Chicken Salad

 

Ingredients

• 1 large hen or rooster
• 12- 18 boiled eggs 
• 8 to 10 celery
• 1 tablespoons of mustard, vinegar, salt and pepper

Directions

1. Boil hen until tender
2. Save jelly oil from water which hen was boiled in
3. Boil the eggs
4. Chop up the celery 
5. Chop up eggs and chicken
6. Mix all ingredients together

Source — Creole Cookery Book
Prepared by Mikaila  Coleman
Louisiana Anthology
May 24, 2022

Virginia Cakes

 

Ingredients

• Flour 
• Meal
• 4 eggs to a quart
• 1 teacup of good yeast

Directions

1. Equal amount of flour and meal
2. Sift well
3. Add eggs and yeast
4. Make it up with water and salt

Source — Creole Cookery Book
Prepared by Mikaila Coleman
Louisiana Anthology
May 24, 2022

Gruel Batter Cakes

 

Ingredients

• One quart of thick gruel
• F1 large tablespoon of batter
• 9 eggs
• Little salt
• 2 spoonfuls of flour and cornmeal one tablespoon of soda

Directions

1. Cook butter in gruel
2. Remove from fire
3. Then pour into a wooden bowl and stir until cool
4. Add eggs and meal
5. Add the one small tablespoon of soda dissolved in warm water 
6. The cornmeal should be white and fresh

Source — Creole Cookery Book
Prepared by Mikaila Coleman
Louisiana Anthology
May 24, 2022

Batter Bread

 

Ingredients

•                                                                                 
• 6 spoonful of flour
• 3 spoonful of cornmeal
• Salt
• Eggs
• Milk

Directions

1. The yolk and whites of egg should be beaten separately 
2. Make a thin batter with flour eggs and sufficient quantity of rich milk 
3. Sift flour and cornmeal with a little salt
4. Make it in little tin moulds in a quick oven

Source - Creole Cookery Book 

Prepared by Mikaila Coleman 
Louisiana Anthology
May 24, 2022

Easy Smothered Pork Chops

 

Ingredients

• One pound boneless pork chops
• Two tablespoons flour
• One onion
• Four cloves of garlic
• One can of cream of mushroom soup
• Cooking oil
• Salt and pepper

Directions

1. Slice onions into thin strips.
2. Dice garlic.
3. Slice pork chops into strips
4. Coat porkchops with flour and season with salt and pepper.
5. Put a small drizzle of oil in a pan and cook onions until softened 
6. Add garlic and cook until fragrant.
7. Add pork chops cook until golden brown
8. Add cream of mushroom soup and season with salt and pepper
9. Bring to a simmer and allow soup to thicken slightly
10. Serve immediately. 

Prepared by David Cason
Louisiana AnthologyMay 19, 2022

Dry Hash

 

Ingredients

• One pound steak
• Four potatoes 
• One onion
• Two tablespoons butter
• Salt
• Pepper
• Oil or Lard

Directions

1. Remove all fat and gristle from steak.
2. Finely chop steak.
3. Boil and mash potatoes.
4. Finely dice onion.
5. Fry onions in butter.
6. Mix steak, mashed potatoes, and fried onions.
7. Form small cakes with mixture.
8. Season cakes with salt and pepper.
9. Fry in oil or lard until cakes are a deep brown.

Source —New Orleans Cook Book
Prepared by David Cason
Louisiana Anthology
May 19, 2022

Milk Soup

 

Ingredients

• Four cups of milk
• Two cups of water
• One cinnamon stick
• One lemon peel
• One teaspoon of butter
• Pinch of salt
• One tablespoon of sago (starch)

Directions

1. Add milk, water, cinnamon, lemon peel, and butter to a pot.
2. Bring to a boil and then add salt and starch.
3. Cook until clear.

Source — New Orleans Cook Book
Prepared by David Cason
Louisiana Anthology
May 19, 2022

Buckwheat Cakes

 

Ingredients

• Two cups buckwheat
• One cup wheat flour
• Four teaspoons baking powder
• One tablespoon sugar
• One cup of milk or water

Directions

1. Mix ingredients in a bowl.
2. Cook on griddle immediately. 

Source —New Orleans Cook Book
Prepared by David Cason
Louisiana Anthology
May 19, 2022

Rice Dressing with Oysters

Ingredients

• 3 cups rice
• One large spoon of lard
• One small onion cut fine
• One tablespoon pulverized sage
• One spoon of salt
• One teaspoon of pepper
• Three dozen oysters
• Two eggs
• One spoon of butter

Directions

1. Put three cups rice in two cups of water over a quick fire.
2. Let come to a good boil, then cover closely.
3. Cook slow for one-half hour.
4. Cook together in a pan the lard, onion, sage, salt, pepper, and oysters for ten minutes.
5. Turn the rice out in a bowl.
6. Beat two eggs and one spoon of butter into it well.
7. Add the oysters and gravy, and enough juice to make soft.
8. This is enough to dress a medium sized turkey.
9. The oysters can be omited if desired.

— Mrs. Lilly B. Riggs

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Scolloped Onions, Cauliflower or Asparagus

Ingredients

• Onions Cauliflower, or Asparagus
• One tablespoon butter
• One and one-half tablespoonful of flour
• One pint of hot milk

Directions

1. Beat one tablespoon butter into one and one-half tablespoonful of flour.
2. Boil either vegetable until tender.
3. Put vegetable in baking dish.
4. Cut cauliflower or asparagus into small pieces.
5. Pour over butter and flour sauce.
6. Pour over it one pint of hot milk.
7. Cook until like custard.
8. Bake one half hour.

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Graham Bread

Ingredients

• One cake of compressed yeast
• Three quarts of Graham flour
• One kitchen spoonful of lard
• One large cup of brown sugar
• One tablespoon of salt

Directions

1. Well dissolve the yeast in cold water.
2. Mix well the lard, sugar and salt into the flower.
3. Put in your yeast.
4. If set by eight in the morning, will be ready to make into loaves by three in the afternoon.

— Mrs. H. J. Mullen

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Tomato Aspic

Ingredients

• One can of tomatoes for twelve people
• One slice of onion
• Two bay leaves
• A few celery tops
• One teaspoonful of salt
• A dash of cayenne
• Three-quarters of a box of gelatine
• Half of a lemon

Directions

1. Steam the tomatoes.
2. Put the tomatoes in a sauce pan with one slice of onion, two bay leaves, a few celery tops, a teaspoonful of salt and a dash of cayenne.
3. Add three-quarters of a box of gelatine to one-half cup of cold water.
4. Soak for one half hour.
5. Bring the gelatine to boiling point.
6. Mix the tomatoes and gelatine until dissolved.
7. Add the juice of half a lemon.
8. Strain again.
9. Pour into egg cups or moulds.
10. Let stand aside on ice for four or five hours.
11. When ready to use, plunge the cups in hot water for one minute.
12. Turn the aspic out on lettuce leaves.
13. Serve with mayonnaise.

— Mrs. F. A. Dicks

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Tilapia Tacos with Cilantro Lime Coleslaw

 

Ingredients

• Four tilapia filets
• Four small tortillas
• Packet of taco seasoning
• One lime
• One tablespoon of olive oil
• Two cups of coleslaw
• Four tablespoons of mayonnaise
• One tablespoon of chopped cilantro
• Half a teaspoon of sugar
• Quarter teaspoon cracked black pepper

Directions

1. Season fish on both sides with taco seasoning.
2. Heat olive oil in a skillet on the stove on medium heat.
3. Add tilapia filets and cook 3-4 minutes on each side until fish reaches 145 degrees internal temperature.
4. Mix coleslaw, mayonnaise, half of the chopped cilantro, sugar, black pepper, and the juice of half the lime.
5. Heat up tortillas on stove for 30 seconds.
6. Plate with coleslaw on the fish tacos, garnish with lime, and other half of the cilantro.

Prepared by Robert Stewart
Louisiana Anthology
May 13, 2022