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Voodoo Crawfish Rolls

From: Sharon 
Sent: Saturday, August 05, 2017 12:01 PM
Subject: Copycat Recipe for Voodoo Crayfish Rolls

Hi Uncle! How are you? We have some friends who ate some Voodoo Crayfish Rolls at 
New Orleans Food and Spirits in Metairie, Louisiana and just loved them. I would like 
to surprise them with the recipe for these rolls if you could help me out?
Thanks So Much,

Hi Sharon,

New Orleans Food and Spirits has a website at: New Orleans Food & Spirits

This is how their menu describes the rolls:
Voo-Doo Crawfish Rolls
Awesome crawfish stuffing lightly fried in spring roll

Sorry, I had no success with a recipe or one that claimed to be a copycat. I did find a recipe that mentions them here: Lynn - Southern with a Twist But that blogger says she was only working from a description she got over the phone. It doesn’t sound like she had ever tasted the restaurant dish. There are some other crawfish spring roll recipes on these sites:



Paula Deen


Chicken Casserole with Hard Boiled Eggs

From: Madelyn 
Sent: Monday, August 07, 2017 1:36 PM
To: Phaedrus 

chicken casserole with hard boiled eggs

Hello Madelyn,

There are dozens of chicken casserole dishes with hard boiled eggs in the recipe. If that’s all you can tell me about the dish, then all I can do is send you some random recipes. See below.


Chicken Casserole     

Mashed potatoes
1 lb. frozen mixed vegetables
2 onions, diced
2 bouillon cubes
1 stick butter (1/2 c.)
Half of chicken or chicken parts
4-6 hard boiled eggs
1 tsp. soy sauce
Salt, pepper & nutmeg

Cook chicken and cut into pieces. Save stock. Dissolve bouillon cubes in stock. 
Add vegetables, onions, chicken and butter to broth. Season with salt and pepper, 
nutmeg and soy sauce.
Put mixture in a casserole and add whole boiled eggs. Top with mashed potatoes. 
Sprinkle with bread crumbs. Bake at 350 degrees until top is browned. Enjoy.
Chicken Casserole
4 c. diced, cooked chicken (whole fryer)
1 tsp. salt
1 c. diced celery
3/4 c. slivered almonds
1 c. mayonnaise
1/4 c. chopped onion
1 can cream of chicken soup
2 hard boiled eggs, mashed
3/4 c. crushed potato chips
1 1/4 c. grated sharp cheese (put some in casserole)

Layer cheese and chips on top. Bake 25 minutes or until bubbles in 350 degree oven.
Chicken Almond Casserole    

4 hard boiled eggs (sliced)
4 c. cold chicken
3/4 c. mayonnaise
2/3 c. almonds
2 c. celery, chopped
2 tbsp. lemon juice
1 tsp. salt
1 tbsp. minced onion
3/4 c. cream of chicken soup
1 c. grated cheese
1 1/2 c. potato chips
2 tbsp. pimiento

Combine eggs, chicken, mayonnaise, celery, lemon juice, soup, salt, onion and pimiento. 
Refrigerate overnight. Add topping, almonds, chips cheese. Bake at 400 degrees for 
20-25 minutes.
Spicy Variation: Pepper Jack cheese, tablespoon red bell peppers, dash of garlic, pepper 
to taste and substitute mushroom soup for cream of chicken
Chicken Casserole    

2 cans cream of mushroom soup (undiluted)
2 1/2 c. milk
1/2 lb. grated cheese
4 c. cooked chicken
1 (7 oz.) box macaroni (2 c. not cooked)
3 hard-boiled eggs, chopped
1/2 c. butter, melted (divided)
1 1/2 c. bread crumbs

Chop chicken into bite-size pieces. In large bowl put mushroom soup, milk and cheese. 
Add chicken, macaroni and boiled eggs. Stir in 1/4 cup melted butter. Pour into 9 x 13 
greased pan. Refrigerate overnight. Toss bread crumbs with remaining 1/4 cup melted butter.
Bake uncovered at 350°F for 60 to 65 minutes.

Piccadilly Chicken Fried Pork Chops

Someone sent me a few Piccadilly recipes quite some time ago, and I filed them away for future requests. This is one of them.

Piccadilly Cafeteria Chicken Fried Pork Chops


30 		pork chops, 5 - 5 1/4 ozs. each
20 ozs. 	hard flour
4 1/2 lbs.	crushed crackers
2 1/4 lbs	shortening

For Batter Mix:

1 qt		buttermilk
4 ozs.		instant nonfat milk powder
1 qt		water
3/3 oz.		combination seasoning
1 TBSP		white pepper


1. Combine all ingredients in batter mix, whip well and hold at 45° or below.
2. Press chops firmly into flour. Dip in butter then press firmly into crushed crackers. 
   Chops may be breaded for one meal only. Store in refrigerator until needed. Discard leftover batter.
3. Place chops on medium hot, well greased griddle. Fry 2 1/2 minutes; turn and fry 2 1/2 minutes longer.
4. Serve with cream or brown gravy.

Equals 30 orders

Note: Pork chops are to be tapped lightly several times with masticator.

Phaed's notes:
You'll have to cut the recipe down to family-sized portion yourself.
"Hard flour" - all-purpose flour will work
"Combination seasoning" - I have no idea. Some sort of kitchen mix, I presume.I would have said salt & pepper, but white pepper is a separate ingredient on the list.
"Medium hot, well greased griddle" - No griddle? - I'd fry these in a skillet, probably cast iron with a little oil in place of that shortening.
"Cream or brown gravy" - No idea. Use your favorite gravy that you would use with chicken or chicken fried steak.
"Tapped lightly several times with masticator." - A "masticator" is a hand-held kitchen implement used to crush or pulp food. I'm going to speculate that in this case it's used to tenderize the chops a bit before battering them. I wouldn't rush out and buy a masticator. Just buy pre-tenderized chops or tenderize them by whatever means you would usually tenderize meat. Don't pound them to death - have a light touch.

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