Filipino Pork Belly Adobo with Potatoes

Ingredients

• 2 pounds pork belly (or any meat preferred)
• 3 pieces of red potatoes, cut into cubes
• 1 garlic clove, minced
• 2 pieces bay leaf
• 1 tablespoon whole peppercorn (or black pepper)
• 1/2 cup soy sauce
• 1/8 cup of vinegar
• 3 tablespoon brown sugar
• 2 tablespoon olive oil
• 1 cup of water
• salt to taste

Directions

1. Heat up 2 tablespoon of olive oil in a pot.
2. Sauté garlic, bay leaf and pork belly, until garlic is golden brown.
3. Add in soy sauce, vinegar, brown sugar and cook for a couple minutes.
4. Add one cup of water and the potatoes
5. Simmer for 10-15 minutes until potatoes are soft but not over cooked.
6. Serve hot on top of freshly cooked white rice!

Prepared by Neil Russell Garcia
July 30, 2019

Filipino Pork Belly Adobo with Potatoes

Ingredients

• 2 pounds pork belly (or any meat preferred)
• 3 pieces of red potatoes, cut into cubes
• 1 garlic clove, minced
• 2 pieces bay leaf
• 1 tablespoon whole peppercorn (or black pepper)
• 1/2 cup soy sauce
• 1/8 cup of vinegar
• 3 tablespoon brown sugar
• 2 tablespoon olive oil
• 1 cup of water
• salt to taste

Directions

1. Heat up 2 tablespoon of olive oil in a pot.
2. Sauté garlic, bay leaf and pork belly, until garlic is golden brown.
3. Add in soy sauce, vinegar, brown sugar and cook for a couple minutes.
4. Add one cup of water and the potatoes
5. Simmer for 10-15 minutes until potatoes are soft but not over cooked.
6. Serve hot on top of freshly cooked white rice!

Prepared by Neil Russell Garcia
July 30, 2019

Fried Sweet Potatoes

Ingredients

• Sweet potatoes
• Lard

Directions

1. Peel the potatoes.
2. Cut the potatoes in long slices and fry it in lard.
3. Potatoes can also be half boiled, cut in round shapes and then fried quickly in lard.
4. After frying, let the potatoes drain of oil and serve as dry as possible.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Fried Sweet Potatoes

Ingredients

• Sweet potatoes
• Lard

Directions

1. Peel the potatoes.
2. Cut the potatoes in long slices and fry it in lard.
3. Potatoes can also be half boiled, cut in round shapes and then fried quickly in lard.
4. After frying, let the potatoes drain of oil and serve as dry as possible.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Green Peas

Ingredients

• 1 can green peas
• Salt
• Pepper
• Water

Directions

1. Put peas in a covered vessel with a little salt.
2. Place this in another vessel filled with water.
3. Boil until peas are tender.

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Green Peas

Ingredients

• 1 can green peas
• Salt
• Pepper
• Water

Directions

1. Put peas in a covered vessel with a little salt.
2. Place this in another vessel filled with water.
3. Boil until peas are tender.

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Veal loaf

Ingredients

• 3 pounds of veal
• 2 slices of salt pork
• 2 eggs
• 2 Boston crackers
• 1 teaspoon of salt
• 2 teaspoons of pepper
• 1/4 nutmeg

Directions

1. Chop veal and salt pork into fine pieces
2. Mix eggs until well beaten
3. Finely roll Boston crackers
4. Add salt, pepper, and nutmeg
5. Mix well
6. Bake 2 1/2 to 3 hours
7. Serve cold sliced

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Veal loaf

Ingredients

• 3 pounds of veal
• 2 slices of salt pork
• 2 eggs
• 2 Boston crackers
• 1 teaspoon of salt
• 2 teaspoons of pepper
• 1/4 nutmeg

Directions

1. Chop veal and salt pork into fine pieces
2. Mix eggs until well beaten
3. Finely roll Boston crackers
4. Add salt, pepper, and nutmeg
5. Mix well
6. Bake 2 1/2 to 3 hours
7. Serve cold sliced

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Corn Beef

Ingredients

• Eye of round
• Sodium nitrate
• Common salt

Directions

1. Rub the eye of round with sodium nitrate, then with common salt.
2. If making in the winter, rotate the eye of round once daily, for a total of ten days. It takes longer during the colder months.
3. If making in the summer, rotate the eye of round twice daily, for a total of 5 days. It requires less time during the warmer months.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Corn Beef

Ingredients

• Eye of round
• Sodium nitrate
• Common salt

Directions

1. Rub the eye of round with sodium nitrate, then with common salt.
2. If making in the winter, rotate the eye of round once daily, for a total of ten days. It takes longer during the colder months.
3. If making in the summer, rotate the eye of round twice daily, for a total of 5 days. It requires less time during the warmer months.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Nana’s Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread, cubed (or 1 loaf of stale French bread)
• 1¹⁄₂ cups butter, melted
• 6 eggs
• 4 cups milk
• 2 cups sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg

Sauce

• ¹⁄₂ cup butter, melted
• 1 cup powdered sugar
• ¹⁄₂ cup milk
• 2 eggs
• ¹⁄₂ tsp lemon juice
• ¹⁄₂ tsp vanilla

Directions

Bread Pudding

1. Toss bread with butter.
2. Blend sugar, eggs, milk, sugar, nutmeg.
3. Pour over bread in 9" x 13" pan.
4. Let mixture soak in until bread puffs up.
5. Bake at 300° in water bath for 1 hour or until an inserted knife comes out clean.

Sauce

1. Mix ingredients
2. Cook on low until it’s blended.
3. Pour over servings of the bread pudding.

Source — Vivian Magee

Prepared by Bruce R. Magee

Louisiana Anthology

July 28, 2019

Nana’s Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread, cubed (or 1 loaf of stale French bread)
• 1¹⁄₂ cups butter, melted
• 6 eggs
• 4 cups milk
• 2 cups sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg

Sauce

• ¹⁄₂ cup butter, melted
• 1 cup powdered sugar
• ¹⁄₂ cup milk
• 2 eggs
• ¹⁄₂ tsp lemon juice
• ¹⁄₂ tsp vanilla

Directions

Bread Pudding

1. Toss bread with butter.
2. Blend sugar, eggs, milk, sugar, nutmeg.
3. Pour over bread in 9" x 13" pan.
4. Let mixture soak in until bread puffs up.
5. Bake at 300° in water bath for 1 hour or until an inserted knife comes out clean.

Sauce

1. Mix ingredients
2. Cook on low until it’s blended.
3. Pour over servings of the bread pudding.

Source — Vivian Magee

Prepared by Bruce R. Magee

Louisiana Anthology

July 28, 2019

Pupusas Revueltas

Ingredients

Pupusas 

• ¼ cup oil
• ½ white onion, broken into layers
• 1 15 oz can of red pinto beans
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 15 oz can of red kidney beans
• 4 ounces of grated Oaxaca cheese (substitute salted mozzarella if unavailable)

Directions

1. Heat ¼ cup oil in a large skillet over medium-high. 
2. Cook onion, tossing occasionally, until pieces are charred on all sides.
3. Transfer onion to a blender, leaving oil in pan. 
4. Add beans and their liquid to blender and purée (add warm water¼ cup at a time if mixture is too thick for blender).
5. Heat onion oil over medium and transfer bean mixture to skillet. 
6. Cook bean mixture, occasionally scraping bottom of pan and stirring, until mixture is thick.
7. Season with salt and let cool.
8. In a large bowl, combine masa flour and warm water, stirring until mixture is sticky.
9. Allow masa to rest uncovered for 15 minutes
10. Combine bean mixture with cheese in a large bowl
11. Make 12 balls using ¼ cup of masa, cover with moist towel.
12. Take 1 ball and press a hole into the center using thumb.
13. Pinch the sides to create a well for the filling
14. Fill well with 2 tbsp. of filling.
15. Pinch top of well to close, then gently flatten the ball into a disk 4-5 inches across. (If dough gets too sticky, dip your hands in room temperature water)
16. Cook over medium heat using a skillet or griddle until center is puffed slightly and pupusa is browned in some spots.
17. Enjoy with Salvadoran Curtido or Salsa Roja

Source — Personal Recipe
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019

Pupusas Revueltas

Ingredients

Pupusas 

• ¼ cup oil
• ½ white onion, broken into layers
• 1 15 oz can of red pinto beans
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 15 oz can of red kidney beans
• 4 ounces of grated Oaxaca cheese (substitute salted mozzarella if unavailable)

Directions

1. Heat ¼ cup oil in a large skillet over medium-high. 
2. Cook onion, tossing occasionally, until pieces are charred on all sides.
3. Transfer onion to a blender, leaving oil in pan. 
4. Add beans and their liquid to blender and purée (add warm water¼ cup at a time if mixture is too thick for blender).
5. Heat onion oil over medium and transfer bean mixture to skillet. 
6. Cook bean mixture, occasionally scraping bottom of pan and stirring, until mixture is thick.
7. Season with salt and let cool.
8. In a large bowl, combine masa flour and warm water, stirring until mixture is sticky.
9. Allow masa to rest uncovered for 15 minutes
10. Combine bean mixture with cheese in a large bowl
11. Make 12 balls using ¼ cup of masa, cover with moist towel.
12. Take 1 ball and press a hole into the center using thumb.
13. Pinch the sides to create a well for the filling
14. Fill well with 2 tbsp. of filling.
15. Pinch top of well to close, then gently flatten the ball into a disk 4-5 inches across. (If dough gets too sticky, dip your hands in room temperature water)
16. Cook over medium heat using a skillet or griddle until center is puffed slightly and pupusa is browned in some spots.
17. Enjoy with Salvadoran Curtido or Salsa Roja

Source — Personal Recipe
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019

Chicken Spaghetti

Ingredients 

• 1 whole raw chicken, cute into 8 pieces 
• 1 pound thin spaghetti, broken into 2-inch pieces 
• 2 1/2 cups shredded sharp Cheddar 
• 1/4 cup of diced green bell pepper
• 1 teaspoon of seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper 
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper 

Directions 

1. Preheat oven 350 degrees Fahrenheit.
2. Bring a large pot of water to a boil.
3. Add chicken pieces to the boiling water for 10 minutes.
4. Return heat to medium-low simmer, 30 to 45 minutes.
5. Remove the chicken and 2 cups of the chicken cooking broth from pot.
6. When chicken cools, remove the skin and pick out the meat to make two generous cups.
7. Combine the chicken, mushroom soup, 1 1/2 cups cheese, green peppers, red peppers, onions, seasoned salt, cayenne and sprinkle in the salt and pepper.
8. Stir in 1 cup of reserved chicken cooking broth.
9. Adding an additional cup if needed.
10. Place mixture in casserole pan and top with the remaining 1 cup of cheese.
11. Bake for 45 minutes (if cheese on top starts to get too cooked, cover with foil).

— Janet Aycock

Source — Janet Aycock
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Chicken Spaghetti

Ingredients 

• 1 whole raw chicken, cute into 8 pieces 
• 1 pound thin spaghetti, broken into 2-inch pieces 
• 2 1/2 cups shredded sharp Cheddar 
• 1/4 cup of diced green bell pepper
• 1 teaspoon of seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper 
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper 

Directions 

1. Preheat oven 350 degrees Fahrenheit.
2. Bring a large pot of water to a boil.
3. Add chicken pieces to the boiling water for 10 minutes.
4. Return heat to medium-low simmer, 30 to 45 minutes.
5. Remove the chicken and 2 cups of the chicken cooking broth from pot.
6. When chicken cools, remove the skin and pick out the meat to make two generous cups.
7. Combine the chicken, mushroom soup, 1 1/2 cups cheese, green peppers, red peppers, onions, seasoned salt, cayenne and sprinkle in the salt and pepper.
8. Stir in 1 cup of reserved chicken cooking broth.
9. Adding an additional cup if needed.
10. Place mixture in casserole pan and top with the remaining 1 cup of cheese.
11. Bake for 45 minutes (if cheese on top starts to get too cooked, cover with foil).

— Janet Aycock

Source — Janet Aycock
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Nutmeg Pudding

Ingredients 

• 3/4 pounds of butter 
• 1 pound of sugar 
• 10 egg yolks 
• 5 egg whites 
• 2 nutmegs

Directions 

Mix all ingredients. 

Bake with or without paste.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Nutmeg Pudding

Ingredients 

• 3/4 pounds of butter 
• 1 pound of sugar 
• 10 egg yolks 
• 5 egg whites 
• 2 nutmegs

Directions 

Mix all ingredients. 

Bake with or without paste.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Almond Cheesecake

Ingredients

• Almonds
• Rose Water
• Sugar
• Cream
• 2 egg whites

Directions

1. Blanch and pound 4 ounces of almonds with a spoonful of rose water.
2. Add 4 ounces of sugar pounded.
3. Add a spoonful of cream.
4. Add whites of 2 eggs well beaten.
5. Mix all ingredients as quickly as possible.
6. Bake in a warm oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 16, 2019

Almond Cheesecake

Ingredients

• Almonds
• Rose Water
• Sugar
• Cream
• 2 egg whites

Directions

1. Blanch and pound 4 ounces of almonds with a spoonful of rose water.
2. Add 4 ounces of sugar pounded.
3. Add a spoonful of cream.
4. Add whites of 2 eggs well beaten.
5. Mix all ingredients as quickly as possible.
6. Bake in a warm oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 16, 2019

Bread and Butter Pudding

Ingredients 

• Bread 
• Butter 
• Citron 
• Raisins
• Sweetmeats
• Fruit
• 6 eggs
• 1 pint of milk
• Salt
• Nutmeg 
• Rose Water 

Directions 

Cut bread in thin slices.

Butter the slices and place a layer into a well buttered dish.

Strew citron and raisins, or sweetmeats over the layer of bread.

Lay another layer of sliced bread.

Add fruit on top of the second layer of bread.

Repeating steps two through five until dish is filled.

Beat 6 eggs with the 1 pint of milk, a little salt, nutmeg, and a spoonful of rose water.

Sweeten to the taste.

Pour over the bread.

Let it soak for one to two hours before baking.

Bake for thirty minutes. 

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Bread and Butter Pudding

Ingredients 

• Bread 
• Butter 
• Citron 
• Raisins
• Sweetmeats
• Fruit
• 6 eggs
• 1 pint of milk
• Salt
• Nutmeg 
• Rose Water 

Directions 

Cut bread in thin slices.

Butter the slices and place a layer into a well buttered dish.

Strew citron and raisins, or sweetmeats over the layer of bread.

Lay another layer of sliced bread.

Add fruit on top of the second layer of bread.

Repeating steps two through five until dish is filled.

Beat 6 eggs with the 1 pint of milk, a little salt, nutmeg, and a spoonful of rose water.

Sweeten to the taste.

Pour over the bread.

Let it soak for one to two hours before baking.

Bake for thirty minutes. 

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Rusk

Ingredients

• 2 Eggs
• 1 Cup White Sugar
• 1/2 Cup Butter
• 1 Tsp Salt
• 1 Pint Warm Milk
• 1/2 Yeast cake dissolved in 1/4 cup of water
• Flour

Directions

1. Add all ingredients together and beat hard
2. Add flour thoroughly until thick
3. Set in warm place (oven)
4. Cover close to rise
5. Knead well
6. Add flour to keep from sticking only
7. Roll out and cut like biscuit
8. When risen light, bake

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Venison Sauce

Ingredients

• Trimmings of Venison (1/2 lb. meat)
• 1/2 Pint of water
• 1 Tbsp. whole cloves
• 1/2 Tumbler of currant jelly
• 1/2 Tumbler of claret
• 1/8 lb. of butter and flour
• 1/2 Tbsp. of ground cinnamon or mace
• Salt and Pepper (if necessary)

Directions

1. The trimmings of the venison is brought to 1/2 pint of water
2. Boil with a tablespoon of whole cloves, down to one pint
3. Strain, and add 1/2 tumbler of currant jelly, ditto of claret, 1/8 pounds of butter and flour rubbed together, 1/2 tablespoon of ground cinnamon, or mace, a little black pepper, and salt, if your taste requires

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Roast Fish

Ingredients

• Fish
• Forcemeat (mix of chopped meat or vegetables)
• Salt
• Pepper
• Marjoram
• Butter
• Flour
• Cloves
• Red wine
• Crackers
• Onion

Directions

1. Clean very carefully, trim the tail and fins, but do not cut
2. Stuff the fish with force meat, or only a piece of butter rolled in flour, with a little pepper salt and marjoram
3. Tie a string around the fish, put some water in the pan, and raise the fish from it, put some pounded and sifted crackers over it, salt it, and baste it often with butter
4. Add a very little onion to the stuffing
5. For gravy, take what falls in the pan, add cloves and red wine
6. If it does not mix, put a little boiling water with it
7. If not rich enough, make it so by browning some flour and butter together and adding it to the gravy

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Roast Fish

Ingredients

• Fish
• Forcemeat (mix of chopped meat or vegetables)
• Salt
• Pepper
• Marjoram
• Butter
• Flour
• Cloves
• Red wine
• Crackers
• Onion

Directions

1. Clean very carefully, trim the tail and fins, but do not cut
2. Stuff the fish with force meat, or only a piece of butter rolled in flour, with a little pepper salt and marjoram
3. Tie a string around the fish, put some water in the pan, and raise the fish from it, put some pounded and sifted crackers over it, salt it, and baste it often with butter
4. Add a very little onion to the stuffing
5. For gravy, take what falls in the pan, add cloves and red wine
6. If it does not mix, put a little boiling water with it
7. If not rich enough, make it so by browning some flour and butter together and adding it to the gravy

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Venison Sauce

Ingredients

• Trimmings of Venison (1/2 lb. meat)
• 1/2 Pint of water
• 1 Tbsp. whole cloves
• 1/2 Tumbler of currant jelly
• 1/2 Tumbler of claret
• 1/8 lb. of butter and flour
• 1/2 Tbsp. of ground cinnamon or mace
• Salt and Pepper (if necessary)

Directions

1. The trimmings of the venison is brought to 1/2 pint of water
2. Boil with a tablespoon of whole cloves, down to one pint
3. Strain, and add 1/2 tumbler of currant jelly, ditto of claret, 1/8 pounds of butter and flour rubbed together, 1/2 tablespoon of ground cinnamon, or mace, a little black pepper, and salt, if your taste requires

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Rusk

Ingredients

• 2 Eggs
• 1 Cup White Sugar
• 1/2 Cup Butter
• 1 Tsp Salt
• 1 Pint Warm Milk
• 1/2 Yeast cake dissolved in 1/4 cup of water
• Flour

Directions

1. Add all ingredients together and beat hard
2. Add flour thoroughly until thick
3. Set in warm place (oven)
4. Cover close to rise
5. Knead well
6. Add flour to keep from sticking only
7. Roll out and cut like biscuit
8. When risen light, bake

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Mississippi Mountain Roast

Ingredients

• 1 Chuck Roast (3-4 lb.) 
• Flour
• Salt & Pepper
• 4 Tbsp. Butter
• 10 Pepperoncini
• 2 Tbsp. Mayonnaise
• 2 Tsp. Apple Cider Vinegar
• 1/2 Tsp. Dried Dill
• 1/4 Tsp. Paprika

Directions 

1. Take the Chuck Roast and knead it entirely with the flour, salt and pepper (rub into the meat)
2. Then take a pan, oil it, and cook the outside of the roast until the outside is a dark pink
3. Place into crock pot then add 4 tbsp. butter and 10 pepperoncini. Close lid
4. In a separate bowl add 2 tbsp. mayonnaise, 2 tsp. apple cider vinegar, 1/2 tsp. dried dill, 1/4 tsp. paprika. Mix well
5. Add the sauce to the roast in the crockpot and spread it on top of the roast
6. Set the crock pot on low for 8 hours
7. Take the roast out of the pot and, using two forks, shred the roast into several pieces
8. Put the shredded roast back in the crockpot and mix well

Source — My Personal Recipe
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Mississippi Mountain Roast

Ingredients

• 1 Chuck Roast (3-4 lb.) 
• Flour
• Salt & Pepper
• 4 Tbsp. Butter
• 10 Pepperoncini
• 2 Tbsp. Mayonnaise
• 2 Tsp. Apple Cider Vinegar
• 1/2 Tsp. Dried Dill
• 1/4 Tsp. Paprika

Directions 

1. Take the Chuck Roast and knead it entirely with the flour, salt and pepper (rub into the meat)
2. Then take a pan, oil it, and cook the outside of the roast until the outside is a dark pink
3. Place into crock pot then add 4 tbsp. butter and 10 pepperoncini. Close lid
4. In a separate bowl add 2 tbsp. mayonnaise, 2 tsp. apple cider vinegar, 1/2 tsp. dried dill, 1/4 tsp. paprika. Mix well
5. Add the sauce to the roast in the crockpot and spread it on top of the roast
6. Set the crock pot on low for 8 hours
7. Take the roast out of the pot and, using two forks, shred the roast into several pieces
8. Put the shredded roast back in the crockpot and mix well

Source — My Personal Recipe
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Roast

Ingredients

• One 3 to 5 lb. roast
• Two teaspoons salt and pepper
• Six cloves minced garlic
• Two cups beef both
• 1/4 cup Worcestershire Sauce
• Two white onions 
• 1 pound baby carrots'
• 1 pound red potatoes

Directions

1. Preheat oven to 350 degrees F.
2. Place roast in an oven pot, and season both sides with salt and pepper.
3. Add vegetable oil to the pot sear until brown, 3 to 4 mins each side.
4. Remove roast from pan, and add garlic to pot and saute 60 seconds. Deglaze pan with beef broth and add roast back to pot.
5. Pour Worcetershire sauce over roast, and place the onion chunks, carrots, and potatoes on top of and around meat. 
6. Place lid on pan and transfer it to the preheated 350 degree and let it cook for 3 hours, or until meat reaches internal temperature of 202 degrees F.

Source — Roast Recipe
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Roast

Ingredients

• One 3 to 5 lb. roast
• Two teaspoons salt and pepper
• Six cloves minced garlic
• Two cups beef both
• 1/4 cup Worcestershire Sauce
• Two white onions 
• 1 pound baby carrots'
• 1 pound red potatoes

Directions

1. Preheat oven to 350 degrees F.
2. Place roast in an oven pot, and season both sides with salt and pepper.
3. Add vegetable oil to the pot sear until brown, 3 to 4 mins each side.
4. Remove roast from pan, and add garlic to pot and saute 60 seconds. Deglaze pan with beef broth and add roast back to pot.
5. Pour Worcetershire sauce over roast, and place the onion chunks, carrots, and potatoes on top of and around meat. 
6. Place lid on pan and transfer it to the preheated 350 degree and let it cook for 3 hours, or until meat reaches internal temperature of 202 degrees F.

Source — Roast Recipe
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Coconut Custard

Ingredients

• One nut 
• One pint of milk
• Three eggs 
• Sugar 
• Butter
• Rind of one lemon
• Nutmeg

Directions

1. Take a bowl and mix the eggs and milk. 
2. Grate the nut into the bowl and mix.
3. Add some sugar, butter the size of a walnut, nutmeg, and the rind of the lemon.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Coconut Custard

Ingredients

• One nut 
• One pint of milk
• Three eggs 
• Sugar 
• Butter
• Rind of one lemon
• Nutmeg

Directions

1. Take a bowl and mix the eggs and milk. 
2. Grate the nut into the bowl and mix.
3. Add some sugar, butter the size of a walnut, nutmeg, and the rind of the lemon.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Apple Trifle

Ingredients

• Apples, when pulp, a thick layer at bottom of dish
• Rind of 1/2 a lemon
• Sugar
• 1/2 pint of milk
• sweet cream
• One egg
• whip cream

Directions

1. Cut and crush up the apples into a bottom dish.
2. In a separate bowl, grate the rind.
3. Add sugar, milk, egg, and mix.
4. Scald it over the fire, and stir it constantly; Do not let it boil
5. Add a little sugar and let it cool, if needed.
6. Lay it over the apples with a spoon.
7. Spread whip cream over top.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Apple Trifle

Ingredients

• Apples, when pulp, a thick layer at bottom of dish
• Rind of 1/2 a lemon
• Sugar
• 1/2 pint of milk
• sweet cream
• One egg
• whip cream

Directions

1. Cut and crush up the apples into a bottom dish.
2. In a separate bowl, grate the rind.
3. Add sugar, milk, egg, and mix.
4. Scald it over the fire, and stir it constantly; Do not let it boil
5. Add a little sugar and let it cool, if needed.
6. Lay it over the apples with a spoon.
7. Spread whip cream over top.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Vietnamese Shrimp Fried Rice

Ingredients

• 12 ounces of small shrimp (deveined and shelled)
• 4 cups of Jasmine rice
• 4 tablespoons of olive oil
• 4 eggs
• 3/4 cup of defrosted peas and carrot mix
• 1/2 sweet onion, diced
• 4 tablespoons of soy sauce
• 1 tablespoon minced garlic
• Garlic powder
• Onion powder
• Black pepper

Directions

1. Toss the shrimp with a pinch of garlic powder, onion powder, and black pepper.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium-high heat.
3. Sear the shrimp on both sides and and remove from pan. Set shrimp aside.
4. Heat 3 tablespoons of olive oil into the same large pan over medium-high heat.
5. Add the onions and garlic into the pan. Cook until fragrant.
6. Spread rice across the pan and allow it to fry. Gently turn the rice about every minute for 3 to 5 minutes. (Gently folding with a spatula will prevent the rice from getting soft/mushy.)
7. Add the peas and carrots into the pan once the rice is beginning to brown evenly.
8. Add a pinch of garlic powder, onion powder, and black pepper to the rice mixture and gently mix.
9. Add the shrimp back into the pan.
10. Push the mixture towards the perimeter of the pan, exposing the center of the pan. Crack the eggs and add them directly into the center of the pan.
11. Quickly scramble the eggs in the center and begin folding the rice and eggs together. The eggs are meant to bind the rice together, so make sure the eggs are mixed into the rice before the are fully cooked!
12. Add in the soy sauce and mix. Additional soy sauce can be added to taste.

Prepared by Marissa Nguyen
July 22, 2019

Vietnamese Shrimp Fried Rice

Ingredients

• 12 ounces of small shrimp (deveined and shelled)
• 4 cups of Jasmine rice
• 4 tablespoons of olive oil
• 4 eggs
• 3/4 cup of defrosted peas and carrot mix
• 1/2 sweet onion, diced
• 4 tablespoons of soy sauce
• 1 tablespoon minced garlic
• Garlic powder
• Onion powder
• Black pepper

Directions

1. Toss the shrimp with a pinch of garlic powder, onion powder, and black pepper.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium-high heat.
3. Sear the shrimp on both sides and and remove from pan. Set shrimp aside.
4. Heat 3 tablespoons of olive oil into the same large pan over medium-high heat.
5. Add the onions and garlic into the pan. Cook until fragrant.
6. Spread rice across the pan and allow it to fry. Gently turn the rice about every minute for 3 to 5 minutes. (Gently folding with a spatula will prevent the rice from getting soft/mushy.)
7. Add the peas and carrots into the pan once the rice is beginning to brown evenly.
8. Add a pinch of garlic powder, onion powder, and black pepper to the rice mixture and gently mix.
9. Add the shrimp back into the pan.
10. Push the mixture towards the perimeter of the pan, exposing the center of the pan. Crack the eggs and add them directly into the center of the pan.
11. Quickly scramble the eggs in the center and begin folding the rice and eggs together. The eggs are meant to bind the rice together, so make sure the eggs are mixed into the rice before the are fully cooked!
12. Add in the soy sauce and mix. Additional soy sauce can be added to taste.

Prepared by Marissa Nguyen
July 22, 2019

Almond Pudding

Ingredients

• 1/2 lb. of almonds
• Spoonful of rose water
• Spoonful of cream 
• 1/2 lb. of sugar
• 7 eggs
• 1 nutmeg

Directions

1. Blanch the almonds until smooth in a mortar.
2. In a separate bowl mix the rose water, cream, sugar, eggs, and nutmeg. 
3. Combine with the almonds
4. Bake it carefully at a moderate temperature.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Almond Pudding

Ingredients

• 1/2 lb. of almonds
• Spoonful of rose water
• Spoonful of cream 
• 1/2 lb. of sugar
• 7 eggs
• 1 nutmeg

Directions

1. Blanch the almonds until smooth in a mortar.
2. In a separate bowl mix the rose water, cream, sugar, eggs, and nutmeg. 
3. Combine with the almonds
4. Bake it carefully at a moderate temperature.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Fish Cake

Ingredients

• 1 whole fish (any)
• 1/3 loaf of bread
• 1 egg white
• Melted butter
• Parsley 
• Water
• Raspings (bread crumbs)
• Herbs (any)
• Salt (to taste)
• Pepper (to taste)

Directions

1. Fillet the fish.
2. Stew the bones and fins with water, herbs, salt, and pepper to create a gravy.
3. Finely mince the fillets.
4. Mix the mince with the bread, parsley, salt, and pepper.
5. Add in an egg white and a small amount of melted butter.
6. Form the mixture into the shape of a cake and coat in raspings of bread (bread crumbs).
7. Fry until the cake is pale brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

Fish Cake

Ingredients

• 1 whole fish (any)
• 1/3 loaf of bread
• 1 egg white
• Melted butter
• Parsley 
• Water
• Raspings (bread crumbs)
• Herbs (any)
• Salt (to taste)
• Pepper (to taste)

Directions

1. Fillet the fish.
2. Stew the bones and fins with water, herbs, salt, and pepper to create a gravy.
3. Finely mince the fillets.
4. Mix the mince with the bread, parsley, salt, and pepper.
5. Add in an egg white and a small amount of melted butter.
6. Form the mixture into the shape of a cake and coat in raspings of bread (bread crumbs).
7. Fry until the cake is pale brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

Battered Chicken

Ingredients

• 3 eggs
• 1 tablespoon of butter
• Sprinkle of wheat flour
• Salt (to taste)
• 2 whole chicken

Directions

1. Mix the eggs, butter, wheat flour, and salt to create the batter.
2. Joint the chicken.
3. Coat the chicken in the batter and fry in a greased frying pan.
4. Fry until brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

Battered Chicken

Ingredients

• 3 eggs
• 1 tablespoon of butter
• Sprinkle of wheat flour
• Salt (to taste)
• 2 whole chicken

Directions

1. Mix the eggs, butter, wheat flour, and salt to create the batter.
2. Joint the chicken.
3. Coat the chicken in the batter and fry in a greased frying pan.
4. Fry until brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

How to Wash Rice

Ingredients

• Rice (any)
• Water

Directions

1. Measure out the desired amount of rice and put into a pot.
2. Pour in enough water to cover the rice.
3. Stir the rice briskly for several seconds with your hand.
4. Drain the water.
5. Repeat the cleaning process (steps 2 through 4) until rice become white. The color of the rice depends greatly on how thorough the rice is washed.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

How to Wash Rice

Ingredients

• Rice (any)
• Water

Directions

1. Measure out the desired amount of rice and put into a pot.
2. Pour in enough water to cover the rice.
3. Stir the rice briskly for several seconds with your hand.
4. Drain the water.
5. Repeat the cleaning process (steps 2 through 4) until rice become white. The color of the rice depends greatly on how thorough the rice is washed.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

Omelet

Ingredients

• 3 eggs
• 1 slice of ham
• 1 slice of turkey
• 1/8 cup of desired cheese

Directions

1. Scramble eggs.
2. Pour eggs into pan and let cook for about 2 min.
3. While eggs are cooking chop ham and turkey.
4. Top cooked egg with ham, turkey and cheese.
5. Fold egg over on itself to create omelet.

Prepared by Brandon Regira

July 22, 2019
Louisiana Anthology

Omelet

Ingredients

• 3 eggs
• 1 slice of ham
• 1 slice of turkey
• 1/8 cup of desired cheese

Directions

1. Scramble eggs.
2. Pour eggs into pan and let cook for about 2 min.
3. While eggs are cooking chop ham and turkey.
4. Top cooked egg with ham, turkey and cheese.
5. Fold egg over on itself to create omelet.

Prepared by Brandon Regira

July 22, 2019
Louisiana Anthology

Cowboy Casserole

Ingredients

• 1 lb. of ground meat
• 1 large onion
• 1 can of evaporated milk
• 1 can of tomato soup
• 1 can of cream corn
• 1 can of sweet corn
• 2 c. of cooked macaroni noodles
• 1/2 lb. cheese (your choice)
• Tonys to taste 

Directions

1. Cook pasta and set to the side.
2. Brown meat and diced onions together in a large pot. Add tony's to the meat and onions.
3. Once the meat is brown; add the soup, milk and both cans of corn to the pot. Stir until mixed throughly. 
4. Turn off the heat and add the noodles and cheese, then mix completely. Add tony's to taste. 
5. Preheat the oven to 350℉. Empty the pot into a baking dish and cook in the oven for 30 minutes.

Source — Katelyn Benoit
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Cowboy Casserole

Ingredients

• 1 lb. of ground meat
• 1 large onion
• 1 can of evaporated milk
• 1 can of tomato soup
• 1 can of cream corn
• 1 can of sweet corn
• 2 c. of cooked macaroni noodles
• 1/2 lb. cheese (your choice)
• Tonys to taste 

Directions

1. Cook pasta and set to the side.
2. Brown meat and diced onions together in a large pot. Add tony's to the meat and onions.
3. Once the meat is brown; add the soup, milk and both cans of corn to the pot. Stir until mixed throughly. 
4. Turn off the heat and add the noodles and cheese, then mix completely. Add tony's to taste. 
5. Preheat the oven to 350℉. Empty the pot into a baking dish and cook in the oven for 30 minutes.

Source — Katelyn Benoit
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Nepali Chicken Dumplings (Mo:mo)

Ingredients

Nepali Chicken Mo:mo

• 2 pounds of ground chicken breast and thigh 
• 1 full red onion 
• 1 bunch of scallions 
• 1 tablespoon of grated ginger 
• ½ tablespoon of grated garlic 
• 1 tablespoon of cumin powder 
• Salt to taste
• 3 tablespoons oil  
• 2 bunches of finely chopped cilantro 
• Premade dough patties for wrapping 
• Green Chili for sauce
• 1 tablespoon of sesame seed for sauce
• 2 pounds of ripe tomatoes for sauce

Directions

 For Mo:mo

• Add all the ingredients listed above in a big bowl
• Make sure to leave out the dough patties and ingredients for the sauce
• Mix it thoroughly
• Add the stuffing in a dough patty and wrap them
• Boil water in Momo steamer
• Once the water comes to a boil, add Momo on top shelf of the steamer
• Steam the Momo for at least 15 minutes and not more than 20 minutes on high heat. 

For Sauce

1. Chop tomatoes into smaller pieces.
2. Fry it in hot pan with olive oil.
3. Add cumin powder and sesame seed, garlic, ginger, green chili (if prefer hot) and salt according to your liking.
4. In about 10 minutes of cooking take it out; let it sit for 5 minutes.
5. Then grind it in a grinder.       

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Potato Bread

Ingredients

• 1 cup mashed potatoes
• salt to taste
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 tablespoon butter, melted

Directions

1. Add all ingredients in a bowl and mix well
2. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough
3. Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes
4. Preheat a nonstick griddle to medium heat
5. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness
6. Fry the breads using up to 1 teaspoon of oil for each side
7. Cook until brown spots have started to form on the bread and the dough is cooked through
8. Brush with melted butter and serve hot.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Potato Bread

Ingredients

• 1 cup mashed potatoes
• salt to taste
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 tablespoon butter, melted

Directions

1. Add all ingredients in a bowl and mix well
2. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough
3. Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes
4. Preheat a nonstick griddle to medium heat
5. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness
6. Fry the breads using up to 1 teaspoon of oil for each side
7. Cook until brown spots have started to form on the bread and the dough is cooked through
8. Brush with melted butter and serve hot.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

To prepare and boil rice

Ingredients

• Measuring cup
• Water
• Saucepan with lid
• Salt
• Rice
• Wooden spoon
• Fork

Directions

1. Boil water and add salt.
2. Add the rice to the boiling water.
3. Stir once, or just enough to separate the rice.
4. Cover the pot and simmer.
5. Fluff rice with a fork.
6. Just before serving, gently fluff the rice with a fork to separate the grains.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

To prepare and boil rice

Ingredients

• Measuring cup
• Water
• Saucepan with lid
• Salt
• Rice
• Wooden spoon
• Fork

Directions

1. Boil water and add salt.
2. Add the rice to the boiling water.
3. Stir once, or just enough to separate the rice.
4. Cover the pot and simmer.
5. Fluff rice with a fork.
6. Just before serving, gently fluff the rice with a fork to separate the grains.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste






• 1 cup plain yogurt

Directions

1. Heat olive oil in a skillet over medium heat
2. Saute onion until lightly browned
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt
4. Continue stirring for 2 minutes
5. Add chicken pieces, tomato paste and yogurt
6. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes

Source — Cooking in Old Creole Days.

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste






• 1 cup plain yogurt

Directions

1. Heat olive oil in a skillet over medium heat
2. Saute onion until lightly browned
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt
4. Continue stirring for 2 minutes
5. Add chicken pieces, tomato paste and yogurt
6. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes

Source — Cooking in Old Creole Days.

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Chunky Down Home Baked Beans

Ingredients

• 1 lb Ground beef
• 2  (20oz) Cans of baked beans
• 1 tbsp Mustard
• 1 tbsp Apple cider vinegar
• 1 (16oz) Bottle honey barbecue sauce
• 1 1/2 tbsp Liquid smoke concentrate
• 1/2 cup Dark brown sugar
• 1 cup Water

Directions

1. Brown beef over medium heat, chop into small pieces and drain fat.
2. Drain excess liquid from beans and combine with beef.
3. Add the barbecue sauce, then pour the water into empty bottle and rinse into pot with beef and beans.
4. Stir all other ingredients into beans.
5. Allow mixture to simmer on low heat for 20-30 mins or until desired consistency is obtained.
6. Let cool and serve.

Source — Personal recipe

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Chunky Down Home Baked Beans

Ingredients

• 1 lb Ground beef
• 2  (20oz) Cans of baked beans
• 1 tbsp Mustard
• 1 tbsp Apple cider vinegar
• 1 (16oz) Bottle honey barbecue sauce
• 1 1/2 tbsp Liquid smoke concentrate
• 1/2 cup Dark brown sugar
• 1 cup Water

Directions

1. Brown beef over medium heat, chop into small pieces and drain fat.
2. Drain excess liquid from beans and combine with beef.
3. Add the barbecue sauce, then pour the water into empty bottle and rinse into pot with beef and beans.
4. Stir all other ingredients into beans.
5. Allow mixture to simmer on low heat for 20-30 mins or until desired consistency is obtained.
6. Let cool and serve.

Source — Personal recipe

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Pomme de Terre Soufflees

Ingredients

• Potatoes
• Cooking oil

Directions

1. Pour oil into a saucepan over low heat.
2. Cut potatoes into medium sized slices and place them in oil. Remove potatoes when they begin to float.
3. Set burner under oil to medium-high heat.
4. Replace potatoes into oil and cook until bloated and dry. Remove and serve.

Source — Cooking in Old Creole Days
Prepared by Akin Bailey

Louisiana Anthology

July 21, 2019

Pomme de Terre Soufflees

Ingredients

• Potatoes
• Cooking oil

Directions

1. Pour oil into a saucepan over low heat.
2. Cut potatoes into medium sized slices and place them in oil. Remove potatoes when they begin to float.
3. Set burner under oil to medium-high heat.
4. Replace potatoes into oil and cook until bloated and dry. Remove and serve.

Source — Cooking in Old Creole Days
Prepared by Akin Bailey

Louisiana Anthology

July 21, 2019

Riz a l'Anglaise

Ingredients

• 1-2 Kilograms of rice
• 8-10 Liters of milk
• 7 Eggs
• 45 Grams of gelatin
• 3-4 Liters of whipped cream
• Some cut fruit

Directions

1. Cook rice in 2 liters of milk.
2. For Creme L'Anglaise - Combine sugar, 3-4 liters of milk, and eggs and heat until thick, stirring occasionally.
3. Mix gelatin and whipped cream in a bowl and set aside.
4. Serve with creme over rice, topped with whipped cream and garnished with fruit.

Source — Cooking in Old Creole Days

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019