• 2 cups cornmeal (white or yellow)
• 1 cup self-rising flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 1/4 cup unsalted butter, melted
• 2 large eggs, beaten
• 8 ounces beer
• 1/2 cup buttermilk
• 1 cup Cheddar cheese, shredded

Beer Cornbread Muffins

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• 3 large yellow onions 
• 2 cups milk, chilled
• 2 cups ice water

BATTER

• 1 1/3 cups all-purpose (plain) flour
• 1 teaspoon salt
• 1 tablespoon dry mustard
• 1/4 teaspoon freshly ground pepper
• 2 eggs, at room temperature
• 2 tablespoons vegetable oil
• 3/4 cup beer, at room temperature
• Hot sauce to taste
• Vegetable oil for deep-frying

Beer Battered Onion Rings

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• 2½ cups fresh corn kernels (about 5 ears)
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow or white cornmeal
• 1 (8-oz.) package fresh mozzarella cheese, grated
• 2 tablespoons chopped fresh chives
• 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

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• 1 onion, chopped
• 1 tablespoon unsalted butter
• 2½ pounds boneless skinless chicken breasts
• 1 quart unsalted chicken broth
• 1½ teaspoons salt
• 1/2 teaspoons. freshly ground pepper
• 24 large hard-cooked eggs, peeled
• 1 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2  tablespoons fresh lemon juice
• Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

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For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

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• 1 Egg large
• 1 tablespoon Water
• 1 cup Italian dressing prepared
• 1½ cups Cheddar cheese crackers crushed
• 4 Mullet fillets (or Mackerel, Swordfish or Tuna) 6-oz
• 2 tablespoons Olive oil
• 1⁄4 teaspoon Cayenne pepper
• Paprika to taste

Cheddar Crusted Mullet

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• Vegetable oil for frying
• 1 (14.75 ounce) can pink salmon, drained
• 2 large eggs, lightly beaten
• 1/4 cup finely minced onion
• 1/4 cup dry bread crumbs or all-purpose flour
• 2 tablespoons cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

​Note: for an even better result, poach a one-pound salmon fillet at a simmer in lightly seasoned liquid, flake it, and proceed with the recipe. 

Salmon Croquettes

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• 1½ cups warm water
• 1½ teaspoons + 1/3 cup white sugar
• 2 envelopes active dry yeast
• 2 tablespoons milk
• 1 egg
• 1½ teaspoons salt
• 5 cups all-purpose flour
• 2 tablespoons shortening
• 2 tablespoons unsalted butter, melted

Cafeteria Yeast Rolls

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For Soufflé:

• 2 tablespoons unsalted butter, plus more for buttering soufflé dishes
• 5 1/2 tablespoons sugar, in all
• 1 tablespoon cornstarch
• 1/2 cup whole milk
• 1/2 cup semisweet chocolate, chopped
• 4 egg yolks
• 1 teaspoon vanilla extract
• pinch of salt
• 6 egg whites 

For Ganache:

• 1 cup heavy cream
• 1/2 cup semisweet chocolate, chopped
• 1/2 teaspoon cayenne pepper (optional)

Chocolate Soufflé with Cayenne Ganache

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Croquettes

• Olive oil
• 3 pounds of ham, cooked and diced
• 1 yellow onion, diced
• 2 red bell peppers, diced 2 cloves of garlic, crushed
• 2 tablespoons of tomato paste
• 1/2 cup of parsley, chopped
• 1/2 cup of cilantro
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cumin
• 1 teaspoon of Creole seasoning
• 1/4 teaspoon salt and ground black pepper
• 1/2 cup of flour
• 1/2 cup of heavy cream
• 1/2 cup of thawed frozen crawfish tails or 1/2 cup of cooked small shrimp
• 1 cup of bread crumbs
• 1/4 cup of Parmesan cheese
• 4 eggs
• Cooking oil

Creamy Salsa Verde

• 1/4 cup of cilantro
• 1/4 cup of parsley
• 1 clove of garlic
• 1/3 cup of olive oil
• 1 squeezed lime
• Salt and ground black pepper to taste

Ham, Shrimp or Crawfish Croquette

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