Keegan-Cook House
Bed and Breakfast

Listed on the National Register Of Historic Places
143 Chaplin Loop  *  Robeline, Louisiana 71469

Mailing Address: P.O. Box 2605, Natchitoches, LA 71457
Telephone/Fax: 318-472-3333  
info@keegancookhouse.com
reservations@keegancookhouse.com

We are delighted to share with you some of the Keegan Cook House recipes that we have gathered over the years. Please be sure to signup for our free monthly newsletter and you will receive your recipes in your email box. You will also know when there are special events or interesting news about the bed and breakfast.

Turkey A-La-King
[Printable Version]

This is a simple, creamy and quite delicious recipe  that is perfect for those Thanksgiving and Christmas turkey leftovers. This recipe was shared with us by our friends at Operation Letters To Santa and we hope that you enjoy it as much as we do.

1 stick butter (not margarine)
¼ cup flour
2 cups milk, half-and-half or evaporated milk
Fresh or canned mushrooms (4 ounces)
1 can Cream of Mushroom soup
2 ½ cups cubed cooked turkey
Green onion tops
Salt and black pepper

1. On low heat melt butter, slowly add flour and whisk together until smooth

2. Add mushrooms and simmer for 5 minutes

3. Add half-and-half or milk and stir mixture until smooth

4. Add Cream of Mushroom soup and bring to a light boil, or until smooth and thickened, whisking constantly

5. Add turkey, salt and lots of black pepper to taste

6. Garnish with green onion tops and serve over biscuits, rice or noodles

 Creamy Italian Shrimp

6 oz uncooked linguine pasta
2 Tbs olive oil
1 pound fresh shrimp, peeled and de-veined
1-2 cloves fresh garlic, finely minced
2 small zucchini, cut lengthwise in half, then crosswise into thin slices
1 cup Half & Half
3/4 cup grated Parmesan cheese
1/4 cup pesto
1 tsp chopped Rosemary
2 tsp lemon juice
2 medium Roma tomatoes, cut into bit size pieces
Salt and pepper to taste

1. Cook linguine according to directions on package, drain, rinse with cool water and set aside

2. While linguine is cooking, heat 12" skillet on high heat

3. Add 1 Tbs olive oil

4. Add shrimp and minced garlic - stir fry for about 3 minutes

5. Remove from skillet and add zucchini. Stir fry another 3 minutes

6. Lower heat to medium high. Stir in Half & Half, Parmesan cheese, pesto, rosemary, lemon juice. Add salt and pepper to taste.

7. Cook until sauce is slightly thickened. Serve with green salad and hot fresh bread rolls.
    

Serves 4

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