In the Kitchen With Rosalie St. Andrew

 in Favorite Recipes by

These recipes were contributed by Rosalie St. Andrew, a Southwest resident, and originally appeared in the Southwest October 2016 issue.

Big Mamma’s Creole Breakfast Mix-up

  • 1 Tbsp. olive oil
  • 1 lb. Owens Turkey Breakfast Sausage
  • 3 Smokey Denmark’s links, sliced (can be purchased at a local meat market)
  • 4 slices cooked bacon (fry in pieces)
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup green onion, chopped
  • 1 medium tomato, chopped
  • 2 cups Jasmine rice, cooked
  • 1/4 cup jalapeños, chopped and deseeded
  • 6 eggs (beaten with 1/2 cup milk)
  • 1 cup Sargento pepper jack cheese, shredded
  • 1/2 cup Daisy’s sour cream
  1. In a large skillet, heat olive oil. Add breakfast sausage; cook until crumbly.
  2. Add sliced links; cook until done. Add bacon. Drain oil from skillet. (Leave a small amount to sauté vegetables.)
  3. Add bell pepper, onion, tomato and rice; sauté. Add jalapeño and eggs; let cook for 5 minutes. Stir until eggs are almost done. Add cheese and stir well. 
  4. Remove mixture from skillet and place in serving dish. Add sour cream to mixture; serve. 

 

Rosa’s Potato Salad Supreme

  • 8 medium Yukon Gold potatoes
  • 6 hard-boiled eggs, chopped (divided use)
  • 6 slices bacon, cooked and crumbled (turkey, Oscar Meyer or pork give best flavor) (divided use)
  • 1 1/2 cups Miracle Whip salad dressing
  • 1/2 cup Daisy’s sour cream
  • 1/2 cup green bell pepper, finely chopped 
  • 1/2 cup green onion, finely chopped
  • 1/2 cup celery, finely chopped
  • Dash Louisiana Supreme Worcestershire Sauce
  • Dash Louisiana Hot Sauce
  • 1 4-oz. jar pimentos 
  • 1 cup sweet pickled relish
  1. Wash potatoes before placing in a large pot; fill halfway with water; cook until tender. Cut potatoes in small cubes. 
  2. In a large bowl, add potatoes and eggs, leaving one egg for later use. Mix together, but do not mash.
  3. Mix half of the crumbled bacon into the potatoes. Add remaining ingredients, except the extra egg, one at a time and mix. 
  4. Slice remaining egg and place as garnish on top of salad. Cover and refrigerate 2-4 hours.

 

Pinto Beans and Rice in a Box

  • 1 lb. bag pinto beans (soak overnight in water)
  • 1-2 ham hocks or turkey wings, smoked
  • 1 cup Jasmine rice (per serving), cooked
  • 1 cup white onion, diced
  • 1 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup orange bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 3 Tbsp. minced garlic
  • 3 Tbsp. chili powder
  • 2 large bay leaves
  • 1 tsp. dried basil
  • 1 tsp. thyme
  • Salt and pepper, to taste
  • 1 cup sugar
  • 1 lb. ground beef or turkey
  • 1 lb. smoked sausage (beef, pork or turkey)
  1. Drain soaked beans; rinse thoroughly under cold water. 
  2. Add beans to a slow cooker. Fill cooker 3/4 of the way with water; add ham hocks or turkey wings. Cook on high until water is brown.
  3. After an hour, add vegetables. After another hour, mix in seasoning. 
  4. Add ground beef or turkey and smoked sausage. Cook until beans are done. Serve over rice.