Recipes by Howard Menard
Howard’s Cajun Power Ribeye and Onions
Rib-eye steak is a boneless cut from the rib section of beef. The “eye” in its name refers to the round cross-section of a muscle that is not well exercised, so rib-eye steak is very tender. Ingredients 3 medium ribeye steak 4 - 6 tbsp oil salt and pepper to ...
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Chantel’s Shrimp Mold
Chantel Menard for her Dad Howard Menard A classic favorite for Cajun weddings and family gatherings. The color of this dish comes out a pretty salmon color and compliments the bride and groom’s reception food table. Ingredients 2 cans tomato soup 16 ounces Philly crème cheese 1 cup onions, chopped ...
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Cheesy Corn Maque Choux
I had often wondered what “maque choux” meant in French. My friend, Howard, was smart enough to inform me that macque choux was the native American Indian word for corn. Cajuns took these words to the limit. They prepare a great variety of many corn dishes. Ingredients 1 frozen 12 ...
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Eggplant and Beef Casserole
Chantel Menard for her Dad Howard Menard Eggplants are a popular food among the Cajuns. The most popular is the purple eggplant – aubergine violette au de bramms as my Mom would say. Ingredients 1 pound bacon 1 pound ground meat 1 pound cheese (1/2 Cheddar and 1/2 Velveeta or ...
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Rose’s Sweet Dough for Tarts
This is a basic sweet dough for preparing tarts that can be filled with fig preserves, blackberries, bouille, coconut cream, pineapple, or sweet potato. The various recipes for the fillings can be found on our website. Ingredients 3 cups flour 3 tsp baking powder 2 tsp vanilla 1 1/2 cup ...
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Cush Cush or Couche Couche
Also called “Cosh Cosh”, this simple dish was once the everyday “supper” for Cajuns. Served with milk, figs or cane syrup and even (one of my favorites) chopped pork cracklings. It was satisfying and filling. My favorite was eating it with coffee added to my milk and lots of sugar! ...
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Nola’s Fresh Cajun Homemade Bread
The aroma of the yeast being added to the mixture can only be beat by the smell of this bread cooking. Make a memory and bake this today! Ingredients 1/4 cup warm water 1 package yeast or 2 1/4 teaspoons. 1 tsp salt 3 1/2 cup to 4 cups flour ...
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Microwave Pralines
Pralines (Praw-leens) are sweet pecan candies, made for Cajun and Creole children. I loved it in the Fall. Ingredients 2 cups pecans 1 stick butter (8 tbsp) 1 (5 oz.) can can pet evaporated milk 2 cups granulated sugar 1 tbsp vanilla Directions Step 1 Mix all ingredients together in ...
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Oven Chicken Stew
This chicken stew, once cooked, tastes so much like chicken fricassee. So easy, so tasty! Ingredients 1 cut up fryer or chicken of your choice 1 envelope Lipton Golden Onion Soup 1 can cream of mushroom soup 1 can water 1 bell pepper, chopped 1 celery stalk, chopped 1 tbsp ...
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Corn Macque Choux IV
Many Cajuns refer to corn as macque choux (mock shoo). Originally however this was an Indian word meaning corn. Ingredients 1 stick butter 4 cups fresh cut corn 1 can ROTEL brand tomatoes 1 cup finely onions, chopped 1/2 cup bell pepper, finely chopped 1/2 cups heavy cream 1 pod ...
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Enice’s Coconut Pecan Pralines
MawMaw knows how to score points with her mother-in-law. She loves to make her pralines; they are really easy to make, but don’t tell her Mom-in-law…she thinks MawMaw has slaved all day. These pralines are exceptional. Ingredients 4 cups sugar 1 stick butter - 1/2 cup 1 large can pet ...
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Shrimp And Eggplant Casserole
Two ingredients that compliment each other extremely well are shrimp and eggplant. This recipe will prove it. It is easy and les goûts très bon (the taste is very good). Ingredients 2 to 3 eggplants, boiled and mashed 1 cup onions, chopped 1 cup bell pepper, chopped 1/2 stick margarine ...
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Beef Eggplant Hash
Eggplants. Cajuns just say – brahams! Question – do you use a potato peeler or a paring knife to peel your eggplants? Ingredients 1 1/2 pounds tender-cut diced beef 1 1/2 pounds eggplant, diced into cubes 1 1/2 ribs celery, chopped 1 medium bell pepper, chopped 1 medium onion, chopped ...
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Whatever You Want Sauce Piquant
Sauce Piquant – A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chicken, turtle or alligator sauce piquant. As the recipe implies though, use whatever you want!!! Ingredients 1 pound crawfish (you can also use shrimp, crabmeat, ...
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Cabbage Casserole III
“De chou” (day shoo) is the Cajun word for cabbage. Beats MawMaw’s childhood nick name of “cabbage head,” don’t you think? Ingredients 1 head cabbage 1 large onion, chopped 1/2 cup bread crumbs 2 cloves garlic, chopped 1/2 block butter 1/2 cup bell pepper 1/4 cup half and half cream ...
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