Mardi Gras Planning....

Thursday, March 03, 2011 AnnMarie Brown 0 Comments

Looking at planning my menu for Mardi Gras for Tuesday, March 8, 2011.

Here are some things I have found so far....
  • Creole Chicken (see seasoning below)
  • Sweet Potato Casserole (see below)

Creole Seasoning (Emeril) Recipe
This mix may be stored up to 3 months.

2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme

Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.

Store in an airtight container away from light.

REBA McENTIRE'S PRALINE SWEET POTATO CASSEROLE

1 large can sweet potatoes, drained
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/3 C. sugar
1/4 C. margarine, melted
2 eggs
Topping
1/4 C. margarine, melted
3 T. flour
3/4 C. brown sugar
1/4 C. pecans, chopped

Mash potatoes; add salt, vanilla extract, cinnamon, sugar, melted
margarine and eggs. Put into greased casserole. Mix topping
ingredients and sprinkle over top of potato mixture.

Bake at 350°F for 30 minutes.

Miss Carol's Corn Bread Cake
The cake is so named because it looks like cornbread - not because it uses cornmeal.

1 1/2 cups self-rising flour, sifted
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan and set aside.
In a mixing bowl, combine flour, sugars, oil, eggs, vanilla extract and pecans. Mix well. Pour into prepared pan and spread evenly, especially into pan corners. Bake about 35 minutes, or until it tests done.