ROUSES_NovDec2020_Magazine_Pages

Mr. Anthony Rouse’s Down Home Oyster Dressing Serves 8-10 WHAT YOU WILL NEED: 2 cups cooked long-grain rice, covered and kept warm 1 pound lean ground beef ½ pound ground pork 1 16-ounce container Guidry’s Fresh Cut Creole Seasoning Blend, or 1 large onion and 2 large

green bell peppers, finely chopped 2 tablespoons Cajun seasoning mix 1 tablespoon dried basil

1 tablespoon granulated garlic ½ tablespoon Old Bay Seasoning 1½ quarts Louisiana oysters, cut in half if large 1 bunch green onions, white and green parts, finely chopped 1 tablespoon Kitchen Bouquet

HOW TO PREP: Cook rice and keep warm, covered.

In a large, heavy pot over medium-high heat, brown beef and pork. Add Guidry’s Seasoning Blend (or onions and bell peppers). Mix well and cook until onions are translucent. Add Cajun seasoning, basil, garlic and Old Bay, and mix well. Add oysters. Mix in green onions and Kitchen Bouquet. Remove from heat and mix in the rice. Serve.

PHOTO BY ROMNEY CARUSO

Mashed Potatoes Serves 8

Tightly cover baking sheet with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with additional salt and pepper if desired, and serve. Coca-Cola Ham Glaze You can use Coke, Pepsi, Barq’s or your favorite soft drink for this recipe. It makes 1¹ / ₃ cups, which is enough for a 5-pound ham.

add the sweet potato-egg white mixture to the dish. Top the casserole with the mini marshmallows. Bake at 350°F for 20 to 25 minutes, until the sweet potatoes have set and are no longer “loose” looking. Remove from the oven and cool slightly before serving.

WHAT YOU WILL NEED: 4 large Idaho potatoes 1 tablespoon Rouses Salt, for boiling 1 cup half and half 4 ounces salted butter 4 teaspoons salt Rouses Salt and black pepper, to taste

Roasted Brussels Sprouts Serves 12

HOW TO PREP: Scrub, peel and cut potatoes into 2-inch chunks. Place in a saucepan and cover with cold water up to one inch above potatoes. Season water with 1 tablespoon of Rouses Salt. Cover saucepan and bring to a gentle boil. Cook until fork tender, about 30 minutes. Remove pot from stove, drain water, replace lid, and let potatoes steam for another 5 minutes. In a small saucepan, warm half and half and butter. Mash potatoes with a hand masher or two forks, mix in warm half and half and butter, and season with salt and pepper to taste.

WHAT YOU WILL NEED: 1 cup soft drink, at room temperature ½ cup brown sugar ¼ cup ketchup 1 tablespoon Dijon mustard

WHAT YOU WILL NEED: 4½ pounds Brussels sprouts, trimmed and halved 6 tablespoons olive oil 2 tablespoons water Salt and pepper, to taste HOW TO PREP: Adjust oven rack to upper-middle position and heat oven to 500°F. Toss Brussels sprouts with oil, water, salt and pepper in large bowl, completely coating the vegetables. Transfer sprouts to a rimmed baking sheet and arrange so cut sides are facing down.

HOW TO PREP: In medium saucepan, whisk ingredients together over medium-high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the liquid is reduced by half (about 15 to 20 minutes). Glaze ham before baking and again when it comes out of the oven.

42 NOVEMBER DECEMBER 2020