I am so frustrated. I am searching for a recipe for creole sauce that

dawn_mo

dawn_mo

Well-known member
I used to make in San Diego. I can almost see the recipe because I remember it was handwritten. The only problem is I can't find where I wrote it and I don't have it in MasterCook. I had a bad virus on my computer and had to reformat it, so I have lost all of my bookmarks and such, so I cannot get back to Gail's and see if I posted it on there. Could someone please provide me with the Gail's Swap search url, and/or if you happen to have this recipe? I remember I was able to freeze it and it was good. I may have posted it from me, or someone might have provided it to me. Thanks!

 
Is this it?

MY MOM'S FAVORITE SHRIMP ETOUFFEE

Recipe By : Jan Emerson/Sunset

Serving Size : 4 Preparation Time :0:00

Categories : Seafood Shrimp

Amount Measure Ingredient -- Preparation Method


1/2 cup butter

1/4 cup flour

1 cup thinly sliced green onions

1 cup chopped onion

1 green pepper -- chopped

1/2 cup celery -- chopped

2 cloves garlic -- minced or pressed

1 bay leaf

1/4 teaspoon dried thyme

1/2 teaspoon dried basil

8 ounces tomato sauce -- can

1 cup dry white wine

8 ounces clam juice

1/2 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon white pepper

1 teaspoon Tabasco sauce

1 tablespoon grated lemon rind

1 tablespoon fresh lemon juice

1/4 cup chopped parsley

1 1/2 pounds fresh shrimp -- peeled, deveined and

-- butterflied

hot cooked rice

Melt butter in a 4-5 quart pan over medium heat; stir in flour and cook until bubbly. Stir in green onion, chopped onion, green pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes. Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and Tabasco. Stirring, bring to a boil on high heat. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 cups, about 45 minutes. Stir in lemon peel, lemon juice, parsley, and shrimp. Simmer until shrimp are cooked through, do not overcook shrimp. Serve over hot cooked rice.

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PS: Thx to Pat-NoCal for teaching me how to fish! (i.e., how to search the old archives)

 
No, but what happened to the link you posted? I was able to get

over to the old swap with it. This was a sauce that I made when I had an abundance of fresh tomatoes and peppers one summer. I may have adapted it from another recipe, but I really liked it and I was hoping that I posted it for someone there. I cannot believe I don't have it in MasterCook. Thanks for looking for me!
P.S. The recipe you posted is really really good.

 
Thanks barb_b, Scott and wigs for trying, and for enabling me to get to the old swap.

I was so happy to have a computer that was normal again, that I didn't even think about the bookmarks I lost. Now if I could just find my handwritten recipe.
This reminds me of a recipe that I have been searching for years for, from my mom. It was for the "goulash" she used to make when we were kids. I looked through all the recipe cards, all the hand-written recipe booklets she made, and could not find it. Just a couple months ago, I pulled out a Chinese cookbook of hers and was looking through it. On the inside of the back cover was her handwritten recipe for goulash. LOL. Now why didn't I think to look there? It is probably going to be like that. Years from now, I will find some handwritten recipe in some obscure place that is this one.

 
Thanks, I just have to remember to go to advanced search. Who is your

tagline from. I have read it before and I cannot remember who it is from. WC? Rodney?

 
I've got two missing cards I can't find to save my life....

one is for a cheesecake recipe that was given to me when I first starte cooking for others in my teens - it was her great grandmother's recipe and she wasn't young. It was killer.

The other is for pumpkin bread, the best I've ever had from a former coworker that is who knows where now and married with a different name - you get the picture.

I'm learning to back up bookmarks and files to discs and stuff more frequently and my new computer came with an online backup service. I also find it helpful to 'share' those databases with friends. Then when you loose yours, you can restore and get their additions.

 
This is my all time favorite Pumpkin Bread/Cake recipe!

Mrs. Martin Blum's Pumpkin Cake

I clipped this recipe from the Washington
Post in about 1973. It was the birthday
cake of choice for my oldest son for a
number of years! I don't remember who
Martin Blum is, though (senior moments!)

3 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp pumpkin pie spice
½ cup finely chopped walnuts
1 ½ cups salad oil
2 cups pumpkin (fresh or canned)
2 cups sugar
4 eggs, slightly beaten

Sift flour once and measure. Add salt, soda,
baking powder and spice and sift again. Add
nuts. Combine oil, pumpkin, sugar and eggs,
beating well until blended and light. Add
dry ingredients and beat well. Pour into
well-greased 10 inch tube pan (or bundt pan)
and bake at 350º for one hour. Test for
doneness by inserting a toothpick into
center.

Cool slightly before removing from pan.
Glaze if desired when completely cool.

This is a very dense cake, like a pumpkin
pound cake with a delicate flavor. Great
with a cup of tea! It freezes well too.

 
Thanks - I'll give it a try.

I know this seems weird but the one I had made 3 loaves if I remember correctly and had water - lots of water and was very liquid but came out wonderful.

 
Hey, that's why my ears were ringing ;o) Was this the

one you were looking for, Dawn? If not, is it close? Maybe I could help you look if I knew what some of the ingredients were.

Here is the one that wigs found at Epi. I remember, it was very good, but very spicy. But then again, you are probably used to spicy!

OLD FASHIONED REMOULADE
(Adapted from "Louisiana Real and Rustic" by Emeril Lagasse)

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 Tbsp prepared horseradish
3 Tbsp creole mustard (I used Dijon)
3 Tbsp prepared yellow mustard
3 Tbsp ketchup
3 Tbsp chopped parsely
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp fresh ground pepper

Combine the ingredients in a food processor with a metal blade and process for 30 seconds.

Use immediately or store. This will keep for several days in an airtight container in the refrigerator. Great with steamed shrimp, too!

http://sites.netscape.net/srdonner/homepage

 
No that isn't it. It was pretty straightforward and used fresh tomatoes, red and green bell peppers

maybe celery and I think chicken broth that was thickened with something. I don't remember any herbs or spices in it, but there might have been some. I haven't made it in a very long time, but I wanted to make a recipe and use it as the sauce. It might have come from an older Ball or Kerr canning book. I remember I made it and froze it in zip-loc bags. I may just try and wing it for now. Thanks again everyone for trying!

 
Thanks Curious...

I don't know, I am pretty sure it had green peppers, but I cannot remember for sure. I am going to just have to let it go, and try and make another one. I was directed to a shrimp creole sauce that sounds pretty good. I may just try that one. Thanks!

 
Recipe: Creole Sauce Maybe this is the one.

Creole Sauce

Recipe courtesy Emeril Lagasse, 2000

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
1/4 cup chopped basil leaves
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
Cayenne
2 teaspoons Worcestershire sauce
3 cups chicken stock
1/2 cup chopped green onions
6 tablespoons butter, at room temperature

In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.

 
Rec: Spicy Pumpkin Bread--also from an old coworker...

years and years ago that is who knows where now and married with a different name.

So you know, it must be the same recipe--lol!

This is is spicer and a bit denser than most I've run across. More bread like than cake like.

Spicy Pumpkin Bread

3/4 cup butter or margarine
2 1/2 cup sugar
4 eggs
1 (1 lb) can pumpkin
2/3 cup water
3 1/2 cup unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped walnuts

Cream butter and sugar in a large bowl. Add
eggs, one at a time beating thoroughly. Mix
in pumpkin and water.

In a separate bowl, combine remaining
ingredients and blend into pumpkin mixture a
little at a time; Keep stirring until
thoroughly blended.

Grease and flour 2 loaf pans, poor batter
dividing between the both pans. Bake in a
350° oven for 1 hour and 10 minutes or until
toothpick come out clean. Cool 15 minutes
before removing from pan. Note: This bread
tastes even spicier if made a day ahead and
wrapped in plastic till you’re ready to
serve.

Servings: 2 loaves

 
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