From the Desk of Whitney Lee... — recipe RSS



Ballpark Chili

It took me a long time to find "the one". But when I did, there was no going back  Here's the recipe for what my mom and her friends call "Ballpark Chili": 1 1/4 pounds ground beef 2 onions 1/4 bell pepper 2 cloves garlic or 1 T garlic powder 1/2 cup cooking oil 1/2 cup flour 1 1/2 - 6 1/2 oz can tomato paste 1 - 8 oz can tomato sauce 1 - 10 3/4 can Ro-Tel tomatoes 1 - 10 oz can tomatoes, diced 1 T salt 1/2 tsp pepper 2 T chili powder   Mix together oil and flour and brown in a large pot, stirring constantly. Brown ground beef in roux, add all onions, bell...

Continue reading



Tomato Pie

This is Mrs. Glenda's recipe for Tomato Pie. It's the best and only Tomato Pie recipe you'll need.  I love when I've found "The Recipe". I finally found "the one" for Chili. Same goes for broiled shrimp and pumpkin bread and jambalaya and a few more.  Mrs. Glenda, from Wichita Falls, Texas says "tomato pie" like a Texan, with an emphasis on the "o" in "tomato" and the long "i" in "pie". I say it like a south Louisianian, with a subtle flat accent, eliminating certain vowels and extending others: "T'mata Piae". I prefer the way she says it.  Tomato Pie 3 large tomatoes (firm) slice fairly thin and drain on paper towels. Salt 1 pie crust- bake as directed. Prick...

Continue reading



Tarte á la Bouille

As long as I can remember, my grandmother's maid, Emma, would make Tarte a la Bouille pies. I could live on them. They are delicious warm, they are delicious cold. When I think of pies, I think of this. It's much different than what we think of in a traditional pie. This contains custard with a sweet dough crust. (We sometimes call them Cream Pie.)  Emma says she didn't have a recipe. We were all panicked at her funeral.  When I lived in Birmingham in my late 20s, I ate at a "Meat and Three". We didn't have those kinds of words and menu options in south Louisiana. It was good, and I even chose a dessert. One looked so similar...

Continue reading



(In the key of Paul Revere) James is coming! James is coming!

(Original blog post written by Whitney Lee for Andrew Lee Design in October 2017) As much as it pains me to say it, Auburn alumni have this freakish loyalty to each other. It's like they're cajuns or something. I am caught up in this fraternity of Auburn grads, but I suppose my lot could be worse. I do not hate the fruits and friendships that have transpired because of my second-hand affiliation.  A few weeks ago, Andrew sent a text along the lines of: "James is in Auburn. Might be stopping by." That would be James Theodore Farmer, III. So after reading the text, I did what any respectable lady would do: yell at my kids and threaten them with...

Continue reading



Best Summer Recipes: Broiled Shrimp

Men in south Louisiana are often great cooks. My dad isn't one of them, but fortunately, mom's friends husband's are. This is a recipe from Mr. Jess Waguespack.  I've made this as long as I've been married. Gulf shrimp feels like a treat to most; the peel and eat way feels casual. For a more elegant approach, I peel these after they are broiled and serve over angel hair pasta.  Broiled Shrimp 6 dozen large shrimp 2 sticks butter, melted 2 cloves garlic 3 limes pulp of one lime 1/3 cup vermouth 1 tablespoon salt 1 teaspoon pepper 8 dashes Tabasco pepper sauce 1/2 cup olive oil Arrange shrimp in one layer in a shallow pan. Mix all sauce ingredients...

Continue reading