Subject: Bayou Banquet
Date: 7/22/2019, 2:52 PM
On 7/22/2019 12:55 PM, Patricia wrote:
There are 3 recipes listed on your website, and the links no longer work.
I've tried to open them anyplace I could find on your website but to no avail.
Would you pretty please fix them? Or send me these recipes? I've copied below
from your website, and they are recipes from D. H. Holmes cookbook: Bayou Banquet.
These three recipes are the ones with the broken links:
Orange-nut bread or muffins
Thanks so much and Love, Love, Love your website and all the recipes. Great job!
Thanks a million, Patricia
The reason those links stopped working is that nola.com (The Times Picayune") has removed
those pages from their site. After I e-mailed you the first time, it occurred to me there
might still be copies of those nola.com pages in the Internet Archives, accessible by the
I checked, and sure enough, they were there. See the recipes below.
Orange-nut bread or muffins (From "Bayou Banquet")
3 cups sifted flour
3 teaspoons baking powder
4 tablespoons grated orange rind
1 cup sugar
1 egg, beaten
1/4 cup orange juice
1 1/4 cups milk
2 tablespoons melted shortening
1 cup chopped pecans or walnuts
Have all ingredients at room temperature. Preheat oven to 350 degrees.
Combine flour, baking powder, orange rind and sugar. In another bowl, combine egg,
orange juice, milk and shortening and mix well. Then combine with dry ingredients,
mixing quickly until barely blended. Fold in nuts.
Bake in two greased 8-by-4-inch loaf pans for about 50 to 60 minutes. Or bake in
greased muffin tins for 25 to 30 minutes.
Lacombe chicken salad from the D.H. Holmes cookbook (From "Bayou Banquet")
Makes 4 servings
4 to 5 cups cooked chicken, cut in large pieces
2 stalks celery, coarsely chopped
2 green onions, finely chopped
1 tablespoon parsley
1 apple, peeled and finely chopped
1/2 cup mayonnaise (homemade, recipe follows)
1 teaspoon good curry powder
Salt and black pepper to taste
Combine chicken in a bowl with celery, onions, parsley and apple. Toss gently.
In a mixing cup, combine mayonnaise and the curry powder and blend well. Pour over
salad and toss. Salt and pepper and add lemon juice to taste. Toss again, chill and
serve over lettuce.
Bayou country mayonnaise (From "Bayou Banquet")
Makes about 1 1/4 cups
Juice of 1 lemon
Dash of Tabasco
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Creole mustard
3/4 cup Wesson oil, combined with
1/4 cup olive oil
Have all ingredients at room temperature.
Place egg, lemon juice, Tabasco, salt, pepper and mustard in the blender, along
with 1/4 cup of the oil. Blend on high speed for 30 seconds.
Reduce speed to low and pour remaining oil into center in a very thin continuous
stream. Blend thoroughly.
Poppyseed dressing (From "Bayou Banquet")
(Makes 3 1/2 cups)
1 1/2 cups sugar
2 teaspoons dry mustard
2 teaspoons salt
2/3 cup vinegar
3 tablespoons onion juice
2 cups Wesson oil
3 tablespoons poppy seeds
Mix sugar, mustard, salt, vinegar and onion juice. Best made with electric mixer
Add oil slowly, beating constantly and continue to beat until thick. Add poppy
seeds and beat a few minutes.
Store in cool place or refrigerator. This won't separate unless it gets too hot
or too cold. Delicious on any fruit salad.