Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Molasses Cake

Ingredients 

• 1 cup of sugar
• 1 cup of flour
• 1 cup of butter
• 1 cup of molasses
• 1 cup of milk
• 1 tsp of baking powder
• 5 eggs

Directions

1. Cream your milk, sugar, and eggs. 
2. Stir in all remaining ingredients except flour.
3. Stir in flour a little at a time to reduce clumping.
4. Pour batter into a 9 x 13 baking dish.
5. Bake at 350 degrees until tooth pick inserts and comes out clean. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Molasses Cake

Ingredients 

• 1 cup of sugar
• 1 cup of flour
• 1 cup of butter
• 1 cup of molasses
• 1 cup of milk
• 1 tsp of baking powder
• 5 eggs

Directions

1. Cream your milk, sugar, and eggs. 
2. Stir in all remaining ingredients except flour.
3. Stir in flour a little at a time to reduce clumping.
4. Pour batter into a 9 x 13 baking dish.
5. Bake at 350 degrees until tooth pick inserts and comes out clean. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Barley Soup

Ingredients

• 2 spoonfuls of butter
• 1 cup of barley
• 2 quarts of beef broth
• salt (to taste)
• 1 stalk of chopped celery
• 1 glass of sweet cream
• 6 egg yolks

Directions

1. Melt one heaping spoonful of fresh butter in a frying pan.
2. Add 1 cup of barley and let brown.
3. Add 2 quarts of beef broth. 
4. Let simmer two hours on low heat.
5. Add chopped celery and let simmer for 30 minutes.
6. In a separate bowl combine 1 glass of sweet cream, 6 egg yolks, and a heaping spoonful of fresh butter. 
7. Add to previous mixture and serve hot. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Barley Soup

Ingredients

• 2 spoonfuls of butter
• 1 cup of barley
• 2 quarts of beef broth
• salt (to taste)
• 1 stalk of chopped celery
• 1 glass of sweet cream
• 6 egg yolks

Directions

1. Melt one heaping spoonful of fresh butter in a frying pan.
2. Add 1 cup of barley and let brown.
3. Add 2 quarts of beef broth. 
4. Let simmer two hours on low heat.
5. Add chopped celery and let simmer for 30 minutes.
6. In a separate bowl combine 1 glass of sweet cream, 6 egg yolks, and a heaping spoonful of fresh butter. 
7. Add to previous mixture and serve hot. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Hominy Bread and Waffles

Ingredients

• One egg
• Hominy
• Flour
• Butter
• 2 cups of sweet milk
• Baking powder 

Directions

1. Take eggs and mix with four table spoons of hominy
2. Add four tablespoons of plain flour (sifted)
3. Melt butter and add about 2 tablespoons of it
4. add two cups of sweet milk
5. Put the butter in the hominy
6. Add other ingredients (FLOUR LAST)
7. Take small pinch of baking soda and add to ingredients
8. Bake
9. Enjoy!!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Hominy Bread and Waffles

Ingredients

• One egg
• Hominy
• Flour
• Butter
• 2 cups of sweet milk
• Baking powder 

Directions

1. Take eggs and mix with four table spoons of hominy
2. Add four tablespoons of plain flour (sifted)
3. Melt butter and add about 2 tablespoons of it
4. add two cups of sweet milk
5. Put the butter in the hominy
6. Add other ingredients (FLOUR LAST)
7. Take small pinch of baking soda and add to ingredients
8. Bake
9. Enjoy!!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Corn Pone

Ingredients 

• Hominy
• Butter
• 3 eggs
• Sweet Milk

Directions

1. Take heaping coffee cupful of boiled hominy
2. Heat it
3. Thin in a tablespoonful of butter
4. mix with 3 eggs
5. Add one pint of sweet milk
6. Corn may be added to preferred thickness 
7. Bake in oven and serve
8. Enjoy!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Corn Pone

Ingredients 

• Hominy
• Butter
• 3 eggs
• Sweet Milk

Directions

1. Take heaping coffee cupful of boiled hominy
2. Heat it
3. Thin in a tablespoonful of butter
4. mix with 3 eggs
5. Add one pint of sweet milk
6. Corn may be added to preferred thickness 
7. Bake in oven and serve
8. Enjoy!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Sauce Tomate

Ingredients

• A can of tomatoes
• Onion
• Salt
• Pepper
• Parsley
• 3 tea spoon Cooking Oil
• Baby carrots

Directions

1. Heat your pan for 5 min
2. Add 2 tea spoon of cooking oil
3. Chop the onions and carrots into small pieces and add it to the pan
4. Add  salt
5. 7 min later, add your can of tomatoes to the mix in the pan
6. Add some parsley leaves and Simmer for 15 min
7. You can serve with spaghetti.

Source - Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Sauce Tomate

Ingredients

• A can of tomatoes
• Onion
• Salt
• Pepper
• Parsley
• 3 tea spoon Cooking Oil
• Baby carrots

Directions

1. Heat your pan for 5 min
2. Add 2 tea spoon of cooking oil
3. Chop the onions and carrots into small pieces and add it to the pan
4. Add  salt
5. 7 min later, add your can of tomatoes to the mix in the pan
6. Add some parsley leaves and Simmer for 15 min
7. You can serve with spaghetti.

Source - Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Cotes de Homard

Ingredients

• Lobster
• Potatoes
• Cognac
• White wine
• Pepper
• Salt
• Well-seasoned tomato sauce

Ingredients

1. Take six baked potatoes for one lobster
2. Brown the lobster in some oil
3. While the lobster is cooking, add a glass of cognac
4. Once the cognac is dry and the flame is extinguished
5. Add the white wine, pepper and salt
6. Pour over the well-seasoned tomato sauce
7. Ready to serve

Source - Cooking in Old Creole Days

Prepared by Joel D. Mbeumo

Louisiana Anthology

February 7, 2015

Cotes de Homard

Ingredients

• Lobster
• Potatoes
• Cognac
• White wine
• Pepper
• Salt
• Well-seasoned tomato sauce

Ingredients

1. Take six baked potatoes for one lobster
2. Brown the lobster in some oil
3. While the lobster is cooking, add a glass of cognac
4. Once the cognac is dry and the flame is extinguished
5. Add the white wine, pepper and salt
6. Pour over the well-seasoned tomato sauce
7. Ready to serve

Source - Cooking in Old Creole Days

Prepared by Joel D. Mbeumo

Louisiana Anthology

February 7, 2015

Perdrix aux Choux (Partridge and Cabbage)

Ingredients

• Partridges
• Cabbage
• Carrots
• Onions
• Parsley
• White Wine

Directions

1. Blanch the cabbage, squeeze out the water. Cook in the same butter from the partridges.
2. Make a roux, add a few pieces of carrot,
3. Cook for three hours.
4. Fry the partridge, add blanched cabbage, carrots, onions, parsley, white wine, broth and a little rum.
5. Cook for three hours.
6. Fry a few pieces of bacon, then the partridges.
7. Add blanched cabbage soup, sausage, ham, chipolata.
8. Cook for three hours.

Source-Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Perdrix aux Choux (Partridge and Cabbage)

Ingredients

• Partridges
• Cabbage
• Carrots
• Onions
• Parsley
• White Wine

Directions

1. Blanch the cabbage, squeeze out the water. Cook in the same butter from the partridges.
2. Make a roux, add a few pieces of carrot,
3. Cook for three hours.
4. Fry the partridge, add blanched cabbage, carrots, onions, parsley, white wine, broth and a little rum.
5. Cook for three hours.
6. Fry a few pieces of bacon, then the partridges.
7. Add blanched cabbage soup, sausage, ham, chipolata.
8. Cook for three hours.

Source-Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Sauce Bearnaise

Ingredients

• 6 Shallots
• 1/4 cup of Vinegar
• 1 Tbs of Butter, 
• 3 Egg yolks,
• Lime
• Meat jelly

Directions

1. Chop six shallots, put them in a pan with a quarter of a glass of vinegar.
2. Reduce and pass through a sieve.
3. In another pan put three egg yolks.
4. Add 1 Tbs. of butter to the water bath.
5. After, add it to the essence of shallot.
6. Lastly, some meat jelly and lemon juice. 
7. It does not has to boil.

Source - Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Sauce Bearnaise

Ingredients

• 6 Shallots
• 1/4 cup of Vinegar
• 1 Tbs of Butter, 
• 3 Egg yolks,
• Lime
• Meat jelly

Directions

1. Chop six shallots, put them in a pan with a quarter of a glass of vinegar.
2. Reduce and pass through a sieve.
3. In another pan put three egg yolks.
4. Add 1 Tbs. of butter to the water bath.
5. After, add it to the essence of shallot.
6. Lastly, some meat jelly and lemon juice. 
7. It does not has to boil.

Source - Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Pain Blanc

Ingredients

• 1 packet yeast
• 1/4 cup warm water
• 1/2 tsp sugar
• 4 cups flour
• 1 tsp salt
• 2 Tbs sugar
• 1/4 cup cooking oil
• 1 Tbs melted butter
• 1 1/2 cups water

Directions

1. Put in 2 or 3 cups flour.
2. Add 1/4 tsp of salt, and 1/2 tsp sugar.
3. Soak and dissolve in a cup of warm water a small packet of yeast.
4. Mix in the flour.
5. Add the cooking oil and melted butter and add it.
6. Add water.
7. Put the water in the flour, and mix well with a spoon.
8. Let rise overnight in a warm place and the next morning punch back the dough back 2 or 3 times, and divide it into 2 loaves.
9. Bake at 375° for 30 minutes.

Source — Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Pain Blanc

Ingredients

• 1 packet yeast
• 1/4 cup warm water
• 1/2 tsp sugar
• 4 cups flour
• 1 tsp salt
• 2 Tbs sugar
• 1/4 cup cooking oil
• 1 Tbs melted butter
• 1 1/2 cups water

Directions

1. Put in 2 or 3 cups flour.
2. Add 1/4 tsp of salt, and 1/2 tsp sugar.
3. Soak and dissolve in a cup of warm water a small packet of yeast.
4. Mix in the flour.
5. Add the cooking oil and melted butter and add it.
6. Add water.
7. Put the water in the flour, and mix well with a spoon.
8. Let rise overnight in a warm place and the next morning punch back the dough back 2 or 3 times, and divide it into 2 loaves.
9. Bake at 375° for 30 minutes.

Source — Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Jerusalem Artichoke

Ingredients:

• Artichokes 
• Boiling Pot
• Water

Directions

1. Place Artichoke on boiling pot
2. Add water
3. Boil artichokes (Check regularly)
4. Check for its softness 
5. Gently tear a piece (should come out easily)
6. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Jerusalem Artichoke

Ingredients:

• Artichokes 
• Boiling Pot
• Water

Directions

1. Place Artichoke on boiling pot
2. Add water
3. Boil artichokes (Check regularly)
4. Check for its softness 
5. Gently tear a piece (should come out easily)
6. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Plain Boiled Rice

Ingredients:

• White Rice
• Water
• rice cooker
• measuring cup
• salt

Directions:

1. Take cup of rice
2. wash it three times (cold water)
3. fourth time wash it in hot water
4. Put in rice cooker with enough water
5. Maybe some butter for some taste (personal opinion)
6. let boil for 5-10 minutes (test with finger)
7. Once cooked pour water out
8. add a quarter cupful of cold water
9. Set on rice cooker to soak 
10. Keep eyes on rice (stir with fork)
11. Rice will dry beautifully itself
12. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Plain Boiled Rice

Ingredients:

• White Rice
• Water
• rice cooker
• measuring cup
• salt

Directions:

1. Take cup of rice
2. wash it three times (cold water)
3. fourth time wash it in hot water
4. Put in rice cooker with enough water
5. Maybe some butter for some taste (personal opinion)
6. let boil for 5-10 minutes (test with finger)
7. Once cooked pour water out
8. add a quarter cupful of cold water
9. Set on rice cooker to soak 
10. Keep eyes on rice (stir with fork)
11. Rice will dry beautifully itself
12. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Spaghetti Soup

 Ingredients

• One half pound of smoked whole turkey breast
  
• One half pound Barilla thick spaghetti
• One can of Margaret Holmes tomatoes, okra and corn
• One can of Hunts tomato sauce
• One jar of Ragu' chucky garden combination pasta sauce 
• Two tablespoons of Morton season salt
• One tablespoon black pepper, 
• One table spoon of dried basil
• One tablespoon garlic powder
• Two table spoon of Worcestershire sauce

Directions

1. In a medium stock pot bring one quart of water of to a boil.
2. Add spaghetti and cook for twenty minutes or until tender.
3. Add Hunts tomato sauce and boil on low heat until water contents have decrease by half.
4. Cut smoked turkey breast into cubes and add to pasta.
5. Next add a can of Holmes tomato, okra and corn, Ragu pasta sauce and stir until well mixed.
6. Add dry ingredients and simmer for one hour.
7. Lastly, add Worcestershire sauce for added spice.
8. Served best with grilled cheese sandwiches for dipping.

— Christina Ross.

Prepared by Christina Ross

Louisiana Anthology

January 11, 2015

Spaghetti Soup

 Ingredients

• One half pound of smoked whole turkey breast
  
• One half pound Barilla thick spaghetti
• One can of Margaret Holmes tomatoes, okra and corn
• One can of Hunts tomato sauce
• One jar of Ragu' chucky garden combination pasta sauce 
• Two tablespoons of Morton season salt
• One tablespoon black pepper, 
• One table spoon of dried basil
• One tablespoon garlic powder
• Two table spoon of Worcestershire sauce

Directions

1. In a medium stock pot bring one quart of water of to a boil.
2. Add spaghetti and cook for twenty minutes or until tender.
3. Add Hunts tomato sauce and boil on low heat until water contents have decrease by half.
4. Cut smoked turkey breast into cubes and add to pasta.
5. Next add a can of Holmes tomato, okra and corn, Ragu pasta sauce and stir until well mixed.
6. Add dry ingredients and simmer for one hour.
7. Lastly, add Worcestershire sauce for added spice.
8. Served best with grilled cheese sandwiches for dipping.

— Christina Ross.

Prepared by Christina Ross

Louisiana Anthology

January 11, 2015

Macaroni Pie

Ingredients

• One pound of Barilla elbow macaroni, 
• One pint of cream,
• One tablespoon of mustard,
• One teaspoon of salt,
• Four ounces of grated parmesan cheese,
• One half stick of butter,
• One fourth cup of bread crumbs,
• One white onion,

Directions

1. Bring two quarts of cold water, macaroni, and onion to a boil.
2. Once macaroni is tender drain and rinse with cold water.
3. Add cream, parmesan cheese, mustard, cayenne pepper, salt, and butter to a saucepan.
4. Bring ingredients to a boil over medium heat for approximately four minutes.
5. Add cooked macaroni to contents and cook over low heat for a few minutes.
6. Next empty macaroni into a deep baking dish.
7. Sprinkle bread crumbs and parmesan mixture over macaroni dish evenly and bake for one hour.

Topping

1. Place bread crumbs in a separate container
2. Add parmesan cheese and stir gently

— Mrs. Phillips (Dr. Arnold's Recipe).

Source — Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Macaroni Pie

Ingredients

• One pound of Barilla elbow macaroni, 
• One pint of cream,
• One tablespoon of mustard,
• One teaspoon of salt,
• Four ounces of grated parmesan cheese,
• One half stick of butter,
• One fourth cup of bread crumbs,
• One white onion,

Directions

1. Bring two quarts of cold water, macaroni, and onion to a boil.
2. Once macaroni is tender drain and rinse with cold water.
3. Add cream, parmesan cheese, mustard, cayenne pepper, salt, and butter to a saucepan.
4. Bring ingredients to a boil over medium heat for approximately four minutes.
5. Add cooked macaroni to contents and cook over low heat for a few minutes.
6. Next empty macaroni into a deep baking dish.
7. Sprinkle bread crumbs and parmesan mixture over macaroni dish evenly and bake for one hour.

Topping

1. Place bread crumbs in a separate container
2. Add parmesan cheese and stir gently

— Mrs. Phillips (Dr. Arnold's Recipe).

Source — Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Okra Gumbo

Ingredients

• Four skinless chicken breasts,
• One tablespoon of Crisco Shortening
• One tablespoon of white onion,
• One tablespoon of all-purpose flour,
• Salt,
• One slice of ham,
• Three red pepper pods
• Four pods of okra
• Two cans of stewed tomatoes

Directions

1. Cut chicken breasts and ham into small cubes.
2. Add shortening and flour into a saucepan and stir until light brown.
3. Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally. 
4. Add ham, red peppers and salt to taste after adding a quart of boiling water.
5. Let cook over medium heat for two and a half hours.
6. Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
7. Add two cans of stewed tomatoes and slow cook for an hour.
8. After gumbo has cooked for two and a half hours; remove from fire and let cool.
9. Skim the grease off the top and add okra and tomatoes to the contents.
10. Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
11. Dish can be eaten over rice if preferred.

—Mme. Eusis, Me’re.
—Whitchurch.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Okra Gumbo

Ingredients

• Four skinless chicken breasts,
• One tablespoon of Crisco Shortening
• One tablespoon of white onion,
• One tablespoon of all-purpose flour,
• Salt,
• One slice of ham,
• Three red pepper pods
• Four pods of okra
• Two cans of stewed tomatoes

Directions

1. Cut chicken breasts and ham into small cubes.
2. Add shortening and flour into a saucepan and stir until light brown.
3. Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally. 
4. Add ham, red peppers and salt to taste after adding a quart of boiling water.
5. Let cook over medium heat for two and a half hours.
6. Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
7. Add two cans of stewed tomatoes and slow cook for an hour.
8. After gumbo has cooked for two and a half hours; remove from fire and let cool.
9. Skim the grease off the top and add okra and tomatoes to the contents.
10. Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
11. Dish can be eaten over rice if preferred.

—Mme. Eusis, Me’re.
—Whitchurch.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Delicious Stew

Ingredients

• Two pounds of beef tip stew meat
• One half stick of butter,
• One tablespoon of white onion,
• Two tablespoons of all-purpose flour,
• Two tablespoons of fresh parsley,
• One half cup beef stock or mutton broth,

Directions

1. Place beef tips in a two quart sauce pan over medium heat for two minutes
2. Once golden brown; remove beef meat from pan
3. Next add butter, onion, parsley, flour, and stock into sauce pan and simmer for one half hour
4. Finally, return browned beef tips to contents and stir in lightly
5. Cover sauce pan with lid until ready to serve

—Katie Seabrook, Pres. Mckinley's Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Delicious Stew

Ingredients

• Two pounds of beef tip stew meat
• One half stick of butter,
• One tablespoon of white onion,
• Two tablespoons of all-purpose flour,
• Two tablespoons of fresh parsley,
• One half cup beef stock or mutton broth,

Directions

1. Place beef tips in a two quart sauce pan over medium heat for two minutes
2. Once golden brown; remove beef meat from pan
3. Next add butter, onion, parsley, flour, and stock into sauce pan and simmer for one half hour
4. Finally, return browned beef tips to contents and stir in lightly
5. Cover sauce pan with lid until ready to serve

—Katie Seabrook, Pres. Mckinley's Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Chicken Croquettes

Ingredients

• Two chickens weighing six pounds
• Two onions
• Two carrots
• Half pound of butter
• One tablespoon of flour
• Bunch of thyme and parsley
• Pinch of cloves 
• Half grated nutmeg
• Four boiled eggs
• Half cup of stock (in which the chickens are boiled in)

Directions

Inside Mixture

1. Boil fowls in sufficient water to cover them
2. Add two onions, two carrots, small bunch of thyme and parsley, a few cloves and half a grated nutmeg to boil
3. After they have become cold and very tender, divest them of skin, fat gristle and tendons
4. Chop the meat as fine as possible
5. A half pound of butter to each chicken should be put into a saucepan with a tablespoonful of flour, and cook together
6. Stirring constantly to prevent burning
7. Add a half cup or so of the stock in which the chickens are boiled and a tumbler of rich cream
8. Boil eight or ten minutes, stirring constantly
9. Remove from the fire and season with salt, pepper and grated nutmeg
10. Mix well. Stir in milk rapidly
11. Add the yolks of four eggs
12. Put all on the fire and stew the mixture for a moment, stirring briskly

Outside Coating

1. After stirring, pour the mass out in a flat dish, and let it remain until perfectly cool
2. Then make it up into pear shaped rolls with the assistance of a little flour to prevent the mixture from sticking to the fingers
3. When all are ready, dip each one separately into the yolk of eggs beaten with a little cream, and roll them as fast as dipped into fresh bread crumbs made from day old bread
4. Let them stand for an hour or so to dry
5. Now fry them a delicate brown in plenty of clear frying hot lard
6. Lay them in a colander to drain
7. Serve on a napkin in a warm dish

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Chicken Croquettes

Ingredients

• Two chickens weighing six pounds
• Two onions
• Two carrots
• Half pound of butter
• One tablespoon of flour
• Bunch of thyme and parsley
• Pinch of cloves 
• Half grated nutmeg
• Four boiled eggs
• Half cup of stock (in which the chickens are boiled in)

Directions

Inside Mixture

1. Boil fowls in sufficient water to cover them
2. Add two onions, two carrots, small bunch of thyme and parsley, a few cloves and half a grated nutmeg to boil
3. After they have become cold and very tender, divest them of skin, fat gristle and tendons
4. Chop the meat as fine as possible
5. A half pound of butter to each chicken should be put into a saucepan with a tablespoonful of flour, and cook together
6. Stirring constantly to prevent burning
7. Add a half cup or so of the stock in which the chickens are boiled and a tumbler of rich cream
8. Boil eight or ten minutes, stirring constantly
9. Remove from the fire and season with salt, pepper and grated nutmeg
10. Mix well. Stir in milk rapidly
11. Add the yolks of four eggs
12. Put all on the fire and stew the mixture for a moment, stirring briskly

Outside Coating

1. After stirring, pour the mass out in a flat dish, and let it remain until perfectly cool
2. Then make it up into pear shaped rolls with the assistance of a little flour to prevent the mixture from sticking to the fingers
3. When all are ready, dip each one separately into the yolk of eggs beaten with a little cream, and roll them as fast as dipped into fresh bread crumbs made from day old bread
4. Let them stand for an hour or so to dry
5. Now fry them a delicate brown in plenty of clear frying hot lard
6. Lay them in a colander to drain
7. Serve on a napkin in a warm dish

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

New Orleans Oyster Soup

Ingredients

• Pint of fresh water 
• A quart of oysters
• Pinch of parsley
• Butter
• Flour
• Pinch of salt and pepper

Directions

1. Make “a brown” [a roux];  putting a lump of butter or lard into a saucepan
2. Adding flour, and stirring until it becomes a rich brown, but is not burned
3. Add to your brown, salt and pepper
4. Take a quart of oysters, separate them from their water
5. Add a pint of fresh water to your brown
6. Then put in the oyster water
7. Let it simmer slowly for half an hour
8. Then put in a little parsley
9. Add your oysters a quarter of an hour before serving
10. A few minutes before serving, cayenne pepper or green onions can be added to taste

—Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

New Orleans Oyster Soup

Ingredients

• Pint of fresh water 
• A quart of oysters
• Pinch of parsley
• Butter
• Flour
• Pinch of salt and pepper

Directions

1. Make “a brown” [a roux];  putting a lump of butter or lard into a saucepan
2. Adding flour, and stirring until it becomes a rich brown, but is not burned
3. Add to your brown, salt and pepper
4. Take a quart of oysters, separate them from their water
5. Add a pint of fresh water to your brown
6. Then put in the oyster water
7. Let it simmer slowly for half an hour
8. Then put in a little parsley
9. Add your oysters a quarter of an hour before serving
10. A few minutes before serving, cayenne pepper or green onions can be added to taste

—Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Courtbouillon of Fish

Ingredients

• Half an onion
• Two pounds of fresh fish; no bones
• Pinch of garlic
• One tablespoon of lard
• One tablespoon of flour
• Two tablespoons of well cooked tomatoes
• Two tablespoons of salt, black pepper, and red pepper
• Two laurel leaves
• One tablespoon of saffron
• Half cup of white wine

Directions

1. Make a good brown with a tablespoon of lard and a little flour
2. Add a piece of garlic and half an onion
3. Let them brown well
4. Add two tablespoonfuls of well cooked tomatoes, salt, black pepper, red pepper, two laurel leaves, and a tablespoon of saffron
5. Add enough bouillon to cover your fish
6. Add half a cup of white wine
7. Take two pounds of fresh fish
8. Cut it up in pieces from two to three inches long and wide
9. Salt well, and fry it in a little lard
10. Add the fried fish to your sauce
11. Let it simmer together for half an hour
12. To avoid breaking fish, do not turn
13. Cover your pot half way, as you do for a soup, and serve hot

— Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015