Taco Soup

Ingredients

• One lb of brown beef
• One onion
• One can of whole kernel corn
• One can of stewed tomato
• One can of diced tomatoes

Directions

1. Add 2 quarts of water to a large pot.
2. Add whole kernel corn, stewed tomato, diced tomatoes, and meat.
3. Simmer for 30 minutes.
4. Add shredded sharp cheddar and serve.

Source — Home Recipe
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Catfish Soup

Ingredients

• Six catfish, each roughly half a pound
• Half a pound of salt pork
• One pint of milk
• Two eggs
• One head of celery
• One onion

Directions

1. Skin,clear, and bebone each catfish, cutting off the heads.
2. Chop the pork into small pieces.
3. Put the catfish and pork into a pot containing 2 quarts of water, chopped herbs, one onion, and celery.
4. Boil the mixture until ingredients begin to break down.
5. Strain the mixture and return to pot.
6. Add the pint of milk, two eggs (throughly beaten before adding), and 1-2 tablespoons of butter.
7. Add heat until boiling starts, then remove heat.
8. Serve with croutons.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Lobster Salad

Ingredients

• Boiled lobster
• Lettuce leaves
• Shrimp
• Prawns

Directions

1. After boiling the lobster, set aside until cold.
2. Remove all meat from the lobster body and tail, set coral aside for dressing.
3. Finely mince the lobster meat.
4. Add the coral to the dressing until it has a fine color.
5. Mix the lobster meat and the dressing together.
6. Once uniformly mixed, add a few crisp lettuce leaves.
7. Add a layer of mayonnaise to the dressing.
8. Garnish with lettuce, small boiled shrimp and prawns.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Stuffed Macaroni

Ingredients

• Pipe macaroni
• Chicken
• Boiled beef brain
• Bread crumbs soaked in stock
• Parmesan cheese
• 2 Hard-boiled eggs

Directions

1. Create a mince of cold, finely chopped chicken, a small amount of beef brain, parmesan cheese, two-hard boiled eggs chopped fine, and a pinch of parsley.
2. Stuff the noodles with the mince.
3. Boil the stuffed macaroni for 20 minutes in a thin broth.
4. Pour tomato sauce over and serve.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Chicken Alfredo

Ingredients 

• Fettuccine pasta
• Boneless,skinless chicken breast
• Salt
• Pepper
• Seasoning salt
• Garlic powder
• Whipping cream
• Parmesan cheese
• Olive oil
• Butter

Directions

1. Boil a large pot of salted water.
2. Add the Fettuccine and cook until done(usually takes around 10 minutes).
3. Reserve a half a cup of the cooking water, and drain the rest.
4. Set Fettuccine to the side.
5. Season the chicken breast with the Seasoning salt,salt,and pepper.
6. Warm olive oil in a nonstick skillet.
7. Add the chicken and leave it cooking for 5-7 minutes, or until golden brown on the bottom.
8. Flip the chicken over and add one tablespoon of butter.
9. Let it cook for 5-7 minutes on the opposite side.
10. Transfer chicken to a cutting board and let rest for 5 minutes.
11. Cut chicken into slices.
12. Wrap in foil until you need them again.
13. Add butter and the cream into the same pan.
14. Mix until butter is melted.
15. Add salt.pepper, and garlic powder.
16. Mix together.
17. Bring the mixture to a simmer(not a boil) and cook for 3-4 minutes.
18. Whisk it constantly until it thickens.
19. Stir in the Parmesan cheese until it is melted(if sauce is too thick, add some of the reserved pasta water).
20. Take sauce off the heat and add the fettuccine and chicken.

Source — Personal Recipe
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Danish Pudding

 Ingredients

• One quart of Milk
• Five eggs
• One and a half spoonfuls of Flour
• Sugar
• Half a pound of butter
• Nutmeg
• One Wineglass of Wine

Directions

1. Boil one quart of milk and let stand till almost cold.
2. Beat four eggs for forty-five minutes with one and a half spoonfuls of flour.
3. Mix the milk and sugar with it.
4. Tie it up in a well floured close cloth.
5. Boil the close cloth for one hour.
6. Mix together a half a pound of butter,one cup of sugar,one wineglass of wine,the yolk of one egg, and a little nutmeg for a very nice sauce.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Lemon Sherbet

Ingredients

• Lemons or Limes
• Sugar

Directions

1. Make any quantity of lemonade.
2. Add plenty of sugar.
3. Freeze it entirely.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 17,2024

Meringues

 Ingredients

• 10 eggs
• sifted crushed sugar

Directions

1. Beat the whites of 10 eggs until they are stiff.
2. Add carefully 10 tablespoons of sifted crushed sugar, very finely powdered.
3. Put it in the form of a large egg on paper.
4. Garnish with the glazing sugar and lay the paper on a tin,in a moderate oven.
5. Take them out when they turn light brown.
6. Remove all that is not cooked from underneath them carefully.
7. Place them when cold in the oven to dry; then put any kind of delicate preserve in each.
8. Fill with any kind of preserve.
   Source — Creole Cookery Book
   Prepared by MaKaylah Warren
   Louisiana Anthology
   March 17, 2024