Fried Okra on the Stove

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of cornmeal
• 1 lb 12 oz of frozen okra
• 9 cups of vegetable oil or canola oil
• 2 tablespoons of salt
• 1 tablespoon of pepper
• 1 tablespoon of garlic salt
• 1/2 tablespoon of accent

Directions

1. Get a wide and tall pot and pour the oil into it and set the stove on high.
2. Get a container with a lid or a 1-gallon Ziploc bag and add the flour, cornmeal, salt, pepper, garlic salt, and accent in it and mix them together by closing the container and shaking it.
3. Pour the okra into the container and shake it until all the okra is covered.
4. Once the oil is hot start slowly adding the okra.
5. After removing a piece of okra and taste it once cool and remove the rest if cooked to your liking, once removed place on a platter with paper towels on the top and bottom to remove excess grease.
6. Salt and pepper to taste.

Source — David Borgognoni

Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Fried Okra on the Stove

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of cornmeal
• 1 lb 12 oz of frozen okra
• 9 cups of vegetable oil or canola oil
• 2 tablespoons of salt
• 1 tablespoon of pepper
• 1 tablespoon of garlic salt
• 1/2 tablespoon of accent

Directions

1. Get a wide and tall pot and pour the oil into it and set the stove on high.
2. Get a container with a lid or a 1-gallon Ziploc bag and add the flour, cornmeal, salt, pepper, garlic salt, and accent in it and mix them together by closing the container and shaking it.
3. Pour the okra into the container and shake it until all the okra is covered.
4. Once the oil is hot start slowly adding the okra.
5. After removing a piece of okra and taste it once cool and remove the rest if cooked to your liking, once removed place on a platter with paper towels on the top and bottom to remove excess grease.
6. Salt and pepper to taste.

Source — David Borgognoni

Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Chocolate Cream

Ingredients

• 1/2 cup of chocolate
• 1 cup of water
• 1 cup of sweet milk
• 1 tablespoon of cornstarch
• vanilla

Directions

1. Grate the chocolate.
2. Combine the chocolate and water together and then boil them.
3. Add the milk and allow it to reach a boil again.
4. Add the cornstarch that is dissolved in a little milk.
5. Sweeten to taste, and flavor with vanilla

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Chocolate Cream

Ingredients

• 1/2 cup of chocolate
• 1 cup of water
• 1 cup of sweet milk
• 1 tablespoon of cornstarch
• vanilla

Directions

1. Grate the chocolate.
2. Combine the chocolate and water together and then boil them.
3. Add the milk and allow it to reach a boil again.
4. Add the cornstarch that is dissolved in a little milk.
5. Sweeten to taste, and flavor with vanilla

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Japan Cake

Ingredients

• 3/4 pound of sugar
• 1/2 pound of butter
• 5 eggs
• 1 teaspoon of rose water or 1 teaspoon of nutmeg
• 1 pound of flour

Directions

1. Stir together the sugar and butter until white
2. Beat the 5 eggs together.
3. Rub some butter on a flat tin.
4. Add in the eggs, either the rose water or nutmeg depending on what you choose and the flour add it with a large spoon in the buttered tin.
5. Sift (shake) some sugar on top of the cake.

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 30, 2020

Japan Cake

Ingredients

• 3/4 pound of sugar
• 1/2 pound of butter
• 5 eggs
• 1 teaspoon of rose water or 1 teaspoon of nutmeg
• 1 pound of flour

Directions

1. Stir together the sugar and butter until white
2. Beat the 5 eggs together.
3. Rub some butter on a flat tin.
4. Add in the eggs, either the rose water or nutmeg depending on what you choose and the flour add it with a large spoon in the buttered tin.
5. Sift (shake) some sugar on top of the cake.

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 30, 2020

Stuffed Tomatoes

 

Ingredients

• 12 Tomatoes
• 1/2 cup of Breadcrumbs 
• 1 tablespoon of butter
• Thyme 
• Salt
• Pepper

Directions

1. Preheat oven to 400 Fahrenheit.
2. Cut the tops off of the tomatoes.
3. Scoop out as much of the pulp and seed as possible without the damaging the skin.
4. Chop up the pulp and seed then mix in the salt, pepper, and thyme.
5. Add in the butter and breadcrumbs. Stir well.
6. Place mixture back into the tomato skins and place the stuffed tomatoes into a baking pan.
7. Bake for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 24, 2020

Stuffed Tomatoes

 

Ingredients

• 12 Tomatoes
• 1/2 cup of Breadcrumbs 
• 1 tablespoon of butter
• Thyme 
• Salt
• Pepper

Directions

1. Preheat oven to 400 Fahrenheit.
2. Cut the tops off of the tomatoes.
3. Scoop out as much of the pulp and seed as possible without the damaging the skin.
4. Chop up the pulp and seed then mix in the salt, pepper, and thyme.
5. Add in the butter and breadcrumbs. Stir well.
6. Place mixture back into the tomato skins and place the stuffed tomatoes into a baking pan.
7. Bake for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 24, 2020

Pumpkin Spice Bread

Ingredients

• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt 
• 1/2 teaspoon baking powder
• 3 cups white sugar
• 1 teaspoon ground cinnamon 
• 1 teaspoon pumpkin pie spice
• 1 cup applesauce
• 4 eggs, lightly beaten
• 1 (15 ounce) can pumpkin puree
• 1/4 cup water
• 1/2 cup walnuts, chopped

Directions

1. Preheat oven to 350° & grease 3 loaf pans.
2. Combine flour, soda, salt, baking powder, sugar, cinnamon, pumpkin pie spice in large bowl.
3. Add in applesauce, eggs, pumpkin puree, and water.
4. Mix batter until combined.
5. Stir in nuts.
6. Pour mixture into pans.
7. Bake 1 hour.

Source — All Recipes
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

Pumpkin Spice Bread

Ingredients

• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt 
• 1/2 teaspoon baking powder
• 3 cups white sugar
• 1 teaspoon ground cinnamon 
• 1 teaspoon pumpkin pie spice
• 1 cup applesauce
• 4 eggs, lightly beaten
• 1 (15 ounce) can pumpkin puree
• 1/4 cup water
• 1/2 cup walnuts, chopped

Directions

1. Preheat oven to 350° & grease 3 loaf pans.
2. Combine flour, soda, salt, baking powder, sugar, cinnamon, pumpkin pie spice in large bowl.
3. Add in applesauce, eggs, pumpkin puree, and water.
4. Mix batter until combined.
5. Stir in nuts.
6. Pour mixture into pans.
7. Bake 1 hour.

Source — All Recipes
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

Pepper Mangoes

Ingredients

• Large green peppers
• Salt 
• Water 
• White cabbage, chopped
• Celery seed
• Mustard seed
• Turmeric 
• Sweet oil
• Vinegar, boiled

Directions

1. Put green peppers in salt and water mixture and let stand 9 days.
2. On day 8, sprinkle chopped cabbage with salt and leave for the night.
3. In the morning, drain off the water from the peppers.
4. Combine celery seed, mustard, seed, turmeric, any other seasonings, and cabbage. 
5. Moisten with pure sweet oil.
6. Remove seeds from peppers.
7. Stuff peppers with seasoning and cabbage mixture.  
8. Cover with boiling vinegar and tie up closely. 

Source — Creole Cookery Book
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

Pepper Mangoes

Ingredients

• Large green peppers
• Salt 
• Water 
• White cabbage, chopped
• Celery seed
• Mustard seed
• Turmeric 
• Sweet oil
• Vinegar, boiled

Directions

1. Put green peppers in salt and water mixture and let stand 9 days.
2. On day 8, sprinkle chopped cabbage with salt and leave for the night.
3. In the morning, drain off the water from the peppers.
4. Combine celery seed, mustard, seed, turmeric, any other seasonings, and cabbage. 
5. Moisten with pure sweet oil.
6. Remove seeds from peppers.
7. Stuff peppers with seasoning and cabbage mixture.  
8. Cover with boiling vinegar and tie up closely. 

Source — Creole Cookery Book
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

Apple Jelly

Ingredients

• 1 pound of apples
• 1 peel of a lemon
• 3/4 lb of white sugar 

Directions

1. Pare and cut apples into thin slices. 
2. Stew apples and lemon peel until apples are soft.
3. Add sugar and stew 1/2 hour.
   

Source — Creole Cookery Book
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

Apple Jelly

Ingredients

• 1 pound of apples
• 1 peel of a lemon
• 3/4 lb of white sugar 

Directions

1. Pare and cut apples into thin slices. 
2. Stew apples and lemon peel until apples are soft.
3. Add sugar and stew 1/2 hour.
   

Source — Creole Cookery Book
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

White Sponge Cake

Ingredients

• 11 egg whites
• 1 1/4 cups granulated sugar
• 1/4 cup & 2 tablespoons flour 
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 350°.
2. Combine sugar, flour, and cream of tartar and sift 4 times.
3. Beat egg whites in large bowl.
4. Add in sugar and flour mixture.
5. Bake 40 minutes.

Source — Creole Cookery Book
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

White Sponge Cake

Ingredients

• 11 egg whites
• 1 1/4 cups granulated sugar
• 1/4 cup & 2 tablespoons flour 
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 350°.
2. Combine sugar, flour, and cream of tartar and sift 4 times.
3. Beat egg whites in large bowl.
4. Add in sugar and flour mixture.
5. Bake 40 minutes.

Source — Creole Cookery Book
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020

Texas Chocolate Cake

Ingredients

Sheet Cake

• 1/2 pound of margarine
• 1 cup of water
• 4 tablespoons of cocoa
• 2 cups of flour
• 2 cups of sugar
• 1/2 teaspoon of salt
• 2 eggs
• 1 teaspoon of baking soda
• 1/2 cup of sour cream

Icing

• 1 stick of margarine
• 4 tablespoons of cocoa
• 6 tablespoons of milk
• 1 pound box of sugar
• 1 teaspoon of vanilla
• 1 cup of nuts

Directions

Sheet Cake

1. Bring margarine, water, and cocoa to a boil.
2. Mix flour, sugar, and salt together and combine both mixtures without cooling.
3. Beat eggs in a small bowl and blend in the baking soda and sour cream.
4. Add it to the mixture then pour it onto a greased cookie sheet to bake at 350° for 15-20 minutes.

Icing

1. Bring margarine, cocoa, and milk to a boil.
2. Remove it from the heat and add in the remaining ingredients of sugar, vanilla, and nuts.
3. Let the cake cool for 15 minutes then spread the icing on top of the cake.

Source — Briona's Cookbook
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Texas Chocolate Cake

Ingredients

Sheet Cake

• 1/2 pound of margarine
• 1 cup of water
• 4 tablespoons of cocoa
• 2 cups of flour
• 2 cups of sugar
• 1/2 teaspoon of salt
• 2 eggs
• 1 teaspoon of baking soda
• 1/2 cup of sour cream

Icing

• 1 stick of margarine
• 4 tablespoons of cocoa
• 6 tablespoons of milk
• 1 pound box of sugar
• 1 teaspoon of vanilla
• 1 cup of nuts

Directions

Sheet Cake

1. Bring margarine, water, and cocoa to a boil.
2. Mix flour, sugar, and salt together and combine both mixtures without cooling.
3. Beat eggs in a small bowl and blend in the baking soda and sour cream.
4. Add it to the mixture then pour it onto a greased cookie sheet to bake at 350° for 15-20 minutes.

Icing

1. Bring margarine, cocoa, and milk to a boil.
2. Remove it from the heat and add in the remaining ingredients of sugar, vanilla, and nuts.
3. Let the cake cool for 15 minutes then spread the icing on top of the cake.

Source — Briona's Cookbook
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Boston Brown Bread

Ingredients

• One and a half pints of Indian meal
• Half a pint of wheat flour
• One cup of sweet milk
• One cup of sour milk
• One teaspoon of soda
• Three tablespoons of molasses
• One tablespoon of yeast
• One pinch of salt

Directions

1. Mix together the Indian meal, wheat flour, sweet milk, sour milk with soda, molasses, yeast, and salt.
2. Set the mixture in a warm place and let it rise.
3. Place it in an oven and let it bake steadily for four hours.
4. Steam the brown bread to warm it up for later use.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Boston Brown Bread

Ingredients

• One and a half pints of Indian meal
• Half a pint of wheat flour
• One cup of sweet milk
• One cup of sour milk
• One teaspoon of soda
• Three tablespoons of molasses
• One tablespoon of yeast
• One pinch of salt

Directions

1. Mix together the Indian meal, wheat flour, sweet milk, sour milk with soda, molasses, yeast, and salt.
2. Set the mixture in a warm place and let it rise.
3. Place it in an oven and let it bake steadily for four hours.
4. Steam the brown bread to warm it up for later use.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Spanish Omelet

Ingredients

• Six eggs
• One cup of chopped ham
• Two small onions
• Butter

Directions

1. Beat together six eggs until quite light.
2. Mince two small onions and cook them a little.
3. Add one cup of chopped ham and the two finely minced cooked onions to the eggs.
4. Mix it all together then place the mixture into a thick-bottomed pan with butter.
5. Begin rolling until it is light brown then let it sit in the pan for a moment.
6. Place the omelet on a dish and spread some fresh butter on top. 

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Spanish Omelet

Ingredients

• Six eggs
• One cup of chopped ham
• Two small onions
• Butter

Directions

1. Beat together six eggs until quite light.
2. Mince two small onions and cook them a little.
3. Add one cup of chopped ham and the two finely minced cooked onions to the eggs.
4. Mix it all together then place the mixture into a thick-bottomed pan with butter.
5. Begin rolling until it is light brown then let it sit in the pan for a moment.
6. Place the omelet on a dish and spread some fresh butter on top. 

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Macaroni and Grated Cheese

Ingredients

• One quarter of a pound of macaroni
  
• Grated cheese
• One teaspoon of salt
• Lumps of butter
• Milk
• Water

Directions

1. Break the quarter of a pound of macaroni into lengths and soak it in cold water for an hour.
2. Boil the noodles in a pot for an hour then take them out and layer them in the bottom of a pan.
3. Add a layer of grated cheese, a teaspoon of salt, and some lumps of butter as big as a nutmeg on top.
4. Fill the pan with milk and bake in the oven until the top is browned.
5. Add water to the pan if the milk has given out so that the dish does not dry out.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Macaroni and Grated Cheese

Ingredients

• One quarter of a pound of macaroni
  
• Grated cheese
• One teaspoon of salt
• Lumps of butter
• Milk
• Water

Directions

1. Break the quarter of a pound of macaroni into lengths and soak it in cold water for an hour.
2. Boil the noodles in a pot for an hour then take them out and layer them in the bottom of a pan.
3. Add a layer of grated cheese, a teaspoon of salt, and some lumps of butter as big as a nutmeg on top.
4. Fill the pan with milk and bake in the oven until the top is browned.
5. Add water to the pan if the milk has given out so that the dish does not dry out.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Bayou Sauce Piquante

Ingredients

• 
  1/2 cup of cooking oil
  
• 2 tablespoons of flour
• 1/2 cup of onion, chopped
• 1/2 cup of celery, chopped
• 1/2 cup of parsley, chopped
• 2 pounds of shrimp, peeled and deveined 
• 1 16-ounce can of tomato sauce
• 1 8-ounce can of tomato juice
• 1 pound of crabmeat
• 1 pound of catfish filets
• 6 cups of rice

Directions

1. Make a roux with oil and flour; add onion, celery and parsley and cook until wilted.
2. Add tomato sauce and tomato juice; cook about 1 hour.
3. Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer.
4. Serve over cooked rice in soup bowls.  

Source — Cajun Cuisine Cookbook
Prepared by Cody Hanna
Louisiana Anthology
December 9, 2020

Bayou Sauce Piquante

Ingredients

• 
  1/2 cup of cooking oil
  
• 2 tablespoons of flour
• 1/2 cup of onion, chopped
• 1/2 cup of celery, chopped
• 1/2 cup of parsley, chopped
• 2 pounds of shrimp, peeled and deveined 
• 1 16-ounce can of tomato sauce
• 1 8-ounce can of tomato juice
• 1 pound of crabmeat
• 1 pound of catfish filets
• 6 cups of rice

Directions

1. Make a roux with oil and flour; add onion, celery and parsley and cook until wilted.
2. Add tomato sauce and tomato juice; cook about 1 hour.
3. Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer.
4. Serve over cooked rice in soup bowls.  

Source — Cajun Cuisine Cookbook
Prepared by Cody Hanna
Louisiana Anthology
December 9, 2020

Minced Meat

Ingredients

• Beef
• Potatoes
• Salt Pork

Directions

1. Remove all bones and gristle from cold boiled beef and chop fine. 
2. Chop cold boiled potatoes into middling fine slices.
3. Fry 3 slices of salt pork in a spider. 
4. Take pork up once it has turned brown.
5. Mix in the minced meat and potatoes.
6. Cook for 20 minutes.
7. Take it up in covered dish with slices of pork placed on top of the dish.  

Source — Creole Cookery Book.

Prepared by Cody Hanna
Louisiana Anthology
December 7, 2020

Minced Meat

Ingredients

• Beef
• Potatoes
• Salt Pork

Directions

1. Remove all bones and gristle from cold boiled beef and chop fine. 
2. Chop cold boiled potatoes into middling fine slices.
3. Fry 3 slices of salt pork in a spider. 
4. Take pork up once it has turned brown.
5. Mix in the minced meat and potatoes.
6. Cook for 20 minutes.
7. Take it up in covered dish with slices of pork placed on top of the dish.  

Source — Creole Cookery Book.

Prepared by Cody Hanna
Louisiana Anthology
December 7, 2020

Croquettes Chicken

Ingredients

• 1 Whole Chicken
• 1/4 Cup Butter
• Flour
• Salt
• Red Pepper
• Black Pepper
• Parsley
• Small Onion
• Egg
• Grated Bread
• Lard

Directions

1. Boil chicken until tender.
2. Let meat cool and chop into fine pieces.
3. Put liquor in pan with 1/4 cup butter.
4. Mix in a little flour, salt, red and black pepper, parsley, and a small onion.
5. Add and mix in the fine minced chicken.  
6. Shape the mixture while still cold.
7. Dip the mixture in egg and then into grated bread.
8. Fry in lard. 

Source — Creole Cookery Book.
Prepared by Cody Hanna
Louisiana Anthology
December 7, 2020

Croquettes Chicken

Ingredients

• 1 Whole Chicken
• 1/4 Cup Butter
• Flour
• Salt
• Red Pepper
• Black Pepper
• Parsley
• Small Onion
• Egg
• Grated Bread
• Lard

Directions

1. Boil chicken until tender.
2. Let meat cool and chop into fine pieces.
3. Put liquor in pan with 1/4 cup butter.
4. Mix in a little flour, salt, red and black pepper, parsley, and a small onion.
5. Add and mix in the fine minced chicken.  
6. Shape the mixture while still cold.
7. Dip the mixture in egg and then into grated bread.
8. Fry in lard. 

Source — Creole Cookery Book.
Prepared by Cody Hanna
Louisiana Anthology
December 7, 2020

Beefsteak Pie

Ingredients

• Butter
• Beef
• Pepper
• Salt
• Nutmeg
• Allspice
• Ketchup
• Onion
• Irish Potatoes

Directions

1. Butter a deep dish by spreading thin paste over bottom, sides, and edges.
2. Cut bone, fat, and gristle away from the beef.
3. Slice beef into thin pieces the size of the palm of your hand.
4. Beat well with a rolling pin.
5. Season the beef with pepper, salt, nutmeg, allspice, ketchup, and onion.
6. Lay down a layer of the seasoned beef. 
7. Boil Irish potatoes and then slice them.
8. Put a layer of sliced potatoes over beef until dish is filled.
9. Pour in a little water and butter.
10. Bake for 1 hour. 

Source — Creole Cookery Book.

Prepared by Cody Hanna
Louisiana Anthology
December 7, 2020

Beefsteak Pie

Ingredients

• Butter
• Beef
• Pepper
• Salt
• Nutmeg
• Allspice
• Ketchup
• Onion
• Irish Potatoes

Directions

1. Butter a deep dish by spreading thin paste over bottom, sides, and edges.
2. Cut bone, fat, and gristle away from the beef.
3. Slice beef into thin pieces the size of the palm of your hand.
4. Beat well with a rolling pin.
5. Season the beef with pepper, salt, nutmeg, allspice, ketchup, and onion.
6. Lay down a layer of the seasoned beef. 
7. Boil Irish potatoes and then slice them.
8. Put a layer of sliced potatoes over beef until dish is filled.
9. Pour in a little water and butter.
10. Bake for 1 hour. 

Source — Creole Cookery Book.

Prepared by Cody Hanna
Louisiana Anthology
December 7, 2020

Chicken Fajitas

Ingredients

• 1 tablespoon of chili powder
• 0.5 teaspoons of cumin
• 0.5 teaspoons of garlic powder
• 1 teaspoon salt
• 0.5 teaspoons pepper
• 1 lb baby bell peppers
  
• 1 large yellow onion
• 4 tablespoons extra-virgin olive oil
• 3 lbs boneless, skinless chicken breast

Directions

1. Preheat broiler on high.
2. Line rimmed baking sheet with aluminum foil.
3. Combine chili powder, salt, pepper, cumin, and garlic powder in a small bowl.
4. Half, destem and deseed bell peppers.
5. Thinly slice the onion.
6. Mix bell peppers and onion in the baking sheet.
7. Add 1 tablespoon of olive oil and half of the seasoning mixture into the pan and mix until distributed evenly.
8. Broil until vegetables are softened and starting to char (about 10 - 15 mins).
9. Cut chicken into 1/4 inch thick slices and place them into a large bowl.
10. Add remaining olive oil and seasoning mixture into the bowl and mix until distributed evenly. 
11. Distribute the chicken evenly on top of the onion and pepper mixture within the pan.
12. Place the pan back in the oven and broil on high for another 10 - 15 mins or until chicken is cooked throughout.

Source — Devon's Cookbook
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Sontag Cakes

Ingredients

• 1 lb sifted flour
• 1/2 lb of butter
• 1 lb of treacle
• 1 grated nutmeg
• A small amount of pounded mace and cinnamon
• 1 oz of pounded ginger
• 1/2 oz of blanched sweet almonds
• 2 eggs

Directions

1. Add treacle to butter and heat the mixture until the butter is melted.
2. When the butter is cold again, stir in beaten eggs and the rest of the ingredients.
3. Shape into small round cakes and bake them on a pan.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Sontag Cakes

Ingredients

• 1 lb sifted flour
• 1/2 lb of butter
• 1 lb of treacle
• 1 grated nutmeg
• A small amount of pounded mace and cinnamon
• 1 oz of pounded ginger
• 1/2 oz of blanched sweet almonds
• 2 eggs

Directions

1. Add treacle to butter and heat the mixture until the butter is melted.
2. When the butter is cold again, stir in beaten eggs and the rest of the ingredients.
3. Shape into small round cakes and bake them on a pan.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Aberdeen Crulla Cake

Ingredients

• 1/4 lb of butter
• 1/4 lb pounded and sifted loaf sugar
• 4 eggs
• Flour

Directions

1. Beat butter.
2. Mix butter with sugar and eggs.
3. Add flour until the mixture is thick enough to roll out.
4. Roll out the mixture and cut into oblong strips, 4 or 5 inches in length.
5. Wet the edges of 3 or 4 strips.
6. Plait one strip over another, so they meet in the center.
7. Repeat steps 5 and 6 until all strips have been used.
8. Fry each plait into boiling lard, or clarified suet until light brown.
9. Drain each plait.
10. Cover them with pounded sugar.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Aberdeen Crulla Cake

Ingredients

• 1/4 lb of butter
• 1/4 lb pounded and sifted loaf sugar
• 4 eggs
• Flour

Directions

1. Beat butter.
2. Mix butter with sugar and eggs.
3. Add flour until the mixture is thick enough to roll out.
4. Roll out the mixture and cut into oblong strips, 4 or 5 inches in length.
5. Wet the edges of 3 or 4 strips.
6. Plait one strip over another, so they meet in the center.
7. Repeat steps 5 and 6 until all strips have been used.
8. Fry each plait into boiling lard, or clarified suet until light brown.
9. Drain each plait.
10. Cover them with pounded sugar.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Savoy Biscuits

Ingredients

• 12 large eggs
• 2.5 cups of sugar
• 1.5 cups of flour
• 2 lemons

Directions

1. Separate the yolk from the white of each egg into two bowls.
2. Beat the separated yolks and whites.
3. Mix sugar, flour, the juice of both lemons, and the zest of one in their own bowl. 
4. Stir the egg parts and sugar/flour mixture together.
5. Empty the stirred mixture into a molded baking pan, and bake at moderately high heat until golden brown.

Substitutions

• Juice and zest of the lemons can be substituted with 4 tablespoons of rose water

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Savoy Biscuits

Ingredients

• 12 large eggs
• 2.5 cups of sugar
• 1.5 cups of flour
• 2 lemons

Directions

1. Separate the yolk from the white of each egg into two bowls.
2. Beat the separated yolks and whites.
3. Mix sugar, flour, the juice of both lemons, and the zest of one in their own bowl. 
4. Stir the egg parts and sugar/flour mixture together.
5. Empty the stirred mixture into a molded baking pan, and bake at moderately high heat until golden brown.

Substitutions

• Juice and zest of the lemons can be substituted with 4 tablespoons of rose water

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Lamb's Head Soup

Ingredients

• Lamb's head
• 2 quarts of water
• Lamb's heart
• Lamb's liver
• Herbs
• Turnip
• Carrot
• Celery
• Salt
• Pepper
• Onion

Directions

1. Prepare the head and put it in 2 quarts of water.
2. Boil it until the head becomes so tender that the bones may be taken out.
3. Cut it into small pieces and put them back into the pot.
4. Cut up, also, into small pieces, half of the heat and liver, and add them.
5. Season them with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot, and celery.
6. Boil all together over a slow fire, for several hours, skimming well.
7. If the water boils away too much, add more, which must be boiling.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Lamb's Head Soup

Ingredients

• Lamb's head
• 2 quarts of water
• Lamb's heart
• Lamb's liver
• Herbs
• Turnip
• Carrot
• Celery
• Salt
• Pepper
• Onion

Directions

1. Prepare the head and put it in 2 quarts of water.
2. Boil it until the head becomes so tender that the bones may be taken out.
3. Cut it into small pieces and put them back into the pot.
4. Cut up, also, into small pieces, half of the heat and liver, and add them.
5. Season them with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot, and celery.
6. Boil all together over a slow fire, for several hours, skimming well.
7. If the water boils away too much, add more, which must be boiling.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pickled Oysters

Ingredients

• Oysters 
• 1 pint of liquor from oysters
• 2 pints of vinegar
• Allspice
• Mace

Directions

1. Open oysters and scald them in the liquor.
2. Take the oysters out.
3. Add 2 pints of vinegar, with allspice and mace, to 1 pint of liquor.
4. Boil for 1 hour.
5. Pour over oysters when cold.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pickled Oysters

Ingredients

• Oysters 
• 1 pint of liquor from oysters
• 2 pints of vinegar
• Allspice
• Mace

Directions

1. Open oysters and scald them in the liquor.
2. Take the oysters out.
3. Add 2 pints of vinegar, with allspice and mace, to 1 pint of liquor.
4. Boil for 1 hour.
5. Pour over oysters when cold.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Clam Pie

Ingredients

• 1 quart of clams
• 2 tablespoons of butter
• A coffee cup of cream
• Salt
• Pepper

Directions

1. Chop clams quite fine.
2. Add 2 tablespoons of butter and a coffee cup of cream.
3. Season with pepper and salt.
4. Bake in a rich paste.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Clam Pie

Ingredients

• 1 quart of clams
• 2 tablespoons of butter
• A coffee cup of cream
• Salt
• Pepper

Directions

1. Chop clams quite fine.
2. Add 2 tablespoons of butter and a coffee cup of cream.
3. Season with pepper and salt.
4. Bake in a rich paste.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pecan Pie

 Ingredients

• 1 unbaked pie shell
• 1 cup of dark corn syrup 
• 3/4 cup of sugar
• 3 eggs, slightly beaten
• 3 tablespoons of butter
• 1 teaspoon of vanilla
• 1 cup of pecans, coarsely broken (1/4 inches or larger). 

Directions

1. Boil syrup and sugar together about 2 minutes.
2. Pour slowly over eggs, stir well.
3. Add butter, vanilla, and pecans. 
4. Pour mixture into unbaked pie shell.
5. Preheat oven to 375 Fahrenheit. Bake for 50 minutes or until done. 
6. Pie will be done when completely puffed across top. Let cool and enjoy. 

Source — Hannah's Cookbook 

Prepared by Hannah Freeman
Louisiana Anthology
December 08, 2019

Pecan Pie

 Ingredients

• 1 unbaked pie shell
• 1 cup of dark corn syrup 
• 3/4 cup of sugar
• 3 eggs, slightly beaten
• 3 tablespoons of butter
• 1 teaspoon of vanilla
• 1 cup of pecans, coarsely broken (1/4 inches or larger). 

Directions

1. Boil syrup and sugar together about 2 minutes.
2. Pour slowly over eggs, stir well.
3. Add butter, vanilla, and pecans. 
4. Pour mixture into unbaked pie shell.
5. Preheat oven to 375 Fahrenheit. Bake for 50 minutes or until done. 
6. Pie will be done when completely puffed across top. Let cool and enjoy. 

Source — Hannah's Cookbook 

Prepared by Hannah Freeman
Louisiana Anthology
December 08, 2019

Corn Bread

 Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. In a large mixing bowl, combine all the ingredients and mix well.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Cook for 20 minutes or until golden brown.
4. Let cool, cut to serve and enjoy!

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 07, 2020

Corn Bread

 Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. In a large mixing bowl, combine all the ingredients and mix well.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Cook for 20 minutes or until golden brown.
4. Let cool, cut to serve and enjoy!

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 07, 2020

Perfect Apple Pie

Ingredients

For the Crust: (double if a top crust is wanted)

• 1 cup of Flour
• 
  1/2 teaspoon of Salt
• 1/4 cup of Chilled Butter
• 3 tablespoons of Ice-Cold Water

For the Filling:

• About 6 Medium apples; 2 Granny Smith and 4 Honey Crisp
• 1 tablespoon of Lemon Juice
• 1/4 cup of Brown Sugar
• 2 tablespoons of White Sugar
• 1 1/2 tablespoons of Flour
• 2 tablespoons of Butter
• 2 teaspoons of Ground Cinnamon

Directions

Pie Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the chilled butter, using two knives or a pastry blender.
3. Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
4. Using your hands, form the dough into a ball.
5. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
6. Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
7. Preheat the oven to 425 Fahrenheit.
8. Remove the top sheet of the plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray. Remove the remaining layer of plastic wrap.
9. Using your fingers, press the dough into the pie plate and flute the edges.

Filling:

1. If you are using store-bought crust rather than the above recipe, remove the crust from the fridge to thaw a bit before trying to roll it out. Also preheat the oven to 425 Fahrenheit.
2. In a large bowl, toss the apples with the lemon juice.
3. In a separate, smaller bowl, combine the sugars and flour.
4. Combine the sugar mixture with the apples and toss the mixture lightly.
5. Pour the apples into the pie crust.
6. Use a knife to cut the remaining butter into small pieces, and distribute the butter pieces over the top of the pie. Put a top pie crust onto the pie, if desired. (A lattice is always a great choice for apple pie.)
7. Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
8. Let cool before serving. Goes well with vanilla ice cream or whipped cream!

Source — Claire's Recipe Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Perfect Apple Pie

Ingredients

For the Crust: (double if a top crust is wanted)

• 1 cup of Flour
• 
  1/2 teaspoon of Salt
• 1/4 cup of Chilled Butter
• 3 tablespoons of Ice-Cold Water

For the Filling:

• About 6 Medium apples; 2 Granny Smith and 4 Honey Crisp
• 1 tablespoon of Lemon Juice
• 1/4 cup of Brown Sugar
• 2 tablespoons of White Sugar
• 1 1/2 tablespoons of Flour
• 2 tablespoons of Butter
• 2 teaspoons of Ground Cinnamon

Directions

Pie Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the chilled butter, using two knives or a pastry blender.
3. Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
4. Using your hands, form the dough into a ball.
5. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
6. Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
7. Preheat the oven to 425 Fahrenheit.
8. Remove the top sheet of the plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray. Remove the remaining layer of plastic wrap.
9. Using your fingers, press the dough into the pie plate and flute the edges.

Filling:

1. If you are using store-bought crust rather than the above recipe, remove the crust from the fridge to thaw a bit before trying to roll it out. Also preheat the oven to 425 Fahrenheit.
2. In a large bowl, toss the apples with the lemon juice.
3. In a separate, smaller bowl, combine the sugars and flour.
4. Combine the sugar mixture with the apples and toss the mixture lightly.
5. Pour the apples into the pie crust.
6. Use a knife to cut the remaining butter into small pieces, and distribute the butter pieces over the top of the pie. Put a top pie crust onto the pie, if desired. (A lattice is always a great choice for apple pie.)
7. Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
8. Let cool before serving. Goes well with vanilla ice cream or whipped cream!

Source — Claire's Recipe Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Scalloped Oysters

Ingredients

• Several Slices of Bread (both for toasting and for crumbling)
• Butter (for toast, and extra for oysters)
• Oysters
• Pepper to taste
• Salt to taste
• Mace or Cloves to taste

Directions

1. Toast several slices of bread until they are quite brown, then butter each slice on both sides.
2. Take out a baking dish, and put the toast around the sides.
3. Pour oysters into baking dish and season to your taste with butter, pepper, salt, and mace or cloves.
4. Crumble the extra bread onto the top of the oysters.
5. Put the dish into the oven, and bake with "quick heat" for 15 minutes. Quick heat, in this case, means very high heat (close to broiling temperatures, so 450 Farenheit or above)

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Scalloped Oysters

Ingredients

• Several Slices of Bread (both for toasting and for crumbling)
• Butter (for toast, and extra for oysters)
• Oysters
• Pepper to taste
• Salt to taste
• Mace or Cloves to taste

Directions

1. Toast several slices of bread until they are quite brown, then butter each slice on both sides.
2. Take out a baking dish, and put the toast around the sides.
3. Pour oysters into baking dish and season to your taste with butter, pepper, salt, and mace or cloves.
4. Crumble the extra bread onto the top of the oysters.
5. Put the dish into the oven, and bake with "quick heat" for 15 minutes. Quick heat, in this case, means very high heat (close to broiling temperatures, so 450 Farenheit or above)

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020

Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020

Potlikker (Pot Liquor)

Ingredients

• Turnip greens
• Water
• One pound sliced side meat

Directions

First you get some turnip greens. You have to wash turnip greens many times…turnip greens contain more manganese than do mustard greens….you take the greens and the turnips and you put them in the pot. Remember this: Do not salt them. Do not put any salt, do not put any pepper, do not put any mustard, do not put any kind of seasoning in the pot with them….put in a sizable quantity of water….put in there a piece of salted side meat…you ought to put about a 1 pound hunk of side meat that is sliced, but not clear through, just down to the skin part….it will properly temper the turnip greens when it has been cooked through. That is all the seasoning that is needed. When you have cooked the greens until they are tender and the turnips until they are tender, you take up the turnips and the greens, and the soup that is left is potlikker. That brings on the real question of the art of eating potlikker….You draw off the potlikker and you eat it separately from the turnip greens.

Source — Senator Huey Long
Congressional Record, June 12, 1935
Prepared by Bruce R. Magee
Louisiana Anthology
July 18, 2020

Potlikker (Pot Liquor)

Ingredients

• Turnip greens
• Water
• One pound sliced side meat

Directions

First you get some turnip greens. You have to wash turnip greens many times…turnip greens contain more manganese than do mustard greens….you take the greens and the turnips and you put them in the pot. Remember this: Do not salt them. Do not put any salt, do not put any pepper, do not put any mustard, do not put any kind of seasoning in the pot with them….put in a sizable quantity of water….put in there a piece of salted side meat…you ought to put about a 1 pound hunk of side meat that is sliced, but not clear through, just down to the skin part….it will properly temper the turnip greens when it has been cooked through. That is all the seasoning that is needed. When you have cooked the greens until they are tender and the turnips until they are tender, you take up the turnips and the greens, and the soup that is left is potlikker. That brings on the real question of the art of eating potlikker….You draw off the potlikker and you eat it separately from the turnip greens.

Source — Senator Huey Long
Congressional Record, June 12, 1935
Prepared by Bruce R. Magee
Louisiana Anthology
July 18, 2020

Jambalaya

Ingredients

• 1 Package of Jambalaya (Zatarains)
• 1 Pound of Chicken
• 1 Pound of Sausage
• 5 Cups of Water

Directions

1. Prep the chicken and sausage by cutting into small pieces.
2. Once cut up brown the chicken in a pot.
3. After chicken is brown add sausage to brown as well.
4. Once both are brown add your water and Zatarains mix in and mix well.
5. Once mixed bring to a boil.
6. When it starts boiling reduce heat to simmer and cover for 25-30 minutes.
7. Remove from heat mix up and serve.

Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Jambalaya

Ingredients

• 1 Package of Jambalaya (Zatarains)
• 1 Pound of Chicken
• 1 Pound of Sausage
• 5 Cups of Water

Directions

1. Prep the chicken and sausage by cutting into small pieces.
2. Once cut up brown the chicken in a pot.
3. After chicken is brown add sausage to brown as well.
4. Once both are brown add your water and Zatarains mix in and mix well.
5. Once mixed bring to a boil.
6. When it starts boiling reduce heat to simmer and cover for 25-30 minutes.
7. Remove from heat mix up and serve.

Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Cornmeal Rusk

Ingredients

• 6 Cups of Cornmeal
• 4 Cups of Flour
• 2 Cups of Molasses
• 2 Teaspoons of Saleratus

Directions

1. Mix all ingredients together well. 
2. Knead it into a dough.
3. Make two cakes out of the dough and place on a pan.
4. Bake the two cakes as you pone for 1 hour.
5. Pull cakes out, let them cool and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Cornmeal Rusk

Ingredients

• 6 Cups of Cornmeal
• 4 Cups of Flour
• 2 Cups of Molasses
• 2 Teaspoons of Saleratus

Directions

1. Mix all ingredients together well. 
2. Knead it into a dough.
3. Make two cakes out of the dough and place on a pan.
4. Bake the two cakes as you pone for 1 hour.
5. Pull cakes out, let them cool and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Roast Fowl

Ingredients

• 1 Fowl
• 2 Tablespoons of Butter
• 1 Teaspoon of Pepper
• 1 Teaspoon of Salt

Directions

1. Clean and defeather the fowl thoroughly.
2. Season the fowl on both sides.
3. Place a skillet on the stove heat and add butter.
4. Once butter is melted and pan is hot add the fowl to the pot.
5. Roast the Fowl for 20 minutes some may take longer or shorter depending on the size.
6. Once the Fowl is done serve with a sauce if wanted and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Roast Fowl

Ingredients

• 1 Fowl
• 2 Tablespoons of Butter
• 1 Teaspoon of Pepper
• 1 Teaspoon of Salt

Directions

1. Clean and defeather the fowl thoroughly.
2. Season the fowl on both sides.
3. Place a skillet on the stove heat and add butter.
4. Once butter is melted and pan is hot add the fowl to the pot.
5. Roast the Fowl for 20 minutes some may take longer or shorter depending on the size.
6. Once the Fowl is done serve with a sauce if wanted and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 4-5 Hard Boiled Eggs
• 3 Tablespoons of Butter
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne Pepper

Directions

1. Fill a medium size pot with water and boil the eggs.
2. Once eggs are boiled and shell is peeled off mash the eggs in a bowl until very smooth.
3. After mashed add in your butter and blend together.
4. Then add salt and cayenne pepper to your sauce and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 4-5 Hard Boiled Eggs
• 3 Tablespoons of Butter
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne Pepper

Directions

1. Fill a medium size pot with water and boil the eggs.
2. Once eggs are boiled and shell is peeled off mash the eggs in a bowl until very smooth.
3. After mashed add in your butter and blend together.
4. Then add salt and cayenne pepper to your sauce and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Stuffed Tomatoes

Ingredients

• Twelve tomatoes
• One tablespoon of butter
• Half a cup of of breadcrumbs
• Salt
• Pepper
• Thyme

Directions

1. Preheat oven to 400 degrees.
2. Cut the tops off the tomatoes and remove the pulp without injuring the outer skin.
3. Chop up the pulp and place in a bowl with salt, pepper, and thyme to taste.
4. Add one tablespoon of butter and half a cup of breadcrumbs.
5. Thoroughly mix all ingredients and place them back in the tomatoes.
6. Bake at 400 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Stuffed Tomatoes

Ingredients

• Twelve tomatoes
• One tablespoon of butter
• Half a cup of of breadcrumbs
• Salt
• Pepper
• Thyme

Directions

1. Preheat oven to 400 degrees.
2. Cut the tops off the tomatoes and remove the pulp without injuring the outer skin.
3. Chop up the pulp and place in a bowl with salt, pepper, and thyme to taste.
4. Add one tablespoon of butter and half a cup of breadcrumbs.
5. Thoroughly mix all ingredients and place them back in the tomatoes.
6. Bake at 400 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Mayonnaise

Ingredients

• One egg yolk
• One teaspoon of mustard
• Half a teaspoon of salt
• One tablespoon of vinegar
• (Optional) A pinch of red pepper

Directions

1. Combine the salt and mustard in a bowl and stir thoroughly.
2. Add the egg yolk to the bowl and continue stirring.
3. Pour in the tablespoon of vinegar and continue stirring.
4. Add more mustard or vinegar if the mixture begins to curdle. 
5. (Optional) Add a pinch of red pepper if served with shrimp or oysters.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Mayonnaise

Ingredients

• One egg yolk
• One teaspoon of mustard
• Half a teaspoon of salt
• One tablespoon of vinegar
• (Optional) A pinch of red pepper

Directions

1. Combine the salt and mustard in a bowl and stir thoroughly.
2. Add the egg yolk to the bowl and continue stirring.
3. Pour in the tablespoon of vinegar and continue stirring.
4. Add more mustard or vinegar if the mixture begins to curdle. 
5. (Optional) Add a pinch of red pepper if served with shrimp or oysters.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

White Cucumber Sauce for Meats

Ingredients

• Five cucumbers
• three quarters of a pint of veal stock
• three egg yolks
• Pinch of cayenne pepper
• Pinch of salt

Directions

1. Peel the cucumbers.
2. Dice the cucumbers into very small pieces and take out the seeds.
3. Place the diced cucumbers in a saucepan with the veal stock and seasoning.
4. Once the cucumbers are tender, stir in the well beaten egg yolks.
5. Increase the heat up to just before boiling then serve it quickly with the meat of your choice.

Source — La Cuisine Creole
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

White Cucumber Sauce for Meats

Ingredients

• Five cucumbers
• three quarters of a pint of veal stock
• three egg yolks
• Pinch of cayenne pepper
• Pinch of salt

Directions

1. Peel the cucumbers.
2. Dice the cucumbers into very small pieces and take out the seeds.
3. Place the diced cucumbers in a saucepan with the veal stock and seasoning.
4. Once the cucumbers are tender, stir in the well beaten egg yolks.
5. Increase the heat up to just before boiling then serve it quickly with the meat of your choice.

Source — La Cuisine Creole
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Skinny Blueberry Cobbler

Ingredients

• Six cups of fresh or frozen blueberries
• 1/2 cup zero point white granulated sugar substitute (Lakanto Classic Monkfruit)
• 1 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• 1 package pillsbury sugar free yellow cake mix
• 3 tbsp Land o' Lakes light butter made with canola oil

Directions

1. Preheat the oven to 350 degrees.
2.  Spray a 9 x 13 with non stick cooking spray.
3. Combine fruit, white granulated sugar substitute, cornstarch; stir in vanilla extract.
4. Combine cake mix and melted butter in a large mixing bowl and stir until well combined.
5. Sprinkle crumbled cake mix over the fruit mixture.
6. Cook for 22-25 minutes or until bubbly.
7. Serve with fat free cool whip or light ice cream.

Prepared by Brady Laborde
Louisiana Anthology
July 25, 2020

Skinny Blueberry Cobbler

Ingredients

• Six cups of fresh or frozen blueberries
• 1/2 cup zero point white granulated sugar substitute (Lakanto Classic Monkfruit)
• 1 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• 1 package pillsbury sugar free yellow cake mix
• 3 tbsp Land o' Lakes light butter made with canola oil

Directions

1. Preheat the oven to 350 degrees.
2.  Spray a 9 x 13 with non stick cooking spray.
3. Combine fruit, white granulated sugar substitute, cornstarch; stir in vanilla extract.
4. Combine cake mix and melted butter in a large mixing bowl and stir until well combined.
5. Sprinkle crumbled cake mix over the fruit mixture.
6. Cook for 22-25 minutes or until bubbly.
7. Serve with fat free cool whip or light ice cream.

Prepared by Brady Laborde
Louisiana Anthology
July 25, 2020