Louisiana Gumbo News

Good political news and events that go on in Louisiana. So far we cover Concordia, Catahoula, Caldwell, Franklin, and Richland Parish.

Operating as usual

[11/06/15]   Maggie’s Kitchen
Wishing everyone a happy Thanksgiving!

Cornbread Dressing
• 1 skillet of cornbread
• ½ Bell pepper chopped
• 3 stalks of celery chopped
• 1 small can 8oz of cream of chicken soup
• 1 teaspoon of accent
• 3 leg quarters
• 2 boil eggs
Boil Chicken until done, keep broth from chicken, put cornbread in mixing bowl add celery, bell peppers, onions, soup, sage, and accent. Pour broth in to cornbread mix add eggs, salt, pepper (season to taste), pull chicken off bone, mix together, pour in greased baking pan. Lastly, bake for 40 minutes @ 350 until brown.

[11/02/15]   Honey-Glazed Sweet Potatoes
1/4 cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to taste
1. Preheat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
2. To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil.
Whisk until smooth.
3. Place a single layer of sweet potatoes in the baking dish. Pour the sauce over the sweet
potatoes. Turn to coat them.
4. Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to
continue coating them. When tender, remove the cover and continue to bake until the
glaze is set, about 15 minutes.
5. Transfer to a serving dish and top with pepper or chopped herb of choice. Serve
Nutrition Information: (Serving Size = 2/3 cup)
Calories = 150
Total Fat = 2g
Cholesterol = 0 mg
Total Carbohydrates = 31g
Dietary Fiber = 4mg
Sodium = 42mg
Sugar = 8g

[10/05/15]   Maggie’s Kitchen
Green Bean Casserole

• 1 8oz can cream of mushroom soup
• ½ cup whole milk
• 2 cans 8oz. green beans
• ½ friend French onions
Blend together milk and soup combine drained beans with soup mixture. Pour green bean mixture into pan. Sprinkle onions evenly over mixture, cover pans. Bake at 300F for 30 minutes. Remove cover, last 10 minutes to brown onions. May sprinkle cheese.

[09/29/15]   LSU AgCenter Nutrition Article

Get Out of Your Recipe Rut
We all get in a rut sometimes. A recipe rut. You know what I’m talking about: you start to notice that you are making the same foods over and over again. Even if your usual recipes taste great, after a while you start to want something new. Well don’t worry; I have a solution for you! A delicious, creamy, savory, low carb chicken dish that is ALWAYS a crowd pleaser. “Creamy Baked Chicken Breasts” not only taste amazing, they are super easy to make and they don’t require a lot of ingredients. It’s a recipe everyone in your household is sure to love. Try it for yourself and see!

Creamy Baked Chicken Breasts
(Servings per recipe: 8)
• 8 boneless, skinless chicken breasts (5 ounces each)
• 8 (1 ounce) slices reduced fat Swiss cheese
• 1 can 97% fat free cream of chicken soup
• ¼ cup dry white wine
• 1 cup herb-seasoned stuffing mix, crushed, such as Pepperidge Farm
• ¼ cup tub margarine, melted (or spray with butter-flavored vegetable cooking spray)
1. Arrange chicken in a lightly greased 13X9 inch baking dish.
2. Top with cheese slices
3. Combine soup and wine; stir well
4. Spoon evenly over chicken
5. Sprinkle with stuffing mix
6. Drizzle margarine over crumbs
7. Bake at 350 degrees for 45-55 minutes.

Nutrition Information:
Calories: 256 / Total Fat: 9g / Cholesterol: 88mg / Dietary Fiber: 1g / Total Carbohydrates: 8g / Sodium: 536mg / Protein: 31g

For more information, contact Area Nutrition Agent Saundra Raines by phone at 435-7551, by email at [email protected] or stop by your local Franklin Parish Extension Office at 6562 Main St. in the Winnsboro Courthouse building.

[09/05/15]   Scripture for the Month

And all things, whatsoever ye shall ask in prayer, believing, ye shall receive.
Matt 21:22 (KJV)

[08/05/15]   Maggie’s Kitchen
Stuffed Angel Eggs

• 1 – Dozen Medium Egg
• 2 – Tablespoon of mayonnaise
• 1- Tablespoon sweet Relish
• Pinch of salt
• Pinch of pepper
• 1 – teaspoon of sugar

Boil eggs until done, cool under running cold water peel eggs. Slice and remove yolk. Mash egg yok with fork, add relish, mayonnaise, and mix together. Add seasonings, dip egg mixture into sliced eggs top with season salt. Let chill in refrigerator.

[08/05/15]   A Quick Breakfast Idea for Busy FamiliesCan you believe the summer is just about over and school will be starting again soon? Where did the time go? This time of year is a busy one; making sure your kids and grand-kids have everything they need for the start of the school year is a lot of work! And pretty soon, you will have to start making early morning breakfasts and school lunches. Amid the hustle and bustle, I have a tasty, easy and FAST breakfast recipe for “Nutty Banana Muffins” that you and your children will absolutely love! The great thing about these Nutty Banana Muffins is that all the ingredients can be mixed in one bowl, they cook in a flash and they can be stored in the freezer. Almost any baked good like quick breads, muffins, cookies and cakes can be stored very well in your freezer. When you have a little extra time during the week, make an extra batch or two of these scrumptious Nutty Banana Muffins. Then, when school starts again, and you are hurrying to get everyone situated and out the door, take out a few muffins, pour a tall glass of milk and grab a piece of fruit. You will have a well balanced, good-tasting, quick, on-the-go breakfast your whole household will enjoy. It doesn't get any easier than that!Nutty Banana MuffinsIngredients: 1 ½ cups whole-wheat flour ¾ cup sugar ½ cup raisins ½ cup pecans or walnuts, chopped ¼ cup vegetable oil 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon baking powder 2 eggs, beaten 2 ripe bananas, peeled and mashed 1 teaspoon vanillaDirections:1. Preheat oven to 350 degrees. Grease only the bottoms of a standard-size muffin pan.2. Stir all ingredients together in a large bowl. Mix well, but don't over mix.3. Fill muffin cups about ¾ full.4. Bake in preheated oven for 20 to 25 minutes, until the tops spring back when touched.5. Refrigerate leftovers immediately.Makes 12 muffinsFor more recipes, cooking tips or nutrition information, contact LSU Ag Center Nutrition Agent Saundra Raines by phone at 318-435-7551, email her at [email protected] or stop by your local LSU Ag Center extension office.

[07/06/15]   Scripture for the Month

For the Lord your God is he that goeth with you, to fight for you against your enemies, to save you.
Deut 20:4 (KJV)

[06/05/15]   Scripture for the Month

10 He was in the world, and the world was made by him, and the world knew him not. 11 He came unto his own, and his own received him not. 12 But as many as received him, to them gave he power to become the sons of God, even to them that believe on his name:
John 1:10-12 (KJV)

[05/15/15]   Scripture for the Month
Turn it over to the Lord

The Lord shall fight for you, and ye shall hold your peace.
Ex 14:14 (KJV

[05/15/15]   Biblical Riddle

I am what you feel when the kids are all gone, I am what you feel doing things you enjoy, I usually come when it's quiet, and I appeared when Jesus calmed the storms. Do you know who am I?

For answer please see: Gen 28:21, Luke 2:14, or Scripture for the Month.

[04/07/15]   I am a reminder of the power of God. I am what scares little children in the night. Some pray for me during times of droughts. Others pray I would go during times of floods. I have helped cleansed the Earth once. Do you know who I am?

Please see Scripture for the Month, Job 21:18, or Mark 4:37

[04/07/15]   Scripture for the month

1 Unto thee will I cry, O Lord my rock; be not silent to me: lest, if thou be silent to me, I become like them that go down into the pit. 2 Hear the voice of my supplications, when I cry unto thee, when I lift up my hands toward thy holy oracle.
Ps 28:1-2 (KJV)

[03/10/15]   Home Made Gumbo

•1 small pack of chicken thighs (cook, remove bones)
•2lbs smoke sausage
•15lb bag small cooked shrimp (optional
•1lb cut okra (optional)
•2 tablespoons Gumbo File
•1 teaspoon Onion Powder
•1 Tablespoon Oregano
•1 stalk of celery
•salt pepper, red pepper [season to taste]
•2 sticks Margarine
•1/2 cup flour

Bring Meat chicken and sausage to a boil in 3 cups of water. Add celery and okra, cook for 3 minutes.

Cook flour and margarine in skillet until brown. Add it to pot of chicken and sausage, put in a spoon at a time until thick.

Season with gumbo file, oregano, onion powder.

Let cook for 2 minutes, season it to taste, add shrimp, let it simmer for 2 minutes.

-Maggie Mcotery
Certified Dietary Manger

[03/04/15]   I been known to make many decisions. I have took the lives of many into my own hand. I can be used for good or evil. I have been known to hurt the innocent, but also the wicked. I have also set free the innocent, and also the wicked. I have been corrupted, but in other places I am righteous. Do you know who am I?

Refer to Scripture of the Month, Deut 1:16, Matt 7:1

[02/06/15]   Tater Tot Casserole

•1-lb ground beef
•1-8oz can of cream of mushroom soup
•1- Bag of tater tots
•4-oz of sour cream
•1-8oz Velvetta Cheese
•1-8oz rotel original tomatoes

Bake tater tots until brown, brown meat and rain grease. Mix mushroom soup, sour cream, velvetta cheese, and rotel tomatoes until cheese melts. mix tater tot and ground beef together. Add soup mixture. Pour in baking pan, Put in oven @ 350 degrees, top with shredded cheese bake for 30 minutes.

-Maggie Mcotery

Certified Dietary Manger

[02/05/15]   Biblical Riddle

You can't see me, but you can see my affects. In the Bible I am charity. In the world I am comfort. I am the butterflies in your stomach, and hopes for the future. Without me our Father would not have mercy on us. Do you know what am I?

For answer see read: Ps 116:1, Rom 13:10, or read Scripture of the Month

[01/16/15]   Twenty-Seventh Annual

Black Heritage Banquet

"Proud Past... A Promising Future"

will be held Friday, February 27, 2015.

Franklin Parish High School Cafeteria at 7:00 P.M.

1600 Glover Drive

Winnsboro, LA 71295

For more information contact

Mrs. Mabel Thomas at 318-435-5023

[01/13/15]   Homemade Beef Vegetable Soup

1lb ground beef

1 8oz. Vegetables

2 4oz. tomato sauce

2 small potatoes

1/2 Bell peppers

1 stalk celery

1/4 chopped onions

Salt, pepper season to taste

optional - dash of sugar

Brown ground beef and then drain. Mix with vegetables and tomato sauce, dice celery, bell peppers, potatoes and onions.

Season to taste, cook until boil, and simmer for 3 minutes.




1300 Pine St
Winnsboro, LA
Other Restaurants in Winnsboro (show all)
Sweet Caroline's Extreme Snoballs Sweet Caroline's Extreme Snoballs
3722 Front St
Winnsboro, 71295

We bring snoballs to the next level! We pride ourselves on being the best of the best! From cheesecake stuffed snoballs, to crawfish nachos. You’re in for a treat when you visit Sweet Caroline’s Extreme Snoballs!

Mustang Lucy Cafe Mustang Lucy Cafe
3326 Front St
Winnsboro, 71295

Locally owned and operated Restaurant with southern cooking

The Coffee Shop The Coffee Shop
621 Prairie Street
Winnsboro, 71295

We offer a variety of coffee beverages, smoothies, lemonades, and baked treats!