22
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2014
the
Holiday
issue
Rice Dressing
WHAT YOU WILL NEED
1 to 1½ pounds lean ground beef
1½ cups chopped seasonings
3
cans (10.5 ounce each,
concentrated) beef broth
2
bags (7 ounces) Sweet Sue’s
Chicken Breast
Tony Chachere’s to taste
1
14-ounce box of instant rice
HOW TO PREP
In large pot, brown ground beef
over medium heat. Add chopped
seasonings and sauté until wilted.
Add broth, chicken and Tony
Chachere’s, stir to mix, and bring to a
boil. Reduce heat and let simmer for
5 minutes.
Turn off flame, add instant rice, stir to
combine, cover pot and let sit for 20
minutes so rice can absorb the liquid.
Stir before serving.
Karen Rouse’s
Pumpkin Pie
WHAT YOU WILL NEED
2
cups flour
2
cups sugar
1
can pumpkin
1
teaspoon baking soda
2
teaspoons cinnamon
2
eggs
1
cup Rouses vegetable oil
1
cup shredded coconut
1
cup chopped walnuts
HOW TO PREP
Preheat oven to 350 degrees.
Grease and flour a bundt pan.
In a medium-size mixing bowl,
combine ingredients to make a
batter. Pour into pan and bake for 1
hour and 30 minutes. Allow to cool
for about 15 minutes before inverting
onto cake plate.
Carrot Soufflé
WHAT YOU WILL NEED
4
cans (14 ounces) sliced carrots, drained
3
eggs
1
stick butter
1½ cups sugar
2
teaspoons baking powder
6
tablespoons all purpose flour
2
teaspoons vanilla
Powdered sugar to sprinkle on top
HOW TO PREP
Drain carrots and transfer to a food processor or
blender to mash (you can also do this by hand). In
a small bowl, beat eggs until yolk and whites are
combined. Add to carrots.
In a small pan over medium heat, melt butter. Add
melted butter, sugar, baking powder, flour and
vanilla to carrots and pulse until smooth. Pour
mixture into a 9 by 13-inch baking dish. Cook
for 45 minutes or until a toothpick inserted into
the soufflé comes out clean. Cool slightly before
sprinkling top with powdered sugar.
Holiday
Rouse Family
Recipes
