Rosemary Walnuts

2 Tablespoons extra virgin olive oil or melted butter or margarine

1 Tablespoon fresh rosemary or 1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 cups walnut halves

Preheat oven to 350 degrees. Mix oil and seasonings together in a shallow baking pan. Add walnuts and toss to coat. Spread in single layer. Roast in oven about 7 to 10 minutes, until lightly browned, shaing occasionally. Do not over brown or nuts will taste bitter. Nuts will become crisp as they cool.

NOTE: Rosemary is the herb most often associated with the Christmas holidays. Some say it was one of the manger herbs and that it blooms on Christmas night in celebration of the birth of the Christ child. Another legend says that, on the flight into Egypt, Mary placed her blue cloak over a blooming rosemary bush while bathing the infant Jesus in the river. When she removed her cloak, the white flowers had turned to blue, as they remain to this day.

Sarah Liberta,


Crab Dip

1/2 stick of butter

1 small bunch of green onions, chopped

1/2 cup fresh parsley, chopped

2 Tablespoons flour

1 pint whipping cream

1 Tablespoon sherry

1 pound crabmeat

Salt, pepper, hot sauce to taste

Melt butter in heavy pot, and sauté onions and parsley. Blend in flour gradually. Stir in cream. Add sherry, seasonings and crabmeat. Serve warm.

NOTE: Louisiana leads the nation in production of both hard and soft-shell crabs. Blue crabs are available year round, although more plentiful in warmer months. March is historically the month crabs are least available.

Carol Stubbs and Nancy Rust, Lafayette


Crescent City Oysters

1 pint oysters with liquid

2 to 3 rounded Tablespoons flour

3 to 4 Tablespoons oil

1 cup chopped vegetable seasoning blend

1 stalk celery, finely chopped

2 Tablespoons parsley, chopped

Salt, pepper and Cajun seasoning

Puff Pastry shells or tart shells

Prepare shells or tarts following package directions. Drain oysters and set aside reserving liquid. In medium pan, bring oyster liquid (without oysters) to a boil. Chop oysters, depending on the size, and add to liquid. Cook until oysters begin to curl. Remove from heat. Remove oysters from liquid and strain liquid. In a skillet, brown flour in oil. Add chopped seasoning, celery and parsley, along with salt, pepper and Cajun seasoning. Sauté until vegetables wilt. Add liquid from oysters to mixture, heat and stil until thickened. Add oysters, and then distribute mixture evenly into shells. Serve warm.

NOTE: This is an old New Orleans recipe from the Pfeffer-Constantin family, handed down through three generations. Serve as an appetizer in tart shells or as a first course or side dish in puff pastry shells. The oyster liquor is an important part of the flavor in the dish and is often referred to as the “holy water.” Gulf coast waters provide 70 percent of the oysters caught in the United States. Louisiana oysters are largest during the cooler months. 

Carol Stubbs and Nancy Rust, Lafayette


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