Keeping you connected to Palmetto Island State Park!
TATOR TOT CASSEROLE
submitted by Sylvia Pate
1 1/2 lbs. ground beef
3 oz. bacon
Onions, bell pepper, celery (I use seasoning blend)
1 can cheddar cheese soup
8 oz. shredded cheese
16 oz. sour cream
32 oz. frozen tater tots
In a 12 in Dutch oven, brown ground beef with bacon and veggies. Add all other ingredients. Stir as needed to prevent sticking. Cook until tots are heated thoroughly and cheese is melted. Serve warm is best.
This recipe can also be placed in a greased 9 x 13 dish in a 350 degree oven for 30-45 minutes until hot and golden brown.
submitted by Pat and Peggy Simon
1– 20oz can of sliced peaches in heavy syrup, cubed
1 box yellow or white cake mix
1 stick cold butter
Line pot with parchment paper. Pour cubed peaches with juice into a 10 inch
Dutch oven. Sprinkle cake mix evenly over the to of peaches. Place thinly sliced butter pats over cake mix. Cover and place 12 hot coals on top and 6 on bot-tom (about 325 degrees). Bake for about an hour until top is golden.
submitted by Danny Meaux
Put uncooked eggs directly on the grill and cook at 225 degrees for 45 minutes.
Turning them is not required if you have the lid closed, but you can turn them 3 times
during the first 15 minutes of grilling to center the yolk if you are going to use them
for something fancy like deviled eggs.
When you remove the eggs, put them into an ice water bath to stop the cooking process.
Each month we plan to feature the recipe of a dish cooked at one of Latanier Cooker’s Dutch Oven Gatherings.
All of these recipes can be converted to cook in your kitchen. ENJOY!!!!
DONUT BREAD PUDDING
submitted by Cissi Bares
1 dozen donuts 3 eggs
1 cup milk 1 1/4 cup heavy cream
1/2 cup brown sugar 1/2 tsp salt
1/2 tsp vanilla
Cut donuts into pieces and place in the bottom of a 9 X 13 pan.
(or 12 inch Dutch Oven-parchment paper is suggested)
Mix the remaining ingredients and pour over donuts.
Press donuts into liquid. Let sit for 10 minutes. Bake at 350* for 45 minutes.
Frost with cream cheese frosting and enjoy!
submitted by Amy Callahan
1 lb ground meat or turkey 1 onion, chopped
1 bell pepper, chopped 1 can creamed corn, drained
1 can diced tomatoes, drained 1 box Jiffy cornbread mix
1 egg 1/3 cup milk
1/2 cup BBQ sauce
Brown meat. Mix in onion, bell peppers, corn and tomatoes. Cook until veggies are soft. Add BBQ
sauce and stir. In a separate bowl, prepare cornbread batter as directed on box and pour over meat
mixture. Bake at 400 degrees for 20 minutes or until top is golden brown. 10’ Dutch oven = 17 top/ 8 bottom or 12’ Dutch oven = 19 top/ 10 bottom.
submitted by Louise Duhon
1 cup Sugar 3 cups Yams, boiled and mashed
2 Eggs, beaten 1 T. Vanilla
1/2 stick Butter, melted
Mix yams, sugar, eggs, vanilla, and butter.
Put into casserole dish.
1 cup Brown Sugar 1/2 cup Flour
1 cup Pecans, chopped 1/3 cup Butter, melted
Topping - In mixing bowl combine brown sugar, flour, pecans and butter. Put on top of yam mix-ture. Bake at 350 degrees for 30 - 45 minutes. For a 10 inch Dutch Oven - 21 coals (14 on top/7 on bottom)
by Louise Meaux Duhon
1 unbaked Pie Shell
3 large eggs
1/2 teaspoon Nutmeg
1/2 cup Sugar
2 2/3 cup of Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
Preheat oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, milk and vanilla extract. Beat well and pour into the unbaked pie shell. Bake for 35-40 minutes. Remove from the oven and cool. Sprinkle the top of the pie with fresh ground nutmeg and serve.
Ma & Pa Boullion's Fried Chicken Wings
(James Menard-Cracklin’ Cooking Demo, 2018)
Chicken Wing Drummettes (however many you want)
1. If frozen, thaw and dry thoroughly. Should be as dry as possible.
2. Heat hog lard to 275 degrees.
3. Fry drummettes for 14 minutes.
4. Remove from lard and let drummettes cool to room temperature.
5. Increase temperature of lard to 375 degrees.
6. Add cooled drummettes to lard and fry an additional 6 minutes or till they float and are golden brown.
7. Once drummettes are removed from pot, sprinkle with salt while they are still hot.
Note: The drummettes should be large. I like the 4 lb bags in freezer section that average 20 large drummettes per bag.
CAJUN CORNBREAD DRESSING
submitted by James Menard
1 lb ground beef 1/2 lb ground pork 1 lb smoked sausage
2 c. beef broth or stock 1 c. onions, finely chopped 1 c. bell peppers, finely chopped
2 cloves garlic, minced 1/4 c fresh parsley, chopped (optional) Salt & Tabasco to taste
2 tsp Cajun seasoning, divided 2 Tbsp Worcestershire sauce 2 boxes of Jiffy cornbread mix
2 eggs 2/3 c milk
Make cornbread according to package directions in 8 X 8 pan the day before you make dressing.
Brown ground meat with 1 tsp Cajuns seasoning in a large heavy skillet. Remove meat, add sausage and brown. Remove sausage. Saute trinity (onions, bell peppers, celery) and garlic. Add meats. Stir in Worcestershire sauce and a few shakes of Tabasco. Add beef broth, parsley and 1 tsp Cajun seasoning. Bring to boil. Lower heat, cover and simmer for 1 hour. Crumble day old cornbread and add to meat mixture. Mix well. If too dry, add more stock until desired consistency. Add other seasonings to taste.
submitted by James Menard
1 small onion, chopped fine 2 tbsp. oil
1 lb of ground beef 1 cup leftover gumbo juice
1/2 cup water 1/2 tsp black pepper
1 tsp garlic powder 1 tbsp. each mustard and catsup
2 tsp Worchestershire sauce Dashes of your favorite hot sauce.
In a heavy medium pot add the oil and saute the onions. Add the meat and brown. Add the remaining ingredients, mix well and heat thoroughly. Cover, reduce heat and simmer for 20 minutes, stirring occasionally. Serve hot. Spoon onto a toasted hamburger bun. Enjoy these Cajun Sloppy Joe’s.
Boudin King Cake
Submitted by Laurie Meaux Domingue
1 loaf of Bridgford Frozen Ready-Dough
2 links of cooked boudin
Cracklins – crumbled
Steen’s Cane Syrup
Thaw bread dough. Roll out into a rectangle pan, like a 9 X 13. Remove boudin from casing and place in the center of rolled out dough strip. Roll the dough around boudin and place it on the pan in a circle to bake, seam side down. Bake at 350 for 25 – 30 min or until golden brown until golden brown. Remove from oven and brush with melted butter. Sprinkle the top with crumbled cracklings. Drizzle top with Steen’s Cane Syrup. Eat and Enjoy Dat!
submitted by Shannon Neveaux
1 log refrigerated cookie dough (such as Pills-bury chocolate chip)
20 Oreos, plus more crushed for topping
2 (8 oz) bars of cream cheese, softened
1/2 c. sugar
2 large eggs
1/2 tsp vanilla extract
Pinch of salt
Warm caramel, for drizzling
Preheat oven to 325. Line 8 X 8 baking dish with parchment paper or aluminum foil. Leave a 2 inch over hang. Press cookie dough into bottom of dish. Top with a layer of Oreos, broken up to form a single layer and set aside. Make Cheesecake layer: In a med bowl, beat cream cheese, sugar, eggs, vanilla and salt. Pour over Oreos and smooth top. Top with more crushed Oreos and bake un-til the center is only slightly jiggly, 35 to 40 min. (check at 35!) Refrigerate until com-pletely chilled, at least 3 hours or overnight. Remove cheesecake bars from dish and slice. Drizzle warm caramel and serve.
submitted by Louise Duhon
1 box Yellow Cake Mix
3/4 cup Sugar
1 cup Persimmon Pulp
1 tsp. Cinnamon
1/2 tsp. Nutmeg
4 Eggs, beaten
1/2 cup Vegetable Oil
Mix cake mix, sugar, persimmon pulp, cinnamon, nutmeg, beaten eggs, vegetable oil together. Thoughly mix; bake at 350 degrees until toothpick comes out clean.
12 inch Dutch Oven - 25 coals 17/8
Creamy Grape Salad
by Louise Meaux Duhon
8 oz. Cream Cheese, softened
8 oz. Sour Cream
1 T. Lemon Juice
1/2 t. Vanilla Extract
1/3 c. Sugar
4 lbs. Seedless Grapes; red, green, black Or a mix
1/4 cup Nuts, chopped (optional) for garnishing
To make dressing beat cream cheese, sour cream
and sugar until smooth. Add the vanilla extract and lemon juice; beat at low speed to combine. Remove grapes from the stems and place in a large bowl; stir in dressing. Place in a large serving bowl and garnish. Serve immediately or cover and chill until ready to serve.