Historic Recipe - William Faulkner's Mother's Recipe - - Chicken a la King

 From Bayou Cuisine

 Chicken a la King

Make a white sauce of 2 Tbsp butter. 2 of flour and 1 c. cream. Season with salt and pepper. Add 2 c. cooked chicken and 1/2 c drained mushrooms or peas (or asparagus) which have been heated in a little butter. Add 2 Tbsp. finely chopped pimento and 1 egg yolk beaten with 2 Tbsp. milk. Heat thoroughly and run in shells. 

This is one of Mrs. Maud (M.C. ) Faulkner's recipes. Mrs Faulkner had four sons, William, Murry, John and Dean.

 

Dr. C. M. Murry,

A Faulkner relative

Oxford, Miss

Rice and Red Beans - Historic Recipe

 This is a historic recipe from Bayou Cuisine cookbook. 

"This is cajun eating. I got this recipe from a Negro woman who stayed with me when Ike Stone was a baby, her home was originally South Louisiana."

 About noon, put 1/2 pckg. of red beans (or kidney beans) on the stove in a large boiler. Cover with water. Cover and cook at a slow boil all afternoon, adding water to make a real thick juice. About a hour before you plan to eat, put on your rice, and make by your usual method. Use 1 or 2 c. (one c will be enough for 5 or 6 people.) Then fry quickly in a hot skillet 10 to 12 slices of fat meat or salt meat. put in with beans. Then saute in the grease 1 onion chopped, 1 garlic section chopped (or more or less according to taste). Add the onion, garlic and grease drippings to the beans and salt to taste. Allow to continue cooking until the rice is done. At the table serve with a mound of rice covered by the beans and all its meats and juices. 

Have a tossed salad, French bread, coffee, and enjoy yourself!

Variation: Add 2 Tbsp. green pepper and 1 Tbsp of pimento

Mrs. W.C. Trotter, Jr.

Greenville, Miss.

 

 

Mississippi Delta Hot Mustard

This classic Mississippi Delta hot mustard from Bayou Cuisine is not for the faint of heart - it's got real heat that'll clear your sinuses. But that's exactly what makes it so good on everything from ham sandwiches to roast beef. The two-day process is worth every minute for this creamy, fiery condiment."

Ingredients:

1 cup tarragon vinegar

1 cup Coleman's dry mustard

1 cup sugar

3 large eggs, beaten

Directions:

Place mustard and vinegar in a glass bowl in fridge overnight. 

Next day cook the sugar and eggs (temper eggs) in a double boiler until well blended, whisk in mustard mixture. Cook whisking consonantly over simmering water until sauce is thick (5-7 minutes). Pour into mason jars and cool. Refrigerate. 

A delicious mustard for all your sandwiches.

This is a classic. 

Try this on a turkey, brie, apple sandwich. 

Pickled Shrimp

A famous Southern appetizer.

Ingredients:

1 cup thinly sliced onion (1 medium onion)

4 bay leaves broken into halves

2 oz bottle caper, drained and coarsely chopped 

1/4 cup fresh lemon juice

1 cup cider vinegar

1/2 cup olive oil

1 t minced fresh garlic

1 t coarse kosher salt

1 t celery seeds

1 t red pepper flakes

2 lbs. large shrimp, peeled and de-veined

Directions:

Mix all the ingredients except the shrimp in a large heatproof glass or ceramic bowl.

In a medium stockpot over high heat bring 4 quarts of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 2 minutes. (The shrimp will continue to "cook/pickle" in the marinade.) Drain and immediately transfer to the marinade.

Bring to room temperature, cover tightly and marinate overnight in the refrigerator. 

Transfer shrimp and marinade to a glass serving bowl. Served chilled. Or make an ice bowl and serve the shrimp in this.

Hawaiian Roast Beef Sandwiches

Ree's recipe

Ingredients:

1 (12 count) package Hawaiian rolls

1/4 cup mayo

Hot sauce

3/4 lb of thinly sliced roast beef from your deli

10-12 slices pepper Jack cheese

1/2 stick butter

2 t lemon pepper

1 T Dijon mustard

3 to 4 dashes Worcestershire sauce 

Directions:

Preheat oven to 350

Without separating the rolls, slice the rolls in half and place bottom half of a px13 inch baking dish.

In a small saucepan combine butter, lemon pepper, mustard and Worcestershire. 

heat until melted and bubbly.

Place the roast beef on the bottom half of rolls and lay cheese over the roast beef. 

Place the top of the rolls over the beef and cheese. Spead the butter sauce over the rolls. Cover with aluminum and bake for 15 minutes.

Remove foil and bake until tops are golden brown 3-5 minutes more. Slice to serve.