Louisiana Eats

Cheese Pumpkin Jam (Yields approximately 3 cups)

1 small cheese pumpkin (or other dense variety)
6 cups sugar
8 cups water

Peel the pumpkin, scoop out the seeds and the stringy membrane that holds them in. Cut into 1 inch sized cubes. In a large, heavy pot add 1 cups of sugar and 2 cups of water for each 4 cups of pumpkin. When the sugar is dissolved, add the pumpkin, bring to a boil and then reduce to a low simmer. Cook uncovered until the liquid has dissolved and the pumpkin is reduced to jam.

Seafood Stuffed Mirlitons (Serves 8)

4 mirliton or choyote squash
1 stick of butter
1 onion, finely chopped
1 Pound of peeled shrimp, chopped
1 Pound of claw crabmeat
2 tablespoons diced ham
1 cup seasoned bread crumbs
1 bunch thinly sliced green onions
Salt and pepper to taste
Additional bread crumbs and butter for topping

CALAS (Yields 1 dozen calas)

MIX TOGETHER
2 CUPS COOKED RICE
6 T FLOUR
3 HEAPING T SUGAR
2 TSP. BAKING POWDER
1/4 TSP. SALT
1/4 TSP. VANILLA
NUTMEG
THEN ADD
2 EGGS
TOPPING
POWDERED SUGAR

Mix the rice and dry ingredients together thoroughly. Add the eggs and when thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown. Drain on paper. Sprinkle with powdered sugar. Serve hot.

CREOLE CARBONNADES (Serves 6 - 8)

2 lbs beef stew meat
1 cup flour
1 cup oil
2 thinly sliced onions
2 tablespoons demi glace (or the commercial products Marmite or Bovril)
2 bottles of dark beer
8 - 10 rounds of stale french bread
1/4 cup Creole mustard
Salt and pepper to taste

4 Idaho potatoes, cut into inch cubes and parboiled until tender

Vanilla Pull Taffy (Yields 1 pound)

1 cups sugar
1 cup water
2 tablespoons white vinegar
1 teaspoons butter

German Potato Salad (Serves 4 - 6)

Ingredients:
4 medium, Idaho potatoes
1 tablespoon salt
4 slices bacon
1 small onion, finely chopped
1/4 cup cider vinegar
2 tablespoons water
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Poppy talks to Ashley Graham about who is not eating in Louisiana and NOCCA student's winning recipe for Emeril's restaurants.

Host Poppy Tooker interviews UNO history professor Michael Mizell-Nelson to discuss the famous New Orleans streetcar, and sits down with NOPSI home service rep Billie Carpenter.

Roasted Okra

2 pounds okra
(preferably small pods - if using larger, cut into 1 inch lengths)
2 tablespoons olive oil
2 tablespoons balsalmic vinegar or water
Salt

Mock Turtle Soup (Serves 8)

1 1/2 pounds beef brisket, cubed
1 cup canola oil
1 cup flour
2 onions, chopped
1 - 28 oz. can crushed tomatoes
1 pound ham, finely chopped
2 quarts water
3 bay leaves
6 whole cloves
1 teaspoon thyme
Salt and pepper to taste
1 cup sherry
3 hard boiled eggs, sliced
1 lemon, thinly sliced