Baked Ziti

Ingredients

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 1 jar of alfredo sauce
• 1 lb of penne pasta
• 1 lb of shredded mozzarella

Directions

1. Brown ground beef in a skillet.
2. While browning ground beef, bring the pasta to a boil.
3. When ground beef is cooked, add spaghetti sauce and bring to a boil and let simmer.
4. When noodles are cooked, pour them into a 9x13 pan.
5. Pour alfredo sauce over the pasta. Spread the sauce into an even layer.
6. Add meat sauce on top of the pasta. Spread evenly.
7. Sprinkle mozzarella on top.
8. Cover with aluminum foil. Bake for 15 minutes at 350°F.
9. Remove aluminum foil and bake for another 15 minutes.

Source — Kacie Stringer
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019

Emily's Seafood Gumbo

Ingredients

• 3 pounds shrimp
• 4 cans lump crab meat
• 2 pounds okra
• 2 pounds smoked sausage
• 5 tablespoons flour
• 3/4 cup vegetable oil
• Salt
• Pepper
• Cayenne
• 1 heaping tablespoon parsley 
• 1 heaping tablespoon gumbo file'
• 1 bundle of green onion
• 5-6 cloves garlic
• 1 large onion
• 1 can tomato sauce
• 3 cups rice
• 1 gallon water

Directions

1. Drain excess water out of crab meat
2. De-head and peel shrimp
3. Cut 2 pounds of okra and brown in a separate skillet, using a small amount of oil
4. Set okra aside
5. Cut 2 pounds of smoked sausage into pieces and fry in a separate pan
6. Drain sausage and set it aside
7. In a pan, saute' chopped onions, the white part on green onion, and garlic last to avoid burning
8. Then set aside
9. Make roux with 5 tablespoons of flour and 3/4 cup of vegetable oil, stirring constantly until very dark brown (not burnt)
10. Add a gallon of water to roux
11. Stir in sauteed vegetables
12. Season to taste with salt, pepper, cayenne, and parsley 
13. Bring to a boil
14. While gumbo is cooking, boil rice in a separate pot
15. Add okra, sausage, and shrimp to gumbo
16. Cook for 15 minutes
17. Add crab meat to gumbo
18. Cook for 20 minutes on medium
19. Add 1 tablespoon of gumbo file'
20. Skim off excess oil from top
21. Serve over rice with crackers or french bread 

Source – Emily Peco

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Emily's Seafood Gumbo

Ingredients

• 3 pounds shrimp
• 4 cans lump crab meat
• 2 pounds okra
• 2 pounds smoked sausage
• 5 tablespoons flour
• 3/4 cup vegetable oil
• Salt
• Pepper
• Cayenne
• 1 heaping tablespoon parsley 
• 1 heaping tablespoon gumbo file'
• 1 bundle of green onion
• 5-6 cloves garlic
• 1 large onion
• 1 can tomato sauce
• 3 cups rice
• 1 gallon water

Directions

1. Drain excess water out of crab meat
2. De-head and peel shrimp
3. Cut 2 pounds of okra and brown in a separate skillet, using a small amount of oil
4. Set okra aside
5. Cut 2 pounds of smoked sausage into pieces and fry in a separate pan
6. Drain sausage and set it aside
7. In a pan, saute' chopped onions, the white part on green onion, and garlic last to avoid burning
8. Then set aside
9. Make roux with 5 tablespoons of flour and 3/4 cup of vegetable oil, stirring constantly until very dark brown (not burnt)
10. Add a gallon of water to roux
11. Stir in sauteed vegetables
12. Season to taste with salt, pepper, cayenne, and parsley 
13. Bring to a boil
14. While gumbo is cooking, boil rice in a separate pot
15. Add okra, sausage, and shrimp to gumbo
16. Cook for 15 minutes
17. Add crab meat to gumbo
18. Cook for 20 minutes on medium
19. Add 1 tablespoon of gumbo file'
20. Skim off excess oil from top
21. Serve over rice with crackers or french bread 

Source – Emily Peco

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Beef Patties

Ingredients

• Roast beef
• Cayenne
• Powdered nutmeg
• Mace
• Chopped sweet herbs
• Pastry dough

Directions

1. Mince the roast beef leaving as little fat as possible
2. Season with cayenne, powdered nutmeg, mace, or chopped sweet herbs of your choice
3. Cut the pastry dough into small circular sheets
4. Roll out dough, but not too thin
5. Cover half the circular sheet with the beef mixture, be sure not to get too close to the edges
6. Fold the other half over, creating a half-moon
7. Crimp the edges with a sharp knife
8. Lay the patties in a baking pan
9. Prick them with a fork
10. Bake until they are brown

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Beef Patties

Ingredients

• Roast beef
• Cayenne
• Powdered nutmeg
• Mace
• Chopped sweet herbs
• Pastry dough

Directions

1. Mince the roast beef leaving as little fat as possible
2. Season with cayenne, powdered nutmeg, mace, or chopped sweet herbs of your choice
3. Cut the pastry dough into small circular sheets
4. Roll out dough, but not too thin
5. Cover half the circular sheet with the beef mixture, be sure not to get too close to the edges
6. Fold the other half over, creating a half-moon
7. Crimp the edges with a sharp knife
8. Lay the patties in a baking pan
9. Prick them with a fork
10. Bake until they are brown

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Chocolate Macaroons

Ingredients

• 1/2 pound cocoa
• 4 egg whites
• 1 pound powdered sugar
• Sifted flour
• Butter or sweet oil

Directions

1. Beat 4 egg whites to a stift froth
2. Beat 1 pound of powdered sugar and 1/2 pound of cocoa into the egg whites
3. If the mixture appears too thin, add a little sifted flour
4. Form the mixture into small thick cakes
5. Slightly grease the bottom of the tin pan with butter or sweet oil
6. Lay the cakes in the pan, making sure to space them out
7. Bake for a few minutes
8. Sift sugar over the cakes while warm

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Chocolate Macaroons

Ingredients

• 1/2 pound cocoa
• 4 egg whites
• 1 pound powdered sugar
• Sifted flour
• Butter or sweet oil

Directions

1. Beat 4 egg whites to a stift froth
2. Beat 1 pound of powdered sugar and 1/2 pound of cocoa into the egg whites
3. If the mixture appears too thin, add a little sifted flour
4. Form the mixture into small thick cakes
5. Slightly grease the bottom of the tin pan with butter or sweet oil
6. Lay the cakes in the pan, making sure to space them out
7. Bake for a few minutes
8. Sift sugar over the cakes while warm

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Roast Potatoes

Ingredients

• Potatoes (of the same size)

Directions

1. Wash and dry potatoes
2. Place them in the oven
3. Be sure not to burn the outside before they are warmed through
4. Roast large ones for about 2 hours (they will roast quicker if parboiled first)

Time To Eat!

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Roast Potatoes

Ingredients

• Potatoes (of the same size)

Directions

1. Wash and dry potatoes
2. Place them in the oven
3. Be sure not to burn the outside before they are warmed through
4. Roast large ones for about 2 hours (they will roast quicker if parboiled first)

Time To Eat!

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Almond Cakes

Ingredients

• 1 lb. butter 
• 1/2 lb. finely pounded white sugar 
• 1/2 lb. dried and sifted flour 
• 1/2 lb. blanched sweet almonds
• 1 egg
• Rose water (small amount)

Directions 

1. Beat butter to a cream 
2. Cut almonds into small thin pieces
3. Beat egg 
4. Mix together cream, sugar, flour, almonds, egg, and rose water 
5. Using a spoon, drop batter onto wafer paper or tins
6. Bake

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Egg Plants

Ingredients

• 1 egg plant
• 1 onion
• Parsley
• 1 egg
• Salt
• Butter
• Pepper
• Bread
• Bread crumbs
• Tomatoes (optional)

Directions

1. Cut Eggplant in half
2. Take out centre
3. Boil inside
4. When soft, chop finely 
5. Season with fried onions, parsley, egg, salt, butter, pepper, and bread
6. Stuff outsides of eggplant
7. Cover with bread crumbs
8. Add insides of fresh tomato (optional)

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Egg Plants

Ingredients

• 1 egg plant
• 1 onion
• Parsley
• 1 egg
• Salt
• Butter
• Pepper
• Bread
• Bread crumbs
• Tomatoes (optional)

Directions

1. Cut Eggplant in half
2. Take out centre
3. Boil inside
4. When soft, chop finely 
5. Season with fried onions, parsley, egg, salt, butter, pepper, and bread
6. Stuff outsides of eggplant
7. Cover with bread crumbs
8. Add insides of fresh tomato (optional)

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Almond Cakes

Ingredients

• 1 lb. butter 
• 1/2 lb. finely pounded white sugar 
• 1/2 lb. dried and sifted flour 
• 1/2 lb. blanched sweet almonds
• 1 egg
• Rose water (small amount)

Directions 

1. Beat butter to a cream 
2. Cut almonds into small thin pieces
3. Beat egg 
4. Mix together cream, sugar, flour, almonds, egg, and rose water 
5. Using a spoon, drop batter onto wafer paper or tins
6. Bake

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Crab Soup

Ingredients

• 18 young fat crabs (raw)
• 12 fine, ripe tomatoes 
• Boiling water
• 1 large onion 
• 1 clove garlic 
• 1 tbsp. butter
• 1 tbsp. lard 
• Grated bread or crackers 
• Salt
• Pepper (black or cayenne)
• Parsley 
• Sweet marjoram 
• Thyme 
• 1/2 tsp. lemon juice
• Peel of 1 lemon

Directions 

1. Open and cleanse young fat crabs
2. Cut crab into 4 parts 
3. Extract meat from crabs and fat from top of shells 
4. Scald and skin tomatoes
5. Squeeze pulp from seeds and juice of tomato
6. Chop tomatoes finely 
7. Pour boiling water over seeds and juice 
8. After straining, use remainder of tomato to make soup (add more water if needed)
9. Stew onion, garlic, butter and lard in soup pot 
10. Add in tomatoes
11. Stew a few minutes
12. Add meat from claws, crabs, and fat from top shells
13. Sift bread or crackers over soup
14. Season with salt, pepper, parsley, sweet marjoram, thyme, lemon juice, and lemon peel
15. Pour in water in which seeds were scalded
16. Boil moderately 1 hour 

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Crab Soup

Ingredients

• 18 young fat crabs (raw)
• 12 fine, ripe tomatoes 
• Boiling water
• 1 large onion 
• 1 clove garlic 
• 1 tbsp. butter
• 1 tbsp. lard 
• Grated bread or crackers 
• Salt
• Pepper (black or cayenne)
• Parsley 
• Sweet marjoram 
• Thyme 
• 1/2 tsp. lemon juice
• Peel of 1 lemon

Directions 

1. Open and cleanse young fat crabs
2. Cut crab into 4 parts 
3. Extract meat from crabs and fat from top of shells 
4. Scald and skin tomatoes
5. Squeeze pulp from seeds and juice of tomato
6. Chop tomatoes finely 
7. Pour boiling water over seeds and juice 
8. After straining, use remainder of tomato to make soup (add more water if needed)
9. Stew onion, garlic, butter and lard in soup pot 
10. Add in tomatoes
11. Stew a few minutes
12. Add meat from claws, crabs, and fat from top shells
13. Sift bread or crackers over soup
14. Season with salt, pepper, parsley, sweet marjoram, thyme, lemon juice, and lemon peel
15. Pour in water in which seeds were scalded
16. Boil moderately 1 hour 

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Shells

Ingredients 

• 1 lb. jumbo shell pasta 
• 1 lb. ricotta 
• 1 egg
• 3 cups mozzarella 
• 1 qt. marinara sauce 
• Salt and pepper (to taste)

Directions 

1. Boil and salt pot water 
2. Once boiling, add jumbo shells 
3. In bowl, mix together ricotta, egg, 1 cup mozzarella, and salt and pepper
4. When pasta is Al Dente (7-9 minutes), strain water 
5. Stuff jumbo shells with ricotta mixture
6. Spoon in 1 ladle of sauce in bottom of baking dish 
7. Put single layer of shells in baking dish 
8. Ladle sauce over top of stuffed shells 
9. Sprinkle remaining cheese over top sauce
10. Bake at 350 degrees for 15-20 minutes 

Source — Old family recipe.

  Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Shells

Ingredients 

• 1 lb. jumbo shell pasta 
• 1 lb. ricotta 
• 1 egg
• 3 cups mozzarella 
• 1 qt. marinara sauce 
• Salt and pepper (to taste)

Directions 

1. Boil and salt pot water 
2. Once boiling, add jumbo shells 
3. In bowl, mix together ricotta, egg, 1 cup mozzarella, and salt and pepper
4. When pasta is Al Dente (7-9 minutes), strain water 
5. Stuff jumbo shells with ricotta mixture
6. Spoon in 1 ladle of sauce in bottom of baking dish 
7. Put single layer of shells in baking dish 
8. Ladle sauce over top of stuffed shells 
9. Sprinkle remaining cheese over top sauce
10. Bake at 350 degrees for 15-20 minutes 

Source — Old family recipe.

  Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Chicken Alfredo

Ingredients

• Three Chicken Breasts
• One Package of Bow-Tie Noodles
• One Pint of Heavy Whipping Cream
• Tony's More Spice Seasoning
• Two Cups Italian Shredded Cheese

Directions

1. Boil the noodles until they are tender.
2. Season the chicken breast with Tony's More Spice Seasoning.
3. Set the oven to 350 degrees for 20 minutes.
4. Pour the noodles in a draining pan.
5. Cut the chicken breast up into small piece.
6. Boil the whipping cream until it starts bubbling.
7. Slowly add cheese until it's not too thick.
8. Add the chicken and noodles.
9. Add more seasoning to your liking.

Source — Food Network

Prepared by Alexis Sneed

Louisiana Anthology
June 6, 2019

Chicken Alfredo

Ingredients

• Three Chicken Breasts
• One Package of Bow-Tie Noodles
• One Pint of Heavy Whipping Cream
• Tony's More Spice Seasoning
• Two Cups Italian Shredded Cheese

Directions

1. Boil the noodles until they are tender.
2. Season the chicken breast with Tony's More Spice Seasoning.
3. Set the oven to 350 degrees for 20 minutes.
4. Pour the noodles in a draining pan.
5. Cut the chicken breast up into small piece.
6. Boil the whipping cream until it starts bubbling.
7. Slowly add cheese until it's not too thick.
8. Add the chicken and noodles.
9. Add more seasoning to your liking.

Source — Food Network

Prepared by Alexis Sneed

Louisiana Anthology
June 6, 2019

Banana Pudding

Ingredients

• 3 1/2 Tablespoons all-purpose flour
• 1 1/3 Cups sugar
• Dash of Salt
• 3 Eggs, separated
• 3 Cups of milk
• 1 Teaspoon of vanilla extract
• 1 (12-ounce) Package vanilla wafers
• 6 Medium bananas
• 1/4 Sugar plus 2 tablespoons
• 1 Teaspoon vanilla extract

Directions

Pudding

1. Combine four, 1 1/3 cups of sugar, and salt in a heavy saucepan.
2. Combine beaten egg yolks and milk, stirring well.
3. Add milk mixture to dry ingredients.
4. Cook over medium heat, stirring constantly.
5. Stir until thick.
6. Remove from heat.
7. Stir in vanilla.

Whipped Meringue Topping

1. Beat egg whites (at room temperature) until foamy.
2. Add 1/4 plus 2 tablespoons of sugar, gradually.
3. Beat with an electric mixture until stiff peaks form.
4. Add 1 teaspoon of vanilla extract.
5. Stir mixture until blended.

Assembly

1. Layer 1/3 of wafers in a 3-quart baking dish.
2. Slice 2 bananas, and layer over wafers.
3. Pour 1/3 of custard over last 2 layers.
4. Repeat this process twice.
5. Spread Meringue over custard, sealing the edges. 
6. Bake at 425 degrees for 10 minutes or until golden brown. 

— Madeline Rabalais

Source — Southern Living Cookbook.

Prepared by Madeline Rabalais
Louisiana Anthology

June 9, 2019

Banana Pudding

Ingredients

• 3 1/2 Tablespoons all-purpose flour
• 1 1/3 Cups sugar
• Dash of Salt
• 3 Eggs, separated
• 3 Cups of milk
• 1 Teaspoon of vanilla extract
• 1 (12-ounce) Package vanilla wafers
• 6 Medium bananas
• 1/4 Sugar plus 2 tablespoons
• 1 Teaspoon vanilla extract

Directions

Pudding

1. Combine four, 1 1/3 cups of sugar, and salt in a heavy saucepan.
2. Combine beaten egg yolks and milk, stirring well.
3. Add milk mixture to dry ingredients.
4. Cook over medium heat, stirring constantly.
5. Stir until thick.
6. Remove from heat.
7. Stir in vanilla.

Whipped Meringue Topping

1. Beat egg whites (at room temperature) until foamy.
2. Add 1/4 plus 2 tablespoons of sugar, gradually.
3. Beat with an electric mixture until stiff peaks form.
4. Add 1 teaspoon of vanilla extract.
5. Stir mixture until blended.

Assembly

1. Layer 1/3 of wafers in a 3-quart baking dish.
2. Slice 2 bananas, and layer over wafers.
3. Pour 1/3 of custard over last 2 layers.
4. Repeat this process twice.
5. Spread Meringue over custard, sealing the edges. 
6. Bake at 425 degrees for 10 minutes or until golden brown. 

— Madeline Rabalais

Source — Southern Living Cookbook.

Prepared by Madeline Rabalais
Louisiana Anthology

June 9, 2019

Clam Fritters

Ingredients

1 Can of Fancy Baby Clams

3 Tablespoons of cut up parsley

Salt

Pepper

Ground Nutmeg

1 Pint of heavy cream

1 Cup of flour

1 Cup of butter

1 Cup of lard

Directions

1. Strain clams of all juices.
2. Cut claims until finely diced.
3. Toss clams in a bowl with next 6 ingredients.
4. Heat butter and lard in a pan on medium high heat.
5. Add flour slowly to sauce.
6. Stir until consistency of cake batter.
7.  Drop a spoonful of batter at a time into oil.
8. Fry clam fritters until golden brown and rise to the top of oil.
9. Let rest for one minute of paper towel when done.
10. Serve the clam fritters while hot.

— Caroline G. Walmsley

Source — Creole Cookery Book.

Prepared by Madeline Rabalais

Louisiana Anthology

June 9, 2019

Clam Fritters

Ingredients

1 Can of Fancy Baby Clams

3 Tablespoons of cut up parsley

Salt

Pepper

Ground Nutmeg

1 Pint of heavy cream

1 Cup of flour

1 Cup of butter

1 Cup of lard

Directions

1. Strain clams of all juices.
2. Cut claims until finely diced.
3. Toss clams in a bowl with next 6 ingredients.
4. Heat butter and lard in a pan on medium high heat.
5. Add flour slowly to sauce.
6. Stir until consistency of cake batter.
7.  Drop a spoonful of batter at a time into oil.
8. Fry clam fritters until golden brown and rise to the top of oil.
9. Let rest for one minute of paper towel when done.
10. Serve the clam fritters while hot.

— Caroline G. Walmsley

Source — Creole Cookery Book.

Prepared by Madeline Rabalais

Louisiana Anthology

June 9, 2019

Calf's Head Soup

Ingredients

• Cow head (eyes, tongue, teeth removed)
• Cow lungs
• Cow heart
• Cow feet
• Cow liver
• Water
• Salt
• 6 Small onions minced
• 1 Cup of very fine sweet marjojam
• 1 Teaspoon black pepper
• 1 Tablespoon red pepper
• 1 Blade of mace powdered
• 2 Nutmegs
• 1 Teaspoon of clove
• 3 Tablespoons of butter
• 8 Tablespoons of flour
• 4 Pounds of crackers
• 1 Bottle of Claret Wine
• 6 Boiled eggs
• 1 Lemon cut into wedges

Directions

1. Clean head thoroughly leaving only white skin.
2. Place head, organs, and feet into iron pot.
3. Add enough water to cover ingredients.
4. Add 2 tablespoons of salt.
5. Boil ingredients until tender.
6. Separate meat into separate pot and cover with water.
7. Boil feet and skull until meat completely separates from bone.
8. Strain stock to separate organs and bones.
9. Take remaining meat off bones.
10. Cut up organs and meat into small pieces.
11. Add back to strained stock in a cleaned pot.
12. Add onion, marjojam, black pepper, red pepper, mace, nutmeg, clove, butter, and flour.
13. Add 4 lbs. of crushed crackers and a bottle of wine.
14. Let simmer slowly for 5 hours.
15. Add cut up boiled eggs and lemon for garnish.

—Caroline G. Walmsley

Source—Creole Cookery Book

Prepared by Madeline Rabalais

Louisiana Anthology 

June 9, 2019

Calf's Head Soup

Ingredients

• Cow head (eyes, tongue, teeth removed)
• Cow lungs
• Cow heart
• Cow feet
• Cow liver
• Water
• Salt
• 6 Small onions minced
• 1 Cup of very fine sweet marjojam
• 1 Teaspoon black pepper
• 1 Tablespoon red pepper
• 1 Blade of mace powdered
• 2 Nutmegs
• 1 Teaspoon of clove
• 3 Tablespoons of butter
• 8 Tablespoons of flour
• 4 Pounds of crackers
• 1 Bottle of Claret Wine
• 6 Boiled eggs
• 1 Lemon cut into wedges

Directions

1. Clean head thoroughly leaving only white skin.
2. Place head, organs, and feet into iron pot.
3. Add enough water to cover ingredients.
4. Add 2 tablespoons of salt.
5. Boil ingredients until tender.
6. Separate meat into separate pot and cover with water.
7. Boil feet and skull until meat completely separates from bone.
8. Strain stock to separate organs and bones.
9. Take remaining meat off bones.
10. Cut up organs and meat into small pieces.
11. Add back to strained stock in a cleaned pot.
12. Add onion, marjojam, black pepper, red pepper, mace, nutmeg, clove, butter, and flour.
13. Add 4 lbs. of crushed crackers and a bottle of wine.
14. Let simmer slowly for 5 hours.
15. Add cut up boiled eggs and lemon for garnish.

—Caroline G. Walmsley

Source—Creole Cookery Book

Prepared by Madeline Rabalais

Louisiana Anthology 

June 9, 2019

Potato Balls

 Ingredients

• Four Egg Yolks 
• Two Whole Eggs
• Two Cups of Bread Crumbs
• Three Cups of Canola Oil
• Four Russet Potatoes 

Directions

Potato Balls

1. Boil and mash potatoes until smooth.
2. Mix potatoes with egg yolks.
3. Mix Whole Eggs and Bread Crumbs together.
4. Form two inch balls with the potatoes and roll them through bread crumbs. 
5. Heat Canola Oil on medium heat in skillet.
6. Fry potato balls until golden brown.

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                       Prepared by Colby W.Bass

                                                       Louisiana Anthology

                                                       June 6, 2019

Potato Balls

 Ingredients

• Four Egg Yolks 
• Two Whole Eggs
• Two Cups of Bread Crumbs
• Three Cups of Canola Oil
• Four Russet Potatoes 

Directions

Potato Balls

1. Boil and mash potatoes until smooth.
2. Mix potatoes with egg yolks.
3. Mix Whole Eggs and Bread Crumbs together.
4. Form two inch balls with the potatoes and roll them through bread crumbs. 
5. Heat Canola Oil on medium heat in skillet.
6. Fry potato balls until golden brown.

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                       Prepared by Colby W.Bass

                                                       Louisiana Anthology

                                                       June 6, 2019

Cocoanut Soup

Ingredients

• 8 Scalded and scraped calves feet
• 6 or 7 Blades of mace
• 1 Grated lemon rind
• 1 Gallon of water
• 1/2 Pound of very fine grated cocoanut 
• 1 Pint of heavy whipping cream
• 6 Tablespoons of butter 
• Arrow root or rice flour
• Grated nutmeg

1. Directions

Stock

1. Put calves feet in a soup kettle.
2. Add blades of mace.
3. Add grated lemon rind.
4. Add gallon of water.
5. Cover the pot and slowly let come to a boil.
6. Strain stock through a strainer into a separate pan.
7. Cool stock to a lukewarm temperature.
8. Let congeal, and scrape off fat from the top layer.
9. Cut the stock into squares and place in a clean pan.

Soup

1. Mix cocoanut and milk together.
2. Coat each ounce of butter in rice flour.
3. Add coated butter to cocoanut and milk mixture.
4. Add this mixture to stock in the clean pan.
5. Add a dash of nutmeg.
6. Set mixture over burner and boil slowly for 15 minutes.
7. Stir the mixture well.
8. Serve with hot rolls or biscuits.
— Caroline G. Walmsley
Source — Creole Cookery Book.
Prepared by Madeline Rabalais
Louisiana Anthology
June 9, 2019 

Cocoanut Soup

Ingredients

• 8 Scalded and scraped calves feet
• 6 or 7 Blades of mace
• 1 Grated lemon rind
• 1 Gallon of water
• 1/2 Pound of very fine grated cocoanut 
• 1 Pint of heavy whipping cream
• 6 Tablespoons of butter 
• Arrow root or rice flour
• Grated nutmeg

1. Directions

Stock

1. Put calves feet in a soup kettle.
2. Add blades of mace.
3. Add grated lemon rind.
4. Add gallon of water.
5. Cover the pot and slowly let come to a boil.
6. Strain stock through a strainer into a separate pan.
7. Cool stock to a lukewarm temperature.
8. Let congeal, and scrape off fat from the top layer.
9. Cut the stock into squares and place in a clean pan.

Soup

1. Mix cocoanut and milk together.
2. Coat each ounce of butter in rice flour.
3. Add coated butter to cocoanut and milk mixture.
4. Add this mixture to stock in the clean pan.
5. Add a dash of nutmeg.
6. Set mixture over burner and boil slowly for 15 minutes.
7. Stir the mixture well.
8. Serve with hot rolls or biscuits.
— Caroline G. Walmsley
Source — Creole Cookery Book.
Prepared by Madeline Rabalais
Louisiana Anthology
June 9, 2019 

Sour Stew

 Ingredients

Four Lemons

One teaspoon of flour

One tablespoon of butter

One sliced onion

One fish of any sorts cut to 1 inch thick

Six eggs

Directions

Sauce

1. Mix eggs, lemon, and flour together.
2. Place to the side until later.

Stew

1. Put butter and sliced onion in sauce pan
2. Let pan come to a simmer
3. Put in fish 
4. Add more boiling water until fish is covered
5. Cook until fish is done
6. Let stew cool and then add sauce

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                                       Prepared by Colby W. Bass

                                                                       Louisiana Anthology

                                                                       June 9, 2019

Sour Stew

 Ingredients

Four Lemons

One teaspoon of flour

One tablespoon of butter

One sliced onion

One fish of any sorts cut to 1 inch thick

Six eggs

Directions

Sauce

1. Mix eggs, lemon, and flour together.
2. Place to the side until later.

Stew

1. Put butter and sliced onion in sauce pan
2. Let pan come to a simmer
3. Put in fish 
4. Add more boiling water until fish is covered
5. Cook until fish is done
6. Let stew cool and then add sauce

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                                       Prepared by Colby W. Bass

                                                                       Louisiana Anthology

                                                                       June 9, 2019

Key Lime Pie

Ingredients

• Four eggs
• One 14 oz. can of sweetened condensed milk
• 3 oz.  of Key Lime juice
• Graham cracker pie crust

Directions

1. Separate four eggs.
2. Combine the egg yolks and one 14 oz. can of sweetened condensed milk.
3. Mix well.
4. Slowly add 3 oz. of Key Lime juice.
5. Stir until filling is smooth and creamy.
6. Pour this into a graham cracker pie crust.
7. Place in oven at 350 degrees for 10 minutes.
8. Serve chilled and topped with whipped cream.

Source — Hannah Blake

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

Key Lime Pie

Ingredients

• Four eggs
• One 14 oz. can of sweetened condensed milk
• 3 oz.  of Key Lime juice
• Graham cracker pie crust

Directions

1. Separate four eggs.
2. Combine the egg yolks and one 14 oz. can of sweetened condensed milk.
3. Mix well.
4. Slowly add 3 oz. of Key Lime juice.
5. Stir until filling is smooth and creamy.
6. Pour this into a graham cracker pie crust.
7. Place in oven at 350 degrees for 10 minutes.
8. Serve chilled and topped with whipped cream.

Source — Hannah Blake

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

Vegetable Soup

Ingredients

• Two quarts of yellow split peas or two quarts of dried white beans
• Salt
• Cayenne
• One head of celery or one tablespoon of celery seed
• Four quarts of water
• Fresh vegetables (turnips, carrots, parsnips, potatoes, onions)
• Butter
• Flour

Directions

Preparation

1. Soak yellow split peas or dried white beans in cold water all night

Soup

1. In the morning, drain and season split peas or white beans
2. Season these with salt and cayenne (to taste)
3. Add a head of minced celery or one tablespoon of celery seed
4. Add all of the above to a pot then add four quarts of water to the pot
5. Boil slowly till dissolved
6. Stir frequently

Vegetables

1. A ready quantity of desired fresh vegetables
2. Cut into small pieces

Combine Vegetables and Soup

1. Add the vegetables that require the longest time boiling to the pot with the soup
2. After all vegetables are added, take bits of butter and roll in flour
3. Add the butter rolled in flour to the pot
4. Boil this until the vegetables are tender
5. Transfer to a tureen and serve

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

Vegetable Soup

Ingredients

• Two quarts of yellow split peas or two quarts of dried white beans
• Salt
• Cayenne
• One head of celery or one tablespoon of celery seed
• Four quarts of water
• Fresh vegetables (turnips, carrots, parsnips, potatoes, onions)
• Butter
• Flour

Directions

Preparation

1. Soak yellow split peas or dried white beans in cold water all night

Soup

1. In the morning, drain and season split peas or white beans
2. Season these with salt and cayenne (to taste)
3. Add a head of minced celery or one tablespoon of celery seed
4. Add all of the above to a pot then add four quarts of water to the pot
5. Boil slowly till dissolved
6. Stir frequently

Vegetables

1. A ready quantity of desired fresh vegetables
2. Cut into small pieces

Combine Vegetables and Soup

1. Add the vegetables that require the longest time boiling to the pot with the soup
2. After all vegetables are added, take bits of butter and roll in flour
3. Add the butter rolled in flour to the pot
4. Boil this until the vegetables are tender
5. Transfer to a tureen and serve

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

French Fish

Ingredients

• One boiled fish (remove all bones)
• One ounce of flour
• One quart of milk
• Two small peeled onion
• A little parsley
• One bay leaf
• One sprig of thyme
• Grated nutmeg
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

Sauce

1. In a stew pan, add one ounce of flour one quart of milk
2. Mix it very smoothly
3. Add two small peeled onions
4. Add parsley
5. Add one bay leaf
6. Add one sprig of thyme
7. Add a little grated nutmeg
8. Add a teaspoon of salt and pepper
9. Place over a fire
10. Stir in one pound of fresh butter and pass it through a sieve

Preparing the Dish

1. Lay a little sauce on the bottom of your dish
2. Add a layer of fish
3. Season with salt and pepper to taste
4. Add another layer of sauce and fish until all the fish is used up
5. Finish the dish with sauce on top of the fish

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

French Fish

Ingredients

• One boiled fish (remove all bones)
• One ounce of flour
• One quart of milk
• Two small peeled onion
• A little parsley
• One bay leaf
• One sprig of thyme
• Grated nutmeg
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

Sauce

1. In a stew pan, add one ounce of flour one quart of milk
2. Mix it very smoothly
3. Add two small peeled onions
4. Add parsley
5. Add one bay leaf
6. Add one sprig of thyme
7. Add a little grated nutmeg
8. Add a teaspoon of salt and pepper
9. Place over a fire
10. Stir in one pound of fresh butter and pass it through a sieve

Preparing the Dish

1. Lay a little sauce on the bottom of your dish
2. Add a layer of fish
3. Season with salt and pepper to taste
4. Add another layer of sauce and fish until all the fish is used up
5. Finish the dish with sauce on top of the fish

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

To Stew Red Fish

Ingredients

• One red fish
• One teaspoon of mace
• One teaspoon of allspice
• 1/4 of a spoonful of cloves
• One onion
• A handful of parsley
• One teacup of wine
• Sufficient water for gravy
• One large spoonful of butter
• Three spoonfuls of flour

Directions

Preparing the Fish

1. Remove the scales, as well as wash and dry the fish
2. Place the fish into a pan and half fry it

Gravy

1. Add the one teaspoon of mace, one teaspoon of allspice, and 1/4 spoonful of cloves
2. Add one onion
3. Finely chop the parsley and add a handful
4. Add one teacup of wine and add sufficient water to your liking for the gravy
5. Rub the butter and flour well together, then add warm water to thin it
6. Combine all the ingredients together

The Stew

1. When ready to stew the fish, out it on a strainer, then in the kettle
2. Pour the gravy over the fish
3. Stew it for half an hour
4. Ready to dish for the table

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

To Stew Red Fish

Ingredients

• One red fish
• One teaspoon of mace
• One teaspoon of allspice
• 1/4 of a spoonful of cloves
• One onion
• A handful of parsley
• One teacup of wine
• Sufficient water for gravy
• One large spoonful of butter
• Three spoonfuls of flour

Directions

Preparing the Fish

1. Remove the scales, as well as wash and dry the fish
2. Place the fish into a pan and half fry it

Gravy

1. Add the one teaspoon of mace, one teaspoon of allspice, and 1/4 spoonful of cloves
2. Add one onion
3. Finely chop the parsley and add a handful
4. Add one teacup of wine and add sufficient water to your liking for the gravy
5. Rub the butter and flour well together, then add warm water to thin it
6. Combine all the ingredients together

The Stew

1. When ready to stew the fish, out it on a strainer, then in the kettle
2. Pour the gravy over the fish
3. Stew it for half an hour
4. Ready to dish for the table

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes, 
• Six eggs,
• Three quarters of a pound of fine sugar,
• Three quarters of a pound of butter,
• Grated nutmeg and lemon rind,
• Old brandy [one wineglass full],

Directions

1. Boil sweet potatoes until very tender
2. Press through grater while hot
3. Add eggs well beaten 
4. Add sugar, butter, nutmeg, and lemon rind
5. Mix in Old brandy
6. Top with white sugar.

Source — Creole Cookery Book.  

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 7, 2019  

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes, 
• Six eggs,
• Three quarters of a pound of fine sugar,
• Three quarters of a pound of butter,
• Grated nutmeg and lemon rind,
• Old brandy [one wineglass full],

Directions

1. Boil sweet potatoes until very tender
2. Press through grater while hot
3. Add eggs well beaten 
4. Add sugar, butter, nutmeg, and lemon rind
5. Mix in Old brandy
6. Top with white sugar.

Source — Creole Cookery Book.  

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 7, 2019