Fried Lamb

Ingredients

• One loin of lamb.
• Two cups of water.
• Three tablespoons of butter.
• One lemon.
• One quarter of a can of anchovies.

Directions

1. Cut the loin of lamb into thin slices.
2. Beat the strips to tenedrize the meat.
3. Lay strips in the water to draw the blood out.
4. Fry the lamb with three tablespoons of butter on medium heat.
5. Make the sauce with butter, anchovies and the lemon.

Source      Creole Cookery Book

Prepared by:  Pearson Harbour

Louisiana Anthology

June 10, 2019

Fried Lamb

Ingredients

• One loin of lamb.
• Two cups of water.
• Three tablespoons of butter.
• One lemon.
• One quarter of a can of anchovies.

Directions

1. Cut the loin of lamb into thin slices.
2. Beat the strips to tenedrize the meat.
3. Lay strips in the water to draw the blood out.
4. Fry the lamb with three tablespoons of butter on medium heat.
5. Make the sauce with butter, anchovies and the lemon.

Source      Creole Cookery Book

Prepared by:  Pearson Harbour

Louisiana Anthology

June 10, 2019

Mimi's Chocolate Chip Cookies

Ingredients:

• Brown Sugar
• Eggs (Large or X-Large)
• Vanilla Extract
• Baking Soda
• Sugar
• Crisco
• Water
• Salt
• All-purpose Flour
• Semi-sweet Chocolate Chips

Directions:

1. Prepare all of your dry ingredients in a bowl.
2. Your dry ingredients are one cup of regular sugar, one cup of brown sugar, one teaspoon baking soda, 1/2 teaspoon of salt, and three cups of flour.
3. Mix all of your dry ingredients together gently.
4. After all of your dry ingredients are mixed, slowly begin adding the "wet."
5. These "wet" ingredients consist of 2 eggs, 2 teaspoons of vanilla extract, and 2 teaspoons of water.
6. After you have mixed the two types of ingredients add one stick of Crisco. Gently fold and mix the crisco into the cookie batter.
7. With the Crisco is completely mixed in, add the entire bag of semi-sweet chocolate chips to the dough.
8. Begin heating the oven to 350 degree Fahrenheit.
9. Spray your pan to grease it while the oven is warming up.
10. Roll cookie dough into little balls (size them however you want). 
11. Place each ball of cookie dough about two inches apart on the pan.
12. Once you are done with that and the oven is finished warming up, place the pan into the oven for about 10 minutes. 
13. Cook for less time is you like cookies extra gooey, cook for a few more minutes (2 minutes extra minutes is usually the max) if you like your cookies more firm.
14. Remove from oven when cooked to desire and let them cool on stove top.
15. Once cool, enjoy!

Source-Own Recipe

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Mimi's Chocolate Chip Cookies

Ingredients:

• Brown Sugar
• Eggs (Large or X-Large)
• Vanilla Extract
• Baking Soda
• Sugar
• Crisco
• Water
• Salt
• All-purpose Flour
• Semi-sweet Chocolate Chips

Directions:

1. Prepare all of your dry ingredients in a bowl.
2. Your dry ingredients are one cup of regular sugar, one cup of brown sugar, one teaspoon baking soda, 1/2 teaspoon of salt, and three cups of flour.
3. Mix all of your dry ingredients together gently.
4. After all of your dry ingredients are mixed, slowly begin adding the "wet."
5. These "wet" ingredients consist of 2 eggs, 2 teaspoons of vanilla extract, and 2 teaspoons of water.
6. After you have mixed the two types of ingredients add one stick of Crisco. Gently fold and mix the crisco into the cookie batter.
7. With the Crisco is completely mixed in, add the entire bag of semi-sweet chocolate chips to the dough.
8. Begin heating the oven to 350 degree Fahrenheit.
9. Spray your pan to grease it while the oven is warming up.
10. Roll cookie dough into little balls (size them however you want). 
11. Place each ball of cookie dough about two inches apart on the pan.
12. Once you are done with that and the oven is finished warming up, place the pan into the oven for about 10 minutes. 
13. Cook for less time is you like cookies extra gooey, cook for a few more minutes (2 minutes extra minutes is usually the max) if you like your cookies more firm.
14. Remove from oven when cooked to desire and let them cool on stove top.
15. Once cool, enjoy!

Source-Own Recipe

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Fancy Pudding

Ingredients:

• Milk
• French Bread
• Butter or Lard
• Eggs
• Cinnamon
• Nutmeg
• Sugar
• Wine 

Directions:

1. Slice a loaf of french bread into cubes, sizing the cubes however you want.
2. Place the sliced bread into a pan.
3. Pour 1/2 pint of milk over the bread.
4. Grab 4 eggs an gently beat them in a bowl.  Once done, add a second 1/2 pint of milk to the eggs.
5. Dip each slice of french bread into the egg/milk mixture before placing back in the pan. This part is rather messy so if you want wear gloves and/or an apron.
6. Shift about a 1/2 tablespoon cinnamon and sugar over the freshly dipped French bread.
7. Place the pan over the stove after adding a stick of butter and cook till it is boiling or the pudding is golden.
8. Serve with a saucer sprinking with sugar and nutmeg. 
9. If 21 or older, grab a glass of wine.
10. Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Fancy Pudding

Ingredients:

• Milk
• French Bread
• Butter or Lard
• Eggs
• Cinnamon
• Nutmeg
• Sugar
• Wine 

Directions:

1. Slice a loaf of french bread into cubes, sizing the cubes however you want.
2. Place the sliced bread into a pan.
3. Pour 1/2 pint of milk over the bread.
4. Grab 4 eggs an gently beat them in a bowl.  Once done, add a second 1/2 pint of milk to the eggs.
5. Dip each slice of french bread into the egg/milk mixture before placing back in the pan. This part is rather messy so if you want wear gloves and/or an apron.
6. Shift about a 1/2 tablespoon cinnamon and sugar over the freshly dipped French bread.
7. Place the pan over the stove after adding a stick of butter and cook till it is boiling or the pudding is golden.
8. Serve with a saucer sprinking with sugar and nutmeg. 
9. If 21 or older, grab a glass of wine.
10. Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Cheesy Spaghetti

Ingredients

• 24 oz jar of Prego Traditional Sauce
• 12 oz of Skinner Spaghetti noodles
• 0.7 oz (1 packet) Great Value Italian Dressing dry mix
• 1 lb. of ground beef
• 2 cups of shredded cheese

Directions

1. Preheat oven to 350°.
2. Fill a pot with 4-6 cups of water and bring to a boil.
3. Add spaghetti noodles to the water filled pot and let boil for 10 minutes.
4. Brown the ground beef in a skillet.
• If frozen, allow to completely thaw.
5. Drain ground beef and rinse beef with water.
6. Return beef to skillet and place on low heat.
7. Add packet of Italian dressing mix to beef and stir.  
8. Combine fully cooked noodles, beef, and Prego sauce into one large pot and mix.
9. Top the spaghetti mixture with the shredded cheese evenly.
• can add more based on preference.
10. Place pot in the preheated oven for 10 minutes or until cheese is bubbling.
11. Allow to cool for 5 minutes.

Source — Natalie Tripp

Prepared by Natalie Tripp

Louisiana Anthology

6/10/2019

Cheesy Spaghetti

Ingredients

• 24 oz jar of Prego Traditional Sauce
• 12 oz of Skinner Spaghetti noodles
• 0.7 oz (1 packet) Great Value Italian Dressing dry mix
• 1 lb. of ground beef
• 2 cups of shredded cheese

Directions

1. Preheat oven to 350°.
2. Fill a pot with 4-6 cups of water and bring to a boil.
3. Add spaghetti noodles to the water filled pot and let boil for 10 minutes.
4. Brown the ground beef in a skillet.
• If frozen, allow to completely thaw.
5. Drain ground beef and rinse beef with water.
6. Return beef to skillet and place on low heat.
7. Add packet of Italian dressing mix to beef and stir.  
8. Combine fully cooked noodles, beef, and Prego sauce into one large pot and mix.
9. Top the spaghetti mixture with the shredded cheese evenly.
• can add more based on preference.
10. Place pot in the preheated oven for 10 minutes or until cheese is bubbling.
11. Allow to cool for 5 minutes.

Source — Natalie Tripp

Prepared by Natalie Tripp

Louisiana Anthology

6/10/2019

Flannel Cakes

Ingredients:

•  Eggs
•  Flour
•  Milk
•  Yeast
•  Salt
•  Butter

Directions:

1. Sift 2 pounds of flour into a bowl.
2.  Mix a teaspoon of salt to the flour.
3. Warm your milk in the microwave after measuring out a pint into a bowl.  Have it in the microwave for 30 second intervals, checking it between to make sure it doesn't get too hot or curdle.
4. Stir the warm milk into the flour/salt mix to begin making the batter.
5. Beat the four eggs and add them to 3 tablespoons of yeast in a cup.
6. Add the egg/yeast mix to the batter.  Make sure they are well mixed.
7. If the mixture isn't runny by this point, heat up a cup of milk in the microwave and slowly add that to the batter.  You do not need to use the full cup of milk, add only until the batter is runny.
8. Grab a pan and grab your butter (about a tablespoon). 
9. Use the butter to grease up the pan.
10. Place the greased up pan onto the stove top.
11. Turn on the stove (not too high, try to keep temperature about midway) and begin cooking!
12. Pour about a cup of batter onto the pan. Heat until the top is bubbling before flip to other side with a spatula. Cook till it is done.  You can check with spatula.

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Flannel Cakes

Ingredients:

•  Eggs
•  Flour
•  Milk
•  Yeast
•  Salt
•  Butter

Directions:

1. Sift 2 pounds of flour into a bowl.
2.  Mix a teaspoon of salt to the flour.
3. Warm your milk in the microwave after measuring out a pint into a bowl.  Have it in the microwave for 30 second intervals, checking it between to make sure it doesn't get too hot or curdle.
4. Stir the warm milk into the flour/salt mix to begin making the batter.
5. Beat the four eggs and add them to 3 tablespoons of yeast in a cup.
6. Add the egg/yeast mix to the batter.  Make sure they are well mixed.
7. If the mixture isn't runny by this point, heat up a cup of milk in the microwave and slowly add that to the batter.  You do not need to use the full cup of milk, add only until the batter is runny.
8. Grab a pan and grab your butter (about a tablespoon). 
9. Use the butter to grease up the pan.
10. Place the greased up pan onto the stove top.
11. Turn on the stove (not too high, try to keep temperature about midway) and begin cooking!
12. Pour about a cup of batter onto the pan. Heat until the top is bubbling before flip to other side with a spatula. Cook till it is done.  You can check with spatula.

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Almond Ice

Ingredients

• One Cup of Heavy Cream
• One quarter Cup of Orange Flower Water
• One Cup of Sweet Almonds
• One half Cup of Bitter Almonds
• Four Cups of Milk

Directions

Almond Ice

1. Put all almonds in food processor and turn on high.
2. Periodically stop processor and add enough water to moisten almonds.
3. When thoroughly processed add the Orange Flower Water and half of the milk.
4. Pour mixture through a strainer into a large bowl.
5. Bring rest of the milk and cream to a boil.
6. Stir continuously until it thickens. 
7. Add strained milk to mixture and bring back to a boil.
8. Take off fire as soon as it begins to boil and let cool.
9. Poor into mold and freeze.

— Caroline Walmsley.

Source — Creole Cookery Book

Prepared by Colby W.Bass

Louisiana Anthology

June 6,2019

Boiled Shrimp

Ingredients

• One Pound of Shrimp
• Eight Cups of filtered water
• One Tbsp garlic salt
• One half teaspoon ground black pepper

  Directions

   Shrimp

1. Combine all ingredients into large pot.
2. Bring to a boil.
3. Add shrimp and cook for 2-3 minutes.
4. Serve cold or hot.

Prepared by Colby W.Bass
Louisiana Anthology
June 9,2019

Boiled Shrimp

Ingredients

• One Pound of Shrimp
• Eight Cups of filtered water
• One Tbsp garlic salt
• One half teaspoon ground black pepper

  Directions

   Shrimp

1. Combine all ingredients into large pot.
2. Bring to a boil.
3. Add shrimp and cook for 2-3 minutes.
4. Serve cold or hot.

Prepared by Colby W.Bass
Louisiana Anthology
June 9,2019

Almond Ice

Ingredients

• One Cup of Heavy Cream
• One quarter Cup of Orange Flower Water
• One Cup of Sweet Almonds
• One half Cup of Bitter Almonds
• Four Cups of Milk

Directions

Almond Ice

1. Put all almonds in food processor and turn on high.
2. Periodically stop processor and add enough water to moisten almonds.
3. When thoroughly processed add the Orange Flower Water and half of the milk.
4. Pour mixture through a strainer into a large bowl.
5. Bring rest of the milk and cream to a boil.
6. Stir continuously until it thickens. 
7. Add strained milk to mixture and bring back to a boil.
8. Take off fire as soon as it begins to boil and let cool.
9. Poor into mold and freeze.

— Caroline Walmsley.

Source — Creole Cookery Book

Prepared by Colby W.Bass

Louisiana Anthology

June 6,2019

Soda Bread

Ingredients:

•  Tartaric Acid
•  Buttermilk
•  Flour
•  Baking Soda

Directions:

1.  Measure out one pound of dry flour, slowly in order to avoid making a mess, into a large bowl.
2.  Then, measure one teaspoon of tartaric acid.  
3.  After pouring the tartaric acid onto the flour, you will then gently mix them.
4.  Four cups of buttermilk will then gradually be added.  Take breaks between each cup to gently mix.
5.  Lastly, add one of a teaspoon of baking soda.
6.  Heat up your over to about 325 degrees Fahrenheit.
7.  Grease a pan - preferable a pan specifically for bread, if not make sure it has sides.  You can use butter or any spray you may own. 
8.  Pour mix into pan.
9.  Once oven has heated up, place pan into oven and set your timer for 60 minutes.
10.  After the 60 minutes are up, check the bread by pricking it with a toothpick or fork.  If either comes back clean your bread if done and if not set the timer for longer depending on how firm the bread is at that point.
11.  When the bread is done cooking, turn off your oven and take it out to cool.
12.  Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Soda Bread

Ingredients:

•  Tartaric Acid
•  Buttermilk
•  Flour
•  Baking Soda

Directions:

1.  Measure out one pound of dry flour, slowly in order to avoid making a mess, into a large bowl.
2.  Then, measure one teaspoon of tartaric acid.  
3.  After pouring the tartaric acid onto the flour, you will then gently mix them.
4.  Four cups of buttermilk will then gradually be added.  Take breaks between each cup to gently mix.
5.  Lastly, add one of a teaspoon of baking soda.
6.  Heat up your over to about 325 degrees Fahrenheit.
7.  Grease a pan - preferable a pan specifically for bread, if not make sure it has sides.  You can use butter or any spray you may own. 
8.  Pour mix into pan.
9.  Once oven has heated up, place pan into oven and set your timer for 60 minutes.
10.  After the 60 minutes are up, check the bread by pricking it with a toothpick or fork.  If either comes back clean your bread if done and if not set the timer for longer depending on how firm the bread is at that point.
11.  When the bread is done cooking, turn off your oven and take it out to cool.
12.  Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Curing Ham

Ingredients: 

• 18lbs of green ham
• 1 dessert tablespoon of nitrate
• 1lbs of brown sugar
• Salt
• Black pepper

Directions:

1. On each 18lbs of green hams, add 1 dessert tablespoon of nitrate
2. Add 1 lbs of brown sugar
3. Make sure to cover fleshly side of the ham and the hock
4. Cover the fleshly side with 1/2 inches thick of salt
5. Pack it in a containers/tubs for 3-6 weeks
6. Before smoking the ham, rub off all the salt
7. Season well with black pepper particularly around the bone and hock
8. Hang up and drain for 2 weeks
9. Smoke with green wood 8 weeks, until the rind is brown

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019

Curing Ham

Ingredients: 

• 18lbs of green ham
• 1 dessert tablespoon of nitrate
• 1lbs of brown sugar
• Salt
• Black pepper

Directions:

1. On each 18lbs of green hams, add 1 dessert tablespoon of nitrate
2. Add 1 lbs of brown sugar
3. Make sure to cover fleshly side of the ham and the hock
4. Cover the fleshly side with 1/2 inches thick of salt
5. Pack it in a containers/tubs for 3-6 weeks
6. Before smoking the ham, rub off all the salt
7. Season well with black pepper particularly around the bone and hock
8. Hang up and drain for 2 weeks
9. Smoke with green wood 8 weeks, until the rind is brown

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019

Rice Bread

Ingredients:

• 1 pint of rice
• Salt
• 1 pint of flour
• Milk 
• 3 Eggs
• Butter

Directions:

1. Boil the rice in water until it is dry and soften
2. Mix it in one pint of flour
3. Add 2 tablespoon of butter
4. Separate 3 egg yolks, and 2 egg whites
5. Mix it all up and add milk
6. Make sure it is not too stiff
7. Bake it in a mould until risen

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019

Rice Bread

Ingredients:

• 1 pint of rice
• Salt
• 1 pint of flour
• Milk 
• 3 Eggs
• Butter

Directions:

1. Boil the rice in water until it is dry and soften
2. Mix it in one pint of flour
3. Add 2 tablespoon of butter
4. Separate 3 egg yolks, and 2 egg whites
5. Mix it all up and add milk
6. Make sure it is not too stiff
7. Bake it in a mould until risen

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019

Apple Pork

Ingredients:

• A fillet of pork
• Salt
• Black pepper
• 2 dozen red apple
• Nutmeg
• Sugar
• Lemon

Directions:

Apple

1. Have the 2 dozen of red apple pared, cored, and sliced/ quartered
2. Sweeten them with sugar and flavored with lemon

Pork

1. Season the fillet of pork with salt and black pepper
2. Take out the bone and fill it up with stewed apple that are seasoned with nutmeg and sugar, with bits of the rind of a lemon
3. Put the pork in a large pot or iron bake oven
4. Fill it up with the cut apple in the remaining spaces
5. Add just enough water in the pot to keep it from burning
6. Stew or bake for 3 hours
7. Serve with ready

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019

Apple Pork

Ingredients:

• A fillet of pork
• Salt
• Black pepper
• 2 dozen red apple
• Nutmeg
• Sugar
• Lemon

Directions:

Apple

1. Have the 2 dozen of red apple pared, cored, and sliced/ quartered
2. Sweeten them with sugar and flavored with lemon

Pork

1. Season the fillet of pork with salt and black pepper
2. Take out the bone and fill it up with stewed apple that are seasoned with nutmeg and sugar, with bits of the rind of a lemon
3. Put the pork in a large pot or iron bake oven
4. Fill it up with the cut apple in the remaining spaces
5. Add just enough water in the pot to keep it from burning
6. Stew or bake for 3 hours
7. Serve with ready

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019

Omurice

Ingredients:

• 2 Eggs
• 2 Tbsp Milk
• 1 cup of Rice 
• 1/2 cup of Frozen Mixed Vegetable (Carrots, peas, corn, etc.)
• 1/2 Onion
• Vegetable Oil
• Butter
• Salt
• Black Pepper
• Soy Sauce
• Ketchup
• 1 1/2 cup of Chicken or Sliced Beef

Directions:

Fried Rice

1. Chop the onions into fine pieces
2. Cut the chicken or beef into 1/2 inches small pieces
3. Heat up a non-stick pan with vegetable oil over medium high heat and saute the onions until it's soften
4. Add chicken or beef, and cook it till it isn't pink anymore
5. Add the mixed vegetables, and season with salt and black pepper
6. Add rice, and evenly spread it around the pan
7. Season with 1 tbsp of ketchup and 1 tbsp of soy sauce. Make sure everything is evenly mixed
8. Transfer fried rice onto a plate

Omelette

1. In a small bowl, whisk the 2 egg, and add 1 tbsp of milk.
2. Butter the non-stick pan 
3. Add the mixture onto a non-stick pan over medium high heat
4. Tilt pan so all of the bottom pan is covered with egg, and lower the heat 
5. Wait till the top part is mostly solid 
6. Transfer the omelette over the fried rice
7. Add ketchup on top

Source — Sharon Shih
Prepared by Sharon Shih
Louisiana Anthology

6/10/2019

Omurice

Ingredients:

• 2 Eggs
• 2 Tbsp Milk
• 1 cup of Rice 
• 1/2 cup of Frozen Mixed Vegetable (Carrots, peas, corn, etc.)
• 1/2 Onion
• Vegetable Oil
• Butter
• Salt
• Black Pepper
• Soy Sauce
• Ketchup
• 1 1/2 cup of Chicken or Sliced Beef

Directions:

Fried Rice

1. Chop the onions into fine pieces
2. Cut the chicken or beef into 1/2 inches small pieces
3. Heat up a non-stick pan with vegetable oil over medium high heat and saute the onions until it's soften
4. Add chicken or beef, and cook it till it isn't pink anymore
5. Add the mixed vegetables, and season with salt and black pepper
6. Add rice, and evenly spread it around the pan
7. Season with 1 tbsp of ketchup and 1 tbsp of soy sauce. Make sure everything is evenly mixed
8. Transfer fried rice onto a plate

Omelette

1. In a small bowl, whisk the 2 egg, and add 1 tbsp of milk.
2. Butter the non-stick pan 
3. Add the mixture onto a non-stick pan over medium high heat
4. Tilt pan so all of the bottom pan is covered with egg, and lower the heat 
5. Wait till the top part is mostly solid 
6. Transfer the omelette over the fried rice
7. Add ketchup on top

Source — Sharon Shih
Prepared by Sharon Shih
Louisiana Anthology

6/10/2019

Enchiladas

Ingredients

• 2 lbs of ground beef
• 6 large flour tortilia shells
• 1 can of bean free hormel chili
• 1 lb of medium cheddar cheese 
• Tony cachere's seasoning

Directions

1. Preheat your oven to 325.
2. Brown the 2 lbs of ground beef.
3. Add tony coacher's to taste.
4. Drain the grease from the ground beef in a colander. 
5. Mix in a handful of medium cheddar cheese.
6. Put meat inside of tortillas and wrap closed.
7. Place the tortilla in a large pyrex pan and hold in place with toothpick. 
8. Repeat steps until all 6 tortillas are in the pyrex pan.
9. Open can of bean free hormel chili and spread on top of the tortillas evenly.
10. Cover the chili with a thick layer of medium cheddar cheese.
11. Place pyrex pan into oven and bake at 325 for 30 minutes.
12. Remove pyrex from oven and allow to cool for about 5 minutes then serve hot.

Source - Dupree' Family Recipe

Prepared by Ryder Laroux

Louisiana Anthology

June 10, 2019

White Chip Cranberry Cookies

White Chip Cranberry Cookies

Ingredients

- 1/3 cup butter, softened

- 1/2 cup packed brown sugar

- 1/3 cup sugar

- 1 large egg

- 1 tsp vanilla extract

- 1 1/2 cup all purpose flour

- 1/2 tsp salt

- 1/2 tsp baking soda

-3/4 cup dried cranberries

- 1/2 cup white baking chips

Directions

1. In a large bowl, beat butter and sugars together until crumbly. Beat in egg and vanilla. Combine the flour, salt and baking soda in a separate bowl. Once combined, gradually add to sugar mixture and mix well. Add cranberries and white chocolate chips.
2. Drop heaping tablespoons about 2 inches apart onto coated baking sheets. Bake at 375 for 8-10 minutes or until lightly browned.

Source- Stults' Family Recipe

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

White Chip Cranberry Cookies

White Chip Cranberry Cookies

Ingredients

- 1/3 cup butter, softened

- 1/2 cup packed brown sugar

- 1/3 cup sugar

- 1 large egg

- 1 tsp vanilla extract

- 1 1/2 cup all purpose flour

- 1/2 tsp salt

- 1/2 tsp baking soda

-3/4 cup dried cranberries

- 1/2 cup white baking chips

Directions

1. In a large bowl, beat butter and sugars together until crumbly. Beat in egg and vanilla. Combine the flour, salt and baking soda in a separate bowl. Once combined, gradually add to sugar mixture and mix well. Add cranberries and white chocolate chips.
2. Drop heaping tablespoons about 2 inches apart onto coated baking sheets. Bake at 375 for 8-10 minutes or until lightly browned.

Source- Stults' Family Recipe

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

Stuffed Tomatoes

Stuffed Tomatoes 

Ingredients

- 12 large tomatoes

- Salt

- Pepper

- Thyme

- 1 tbsp butter

- 1 cup bread crumbs

Directions

1. Cut the tops off of the tomatoes and take out as much as the pulp as you can without damaging the outside. Place the pulp in a separate bowl and chop it up. 

2. Once the pulp is chopped, add salt, pepper, and thyme to taste. 

3. Add 1 tablespoon of butter and about 1 cup bread crumbs and form into a stuffing.  

4. Put the mixture back into the tomatoes and bake them in a moderately hot oven (about 375⁰) until golden brown on top.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019  

Stuffed Tomatoes

Stuffed Tomatoes 

Ingredients

- 12 large tomatoes

- Salt

- Pepper

- Thyme

- 1 tbsp butter

- 1 cup bread crumbs

Directions

1. Cut the tops off of the tomatoes and take out as much as the pulp as you can without damaging the outside. Place the pulp in a separate bowl and chop it up. 

2. Once the pulp is chopped, add salt, pepper, and thyme to taste. 

3. Add 1 tablespoon of butter and about 1 cup bread crumbs and form into a stuffing.  

4. Put the mixture back into the tomatoes and bake them in a moderately hot oven (about 375⁰) until golden brown on top.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019  

Mayonnaise

Mayonnaise

Ingredients

-1 egg, yolk

-1 tsp mustard

-1/2 tsp salt

-1 tbsp vinegar

Directions

1. In a small bowl, mix the mustard and salt together. Slowly add in the egg and stir vigorously until perfectly smooth.
2. If it curdles, add a little bit of mustard or vinegar.
3. If you are using it on shrimp or oysters, add a little bit of red pepper.

Source- Creole Cookery Book

Prepared By Monica Stults

Louisiana Anthology

June 10, 2019

Mayonnaise

Mayonnaise

Ingredients

-1 egg, yolk

-1 tsp mustard

-1/2 tsp salt

-1 tbsp vinegar

Directions

1. In a small bowl, mix the mustard and salt together. Slowly add in the egg and stir vigorously until perfectly smooth.
2. If it curdles, add a little bit of mustard or vinegar.
3. If you are using it on shrimp or oysters, add a little bit of red pepper.

Source- Creole Cookery Book

Prepared By Monica Stults

Louisiana Anthology

June 10, 2019

Savory Biscuits

Savory Biscuits

Ingredients

- 12 eggs

-The weight of 12 eggs of sugar (about 2 1/4 cup)

-The weight of 7 eggs of flour (about 1 cup and 4 tbsp)

-2 lemons or 4 spoonful's of rose water (4 tbsp)

Directions

1. Separate each egg and beat yolks and white separately. In a large bowl, add egg whites and yolks, sugar, and flour. Stir together, lightly, with the juice of two lemons and the grind of one lemon OR 4 spoonful's of rose water.

2. Once it is stirred together well, bake in a moderately hot oven (about 375) until golden brown.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

Savory Biscuits

Savory Biscuits

Ingredients

- 12 eggs

-The weight of 12 eggs of sugar (about 2 1/4 cup)

-The weight of 7 eggs of flour (about 1 cup and 4 tbsp)

-2 lemons or 4 spoonful's of rose water (4 tbsp)

Directions

1. Separate each egg and beat yolks and white separately. In a large bowl, add egg whites and yolks, sugar, and flour. Stir together, lightly, with the juice of two lemons and the grind of one lemon OR 4 spoonful's of rose water.

2. Once it is stirred together well, bake in a moderately hot oven (about 375) until golden brown.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

Pound Cake

 Ingredients

• 16 egg whites
• 1 lb of white sugar
• 3/4 lb of butter
• 1 lb of flour

 Directions

1. Cream butter.
2. Mix sugar.
3. Add in flour and eggs alternately.
4. Bake for 2 hours.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 9, 2019

Pound Cake

 Ingredients

• 16 egg whites
• 1 lb of white sugar
• 3/4 lb of butter
• 1 lb of flour

 Directions

1. Cream butter.
2. Mix sugar.
3. Add in flour and eggs alternately.
4. Bake for 2 hours.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 9, 2019

Buttermilk Rolls

 Ingredients 

• 1 tsp. cream of tartar
• 1 qt. flour
• 1 qt. buttermilk
• 1 Tbsp. soda
• salt

Directions 

1. Mix flour, buttermilk, and soda together. Make sure that the soda is dissolved.
2. Add and mix cream of tartar into dough. Stir well and quickly.
3. Add a pinch of salt.
4. Pour into tins or make into rolls.
5. Bake quickly.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019 

To Roast a Turkey

 Ingredients

• Turkey
• Bread crumbs
• Sweet herbs
• Lemon peel
• Nutmeg
• Pepper
• Salt
• 1 Egg yolk
• Butter
• Ham
• Flour
• Lard
• Brown flour

Directions

Turkey and Stuffing

1.  Combine bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, beaten egg yolk, and finely cut ham with enough butter to moisten it.
2. Wash turkey.
3. Stuff the craw of the turkey with the force meat. **there will be enough to form it into balls for frying**
4. Dredge with flour and baste it with cold lard. Roast before a clear, brisk fire.
5. Towards the end of cooking, dredge the turkey with flour and baste with butter before moving the turkey closer to the fire.

Gravy

1. Use giblets to make gravy by cutting them into small pieces.
2. Season and stew them for one hour in very little water.
3. Thicken with a spoonful of brown flour.
4. After skimming the grease from it, stir into the native gravy.

Source — Creole Cookery Book.

Prepared by Kacie Stringer

Louisiana Anthology

June 9, 2019

To Roast a Turkey

 Ingredients

• Turkey
• Bread crumbs
• Sweet herbs
• Lemon peel
• Nutmeg
• Pepper
• Salt
• 1 Egg yolk
• Butter
• Ham
• Flour
• Lard
• Brown flour

Directions

Turkey and Stuffing

1.  Combine bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, beaten egg yolk, and finely cut ham with enough butter to moisten it.
2. Wash turkey.
3. Stuff the craw of the turkey with the force meat. **there will be enough to form it into balls for frying**
4. Dredge with flour and baste it with cold lard. Roast before a clear, brisk fire.
5. Towards the end of cooking, dredge the turkey with flour and baste with butter before moving the turkey closer to the fire.

Gravy

1. Use giblets to make gravy by cutting them into small pieces.
2. Season and stew them for one hour in very little water.
3. Thicken with a spoonful of brown flour.
4. After skimming the grease from it, stir into the native gravy.

Source — Creole Cookery Book.

Prepared by Kacie Stringer

Louisiana Anthology

June 9, 2019

Buttermilk Rolls

 Ingredients 

• 1 tsp. cream of tartar
• 1 qt. flour
• 1 qt. buttermilk
• 1 Tbsp. soda
• salt

Directions 

1. Mix flour, buttermilk, and soda together. Make sure that the soda is dissolved.
2. Add and mix cream of tartar into dough. Stir well and quickly.
3. Add a pinch of salt.
4. Pour into tins or make into rolls.
5. Bake quickly.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019 

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

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