Jan 102013

My sister-in-law Edna recently sent me a copy of one of my mother’s recipes. What was so special about it was that it is in my mon’s handwriting. I only hav about a dozen of her recipes that are handwritten. So I thought I would share this one with you.

For the Sauce

1 stick Butter

1 cup Green Onions chopped

2 jumbo Onions chopped

1 cup chopped Celery

2 cups chopped Bell Pepper

1/2 cup chopped Parsley

5 toes Garlic chopped fine

2 tablespoons Italian dry Seasoning

5 Bay Leaves

Saute all ingredients 15 minutes in iron pot, then add one 2 1/2 can imported whole Italian tomatoes,let cook, slowly for 1 hour. Then add 3 cans imported tom paste 6oz, 3 cans tomato sauce 8oz, then 3 cups water. Salt and Pepper.  Let simmer another 2 1/2 hours then add the meatballs and simmer of 1/2 hour to 45 minutes on low heat.


3 pounds ground meat

1 cup green Onions chopped

1 large Onion chopped

2 cups Celery

1/2 cup chopped Parsley

1 cup Bell Peppers chopped

5 toes Garlic minced

6 Eggs

1 cup Breadcrumbs

Salt & Pepper

Mix all and make into balls. Saute in one cup Olive Oil until browned.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.