ROUSES_Winter2023_Magazine Pages-web

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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 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. Rouse Family Recipe SUE ROUSE’S PEANUT BUTTER FUDGE Makes about 3 pounds and bell peppers). Mix well and cook until onions are translucent.

heat, and fold in crabmeat and crawfish tails. Remove bay leaf and season with salt, pepper and Cajun seasonings. Preheat oven to 350°F. Place mirliton shells in a roasting pan, flesh side up. Spoon vegetable mixture into the shells, and top with a light coating of bread crumbs. Bake until the breadcrumbs are lightly browned, about 30 minutes.

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Rouse Family Recipe MRS. ROUSE’S COCOONS Makes 2 dozen

These cookies were so popular with the family that Mrs. Rouse would have to put some in a tin and hide it, to guarantee that the Cocoons would be part of a sweets platter on Christmas Day.

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WHAT YOU WILL NEED: 2 sticks butter 4 tablespoons powdered sugar 2 cups flour 1-1 teaspoon baking powder 1 teaspoon salt 1 teaspoon vanilla 1 cup finely chopped pecans

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WHAT YOU WILL NEED: 3 cups sugar ²⁄₃⅔ cup evaporated milk 2 tablespoons light corn syrup 1 tablespoon butter

HOW TO PREP: Cream butter and powdered sugar.

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Sift together flour, baking powder and salt. Gradually add flour mixture to creamed butter. Add vanilla and nuts. Chill mixture for 2 hours. Roll dough into crescent shapes and place on ungreased cookie sheets. Bake at 300°F for 25 minutes. Cool, then roll in powdered sugar. Rouse Family Recipe 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 Rouses 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

1 (7-ounce) jar marshmallow cream 1 (12-ounce) jar smooth peanut butter

HOW TO PREP: Line a 9” x 13” pan with foil, letting ends hang over by 3 inches, and butter it. Set aside. In a medium saucepan, mix sugar, evaporated milk, corn syrup and butter. Cook over medium heat until mixture reaches the softball stage, 235°F on a candy thermometer. Remove from heat, add marshmallow cream and peanut butter, and stir well to blend. Carefully pour warm fudge mixture into prepared pan lined with foil, and spread lightly. Let cool. Lift from pan with foil and cut into small squares before serving. Discard foil. Store in airtight container between layers of waxed paper.

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Photos by Romney Caruso

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