Ingredients:
2 Tablespoons cooking oil, bacon drippings or butter
(to cover bottom of large pot)
2 Tablespoons flour
1 lb. sausage, cut into chunks (Italian, or other)
2 Tablespoons oil or butter
1 lb. ham, diced
1 quart oysters
1 lb. lean beef stew meat
1 lb. raw shelled shrimp
2 to 3 lbs. chicken wings
1 lb. crabmeat
2 to 3 cups chopped onions
Salt to taste
1/4 cup chopped fresh garlic
Black pepper to taste (optional)
1/2 cup chopped parsley
Filé powder
3 cups water, more as needed
Steps:
1. In a large pot, heat enough oil (or bacon drippings or butter) to cover the bottom of the pan and begin to brown the sausage, ham, beef and chicken with the pot covered.
2. Add onions, stirring occasionally, then the garlic and parsley for the last few moments.
3. When meats and vegetables are well browned, add 3 cups of water. Cover again.
4. Cook 2 to 3 hours, checking occasionally to see if more water is needed. Mixture should be soupy.
5. In the meantime, over a very low heat in a small pan, stir flour with 2 tablespoons oil or butter (making a roux) until the flour turns a nutty brown.
6. Stir in some of the liquid from the pot, then return the browned flour (roux) and liquid to the pot with the meat.
7. When the meats are done, add oysters, shrimp and crabmeat. Season to taste with the salt and pepper (optional).
8. Bring entire pot to full boil and turn off the heat.
9. Add filé powder to taste, 2 to 3 teaspoons or more if desired. Add this last, but do not boil gumbo after the filé is added. (Note: Filé is powdered sassafras leaves, which thickens the broth and imparts a distinctive flavor. Prepared filé powder may be found at most grocery stores on the spice rack.)
10. Let gumbo sit, covered, until slightly cooled. Serve with bowls of rice, ladling the gumbo over the rice. This is delicious served with cornbread and butter and a tossed green salad.
Yield: Approx. 20 servings. May be reduced for smaller group.
Directions:
1. Peel and devein the shrimp, leaving tails intact. Butterfly the shrimp.
2. Place shrimp in a buttered 13 x 9 x 2-inch baking dish. Sprinkle with salt.
3. Combine crabmeat and the next 7 ingredients (eggs, bread crumbs, butter, 3 Tbsp. mayonnaise, parsley, pimiento, and Worcestershire sauce). Stir well.
4. Top each shrimp with 2 tablespoons crabmeat mixture.
5. Combine 2 tablespoons mayonnaise and milk; drizzle over shrimp.
6. Sprinkle with paprika.
7. Bake at 325 degrees for 20 minutes or until stuffing is golden brown and shrimp turn pink.
Yield: 4 to 6 servings.
Using coffee with chicory and water, prepare coffee according to coffee maker directions. Meanwhile, heat the light cream or milk over low heat. Beat with rotary beater until foamy. Transfer cream to a warmed serving container.
Stir coffee. Pour coffee and cream in equal amounts into serving cups. Makes 12 (4 ounce) servings.
Remove corn from cob, cutting two-thirds of the way to the cob. Then scape the cob with the dull edge of a knife. You should have about 4 cups of the corn mixture, then set it aside. In a large saucepan over medium heat, cook the onion and green pepper in butter or margarine about 5 minutes or until vegetables are tender. Stir in the corn, tomato, salt, red pepper, and black pepper. Reduce heat to low. Cover and cook about 20 minutes or until corn is tender. Season to taste with salt. Makes 6 servings.
Mix all ingredients except butter, vanilla, and pecans. Cook on low heat until the mixture forms a soft ball in cold water. Remove from heat. Add butter, vanilla, and pecans, and beat until the mixture holds its shape.
Spoon onto buttered wax paper. If the candy gets hard before all of it is spooned out, add a little water and heat again.
Mix sugar and flour. Beat together eggs and Karo syrup, then add sugar, flour and salt. Stir in vanilla flavoring and melted butter, then blend in chopped pecans.
Pour into unbaked pie shell. Bake in slow oven at 300 degrees for about 1 hour, or until filling is just set. To brown crust, before baking brush edges with a little evaporated milk.
© 1998 Ann Johnson Donovan. All rights reserved. arsnova@worldnet.att.net 
June 24, 1998.
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