Stove-Top Macaroni and Cheese

Ingredients

https://georgiafilipinoshop.com/product/royal-elbow-macaroni-400g/

• 16 ounces of elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 dash (⅛ teaspoon) black pepper
• 1 cups warm milk
• 2 cups shredded cheddar cheese (8 ounces)

Directions

1. Boil macaroni until desired softness is reached
2. Melt the butter on medium heat in a saucepan
3. Stir in the flour, mixing consistently for 3-5 minutes, allowing a thickening roux to form
4. Slowly add salt, pepper, and milk while continuing to stir
5. Mix the sauce consistently, allowing it to cook until bubbles are visible
6. Add and stir in the cheese in increments until completely melted
7. Drain the macaroni and combine with the sauce
8. Stir and serve 

Source – Genius Kitchen.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Stove-Top Macaroni and Cheese

Ingredients

https://georgiafilipinoshop.com/product/royal-elbow-macaroni-400g/

• 16 ounces of elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 dash (⅛ teaspoon) black pepper
• 1 cups warm milk
• 2 cups shredded cheddar cheese (8 ounces)

Directions

1. Boil macaroni until desired softness is reached
2. Melt the butter on medium heat in a saucepan
3. Stir in the flour, mixing consistently for 3-5 minutes, allowing a thickening roux to form
4. Slowly add salt, pepper, and milk while continuing to stir
5. Mix the sauce consistently, allowing it to cook until bubbles are visible
6. Add and stir in the cheese in increments until completely melted
7. Drain the macaroni and combine with the sauce
8. Stir and serve 

Source – Genius Kitchen.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Scalloped Oysters

Ingredients

• 1-quart Oysters (4 cups)
• Bread crumbs or crackers
• Butter
• Allspice (pimento)
• Peppercorn
• Mace
• Madeira wine

Directions

1. Scald the oysters in their liquor
2. Drain the oysters
3. Prepare the pan by buttering it and sprinkling the bread crumbs on the bottom and sides
4. Place a layer of oysters as the first layer, followed by breadcrumbs, then pieces of butter, a few whole allspices, peppercorns, and a small quantity of mace
5. Repeat the layers until the pan is full
6. Cover the layers with one more spread of bread crumbs
7. Pour a small glass of the Madeira over the crumbs
8. Bake for one hour

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Scalloped Oysters

Ingredients

• 1-quart Oysters (4 cups)
• Bread crumbs or crackers
• Butter
• Allspice (pimento)
• Peppercorn
• Mace
• Madeira wine

Directions

1. Scald the oysters in their liquor
2. Drain the oysters
3. Prepare the pan by buttering it and sprinkling the bread crumbs on the bottom and sides
4. Place a layer of oysters as the first layer, followed by breadcrumbs, then pieces of butter, a few whole allspices, peppercorns, and a small quantity of mace
5. Repeat the layers until the pan is full
6. Cover the layers with one more spread of bread crumbs
7. Pour a small glass of the Madeira over the crumbs
8. Bake for one hour

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Pickled Oysters

Ingredients

• Large jar of Oysters (must have over one pint of oyster liquor)
• Two pints of vinegar
• Pepper
• Mace
• Salt

Directions

Oysters

1. Begin by opening the oysters and saving the liquor into a pot
2. Warm the oysters in the liquor until just before boiling, small bubbles and steam will be visible
3. Remove the oysters from the liquor 

Pickling

1. Combine one pint of the liquor with the vinegar
2. Add pepper, mace, and salt to taste
3. Allow ingredients to boil for approximately 1 hour
4. Leave broth to cool
5. Pour over the oysters and serve 

Source – Creole Cookery Book.
Prepared by Fatima Z. Hussain
Louisiana Anthology
June 10, 2019

Pickled Oysters

Ingredients

• Large jar of Oysters (must have over one pint of oyster liquor)
• Two pints of vinegar
• Pepper
• Mace
• Salt

Directions

Oysters

1. Begin by opening the oysters and saving the liquor into a pot
2. Warm the oysters in the liquor until just before boiling, small bubbles and steam will be visible
3. Remove the oysters from the liquor 

Pickling

1. Combine one pint of the liquor with the vinegar
2. Add pepper, mace, and salt to taste
3. Allow ingredients to boil for approximately 1 hour
4. Leave broth to cool
5. Pour over the oysters and serve 

Source – Creole Cookery Book.
Prepared by Fatima Z. Hussain
Louisiana Anthology
June 10, 2019

Groundnut Soup

     Ingredients 

• One half-pint of shelled ground nuts
• Two tablespoons of flour
• One pint of oysters
• One and a half pint of boiling water
• One large red pepper (or two small red peppers)

Directions

1. Grind shelled ground nuts thoroughly
2.  Combine the flour to the ground nuts and completely mix together
3.  Include the mixture, alongside the oysters, into the boiling water
4.  Allow the mixture continue to boil
5.  Add the red pepper for spice

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Groundnut Soup

     Ingredients 

• One half-pint of shelled ground nuts
• Two tablespoons of flour
• One pint of oysters
• One and a half pint of boiling water
• One large red pepper (or two small red peppers)

Directions

1. Grind shelled ground nuts thoroughly
2.  Combine the flour to the ground nuts and completely mix together
3.  Include the mixture, alongside the oysters, into the boiling water
4.  Allow the mixture continue to boil
5.  Add the red pepper for spice

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Chicken and rice casserole

Chicken and rice casserole

Ingredients

• Your choice of chicken type
• Rice
• Cream of chicken

Directions

1. Season your chicken to your tasting 
2. Bake the chicken 
3. Add an 8 oz cup of rice with the cooked chicken
4. Add cream of chicken in another 8 oz cup with about 4 oz of water
5. Mix the water and cream of chicken so that it is somewhat runny and thin
6. Put the dish back in the oven and cover with foil and let it cook for approximately another 30 minutes.  Rice should be fully cooked.

                                                                                                            Source by- Viola Cooper

                                                                                                            Prepared by Twanna Hawthorne
                                                                                                            June 11, 2019

Sweet Potato Buns

Sweet Potato Buns

Ingredients

• Sweet potato
• Flour
• Spice
• Sugar
• Yeast
• Butter

Directions

1. Boil and mash sweet potato
2. Rub into it as much flour that will make it like bread
3. Add sugar and spice to fit your taste, with a spoonful of yeast
4. When it has risen, work in a piece of butter.
5. Bake it in small rolls, to be eaten with hot butter.

                                                                                                Source- Cooking in the Old Creole Days

                                                                                                 Prepared by Twanna Hawthorne

                                                                                                 Louisiana Anthology

                                                                                                 June 11, 2019

Manchester Ice Cream

Manchester Ice Cream

Ingredients

• 4 eggs (whites and yolks)
• 1 pint of cream
• One half pint of milk
• 2 cups of sugar

Directions

1. Mix the sugar cream and milk together, and stir the well beaten eggs.
2. Put all in the freezer and turn for 20 minutes without stopping. 
3. Put in a mold, and pack in ice until ready to serve
4. Enjoy!

                                                                                               Source- Cooking in the Old Creole Days

                                                                                                 Prepared by Twanna Hawthorne

                                                                                                 Louisiana Anthology

                                                                                                 June 10, 2019

Punch

Punch

Ingredients

• 3 lemons
• Jamaica Rum
• Brandy
• Ice
• Loaf Sugar
• Champagne

Directions

1. Put the rind of 3 lemons
2. Pour a wine glassful with Jamaica Rum
3. Pour 2 wine glassful of Brandy
4. Pour 3 tablespoons of load sugar
5. Fill a tumbler and half of water ice
6. Pour on one bottle of champagne

                                                                                             Source- "Cooking in the Old Creole Days"

                                                                                                               Prepared by Twanna Hawthorne
                                                                                                               Louisiana Anthology
                                                                                                               June 10, 2019

Punch

Punch

Ingredients

• 3 lemons
• Jamaica Rum
• Brandy
• Ice
• Loaf Sugar
• Champagne

Directions

1. Put the rind of 3 lemons
2. Pour a wine glassful with Jamaica Rum
3. Pour 2 wine glassful of Brandy
4. Pour 3 tablespoons of load sugar
5. Fill a tumbler and half of water ice
6. Pour on one bottle of champagne

                                                                                             Source- "Cooking in the Old Creole Days"

                                                                                                               Prepared by Twanna Hawthorne
                                                                                                               Louisiana Anthology
                                                                                                               June 10, 2019

Manchester Ice Cream

Manchester Ice Cream

Ingredients

• 4 eggs (whites and yolks)
• 1 pint of cream
• One half pint of milk
• 2 cups of sugar

Directions

1. Mix the sugar cream and milk together, and stir the well beaten eggs.
2. Put all in the freezer and turn for 20 minutes without stopping. 
3. Put in a mold, and pack in ice until ready to serve
4. Enjoy!

                                                                                               Source- Cooking in the Old Creole Days

                                                                                                 Prepared by Twanna Hawthorne

                                                                                                 Louisiana Anthology

                                                                                                 June 10, 2019

Sweet Potato Buns

Sweet Potato Buns

Ingredients

• Sweet potato
• Flour
• Spice
• Sugar
• Yeast
• Butter

Directions

1. Boil and mash sweet potato
2. Rub into it as much flour that will make it like bread
3. Add sugar and spice to fit your taste, with a spoonful of yeast
4. When it has risen, work in a piece of butter.
5. Bake it in small rolls, to be eaten with hot butter.

                                                                                                Source- Cooking in the Old Creole Days

                                                                                                 Prepared by Twanna Hawthorne

                                                                                                 Louisiana Anthology

                                                                                                 June 11, 2019

Chicken and rice casserole

Chicken and rice casserole

Ingredients

• Your choice of chicken type
• Rice
• Cream of chicken

Directions

1. Season your chicken to your tasting 
2. Bake the chicken 
3. Add an 8 oz cup of rice with the cooked chicken
4. Add cream of chicken in another 8 oz cup with about 4 oz of water
5. Mix the water and cream of chicken so that it is somewhat runny and thin
6. Put the dish back in the oven and cover with foil and let it cook for approximately another 30 minutes.  Rice should be fully cooked.

                                                                                                            Source by- Viola Cooper

                                                                                                            Prepared by Twanna Hawthorne
                                                                                                            June 11, 2019

Hot Water Corn Bread

Ingredients

• 3 cups white corn meal
• 2 tsp salt
• 2 Tbsp vegetable oil
• 4 cups boiling water
• additional oil for frying

Directions

1. Combine the corn meal, salt, and vegetable oil.
2. Heat water to a rolling boil.
3. Stir boiling water and dry mixture together slowly.  Use enough water to where the mixture sticks without being very stiff.
4. Form the corn bread patties with a cold water nearby to help handle the hot mixtures.
5. Fry the patties until golden to golden brown.

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Hot Water Corn Bread

Ingredients

• 3 cups white corn meal
• 2 tsp salt
• 2 Tbsp vegetable oil
• 4 cups boiling water
• additional oil for frying

Directions

1. Combine the corn meal, salt, and vegetable oil.
2. Heat water to a rolling boil.
3. Stir boiling water and dry mixture together slowly.  Use enough water to where the mixture sticks without being very stiff.
4. Form the corn bread patties with a cold water nearby to help handle the hot mixtures.
5. Fry the patties until golden to golden brown.

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Baked Shrimps 14

Ingredients

• 1 stick of butter
• Pounded biscuits
• 1 lb of Shrimp
• Tomatoes
• Salt
• Pepper

Directions

• Use 1/2 a stick of melted butter to cover a deep pan
• Add a thick layer of pounded biscuits to pan
• Boil shrimp until done
• Place a few boil shrimp onto of pounded biscuit layer 
• Stew the tomatoes
• Mix in butter, salt, and pepper to taste 
• Add some of the stewed tomatoes to the pan
• Continue this layering until out of shrimp
• Make sure the last layer is pounded biscuits 
• Place pan into oven and bake until crispy brown 

Source — Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 10, 2019

Baked Shrimps 14

Ingredients

• 1 stick of butter
• Pounded biscuits
• 1 lb of Shrimp
• Tomatoes
• Salt
• Pepper

Directions

• Use 1/2 a stick of melted butter to cover a deep pan
• Add a thick layer of pounded biscuits to pan
• Boil shrimp until done
• Place a few boil shrimp onto of pounded biscuit layer 
• Stew the tomatoes
• Mix in butter, salt, and pepper to taste 
• Add some of the stewed tomatoes to the pan
• Continue this layering until out of shrimp
• Make sure the last layer is pounded biscuits 
• Place pan into oven and bake until crispy brown 

Source — Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 10, 2019

Corn Fritters

Ingredients

• 2 uncooked ears of corn
• 1 cup flour
• 1 egg
• 1/2 - 2 cups milk (enough for sufficient batter consistency)
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• Vegetable oil for frying

Directions

1.  Grate corn ears.
2. Mix flour and grated corn along with salt and pepper.
3. Beat egg in the mixture.
4. Add milk to reach a soft but not runny consistency.
5. Form into thin cakes.
6. Fry in vegetable oil until over high heat until golden brown.

Source  — Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Corn Fritters

Ingredients

• 2 uncooked ears of corn
• 1 cup flour
• 1 egg
• 1/2 - 2 cups milk (enough for sufficient batter consistency)
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• Vegetable oil for frying

Directions

1.  Grate corn ears.
2. Mix flour and grated corn along with salt and pepper.
3. Beat egg in the mixture.
4. Add milk to reach a soft but not runny consistency.
5. Form into thin cakes.
6. Fry in vegetable oil until over high heat until golden brown.

Source  — Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Roast Ducks

Ingredients

• 2 whole ducks
• 4 slices of white bread
• 2 tbsp salt
• 2 tbsp pepper
• 1/2 cup butter
• 1 onion

Directions

1. Pluck both ducks clean of feathers.
2. Clean out insides of both ducks with warm water.
3. Stuff each with 2 slices of bread, 1 tbsp salt, 1 tbsp pepper, 1/4 cup butter, and 1/2 of the onion.
4. Roast over hot fire while not getting the duck too close to flame.
5. Baste frequently with more butter.
6. Roast for approximately one hour. 

Source     Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Roast Ducks

Ingredients

• 2 whole ducks
• 4 slices of white bread
• 2 tbsp salt
• 2 tbsp pepper
• 1/2 cup butter
• 1 onion

Directions

1. Pluck both ducks clean of feathers.
2. Clean out insides of both ducks with warm water.
3. Stuff each with 2 slices of bread, 1 tbsp salt, 1 tbsp pepper, 1/4 cup butter, and 1/2 of the onion.
4. Roast over hot fire while not getting the duck too close to flame.
5. Baste frequently with more butter.
6. Roast for approximately one hour. 

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

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