Choctaw Apache Cookbook | Native American Indian Recipes...

LOUISIANA COOKING By Native AmericanChoctaw-Apache

I am dedicating this book as atribute to my Choctaw-Apachemother, grandmothers and great-great-grandmothers for theircontributions to the uniquelegacy of American Indianwomen in our family. In 1942, I was born at home in

the rural and isolated Ebarbcommunity, without electricity orindoor plumbing, not more than amile from present-day tribal land. Iwas delivered by a midwife, whowas assisted by my grandmotherChristiana, also called Goodmama,whose strong influence is detailed

in the cookbook. My husband, Howard, of 47

years, provided his editing skillsand encouragement to make thiscookbook possible.

Dorsey Ebarb Bronson(Tribe Elder)

Collecting recipes and folklore for thewriting of Louisiana Cooking by NativeAmerican Choctaw-Apache from my son,aunts, 10 brothers and sisters, nieces,nephews and cousins has been a walk backto my roots. We are descendants of mymaternal grandparents, Christina and DoraSepulvado, and great-grandparents, Tomand Mary (daughter of Petro, an Indianwoman), and great-great-grandmother,Elogia de los Santos Coye (Tom’s mother),whose portrait graces the cookbook cover.Our ancestors were among the original 13families who settled in the Sabine Parishand Red River Parish area. The Indianforebears of my grandfather Dora, calledPapa, are written about on page 15.

INTRODUCTION

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COOKBOOK FOUNDERS:Howard and Dorsey Bronson,William Bronson III, Hunter andMegan Bronson, and Dr. HenryEbarb

COOKBOOK DESIGN:Daniel Olson in Dalton, Ga.WEBSITE:Webjed in Mobile, Ala.J. Arendall, website developer

COVER ARTIST: Eugenia Fosterof Mobile, Ala., painted a portraitof Goodmama’s grandmother,Elogia de los Santos Coye, from afamily photograph. Her work can

be found in Southeast galleriesand in private collections(www.eugeniafoster.com).FOOD PHOTOGRAPHY:Jeff Tesney

www.choctawapachecookbook.com

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Chief Thomas RiversHoward Bronson

William Howard Bronson IIIHenry Anthony Ebarb, J.D.,

Ph.D.Megan Barnes BronsonZ. Hunter Bronson

Danny Vincent EbarbLiisa Raikkonen, J.D.Rose Sepulvado Wanat

Karen A. SloanMary Helen Carlin

Pam RiversMargie ProcellSharon Ebarb

Connie Ebarb WhittAnna Ebarb RemediesSusan Ebarb RainsOlivia Rogers

Choctaw-Apache Chief Thomas RiversCHOCTAW-APACHETRIBE OF EBARBDESCENDANTS

Many members of the Ebarb tribeare descended from a handful ofSpanish and Mestizo-fathered (ofEuropean and Native Americanancestry) families who settled in thearea in the 18th and 19th centuries.The tribe’s origins can be traced to13 families from the Adai Missionwho settled on the east bank of theSabine River in the early 1700s.These families were later joined byfour Lipan Apache families who wereformer slaves. Their surnames reflectthe past and include Ybarbo (Ebarb),Sanchez (Santos), Sepeda(Sepulvado), DelRio (Rivers),Procella (Procell), Martinez, Bermea(Malmay), Sharnack (Ezernack),Rameris (Remedies), Garcia,(Garcie), Cartinez, Padilla (Paddie)and Leone.

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TABLE OF CONTENTS

History — 8

List of Recipes — 19

Sunday Dinner — 23

Old Indian Way — 50

Vegetables — 58

Breads & Sweets — 70

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Happy Times (Foreward) — 8Making Sugar Cane Syrup — 10

The Matriarch — 12

Healing Woman — 13Ancestors — 14

American Indian Veteran — 15

Courageous Spirit — 16Thank You! — 17Storytelling — 18

HAPPY TIMES (FOREWARD)As the eldest ofGoodmama’s 44grandchildren, Ipersonally observedmy mother, sisters,aunts, uncles,grandmothers andgrandfathers cook.They cooked food onwood stoves, woodheaters, fireplacesand outdoors on woodfires — both at homeand on campfires inthe piney woods ofNorth Louisiana.

All of us had a job of some kind. Ourtasks consisted of working in thefields, pruning fruit trees, cutting,chopping, splitting wood, tendinganimals, hunting, trapping, fishing,

canning and curing meat in smokehouses. It was important that food becooked quickly and at hightemperature.The woods were full of nuts, grapes

and berry-bearing trees. Farming andtending animals was all done on landthat was not fenced during mychildhood. In addition, no one woreshoes except when we went to churchon Sunday mornings. After church, abig family meal was always cooked atnoon.My grandmother, Christina

(Goodmama) Sepulvado, was the bossand manager of the family. Shedirected all of us on what we would bedoing each day, including mygrandfather Dora (Papa) Sepulvado.She alone directed how much foodneeded to be prepared, stored orcured, and she determined how muchcould be sold to non-family members.Food was raised, harvested, stored,

canned, dried and smoked. It was alsopreserved by burying it in sand, as inthe case of Irish potatoes, or in pineneedles as in the case of sweet

potatoes or sugar cane stalks.Animals would be harvested during

daylight hours or at night using torchesin order to see the nocturnal animals.The process of tracking and findingbeehives in trees for honey, fighting offthe bees and keeping the honey in vatswas an exhilarating process that couldfill a book alone.Cooking food that was fresh from

storehouses and smokehouses, dried orfreshly harvested animals all requiredknowledge of different techniques andrecipes passed down from manygenerations. Slaughtering methods fordifferent animals and fish requiredspecial skill with knives, hatchets, axesand saws.Different family members knew

which recipes were not to be tamperedwith and needed to be carefullymaintained. Many family memberspreferred hot peppers cooked in thefood or on the side.However, others never developed a

taste for hot peppers, and even thoughthey were catered to, they were lookedupon as wimps.

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The land was shared by all and not fenced off.Hundreds of acres of non-fenced forest andwaterways were used by all for whateverpurpose suited their needs. Some trees were cutfor firewood and others were mined for all typesof nuts. Traps were set for wild animals to beused for food or sold for extra income. All farmanimals were marked by cuts on their ears asfamilies agreed upon markings, distinguishingbetween those let loose to roam until time forthem to be slaughtered, those brought in to bemilked and those to perform farm chores. As theoldest (and I would like to think the fastest onfoot of my many cousins), Goodmama assignedme to go out and chase down an animal that shewanted. That was something I took great pridein doing. Pleasing her meant a lot to me!Finally, it needs to be said that this foreward

has been a catharsis for me.One of my regrets in life is that I spent so

much time in the classroom getting aneducation and was never able to pass on myknowledge of cooking to my descendants. Inthis respect, I now feel honored and thankfulthat my sister, Dorsey, asked me to write thisforward.

Henry Anthony Ebarb J.D., Ph.D.

HAPPY TIMES (FOREWARD)

Twenty two year old ChristinaMeshell Sepulvado (Goodmama) andDora Sepulvado (Papa) eloped in1919. She is pictured in thehand-patterned and hand-sewn suitshe secretly made for her wedding.

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MAKING SUGAR CANE SYRUPModern day:

Goodmama’s granddaughter, SharonRivers-Ebarb said to her visitors: “So youwant to see Goodmama’s cane mill? Well,it is located on my land and I have itsecured, stored and protected from theweather. Would you like to see themythical cane mill?” Thus, what began asa question about the family history ofmaking Blue Ribbon Cane Syrup with itsown cane mill turned into a veryemotional walking tour of Sharon’s land.Sharon graciously showed Goodmama’scane mill to her visitors: the author of thiscookbook, the author’s husband, HowardBronson, and the author’s brothers,Danny Ebarb, M.S. and Dr. HenryAnthony (Anti-Cat) Ebarb.Sharon knew her cousins and visitors

had actually worked in the syrup makingprocess as small children, with the entirefamily participating under the directionand supervision of Goodmama. Duringthe tour, the author and her brothers

Christina Meshell Sepulvado(Goodmama) at 80 years old.

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MAKING SUGAR CANE SYRUPdescribed the cane makingprocess and relived thememory of how it broughtGoodmama’s entire familytogether for a day. No onereceived pay for their work.It was a happy, idyllic familytime. The process went asfollows.First, some family

members took a horse drawnwagon into Goodmama’scane field. They cut ripe,ready to harvest BlueRibbon Cane, put the canestalks into the wagon andkept up the process oftaking the cane from thefield to the cane milllocation until Goodmamaindicated there was enoughcane to make a decent batchof syrup.Meanwhile, others built

and maintained a roaring fireunder the huge 5’ by 10’metal pan that was designedand engineered for syrup

making. Family membersalso set up the cane grinder,a large wooden barrel,complete with a clothstrainer to catch and strainthe cane juice. Othersconnected a long curvedpole atop the grinderapparatus and harnessed up

a horse or mule to pull thepole in a circular motionaround and around thegrinder.Then, smaller children

steadied the horses andmules and pushed the canestalks into the grinder as theanimals provided the power

to turn the grinder. Ofcourse, as the juice flowedinto the barrel, Goodmamarewarded each of the familymembers with a taste of thedelicious nectar.Then the juice was

transferred to the cookingpan and the process ofcooking the juice by movingit back and forth from a hotsection of the pan to a coolersection continued untilGoodmama’s husband,Goodpapa, announced thatthe syrup was done andready to be put into gallonbuckets.Finally, Goodmama

handed out an allotment ofsyrup to each of her marrieddaughters for their family.The rest was put into a coolstorage place for winter timeconsumption.

Henry Anthony EbarbJ.D.,Ph.D

Christina Meshell Sepulvado (Goodmama) cooking at 90 years old.

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THE MATRIARCHMrs. Christina Meshell Sepulvado,

(Goodmama), was the matriarch of herfamily. She led by example and allfamily members, including her husband,sought her approval and tried to pass onher sage wisdom to others. Herdaughters gave her 44 grandchildren.Her descendants’ accomplishmentsinclude Thomas Rivers, Chief of theChoctaw-Apache Tribe of Ebarb, La.,newspaper editors-publishers,professional athletes, one military officer(who supervised in the capturing one ofthe world’s most notorious criminals),doctors, attorneys, professors andsuccessful entrepreneurs. She would beexceptionally proud of them as she wasa seeker of perfection. In addition, shepassed on examples of her deep faith inGod and would be most happy to knowof their efforts to be good people andtake care of their families.To understand this remarkable lady,

one needs to reflect on Goodmama’spersona. While exhibiting a seriousmanner, she had a fantastic sense ofhumor and could break out in laughter atany time. During family gatherings,while working diligently and happily

together with family, sharing meals orsitting on the porch of her home, she wasa powerful (4’8”) force. She had acommanding presence and a keenintellect that was respected by all. Oneof her finest qualities was herdetermination to pass on her family’s oralhistory. She shared her stories at everyfamily occasion, of working in the fieldsor hunting by night. Each day of her life,excluding Sunday, which she set asidefor rest and family gatherings at herhome, was spent in the pursuit of whatsome call a “hunter/gatherer” goal. Herfamily never worried about food in thewinter because Goodmama hadsupervised the curing and storing of foodwhile it was plentiful for the time itwould be needed most. She neverwasted time and her every move had apurpose to improve the life of her family.As an example, when she or her

daughters had young children andwork was to be done in the field, shesupervised in digging a hole in theground under a shade tree, lined thehole with cloth and put the babies intothe hole for safety. Then they all couldwork and hear the babies cry when

they needed attention, allowingsomeone to care for them.Every Sunday all members of her

large family gathered at her home toshare a meal, tell tales, and listen toGoodmama. She was a special personto spend time with and she showedinterest in others by asking specificquestions and debating issues. She andmy father were the last two membersof our family to speak what could beour tribe’s native tongue. It was ahappy time to be together at her home.Goodmama was so enterprising.

During the Great Depression, shebought a lot of land. She parceled it outto each of her daughters as they married.To go along with the land she bestowed,she also gave each a cow, a horse andhelped them build a house (fully paidfor). She also provided them with seedsfor plants to raise food, shared meatfrom slaughtered animals, doctoredthem when they or their children weresick, assisted in child birth, took them tochurch and most important, providedwise counsel life decisions.

Henry Anthony Ebarb, J.D., Ph.D

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Christina Meshell Sepulvado(1896 – 1986), called Goodmama,was taken at birth by her NativeAmerican grandmother, PetroProcell, and raised until she was 8,then she went to work pickingcotton in her father’s fields. Whilebeing raised by her grandmother,she learned herbal remedies andused her healing skills to save herfather’s life many years later.Grand Ma Petro taught Christinahow to find mullein leaves, deerweed and many other herbs andplants to treat indigestion, coughsand congestion. For a toothache, asmall sliver from a white oak treeknot was placed on the tooth. Inthe winter, to ward off colds,Christina made tallow andturpentine rags for her daughters towear over their chests to school.For bleeding wounds, she

applied spider webs to stopbleeding. Her grandson, DannyEbarb, remembers witnessing herapply spider webs to stop thebleeding on her foot after

accidently cutting it whilechopping wood.Goodmama is revered for more

than just healing, such as her workethic, whether hoeing in the fieldwith a baby strapped to her back orkindly giving of her time to hergranddaughters and neighbors.She called on them with chicken

soup for healing or brought a gift ofa handmade quilt for their newborn baby.Goodmama’s devotion and

prayers to the Blessed Virgin Mary,along with her stubbornness to notgive up, helped her save herfather’s life. Her 84-year-olddaughter, Rose Wanat of Ringgold,Ga., told the story of Grandpa TomMeshell’s being left for dead bythe doctor. Goodmama found himcollapsed in the breezeway of hishouse and immediately beganfeeding him buttermilk by dippingit in a rag and putting it to his lipsuntil he recovered days later.Two months later, the doctor told

him he should have been dead.

HEALING WOMAN

Goodmama was proud of signing her name.


ANCESTORS

Elogia de los Santos Coye, 1838-1882

Goodmama’s grandmother,Elogia, raised her son TomMeshell in Lake End, La., in RedRiver Parish. She worked as a farmlaborer and died when Tom was15. He moved to Sabine Parish,found work, and married MaryProcell, daughter of an AmericanIndian Mother. They raisedGoodmama and her siblings in theSepulvado Loop area in Ebarb.

Tom Meshell (1867-1951) and Mary Procell Meshell (1874-1951)

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AMERICAN INDIAN VETERANDora Sepulvado, (1893

– 1986), served hiscountry as an Army MPstationed in Paris,France. When he camehome, he did two things.First, he eloped withChristina Meshell in 1919and second, he put hisarmy helmet in a split inthe trunk of a pine treethat still stands nearly100 years later. His fatherwas Joseph J. Sepulvado,born in 1868 in SabineParish. His mother wasRosa Lafitte, born in1870. His grandfather,Jose Siaui EsiquioSepulvado, was a NativeAmerican who fought inthe Indian wars. Hisgrandmothers, RebeccaFerguson and Rosa Guay,were of Native Americanancestry and his greatgrandmother MariaGagnier was a Choctaw.

Far left,Papa’s Armyuniform in1919; above,his armyhelmet in atree nearly100 yearslater; at left,Papa at 90years old.


Leslie Rivers inherited hercourageous spirit and tenacity from hermother, Henrietta Rivers, hergrandmother, Verna Ebarb, and hergreat-grandmother, Christina Meshell,who were all amazing women guidedby their strong faith.While a junior in high school, Leslie

was in a car accident that injured herspinal cord and left her a quadriplegic.Because of her strong faith, shelearned to drive a hand-controlled vanand graduate from college. Sadly, thisbright star’s life ended in 2005 when adrunk driver hit her van.

Happily, before she died, her dreamof going to New York City andmeeting famous people came true. Sheorganized the memorable trip whichincluded going backstage of the“Today Show” and the “Regis andKelly” show.She was given the VIP treatment

and she met and was photographedwith Katie Couric, Matt Lauer, KellyRipa and Regis Philbin.Leslie was accompanied to New

York City by her sister, Suzanne Ebarb,her sister-in-law, Paula Rivers, fatherTim Hurd and me.

Leslie’s trip was arranged by herUncle Howard Bronson. He called hisfriend, Dr. David Bronner, Chief of theRetirement Systems of Alabama, whoarranged everything.Highlighting the trip was a private

lunch arranged by Dr. Bronner atRSA’s 55 Water Street Luxury OfficeBuilding on the East River, givingLeslie a view of the famous ManhattanSkyline.

Dorsey Ebarb Bronson

COURAGEOUS SPIRIT

Leslie Rivers

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Our most sincere appreciation to the talented cooks who shared their family recipes and generously gave of their timeto convert them from memory to written form and make this cookbook possible! The process required hours ofdedication because many contributors cook instinctively and without measuring, mixing a “pinch of this or a palm ofthat.” Some of the recipes are meant to be a guide rather than to be cooked to the letter. Enjoy!

THANK YOU!

Margie Rivers ProcellMary Helen Carlin

Lillie Meshell (94 years old)Rose Sepulvado WanatChief Thomas Rivers

Henry Anthony Ebarb J.D., Ph.DDanny Vincent EbarbElton Jacob Ebarb

Craig EbarbSharon Rivers EbarbClark and Paula RiversSuzanne Rivers Ebarb

Karen A. SloanMandy Olivia

Connie Ebarb WhittSusan Ebarb Rains

Brad and Jana WrightBetsy Ebarb

Anna Ebarb RemediesJulie Ebarb Crittenden

Jerry Rogers, Jr.Pam Rivers

Christina and Sarah EbarbApril Jessica Zirbes


A Porch Memory — 58Brother’s Favorite — 30Celebrity Gator — 30

Charity is Legend — 88Coffee with Mom — 82

Crazy for Mayhaw Jelly — 76Country Life — 84Cow Patties — 55Delicacy — 81

Early Morning Chat — 74Elton’s Gifts — 26First Settlers — 54For You, Mom! — 23

Goodmama andthe Sheriff — 18

Goodmama Kept the FireBurning — 84

Goodmama’s Quilt — 53

Harmony inthe Woods — 54

Healthy Cornbread — 81Hog Killing — 51Old Indian WayTamales — 56

Police Scanner Hobby — 35Romantic Courtship — 27Showgirl Seamstress — 31

Teenage Bride — 55“T” Henry — 43The Best — 82

Turkey Surprise — 28Walking at 100 — 64

Wash Tub ofCucumbers — 61

Washing Branch — 52Winter Treat — 62

STORYTELLING

Goodmama and the SheriffCollecting Mom’s recipes for this cookbook reminded me of stories about the good old days.For years, my mom has told the following story that she witnessed. My sisters and brothers and I never tire of

hearing it, which we named “Goodmama and the Sheriff.”One day, back in the 1940s, the sheriff stopped by my grandparents’ house to collect $6 for a cow that had gotten

out of their fenced pasture. The sheriff was trying to collect from granddad while he was sitting in his porch swing andlistening to Paul Harvey on the radio.Goodmama comes out of the house with a shotgun and tells the sheriff, “I am going to shoot you if you do not leave

because it is wrong what you are trying to do. If you had asked us, we would have gotten the cow and penned it up.”The next day, the sheriff dies. In deep remorse, my grandmother confesses to a priest.The priest told her that it was not her fault the sheriff died. In fact, lots of folks had wished him dead!

Karen A. SloanChattanooga, Tenn.

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LIST OF RECIPES

Sunday DinnerAunt Margie’s Fried Chicken — 35Aunt Janie’s Fried Chicken — 26Aunt Retta’s Chili — 45Baked Hen — 31Barbecue Sauce and Brisket — 42Bird Brine — 33Bonnie’s Chicken andDumplings — 38Bonnie’s Turtle Soup — 30Bread and Cheese Casserole— 46Buffalo and Indian Fry BreadTaco — 40Chicken Spaghetti — 40Corn Soup — 49Craig’s Hot Tamales — 39Danny’s Shrimp Creole — 27Elton’s Shrimp Creole — 26Enchilada Casserole — 45Estel’s Catfish Couvillon —43First Place ChickenCasserole — 47Fried “Celebrity” Alligator— 30

Fried Vinson Back Strap —49Granny’s Hot Tamales — 32Henrietta Meatloaf — 25Meat Casserole — 47Mexican Chicken — 27Mom’s Chicken andDumplings — 24Mom’s Seafood Gumbo —32Mother’s Garlic Stuffed Pork Butt — 24Onion Soup — 45Oven Fried Chicken Parmesan — 44Pork Chops and Rice — 48Pork Chop Sauce Piquant —49Rabbit Sauce Piquante — 29Rose Sepulvado Wanat’sLinguine with Red ClamSauce — 28Shrimp Gumbo — 36Shrimp Gumbo Moderne —47The V’s Crawfish Bisque — 39Veggie Omelet — 35White Chicken Chili — 34

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LIST OF RECIPES

Old Indian WayAntie’s Snow Ice Cream — 57Aunt Estel’s Cracklins — 51Aunt Eve’s Pounch (Blood Sausage) — 57Aunt Margie’s Squirrel Head Soup — 52Goodmama’s Chicken Soup — 53Goodmama’s Pork Roast — 52Goodpapa’s Fresh Kill Roasted Liver — 52Grandma Rehina’s Cornmeal Mush — 57Mother’s Breakfast Green Onion and Eggs — 57Mother’s Metate Loaf — 55Mother’s Tortilla — 55Mother’s Zwolle Tamales — 56Pork Backbone and Crushed Red Pepper Stew — 51Tobe’s Fried Meat — 54Uncle Jack’s Wild Game Stew — 54

VegetablesBertie Bottrell’s VegetableSoup — 64Black-Eyed Pea Soup — 63Broccoli Marinate — 66Broccoli Ring — 68Cheese Dressing forVegetables — 64

Crisp Bread and ButterPickles — 59Cushaw — 66Green Beans Piquant — 69Hot Mushroom Sandwiches— 68Howard’s Okra andTomatoes — 67Lillie Meshell’s SweetPickles — 61Marinated Carrots — 66Marinated Dill Carrots — 66Meshell Pepper Sauce — 62Mom’s Beans and Bison —65Mother’s Hot Potato SaladGarnished with Bacon — 60New Potatoes — 61Oven Roasted BrusselsSprouts — 59Poke Salad — 68Salsa Dip — 61Spinach Casserole — 64Squash Casserole — 59

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LIST OF RECIPESBreads & SweetsAmazing Coconut Pie — 86Aunt Christina’s Rice Custard — 82Banana Pudding — 75Chief Thomas’ Choctaw-Apache Fry Bread — 88Chocolate Chip Dip — 83Chocolate Ice Box Cake —86Dora and ChristinaSepulvado’s Indian FryBread — 84Dot’s Butter Cookies — 75Fig Preserves — 79Lemon Gelatin Cake — 77Lillie Meshell’s Hot WaterCornbread — 81Lillie Meshell’s Rosen-EarBread — 81Mom’s Banana Pudding —74Mom’s Chocolate Gravy — 82Mom’s Chocolate Sheet Cake — 75Mom’s Fry Cakes — 73Mom’s Lemon Cake — 73Mom’s Mayhaw Jelly — 76

Mother’s Biscuits — 80Oatmeal Lace Cookies — 77Old-fashioned Tea Cakes —87 Papa’s Peanut Candy — 71Papa’s Popcorn Balls — 72Party Raspberry Cheese Ball— 87Peach Cobbler — 86Peanut Butter Cookies — 75Persimmon Bread — 78Persimmon Cookies — 84Persimmon Pudding — 78Pralines — 86Prune Cake — 79Pumpkin Bread — 77Pumpkin Patch-JalapenoJelly — 79Rose Wanat’s Sweet PotatoPie — 85Rosen-Ear Bread — 88Syrup Tea Cakes — 87Verna’s Sweet Potato Pies —73


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SUNDAY DINNERGame, fish, fowl and meat

For You, Mom!I remember the great smells

of Mom’s pork roast cookingand my large family gatheredaround a small kitchen tabletalking and eating. We alwayslooked forward to Sundaydinner after church when familydropped in to eat and visit.Mother’s Garlic Stuffed Pork Butt


Mother’s GarlicStuffed PorkButt1 cup water1 T salt1 T black pepper1 T Mrs. Dash® table seasoning1 tsp. garlic powder1 medium white onion,

chopped1 cup beer8-10 whole garlic cloves, peeled1 tsp. canola oil5 lbs. pork butt with skin (you

can cut skin off to lower fat)Cast iron Dutch oven or a heavy

Dutch oven

Mix all dry ingredients in abowl and have chopped onionready in another bowl.Make 8 to 10 one-inch slits

across and about 1-inch deep allover the pork butt, usually threeslits on top, two slits on each sideand none on the skin side. With ateaspoon, fill each hole with dryingredients and put one clove ofgarlic in each hole. Rub pork withoil and any remaining dryingredients.

Prepare Dutch oven by heatingon top of stove. When a coupledrops of water dance across thesurface, the pan is hot enough.Add one teaspoon of oil and

sear meat on all sides with skinside down. Place lid on Dutchoven and lower heat to medium.Cook for one hour. Liquid shouldform to keep from burning butyou may have to add your choiceof 1/2 cup of water OR 1 cup ofbeer.After an hour, turn meat over

and cook for another hour. Be sureto check that meat is not burning.Add 1/2 cup of water, if necessary.Turn meat back to skin side

down and lower heat to medium-low and cook another hour. Meatshould be fork-tender. Dependingon the size of roast, it may takelonger. Enjoy Mother’s GarlicStuffed Pork Butt and naturalgravy with long grain rice andgreen beans!Makes 8 to 10 servings.Note: All measurements are

approximate, adjust to taste. (Icook like my mother, no exactmeasuring).

Recipe by Connie Ebarb Whitt

Mom’s Chicken andDumplings4 chicken breasts (reserve broth)1 onion, diced4 or more stalks of celery6 cups water2 cups flour2 T Crisco® or butter1/2 tsp. soda

Boil chicken with onion and celery.Reserve the chicken broth. Debone and cutup the pieces. Add broth and bring to a boil.Return to pot.Mix flour, butter and soda. Knead with

your hands and then roll out on a flouredboard. Cut into rectangular-shaped piecesand drop into the boiling chicken broth withthe chicken.Separate with a fork while cooking so that

the dumplings do not stick together. Youmay double the dumpling recipe and addmore chicken broth if you need to feed morepeople.Makes 8 servings.

Recipe by Betsy EbarbShreveport, La.

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Henrietta Meatloaf1 egg7 saltine crackers OR 1 cup bread

crumbs1 onion, chopped1 lb. ground beef 1/4 can Carnation milk Black pepperSalt1 (8 oz.) can tomato sauceFoil

Combine all ingredients with 1/2 can oftomato sauce. Shape into slightly greased9x5x3 loaf pan. Pour remaining 1/2 can oftomato sauce over the top of the loaf.Bake at 350 degrees for 1 hour. Cover

top with foil for first 30 minutes ofcooking.Makes 6-8 servings.

Recipe by Suzanne Rivers EbarbZwolle, La.

Elton’s ShrimpCreole5 T flour5 tsp. Wesson® oil or olive oil1/2 lb. crab meat, optional3 1/2 lbs. shrimp, peeled and

deveined 1 1/2 cups celery, chopped1 medium green bell pepper,

chopped5 green onion tops, chopped1 large white onion, diced2 or 3 garlic cloves, mashed1 bay leaf2 (8 oz.) cans of tomato sauce2 cups water1 dash Worcestershire® sauce1/2 tsp. Accent® salt1/4 tsp. crushed red pepper1/2 tsp. black pepper1/2 tsp. salt1/2 tsp. Kitchen Bouquet®

browning and seasoning sauce

Combine flour and oil. Stirover medium heat until it’s agolden brown roux.Add celery, pepper, onions and

garlic and lightly sauté for acouple of minutes. Add water,tomato sauce and remainingseasoning and cook for 45minutes to 1 hour. Stiroccasionally to keep fromsticking to the bottom of thepot. If needed, add a little water.During the last five minutes of

cooking, add shrimp and crabmeat, bring to a quick bubble fortwo minutes and turn off heat.Serve over rice sprinkled with

parsley.Makes 8 servings.

Recipe by Elton EbarbLas Vegas, Nev.

Elton’s GiftsElton Jacob Ebarb is the namesake of his grandfather,

Jacob Ebarb. He has a big heart and is a really goodperson. He earned a reputation for being a shrewdbusiness man and possessing a gift for spotting talentedathletics. He scouted for Major League Baseball.

Perhaps his greatest deed was helping his sister Bonniefind her self-esteem. It gave her the confidence to returnto high school in her 40s and earn a GED. He gave her ajob in his bail bondsman’s office, taught her the businessand set her up in business. When she died in 2013, thosetimes were remembered as the happiest days of her life.

Elder Sister and Mandy

Aunt Janie’s FriedChicken1 fryer chicken, cut up1/2 cup flour2 cups peanut oil2 eggs

Marinate chicken in beaten eggs for one hour.Place a few pieces of chicken in a bagcontaining flour and shake until well coated.Heat peanut oil in skillet until hot. Add

chicken and cook until light brown.Turn heat down to medium. Cover skillet and

cook for 15 minutes, turning occasionally tobrown evenly.Remove cover and increase heat. Cook for 15

more minutes until brown while turning toavoid burning. The chicken should be tasty andcrispy.Makes 6 to 8 servings.

Recipe by Karen Sloan

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Mexican Chicken2 cups of chicken broth1 whole chicken, cut up 1/2 onion, chopped1/4 cup oilBlack pepperSaltGarlic powder2 (10.75 oz.) cans cream of chicken

soup1 (8 oz.) jar Cheese Whiz®1 large bag Doritos® Nacho

Cheese Flavored Tortilla Chips1/2 tsp. chili powder

Sear chicken in hot oil. Add onions,seasoning and lightly sauté. Add fourcups of water and cook for 30minutes. Debone chicken after it iscooled. Reserve broth.Simmer two cups of chicken broth,

cream of chicken soup, CheeseWhiz®, chili powder and blackpepper for 15 minutes. Add chicken.Mash Doritos® and put 3/4 bag on

bottom of 9x13 casserole dish. Pourmixture, then put remainingDoritos® on top.Bake at 350 degrees for 35 minutes.Makes about 8 servings.

Recipe by Margie Procell

RomanticCourtshipMargie Rivers Procell and her

husband Harold Procell’s courtship isa romantic story often repeated.They met while attending trade

school. A young Harold fell in loveand pursued her into the woodswhere she was deer hunting with herbrothers.Harold was driving a green Dodge

Charger. The country roads weremuddy but he risked getting stuckand won her heart and hand inmarriage.They were married for more than

20 years and raised two sons.Winning his wife, Cootee, was one ofmany successes achieved by Harold,who was paralyzed from the waistdown from polio when he was 8 yearsold.He died of complications from the

disease when he was in his 50s.

Danny’s ShrimpCreole2 lbs. shrimp (reserve one cup of

broth)Crab boil4 large onions, diced1 green bell pepper, diced 4 celery stalks, diced 1 to 2 T shortening1 T flour1 can (28 oz.) tomatoes

Clean shrimp. Boil shrimp that hasbeen started in cold water. Let itcome to a good boil, add crab boil andcook no more than three minutes.

Reserve liquid. Dice onions, bell pepper and celery

very finely.Sauté in skillet with Crisco® until

wilted. Mash wilted vegetables andadd flour.Use your own judgment as to how

thick you want the roux and add flouras needed. Add tomatoes and onecup of the juice from the boiledshrimp. Season to taste with salt andpepper.Add cleaned, deveined shrimp and

let simmer for about 10 minutes.Serve over rice.Makes 6 to 8 servings.

Recipe by Danny Ebarb


Rose SepulvadoWanat’s Linguinewith Red ClamSauce1 (8 oz.) uncooked linguine pasta,

cooked and drained1 (6.5 oz.) can chopped clams1 (14.5 oz.) can Del Monte® fresh

cut diced tomatoes with garlic andonionParmesan cheese, grated and shaved

Drain clam juice from clams.In medium skillet or sauce pan

over high heat, bring clam juice andtomatoes to a boil.Lower heat and simmer for five

minutes. Add clams and heatthrough.Place pasta in serving bowl. Pour

clam sauce over pasta.Sprinkle with parmesan cheese

and serve.Makes 4 servings.

Recipe by Karen A. Sloan

Turkey SurpriseMany years ago, Rose Sepulvado

Wanat celebrated Thanksgiving withher mother, Christina, in Zwolle, La.Rose and her husband, John, andchildren were traveling in a stationwagon. They departed fromChristina’s house, forgetting a turkeyher mother had for them. WhenChristina realized they left the turkey,she had her daughter, Margie Rivers,call another daughter, Verna Ebarb,who lived along the highway and sheflagged Rose and family down. Theyreturned to get the turkey and weresurprised to be handed a live turkey.

Chief Tom Rivers (Rose’s nephew)

Rose Wanat, pictured above, was bornin 1930 and is Goodmama’s daughter.

Louisiana Cooking28

Rabbit SaucePiquante1 rabbit, cut in serving pieces3 T oil3/4 cup water2 T Worcestershire sauce2 T flour4 T tomato paste1/4 cup chopped onions3 T minced green pepper 1/4 cup chopped celery1 tsp. minced garlic1/4 tsp. hot sauce

Pan fry the rabbit in oil until lightly brown.Add 1/4 cup of water and Worcestershiresauce. Cover pan tightly and simmer for 25minutes.In separate pan, brown flour in 1 tablespoon

of oil. Add tomato paste and water, stirringthoroughly. Add onions, green pepper, celery,garlic and hot sauce.Blend well and pour over simmering rabbit.

Cook over low heat about 30 minutes. A smallamount of water may be added if saucebecomes too thick. Serve with noodles or rice.Makes 6 servings.

Recipe by Susan RainsZwolle, La.

Bonnie’s TurtleSoup1 cup butter for roux1/2 cup all-purpose flour4 T butter1 lb. turtle meat cut in 1/2-inch cubes1 1/2 cup onion, diced1 cup celery, diced1/4 cup green onion, diced1 green bell pepper, diced2 tsp. garlic, minced2 (14.5 oz.) cans tomatoes, diced1 quart beef brothSalt and pepper to taste4 T Worcestershire® Sauce1/2 tsp. cayenne1 tsp. garlic powder2 fresh bay leaves

Roux:Melt 1 cup of butter, whisk in the

flour and cook to make a brownishcolored roux. Set aside.

In a large saucepan or Dutch oven,melt four tablespoons of butter overmedium-high heat. Add the cubedturtle meat and sauté until browned.Lower the heat to medium.Add all vegetables and garlic. Season

with salt and black pepper. Sauté untilthe vegetables are tender. Add

tomatoes and season with a little salt sothey will break down. Cook for 10minutes. Add the beef stock,Worcestershire® sauce, cayenne, garlicpowder and bay leaves. Bring to a boil,then turn down to a simmer. Simmer for20 to 30 minutes, stirring occasionally.Whisk in the roux, simmer until

thick and smooth, then simmer for 15to 20 minutes more. Serve with riceand cornbread.Makes 6 servings.

Recipe by April Jessica Zirbes

Brother’sFavoriteMy mother, Bonnie Estelle

Ebarb Rogers, has the middlename of my great Aunt Estelle whotaught her to cook turtle soup. Mymother loved to cook and if sheknew your favorite dish she wouldmake it! Nothing made her happierthan finding hard-to-locate, freshturtle to cook for her brother Eltonon one of his visits fromHenderson, Nev. My late mothergave me the recipe which I amputting in this cookbook because itwould make her soooooooo happy.

Fried “Celebrity”Alligator3 to 4 lbs. alligator meat1 onion, sliced2 1/2 cups Wesson® oil3 cups flourTony Chachere’s Creole Seasoning®

Cut meat into strips to fry (size ofchicken tenders). Season withCreole seasoning and one onion,sliced. Steam for one hour totenderize. Season tenderized meatwith Creole seasoning.Coat with flour and fry in a skillet.

Heat oil to fry strips. Fry and do notturn. Makes 6 to 8 servings.

Recipe by Sharon Ebarb

Celebrity GatorRoger Rivers, star of the

television series “Swamp King”trapped an alligator with the helpof his dad, Sammy Rivers, for ashow. Roger gave the meat to hisaunt, Sharon Ebarb. Roger is anative of Ebarb, La., and livesnext door to his aunt.

Louisiana Cooking30

Showgirl SeamstressThe mother of seven girls and four sons, Verna Ebarb was called “mother” by

children, grandchildren and great-grandchildren. “Amazing” does not begin todescribe Mother, but her sister, Rose, does a good job remembering her as agood listener who helped solve problems by not giving advice. Not only wasMother a good listener, but she was an accomplished cook and a talentedseamstress. Mother and “Tobe,” our father, lived in Ebarb and south Louisianain the early years of their marriage. They returned to Ebarb after living in BlueDiamond and Las Vegas, Nev., for 20 years. While living in Las Vegas, Mother“had the time of her life” working as a seamstress at the Dunes Hotel repairingcostumes for the French showgirls. She “mothered” one of the showgirls andnamed her youngest daughter, Julie Colette, after her.

Baked Hen4 lbs. whole hen Pinch of saltPinch of red pepper Pinch of black pepper5 large spoonfuls of Crisco®

shortening2 cups water4 large garlic cloves1 T ground cinnamon1 bay leaf1 sprig of fresh rosemary1 sprig of thymeString to tie legs

Rub hen on the inside and outwith shortening. Mix togethergarlic and all seasonings. Place incavity of chicken. Tie the legstogether.On top of stove, heat a large,

heavy pot. Brown breast and backof chicken. Add water and baste.Preheat oven, cover and bake at

350 degrees for 1 1/2 hours. Basteoccasionally. Oven temperaturesvary so make sure your chicken iscooked until tender.Makes 8 servings.

Recipe by Anna Ebarb RemediesZwolle, La.


Mom’sSeafoodGumbo3 lbs. small frozen uncooked

shrimp2 cans minced clams1 can whole baby clams1 can oysters2 bottles clam juice1/2 lb. smoked sausage,

sliced1 bunch green onions,

chopped 1 large onion, chopped2 cloves garlic, finely

chopped1 small bell pepper,

chopped1 stalk celery, finely

chopped1 cup frozen okra1 T filé powderCajun seasoningSalt and pepper

Wash and peel shrimp. Savethe shrimp shells. Boil shrimpshells in about one quart ofwater. Add chopped onions,celery and a dash of salt and

pepper. Boil about 10minutes. Drain. Reserve brothto add to gumbo mixture.

Roux:3/4 cup flour3/4 cup vegetable oil

In heavy skillet, heat oiluntil hot. Add flour and stirconstantly until golden brown(as brown as it can get withoutburning it).This mixture will keep for

several months in therefrigerator for use in gumboor brown gravy.Add all vegetables except

okra to hot roux. Stirconstantly until wilted. Usinga large pot, combine all theabove except the shrimp. AddCajun or seafood seasoningand salt and pepper to taste.Simmer about 30 minutes.Add peeled shrimp, okra

and filé powder. Stir potoccasionally and add spices asdesired. Cook until shrimp ispink. Serve over rice.Makes 8 to 10 servings.


Granny’s Hot Tamales5 lbs. pork butt2 tsp. salt1 tsp. garlic powder1 tsp. black pepperCorn shucks4 cups masa flourCrisco®Foil

Cut pork butt in three-inch pieces. Put in large potand cover with water, salt, garlic powder and blackpepper. Cook until tender as you would a pot roast,usually about two hours.Remove from liquid. Save the liquid as this will be

used for the seasoned meat. You may shred it if youdo not have a grinder. Purchase 15 dozen cornshucks. Soak in warm water for at least one hour tosoften. Dry off with paper towel.Divide masa flour in half in two separate bowls.

Add one teaspoon of salt per bowl. Add oneclump/handful of Crisco® to each bowl. Add warmwater to make dough (similar to biscuit dough; itshould not stick to your palm). Put dough on shuckand spread. Place a dab of meat and roll up. Placecompleted tamales in pot. Put aluminum foil onbottom of pot first. Cover pot and cook one hour onmedium heat. Makes about 15 dozen tamales.

Recipe by Karen SloanChattanooga, Tenn.

Louisiana Cooking32

BirdBrineQuail, turkey or

any bird (Reducemarinate by half forsmaller birds.)1 cup salt1 cup sugar2 cup bourbonWaterOnions, choppedCelery, choppedCarrots, choppedApple, chopped

In a pot, bring salt,sugar and bourbonto a boil.Rinse bird and

place in another pot.Pour dissolvedbourbon and saltliquid over bird andadd water tocompletely cover.Put lid on pot andmarinate inrefrigerator.Marinate quail or

small fowl overnight.For a larger bird

like a Thanksgivingturkey, marinate for24 to 48 hours to getthe best results formoist meat.When ready to

cook, rinse bird withwarm water and patdry.Mix chopped

vegetables (amountdepends on size ofbird) and stuff bird.Stuffing is optional.Follow cooking

instructions for birdrecommended onpackage.When cooking

turkey, cover thebreast and legs withfoil for first 20minutes. Removefoil and finishcooking.

Recipe by WilliamBronson IIIDalton, Ga.

WhiteChickenChili1/2 cup canola oil4 lbs. boneless chicken

thighs1 T cumin1 T chili powder1 T salt2 tsp. pepper2 oz. canola oil2 oz. butter

12 oz. yellow onion, 1/4-inch diced and chopped2 T garlic2 oz. roasted chili1 oz. green chilies3 oz. flour8 cups chicken stock1/4 cup salsa verde1 T chili garlic paste1 T chipotle Tabasco®

sauce1 cup heavy cream2 cups white beansWhite riceGreen onions as garnish

Heat 1/2 cup of oil in pot.Sear chicken on both sides.Add 8 cups of water andboil for 30 minutes. Cooland save stock. Debone,dice chicken and set aside.Heat additional canola oil

and butter in pan. Sautéonions until translucent.Add the garlic and cook for30 seconds. Add the roastedand green chilies. Add theflour, stir to incorporate andcook for two minutes. Addthe chicken stock gradually

and slowly whip out thelumps. Add the salsa verde,chili garlic paste andchipotle Tabasco® sauce.Return to a simmer and

add the chicken back into thepan. Simmer for 5 minutesand add the cream and whitebeans, stir to incorporate.Serve with rice and garnishwith green onions.Makes about 12 servings.

By April Jessica ZirbesChesapeake, Va.

Veggie Omelet6 egg whites6 egg yolks6 T milk1 tsp. salt1/2 tsp. pepper1 cup grated cheese (rat trap cheddar, if

possible)2 sticks butter1 medium tomato1/2 cup celery, chopped1 medium onion, chopped1 cup mushrooms1 small bell pepper1 cup spinach4 asparagus spears, divided into thirds

Beat egg whites well until stiff. Beat eggyolks together with milk, salt and pepper.Add grated cheese. Fold in egg whites.Melt a stick of butter in heavy skillet. Pour

egg mixture in skillet and cook over slow firefor 20 minutes. Cover while it is cooking.Chop vegetables and sauté lightly in a

stick of butter over low heat. Add ham,bacon and/or jumbo lump crabmeat, if youlike. Put this mixture on half of the omeletand fold over. Cook for three minutes.Makes 8 servings.

Recipe by Olivia MandyNew Orleans, La.

Aunt Margie’s Fried Chicken1 fryer chicken, cut up1/2 cup flourTony Chachere’s Creole Seasoning®2 cups Crisco® or vegetable oilGarlic powder, as desiredSalt and pepper to taste

Mix flour and seasonings in a bag. Put a few pieces of chicken at atime in bag to coat evenly.Heat oil in iron skillet. Add chicken and cook until light brown on

each side.Cover skillet and cook on low heat for 15 minutes. Uncover, turn

pieces, increase heat and cook for 15 more minutes, turning often tobrown evenly.Makes 6-8 servings.


Police ScannerHobbyMy favorite aunt is Margie

Sepulvado Rivers, born in 1920and the oldest of five sisters.She married Reesing Rivers andraised 10 children while livingnext door to her parents. Herhappy spirit, love for life andalways having good food ready

to eat, kept her house filled withcompany which she loved. Awoman of great faith, she wouldshare her blessed holy water,acquired from the priest, withthose struggling with a problem.In her 90s she entertainedherself listening to a policescanner that one of her sonsgave her.

Henry Anthony Ebarb


Shrimp Gumbo5 lbs. fresh shrimp, peeled (about 2

1/2 lbs. of shrimp meat)3 cans claw meat, fresh and well

picked4 bunches of green onions1 white onion, finely chopped2 cups all-purpose flour1 3/4 cups olive oil2 bay leavesRiceDash of black pepper

1 T filé powder3 boxes (32 oz.) chicken stock

Pour oil in skillet, add flour and stiruntil roux turns dark brown. (The rouxtakes 15 to 20 minutes of constantattention and stirring over medium tohigh heat.) There is a moment justbefore scorching when the roux is adeep chocolate (Step 5) to black incolor. Add onions and stir constantlyuntil wilted (Step 6).In a 12-quart pot, heat stock and add

roux and onion mixture. Add claw

meat, bay leaves, a dash of pepper andfilé powder.Cook for one hour on low to medium

heat. Heat to a boil and add shrimp.Bring to boil for two minutes, thenturn heat off. If you wish to freezegumbo, do not add shrimp. Freezeshrimp in water and defrost whenready to cook.Serve in a bowl over rice.Makes about 14 to 16 servings.

Recipe by Dorsey Ebarb BronsonMobile, Ala.

Louisiana Cooking36

Bonnie’s Chickenand Dumplings4 or 5 lbs. whole hen (have butcher cut up)Garlic powderSaltPepper2 T olive oil1 box (16 oz.) chicken brothPillsbury® Pie Crust (from cold section)

Season each piece of chicken with garlic, saltand pepper.Cover bottom of heavy pot with olive oil and

heat. When it is hot but not sizzling, addchicken and cover. Steam for 15 minutes,stirring occasionally to keep from burning. Addchicken broth and cook on low for another 30minutes. Add dumplings to a slightly bubblingbroth. Cover, turn down heat to a simmer andcook for another 30 minutes.

DumplingsRoll out Pillsbury® Pie Crust on floured board,

cut in 1-inch squares. Drop into slightly bubblingchicken broth and gently move around so thatpieces are not touching. Makes 8 servings.

Recipe by Jerry RogersLufkin, Texas

The V’s CrawfishBisque24 tail shells, raw1 medium yellow onion, chopped1 fresh tomato, chopped3 celery sticks, chopped1 medium green bell pepper,

chopped4 slices lemon1 (6 oz.) can of tomato sauce1 T sugar2 sticks margarine1 cup all-purpose flour2 cups oil2 eggs, raw2 cups bread crumbs1/4 tsp. salt1/4 tsp. pepperPaprika1 dash Worcestershire® sauce1/2 cup warm water, as needed1/2 cup green onion tops,

chopped1/2 cup parsley, chopped

Remove crawfish tail meat and setshells aside.Grind the tail meat and half of the

chopped onion, celery and greenpepper in grinder. Pour off excessjuice and reserve. Mix with eggs

(beat eggs slightly with fork), breadcrumbs, pepper, salt and color withgenerous amount of paprika. Ifmixture is too dry, add excessvegetable juice until a wetconsistency.Stuff in crawfish shells and roll in

flour. Fry in fat until they float totop. Set aside to use in bisque.For roux: In a skillet, melt one

stick of margarine with one cup offlour, brown lightly and set aside.In another pan, sauté one stick of

butter, onion, celery, green pepper,chopped tomato, tomato sauce andsugar. Cook over medium to lowheat for 15 minutes.Mix roux, warm water and a dash

of Worcestershire® sauce to thesautéed vegetables and bring to aboil. Turn heat to low (checking tomake sure it has a liquidconsistency and not dry) for twohours. Add fried crawfish tails andcook one more hour. Serve in bowlover boiled rice, sprinkled withgreen onion tops and parsley.Note: This half-century old recipe

has approximate measurements.Flavor to your taste.Makes 8 to 10 servings.

Recipe by Verna Marie Ebarb

Craig’s HotTamales2 onions, chopped1 bell pepper, chopped2 lbs. ground meat1 T Mexene® chili powder1 T salt1 T black pepper1 red pepper1 (15 oz.) can diced tomatoes1 cup white corn mealWater

Sauté onions, then add meat to onionsand brown. Add rest of ingredients andcook until tomatoes are well done.Add 1/2 cup of corn meal and stir.Add 1/2 cup of water and remaining

corn meal. Make as thin as you want byadding water. Serve over grits.Makes 6 servings.

Recipe by Craig Ebarb


ChickenSpaghetti4 organic chicken breasts

with ribs2 boxes (32 oz.) organic

chicken broth (one for sauceand one for cooking ofchicken breasts)2 cups broth, reserved from

chicken breasts4 bay leaves1/2 cup olive oil1 (14.5 oz.) can of tomatoes 1 (6 oz.) can of tomato

paste 1 (8 oz.) can of tomato

sauce 1 cup bell pepper 1 cup green onions2 cups fresh mushrooms,

sliced3 cups onions (one cup for

cooking of chicken breastsand two cups for sauce)2 garlic pods, minced1/2 tsp. fresh oregano1/2 tsp. fresh thymeAngel hair pasta (follow

cooking instructions onpackage)

Chicken: In a three-quartpan, add 32 oz. of chickenbroth, two cups of water, bayleaves, one chopped onionand chicken breasts. Bring toa boil and cook over mediumheat for 35 minutes. Cool anddebone. Set chicken aside toadd to sauce. Save broth.Sauce: In a three-quart pan

or larger, sauté the followingin olive oil: minced garlic,sliced mushrooms, choppedonion, green onions and bellpepper. Add 32 oz. purchasedbroth and two cups ofreserved broth (from cookingof chicken), tomatoes, tomatopaste, tomato sauce, oreganoand thyme. Bring to a boil,reduce heat and cook for 45minutes. Add cookedchicken and cool whilecooking to keep fromsticking to bottom of pan.Add water if needed.Serve over pasta with garlic

bread and green salad.Cooking time is one hour. Makes 6 servings

Recipe by Dorsey EbarbBronson

Mobile, Ala.

Buffalo and IndianFry Bread TacoBuffalo meat and topping:1 (12 oz.) package of ground buffalo or hamburger 2 T olive oil1 medium onion, finely chopped1 medium green pepper, finely chopped1 medium tomato, finely chopped3 cloves of garlic, finely chopped1 tsp. chili powder1 tsp. salt1 tsp. black pepper1 tsp. garlic powder2 cups chopped lettuce1 fresh tomato, chopped1 bunch of green onion tops1 cup shredded sharp cheese1 (15 oz.) can black beans, drained 2 cups shortening

Taco fry bread (prepare before cooking buffalo):Melt 2 lbs. of shortening in deep pot (5 quarts) and

fry.1 cup warm water2 cup all-purpose flour1 1/4 cups powdered milk2 tsp. baking powder1 tsp. salt1 T shortening

Louisiana Cooking40

Taco bread: Mix flour, bakingpowder, powdered milk, salt,shortening and warm water withyour hands in a bowl. Let it rest for30 minutes. Cover bowl with cloth.

While taco bread is relaxing, in aheavy skillet, brown buffalo meat,onion, green pepper, tomato, garlic,chili powder, garlic powder, blackpepper and salt in olive oil. Stiroften so it is cooked, gently, untildone. Set aside. Must be reheatedand served hot.Divide taco bread dough into six

balls. Flour a board and roll out,using the palm of your hand toflatten. Fry in shortening, turnonce until golden brown. Keepwarm in tea towel. Serveimmediately for best flavor.

To assemble taco: Put warm, tacobread on a plate and add cookedand heated buffalo meat. Top withblack beans, fresh tomatoes,cheese, lettuce and green onion.Eat immediately.Makes 6 servings.

Recipe by Dorsey Ebarb BronsonMobile, Ala.

Barbecue Sauceand Brisket4 lbs. brisket2 cups catsup4 T brown sugar Dash of liquid smoke2 cups water1/2 cup vinegar2 T Worcestershire® sauce2 tsp. saltTabasco® sauce2 onions, sliced

Place brisket in baking pan withthe fat side up. Place sliced onionson top. Cover with heavy duty foiland bake 6 1/2 hours at 250 degrees.Barbecue sauce: Combine

ingredients and simmer for 30minutes.Remove brisket from oven, pour

off liquid and pour sauce over.Recover with foil. Cook for onemore hour at 250 degrees.Let meat cool about 20 minutes

before slicing. Can be reheatedafter slicing.Makes about 8 to 10 servings.


Estel’s CatfishCouvillon5 or 6 catfish filets3 T olive oil2 cups bell pepper1 (15 oz.) can diced

tomatoes1 (6 oz.) can tomato sauce4 bay leaves2 cups water2 bunches of green onions1 white onion, chopped

In a large skillet, sauté oliveoil, bell pepper and onions.Add tomato sauce, water andtomatoes and bring to boil.Turn heat to low/medium.Add bay leaves and simmer

for one hour. Add water ifnecessary.During the last five

minutes, add catfish and heatto a bubble.Turn down and simmer for

five minutes.Catfish should be firm but

cooked. Serve over rice.Makes 6 to 8 servings.

T Henry“Aunt Estel’s Crawfish Bisque recipe

has been in the family for generations.Aunt Estelle was beautiful and charmedeveryone, speaking with a French accent.She married a Cajun man from NewOrleans in the 1930s and settled in

Ebarb. They shared their life and lots ofCajun food with their priest, youngcouples and a favorite nephew, HenryLee Rivers, who they nicknamed “THenry.” He grew up and married CarlaMartinez, and they are widely respectedfor their deep faith. They live in Zwolle.”

A niece


Oven FriedChickenParmesan8 pieces (4 oz. each) organic,

boneless chicken breasts1/2 lb. oleo1 1/2 cups panko bread

crumbs, plain3/4 cup parmesan cheeseSalt

Salt chicken lightly andrefrigerate overnight (or atleast an hour). In the morning,rinse salt from chicken. Dryon paper towels. Melt oleo.Mix bread crumbs andparmesan cheese together.Roll chicken in oleo then in

crumb mixture. Place oncookie sheet and do notcrowd.Bake uncovered for one

hour at 350 degrees.Makes 8 servings.

Recipe byDorsey Ebarb Bronson

Mobile, Ala.

EnchiladaCasserole2 lbs. ground meat1 large onion,

chopped1 (10 oz.) can

Ro*Tel® tomatoes1 pkg. frozen

spinach, cook andsqueeze drySaltGround pepper1 (10.5 oz.) can

cream of mushroomsoup1 (10.5 oz.) can

golden mushroomsoup1 carton sour cream

(2 cups)1/4 cup milk1/4 T garlic12 to 16 tortillas1/2 stick melted

butter, usually more2 (4 oz.) cans green

chilies, chopped1/2 lb. longhorn

cheddar cheese, grated

Combine and brown

ground meat andonions. Add tomatoes,spinach, salt andpepper.Combine soups, sour

cream, milk and garlicin bowl.Dip half tortilla in

butter and arrange onbottom and sides of alarge shallow 9x13casserole dish. Spoonin half of mixture andadd chopped chiliesand all but 1/2 cup ofcheese. Put remainingtortilla dipped inbutter.Finally, add

remaining soup andsour cream sauce.Cover with plastic

wrap and refrigerateovernight.Sprinkle with

remaining cheesebefore baking. Bake at325 degrees for 35 to40 minutes.Makes 12 servings.

Recipe by SusanEbarb Raines

Aunt Retta’sChili1 lb. ground beef1 lb. ground pork3 large onions, chopped1 green bell pepper, chopped3 T shortening1 large can tomatoes4 pods garlic (put through

press)1 (1 oz.) jar of Mexican chili

powder2 cans red kidney beans2 cans water

Sauté onions and bell pepperin Crisco® and add beef andpork. Cook until brown.Drain off excessive grease.

Add the other ingredients andsimmer for one hour.Makes 12 servings.


Onion Soup1 stick butter4 big onions, sliced1 T flour3 cans of Swanson® beef

broth Toast, French bread or plain Mozzarella cheeseBlack pepper

In a heavy saucepan, meltbutter. Stir in onions and cookover low heat, stirringoccasionally until onions are arich golden brown. Sprinkleflour over onions and cook fortwo to three minutes.

In a separate pot, heat beefbroth. Add onions to the broth.Cook partially covered for 30 to40 minutes. Add black pepper.Bake bread in about four

squares to the slice. Cook untilthe bread is completely dry andlightly browned toast.To serve, place toast in a large

tureen or individual soup bowlsand ladle soup over them.Grate cheese and put in oven

until melted.Makes 8 to 10 servings.

Recipe by Dorsey EbarbBronson

Mobile, Ala.


Bread andCheeseCasserole10 slices of bread

with crust removed1/2 lb. cheese, mild

or garlic, grated2 cups milk1 tsp. salt3 eggsButter

Remove breadcrust, butter well onboth sides and cutinto cubes. Put in7x11 baking dish,alternating withgrated cheese. Mixmilk, salt and well-beaten eggs and pourmixture over. Letstand several hours.Bake in oven at 275

degrees for about 45minutes.Makes 8 servings.

Recipe by AnnaEbarb Remedies

Louisiana Cooking46

First PlaceChickenCasserole2 to 3 cups of cooked chicken, diced4 hard boiled eggs, chopped2 cups cooked rice1 1/2 cups celery, chopped1 small onion, chopped1 cup mayonnaise2 (10.75 oz.) cans cream of

mushroom soup1 (3 oz.) pkg. slivered almonds1 tsp. salt2 T lemon juice1 cup bread crumbs2 T margarine

Mix all ingredients except breadcrumbs and margarine. Place mixturein buttered 9x13 pan or casserole dish.Brown bread crumbs lightly in

margarine. Sprinkle over casserole andrefrigerate overnight. Remove fromrefrigerator one hour before cooking.Bake 40 to 45 minutes at 350

degrees. (We suggest cooking rice inbroth from chicken.)Makes 8 servings.

Recipe by Julie Ebarb Crittenden

Meat Casserole1/2 lb. ground steak1/2 lb. noodles1 large onion, finely chopped1 small green pepper, finely

choppedCelery, finely chopped2 T butterSalt and pepper1 (15 oz.) can niblet corn1 (10.75 oz.) can Campbell®

tomato soup1 (14.5 oz.) can tomatoes (if desired)

Add noodles and salt to boilingwater.Cook approximately 10 minutes

and drain.Melt butter and add ground steak,

onion, green pepper and celery.Brown.In buttered 9x13 casserole dish,

place layer of noodles, meat, cornmixture, vegetables and tomato soup.Makes 8 servings.

Recipe by Julie Ebarb CrittendenNew Boston, Texas

2 T butter or margarine1/2 cup cooked ham, diced1/4 cup celery including tops,

chopped1/4 cup green pepper1/4 cup onion, chopped1 small clove garlic, minced1/8 tsp. thyme2 (10 oz.) cans condensed chicken

gumbo soup2 soup cans water1 cup cooked shrimp (or can of

shrimp)Heat butter in saucepan.

Add ham, vegetables andseasonings and cook, stirringoccasionally until vegetables aretender and ham is thoroughly heated,usually about 7 minutes.Stir in remaining ingredients.Heat thoroughly and stir

occasionally.Takes about 30 minutes to prepare

and heat.Makes 6 servings.


Shrimp Gumbo Moderne


Pork Chopsand Rice1 cup raw rice4 to 5 pork chopsSalt and pepperOnions, sliced thick1 can beef consomméTomatoes, sliced thickGreen pepper, cut in ringsPinch of marjoramPinch of thyme

Cover bottom of 9x13baking dish with raw rice. Ifit doesn’t cover the bakingdish, add more rice. Brownpork chops. Lay on top ofrice. Pour pork drippingsover rice and pork chops.Salt and pepper each layer.On top of pork chops, lay

thick slices of onions,tomatoes and a ring ofpepper.Pour beef consommé over

all of it. Add marjoram andthyme. Cover with foil.Bake at 350 degrees for

one hour.Makes 5 to 6 servings.

Pork ChopSaucePiquantFour pork chops, cut into

serving-sized pieces2 T oil1/2 cup water2 (4 oz.) cans tomato

sauce1/2 cup chopped onions3 T green pepper,

minced1/4 cup celery, chopped 1 tsp. garlic, minced1 (8 oz. can) of Ro*Tel

tomatoes

Pan fry the pork chops inoil until lightly brown. Add1/2 cup of water andsimmer on low heat.In a separate pan,

combine tomato sauce,onions, peppers, celery,garlic and Ro*Tel. Blendwell and pour oversimmering pork chops.Cook over low heat about

30 minutes. A small amountof water may be added ifsauce becomes too thick.Serve with rice.Makes 4 to 6 servings.

Recipe by Julie EbarbCrittenden

New Boston, Texas

Fried VinsonBack StrapFresh deer back strapMilk Salt Pepper Flour2 cups lard or olive oil1 egg

Soak whole back strapovernight, covered in milk.The next day, take out of

milk and let meat reachroom temperature, usuallyabout one hour. Slice thin.Season with salt and

pepper, then dip in beatenegg and dust with flour. Fry over medium heat. It

must be watched andturned once, as it dries outfast.Makes about 8 servings.

Recipe by Anna EbarbRemedies

Zwolle, La.

Corn SoupSoup bone – brisket1 (28 oz.) can tomatoes4 large onions, chopped1 large package frozen corn2 cups water2 cups beef stock (natural, no MSG)

Bring soup bone, water and stock to a boil and skim offtop until clear. Bring to a boil, turn heat to medium low,then add tomatoes, onions and corn and simmer for 45minutes. Season with black pepper and salt. You may usefresh corn cut off the cob. Makes 6 servings.



OLD INDIAN WAYFrom soup and sausage to tamales and tortillas

Cornbread

Louisiana Cooking50

Aunt Estel’sCracklins1 fresh pigLarge hook to hang pig2 cups lard (saved from last hog)Very sharp knifeBoat paddleFat skimmerTony Chachere’s Creole Seasoning®Pinch of saltOne- or two-quart jarKindling wood

Build a fire under pot and heat larduntil it is smoking hot. While the lard isheating, carve out one- or two-inch stripsof fat by slicing open the pig’s back fromshoulder to tail. Cut two inches deepthrough skin and lean meat.Tear out fat strips. Cut the fat strips

into one-inch squares, sprinkle withseasoning and salt and drop into hotgrease. Stir with boat paddle untilcracklings float to top and are goldenbrown in color. Scoop up with skimmer.Put on wire rack to cool and season to

taste. Save old grease in jars for next hogkill.Servings depend on the size of the pig.


Hog KillingIn 1983, I took my 12-year-old

godson and nephew, WilliamBronson III, to visit his great-grandparents Goodmama and Papafor his first hog killing. Through theyears, William was taught by Papa totrap animals and to hunt. On thisday it was a lesson on hog killing.1. Shoot the pig. (It was a prize

pig that Papa had bought at acounty fair.)2. Stab the jugular. (Save blood for

Pounch (Blood Sausage) recipe.)

3. Lay hog on large table and pourboiling water over it.4. Scrape the hair off.5. Gut it neck to tail.6. Remove guts and save.7. Carve it up.Pig can be eaten from nose to tail.

A recipe is available for Pounch(Blood Sausage) and Goodmama’sPork Roast.Note: William Bronson III, is

publisher of The Daily Citizen inDalton, Ga. He is a member of theEbarb Choctaw-Apache Tribe andcookbook founder.

2 lbs. pork backbone,including pig tail2 cups yellow hominy1 cup crushed red

pepper2 tsp. salt1 tsp. black pepper10 cloves of garlic1 cup lard or bacon

grease6 cups cold water Four-quart cast iron

pot with cover

Cut up backbone intosmall pieces so eachvertebrae of backboneequals one piece. Cutpig tail into one-inchpieces. Heat cast ironpot over medium heatuntil hot. Add one cupof lard or bacon greaseand heat until hot. Add

pork backbone and pigtail, brown lightly.Peel and add garlic.

Cook until garlic clovesare lightly browned. Add6 cups of water and bringto boil. Add ingredientsand bring to boil.Cover pot, lower heat

and simmer for fourhours. Serve withcornbread, rice ormashed potatoes.Makes 6-8 servings.

Recipe by Tony Ebarb

Pork Backbone andCrushed Red Pepper Stew


Goodpapa’s FreshKill Roasted LiverRaw fresh liver taken directly from

slaughtered animalLarge wooden stick

Spread out hot coals from open oak wood orhickory wood fire, smoking hot fire. Take liverfrom an animal, put immediately onto hot coals.Turn once for about two minutes on each side.

Recipe by Henry Ebarb (oldest grandson)

10 squirrel heads1 cup riceGarlicSalt and black pepperLard or bacon grease5 cups waterLarge cooking pot

Heat pot with lard or bacon grease untilsmoking hot. Put in all other ingredients.Bring to high boil for one hour.Makes about 5 servings.

Recipe by Henry Ebarb

Aunt Margie’sSquirrel Head Soup

Goodmama’sPork RoastFresh pork shoulder roast (4 to

5 lbs.)Black pepperSaltLard or bacon grease Garlic shoots from garden White breadCast iron skillet

Cut deep holes in pork roast.

Fold up garlic shoots into one-inch squares into holes spacedabout one inch apart over entireroast — the deeper, the better.Heat lard or bacon grease in

cast iron skillet until smoking hot.Add roast and season with saltand pepper.Cook at extreme heat until

tender. Enjoy with white bread. Makes 8 servings.

Recipe by Henry Lee EbarbPrescott, Ala.

TheWashingBranchGoodmama

helped her mother,Mary, by walkingmiles each day toher house anddoing the laundry.Goodmama’sdaughter, Rose,remembers thosetimes when sheaccompanied her mother to the

nearby branch and did thewashing for her grandmother.

Louisiana Cooking52

Goodmama’sChicken Soup 1 (3 lb.) farm raised

chicken, cut up1 cup shortening or oil

(enough to cover bottom ofskillet)Pinch of saltPinch of black pepper4 cups hot water

Heat oil in skillet. Placechicken pieces, season andsimmer on one side for fiveminutes.Turn and season, then

simmer for five minutes onthe other side. Continueturning until no pink bloodis showing.Add hot water, cover and

steam for 15 minutes. Turnpieces and add two cups ofwater.Cook for 15 more minutes.

The broth should bebubbling but not boiling.Makes 4-6 servings.

Recipe by Margie Procelland Pam Rivers

Goodmama’s QuiltGoodmama’s hand-sewn baby quilt from

scraps of material was given to her great-grandson, Harold Procell Jr., at his birth in1972.His parents are Margie Procell and the

late Harold Procell Sr. Goodmama’s visit,soup and baby quilt gift was a special treatto welcome new babies.

Goodmama’s century old outdoor cooking potLouisiana Cooking 53

Tobe’sFriedMeat 1 lb. meat (pork,

beef, deer or elk)SaltPepper1 cup lard or bacon

greaseLoaf of white

breadHeavy iron or cast

iron frying pan

Heat up lard orbacon grease untilsmoking hot.Cut up meat into

small two-inch cubes.Add to pan. Cookuntil very dark brownand hard. Add saltand pepper to taste.Roll each piece

into a piece of whitebread. Makes 6-8servings.

Recipe byHenry EbarbPrescott, Ariz.

First SettlersDad’s mom, Grandma Irene (Rehina),

ironed his shirts because she did not like theway our Mother ironed. Grandma would cookstarch and heat her flatiron on a woodenstove. My grandmother, Rehina RiversProcella Y’barbo (Ebarbo), was born about1865 and died in 1967.According to 1880 census, she is listed in

the house as niece of Alcario Y’barbo, the firstsettler in Ebarb, La. He dropped the “Y”from his name and made it an “E” anddropped the “O,” making his name Ebarb. Asa young widow she married my Dad’s father,Jacob Y’barbo (Ebarbo), born about 1875. Hedied in Sabine Parish on Dec. 29, 1935. Theywere parents of 10 children.

Henry Anthony Ebarb

Uncle Jack’sWild Game Stew2 lbs. shortening in deep heavy pot3 or 4 onions, whole4 pods garlic5 or 6 white potatoes, choppedSaltBlack pepperAny wild game (armadillo, opossum, raccoon,

rabbit, pig, duck, squirrel, turtle or fish)

Heat a large cast iron or three- to four-quart potuntil smoking hot. Melt lard or grease, then add wildgame. Brown well. Add potatoes, whole onions, garlic,salt and pepper. Fill pot with water. Cover with lidand cook until tender. Makes 4-6 servings.

Recipe by Henry EbarbPrescott, Ariz.

Harmony in theWoodsUncle Jack Ebarb loved life at his

campground. It wasn’t just a place inthe woods but it was a way of lifewhere he found harmony, had arelationship with and shared hiswisdom of hunting and fishing withfamily and friends. They respectedthe land and animals as he did. Hewas born on Feb. 22, 1912, and diedin 1963 in Sabine Parish. Hisparents, my grandparents Irene andJacob Ebarb, named him Jacob“Jake” Ebarb but he was called“Jack.” His Wild Game Stew recipeis in this cookbook.

Danny Ebarb

Louisiana Cooking54

Mother’s MetateLoaf2 cups Masa white corn Pinch of salt1 1/4 cups warm water

Mix together in a bowl with hands.Shape dough into an oval loaf 1 1/2inches thick. Put in greased loaf pan.Preheat oven to 350 degrees and bakefor 20 minutes. Makes 4-6 servings.

Recipe by Dorsey Ebarb Bronson

Teenage Bride

My father, “Tobe” Ebarb, was aromantic and good man who nevergave up trying.When he was a senior in high

school he fell madly in love with mymother, Verna Sepulvado, who was15 at the time.Her parents refused to let him

court her because of her age so herepeated his senior year to be nearher.

His plan worked and she fell forhim and they eloped. They hadeleven children, loved Cajun musicand dancing. He died at the age of55.Years later, during one of my

Mother’s chemotherapy treatments,my late sister, Henrietta, asked hertheir favorite song. Mother toldHenrietta their song was “BlueberryHill” by Fats Domino and sang a fewnotes.

Dorsey Ebarb Bronson

Cow PattiesI remember my mother, the late Verna

Ebarb, telling stories of collecting cow pattiesbefore school and plowing the fields afterschool.Mom was proud of being able to hitch a

mule to a plow. Her mother, Goodmama, driedthe collected manure and burned it for fuel.She also used it as fertilizer for the springplanting.The patties were burned to repel mosquitoes

while the family visited on the porch.

Susan Ebarb Rains

Mother’s Tortilla2 cups Masa white cornPinch of salt1 1/4 warm water2 or 3 tsp. Crisco®

Place dough in a bowl. Add water and mix with hands. Roll into16 to 18 balls.Cover with damp cloth to keep soft.Heat skillet on medium-high heat. Take each ball, place in skillet

and press down with palm of hand.Cook, turning every 15 to 20 seconds.Makes 4-6 servings.

Recipe by Verna Sepulvada Ebarb


Mother’s ZwolleTamales4 cups Maseca® Masa for Tamales

flour (gluten free)3 pods garlic, chopped2 cups lardSaltBlack pepper1 tsp. baking powderRed pepper, crushed3 lbs. of hog head or 3 to 4 lbs. fresh

pork butt with bone48 shucks (approximately)Water2 cups broth from cooked meat

Shucks: Buy shucks with ends nottrimmed off because the long ends foldunder the best for cooking. Cleanshucks by soaking in warm water for onehour. Take out and rinse in warm wateruntil it is clear. Remove from water andpat dry. Stack in pile for assembling.Hog head or pork butt: In a large pot

or pressure cooker, cover meat withwater and add chopped garlic. Cook fortwo hours or until meat falls off thebone. Save broth. Let cool completely,remove all meat and grind to a paste.Season with black pepper and redpepper according to “heat” preference.For mild tamales, do not add red

pepper. For medium hot tamales, addlarge three-finger dab. For smoking hottamales, add a palm full of red pepper.Masa dough: In large bowl, mix

flour, lard and salt, using hands. Mixwith enough warm meat broth to makea paste of spreadable consistency.Assembly: On the kitchen table,

stack cleaned shucks, a bowl of masa,meat mixture and pot or pressurecooker lined on the bottom with foil orone with a wire rack on bottom. Useyour fingers to spread masa everywherebut the edges of the shuck. About 1 1/2inches of shucks should be leftuncovered by masa at each end andabout one inch on each side. Afteradding meat mixture down the centerof masa, approximately one tablespoon,

fold the sides of the shucks togetherlengthwise, folding the dough so that itencloses the filling. The dough shouldbe completely and tightly enclosedinside the shuck in the rolled uptamale. Fold ends under and place inpot, stacking in layers. Pour meat stockover tamales three inches high. Do notcompletely cover with liquid.Cover and steam for one hour.Makes approximately 48 tamales.


Five generations in 1985: ChristinaMeshell Sepulvado, Verna SepulvadoEbarb, Henrietta Ebarb Rivers, SuzanneRivers Ebarb, holding her daughter,Jana Ebarb Wright.

Old Indian WayTamalesI grew up helping my

grandmother, “Mother,” make hottamales on a small kitchen tableoverloaded with corn shucks, meatand cornmeal masa, barely leavingenough assembling space to work.Her tamales, made the old Indianway with fresh cooked hog heads,were much sought after and shecould make 60 dozen at one time. Iremember her hard work and herhabit of putting on red lipstickbefore going to church.

Mandy Olivia

Louisiana Cooking56

Aunt Eve’sPounch(BloodSausage)Fresh hog stomachFresh hog, lungs, liver,

heart and spleenHog blood, fresh (no

more than 30 minutes old) Crisco® and/or bacon

greaseSaltCrushed red hot pepperWhite breadNeedle and threadCast iron pot

Wash out hog stomachand cut up ingredients intohalf-inch pieces. Putingredients into hogstomach and pour in freshhog blood.Add salt and crushed hot

red pepper. Sew up andplace upright with stitchedside up.Heat up cast iron pot

with lard and or bacongrease until smoking hot.

Bake in oven at extremeheat until tender.Set aside to cool and

place in refrigeratorovernight.Next morning, slice into

half-inch thick slices andserve between whitebread.

Recipe by HenryAnthony EbarbPrescott, Ala.

Antie’sSnow IceCreamFresh snow (bowl)1 can Carnation® milk1 cup sugar1 tsp. vanilla flavor

Scoop up snow and packdown in bowl.Combine milk, sugar and

vanilla flavor in anotherbowl and pour over snow.Makes one serving.


Mother’s Breakfast GreenOnion and Eggs4 green onions, chopped2 freshly laid eggsDab of Crisco® or bacon greasePinch of saltPinch of black pepper

In a large black skillet, heat Crisco® or grease untilsmoking hot but not burning.Add onions and stir for 30 to 60 seconds.Crack eggs on top of green onions, salt and pepper. Stir

for about 60 seconds. Makes one serving.


Grandma Rehina’sCornmeal Mush 2 cups of cornmeal, white or yellowPinch of saltPinch of black pepper8 cups of water3- to 4-quart cast iron pot

Heat up water until smoking hot. Add cornmeal, salt andblack pepper. Cook at high temperature for at least one hour.Makes 4 to 6 servings.

Recipe by Henry Anthony EbarbPrescott, Ala.


VEGETABLESFrom peppers and pickles to salads and sandwiches

A Porch MemoryI loved to visit my Goodmama

and Papa with my mother. I havemany memories but my favorite issitting on their porch and watchingthem as a couple. They would calleach other “Old man” and “Oldwoman,” pretending to argue oversomething and then tell each otherin a teasing way, “Don’t call me oldman or old woman.” At that timethey had been married for morethan 50 years.

Susan Ebarb RainsSquash Casserole

Louisiana Cooking58

SquashCasserole15 small squash1 onion, chopped1 bell pepper, chopped6 green onions, diced 2 (10.75 oz.) cans cream of

mushroom soup1 1/2 cups Ritz® cracker

crumbs1 egg1 1/2 sticks butterSalt and pepper to taste1 small box Velveeta® cheeseDash of crushed red pepper

Chop squash, onions and bellpepper. Sauté in butter untiltender.Mix one cup of cracker

crumbs, egg and soup. Add thisto squash mixture. Stir incheese until melted. Add saltand pepper. Pour in a 3-quartbaking dish, top withremaining crumbs and bake at350 degrees for 30 minutes.Makes 10 servings.

Recipe by Susan Ebarb RainsZwolle, La.

Oven RoastedBrussels Sprouts1 (16 oz.) bag Brussels sprouts (ready

to cook and serve)1/4 cup olive oil1/2 cup lemon juice1/4 cup honey1 tsp. cardamomSaltPepper

Mix all seasonings together in a plasticbag.Drop in Brussels sprouts to thoroughly

coat each piece.Preheat oven on broil and place

Brussels sprouts on cookie sheet. Roastfor 3 to 4 minutes on each side. Removeand serve.Makes 6 servings.


Crisp Bread and Butter Pickles

Do not parboil cucumbers. Slice very thin and set aside.Combine onion, pepper and whole garlic cloves and salt to taste. Mix well and

cover with cracked ice.Let stand for 3 hours. Drain well.Add remaining ingredients. Pour over cucumbers. Heat to a boil. Set aside to cool.Store in Mason jars sealed with tight lids.Makes about 4 quarts.


4 quarts medium size cucumbers,sliced6 medium white onions, sliced2 green peppers, chopped3 cloves of garlic1/3 cup salt

5 cups sugar3 cups cider vinegar1 1/2 tsp. turmeric1 1/2 tsp. celery seed2 T mustard seed


Mother’s HotPotato SaladGarnishedwith Bacon8 whole white potatoes, peeled1 yellow onion, chopped2 cups Miracle Whip®Pinch of salt2 to 3 pieces of bacon 6 boiled eggs

4 eggs, chopped

Boil whole potatoes, cut infourths and mix in serving bowlwith Miracle Whip®, rawchopped onions, four choppedeggs and salt to taste.Serve warm and garnish with

two whole and peeled boiledeggs and three or four pieces ofcrisp bacon.Makes 8 servings.


Lillie Meshell’sSweet Pickles1 bushel of cucumbers2 cups water1 cup red or white vinegar1/4 cup allspice2 cups sugarClothMason jars

Wash cucumbers and place in pot.Cover cucumbers with liquid (2 cupswater to 1 cup red or white vinegar).Take allspice and tie up in a piece of

cloth. Put it in the pot with thecucumbers and water/vinegar mixture.Add two cups of sugar to each cup ofvinegar.Bring to a boil. Boil until the

cucumbers lose their color. Removecucumbers from the pot and place injars with a little of the cucumber waterin each jar. Place canning lid on jars.(Note: These sweet pickles are

delicious with fresh cooked pork orbeef on cold winter days. Optional:Soak cucumbers overnight in saltywater to get rid of the bitter taste.)Servings depend on size of

cucumbers.

Recipe by Mary Helen Carlin

Salsa DipDish pan full of tomatoes picked

from garden, peeled and chopped1/2 onion, finely chopped

2 cups ground green pepperPinch of saltPinch of garlic powder

Combine all ingredients. Season to

personal taste. Simmer for 45 minutes,then cool and refrigerate.

Recipe by Margie Procell andSharon Ebarb

Wash Tub ofCucumbersI remember my mother Lillie

Meshell picking a full “wash tub”(bushel) of cucumbers to makesweet pickles for the lean wintermonths. She would wash herMason jars and prepare her “tips”and “bands” (lids). Then shewould cook her pickles on a woodstove using white ash wood. Nomeal was ever complete withoutthese pickles!

Mary Helen Carlin

New Potatoes3 lbs. tiny new potatoes,

unpeeled6 T butter, melted2 T parsley, minced1 tsp. salt1 tsp. seasoned butter

Cover and cook potatoes inboiling water until tender (about 20minutes).Drain and peel jackets from

potatoes and return to pan.Combine butter, parsley, salt and

pepper.Pour mixture over potatoes.

Cover pan and shake to distributebutter.Makes 8 servings.

Recipe by Susan Raines


MeshellPepper Sauce(Note: This pepper sauce

was a must to serve on a plateof field peas with fresh ripetomatoes and cornbread. Itwasn’t really a sauce. It wasmore like chutney. Peppersof different degrees ofhotness can be used.)

1 cup fresh hot peppersand/or mild peppers2 T shorteningPinch of saltPinch of black pepper2 eggs, slightly beaten

Cover chopped peppers inwater. Boil until water isalmost gone. Turn heat downand add lard, eggs andseasoning. Mix well and cookuntil eggs are cooked.Remove from heat and

serve. A heaping tablespoonis usually enough to seasonthe peas.Makes about 6 servings.

Recipe byMary Helen Carlin

Winter Treat

The Meshell pepper sauce was a treatfor a cold winter evening. My mom, Lillie

Meshell, used fresh green onions fromthe garden and fresh yard eggs. Therewas always plenty of food for a family ofsix.”

Mary Helen Carlin

Louisiana Cooking62

Black-Eyed Pea Soup1 (28 oz.) can beef broth2 (15 oz.) cans Trappey’s® black-eyed peas1 (10 oz.) can Ro*Tel® tomatoes1 (15 oz.) can stewed tomatoes1 lb. smoked sausage, cut in bite-size

pieces

Combine all the above together in crockpot and cook on low heat for 3 hours. Servewith cornbread. Makes 8 to 10 servings.

Recipe by Susan Ebarb Rains

Bertie Bottrell’sVegetable Soup1 lb. hamburger meat1 (15 oz.) can small sweet peas1 (15 oz.) can whole corn golden or sweet1 (15 oz.) can white hominy1 (15 oz.) can Ro*Tel® diced tomatoes and green chilies1 cup potato, diced and cooked1 cup carrots, diced and cooked1 (15 oz.) can ranch style beans1 T olive oil

Brown meat in olive oil and set aside.In a large pot, combine all vegetables including liquid.

Bring to a boil. Reduce heat and cook for 45 minutes. Addmeat and cook 15 more minutes.Makes 12-14 servings.

Recipe by Sharon Rivers Ebarb

Walking at 100Bertie Bottrell was 103 years old when she died, and she

was still walking for exercise. Sam A. Rivers remembersher as petite, weighing not much more than 100 pounds.Bertie was special because she raised Sam’s mother, MaryLouise Rivers, whose mother died giving birth to her. Shewas a good cook and her recipes for peanut butter cookiesand vegetable soup are in the cookbook, courtesy ofSharon Ebarb.

Cheese Dressingfor VegetablesUse the amount of French dressing needed to serve

the number of guests you have.Heat and add a generous amount of sharp cheddar

cheese to the heated dressing. Allow to melt and pourover heated broccoli, cauliflower or Brussels sprouts.Serve at once. This gives a most unusual taste to

these vegetables.

Recipe by Susan Rains

Spinach Casserole6 oz. yellow jalapeno cheese2 pkg. spinach, cooked and chopped (reserve 1/2 cup

of liquid) 4 T butter2 T flour1/2 cup Pet® evaporated milk1 T Worcestershire® sauce1/2 cup liquid from cooked spinach3/4 tsp. celery salt3/4 tsp. garlic saltBread crumbs

Mix all together. Cook in buttered 3-quart casseroledish and sprinkle bread crumbs on top.Bake at 350 degrees for 45 minutes. Makes 8

servings.

Louisiana Cooking64

Mom’s Beansand Bison1/4 cup olive oil1 medium white onion, chopped1 medium bell pepper, chopped1 lb. bison or hamburger meat1/2 bottle of barbecue sauce2 large cans pork and beans1 cup zesty Italian dressingSaltPepperKetchupMustardWorcestershire® sauce1 cup brown sugar1 tsp. garlic powder

Sauté in olive oil, meat with onionand bell pepper. Mix in baked beans,brown sugar, salt, pepper, zestyItalian dressing, garlic powder andbarbecue sauce in 9x13 Pyrex® dish.Make a diagonal zigzag pattern

with mustard and ketchup. Make astraight line with Worcestershire®sauce.Mix all ingredients together and

bake at 350 degrees for 45 minutes.Makes 12 servings.

Recipe by Jerry RogersLufkin, Texas


Marinated DillCarrots2 cups carrot sticks1/4 cup green goddess dressing1/4 cup Wishbone® Italian dressing1/4 tsp. salt1/2 tsp. pepper1 tsp. dill seed1/4 cup onion, grated1 tsp. parsley flakes

Boil carrots until tender in saltedwater, then drain.Mix the remaining ingredients and

pour over the cooked carrots. Marinateovernight.(The carrots can be used as a salad or

a vegetable.)Makes 6 servings.


BroccoliMarinate2 to 3 bunches fresh broccoli, cut up1 cup cider vinegar1 T sugar1 T dill weed1 T Accent® seasoning

1 tsp. salt1 tsp. pepper1 tsp. garlic salt1 1/2 cups vegetable oil

Cut broccoli. Mix marinade and pourover broccoli. Cover and refrigerate for24 hours.Turn pieces often, drain and serve.Makes 6 to 8 servings.


Cushaw4 lbs. cushaw (a species of winter

squash)1 tsp. cinnamon1 tsp. nutmeg2 cups sugar1 stick butter or oleo

Cut outside peel off. Cut inside intosquares and boil until tender. Drain.Mix remaining ingredients. Melt

butter or oleo and add to mixture.Pour into a greased 9x13 Pyrex®

dish and bake 30 to 40 minutes at 350degrees.Makes 6 servings.


MarinatedCarrots2 lbs. carrots1 (15 oz.) can Ro*Tel® tomatoes1 cup sugar3/4 cup vinegar1/2 cup Wesson® oil1 tsp. salt1 tsp. pepper1 tsp. mustard1 tsp. Worcestershire® sauceOnion, slicedBell pepper, slicedCelery, chopped

Wash and peel carrots. Cut into bite-size pieces and cook in small amountof water until barely tender and drain.Mix remaining ingredients and

marinate carrots overnight inrefrigerator.Add sliced onion, bell pepper and

celery.Makes 6 to 8 servings.

Recipe by Susan Raines

Louisiana Cooking66

Howard’s Okraand Tomatoes2 large white onions, chopped3 cups fresh okra, cut up (not

thinly sliced)1 whole tomato, diced1 (28 oz.) can of whole peeled

tomatoes, diced1 T olive oil

In a skillet, heat olive oil and sautéonions and fresh tomato. Add okraand sauté, stirring constantly to keepfrom burning.Add can of tomatoes and bring to a

gentle boil. Turn heat to lowmedium and cook for 15 minutes.The okra should be slightly crunchy.Makes 6 servings.

Recipe by Howard BronsonMobile, Ala.

Poke Salad3 lbs. pokeweed stalks3 eggs1 bunch green onions, chopped1/4 cup cooking oilSalt and pepper to taste

Pull the leaves from the pokeweed stalks and boil downfor about 20 minutes. Rinse thoroughly with cold water.In a large black iron skillet, add the cooking oil to

medium heat. Add the pokeweed, eggs and green onions.Salt and pepper to taste.Cook approximately 15 minutes and serve with hot

cornbread.Makes about 6 servings.

Recipe by Anna Ebarb Remedies

Hot Mushroom Sandwiches1 lb. fresh mushrooms, chopped2 onions, chopped1/2 cup oleo plus 1/2 stick of butter1 (8 oz.) package cream cheese10 pieces of bread

Sauté mushrooms and onions in oleo, then work incream cheese.Remove crust from bread and roll thin. Spread

mushroom mixture and roll up.Drizzle rolled-up sandwiches with melted butter. Bake

at 350 degrees for 30 minutes (can be frozen beforebaking).Makes 8 servings.

Recipe by Betsy Ebarb

Broccoli Ring1 (10 oz.) package frozen broccoli1 envelope unflavored gelatin1/2 cup water1 can condensed chicken broth2/3 cup mayonnaise1/3 cup sour cream1 T lemon juice1 T onion, minced3 hard-boiled eggs

Cook broccoli according to package. Season with salt.Drain well. Chop broccoli fine.Soften gelatin in water and add chicken broth. Heat and

stir until gelatin is dissolved. Add mayonnaise, sourcream, lemon juice and onion juice. Beat smooth withbeater. Chill until slightly congealed.Chop eggs and fold into gelatin with broccoli.Put in cup molds. Chill overnight. You can serve on

lettuce or plain.Makes 8 servings.


Louisiana Cooking68

Green Beans Piquant1 can (16 oz.) whole green beans1 medium onion, thinly sliced1 cup water1/2 tsp. salt2 tsp. sugar4 slices bacon3 T red wine vinegar1 tsp. Worcestershire® sauce1/4 tsp. salt

In saucepan, combine green beans, onion,water and the 1/2 teaspoon of salt. Coverand cook for 25 minutes or until beans aretender and drain.In a skillet, cook bacon until crisp, then

drain and reserve 3 tablespoons of bacondrippings. Crumble bacon and set aside.Return reserved drippings to skillet and

stir in vinegar, sugar, Worcestershire® sauceand 1/4 teaspoon of salt.Bring mixture to boil. Pour sauce over

drained beans in saucepan and sprinkle withcrumbled bacon. Toss lightly to mix.Cover and return to heat for 2 to 3

minutes to heat through and blend flavors.Serve at once.Makes 6 servings.

Recipe by Julie Ebarb Crittenden

BREAD & SWEETSAll the after-dinner goodies from your childhood

Verna’s Sweet Potato Pies

Louisiana Cooking70

Papa’sPeanutCandy2 cups roasted

peanuts2 cups sugar cane

syrup, dark1/2 cup sugar1/4 tsp. vanilla

flavoring

Boil syrup and sugaruntil a soft ball isformed when droppedin cold water. This isdone by dropping abouta teaspoon of syrup in acup of cold water.

Using your fingers,form a soft ball that doesnot fall apart. Test aboutevery five minutesduring cooking. Whendone, remove from heat.Add vanilla and mix

thoroughly. Add roastedpeanuts and cookpeanuts in syrup forabout five minutes.Pour into a 9x13greased pan. Cool andslice. Should be gooeyand not crisp like apeanut patty.Makes about 6

servings.

Recipe byRose Wanat

Papa and his six daughters


Papa’s PopcornBalls

Popped corn, about one gallon2 cups sugar cane syrup, dark1/2 cup sugar1/4 tsp. vanilla flavoring

Boil syrup and sugar until a softball is formed when dropped incold water. This is done bydropping about a teaspoon of

syrup in a cup of cold water.Using your fingers, form a soft

ball that does not fall apart. Testabout every five minutes duringcooking. When done, removefrom heat.Add vanilla and mix

thoroughly. Pour over popcorn and form

into balls. If it becomes sticky,dip hands in water.Makes about 8 to 10 servings.

Recipe by Rose Wanat

Verna’s SweetPotato Pies4 large sweet potatoes1 cup sugarPinch of allspicePinch of cloves3/4 cup lard 1 tsp. grated orange peel2 cups all-purpose flour1/2 tsp. salt

Rub sweet potatoes with lard andwrap in foil. Bake on cookie sheet at300 degrees for two hours. Potatoes arebaked when they are very soft.Peel cooked potatoes and mix with

sugar, orange peel, cloves and allspiceusing electric mixer.Pastry: Mix flour, lard and salt in

bowl, adding enough water to form aball. Use hands. Divide dough intoeight balls. Roll into 4-inch roundpastries, one at a time. Fill bottom halfwith sweet potato mix and fold the tophalf over. Seal by pinching togetherwith fingers.Bake at 350 degrees for 25 minutes

or until golden brown.Makes 8 to 10 servings.

Recipe by Craig EbarbZwolle, La.

Mom’s FryCakes4 c. self rising flour1/3 c. shortening2 c. buttermilk1 tsp. sugarPowdered sugar

Mix flour, shortening,buttermilk and sugar. Kneaduntil firm. Add flour as needed.Roll out thick and cut into

squares, then fry in hotshortening a few at a time.Sprinkle with powdered

sugar while hot. Similar tobeignets.Makes 6 to 8 servings.


Mom’s LemonCake

1 box Duncan Hines® LemonSupreme cake mix2 cups apricot nectar1/4 cup cooking oil4 eggs, beaten1/4 cup sugar

Mix eggs and sugar together. Add oiland apricot nectar, then mix. Add incake mix and beat with mixer untilsmooth and creamy.Follow baking directions for cake or

cupcakes.Makes 8 servings.

Recipe by Suzanne Ebarb


Mom’s Banana Pudding2 (14 oz.) cans Eagle® condensed milk4 egg yolks, beaten with fork1/2 cup sugar1 tsp. vanilla1/2 cup all-purpose flour5 to 6 bananas1/2 cup milk1 T butter1 box vanilla wafers4 to 5 bananas2 cups heavy cream, whipped

In a double boiler, melt butter and add allingredients except the vanilla wafers, bananas andcream. Cook until rich and creamy (about 10 to 15minutes). If it is not the desired thickness, add apinch of cornstarch.Layer the bottom of a two-quart dish with vanilla

wafers, bananas and pudding. Repeat layers andtop with whipped cream. Makes 6 to 8 servings.

Recipe by Jerry Rogers Jr.Lufkin, Texas

Early Morning ChatMy mom, Bonnie Ebarb Rogers, and I talked

on the telephone each day of her life and shewould tell me what she was cooking. Imemorized her recipes.

Dot’s ButterCookies3/4 cup white sugar3/4 cup light brown sugar1/2 lb. butter2 T buttermilk1 1/2 cups flour1 egg1 tsp. vanilla

Cream butter and sugar.Add egg and otheringredients. Blend untilsmooth.Drop by 1/2 teaspoons on

greased cookie tins.Bake in oven at 400

degrees for 10 to 15minutes. Watch carefullybecause they burn easily.Let cool slightly beforeremoving from the rack.Store in cookie tin.Makes more than 12

cookies.

(This is an old familyrecipe. Don’t use measuringcups or spoons. Just useteacups and teaspoons.)


PeanutButterCookies2 eggs1 1/2 cups sugar1 cup Wesson® oil1 cup peanut butter1 cup self-rising flour

Mix ingredients togetherand drop one at a time witha tablespoon onto a greasedcookie sheet. Do not letcookies touch.Bake in pre-heated oven

at 350 degrees for 8minutes. Check after 6minutes. Makes 6 to 8servings.

Recipe by Bertie BottrellEbarb, La

BananaPudding1 large box instant vanilla

pudding1 large container whipped

cream

2 bags of vanilla wafers9 bananas1 (14 oz.) can Eagle®

condensed milk1/2 cup coconut

Make pudding in a plasticbowl with a lid. Followpudding cooking directionson the package. Addwhipped cream, milk andcoconut.Repeat layers of wafers,

mixture and bananas. Makesure bananas are covered bymixture and wafers.Seal tightly in plastic

bowl and refrigerate.Makes 12 servings.


Mom’sChocolateSheet Cake2 sticks oleo or butter2 T cocoa or more1 cup water2 cups sugar2 cups flour

1/2 cup buttermilk mixedwith 1 tsp. soda2 eggs, beaten1 tsp. vanilla

Frosting1 stick butter2 T cocoa6 T milk1 box powdered sugarBring oleo, cocoa and

water to a boil.Pour into a large mixing

bowl and add sugar, flourand buttermilk with soda,eggs and vanilla.Bake in a 9x13 pan at 350

degrees for 20 minutes.For frosting, mix first

three ingredients and bringto a boil. Add powderedsugar. Cool and spread oncool cake.Makes 8 servings.

Recipe by Betsy EbarbShreveport, La.


Mom’sMayhaw Jelly4 cups mayhaw juice1 gallon mayhaws1 T lemon juice1 package Sure-Jell® fruit

pectin5 1/2 cups sugar

Wash mayhaws, place indeep pot, cover with water andsimmer for 20 minutes. Drainin colander and save liquid.To obtain the most berry

juice, gently mash berries

against side of colander.To achieve a clear liquid,

pour the four cups of mayhawjuice through a strainer.Combine the fruit juice andlemon juice. Stir in fruitpectin and sugar. Bringquickly to a full boil about oneminute. Remove from heat,skim off and discard foam.Ladle into sterilized 8 oz.

jelly jars to half-inch from topand seal.Makes about 10 servings.

Recipe by Olivia MandyNew Orleans, La.

Crazy for Mayhaw Jelly“Mayhaw Jelly is my most favorite jelly because it reminds

me of being with my mother, Bonnie Ebarb Rogers, pickingmayhaws in the woods. She died in 2013, and I remember thefun we had together by storing jelly year-around. My friendsknow how ‘crazy’ I get over mayhaw jelly, so they give it to meand I search farmers’ markets to find it.”

Olivia Mandy

Oatmeal LaceCookies3/4 cup all purpose flour1/2 tsp. baking soda1/2 tsp. salt3/4 cup butter (room temperature)3/4 cup firmly packed light brown

sugar1/2 cup granulated sugar1 egg1/2 tsp. vanilla1 1/4 cups oatmeal3/4 cup finely chopped walnuts

Heat oven to 350 degrees.Sift together flour, baking soda and

salt.In a large bowl, beat butter with

sugars until smooth and very fluffy.Add egg and beat well. Mix vanillainto batter. Gradually add sifted dryingredients and mix until blended. Stirin remaining ingredients.Drop rounded tea spoonfuls (very

small, these spread while baking)about two inches apart, on ungreasedcookie sheets. Bake for about 12minutes until golden brown.Remove from cookie sheet with a

flat spatula and place cookies on wirecake rack to cool. (Support cookie

sheet so it is perfectly flat whenremoving cookies. Also wait a secondafter removing from oven or they pushtogether too easily.)Loving care and a little practice and

they come off slick! Store in airtightcontainer.Makes more than 12 cookies.

Recipe by Christina Ebarb

Pumpkin Bread3 1/2 cups self-rising flour1 tsp. cinnamon1 tsp. nutmeg1 cup raisins1 cup chopped nuts3 cups sugar2/3 cup water1 cup Wesson® oil1 can (16 oz.) pumpkin 4 eggs, beaten

In a bowl, mix thoroughly the firstfive ingredients and put aside.Beat eggs, then add sugar and mix

well. Add water, oil, pumpkin and mix.Add flour mixture.Bake for one hour in two 9x5x3 loaf

pans at 350 degrees. Can freeze.Makes two loaves.

Lemon GelatinCake1 box Duncan Hines® yellow cake

mix1 small box lemon Jell-O®3/4 cup water4 eggs, beaten3/4 cup cooking oil

Icing2 cups powdered sugarJuice from 2 lemons

Preheat oven to 350 degrees.Grease and flour oblong 9x13 flat

pan. Combine cake mix, gelatin andwater. Mix thoroughly.Add beaten eggs to cooking oil, then

add to other ingredients and mixthoroughly using mixer on mediumspeed.Pour into pan and bake for 35

minutes at 350 degrees.When done, remove from oven and

pierce cake with drinking straw overtop.For icing, mix sugar and juice until

smooth. Pour icing over hot cake.Makes 8 to 10 servings.



PersimmonPudding2 cups mashed and sieved

persimmon pulp 1/2 tsp. baking soda3 eggs, beaten1 3/4 cups milk2 cups sifted flour1/2 tsp. salt1 1/2 cups sugar1 tsp. ground coriander3 T butter, meltedHeavy cream, whipped

Mix persimmon pulp, eggs and milk.Sift together flour, baking soda, salt,sugar and coriander.Pour persimmon mixture into dry

mixture and add butter.Stir briefly.Bake in buttered 9x13 shallow pan

in oven at 325 degrees for one hour.Serve with whipped cream. Makes 12 servings.


Persimmon Bread2 cups sifted flour

1 tsp. baking powder1/2 tsp. salt1 tsp. baking soda1 tsp. cinnamon1/2 tsp. nutmeg1/2 cup shortening or oleo3/4 cup sugar2 eggs, beaten1 tsp. vanilla1 cup persimmon pulp1/2 cup walnuts, chopped

Sift together first six ingredients in abowl.In a separate bowl, cream

shortening, sugar, eggs and vanilla.In another bowl, mix persimmon

pulp and nuts.Blend all mixtures and pour batter

into a greased 9x5x3 loaf pan and letset for 20 minutes before baking. Bake55 to 60 minutes at 375 degrees.Makes about 8 servings.

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Prune Cake1 cup sugar3/4 cup butter3 eggs3 T sour cream2 cups flour1 tsp. soda1 tsp. cinnamon1 tsp. nutmeg1 tsp. allspice1/4 tsp. salt1 cup cooked, sweetened prunes,

chopped

Cream butter that is roomtemperature using a mixer until lightand fluffy, then add sugar and blendthoroughly using electric mixer. Addeggs without separating. Then addsour cream and blend.Sift flour. Add spices, soda and salt.

Sift three times. Add gradually to othermixture.Add chopped prunes (well drained)

and bake in two 9-inch layer pans at350 degrees. Makes about 8 servings.

Recipe by Sharon EbarbEbarb, La.

Fig Preserves4 cups figs, peeled and mashed1 (6 oz.) package strawberry Jell-O®3 cups sugarMason jars

Peel figs and mash. Boil allingredients over medium heat, stirringoccasionally for three minutes.Put in 8 oz. jelly jar and seal with lid.

Cool for 12 hours.Makes about 5 pints.

Recipe by Margie Procelland Sharon Ebarb

Ebarb, La.

Pumpkin Patch-Jalapeno Jelly1 lb. green peppers (medium to

large)1/4 lb. jalapenos (three)5 cups sugar1/2 T butter1 1/4 cups white vinegar1/3 cup lemon juice2 (3 oz.) packages Certo® liquid fruit

pectinMason jars

Seed peppers, quarter and cut up.Process peppers in food processor.Combine peppers, sugar, butter and

vinegar in pot. Bring to a boil. Boil fiveminutes. Stir in lemon and return toboil.Add fruit pectin and return to boil

for one minute. Pour into clean, hot 8oz. jelly jars.Makes about 8 to 10 pints.

Recipe by Sharon EbarbEbarb, La.


Mother’s Biscuits2 cups flour3 tsp. baking powder1 tsp. salt1 cup lard1 cup water1 cup powdered milk

Use your hands for mixingingredients. (That is how Mothercooked. She did not own measuringor mixing utensils.)Fill a bowl one-half full of flour.

Use your hand to scoop out a hole.Combine all ingredients in the

scooped-out center of the bowl offlour. Mix together and fold over anumber of times until you can shapethe mixture into balls of dough.Separate into large or small balls,depending on the size of biscuits youwant to cook.Pat balls into biscuits and place in

lightly greased skillet. Most oforiginal flour remains in bowl.Cook at 450 degrees for 8 to 10

minutes. Eat with pure cane syrup orchocolate gravy.Makes 6 to 8 servings.

Recipe by Dorsey Bronson

Louisiana Cooking80

Lillie Meshell’s Rosen-EarBread6 to 8 fresh ears of corn from the garden1 to 2 T shortening Pinch of saltTable top grinder (mill)

Shave 2 to 3 cups of corn off the cobs into a pan. Placeanother pan under the mill to catch the white corn milk.Grind the corn.Mix the corn and milk together. Add salt and melted

shortening to mixture. Mix well.Pour into a 9-inch iron skillet. Bake for 40 minutes at

400 degrees until brown on top.(Variation: For crackling bread, add crumpled pieces of

fried cracklings. Do not add grease.)Makes 6 servings.

Recipe by Mary Helen CarlinBaton Rouge, La.

Lillie Meshell’s Hot WaterCornbread2 cups plain pure white cornmealPinch of baking sodaPinch of saltHot water

Mix corn meal, baking soda and salt together in a pan.Add enough hot water so that the dough sticks together.Add a bit of cool water so that you can stir it.Bake in greased 9-inch iron skillet until brown on top.Makes about 6 servings.


DelicacyThis was a summer “delicacy.” Like making hot

tamales, it was labor intensive but a treat for thefamily. This bread was baked in a wood stove ovenusing white ash wood.

Mary Helen Carlin

Healthy CornbreadWhen I was a little girl, my mom, Lillie Meshell,

baked cornbread for dinner (lunch) and supper. Forsupper, we would add crumbled up cornbread to freshcow’s milk as a side dish. We were so healthy.

Mary Helen Carlin


Mom’s ChocolateGravy1/2 cup sugar3 T cocoa powder1/2 tsp. vanilla flavor3 T flour1 1/2 cups milk

Mix all ingredients except vanilla. Cookand stir constantly until bubbly andthickened. Remove from heat and addvanilla. Serve over hot buttered biscuits.Makes 4 to 6 servings.

Recipe by Clark RiversZwolle, La.

Coffee With MomChocolate gravy on a biscuit and

stopping by for early morning coffeebefore going to work in the woods as alogger is Clark Rivers’ sweet memory ofhis late mother, Henrietta Ebarb Rivers.Today Clark, who married Paula MartinezRivers, makes memories with their twodaughters by deer hunting with Alex, ateenager, and shopping with Samantha, acollege student. They live in Zwolle, La.

Clark Rivers

2 cups white rice, cooked3 eggs, separated1 cup sugar1 cup confectioner’s sugar1 tsp. vanilla extract

Cook rice separately. Addbeaten egg yolks to rice. Addsugar and vanilla. Stir ricemixture well. Place to the side.Beat egg whites with vanilla

and confectioner’s sugar to makea white meringue.Pour rice mixture into a deep,

9-inch round cake pan. Spoonmeringue on top of rice.Bake at 400 degrees until the

meringue is brown in parts. Servewarm.Makes 6 servings.


The BestMy mom, Lillie Meshell, always said that Margie Rivers and

Christina Meshell knew how to make the best rice custard! She saidthat you could cut Margie’s rice custard with a knife! Maybesomeone knows the secret.

Margie Rivers, born in 1920,right, is pictured with her sister,the late Virginia “Janie” Procell(1921-2001).

Aunt Christina’s Rice Custard

Louisiana Cooking82

Chocolate Chip Dip1 package (8 oz.) cream cheese,

softened1/2 cup butter, softened3/4 cup confectioner’s sugar2 T brown sugar1 tsp. vanilla extract1 cup (6 oz.) miniature semisweet

chocolate chipsGraham cracker sticks

In a small bowl, beat cream cheeseand butter until light and fluffy. Add thesugars and vanilla, then beat untilsmooth. Add chocolate chips. Serve withgraham cracker sticks.Makes 6 to 8 servings.

Recipe by Jessica April Zirbes

PersimmonCookies1 egg2 cups flour1 cup sugar1/2 cup butter1 tsp. soda1 cup ripe persimmon

pulp1/2 tsp. cinnamon1/2 tsp. nutmeg1 tsp. cloves1/4 tsp. salt1 cup pecans, chopped

Beat egg well, set aside.Cream sugar and butter well,then mix with egg, soda andpersimmon pulp. Add flour,cinnamon, nutmeg, cloves,salt and pecans to thatmixture and stir together.Use a tablespoon to drop

the cookies on a greasedcookie sheet. Bake at 350degrees for about 15minutes. Let cool. Makesmore than two dozen.

Recipe bySharon Rivers Ebarb

3 cups flour2 eggs, beaten1 tsp. soda1/2 teacup (4 oz.) of lardA bit of milkIn a mixing bowl, use

hands to work allingredients together untilthoroughly mixed.Make into a ball. Roll out

on floured board and cut intosquares. Heat a skillet halffull of lard until smokinghot. Drop squares in to fry,and do not let the piecestouch. Turn over once.Makes more than one dozen.

Recipe by Chief Tomas RiversEbarb, La.

CountryLife

Sharon Rivers Ebarb andher husband, “Ray Ray”Ebarb, grandparents of twoyoung granddaughters, liveacross the branch fromwhere she grew up on EbarbRoad near her grandparents’old home place and nextdoor to nephew, RogerRivers, the “King of theSwamp” television celebrity.

Roger gives credit to hisUncle Reese, Sharon’s dad,for teaching him to hunt andfish.Sharon and Ray’s country

life in a lovely modern homeis flavored with some of theold ways. They cure meat ina custom built smoke houseand raise ducks, geese andchickens. They have twodaughters who have careersin Shreveport, La. One is arescue flight nurse and theother has a doctorate inpsychology.

GoodmamaKept TheFire BurningTom Meshell, my

grandmother’s (Christina)father, told me he gave her abox of matches as a weddingpresent at the beginning ofthe summer to use for hercooking and at the end of thesummer she showed him thatshe had only used threematches to light cookingfires. She had learned wellfrom her mother on how tokeep fire coals covered inashes and smoldering all

night and day and how totransfer the burning coals tothe various stoves, fireplaceand outdoor fires for cooking.I loved to watch how she

uncovered the coals, blew airgently on coals and addedkindling wood until she had aroaring fire going. She hadwood from special trees toget a fire going quickly. Thestarter wood was choppedinto small pieces stacked in acertain way to dry it out andprotect it from the weather.She loved to cook in her largeblack pot in the outdoors.

Henry Ebarb

Dora and ChristinaSepulvado’s Indian Fry Bread

Louisiana Cooking84

Rose Wanat’sSweet Potato Pie3 medium sweet potatoes, cooked

and mashed2 T butter or margarine3 tsp. allspice1 pkg. of 10 refrigerated biscuits (use

large biscuits)

Note: Add 2 tablespoons of brownsugar and 3 tablespoons of sugar toreach desired sweetness.

Peel and boil sweet potatoes untiltender. Drain. Mix butter and allspiceand add to mashed potatoes. Add moreallspice to taste.Roll out biscuits on floured board

until thin. Fill with potato mixture,

about 1/4 cup. Fold over and crimpedges. Forms a crescent shape. Cutslits in tops of pies prior to baking.Bake at 350 degrees for 10 to 15

minutes. Will keep several dayswithout refrigeration. Good for a snackon a trip. Makes 8 servings.

Recipe by Rose WanatRinggold, Ga.


Amazing CoconutPie2 cups milk3/4 cup sugar1/2 cup Bisquick® mix4 eggs1/2 cup oleo1 1/2 tsp. vanilla1 cup Baker’s® angel flake coconut

Combine all ingredients and mixwith electric mixer except coconut.Pour into greased 9-inch pie pan. Letstand for five minutes. Sprinkle withcoconut.Bake at 350 degrees for 40 minutes.

Serve warm or cool.Makes 6 servings.

Pralines3 cups sugar1 (14 oz.) can condensed milk1 can water1 T butterPinch of salt2 cups pecans, chopped

Cook all ingredients in a doubleboiler until it forms a soft ball. Add

pecans just before you stop cooking.Beat until creamy.Spoon mixture onto a greased

marble slab or waxed paper. Cool.Makes 6 to 8 servings.

Recipe by Sarah Ebarb

Chocolate Ice BoxCake2 dozen ladyfingers4 T water5 egg yolks4 T sugar8 squares dark chocolate1 tsp. vanilla5 egg whitesWhipped cream16 chopped nuts

Melt chocolate in double boiler. Addsugar, water and well-beaten yolks.Cook until smooth and thick. Cool.Add vanilla and stiffly-beaten eggwhites. (Note: Egg whites should be atroom temperature before beating.)Line a spring pan with wax paper,

then line with ladyfingers split in half.Pour in chocolate mixture. Cover withremaining ladyfingers split in half.Store in refrigerator for 3 to 4 hours.

Turn out on plate. Cover with whippedcream and chopped nuts.Makes 8 servings.

Peach Cobbler8 or 9 peaches, peeled and sliced1/2 cup water1 1/2 cups sugar2 T flourPinch of salt1/2 cup margarine or melted butter

Cook peaches until tender in water.Mix flour, salt, sugar and add to

peaches. Add margarine.

Dough1 c. flour1/2 tsp. salt1/3 cup shortening4 T sweet (whole) milk, enough for

stiff dough

Mix flour, salt, shortening and milk.Chill for one hour. Roll dough onfloured board. Cut enough dumplingsto cover first layer of peaches.Make a lattice top to go over second

layer of peaches. Bake in 9x13 pan for40 to 45 minutes at 350 degrees.Makes 8 to 10 servings.

Louisiana Cooking86

1/2 cup milk2 cups sugar1 cup lard2 eggs2 tsp. vanilla extract4 cups self-rising flour

Put flour in a bowl.Mix milk, sugar, lard,eggs and vanilla extractin another bowl andthen add to flour andmix thoroughly.

Drop one-teaspoonballs of dough onto acookie sheet and bake at450 degrees until goldenbrown (about 10minutes).Makes about 2 dozen

cookies.

Recipe by MargieProcell

Zwolle, La.

PartyRaspberryCheese Ball1 cup green onions, diced1 cup mayonnaise1 1/2 cups crushed pecans1 1/2 cups four-blend

Mexican cheese1 1/2 cups real bacon pieces1 jar (4 oz.) seedless red

raspberry preserves1 box crackers

Stir until mixed thoroughly,

all ingredients except redraspberry preserves andcrackers.Using your hands, form into

a ball and place in a smallbowl or mold and refrigerateuntil chilled.Remove from container

after chilling and cover withred raspberry preserves.Serve on a party tray with

crackers.Makes about 20 servings.

Recipe by Brad and JanaEbarb WrightZwolle, La.

Old-fashioned Tea Cakes

1 stick butter1 cup sugar1 egg1 cup ribbon cane

syrup2 T milk4 to 5 cups self-rising

flour

Cream the butter,sugar and egg. Addsyrup and milk. Slowly

add flour until blended.Drop a teaspoon of

mixture onto cookiesheet. Do not let cookiestouch.Bake for 10 to 15

minutes at 350 degrees.Makes about 2 dozen

cookies.

Recipe by Pam RiversEbarb, La.

Syrup Tea Cakes


Chief Thomas’ Choctaw-Apache Fry Bread1/2 bowl flour (four cups)2 eggs, beaten1/2 teacup of lard (less than 4 oz.)Baking soda or baking powderBit of milk

Knead until you have hard dough then roll itout. Cut in squares and fry. Makes 8 to 10 servings.(Note: This is a Goodmama and Papa recipe.)

Recipe by Chief Thomas Rivers

Rosen-Ear Bread12 ears corn1 tsp. salt1/2 cup oil1/2 cup sugar1 cup flour1/2 cup milk3 eggs, beaten

Cut corn from cob and grind. Add all ingredientsto ground corn. Bake in 9-inch heavy skillet at 400degrees until brown.Makes 8 to 10 servings.

Recipe by Chief Thomas Rivers

Charityis Legend

Christina and DoraSepulvado are talked abouttoday as if they were alivebecause their acts of charityare legend. In the early 1900s,the Ebarb community was

rural and isolated and withoutelectricity or indoor plumbing.When someone died, Doramade the coffin and Christinahand-sewed the burial clothes.During the building of thecoffin, the loved one was laidout on a door in the home forthe “setting up” or “wake.”

Danny Ebarb

Louisiana Cooking88

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