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

To Boil a Cauliflower

Ingredients

• Head of cauliflower
• Salt
• Butter

Directions

1. Cut cauliflower down into small pieces.
2. Place cauliflower into water and salt for a short amount of time.
3. Boil a pot of water.
4. Once water comes to a boil, place cauliflower into boiling water, uncovered (Small cauliflower requires 15 minutes to boil; large cauliflower requires 20 minutes).
5. Skim the water as needed.
6. Dress with butter and serve.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

To Boil a Cauliflower

Ingredients

• Head of cauliflower
• Salt
• Butter

Directions

1. Cut cauliflower down into small pieces.
2. Place cauliflower into water and salt for a short amount of time.
3. Boil a pot of water.
4. Once water comes to a boil, place cauliflower into boiling water, uncovered (Small cauliflower requires 15 minutes to boil; large cauliflower requires 20 minutes).
5. Skim the water as needed.
6. Dress with butter and serve.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Cold Sesame Noodles

Ingredients

• 3/4 cup to 1 lb of spaghetti noodles or angel hair noodles
• 2/3 cup of water
• 1/3 cup of smooth peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of red wine vinegar
• 3 tablespoons of sesame seed oil
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of sesame seeds (optional)

Directions

1. In a large pot, boil water then place noodles in the pot.
2. Cook noodles according to box and drain noodles when done.
3. In a large bowl, mix peanut butter, soy sauce, vinegar, brown sugar, black pepper, sesame seed oil, ground ginger, and sesame seeds together.
4. Pour sauce over noodles and let chill in the refrigerator for at least an hour.
5. Serve cold.

Source — My Recipe
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Cold Sesame Noodles

Ingredients

• 3/4 cup to 1 lb of spaghetti noodles or angel hair noodles
• 2/3 cup of water
• 1/3 cup of smooth peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of red wine vinegar
• 3 tablespoons of sesame seed oil
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of sesame seeds (optional)

Directions

1. In a large pot, boil water then place noodles in the pot.
2. Cook noodles according to box and drain noodles when done.
3. In a large bowl, mix peanut butter, soy sauce, vinegar, brown sugar, black pepper, sesame seed oil, ground ginger, and sesame seeds together.
4. Pour sauce over noodles and let chill in the refrigerator for at least an hour.
5. Serve cold.

Source — My Recipe
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Gombo of Okra or Filee

Ingredients

• 2 lbs of chicken or meat
• 1 qt of sliced okra or a coffee-cupful of filee
• White rice
• Optional
• Oyster
• Crab
• Shrimp
• Green corn
• Tomatoes
• 1/2 lb of ham (or bacon)

Directions

1. Cut up and season the chicken, meat, or other material to make the soup (2 pounds of meat or chicken, bones and all, with 1/2 a pound of ham or less of breakfast-bacon will flavor a gallon of soup)
2. Fry the meat or chicken top a light brown in a pot
3. Add boiling water in proportion to your meat and let simmer for at least two hours
4. Take the large bones from the pot and add one quart of okra or a preparation of dried and pounded sassafras leaves called filee
5. Never drain gombo
6. If desired, add oysters, crabs, shrimp, green corn, tomatoes, etc.
7. Boil rice and serve with gombo

• This recipe will serve 6 people

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Gombo of Okra or Filee

Ingredients

• 2 lbs of chicken or meat
• 1 qt of sliced okra or a coffee-cupful of filee
• White rice
• Optional
• Oyster
• Crab
• Shrimp
• Green corn
• Tomatoes
• 1/2 lb of ham (or bacon)

Directions

1. Cut up and season the chicken, meat, or other material to make the soup (2 pounds of meat or chicken, bones and all, with 1/2 a pound of ham or less of breakfast-bacon will flavor a gallon of soup)
2. Fry the meat or chicken top a light brown in a pot
3. Add boiling water in proportion to your meat and let simmer for at least two hours
4. Take the large bones from the pot and add one quart of okra or a preparation of dried and pounded sassafras leaves called filee
5. Never drain gombo
6. If desired, add oysters, crabs, shrimp, green corn, tomatoes, etc.
7. Boil rice and serve with gombo

• This recipe will serve 6 people

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Butter Biscuits

Ingredients

• 2 lbs of sifter flour
• 1/2 pint of milk
• 1/2 lb of butter
• 2 tablespoons of yeast
• 2 eggs

Directions

1. Sift 2 lbs of flour into a bowl.
2. Add 1/2 lb of butter, 1/2 pint of milk, 2 tablespoons of yeast, and 2 eggs.
3. Mix.
4. Set out to rise.
5. Bake until golden brown.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020

Butter Biscuits

Ingredients

• 2 lbs of sifter flour
• 1/2 pint of milk
• 1/2 lb of butter
• 2 tablespoons of yeast
• 2 eggs

Directions

1. Sift 2 lbs of flour into a bowl.
2. Add 1/2 lb of butter, 1/2 pint of milk, 2 tablespoons of yeast, and 2 eggs.
3. Mix.
4. Set out to rise.
5. Bake until golden brown.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020

Spaghetti Bolognese

Ingredients

• 1 lb ground beef
• Spaghetti pasta
• 1 onion
• 3 cloves of garlic
• Salt, pepper, Italian seasoning, sugar
• 14 oz can of diced tomatoes

Directions

Sauce
1. Chop onion and garlic.
2. Brown onion and garlic in a pan over medium.
3. Add ground beef.
4. Season with salt, pepper, and Italian seasoning.
5. Add 14 oz can of diced tomatoes.
6. Add sugar to taste.
7. Simmer while pasta cooks.

Pasta
1. Bring water to a boil.
2. Add salt and pasta.
3. Cook til al dente.
4. Serve with sauce.

Source — Home Recipe
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Spaghetti Bolognese

Ingredients

• 1 lb ground beef
• Spaghetti pasta
• 1 onion
• 3 cloves of garlic
• Salt, pepper, Italian seasoning, sugar
• 14 oz can of diced tomatoes

Directions

Sauce
1. Chop onion and garlic.
2. Brown onion and garlic in a pan over medium.
3. Add ground beef.
4. Season with salt, pepper, and Italian seasoning.
5. Add 14 oz can of diced tomatoes.
6. Add sugar to taste.
7. Simmer while pasta cooks.

Pasta
1. Bring water to a boil.
2. Add salt and pasta.
3. Cook til al dente.
4. Serve with sauce.

Source — Home Recipe
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Boiled Potatoes

Ingredients

• Large potatoes
• Salt

Directions

1. Wash potatoes.
2. Place in large pot and fill with water an inch above the potatoes.
3. Boil for an hour.
4. Pour out water.
5. Fill with cold water and add salt.
6. Let cool and serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Boiled Potatoes

Ingredients

• Large potatoes
• Salt

Directions

1. Wash potatoes.
2. Place in large pot and fill with water an inch above the potatoes.
3. Boil for an hour.
4. Pour out water.
5. Fill with cold water and add salt.
6. Let cool and serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

Economical Muffins

Ingredients

• 1 unbaked loaf of bread
• 1 gallon of milk

Directions

1. Take unbaked loaf of bread and add milk until batter is created
2. Beat well and let stand for one hour
3. Bake on a griddle until thick enough to split

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Economical Muffins

Ingredients

• 1 unbaked loaf of bread
• 1 gallon of milk

Directions

1. Take unbaked loaf of bread and add milk until batter is created
2. Beat well and let stand for one hour
3. Bake on a griddle until thick enough to split

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Indian Pound Cake

Ingredients 

• 8 eggs
• 1 pint of powdered sugar
• 1 pint of Indian meal sifted
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 glass of wine and brandy mixed

Directions

1. In a bowl stir butter and sugar to a cream
2. Beat the eggs in a separate bowl very lightly
3. Stir in meal and eggs alternately into butter and sugar mixture
4. Add your nutmeg, cinnamon and brandy and stir well
5. Butter a tin pan and pour mixture into pan 
6. Bake at 350 degrees until golden brown and toothpick can be inserted and pulled out with no residue 

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Indian Pound Cake

Ingredients 

• 8 eggs
• 1 pint of powdered sugar
• 1 pint of Indian meal sifted
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 glass of wine and brandy mixed

Directions

1. In a bowl stir butter and sugar to a cream
2. Beat the eggs in a separate bowl very lightly
3. Stir in meal and eggs alternately into butter and sugar mixture
4. Add your nutmeg, cinnamon and brandy and stir well
5. Butter a tin pan and pour mixture into pan 
6. Bake at 350 degrees until golden brown and toothpick can be inserted and pulled out with no residue 

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Blackened Fish

Ingredients

• 1 filet of fish 
• Louisiana Cajun Blackened seasoning 
• 2 tablespoons of butter 
• 1 cup olive oil

Directions 

1. Grab a medium size skillet and at medium heat melt butter in an olive oil filled skilled so that butter does not burn
2. Season filet of fish with blackening seasoning until fish is entirely covered
3. Turn heat to medium high  and place fish gently into skillet so that oil and butter do not splash and burn you
4. Cook fish in skillet until edges start to brown once brown gently flip the fish over with a spatula and cook until fish internal temperature is 145 degrees Fahrenheit 

Source — Wayne Williams

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020 

Blackened Fish

Ingredients

• 1 filet of fish 
• Louisiana Cajun Blackened seasoning 
• 2 tablespoons of butter 
• 1 cup olive oil

Directions 

1. Grab a medium size skillet and at medium heat melt butter in an olive oil filled skilled so that butter does not burn
2. Season filet of fish with blackening seasoning until fish is entirely covered
3. Turn heat to medium high  and place fish gently into skillet so that oil and butter do not splash and burn you
4. Cook fish in skillet until edges start to brown once brown gently flip the fish over with a spatula and cook until fish internal temperature is 145 degrees Fahrenheit 

Source — Wayne Williams

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020 

Carrot Cake

Ingredients 

• 3 carrots 
• 200 ml of oil 
• 4 eggs 
• 400 gr of sugar  
• 10 gr of baking powder
• 300 gr of flour 
• Chocolate 

Directions

1. Cut the carrots in small pieces.
2. Blend the carrots, oil, eggs, and sugar together until the mix is liquid and does not have any chunks.
3. Sift the baking powder and flour and add to the mix.
4. Combine it all together and place in a greased pan.
5. Place it in the oven for 40 minutes at 180°C/350°F.
6. Let cool.
7. Melt the chocolate and add on top. 

— Delicias.tv 

Source — Delicias.tv

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Carrot Cake

Ingredients 

• 3 carrots 
• 200 ml of oil 
• 4 eggs 
• 400 gr of sugar  
• 10 gr of baking powder
• 300 gr of flour 
• Chocolate 

Directions

1. Cut the carrots in small pieces.
2. Blend the carrots, oil, eggs, and sugar together until the mix is liquid and does not have any chunks.
3. Sift the baking powder and flour and add to the mix.
4. Combine it all together and place in a greased pan.
5. Place it in the oven for 40 minutes at 180°C/350°F.
6. Let cool.
7. Melt the chocolate and add on top. 

— Delicias.tv 

Source — Delicias.tv

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Banana Pudding

Ingredients

• 2 cups of cold milk.
• 1 (14 ounce) can of sweetened condensed milk.                       
• 1 (5 ounce ) package of instant pudding vanilla mix.
• 1 (16 ounce) package of vanilla wafers. 
• 14 bananas sliced.
• 1 (12 ounce) container frozen whipped topping, thawed.

Directions

1. In a large mixing bowl, beat milk and pudding for 2 minutes.
2. Blend in condense milk until smooth.Stir in vanilla and fold whipped topping 
3. Layer wafers, bananas, and pudding mixture in serving bowl or pan of choice. Chill until serving.

Source — All Recipes Cookbook
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Banana Pudding

Ingredients

• 2 cups of cold milk.
• 1 (14 ounce) can of sweetened condensed milk.                       
• 1 (5 ounce ) package of instant pudding vanilla mix.
• 1 (16 ounce) package of vanilla wafers. 
• 14 bananas sliced.
• 1 (12 ounce) container frozen whipped topping, thawed.

Directions

1. In a large mixing bowl, beat milk and pudding for 2 minutes.
2. Blend in condense milk until smooth.Stir in vanilla and fold whipped topping 
3. Layer wafers, bananas, and pudding mixture in serving bowl or pan of choice. Chill until serving.

Source — All Recipes Cookbook
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Garlic Shrimp Fried Rice, Sri Lankan Style

Ingredients

• 2 cups of cooked Basmati rice 
• 2 pounds of cooked Shrimp 
• 3 tablespoons of vegetable oil
• 3 tablespoons of minced garlic
• 1 diced onion 
• 2 thinly cut jalapeno peppers 
• 1 diced serrano pepper 
• 1 tablespoon of crushed red pepper 
• 1 tablespoon of soy sauce 
• 1 tablespoon of sesame oil 
• 3 eggs 
• Salt and black pepper to taste

Directions

1. Add the vegetable oil into a large pan and fry the minced garlic until is golden brown.
2. Next, add the diced onion and fry until brown.
3. Add, all of the peppers (jalapeno and serrano) and let it cook for 2 minutes.
4. Add, the salt, black pepper and crushed red pepper and mix thoroughly.
5. Next, add the 3 eggs and cook for 4-5 minutes until they are no longer runny.
6. Add, the shrimp, soy sauce and sesame oil and mix well. 
7. Then, add the basmati rice and mix until all the ingredients are evenly distributed in the rice. 

Source —  Home recipe
Prepared by Cintia Marin
Louisiana Anthology
June 20, 2020

Garlic Shrimp Fried Rice, Sri Lankan Style

Ingredients

• 2 cups of cooked Basmati rice 
• 2 pounds of cooked Shrimp 
• 3 tablespoons of vegetable oil
• 3 tablespoons of minced garlic
• 1 diced onion 
• 2 thinly cut jalapeno peppers 
• 1 diced serrano pepper 
• 1 tablespoon of crushed red pepper 
• 1 tablespoon of soy sauce 
• 1 tablespoon of sesame oil 
• 3 eggs 
• Salt and black pepper to taste

Directions

1. Add the vegetable oil into a large pan and fry the minced garlic until is golden brown.
2. Next, add the diced onion and fry until brown.
3. Add, all of the peppers (jalapeno and serrano) and let it cook for 2 minutes.
4. Add, the salt, black pepper and crushed red pepper and mix thoroughly.
5. Next, add the 3 eggs and cook for 4-5 minutes until they are no longer runny.
6. Add, the shrimp, soy sauce and sesame oil and mix well. 
7. Then, add the basmati rice and mix until all the ingredients are evenly distributed in the rice. 

Source —  Home recipe
Prepared by Cintia Marin
Louisiana Anthology
June 20, 2020

Bread Cake

Ingredients 

• 2 teacups of risen dough
• 1/2 teacup of sugar 
• 1/2 cup of butter
• 2 eggs 
• Raisins 
• A mite of soda
• Cream of tartar 
• Milk

Directions

1. Mix the risen dough, sugar, butter, eggs and raisins.
2. Add the soda and cream of tartar.
3. Mix the cream of tartar with the dough.
4. Dissolve the soda in a little milk and add to dough. 
5. Place in a pan and cook in the oven until done. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Bread Cake

Ingredients 

• 2 teacups of risen dough
• 1/2 teacup of sugar 
• 1/2 cup of butter
• 2 eggs 
• Raisins 
• A mite of soda
• Cream of tartar 
• Milk

Directions

1. Mix the risen dough, sugar, butter, eggs and raisins.
2. Add the soda and cream of tartar.
3. Mix the cream of tartar with the dough.
4. Dissolve the soda in a little milk and add to dough. 
5. Place in a pan and cook in the oven until done. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocloate Chess Pecan Pie

Ingredients:

• 1 Refrigerated pie crust
• 1 cup light corn syrup
• 1/2 cup sugar
  
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1&1/2 cup pecan halves
• 1/2 cup whipping cream

Directions:

• Preheat oven to 325 degrees
• Place pie crust in 9in glass pie plate
• Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
• reserve 2 tablespoons chocolate chips for topping
• Stir in remaining chocolate chips and 1&1/2 cups pecans spread evenly
• Bake 55-65 mons 
• Cool for 1 hour
• Garnish pie with whipped cream 
• Store in refrigerator   

      

                         

  Prepared by-Anne Bishop

Louisiana Anthology

       June 8, 2020

Chocloate Chess Pecan Pie

Ingredients:

• 1 Refrigerated pie crust
• 1 cup light corn syrup
• 1/2 cup sugar
  
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1&1/2 cup pecan halves
• 1/2 cup whipping cream

Directions:

• Preheat oven to 325 degrees
• Place pie crust in 9in glass pie plate
• Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
• reserve 2 tablespoons chocolate chips for topping
• Stir in remaining chocolate chips and 1&1/2 cups pecans spread evenly
• Bake 55-65 mons 
• Cool for 1 hour
• Garnish pie with whipped cream 
• Store in refrigerator   

      

                         

  Prepared by-Anne Bishop

Louisiana Anthology

       June 8, 2020

Crawfish Monica

Ingredients

• One pound of fresh fettuccine
• Three tablespoons of butter
• Salt and pepper to taste
• One-half cup of minced onion
• Creole/Cajun Seasoning to taste
• One cup peeled, seeded plum tomatoes
• One pound of crawfish tails
• One tablespoon of chopped garlic
• Two cups of heavy cream
• Two ounces of grated parmesan cheese
• One-fourth cup of chopped green onions

Directions

1. Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
2. Toss the pasta with two tablespoons of butter. Season with salt and pepper.
3. In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
4. Add tomatoes. Sauté for two minutes.
5. Season crawfish with Creole Seasoning.
6. Add the crawfish in the pan and sauté for one minute. Stir in garlic.
7. Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
8. Stir in cheese. Mix well.
9. Turn the sauce into a large mixing bowl. Add the pasta and green onion.
10. Mix well and serve.

Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Crawfish Monica

Ingredients

• One pound of fresh fettuccine
• Three tablespoons of butter
• Salt and pepper to taste
• One-half cup of minced onion
• Creole/Cajun Seasoning to taste
• One cup peeled, seeded plum tomatoes
• One pound of crawfish tails
• One tablespoon of chopped garlic
• Two cups of heavy cream
• Two ounces of grated parmesan cheese
• One-fourth cup of chopped green onions

Directions

1. Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
2. Toss the pasta with two tablespoons of butter. Season with salt and pepper.
3. In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
4. Add tomatoes. Sauté for two minutes.
5. Season crawfish with Creole Seasoning.
6. Add the crawfish in the pan and sauté for one minute. Stir in garlic.
7. Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
8. Stir in cheese. Mix well.
9. Turn the sauce into a large mixing bowl. Add the pasta and green onion.
10. Mix well and serve.

Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Sour Cream Eat Ya Enchiladas

Ingredients:

• 4 Boneless chicken breasts
• extra virgin olive oil
• creole seasoning
• 2 tablespoons of butter
• 4 tablespoons of onion chopped
• 1 spoonful of Rotel drained
• 8 ounces sour cream 
• 12 flour tortillas
• 12 ounces of cheddar cheese
• 8 ounces of pepper jack cheese
• 1 cup of salsa

Directions:

• Preheat oven to 350 degrees
• Coat chicken with olive oil and creole seasoning
• Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
• Spray 9 by 13 in glass baking dish with nonstick cooking spray
• In a saucepan, melt butter. Add onion and saute until clear
• Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
• Spoon 2-3 tablespoons of the mixture down the center of each tortilla 
• Top each tortilla evenly with cheese and salsa
• Fold one side over the filling; then roll and place seam side down in a prepared baking dish
• Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
• Bake for 25-30mins
• Remove foil and bake for 5 additional mins 

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

Sour Cream Eat Ya Enchiladas

Ingredients:

• 4 Boneless chicken breasts
• extra virgin olive oil
• creole seasoning
• 2 tablespoons of butter
• 4 tablespoons of onion chopped
• 1 spoonful of Rotel drained
• 8 ounces sour cream 
• 12 flour tortillas
• 12 ounces of cheddar cheese
• 8 ounces of pepper jack cheese
• 1 cup of salsa

Directions:

• Preheat oven to 350 degrees
• Coat chicken with olive oil and creole seasoning
• Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
• Spray 9 by 13 in glass baking dish with nonstick cooking spray
• In a saucepan, melt butter. Add onion and saute until clear
• Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
• Spoon 2-3 tablespoons of the mixture down the center of each tortilla 
• Top each tortilla evenly with cheese and salsa
• Fold one side over the filling; then roll and place seam side down in a prepared baking dish
• Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
• Bake for 25-30mins
• Remove foil and bake for 5 additional mins 

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

Cucumber, White, for Meats

Ingredients

• 4-5 cucumbers
• 3/4 of a pint of veal stock
• 3 egg yolks
• A pinch of cayenne pepper
• A pinch of salt

Directions

1. Peel and take out the seeds from the cucumbers and cut them into very small pieces.
2. Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
3. Next, beat the egg yolks and stir it into the pan.
4. Bring the temperature up to high, but do NOT let it boil; and serve immediately.

Source — La Cuisine Creole
Prepared by Cintia Marin
Louisiana Anthology
June  8, 2020

Cucumber, White, for Meats

Ingredients

• 4-5 cucumbers
• 3/4 of a pint of veal stock
• 3 egg yolks
• A pinch of cayenne pepper
• A pinch of salt

Directions

1. Peel and take out the seeds from the cucumbers and cut them into very small pieces.
2. Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
3. Next, beat the egg yolks and stir it into the pan.
4. Bring the temperature up to high, but do NOT let it boil; and serve immediately.

Source — La Cuisine Creole
Prepared by Cintia Marin
Louisiana Anthology
June  8, 2020

Sweet Breads

Ingredients

• Grated bread crumbs
• Pepper
• Salt
• Lard
• One cup of hot water
• One large wineglass of sherry
• Nutmeg 
• Lemon Juice
• One tablespoon of flour

Directions

1. Boil ten minutes to blanch, then throw them into cold water.
2. Skin and lard them.
3. Roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender.
4. Lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoon of flour.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Sweet Breads

Ingredients

• Grated bread crumbs
• Pepper
• Salt
• Lard
• One cup of hot water
• One large wineglass of sherry
• Nutmeg 
• Lemon Juice
• One tablespoon of flour

Directions

1. Boil ten minutes to blanch, then throw them into cold water.
2. Skin and lard them.
3. Roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender.
4. Lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoon of flour.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Carrot Coins

Ingredients:

• 10-12 medium-long, thin carrots, peeled and sliced into thin round
• 2 tablespoons of butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons orange juice
• 1/2 cup water 
• 2 tablespoons light brown sugar
• 2 teaspoons sesame seeds, toasted

Directions:

• Preheat oven 375 degrees
• Boil carrots in water until tender but not mushy, about 10 mins
• Drain carrots in colander'
• Toast sesame seeds for 5 mins
• After carrots are cooked sprinkle sesame seeds on top
• Add all ingredients to the pan
• Cook and stir over medium heat until the carrots are nicely coated with syrup

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

Carrot Coins

Ingredients:

• 10-12 medium-long, thin carrots, peeled and sliced into thin round
• 2 tablespoons of butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons orange juice
• 1/2 cup water 
• 2 tablespoons light brown sugar
• 2 teaspoons sesame seeds, toasted

Directions:

• Preheat oven 375 degrees
• Boil carrots in water until tender but not mushy, about 10 mins
• Drain carrots in colander'
• Toast sesame seeds for 5 mins
• After carrots are cooked sprinkle sesame seeds on top
• Add all ingredients to the pan
• Cook and stir over medium heat until the carrots are nicely coated with syrup

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

White Sauce

Ingredients

• One-half pint of milk
• Flour
• Butter
• Mace
• Nutmeg

Directions

1. Take 1/2 a pint of milk.
2. Thicken it with a little flour, a piece of butter, a blade of mace, and grated nutmeg.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

White Sauce

Ingredients

• One-half pint of milk
• Flour
• Butter
• Mace
• Nutmeg

Directions

1. Take 1/2 a pint of milk.
2. Thicken it with a little flour, a piece of butter, a blade of mace, and grated nutmeg.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 3 Tablespoon of butter 
• Salt
• Cayenne Pepper 
• 4-5 eggs

Directions

1. Melt butter and stir in yolks of the eggs.
2. Hard boil it, and mash very smooth.
3. Add a little cayenne pepper and salt 

Source — Creole Cookery Book
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 3 Tablespoon of butter 
• Salt
• Cayenne Pepper 
• 4-5 eggs

Directions

1. Melt butter and stir in yolks of the eggs.
2. Hard boil it, and mash very smooth.
3. Add a little cayenne pepper and salt 

Source — Creole Cookery Book
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Cheddar Cheese Grits Casserole

Ingredients:

• 1 quart of milk
• 1/4 cup butter
• 1 cup uncooked grits
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 egg
• 8oz sharp cheddar cheese grated 
• 1/2 cup of parmesan cheese grated

Directions:

• Preheat oven to 350 degrees
• Grease a 2-quart casserole dish
• Slowly bring milk to a boil over medium heat. Add butter and stir until melted.
• Add grits. Cook, stirring constantly until mixture is the consistency of oatmeal (5-7 mins).
• Remove from heat
• Add salt, pepper, and egg. Whisk until well combined. 
• Stir in cheddar cheese.
• Pour into a greased 2-quart casserole dish.
• Sprinkle with parmesan cheese. Bake for 35-40mins. 

      -Anne Bishop

        At Home Cafe: Great Food and Fun for Everyone‎

      Prepared by-Anne Bishop

      Louisiana Anthology

       June 8, 2020

                                                             

Cheddar Cheese Grits Casserole

Ingredients:

• 1 quart of milk
• 1/4 cup butter
• 1 cup uncooked grits
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 egg
• 8oz sharp cheddar cheese grated 
• 1/2 cup of parmesan cheese grated

Directions:

• Preheat oven to 350 degrees
• Grease a 2-quart casserole dish
• Slowly bring milk to a boil over medium heat. Add butter and stir until melted.
• Add grits. Cook, stirring constantly until mixture is the consistency of oatmeal (5-7 mins).
• Remove from heat
• Add salt, pepper, and egg. Whisk until well combined. 
• Stir in cheddar cheese.
• Pour into a greased 2-quart casserole dish.
• Sprinkle with parmesan cheese. Bake for 35-40mins. 

      -Anne Bishop

        At Home Cafe: Great Food and Fun for Everyone‎

      Prepared by-Anne Bishop

      Louisiana Anthology

       June 8, 2020

                                                             

Fried Oysters

Ingredients

• Oysters
• One egg
• Sifted cracker
• Butter

Directions

1. Wash the oysters clean.
2. Beat an egg.
3. Dip each oyster into the egg and roll it in sifted cracker.
4. Fry in butter.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Fried Oysters

Ingredients

• Oysters
• One egg
• Sifted cracker
• Butter

Directions

1. Wash the oysters clean.
2. Beat an egg.
3. Dip each oyster into the egg and roll it in sifted cracker.
4. Fry in butter.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Spiced Beef

Ingredients

• Round beef
• 1 oz of sodium nitrate
• 1 pound of brown sugar 
• Salt 
• 1 tablespoon of allspice 
• 2 tablespoons of black pepper
• 2 teaspoons of cloves 
• 1 teaspoon of mace

Directions

1. In a large bowl place the round beef and rub sodium nitrate on both sides.
2. Next, rub in the brown sugar and then rub with salt.
3. In the large bowl, mix the allspice, black pepper, cloves and mace.
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that run from it.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Spiced Beef

Ingredients

• Round beef
• 1 oz of sodium nitrate
• 1 pound of brown sugar 
• Salt 
• 1 tablespoon of allspice 
• 2 tablespoons of black pepper
• 2 teaspoons of cloves 
• 1 teaspoon of mace

Directions

1. In a large bowl place the round beef and rub sodium nitrate on both sides.
2. Next, rub in the brown sugar and then rub with salt.
3. In the large bowl, mix the allspice, black pepper, cloves and mace.
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that run from it.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Cream Cakes

Ingredients

• 2 eggs
• 1 pint of sour cream
• Packet of flour
• 1 teaspoon of baking soda
• Milk
• Salt

Directions

1. Preheat oven to 350 degrees and grease a shallow pan.
2. Pour the 1 pint of sour cream in a medium size container.
3. Leave the container with the sour cream on the side. In a small container beat the two eggs.
4. Nex, stir the eggs into the container that contains the sour cream.
5. Sift in as much flour until the batter becomes stiff into the sour cream and egg mixture.
6. In a cup pour 2 cups of milk and dissolve 1 teaspoon of baking soda in it.
7. Add the mixture of milk and baking soda into the container with the sour cream, eggs and flour.
8. Add a pinch of salt and mix everything together thoroughly.
9. Pour the mixture into the shallow pan and bake for about 25-35 minutes, until its brown.
10. Serve immediately.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Cream Cakes

Ingredients

• 2 eggs
• 1 pint of sour cream
• Packet of flour
• 1 teaspoon of baking soda
• Milk
• Salt

Directions

1. Preheat oven to 350 degrees and grease a shallow pan.
2. Pour the 1 pint of sour cream in a medium size container.
3. Leave the container with the sour cream on the side. In a small container beat the two eggs.
4. Nex, stir the eggs into the container that contains the sour cream.
5. Sift in as much flour until the batter becomes stiff into the sour cream and egg mixture.
6. In a cup pour 2 cups of milk and dissolve 1 teaspoon of baking soda in it.
7. Add the mixture of milk and baking soda into the container with the sour cream, eggs and flour.
8. Add a pinch of salt and mix everything together thoroughly.
9. Pour the mixture into the shallow pan and bake for about 25-35 minutes, until its brown.
10. Serve immediately.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020