Heather Wilkinson Rojo on the Nutfield Genealogy
blog wrote about a uniquely regional dish called Chop Suey Sandwich. While I haven't ran across this dish in a community cookbook yet, the one thing I love about these cookbooks is their documentation of regional foods. Regional foods are an important consideration when learning more about your family's life and social history.
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| From the collection of Gena Philibert-Ortega |
Today's recipe comes from
River Road Recipes II: A Second Helping by The Junior League of Baton Rouge, Inc (1976).
It's clear from the Foreword and the Introduction that this cookbook is all about the regional foods of Louisiana.
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| From the collection of Gena Philibert-Ortega |
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| From the collection of Gena Philibert-Ortega |
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| From the collection of Gena Philibert-Ortega |
I will admit that I'm not certain of the history of today's recipe and versions of it might be found in various regions but one
blog I read stated that it can be found in Louisiana cookbooks dating back to at least the 1950s.
You have to love a recipe named after a Biblical bad girl. I present to you Jezebel Dip.
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| From the collection of Gena Philibert-Ortega |
That Jezebel Dip would be great as a glaze on a pork roast.
ReplyDeleteI make the clam dip mentioned all the time, it’s delicious. The real name is Kraft Music Hall Clam Dip. The recipe appeared as an ad in the 1950s on the Kraft Music Hall program to promote the sale of Kraft products.
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