THE FORTNIGHTLY OLD FASHION

5 ounces simple syrup

1 teaspoon Angostura bitters

1 fifth bourbon

Simple Syrup:

1 cup water

1 1/8 cups granulated sugar

To make the Simple Syrup, bring water to boil, add sugar and return to boil. Stir well. Simmer 5 minutes then cool.

Mix in a large pitcher and put back into bottle. Serve over a glass of ice. Stir well and garnish with a cherry and an orange slice or pineapple slice. 

Lettie Latiolais, New Iberia

CHEESE BALL

2 cups finely shredded cheddar cheese

2 cups pecans (chopped)

1 cup mayo (Blue plate)

1 cup finely chopped onion tops

Mix above ingredients together, form into ball or oblong loaf. Refrigerate. Top with a jar of pepper jelly. Serve with Pepperidge Farm variety crackers.

Lettie Latiolais, New Iberia

KURT’S CHICKEN & SAUSAGE GUMBO

2 hens, baked

1 pound fresh sausage (green onion from BiLo), cut into 1 1/2 inch links

1 pound jalepeno smoked sausage (Savoie), sliced

1 1/2 pounds mild Savoy smoked sausage

1 pound Andouille, sliced

1 1/2 pounds Tasso

1 1/2 jars dark roux (Kerry’s Roux)

2 containers of Guidry’s chopped onions and bell peppers

3 teaspoons minced garlic

2 quarts organic chicken broth

Water

Onion tops, finely chopped

8 to 10 cups cooked rice

Season the hens and bake at 400 degrees for about 1 1/2 to 2 hours, cool and debone. Cut into cubes. Pan fry fresh sausage. In a huge pot, sauté onions and bell peppers until translucent, add garlic and the roux, stir well. Add broth and water, simmer for 30 to 40 minutes. Add sausages, andouille, Tasso and cubed hen, also salt and pepper. Simmer on medium heat for about 2 hours or longer. Add onion tops to taste.

This is a VERY large amount of gumbo. Should be able to amply feed 30 to 35 people.

Lettie Latiolais, New Iberia

AUNT BELLA’S NEVER FAIL ROLLS

1 cup milk

3/4 cup sugar

1 rounded Tablespoon shortening (Crisco)

1 teaspoon salt 

Heat mixture to just before boiling, but do not boil (scold). Set aside until lukewarm. While that is cooling, mix:

1/2 cup warm water

3 Tablespoons sugar

1 package dry yeast

Let dissolve. — Beat one egg and add to yeast mixture and milk mixture. After mixing all ingredients together, combine with four cups flour. Let rise — then work dough down and make out rolls. Let rise again and bake (or refrigerate and let rise before cooking at another time). Bake at 350 degrees until brown.

The late Yvonne Baker Bennett

BUTTERMILK POUND CAKE

5 eggs (separated)

1 cup Crisco shortening

2 3/4 cups sugar

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

3 cups flour

Separate eggs reserving yokes. Beat egg whites until stiff with 3/4 cup sugar. Put in refrigerator. Cream together shortening with 2 cups sugar. Add egg yokes one at a time. Beat well. Add soda to buttermilk then vanilla and flour to batter. Fold egg whites in by hand. Bake in greased and floured tube cake pan at 350 degrees for 1 hour and 20 minutes. Do not open oven while cooking. Gets better as it sets. Makes wonderful strawberry shortcake.

By Eula Tynes Branton,

grandmother of Vicky Branton