Grandmother's Chicken Pie

Ingredients

• 1 package frozen mixed veggies
• 2 boxes pie dough
• 2 cups shredded chicken
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/3 cup chopped onion
• 2/3 cup milk
• 1 diced russet potato
• 1 pinch of salt
• 1 pinch of pepper 

Directions

1. Preheat oven to 400 degrees 
2. Melt butter on stove on medium heat.
3. Saute onion; add flour after 3 minutes.
4. Add salt and pepper to stove. 
5. Remove from heat; add milk and broth.
6. Bring mixture to boil and add veggies, chicken, and potatoes.
7. Bring to simmer for 3 to 5 minutes, until thick.  
8. Line pan with pie crust and add pie filling.
9. Cover the dish with pie crust.
10. Cook for 25 to 35 minutes. 

Source —  Original Recipe
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Sweet Biscuits

Ingredients

• 2 quarts of flour
• 1 quart of sugar
• 8 tablespoons of milk
• 3 tablespoons of butter
• 4 lemons

Directions

1. Mix dry ingredients, then add butter.
2. Add milk and beat until thick and consistent. 
3. Season dough with peel from 3 lemons and juice from 1.
4. Bake at 450 for 10 to 15 minutes.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Benton Tea Cakes

Ingredients

• 1 pound of flour
• 6 ounces of butter 
• 3 tablespoons of yeast 
• 1/2 cup of milk

Directions

1. Mix dry ingredients, then add butter and milk.
2. Mold into circular pieces. 
3. Bake at 350 for 12 to 15 minutes. 
4. Prick with clean fork. 

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Benton Tea Cakes

Ingredients

• 1 pound of flour
• 6 ounces of butter 
• 3 tablespoons of yeast 
• 1/2 cup of milk

Directions

1. Mix dry ingredients, then add butter and milk.
2. Mold into circular pieces. 
3. Bake at 350 for 12 to 15 minutes. 
4. Prick with clean fork. 

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Sweet Biscuits

Ingredients

• 2 quarts of flour
• 1 quart of sugar
• 8 tablespoons of milk
• 3 tablespoons of butter
• 4 lemons

Directions

1. Mix dry ingredients, then add butter.
2. Add milk and beat until thick and consistent. 
3. Season dough with peel from 3 lemons and juice from 1.
4. Bake at 450 for 10 to 15 minutes.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Grandmother's Chicken Pie

Ingredients

• 1 package frozen mixed veggies
• 2 boxes pie dough
• 2 cups shredded chicken
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/3 cup chopped onion
• 2/3 cup milk
• 1 diced russet potato
• 1 pinch of salt
• 1 pinch of pepper 

Directions

1. Preheat oven to 400 degrees 
2. Melt butter on stove on medium heat.
3. Saute onion; add flour after 3 minutes.
4. Add salt and pepper to stove. 
5. Remove from heat; add milk and broth.
6. Bring mixture to boil and add veggies, chicken, and potatoes.
7. Bring to simmer for 3 to 5 minutes, until thick.  
8. Line pan with pie crust and add pie filling.
9. Cover the dish with pie crust.
10. Cook for 25 to 35 minutes. 

Source —  Original Recipe
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Potato Balls for Breakfast

Ingredients

• 1 bag of potatoes
• 3 tablespoons of butter
• 1 pinch of salt
• 3 eggs
• 1/2 cup of bread crumbs

Directions

1. Peel and boil potatoes.
2. Dry potatoes.
3. Place potatoes into a hot man, mash with butter and salt.
4. Beat potatoes well.
5. Mold the mash into little balls and dip into beaten egg.
6. Sprinkle with bread crumbs and fry until brown.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Potato Balls for Breakfast

Ingredients

• 1 bag of potatoes
• 3 tablespoons of butter
• 1 pinch of salt
• 3 eggs
• 1/2 cup of bread crumbs

Directions

1. Peel and boil potatoes.
2. Dry potatoes.
3. Place potatoes into a hot man, mash with butter and salt.
4. Beat potatoes well.
5. Mold the mash into little balls and dip into beaten egg.
6. Sprinkle with bread crumbs and fry until brown.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Pepperoni Pizza

Ingredients

• 1 teaspoon active dry yeast
• Sugar
• Salt
• 1/2 cup + 4 tablespoons olive oil
• 5 cups + more as needed Antimo Caputo tipo 00 chefs flour
• 1 28 ounce can of whole San Marzano Tomatoes
• 1 and 1/2 teaspoons oregano
• 3 tablespoons tomato paste
• 1 teaspoon garlic powder
• 6 ounces shredded whole milk low-moisture mozzarella cheese
• 2 ounces finely grated Parmesan cheese
• Pepperoni
• Corn Meal

Directions

1. Add 1 teaspoon active dry yeast, 1 teaspoon sugar, and 1/4 cup warm water to a bowl and wait 5 minutes.
2. Add 2 more cups of warm water, 1 tablespoon more sugar, 1 tablespoon of salt and 5 cups of Antimo Caputo tipo 00 flour.
3. Mix with a dough hook attachment stand mixer or knead by hand until a smooth ball is formed.
4. If the dough is very sticky add more flour and knead until smooth again.
5. Divide the dough into 4 equal parts and roll into a smooth ball.
6. Place each smooth dough ball in it's own oiled bowl.
7. Cover each bowl and rise in the refrigerator for at least 24 hours and up to a week.
8. Remove the tomatoes from the can and discard the liquid.
9. Blend the tomatoes until smooth.
10. Add the blended tomatoes to a bowl with 1 and 1/2 teaspoons of oregano, 1 teaspoon garlic powder, 1/4 cup olive oil, and 3 tablespoons of tomato paste.
11. Mix until smooth.
12. Refrigerate the sauce with the rising dough for at least 24 hours and up to a week.
13. After waiting 24 hours, preheat your oven with a pizza stone to its highest setting, usual around 550 degrees for 1 hour.
14. Roll the dough out to your desired thickness and shape into a circle.
15. Dust a pizza peel with corn meal and set the shaped dough on top.
16. Quickly add sauce in the middle of the dough with a ladle spreading the sauce to the side in a circular motion.
17. Add a dusting of freshly grated Parmesan cheese, whole milk low-moisture mozzarella and pepperoni.
18. Quickly slide the pizza off the pizza peel onto the preheated stone in the oven and cook for 6-8 minutes.
19. Use the peel to remove the pizza from the oven and rest on a cooling rack until it is eating temperature.
20. Garnish with additional grated Parmesan if desired.
21. Cut and serve the pizza immediately.

Prepared by Avery Miller
Louisiana Anthology

August 13, 2019

Pepperoni Pizza

Ingredients

• 1 teaspoon active dry yeast
• Sugar
• Salt
• 1/2 cup + 4 tablespoons olive oil
• 5 cups + more as needed Antimo Caputo tipo 00 chefs flour
• 1 28 ounce can of whole San Marzano Tomatoes
• 1 and 1/2 teaspoons oregano
• 3 tablespoons tomato paste
• 1 teaspoon garlic powder
• 6 ounces shredded whole milk low-moisture mozzarella cheese
• 2 ounces finely grated Parmesan cheese
• Pepperoni
• Corn Meal

Directions

1. Add 1 teaspoon active dry yeast, 1 teaspoon sugar, and 1/4 cup warm water to a bowl and wait 5 minutes.
2. Add 2 more cups of warm water, 1 tablespoon more sugar, 1 tablespoon of salt and 5 cups of Antimo Caputo tipo 00 flour.
3. Mix with a dough hook attachment stand mixer or knead by hand until a smooth ball is formed.
4. If the dough is very sticky add more flour and knead until smooth again.
5. Divide the dough into 4 equal parts and roll into a smooth ball.
6. Place each smooth dough ball in it's own oiled bowl.
7. Cover each bowl and rise in the refrigerator for at least 24 hours and up to a week.
8. Remove the tomatoes from the can and discard the liquid.
9. Blend the tomatoes until smooth.
10. Add the blended tomatoes to a bowl with 1 and 1/2 teaspoons of oregano, 1 teaspoon garlic powder, 1/4 cup olive oil, and 3 tablespoons of tomato paste.
11. Mix until smooth.
12. Refrigerate the sauce with the rising dough for at least 24 hours and up to a week.
13. After waiting 24 hours, preheat your oven with a pizza stone to its highest setting, usual around 550 degrees for 1 hour.
14. Roll the dough out to your desired thickness and shape into a circle.
15. Dust a pizza peel with corn meal and set the shaped dough on top.
16. Quickly add sauce in the middle of the dough with a ladle spreading the sauce to the side in a circular motion.
17. Add a dusting of freshly grated Parmesan cheese, whole milk low-moisture mozzarella and pepperoni.
18. Quickly slide the pizza off the pizza peel onto the preheated stone in the oven and cook for 6-8 minutes.
19. Use the peel to remove the pizza from the oven and rest on a cooling rack until it is eating temperature.
20. Garnish with additional grated Parmesan if desired.
21. Cut and serve the pizza immediately.

Prepared by Avery Miller
Louisiana Anthology

August 13, 2019

Stuffed Ham

Ingredients

• Ham
• Stuffing
• Sugar

Directions

1. Soak the ham in water for two days and nights.
2. Beginning at the back, cut down to the bone with a sharp knife until it is entirely loosened.
3. Pull the bone out.
4. Fill the cavity with the stuffing.
5. Sew the ham shut with a coarse needle and strong thread. 
6. Take a one yard wide strip of cotton and bind it around the gam to preserve its shape.
7. Slowly boil it for 3 to 4 hours.
8. Cool the ham with the bondage still intact.
9. Cover with sugar and bake.
10. Decorate to taste.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stuffed Ham

Ingredients

• Ham
• Stuffing
• Sugar

Directions

1. Soak the ham in water for two days and nights.
2. Beginning at the back, cut down to the bone with a sharp knife until it is entirely loosened.
3. Pull the bone out.
4. Fill the cavity with the stuffing.
5. Sew the ham shut with a coarse needle and strong thread. 
6. Take a one yard wide strip of cotton and bind it around the gam to preserve its shape.
7. Slowly boil it for 3 to 4 hours.
8. Cool the ham with the bondage still intact.
9. Cover with sugar and bake.
10. Decorate to taste.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stewed Pigeons

Ingredients

• Pigeons
• Cloves
• Mace
• Sweet Herbs
• Butter
• 1 Quart of Gravy
• White Wine
• Mushrooms
• Pepper corns
• Slice of onion
• Pickled Oysters
• 1 Egg Yolk
• Lemons
• Salt
• Pepper

Directions

1. Season the Pigeons with salt, pepper, cloves, mace and sweet herbs.
2. Wrap up the seasoning in a piece of butter and stuff the pigeons.
3. Half roast the pigeons.
4. Add the pigeons to a saucepan with a quart of gravy, a little white wine, mushrooms, peppercorns, a lice of onion, and some pickled oysters.
5. Stew until sufficiently done.
6. Thick with some butter and an egg yolk.
7. Garnish with lemons.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Tomato Sauce

Ingredients

• 12 Tomatoes
• 3 Crackers
• Salt
• Pepper

Directions

1. Peel and slice the tomatoes
2. Remove the seeds from the tomatoes
3. Pound the crackers and add them with the tomatoes
4. Season with salt and pepper to taste and stew for 20 minutes

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Tomato Sauce

Ingredients

• 12 Tomatoes
• 3 Crackers
• Salt
• Pepper

Directions

1. Peel and slice the tomatoes
2. Remove the seeds from the tomatoes
3. Pound the crackers and add them with the tomatoes
4. Season with salt and pepper to taste and stew for 20 minutes

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stewed Pigeons

Ingredients

• Pigeons
• Cloves
• Mace
• Sweet Herbs
• Butter
• 1 Quart of Gravy
• White Wine
• Mushrooms
• Pepper corns
• Slice of onion
• Pickled Oysters
• 1 Egg Yolk
• Lemons
• Salt
• Pepper

Directions

1. Season the Pigeons with salt, pepper, cloves, mace and sweet herbs.
2. Wrap up the seasoning in a piece of butter and stuff the pigeons.
3. Half roast the pigeons.
4. Add the pigeons to a saucepan with a quart of gravy, a little white wine, mushrooms, peppercorns, a lice of onion, and some pickled oysters.
5. Stew until sufficiently done.
6. Thick with some butter and an egg yolk.
7. Garnish with lemons.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 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

Grilled alligator wrapped in bacon

Ingredients

• 2 lbs alligator tail
• Cajun creole marinade
• 8 oz. bacon
• Kabob sticks
• Salt
• Pepper
• Louisiana cajun seasoning

Directions

1. Marinate alligator tail overnight in the refrigerator
2. Sprinkle Louisiana cajun seasoning, salt, and pepper
3. Wrap the bacon around eat piece of alligator and use the kabob to tie the bacon together
4. Place 5 pieces of bacon wrapped alligator on each kabob
5. Place on the grill at medium to high heat
6. Let it cook 8-10 minutes or until alligator is golden and bacon is crispy

Source — Original Recipe
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Grilled alligator wrapped in bacon

Ingredients

• 2 lbs alligator tail
• Cajun creole marinade
• 8 oz. bacon
• Kabob sticks
• Salt
• Pepper
• Louisiana cajun seasoning

Directions

1. Marinate alligator tail overnight in the refrigerator
2. Sprinkle Louisiana cajun seasoning, salt, and pepper
3. Wrap the bacon around eat piece of alligator and use the kabob to tie the bacon together
4. Place 5 pieces of bacon wrapped alligator on each kabob
5. Place on the grill at medium to high heat
6. Let it cook 8-10 minutes or until alligator is golden and bacon is crispy

Source — Original Recipe
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Venison Steak

Ingredients

• Venison
• Butter
• Salt
• Pepper

Directions

1. Wash steak nicely
2. Drain excess water from steak
3. Butter steak thoroughly
4. Sprinkle salt and pepper
5. Cook on high heat
6. Serve very hot

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Venison Steak

Ingredients

• Venison
• Butter
• Salt
• Pepper

Directions

1. Wash steak nicely
2. Drain excess water from steak
3. Butter steak thoroughly
4. Sprinkle salt and pepper
5. Cook on high heat
6. Serve very hot

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019