Feta Shrimp Pasta

Ingredients

• 1 lb. shrimp, large, peeled, deveined
• 1 lb spaghetti, cooked according to package directions
• 1 cup feta cheese
• 1 lemon, zested, juiced
• 1/2 cup chicken broth, low sodium
• 1/2 cup pasta cooking water
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste
• green onions to garnish

Directions

1. Cook pasta in a large pot of salted water, according to package directions.
2. Reserve 1/2 cup of pasta cooking water.
3. Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
4. Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
5. In a skillet add remaining olive oil and butter over medium heat.
6. Add shrimp and saute 2 minutes on each side.
7. Add garlic, lemon zest and saute 1 minute more.
8. Add broth, pasta cooking water, cook 1 minute more.
9. Add feta cheese, pasta, mix well.
10. Add lemon juice and green onions, toss well.
11. Serve immediately.

Source — Creole Contessa
Prepared by Bruce R. Magee
Louisiana Anthology
July 16, 2019

Feta Shrimp Pasta

Ingredients

• 1 lb. shrimp, large, peeled, deveined
• 1 lb spaghetti, cooked according to package directions
• 1 cup feta cheese
• 1 lemon, zested, juiced
• 1/2 cup chicken broth, low sodium
• 1/2 cup pasta cooking water
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste
• green onions to garnish

Directions

1. Cook pasta in a large pot of salted water, according to package directions.
2. Reserve 1/2 cup of pasta cooking water.
3. Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
4. Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
5. In a skillet add remaining olive oil and butter over medium heat.
6. Add shrimp and saute 2 minutes on each side.
7. Add garlic, lemon zest and saute 1 minute more.
8. Add broth, pasta cooking water, cook 1 minute more.
9. Add feta cheese, pasta, mix well.
10. Add lemon juice and green onions, toss well.
11. Serve immediately.

Source — Creole Contessa
Prepared by Bruce R. Magee
Louisiana Anthology
July 16, 2019

Eggplants

Ingredients

• Three eggplants
• Half pack of bacon
• One large yellow onion
• Two cups of crumbs of bread
• One raw egg

Directions

1. First, parboil eggplants, split them in half, then scrape out the insides. 
2. Fry bacon, then add to bowl with eggplant, chop it up. 
3. Dice onion and add crumbs of bread to the eggplant and bacon with a raw egg.
4. Next, fill the eggplant skin with stuffing and bake nicely.
5. When cooked, add grated crumbs of bread to top, enjoy.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Eggplants

Ingredients

• Three eggplants
• Half pack of bacon
• One large yellow onion
• Two cups of crumbs of bread
• One raw egg

Directions

1. First, parboil eggplants, split them in half, then scrape out the insides. 
2. Fry bacon, then add to bowl with eggplant, chop it up. 
3. Dice onion and add crumbs of bread to the eggplant and bacon with a raw egg.
4. Next, fill the eggplant skin with stuffing and bake nicely.
5. When cooked, add grated crumbs of bread to top, enjoy.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Fried Irish Potatoes

Ingredients

• One sac of potatoes
• Lard

Directions

1. Boil desired amount of potatoes, peel, then mash them into small cakes. 
2. Next, fry them in appropriate amount of lard.
3. Remove from cooking when both sides are rich brown, enjoy. 

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Spanish Rolls

Ingredients

• One quart of good flour
• Pinch of salt
• One spoonful of yeast
• Two eggs well beaten
• One half pint of milk
• One ounce of butter. 

Directions

1. First, add first five ingredients to a bowl.
2. Then, knead it and set to rise. 
3. After enough time is allowed to rise, work in one ounce of butter.
4. Make the dough into small rolls and bake them. The top crust should not be hard.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Spanish Rolls

Ingredients

• One quart of good flour
• Pinch of salt
• One spoonful of yeast
• Two eggs well beaten
• One half pint of milk
• One ounce of butter. 

Directions

1. First, add first five ingredients to a bowl.
2. Then, knead it and set to rise. 
3. After enough time is allowed to rise, work in one ounce of butter.
4. Make the dough into small rolls and bake them. The top crust should not be hard.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Fried Irish Potatoes

Ingredients

• One sac of potatoes
• Lard

Directions

1. Boil desired amount of potatoes, peel, then mash them into small cakes. 
2. Next, fry them in appropriate amount of lard.
3. Remove from cooking when both sides are rich brown, enjoy. 

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Mammys Spaghetti and Meatballs

Ingredients

• One pounds of ground beef
• Four tablespoons of salt
• Three tablespoons of pepper
• One half diced onion
• Eight Ounces of tomato sauce
• One tablespoon diced jalapeno
• Sixteen ounces of spaghetti pasta
• Three cups water

Directions

1. Season meat with salt and pepper
2. Form meat into balls
3. Brown and drain on paper towels
4. In same pot, add eight ounces of tomato sauce, water, and jalapenos and bring to boil
5. Add meatballs and eight ounces tomato sauce
6. Cook for forty-five minutes, stirring frequently and seasoning to taste

Source — Mammy's Kitchen
Prepared by Dylan Clark
Louisiana Anthology
January 14, 2020

Mammys Spaghetti and Meatballs

Ingredients

• One pounds of ground beef
• Four tablespoons of salt
• Three tablespoons of pepper
• One half diced onion
• Eight Ounces of tomato sauce
• One tablespoon diced jalapeno
• Sixteen ounces of spaghetti pasta
• Three cups water

Directions

1. Season meat with salt and pepper
2. Form meat into balls
3. Brown and drain on paper towels
4. In same pot, add eight ounces of tomato sauce, water, and jalapenos and bring to boil
5. Add meatballs and eight ounces tomato sauce
6. Cook for forty-five minutes, stirring frequently and seasoning to taste

Source — Mammy's Kitchen
Prepared by Dylan Clark
Louisiana Anthology
January 14, 2020

Shrimp Alfredo

Ingredients

• One pound of medium shrimp
• One cup of mozzarella cheese
• Chopped garlic
• Chopped green onions
• Allspice
• Crushed red pepper
• Angel hair pasta
• Half can of hot rotel
• Olive oil
• Classico Sun dried tomato alfredo

Directions

1. Heat two tablespoons of olive oil with Allspice and crushed red pepper.
2. Boil water for angel hair.  Add angel hair pasta and boil until done.
3. Add shrimp on medium heat, cook for 7 to 8 minutes.
4. Add angel hair pasta.
5. A half a can of hot rotel, chopped green onions, mix well.
6. Add one cup of mozzarella cheese, parsley flakes, one half jar of Classico sun dried tomato Alfredo.
7. Mix all ingredients well and serve.

Source — Yvette Booker

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Shrimp Alfredo

Ingredients

• One pound of medium shrimp
• One cup of mozzarella cheese
• Chopped garlic
• Chopped green onions
• Allspice
• Crushed red pepper
• Angel hair pasta
• Half can of hot rotel
• Olive oil
• Classico Sun dried tomato alfredo

Directions

1. Heat two tablespoons of olive oil with Allspice and crushed red pepper.
2. Boil water for angel hair.  Add angel hair pasta and boil until done.
3. Add shrimp on medium heat, cook for 7 to 8 minutes.
4. Add angel hair pasta.
5. A half a can of hot rotel, chopped green onions, mix well.
6. Add one cup of mozzarella cheese, parsley flakes, one half jar of Classico sun dried tomato Alfredo.
7. Mix all ingredients well and serve.

Source — Yvette Booker

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Crayfish Bisque

Ingredients

• 1 dozen crayfish, boiled
• 1/2 cup rice
• 2 bay leaves
• 1 tsp parsley
• 1 onion, chopped
• 1 tbsp black pepper
• 1 tbsp salt
• 2 eggs
• 1 clove garlic, minced
• some bread
• 1 turnip, chopped
• 1 carrot, sliced
• 1/2 cup flour
• 2 tomatoes, chopped
• 1 tsp thyme
• 3 slices ham, chopped
• 1/2 stick butter
• 1 tsp nutmeg

Directions

1. Separate the crayfish heads from the tails and remove the claws
2. Peel and chop the crayfish tails, peel and chop the crayfish claws, and clean out the heads
3. Combine crayfish tails, bread, half of the onion, salt, black pepper, and eggs
4. Fill the crayfish heads with this mixture and bake them in the oven until brown
5. Combine the crayfish claws, garlic, ham, turnip, carrot, tomatoes, thyme, bay leaves, parsley, rice, 1 cup of water, and the rest of the onion
6. Bring this mixture to a boil until the ingredients are cooked down and then strain
7. Season with salt and pepper
8. Place the stuffed crayfish heads in a large dish and then pour the soup mixture on top
9. Stir in nutmeg and butter until melted and serve hot

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Crayfish Bisque

Ingredients

• 1 dozen crayfish, boiled
• 1/2 cup rice
• 2 bay leaves
• 1 tsp parsley
• 1 onion, chopped
• 1 tbsp black pepper
• 1 tbsp salt
• 2 eggs
• 1 clove garlic, minced
• some bread
• 1 turnip, chopped
• 1 carrot, sliced
• 1/2 cup flour
• 2 tomatoes, chopped
• 1 tsp thyme
• 3 slices ham, chopped
• 1/2 stick butter
• 1 tsp nutmeg

Directions

1. Separate the crayfish heads from the tails and remove the claws
2. Peel and chop the crayfish tails, peel and chop the crayfish claws, and clean out the heads
3. Combine crayfish tails, bread, half of the onion, salt, black pepper, and eggs
4. Fill the crayfish heads with this mixture and bake them in the oven until brown
5. Combine the crayfish claws, garlic, ham, turnip, carrot, tomatoes, thyme, bay leaves, parsley, rice, 1 cup of water, and the rest of the onion
6. Bring this mixture to a boil until the ingredients are cooked down and then strain
7. Season with salt and pepper
8. Place the stuffed crayfish heads in a large dish and then pour the soup mixture on top
9. Stir in nutmeg and butter until melted and serve hot

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Buffalo Chicken Dip

Ingredients

• 2 Cans Chicken in Water
• Frank's Buffalo Sauce
• 1 Stick of Cream Cheese
• Ranch Dressing
• 1 bag of Cheddar Cheese

Directions

1. Set oven to 350 degrees
2. Drain the chicken, place it into a mixing bowl, and shred it
3. Pour buffalo sauce until the chiken is saturated
4. Soften cream cheese and mix everything together
5. Pour everything into a 9x9 baking pan
6. Cover the top of the pan with cheese and then drizzle it with ranch
7. Bake for 30 minutes and cool before serving

Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Buffalo Chicken Dip

Ingredients

• 2 Cans Chicken in Water
• Frank's Buffalo Sauce
• 1 Stick of Cream Cheese
• Ranch Dressing
• 1 bag of Cheddar Cheese

Directions

1. Set oven to 350 degrees
2. Drain the chicken, place it into a mixing bowl, and shred it
3. Pour buffalo sauce until the chiken is saturated
4. Soften cream cheese and mix everything together
5. Pour everything into a 9x9 baking pan
6. Cover the top of the pan with cheese and then drizzle it with ranch
7. Bake for 30 minutes and cool before serving

Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Chicken Pie, Plain

Ingredients

• 2 whole chickens
• 2 eggs
• 1 tsp parsley
• 1 tsp salt
• 1 tsp pepper
• 2 onions, chopped
• 4 Irish potatoes, sliced
• 3 slices of fat meat
• 2 refrigerated pie crusts
• 1 cup milk
• 1/2 cup butter

Directions

1. chop chickens up into pieces, removing any bones
2. Place in a large pot with the fat meat and let stew for 30 minutes
3. Add milk, eggs, butter, parsley, salt, pepper, onions, and potatoes until well cooked
4. Line a 5 quart pan with one of the pie crusts, put the chickens and gravy into the pan, and place the other pie crust on top
5. Bake at 425 degrees until the crust is well done

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Chicken Pie, Plain

Ingredients

• 2 whole chickens
• 2 eggs
• 1 tsp parsley
• 1 tsp salt
• 1 tsp pepper
• 2 onions, chopped
• 4 Irish potatoes, sliced
• 3 slices of fat meat
• 2 refrigerated pie crusts
• 1 cup milk
• 1/2 cup butter

Directions

1. chop chickens up into pieces, removing any bones
2. Place in a large pot with the fat meat and let stew for 30 minutes
3. Add milk, eggs, butter, parsley, salt, pepper, onions, and potatoes until well cooked
4. Line a 5 quart pan with one of the pie crusts, put the chickens and gravy into the pan, and place the other pie crust on top
5. Bake at 425 degrees until the crust is well done

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Crayfish Broth

Ingredients

• 2 lbs veal, finely chopped
• 3 dozen crayfish tails
• handful of green chervil
• 1 tsp salt

Directions

1. Pound together veal, crayfish tails, and green chervil together
2. Place the mixture into a large stew pan and add salt and 6 cups of water
3. Boil for 30 minutes and then simmer for another hour
4. Strain and serve

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Crayfish Broth

Ingredients

• 2 lbs veal, finely chopped
• 3 dozen crayfish tails
• handful of green chervil
• 1 tsp salt

Directions

1. Pound together veal, crayfish tails, and green chervil together
2. Place the mixture into a large stew pan and add salt and 6 cups of water
3. Boil for 30 minutes and then simmer for another hour
4. Strain and serve

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Veggie Wrap

Ingredients

• One can of great value black beans
• One teaspoon of Bouillon
• One jalapeno
• One box of brown rice
• Two cups of water
• Two garlic cloves
• A half of onion
• A half of green and red bell pepper
• Cilantro (tied together)
• A splash of vegetable broth
• Spinach or Burrito wrap

Directions

1. Pour one can a great value black beans into a small pot

2. Add one cup of water to cover the beans and one cup of water to cover the rice. Let simmer to medium-low heat.     

3. Once simmered, reduce temperature to low and simmer for 

 additional ten to twelve minutes; then drain the excess liquid.     
4. Next cut up half of onion, green and red bell pepper, two garlic 

cloves, cilantro (tied together), and jalapeno.                  

5. Then add to a small pan with a splash of vegetable broth and 

cook until the broth is no longer visible and the vegetables have caramelized.                

6. Once the black beans and veggie are cooked, add both to a spinach or burrito wrap.

 

Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Veggie Wrap

Ingredients

• One can of great value black beans
• One teaspoon of Bouillon
• One jalapeno
• One box of brown rice
• Two cups of water
• Two garlic cloves
• A half of onion
• A half of green and red bell pepper
• Cilantro (tied together)
• A splash of vegetable broth
• Spinach or Burrito wrap

Directions

1. Pour one can a great value black beans into a small pot

2. Add one cup of water to cover the beans and one cup of water to cover the rice. Let simmer to medium-low heat.     

3. Once simmered, reduce temperature to low and simmer for 

 additional ten to twelve minutes; then drain the excess liquid.     
4. Next cut up half of onion, green and red bell pepper, two garlic 

cloves, cilantro (tied together), and jalapeno.                  

5. Then add to a small pan with a splash of vegetable broth and 

cook until the broth is no longer visible and the vegetables have caramelized.                

6. Once the black beans and veggie are cooked, add both to a spinach or burrito wrap.

 

Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Strawberry Cake

Ingredients

• Six eggs
• Two cups of white sugar
• Three and one third cups of flour
• A half of cup of milk
• One tablespoon of yeast powder

Directions

1. Split the top of the cake while hot.
2. Spread strawberries in the middle of the cake.
3. Place the top layer of the cake onto the bottom layer of the cake.
4. Then let the strawberries sit a few minutes. 

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Strawberry Cake

Ingredients

• Six eggs
• Two cups of white sugar
• Three and one third cups of flour
• A half of cup of milk
• One tablespoon of yeast powder

Directions

1. Split the top of the cake while hot.
2. Spread strawberries in the middle of the cake.
3. Place the top layer of the cake onto the bottom layer of the cake.
4. Then let the strawberries sit a few minutes. 

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

French Fish

Ingredients

• Boiled fish (deboned)
• Four tablespoons of flour
• One quart of milk
• Two small peeled onions
• A pinch of parsley
• One bay leaf
• One sprig of thyme (tied together)
• Grated nutmeg to taste
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

1. Boil fish, debone and lay aside.
2. To make the sauce, add one ounce of flour and one quart of milk (alternately) in a sauce pan, stirring until you have a smooth mixture.
3. Then add two small peeled onions, a little parsley, a bay leaf, a sprig of thyme (tied together), teaspoon of salt and teaspoon of white pepper.
4. Place over low heat and stir in the butter. Once butter is melted, pour mixture into a bowl through a sieve ( so only the liquid passes through,no seasonings). 
5. Layer your pan with the sauce, add some fish. Season fish with white pepper and salt. Add another layer of salt, then fish until both ingredients are used up finishing with the sauce on top.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

French Fish

Ingredients

• Boiled fish (deboned)
• Four tablespoons of flour
• One quart of milk
• Two small peeled onions
• A pinch of parsley
• One bay leaf
• One sprig of thyme (tied together)
• Grated nutmeg to taste
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

1. Boil fish, debone and lay aside.
2. To make the sauce, add one ounce of flour and one quart of milk (alternately) in a sauce pan, stirring until you have a smooth mixture.
3. Then add two small peeled onions, a little parsley, a bay leaf, a sprig of thyme (tied together), teaspoon of salt and teaspoon of white pepper.
4. Place over low heat and stir in the butter. Once butter is melted, pour mixture into a bowl through a sieve ( so only the liquid passes through,no seasonings). 
5. Layer your pan with the sauce, add some fish. Season fish with white pepper and salt. Add another layer of salt, then fish until both ingredients are used up finishing with the sauce on top.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Cooking Crabs

Ingredients

• Two dozen of hard crabs
• One pint of vinegar
• One pint of water
• Two tablespoonfuls of salt

Directions

1. Add one pint of water, one pint of vinegar, and two tablespoons of salt.
2. After the mixture boils, put the crabs in with a cloth over them, excluding the air.
3. Let them boil from fifteen to twenty minutes.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Cooking Crabs

Ingredients

• Two dozen of hard crabs
• One pint of vinegar
• One pint of water
• Two tablespoonfuls of salt

Directions

1. Add one pint of water, one pint of vinegar, and two tablespoons of salt.
2. After the mixture boils, put the crabs in with a cloth over them, excluding the air.
3. Let them boil from fifteen to twenty minutes.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Rotisserie Chicken Pot Pie

Ingredients

• 1 whole rotisserie chicken
• 1 can of carrots
• 1 can of green sweet peas
• 2 cans of cream of potatoes
• Crescent dough
• Salt
• Pepper

Directions

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Pick and shred chicken and put into a large bowl.
3. Add all ingredient into the large bowl.
4. Season with salt and pepper and mix.
5. Cover a pie pan or baking pan with cooking spray.
6. Spread crescent dough along the pan.
7. Add the pot pie mixture and top with other crescent dough.
8. Make small slits in the dough.
9.  Bake in the oven for 8-10 minutes.
10. Let it sit for a couple of minutes then cut and serve.

Source — Personal Recipe
Prepared by Markalien Bevans
Louisiana Anthology
January 9 , 2020

Rotisserie Chicken Pot Pie

Ingredients

• 1 whole rotisserie chicken
• 1 can of carrots
• 1 can of green sweet peas
• 2 cans of cream of potatoes
• Crescent dough
• Salt
• Pepper

Directions

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Pick and shred chicken and put into a large bowl.
3. Add all ingredient into the large bowl.
4. Season with salt and pepper and mix.
5. Cover a pie pan or baking pan with cooking spray.
6. Spread crescent dough along the pan.
7. Add the pot pie mixture and top with other crescent dough.
8. Make small slits in the dough.
9.  Bake in the oven for 8-10 minutes.
10. Let it sit for a couple of minutes then cut and serve.

Source — Personal Recipe
Prepared by Markalien Bevans
Louisiana Anthology
January 9 , 2020

Bananas Foster

Ingredients

• ¼ Cup of butter
• ⅔ Cup dark brown sugar
• 3½ Tablespoons rum
• 1 ½ Teaspoons vanilla extract
• ½ Teaspoon ground cinnamon
• 3 Bananas, peeled and sliced lengthwise and crosswise
• ¼ Cup coarsely chopped walnuts
• 1 Pint vanilla ice cream

Directions

1. In a large, deep skillet over medium heat, melt butter.
2. Stir in sugar, rum, vanilla and cinnamon.
3. When mixture begins to bubble, place bananas and walnuts in pan.
4. Cook until bananas are hot (about 1 to 2 minutes).
5. Serve at once over vanilla ice cream.

Prepared by Kyle Rachal

Louisiana Anthology

January 9, 2019

Bananas Foster

Ingredients

• ¼ Cup of butter
• ⅔ Cup dark brown sugar
• 3½ Tablespoons rum
• 1 ½ Teaspoons vanilla extract
• ½ Teaspoon ground cinnamon
• 3 Bananas, peeled and sliced lengthwise and crosswise
• ¼ Cup coarsely chopped walnuts
• 1 Pint vanilla ice cream

Directions

1. In a large, deep skillet over medium heat, melt butter.
2. Stir in sugar, rum, vanilla and cinnamon.
3. When mixture begins to bubble, place bananas and walnuts in pan.
4. Cook until bananas are hot (about 1 to 2 minutes).
5. Serve at once over vanilla ice cream.

Prepared by Kyle Rachal

Louisiana Anthology

January 9, 2019

Corn Bread

Ingredients

• 1½ Pint of rich buttermilk
• Cornmeal
• 1 Teaspoon of baking soda
• 1 Cup of milk
• Salt
• Butter

Instructions

1. Thicken buttermilk with cornmeal to the consistency of batter.
2. Dissolve soda in cup of new milk and add to mixture.
3. Add a little salt and beat very light.
4. Pour this into buttered pans.
5. Bake for two hours.
6. Serve hot.

Source — The Creole Cookery Book

Prepared by Kyle Rachal

Louisiana Anthology

January 9, 2019

Corn Bread

Ingredients

• 1½ Pint of rich buttermilk
• Cornmeal
• 1 Teaspoon of baking soda
• 1 Cup of milk
• Salt
• Butter

Instructions

1. Thicken buttermilk with cornmeal to the consistency of batter.
2. Dissolve soda in cup of new milk and add to mixture.
3. Add a little salt and beat very light.
4. Pour this into buttered pans.
5. Bake for two hours.
6. Serve hot.

Source — The Creole Cookery Book

Prepared by Kyle Rachal

Louisiana Anthology

January 9, 2019

Breakfast Casserole

Ingredients

• 1 lb. ground sausage
• 2 cans crescent dough sheets 
• 1 cup finely shredded cheddar cheese
• 1 8 oz block cream cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Brown the ground sausage
3. Strain the sausage and put back into pan
4. Add cream cheese and mix it in until it is melted smooth with the sausage
5. Cover a 9x13 cooking pan with cooking spray 
6. Spread 1 crescent dough sheet along the bottom of pan
7. Now layer the cream cheese and sausage mixture
8. Sprinkle the cheddar cheese over the mixture
9. Top with the other crescent dough sheet
10. Bake for 20 min
11. Cut and serve 
    

Source —  Family Cookbook
Prepared by Jania Burns
Louisiana Anthology
January 8, 2020

Breakfast Casserole

Ingredients

• 1 lb. ground sausage
• 2 cans crescent dough sheets 
• 1 cup finely shredded cheddar cheese
• 1 8 oz block cream cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Brown the ground sausage
3. Strain the sausage and put back into pan
4. Add cream cheese and mix it in until it is melted smooth with the sausage
5. Cover a 9x13 cooking pan with cooking spray 
6. Spread 1 crescent dough sheet along the bottom of pan
7. Now layer the cream cheese and sausage mixture
8. Sprinkle the cheddar cheese over the mixture
9. Top with the other crescent dough sheet
10. Bake for 20 min
11. Cut and serve 
    

Source —  Family Cookbook
Prepared by Jania Burns
Louisiana Anthology
January 8, 2020

Beef Steaks

Ingredients

• Rump Steak (no more than 1/2 inch thick)
• Chopped onion
• Brown Sugar
• Butter
• flour
• Salt
• Pepper

Instructions

1. Salt and Pepper rump steak
2. Grill steak evenly on both sides
3. Remove steak from grill and lay in a spider pan (or frying pan, or dutch oven)
4. Cover Steak in onions
5. Cover and let the meat stew gently until sufficiently done
6. Remove Steaks and cover them
7. While tilting spider pan, take off the fat from the gravy and stir in a lump of butter and a small amount of flower
8. Add brown sugar until gravy is a desired color

Source — The Creole Cookery Book

Prepared by Kyle Rachal

Louisiana Anthology

January 8, 2019

Beef Steaks

Ingredients

• Rump Steak (no more than 1/2 inch thick)
• Chopped onion
• Brown Sugar
• Butter
• flour
• Salt
• Pepper

Instructions

1. Salt and Pepper rump steak
2. Grill steak evenly on both sides
3. Remove steak from grill and lay in a spider pan (or frying pan, or dutch oven)
4. Cover Steak in onions
5. Cover and let the meat stew gently until sufficiently done
6. Remove Steaks and cover them
7. While tilting spider pan, take off the fat from the gravy and stir in a lump of butter and a small amount of flower
8. Add brown sugar until gravy is a desired color

Source — The Creole Cookery Book

Prepared by Kyle Rachal

Louisiana Anthology

January 8, 2019

A Nice Way to Serve Crabs

Ingredients:

• One dozen crabs
• One pound of bread crumbs
• Two tablespoons of butter
• One full teaspoon of salt
• Half teaspoon of black pepper
• Slice of onion, chopped very fine
• Half tablespoon of chopped parsley
• Pinch of thyme
• One egg

Directions:

1. Boil the crabs for five minutes.
2. Pick and chop them, adding all other ingredients, and shape in forms of mutton chops, roll in the beaten egg and stick in claw.
3. In a frying pan, add three tablespoons of lard.
4. When boiling, put in the crabs to brown (should take about three minutes).
5. Serve in a round dish with claws in the center.

Source — The Creole Cookery Book

Prepared by Kyle Rachal

Louisiana Anthology

January 8, 2019

A Nice Way to Serve Crabs

Ingredients:

• One dozen crabs
• One pound of bread crumbs
• Two tablespoons of butter
• One full teaspoon of salt
• Half teaspoon of black pepper
• Slice of onion, chopped very fine
• Half tablespoon of chopped parsley
• Pinch of thyme
• One egg

Directions:

1. Boil the crabs for five minutes.
2. Pick and chop them, adding all other ingredients, and shape in forms of mutton chops, roll in the beaten egg and stick in claw.
3. In a frying pan, add three tablespoons of lard.
4. When boiling, put in the crabs to brown (should take about three minutes).
5. Serve in a round dish with claws in the center.

Source — The Creole Cookery Book

Prepared by Kyle Rachal

Louisiana Anthology

January 8, 2019

Fried Potatoes

Ingredients

• Potatoes [a sufficient quantity for the meal]
• Fine salt
• Salted Water
• Lard

Directions

1. Heat up lard in a vessel.
2. Wash and pare the potatoes.
3. Cut the potatoes in thin slices.
4. Put the potatoes into salted water to cool and crisp.
5. Take the potatoes individually out of the water and dry them off.
6. Drop enough potatoes [enough to float] into the boiling lard.
7. Dip the potatoes out as they begin to brown with a skimmer.
8. Salt the potatoes once out of the vessel.

Source — La Cuisine Creole
Prepared by Rachel Brown
Louisiana Anthology
January 16, 2020

Chocolate Cake

Ingredients

Chocolate Cake

• 8 ounces of butter
• 2 1/4 cups of sugar
• 3 1/4 cups of flour
• 4 whole eggs
• 1 cup of milk
• 1 teaspoon of soda
• 2 teaspoons of cream of tartar sifted into the flour

Icing

• 3 egg whites
• 3 cups of sifted flour
• 3 tablespoons of grated chocolate 

Directions

Chocolate Cake

1. Mix all the ingredients together well in a bowl
2. Pour mixture into two cake pans

Icing

1. Beat egg whites and sifted sugar together
2. Stir in grated chocolate for taste

Source — La Cuisine Creole
Prepared by Rachel Niemirowski
Louisiana Anthology
January 6, 2020

Peanut Butter Pie

Ingredients

• Two graham cracker crust
• 8 ounces of cream cheese
• Half a cup of creamy peanut butter
• Half a can on condensed milk
• One cup of confectioners sugar
• One ten ounce [for mixture] and one eight ounce [for top] of Cool Whip topping

Directions

1. Mix cream cheese, creamy peanut butter, and condensed milk until smooth.
2. Add in the confectioners sugar slowly and mix throughly.
3. Fold in ten ounces of Cool Whip.
4. Pour mixture into pie shells.
5. Place pies in freezer for fifteen to forty-five minutes.
6. Take out of freezer and top pies with Cool Whip.
7. Put pies back in freezer to firm up.
8. Take out of freezer a few minutes prior to serving.

Source — A Taste of Heaven Cookbook

Prepared by Rachel Brown

Louisiana Anthology

January 16, 2020

Peanut Butter Pie

Ingredients

• Two graham cracker crust
• 8 ounces of cream cheese
• Half a cup of creamy peanut butter
• Half a can on condensed milk
• One cup of confectioners sugar
• One ten ounce [for mixture] and one eight ounce [for top] of Cool Whip topping

Directions

1. Mix cream cheese, creamy peanut butter, and condensed milk until smooth.
2. Add in the confectioners sugar slowly and mix throughly.
3. Fold in ten ounces of Cool Whip.
4. Pour mixture into pie shells.
5. Place pies in freezer for fifteen to forty-five minutes.
6. Take out of freezer and top pies with Cool Whip.
7. Put pies back in freezer to firm up.
8. Take out of freezer a few minutes prior to serving.

Source — A Taste of Heaven Cookbook

Prepared by Rachel Brown

Louisiana Anthology

January 16, 2020