Homemade Shrimp Creole

Ingredients

• One pound of peeled and deveined shrimp 
• One tablespoon of olive oil
• One diced green bell pepper 
• 1/2 cup of diced onion
• One diced celery stalk
• Two minced garlic cloves 
• One 14.5 ounce can stewed tomatoes 
• One 8 ounce can tomato sauce 
• One cup of chicken broth 
• One tablespoon chili powder 
• One tablespoon Worcestershire sauce 
• One tablespoon cornstarch 
• One tablespoon of water

Directions

1. Over medium to high heat, add olive oil to a skillet. 
2. Add diced bell pepper, diced onion, and diced celery to the skillet. 
3. Cook until tender. 
4. Add in stewed tomatoes, tomato sauce, chicken broth, chili powder, and Worcestershire sauce into skilled. 
5. Add shrimp to the skillet, and cover. 
6. Let the mixture simmer for about 7 minutes or until the shrimp are cooked thoroughly. 
7. In a separate bowl, mix together corn starch and water. 
8. Add mixture into the skillet and stir. 
9.  Cook for an additional 3 minutes to let the sauce thicken. 
10. Serve over cooked rice. 

Source — Family Recipe
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Mint Sauce for Spring Lamb

Ingredients

• One cup of green spearmint
• Half cup of sugar
• One cup of good vinegar

Directions

1. Wash the tender green spearmint carefully. 
2. Chop the spearmint finely. 
3. Mix the sugar and vinegar with finely shopped spearmint. 
4. Serve the mixture over spring lamb.

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Mint Sauce for Spring Lamb

Ingredients

• One cup of green spearmint
• Half cup of sugar
• One cup of good vinegar

Directions

1. Wash the tender green spearmint carefully. 
2. Chop the spearmint finely. 
3. Mix the sugar and vinegar with finely shopped spearmint. 
4. Serve the mixture over spring lamb.

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup of melted butter
• Salt to taste
• Pepper to taste 
• One cup of lemon juice, vinegar, or catsup (as preferred) 

Directions

1. Boil eggs
2. Ice eggs after boiling. 
3. Peel iced eggs
4. Slice the peeled eggs. 
5. Melt butter into a bowl.
6. Add salt and pepper into the melted butter.
7. Add slices eggs into the butter mixture. 
8. Stir the mixture. 
9. Add lemon juice, vinegar, or catsup to the mixture. 
10. Serve immediately 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup of melted butter
• Salt to taste
• Pepper to taste 
• One cup of lemon juice, vinegar, or catsup (as preferred) 

Directions

1. Boil eggs
2. Ice eggs after boiling. 
3. Peel iced eggs
4. Slice the peeled eggs. 
5. Melt butter into a bowl.
6. Add salt and pepper into the melted butter.
7. Add slices eggs into the butter mixture. 
8. Stir the mixture. 
9. Add lemon juice, vinegar, or catsup to the mixture. 
10. Serve immediately 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Christmas Plum Pudding

Ingredients

• 3 cups of raisins
• 1 cup of currants
• 1 1/2 cups of bread crumbs
• 1 cup of flour 
• 1 1/2 cup of beef-suet 
• 9 eggs 
• 25 ml of brandy 
• 1 cup of citron and orange peel
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Directions

1. Chop the suet finely
2. Mix finely chopped suet, bread-crumbs, and flour.
3. Wash and thoroughly dry currants. Add to the suet, breadcrumb, and flour mixture. 
4. Cut orange peel into thin slices 
5. Add citron and orange slices into mixture.
6. Add raisins to the mixture. 
7. Add nutmeg and ginger
8. Mix it all well until all ingredients are mixed together. 
9. Beat the eggs in a separate bowl and then add to the mixture. 
10. Add brandy to the mixture. 
11. Mix the contents well allowing for every ingredient to be moistened. 
12. Pour the mixture into a buttered mold. 
13.  Cover the buttered mold tightly. 
14. Boil for 6 hours for immediate use

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 22, 2021

Christmas Plum Pudding

Ingredients

• 3 cups of raisins
• 1 cup of currants
• 1 1/2 cups of bread crumbs
• 1 cup of flour 
• 1 1/2 cup of beef-suet 
• 9 eggs 
• 25 ml of brandy 
• 1 cup of citron and orange peel
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Directions

1. Chop the suet finely
2. Mix finely chopped suet, bread-crumbs, and flour.
3. Wash and thoroughly dry currants. Add to the suet, breadcrumb, and flour mixture. 
4. Cut orange peel into thin slices 
5. Add citron and orange slices into mixture.
6. Add raisins to the mixture. 
7. Add nutmeg and ginger
8. Mix it all well until all ingredients are mixed together. 
9. Beat the eggs in a separate bowl and then add to the mixture. 
10. Add brandy to the mixture. 
11. Mix the contents well allowing for every ingredient to be moistened. 
12. Pour the mixture into a buttered mold. 
13.  Cover the buttered mold tightly. 
14. Boil for 6 hours for immediate use

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 22, 2021

Cranberry Sauce

Ingredients

• Quart of fresh cranberries 
• 1/2 cup of water 
• 1/2 cup of brown sugar 

Directions

1. Wash the quart of cranberries thoroughly in cool water.
2. Preheat a saucepan on low.
3. Combine washed cranberries, brown sugar, and water into the preheated saucepan.
4. Cover the pan 
5. Cook the combined ingredients on low allowing for it to stew for 1 hour.
6. Dip a quart sized bowl into cool water allowing for the bowl to chill.
7. Dry the chilled bowl. 
8. Pour the stewed cranberry mixture into the chilled bowl. 
9. Let the cranberry mixture sit until jelled. 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor

Louisiana Anthology
January 22, 2021

Cranberry Sauce

Ingredients

• Quart of fresh cranberries 
• 1/2 cup of water 
• 1/2 cup of brown sugar 

Directions

1. Wash the quart of cranberries thoroughly in cool water.
2. Preheat a saucepan on low.
3. Combine washed cranberries, brown sugar, and water into the preheated saucepan.
4. Cover the pan 
5. Cook the combined ingredients on low allowing for it to stew for 1 hour.
6. Dip a quart sized bowl into cool water allowing for the bowl to chill.
7. Dry the chilled bowl. 
8. Pour the stewed cranberry mixture into the chilled bowl. 
9. Let the cranberry mixture sit until jelled. 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor

Louisiana Anthology
January 22, 2021

Baked Tomatoes

 Ingredients

• One dozen tomatoes 
• Slice of bread
• Butter
• Pepper
• Salt
• 3/4 cup bread Crumbs

Directions

1. Preheat oven to 350 degrees F.
2. Scald and peel tomatoes.
3. Batter a shallow baking dish.
4. Place tender tomatoes into dish without breaking them.
5. Fill extra space between the tomatoes with small pieces of buttered bread.
6. Mash the remaining tomatoes, straining out all the hard parts.
7. Mix mashed tomatoes with a spoonful of butter, and a small amount of salt and pepper.
8. Pour mixture over the rest of the dish.
9. Sprinkle bread crumbs to the top.
10. Bake about 1/2 an hour.

Source — Creole Cookery Book
Prepared by Brittany Emery
Louisiana Anthology
January 6, 2020

Baked Tomatoes

 Ingredients

• One dozen tomatoes 
• Slice of bread
• Butter
• Pepper
• Salt
• 3/4 cup bread Crumbs

Directions

1. Preheat oven to 350 degrees F.
2. Scald and peel tomatoes.
3. Batter a shallow baking dish.
4. Place tender tomatoes into dish without breaking them.
5. Fill extra space between the tomatoes with small pieces of buttered bread.
6. Mash the remaining tomatoes, straining out all the hard parts.
7. Mix mashed tomatoes with a spoonful of butter, and a small amount of salt and pepper.
8. Pour mixture over the rest of the dish.
9. Sprinkle bread crumbs to the top.
10. Bake about 1/2 an hour.

Source — Creole Cookery Book
Prepared by Brittany Emery
Louisiana Anthology
January 6, 2020

Dried Okra

 Ingredients

• Large, fresh okra
• Thread

Directions

1. Cut okra into thin round slices.
2. String the round slices onto the thread.
3. Hang to let okra dry.
4. Soak dried okra in water after 24 hours.
5. Add to your favorite gumbo, or enjoy as a snack.

Source — Creole Cookery Book
Prepared by Brittany Emery
Louisiana Anthology
January 6, 2020

Rolls With Milk

 Ingredients

• One quart of bread flour
• One tablespoon of yeast
• 1/2 cup milk
• One teaspoon salt

Directions

1. Mix bread flour, yeast, salt, and milk into bowl.
2. Let mixture sit to rise.
3. Kneed bread with a little bread flour once dough has risen.
4. Bake in 350 degrees F until golden brown. 

Source — Creole Cookery Book
Prepared by Brittany Emery
Louisiana Anthology
January 6, 2020

Rolls With Milk

 Ingredients

• One quart of bread flour
• One tablespoon of yeast
• 1/2 cup milk
• One teaspoon salt

Directions

1. Mix bread flour, yeast, salt, and milk into bowl.
2. Let mixture sit to rise.
3. Kneed bread with a little bread flour once dough has risen.
4. Bake in 350 degrees F until golden brown. 

Source — Creole Cookery Book
Prepared by Brittany Emery
Louisiana Anthology
January 6, 2020

Dried Okra

 Ingredients

• Large, fresh okra
• Thread

Directions

1. Cut okra into thin round slices.
2. String the round slices onto the thread.
3. Hang to let okra dry.
4. Soak dried okra in water after 24 hours.
5. Add to your favorite gumbo, or enjoy as a snack.

Source — Creole Cookery Book
Prepared by Brittany Emery
Louisiana Anthology
January 6, 2020

Poppy Seed Cake

 Ingredients

• One cup softened butter
• One and 1/2 cups sugar
• One can Solo Ground Poppy Seed Filling
• 
  Four eggs
• One teaspoon vanilla
• One cup dairy sour cream
• Two and 1/2 cups all-purpose flour
• One teaspoon baking soda
• One teaspoon salt

Directions

1. Preheat over to 350 degrees F.
2. Beat butter and sugar until light and fluffy.
3. Add poppy seed filling and beat until blended.
4. Add eggs one at a time and beat well.
5. Add vanilla and sour cream and beat until well blended.
6. Stir flour, baking soda, and salt until smooth mixture.
7. Spread batter evenly into a Bunt pan. 
8. Bake 60 minutes or until golden brown.

Source — Personal Recipes
Prepared by Brittany Emery

Louisiana Anthology
January 6, 2020

Poppy Seed Cake

 Ingredients

• One cup softened butter
• One and 1/2 cups sugar
• One can Solo Ground Poppy Seed Filling
• 
  Four eggs
• One teaspoon vanilla
• One cup dairy sour cream
• Two and 1/2 cups all-purpose flour
• One teaspoon baking soda
• One teaspoon salt

Directions

1. Preheat over to 350 degrees F.
2. Beat butter and sugar until light and fluffy.
3. Add poppy seed filling and beat until blended.
4. Add eggs one at a time and beat well.
5. Add vanilla and sour cream and beat until well blended.
6. Stir flour, baking soda, and salt until smooth mixture.
7. Spread batter evenly into a Bunt pan. 
8. Bake 60 minutes or until golden brown.

Source — Personal Recipes
Prepared by Brittany Emery

Louisiana Anthology
January 6, 2020

Apple Pie

Ingredients

• 1/2 pound of apples
• 1/2 pound of butter
• 6 eggs
• 1/2 pound of powdered sugar
• 2 lemon peels
• thin pie crust

Directions

1. boil 1/2 pound of apples and then pound them, add while warm to 1/2 pound of butter that has been beaten to a cream.
2. Add apple butter mixture to 6 eggs with the egg whites well beaten.
3. Boil 2 lemon peels and pound them, then add to mixture with 1/2 pound of powdered sugar.
4. Add mixture to a thin pie crust and bake for 1/2 hour.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21,2021

Apple Pie

Ingredients

• 1/2 pound of apples
• 1/2 pound of butter
• 6 eggs
• 1/2 pound of powdered sugar
• 2 lemon peels
• thin pie crust

Directions

1. boil 1/2 pound of apples and then pound them, add while warm to 1/2 pound of butter that has been beaten to a cream.
2. Add apple butter mixture to 6 eggs with the egg whites well beaten.
3. Boil 2 lemon peels and pound them, then add to mixture with 1/2 pound of powdered sugar.
4. Add mixture to a thin pie crust and bake for 1/2 hour.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21,2021

Green Peas

Ingredients

• Young, freshly shelled green peas
• Salt
• Teaspoon of pounded loaf sugar
• Butter
• Pepper

Directions

1. Wash and clean peas and then place them into a bag.
2. Place bag into boiling water with salt and teaspoon of pounded loaf sugar.
3. Boil for 1/2 to 1 hour or until tender.
4. Remove peas from water immediately after done boiling and remove from bag, then season with salt, pepper and butter for desired taste.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Green Peas

Ingredients

• Young, freshly shelled green peas
• Salt
• Teaspoon of pounded loaf sugar
• Butter
• Pepper

Directions

1. Wash and clean peas and then place them into a bag.
2. Place bag into boiling water with salt and teaspoon of pounded loaf sugar.
3. Boil for 1/2 to 1 hour or until tender.
4. Remove peas from water immediately after done boiling and remove from bag, then season with salt, pepper and butter for desired taste.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Boiled Beef

 

Ingredients

Beef

water

salt

Directions

1. add your salted beef to a large pot and cover it with a fair amount of water.
2. boil slowly for 3/4 of an hour and then remove the beef and throw away the water it has been boiling in and refill with fresh water.
3. replace the beef in the pot and gently boil for 3 hours.
4. remove the scum as it rises at the top of the pot.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Boiled Beef

 

Ingredients

Beef

water

salt

Directions

1. add your salted beef to a large pot and cover it with a fair amount of water.
2. boil slowly for 3/4 of an hour and then remove the beef and throw away the water it has been boiling in and refill with fresh water.
3. replace the beef in the pot and gently boil for 3 hours.
4. remove the scum as it rises at the top of the pot.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Seafood Stuffed Bell Peppers

Ingredients

• 12 medium sized bell peppers cut in half (24 pieces;washed and seeds removed)
• 4 pounds of shrimp (You can use less, i like a lot)
• 2 pounds of lump crab meat
• 2 sticks of unsalted butter
• 3 pounds of ground meat
• 1 container of vegetable season blend
• 3-4 cups of Italian bread crumbs
• 3 tbsp. onion powder
• 3 tbsp. garlic powder
• 3 tbsp. Italian seasoning
• 3 tbsp. basil
• 4 tbsp. fresh or dried parsley
• 2 tbsp. of roasted garlic herb seasoning (Mccormick or Zatarains)
• Creole seasoning to taste. (Tony Chachere,etc.)

Directions

1. Melt one stick of butter over medium heat and add ground beef.
2. Cook beef until it is no longer pink, about 6-10 mins, breaking it into small poieces with your spoon.
3. Add the entire container of vegetable season blend and cook for an additional 6-8 mins or until seasoning is soft.
4. Add shrimp and crab meat.
5. Add all powders, herbs and seasonings.
6. Continue cooking for 10 mins more.
7. Add the bread crumbs and remaining stick of butter.
8. Continue stirring to avoid sticking.
9. Stuff each bell pepper half with stuffing mix.
10. Place the halves in an un-greased pan.
11. Add water to fill only the bottom of the pan and cover it tightly with foil.
12. Bake at 375 for 45 minutes

Source —  My grandmother
Prepared by Ty Hughes
Louisiana Anthology
January 19, 2021

Seafood Stuffed Bell Peppers

Ingredients

• 12 medium sized bell peppers cut in half (24 pieces;washed and seeds removed)
• 4 pounds of shrimp (You can use less, i like a lot)
• 2 pounds of lump crab meat
• 2 sticks of unsalted butter
• 3 pounds of ground meat
• 1 container of vegetable season blend
• 3-4 cups of Italian bread crumbs
• 3 tbsp. onion powder
• 3 tbsp. garlic powder
• 3 tbsp. Italian seasoning
• 3 tbsp. basil
• 4 tbsp. fresh or dried parsley
• 2 tbsp. of roasted garlic herb seasoning (Mccormick or Zatarains)
• Creole seasoning to taste. (Tony Chachere,etc.)

Directions

1. Melt one stick of butter over medium heat and add ground beef.
2. Cook beef until it is no longer pink, about 6-10 mins, breaking it into small poieces with your spoon.
3. Add the entire container of vegetable season blend and cook for an additional 6-8 mins or until seasoning is soft.
4. Add shrimp and crab meat.
5. Add all powders, herbs and seasonings.
6. Continue cooking for 10 mins more.
7. Add the bread crumbs and remaining stick of butter.
8. Continue stirring to avoid sticking.
9. Stuff each bell pepper half with stuffing mix.
10. Place the halves in an un-greased pan.
11. Add water to fill only the bottom of the pan and cover it tightly with foil.
12. Bake at 375 for 45 minutes

Source —  My grandmother
Prepared by Ty Hughes
Louisiana Anthology
January 19, 2021

Tapioca Pudding

Ingredients

• Tapioca
  
• Two Pints of Milk
  
• Four Eggs
  
• One Lemon                                                                   
• One Peach
                                                                           

Directions

1. Pour 12 ounces of Tapioca into a pint and a half of milk in a pot.
   
2. Set the stove to medium heat.
3. Take the pot off the fire when it starts to boil.
4. Add four well-beaten eggs once the pudding has cooled.
5. Flavor with lemon and peach, sweeten it to taste.
6. Bake the pudding for an hour in the oven at 350 degrees.                      

                                                                    Source — Creole Cookery Book

Prepared by Ty Hughes
Louisiana Anthology
July 16, 2019

Tapioca Pudding

Ingredients

• Tapioca
  
• Two Pints of Milk
  
• Four Eggs
  
• One Lemon                                                                   
• One Peach
                                                                           

Directions

1. Pour 12 ounces of Tapioca into a pint and a half of milk in a pot.
   
2. Set the stove to medium heat.
3. Take the pot off the fire when it starts to boil.
4. Add four well-beaten eggs once the pudding has cooled.
5. Flavor with lemon and peach, sweeten it to taste.
6. Bake the pudding for an hour in the oven at 350 degrees.                      

                                                                    Source — Creole Cookery Book

Prepared by Ty Hughes
Louisiana Anthology
July 16, 2019

To Dress Shrimps

Ingredients

• Shrimp
• 1 stick of butter
  
• Black Pepper
  
• Red Pepper
  

Directions

1. Place the shrimp into a hot skillet.
   
2. Add a tablespoon of butter for every half pint of shrimp.
3. Add a "pinch" (or amount desired) of salt, black pepper and red pepper.
4. Cook until the gravy becomes of a pinkish hue.
5. Stew the shrimp over a low, slow fire for another 10mins.

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 15, 2021

 Definitions:

1. Stew: To stew something is to cook it slowly in liquid in a closed dish whether it be meat, vegetables, or even fruit. In New Orleans, some might use the word "smother" as well.

 

To Dress Shrimps

Ingredients

• Shrimp
• 1 stick of butter
  
• Black Pepper
  
• Red Pepper
  

Directions

1. Place the shrimp into a hot skillet.
   
2. Add a tablespoon of butter for every half pint of shrimp.
3. Add a "pinch" (or amount desired) of salt, black pepper and red pepper.
4. Cook until the gravy becomes of a pinkish hue.
5. Stew the shrimp over a low, slow fire for another 10mins.

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 15, 2021

Spring Roll

Ingredients

• 1/2 pounds of minced pork
• 1/2 pound of fresh shrimp
• 1 onion
• 2 carrots
• 1/2 pounds of mushrooms
• 4 stems of green onion
• 3 shallots
• 3 cups of mung bean sprouts
• 2 eggs
• 1/4 pounds of glass noodles
• Rice paper
• Cooking oil

Directions

1. Peel and clean the shrimps before boiling.
2. Boil the mushrooms and finely chop.
3. Peel the onions and carrots, and chop them.
4. In a big bowl, mix in the minced pork, chopped vegetables, chopped shrimps, and glass noodles. Mix everything together before cracking the eggs in and mix it again.
5. For each spring roll, measure out half a cup of the mixture and roll with the rice paper.
6. Pour cooking oil into a big pan and bring it up to 400 degrees. Deep fry each spring roll for 4-5 minutes or until golden brown.

Prepared by Linh Nguyen
Louisiana Anthology
January 16, 2019

Spring Roll

Ingredients

• 1/2 pounds of minced pork
• 1/2 pound of fresh shrimp
• 1 onion
• 2 carrots
• 1/2 pounds of mushrooms
• 4 stems of green onion
• 3 shallots
• 3 cups of mung bean sprouts
• 2 eggs
• 1/4 pounds of glass noodles
• Rice paper
• Cooking oil

Directions

1. Peel and clean the shrimps before boiling.
2. Boil the mushrooms and finely chop.
3. Peel the onions and carrots, and chop them.
4. In a big bowl, mix in the minced pork, chopped vegetables, chopped shrimps, and glass noodles. Mix everything together before cracking the eggs in and mix it again.
5. For each spring roll, measure out half a cup of the mixture and roll with the rice paper.
6. Pour cooking oil into a big pan and bring it up to 400 degrees. Deep fry each spring roll for 4-5 minutes or until golden brown.

Prepared by Linh Nguyen
Louisiana Anthology
January 16, 2019

To Dress Turtle Steaks

Ingredients

• Turtle Steaks (Turtle fin)
• Pepper (season to desired taste)
  
• Salt (season to desired taste)
  
• Mace (season to desired taste)
• 2lb bag of Flour
  
• 1/4 cup of Butter
  
• 1/4 cup of Lard
• 1 Lemon
  

Directions

1. Remove the steaks from the thickest part of the turtle fins.
2. Season the steaks with your desired amount of pepper, salt and mace.
3. Flour the steaks.
4. Mix 1/4 cup of lard and 1/4 cup of butter together.
5. Pour the lard and butter mixture into a hot skillet.
   
6. Fry the floured steaks in the melted lard and butter mixture.
7. Pour just enough water, over the fried steaks and allow them to simmer for 15mins.
8. Squeeze a lemon over the steaks before serving.
   

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 14, 2021

To Dress Turtle Steaks

Ingredients

• Turtle Steaks (Turtle fin)
• Pepper (season to desired taste)
  
• Salt (season to desired taste)
  
• Mace (season to desired taste)
• 2lb bag of Flour
  
• 1/4 cup of Butter
  
• 1/4 cup of Lard
• 1 Lemon
  

Directions

1. Remove the steaks from the thickest part of the turtle fins.
2. Season the steaks with your desired amount of pepper, salt and mace.
3. Flour the steaks.
4. Mix 1/4 cup of lard and 1/4 cup of butter together.
5. Pour the lard and butter mixture into a hot skillet.
   
6. Fry the floured steaks in the melted lard and butter mixture.
7. Pour just enough water, over the fried steaks and allow them to simmer for 15mins.
8. Squeeze a lemon over the steaks before serving.
   

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 14, 2021

Oyster sauce for boiled Fowl or Turkey

Ingredients

• 2 dozen large oysters
• 2 ounces of fresh butter
• Flour

Directions

1. Put oysters into a stewpan with their liquor and a little water.
2. Boil the mixture.
3. Take the oysters out with a silver spoon, and drain them on a hair sieve.
4. Put them into a stewpan with 1 or 2 spoonful of floor, and fresh butter.
5. Let it stand until the flour is a little fried, and then add the liquor.

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15th, 2021

Oyster sauce for boiled Fowl or Turkey

Ingredients

• 2 dozen large oysters
• 2 ounces of fresh butter
• Flour

Directions

1. Put oysters into a stewpan with their liquor and a little water.
2. Boil the mixture.
3. Take the oysters out with a silver spoon, and drain them on a hair sieve.
4. Put them into a stewpan with 1 or 2 spoonful of floor, and fresh butter.
5. Let it stand until the flour is a little fried, and then add the liquor.

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15th, 2021

To Dress Sheephead

Ingredients

• 18 or 20 inches long sheephead
• 1/2 pint of tomato catsup
• A large spoon of butter
• 1/2 pint of water
• Salt
• Black and red pepper for seasoning

Directions

1. Put the sheephead into a pan along with tomato catsup, butter, water.
2. Season the sheephead with salt,and black and red pepper.
3. Place the pan into a dutch oven at 350 degrees.
4. Cook the food for 30-40 minutes.
5. Serve the fish with dressing.

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15, 2021

To Dress Sheephead

Ingredients

• 18 or 20 inches long sheephead
• 1/2 pint of tomato catsup
• A large spoon of butter
• 1/2 pint of water
• Salt
• Black and red pepper for seasoning

Directions

1. Put the sheephead into a pan along with tomato catsup, butter, water.
2. Season the sheephead with salt,and black and red pepper.
3. Place the pan into a dutch oven at 350 degrees.
4. Cook the food for 30-40 minutes.
5. Serve the fish with dressing.

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15, 2021

Terrapin Pies

Ingredients

• 1 large or 4 small terrapin
• 1/2 a pound of butter
• 6 eggs
• All spice
• Mace
• Pepper
• Salt
• Eschalot
• 2 or 3 slices of bread

Directions

1. Open the terrapin(s) and chop up the meat.
2. Soak the bread and mash smoothly
3. Add the well chopped meat to the mixture of butter, eggs, all spice, mace, pepper, salt, eschalot, and the mashed bread
4. Wash the shells, and put the mixture into them
6. Bake the entire thing to a light brown

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15, 2021

Terrapin Pies

Ingredients

• 1 large or 4 small terrapin
• 1/2 a pound of butter
• 6 eggs
• All spice
• Mace
• Pepper
• Salt
• Eschalot
• 2 or 3 slices of bread

Directions

1. Open the terrapin(s) and chop up the meat.
2. Soak the bread and mash smoothly
3. Add the well chopped meat to the mixture of butter, eggs, all spice, mace, pepper, salt, eschalot, and the mashed bread
4. Wash the shells, and put the mixture into them
6. Bake the entire thing to a light brown

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15, 2021

Swiss Steak

Ingredients

• 
  Tenderized round steak
• 1 large sliced onion
• flour
• garlic salt, salt and black pepper

Directions

1. Season steak with garlic salt, salt and pepper then dredge in flour to coat.
2. Brown both sides of the steak in hot oil, then set steak aside in casserole dish.
3. Add flour to oil that steak was cooked in to make a gravy, pour the gravy over the steak and top with sliced onion.
4. Cover casserole dish with tight lid or foil and bake at 325 degrees for 1 1/2 hours.

Source — Personal Recipe
Prepared by Kaylee Pace
Louisiana Anthology
January 21,2021

Swiss Steak

Ingredients

• 
  Tenderized round steak
• 1 large sliced onion
• flour
• garlic salt, salt and black pepper

Directions

1. Season steak with garlic salt, salt and pepper then dredge in flour to coat.
2. Brown both sides of the steak in hot oil, then set steak aside in casserole dish.
3. Add flour to oil that steak was cooked in to make a gravy, pour the gravy over the steak and top with sliced onion.
4. Cover casserole dish with tight lid or foil and bake at 325 degrees for 1 1/2 hours.

Source — Personal Recipe
Prepared by Kaylee Pace
Louisiana Anthology
January 21,2021

Sweet Potato Pie

 

Sweet Potato Pie 

Ingredients

• 2-3 medium sized sweet potatoes
  
• 1/2 stick butter, melted
• 1 teaspoon allspice
• 1 cup evaporated milk
• 1 unbaked pie shell
• 2 eggs
• 1 cup sugar
• dash of salt
  
• 1 teaspoon vanilla 

Directions

1. Peel potatoes, rinse, and cut them into chunks.
2. Place them in a large pot, cover with water and lid and bring to a boil.
3. Once boiling, reduce heat and allow to simmer until tender. Then remove from heat and drain water.
4. Mash potatoes, add eggs and melted butter, and mix well. 
5. Next add sugar, allspice, and salt, and mix well.
6. Slowly mix in evaporated milk and vanilla.
7. Pour into an unbaked pie shell. 
8. Bake at 400 degrees for 10 minutes. Then reduce heat to 350 degrees and cook until fully done (about 45 minutes). 

Source — Personal Recipe
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Sweet Potato Pie

 

Sweet Potato Pie 

Ingredients

• 2-3 medium sized sweet potatoes
  
• 1/2 stick butter, melted
• 1 teaspoon allspice
• 1 cup evaporated milk
• 1 unbaked pie shell
• 2 eggs
• 1 cup sugar
• dash of salt
  
• 1 teaspoon vanilla 

Directions

1. Peel potatoes, rinse, and cut them into chunks.
2. Place them in a large pot, cover with water and lid and bring to a boil.
3. Once boiling, reduce heat and allow to simmer until tender. Then remove from heat and drain water.
4. Mash potatoes, add eggs and melted butter, and mix well. 
5. Next add sugar, allspice, and salt, and mix well.
6. Slowly mix in evaporated milk and vanilla.
7. Pour into an unbaked pie shell. 
8. Bake at 400 degrees for 10 minutes. Then reduce heat to 350 degrees and cook until fully done (about 45 minutes). 

Source — Personal Recipe
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Muffins and Crumpets

 

Muffins and Crumpets

Ingredients 

• 2 pints milk
  
  
• 4 eggs
  
• small teacup yeast
• 1 tablespoon butter, melted
  
• 1 teaspoon salt
• Flour
• Sugar
• Ground cinnamon

Directions

1. Mix milk, eggs, yeast, and salt. 
2. Sift flour into it and mix until thickened.
3. Set it to rise for 8-10 hours.
4. Once risen, place in muffin rings or on a hot griddle and bake.
5. Once cooked, butter and sift some sugar and cinnamon on top. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Muffins and Crumpets

 

Muffins and Crumpets

Ingredients 

• 2 pints milk
  
  
• 4 eggs
  
• small teacup yeast
• 1 tablespoon butter, melted
  
• 1 teaspoon salt
• Flour
• Sugar
• Ground cinnamon

Directions

1. Mix milk, eggs, yeast, and salt. 
2. Sift flour into it and mix until thickened.
3. Set it to rise for 8-10 hours.
4. Once risen, place in muffin rings or on a hot griddle and bake.
5. Once cooked, butter and sift some sugar and cinnamon on top. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Stewed Cabbage

 

Stewed Cabbage

Ingredients

• Cabbage
  
• 1 Tablespoon butter
• 1 cup milk
• Flour
• Water
• Salt and pepper

Directions

1. Wash and drain cabbage. 
2. Place it in a large pot, cover with water and let simmer for 30 minutes or until tender. 
3. Once the cabbage is tender, pour off excess water and add butter. 
4. Stir continuously and cook gently, adding milk and flour to thicken. 
5. Season to taste with salt and pepper, and serve. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Stewed Cabbage

 

Stewed Cabbage

Ingredients

• Cabbage
  
• 1 Tablespoon butter
• 1 cup milk
• Flour
• Water
• Salt and pepper

Directions

1. Wash and drain cabbage. 
2. Place it in a large pot, cover with water and let simmer for 30 minutes or until tender. 
3. Once the cabbage is tender, pour off excess water and add butter. 
4. Stir continuously and cook gently, adding milk and flour to thicken. 
5. Season to taste with salt and pepper, and serve. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Plain Beef Soup

 

Plain Beef Soup

Ingredients

• 5 pounds leg or shin of beef
  
• 1 gallon cold water
• 1 teaspoon salt
• 2 heads celery
• 5 carrots, cut small
• 3 onions, sliced and fried
• 4 turnips
• 2 tomatoes
• bunch of sweet herbs

Directions

1. Cut meat into 2 or 3 pieces and place in a large pot.
2. Add cold water and salt to pot. Stir continuously and slowly heat to boiling. 
3. Boil slowly with regular heat for about 4 hours. 
4. While this is boiling, cut carrots and slice and fry onions.
5. After four hours, add celery, carrots, tomatoes, onions, and sweet herbs tied up in muslin.
6. Add turnips 30 minutes before serving. 
7. If any portion of the meat is required for the table, take it from the soup about 2 hours before dinner, and let the remainder be left in the soup. This must be strained through a hair sieve before it is served.  

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Plain Beef Soup

 

Plain Beef Soup

Ingredients

• 5 pounds leg or shin of beef
  
• 1 gallon cold water
• 1 teaspoon salt
• 2 heads celery
• 5 carrots, cut small
• 3 onions, sliced and fried
• 4 turnips
• 2 tomatoes
• bunch of sweet herbs

Directions

1. Cut meat into 2 or 3 pieces and place in a large pot.
2. Add cold water and salt to pot. Stir continuously and slowly heat to boiling. 
3. Boil slowly with regular heat for about 4 hours. 
4. While this is boiling, cut carrots and slice and fry onions.
5. After four hours, add celery, carrots, tomatoes, onions, and sweet herbs tied up in muslin.
6. Add turnips 30 minutes before serving. 
7. If any portion of the meat is required for the table, take it from the soup about 2 hours before dinner, and let the remainder be left in the soup. This must be strained through a hair sieve before it is served.  

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Louisiana Anthology Cookbook: To Boil Artichokes

Louisiana Anthology Cookbook: To Boil Artichokes: Ingredients Two artichokes Pot of water Pot of milk Salt to taste Directions Wash and scrape the artichokes. Parboil them in ...

Louisiana Anthology Cookbook: To Boil Artichokes

Louisiana Anthology Cookbook: To Boil Artichokes: Ingredients Two artichokes Pot of water Pot of milk Salt to taste Directions Wash and scrape the artichokes. Parboil them in ...

Pour Faire Du Bon Café

Ingrédients

• Un filtre d’étain (filtre de plaque d’étain sont les meilleurs) 
• 10 grammes par tasse de café moulu 
• 2 tasses d’eau

Instructions

1. Placez le café moulu sur le filtre en étain.
2. Faire bouillir l'eau.
3. Lorsque l'eau est chaude, commencez à la préparer à recevoir l'infusion et à faciliter la filtration.
4. Porter l'eau à ébullition.
5. Versez de l'eau bouillante sur le café. Répétez 3 fois de plus.

Avertissement: En aucun cas, vous ne devez mettre du café sur un feu ouvert. Assurez-vous que l'appareil à café est nettoyé à l'eau froide pour dissuader le mauvais goût.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• A tin filter (tinplate filter are the best)
• 10 gram per cup of ground coffee
• 2 cups of water

Directions

1. Place ground coffee on tin filter.
2. Boil water.
3. When water is warm start to prepare it to receive infusion and facilitate filtering.
4. Bring water to a boil.
5. Pour boiling water over coffee. Repeat 3 more times.

Disclaimer: Under no circumstances, should you put coffee on an open fire. Make sure coffee appliance is cleaned with cold water to deter bad taste.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Pour Faire Du Bon Café

Ingrédients

• Un filtre d’étain (filtre de plaque d’étain sont les meilleurs) 
• 10 grammes par tasse de café moulu 
• 2 tasses d’eau

Instructions

1. Placez le café moulu sur le filtre en étain.
2. Faire bouillir l'eau.
3. Lorsque l'eau est chaude, commencez à la préparer à recevoir l'infusion et à faciliter la filtration.
4. Porter l'eau à ébullition.
5. Versez de l'eau bouillante sur le café. Répétez 3 fois de plus.

Avertissement: En aucun cas, vous ne devez mettre du café sur un feu ouvert. Assurez-vous que l'appareil à café est nettoyé à l'eau froide pour dissuader le mauvais goût.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• A tin filter (tinplate filter are the best)
• 10 gram per cup of ground coffee
• 2 cups of water

Directions

1. Place ground coffee on tin filter.
2. Boil water.
3. When water is warm start to prepare it to receive infusion and facilitate filtering.
4. Bring water to a boil.
5. Pour boiling water over coffee. Repeat 3 more times.

Disclaimer: Under no circumstances, should you put coffee on an open fire. Make sure coffee appliance is cleaned with cold water to deter bad taste.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Gumbo Zherbes

Ingrédients

• 1 tasse de feuilles de moutarde
• 1 tasse de betteraves
• 1 tasse de radis
• 1 tasse d'épinards
• 1 tasse de patience
• 1 tasse de salade de laitue
• 3 morceaux de jambon, volaille coupée ou poitrine de veau
• 1 cuillère à soupe de farine
• 3 cuillères à soupe d'eau
• riz sec (facultatif)

Instructions

1. Ajouter les feuilles de moutarde, les betteraves, les radis, les épinards, la patience et la salade dans une casserole.
2. porter à ébullition, égoutter et hacher le tout.
3. Dans une autre casserole, faites revenir le jambon, la volaille coupée ou la poitrine de veau.
4. Ajouter la farine et cuire jusqu'à coloration.
5. Ajouter la moutarde verte hachée, les betteraves, les radis, les épinards, la patience et la salade au mélange.
6. Ajouter de l'eau et laisser mijoter 10 minutes.
7.  Servir avec du riz sec. (facultatif)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• 1 cup of mustard greens
• 1 cup of beets
• 1 cup of radishes
• 1 cup of spinach
• 1 cup of patience
• 1 cup of salad lettuce
• 3 pieces of ham, cut poultry, or veal breast
• 1 tbsp of flour
• 3 tbsp of water
• dry rice (optional)

Directions

1. Add the mustard greens, beets, radishes, spinach, patience, and salad lettuce to a pot.
2. bring to a boil, then drain and chop everything.
3. In a separate pot, fry the ham, cut poultry, or veal breast.
4. Add flour and cook until brown.
5. Add the chopped mustard green, beets, radishes, spinach, patience, and salad lettuce to the mixture.
6. Add water and simmer for 10 minutes.
7. Serve with dry rice. (optional)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Gumbo Zherbes

Ingrédients

• 1 tasse de feuilles de moutarde
• 1 tasse de betteraves
• 1 tasse de radis
• 1 tasse d'épinards
• 1 tasse de patience
• 1 tasse de salade de laitue
• 3 morceaux de jambon, volaille coupée ou poitrine de veau
• 1 cuillère à soupe de farine
• 3 cuillères à soupe d'eau
• riz sec (facultatif)

Instructions

1. Ajouter les feuilles de moutarde, les betteraves, les radis, les épinards, la patience et la salade dans une casserole.
2. porter à ébullition, égoutter et hacher le tout.
3. Dans une autre casserole, faites revenir le jambon, la volaille coupée ou la poitrine de veau.
4. Ajouter la farine et cuire jusqu'à coloration.
5. Ajouter la moutarde verte hachée, les betteraves, les radis, les épinards, la patience et la salade au mélange.
6. Ajouter de l'eau et laisser mijoter 10 minutes.
7.  Servir avec du riz sec. (facultatif)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• 1 cup of mustard greens
• 1 cup of beets
• 1 cup of radishes
• 1 cup of spinach
• 1 cup of patience
• 1 cup of salad lettuce
• 3 pieces of ham, cut poultry, or veal breast
• 1 tbsp of flour
• 3 tbsp of water
• dry rice (optional)

Directions

1. Add the mustard greens, beets, radishes, spinach, patience, and salad lettuce to a pot.
2. bring to a boil, then drain and chop everything.
3. In a separate pot, fry the ham, cut poultry, or veal breast.
4. Add flour and cook until brown.
5. Add the chopped mustard green, beets, radishes, spinach, patience, and salad lettuce to the mixture.
6. Add water and simmer for 10 minutes.
7. Serve with dry rice. (optional)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

German Waffle

Ingredients

• Milk
• Butter
• 8 Eggs
• Flour
• Yeast

Directions

1. Heat up a quart of milk.
2. Add the milk to a mixing bowl.
3. Add a stick of butter.
4. Crack 8 eggs and beat them until they are very thick and smooth.
5. Add eggs to the bowl after beating them.
6. Mix in a ½ pound of sifted flour and mix on bowl.
7. Use a non stick grease on the waffle iron.
8. Pour waffle batter into the iron.
9. When waffle is golden remove waffle from iron.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

German Waffle

Ingredients

• Milk
• Butter
• 8 Eggs
• Flour
• Yeast

Directions

1. Heat up a quart of milk.
2. Add the milk to a mixing bowl.
3. Add a stick of butter.
4. Crack 8 eggs and beat them until they are very thick and smooth.
5. Add eggs to the bowl after beating them.
6. Mix in a ½ pound of sifted flour and mix on bowl.
7. Use a non stick grease on the waffle iron.
8. Pour waffle batter into the iron.
9. When waffle is golden remove waffle from iron.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

Corn Cake

Ingredients

• 1 quart of sour milk
• Sifted cornmeal
• Teaspoon of salt
• Teaspoon of soda
• Cup of milk
• Teaspoon of molasses
• Large spoon of butter

Directions

1. Thicken sour milk and cornmeal in a mixing bowl.
2. Add teaspoon of salt to the bowl.
3. Add a teaspoon of soda dissolved in a cup of milk.
4. Add a teacup of molasses.
5. Add a large spoon of butter.
6. Mix all ingredients together in the bowl.
7. Grease an iron pan.
8. Pour the mix into the pan.
9. Set the oven to 350 and place pan in the oven.
10. Let it bake for 30 minuets or until it is crisp.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

Corn Cake

Ingredients

• 1 quart of sour milk
• Sifted cornmeal
• Teaspoon of salt
• Teaspoon of soda
• Cup of milk
• Teaspoon of molasses
• Large spoon of butter

Directions

1. Thicken sour milk and cornmeal in a mixing bowl.
2. Add teaspoon of salt to the bowl.
3. Add a teaspoon of soda dissolved in a cup of milk.
4. Add a teacup of molasses.
5. Add a large spoon of butter.
6. Mix all ingredients together in the bowl.
7. Grease an iron pan.
8. Pour the mix into the pan.
9. Set the oven to 350 and place pan in the oven.
10. Let it bake for 30 minuets or until it is crisp.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

Risen Muffin

Ingredients

• Half a pint of milk
• Half a pint of water
• 1 egg
• 1 yea cupful of yeast
• 2 large lumps of loaf sugar
• Flour

Directions

1. Add flour into mixing bowl.
2. Add milk and water to the bowl.
3. Add the egg and yeast.
4. Add the 2 lumps of loaf of sugar.
5. Mix all ingredients together.
6. Place in baking pan.
7. Pour the mix into the pan.
8. Set the oven to 350 and place pan in the oven.
9. Let it bake for 20 minuets or until the muffins have risen.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Risen Muffin

Ingredients

• Half a pint of milk
• Half a pint of water
• 1 egg
• 1 yea cupful of yeast
• 2 large lumps of loaf sugar
• Flour

Directions

1. Add flour into mixing bowl.
2. Add milk and water to the bowl.
3. Add the egg and yeast.
4. Add the 2 lumps of loaf of sugar.
5. Mix all ingredients together.
6. Place in baking pan.
7. Pour the mix into the pan.
8. Set the oven to 350 and place pan in the oven.
9. Let it bake for 20 minuets or until the muffins have risen.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Chicken spaghetti

Ingredients

• 1 chicken breast
• Black pepper
• Spaghetti noodles
• Tony’s seasoning
• Parsley flakes
• 3 mushrooms
• 1 bell pepper
• 1 can of cream of mushroom
• 5 pack of mini Velveeta cheese

Directions

1. Boil the noodles.
2. Dice the mushrooms.
3. Wash the bell pepper and dice it up.
4. Chop the chicken breast up.
5. Add the boiled noodles to an aluminum pan.
6. Add the mushrooms, black pepper, and bell pepper to the noodles inside the pan.
7. Grill the chicken on the stove top and add Tony’s season to the chicken.
8. Add the grilled chicken to the pan.
9. Set oven to 400 degrees and place the pan inside the oven.
10. Cook for 45 minutes or until ready.

Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Chicken spaghetti

Ingredients

• 1 chicken breast
• Black pepper
• Spaghetti noodles
• Tony’s seasoning
• Parsley flakes
• 3 mushrooms
• 1 bell pepper
• 1 can of cream of mushroom
• 5 pack of mini Velveeta cheese

Directions

1. Boil the noodles.
2. Dice the mushrooms.
3. Wash the bell pepper and dice it up.
4. Chop the chicken breast up.
5. Add the boiled noodles to an aluminum pan.
6. Add the mushrooms, black pepper, and bell pepper to the noodles inside the pan.
7. Grill the chicken on the stove top and add Tony’s season to the chicken.
8. Add the grilled chicken to the pan.
9. Set oven to 400 degrees and place the pan inside the oven.
10. Cook for 45 minutes or until ready.

Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021