Chefs share Turkey Day recipes

Sweet potato soufflé, homemade brownies and lemon supreme are just a few of the dishes that will be found on Evangeline Parish tables this Thanksgiving.
Here, three local women share their favorite Thanksgiving recipes along with their holiday plans.

Ethel Veillon

Ethel Veillon of Ville Platte will make brownies for her family’s holiday gathering.
Veillon said, “I am usually in charge of bringing dessert for Thanksgiving dinner, and my favorite recipe is my homemade brownies.
“I got this recipe from Pinterest three years ago, and I have been making it for my family for Thanksgiving ever since.  I like these brownies because they are delicious and easy to make.” 
Veillon said she and her family will be going to her in-laws home for the holiday.
We will have an all-time family tradition — deep fried turkey,” she said. We always have green bean casserole, macaroni and cheese and sweet potatoes as sides. The food is always delicious, and the company is wonderful. 
“It’s a blessing to be able to share this meal and to spend time with the people you love. Happy Thanksgiving to all!”

Ethel’s Homemade Brownies

Ingredients: 3/4 cup canola oil, 1 1/2 cups sugar, 1 1/2 tsp vanilla extract, 3 eggs, 3/4 cups flour, 1/3 cup and 2 1/2 tbsp cocoa, 1/4 and 1/8 tsp baking powder and 1/4 tsp salt. 
Preheat the oven to 350 degrees and grease a 9x12 baking dish. Mix ingredients in two large bowls. In the first bowl, mix oil, sugar, and vanilla extract. Then add three eggs to this combination and mix until well combined. In the second bowl, combine the flour, cocoa, baking powder and salt. Next slowly mix in the egg mixture into the dry ingredients until it’s all well combined. Pour the batter into the baking dish and spread it evenly.Bake for 25-30 minutes or until a toothpick comes out with only a few crumbs on it. 

Meagan LaFleur

Meagan LaFleur of Ville Platte will prepare a Sweet Potato Soufflé recipe that was handed to down to her mother and then to her.
LaFleur said, “My family’s Thanksgiving plans are to spend time with our extended family by visiting over lunch. After lunch, the men head to the woods to get ready for the big deer hunt in the morning while the women rest up to Black Friday Shop.”

Meagan’s Sweet Potato Soufflé

Ingredients: 3 cups cooked and mashed sweet potatoes in can, 3/4 cup white sugar, 1/3 cup butter, softened, 2 and 1/3 eggs, 1 teaspoon vanilla extract, one 4.5 can of evaporated milk, 1/3 cup all-purpose flour, 1 cup packed brown sugar, 1 cup chopped pecans and 1/3 cup melted butter.
Preheat oven to 350 degrees. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish. Combine the flour, brown sugar, pecans and melted butter. Sprinkle over the top of the sweet potatoes. Bake at 350 degrees for 30 to 35 minutes.

Tobie Prejean Moran

Tobie Preajean Moran of Mamou will make Lemon Supreme for her family’s gathering.
Prejean said, “I got the recipe from my Aunt Annette Fontenot. She made it for Thanksgiving years ago. I thought I would eat the entire pie.
“It’s been my favorite ever since.”
Moran said most of her family will be traveling for the holiday, and she, her husband will cook at their home with their children.
“I’m sure we will have some friends over as well,” she said. “That’s become a little tradition of ours —lots of food, good company and good wine.
“We have a lot to be grateful for.”

Tobie’s Lemon Supreme

Ingredients: 1 cup of pecans, chopped, 1 cup of flour, 1 stick of oleo, 1 and 1/2 tablespoons sugar, one 8-ounce package of cream cheese, 1 and 1/2 cups powered sugar, one 9-ounce tub of whipped topping and one can of lemon pie filling.
Preheat oven to 350 degrees. Cream and press pecans, flour, oleo and sugar into a 9x13 pan. Bake 15 to 20 minutes at 350 degrees. Let cool. Mix cream cheese and powdered sugar with 3 tablespoons of whipped topping and spread over cooled crust. Put lemon filling on top of cream cheese filling and top with remaining whipped topping and refrigerate.