Archive for recipe
Sausage (Boudin) from Louisiana

I never miss the chance to stop in Hammond Louisiana and pick up a few Boudin Sausages. Boudin (pronounced BOO-danh) is a treat found only in Southern Louisiana, traditionally made with pork, rice and various vegetables, like green onions. However, you won’t find one central recipe, because each butcher makes boudin a different way. Everybody has their own family recipe–some are spicier, some use different meats (chicken, pork, crab, crawfish, gator) and flavorings–but the results are always delicious.
I know there are many ways to eat Boudin, but here is how I do it.
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Yes, I put the Boudin on a slice of white bread…
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Fold it up and sqeeze the mustard on top…
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It makes the trip worth it, I tell you straight.
Sweet Potato Soufflé
I took this one of another blog. I feel guilty (I’ll get over it… ok… I’m over it!)
Soufflé
3 cups canned, cooked sweet potatoes
½ cup brown sugar
½ cup butter
2 eggs beaten
1 tsp. vanilla
1/3 cup milk
¼ tsp. cinnamon
¼ tsp. nutmeg
Topping Mix:
½ cup brown sugar
¼ cup flour
½ cup butter (don’t melt butter - cut into pieces)
½ cup nuts
Mash sweet potatoes. Add other ingredients. Put in a pretty pie pan. Add topping and bake at 350 for 25-40 minutes - time varies depending on how deep your baking dish is.
Zesty Green Beans
One of my favorite green bean recipes.
Drain 1/2 the liquid from canned beans.
Place beans, remaining liquid and garlic powder in a pan.
Cook on medium heat for 20 minutes and drain.
Combine margarine, mustard and Worcestershire sauce and add to beans. Marinate in refrigerator 6 to 12 hours.
Warm before serving
The Best Coconut Pie
INGREDIENTS:
- 3 eggs, beaten
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, melted
- 4 teaspoons fresh lemon juice
- 1 teaspoon vanilla
- 1 1/3 cups grated coconut (3 ounce can)
- pinch salt
- 1 unbaked pie pastry, 9-inch
PREPARATION:
Preheat oven to 350°. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut; pour into pie shell and bake for 30 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Bake for 10 to 20 minutes longer, until set and no longer jiggly.
As the pie bakes, a golden topping forms on the surface.
Chill thoroughly before serving. The pie will be gooey if served at room temperature. Serves 6.










