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December/January 2015 -2016

By Marcelle Bienvenu


More often than not, a cast of thousands enjoys most Christmas feasts. At least that’s how it was, and sometimes still is, with our family. Years ago when it was simply Mama’s father, her siblings (which numbered six) and their spouses, which then made it twelve, plus all of their children brought the count up to thirty. Then, later when the children grew up, married and had their own children, we got up to almost fifty. We ate in shifts and the meal lasted over three hours.

It was always a great day, with gifts being exchanged along with hugs and family gossip, and the grown-ups sipping on after-dinner drinks while young children fell asleep on the floor under the Christmas tree. As I got older, my sister-in-law and I washed dishes for hours and sipped on coffee and brandy to fortify us.

But now the family has grown so large (we’re now into great-grandchildren), most of my siblings have their own family gatherings simply because the numbers have gotten out of hand. We do manage to get together for a big brunch during the week between Christmas and New Year’s in order to see everyone, though.

This Christmas it appears that my husband Rock and I will have a relatively quiet dinner at home. His two sisters and their spouses are expected to join us and that has worked out just right. Our dining room table can only seat six comfortably.

And I’ve already cleaned Mama’s crystal and polished her sterling flatware. I’ve borrowed some of her china, which was given to my brother and his wife, and I’m anxious to try and duplicate the beautiful table Mama always set. Rock and I have discussed the menu and although it’s not a traditional South Louisiana one, I think it is quite elegant.

The first course is a salad of spinach and cherry tomatoes.


Makes 6 servings

8 cups fresh spinach, cleaned and torn

1 medium-size avocado, pitted, peeled and thinly sliced

1 pint cherry tomatoes, washed and stemmed

1 cup warm Champagne Dressing (recipe follows)

Place the spinach leaves in a large salad bowl and arrange the avocado slices in a circle around the edge of the salad. Arrange the cherry tomatoes in the center of the salad.

Pour the dressing over the salad at the table and gently toss. Divide into equal portions and serve on salad plates.


Makes about 2 ½ cups

1 cup Champagne vinegar

2 tablespoons sugar

1 ½ tablespoons all-purpose flour

2 teaspoons dry vermouth

1 teaspoon Dijon mustard

1 egg, beaten

3 tablespoons heavy cream

1 ½ cups olive oil

Salt and freshly ground black pepper to taste

Combine the vinegar, sugar, flour, vermouth and mustard in a small saucepan. Heat to simmering over medium heat.

Gradually whisk in the egg and cream over low heat. Whisk in the oil in a thin steady stream. Season with salt and pepper. Remove from heat.

You will need only one cup for the salad, but the dressing can be stored in the refrigerator in an airtight container and used within a day or two. Warm to serve.

There’s no reason to prepare a turkey for a small party. Rock suggested Cornish hens and they’re ideal!


Makes 6 servings

6 Cornish hens, about 1 ¼ pounds each

Salt, cayenne and freshly ground black pepper to taste

1 ½ pounds fennel bulbs, trimmed, reserving the ribs for stuffing the chickens, and the bulbs thinly sliced

2 tablespoons butter

1 tablespoon vegetable oil

½ cup dry white wine

½ to ¾ cup water, as needed

2 tablespoons Pernod or other anise-flavored liqueur

6 sprigs fresh parsley for garnish

Preheat the oven to 400 degrees.

Season the outside and the cavity of the hens with salt, cayenne, and black pepper. Stuff the cavities with the fennel ribs, chopped, then truss the hens.

In a large heavy skillet, heat the butter and oil over medium-high heat until the foam subsides. Add the hens, two or three at a time, to the skillet and brown evenly, turning every three to four minutes. Transfer them to a roasting pan.

Pour off all but one tablespoon of the fat and return the skillet to the heat. Add the fennel slices and cook, stirring, until golden and soft. Spoon the fennel around the hens and add the wine and one-half cup of the water.

Roast the hens, basting then every 15 minutes and adding the remaining water if necessary, until the hens are tender and the juices run clear, 40 to 50 minutes.

Remove from the oven and transfer to the stop top. In a small saucepan heat the Pernod over medium-low heat until it is warm, carefully ignite it and pour it carefully over the hens and letting flames go out.

Transfer the hens to serving plates and garnish each with a sprig of parsley. Boil the pan juices until reduced to about two-thirds cup, season with salt and black pepper if necessary and pass at the table.

A side dish of potatoes with peas is all that is needed to accompany the hens.


Makes about 6 servings

20 (about) small red potatoes, rinsed by not peeled

1/3 cup olive oil

½ cup dry white wine

2 cups frozen small peas, thawed

½ cup chopped fresh mint leaves

Salt and freshly ground black pepper to taste

Sour cream (optional)

Boil the potatoes in salted water until just tender. Drain and cut in halves, leaving the skins on. Whisk the oil and wine together and drizzle over the warm potatoes in a large bowl. Stir to coat evenly. Let cool slightly. Put the peas in a colander and warm with hot tap water. Drain well. Add the peas and the mint, season with salt and pepper, and toss gently. When serving, you may want to pass a small bowl of sour cream with the potatoes.

Dessert can be as simple as brandy freezes (ice cream, brandy and heavy cream whirled in a blender or food processor) poured in crystal glasses, or as extravagant as your favorite chocolate decadent dessert.



Hunting Season

My duck-hunting friends are getting antsy for the season to arrive. They’ve been busy preparing for what I believe is one of men’s favorite times of the year. Shotguns have been cleaned and oiled, and probably a small fortune has been spent on shells. The duck blinds have been reworked and stand ready for that first cold front to blow in from the west. Decoys have been retrieved from storage to be marked or tagged. Now it’s just a matter of time before they can go forth to their camps, get up before dawn, walk through the wind, rain, and mud, then sit in a wet duck blind. Not my idea of fun.

I too am ready and waiting for the season to begin, only because I enjoy the spoils of the hunt. I am quite fond of a roasted duck or a good sausage and duck gumbo, or duck prepared in any number of ways for that matter.

Whenever I’m fortunate enough to receive a gift of a couple of ducks, I get out Papa’s recipes.


Makes 4 servings

4 teals or 2 mallards or pintail ducks

3 cloves garlic, slivered



2 cups coarsely chopped green bell peppers

2 cups coarsely chopped onions

1/2 cup dry sherry

All-purpose flour

4 strips thickly sliced bacon

1 cup chicken broth

8 ounces fresh mushrooms, sliced

1 pound tompinambours (Jerusalem artichokes), peeled (optional)

2 tablespoons chopped parsley

Make one or two slits (number depends on the size of the duck) in the duck breasts with a sharp, pointed knife. Insert one or two slivers of the garlic in each hole. Rub the outside and the cavities of the ducks with a liberal amount of salt and cayenne. Place the ducks in a large deep bowl. Combine the bell peppers and onions in another bowl and mix. Stuff half of the mixture in the duck cavities and put the remaining half around the ducks in the bowl. Add the dry sherry. Cover and refrigerate for at least four hours, turning the ducks once or twice in the marinade. Remove the ducks from the refrigerator, drain and reserve the marinade.

Preheat the oven to 350 degrees. Dust each duck liberally with flour and set aside. Fry the bacon in a large cast-iron pot over medium heat until crisp. Remove and drain on paper towels. When the bacon is cool, crumble and reserve. Add the ducks to the pot and brown them in the bacon grease, turning often to brown evenly.

Add the chicken broth and cook for 10 minutes. Add the reserved marinade, cover and bake in the oven for about one to one and a half hours, or until the ducks are tender. Baste occasionally with pan gravy and add more broth if gravy becomes dry. Add the mushrooms and the topinambours, cover and cook for 30 minutes, or until the topinambours are fork-tender. Remove from the oven. Add the reserved bacon and the parsley. Let the duck sit for 10 minutes before carving to serve.


Makes 2 servings (3 per serving)

1 stick butter

1 tablespoon Worcestershire sauce

1 teaspoon chopped garlic

8 ounces fresh mushrooms, sliced

6 duck breasts (preferably mallard), removed from the bone and skinned


Freshly ground black pepper


6 thick bacon strips

6 slices of white bread, toasted and buttered

Melt the butter in a saucepan over medium heat. Add the Worcestershire sauce, garlic and mushrooms. Cook, stirring occasionally, for three to four minutes, or until the mushrooms are slightly soft. Remove from heat and set aside. Light a fire in the barbecue pit and allow the coals to get glowing red hot. Rub the duck breasts generously with salt, black pepper, and cayenne. Carefully wrap each breast with a strip of bacon, securing it with toothpicks. Let stand at room temperature for 30 minutes. When the coals are ready, grill the breasts quickly, three to four minutes on each side if you like them juicy with a little blood in the meat; longer if you prefer them well done. Baste with some of the butter sauce. To serve, place the duck breasts on the toasted, buttered bread and pour the remaining butter and mushroom sauce over each breast.

Accompany the breasts with a tangy, tossed green salad and wild rice tossed with a handful of chopped roasted pecans.

When a cold front blows through, there is nothing better in my book than this gumbo.


Makes 6 to 8 servings

2 mallards, dressed, rinsed in cool water and patted dry

Salt, black pepper and cayenne

1 ¼ cups vegetable oil

1 cup all-purpose flour

3 medium-size yellow onions, chopped

2 medium-size green bell peppers, chopped

8 cups (about) water or chicken stock

2 pounds andouille sausage, cut crosswise into ¼-inch slices

2 dozen oysters with their liquor

¼ cup chopped green onions (green part only)

Cut the ducks into serving pieces and season generously with salt, black pepper and cayenne. Set aside.

Heat ¼ cup of the oil in a large, heavy pot (preferably black iron) over a medium-heat. Add the duck pieces and brown evenly on all sides. Remove and transfer the duck pieces to a platter and set aside.

Drain off the oil in the pot.

In the same pot, over medium heat, combine the remaining 1 cup oil and the flour, and stirring slowly and constantly, make a dark brown roux. Add the onions and bell peppers and cook, stirring occasionally, until the vegetables are soft and golden, 8 to 10 minutes.

Return the ducks to the pot and slowly add enough warm water or stock to cover the ducks completely. Add the andouille and reduce the heat to medium-low. Simmer, uncovered, until the ducks are tender, about 2 hours.

Add the oysters and their liquor, and the green onions and cook until the edges of the oysters curl slightly, 3 to 4 minutes. Serve hot over rice.

November / December 2014

It took a while for cold weather to move through south Louisiana, but it Fall has arrived. When the first cold front blew through from the West, I headed to the nearest supermarket for a fresh, plump chicken and a pound of smoked sausage for my first gumbo of the season. It was simmering when my husband Rock arrived after work.

He went straight to the stove, lifted the lid on the pot, and mumbled something about there’s probably not a chicken to be had south of Interstate-10. He turned to me and said that as he followed a loaded sugar cane truck down the highway in the wet, cold weather, he could think of little else but a steaming bowl of gumbo.

“And just about everyone else in the area was thinking of the same thing! Through the crack in my window, I caught alternating whiffs of the sweet-sour odor emanating from the sugar mills and the unmistakable aroma of bubbling gumbo,” he laughed.

By the next evening, the rain had ended but a cold north wind shuddered through the oak and pecan trees causing acorns and pecans to ping and pong on the tin roof of my office. All afternoon I had vacillated between the idea of making either oyster soup or Welsh rarebit for supper. I ended up making both.

The next day my sister called to offer me a quart of turkey and sausage gumbo, which I promptly accepted. By the end of the week when the temperatures rose back into the 70s, I had made a pot of white bean soup and one of vegetable soup to stash in the freezer for the next cold front. Like the Boy Scouts, I am always prepared.

I also cajoled a friend, the owner of a bread machine, to make me several loaves of assorted bread to keep in the freezer to go along with my soups and gumbos.

Firewood for the fireplace is neatly stacked in the carport and I have several books at hand to get me through the long nights ahead. Let the cold wind blow!

Welsh rarebit was one of Mama’s favorite meals to serve on bitter cold evenings. She usually served it on thick slices of toasted French bread. A salad of sliced apples, raisins, chopped celery, and toasted pecans or walnuts tossed with lemon juice and mayonnaise was the usual accompaniment. The rarebit is a popular with the British who serve theirs with sliced tomatoes. The dish becomes a “golden buck” when topped with a poached egg. Yum!

Here’s Mama’s version.


  • Makes about 8 servings
  • 2 pounds grated American cheese
  • 1 (12-ounce) can evaporated milk
  • 2 cans of white asparagus (you can substitute green asparagus if you prefer), drained
  • Salt, cayenne and black pepper to taste
  • Toasted French bread slices

Melt the cheese in a the top of a double boiler over simmering water. Add the milk slowly, whisking until the sauce is smooth and thick. Add the asparagus and season with salt, cayenne and black pepper. Spoon the mixture over the toast and serve immediately.

Here’s another version that is purportedly a British version.


  • Makes 4 servings
  • 2 tablespoons unsalted butter
  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • 1⁄2 teaspoon beef bouillon powder
  • 1 teaspoon soy sauce
  • 1/8 teaspoon hoist sauce
  • Pinch of ground allspice
  • 3⁄4 cup beer
  • 10 ounces sharp Cheddar cheese, grated (about 2 1⁄2 cups)
  • 1 tablespoon heavy cream
  • 1 teaspoon Scotch whiskey
  • 4 slices buttered hot toast

Melt the butter in the top of a double boiler. Beat the egg yolks in a large bowl with the mustard, bouillon powder, soy sauce, hot pepper sauce, and allspice. Stir in the beer and add this to the melted butter. Stir over simmering water until hot, 5 to 6 minutes.

Add the cheese, 1⁄4 cup at a time, stirring constantly with a wooden spoon until the mixture is smooth. Stir in the cream and whiskey. Serve over the toast.

This oyster soup was favored by Papa on Sunday nights. Although we usually had a large meal at noon on Sunday, he simply couldn’t do without supper.


    Makes 6 to 8 servings 3 tablespoons vegetable oil 3 tablespoons all-purpose flour 1 1/2 cups chopped yellow onions 1 quart boiling water (or if you prefer a heartier soup substitute 1 quart warm milk) 4 dozen freshly shucked oysters, drained and oyster liquor reserved 3 tablespoons chopped fresh parsley leaves 3 tablespoons butter Salt and freshly ground black pepper to taste

Combine the oil and the flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a light brown roux. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Combine the water (or milk) with the reserved oyster liquor and add slowly to the roux mixture, stirring constantly. The mixture will thicken slightly. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 2 minutes. Add the oysters, parsley, and butter and simmer until the edges of the oysters curl. Remove from the heat. Serve warm with crackers or hot French bread.

My cousin Cooney showed me how to make this white bean soup and not only is it delicious, it can also be made in no time!


  • Makes about 10 servings
  • 3 tablespoons vegetable oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 pound salt meat or ham pieces, chopped
  • 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
  • 4 slices bacon, chopped (optional)
  • 3 cans white beans
  • 3 cans water or chicken broth
  • 1 can Ro-tel tomatoes
  • Salt, black pepper, and cayenne to taste

Heat the oil in a large, heavy pot over medium heat. Add the onions, celery, salt meat or ham, sausage and bacon, if using, and cook, stirring, for about five minutes, or until the onions are soft and golden.

Add the beans, water or chicken broth, and the tomatoes. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally. Season to taste with salt, black pepper and cayenne, but be aware that the salt meat, sausage, and bacon and the tomatoes are salty and peppery. Skim off any oil that has risen to the surface then serve hot.


  • Makes about 6 quarts
  • 2 pounds soup meat or brisket, cut into 2-inch cubes
  • Salt, black pepper, and cayenne to taste
  • 1 teaspoon dried basil leaves
  • 3 bay leaves
  • 3 quarts beef broth
  • 1 cup chopped onions
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 cups chopped cabbage
  • 1 cup cut green beans (fresh, frozen or canned)
  • 1 cup baby lima beans (fresh, frozen or canned)
  • 1 medium turnip, chopped
  • 3 cans whole tomatoes, crushed with their liquid
  • 6 ounces curly vermicelli (optional)

Season the meat generously with salt, black pepper and cayenne, Put it, the basil, bay leaves and beef broth in a large soup pot over medium heat. Bring to a boil, then reduce the heat and simmer, partially covered, for about one hour, or until the meat is tender. Add the onions, carrots, celery, cabbage, beans, turnip, and tomatoes. Simmer, uncovered, for one hour. If the mixture becomes too thick, add a little more beef broth or water. Add the vermicelli if using, and cook for about five minutes. Adjust the seasonings and skim off any fat that rises to the surface. Remove the bay leaves before serving.

October / November 2014


For many years our family’s Thanksgiving dinner was somewhat of a moveable feast. The reason being is that the men in our family were such avid sportsmen that duck-hunting season ruled the day and time at which we sat down to give thanks.

Many times we gathered on the Wednesday night before Turkey Day since Papa and my brothers headed out in the wee hours the next morning to get to the blinds before the sun came up. The feast sometimes was baked turkey with all the trimmings, but it was also at times a simple, but delicious, gumbo of chicken, sausage and oysters followed by pecan pie.

Then there were occasions that, if the ducks were flying, Papa and the boys didn’t return until Friday or Saturday when another feast, if they had a good hunt, was celebrated with another repast, this one of baked duck, preceded by a course of freshly shucked oysters that they picked up in Abbeville on their way home from Pecan Island.

One year when the men were absent from the table on Thanksgiving Day, Mama emptied the freezer and we girls dined on baked redfish stuffed with a goodly amount of crabmeat and shrimp accompanied by one of our favorites, potatoes au gratin and finished off the meal with a rich lemon icebox pie made with condensed milk. Divine!

Not being a great lover of turkey, I was rarely disappointed that the old bird did not grace our holiday table. In fact, as we grew older Mama made it a point not to have Tom Turkey for Turkey Day. For three years running, she baked Cornish hens covered in a citrus glaze. There was also a period that she forsook all choice of birds, which my aunts said was almost blasphemous, and prepared things like grilled steaks, hamburgers, and yes, even shrimp poorboys! It was fun and it was, believe it or not, a welcome change from the ubiquitous rice dressing, baked sweet potatoes swathed in syrup and topped with marshmallows, and pies of pumpkin or mincemeat. There was always the inevitable Christmas feast to look forward to when we would have more than enough to fill our tummies—roast pork, baked ham, a turkey, roasted ducks, oyster patties, several vegetable dishes and of course, desserts of all kinds, pralines and fudge.

The reason for all this narrative is merely to prove my point that Thanksgiving can just as well be celebrated and enjoyed without turkey. But hey, if you like baked turkey, go ahead and have Tom Turkey for dinner. (My sister Edna loves baked turkey so much she cooks one at least once a week. At Thanksgiving, she takes a break and has seafood gumbo!)

Come on, try something different. I promise nothing bad will happen except you won’t have that turkey carcass with which to make a gumbo the following day.

Here are some ideas. Of course, it may not be for everyone. Certainly, I encourage families to gather together for a day of thanks, but if you can’t make it home this year, you might want to invite some friends who are in the same situation to share a meal together. Or, if you’re parents who are experiencing the empty-nest syndrome and the children aren’t coming home for dinner, take the opportunity to enjoy some time with your spouse and a few close friends rather than spending hours, even days, preparing a five-course meal for a cast of thousands.

For starters, why not boil a couple of pounds of shrimp, peel them, then serve them with this curry dip.


  • Makes about 1 cup
  • 1 cup mayonnaise
  • 1 tablespoon minced onions
  • 1 teaspoon curry powder
  • 1 teaspoon dry mustard
  • 1 teaspoon tarragon vinegar
  • Salt and freshly ground black pepper to taste

Whisk all the ingredients together in a small bowl. Chill for at least one hour before serving.

Rather than the same old, same old tossed green salad, I suggest this one of pears (you can substitute apples if you wish), baby greens, blue cheese, and walnuts. The recipe can be easily doubled if you need to serve more.


  • Makes about 6 servings
  • 2 ripe pears, peeled, cored and coarsely chopped
  • 2 teaspoons plus 2 tablespoons fresh lemon juice
  • 1/2 cup walnut oil or olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped shallots
  • Salt and freshly ground black pepper
  • 6 cups baby salad greens (available in bags at many supermarkets)
  • 1/2 cup crumbled blue cheese
  • 1/2 cup walnut pieces, toasted
  • Toss the pears with two teaspoons of the lemon juice and set aside.

In a small clean jar, combine the remaining two tablespoons lemon juice, the oil, the mustard, and the shallots. Fit the jar with a lid and shake to blend. Season with salt and pepper. Shake again and set aside. When ready to serve, put the salad greens in a large bowl, add the pears, the cheese and the walnuts. Pour in the dressing and toss to coat evenly. Serve immediately.

Instead of fowl, why not opt for a beef tenderloin or a pork loin. Check your specialty kitchen shop for the combination of black and white peppercorns. They are sold separately or sometimes combined in one package.


  • Makes 10 to 12 servings
  • 1 (5 to 6 pound) beef tenderloin, trimmed
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons black peppercorns, coarsely ground
  • 1 1/2 tablespoons white peppercorns, coarsely ground
  • 2 tablespoons olive oil
  • Salt to taste

Preheat oven to 425 degrees.

Cut the tenderloin lengthwise to within 1/2 inch of one long edge, leaving edge intact. Open the tenderloin out flat. Place a large piece of heavy-duty plastic wrap over the tenderloin and pound to flatten slightly. Remove the wrap. Spread the meat evenly with the mustard. Sprinkle evenly with half of the black and white peppercorns. Fold one side of the tenderloin back over and tie securely with kitchen twine at three-inch intervals.

Rub the tenderloin with the oil and the remaining peppercorns. Place the tenderloin on a rack in a roasting pan. Insert a meat thermometer in the thickest part of the tenderloin. Roast for 30 to 40 minutes or until the thermometer registers 135 to 140 degrees for medium-rare; 45 to 50 minutes or until the thermometer registers 145 to 150 degrees for medium. Remove from the oven and let stand for about 10 minutes before slicing to serve.

Sprinkle with salt to taste.

A pork loin when trimmed of fat is lean and mean. This recipe takes a little time and effort, but you will be justly rewarded.


  • Makes 8 to 10 servings
  • 1 (4 1/2 to 5 pound) pork loin, trimmed
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon cayenne
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons finely chopped rosemary
  • 4 tablespoons butter
  • 3 medium yellow onions, chopped
  • 2 cloves garlic, chopped
  • 5 firm apples, cored and quartered
  • 1/2 cup hard cider
  • 1/4 cup Calvados (apple brandy)

Preheat the oven to 325 degrees. Tie the pork loin at two-inch intervals with kitchen twine to hold its shape. In a small bowl, combine the flour, cayenne, salt and pepper and the rosemary. Rub this mixture evenly all over the loin. Heat two tablespoons of the butter in a large heavy skillet and sear the meat over high heat, turning often until evenly browned. Transfer the loin, with the pan juices to a large baking pan. Scatter the onions and garlic around the roast. Cut up the remaining butter and distribute evenly over the vegetables. Cover with foil and place in the oven.

Cook for 45 minutes, then add the apples and the cider to the pan. Baste everything with the pan juices. Cover and cook for 30 minutes more. Raise the oven temperature to 400 degrees and remove the boil. Baste and cook for another 15 minutes. Remove from the oven and transfer the loin to a cutting board. Carefully remove the twine and let stand for ten minute.

Meanwhile, transfer the onions and apples to a platter. On top of the stove, reduce the pan juices by half. Warm the Calvados and CAREFULLY pour into the pan. It should flame, then die down. Keep a pan lid nearby in case the Calvados flares up. Simmer the sauce while you slice the pork loin. Arrange the meat over the apples and onions and serve with the sauce.

These potatoes can accompany either meat dishes.


  • Makes 8 to 10 servings
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon coarsely ground black pepper
  • 4 large baking potatoes (about 3 pounds), peeled and thinly sliced
  • 2 cups heavy cream
  • 1/2 cup water
  • 2 tablespoon chopped fresh parsley leaves

Preheat the oven to 325 degrees.

Combine 1/2 cup of the cheese, the salt, garlic powder, nutmeg, and the pepper in a small bowl and set aside. Layer one-third of the potatoes in a lightly greased 12x8x2-inch baking dish. Sprinkle half of the seasoning mixture over the potatoes. Repeat layers with potatoes and seasoning mix, ending with potatoes. Sprinkle evenly with the remaining two tablespoons cheese. Combine the cream and the water and pour over the potatoes. Cover with foil and bake for about one hour, or until the potatoes are tender. Uncover and bake for 10 to 15 minutes or until the top is lightly browned.

Remove and cool a few minutes before serving.

Since the potatoes are rich, I suggest something simple for another side dish.


  • Makes about 10 servings
  • 3 pounds fresh green beans, trimmed and rinsed in cool water
  • 3 cups water
  • Salt to taste
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon dried dill
  • Freshly ground black pepper to taste

Put the water in a large saucepan over medium-high heat and add salt. Bring to a boil, add the beans, reduce the heat to medium. Cook for about eight minutes, or just until beans are slightly tender. Drain, then plunge into ice water to stop cooking. Drain again.

Heat the oil in a large skillet, add the garlic and beans and toss to coat. Cook for one to two minute just to heat through. Add the dill and season with salt and pepper. Toss again and serve. Serve French bread, dinner rolls, or biscuits with the meal.

And now for dessert. Holidays, after all, are for splurging!

If you have a favorite dessert recipe, by all means make it, or have your friendly baker do the honors and order something sinfully rich. My choice is a praline parfait, the recipe for which I pinched from Commander’s Palace.


  • Makes about 12 servings
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups dark corn syrup
  • 1 1/2 cups chopped roasted pecans
  • 1 teaspoon vanilla extract
  • Dash of grated nutmeg
  • Dash of ground cinnamon
  • French vanilla ice cream
  • 1 cup heavy cream, whipped
  • Chocolate shavings for garnish (optional)

Mix together the corn syrups, pecans, vanilla, nutmeg and cinnamon. Put two tablespoons of the praline sauce in the bottom of 12 parfait (or large wine) glasses. Put two scoops of ice cream on top of the sauce, then top with a generous amount of the sauce. Put a dollop of whipped cream on top and garnish with chocolate shavings.

Have a great Thanksgiving and don’t forget to give thanks!