Scotch Shortbread

Preheat oven 300°F

1 cup butter

3 cups flour

1 cup very granulated sugar

Thoroughly cream butter and sugar.  Add 2 ½ cups flour and mix. Turn out on a flour counter with the remaining ½ cup flour. Knead in remaining flour until dough cracks and does NOT stick to the counter. Roll ¼” thick; cut into 2×3 squares.

Bake on ungreased cookie sheet at 300°F for 20 minutes or until slightly brown.


Makes two dozen.

Pecan Whiskey Balls
Recipe type: Dessert
Cuisine: American
  • 2 ½ c graham cracker crumbs
  • 2 T cocoa
  • 1 c confectioners’ sugar
  • 1 c finely chopped pecans
  • 3 T white corn syrup
  • ¼ c Wild Turkey 101 Proof
  • Confectioners’ sugar, sifted
  1. Mix well the graham cracker crumbs, cocoa, sugar, and pecans. Add corn syrup and whiskey. Blend well. Form into one-inch balls. Roll each of these in the sifted sugar. Makes about 3 dozens.


Cheesecake Flan
Recipe type: Dessert
Cuisine: Mexican
  • Burnt sugar:
  • ¾ c. sugar
  • ¼ c. water
  • *
  • Flan:
  • 8 oz cream cheese
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 5 eggs
  • 1 tsp. vanilla
  1. Burnt sugar:Cook together over med heat until brown, in the pan you plan to make the flan. Cool
  2. *
  3. Flan:Place cream cheese, eggs, and vanilla in blender or processor. Blend until smooth. Add milks and process until no lumps remain. Pour into prepared pan. Put pan inside a larger pan and surround with water halfway up the sides. Bake a 350 for about an hour.
  4. If you can not put in a water bath, then bake at 300 for about 20 to 30 minutes.
  5. Cool and chill before un-molding or serving.


“Didee Chicken”
Recipe type: Chicken
Cuisine: American
From a 1954 copy of "South Louisiana Recipes" form the "Church of the Good Shepherd", Lake Charles, Louisiana
  • ¼ cup vinegar
  • 1 stick butter
  • 1 tablespoon sugar
  • 1 cup water
  • 1 tablespoons Worcestershire sauce
  1. Mix and let come to a boil. Salt and pepper a cut up chicken, put into sauce and cook with lid on for 45 minutes over low heat. Remove lid to brown. Serve with rice.
  2. Daniel’s note: start at 350°. Lower heat to 250°.


Egg Noodles by Evelyn
Recipe type: Pasta
Cuisine: Czechoslovakian
Nothing like fresh noodles!
  • 5 cups flour
  • 6 eggs
  • 2T water
  • 1T oil
  1. Mix and make into small balls. Knead until smooth. Let rest 30 minutes covered with a damp towel. Roll out balls until thin (Roll, Roll, Roll). Then let dry until not sticky. Slice into desired size. Then let dry out again.


Old – Fashioned Custard Ice Cream for 6 qts
Recipe type: dessert
Cuisine: American
From a 1954 copy of "South Louisiana Recipes" published by "Church of the Good Shepherd", Lake Charles, Louisiana
  • 8 eggs
  • 3 c sugar
  • 3 t flour
  • ¾ salt
  • 3 quarts half & half
  • 3T vanilla
  1. Beat eggs, add sugar, salt and blend thoroughly. Add two quarts of half & half. Cook over a low heat, stirring constantly to prevent scorching, until thickened. Strain and add vanilla. Freeze in ice cream freezer, surrounded by crushed ice and salt, until firm.


French Silk Pie
Recipe type: Dessert
Cuisine: American
From a 1954 copy of "South Louisiana Recipes" form the "Church of the Good Shepherd", Lake Charles, Louisiana
  1. Cream with a mixer ½ pound of butter, and gradually add 1 ½ cups sugar; blend in 2 squares melted chocolate and 2 teaspoons vanilla. Add 4 eggs, two at a time. Beat 5 minutes at medium speed after each addition of eggs. Pour into a baked pie shell, chill in refrigerator. Serve topped with whipped cream.


Ninfa’s Green Sauce
Recipe type: Appetiser
Cuisine: Mexican
Figured out by Daniel
  • 3 medium size green tomatoes-coarsely chopped
  • 4 tomatillos-cleaned & chopped
  • 1 jalapeños-stemmed, coarsely chopped
  • 2 small garlic cloves
  • 2 tablespoons olive oil
  • 3 medium size ripe avocados
  • 4 sprigs cilantro
  • 1 teaspoon salt
  • 1 ½ cup sour cream
  1. Combine tomatoes, tomatillos, jalapeños & garlic cloves in a saucepan, bring to a boil in oil, reduce heat and simmer 15 minutes or until tomatoes are soft. Note: Wear plastic gloves or handle jalapeños carefully; chilies can irritate skin and eyes. There is no water in this recipe. When heated, the tomatoes & tomatillos will release ample fluids to enable the mixture to boil.
  2. Remove from heat and let cook slightly.
  3. Peel, pit & slice avocados. Place tomato mixture, avocados, cilantro & salt in a food processor (you may need to do this in batches); process until smooth. Pour mixture into a large bowl. Stir in the sour cream, cover with plastic wrap & refrigerate. Serve in small bowls as a dip for tortilla chips. Promptly refrigerate leftovers. Makes 4 to 5 cups.


Praline (Microwave)
Recipe type: Dessert
Cuisine: French
AWESOME! this recipe really works. I prefer it made with buttermilk. Yea, Yea, I don't drink it either.
  • ¾ cup buttermilk or water
  • 2 cups sugar
  • 2 cups Pecan halves
  • ⅛ teaspoon salt
  • 2 Tablespoons butter
  • 1 teaspoon baking soda
  1. Cooking time 13 minutes. Use 4-5 quart glass bowl. Stir together. Cook on high for 12 minutes. Stir in baking soda until foamy. Cook on high 1 – 2 minutes. This gives it a carmel color. Beat mixture until mixture is tacky (1/2 – 1 minute). Drop by teaspoons on buttered foil. Makes 5½ dozen.


Chocolate-Marbled Almond Cheesecake
Recipe type: Dessert
Cuisine: American
  • 1(2-ounce) pkg blanched almonds, ½ cup finely chopped
  • 2-cup sugar
  • 4 (8 oz) pkg cream cheese, softened
  • 4 eggs
  • 1-cup sour cream
  • 1 tbsp unsweetened coca
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 12 oz pkg semi-sweet chocolate chips, 2 cups melted
  1. Heat oven to 325. Lightly butter 9-inch spring form pan; press almonds firmly on bottom of pan. Set aside.
  2. Combine sugar and cream cheese in large mixer bowl. Beat at medium speed. Scrape bowl often, until creamy (3 to 4 minutes). Add eggs, one at a time. Beat well after each addition (1 to 2 minutes). Add all remaining ingredients except chocolate chips and almonds. Continue beating until well mixed (1 to 2 minutes). Gently stir in melted chocolate throughout batter for marble effect.
  3. Pour batter into prepared pan. Bake for 65 to 75 minutes or until just set 2 inches from the edge of pan.
  4. Turn off oven; leave cheesecake in oven for 2 hours. Loosen sides of cheesecake from the pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight.