Please accept this recipe book from - Kean Miller LLP

Randy’s Pecan Pie
1 cup sugar
1 cup light Karo syrup
1 stick butter, melted (American Beauty)
4 eggs, beaten
1 tsp. vanilla
1 dash of salt
1 to 1-1/2 cups pecans
Optional: use Pillsbury ready-made pie crust
In a saucepan, combine the sugar, Karo syrup and butter. Stir to mix on a low fire; cook until the
sauce begins to boil (takes approximately 14 minutes) while stirring constantly. Then, remove
the saucepan from heat and let it cool for 20-25 minutes. Add eggs, vanilla, salt and pecans, and
stir. Pour into an unbaked pie shell. Finally, bake at 325° for 50-55 minutes. Preparation time is
90 minutes, and this yields 8 servings.
by Randy Cangelosi (Baton Rouge), a partner practicing in the general litigation and medical malpractice area
Mathile’s Cajun Cake
Batter:
1-1/2 cups sugar
sprinkle of salt
1-1/2 tsp. soda
2 eggs
2 cups flour
1 (#2) can crushed pineapple
Topping:
1 small can Pet milk
1 stick butter
1 cup sugar
2 tsp. vanilla
1 cup pecans, chopped
1 cup coconut
Mix batter ingredients together and stir into a 9 x 13 pan. Bake at 300° for 40 minutes. Then stir
topping ingredients into a saucepan and boil five minutes. Pour over cake. Cut into squares.
by Mathile Abramson (Baton Rouge), a partner practicing in the litigation and mediation area
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