• 1 cup blanched filberts
• 2 cans (4 1/2 oz. size) blanched whole almonds
• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup honey
• 1/4 teaspoon salt
• 2 egg whites
• 2 teaspoons vanilla extract
• 1/4 cup butter, softened

 Torrone Italian Nougat

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• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon anise flavoring
• 1 tablespoon ground anise seeds
• 1 teaspoon each grated orange and lemon peel
• 3 cups all purpose flour
• 3 teaspoon baking powder
• 1 cup almonds, chopped

Italian Biscotti Cookies

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Cookie dough

• 2 large eggs
• 1 cup confectioners' sugar
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons anisette liquor
• 1 tablespoon corn oil
• 1/4 cup unsalted butter, room temperature
• 2 2/3 cups flour

Icing

• 1 cup confectioners' or glazing sugar
• 4 teaspoons milk
• 4 teaspoons light corn syrup

Italian Anisette Cookies

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• 1/3 cup canola oil
• 2 lbs boneless veal shoulder, finely chopped
• 1 yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 bay leaves
• 2 teaspoons fresh thyme, minced
• 1 teaspoon paprika
• 1/2 - 1 teaspoon cayenne pepper
• 1/3 cup all purpose four
• 2 cloves garlic, minced
• 2 cups tomato purée
• 6 cups beef stock
• 1 tabelspoon Worcestershire sauce
• 2 tabelspoons Thai fish sauce (optional)
• salt and pepper
• 1/2 lemon
• 4 eggs, hardboiled
• 1/2 cup fresh Italian parsley, minced
• 1/2 cup green onion tops, chopped
• 1/2 cup dry sherry
   

Note: While no turtles were used in this recipe they are now cultivated by aqua-culturists, who supply chefs and home cooks with the dark, lean meat.

Mock Turtle Soup

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• 1 cup old fashion grits (quick grits will work too)
• 4 tablespoons unsalted butter
• 1/4 teaspoon cayenne pepper
• 1 cup sharp Cheddar cheese, finely shredded
• 1/2 cup green onions, chopped
• 4 large eggs, separated yolk from whites

Cheese Grits Soufflé

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• 9 fresh, juicy Southern peaches, un-peeled, sliced (use 4 cups frozen peaches or 2 quarts jarred peaches if fresh are out of season)
• 2 cups honey
• 2 tablespoons ground cinnamon
• 2 boxes store-bought pound cake mix
• 5 eggs
• 3/4 cup vegetable oil
•  3/4 cup water
• Powdered sugar

Honey Peach Pound Cake

• 2 pounds dried pasta, such as spaghetti, bow ties or elbow
• 3 cups, mild cheddar cheese, shredded
• 9 slices processed American cheese
• 2 sticks margarine, divided into three portions
• 3 cans evaporated milk
• 12 eggs
• Salt and pepper to taste

Dunbar's Macaroni and Cheese

• 5 pounds Irish potatoes
• 6 hard-boiled eggs, chopped
• 3 generous tablespoons sweet pickle relish
• 1 generous tablespoon yellow mustard
• 1 teaspoon black pepper (or to taste)
• 1 tablespoon Creole seasoning-spice mix (or to taste)
• 2 tablespoons dried parsley
• 1/2 cup mayonnaise
• Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley

Creole Potato Salad

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• 1 egg
• 1 cup sugar
• 1 stick (8 tablespoons) salted butter or margarine, softened
• 2 cups peeled, grated raw sweet potatoes
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup chopped pecans

Sweet Potato Pone With Pecans

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• 1 dozen live crabs
• 6 cups whole milk
• ¼ cup freshly squeezed lemon juice
• 3 tablespoons Hungarian paprika
• 2 teaspoons dry mustard
• 3 tablespoons soy sauce
• 6 cloves garlic, crushed
• 1 teaspoon cayenne pepper
• 2 teaspoons hot garlic sauce
• kosher salt to taste
• 2 cups unseasoned flour
• 3 eggs
• 3/4 cup of evaporated milk (egg wash)
• 3 cups seasoned flour (salt and cayenne pepper) to taste