Put grated Monterey Jack cheese on top and bake until cheese is completely melted and starting to turn brown in edges.

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Garlic Shrimp Crostini

8 oz cream cheese softened

¼ cup mayonnaise

5 cloves garlic, minced and divided

1 tablespoon minced green onion

¼ cup butter

1 tablespoon minced fresh parsley

24 medium fresh shrimp peeled and deveined

24 toasted French bread rounds

Garnish: Halved Cherry Tomatoes and Fresh Parsley Leaves

In a small bowl, combine cream cheese, mayonnaise, 2 cloves garlic and green onion: set aside.

In a large skillet, melt butter over medium heat. Add remaining 3 cloves garlic and parsley; cook for 3 minutes. Add Shrimp cook for 3 to 4 minutes or until pink and firm.

Spread cream cheese mixture evenly over French bread rounds. Top each with 1 shrimp. Garnish with tomato halves and parsley leaves if desired.

Makes 24

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Layered Sun-Dried Tomato and Basil Spread

2 (8 oz) packages cream cheese, softened

¾ cup butter, softened

1 tsp salt, divided

¼ tsp pepper

1 1/3 cups sun-dried tomatoes in oil, drained

2 (3 oz) packages cream cheese, softened and divided

1/3 cup of tomato paste

4 garlic cloves, chopped

1 ½ cups firmly packed fresh basil

¼ cup pine nuts

2 Tbs olive oil

2 Tbs fresh lemon juice

¼ cup grated Parmesan Cheese

Vegetable Cooking Spray

Garnish: Fresh Rosemary Sprigs, Sun-Dried Tomatoes

Crackers or Baguette Slices

Beat 2 (8 oz) packages cream cheese, butter, ½ teaspoon salt and pepper at medium speed with electric mixer until creamy, Set aside.

Process dried tomatoes in a food processor until chopped. Add 1 (3 oz) package cream cheese, tomato paste, and ¼ teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan Cheese, remaining 3 oz package cream cheese, and remaining ¼ teaspoon salt, pulse just until blended, stopping to scrape down sides.

Spray a 6 inch spring form pan with cooking spray. Spread ½ cup butter mixture evenly on bottom of spring form pan. Layer with half of tomato mixture, ½ cup butter mixture, and half of basil mixture; top with ½ cup butter mixture. Repeat layers with remaining tomato mixture, ½ cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

Run knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

Yield: Makes 20 servings

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ENTREES

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Alligator Sauce Piquant

1 lb alligator meat

½ cup celery, chopped fine

¼ cup cooking oil

¼ cup shallots, chopped fine

1 onion, chopped fine

1 – 6 oz can tomato sauce

1 can rotel tomatoes

1 bay leaf

2 cloves garlic

½ bell pepper

¼ teaspoon basil, chopped fine

Salt and Pepper

¼ cup parsley, chopped fine

Cut meat into 1 inch pieces. Heat oil in large sauce pan over medium-high heat and sauté’ meat for 4 to 5 minutes. Add onions and garlic; cook until onions are tender. Add tomatoes, tomato paste, seasonings. Cover and bring to boil; reduce heat and simmer for 30 – 40 minutes, stirring occasionally.

Serves 6 -8

Kristen Johnson
Chef Home School

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Oyster and Crab Wild Rice Veloute

Oyster and Crab Wild Rice Veloute

¼ cup butter

1 Tbsp minced garlic

1 medium yellow onion, chopped

1 small red bell pepper, chopped

3 stalks of celery, chopped

¼ cup flour

3 cups chicken stock

1 bay leaf

1/8 tsp cayenne pepper

1 Tbsp Worcestershire sauce

½ cup heavy whipping cream

1 package ready wild rice

¼ cup green onions

1 pint fresh Louisiana oysters, with their liquor

¼ lb. lump crab meat

Heat butter in a pot and add garlic, onion, pepper and celery. Sauté’ until vegetables become tender. Add flour and blend together until smooth. Add chicken stock and oyster liquor. Season with bay leaf, peppers and Worcestershire. Simmer for 15 minutes. Add heavy cream, oysters and crab, simmering for 5 minutes. Add wild rice and green onions. Adjust seasonings to taste and serve.

Serves 6

Preston Cothren

Ponchatoula Jr High

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Roast Duck with Orange Sauce

1 (4 -5 lb) duckling

1 orange, sliced into quarters

Salt, Pepper & Poultry Seasoning

Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease. Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.

Orange Sauce

½ cup sugar

1 Tbsp. Wine vinegar

Juice of 2 oranges

1 bay leaf

½ tsp thyme leaves

Salt & Pepper to taste

½ cup Grand Marnier

Grated rind of 1 orange

In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for five minutes. Add ¼ cup orange peel cut into julienne strips, cooked in a little water for 5 minutes and drained. Correct the seasonings and pour over the duckling on a serving platter.

Serves 4 - 5

Liam Morrison

DC Reeves

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Chicken Salad

1 large can chopped chicken

6 eggs, boiled and chopped

1 small onion, chopped

1 stalk celery, chopped

1 cup chopped pecans

1 cup mayonnaise

Salt, black pepper to taste

¼ cup sweet relish

¼ cup dill relish

Pull chicken apart with fork. Add eggs, onion, celery, pecans in a bowl. Mix with mayonnaise, salt, black pepper and both relishes. Mix well. Serve over lettuce, garnish with olives eggs and tomato rose.

Serves 4

Morgan Higgins

CHC – Home School

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Crawfish Chowder

1medium yellow onion chopped

1 ½ sticks of butter or margarine or fat free butter

1 lb cooked crawfish tails

8 oz cream cheese

1 can whole corn drained

1 can cream corn

2 cans cream of potato

1 – 12 oz can of evaporated milk

1 – 5 oz can of evaporated milk

In a sauce pan, sauté’ onions in butter. Break cream cheese into pieces and melt in mixture. Next pour in the remaining ingredients. Then add crawfish. You can add a shake of Creole seasoning or any other of you favorite seasoning. You may modify this recipe for dietary purposes. Use fat free butter, fat free cream cheese, salt free corn and fat free evaporated milk. Same Great Taste!

Serves 6 – 8

Sarah Edwards

Amite Westside Middle

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Italian Spinach & Egg Roll Ups

6 Lasagna Noodles

1 package (10 oz) frozen chopped spinach, thawed, drained and pressed

½ cup (4 oz) part-skim ricotta cheese

½ cup (2 oz) low moisture part skim shredded mozzarella cheese

4 hard cooked eggs, chopped

3 eggs beaten

½ cup chopped green onions with tops

1 ½ tsp Italian seasoning, crushed

1 jar (14 oz) spaghetti sauce

Grated Parmesan Cheese, Optional

Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined. Spread half of the spaghetti sauce over bottom of greased 11 x 7 x 1 ½ inch baking dish. Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Starting at short end, roll up strip. Place roll, seam-side down in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil. Bake in preheated 350 degree oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.

Serves 6

Preston Cothren

Ponchatoula Jr High

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L'ill Cheddar Meat Loaves

1 egg

¾ cup milk

1 cup shredded cheddar cheese

½ cup quick cooking oats

½ cup chopped onion

1 tsp salt

1 lb lean ground beef

2/3 cup ketchup

½ cup packed brown sugar

1 ½ tsps prepared mustard (we use Creole Mustard)

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 5 loaves; place in a greased 13 x 9 baking dish.

Baking 45 minutes

Combine ketchup, brown sugar and mustard and spoon over loaves. Baked uncovered at 350 degrees fro 45 minutes or until meat is no longer pink and a thermometer read 106 degrees.

Serve with noodles and a vegetable for a complete meal.

Serves 10

Dakota Jenkins

Loranger Jr High

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Grilled Pizza

Feel Free to use your own dough recipe, but here’s an easy one.

1 envelope active dry yeast

1 c. warm water

½ tsp. sugar

3 ½ c. all purpose flour

1 tsp. salt

Put warm water in a small bowl; stir in yeast and sugar. Let yeast stand for 10 min., or until it starts to bubble. Sift flour and salt into a large bowl, pour in yeast mixture and mix until stiff dough is formed. Turn dough out onto a floured surface, kneed 5 min, or until smooth and elastic, add flour if needed. Place dough in an oiled bowl, turning to cover dough in oil. I use olive oil, but vegetable will work just fine. Cover bowl with a towel and let set for 30min.

When dough has risen, punch it down, this is a good time to season the dough, I fold in a pinch of salt, pepper, and Italian seasonings. Divide in half, then roll it out, this should yield two 14in pizzas depending on the thickness.

Preheat grill to Medium heat. Precook meat toppings and veggie’s to soften.

Brush both sides of the pizza dough, and the grill with oil. Lay the dough directly on the grill, let cook for 3-5 min. Dough should start to stiffen and show grill marks. With tongs, flip dough. Add sauce and toppings directly to the dough. When toppings are added, turn the grill off and close the lid. Let rest for 3-5 min. When you open the grill lid the cheese will be melted and you will have a beautiful grilled pizza.

Reduce cooking times by 1 min per side if you divide the dough into four. My kids love to create their own topping combinations.

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Spaghetti Salad

1 pound spaghetti, broken into pieces
10 slices bacon

1/2 cup chopped celery

1 large onion, diced

1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped

1/4 cup salad seasoning mix

1 (16 ounce) bottle Italian-style salad

dressing

1/2 cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
3. In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.

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DESSERTS

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White Chocolate Bread Pudding

Bread Pudding

6 cups heavy cream

2 cups milk

1 cup sugar

20 oz white chocolate broken in small pieces

3 eggs

15 egg yolks

1 (24 inch) loaf dried French Bread cut into 1 inch pieces

Sauce

½ cup heavy cream

7 oz white chocolate broken in small pieces

Garnish

1 oz dark chocolate – shaved

For the bread pudding, heat the heaving cream, milk and sugar in a large saucepan over medium heat. Remove from heat. Add the white chocolate pieces and stir until melted. Combine the eggs and egg yolks in a large mixing bowl. Pour the hot cream mixture into the eggs in a steady stream, whipping constantly.

Place the bread in a 9 x 12 baking pan. Pour ½ of the egg mixture over the bread, using your fingers to press the bread into the mixture so the bread will absorb the liquid and become soggy. Add the remaining egg mixture. Cover the pan with foil. Bake at 350 degrees for 1 hour. Remove the foil. Bake for 30 minutes longer or until set and golden brown.

For the sauce, bring the heavy cream to a boil in a saucepan. Remove from the heat. Add the white chocolate pieces and stir until completely melted and smooth.

To assemble, slice the pudding into triangles and place on individual dessert plates. Spoon the sauce over the bread pudding. Garnish with chocolate shavings.

Serves 12.

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Granny Beard's Pecan Pie

½ cup Butter
¾ cup sugar
Blend together.
3 eggs, add one at a time
1 cup Karo Syrup
1 Tablespoon Flour
1 teaspoon vanilla
1 cup pecans

Pour into a ready made pie crust and bake at 350 degrees for 45 minutes or until set.

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Neiman Marcus Squares

1 box Duncan Hines Yellow Cake Mix
1 stick melted butter
2 Eggs
Mix together and spread in 9 x 13 pan that has been buttered and floured.
1 – 8 oz cream cheese
1 box powder sugar
2 eggs
1 teaspoon vanilla

Mix together until smooth and pour on top of cake mix. Bake at 350 degrees for 40 minutes. After the cake cools sprinkle with powder sugar on top.

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Fillo Shell Cannoli

1 pkg. mini fillo shells
1 cup ricotta cheese
2 Tbls. confectioners sugar (sifted)
2 tsps. Grand Marnier (orange liqueur)
1 Tbl. miniature semi-sweet chocolate chips
2 tsps. grated orange rind

Beat together cheese, sugar and liqueur (3 to 5 minutes), until smooth. Mix in orange peel and chocolate chips. Chill at least one hour. Bake mini shells and cool. Fill each mini shell with 1 tablespoon filling using spoon or pastry bag.

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Chocolate Marble Cheesecake

Crust:
Chocolate Wafer Cookies crumbs
Sugar
Butter

Filling:
3 – 8oz Cream Cheese
1 cup Sugar
1 ½ teaspoons vanilla
5 eggs
2 squares semi-sweet chocolate, melted

Frosting:
1 – 6 oz semi-sweet chocolate
½ cup sour cream
Dash Salt

Put cream cheese, sugar and vanilla in a large bowl of electric mixer.
Beat cream cheese mixture, until mixture is smooth and lumps of cheese remain.

Add eggs, one at a time, beating well after each addition. Set 1 cup of cheese mixture aside, pour rest into prepared pan.
Fold melted chocolate into the cup of reserved cheese mixture spoon into pan and cut through batter in a spiral motion for a marble effect.
Bake 50 to 55 minutes – Chill 2 hours.

In double boiler melt chocolate add sour cream and salt then spread over baked cheese cake.

**Subsitution: Two chocolate ready made pie crusts for crust in recipe

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Chocolate Covered Pecans

Chocolate Covered Pecans

3-1lb. Bag Pecan halves
3 Bags milk chocolate from Carona’s bakery
3 sticks melted butter
salt to taste

Put Pecans on 3 cookie sheets, pour melted butter over, stir to coat. Sprinkle with salt. Bake at 275 degrees 1 hour, stir occasionally.
Melt chocolate in double boiler. Put pecans in and mix well. Drop spoonfuls on sprayed cookie sheet . Let cool 3-6 hours.

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Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

• 1 cup peanut butter (plain or crunchy)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla

Mix together all ingredients.

Drop by spoonfuls on a greased cookie sheet.

Bake at 350 F for 10 minutes.

Serve when cool.