Egg Plant Dressing
This is my Mother's recipe from way back. It has been a
favorite dish in my family for many years. Don't worry, it is VERY tasty.
If you like the bisque to be a bit thicker, add 3-4 tablespoons of flour to the third cup of milk and mix in. That is the only thing I do differently than this recipe. I have also substituted the crawfish with cooked salad shrimp. We had also made some egg plant dressing and the bisque was very good when poured over the dressing!
Victrolla Rice Dinner
I absolutely love rice and rice dishes. This is an example of the way we make a one pot meal that is quite tasty.
1 lb ground beef (or turkey)
1 tablespoon dried minced onions
1 can Lipton Cream of Onion (or potato, chicken or mushroom) Soup
1 teaspoon Tony's Creole Seasoning
1/2 teaspoon crushed red peppers (optional)
1 1/2 cups rice (Zatarans is the BEST!)
3 cups water
Stir in the beef, onions, Tony's and crushed
peppers and cook until the meat is done and drain the fat. Add the can of soup,
rice, and water and bring to a boil. Stir a few times.. Reduce heat to a simmer,
cover and allow to cook slowly for about 20 minutes leaving covered the whole
time. You could add sliced link sausage at the beginning if you wish for added
flavor! Another variation is to use boiled chicken in place of the beef.
Victrolla's Chicken n' Dumplings
Get your taste buds ready for an outstanding
recipe of C&D Victrolla style. I rarely use a cookbook when cooking and because
of this, I can't always duplicate my results. This is one time I will attempt to
document what I did because it was soooooo good.
2 chicken breasts
1 can Pillsbury Biscuits (or whatever you have)
1 package of (dry) Lipton Onion Soup Mix
1 Package White Gravy Mix
Boil the breasts in a pot for about 30 minutes, then add the pack of onion soup mix. Allow the chicken and soup to boil slowly until the chicken is very tender. Remove the chicken from the pot and and remove any bones and tear into small portions and add back to the pot. You should have about a quart or so of liquid at this point. I started with a 2 quart pot half full of water and added as it evaporated just keep the pot at 1/2 to 3/4 full at all times. With the water boiling fairly briskly, open the can of biscuits and tear then into small portions and drop them into the liquid until the entire can is added. Boil for about 5 minutes. While the biscuits are boiling, take 1/4 cup of cold water and mix the pack of white grave in it. At the 5 minute or so point, pour in the gravy mix into the pot and stir. Boil for another minute or two and add a little water if the mix is too thick for your liking. Add more gravy mix if too watery.
Let cool a few minutes and sprinkle with Tony's Creole seasoning! DUH
I should probably call this Carol Shelby Chili since I use his mix. Yea, just like the Shelby Mustang, same guy. He sells a fantastic chili mix in a brown paper bag. It has the chili peppers, red pepper, salt and some corn starch. You will also need a large can of diced tomatoes, two cans of red or black beans and 2 pounds of ground beef.
Brown the meat and drain, then add the other
ingredients (except the corn starch) and allow the mixture to simmer at least 30
minutes. (4 hours is good too if you are using a crock pot) Add a little corn
starch only if you want to thicken the sauce. Place chili over cornbread or
Fritos corn chips and top with cheddar cheese.
Victrolla Fried Catfish
This will make the best fried fish you have ever eaten. It works well for bass, crappie, catfish, grouper etc. What makes it so good for catfish is the fact that it removes most of the muddy taste that catfish has. You will think that the fish is perch or bass. Please let me know if you have tried this recipe.
I start by going fishing at Publix or whatever supermarket sells fresh catfish filets.
Cut the filets into manageable size pieces similar to t he size of a steak finger or chicken strip. This is because you never want to have a under cooked piece of catfish. It will make you turn colors!
Get a large bottle of Louisiana Hot Sauce. (not Tabasco Sauce) Place a layer of the smaller fish pieces in the bottom of a plastic bowl and cover with hot sauce. Then another layer of fish, then more hot sauce. (don't worry, cooking the fish will kill the peppers and it the hot sauce will not make it hot)
Place the bowl of in the refrigerator and allow it to "marinate" while preparing the corn meal for the coating on the fish and also prepare the batter for the Victrolla Hush Puppies. (below)
Get a large paper bag or zip lock bag and put in 2 cups of self rising white corn meal. (I like the Aunt Jamima's brand) Add a tablespoon (more or less) of Tony's Creole Seasoning and a teaspoon of black pepper. Be careful here as this is what will make the fish spicy hot. If you can't handle spicy food, then only use salt and pepper and no Tony's Creole Seasoning.
Take a few pieces of fish at a time from the bowl of hot sauce and shake it to cover the meat well. Drop the fish into the hot grease (350 - 400 degrees) and cook until the fish begins to turn a dark brownish red. Drain and cool and eat!
Fish dipin' sauce
Take a cup of Heinz Catsup and add in a
tablespoon of Tabasco sauce.
Or Cholula Sauce!!!
Victrolla Hush Puppies
These pups are the most wonderful hush puppies you will ever taste! Normally, they are dry and bland. these will be moist and flavorful even if you re-heat them later in the oven as left overs.
2 cups of Aunt Jemima Self Rising White
1 bunch of green onion tops chopped (1/2 cup of onions if no green onions are available)
1 Can of Cream style corn.
Stir in all ingredients in a bowl holding back on the corn a little to make sure the mix it not too runny. You want to be able to scoop up the mix in a spoon and push it into the hot grease with your finger. Cook till golden brown and drain and eat!