How To make Impossible Creole Pie
Servings: 1 1 (6-1/2 oz) crabmeat; *
1 pk (10-oz) okra, frozen; **
1 cn (16-oz) whole tomatoes; ***
1/2 c Green pepper; chopped
1/3 c Green onions; sliced
1/2 ts Chili powder
1/8 ts To 1/4 t red pepper sauce
1 c Milk
2/3 c Bisquick baking mix
2 Eggs
1 ts Salt
1/2 ts Pepper
* Drained ** Frozen cut okra, thawed and well drained *** Well drained, and cut up Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Source: Southern Traditions With Bisquick From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie -----
How To make Impossible Creole Pie's Videos
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Philly Cheese Steak Pie???
Hot water crust:
2/3 cup (150g) unsalted butter
2/3 cup (160ml) water
2 1/2 cups (375g) ap flour
1/2 tsp salt
Video of recipe I used:
Spain 2: Fort Los Adaes | A Taste of Louisiana with Chef John Folse & Company (2007)
In the 1700s, the Spanish border was just six miles from the French fort at Natchitoches. Fort Los Adaes became a Spanish stronghold, greatly influencing the culture and cuisine of northwest Louisiana. Ray Berthelot and Corneil Cox explore this intriguing Spanish story. Chef Folse visits Marie Roque, a Creole from Cane River, for a lesson in traditional meat pie making. 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 20, 2007, Chef John Folse focuses on the Spanish influence on Louisiana cuisine. First, he recounts the history of Los Adaes, a Spanish fort located in present-day Natchitoches Parish, along with Corneil Cox, a Los Adaes descendent, and Ray Berthelot of Louisiana State Parks. In the kitchen, Chef Folse makes Seafood and Chicken Paella and talks with Berthelot. Next, he visits the home of Marie Roque to learn how to make Natchitoches Meat Pies. Back in the kitchen, Chef Folse prepares a Caramel Custard and continues talking with Roque and Berthelot. Throughout the show, Neil Wilkinson and Donna Wilkinson entertain the audience with live music.
The Best Potluck Dessert - In Appalachia
I'm sharing the dessert I always search the potluck dessert table for: Chess Cake. It was one of my favorite sweet treats at Homecoming, Decoration Day, and other potlucks when I was a young girl. The recipe is super quick and easy and it travels beautifully!
Chess Cake recipe can be found here:
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TAMALE PIE | Cheesy Jiffy Cornbread Casserole #recipe
Today I am recreating another version of Tamale Pie but EASY! Some of you have asked for a recipe utilizing Jiffy cornbread mix. This cornbread casserole is cheesy, moist, and savory. This is not a pie or tamales, but it is a tasty cornbread casserole bake. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks
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INGREDIENTS
2 boxes of Jiffy Cornbread mix
2 large eggs
1/2 cup sour cream
1/2 cup green chiles (optional)
1/2 to 2/3 cup whole milk
1 lb lean ground turkey or beef
1 oz envelope of taco seasoning
1/2 tsp smoked paprika
1/2 tsp granulated garlic powder
1/2 tsp granulated onion powder
8 oz Colby Jack cheese (shredded)
9x13 baking dish
2 Tbsp softened butter for baking dish
• bake uncovered at 375°F for 35 minutes or until cooked
Casserole Recipes
Ground turkey recipe
Easy Recipes to cook at home
Jiffy Cornbread Casserole Recipe