Ingredients
- 3 cups flour
- 2 cups sugar
- 1 cup butter
- 1 cup cream
- 4 eggs
- 1 teaspoon soda
- 1 teaspoon cream of tartar
Directions
- Mix all above ingredients together well.
- Beat ingredients lightly.
- Bake in a moderate oven.
Tuesday, July 27, 2021
Cup Cake
Cup Cake
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 cup butter
- 1 cup cream
- 4 eggs
- 1 teaspoon soda
- 1 teaspoon cream of tartar
Directions
- Mix all above ingredients together well.
- Beat ingredients lightly.
- Bake in a moderate oven.
Friday, July 23, 2021
One Pot Pasta
Ingredients
- One pound spaghetti
- One sausage link
- One large onion, thinly sliced
- Three cups of halved tomatoes
- Two cups fresh basil leaves, loosely packed
- Four cloves garlic, thinly sliced
- Kosher salt
- Freshly ground black pepper
- One cup grated parmesan
- Four and a half cups of water
Directions
- In a large stockpot or Dutch oven over medium heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic, and four and a half cups of water.
- Season with salt and pepper to taste.
- Boil.
- Reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (8-10 minutes).
- Stir in parmesan.
- Serve immediately.
One Pot Pasta
Ingredients
- One pound spaghetti
- One sausage link
- One large onion, thinly sliced
- Three cups of halved tomatoes
- Two cups fresh basil leaves, loosely packed
- Four cloves garlic, thinly sliced
- Kosher salt
- Freshly ground black pepper
- One cup grated parmesan
- Four and a half cups of water
Directions
- In a large stockpot or Dutch oven over medium heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic, and four and a half cups of water.
- Season with salt and pepper to taste.
- Boil.
- Reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (8-10 minutes).
- Stir in parmesan.
- Serve immediately.
Breakfast Cakes
Ingredients
- Cream or new milk
- Dough
- Melted butter
Directions
- Take dough early in the morning and make it into a thin batter with cream or new milk.
- Set it to rise.
- Put it thin on a hoe and bake it quickly.
- Have melted butter ready to put over it.
Breakfast Cakes
Ingredients
- Cream or new milk
- Dough
- Melted butter
Directions
- Take dough early in the morning and make it into a thin batter with cream or new milk.
- Set it to rise.
- Put it thin on a hoe and bake it quickly.
- Have melted butter ready to put over it.
Virginia Egg Bread
Ingredients
- One quart of meal
- Half a pint of wheat flour
- One and a half pint of milk
- Two eggs
- Tablespoon of butter or lard
Directions
- Mix all well together.
- Bake either in cups or a tin pan.
Virginia Egg Bread
Ingredients
- One quart of meal
- Half a pint of wheat flour
- One and a half pint of milk
- Two eggs
- Tablespoon of butter or lard
Directions
- Mix all well together.
- Bake either in cups or a tin pan.
To Pot Fish
Ingredients
- One tablespoonful of salt
- One of black pepper
- One of allspice
Directions
- Mix them together and rub the fish after being well cleaned.
- Put them in a deep dish of a size to suit the fish, as the bottom should be covered.
- Butter the dish before putting the fish in.
- With a bit of butter on the top of each fish.
- Mix walnut pickle vinegar.
- If it is very sharp, add a little water after the dish is filled.
- Bake it in a slow oven.
To Pot Fish
Ingredients
- One tablespoonful of salt
- One of black pepper
- One of allspice
Directions
- Mix them together and rub the fish after being well cleaned.
- Put them in a deep dish of a size to suit the fish, as the bottom should be covered.
- Butter the dish before putting the fish in.
- With a bit of butter on the top of each fish.
- Mix walnut pickle vinegar.
- If it is very sharp, add a little water after the dish is filled.
- Bake it in a slow oven.
Thursday, July 22, 2021
Sweet Wafers
Ingredients
- 6 spoonfuls [tablespoons] of white sugar
- 6 cups of flour
- 3 oz of butter
- 6 eggs
- Milk
Directions
- Mix the sugar, flour, butter and eggs with enough milk to make a thin batter.
- Preheat oven to 375° .
- Roll batter out on a floured surface to ⅛ inch thickness and cut using a 1 ¼ round cookie cutter.
- Place on a baking sheet and put into oven for 7-9 minutes or until set.
- Remove and let cool on a wire rack.
Sweet Wafers
Ingredients
- 6 spoonfuls [tablespoons] of white sugar
- 6 cups of flour
- 3 oz of butter
- 6 eggs
- Milk
Directions
- Mix the sugar, flour, butter and eggs with enough milk to make a thin batter.
- Preheat oven to 375° .
- Roll batter out on a floured surface to ⅛ inch thickness and cut using a 1 ¼ round cookie cutter.
- Place on a baking sheet and put into oven for 7-9 minutes or until set.
- Remove and let cool on a wire rack.
Apple Fritters
Ingredients
- 3 eggs
- Wheat flour
- Apples
- Brandy
- Lard
- Sugar
- White Sugar
Directions
- Separate the yolks from the whites of the eggs, beating the yolks with the flour into a batter.
- Beat the separated whites then add to the batter.
- Pare [peel] and cut apples into slices, soaking them in a bowl of brandy and sugar for 3 hours.
- Then dip each slice in the batter, and fry in lard.
- Once fried, sprinkle white sugar over them.
Apple Fritters
Ingredients
- 3 eggs
- Wheat flour
- Apples
- Brandy
- Lard
- Sugar
- White Sugar
Directions
- Separate the yolks from the whites of the eggs, beating the yolks with the flour into a batter.
- Beat the separated whites then add to the batter.
- Pare [peel] and cut apples into slices, soaking them in a bowl of brandy and sugar for 3 hours.
- Then dip each slice in the batter, and fry in lard.
- Once fried, sprinkle white sugar over them.
Curry
Ingredients
- Medium sized [8 oz] onion
- 2 lb. of chicken [mutton, lamb, or veal without fat]
- 1 tablespoon of curry powder
- Water
- Gum mango [or Pineapple]
- Cocoanut
- Potato
- Green peas
- Rice [Served Separately]
Directions
Curry
- Put ½ tablespoonful (tablespoon) of fresh butter into a saucepan and let boil.
- Cut onion into thin slices and add to pan frying until a deep brown.
- Take a chicken that has been jointed (split up into breast, thighs, and wings) and cut it up into ½ inch squares.
- Add a whole tablespoonful of butter and 1 tablespoon of curry powder, stir well for a few moments, then add the meat.
- Stir everything and add a teacup [¾ cup] of water.
- Let simmer for 20 minutes, stirring occasionally.
- Then let simmer for 1½ to 2 hours, making sure not to let boil.
- Add gum mango.
- Add cocoanut, potato, and green peas to taste, long enough before curry is done to insure a thorough cook.
- All fat and flour should be eschewed [avoided].
Rice
- Drain well and put into cold water to boil.
Curry
Ingredients
- Medium sized [8 oz] onion
- 2 lb. of chicken [mutton, lamb, or veal without fat]
- 1 tablespoon of curry powder
- Water
- Gum mango [or Pineapple]
- Cocoanut
- Potato
- Green peas
- Rice [Served Separately]
Directions
Curry
- Put ½ tablespoonful (tablespoon) of fresh butter into a saucepan and let boil.
- Cut onion into thin slices and add to pan frying until a deep brown.
- Take a chicken that has been jointed (split up into breast, thighs, and wings) and cut it up into ½ inch squares.
- Add a whole tablespoonful of butter and 1 tablespoon of curry powder, stir well for a few moments, then add the meat.
- Stir everything and add a teacup [¾ cup] of water.
- Let simmer for 20 minutes, stirring occasionally.
- Then let simmer for 1½ to 2 hours, making sure not to let boil.
- Add gum mango.
- Add cocoanut, potato, and green peas to taste, long enough before curry is done to insure a thorough cook.
- All fat and flour should be eschewed [avoided].
Rice
- Drain well and put into cold water to boil.
Dorito Casserole
Ingredients
- Party size [14.5 oz] bag of Doritos
- One [10 oz] can of red enchilada sauce
- One [15.25 oz] can of whole kernel corn
- One [10.5 oz] can of cream of mushroom soup
- One [10.5 oz] can of cream of chicken
- One pound of ground hamburger
- 12.75 x 9 x 2 in. cake pan
- One pound of Mexican four cheese
Directions
- Brown hamburger in a large pan, season to taste.
- Add cream of mushroom soup, cream of chicken, and enchilada sauce to pan.
- Add can of whole kernel corn [drained].
- Mix until heated through.
- Add half [8 oz] of the cheese stirring until melted.
- Add ¾ of Doritos stirring until combined.
- Transfer mixture to cake pan, top with crushed Dortos and rest of the cheese.
- Put into 350° oven and cook for 30 minutes until cheese is melted.
Dorito Casserole
Ingredients
- Party size [14.5 oz] bag of Doritos
- One [10 oz] can of red enchilada sauce
- One [15.25 oz] can of whole kernel corn
- One [10.5 oz] can of cream of mushroom soup
- One [10.5 oz] can of cream of chicken
- One pound of ground hamburger
- 12.75 x 9 x 2 in. cake pan
- One pound of Mexican four cheese
Directions
- Brown hamburger in a large pan, season to taste.
- Add cream of mushroom soup, cream of chicken, and enchilada sauce to pan.
- Add can of whole kernel corn [drained].
- Mix until heated through.
- Add half [8 oz] of the cheese stirring until melted.
- Add ¾ of Doritos stirring until combined.
- Transfer mixture to cake pan, top with crushed Dortos and rest of the cheese.
- Put into 350° oven and cook for 30 minutes until cheese is melted.
Tuesday, July 20, 2021
Omelet with Oysters
Ingredients
- Eggs (8 or 10)
- Gill of Cream
- 1 Tablespoon of Sweet Butter
- Parsley
- Pepper
- Salt
- Pint of Oysters
Directions
- Break eight or ten eggs in a basin, whip them up well.
- Add a gill of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, pepper and salt to taste.
- Beat it again very light, then stir in a pint of chopped oysters.
- Put in the omelet, when the butter is hot.
- When the eggs have partly set, roll the omelet in form of a cushion, which you can do by using the tin slice.
- Brown delicately, and serve with a little melted butter or some sauce you prefer.
Omelet with Oysters
Ingredients
- Eggs (8 or 10)
- Gill of Cream
- 1 Tablespoon of Sweet Butter
- Parsley
- Pepper
- Salt
- Pint of Oysters
Directions
- Break eight or ten eggs in a basin, whip them up well.
- Add a gill of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, pepper and salt to taste.
- Beat it again very light, then stir in a pint of chopped oysters.
- Put in the omelet, when the butter is hot.
- When the eggs have partly set, roll the omelet in form of a cushion, which you can do by using the tin slice.
- Brown delicately, and serve with a little melted butter or some sauce you prefer.
Oyster Toast
Ingredients
- Quart of Oysters
- Cream (or butter)
- Salt
- Pepper
- Toast
- Lemon
- Parsley
Directions
- Scald a quart of oysters in their own liquor.
- Take them out and pound or chop them to a paste.
- Add a little cream or fresh butter and some pepper and salt.
- Ready some thin slices of toast moistened with boiling water; spread with fresh butter.
- Spread the oyster paste over the butter.
- Put a thin slice of fresh cut lemon on each piece; lay parsley on the platter.
- Serve this dish very hot for best outcome.
Oyster Toast
Ingredients
- Quart of Oysters
- Cream (or butter)
- Salt
- Pepper
- Toast
- Lemon
- Parsley
Directions
- Scald a quart of oysters in their own liquor.
- Take them out and pound or chop them to a paste.
- Add a little cream or fresh butter and some pepper and salt.
- Ready some thin slices of toast moistened with boiling water; spread with fresh butter.
- Spread the oyster paste over the butter.
- Put a thin slice of fresh cut lemon on each piece; lay parsley on the platter.
- Serve this dish very hot for best outcome.
Broiled Flounder
Ingredients
- 1 Flounder
- Pepper
- Salt
- Oil
- Butter
- Parsley
- Lemon juice
Directions
- Split the flounder down its back.
- Rub it over with oil.
- Place it on a gridiron over a moderate fire, when browned on one side flip to other side.
- Divide it and boil one half at a time.
- Place it on dish and put butter, parsley, and lemon juice over it.
Broiled Flounder
Ingredients
- 1 Flounder
- Pepper
- Salt
- Oil
- Butter
- Parsley
- Lemon juice
Directions
- Split the flounder down its back.
- Rub it over with oil.
- Place it on a gridiron over a moderate fire, when browned on one side flip to other side.
- Divide it and boil one half at a time.
- Place it on dish and put butter, parsley, and lemon juice over it.
Beef Bourguignon
Ingredients
Red Wine Reduction
- 1 bottle red wine, e.g.: cabernet sauvignon
- 1 cup (1 C) ½ inch diced onions
- 1 cup (1 C) ½ inch sliced peeled carrots
- 1 cup (1 C) ½ inch sliced leeks, white and light green parts
- 1 cup (1 C) ¼ inch diced shallots
- 1 cup (1 C) ¼ inch diced button mushrooms or mushroom stems
- 3 thyme sprigs
- 6 Italian parsley sprigs
- 2 bay leaves
- ½ teaspoon (½ tsp) black peppercorns
- 3 large garlic cloves smashed with the skin left on
Rib Braise
- 2¾ pounds (2¾ lb) 1 inch thick boneless short ribs
- Kosher salt
- Fresh ground pepper
- Canola oil
- 1 cup (1 C) ½ inch diced yellow onions
- ⅔ cup (⅔ C) ½ inch sliced peeled carrots
- 1½ cup (1½ C) ½ inch sliced leeks, white and light green parts
- 2 large garlic cloves smashed with the skin left on
- 3 thyme sprigs
- 3 Italian parsley sprigs
- 2 bay leaves
- 4 cups (4 C) veal stock or beef stock
Potatoes
- 8 ounces (8 oz) fingerling potatoes
- 1 tablespoon (1 Tbsp) kosher salt
- ¼ teaspoon (¼ tsp) black peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 2 large garlic cloves smashed with the skin left on
Carrots
- 16 round carrots, peeled
- 1 tablespoon (1 Tbsp) kosher salt
- 1 teaspoon (1 tsp) black peppercorns
- 4 thyme sprigs
- 2 bay leaf
- 2 large garlic cloves smashed with the skin left on
Bacon and Mushrooms
- 4 ounces (4 oz) slab bacon cut into lardons (1½ by ½ inch pieces) or pre-sliced bacon cut into small strips
- 32 small, cleaned button mushrooms caps
- 2 tablespoons (2 Tbsp) unsalted butter
- Kosher salt
- Freshly ground black pepper
Garnish
- 12 glazed red pearl onions prepared according to Bouchon pg. 326
- 12 glazed white pearl onions prepared according to Bouchon pg. 326
- 2 tablespoons (2 Tbsp) chopped Italian Parsley
- Dijon mustard
Directions
To Make the Red Wine Reduction:
- Prepare a pot large enough to complete the braise itself.
- Place the wine and all other reduction ingredients into the pot uncovered.
- Bring the wine to a boil then reduce the heat and simmer for 45 to 50 minutes.
- The reduced wine should be similar to a glaze.
To Prepare the Meat for Braising:
- Remove any excess fat from the rib meat and cut into 2 inch pieces.
- Season the meat with salt and fresh ground pepper.
- Heat a separate sauté pan with canola oil.
- In only single layers, brown the meat pieces on every side.
- Rest the browned meat on paper towels to remove excess oil.
To Create the Braise:
- Preheat an oven to 350 °F.
- Add the vegetables and herbs for the braise to the pot containing the wine reduction.
- If wanted, place a wet piece of cheesecloth over the reduction and vegetables to create a separation layer for more easily removing the braised ribs.
- Place the browned short ribs atop the other ingredients in the pot.
- Add the stock until all the meat is just covered.
- Cut a piece of parchment into a circle and cover the meat and stock to create a Cartouche.
- Bring the stock to a simmer over low heat and cover the pot with a fitting lid.
- Place the pot in the oven and reduce the hear to 325 °F.
- Braise for 1½ to 2 hours. The braise is finished when the meat is very tender.
To Cool the Meat in the Cuisson:
- Remove the meat from the braise and set aside in a re-heatable container.
- Strain the cuisson, the liquid left after the braise, into a saucepan.
- Heat to allow fat and impurities to rise then skim and strain over the cooling meat.
- Refrigerate the meat and liquid for 1 to 3 days.
To Make the Potatoes and Carrots:
- Place the potatoes and carrots in separate pans along with their and herbs and seasonings.
- Fill the pans until the vegetables are covered by 1 inch of water.
- Bring the pans to a boil and then reduce heat and simmer until the vegetables are tender. The potatoes will take longer.
- Remove the potatoes and carrots and set aside.
To Make the Mushrooms
- Preheat the oven to 375 °F.
- Bake the cut bacon pieces in a single layer until browned well, stirring after 10 minutes.
- Drain the cooked bacon on paper towels.
- Heat a skillet and melt the butter within.
- Add the mushroom caps and cook over low heat, seasoning with and pepper.
- Toss and cook the mushrooms until browned and fully tender.
- Set the mushrooms and bacon aside.
To Finish the Beef Bourguignon (4 Servings):
- Preheat the oven to 400 °F.
- Warm the beef and braising liquid slightly. Room temperature is fine.
- Place the meet and an amount of the liquid good for serving in a sauté pan in the oven.
- Heat the meat and liquid, making sure to baste the meat.
- After the meat is slight warn, add the potatoes, carrots, mushrooms, and the onion (if made) to the pan.
- Remove when the meat and vegetables are hot.
- Taste and season the liquid.
- Serve the meat and garnishes onto plates.
- Add the chopped parsley to the liquid.
- Taste the liquid again, and finish, possibly with some butter, to complete the sauce.
- Ladle the sauce over the plated meat and garnishes and top the servings with the bacon.
- Serve with a side of the Dijon mustard.
Source — Bouchon
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021
Beef Bourguignon
Ingredients
Red Wine Reduction
- 1 bottle red wine, e.g.: cabernet sauvignon
- 1 cup (1 C) ½ inch diced onions
- 1 cup (1 C) ½ inch sliced peeled carrots
- 1 cup (1 C) ½ inch sliced leeks, white and light green parts
- 1 cup (1 C) ¼ inch diced shallots
- 1 cup (1 C) ¼ inch diced button mushrooms or mushroom stems
- 3 thyme sprigs
- 6 Italian parsley sprigs
- 2 bay leaves
- ½ teaspoon (½ tsp) black peppercorns
- 3 large garlic cloves smashed with the skin left on
Rib Braise
- 2¾ pounds (2¾ lb) 1 inch thick boneless short ribs
- Kosher salt
- Fresh ground pepper
- Canola oil
- 1 cup (1 C) ½ inch diced yellow onions
- ⅔ cup (⅔ C) ½ inch sliced peeled carrots
- 1½ cup (1½ C) ½ inch sliced leeks, white and light green parts
- 2 large garlic cloves smashed with the skin left on
- 3 thyme sprigs
- 3 Italian parsley sprigs
- 2 bay leaves
- 4 cups (4 C) veal stock or beef stock
Potatoes
- 8 ounces (8 oz) fingerling potatoes
- 1 tablespoon (1 Tbsp) kosher salt
- ¼ teaspoon (¼ tsp) black peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 2 large garlic cloves smashed with the skin left on
Carrots
- 16 round carrots, peeled
- 1 tablespoon (1 Tbsp) kosher salt
- 1 teaspoon (1 tsp) black peppercorns
- 4 thyme sprigs
- 2 bay leaf
- 2 large garlic cloves smashed with the skin left on
Bacon and Mushrooms
- 4 ounces (4 oz) slab bacon cut into lardons (1½ by ½ inch pieces) or pre-sliced bacon cut into small strips
- 32 small, cleaned button mushrooms caps
- 2 tablespoons (2 Tbsp) unsalted butter
- Kosher salt
- Freshly ground black pepper
Garnish
- 12 glazed red pearl onions prepared according to Bouchon pg. 326
- 12 glazed white pearl onions prepared according to Bouchon pg. 326
- 2 tablespoons (2 Tbsp) chopped Italian Parsley
- Dijon mustard
Directions
To Make the Red Wine Reduction:
- Prepare a pot large enough to complete the braise itself.
- Place the wine and all other reduction ingredients into the pot uncovered.
- Bring the wine to a boil then reduce the heat and simmer for 45 to 50 minutes.
- The reduced wine should be similar to a glaze.
To Prepare the Meat for Braising:
- Remove any excess fat from the rib meat and cut into 2 inch pieces.
- Season the meat with salt and fresh ground pepper.
- Heat a separate sauté pan with canola oil.
- In only single layers, brown the meat pieces on every side.
- Rest the browned meat on paper towels to remove excess oil.
To Create the Braise:
- Preheat an oven to 350 °F.
- Add the vegetables and herbs for the braise to the pot containing the wine reduction.
- If wanted, place a wet piece of cheesecloth over the reduction and vegetables to create a separation layer for more easily removing the braised ribs.
- Place the browned short ribs atop the other ingredients in the pot.
- Add the stock until all the meat is just covered.
- Cut a piece of parchment into a circle and cover the meat and stock to create a Cartouche.
- Bring the stock to a simmer over low heat and cover the pot with a fitting lid.
- Place the pot in the oven and reduce the hear to 325 °F.
- Braise for 1½ to 2 hours. The braise is finished when the meat is very tender.
To Cool the Meat in the Cuisson:
- Remove the meat from the braise and set aside in a re-heatable container.
- Strain the cuisson, the liquid left after the braise, into a saucepan.
- Heat to allow fat and impurities to rise then skim and strain over the cooling meat.
- Refrigerate the meat and liquid for 1 to 3 days.
To Make the Potatoes and Carrots:
- Place the potatoes and carrots in separate pans along with their and herbs and seasonings.
- Fill the pans until the vegetables are covered by 1 inch of water.
- Bring the pans to a boil and then reduce heat and simmer until the vegetables are tender. The potatoes will take longer.
- Remove the potatoes and carrots and set aside.
To Make the Mushrooms
- Preheat the oven to 375 °F.
- Bake the cut bacon pieces in a single layer until browned well, stirring after 10 minutes.
- Drain the cooked bacon on paper towels.
- Heat a skillet and melt the butter within.
- Add the mushroom caps and cook over low heat, seasoning with and pepper.
- Toss and cook the mushrooms until browned and fully tender.
- Set the mushrooms and bacon aside.
To Finish the Beef Bourguignon (4 Servings):
- Preheat the oven to 400 °F.
- Warm the beef and braising liquid slightly. Room temperature is fine.
- Place the meet and an amount of the liquid good for serving in a sauté pan in the oven.
- Heat the meat and liquid, making sure to baste the meat.
- After the meat is slight warn, add the potatoes, carrots, mushrooms, and the onion (if made) to the pan.
- Remove when the meat and vegetables are hot.
- Taste and season the liquid.
- Serve the meat and garnishes onto plates.
- Add the chopped parsley to the liquid.
- Taste the liquid again, and finish, possibly with some butter, to complete the sauce.
- Ladle the sauce over the plated meat and garnishes and top the servings with the bacon.
- Serve with a side of the Dijon mustard.
Source — Bouchon
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021
Oven Roasted Potatoes
Ingredients
- Six to eight potatoes
- One tablespoon of rosemary
- One and one half teaspoon of thyme
- One and one half teaspoon of chili powder
- One tablespoon of garlic powder
- Two tablespoons of olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 425 degrees.
- Peel and chop the potatoes in 1 to 2 inch pieces.
- Toss the potatoes in the sasonings and oil.
- Spread the potatoes evenly in one layer on a baking sheet.
- Place in the oven for 40 minutes, flipping the potates halfway through.
- Let them cool for 5 minutes and serve.
Salsify Oysters
Ingredients
- Salsify to taste
- Eggs to taste
- Flour to taste
- Salt to taste
- Red Pepper to taste
- Butter to taste
Directions
- Scrape and boil the salsify.
- Beat fine in a mortar (mash them until there are very few lumps).
- Season with salt and red pepper.
- Mix them in a batter of eggs and a very little flour.
- Drop the size of an oyster (drop an amount roughly the size of an oyster in butter).
- Fry a light brown.
Onion Custard
Ingredients
- Ten or twelve mild onions
- Four eggs
- One pint of milk
- Grated nutmeg
- Butter
Directions
- Peel and slice the onions.
- Fry them in fresh butter, draining them well when you take them up.
- Mince the onions as fine as possible.
- Beat the eggs until very thick and light.
- Stir them gradually into the milk in turn with the minced onions.
- Season the whole with plenty of grated nutmeg and stir it very hard.
- Put into a deep white dish and bake it about one hour.
- Send it to the table as a side dish to be eaten with poultry.
- It is a French preparation, and will be found very nice by those who have no dislike to onions.
Corn Oysters
Ingredients
- Two ears of corn
- One tablespoonful of wheat flour
- One egg
- One teaspoon of butter
- Salt and pepper to taste
Directions
- Grate the corn while green and tender, with a coarse grater, into a deep dish.
- Beat the whites and yolks of the egg separately.
- Add the eggs to the corn with the flour, butter, and salt and pepper to taste.
- Lay them in hot butter with a spoon.
- Fry them on both sides.
Corn Oysters
Ingredients
- Two ears of corn
- One tablespoonful of wheat flour
- One egg
- One teaspoon of butter
- Salt and pepper to taste
Directions
- Grate the corn while green and tender, with a coarse grater, into a deep dish.
- Beat the whites and yolks of the egg separately.
- Add the eggs to the corn with the flour, butter, and salt and pepper to taste.
- Lay them in hot butter with a spoon.
- Fry them on both sides.
Onion Custard
Ingredients
- Ten or twelve mild onions
- Four eggs
- One pint of milk
- Grated nutmeg
- Butter
Directions
- Peel and slice the onions.
- Fry them in fresh butter, draining them well when you take them up.
- Mince the onions as fine as possible.
- Beat the eggs until very thick and light.
- Stir them gradually into the milk in turn with the minced onions.
- Season the whole with plenty of grated nutmeg and stir it very hard.
- Put into a deep white dish and bake it about one hour.
- Send it to the table as a side dish to be eaten with poultry.
- It is a French preparation, and will be found very nice by those who have no dislike to onions.
Salsify Oysters
Ingredients
- Salsify to taste
- Eggs to taste
- Flour to taste
- Salt to taste
- Red Pepper to taste
- Butter to taste
Directions
- Scrape and boil the salsify.
- Beat fine in a mortar (mash them until there are very few lumps).
- Season with salt and red pepper.
- Mix them in a batter of eggs and a very little flour.
- Drop the size of an oyster (drop an amount roughly the size of an oyster in butter).
- Fry a light brown.
Hampton Muffins
Ingredients
- 2 eggs
- 2 spoonfulls of yeast
- 1 pint of flour
- Cold water
Directions
- Beat eggs well.
- Add yeast, flour, and as much cold water as will make a stiff batter.
- When the batter is light, bake them in hoops.
Hampton Muffins
Ingredients
- 2 eggs
- 2 spoonfulls of yeast
- 1 pint of flour
- Cold water
Directions
- Beat eggs well.
- Add yeast, flour, and as much cold water as will make a stiff batter.
- When the batter is light, bake them in hoops.
Ginger Cookies
Ingredients
- 1 teacup of sugar
- 1 egg
- 1 spoonful of soda
- 1 spoonful of ginger
- 1 spoonful of vinegar
- 7 cups of flour
Directions
- Mix sugar, egg, soda, ginger, vinegar, and flour in a large bowl.
- Dip out individual cookies and place them on a cookie sheet.
- Bake until done.
Ginger Cookies
Ingredients
- 1 teacup of sugar
- 1 egg
- 1 spoonful of soda
- 1 spoonful of ginger
- 1 spoonful of vinegar
- 7 cups of flour
Directions
- Mix sugar, egg, soda, ginger, vinegar, and flour in a large bowl.
- Dip out individual cookies and place them on a cookie sheet.
- Bake until done.
Shrimp Bisque
Ingredients
- 2 pounds of frozen shrimp (buy the ones with tails and just remove the tails)
- 2 cans of niblet corn (do not drain or substitute)
- 2 cans of cream of potato soup
- 1/2 pound of fresh sliced mushrooms
- 1 bunch of green onions (chopped)
- 1 stick of butter
- Tony's seasoning
- 1 pint of half and half
- 1 (8 ounce) package of cream cheese
Directions
- Saute mushrooms and onions in butter. Then add cream cheese and blend well.
- Add soup, corn, and half and half. Blend well.
- Add shrimp and cook until bubbly hot.
- Season with Tony's to taste. Serve over rice.
Shrimp Bisque
Ingredients
- 2 pounds of frozen shrimp (buy the ones with tails and just remove the tails)
- 2 cans of niblet corn (do not drain or substitute)
- 2 cans of cream of potato soup
- 1/2 pound of fresh sliced mushrooms
- 1 bunch of green onions (chopped)
- 1 stick of butter
- Tony's seasoning
- 1 pint of half and half
- 1 (8 ounce) package of cream cheese
Directions
- Saute mushrooms and onions in butter. Then add cream cheese and blend well.
- Add soup, corn, and half and half. Blend well.
- Add shrimp and cook until bubbly hot.
- Season with Tony's to taste. Serve over rice.
Bœf Roulé
Ingredients
- A cut of beef, a cut of veal of same weight
- 1/2 pound of sausage
- Piece of bread size of an egg steeped with milk
- 1 whole egg
- Salt
- Pepper
- Beef broth
- Corn starch
- Lemon juice
- Mushrooms
- Chopped parsley
Directions
- Add bread, then the egg.
- Sprinkle both cuts of meat with pepper and salt and spread on the sausage.
- Roll each cut, leaving the ends thinner than the middle. Tie ends with a string.
- Brown the cuts in butter until they are cooked(judge by color).
- Moisten with broth and let them cook for 1 1/2 hours.
- Thicken the sauce with cornstarch.
- Add lemon juice, a few mushrooms, and parsley.
Bœf Roulé
Ingredients
- A cut of beef, a cut of veal of same weight
- 1/2 pound of sausage
- Piece of bread size of an egg steeped with milk
- 1 whole egg
- Salt
- Pepper
- Beef broth
- Corn starch
- Lemon juice
- Mushrooms
- Chopped parsley
Directions
- Add bread, then the egg.
- Sprinkle both cuts of meat with pepper and salt and spread on the sausage.
- Roll each cut, leaving the ends thinner than the middle. Tie ends with a string.
- Brown the cuts in butter until they are cooked(judge by color).
- Moisten with broth and let them cook for 1 1/2 hours.
- Thicken the sauce with cornstarch.
- Add lemon juice, a few mushrooms, and parsley.
Seafood Pastalaya
Ingredients
- One tablespoon olive oil
- 1/2 pound andouille sausage
- 1/2 white onion
- 1/2 cup diced celery
- 1 can of diced tomatoes
- 1 lb of penne pasta
- 1 tablespoon of cajun seasoning
- 3 cups chicken stock
- 1 lb large shrimp, peeled and deveined
- salt and pepper
Directions
- Add 1 tablespoon of olive oil to a large pot over medium heat.
- Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
- Peel and devein the shrimp. Leave tails on and set aside.
- Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
- Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
- Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
- Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.
Seafood Pastalaya
Ingredients
- One tablespoon olive oil
- 1/2 pound andouille sausage
- 1/2 white onion
- 1/2 cup diced celery
- 1 can of diced tomatoes
- 1 lb of penne pasta
- 1 tablespoon of cajun seasoning
- 3 cups chicken stock
- 1 lb large shrimp, peeled and deveined
- salt and pepper
Directions
- Add 1 tablespoon of olive oil to a large pot over medium heat.
- Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
- Peel and devein the shrimp. Leave tails on and set aside.
- Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
- Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
- Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
- Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.
Grilled Ham and Cheese
Ingredients
- 1 slice of ham
- 3 slices of cheese (any kind)
- Sliced bread
- Butter
Directions
- Put 3 slices of cheese and 1 slice of ham between two pieces of bread.
- Heat a skillet over medium-low heat. Apply butter to the outside of the bread slices.
- Add the sandwich to the skillet and cook for 2-3 minutes until golden. Cook until cheese is melted and then serve.
Source — Lauren Allen - Tastes Better From Scratch
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021
Grilled Ham and Cheese
Ingredients
- 1 slice of ham
- 3 slices of cheese (any kind)
- Sliced bread
- Butter
Directions
- Put 3 slices of cheese and 1 slice of ham between two pieces of bread.
- Heat a skillet over medium-low heat. Apply butter to the outside of the bread slices.
- Add the sandwich to the skillet and cook for 2-3 minutes until golden. Cook until cheese is melted and then serve.
Source — Lauren Allen - Tastes Better From Scratch
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021
Sweet Potato Pone
Ingredients
- 1 quart of grated sweet potatoes
- 2 cups sugar
- 1 cup flour
- 3 eggs
- 2 pints milk
- 1 small teaspoon soda
- 1 teaspoon allspice
Directions
- Beat eggs and sugar together
- Mix with flour and grated potatoes
- Add milk, soda, and spice
- Bake in a slow oven until cooked
Sweet Potato Pone
Ingredients
- 1 quart of grated sweet potatoes
- 2 cups sugar
- 1 cup flour
- 3 eggs
- 2 pints milk
- 1 small teaspoon soda
- 1 teaspoon allspice
Directions
- Beat eggs and sugar together
- Mix with flour and grated potatoes
- Add milk, soda, and spice
- Bake in a slow oven until cooked
Baked Macaroni and White Sauce
Ingredients
- 1/2 pound of macaroni
- Salt and pepper
- Butter
- Grated cheese
- 1/2 milk
- 1 heaping teaspoon of flour
Directions
- Boil 1/2 of macaroni in water until tender
- To make white sauce, add 1 teaspoon of butter in a pan and stir until it melts and bubbles. Do not brown it. Add the teaspoon of flour to the butter and stir until mixed. Pour 1/3 of the half pint of milk into the pan and allow it to boil, all the while stirring until thick. Gradually add the rest of the milk, salt, and pepper.
- Drain the macaroni into a buttered pudding dish in alternating layers with the grated cheese.
- Pour the white sauce over all of the macaroni and top off with grated cheese and a little butter.
- Bake until brown
Baked Macaroni and White Sauce
Ingredients
- 1/2 pound of macaroni
- Salt and pepper
- Butter
- Grated cheese
- 1/2 milk
- 1 heaping teaspoon of flour
Directions
- Boil 1/2 of macaroni in water until tender
- To make white sauce, add 1 teaspoon of butter in a pan and stir until it melts and bubbles. Do not brown it. Add the teaspoon of flour to the butter and stir until mixed. Pour 1/3 of the half pint of milk into the pan and allow it to boil, all the while stirring until thick. Gradually add the rest of the milk, salt, and pepper.
- Drain the macaroni into a buttered pudding dish in alternating layers with the grated cheese.
- Pour the white sauce over all of the macaroni and top off with grated cheese and a little butter.
- Bake until brown
Peach Cobbler
Ingredients
- 1/2 a cup of unsalted butter
- 1 cup of all-purpose flour
- 2 cups of sugar
- 1 tablespoonful of baking powder
- A pinch of salt
- 1 cup of milk
- 4 cups of fresh peach slices
- 1 tablespoonful of lemon juice
- Nutmeg
Directions
- Melt the butter in a dish.
- Combine the flour, salt, baking powder, and one cup of sugar.
- Add in the milk then stir until the dry ingredients become moistened.
- Pour the batter over the melted butter.
- Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
- Pour over batter.
- Sprinkle with nutmeg.
- Bake until golden brown.
— My mother, Sherry Pitts
Peach Cobbler
Ingredients
- 1/2 a cup of unsalted butter
- 1 cup of all-purpose flour
- 2 cups of sugar
- 1 tablespoonful of baking powder
- A pinch of salt
- 1 cup of milk
- 4 cups of fresh peach slices
- 1 tablespoonful of lemon juice
- Nutmeg
Directions
- Melt the butter in a dish.
- Combine the flour, salt, baking powder, and one cup of sugar.
- Add in the milk then stir until the dry ingredients become moistened.
- Pour the batter over the melted butter.
- Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
- Pour over batter.
- Sprinkle with nutmeg.
- Bake until golden brown.
— My mother, Sherry Pitts
Veal Olives
Ingredients
- One Veal fillet
- 1 cup of water
- 1/2 cup of butter
- 1/2 cup of breadcrumbs
- Salt
- Pepper
- Mace (spice)
- Butchers twine
Directions
- Slice pieces of the fillet of veal 1⁄2 an inch thick and 8 to 10 inches wide and long.
- Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
- Roll the veal tightly and tie them up separately with butchers twine.
- Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
- Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
- Stew them 1 hour. Beef may be prepared in the same way.
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