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Nancy's Kitchen - Tried and Tested Recipes
Oma's New Orleans Recipes

Oma's New Orleans Recipes

New Orleans Cabbage Recipe

1 head cabbage
1 lg. onion, diced
1 (14.5 ounce) can diced tomatoes
1 lb. smoked sausage, sliced in 1-inch chunks
1 (14.5 ounce)can stewed tomatoes
6 strips bacon, cooked

Cook bacon, cut into small pieces. Brown onion in small amount of bacon grease. Coarsely chop cabbage; add to onions. Combine all ingredients and mix. Cook over low to medium heat in large pot or skillet until cabbage is done.
Oma in New Orleans


Sausuage and Rice Casserole Recipe

1 pkg. smoked sausage
1/4 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. oil (or less)
1 can cream of mushroom soup
1 1/2 c. water
1 c. rice
grated cheddar cheese

Cut sausage into bite size chunks. Brown in skillet with oil, onions and bell pepper. Place in flat casserole dish with soup, rice and water. Bake 350� for 30 minutes or until rice is tender. Remove from oven. Sprinkle with cheese and bake until cheese melts. Approximately 5 minute
Oma in New Orleans


New Orleans Bread Pudding With Bourbon Sauce

1 qt. whole milk
1 loaf French bread, broken into pieces
3 eggs
2 c. sugar
2 tb. vanilla extract
1 c. raisins
1/2 c. butter
1 (5-oz.) can evaporated milk
1 c. sugar
1egg yolk, beaten
2 T. bourbon

Preheat the oven to 400 degrees. Pour the milk into a large bowl; add the bread, crushing with back of spoon, and soak until all the milk is absorbed. Add the 3 whole eggs, 2 cups sugar, vanilla, and raisins; mix well. Spread the mixture evenly into an 8-inch square baking dish that has been coated with nonstick vegetable spray. Bake for 40 to 50 minutes, or until firm and golden. Before serving, combine the 1/2 stick butter, evaporated milk, sugar, egg yolk in a medium-sized saucepan. Cook over low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Stir in the bourbon. Serve warm over the bread pudding.
Makes 8 to 10 servings.
Oma in New Orleans

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