“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