Fried Lamb

Ingredients

• Loin of lamb 
• 1 stick of butter
• Anchovies 
• 1 Lemon
• Spices (1 tsp Tony’s, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper)

Directions 

1. Cut the lamb into thin slices or as big as you would like. 
2. Beat them and put them in water to take the blood out.
3. Season them with Tony’s garlic powder, cayenne garlic pepper, black pepper and onion powder.
4. Fry them in the butter on the stovetop.
5. Use the butter, anchovies, and lemon to make a sauce.

Source — Creole Cookery Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Lamb

Ingredients

• Loin of lamb 
• 1 stick of butter
• Anchovies 
• 1 Lemon
• Spices (1 tsp Tony’s, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper)

Directions 

1. Cut the lamb into thin slices or as big as you would like. 
2. Beat them and put them in water to take the blood out.
3. Season them with Tony’s garlic powder, cayenne garlic pepper, black pepper and onion powder.
4. Fry them in the butter on the stovetop.
5. Use the butter, anchovies, and lemon to make a sauce.

Source — Creole Cookery Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Salmon Salad

Ingredients 

• 1 lb of tin can salmon
• 1/2 stick of butter 
• 2 cups of lettuce
• 1/2 cup of cheese 
• 1/2 of tomatoes 
• 1 boiled egg
• 1 lemon slice
• 1 tsp of Tony’s and black pepper 
• 1/2 garlic and herb spices cayenne pepper and onion powder

Directions 

1. Take salmon out of can and divide it to not too fine pieces.
2. Clean salmon then season with spices butter the pan then cook it (if needed).
3. Line a bowl or platter with lettuce, cheese, and tomatoes then add the salmon.
4. Squeeze lemon juice over the salad and garnish with lemon slices, eggs, and dressing. 

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Salmon Salad

Ingredients 

• 1 lb of tin can salmon
• 1/2 stick of butter 
• 2 cups of lettuce
• 1/2 cup of cheese 
• 1/2 of tomatoes 
• 1 boiled egg
• 1 lemon slice
• 1 tsp of Tony’s and black pepper 
• 1/2 garlic and herb spices cayenne pepper and onion powder

Directions 

1. Take salmon out of can and divide it to not too fine pieces.
2. Clean salmon then season with spices butter the pan then cook it (if needed).
3. Line a bowl or platter with lettuce, cheese, and tomatoes then add the salmon.
4. Squeeze lemon juice over the salad and garnish with lemon slices, eggs, and dressing. 

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Chicken

Ingredients 

• 1 stick of butter
• 1 cup of water 
• Gravy mix
• 1 tsp Tony’s and black pepper  
• 1/2 tsp garlic salt and onion powder 

Directions 

1. Clean your chicken thoroughly. 
2. Season the chicken to your liking.
3. Melt butter in a pan then fry chicken until brown on both sides. 
4. Add water to pan and cover it tight. 
5. Baste frequently with gravy mix.
6. Cook for about an cook until done.

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Chicken

Ingredients 

• 1 stick of butter
• 1 cup of water 
• Gravy mix
• 1 tsp Tony’s and black pepper  
• 1/2 tsp garlic salt and onion powder 

Directions 

1. Clean your chicken thoroughly. 
2. Season the chicken to your liking.
3. Melt butter in a pan then fry chicken until brown on both sides. 
4. Add water to pan and cover it tight. 
5. Baste frequently with gravy mix.
6. Cook for about an cook until done.

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Stuffed Tacos

Ingredients

• Tortillas (1 per taco)
• 1 lb of ground beef
• 1/2 cup of shredded mild cheddar cheese
• Provolone cheese (slices)
• 2 tsp of taco seasoning 
• Olive oil 
• 1/2 of tomatoes 
• 1 tsp of Tony’s
• 1/2 cup of flour
• 1 cup of salsa
• 1/2 cup of sour cream

Directions

1. Season and brown your ground beef. 
2. Drain the grease and add taco seasoning as well as a little water until season cooks into meat at a boil.
3. Add shredded cheese in the meat until cheese melt and then add the tomatoes. 
4. Lay tortillas out and add a slice of provolone cheese to each taco then add taco stuffings on top.
5. Use flour and water to close them up.
6. Put olive oil in a pan and cook tacos for 2-3 minutes on each side.
7. Allow grease to drain off and then eat them up with a side of sour cream and salsa.

Source — Cooking With Aisha
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Stuffed Tacos

Ingredients

• Tortillas (1 per taco)
• 1 lb of ground beef
• 1/2 cup of shredded mild cheddar cheese
• Provolone cheese (slices)
• 2 tsp of taco seasoning 
• Olive oil 
• 1/2 of tomatoes 
• 1 tsp of Tony’s
• 1/2 cup of flour
• 1 cup of salsa
• 1/2 cup of sour cream

Directions

1. Season and brown your ground beef. 
2. Drain the grease and add taco seasoning as well as a little water until season cooks into meat at a boil.
3. Add shredded cheese in the meat until cheese melt and then add the tomatoes. 
4. Lay tortillas out and add a slice of provolone cheese to each taco then add taco stuffings on top.
5. Use flour and water to close them up.
6. Put olive oil in a pan and cook tacos for 2-3 minutes on each side.
7. Allow grease to drain off and then eat them up with a side of sour cream and salsa.

Source — Cooking With Aisha
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Graham Crackers

Ingredients

• 2 Cups of Graham Flour
• 1 Cup White Flour
• 1/2 Cup Sugar
• 1/2 Cup Butter
• 1 Egg
• salt to taste

Direction

1. Mix all ingredients in a large bowl.
2. Roll ingredients on a sheet pan.
3. Bake in a quick oven (425 °F (218°C)).

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
July 16, 2019

Graham Crackers

Ingredients

• 2 Cups of Graham Flour
• 1 Cup White Flour
• 1/2 Cup Sugar
• 1/2 Cup Butter
• 1 Egg
• salt to taste

Direction

1. Mix all ingredients in a large bowl.
2. Roll ingredients on a sheet pan.
3. Bake in a quick oven (425 °F (218°C)).

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
July 16, 2019

Wine Cakes

 

Ingredients

• Cake: 1 ounce Fleshmen's yeast
• 1/2 Pint water
• Flour
• 4 Eggs separated 
• 1 Tablespoon butter
• Nutmeg
• Dixie lemon extract
• Syrup: 1 pound white sugar
• 1 cup water
• 1/4 fresh lemon
• a piece of nutmeg or mace
• a small piece of cinnamon
• unfermented wine

Directions

Cake:

1. Dissolve yeast in water.
2. Add flour to dissolve yeast mixture to make a thick batter.
3. Set the batter aside and let it rise.
4. After the batter has risen sufficiently, add the yolks of the eggs with butter, nutmeg, few drops of lemon extract, and flour to make the batter thick.
5. Set aside for 30 minutes.
6. Grease and flour 12- 15 small fancy cake molds and fill 3/4 full.
7. Let the cakes in the molds rise 1/2 hour.
8. Put in oven and bake 20- 25 minute.

Syrup:

1. Combine sugar, water, lemon, nutmeg or mace, and cinnamon.
2. Cook until it forms a string syrup.
3. Add the unfermented wine.
4. When cakes are baked thoroughly, soak in syrup.
5. Set in a sieve to drain.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Wine Cakes

 

Ingredients

• Cake: 1 ounce Fleshmen's yeast
• 1/2 Pint water
• Flour
• 4 Eggs separated 
• 1 Tablespoon butter
• Nutmeg
• Dixie lemon extract
• Syrup: 1 pound white sugar
• 1 cup water
• 1/4 fresh lemon
• a piece of nutmeg or mace
• a small piece of cinnamon
• unfermented wine

Directions

Cake:

1. Dissolve yeast in water.
2. Add flour to dissolve yeast mixture to make a thick batter.
3. Set the batter aside and let it rise.
4. After the batter has risen sufficiently, add the yolks of the eggs with butter, nutmeg, few drops of lemon extract, and flour to make the batter thick.
5. Set aside for 30 minutes.
6. Grease and flour 12- 15 small fancy cake molds and fill 3/4 full.
7. Let the cakes in the molds rise 1/2 hour.
8. Put in oven and bake 20- 25 minute.

Syrup:

1. Combine sugar, water, lemon, nutmeg or mace, and cinnamon.
2. Cook until it forms a string syrup.
3. Add the unfermented wine.
4. When cakes are baked thoroughly, soak in syrup.
5. Set in a sieve to drain.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Patty's Chocolate Pound Cake

 Ingredients

• 1/2 cup of shortening
• 2 sticks of marharine
• 3 cups of sugar
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 5 heaping tsp of cocoa
• 1 Tbsp of vanilla

Directions

1. Cream margarine, shortening, and sugar.
2. Add eggs, beating well.
3. In a separate bowl, mix flour, cocoa, baking powder and salt together.
4. Add flour mixture alternating with milk, to creamed mixture.Add vanilla.
5. Bake in well-greased and floured tube cake pan for 1 hour and 20 minutes at 325.
6. Ice cake while hot.

Icing

Ingredients

• 2/3 stick margarine, creamed
• 2/3 box of confectioners' sugar
• 1 tsp of vanilla
• 3 Tbsp of hot coffee
• 1 heaping Tbsp of cocoa

Directions

1. Cream margarine, gradually adding sugar, then other ingredients.
2. Mix well and spread over hot cake. (This freezes well.)

Source — Encore: A Second Cookbook
Prepared by Elizabeth Foster
September 27, 2021

Patty's Chocolate Pound Cake

 Ingredients

• 1/2 cup of shortening
• 2 sticks of marharine
• 3 cups of sugar
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 5 heaping tsp of cocoa
• 1 Tbsp of vanilla

Directions

1. Cream margarine, shortening, and sugar.
2. Add eggs, beating well.
3. In a separate bowl, mix flour, cocoa, baking powder and salt together.
4. Add flour mixture alternating with milk, to creamed mixture.Add vanilla.
5. Bake in well-greased and floured tube cake pan for 1 hour and 20 minutes at 325.
6. Ice cake while hot.

Icing

Ingredients

• 2/3 stick margarine, creamed
• 2/3 box of confectioners' sugar
• 1 tsp of vanilla
• 3 Tbsp of hot coffee
• 1 heaping Tbsp of cocoa

Directions

1. Cream margarine, gradually adding sugar, then other ingredients.
2. Mix well and spread over hot cake. (This freezes well.)

Source — Encore: A Second Cookbook
Prepared by Elizabeth Foster
September 27, 2021

Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021