First HHS Hi-Steppers cookbook boasts 500 recipes
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 firstname.lastname@example.org.
Enjoy these samples from the cookbook
CRAWFISH & SHRIMP SAUCEBy John Locascio, father of Briana Locascio
1/2 pound medium peeled shrimp
1/2 pound crawfish
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
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.
By Renetta Breaux Deroche, mother of Taylor Faucheaux
1 stick butter, softened
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)
1 tablespoons butter
2 tablespoons lime juice
1 tablespoon lime zest
1 1/2 cup powdered sugar
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.
Subscribe Today and Save!!!
St. Charles Herald-Guide is an award-winning newspaper that covers all aspects of St. Charles Parish - from schools and parish government news to social events, features on our local residents and sports.
Order your subscription today!
While heroin use appears to be on the rise across Louisiana, St. Charles Parish...
The railroad crossing on Ormond Boulevard closest to River Road will be closed for...
Though there are no suspected or confirmed cases of the virus in St. Charles...
A man was found dead in the Bonnet Carré Spillway on Friday after a night of...
After undergoing a seven-hour surgery to correct a severe case of scoliosis,...
The Destrehan Wildcats played one of their most complete games of the season in a...
When you visit Dr. Joshua C. Patella and his team at Patella Dental, you are our top priority. Our entire general dentistry team is dedicated to providing you with the personalized, gentle care that you deserve. We believe that teeth should look and feel
Hahnville defense comes up big in defeat of East St. John - 621 views
Two of Hahnville’s six touchdowns came from the defense, leading the Tigers to a 42-26 win over the East St. John Wildcats Friday (Oct. 17) night.