Beef Ragout New Orleans Style
New Orleans Boiled Brisket
The original recipe is from “The New Orleans Cookbook”. I’ve only made minor changes to this recipe. Super easy and good for feeding a larger group or having great leftovers. I like to serve with mashed potatoes.
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Cream Horseradish Sauce
This makes a great spicy horseradish sauce that is thinner in consistency than the steakhouse style creamy version. This is perfect if you want to drizzle over meat or vegetables, etc.
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My Aunts’ Cosmopolitan
Since I always have someone else around when I make these drinks, and who wouldn’t want to drink a Cosmo, this is the doubled recipe. My Aunt Trish told the story that she, Madeline and Aunt Mishelle had gotten together one night and were making Cosmopolitans from Madeline’s basic recipe. They wanted changes and so…
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Easy Baked Beans
These easy baked beans came together quickly. This can be made with almost any white bean. I commonly use navy, great northern or small white beans (used great northern). I made minor adjustments to Madeline’s original handwritten recipe.
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Twice Baked Potatoes
I’ve updated Madeline’s 1979 recipe for Stuffed Potatoes Gratine from Gourmet magazine (featured below). My family loved these, and they make a great side dish for many dinners or could be served as an appetizer.
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Citrus Jello Salad
Madeline’s Potato Salad
Ramons Caesar Salad
