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Hungry for Hanukkah? Da Cajn Critter has a menu you can say "Mazel Tov" to.
New Orleans native Pam Lyles, author of Da Cajn Critter, a cookbook that’s about “the lifestyles, the rules, and makin’ groceries,” has put together a fabulous Hanukkah Dinner Menu.
By: FRP Books, Inc.
New Orleans native Pam Lyles, author of Da Cajn Critter, a cookbook that’s about “the lifestyles, the rules, and makin’ groceries,” has put together a fabulous Hanukkah Dinner Menu. Now all you have to do is make the groceries and get set for a wonderful Hanukkah celebration. (Check out Da Cajn Critter’s website at www.dacajncritter.com)
Cajun Hanukkah Latkes
-6 large potatoes, grated
-1 small onion, chopped
-½ bunch green onions, sliced
-2 eggs, beaten
-2 tablespoons all-purpose flour
-¼ teaspoon baking powder
-1 teaspoon salt
-½ teaspoon pepper
-Vegetable oil for frying
-Drain the potatoes well. Combine with the onion, green onions, eggs, flour, salt and pepper in a bowl and mix well.
-Take a little of the mixture into your hands and squeeze out the liquid. Pat the mixture into a pancake shape, 2 to 3 inches across.
-Repeat with the remaining potato mixture. Heat the oil in a skillet and fry the potato pancakes on each side until brown.
-Drain on paper towels. Serve with applesauce and sour cream.
Makes about 35 latkes.
-Boston lettuce, torn
-Green leaf lettuce, torn
-Endive leaves, separated and chopped
-1 (6-ounce) jar marinated artichoke hearts, drained
-Freshly ground pepper to taste
-1 (12-ounce bottle) Champagne salad dressing
-Score the pomegranate lengthwise without cutting into the seeds. Place the pomegranate in a bowl of water for 20 minutes. Pull the fruit apart and release the seeds into a small bowl. Combine the lettuces, endive and artichoke hearts in a large bowl and toss to combine.
-Add the pomegranate seeds. Grind pepper over the salad.
-Pour the dressing over the top and toss to coat.
-Top with croutons.
Herb Roasted Chicken
-1 (6- to 7-pound) roasting chicken
-1 cup roasted garlic extra-virgin olive oil
-¼ cup mixed herbs, such as rosemary, thyme, oregano, marjoram, basil
-1 tablespoon kosher salt
-½ teaspoon black pepper
-½ teaspoon cayenne pepper
-1 ½ teaspoons onion powder
-1 ½ teaspoons garlic powder
-2 to 3 garlic cloves
-Rinse the chicken and pat dry. Combine the olive oil, salt, black pepper, cayenne pepper, onion powder and garlic powder in a small bowl and mix well.
-Combine with the chicken in a sealable plastic bag. Seal the bag and turn to coat the chicken with the marinade.
-Marinate in the refrigerator for 8 to 12 hours. Place the chicken in a roasting pan. Pour the marinade over the chicken.
-Place the garlic cloves in the cavity. Roast at 400 degrees for 1 hour or until the juices run clear when the chicken is pierced with a knife.
-Let stand for 10 minutes before slicing.
Makes 8 servings
Spinach & Artichoke Casserole
-3 (10-ounce) packages frozen chopped spinach
-8 ounces cream cheese, softened
-½ cup (1 stick) butter or margarine, softened
-Salt and pepper to taste
-1 dash of Worcestershire sauce
-1 dash of Tabasco sauce
-2 (8-ounce) cans artichoke hearts, sliced
-1 cup (4 ounces) freshly grated Parmesan cheese
-½ cup seasoned bread crumbs
-½ cup (1/2 stick) butter
-Cook the spinach according to the package directions; drain very well. Combine with the cream cheese and ½ cup butter in a mixing bowl, stirring until the cream cheese and butter are melted and well blended. Season with salt, pepper, Worcestershire sauce and Tabasco sauce.
-Layer the spinach mixture, artichoke hearts and Parmesan cheese in a baking dish.
-Sprinkle with the bread crumbs. Dot wit h1/4 cup butter.
-Bake at 350 degrees for 30 to 40 minutes.
Makes 8 to 10 servings
Aunt Norma’s Buttermilk Pound Cake
-1 cup (2 sticks) butter, softened
-2 cups sugar
-6 egg yolks
-3 cups cake flour
-½ teaspoon salt
-¼ teaspoon baking soda
-1 cup buttermilk
-2 teaspoons lemon extract
-6 egg whites
-1 cup sugar
-Fresh lemon juice
-For the cake, beat the butter and 2 cups sugar in a bowl until well blended. Add the egg yolks one at a time, beating well after each addition.
-Sift together the flour, salt and baking soda. Add to the butter mixture alternately with the buttermilk.
-Stir in the lemon extract.
-Beat the egg whites to firm peaks in a mixing bowl, adding 1 cup sugar gradually. Fold the egg whites into the cake batter.
-Pour the batter into a greased bundt pan.
-Bake at 350 degrees for 1 hour and 10 minutes or until the cake tests done.
-Cool slightly in the pan and invert onto a serving platter.
-For the glaze, combine confectioner’
Makes 16 servings
All recipes are from and must be credited to Da Cajn Critter, a cookbook about the lifestyles, the rules, and makin’ groceries, by New Orleans native Pamela D. Lyles.
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