Egg Bread (hootsla) Recipe
Serves: 1
Recipe
Ingredients
Bread, day old, half loaf
3 Eggs, well beaten
Salt & pepper
� Cup Butter
� cup Milk
Directions

1. Cut bread into cubes and brown in butter which has been melted.
2. Beat the eggs well and add the milk and salt and pepper to taste.
3. Pour over bread and fry until brown.
4. Serve at once.

Maybe served with syrup or cinnmon and sugar.

From the Pennsylvania Dutch Cookbook Fine Old Recipes

Sue

I love the red beans and rice from Popeye's Chicken. I want to make this when the weather cools off. I may add 1/2 tsp. or so of Liquid Smoke after I taste.

LOUISANA STYLE RED BEANS AND RICE (Kalyn�s Kitchen)

I used a 3.5 quart slow cooker to make this, but a slightly smaller quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot.

1 large onion, diced small
2-3 tsp. olive oil
1 T minced garlic
1 T Tony Chachere's Creole Seasoning (or other Creole seasoning of your choice)
1 tsp. dried thyme
1 tsp. dried oregano
salt and black pepper to taste (I didn't use salt because the Tony Chachere's seasoning has salt, and I only used a little bit of pepper)
4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock)
3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans)
3 cups homemade chicken stock or canned chicken broth
1 T Worcestershire sauce
1 tsp. green Tabasco (or use a smaller amount of red Tobasco)
2-3 bay leaves
1 tsp. red wine vinegar
3 cups cooked white rice for serving

If using dried beans, soak overnight and cook on stovetop until slightly soft. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain. Cut ham or sausage into small pieces, about the size of cooked beans.

Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine.
If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook
Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly.

Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice. Serves 6.

Hey, that looks and sounds good Patti!!!

I have a question. I saw some black Turtle beans the other day.
When a recipe calls for black beans, are those turtle beans?

As far as I know they're the same. They taste the same anyway, so whether or not it'd make a difference, I would doubt it.

Love corn on the cob done this way.

My boiled corn, we like it crunchy
Fill a large stockpot halfway with unsalted water and bring to a rolling boil.
Add corn on the cob (husk and cornsilk removed) to the boiling water.
Let water return to a full boil.
Cover pot and immediately turn off heat.
Let covered pot sit undisturbed on the burner for 10 to 15 minutes.
Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning