Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Soft-shelled Crab, Fried

Ingredients

• Soft-shelled crab
• Saltine crackers
• Lard
• Salt

Directions

1. Clean the crabs properly.
2. They must be dried carefully before frying, or they will not brown well.
3. Dip them into rolled cracker.
4. Fry them in hot lard salted. 
5. Serve with any favorite sauce.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Soft-shelled Crab, Fried

Ingredients

• Soft-shelled crab
• Saltine crackers
• Lard
• Salt

Directions

1. Clean the crabs properly.
2. They must be dried carefully before frying, or they will not brown well.
3. Dip them into rolled cracker.
4. Fry them in hot lard salted. 
5. Serve with any favorite sauce.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Chicken Soup, Yellow and Very Rich

Ingredients

• 2 pounds of veal
• 1 pound of either beef or lamb
• 1 small chicken, cut up
• 3 quarts of water
• 1 leek or two onions
• 1 large carrot or two small carrots
• 2 tbsp. of salt
• 1 tbsp. of pepper
• 1 tbsp. of butter worked in flour
• Sprigs of parsley OR 1 egg

Directions

1. Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water.
2. Skim off all the scum as it rises.
3. Slice a leek or two onions.
4. Grate a large carrot or two small ones.
5. Put all these to the soup.
6. Add two tablespoonfuls of salt and one of pepper.
7. Let it boil gently for two hours.
8. Add a spoonful of butter worked in flour.
9. Cover this for fifteen minutes, and serve in a covered pot.

Chicken

1. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley.

OR

1. You may chop the chicken up.
2. Season with pepper, salt, butter, and an egg.
3. Form into balls.
4. Roll them in flour, and drop them in a few minutes before serving.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Chicken Soup, Yellow and Very Rich

Ingredients

• 2 pounds of veal
• 1 pound of either beef or lamb
• 1 small chicken, cut up
• 3 quarts of water
• 1 leek or two onions
• 1 large carrot or two small carrots
• 2 tbsp. of salt
• 1 tbsp. of pepper
• 1 tbsp. of butter worked in flour
• Sprigs of parsley OR 1 egg

Directions

1. Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water.
2. Skim off all the scum as it rises.
3. Slice a leek or two onions.
4. Grate a large carrot or two small ones.
5. Put all these to the soup.
6. Add two tablespoonfuls of salt and one of pepper.
7. Let it boil gently for two hours.
8. Add a spoonful of butter worked in flour.
9. Cover this for fifteen minutes, and serve in a covered pot.

Chicken

1. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley.

OR

1. You may chop the chicken up.
2. Season with pepper, salt, butter, and an egg.
3. Form into balls.
4. Roll them in flour, and drop them in a few minutes before serving.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Beef Enchiladas

Ingredients

• 1 pound of hamburger meat
• 1 packet of taco seasoning
• 1 & 1/2 cups of shredded Mexican blend cheese 
• 2 cans of red enchilada sauce
• 1 pack of 10 flour tortillas

Directions

1. Brown hamburger meat and drain grease.
2. Add in taco seasoning.
3. Heat up enchilada sauce in a small pot.
4. Combine hamburger meat, handful of cheese, and a tablespoon of enchilada sauce into a tortilla, and wrap.
5. Repeat 10 times aligning the enchiladas in a 13x9 inch pan.
6. Preheat the oven to 350 degrees and bake for 20 minutes.
7. Sprinkle cheese on top in the last remaining 8 minutes of cooking. 

Source — Emily Cook
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Beef Enchiladas

Ingredients

• 1 pound of hamburger meat
• 1 packet of taco seasoning
• 1 & 1/2 cups of shredded Mexican blend cheese 
• 2 cans of red enchilada sauce
• 1 pack of 10 flour tortillas

Directions

1. Brown hamburger meat and drain grease.
2. Add in taco seasoning.
3. Heat up enchilada sauce in a small pot.
4. Combine hamburger meat, handful of cheese, and a tablespoon of enchilada sauce into a tortilla, and wrap.
5. Repeat 10 times aligning the enchiladas in a 13x9 inch pan.
6. Preheat the oven to 350 degrees and bake for 20 minutes.
7. Sprinkle cheese on top in the last remaining 8 minutes of cooking. 

Source — Emily Cook
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Oysters Gombos with Filee No. 1

Ingredients

• Full baked chicken
• Fifty raw oysters 
• Half a pound of ham
• Two white onions
• 2 tablespoons of file seasoning
  
• 1 & 1/2 cups of flour

Directions

1. Shred chicken.
2. Brown flour in a cast iron skillet.
3. White in 1/2 a cup of water, creating a gravy-like density.
4. Dice the two large onions, and brown them with butter in a small skillet. 
5. Put everything BUT oysters into a large pot to boil, and let boil for 10 minutes. 
6. Simmer gumbo for 1 hour.
7. Toss oysters in the pot for the last 20 minutes of cooking. 

Source — La Cuisine Creole 

Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Oysters Gombos with Filee No. 1

Ingredients

• Full baked chicken
• Fifty raw oysters 
• Half a pound of ham
• Two white onions
• 2 tablespoons of file seasoning
  
• 1 & 1/2 cups of flour

Directions

1. Shred chicken.
2. Brown flour in a cast iron skillet.
3. White in 1/2 a cup of water, creating a gravy-like density.
4. Dice the two large onions, and brown them with butter in a small skillet. 
5. Put everything BUT oysters into a large pot to boil, and let boil for 10 minutes. 
6. Simmer gumbo for 1 hour.
7. Toss oysters in the pot for the last 20 minutes of cooking. 

Source — La Cuisine Creole 

Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Velvet Cake

Ingredients

• 1 cup of yeasts
• 3 large eggs
• 1 quart of WARM milk
• 1 quart of sifted (pour through strainer) flour
• 1 teaspoon of salt
• 1 & 1/2 tablespoons of softened butter

Directions

1. Beat 3 eggs in a separate bowl.
2. Heat quart of milk for 1.5 minutes.
3. Mix together all ingredients. 
4. Preheat the oven to 350 degrees.
5. Bake the cake for 35 minutes in a 9 inch diameter pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Velvet Cake

Ingredients

• 1 cup of yeasts
• 3 large eggs
• 1 quart of WARM milk
• 1 quart of sifted (pour through strainer) flour
• 1 teaspoon of salt
• 1 & 1/2 tablespoons of softened butter

Directions

1. Beat 3 eggs in a separate bowl.
2. Heat quart of milk for 1.5 minutes.
3. Mix together all ingredients. 
4. Preheat the oven to 350 degrees.
5. Bake the cake for 35 minutes in a 9 inch diameter pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Coffee Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of molasses
• 1 cup of strongly brewed coffee (liquid)
• 2 large eggs
• 5 cups of flour 
• 1 teaspoon of baking soda
• 1 cup of currants (raisin-like, seedless grape)
• 1 cup of raisins

Directions

1. Combine all ingredients EXCEPT currants and raisins in a large mixing bowl. 
2. Mix until powder is blended completely. 
3. Drop in raisins and currants in mixture, and stir 5 times.
4. Preheat the oven to 350 degrees. 
5. Bake cake for 45 minutes in 9x9 glass pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Coffee Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of molasses
• 1 cup of strongly brewed coffee (liquid)
• 2 large eggs
• 5 cups of flour 
• 1 teaspoon of baking soda
• 1 cup of currants (raisin-like, seedless grape)
• 1 cup of raisins

Directions

1. Combine all ingredients EXCEPT currants and raisins in a large mixing bowl. 
2. Mix until powder is blended completely. 
3. Drop in raisins and currants in mixture, and stir 5 times.
4. Preheat the oven to 350 degrees. 
5. Bake cake for 45 minutes in 9x9 glass pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Oyster Toast

Ingredients

• Three dozen oysters
• One tablespoonful of butter
• One teaspoonful of flour
• one onion
• parsley
• Salt and pepper

Directions

1. Brown the flour.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and last, the oysters.
3. Cook a few minutes and put into a large baking pan 
4. Put another crust on top and bake for 15 minutes.
5. Let cool and enjoy !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Oyster Toast

Ingredients

• Three dozen oysters
• One tablespoonful of butter
• One teaspoonful of flour
• one onion
• parsley
• Salt and pepper

Directions

1. Brown the flour.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and last, the oysters.
3. Cook a few minutes and put into a large baking pan 
4. Put another crust on top and bake for 15 minutes.
5. Let cool and enjoy !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Steak Roll

 Ingredients

• 1 lb of Steak of your choice
• 1 cup of breaad cumbs
• salt and pepper
  
• 1 onion
• 1 bunch of celery
• 1 handful of sage

Directions

1. Beat the steak well
2. Season the steak with salt and pepper to your liking.
3. Make a dressing of bread crumbs,pepper, salt, onions, and celery
4. Fry the dressing lightly, then put it on the steak and roll it up
5. Put it in the oven and bake for 20 minutes and Enjoy!

Source — New Orleans Cook Book
Prepared by Jewel Smith
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• One large hen or rooster
• 12 to 18 eggs
• 8 to 10 bunches of celery
• 1 bottle of pickles
• 1 tablespoon of mustard
• 1 tablespoon of vinegar
• salt and red or black pepper to taste

Directions

1. Take 1 large hen or rooster and boil it until it is tender.
2. Once it is cooked put it to the side to cool.
3. Save the jelly oil from water in which chicken is added to add to salad.
4. Boil 12 to 18 eggs hard.
5. Chop up fine 8 or 10 bunches of celery
6. Add in 1 small bottle of pickles and 1 tablespoon of mustard, vinegar, salt, and red and black pepper to taste.
7. Mix all together and serve with bread or crackers !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Chicken Salad

Ingredients

• One large hen or rooster
• 12 to 18 eggs
• 8 to 10 bunches of celery
• 1 bottle of pickles
• 1 tablespoon of mustard
• 1 tablespoon of vinegar
• salt and red or black pepper to taste

Directions

1. Take 1 large hen or rooster and boil it until it is tender.
2. Once it is cooked put it to the side to cool.
3. Save the jelly oil from water in which chicken is added to add to salad.
4. Boil 12 to 18 eggs hard.
5. Chop up fine 8 or 10 bunches of celery
6. Add in 1 small bottle of pickles and 1 tablespoon of mustard, vinegar, salt, and red and black pepper to taste.
7. Mix all together and serve with bread or crackers !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Steak Roll

 Ingredients

• 1 lb of Steak of your choice
• 1 cup of breaad cumbs
• salt and pepper
  
• 1 onion
• 1 bunch of celery
• 1 handful of sage

Directions

1. Beat the steak well
2. Season the steak with salt and pepper to your liking.
3. Make a dressing of bread crumbs,pepper, salt, onions, and celery
4. Fry the dressing lightly, then put it on the steak and roll it up
5. Put it in the oven and bake for 20 minutes and Enjoy!

Source — New Orleans Cook Book
Prepared by Jewel Smith
Louisiana Anthology
September 28, 2021

Spaghetti and Meatballs

Ingredients

• 1 can of tomato paste
• 1 pack of frozen italian meatballs
• 1 pack of spaghetti noodles
• 1 can of tomato sauce

Directions

1. Mix the can of tomato paste and tomato sauce together in a medium skillet with the heat on medium.
2. Boil 4 cups of water and add in the spaghetti noodles once the water starts to boil.
3. After the sauce has been simmering for about 10 minutes add in the meatballs and cook down for 10 minutes on medium heat.
4. When the noodles are cooked, strain them and run cold water over them.
5. Mix the noodles with the sauce and meatballs and Enjoy! Try serving with garlic bread and parmesan cheese!

Source — Jewel Smith
Prepared by Jewel Smith
Louisiana Anthology

Spaghetti and Meatballs

Ingredients

• 1 can of tomato paste
• 1 pack of frozen italian meatballs
• 1 pack of spaghetti noodles
• 1 can of tomato sauce

Directions

1. Mix the can of tomato paste and tomato sauce together in a medium skillet with the heat on medium.
2. Boil 4 cups of water and add in the spaghetti noodles once the water starts to boil.
3. After the sauce has been simmering for about 10 minutes add in the meatballs and cook down for 10 minutes on medium heat.
4. When the noodles are cooked, strain them and run cold water over them.
5. Mix the noodles with the sauce and meatballs and Enjoy! Try serving with garlic bread and parmesan cheese!

Source — Jewel Smith
Prepared by Jewel Smith
Louisiana Anthology

Cocoanut Pralines

Ingredients

• 1 Cup of peeled and grated cocoanut
• 2 Cups of white or brown sugar
• 1/2 Cup of water
• Walnut size (dollop) of butter
• fruit (food) coloring is optional

Directions

1. Place sugar in a small pot with water.
2. Boil mixture to a boil, cook it until when a drop is placed in cold water and brittles (threaded).
3. Mix butter and grated cocoanut into the mixture and cook for a few minutes.
4. Add fruit coloring if desired.
5. Drop on a buttered pan to cool.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Cocoanut Pralines

Ingredients

• 1 Cup of peeled and grated cocoanut
• 2 Cups of white or brown sugar
• 1/2 Cup of water
• Walnut size (dollop) of butter
• fruit (food) coloring is optional

Directions

1. Place sugar in a small pot with water.
2. Boil mixture to a boil, cook it until when a drop is placed in cold water and brittles (threaded).
3. Mix butter and grated cocoanut into the mixture and cook for a few minutes.
4. Add fruit coloring if desired.
5. Drop on a buttered pan to cool.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Orange or Pineapple Ambrosia

Ingredients

• 1 Pineapple (peeled) or 4 Large oranges ( peeled)
• 2 Eggs
• 1 Cup of sugar
• Whole allspice
• 16 oz of grated cocoanut

Directions

1. Break (tear apart) fruit into tiny pieces.
2. Crack eggs and remove the yolk and dispose of them.
3. Place egg whites in a bowl
4. Beat to a stiff froth with the desired amount of sugar.
5. Place in a glass bowl a layer of the fruit.
6. Sprinkle a small amount of sugar over the fruit.
7. Spread a thin layer of the beaten egg.
8. Sprinkle a thin layer of grated coconut.
9. Repeat steps 5-8 until the dish is full.
10. Serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Orange or Pineapple Ambrosia

Ingredients

• 1 Pineapple (peeled) or 4 Large oranges ( peeled)
• 2 Eggs
• 1 Cup of sugar
• Whole allspice
• 16 oz of grated cocoanut

Directions

1. Break (tear apart) fruit into tiny pieces.
2. Crack eggs and remove the yolk and dispose of them.
3. Place egg whites in a bowl
4. Beat to a stiff froth with the desired amount of sugar.
5. Place in a glass bowl a layer of the fruit.
6. Sprinkle a small amount of sugar over the fruit.
7. Spread a thin layer of the beaten egg.
8. Sprinkle a thin layer of grated coconut.
9. Repeat steps 5-8 until the dish is full.
10. Serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Bouillé

Ingredients

• Rump of beef
• Salt and Pepper
• Cloves
• Four onions
• Four carrots
• Four turnips
• One head of celery
• Veal
• Bacon
• Butter
• Flour
• Chopped pickled cucumbers
• Water
• Capers
• Anchovies

Directions

1. Put rump of beef in cold water and take off scum as it begins to rise.
2. When it begins to boil, pour in a little cold water to clear it. 
3. When the scum is all taken off, put it to stew gently. 
4. Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
5. When done, take all out to enrich the soup.

Glazing 

1. Stew a piece of veal with a little bacon.
2. When sufficiently done, add onions, carrots, turnips, and celery.
3. Strain off the broth and reduce consistency.
4. Put glazing immediately onto Bouille at the moment it is served up.

Gravy

1. Work up butter in flour.
2. Add pickled cucumbers, capers, and anchovies.
3. Put gravy in pan with glazing.
4. Add a little water.
5. Stir it up and take off heat the moment it boils.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 28, 2021

Bouillé

Ingredients

• Rump of beef
• Salt and Pepper
• Cloves
• Four onions
• Four carrots
• Four turnips
• One head of celery
• Veal
• Bacon
• Butter
• Flour
• Chopped pickled cucumbers
• Water
• Capers
• Anchovies

Directions

1. Put rump of beef in cold water and take off scum as it begins to rise.
2. When it begins to boil, pour in a little cold water to clear it. 
3. When the scum is all taken off, put it to stew gently. 
4. Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
5. When done, take all out to enrich the soup.

Glazing 

1. Stew a piece of veal with a little bacon.
2. When sufficiently done, add onions, carrots, turnips, and celery.
3. Strain off the broth and reduce consistency.
4. Put glazing immediately onto Bouille at the moment it is served up.

Gravy

1. Work up butter in flour.
2. Add pickled cucumbers, capers, and anchovies.
3. Put gravy in pan with glazing.
4. Add a little water.
5. Stir it up and take off heat the moment it boils.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 28, 2021

Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Mini Apple Pecan Bundt Cakes

Ingredients

• 2  peeled and chopped granny smith apples                     
  
• 1 cup chopped pecans
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsps. vanilla
• 1 tsp salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs

Directions

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, sugar and eggs and mix until creamy.
• 
  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add to large bowl and mix well.
• Add vanilla and mix well.
• Stir in apples and pecans.                                                                        
  
• Pour batter into generously greased mini bundt cake pan.                

Personal Recipe

Prepared by Brooke Walker

Louisiana Anthology
    September 28, 2021

Mini Apple Pecan Bundt Cakes

Ingredients

• 2  peeled and chopped granny smith apples                     
  
• 1 cup chopped pecans
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsps. vanilla
• 1 tsp salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs

Directions

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, sugar and eggs and mix until creamy.
• 
  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add to large bowl and mix well.
• Add vanilla and mix well.
• Stir in apples and pecans.                                                                        
  
• Pour batter into generously greased mini bundt cake pan.                

Personal Recipe

Prepared by Brooke Walker

Louisiana Anthology
    September 28, 2021

Lasagna

Ingredients

• Two packs of lasagna noodles
• Two whole bell peppers (chopped)
• Two packs of ground beef
• Two cans of Tomato Paste
• Parmesean Cheese (Grated)
• Mozarella Cheese (Grated)
• Cheddar Cheese (Grated)
• Salt
• Pepper

Directions

1. Boil the lasagna noodles until soft.
2. Cut up bell peppers and saute them in skillet.
3. Add ground beef to skillet and mix peppers; add salt and pepper as needed.
4. Add in tomato paste when ground beef is cooking and stir until done.
5. Spread part of meat spread lace at bottom of a pan.
6. Spread out lasagna in a pan and again spread meat on top noodles.
7. Add three cheeses on top of meat.
8. Repeat steps 6-7 until the all lasagna noodles are gone. The top layer should be meat and three cheeses.

Source — Harry Wright
Prepared by Kaci Wright
Louisiana Anthology
September 28 , 2021

Lasagna

Ingredients

• Two packs of lasagna noodles
• Two whole bell peppers (chopped)
• Two packs of ground beef
• Two cans of Tomato Paste
• Parmesean Cheese (Grated)
• Mozarella Cheese (Grated)
• Cheddar Cheese (Grated)
• Salt
• Pepper

Directions

1. Boil the lasagna noodles until soft.
2. Cut up bell peppers and saute them in skillet.
3. Add ground beef to skillet and mix peppers; add salt and pepper as needed.
4. Add in tomato paste when ground beef is cooking and stir until done.
5. Spread part of meat spread lace at bottom of a pan.
6. Spread out lasagna in a pan and again spread meat on top noodles.
7. Add three cheeses on top of meat.
8. Repeat steps 6-7 until the all lasagna noodles are gone. The top layer should be meat and three cheeses.

Source — Harry Wright
Prepared by Kaci Wright
Louisiana Anthology
September 28 , 2021

Smothered Okra, Chicken, Sausage, and Shrimp

Ingredients

• 12 ounces of sliced okra (fresh or frozen)
• 1 lb of pork, beef, or turkey sausage of your choice
• 1 lb of shrimp
• 2 chicken breasts
• 1 diced onion
• 1 diced bell pepper
• 2 tablespoons of minced garlic 
• 12 oz of tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp of Accent seasoning 
• 1 tsp of Tony's Chachere
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 3 cups of cooked rice
• 1/3 cup of white vinegar
• 2 tsp of sugar
• water
• fresh cornbread (optional)

Directions

1. Bring water to boil in a large pot.
2. Add chicken breast, salt, pepper, Accent seasoning, Tony's Chachere, garlic powder, onion powder, diced onion, and diced bell peppers to boiling water. 
3. Boil for 30-35 minutes. 
4. While chicken is boiling, slice up sausage. 
5. Place sausage on a baking sheet and bake in oven at 375 degrees for 20 minutes. 
6. Remove sausage from oven and set to the side. 
7. Place okra and vinegar in a frying pan and cook on high for 10 minutes stirring often. Set aside when done.
8. Remove boiled chicken from pot and keep the seasoned water mixture in the pot.
9. Shred chicken and return to its original pot. 
10.  Add tomato paste to the shredded chicken and stir over medium heat until mixture is evenly combined. 
11. Add sugar, sausage, and okra to the chicken and water mix. 
12. Boil ingredients for 20 minutes. 
13. Add shrimp to pot and boil for an additional 5-7 minutes. 
14. Serve hot over a bed of rice and with cornbread on the side. 

Source — My Recipe
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Smothered Okra, Chicken, Sausage, and Shrimp

Ingredients

• 12 ounces of sliced okra (fresh or frozen)
• 1 lb of pork, beef, or turkey sausage of your choice
• 1 lb of shrimp
• 2 chicken breasts
• 1 diced onion
• 1 diced bell pepper
• 2 tablespoons of minced garlic 
• 12 oz of tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp of Accent seasoning 
• 1 tsp of Tony's Chachere
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 3 cups of cooked rice
• 1/3 cup of white vinegar
• 2 tsp of sugar
• water
• fresh cornbread (optional)

Directions

1. Bring water to boil in a large pot.
2. Add chicken breast, salt, pepper, Accent seasoning, Tony's Chachere, garlic powder, onion powder, diced onion, and diced bell peppers to boiling water. 
3. Boil for 30-35 minutes. 
4. While chicken is boiling, slice up sausage. 
5. Place sausage on a baking sheet and bake in oven at 375 degrees for 20 minutes. 
6. Remove sausage from oven and set to the side. 
7. Place okra and vinegar in a frying pan and cook on high for 10 minutes stirring often. Set aside when done.
8. Remove boiled chicken from pot and keep the seasoned water mixture in the pot.
9. Shred chicken and return to its original pot. 
10.  Add tomato paste to the shredded chicken and stir over medium heat until mixture is evenly combined. 
11. Add sugar, sausage, and okra to the chicken and water mix. 
12. Boil ingredients for 20 minutes. 
13. Add shrimp to pot and boil for an additional 5-7 minutes. 
14. Serve hot over a bed of rice and with cornbread on the side. 

Source — My Recipe
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Warm Fall Vegetable Roast

Ingredients

• Cherry Tomatoes
• Cauliflower (cut into small pieces)
• Chickpeas (canned or fresh) OPTIONAL
• 1 tablespoon of cinnamon
• 2 tablespoons of grained cumin
• 1 tablespoon of chili flakes
• Salt to taste
• Pepper to taste
• 2 tablespoons of garlic powder
• 1/4 cup of olive oil 
  
  
  

Directions

1. Preheat oven to 400°.
2. Assemble vegetables on a baking dish.
3. Mix olive oil and spices.
4. Cover vegetables with the mixture of olive oil and spices.
5. Roast on 400° for 25 minutes.
6. Enjoy! (Best served over jasmine rice.)

Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Portguese Apple Pudding

Ingredients

• 12 apples
• 1/2 lemon
• 1 cup of sugar
• good paste

Ingredients for Custard Sauce

• 3 egg yolks
• 1 pint of milk
• 2 tablespoons of sugar

Ingredients for Meringue

• 3 egg whites
• 1/4 cup of sugar

Directions

1. Peel, core, and stew to a pulp 6 tart apples.
2. Press pulp through a colander.
3. Add the grated rind of 1/2 a lemon and 1/4 cup of sugar to sweeten.
4. Pare, quarter, and core 6 more apples.
5. Place the apples in a baking dish.
6. Sprinkle 1/2 cup of sugar over the apples.
7. Put apples in the oven and bake slowly until tender.
8. Line a deep pie plate with good paste and bake until well colored.
9. Pile stewed apples up in a dome shape.
10. Pour baked good paste onto stewed apples.
11. Make meringue by mixing 3 egg whites and 1/4 cup of sugar to a stiff froth.
12. Cover the apples with the meringue.
13. Bake in the oven until brown.
14. Make custard sauce by mixing 3 egg yolks, 1 pint of milk and 2 tablespoons of sugar.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Portguese Apple Pudding

Ingredients

• 12 apples
• 1/2 lemon
• 1 cup of sugar
• good paste

Ingredients for Custard Sauce

• 3 egg yolks
• 1 pint of milk
• 2 tablespoons of sugar

Ingredients for Meringue

• 3 egg whites
• 1/4 cup of sugar

Directions

1. Peel, core, and stew to a pulp 6 tart apples.
2. Press pulp through a colander.
3. Add the grated rind of 1/2 a lemon and 1/4 cup of sugar to sweeten.
4. Pare, quarter, and core 6 more apples.
5. Place the apples in a baking dish.
6. Sprinkle 1/2 cup of sugar over the apples.
7. Put apples in the oven and bake slowly until tender.
8. Line a deep pie plate with good paste and bake until well colored.
9. Pile stewed apples up in a dome shape.
10. Pour baked good paste onto stewed apples.
11. Make meringue by mixing 3 egg whites and 1/4 cup of sugar to a stiff froth.
12. Cover the apples with the meringue.
13. Bake in the oven until brown.
14. Make custard sauce by mixing 3 egg yolks, 1 pint of milk and 2 tablespoons of sugar.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Jeff Davis Pudding

Ingredients

• 1 tea cup of New Orleans molasses
• 1 tea cup of beef suet
• 1 tea cup of butter milk
• 1 tea cup of raisins (seeded)
• 1 tea cup of currants
• 5 cts of citron cut in pieces for cakes
• 1 teaspoon of soda dissolved in buttermilk or sifted in the flour
• 3 cups of flour

Directions

1. Cut citron in pieces as for cakes.
2. Dissolve soda in buttermilk.
3. Sift flour.
4. Add sifted flour to soda and buttermilk mixture.
5. Mix together the molasses and beef suet and add to mixture.
6. Add the raisins, currants, and citron to the flour and mix well.
7. Stir in the grated nutmeg.
8. Grease a mould well, pour mixture into mould and steam for 4 hours.
9. Pour boiled sauce over the top for flavoring.

Ingredients for Boiled Sauce

• 1 heaping tablespoon of butter
• 1 pint granulated sugar
• Nutmeg

Directions for Boiled Sauce

1. Mix together granulated sugar, butter, and nutmeg for boiled sauce.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Jeff Davis Pudding

Ingredients

• 1 tea cup of New Orleans molasses
• 1 tea cup of beef suet
• 1 tea cup of butter milk
• 1 tea cup of raisins (seeded)
• 1 tea cup of currants
• 5 cts of citron cut in pieces for cakes
• 1 teaspoon of soda dissolved in buttermilk or sifted in the flour
• 3 cups of flour

Directions

1. Cut citron in pieces as for cakes.
2. Dissolve soda in buttermilk.
3. Sift flour.
4. Add sifted flour to soda and buttermilk mixture.
5. Mix together the molasses and beef suet and add to mixture.
6. Add the raisins, currants, and citron to the flour and mix well.
7. Stir in the grated nutmeg.
8. Grease a mould well, pour mixture into mould and steam for 4 hours.
9. Pour boiled sauce over the top for flavoring.

Ingredients for Boiled Sauce

• 1 heaping tablespoon of butter
• 1 pint granulated sugar
• Nutmeg

Directions for Boiled Sauce

1. Mix together granulated sugar, butter, and nutmeg for boiled sauce.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Broiled Beef Steak

Ingredients

• Flank or top round steak
• 1 stick of butter
• Salt 
• Pepper
• Parsley

Directions

1. Preheat oven and set broiler on high. 
2. Flatten your steak with the method of your choice.
3. Place melted butter over steak. 
4. Season steak with salt and pepper. 
5. Place seasoned steak on iron gridle. 
6. Pour remaining melted butter on top.  
7. Broil in oven for 5-6 minutes; flip and cook for an additional 3-4 more minutes.
8. Remove from oven and garnish with parsley. Serve hot. 

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Broiled Beef Steak

Ingredients

• Flank or top round steak
• 1 stick of butter
• Salt 
• Pepper
• Parsley

Directions

1. Preheat oven and set broiler on high. 
2. Flatten your steak with the method of your choice.
3. Place melted butter over steak. 
4. Season steak with salt and pepper. 
5. Place seasoned steak on iron gridle. 
6. Pour remaining melted butter on top.  
7. Broil in oven for 5-6 minutes; flip and cook for an additional 3-4 more minutes.
8. Remove from oven and garnish with parsley. Serve hot. 

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

How to Fry Plantains

Ingredients

• 2 plantains
• 1/4 cup of sugar
• 1 teaspoon of cinnamon
• 2-3 tablespoons of vegetable or canola oil 
• 1 tablespoon of butter
• 3 tablespoons of warm water

Directions

1. Peel and slice plantains. 
2. Place vegetable or canola oil in a cast iron skillet and heat until oil reaches 375 degrees. 
3. Fry plantain slices on one side for 1 1/2 minutes; flip and fry for an additional minute on opposite side. 
4. Remove plantain slices from skillet and sprinkle sugar on top of them. Set aside. 
5. In the same skillet add butter and melt.
6. Add plantains, water, and cinnamon and mix with the melted butter.  
7. Place skillet with mixed ingredients in preheated oven at 350 degrees. 
8. Bake for 20 minutes. 
9. Remove skillet from oven and serve warm.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

How to Fry Plantains

Ingredients

• 2 plantains
• 1/4 cup of sugar
• 1 teaspoon of cinnamon
• 2-3 tablespoons of vegetable or canola oil 
• 1 tablespoon of butter
• 3 tablespoons of warm water

Directions

1. Peel and slice plantains. 
2. Place vegetable or canola oil in a cast iron skillet and heat until oil reaches 375 degrees. 
3. Fry plantain slices on one side for 1 1/2 minutes; flip and fry for an additional minute on opposite side. 
4. Remove plantain slices from skillet and sprinkle sugar on top of them. Set aside. 
5. In the same skillet add butter and melt.
6. Add plantains, water, and cinnamon and mix with the melted butter.  
7. Place skillet with mixed ingredients in preheated oven at 350 degrees. 
8. Bake for 20 minutes. 
9. Remove skillet from oven and serve warm.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Fried Egg Plant

Ingredients

• 1 large eggplant, peeled 
• 4 or 5 slices of bread
• Water
• Thyme
• Salt
• Pepper
• 1 Onion, half diced and slice the remaining half.
• Vegetable oil

Directions

1. Take one egg plant and boil until soft. 
2. Peel and slice egg plant. 
3. Dice half of your onion and set aside. 
4. In a mixing bowl place sliced bred in water.
5. Remove bread from bowl and drain all water by squeezing with your hands. 
6. Combine bread with thyme, diced onion, pepper and salt. Set to the side. 
7. In a deep skillet, heat 1/2 inch of vegetable oil to 375 degrees. 
8. Slice the remaining half of your onion in large strips.
9. Place sliced onion in oil and cook until the onion becomes soft. 
10. Remove onion from grease and drain. 
11. Combine seasoned bread mixture and slices of cooked onion. 
12. Separate the bread and onion mixture into cakes
13. Place a slice of egg plant inside each cake. 
14. Fry until golden brown, drain, then serve.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris 
Louisiana Anthology
September 28, 2021

Fried Egg Plant

Ingredients

• 1 large eggplant, peeled 
• 4 or 5 slices of bread
• Water
• Thyme
• Salt
• Pepper
• 1 Onion, half diced and slice the remaining half.
• Vegetable oil

Directions

1. Take one egg plant and boil until soft. 
2. Peel and slice egg plant. 
3. Dice half of your onion and set aside. 
4. In a mixing bowl place sliced bred in water.
5. Remove bread from bowl and drain all water by squeezing with your hands. 
6. Combine bread with thyme, diced onion, pepper and salt. Set to the side. 
7. In a deep skillet, heat 1/2 inch of vegetable oil to 375 degrees. 
8. Slice the remaining half of your onion in large strips.
9. Place sliced onion in oil and cook until the onion becomes soft. 
10. Remove onion from grease and drain. 
11. Combine seasoned bread mixture and slices of cooked onion. 
12. Separate the bread and onion mixture into cakes
13. Place a slice of egg plant inside each cake. 
14. Fry until golden brown, drain, then serve.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris 
Louisiana Anthology
September 28, 2021

Coffee Cake

Ingredients

• One box of yellow cake mix
• Three eggs
• One cup of water
• One half cup of vegetable oil
• Thrirteen graham crackers
• One stick of butter
• Six tablespoons of brown sugar
• One tablespoon of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Mix 1 box of yellow cake mix, 3 eggs, 1 cup of water, and ½ cup of vegetable oil in a bowl until it is batter.
3. Put 13 graham crackers in a bag and beat until crumbs.
4. Mix crumbled graham crackers, 1 stick of butter, 6 tablespoons of brown sugar, and 1 tablespoon of cinnamon in another bowl.
5. Layer half the batter in 9x13 cake pan.
6. Layer half the topping over the batter.
7. Layer last half of batter over topping.
8. Layer last half of topping over batter.
9. Place in oven for 35 minutes.
Source — Jodi Heinz
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Coffee Cake

Ingredients

• One box of yellow cake mix
• Three eggs
• One cup of water
• One half cup of vegetable oil
• Thrirteen graham crackers
• One stick of butter
• Six tablespoons of brown sugar
• One tablespoon of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Mix 1 box of yellow cake mix, 3 eggs, 1 cup of water, and ½ cup of vegetable oil in a bowl until it is batter.
3. Put 13 graham crackers in a bag and beat until crumbs.
4. Mix crumbled graham crackers, 1 stick of butter, 6 tablespoons of brown sugar, and 1 tablespoon of cinnamon in another bowl.
5. Layer half the batter in 9x13 cake pan.
6. Layer half the topping over the batter.
7. Layer last half of batter over topping.
8. Layer last half of topping over batter.
9. Place in oven for 35 minutes.
Source — Jodi Heinz
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Cake Icing

Ingredients

• One eggs
• Nine teaspoons of powdered sugar
• One teaspoon of cornstarch
• One-forth teaspoon of cream of tartar

Directions

1. Seperate the white of an egg from the yolk.
2. Add 9 heaped teaspoons of powdered sugar, 1 even teaspoon of cornstarch, and ¼ teaspoon of cream of tartar to the white of the egg.
3. Put all in bowl together and beat with a fork till stiff.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Marshmallow Cake

Ingredients

• One cup of butter
• Two cups of sugar
• Three cups of flour
• Two teaspoons of Dixie baking powder
• One cup of sweet milk
• Six eggs
• One cup of cream
• Two cups of granulated sugar
• One-half cup of water
• Sixteen marshmallows

Directions

1. Add 1 cup of butter, 2 cups of sugar, 3 cups of flour, 2 teaspoons of Dixie baking powder, 1 cup of sweet milk, 4 eggs, and one cup of cream into a bowl.
2. Beat until stiff.
3. Layer batter into 3 layers.
4. Bake at 350 degrees for 30 minutes.
5. Boil ½ cup of water with 2 cups of sugar until it is a syrup.
6. Place 2 eggs in another bowl and beat until stiff.
7. Heat 16 marshmallows in a slow oven.
8. Pour syrup over beaten eggs
9. Add melted marshmallows to the mix.
10. Spread and smooth over baked cake.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 28, 2021

Marshmallow Cake

Ingredients

• One cup of butter
• Two cups of sugar
• Three cups of flour
• Two teaspoons of Dixie baking powder
• One cup of sweet milk
• Six eggs
• One cup of cream
• Two cups of granulated sugar
• One-half cup of water
• Sixteen marshmallows

Directions

1. Add 1 cup of butter, 2 cups of sugar, 3 cups of flour, 2 teaspoons of Dixie baking powder, 1 cup of sweet milk, 4 eggs, and one cup of cream into a bowl.
2. Beat until stiff.
3. Layer batter into 3 layers.
4. Bake at 350 degrees for 30 minutes.
5. Boil ½ cup of water with 2 cups of sugar until it is a syrup.
6. Place 2 eggs in another bowl and beat until stiff.
7. Heat 16 marshmallows in a slow oven.
8. Pour syrup over beaten eggs
9. Add melted marshmallows to the mix.
10. Spread and smooth over baked cake.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 28, 2021

Cake Icing

Ingredients

• One eggs
• Nine teaspoons of powdered sugar
• One teaspoon of cornstarch
• One-forth teaspoon of cream of tartar

Directions

1. Seperate the white of an egg from the yolk.
2. Add 9 heaped teaspoons of powdered sugar, 1 even teaspoon of cornstarch, and ¼ teaspoon of cream of tartar to the white of the egg.
3. Put all in bowl together and beat with a fork till stiff.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Thin Rich Cookies

Ingredients

• One cup of butter
• One cup of sugar
• Three eggs
• Flour

Directions

1. Add 1 cup of butter, 1 cup of sugar, and 3 eggs to a bowl.
2. Beat altogether till it is a cream.
3. Mix flour in until able to roll thin.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Thin Rich Cookies

Ingredients

• One cup of butter
• One cup of sugar
• Three eggs
• Flour

Directions

1. Add 1 cup of butter, 1 cup of sugar, and 3 eggs to a bowl.
2. Beat altogether till it is a cream.
3. Mix flour in until able to roll thin.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Oyster Pie

Ingredients

• 3 dozen oysters
• 1 onion
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt, pepper, and parsley to taste
• 2 short pie crusts

Directions

1. Brown the flour and butter.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and oysters.
3. Cook for a few minutes.
4. Put one pie crust into a baking pan and add in the oyster mixture.
5. Cover with the second pie crust and bake.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Oyster Pie

Ingredients

• 3 dozen oysters
• 1 onion
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt, pepper, and parsley to taste
• 2 short pie crusts

Directions

1. Brown the flour and butter.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and oysters.
3. Cook for a few minutes.
4. Put one pie crust into a baking pan and add in the oyster mixture.
5. Cover with the second pie crust and bake.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021