‘Pirate’s Pantry Treasures’ : Cookbook’s creators share some of their favorite recipes
Published 5:13 am Wednesday, April 6, 2022
- Craig Shaddock, Carolyn Chafin, Mary Savoy and Helen Boyer gathered recently to reminisce about the days spent putting together the Junior League of Lake Charles’s still-popular cookbook, “Pirate’s Pantry.’ (Special to the American Press)
“Pirate’s Pantry” offers a “rich heritage of French, Spanish and native cookery,” according to the book’s prologue.
Junior League of Lake Charles Communications Director Ashley Judd arranged a time for the American Press to find out more about the making of this classic cookbook from William “Bill” and Craig Shaddock, Mary Savoy, Carolyn Chafin, Joanna Gilbeau and Helen Boyer.
Bill and Craig Shaddock recently prepared some of their favorites – with help from their daughter Nancy Clements – and shared the recipes with American Press readers.
Dino’s Shrimp Paste
2 pounds shrimp, boiled with crab boil, onion and salt
1 small onion, grated
1 cup homemade mayonnaise
Salt and pepper to taste
Louisiana Hot Sauce to taste
Ritz crackers
Directions: Peel, devein and shred boiled shrimp (a few at a time) in a blender. Add onion; then add homemade mayonnaise. (This is the secret.) Add almost as much mayonnaise as you have shrimp. Salt and pepper to taste and add a little hot sauce. Serve with Ritz crackers.
Loved by Steve, Mary and Nancy.
Mrs. W. E. Gorham, Sr.
(Mary Tucker)
Mayonnaise
9 egg yolks
4 cups Wesson oil
1 heaping Tablespoon
Lawry’s seasoned salt
2 teaspoons each Lawry’s seasoned pepper and black pepper
1½ teaspoons dry mustard
½ cup lemon juice
3 Tablespoons tarragon vinegar
Directions: Beat egg yolks until thick. Drip the oil slowly on the yolks, beating constantly with the mixer at high speed. Add seasonings and continue beating while gradually adding lemon juice and vinegar. Blend well. Refrigerate in jars.
Good on everything but vanilla ice cream.
Mrs. Yvonne Carter
Blend of the Bayou Seafood Casserole
1 package (8 ounces) cream cheese
1 stick margarine or butter
1 pound shrimp, peeled
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 Tablespoons butter
1 can mushroom soup
1 can mushrooms, drained
1 Tablespoon garlic salt
1 teaspoon Tabasco
½ teaspoon red pepper
1 pint crab meat
¾ cooked rice
Sharp cheese, grated
Cracker crumbs
Directions: Melt cream cheese and butter using a double boiler. Sauté shrimp, onion, bell pepper and celery in 2 Tablespoons butter. Add to the first mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well, place in a 2 quart casserole and top with cheese and cracker crumbs. Bake at 350 degrees F for about 20-30 minutes until bubbly. Freezes. Serves 8.
Mrs. W. Edgar Percy, Jr.
Mrs. R.J. Pumpelly
Grand-Mère’s
Maque Choux
12 ears of tender corn
2 Tablespoons Crisco or other cooking oil
1 medium onion, finely chopped in blender
1 Tablespoon salt or to taste
Pepper to taste
1-2 medium tomatoes, peeled and chopped (optional)
Directions: Cut kernels from cobs. If small, cut twice then lightly scrape; if large, cut three times then lightly scrape cob. Barely heat cooking oil in a two-quart pot. Add onion and bell pepper and cook over low heat until onions are clear, 15-20 minutes. Stir occasionally. Add salt to corn; add corn to onion and bell pepper mixture. Stir often to avoid scorching. Cook until kernels are clear. Add pepper and tomatoes. Cover mixture when it starts to bubble around edges; reduce heat to low, and cook for 20-30 minutes. Freezes. (When thawing, add 2-3 Tablespoons milk.) Serves four.
A favorite of Renee, Cherise and Annette!
Mrs. J. J. Champeaux, Sr.
Lafayette, Louisiana
Chocolate Yummy
CRUST
1 cup flour
1 stick margarine, melted
1 cup pecans, finely chopped
FILLING
1 cup Cool Whip
1 cup confectioner sugar
1 package (8 ounces) cream cheese
1 package 3 ounces) each chocolate and vanilla instant pudding
3 cups milk
3 cups Cool Whip
1 Hershey bar, frozen grated
CRUST
Directions: Mix all ingredients wll. Spread the crust in a 9 ½ x 13 ½ inch baking dish. Bake at 350 degrees F for 20 minutes. Cool.
FILLING
Directions: Mix Cool Whip, sugar and cream cheese. Spread over the cooled crust. Mix puddings with milk. Let sit for a few minutes to thicken. Pour over the cream cheese layer and top with Cool Whip. Sprinkle with Hershey. Serves 10.
A dessert men love!
Laddie Clayton