Elaine Field Landry was Queen of the Mystic Krewe of Iberians in 1964, her King was Robert LeWald. She is wearing an evening gown she sewed from a pattern by the French designer, Yves Saint Laurent. Mardi Gras memories brought John Albert Landry into The Daily Iberian office with this picture of his late wife. She was a great cook and many will remember her slaving in the kitchen at Lagnappe 2 as Mr. Al made his way around the restaurant visiting with their guests.

The selection of Today’s Recipes from “Cajun Cuisine: Authentic Cajun Recipes From Louisiana’s Bayou Country,” is a Louisiana cookbook published by Beau Bayou Publishing Company in Lafayette. The sweet treats are perfect for parade watching or other Mardi Gras festivities. 

CAJUN TARTS

1/2 cup shortening

1 cup sugar

1 egg

3 cups flour

1 Tablespoon baking powder

1/2 cup milk

1 teaspoon vanilla

2 cups fig or blackberry preserves

Cream shortening and sugar together, add egg and mix well Sift flour and baking powder together, add to batter alternatively with milk and vanilla. Roll

out on floured board to 1/8-inch thickness, cut into 5-inch circles. Put a spoon of preserves on 1/2 of circle, fold pastry in half and seal with fork. Place on a cookie sheet and bake at 350 degrees for 15 to 20 minutes. Yields 8-10 tarts. NOTE:  Cooked sweet potatoes, peaches, strawberries or pineapple can also be used as a filling. 

STAGE PLANK

1 cup sugar cane syrup

1 cup butter

1 teaspoon ginger

1 cup sour milk (add 2 Tablesppoons vinegar to 1 cup of milk)

1 teaspoon baking soda

1 Tablespoon boiling water

3 cups flour

Heat syrup, butter and ginger in a saucepan on low heat. When butter is melted, remove from heat and add sour milk. Beat for 10 minutes. Mix baking soda in the boiling water and add to the syrup mixture, beating well. Add flour, a little at a time, beating well. Roll dough on a floured board to about 1/4-inch thickness and cut into pieces about 2-inches wide and 3-inches long. Place on buttered cookie sheet and bake at 400 degrees 10 minutes. 

PECAN NOUGATS

3 cups pecans, ground

1 1/2 cups sugar

3 egg whites, stiffly beaten

Blend pecans with sugar, fold into the egg whites. Roll into small balls about the size of a walnut. Place on a greased cookie sheet and bake at 400 degrees until lightly brown, about 15 minutes.

SOUPIRS

4 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

Pinch of salt

1/2 teaspoon vanilla or almond flavoring

Beat egg whites, cream of tartar and salt until eggs hold soft peaks. Continue beating gradually adding sugar until stiff peaks are formed. Add vanilla or almond flavoring and mix. Drop by teaspoonfuls on a lightly greased cookie sheet and bake at 350 degrees about 15 to 20 minutes or until lightly brown. Cool away from drafts.

COCOONS

1/2 cup butter

3 Tablespoons sugar

1 1/2 cups sifted flour

1 teaspoon vanilla

3/4 cup finely chopped pecans

Powdered sugar

Cream butter and sugar together, add flour, vanilla and nuts and mix well. Dough will be very stiff. Shape into small balls or crescents and place on a greased cookie sheet. Bake at 350 degrees for about 15 minutes. Cookies will not be brown. Roll each in powdered sugar.

 

EDITOR’s NOTE:  “Cajun Cuisine” publisher W. Thomas Angers dedicated this cookbook in memory of his father, Robert J. Angers Jr. and his 50 years as a journalist in Louisiana.