First HHS Hi-Steppers cookbook boasts 500 recipes

From staff and wire reports
September 15, 2011 at 11:56 am  | Mobile Reader | Pring this storyPrint 

First HHS Hi-Steppers cookbook boasts 500 recipes
Courtesy photo
Family and friends of the Hahnville High School Hi-Steppers spent the summer searching for family recipes to include in a Cajun cookbook for a fall fundraiser.

The end result is "Kickin’ in the Kitchen – Cajun Style," a 100-percent locally-produced cookbook featuring 500 recipes. The book features recipes including appetizers, soups, salads, seafoods, meats, vegetables, breads and desserts, as well as a few Cajun cooking instructions throughout.

"We were looking for a new and different kind of fundraiser for the girls this year," said Parent Club President Brett Cazenave. "We all love to cook and we thought this could be a good way to capitalize on that.

"We sincerely appreciate all the support we’ve received from the local business community."

Cookbooks will be sold for $20 at HHS home football games, by Hi-Stepper parents and at several local businesses throughout the parish. Cookbooks can be purchased through mail order for an additional $5 for shipping and handling. For more information, call (985)785-9608 or email histeppersparentclub@yahoo.com.

Enjoy these samples from the cookbook

CRAWFISH & SHRIMP SAUCE

By John Locascio, father of Briana Locascio

 

Ingredients:

1/2 pound medium peeled shrimp

1/2 pound crawfish

1/2cup oil

1/2 cup flour

1 cup chopped onions

1 cup chopped bell peppers

1/2 cup chopped celery

2 stalks green onions chopped

1/2 teaspoon white pepper

1/2 teaspoon salt

1/4 cup white wine

1/4 cup chopped mushrooms

1 cup half and half

 

Directions:

Make a light roux with oil and flour. Add chopped onions, bell peppers, celery, and green onions and sauté on medium heat until tender. Add shrimp, crawfish, white pepper, salt, and white wine and cook until shrimp are pink and done. Add chopped mushrooms and simmer for 5 minutes. Add 1/2 to 1 cup of half and half to loosen to desired consistency and simmer over medium heat stirring frequently for 10 minutes. Serve sauce over your favorite seafood, fish or meats.

MARGARITA CAKE

By Renetta Breaux Deroche, mother of Taylor Faucheaux

 

Ingredients:

1 stick butter, softened

4 eggs

1 small box vanilla instant pudding

1 white cake mix

2 teaspoons lime juice

1 tablespoon lime zest

1 10-ounce can frozen margarita concentrate (completely thawed)

Glaze:

1 tablespoons butter

2 tablespoons lime juice

1 tablespoon lime zest

1 1/2 cup powdered sugar

 

Directions:

Pre-heat oven to 350 degrees and prepare Bundt-style cake pan. Mix butter, eggs, margarita concentrate, lime juice and zest together. Add cake mix and pudding mix until well blended. Pour batter in pan and bake 45-55 minutes. Let cool 10-15 minutes and remove from pan. While cake is cooling, in saucepan melt butter for glaze. Add remaining ingredients and stir until smooth. Drizzle glaze over warm cake.




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