Louisiana Red Beans and Rice, and Meatloaf a la Haley with Sauce:

Once again, I’d like to share a couple more recipes from the book Deb just purchased for me. It is “The Confederate Cookbook…Family Favorites from the Sons of Confederate Veterans.”

I’ve really enjoyed looking at, and reading these recipes, and most all look and sound, so good. There’s so many we’d love to try, but we just can’t right this minute due to Deb’s trying so hard to alkalinize her body. Hopefully before too much longer, we’ll be firin’ off the “ole cook stove,” and diving into a few of these delicious sounding meals…the good Lord willing!

Once a week though, we eat what we want, and although we really shouldn’t…we do anyway. I tell you, Deb has done so very good in all that’s been asked of her, I really don’t have the heart to deny her one day of eating what she’d like to eat. Plus, this means I can too!

Louisiana Red Beans and Rice:

  • 1 pound dried red beans
  • Black pepper to taste
  • Water
  • ¾ teaspoon salt
  • 1 lb. hot smoked sausage, sliced into ½ inch rounds
  • 1-1/2 teaspoons Tabasco
  • 2 cups onions, chopped
  • 1 stick margarine
  • 3 bay leaves
  • 2 tablespoons parsley, chopped
  • 1 green bell pepper, chopped
  • 4 cups cooked rice
  • 4 cloves of garlic, chopped

Rinse and sort beans. Combine the dried beans and water in a large, heavy pot, and soak overnight. Drain the beans.

Add sausage, onion, bell pepper, bay leaves and garlic, and cover with water. Bring the mixture to a boil and then turn it down to a simmer. Stir often, and cook for about 1-1/2 hours. You may have to add more water.

Add the black pepper, salt, Tabasco, margarine and parsley. Remove a cup or two of the beans, mash them, and then return them to the pot. Simmer for 1-1/2 hours more, this time with the lid on the pot. When the beans are finished, they will have soaked up most of the liquid. Correct the seasonings at this time to your taste, and serve over the hot, cooked rice.

Karlos J. Knott…Gen. Franklin Gardner Camp #1421…Lafayette, Louisiana
Great-great-grandson…Alexandre Babineaux…Co. A, 26th Louisiana Infantry

Meat Loaf a la Haley:

  • 1 lb. ground beef (preferably ground chuck)
  • 1 onion, finely chopped
  • ½ lb. pork sausage
  • 1-1/2 teaspoons salt
  • 1 egg, beaten
  • ¼ teaspoon black pepper
  • 1 cup corn bread crumbs
  • ½ can of tomato sauce

**Meatloaf Sauce Recipe below…

Mix all meat loaf ingredients together, shape into a loaf, and place in a shallow pan. Bake on 350 for 1 hour, or until done.


  • ½ can tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 2 tablespoons vinegar
  • 1 cup water

Blend all sauce ingredients together and pour some over the meat loaf while cooking. Baste at 15 minute intervals.

J. Evetts Haley, Jr….Dunn-Holt-Midkiff Camp #1441…Orlando, Florida
Great nephew…Pvt. John W. Haley…21st Mississippi Infantry

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