Masala Tea

Ingredients

• Two cups of regular milk and a cup of water.
• Tea grains
  
  
  
  
  
  
  
• Cinnamon powder
• Black pepper
• Sugar

Directions

1. Heat two cups of regular milk with a cup of water.
2. Add a spoonful of tea grains.
3. Put half spoon cinnamon powder and black pepper.
4. Stir to boil for about 3 minutes.
5. Add 2 spoons of sugar.
6. Medium heat for 2 more minutes after it boils. 
   
   
   

Source — Simple Home Receipes.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Masala Tea

Ingredients

• Two cups of regular milk and a cup of water.
• Tea grains
  
  
  
  
  
  
  
• Cinnamon powder
• Black pepper
• Sugar

Directions

1. Heat two cups of regular milk with a cup of water.
2. Add a spoonful of tea grains.
3. Put half spoon cinnamon powder and black pepper.
4. Stir to boil for about 3 minutes.
5. Add 2 spoons of sugar.
6. Medium heat for 2 more minutes after it boils. 
   
   
   

Source — Simple Home Receipes.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Clear Pea Soup

Ingredients

• Two quarts of good beef or veal soup stock 
• Quart of young green peas
• Lettuce heads
• Mint sprig
• Salt and pepper

Directions

1. Take two quarts of good beef or veal soup stock (recommended boiling the day before).
2. Put a quart of young green peas.
3. Put heads of lettuce and a sprig of mint. 
4. Add salt and pepper to taste. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 11, 2021

Clear Pea Soup

Ingredients

• Two quarts of good beef or veal soup stock 
• Quart of young green peas
• Lettuce heads
• Mint sprig
• Salt and pepper

Directions

1. Take two quarts of good beef or veal soup stock (recommended boiling the day before).
2. Put a quart of young green peas.
3. Put heads of lettuce and a sprig of mint. 
4. Add salt and pepper to taste. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 11, 2021

Simple Okra Gombo

Ingredients

• Pound of beef 
• Half pound of veal brisket
• Three dozen okra pods
• One onion
• Pod of red pepper
• Rice

Directions

1. Chop a pound of beef and half a pound of veal brisket into an inch thick squares.
2. Slice three dozen okra pods, one onion, and a pod of red pepper.
3. Fry everything until brown.
4. Pour half a gallon of water.
5. Add more as it boils away.
6. Serve with rice.
   
   
   

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Simple Okra Gombo

Ingredients

• Pound of beef 
• Half pound of veal brisket
• Three dozen okra pods
• One onion
• Pod of red pepper
• Rice

Directions

1. Chop a pound of beef and half a pound of veal brisket into an inch thick squares.
2. Slice three dozen okra pods, one onion, and a pod of red pepper.
3. Fry everything until brown.
4. Pour half a gallon of water.
5. Add more as it boils away.
6. Serve with rice.
   
   
   

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Broth in Haste

Ingredients

• Rare roast meat or broiled steak 
• Desired Seasoning
• Cracker

Directions

1. Cut some rare roast meat or broiled steak very fine.
2. Boil pint and a half of water. 
3. Put the boiled water to a teacupful of the cut meat.
4. Put in some cracker with the meat.
5. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Broth in Haste

Ingredients

• Rare roast meat or broiled steak 
• Desired Seasoning
• Cracker

Directions

1. Cut some rare roast meat or broiled steak very fine.
2. Boil pint and a half of water. 
3. Put the boiled water to a teacupful of the cut meat.
4. Put in some cracker with the meat.
5. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Creole Red Beans and Rice

 

Creole Red Beans and Rice

September 26, 2021

Ingredients

• 1 and 1/4 gallon beef stock
• 1 pound dried red beans
• 1 pound Adouille sausage
• 2 cups diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced celery
• 1 can rotel tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon hot sauce
• 2 tablespoons worcestshire sauce
• 1 tablespoon creole seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped green onion

Directions

1. Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
2. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
3. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
4. Simmer for 2 1/2 hours, make sure it does not cook dry.
5. Add parsley and green onion serve over rice.
6. Serves 8.
7. Keeps well in Freezer for upto 6 months

Source — Personal Recipe
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Creole Red Beans and Rice

 

Creole Red Beans and Rice

September 26, 2021

Ingredients

• 1 and 1/4 gallon beef stock
• 1 pound dried red beans
• 1 pound Adouille sausage
• 2 cups diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced celery
• 1 can rotel tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon hot sauce
• 2 tablespoons worcestshire sauce
• 1 tablespoon creole seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped green onion

Directions

1. Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
2. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
3. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
4. Simmer for 2 1/2 hours, make sure it does not cook dry.
5. Add parsley and green onion serve over rice.
6. Serves 8.
7. Keeps well in Freezer for upto 6 months

Source — Personal Recipe
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Apricot Pudding

 

Apricot Pudding

September 26, 2021

Ingredients

• 1 cup granulated tapioca
• 1 can apricots
• Sugar
• Cream

Directions

1. Soak tapioca overnight in just enough water to cover it.
2. Drain juice from can nof Apricots in the morning and stir into tapioca.
3. Add 1/2 cup of sugar and enough water to make themixture thin.
4. Bring to boil and let boil until clear.
5. Cover bottom of pudding dish with fruit sprinkle with sugar and pour tapioca mixture on top.
6. Bake for 30 minutes and serve with cold cream.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Blackberry Soup

 

Blackberry Soup

September 26, 2021

Ingredients

• 2 cups of blackberries
• 8 cups of water
• 1 tablespoon of sago
• Lemon peel
• Cinnamon
• Sugar

Directions

1. Boil the blackberries in the water for 30 minutes.
2. Strain and return juice to the fire
3. Return to boil, once at boil add sago and lemon peel
4. Add cinnamon and sugar to taste.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Blackberry Soup

 

Blackberry Soup

September 26, 2021

Ingredients

• 2 cups of blackberries
• 8 cups of water
• 1 tablespoon of sago
• Lemon peel
• Cinnamon
• Sugar

Directions

1. Boil the blackberries in the water for 30 minutes.
2. Strain and return juice to the fire
3. Return to boil, once at boil add sago and lemon peel
4. Add cinnamon and sugar to taste.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Apricot Pudding

 

Apricot Pudding

September 26, 2021

Ingredients

• 1 cup granulated tapioca
• 1 can apricots
• Sugar
• Cream

Directions

1. Soak tapioca overnight in just enough water to cover it.
2. Drain juice from can nof Apricots in the morning and stir into tapioca.
3. Add 1/2 cup of sugar and enough water to make themixture thin.
4. Bring to boil and let boil until clear.
5. Cover bottom of pudding dish with fruit sprinkle with sugar and pour tapioca mixture on top.
6. Bake for 30 minutes and serve with cold cream.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Johnny Cakes

 

Johnny Cakes

September 26, 2021

Ingredients

• 2 cups of corn meal
• 1 pint of butter-milk
• 1 spoonful of cream or butter
• 1 cup of flour
• 1 teaspoon of soda

Directions

1. Mix 2 cups of cornmeal with butter-milk and cream or butter
2. Sift soda through the cup of flour
3. Beat cornmeal mixture well together with flour soda mixture
4. Bake in oven and serve hot

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Johnny Cakes

 

Johnny Cakes

September 26, 2021

Ingredients

• 2 cups of corn meal
• 1 pint of butter-milk
• 1 spoonful of cream or butter
• 1 cup of flour
• 1 teaspoon of soda

Directions

1. Mix 2 cups of cornmeal with butter-milk and cream or butter
2. Sift soda through the cup of flour
3. Beat cornmeal mixture well together with flour soda mixture
4. Bake in oven and serve hot

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Trout la a Ventienne

Trout a la Venitienne

November 03, 2021

Ingredients

• A trout
• Butter
• Lemon
• Thyme
• Basil
• Chives
• Salad Oil
• Bread Crumbs
• Sweet Herbs(marjoram, sage, and mint)

Directions

1. After well cleaning the trout make slices in the back.
2. Insert butter rolled in rolled in parsley, lemon, thyme, basil and chives, all finely minced.
3. Pour salad oil over fish and let lie for 30 minutes.
4. Boil over a clear flire which is not too quick and serve with sauce.

Source — Creole Cookery Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Trout la a Ventienne

Trout a la Venitienne

November 03, 2021

Ingredients

• A trout
• Butter
• Lemon
• Thyme
• Basil
• Chives
• Salad Oil
• Bread Crumbs
• Sweet Herbs(marjoram, sage, and mint)

Directions

1. After well cleaning the trout make slices in the back.
2. Insert butter rolled in rolled in parsley, lemon, thyme, basil and chives, all finely minced.
3. Pour salad oil over fish and let lie for 30 minutes.
4. Boil over a clear flire which is not too quick and serve with sauce.

Source — Creole Cookery Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021