How To make Natchitoches Baked Beans
1 lg Onion
1 lg Green pepper
1/4 ts Ketchup
2 tb Honey
2 tb Brown sugar
1/4 ts Worcestershire
1/8 lb Chopped ham
1 cn Campbell's pork and beans
Dash Louisiana Hot Sauce Contributed to the echo by: Ellen Cleary Originally from: Steve Bays, a friend Another great fourth of July recipe given to me by my friend, Steve Bays. (Natchitoches -- pronounced nack-a-tish -- is the name of a Louisiana city. Natchitoches Baked Beans In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire, hot sauce, and ham. Add beans, BEING CAREFUL NOT TO STIR TOO MUCH. Cook on low heat, stirring occasionally and CAREFULLY, until liquid is absorbed. Let stand. Microwave to heat. Serves 6-8
How To make Natchitoches Baked Beans's Videos
Spain 3: Los Islenos | A Taste of Louisiana with Chef John Folse & Company (2007)
Hurricane Katrina focused attention on Louisiana's St. Bernard Parish, home of the resilient, proud and hopeful Islenos descendants. Dorothy Benge introduces us to these wonderful people and the unique heritage of these Canary Islanders. Chef Folse visits Rhonda Gautier in Natchitoches, La. as she prepares the tamale, a great food contribution of the Spanish. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from January 27, 2007, Chef John Folse focuses on the Spanish influence on Louisiana cuisine. First, he recounts the history of the Los Isleños, descendents of Canary Islanders who settled in St. Bernard Parish, along with Dorothy Benge, the president of the Los Isleños Culture and Historical Center. In the kitchen, Chef Folse prepares Fried Oyster Po’ Boys and talks with Benge. Next, he visits Rhonda Gautier at her home in Natchitoches to learn how to make Zwolle Tamales. Back in the studio kitchen, Chef Folse makes a soup called Caldo and continues talking with Benge. Throughout the show, Neil Wilkinson and Donna Wilkinson entertain the audience with live music.
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Cajun Trinity Meat Pies
Louisiana is famous for savory meat pies and celebrates them every year in Natchitoches. We season our baked pies with our Taste the Seasons Cajun Trinity mix. These meat pies are top favorites for tailgating, entertaining, or for your kids’ school lunches or after school snacks.
Recipe:
Find our Taste the Seasons mixes here:
Levy-East House | A Taste of Louisiana with Chef John Folse & Company (1999)
Chef Folse travels to the Levy-East House in historic Natchitoches to prepare luscious lemon soup with owner Judy East. Creole mustard-glazed Cornish hens, hot and spicy black eyed peas, herb roasted potatoes, and almond cream pie are also on the menu.
In this episode from the “Bed and Breakfasts of the Bayou State” series of “A Taste of Louisiana” from February 6, 1999, Chef John Folse visits the Levy-East House in Natchitoches, Louisiana. In the studio kitchen, he prepares Honey and Creole Mustard-Glazed Cornish Hens and Black Eyed Peas. Back at the Levy-East House, Chef Folse and owner Judy East make Luscious Lemon Soup.
Pulled Pork Sandwiches
You must try this wonderful recipe for Pulled Pork Sandwiches, they're so tasty and great for tailgate parties, picnics and backyard BBQs.
Please visit my blog at: portlandcomfortfood.com
Natchitoches Meat Pie Recipe
Natchitoches Meat Pie
Recipe: