Bayou Lafourche by Rhetta Domingue has a
wealth of great recipes. Here are three of the 791 recipes. Click
here to get a copy!
Best-Ever Barbecued Ribs (Slow Cooker)
1 tsp paprika or smoked paprika
1 tsp salt
1 tsp dried thyme leaves
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 cup ketchup
3 lbs. pork baby back ribs, cut into 4-rib pieces
1 Tbs. honey
2 Tbs. light brown sugar
1 Tbs. Worcestershire sauce
1 Tbs. soy sauce
Coat slow cooker with cooking spray. Combine
paprika, salt, thyme, and peppers. Rub into meaty side of ribs.
Place ribs in slow cooker. Cover and cook 7-8 hours on low, or 3
½ hours on high, until ribs are tender, but not falling off the
Combine ketchup, brown sugar, Worcestershire, and
soy sauce. Mix well. Remove ribs from slow cooker. Discard liquid.
Coat ribs with sauce. Return to slow cooker and cook 30 minutes on
high, or until glazed.
Makes 6 servings, but it’s so good, I’d double
the recipe for 6, because everyone will surely want seconds.
½ c Crisco shortening
1 ½ c sugar
2 c cake flour
2 bottles or 1/4 c. red food coloring
1 c buttermilk
2 Tbs. Hershey’s cocoa powder
1 Tbs. baking soda
1 Tbs. white vinegar
1 Tbs. vanilla extract
To make cake, beat sugar, eggs, and shortening
together. Mix in all remaining ingredients and blend well. Pour
into greased and floured 9X13-inch pan. Bake at 350ºF for 35-40
minutes. Cool 10 minutes before removing from pan.
Note: Personally, if using the following icing, we
usually leave the cake in the pan.
The most delicious icing for Red Velvet cake...
1 ½ c milk
2 Tbs. vanilla extract
1 stick butter & 2 sticks margarine
1 ½ c sugar
8 Tbs. flour
Put milk to simmer. Mix sugar and flour together.
Add to milk. Stir well. Add butter and margarine. Cook until
thickened. Remove from heat. Add vanilla. Place in refrigerator,
to cool. When cool, pour on cake. Store cake in refrigerator.
Note: Although in my cake shop I used the usual
icing used on red velvet cakes, This version is the one my family
loves most. It actually came about by my making a mistake in the
ingredients the first time I made it. Everyone loved it. Thus a
new recipe was born!
Shrimp Marguerite (Low-fat/Diabetic)
½ cup low-fat margarine
2 cups cooked rice
½ cup onion, chopped
½ cup parsley and onion tops
½ cup each: celery, bell pepper, chopped
1 can Rotel tomatoes
2 cloves garlic, chopped
1 tsp Italian seasoning
4 slices bread (soaked and squeezed)
6 tablespoons bread crumbs
1 can Cream of Mushroom soup
1-2 cups raw shrimp, peeled
Sauté onion, bell pepper,
celery, parsley, onion tops, and garlic, in margarine, for 5
minutes or until onions are clear. Add shrimp and Rotel. Cook
another 10 minutes. Add soup and bread. Blend well. Add rice.
Spoon into a 9X13 sprayed baking pan. Cover with plain bread
crumbs. Dot with margarine. Bake at 450ºF for 30 minutes. After
removing from oven, let it settle for 15 minutes, before serving.