Yeast Cake

Ingredients

• 5 eggs, separated
  
• 2 sticks salted butter
• 1/2 cup solid shortening
• 3 cups sugar
• 1Tsp salt
• 1 teaspoon vanilla extract
• 1 cup milk, 2% or less
• 3 cups all-purpose flour 
• 1 packet of instant yeast

Directions

1. Preheat oven to 350
2. Whisk dry ingredients together (sugar, salt, flour, yeast)
3. Mix wet ingredients together (eggs, butter, shortening, vanilla, milk)
4. Combine both wet and dry groups
5. Cover with plastic wrap and let rise for 12 hours in a room temperature area
6. Stir risen batter and add to a cake pan of choice
7. Let rise for a second time for one hour
8. Bake for around 20 minutes or until a toothpick comes out clean
9. Let rest for about another 20 minutes
10. Enjoy!

Source — Personal Recipe
Prepared by David Dreher
Louisiana Anthology
July 16, 2019

White Sponge Cake

Ingredients

• 10 egg whites
  
• 1 cup of sifted flour
• 1.5 cups of sifted white sugar
• 0.5 teaspoonful of cream of tartar
• Salt
• Vanilla extract

Directions

1. Preheat oven to about 350
2. Beat egg whites to a froth
3. Add sugar to the egg whites
4. combine flour, cream of tartar, and a pinch of salt. Add slowly while mixing
5. Flavor with a drop of vanilla extract
6. Bake immediately for around 20 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Kidney and Mushroom Stew

Ingredients

• 2 kidneys
  
  
• Salt & Pepper
• Flour
• 2 Sticks of butter
• 2 cups of beef stock
• 1 onion
• 1 cup of mushrooms  -or-  1/2 cup of Mushroom catsup

Directions

1. Cut the kidneys into slices, then wash and dry tenders carefully
2. Melt butter in a pan
3. pepper and salt the kidneys, then roll them in flour
4. Fry in the butter until a golden brown is achieved
5. Pour in beef stock and add chopped onion
6. Stew for half an hour
7. Add mushrooms/mushroom catsup
8. Cook for an additional 15 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Truffles & Chestnut Stuffing for a Pig

Ingredients

• Pig for roasting
  
• 5 Truffles
• 1lb Bacon
• 0.5lb livers of veal or fowl (Beef / poultry)
• Sweet herbs (cinnamon basil, mint, sage, etc.)
• Tomato Sause 
• 60 chestnuts
• 8 oz of butter
• 3 green onions
• sweet basil
• parsley 
• thyme
• 1 nutmeg
• Salt & Pepper
• 3 Eggs

Directions

1. Mix truffles with bacon, liver, sweet herbs, pepper, salt and butter and stuff into the pig
2. Roast Chestnuts, then remove shells while hot and pound them until fine powder
3. Add 4 oz of butter (run this through a sieve) 
4. Add to green onions, and a pinch of sweet basil, parsley and thyme
5. Grate in a nutmeg, add a dash pepper and salt, and bind it with 3 eggs
6. Stuff the pig with it and serve with tomato sauce

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Beignets

Ingredients

• 1 can of refrigerated Pillsbury Flaky Layers Buttermilk Biscuits (10 count)
• Vegetable oil
• Powdered sugar

Directions

1. Separate dough into 10 biscuits; cut each biscuit into quarters.
2. In deep fryer or heavy saucepan, heat 2 inches oil to 350*F. Fry biscuit quarters, in batches, in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels; springle with powdered sugar. Serve hot.

Source — Pillsbury.com
Prepared by Shawn Chauvin
July 20, 2023

Egg sauce

Ingredients

• 3 tablespoons of butter
• 4 or 5 eggs
• Cayenne pepper
• Salt

Directions

1. Melt 3 tablespoons of butter.
2. Stir it into the yolks of 4 or 5 hard boiled, mashed very smooth eggs with a little cayenne pepper and salt.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023

Onion sauce

Ingredients

• 1 dozen eggs
• Salt
• Sweet cream

Directions

1. Boil 1 dozen onions in water with a little salt until quite tender.
2. Take them out and chop them fine, then stew them in a small quainty of sweet cream.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023

Sour stew

Ingredients

• Tablespoon of butter
• Tablespoon of flour
• Onion
• Fish
• 4 lemons
• 6 eggs

Directions

1. Put in a tablespoon of butter and a sliced onion into a saucepan and let it shimmer.
2. Slice the fish about an inch thick into the saucepan and add enough boiling water to cover the fish.
3. Make a sauce of 6 eggs, 4 lemons, and a teaspoon of flour; add this mixture to the stew when cool.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023

Copycat Cane's Sauce

Ingredients

• 1 cup mayonnaise
• 1 cup Heinz ketchup
• 1 tablespoon + 1 teaspoon of Worcestershire sauce
• 1 teaspoon of garlic powder
• 1/4 teaspoon salt
• 1 teaspoon of black pepper

Directions

1. Mix all ingredients in a bowl together (order unnecessary).
2. Seal with an air tight container.
3. Place in the fridge for 2 hours.

-Andrue McMillan

Source — Personal Recipe
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Round Steak Casserole

Ingredients

• 2 lbs. of round steak
• 1 can mushroom soup
• 1 envelope of onion soup mix
• Black pepper
• 1/2 can of water

Directions

1. Cut round steak into small serving-sized pieces.
2. Place in a casserole dish.
3. Add soup.
4. Add 1/2 can of water (use soup can for reference).
5. Sprinkle in onion soup mix and black pepper.
6. Cover with foil.
7. Bake in an oven on 350 degrees for 1 hour.

-Mrs. Jerry Johnson

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Beef Brisket

Ingredients

• 6-7 lbs. of beef brisket
• Garlic salt
• Onion salt
• Salt & pepper
• Celery salt
• 1/2 bottle of liquid smoke
• 1/2 bottle Worcestershire sauce

Directions

1. Line pan with aluminum foil.
2. Place flat side down.
3. Add garlic salt, onion salt, and celery.
4. Add liquid smoke.
5. Cover and refrigerate overnight.
6. Add Worcestershire sauce, salt, and pepper.
7. Bake in 275 degree oven for 5-6 hours.

-Mrs. Ryckman Caplan

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Chili-Mac

Ingredients

• 1 1/4 lbs. ground meat
• 1 cup onion, finely chopped
• 3 T. cooking oil
• 1 pkg. McCormick chili mix
• 1/2 tsp. chili powder
• Touch of cayenne pepper
• 1 can of tomatoes
• 1 can of tomato sauce
• 1 can of tomato paste
• 1/2 cup of water
• Salt
• 1 can red kidney beans
• 1/2 lb. small elbow macaroni

Directions

1. Use a large pot to saute onions in cooking oil until tender.
2. Add meat and cook for 20 minutes.
3. Mix in: chili mix, chili powder, tomatoes, tomato paste, tomato sauce, salt, cayenne pepper, water, and beans.
4. Cook slowly for 1 hours.
   
5. Boil macaroni, drain, and rinse.
6. Add meat mixture when ready.
7. Continue to cook and mix for 5 minutes.

-Lester S. Seelig

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 23, 2023

Homemade Hamburgers

Ingredients

• 2 eggs
• 2 lbs of ground meat
• 1 slice of bread*
• Seasonings**
• 1/8 teaspoon of Tony's
• 1/8 teaspoon of garlic powder
• 1/8 teaspoon of gourmet burger seasoning

*If  you have bread crumbs, it binds better and adds extra seasoning, and 2 tablespoons are recommended

**Seasonings can be of choice. They do not have to be exact with types or measurements

Directions

1. Put the ground meat in a medium-sized bowl. Tear the slice of bread into tiny pieces and add it to the ground meat. 
2. Add the eggs and the seasonings of your choosing. Don't be afraid to get your hands dirty to mix up the ingredients.
3. Depending on the number of people (I would use 2 pounds for about 8 people) start taking parts of the mixture out and rolling them into meatballs. If 2 lbs is used for fewer people it will make really big patties.
4. Take the rolled patties and press them down. If you have a burger press it is easier, but if you don't press it down with your hands or a spatula to the thickness of your choosing. Thicker patties will take longer to cook, so recommended is about 1/4 of an inch thick.
5. You can use either a skillet or a griddle*. Make sure the surface has either non-stick oil or butter coating the bottom of it so the patties don't stick. 
6. If using a skillet, preheat to medium-high, and for the griddle preheat it to 375℉.
7. Once heated up, put the patties on for about 5 minutes on both sides or until the internal temp is a minimum of  155℉.
8. Once done, turn the stove or griddle off and let sit for about 2 minutes. I like to place mine on a plate for people to take off when they cool down enough
9. Grab some buns and whatever toppings you would like on a burger and enjoy!

*I use a griddle because I can cook more patties at once on it.

Source  ̶  Personal Recipe
Prepared by Caroline Rodgers
Louisiana Anthology
July 19,2023

White Cup Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of milk
• 3 cups of flour
• The whites of 12 eggs
• Any food flavoring (optional)
• 1/2 teaspoon of baking powder

Directions

1. First, combine all dry ingredients in a bowl and mix them together. Push dry ingredients onto the sides of the bowl to form a bowl out of the dry ingredients
2. In a separate bowl combine all of the liquid ingredients and mix them together as well. Once mixed, pour the wet ingredients into the center of the dry ingredients.
3. Slowly stir the wet and dry ingredients together. Run a spoon or spatula over the sides and down to the bottom of the bowl to make sure the wet and dry ingredients are mixed well.
4. Stir ingredients until you only have a few lumps. If there are no lumps the cupcakes may have a tough texture.
5. Using a cupcake tray, line each space with cupcake liners and carefully pour the mixture into the liners. They should be about 2/3 of the way full (around 3 tablespoons). Since they will rise in the oven, they don't need to be filled all the way.
6. Put in oven at 350℉ for 10 to 15 minutes. If in the oven too long, cupcakes will collapse in on themselves.
7. After checking to make sure the cupcakes are completely done (should be harder on top than in the middle, but still soft), take them out of the oven and let them cool.
8. Once cooled decorate or eat just as is.

Source — New Orleans Cook Book
Prepared by Caroline Rodgers
Louisiana Anthology
July 19th, 2023

Warsaw Breakfast Cake

Ingredients

• 1/16th of a teaspoon of salt
• 1 tablespoon of butter
• 1 lb. of sifted flour
• 2 eggs
• 1 tablespoon of yeast
• 1 quart of warm milk

Directions

1. First, cut up the butter in the warm milk.
2. When the milk and butter mix cool, stir in the sifted flour and the eggs after they are beaten.
3. Add the salt and the yeast with the other ingredients and mix them really well.
4. Put mixture into a buttered, tin baking pan to let rise. After rising, bake for 45 minutes. 

Source — Creole Cookery Book 
Prepared by Caroline Rodgers
Louisiana Anthology
July 19, 2023

Flannel Cakes

Ingredients

• One quart of milk
• 2 eggs
• 1 tablespoon of yeast
• 1 teaspoon of salt

Directions

1. First, beat the eggs really well.
2. After beating the eggs, mix all the ingredients together.
3. When ingredients are mixed well, set the mixture out to rise the night before you want it for breakfast. Do not stir the mixture in the morning.
4. Bake on the griddle at medium heat.
5. Serve when cakes are a nice golden brown.

Source — Creole Cookery Books
Prepared by Caroline Rodgers
Louisiana Anthology
July 19,2023

Brussels Sprouts

Ingredients

• Fresh Brussels sprouts
• water
• Butter
• Salt, to taste
• Pepper, to taste

Directions

1. First, go through the Brussels sprouts and remove any damaged leaves. Give them a good rinse under running water.
2. Trim the ends of the Brussels sprouts to get them ready for cooking.
3. Fill a pot with water and add salt. Bring it to a boil.
4. Add the Brussels sprouts to the boiling water and cook them until tender, usually within 10-12 minutes.
5. While the sprouts are cooking, melt butterr in a small saucepan over low heat to make clarified butter.
6. Once the Brussels sprouts are tender, drain them well.
7. Arrange the cooked Brussels sprouts on a serving dish. Pour the prepared clarified butter over the sprouts, ensuring they are evenly coated.
8. Serve the Brussels sprouts while they are hot.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Kimchi

Ingredients

• 1 large Napa Cabbage
• 1/2 cup coarse sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic,minced
• 2 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons fish sauce
• 2 green onions, sliced

Directions

1. Cut the Napa cabbage into bite-sized pieces, removing the core.
2. Dissolve sea salt in water to create a brine. Soak the cabbage in the brine for 2 hours.
3. Rinse the cabbage well under running water and drain.
4. In a bowl, mix grated ginger, minced garlic, Korean red pepper flakes, and fish sauce
5. Add the cabbage to the spicy paste mixture and mix well.
6. Add sliced green onions and mix again.
7. Transfer the kimchi to a clean glass jar, pressing it down firmly to remove air bubbles. Leave some space at the top.
8. Seal the jar and let it ferment at room temperature for 1 to 2 days.
9. Refrigerate the kimchi to slow down fermentation and enhance the flavor.
10. Enjoy your homemade kimchi as a side dish or in various Korean-inspired dishes!

Source—Yashodara Ekanayaka
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Vodka Rigatoni

Ingredients

• 1 tablespoon kosher Salt
• 1 medium onion
• 4 cloves of garlic
• 4 ounces of parmesan cheese
• 2 tablesppons of extra-virgin olive oil
• 4 ounces tomato paste
• 1 tablespoon crushed red pepper
• 2 ounces of vodka
• 3/4 cup heavy cream
• 1 pound rigatoni pasta

Directions

1. Boil and salt one pot of water.
2. Put pasta in water.
3. Heat a pan with drizzled olive oil.
4. Finely chop onion and garlic.
5. Put onion and garlic in pan and cook till slighly brown.
6. Add in tomato paste and crushed red pepper fakes.
7. Stir until paste evenly coats the onion and garlic.
8. Add in vodka and reduce to low heat while stirring.
9. Add in heavy cream and stir.
10. Add in a spoonful of the boiling pasta water.
11. Slowly add in parmesan cheese while stirring.
12. Remove from heat.
13. Drain pasta into colander.
14. Add in pasta to sauce.
15. Serve.

Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Mashed Potatoes

Ingredients

• 2 pounds of baking potatoes, peeled and quartered
• 1 cup milk
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Boil potatoes until mealy, rub off the skins, remove the specks, put them into a bowl.
2. Take two forks in one hand with the points of the prongs turned outward and mash the potatoes with them. while mashing add the butter and milk.
3. Salt and white pepper to taste.
4. The now mashed potatoes should be beaten a great deal until quite light.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Roast Pigeons

Ingredients

• 2 or 3 pigeons, plucked and dressed
• 1/4 cup melted butter or olive oil
• 1 cup of your preferred stuffing or filling

Directions

1. Pick, draw, clean, and stuff the pigeons as you would a chicken.
2. lay them in rows and add a little water poured into the pan to prevent their scorching.
3. Unless the pigeons are very fat, baste with butter until they are half cooked.
4. When cooked, thicken the gravy that drips from them, and boil the gravy, then pour into the grav-boat.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Chicken Potpie

Ingredients

• 1 box of crust
• 1/3 cup butter
• 1/3 cup of all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup of mill
• 2 1/2 cups cooked chicken
• 2 cups mixed vegetables

Directions

1. Heat oven to 425 f. take the dough paste and cut it into long, broad strips, and line the pot with it, placing them like the staves of a barrel.
2. Cut a large, fine chicken into small pieces, salt and pepper it, and put it into the pot with a quarter of an onion minced fine two potatoes sliced thinly, and some large, flat dumplings of rich paste.
3. Rub some flour and butter together, stir in some hot water, and make the mixture smooth.
4. Pour this over the chicken, and if it is not enough to cover it add a little warm milk and water.
5. Turn the tops of the crust lining the pot over the chicken, and make a lid of crust to go over the whole (a hole in the middle of this must be left for the gravy to bubble throush)
6. Bake for 30 - 40 minuets or till the crust is golden brown.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Cucumber Salad

Ingredients

• Fresh ripe cucumbers
• Garlic
• Oil
• Vinegar
• Pepper
• Salt
• Ice
• Water

Directions

1. Pare cucumbers.
2. Slice very thin.
3. Lay cucumbers in ice-water for an hour.
4. Put into a dish rubbed with garlic.
5. Dress with oil, vinegar, pepper, and salt.
6. Lay a piece of ice in the dish.
7. Serve.

Source-— The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Stuffed Artichokes

Ingredients

• Artichokes
• Fresh meat;ham or pork
• Bread crumbs
• Salt
• Pepper
• Gravy
• Onion

Directions

1. Reserve the very large artichokes.
2. Boil artichokes.
3. Take out several of the inner rows of the scales.
4. Cut off tender portions of these, and chop finely with a tablespoon of fresh meat and a tablespoon of breadcrumbs.
5. Season this mixture with salt and pepper.
6. Moisten with a little gravy.
7. Add in a mashed onion the size of a nutmeg.
8. Fill artichokes with this stuffing.
9. Set artichokes in a pan with a little gravy or broth at the bottom.
10. Cover artichokes in pan.
11. Let them stew slowly for an hour.
Source — The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Chicken and Rice

Ingredients

• 1 1/4 pounds of chicken breast
• 1 tablespoon vefetable oil
• One can Campbells Chicken Soup
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 2 cups uncooked instant white rice
• 2 cups of fresh or frozen broccoli

Directions

1. Season the chicken with salt and pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat.
3. Add the chicken and cook for 6 minutes or until browned on both sides.
4. Remove the chicken from the skillet.
5. Stir the soup, water in the skillet and heat to a boil.
6. Stir in the rice and broccoli. Then reduce the heat to low.
7. Return the chicken to the skillet.
8. Cover and cook for 5 minutes or until the chicken is done and the rice is tender.

Source — Campbells
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Onion Soup à la Créole

Ingredients

• Onions
• Butter
• Flour
• Salt
• Pepper
• Quart of sweet milk
• Fried croutons

Directions

1. Slice several large onions.
2. Fry onions in a saucepan with butter.
3. Sprinkle onions with a little flour.
4. Season with salt and pepper.
5. Let onions color a little.
6. Stir in sweet milk.
7. Let it boil up two or three times.
8. Strain through a colander.
9. Pour over fried croutons in a soup tureen.

Source — The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Oyster Patties

Ingredients

• Fresh oysters, as desired
• Butter
• Flour
• Puff pastry shells
• Salt, to taste
• Pepper, to taste

Directions

1. Stew the oysters in a saucepan until cooked through.
2. In a separate pan, melt butter over medium heat and gradually add flour, stirring until a thick sauce forms.
3. Transfer the cooked oysters to the sauce, stirring gently to coat. Season with salt and pepper.
4. Preheat the oven as directed on the puff pastry shells package.
5. Fill the preheated puff pastry shells with the oyster mixture.
6. Place the filled shells on a baking sheet and bake until the pastry turns golden brown.
7. Remove from the oven and serve.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Corn Soup

Ingredients

• 1 large chicken, cut into small pieces
• 12 ears of young and tender green corn
• 1 gallon of water
• Salt, to taste
• Pepper, to taste
• Corn flour

Directions

1. In a large pot, boil the chicken in the water until it is tender and easily falls apart (30-45 minutes).
2. Once the chicken is cooked, remove it from the pot, shred it, and set it aside.
3. Cut the corn kernels off the cob and add them to the pot. Simmer gently for about an hour.
4. Return the shredded chicken to the pot and season with salt and pepper.
5. In a small bowl, mix corn flour with a little water to create a slurry. Gradually add the slurry to the pot, stirring continuously until the stew thickens to your liking.
6. Remove the pot from heat and serve the chicken and corn stew hot.
7. Optional: Garnish with fresh herbs like chopped parsely or cilantro, if desired.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Griddle Stir Fry

Ingredients

• 1 cup cooked white rice
• 1 steak, diced
• 1 chicken breast, diced
• Assorted chopped vegetables (onion, bell pepper, broccoli, zucchini, etc.) 
• Yum-yum sauce
• Soy sauce

Directions

1. Heat griddle to medium-high heat
2. Add steak, chicken, cooked white rice and vegetables to griddle, all separated on the surface.
3. Let meat cook until nicely browned and cooked through. 
4. Allow rice to cook to a golden brown. Add soy sauce and yum-yum sauce as preferred.
5. Let vegetables cook as desired.
6. As everything finished up, combine ingredients together on griddle surface and add any additional sauce as preferred.

Source — Joshua Johnston
Prepared by Joshua Johnston
Louisiana Anthology
July 19, 2023

Herb Gumbo

Ingredients

• Assorted fresh herbs
• 1 tablespoon of lard
• 1 lb. brisket of veal
• A pinch of flour
• Onions, to taste
• 1/2 lb. raw ham, cut in small pieces
• 1 1/2 pints of boiling water
• Red or green pepper
• Cooked rice

Directions

1. Thoroughly boil the assorted fresh herbs together, then chop them finely.
2. In a pot, melt a tablespoonful of lard over heat.
3. When hot, add the chopped brisket of veal to the pot and smother it slowly for about 30 minutes.
4. Add a pinch of flour over the veal and let it fry until it turns brown.
5. Incorporate the chopped onions and small pieces of raw ham and continue to cook.
6. After a while, add 1 1/2 pints of boiling water.
7. Let everything stew together for about 45 minutes.
8. Add red or green pepper, and serve alongside separate dish of cooked rice.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Rich Syrup

Ingredients

• 1 pint, 3 teaspoons of cold water
• 2 lbs. of white sugar
• 1/2 of an egg white

Directions

1. Combine 2 lbs. white sugar with 1 pint of cold water. Stir until dissolved. 
2. Set combination over a moderate fire or heat source.
3. Beat the 1/2 egg white and add to sugar before it begins to warm.
4. When combination is about to boil over, add 1 teaspoon of cold water.
5. After boiling ceases, add combination to heat again.
6. Repeat steps 4 and 5 two more times. 
7. After the last cycle, take combination off the heat and let it settle.
8. Remove any scum that forms, and strain syrup through a jelly bag.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Dove Poppers

Ingredients

• One pound of bacon
• Ten dove breast
• One jar of jalapenos
• One block of cream cheese

Directions

1. Separate each piece of bacon.
2. Place one dove breast onto each piece of bacon.
3. Add one jalapeno and a pinch of cream cheese to each dove breast.
4. Roll up the dove breast, jalapeno, and cream cheese inside each piece of bacon.
5. Bake at 350 degrees for 45 minutes. 
6. Cool and serve.

Source — Nicole S. Coco
Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Cold Slaw with Hot Sauce

Ingredients

• One white head of cabbage
• Cold water
• 2 cups of strong vinegar
• One teaspoonful of mustard
• One teaspoonful of salt
• One tablespoonful of butter
• Three teaspoons of white sugar
• Two or three eggs

Directions

1. Chop fine the head of cabbage.
2. Lay cabbage in very cold water for one hour.
3. Drain thoroughly and place in a serving dish.
4. To make the sauce, take two cups of strong vinegar to one quart of cabbage, stir in it one one teaspoonful of mustard and salt, a tablespoonful of butter, and three teaspoons of white sugar.
5. Heat sauce and add two to three egg yolks. 
6. Stir rapidly and pour on to the chopped cabbage. 
7. Serve instantly or sauce will harden. 

Source — La Cuisine Creole 

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Seasoning for Sausage Meat

Ingredients

• One pound of sausage meat
• One tablespoonful of salt
• One teaspoonful of mixed black and red pepper
• One quarter of a teaspoonful of saltpetre
• Half cup of sage and sweet marjoram
• Thyme and summer savory (optional)

Directions

1. Chop up and run sausage meat through cutter. 
2. Add a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. 
3. If preferred, substitute for the sage some thyme and summer savory.

Source — La Cuisine Creole 

Prepared by Beau M. Coco

Louisiana Anthology
July 18, 2023

Fricassee of Fish

Ingredients

• One large fish
• Onions
• Parsley
• Tomatoes
• Garlic
• Butter
• Catsup (optional)

Directions

1. Cut the fish into slices.
2. Fry onions, parsley, tomatoes, and a little garlic to make the gravy.
3. Add fish slices to gravy.
4. Fry in butter and serve.
5. Add catsup if liked.  

Source — La Cuisine Creole  

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Baked Apple Pudding

Ingredients

• 1 pint of stewed apples (cooked with minimal water, just long enough to maintain shape)
• 1/2 pint of cream or 2 ounces of butter
• 1/4 lb. of powdered sugar
• 1 grated nutmeg
• 1 tablespoonful of rose water
• 1 teaspoonful of grated lemon peel

Directions

1. Let stewed apples cool and ensure they are tender yet intact.
2. After apples have cooled, add listed ingredients and mix to preference.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Banana Bread

Ingredients

1 1/4 cups sugar 1/2 cup softened butter 2 eggs 1 1/2 cups mashed ripe bananas 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts

Directions

1. Preheat oven to 350° F.
2. Grease the bottom of a 9x5x3 loaf pan.
3. Mix sugar and butter in a large bowl.
4. Stir in eggs until mixed well.
5. Mix in bananas, buttermilk, and vanilla until smooth.
6. Stir in flour, baking soda, and salt until just mixed.
7. Mix in nuts.
8. Pour into the pan.
9. Bake on low rack for 1 hour and 15 minutes or until a toothpick stuck into the center comes out clean.
10. Cool 10 minutes before removing from pan.
11. Cool an additional 2 hours on a wire rack before slicing.
    

 

 Photo: https://unsplash.com/photos/MssPSnkV1yM

Source — Betty Crocker
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Charlotte Russe

Ingredients

• 1 ounce gelatin
  
• 1 1/2 pints milk
• 1/2 pound white sugar
• Yolks of 6 eggs
• Vanilla
• 1 pint whipped cream
• Sponge cake
  

Directions

1. Boil gelatin in the milk.
2. Add beaten egg yolks and sugar.
   
3. Flavor with vanilla.
4. Chill until it begins to stiffen.
5. Stir in whipped cream.
6. Line serving dish with strips of sponge cake.
7. Pour in the Charlotte Russe mixture.
8. Chill until served.
   

Source — La Cuisine Creole
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Ginger Cake

Ingredients

• 3/4 cup of flour
  
• 1/2 cup of molasses
  
• 1/2 cup brown sugar
  
• 1/4 cup hot water
• 2 eggs
• 1 teaspoon of baking soda
• 1 heaped tablespoon of butter
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger
• 1/2 teaspoon of cloves
  

Directions

1. Mix the molasses and sugar together.
2. Add the butter and hot water and mix.
   
3. Separate the egg yolks from the whites.
4. Beat the egg yolks and add them to the mix along with the cinnamon, ginger, and cloves.
5. Beat the egg whites and add them to the mixture as well.
   
6. Dissolve baking soda in a little water and add to mixture.
7. Add flour and mix.
8. Bake for 45 minutes at a moderate temperature.
   

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Jumbles

Ingredients

• One egg
  
• One pound of flour
  
• 1/2 pound of sugar
  
• 1/2 pound of butter
• One tablespoon of cream
• Three lemons
  

Directions

1. Mix the egg, flour, sugar, butter, and cream into a paste.
   
2. Mix in the rind of all three lemons but only the juice of one.
   
3. Roll into rings and bake.

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Air Fryer Chicken Flautas

Ingredients

• 2 cups of cooked chicken
• 4 ounces softened cream cheese
• 2 cups shredded cheddar cheese
• 8 flour tortillas
• 8 tablespoons sour cream
• 1 cup shredded lettuce

Directions

1. Preheat the Air Fryer to 385.
2. In a bowl, mix together the shredded chicken, softened cream cheese, and taco seasong.
3. Add 1/4 cup of the creamy chicken mixture and 1/4 cup of shredded cheese to one tortilla. Roll up tightly. Repeat 8x.
4. Place flautas in air fryer, seam side down for 8 minutes. Flip at the halfway point.
5. Serve with sour cream and lettuce along with your choice of salsa.

Source — Alex Daynes
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Peach Sherbet

Ingredients

• 2-3 dozen ripe, soft peaches
• Water
• Sugar to taste

Directions

1. Peel peaches and pass through a cullender.
2. Add sufficient water to dilute mixture to desired consistency.
3. Add sugar to preferred taste.
4. Freeze until consumption.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Preserved Orange Peel

Ingredients

• Orange peels
• Salt water
• Fresh Water
• Rich Syrup

Directions

1. Soak peels in salt water for 72 hours.
2. Transfer peels to fresh water and soak until tender.
3. Cover in rich syrup and finish with any preferred seasonings.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Cake Without Butter

Ingredients

• Five medium eggs
• 150 grams of sugar
• 100 grams of flour
• 4 Tbsp orange flour water

Directions

1. Crack eggs into bowl then beat well.
2. Gradually add sugar to bowl.
3. Gradually add flour to bowl.
4. Add orange flower water to bowl and beat all well.
5. Flour tin and bake.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Banana Pudding

Ingredients

• 1 cup sugar
• 1/2 cup cornstarch
• 6 cups 2% milk
• 5 large egg yolks
• 1/4 cup butter
• 1 teaspoon salt
• 22 ounces of vanilla wafers
• 7 medium bananas, sliced
• 2 cups heavy whipping cream
• 6 tablespoons sugar

Directions

1. Mix cornstarch, sugar, and milk in a large saucepan.
2. Heat over a medium setting until thickened.
3. Reduce heat to low setting and stir for 2 minutes.
4. Whisk in a bowl a small amount of heated mixture with egg yolks and return to saucepan.
5. Bring the mixture to a light boil, cook and stir for 2 minutes.
6. Remove mixture from heat and stir in butter, vanilla, and salt.
7. Cool for 15 minutes, stirring occasionally.
8. Layer vanilla wafers and bananas into a bowl and pour the mixture on top.
9. Repeat the previous step until desired layers are achieved.
10. Layer the top with whipping cream, banana, and crushed vanilla wafers.
11. Chill in refrigerator.

Source — All Recipes
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Beer Soup

 

Ingredients

• 1/2 pound of bread crumbs
• Butter
• 1 quart of strong beer
• 1 quart red wine
• Lemon rind
• Cinnamon
• Cloves 
• Sugar
• Croutons from fried bread

Directions

1. Scorch 1/2 pound of bread crumbs in butter.
2. Add 1 quart of strong beer.
3. Add 1 quart of red wine.
4. Add lemon rind, cinnamon, cloves, and sugar.
5. Boil the soup.
6. Pour soup over croutons from fried bread.

Source — The Unrivalled Cook-Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Jelly

Ingredients

• 2 ounces of isinglass
• 3 quarts  of water
• 1 1/4 pounds of powdered sugar
• 4 lemons
• 1 pint of wine
• 3 eggs

Directions

1. Add all ingredients in a bowl.
2. Mace to the taste.
3. Cool in refrigerator.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Ice Cream

Ingredients

• 1 quart milk
• 1 tablespoon cornstarch or arrowroot
• 1 quart cream
• 4 egg whites 

Directions

1. Thicken 1 quart of milk with 1 quart of cornstarch or arrowroot.
2. Sweeten and let mixture boil.
3. Cool the mixture. 
4. Add 1 quart of cream.
5. Flavor to taste.
6. Freeze the mixture until it begins to thicken.
7. Whip lightly 4 egg whites in a bowl and add to the mixture.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Louisiana Cornbread Salad

Ingredients

• Two cups Ranch dressing
• Ten slices cooked bacon, drained and crumbled
• Three large tomatoes, diced
• Two cans pinto beans, drained
• Two cans cut corn, drained
• Eight ounces pack cheddar cheese
• Half cup chopped green onions
• One cup chopped green and red bell peppers
• One package of yellow cornbread mix (cook as directed on package, and cooled)

Directions

Pepare ingredients

1. 1/2 the crumbled cornbread on bottom of container
2. 1/2 the bell peper, onion, and tomato mixture
3. ‭1/2 the beans and corn mixture

Layer as follows in a deep container:

1. Mix bell peper,onion, and tomato
2. ‭Mix drained beans and corn in separate bowl
3. Crumble the cornbread

Top with

1. One cup of rance dressing
2. ‭1/2 the cheddar cheese
3. 1/2 the bacon

Repeat layer and topping with remaining ingredients

Store in refrigerator until ready to serve

Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Oyster Fritters

Ingredients

• Liquor from oysters
• Three eggs
• Equal quantity of milk to oyster liquor
• Salt
• Flour (enough for thin batter)
• Lard

Directions

1. Mix liquor from oysters with equal quantity of milk
2. ‭Add three eggs and salt
3. Mix in flour (just enough for thin batter)
4. Heat lard to boiling in a frying pan
5. Drop oyster batter into lard by the spoonful
6. Fry quickly until a light brown
7. Remove from lard to drain on white paper
8. Serve hot

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Stewed Oysters, No. 2

Ingredients

• One hundred Oysters
• One large blade of mace (equivalent to half a teaspoon of ground mace, or nutmeg)
• One quarter pound of butter
• Salt
• Sifted flour
• One teaspoon cream
• One saltspoonful of cayenne (0.25 teaspoon)

Directions

1. Drain oysters
2. ‭Rinse oysters under cold running water in a colander
3. Put oysters in saucepan with salt and blade of mace
4. Let oysters stand on a cool part of the range for fifteen minutes, while stirring with a wooden spoon
5. Add butter and flour
6. Simmer for five minutes
7. Add cream and cayenne
8. Oysters are cooked when they begin to curl, remove from heat

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Oyster Omelette

Ingredients

• Twelve large oysters, chopped fine
• Six eggs, well beaten
• Two ounces of butter, melted
• Salt and pepper, to taste
• One teaspoon flour
• Milk, just enough to thicken flour
• Tablespoon of melted butter
• Chopped parsley for garnish

Directions

1. Mix flour with milk until smooth
2. ‭Beat flour mixture into melted butter
3. Add eggs, oysters, salt and pepper
4. Beat all ingrediants until wll mixed
5. Fry as any other omelette
6. Add teaspoon of chopped parsley and tablespoon of melted butter on top once removed

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Reverse Tacos

Ingredients

• 1 package of taco seasoning
• 1 lb of lean ground beef
• 3/4 cup of water
• 6 tortillas
• Shredded Cheese
• Assorted toppings: shredded lettuce, chopped tomatoes, salsa, or sour cream

Directions

1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in seasoning mix and add water.
3. Bring to boil. Reduce heat and simmer 5 minutes, stiring occasionally.
4. Remove meat from skillet and set aside.
5. Place cheese directly on the skillet on low heat. Use enough to cover the shape of desired tortilla size.
6. Place cooked taco meet on top of the cheese, topping the meat with sprinkled cheese.
7. Cover with torilla and press down. Turn heat to medium.
8. After about 2-3 minutes, or when cheese is melted, flip the taco.
9. Let taco brown for 1-2 minutes.
10. Carfully fold taco in half on skillet.
11. Let each side brown for another 1-2 minutes.
12. Continue flipping until desired crispiness is achieved.
13. Remove from skillet and serve with desired toppings.

Source — Tamara Ozol
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Tea

Ingredients

• Green tea leaves
• Black tea leaves
• Boiling water

Directions

1. Start by rinsing your tea-pot with boiling water to clean it and warm it up.
2. Empty out the hot water from the tea-pot.
3. Use approximately one teaspoon of tea per person who will be drinking it.
4. Begin by pouring half a pint of boiling water into the tea-pot.
5. Let the tea steep for about five minutes if you're using green tea or ten minutes for black tea. Adjust the steeping time to suit your taste preference—longer steeping time will result in a stronger flavor.
6. Once the initial steeping time is over, pour more boiling water into the tea-pot based on the number of people you're serving. This will dilute the tea and adjust the strength to your liking.
7. If you want, you can mix black and green tea leaves together. Many people find this combination to be a healthier and more balanced option compared to using green tea alone.
8. Serve the tea while it's still hot and enjoy the soothing flavors!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Crullers

Ingredients

• 2 cups of sugar
• 1 cup of butter
• 3 eggs
• 1 cup of sour milk
• 1 teaspoon of baking soda
• Flavoring of choice
• Boiling lard or option to bake lightly in the oven

Directions

1. In a mixing bowl, combine the sugar and butter until well blended.
2. Add the eggs to the mixture and continue mixing until smooth.
3. In a separate bowl, dissolve the baking soda in the sour milk.
4. Gradually add the sour milk mixture to the sugar-butter-egg mixture, along with the desired flavoring. Mix thoroughly.
5. Heat the lard in a deep skillet until it reaches boiling point. Alternatively, preheat the oven if baking the crullers.
6. If frying: Carefully drop spoonfuls of the batter into the boiling lard and fry until the crullers are a light brown color. Replenish the lard as needed to prevent scorching. If baking: Lightly bake the crullers in the oven until they turn a light brown color.
7. Remove the cooked crullers from the lard or oven and drain any excess oil on a paper towel.
8. Optionally, sprinkle sugar over the crullers while they are still warm.
9. Serve the crullers and enjoy!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Omelette Souffle

Ingredients

• 6 eggs
• 4 tablespoons of powdered white sugar
• Finely chopped zest of 1 lemon
• 1/4 lb of butter
• Powdered sugar for dusting

Directions

1. In a mixing bowl, beat the egg whites and egg yolks separately.
2. To the egg yolks, add the powdered white sugar and finely chopped lemon zest. Mix thoroughly.
3. Whip the egg whites until they form stiff peaks, and gently fold them into the yolk mixture until well incorporated.
4. In a pan over high heat, melt the butter completely. Pour in the egg mixture and stir continuously to ensure the butter is fully blended with the eggs.
5. Transfer the mixture to a buttered dish and place it over low heat or in the oven.
6. Sprinkle powdered sugar over the top of the mixture to add a touch of sweetness. You can achieve a light browning effect using a broiler or a kitchen torch.
7. Serve the omelette souffle as soon as possible since it may deflate over time and affect its appearance.

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Banana Pudding

Ingredients  

• 2 cups of cold milk                                             
• 5 ounces of  instant vanilla pudding mix
• 14 ounces of can sweetened condensed milk
• One tablespoon of vanilla extract
• 12 ounces of whipped cream
• 16 ounces of packaged vanilla wafers
• 14 small bananas, sliced

Directions

1. Mix milk, pudding mix, and condensed milk in a large bowl for two minutes.
2. Stir in the vanilla extract and whipped cream.
3. Layer wafers, banana slices, and pudding mixture in a serving bowl.
4. Chill in refrigerator. Top with crushed wafers when ready to serve.

Source — All Recipes
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Charlotte Russe

Ingredients

• One quart of thick cream
• 1/2 pint of milk
• One ounce of gelatin
• 5 yolks of eggs
• 7 whites of eggs
• 12 ounces of sugar
• A box of Dixie vanilla flavoring

Directions

1. In a pot, boil the milk and dissolve the gelatin in it.
2. Take the pot off the fire, and mix in the egg yolks. sugar, Dixie vanilla flavoring.
3. Once the custard becomes cool and before it congeals, stir in the cream, whipped to a froth.
4. Stir in the beaten egg whites.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Gingerbread

Ingredients

• One cup of sour cream
• One cup of nice molasses
• 1 1/2 teaspoon of baking soda
• One teaspoon of salt
• One teaspoon of ginger
• One cup of flour

Directions

1. In a bowl, add the sour cream, molasses, and baking soda. 
2. Add salt and ginger into the same bowl.
3. While mixing the ingredients, add flour till the consistency is a little thicker than griddle cakes.
4. Bake in eight on a sheet

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon of baking soda
• 1/2 cup of flour

Directions

1. Mix milk, sugar, egg, baking soda, and a flavor to taste in a bowl.
2. Use a sufficient amount of flour to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023