Southern Easy Recipes
New Orleans Chicken Almondoisse
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• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• Beef Daube Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
Chicken Almondoisse
(Yields 24 servings)
Ingredients:
13 lb chicken
1/8 tsp celery salt
1 pint of water
½ cup flour
1 ½ tsp salad oil
1/8 tsp black pepper
6 slices bacon
¼ cup seedless raisins
1 small onion
½ sweet Creole pepper
1 ½ Tbsp curry powder
2 Tbsp butter
½ cup blanched almonds
½ cup dry red wine
¼ cup finely chopped celery
Directions:
Blanch almonds in hot water and peel off skins then toast in butter until golden brown. Set aside. Disjoint chicken. Simmer neck and giblets with celery seed in one pint of water until you have 1-¼ cups of rich broth. Fry bacon at hot temperature in deep heavy chicken fryer until crispy. Remove bacon and break into bits to be used later. Dredge remainder of chicken in mixed flour and salt. Then brown on all sides in hot bacon fat. Remove chicken from pot and fry minced onion and sweet pepper until limp, stirring often to avoid scorching. Add broth, wine, raisins, black pepper and curry powder. Return chicken to pot and simmer over low flame, tightly covered until tender. Heap in center of big platter and strew with bacon and almonds.
(Yields 24 servings)
Ingredients:
13 lb chicken
1/8 tsp celery salt
1 pint of water
½ cup flour
1 ½ tsp salad oil
1/8 tsp black pepper
6 slices bacon
¼ cup seedless raisins
1 small onion
½ sweet Creole pepper
1 ½ Tbsp curry powder
2 Tbsp butter
½ cup blanched almonds
½ cup dry red wine
¼ cup finely chopped celery
Directions:
Blanch almonds in hot water and peel off skins then toast in butter until golden brown. Set aside. Disjoint chicken. Simmer neck and giblets with celery seed in one pint of water until you have 1-¼ cups of rich broth. Fry bacon at hot temperature in deep heavy chicken fryer until crispy. Remove bacon and break into bits to be used later. Dredge remainder of chicken in mixed flour and salt. Then brown on all sides in hot bacon fat. Remove chicken from pot and fry minced onion and sweet pepper until limp, stirring often to avoid scorching. Add broth, wine, raisins, black pepper and curry powder. Return chicken to pot and simmer over low flame, tightly covered until tender. Heap in center of big platter and strew with bacon and almonds.
