How to Make Pop-Corn Balls

 

Ingredients

• 6 Quarts of popped popcorn
• One pint (1/2 quart) of molasses 

Equipment

• Large pot
• Large pan
• Spoon or stirring stick

Directions

1. In a large pot, boil one pint of molasses for fifteen minutes.
2. While boiling, prepare the popcorn by spreading it thinly over a large pan.
3. Pour the boiled molasses over the popcorn, and stir briskly until thoroughly mixed.
4. With clean hands, form balls of the desired size. 

Source — La Cuisine Creole
Prepared by Henry Hicks
Louisiana Anthology
March 27, 2023

How To Make A Plain Whiskey Punch

 

Ingredients

• Five ounces of lemon or lime juice
• 1/2 a tablespoon of sugar
• Two and a 1/2 ounces of whiskey
• Handful of ice

Equipment

• Cocktail Shaker
• 8 ounce glass

Directions

1. Pour ingredients into a cocktail shaker
2. Cover with lid, and shake for approximately one minute
3. Strain the contents into a drinking glass
4. Enjoy!

Source — La Cuisine Creole
Prepared by Henry Hicks
Louisiana Anthology
March 27, 2023

How to Make Dripped Coffee

 

Ingredients

• One cup of coffee beans
• 1/2 pint of boiling water
• Cup of boiling milk

Equipment

• Coffee grinder
• Coffee dripper
• 8 ounce mug

Directions

1. Grind one cup of coffee beans.
2. Place the ground up coffee beans into the top of the coffee dripper
3. Place the mug under the coffee dripper
4. Pour half a pint of boiling water onto the ground up coffee beans. 
5. Take the boiling milk, and pour it into the mug of coffee until the preferred taste is acquired. 

Source — La Cuisine Creole
Prepared by Henry Hicks
Louisiana Anthology
March 27, 2023

How to Make Rice

 

Ingredients

• Two cups of basmati rice
• Three and 1/2 cups of water
• One tablespoon of butter
• Two - three teaspoons of salt 
• Two - three bay leaves

Equipment

• Fine mesh strainer
• Bowl
• Large pot with a lid
• Large spoon
• Dish towel

Directions

1. Place the strainer inside the bowl.
2. Measure the basmati rice into the strainer and run cold water over the rice.
3. Rinse and stir the rice until the water in the bowl runs clear. 
4. Add the measured water into the pot with a tablespoon of butter, two - three teaspoons of salt, and two - three bay leaves.
5. Bring the water and ingredients to a rolling boil.
6. Add your washed rice to the boiling water and cover with a lid, bringing the stovetop to low heat. 
7. Allow twenty minutes for the rice to steam. 
8. Uncover the rice and fluff with a large spoon. 
9. Recover the rice with a lid and dish towel and pull the pot off heat to allow to steam an additional four - eight minutes. 
10. Enjoy!

Source — Henry Hicks
Prepared by Henry Hicks
Louisiana Anthology
April 14, 2023

Mississippi Pot Roast

Ingredients

• 

   

  4 lbs Chuck Roast 
  
• 1 pack Dry Ranch Dressing Mix 
• 1 Cup Beef Broth
• 1 pack Au Jus Seasoning
• 1 stick Butter
• 8 pieces Pepperoncini
•  1/2 Cup Pepperoncini Juice
• Vegetable Oil
• Rice 

Directions

1. Slice Chuck Roast into four pieces lengthwise.
2. Turn on Crock Pot.
3. Add beef broth to Crock Pot. Add chuck roast, ranch dressing mix, Au Jus seasoning, butter, pepperoncini's, and pepperoncini juice. 
4. Set Crock Pot to high and cook for 6-8 hours. 
5. Once meat is done cooking, shred and serve over rice. 

Prepared by Kirsten Nugent
Louisiana Anthology
April 26, 2023

Roasted Beefsteak

Ingredients

• Steak (Tenderloin or Porterhouse is best)
• Salt and Pepper to taste
• 1/2 Cup Butter 
• Tomato Sauce (optional)
• Catsup (optional)

Directions

1. Prepare coals to broil steak. 
2. Rub some of the steak fat on the gridiron before placing the steak on the gridiron. 
3. Broil one side gently until done, then turn steak and broil other side. 
4. Catch the blood as you turn steak, save for later.
5. Mix butter, salt, and pepper.
6. Lay finished steak in seasoned butter before cooled. 
7. Turn steak in seasoned butter to evenly coat both sides. 
8. Mix blood with gravy to make it thicker.
9. Serve with gravy, tomato sauce, or catsup.

Source — La Cuisine Creole
Prepared by Kirsten Nugent
Louisiana Anthology
April 26, 2023

Spice Cake

Ingredients

• 4 Cups Flour sifted
• 1 Cup Butter
• 1 Cup Brown Sugar 
• 1 Cup Molasses
• 1/2 Cup Sour Milk
• 1 tsp Soda
• 3 Eggs
• 1 tsp Ginger
• 1 tsp Spice
• 1 tsp Cinnamon
• 1 tsp Cloves
• 1 tsp Mace

Directions

1. In a large mixing bowl mix flour, sugar, ginger, spice, cinnamon, cloves and mace. 
2. In another mixing bowl mix brown sugar, butter, molasses, sour milk, soda, and eggs. 
3. Slowly mix in flour mixture until thoroughly combined. 
4. Divide mixture into two pans, and bake at 360 for 30 minutes or until a toothpick can be inserted and removed from the middle of the cake with no residue. 

Source — Creole Cookery Book
Prepared by Kirsten Nugent
Louisiana Anthology
April 25, 2023

Rice Waffles

Ingredients

• 2 Cups White Rice 
• 4 Cups Water 
• 1 Tbsp Butter
• 2 Eggs well beaten
• 2 Cups Milk
• 2 Cups Flour
• 1 tsp Yeast
• Salt to taste

Directions

1. Bring water to a simmer in a pot and add rice. 
2. Boil water and rice for around 15 minutes. 
3. Drain rice and add butter, eggs, milk, flour, and yeast. 
4. Let mixture sit for 2 hours 
5. Cook in a waffle iron until crispy brown 

Source — Creole Cookery Book
Prepared by Kirsten Nugent
Louisiana Anthology
April 25, 2023

Crab Gumbo

 Ingredients

• 1 Can of Tomatoes,
• 1 Dozen Okra
• 1 Onion Cut Fine
• 1 Tablespoonful of Lard.
• 10-15 Crabs

Directions

1. Into the hot lard, sift 2 tablespoonsful of flour, stir until brown.
2. Then put in the tomatoes, okra and onion; to this add about 1 quart and a half of boiling water; let cook until done.
3. Put 1 dozen crabs in boiling water, then remove the top shell, and clean thoroughly, put into the gumbo, and let boil 15 or 20 minutes.

Source — Creole Cookery Book
Prepared by Jonathan Durel
Louisiana Anthology
March 28th, 2023

Taiwanese Fried Chicken

 

Ingredients

• 3 chicken breasts
• 1 tspn chili powser
• 2 eggs
• 2 cups potato starch
  
  
  
• 1 tbsp Sea Salt
• 2 tspn white peppercorn
• 1 tspn sichuan peppercorn
• 1 tspn black peppercorn
• 2 tbsp fine grated ginger
• 1 fine grated garlic clove
• 2 tablespoon soy sauce
• 1 tablespoon mirin (a sweet Japanese rice wine)
• 1/2 teaspoon Chinese 5-spice powder
• 1/2 teaspoon potato starch

Directions

1. For the mixed pepper powder use a mortar and pestle to grind the peppercorn to a fine powder
2. Take 2 tablespoons of the mixed pepper powder and mix it with 1 tablespoon of sea salt and the chili powder. Set this mixture aside for later
3. Place the rest of the mixed pepper powder into a large bowl then add all the marinade ingredients to it as well
4. Pound the chicken to an even thickness, Use either a rolling pin or meat mallet
5. Cut the chicken to desired size
6. Add chicken to the marinade mixture and mix well
7. Fill a wok or deep frying pan 1/3 of the way full with vegetable oil over high heat
8. Whisk the eggs into a large bowl with 2 tablespoons of water
9. Coat each chicken piece in the egg and then potato starch
10. Serve hot.

Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Stewed Eels

Ingredients

• 2 eels
• 1 tspn kosher salt
• 1 tbsp butter
• 1 cup sherry (a grape wine with brandy)
• 1/2 cup parsley
• 1/4 of a lemon
• 1 tbsp browned flour

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Put the eels into a saucepan on Medium-Low heat and add 1 tspn of salt and 1/2 cup of Parsley
5. Cover the the eels and let stew for 1 hour
6. Mix 1 tbsp of browned flour and cold water
7. At the end of the hour add a tbsp of butter to the eels
8. After the butter, add the browned flour mixture along with 1 cup of sherry
9. Top with a 1/4 of a lemon sliced thinly
10. Serve.

Source — The Unrivalled Cook-Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Fried Eels

Ingredients

• 2 eels
• Flour
• 1 stick butter

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Coat the eels in flour
5. Melt the stick of butter into the bottom of a pan on high heat
6. fry the eels being sure to flip until golden brown (Should total about 7 minutes)
7. Serve.

Source — The Unrivalled Cook -Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Baked Salmon

Ingredients

• Salmon
• Salt and pepper
• 1/2 stick of butter
• 1 tspn Cayenne
• 1 cup sherry (a grape wine with brandy)
• 1 tbsp Tomato sauce
• 1tbsp Lemon juice
• 2tbsp Browned Flour

Directions

1. Preheat the oven to 450 degrees Fahrenheit
2. Wash the Salmon and wipe dry
3. Rub the Salmon with salt and pepper and 1tsp of cayenne
4. Grate the butter into a baking pan
5. Add the Salmon into the pan and put in the oven
6. Bake for 12 to 15 minutes
7. After it is finished place it onto a plate and cover
8. For the gravy, add 1 cup of Sherry to the pan, 1 tbsp of Tomato sauce, and 1tbsp of lemon
9. After mixed, add 1 cup of water and 2tbsp of browned flour
10. Serve in a sauce-bout along with the Salmon.

Source — The Unrivalled Cook-Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Banana Bread

Ingredients

• Three ripe mashed bananas
• One cup of white sugar
• One egg
• One fourth cup of melted butter
• One and one half cups of all-purpose flour
• One teaspoon baking soda
• One teaspoon salt

Directions

1. Gather all ingredients, preheat oven to 325 degrees F, and grease a 9x5-inch loaf pan.
2. Combine bananas, sugar, egg, and butter together in a bowl.
3. Mix flour and baking soda together in a separate bowl.
4. Stir into banana mixture until batter is just mixed.
5. Stir in salt and pour batter into the prepared loaf pan.
6. Bake in the preheated oven for about one hour.

Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Portugal Cake

Ingredients

• One half a pound of butter
• One pound of sugar
• One pound of flour
• Six eggs
• Two tablespoonfuls of lemon juice or white wine
• One pound of seeded raisins or citron
• One and a half pounds of blanched almonds cut fine
• One grated nutmeg

Directions

1. Make a batter with your butter, sugar, flour, eggs, and either lemon juice or white wine.
2. Add your seeded raisins or citron, dredged with a little of the flour, almonds, and nutmeg

Source — La Cuisine Creole
Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Fried Trout

Ingredients

• Any amount of trout

Directions

1. Clean, wash, and dry the fish.
2. Roll lightly in flour, and fry in butter or clarified dripping.
3. Let the fat be very hot, fry quickly to a delicate brown, and take up the instant they are done.
4. Drain for a moment on a folded napkin.
5. Arrange in a very hot dish and serve.

Source — The Unrivalled Cook-Book
Prepared by Luke Warleni
Louisiana Anthology
April 3, 2023

Catfish Soup

Ingredients

• Six Catfish, each weighing one half pound
• One half pound of salt pork
• One pint of milk
• Two eggs
• One head of celery
• One onion

Directions

1. Skin, clean the catfish, and cut off the heads.
2. Bone and cut up the fish
3. Chop the pork into small pieces.
4. Put into the pot with two quarts of water, chopped sweet herbs, onion, and celery.
5. Boil, strain, and then return to saucepan.
6. Add milk and eggs beaten to a froth to sauce pan.
7. Add lump of butter the size of a walnut.
8. Bring to a boil.
9. Serve with dice of toasted bread on top

Source — The Unrivalled Cook-Book
Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Green Bean Casserole

Ingredients

• 1 1/2 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 tablespoon minced garlic
• Drained can of French cut string beans
• 1/2 cup breadcrumbs
• Sprinkle of Parmesean cheese

Directions

1. Melt the butter into the olive oil in a pan on low heat until it starts to bubble.
2. Add garlic and saute until garlic turns brown.
3. Add string beans and let sit for a couple of minutes.
4. Add breadcrumbs and stir.
5. Add cheese and stir.
6. Let sit until cheese turns a little brown.

Prepared by Amelia Boudreau
Louisiana Anthology
April 1,2023

To Serve Meat or Chicken Pie

Ingredients

• Fringed napkin
• Plate larger than serving plate
• Sprigs of parsley

Directions

1. Lay fringed naplin on top of large plate.
2. Set pie on top of the napkin and plate.
3. Turn up edges of naplin against pie tin.
4. Place sprigs of parsley on edge of plate to keep napkin in place.

Source — La Cuisine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Queen Victoria's Favorite Green Pea Soup

Ingredients

• Two quarts of green peas
• Double-handful of parsley
• Four stalks of green mint
• Handful of green onions
• Two quarts of veal or beef stock
• Splash of liquor
• Half a pound of butter
• Spoonful of sugar

Directions

1. Place stock, peas, mint, parsley, and onions in a pot and bring to a boil.
2. Take mixture out when thoroughly done and pound them together.
3. Put in stewpan with liquor and run through sieve.
4. Add butter and sugar and stir just before serving.

Source — La Cusine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Almond Meringue

Ingredients

• Two egg whites
• 1 cup of powdered sugar
• 3/4 cup of blanched and cut almonds

 

Directions

1. Preheat oven to lowest temperature.
2. Beat two egg whites with powdered sugar and almonds.
3. Form mixture into a ring on parchment paper.
4. Put parchment paper (with mixture) on baking sheet.
5. Put baking sheet in oven until mixture is hard and brown.

Source — La Cuisine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023