Ingredients
- 1 cup raw corn kernels
- 1 cup flour
- 1 egg
- ⅔ cup milk
- salt and pepper
Directions
- Mix all ingredients together, a think batter should form
- Fry in small cakes
Friday, July 19, 2019
Corn Fritters
Corn Fritters
Ingredients
- 1 cup raw corn kernels
- 1 cup flour
- 1 egg
- ⅔ cup milk
- salt and pepper
Directions
- Mix all ingredients together, a think batter should form
- Fry in small cakes
Roly Poly
Ingredients
- 1 lb veal
- 1 lb lean beef
- ½ lb pork
- ½ loaf bread
- 1 onion, chopped
- 3 eggs
- beef stock
Directions
- Cut the meats into small cubes.
- Chop the meats and crumbs in a food processor.
- Wet the mixture then squeeze the water out using a clean linen.
- Add the onion and season to taste.
- Form into a roll.
- Bake ½ hours, basting frequently with beef stock.
- Allow to cool, then slice and serve.
Roly Poly
Ingredients
- 1 lb veal
- 1 lb lean beef
- ½ lb pork
- ½ loaf bread
- 1 onion, chopped
- 3 eggs
- beef stock
Directions
- Cut the meats into small cubes.
- Chop the meats and crumbs in a food processor.
- Wet the mixture then squeeze the water out using a clean linen.
- Add the onion and season to taste.
- Form into a roll.
- Bake ½ hours, basting frequently with beef stock.
- Allow to cool, then slice and serve.
Parmesan Crusted Chicken
Parmesan Crusted Chicken
Ingredients
Ingredients
- 1/2 cup of Hellmann's Real Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 4 tsp. Italian seasoned dry bread crumbs
Directions
- Heat the oven to 425 degrees.
- Add the mayonnaise and grated parmesan cheese in a medium bowl and mix well.
- Put chicken on baking sheet.
- Spread mixture evenly on top of chicken breasts.
- Sprinkle chicken breasts with bread crumbs.
- Bake until chicken is thoroughly cooked, about 20 minutes.
Source- Hellman's Website
Prepared by Lauranne B. Carter
July 20, 2019
Parmesan Crusted Chicken
Parmesan Crusted Chicken
Ingredients
Ingredients
- 1/2 cup of Hellmann's Real Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 4 tsp. Italian seasoned dry bread crumbs
Directions
- Heat the oven to 425 degrees.
- Add the mayonnaise and grated parmesan cheese in a medium bowl and mix well.
- Put chicken on baking sheet.
- Spread mixture evenly on top of chicken breasts.
- Sprinkle chicken breasts with bread crumbs.
- Bake until chicken is thoroughly cooked, about 20 minutes.
Source- Hellman's Website
Prepared by Lauranne B. Carter
July 20, 2019
Bouille'
Bouille'
Ingredients
Ingredients
Directions
- Boil the bouille' in the soup.
- Take it out.
- Add flour and butter to make a sauce.
- Add either capers or parsley as desired.
- Enjoy.
Source- Creole Cookery Book
Bouille'
Bouille'
Ingredients
Ingredients
Directions
- Boil the bouille' in the soup.
- Take it out.
- Add flour and butter to make a sauce.
- Add either capers or parsley as desired.
- Enjoy.
Source- Creole Cookery Book
Ham Toast
Ham Toast
Ingredients
- Lean ham
- Egg
- Butter
- Bits of toast
- Salamander (cooking utensil used to brown the top of meats)
Directions
- Grate some lean ham.
- Mix it with the yolk of an egg.
- Add pepper.
- Mix in butter and fry.
- Pour on square bits of toast.
- Place the salamander on top to brown the ham.
Source-Creole Cookery Book
Ham Toast
Ham Toast
Ingredients
- Lean ham
- Egg
- Butter
- Bits of toast
- Salamander (cooking utensil used to brown the top of meats)
Directions
- Grate some lean ham.
- Mix it with the yolk of an egg.
- Add pepper.
- Mix in butter and fry.
- Pour on square bits of toast.
- Place the salamander on top to brown the ham.
Source-Creole Cookery Book
Irish Stew
Irish Stew
Ingredients
Ingredients
- Thick piece of beef from the round or sirloin
- Salt
- Pepper
- Potatoes
Directions
- Cut a square, thick piece of beef from the round or sirloin.
- Trim off the excess fat.
- Put in a stewpan with water enough to cover it.
- Add salt and pepper to season slightly.
- Take beef and let it stew slowly till tender throughout.
- Then par and cut potatoes into quarters.
- Add potatoes.
Irish Stew
Irish Stew
Ingredients
Ingredients
- Thick piece of beef from the round or sirloin
- Salt
- Pepper
- Potatoes
Directions
- Cut a square, thick piece of beef from the round or sirloin.
- Trim off the excess fat.
- Put in a stewpan with water enough to cover it.
- Add salt and pepper to season slightly.
- Take beef and let it stew slowly till tender throughout.
- Then par and cut potatoes into quarters.
- Add potatoes.
Oyster Sausage
Ingredients
- 1 pint of oysters
- 4 oz of veal
- 4 oz of suet
- bread crumbs
- 1 egg
- flour
- salt and pepper
Directions
- Cut the veal into small cubes
- Chop the oysters, veal, suet and bread crumbs in a food processor
- Add the egg, flour salt and pepper and mix evenly
- Form the mixture into small cakes
- Fry until golden brown
Oyster Sausage
Ingredients
- 1 pint of oysters
- 4 oz of veal
- 4 oz of suet
- bread crumbs
- 1 egg
- flour
- salt and pepper
Directions
- Cut the veal into small cubes
- Chop the oysters, veal, suet and bread crumbs in a food processor
- Add the egg, flour salt and pepper and mix evenly
- Form the mixture into small cakes
- Fry until golden brown
Best Banana Bread
Ingredients
- 3 very ripe bananas, so dark that they are on the verge of expiration
- 1 egg, beaten
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/3 cup melted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon of vanilla extract
- Chocolate chips to your liking
- 1/4 cup flaxseed (optional)
Instructions
- Preheat oven to 350℉ and butter an 8" baking pan.
- Blend bananas and melted butter in a blender until smooth.
- Combine the flour, salt, sugar, and baking soda together.
- Add the blended banana-butter mixture, egg, vanilla extract to the dry ingredients and mix until smooth.
- Add the chocolate chips and flaxseed. Mix until chocolate chips are evenly dispersed.
- Pour mixture into prepared pan and bake for approximately one hour, or until an inserted toothpick into the center of the bread comes out clean.
Adapted Recipe from Elise Bauer
Prepared by Leigh Ann Myers
July 19, 2019
Best Banana Bread
Ingredients
- 3 very ripe bananas, so dark that they are on the verge of expiration
- 1 egg, beaten
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/3 cup melted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon of vanilla extract
- Chocolate chips to your liking
- 1/4 cup flaxseed (optional)
Instructions
- Preheat oven to 350℉ and butter an 8" baking pan.
- Blend bananas and melted butter in a blender until smooth.
- Combine the flour, salt, sugar, and baking soda together.
- Add the blended banana-butter mixture, egg, vanilla extract to the dry ingredients and mix until smooth.
- Add the chocolate chips and flaxseed. Mix until chocolate chips are evenly dispersed.
- Pour mixture into prepared pan and bake for approximately one hour, or until an inserted toothpick into the center of the bread comes out clean.
Adapted Recipe from Elise Bauer
Prepared by Leigh Ann Myers
July 19, 2019
Thursday, July 18, 2019
Smoked S'mores
Ingredients
- 1 bag of marshmallows
- 1 box of graham crackers
- 1 chocolate bar
- Hickory wood
- Smoking gun
Directions
- Preheat oven to 350℉.
- Place marshmallows into a bowl, then cover with plastic wrap.
- Place hickory wood into smoking gun, light the wood, and turn on the gun.
- Allow the smoke to fill the bowl, then turn it off and allow the marshmallows to absorb the smoke for a few minutes.
- Place graham crackers on a baking pan, with a square of chocolate on top, followed by a marshmallow.
- Place the baking tray in the oven for 2 minutes.
- Eat S'Mores.
Source — Juan Chavez
Prepared by Juan Chavez
July 18, 2019
Smoked S'mores
Ingredients
- 1 bag of marshmallows
- 1 box of graham crackers
- 1 chocolate bar
- Hickory wood
- Smoking gun
Directions
- Preheat oven to 350℉.
- Place marshmallows into a bowl, then cover with plastic wrap.
- Place hickory wood into smoking gun, light the wood, and turn on the gun.
- Allow the smoke to fill the bowl, then turn it off and allow the marshmallows to absorb the smoke for a few minutes.
- Place graham crackers on a baking pan, with a square of chocolate on top, followed by a marshmallow.
- Place the baking tray in the oven for 2 minutes.
- Eat S'Mores.
Source — Juan Chavez
Prepared by Juan Chavez
July 18, 2019
Button Tomatoes
Ingredients
- Button tomatoes (red or yellow)
- Vinegar (best quality possible)
- Bag of spice (optional)
Directions
- Place tomatoes into cold vinegar.
- Place bag of spice with tomatoes (optional).
Source — Creole Cookery
Prepared by Juan Chavez
July 18, 2019
Button Tomatoes
Ingredients
- Button tomatoes (red or yellow)
- Vinegar (best quality possible)
- Bag of spice (optional)
Directions
- Place tomatoes into cold vinegar.
- Place bag of spice with tomatoes (optional).
Source — Creole Cookery
Prepared by Juan Chavez
July 18, 2019
Oil Mangoes
Ingredients
- 1 lb race ginger
- 1 lb horseradish
- 1 lb mustard seed
- 1/2 lb garlic
- 2 ounces black pepper
- 2 ounces clove
- 1/2 ounces mace
- mangoes
- salt
- sweet oil
Directions
- Lay mangoes in saltwater until they have yellowed.
- Scald the mangoes until they are green.
- Soak ingredients together well and beat them in a mortar.
- Mix ingredients with a pint of made mustard and as much sweet oil to make ingredients into a paste.
- Fill mangoes with paste and place into a pot.
- Bring a pot of vinegar to a boil, then pour over mangoes.
Source — Creole Cookery
Prepared by Juan Chavez
July 18, 2019
Oil Mangoes
Ingredients
- 1 lb race ginger
- 1 lb horseradish
- 1 lb mustard seed
- 1/2 lb garlic
- 2 ounces black pepper
- 2 ounces clove
- 1/2 ounces mace
- mangoes
- salt
- sweet oil
Directions
- Lay mangoes in saltwater until they have yellowed.
- Scald the mangoes until they are green.
- Soak ingredients together well and beat them in a mortar.
- Mix ingredients with a pint of made mustard and as much sweet oil to make ingredients into a paste.
- Fill mangoes with paste and place into a pot.
- Bring a pot of vinegar to a boil, then pour over mangoes.
Source — Creole Cookery
Prepared by Juan Chavez
July 18, 2019
Pickled Peaches
Ingredients
- Peaches (as much as you would like)
- Lye
- Salt
- Water
- String vinegar
- Mace
- Cloves
- Horseradish
- White mustard seed
- Tumeric (optional)
Directions
- Wash peaches in a weak lye water solution.
- Rub peaches with a coarse cloth to remove fur and place in strong water solution for 7 to 8 days.
- Wipe peaches dry, then place peaches into jars and cover with strong vinegar.
- Place mace cloves, horseradish, white mustard seed, and turmeric into the jar.
Source — Creole Cookery
Prepared by Juan Chavez
July 18, 2019
Pickled Peaches
Ingredients
- Peaches (as much as you would like)
- Lye
- Salt
- Water
- String vinegar
- Mace
- Cloves
- Horseradish
- White mustard seed
- Tumeric (optional)
Directions
- Wash peaches in a weak lye water solution.
- Rub peaches with a coarse cloth to remove fur and place in strong water solution for 7 to 8 days.
- Wipe peaches dry, then place peaches into jars and cover with strong vinegar.
- Place mace cloves, horseradish, white mustard seed, and turmeric into the jar.
Source — Creole Cookery
Prepared by Juan Chavez
July 18, 2019
Broiled Chickens
Ingredients
- 2 whole chickens
- 1 tablespoon of salt and pepper
- 5 egg yolks
- 2 cups of bread crumbs
- 2 tablespoons of butter
Directions
- Split the chickens down the back.
- Clear out the insides and season with salt and pepper.
- Beat egg yolks.
- Dip the chickens into the egg yolks and bread crumbs.
- Place chickens on a gridiron and broil for 20 minutes.
- Add butter before taking them out of the fire.
Broiled Chickens
Ingredients
- 2 whole chickens
- 1 tablespoon of salt and pepper
- 5 egg yolks
- 2 cups of bread crumbs
- 2 tablespoons of butter
Directions
- Split the chickens down the back.
- Clear out the insides and season with salt and pepper.
- Beat egg yolks.
- Dip the chickens into the egg yolks and bread crumbs.
- Place chickens on a gridiron and broil for 20 minutes.
- Add butter before taking them out of the fire.
Flounders Saute
Ingredients
- Flounder
- 2 eggs
- 6 tbsp olive oil
Directions
- Clean and trim fish.
- Beat eggs and dip fish into eggs.
- Put 6 tbsp of olive oil in pan and heat.
- Once oil is hot cook fish on one side for 5 min.
- After 5 min flip fish and repeat.
Source — Creole Cookery Book
Flounders Saute
Ingredients
- Flounder
- 2 eggs
- 6 tbsp olive oil
Directions
- Clean and trim fish.
- Beat eggs and dip fish into eggs.
- Put 6 tbsp of olive oil in pan and heat.
- Once oil is hot cook fish on one side for 5 min.
- After 5 min flip fish and repeat.
Source — Creole Cookery Book
Fried Cod Fish
Ingredients
- Fresh cod
- 2 cups breadcrumbs
- 1 egg yolk
- salt
- pepper
Directions
- Cut cod into 1 inch thick slices.
- Salt and pepper the fish.
- Beat the egg yolk well.
- Dip each slice into the egg yolk.
- Dip into the breadcrumbs after the egg yolk.
- Prepare boiling lard/oil to lay them into and fry to nice brown.
- Drain off excess fat and serve hot.
Fried Cod Fish
Ingredients
- Fresh cod
- 2 cups breadcrumbs
- 1 egg yolk
- salt
- pepper
Directions
- Cut cod into 1 inch thick slices.
- Salt and pepper the fish.
- Beat the egg yolk well.
- Dip each slice into the egg yolk.
- Dip into the breadcrumbs after the egg yolk.
- Prepare boiling lard/oil to lay them into and fry to nice brown.
- Drain off excess fat and serve hot.
Bewitched Beef or Veal
Ingredients
- 3 lbs. beef or veal
- 1/2 lb salt pork
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp mace
- 4 fl. oz of bread crumb
- 1 tbsp butter
- 3 eggs
- 1/2 tsp salt
Directions
- Chop all meat very fine.
- Mix all ingredients thoroughly together.
- Steam in a mould for 3 hours.
Source — Creole Cookery Book
Prepared by Brandon Regira
July 18, 2019
Bewitched Beef or Veal
Ingredients
- 3 lbs. beef or veal
- 1/2 lb salt pork
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp mace
- 4 fl. oz of bread crumb
- 1 tbsp butter
- 3 eggs
- 1/2 tsp salt
Directions
- Chop all meat very fine.
- Mix all ingredients thoroughly together.
- Steam in a mould for 3 hours.
Source — Creole Cookery Book
Prepared by Brandon Regira
July 18, 2019
Drop Biscuits
Ingredients
- 1 pound flour
- 1/2 pound sugar
- 1/2 pound butter
- 5 eggs
- Nutmeg to taste
- Mace to taste
Directions
- Preheat the oven to 350℉ and line a baking sheet with aluminum foil.
- Combine all of the ingredients and mix them until a consistent dough is formed.
- Drop spoonfuls of dough onto the baking sheet, leaving about half an inch of space between each drop.
- Bake until biscuits are golden brown.
Source — Creole Cookery
Prepared by Leigh Ann Myers
Drop Biscuits
Ingredients
- 1 pound flour
- 1/2 pound sugar
- 1/2 pound butter
- 5 eggs
- Nutmeg to taste
- Mace to taste
Directions
- Preheat the oven to 350℉ and line a baking sheet with aluminum foil.
- Combine all of the ingredients and mix them until a consistent dough is formed.
- Drop spoonfuls of dough onto the baking sheet, leaving about half an inch of space between each drop.
- Bake until biscuits are golden brown.
Source — Creole Cookery
Prepared by Leigh Ann Myers
Crumpets
Ingredients
- Three eggs
- 1 quart of milk
- 1 packet of active dry yeast
- 1/2 pound of flour
Directions
- Combine eggs, milk, and flour and stir until stiff batter forms.
- Add yeast to the mixture.
- Set in a cool place overnight to rise.
- Drop two tablespoons of the mixture in a hot, buttered pan and fry until light brown.
- Repeat step #4 until all of the mixture has been used.
Source — Creole Cookery
Prepared by Leigh Ann Myers
July 18, 2019
Crumpets
Ingredients
- Three eggs
- 1 quart of milk
- 1 packet of active dry yeast
- 1/2 pound of flour
Directions
- Combine eggs, milk, and flour and stir until stiff batter forms.
- Add yeast to the mixture.
- Set in a cool place overnight to rise.
- Drop two tablespoons of the mixture in a hot, buttered pan and fry until light brown.
- Repeat step #4 until all of the mixture has been used.
Source — Creole Cookery
Prepared by Leigh Ann Myers
July 18, 2019
Corn Bread
Ingredients
- 8 ounce of sour cream
- 1 tablespoon of butter
- 1 teaspoon of baking soda dissolved in hot water
- 1 tablespoon of sifted flour
- 2 1/2 cups of white cornmeal
Directions
- Preheat oven to 400 F and butter a 9" baking pan.
- Combine all ingredients to form a dough.
- Knead the dough until soft.
- Bake for approximately 20-30 minutes, or until a toothpick that has been inserted into the center comes out clean.
Source — Creole Cookery
Prepared by Leigh Ann Myers
July 18, 2019
Corn Bread
Ingredients
- 8 ounce of sour cream
- 1 tablespoon of butter
- 1 teaspoon of baking soda dissolved in hot water
- 1 tablespoon of sifted flour
- 2 1/2 cups of white cornmeal
Directions
- Preheat oven to 400 F and butter a 9" baking pan.
- Combine all ingredients to form a dough.
- Knead the dough until soft.
- Bake for approximately 20-30 minutes, or until a toothpick that has been inserted into the center comes out clean.
Source — Creole Cookery
Prepared by Leigh Ann Myers
July 18, 2019
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