BAKED EGGS CREOLE
BROWN SUGAR CREOLE KISSES
CAJUN - CREOLE GUMBO DINNER
CREOLE BOUILLABAISSE
CREOLE CAFE AU LAIT
CREOLE CORN MUFFINS
CREOLE COUNTRY CASSEROLE
CREOLE GREEN BEANS
CREOLE GUMBO FOR 10
CREOLE JAMBALAYA
CREOLE OMELET
CREOLE PORK CHOPS IN CROCK POT
CREOLE POT ROAST WITH DUMPLINGS
CREOLE SAUCE AND MEATBALLS
CREOLE SEAFOOD SUPREME
CREOLE SKILLET DINNER
CREOLE SPAGHETTI
CREOLE STEAK
CREOLE STEAK STRIPS
CREOLE STYLE FLOUNDER
CREOLE ZUCCHINI
FAMOUS ORIGINAL GOLD SEAL CREOLE CREAM CHEESE
FISH FILLETS IN CREOLE SAUCE
HAMBURGER CREOLE PIE
HOT CREOLE DIP
KINGFISH CREOLE
LOW COUNTRY CREOLE FROM PAWLEY'S ISLAND
RABBIT CREOLE
RED BEANS CREOLE STYLE
SHRIMP & FISH CREOLE
SHRIMP CREOLE
SHRIMP CREOLE CASSEROLE
SHRIMP CREOLE FOR THE CROCKPOT
SIRLOIN TIPS CREOLE
SMOKED SAUSAGE CREOLE
SOUTHERN SPICY GINGERBREAD
SQUASH CREOLE
STUFFED BELL PEPPER (CREOLE)
TAMBALAYAH CREOLE DISH
TEXAS CREOLE
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SOUTHERN SPICY GINGERBREAD

2 eggs
3/4 c. brown sugar
3/4 c. melted shortening
2 1/2 c. flour
1/2 tsp. baking powder
1 c. boiling water
2 tsp. soda
2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
3/4 c. molasses
1/2 tsp. nutmeg

Add beaten eggs to sugar, molasses, and melted shortening.  Then add dry ingredients which have been mixed and sifted and lastly the hot water.  Bake at 350 degrees for 30-40 minutes.
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CREOLE STYLE FLOUNDER

1 lg. green pepper, sliced in thin strips
1 1/2 c. green onions & tops, sliced
2 tbsp. butter
1 can tomatoes, chopped (2 c.)
1 can tomato sauce (8 oz.)
Salt & pepper
1/2 tsp. ground thyme
1 bay leaf
1 1/2 lb. flounder
3 c. cooked rice

Cook onions and pepper in butter until soft (not brown). Stir in tomatoes, tomato sauce, salt and pepper, thyme and bay leaf. Simmer 15 minutes. Remove bay leaf. Spoon over flounder. Bake at 375 degrees for 15 minutes or until flounder is flaky. Serve over a bed of rice. Serves 4-6.
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KINGFISH CREOLE

Kingfish, cut in 1" chunks
1/2 onion, chopped
1 lg. green pepper, chopped
2 cloves garlic, minced
2 tbsp. oil
1 (8 oz.) can tomato sauce
1/2 c. water
Celery salt

Saute onion, peppers and garlic in oil until tender.  Add tomato sauce, water and celery salt.  Simmer 20 minutes, covered.  Add fish and steam, covered, for 2 to 8 minutes or until fish are opaque.
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CREOLE SEAFOOD SUPREME

1 (8 oz.) pkg. cream cheese
1/2 c. butter, divided
1 1/2 lbs. raw shrimp, peeled
6-7 green onions, sliced
1 sm. red bell pepper, seeded and chopped
3 ribs celery, thinly sliced
1 can condensed cream of mushroom soup, undiluted
1 (6 oz.) jar sliced mushrooms, drained
1 tsp. hot pepper sauce
1 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 lb. crabmeat
1 tbsp. lemon juice
3 c. cooked rice
2 1/2 c. shredded cheddar cheese
Cracker crumbs
Paprika

Melt cream cheese and 6 tablespoons butter in top of double boiler or microwave; set aside.  Saute shrimp, green onions, bell pepper and celery in remaining 2 tablespoons butter until shrimp
turn pink.  In a large bowl combine soup, mushrooms, hot pepper sauce, garlic salt,  worcestershire sauce and cayenne pepper.  Add a cream cheese mixture and sauteed shrimp mixture; stir to combine.  Sprinkle crab meat with lemon juice; carefully stir into shrimp
mixture.  Stir in cooked rice.  Spoon into greased 3-quart rectangular casserole dish.  Top with cheese, then sprinkle with cracker crumbs and paprika.  Bake in a 350 degree oven for 30
minutes, or until heated through and bubbly. Serves 10-12.
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SHRIMP CREOLE

2 c. cooked shrimp
4 tbsp. butter
6 tbsp. celery, chopped
6 tbsp. onion, chopped
1 tbsp. green pepper, chopped
6 tomatoes, peeled and chopped fine
1 clove garlic, crushed
1 bay leaf, thyme, salt, and pepper
Sprinkle of cayenne

Remove the back line from shrimp; wash in cold water.  Wipe dry.  Melt 2 tablespoons butter in large frying pan.  Add shrimp and heat through; remove shrimp.  Add 2 more tablespoons butter to pan, then add celery, onion, and green pepper.  Cook over low heat until celery and onion are slightly brown.  Add tomatoes, garlic, bay leaf, thyme, salt and pepper, and a little cayenne to taste.  Cook at very low heat until all is done; add shrimp.  Cook 10 minutes longer and serve with hot steamed rice.  Sounds complicated but is very easy.
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FISH FILLETS IN CREOLE SAUCE

1 med. onion, chopped
1/2 c. celery
1 tbsp. butter
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. curry powder
Dash of pepper
1 c. chopped green pepper
2 lb. fish fillets

Saute onion and celery in butter in large skillet.  Add rest of ingredients except fish.  While mixture simmers, cut fish into thirds.  Put fish in skillet side by side; don't pile them on each other.  Bring to boil; reduce to simmer and cook about 15 minutes, or until fish flakes easily.  Makes 4-6 servings.
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SHRIMP & FISH CREOLE

3 tbsp. butter or vegetable oil
1 c. chopped onions
1 garlic clove, minced or pressed
2 med. carrots
3 celery stalks, chopped
2 lg. potatoes, cubed
2 sm. zucchini, chopped
1 green pepper, chopped
1 bay leaf
Pinch of thyme
1 c. chopped tomatoes
1 c. tomato juice
3 c. vegetable stock or water
Tabasco or other hot sauce to taste
Salt & black pepper to taste
Juice of 1 lemon
1 1/2 lbs. firm white fish, cut into
bite-sized pieces
At least 1/2 lb. peeled, deveined
shrimp
Chopped fresh parsley
Lemon wedges

Saute the onions and garlic in the butter until the onions are translucent.  Add the carrots, celery and potatoes and saute gently for 5 minutes.  Add the zucchini and green pepper and saute for 5
minutes.  Add the bay leaf, thyme, tomatoes, tomato juice and stock or water.  Simmer 15 to 20 minutes until the vegetable are tender.  Add hot pepper sauce, salt and black pepper to taste.  Stir in the lemon juice, fish and shrimp.  Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork but does not fall apart.  Serve with chopped fresh parsley, lemon wedges and hot pepper sauce.  Wonderful with warm corn bread!
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HOT CREOLE DIP

1 lb. ground beef
4 green onions, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
2 tbsp. margarine
2 lbs. Velveeta
4 oz. pimento, chopped
4 tbsp. chili pepper
1/4 tsp. garlic powder
Tabasco, salt and pepper to taste

Brown meat.  Saute onion, pepper and celery in margarine.  Melt cheese.  Add all other ingredients to cheese and pour in large baking dish.  Bake 300 degrees for 2 1/2 hours.  Serve with fritos
or melba toast.
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CREOLE CORN MUFFINS

2 eggs (well beaten)
1 1/2 c. milk
3/4 c. shortening, melted
2 tbsp. green pepper, chopped
2 tbsp. chopped onions
3/4 c. grated American cheese
2 1/2 c. flour
1 tsp. salt
2 tbsp. baking powder
4 tbsp. + 1 tsp. sugar
4 tbsp. + 1 tsp. cornmeal
1/4 tsp. red pepper
2 tbsp. chopped pimento

Mix eggs, milk, and shortening.  Add green pepper, onions, pimento and cheese to flour, salt, baking powder, sugar and cornmeal.  Add milk mixture, and stir only enough to mix.  Bake at
400 degrees for 25 to 30 minutes.
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CREOLE CAFE AU LAIT

For 5 people, take 2 cups of black coffee (see recipe) and 3 cups of sweet milk. Put in a saucepan and allow to come to a boil. Watch carefully to prevent boiling over. Serve instantly in large cups with sugar.

CREOLE COFFEE: It is necessary to have a French Drip Coffee Pot and good New Orleans coffee: Place 1 1/2 cups of dry coffee in the top (in the dripper). Have ready some boiling water and pour every 3 to 4 minutes a tablespoonful at a time, on the coffee grounds, until you have about a pint of coffee. Never allow this coffee to boil at any time. Always heat it in a double boiler. In some French restaurants in New Orleans to every pint of hot coffee is added 2 tablespoons of dry cocoa
or chocolate, carefully dissolved. This is a secret that is usually carefully guarded and never given out willingly.
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CREOLE OMELET

1 onion, minced
1 tsp. tomato paste
Shortening
1 clove garlic
1/2 c. bread crumbs, soaked in milk
4 eggs, well beaten
1 tbsp. minced green peppers
Salt & pepper to taste
1/4 lb. ham, ground

Saute minced onions, tomato paste, shortening and garlic. Add bread crumbs which have been soaked in milk, remove from fire, allow to cool. Add beaten eggs, beat a few minutes. Add ham and green pepper. Put shortening in an omelet skillet or pan. Fry on a low flame, moving the
pan occasionally so as to distribute the heat evenly. Turn whole omelet over only once. Serve hot.
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CREOLE COUNTRY CASSEROLE

1 pkg. (3 oz.) cream cheese
1 can condensed golden mushroom sup
1 tsp. salt
1/4 tsp. Tabasco sauce
Dash ground red pepper
3 c. cooked rice
2 c. crawfish tails
1 c. frozen green peas, thawed
1/4 c. chopped pimentos
2 tbsp. butter
1 c. chopped onions
1 c. chopped celery
1 clove garlic, minced
1/2 c. grated Cheddar cheese

Melt cream cheese. Mix with soup, seasonings, rice, crawfish, peas and pimentos. Melt butter in skillet. Add onions, celery and garlic; cook until tender. Combine with rice mixture. Turn into shallow 2 quart casserole. Top with cheese. Cover and bake at 350 degrees for 25-30 minutes. Serves 6.
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SHRIMP CREOLE CASSEROLE

1 1/2 lbs. cooked shrimp
1 c. cooked rice
1 sm. onion, chopped
1 c. celery, chopped
1 green pepper, chopped
1 sm. can mushrooms, plus juice
1 tbsp. Worcestershire
Dash Tabasco
Salt and pepper to taste
3/4 lb. sharp N.Y. cheese, grated
1/3 can water (use can to measure)

Saute onion, celery and pepper 10 minutes. Mix cooked rice, cooked shrimp and other ingredients reserving 1/4 pound cheese for top. Bake in 300 degree oven for 40 to 50 minutes in 9 x 3 x 2 inch pan. Serves 6-8.
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BROWN SUGAR CREOLE KISSES

1 egg white
1 c. light brown sugar
2 c. chopped pecans

Beat egg white; add sugar and pecans. Drop by teaspoon on greased baking sheet. Bake at 250 degrees for 20 minutes. Turn off heat. Let kisses set in oven for 20 minutes.
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SHRIMP CREOLE FOR THE CROCKPOT

1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawdads may be substituted for shrimp. Stove top version, if you don't have a crock pot. Saute celery, onion and bell
peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.
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CREOLE PORK CHOPS IN CROCK POT

1 tbsp. oil
4 loin pork chops
2 tbsp. flour
1 can (19 oz.) tomatoes
1/2 green pepper, chopped
1 med. onion, chopped
1 1/4 tsp. salt
1 tbsp. Worcestershire sauce
1/2 c. rice

Dredge the chops in the flour and brown on both sides in oil. Add 1 cup water to 1/2 cup rice in bottom of crock pot. Add browned chops and other ingredients. Cook 8 hours on low.
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FAMOUS ORIGINAL GOLD SEAL CREOLE CREAM CHEESE

1 gal. skim milk
1 c. buttermilk
Half and half cream
Pinch of salt
Almost 1/2 tsp. Rennet, health store
or drug store liquid or sometimes
tablets sometimes called junket,
1/4 tablet if tablets are used

Pour in pot or baking pan 1 gallon skim milk, 1 cup buttermilk and almost 1/2 teaspoon rennet or junket, pinch of salt; stir. Cover and let stand at room temperature (70) for 26 to 30 hours. Do not stir. Let stand until it becomes cake of thick clabber. Throw away whey water. Whey water will have a bluish tint. Now cut cheese and put into molds. Allow to drain at least 8 to 10 hours. To let drain place filled molds on top of broiler pan (from stove) so whey water will drain into pan.
When cheese is dry place in carton or any container. Place wax paper between layers of cheese to separate and cheese will stay good without half and half cream about 2 weeks. Add cream when ready to eat. Makes about 8 cheese.
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CREOLE SAUCE AND MEATBALLS

SAUCE:
1 lg. onion, diced
1/2 c. diced green bell pepper
1 c. celery, diced
1/3 c. good cooking oil
2 cloves garlic, chopped fine or 1tsp. garlic powder
1 bay leaf
1 tsp. parsley
1 tsp. black pepper
1 tsp. Mexene chili powder
Oregano to taste
1 qt. tomatoes
1 tsp. cornstarch mixed in sm. amount of water
1 sm. can tomato paste diluted with 1 pt. water
Salt and pepper to taste

MEATLOAF:
2 lbs. ground round or lean chuck
1/4 c. diced celery
1/4 c. diced onion
1/4 c. diced green pepper
1/4 tsp. Mexene powder
1/8 tsp. garlic powder
4 slices white bread
2 eggs
3/4 c. whole milk

Melt shortening in large skillet. Add onions, green pepper and celery. Stir continuously and cook on low heat until limp. Add garlic, stir to heat. Add tomatoes and tomato paste with 1 pint water. Add bay leaf and oregano. Simmer 20-30 minutes. Put bread in large bowl and pour the milk
over it. Let soak until bread is very soft. Saute celery, onion, and bell pepper until soft in 1 tablespoon cooking oil. Break eggs into softened bread and beat well. Add sauteed vegetables, Mexene powder, and garlic powder. Fold meat into above mixture. Shape into oblong round
loaf. Brown on all sides in 1/4 cup oil, turning carefully with spatula. Pour sauce around and over loaf, cover and cook 1 1/2 hours slowly over low heat. Serve after slicing. Serve with leftover sauce.

MEATBALLS: Instead of making a meatloaf, form meat mixture into 2 inch meatballs. Drop into hot oil and brown on all sides, turning carefully. Put meatballs into sauce in a large pan. Cover and simmer 20 minutes. Serve over cooked, drained spaghetti. Offer Romano or Parmesan cheese to sprinkle over spaghetti and meatballs.

CREOLE SAUCE WITH FLOUNDER: Creole sauce works well with broiled flounder. Clean and wash fish thoroughly, salt. Place whole fish or fillets in shallow baking dish. Cover with Creole Sauce and broil or bake until fish flakes easily, 20-30 minutes at 400 degrees.
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CREOLE GREEN BEANS

4 strips bacon
2 tbsp. diced celery
2 c. canned tomatoes
1/2 med. onion, chopped
2 c. cooked green beans
Salt & pepper to taste

Cut bacon in small pieces and fry until crisp. Remove from pan; drain part of fat from pan; add chopped onion and celery to remaining fat and cook until golden brown; drain fat. Mix celery and onions with beans, bacon and tomatoes in baking dish. Season with salt and pepper. Bake at
325 degrees until the mixture thickens. 4 servings. 1 vegetable exchange, 1 fat exchange per serving.
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CREOLE JAMBALAYA

2 tbsp. butter
1 lb. ham, diced
2 onions, chopped
2 minced garlic cloves
1 green pepper, cut up
2 cans tomatoes
3 c. water
3 c. chicken broth
1 bay  leaf, crushed
1/2 tsp. thyme
1/2 tsp. chili powder
1/4 tsp. pepper
2 c. long grain rice
1 lb. shrimp, cooked and peeled

Melt butter in large pot. Add ham, onions and garlic. Cook until lightly browned. Add remaining ingredients except rice and shrimp. Bring to boil. Gradually stir in rice. Cover and simmer for 30 minutes, until rice is tender and liquid is absorbed. Add shrimp.
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CREOLE BOUILLABAISSE

1 lb. fresh fish filets, cut in 1 1/2
inch chunks
1 pt. fresh shrimp, peeled & deveined
1/4 c. margarine or vegetable oil
1/4 c. flour
1 c. onions, chopped
1/2 c. celery, chopped
2 cloves garlic
2 (13 oz.) cans chicken broth
1 (1 lb., 12 oz.) can tomatoes,
undrained, cut up
1 c. dry white wine
1 tbsp. fresh lemon juice
1 bay leaf
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 pt. fresh oysters (optional)
1/4 c. fresh parsley, chopped

In large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions, celery, garlic, and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients, except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 more minutes until all seafood is done. Makes 8 servings.
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CREOLE SKILLET DINNER

1 lb. smoked or Cajun sausage
1 med. chopped onion
4 1/2 c. precooked long grain rice
1 can Mexican stewed tomatoes
2/3 c. chunky taco sauce
1 tsp. salt
1/2 tsp. thyme
1 med. or 1/2 c. chopped bell pepper
1 can Mexican chili beans

Slice sausage thin and cook in 12-inch skillet, about 2 minutes. Add onion, cook until onion is tender. Add rice, mix well. Stir in remaining ingredients except green pepper. Cover and simmer about 20 minutes. Add green pepper; cook about 5 more minutes. Makes about 6 to 8 servings.
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SIRLOIN TIPS CREOLE

3 lbs. sirloin tips
4 tbsp. butter
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 tsp. salt
2 tbsp. chopped parsley
1/2 tsp. oregano
1 clove garlic, minced
1/2 tsp. basil
1 c. water
1/4 tsp. chili powder

In skillet, brown sirloin tips in butter. Remove meat and set aside. Add onion, celery, peppers and garlic to skillet and saute 5 minutes. Return sirloin tips to skillet along with remaining ingredients. Simmer 1 hour. Suggest serving hot over white rice. Serves 4-6.
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SQUASH CREOLE

1/2 c. bacon, chopped
1/3 c. onion, chopped
3 cubed summer squash or zucchini
1/2 c. hot water
1/4 c. catsup
Salt & pepper to taste

Lightly brown bacon, add onion and cook until golden. Add remaining ingredients. Cover and simmer until just tender, about 20 minutes.
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HAMBURGER CREOLE PIE

1 lb. ground beef
1 can (16 oz.) whole tomatoes
1 can (12 oz.) whole kernel corn
1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. flour
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 green pepper rings
PASTRY:
3 tbsp. shortening
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 c. milk

Heat oven to 400 degrees. Prepare pastry. Cook and stir ground beef in 10 inch skillet until brown; drain. Drain tomatoes, reserving 1/4 cup liquid. Stir tomatoes, reserving liquid, corn (with liquid) and the remaining ingredients except green pepper rings into beef. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, until thickened, about 1 minute. Spoon beef mixture into pastry lined pie plate. Bake until crust is golden brown, 25-30 minutes. Garnish with green pepper rings. Mix and roll 2 inches larger than pie plate on lightly floured board. Makes 6 servings; 440 calories per serving.
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BAKED EGGS CREOLE

1 tbsp. margarine
1/4 c. chopped onion
1/2 c. green pepper, cut in strips
1/8 lb. mushrooms, sliced
6 green olives, sliced
1/2 c. chicken broth
1 c. canned tomatoes, drained
1 tsp. salt
1/2 tsp. black pepper
1 whole clove
1/8 tsp. marjoram
6 eggs

In skillet, melt margarine; add onion, green pepper, mushrooms and olives. Cook over low heat for 5 minutes. Add broth, drained tomatoes, salt, pepper, cloves and marjoram. Cover and cook for 5 minutes more. Preheat oven to 325 degrees. Place mixture in an ungreased baking dish.
With a tablespoon press 6 nests in Creole mixture for eggs. Break eggs individually into nests and bake in oven for 15 to 20 minutes. When eggs are set, serve immediately. Serves 6.
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RABBIT CREOLE

3 lb. rabbit, cut into sections
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne
3 pods garlic, minced
1 onion, sliced
2 tbsp. white vinegar
1 tsp. brown gravy base
8 oz. fresh mushrooms, chopped
1 tbsp. butter, melted
1 tbsp. fresh parsley, minced
2 tbsp. green pepper, minced
2 tbsp. green onions, chopped
1 c. white wine

Dry rabbit and place in bowl. Mix salt, pepper, cayenne, garlic, sliced onion and vinegar and pour over rabbit. Cover bowl and marinate overnight in the refrigerator. Place rabbit in a well-greased baking pan with marinade and bake at 400 degrees for 1 hour. Mix brown gravy base,
mushrooms, butter, parsley, green pepper, green onions and wine and pour over rabbit. Continue cooking until rabbit is tender. Serves 4.
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TAMBALAYAH CREOLE DISH

1 1/2 c. cold chicken veal or mutton
1 c. of boiled rice
2 lg. stalks of celery
1/2 green pepper
1 lg. onion
1 1/2 c. stewed tomatoes
Buttered bread crumbs
Salt
Pepper

Mix together the chicken, rice and tomatoes; allowing them to cook for 10 minutes. Then chop and add onions and green pepper and celery. Turn the mixture into a baking dish and cover with buttered bread crumbs. Bake for 1 hour in a 350 degree oven. This is an excellent way to utilize leftover chicken or meat.
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RED BEANS CREOLE STYLE

1 lb. dry red beans
1 sm. onion
1/2 sm. green pepper
6 strips bacon, cooked and broken
1 tsp. tomato paste

Wash beans. Cover with cool water in large pot. Dice onion and green pepper; saute in bacon fat. Add to beans with other ingredients. Add salt and pepper to taste. Cook slowly until tender.
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CREOLE ZUCCHINI

2 lb. zucchini
1 sm. green pepper, chopped
1 sm. onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
4 tomatoes, peeled & chopped
2 tbsp. butter or margarine
2 tbsp. minced parsley
1 lb. chop meat

Cut zucchini into 1/4 inch slices. In crock pot, combine zucchini with green pepper, onion, garlic, salt and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. After 1-1 1/2 hours, add browned chop meat. Sprinkle with parsley. Can
be served on/with mashed potatoes or served as is. 6-7 servings.
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STUFFED BELL PEPPER (CREOLE)

1 lb. ground chuck
2 slices smoked picnic ham (approximately 1 lb.)
1 lb. fresh shrimp, cleaned and deveined
1/4 c. oil (if needed)
5 lg. bell peppers
1 lg. onion
3 cloves garlic
1/2 bunch parsley
1 stalk celery
1/2 tsp. thyme leaves
4 thick slices stale French bread
Paprika
Salt and pepper
Bread crumbs

Cut in half 4 bell peppers; place in strainer over hot water to steam until tender. Set aside. Season chuck with salt and pepper to taste. In heavy skillet, fry ground chuck. Grind or chop fine ham and shrimp, add to chuck; fry a few minutes. Grind or chop remaining bell pepper with other vegetable seasonings. Add to meats and fry until tender. Sprinkle with paprika and stir well. Soak bread in water; squeeze lightly and add to meats. Add 1/4 cup oil if needed. Fry a few minutes and mix well with meats. Mixture should not be too tight nor too soft. Fill 8 pepper halves; sprinkle with bread crumbs. Place in a shallow casserole dish with a little water to prevent sticking. Bake at 350 degrees until brown. Serves 8.
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CREOLE STEAK

4 tbsp. flour
2 tsp. salt
2 tsp. paprika
1/2 tsp. pepper
1 lb. round steak, cut in bite-size
chunks
2 onions, chopped
1/2 green pepper, chopped
3 tbsp. salad oil
1/2 c. rice, uncooked
2 (16 oz.) cans stewed tomatoes

Mix first 4 ingredients, dredge steak in flour mix. Saute onion and green pepper in hot oil. Remove from skillet. Brown meat in skillet, using same oil, cover with onion mix and sprinkle with rice. Drain tomatoes, save liquid. Add water to liquid for 2 cups. Spoon tomatoes over rice, sprinkle with any remaining flour mix. Pour liquid over meat, cover and simmer 1 hour or until tender. Serves 6.
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CREOLE STEAK STRIPS

Slow cooking pot. 1 onion, chopped 1 c. sliced celery 1 c. seasoned tomato juice 2 tsp. Worcestershire sauce 1/8 tsp. garlic powder Salt & pepper 1 med. green pepper, chopped 1 (10 oz.) pkg. frozen or 1 1/2 c. fresh okra 1 (2 1/2 oz.) can sliced mushrooms, drained Cut steak into
strips about 1/2" wide and 2" long. Sprinkle with salt and pepper. Place in slow cooking pot with onion, celery, tomato juice, Worcestershire sauce, and garlic powder. Cover and cook on low 6 to 8 hours. Can be cooked in oven at low temperature 250 degrees for 4 or 5 hours. Turn control to high. Add green peppers and partially thawed okra and mushrooms. Cover and cook on high for 30 minutes or until okra is done. Serve over rice. Serves 5 or 6.
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CREOLE GUMBO FOR 10

2 1/2 c. diced celery
2 1/2 c. chopped onions
1 c. chopped green pepper
2 cloves minced garlic or powdered
garlic to taste
1/4 c. enriched all-purpose flour
1 (12 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 tsp. Lawry's seasoned salt
2 tbsp. Worcestershire sauce
1 lb. fresh or frozen
okra, simmered
and undrained
1 lb. fresh crabmeat
or 2 (7 1/2 oz.) cans
crab meat
2 (8 oz.) frozen shrimp
creole or 1 lb. seasoned
boiled fresh shrimp,
cut in halves or smaller
Breast of boiled seasoned chicken,
sliced, and extra wings
1/4 c. cooking sherry wine
2 1/2 tsp. gumbo file
2 tbsp. fresh chopped parsley

Saute in 1/4 cup oil and 1 cube butter or margarine: celery, green pepper, onions and garlic in Dutch oven or iron skillet from 7 to 8 minutes. Stir in flour, tomatoes, tomato sauce, Worcestershire sauce, seasoned salt and gumbo file. Simmer from 15 to 20 minutes. Add shrimp
and crab meat; simmer from 15 to 20 minutes. During the lat minute, add simmered undrained okra, chicken and wings and sherry wine (or your choice of wine). Mix well and allow to stand for a while. Serve over rice; sprinkle with paprika.
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CAJUN - CREOLE GUMBO DINNER

Gumbo is a form of thick soup or thin stew base, made with rice, Cajun or Creole seasonings and chopped vegetables. You can make it a beef, ham, sausage, chicken or seafood taste. Choose one. Prepared Cajun spices ca be found in most spice sections in grocery stores. 1 c. chopped green and red peppers 1 c. chopped onions 2 tbsp. oil 1 c. chopped carrots 1/2 c. chopped celery 1 clove garlic, crushed 15 oz. can tomatoes Pinch sugar
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LOW COUNTRY CREOLE FROM PAWLEY'S ISLAND

1 onion
1 green pepper
3 stalks celery
2 cans whole tomato
12 oz. can tomato paste
1 bottle chili sauce
Salt & pepper
2 lb. shrimp

Simmer above ingredients 1 hour and 15 minutes (except shrimp). Add 2 pounds peeled and deveined shrimp (uncooked). Cook approximately 30 more minutes until shrimp is pink and done. Do not overcook! Let stand 10 minutes and serve over rice. Easy way to feed a crowd! Serves 8.
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CREOLE SPAGHETTI

1 lb. ground lean beef
1/4 lb. ground lean pork
2 sm. chopped onions
1 (8 oz.) pkg. long cooked spaghetti
2 1/2 c. tomatoes
12 oz. tomato paste
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced
1 tbsp. or less creole seasoning
1 c. buttered bread crumbs
2 beaten eggs
1/2 c. grated cheese
Flavor of your choice
1/2 lb. mushrooms

Mix pork, beef and eggs together. Brown pork, beef, onions and mushrooms. Drain excess fat. Add salt, pepper, garlic, creole seasonings and tomato paste. Add spaghetti, tomatoes and cheese. Place in greased baking dish; cover with bread crumbs. Bake uncovered in oven at 350 degrees for 30 minutes. Serves 6.
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TEXAS CREOLE

1 c. chopped onion
1 c. chopped green pepper
1 c. chopped celery
1/2 c. Parkay margarine
1/4 c. flour
1 (12 oz.) can tomatoes
1 c. Kraft barbecue sauce
1/4 tsp. salt
4 c. (1 lb. 4 oz.) cooked shrimp

Cook onions, green pepper, and celery in margarine until tender. Blend in flour. Gradually add tomatoes, barbecue sauce and salt, stirring until thickened. Cover. Simmer 15 minutes, stirring occasionally. Add shrimp. Cook additional 5 minutes. Serve over rice. 8 servings.
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SMOKED SAUSAGE CREOLE

2 tbsp. vegetable oil
1 med. onion, chopped
1 med. green pepper, chopped
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 (3 1/2 oz.) can sliced mushrooms,
drained
1/3 c. water
1/4 tsp. chili powder
1 lb. hot smoked sausage, cut into
1/2 inch slices
3 c. cooked rice

Heat oil in large skillet. Saute onions and peppers. Add tomatoes, tomato paste, mushrooms, chili powder, water and smoked sausage. Simmer for 20 to 25 minutes, stirring occasionally. Serve over rice. Serves 4.
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CREOLE POT ROAST WITH DUMPLINGS

1/4 c. margarine
3 lbs. pot roast of beef
1 can (16 oz.) whole tomatoes,
undrained
2 c. sliced onions
2 tsp.curry powder
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
1 c. hot water
1 2/3 c. unsifted flour
1 tbsp. baking powder
3/4 c. milk
2 tbsp. chopped parsley
2 tbsp. chopped pimiento

Melt 2 tablespoons margarine in Dutch oven over medium high heat. Add beef and brown on all sides. Add tomatoes and onion; cover tightly. Cook over low heat for 2 hours. Stir in curry powder, 1 teaspoon salt, sugar and Worcestershire sauce. Cover and cook an additional 1/2 hour. Place pot roast on serving platter and keep hot. Add 1 cup hot water to broth in pot; bring to a boil. Blend together flour, baking powder and remaining 1 teaspoon salt. Cut in remaining 2 tablespoons margarine, using a pastry blender or 2 knives. Add milk, parsley and pimiento to
flour mixture. Stir until moist. Drop batter by tablespoonfuls into boiling broth. Cover; cook over low heat about 15 minutes. Place dumplings around pot roast. Strain broth and serve as gravy.
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