Cowboy Casserole

Ingredients

• 1 lb. of ground meat
• 1 large onion
• 1 can of evaporated milk
• 1 can of tomato soup
• 1 can of cream corn
• 1 can of sweet corn
• 2 c. of cooked macaroni noodles
• 1/2 lb. cheese (your choice)
• Tonys to taste 

Directions

1. Cook pasta and set to the side.
2. Brown meat and diced onions together in a large pot. Add tony's to the meat and onions.
3. Once the meat is brown; add the soup, milk and both cans of corn to the pot. Stir until mixed throughly. 
4. Turn off the heat and add the noodles and cheese, then mix completely. Add tony's to taste. 
5. Preheat the oven to 350℉. Empty the pot into a baking dish and cook in the oven for 30 minutes.

Source — Katelyn Benoit
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Cowboy Casserole

Ingredients

• 1 lb. of ground meat
• 1 large onion
• 1 can of evaporated milk
• 1 can of tomato soup
• 1 can of cream corn
• 1 can of sweet corn
• 2 c. of cooked macaroni noodles
• 1/2 lb. cheese (your choice)
• Tonys to taste 

Directions

1. Cook pasta and set to the side.
2. Brown meat and diced onions together in a large pot. Add tony's to the meat and onions.
3. Once the meat is brown; add the soup, milk and both cans of corn to the pot. Stir until mixed throughly. 
4. Turn off the heat and add the noodles and cheese, then mix completely. Add tony's to taste. 
5. Preheat the oven to 350℉. Empty the pot into a baking dish and cook in the oven for 30 minutes.

Source — Katelyn Benoit
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Nepali Chicken Dumplings (Mo:mo)

Ingredients

Nepali Chicken Mo:mo

• 2 pounds of ground chicken breast and thigh 
• 1 full red onion 
• 1 bunch of scallions 
• 1 tablespoon of grated ginger 
• ½ tablespoon of grated garlic 
• 1 tablespoon of cumin powder 
• Salt to taste
• 3 tablespoons oil  
• 2 bunches of finely chopped cilantro 
• Premade dough patties for wrapping 
• Green Chili for sauce
• 1 tablespoon of sesame seed for sauce
• 2 pounds of ripe tomatoes for sauce

Directions

 For Mo:mo

• Add all the ingredients listed above in a big bowl
• Make sure to leave out the dough patties and ingredients for the sauce
• Mix it thoroughly
• Add the stuffing in a dough patty and wrap them
• Boil water in Momo steamer
• Once the water comes to a boil, add Momo on top shelf of the steamer
• Steam the Momo for at least 15 minutes and not more than 20 minutes on high heat. 

For Sauce

1. Chop tomatoes into smaller pieces.
2. Fry it in hot pan with olive oil.
3. Add cumin powder and sesame seed, garlic, ginger, green chili (if prefer hot) and salt according to your liking.
4. In about 10 minutes of cooking take it out; let it sit for 5 minutes.
5. Then grind it in a grinder.       

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Potato Bread

Ingredients

• 1 cup mashed potatoes
• salt to taste
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 tablespoon butter, melted

Directions

1. Add all ingredients in a bowl and mix well
2. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough
3. Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes
4. Preheat a nonstick griddle to medium heat
5. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness
6. Fry the breads using up to 1 teaspoon of oil for each side
7. Cook until brown spots have started to form on the bread and the dough is cooked through
8. Brush with melted butter and serve hot.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Potato Bread

Ingredients

• 1 cup mashed potatoes
• salt to taste
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 tablespoon butter, melted

Directions

1. Add all ingredients in a bowl and mix well
2. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough
3. Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes
4. Preheat a nonstick griddle to medium heat
5. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness
6. Fry the breads using up to 1 teaspoon of oil for each side
7. Cook until brown spots have started to form on the bread and the dough is cooked through
8. Brush with melted butter and serve hot.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

To prepare and boil rice

Ingredients

• Measuring cup
• Water
• Saucepan with lid
• Salt
• Rice
• Wooden spoon
• Fork

Directions

1. Boil water and add salt.
2. Add the rice to the boiling water.
3. Stir once, or just enough to separate the rice.
4. Cover the pot and simmer.
5. Fluff rice with a fork.
6. Just before serving, gently fluff the rice with a fork to separate the grains.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

To prepare and boil rice

Ingredients

• Measuring cup
• Water
• Saucepan with lid
• Salt
• Rice
• Wooden spoon
• Fork

Directions

1. Boil water and add salt.
2. Add the rice to the boiling water.
3. Stir once, or just enough to separate the rice.
4. Cover the pot and simmer.
5. Fluff rice with a fork.
6. Just before serving, gently fluff the rice with a fork to separate the grains.

Source — Cooking in Old Creole Days

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste






• 1 cup plain yogurt

Directions

1. Heat olive oil in a skillet over medium heat
2. Saute onion until lightly browned
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt
4. Continue stirring for 2 minutes
5. Add chicken pieces, tomato paste and yogurt
6. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes

Source — Cooking in Old Creole Days.

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste






• 1 cup plain yogurt

Directions

1. Heat olive oil in a skillet over medium heat
2. Saute onion until lightly browned
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt
4. Continue stirring for 2 minutes
5. Add chicken pieces, tomato paste and yogurt
6. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes

Source — Cooking in Old Creole Days.

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Chunky Down Home Baked Beans

Ingredients

• 1 lb Ground beef
• 2  (20oz) Cans of baked beans
• 1 tbsp Mustard
• 1 tbsp Apple cider vinegar
• 1 (16oz) Bottle honey barbecue sauce
• 1 1/2 tbsp Liquid smoke concentrate
• 1/2 cup Dark brown sugar
• 1 cup Water

Directions

1. Brown beef over medium heat, chop into small pieces and drain fat.
2. Drain excess liquid from beans and combine with beef.
3. Add the barbecue sauce, then pour the water into empty bottle and rinse into pot with beef and beans.
4. Stir all other ingredients into beans.
5. Allow mixture to simmer on low heat for 20-30 mins or until desired consistency is obtained.
6. Let cool and serve.

Source — Personal recipe

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Chunky Down Home Baked Beans

Ingredients

• 1 lb Ground beef
• 2  (20oz) Cans of baked beans
• 1 tbsp Mustard
• 1 tbsp Apple cider vinegar
• 1 (16oz) Bottle honey barbecue sauce
• 1 1/2 tbsp Liquid smoke concentrate
• 1/2 cup Dark brown sugar
• 1 cup Water

Directions

1. Brown beef over medium heat, chop into small pieces and drain fat.
2. Drain excess liquid from beans and combine with beef.
3. Add the barbecue sauce, then pour the water into empty bottle and rinse into pot with beef and beans.
4. Stir all other ingredients into beans.
5. Allow mixture to simmer on low heat for 20-30 mins or until desired consistency is obtained.
6. Let cool and serve.

Source — Personal recipe

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Pomme de Terre Soufflees

Ingredients

• Potatoes
• Cooking oil

Directions

1. Pour oil into a saucepan over low heat.
2. Cut potatoes into medium sized slices and place them in oil. Remove potatoes when they begin to float.
3. Set burner under oil to medium-high heat.
4. Replace potatoes into oil and cook until bloated and dry. Remove and serve.

Source — Cooking in Old Creole Days
Prepared by Akin Bailey

Louisiana Anthology

July 21, 2019

Pomme de Terre Soufflees

Ingredients

• Potatoes
• Cooking oil

Directions

1. Pour oil into a saucepan over low heat.
2. Cut potatoes into medium sized slices and place them in oil. Remove potatoes when they begin to float.
3. Set burner under oil to medium-high heat.
4. Replace potatoes into oil and cook until bloated and dry. Remove and serve.

Source — Cooking in Old Creole Days
Prepared by Akin Bailey

Louisiana Anthology

July 21, 2019

Riz a l'Anglaise

Ingredients

• 1-2 Kilograms of rice
• 8-10 Liters of milk
• 7 Eggs
• 45 Grams of gelatin
• 3-4 Liters of whipped cream
• Some cut fruit

Directions

1. Cook rice in 2 liters of milk.
2. For Creme L'Anglaise - Combine sugar, 3-4 liters of milk, and eggs and heat until thick, stirring occasionally.
3. Mix gelatin and whipped cream in a bowl and set aside.
4. Serve with creme over rice, topped with whipped cream and garnished with fruit.

Source — Cooking in Old Creole Days

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Riz a l'Anglaise

Ingredients

• 1-2 Kilograms of rice
• 8-10 Liters of milk
• 7 Eggs
• 45 Grams of gelatin
• 3-4 Liters of whipped cream
• Some cut fruit

Directions

1. Cook rice in 2 liters of milk.
2. For Creme L'Anglaise - Combine sugar, 3-4 liters of milk, and eggs and heat until thick, stirring occasionally.
3. Mix gelatin and whipped cream in a bowl and set aside.
4. Serve with creme over rice, topped with whipped cream and garnished with fruit.

Source — Cooking in Old Creole Days

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Clear Gravy Soup

Ingredients

• Cooking Beef
• 1 tsp Sage
• Carrots 
• Celery
• Turnips
• Salt and pepper to taste

Directions

1. Wash beef and boil overnight or until tender, then remove beef and separate fat.
2. Place broth over heat, then add salt, pepper, and sage.
3. Dice carrots, turnips, celery and place them in the soup. Let them boil until tender, then serve

Source — The Creole Cookery Book
Prepared by Akin Bailey
Louisiana Anthology
July 22, 2019

Clear Gravy Soup

Ingredients

• Cooking Beef
• 1 tsp Sage
• Carrots 
• Celery
• Turnips
• Salt and pepper to taste

Directions

1. Wash beef and boil overnight or until tender, then remove beef and separate fat.
2. Place broth over heat, then add salt, pepper, and sage.
3. Dice carrots, turnips, celery and place them in the soup. Let them boil until tender, then serve

Source — The Creole Cookery Book
Prepared by Akin Bailey
Louisiana Anthology
July 22, 2019

Plain Boiled Red Fish or Red Snapper

Ingredients

• One red fish or red snapper 
• Lemon juice 
• One handful of salt 
• Sauce of choice 

Directions

1. Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt.
2. Put it in a fish kettle or other pot to boil, cover it with soft water and throw in a handful of salt.
3. As soon as it begins to boil, skim it and let it simmer; hard boiling breaks the flesh before it is cooked thoroughly. 
4. When done, lift it out of the water with a drainer. 
5. Slip it carefully on a dish and serve with your sauce of choice. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Plain Boiled Red Fish or Red Snapper

Ingredients

• One red fish or red snapper 
• Lemon juice 
• One handful of salt 
• Sauce of choice 

Directions

1. Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt.
2. Put it in a fish kettle or other pot to boil, cover it with soft water and throw in a handful of salt.
3. As soon as it begins to boil, skim it and let it simmer; hard boiling breaks the flesh before it is cooked thoroughly. 
4. When done, lift it out of the water with a drainer. 
5. Slip it carefully on a dish and serve with your sauce of choice. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Omelet with Green Onion

Ingredients

• Six eggs 
• One tablespoon of butter plus half a cup of butter, divided 
• One spoonful of chopped green onion 
• Fine cut parsley 
• Salt and pepper to taste 

Directions

1. Beat the whites and yolks of six eggs separately.
2. Put in a tablespoon of butter, a spoonful of chopped green onion and fine - cut parsley, and mix with the eggs. 
3. Put it into a thick - bottomed pan, in which you have placed a half cup of butter. 
4. Roll it up as it cooks, and tilt the pan on one side, so that the omelet may cook on the other side; roll up again as it cooks. 
5. Do not let it get hard and brown, but keep it soft. 
6. Keep rolling as well as you can; a little practice will make you perfect. 
7. When the eggs cook, butter, pepper, salt them, and place on a dish. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Omelet with Green Onion

Ingredients

• Six eggs 
• One tablespoon of butter plus half a cup of butter, divided 
• One spoonful of chopped green onion 
• Fine cut parsley 
• Salt and pepper to taste 

Directions

1. Beat the whites and yolks of six eggs separately.
2. Put in a tablespoon of butter, a spoonful of chopped green onion and fine - cut parsley, and mix with the eggs. 
3. Put it into a thick - bottomed pan, in which you have placed a half cup of butter. 
4. Roll it up as it cooks, and tilt the pan on one side, so that the omelet may cook on the other side; roll up again as it cooks. 
5. Do not let it get hard and brown, but keep it soft. 
6. Keep rolling as well as you can; a little practice will make you perfect. 
7. When the eggs cook, butter, pepper, salt them, and place on a dish. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Lemon Pudding

Ingredients

• Six eggs 
• Three lemons 
• Six tablespoons of corn starch 
• One large spoonful of butter 
• One and a half pints of water
• One cup of sugar  

Directions

1. Cook the corn starch in a pint and a half of water, then stir in the butter. 
2. Once cooled stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. 
3. Bake lightly in a pudding dish
4. When cold pour it over the meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. 
5. Put it back in the oven, and let it brown lightly.  

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Lemon Pudding

Ingredients

• Six eggs 
• Three lemons 
• Six tablespoons of corn starch 
• One large spoonful of butter 
• One and a half pints of water
• One cup of sugar  

Directions

1. Cook the corn starch in a pint and a half of water, then stir in the butter. 
2. Once cooled stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. 
3. Bake lightly in a pudding dish
4. When cold pour it over the meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. 
5. Put it back in the oven, and let it brown lightly.  

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Pulled Pork Sandwiches

Ingredients

• One boneless pork loin roast 
• One can beef broth 
• One third cup plus one half cup Worcestershire sauce, divided 
• One third cup plus one fourth cup Louisiana-style hot sauce, divided 
• One cup ketchup 
• One cup molasses 
• One half cup prepared mustard 
• Ten kaiser rolls, split 

Directions

1. Cut roast in half; place in a five-quart slow cooker. 
2. In a small bowl, combine broth, one third cup Worcestershire sauce and one third cup hot sauce.
3. Pour over roast. 
4. Cook, covered, on low eight to ten hours or until tender.
5. Remove roast; discard cooking juices. 
6. Shred pork with two forks. 
7. Return pork to slow cooker. 
8. In a small bowl, combine ketchup, molasses, mustard, and remaining Worcestershire sauce and hot sauce. Pour over pork. 
9. Cook, covered, on high thirty minutes or until heated through. Serve on rolls. 

Source — Personal Recipe
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Pulled Pork Sandwiches

Ingredients

• One boneless pork loin roast 
• One can beef broth 
• One third cup plus one half cup Worcestershire sauce, divided 
• One third cup plus one fourth cup Louisiana-style hot sauce, divided 
• One cup ketchup 
• One cup molasses 
• One half cup prepared mustard 
• Ten kaiser rolls, split 

Directions

1. Cut roast in half; place in a five-quart slow cooker. 
2. In a small bowl, combine broth, one third cup Worcestershire sauce and one third cup hot sauce.
3. Pour over roast. 
4. Cook, covered, on low eight to ten hours or until tender.
5. Remove roast; discard cooking juices. 
6. Shred pork with two forks. 
7. Return pork to slow cooker. 
8. In a small bowl, combine ketchup, molasses, mustard, and remaining Worcestershire sauce and hot sauce. Pour over pork. 
9. Cook, covered, on high thirty minutes or until heated through. Serve on rolls. 

Source — Personal Recipe
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Garlic Butter Basted Boneless Pork-chop

Ingredients

• Boneless Pork-chop
• Minced garlic
• Unsalted butter
• Kansas city BBQ dry rub
• Tech farm dry rub (from LA Tech farm store on south campus)
• Extra virgin olive oil

Directions

1. Mix the two dry rubs together in a bowl at 1 part Kansas City to 1 Part Tech farm.
2. Mix desired amount of butter and minced garlic together.
3. Cover the pork-chop in the dry-rub mix.
4. Place 4 tablespoons of olive oil in pan and begin to heat it at high temp.
5. Place the pork-chop in heated pan.
6. Sear all sides of the pork-chop.
7. Add garlic butter mix to pan.
8. Baste the pork-chop using a spoon and melted garlic butter.
9. Continue to baste and flip pork-chop until cooked to desired wellness.
10. remove from pan and serve.

Source — Michael Bearden

Prepared by Michael Bearden
Louisiana Anthology

July 17, 2019

Garlic Butter Basted Boneless Pork-chop

Ingredients

• Boneless Pork-chop
• Minced garlic
• Unsalted butter
• Kansas city BBQ dry rub
• Tech farm dry rub (from LA Tech farm store on south campus)
• Extra virgin olive oil

Directions

1. Mix the two dry rubs together in a bowl at 1 part Kansas City to 1 Part Tech farm.
2. Mix desired amount of butter and minced garlic together.
3. Cover the pork-chop in the dry-rub mix.
4. Place 4 tablespoons of olive oil in pan and begin to heat it at high temp.
5. Place the pork-chop in heated pan.
6. Sear all sides of the pork-chop.
7. Add garlic butter mix to pan.
8. Baste the pork-chop using a spoon and melted garlic butter.
9. Continue to baste and flip pork-chop until cooked to desired wellness.
10. remove from pan and serve.

Source — Michael Bearden

Prepared by Michael Bearden
Louisiana Anthology

July 17, 2019

Potatoes with thick batter

Ingredients

• Mealy potatoes (russet or purple potatoes)
• 3 oz of unsalted butter
• 1/2 oz of all purpose flower
• 1/2 pint of water
• Salt
• Pepper
• Nutmeg
• Parsley

Directions for the batter

1. Melt the 3 oz of butter in a small pot or saucepan.
2. Add 1/2 oz of flower, 1/2 pint of water, salt, pepper, nutmeg, and parsley.
3. Stir over medium heat until thoroughly mixed.
4. Remove pot/saucepan from heat.

Directions of potatoes

1. Bring a pot of water to boil.
2. Place the potatoes in the pot and boil until cooked.
3. Cut the potatoes into slices.
4. Place the potatoes into the batter.
5. Serve the dish.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potato Snow

Ingredients

• Mealy potatoes (russet or purple)

Directions

1. Bring a pot of water to boil.
2. Boil potatoes until cooked.
3. Peel the potatoes once they are cooked.
4. Preheat oven to lowest temperature.
5. Place potatoes on a tray.
6. Place tray into oven.
7. Cook until the potatoes are dry and powdery.
8. Rub the potatoes through a wire sieve or grater onto the dish this will be added too.

Note: The goal of  using the oven is to dehydrate the potato until it reaches the dry and powdery feel. A food dehydrator may be more useful for that step.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potato Snow

Ingredients

• Mealy potatoes (russet or purple)

Directions

1. Bring a pot of water to boil.
2. Boil potatoes until cooked.
3. Peel the potatoes once they are cooked.
4. Preheat oven to lowest temperature.
5. Place potatoes on a tray.
6. Place tray into oven.
7. Cook until the potatoes are dry and powdery.
8. Rub the potatoes through a wire sieve or grater onto the dish this will be added too.

Note: The goal of  using the oven is to dehydrate the potato until it reaches the dry and powdery feel. A food dehydrator may be more useful for that step.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potatoes with thick batter

Ingredients

• Mealy potatoes (russet or purple potatoes)
• 3 oz of unsalted butter
• 1/2 oz of all purpose flower
• 1/2 pint of water
• Salt
• Pepper
• Nutmeg
• Parsley

Directions for the batter

1. Melt the 3 oz of butter in a small pot or saucepan.
2. Add 1/2 oz of flower, 1/2 pint of water, salt, pepper, nutmeg, and parsley.
3. Stir over medium heat until thoroughly mixed.
4. Remove pot/saucepan from heat.

Directions of potatoes

1. Bring a pot of water to boil.
2. Place the potatoes in the pot and boil until cooked.
3. Cut the potatoes into slices.
4. Place the potatoes into the batter.
5. Serve the dish.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Jessica's Fiesta Tacos

Ingredients

• 1 pound of ground beef
• 1 packet of El Paso taco seasoning
• 2/3 cup of water
• 12 taco shells
• 1 head of lettuce
• 1 tomato
• 1 pound of shredded cheese

Directions

1. Cook the ground beef over stove top until brown.
2. Drain excess grease.
3. Mix taco seasoning and water with the meat.
4. Bake taco shells at 350 degrees for 5 minutes to crisp.
5. Serve taco meat in shells and dress with lettuce, cheese, and tomatoes.

Source — Personal Recipe
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Jessica's Fiesta Tacos

Ingredients

• 1 pound of ground beef
• 1 packet of El Paso taco seasoning
• 2/3 cup of water
• 12 taco shells
• 1 head of lettuce
• 1 tomato
• 1 pound of shredded cheese

Directions

1. Cook the ground beef over stove top until brown.
2. Drain excess grease.
3. Mix taco seasoning and water with the meat.
4. Bake taco shells at 350 degrees for 5 minutes to crisp.
5. Serve taco meat in shells and dress with lettuce, cheese, and tomatoes.

Source — Personal Recipe
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Nigerian Tomato Chicken Stew

Ingredients

• Chicken
• Fresh tomato
• Green pepper
• Onions
• Tomato paste
• Grease
• Curry powder
• Thyme
• Dry pepper
• Two pack of Knor seasoning

Directions 

Tomato Stew

1. Blend fresh tomatoes, green peppers , and onions together.
2. Pour grease into a frying pan.
3. Add sliced Onions.
4. Add a cup of tomato paste and stir for 15 minutes.
5. Add little salt.
6. Pour blended tomatoes into mix.
7. Cook for 20 minutes.

  Chicken Soup

1. Thaw frozen chicken in a pot with 2 cups of water.
2. Add curry powder, thyme, salt, and dry pepper for seasoning.
3. Add two packs of Knor seasoning for taste.
4. Let cook for 35 minutes.
5. Add tomato stew from frying pan onto pot with chicken soup.
6. Cook for 30 minutes while continuously stirring.
7. Tomato stew is ready.

Source — My Personal Recipe
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Nigerian Tomato Chicken Stew

Ingredients

• Chicken
• Fresh tomato
• Green pepper
• Onions
• Tomato paste
• Grease
• Curry powder
• Thyme
• Dry pepper
• Two pack of Knor seasoning

Directions 

Tomato Stew

1. Blend fresh tomatoes, green peppers , and onions together.
2. Pour grease into a frying pan.
3. Add sliced Onions.
4. Add a cup of tomato paste and stir for 15 minutes.
5. Add little salt.
6. Pour blended tomatoes into mix.
7. Cook for 20 minutes.

  Chicken Soup

1. Thaw frozen chicken in a pot with 2 cups of water.
2. Add curry powder, thyme, salt, and dry pepper for seasoning.
3. Add two packs of Knor seasoning for taste.
4. Let cook for 35 minutes.
5. Add tomato stew from frying pan onto pot with chicken soup.
6. Cook for 30 minutes while continuously stirring.
7. Tomato stew is ready.

Source — My Personal Recipe
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Green Corn Fritters

Ingredients

• 3 eggs
• 1 cup of milk
• Boiled green corn
• Flour
• Salt
• Pepper
• 2 pints [4 cups] of green shelled beans
• Butter

Directions 

 Corn Fritter

1. Beat three eggs with a cup of milk.
2. Grate a pint [2 cups] of boiled green corn.
3. Throw in flour with the egg, milk and corn.
4. Add salt and pepper for taste.
5. Drop into boiling lard one spoonful at a time.

 Beans

1. Boil for an hour 2 pints [4 cups] of green shelled beans.
2. Pour off the water.
3. Cut the corn from two dozen ears.
4. Put corn among the beans.
5. Add salt and pepper.
6. Cover and let boil for an hour.
7. Add a lump of butter as big as a hen's egg.
8. Roll egg in flour.
9. Let it all boil up.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Green Corn Fritters

Ingredients

• 3 eggs
• 1 cup of milk
• Boiled green corn
• Flour
• Salt
• Pepper
• 2 pints [4 cups] of green shelled beans
• Butter

Directions 

 Corn Fritter

1. Beat three eggs with a cup of milk.
2. Grate a pint [2 cups] of boiled green corn.
3. Throw in flour with the egg, milk and corn.
4. Add salt and pepper for taste.
5. Drop into boiling lard one spoonful at a time.

 Beans

1. Boil for an hour 2 pints [4 cups] of green shelled beans.
2. Pour off the water.
3. Cut the corn from two dozen ears.
4. Put corn among the beans.
5. Add salt and pepper.
6. Cover and let boil for an hour.
7. Add a lump of butter as big as a hen's egg.
8. Roll egg in flour.
9. Let it all boil up.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Beets Boiled

Ingredients

• Beets
• Little butter
• Sugar
• Salt
• Pepper
• Vinegar

Directions

1. Wash beets clean but do not trim roots.
2. Cook beats whole if they are young and tender.
3. Boil,slice, then cook if beets are large.
4. Stew beets in a little butter with sugar.
5. Add salt and vinegar for seasoning.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Beets Boiled

Ingredients

• Beets
• Little butter
• Sugar
• Salt
• Pepper
• Vinegar

Directions

1. Wash beets clean but do not trim roots.
2. Cook beats whole if they are young and tender.
3. Boil,slice, then cook if beets are large.
4. Stew beets in a little butter with sugar.
5. Add salt and vinegar for seasoning.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Cheap White Soup

Ingredients

• Veal
• Chicken
• Game or dry roasted rabbit
• 1 quart [4 cups] of stock

Directions

1. Chop up the remains of cold veal and chicken.
2. Chop up the dry roasted rabbit or available game.
3. Grate and beat them all in a mortar together.
4. Rub them through a sieve.
5. Add to the panada a quart [4 cups] of stock.
6. Put it into a saucepan and cook.
7. Pay great attention to skimming as it boils.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Cheap White Soup

Ingredients

• Veal
• Chicken
• Game or dry roasted rabbit
• 1 quart [4 cups] of stock

Directions

1. Chop up the remains of cold veal and chicken.
2. Chop up the dry roasted rabbit or available game.
3. Grate and beat them all in a mortar together.
4. Rub them through a sieve.
5. Add to the panada a quart [4 cups] of stock.
6. Put it into a saucepan and cook.
7. Pay great attention to skimming as it boils.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Peanut Butter Balls

Ingredients

• Half a cup of peanut butter
• Half a cup of honey
• Three-fourths cup of powdered milk
• Wheat germ

Directions

1. Mix the peanut butter and honey together.  
2. Add the powdered milk and stir to combine.
3. Roll the mixture into small balls (about 15) and roll in wheat germ to coat.
4. Place the peanut butter balls in the refrigerator to chill for 30 minutes before eating.

Source — Personal Recipe Collection
Prepared by Rachel Niemirowski
Louisiana Anthology
July 19, 2019

Peanut Butter Balls

Ingredients

• Half a cup of peanut butter
• Half a cup of honey
• Three-fourths cup of powdered milk
• Wheat germ

Directions

1. Mix the peanut butter and honey together.  
2. Add the powdered milk and stir to combine.
3. Roll the mixture into small balls (about 15) and roll in wheat germ to coat.
4. Place the peanut butter balls in the refrigerator to chill for 30 minutes before eating.

Source — Personal Recipe Collection
Prepared by Rachel Niemirowski
Louisiana Anthology
July 19, 2019

Corn Fritters

Ingredients

• 1 cup raw corn kernels
• 1 cup flour
• 1 egg
• ⅔ cup milk
• salt and pepper

Directions

1. Mix all ingredients together, a think batter should form
2. Fry in small cakes

Source — Creole Cookery Book
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019