Terrapin or Gopher Soup

Ingredients

• One fresh water terrapin
• Two quarts of water
• One slice of bacon
• Two Dozen Cloves
• Three Dozen Allspice
• Salt
• Black and Red Pepper
• Half a Nutmeg
• One glass of wine

Directions

1. Clean terrapin.
2. Place terrapin, bacon, cloves, allspice, salt, black pepper, and red pepper in digester with water.
3. Boil mixture for three-four hours.
4. Thicken and brown.
5. Grate half a nutmeg and add to one glass of wine.
6. Before serving, add glass of wine to terrapin mixture.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Terrapin or Gopher Soup

Ingredients

• One fresh water terrapin
• Two quarts of water
• One slice of bacon
• Two Dozen Cloves
• Three Dozen Allspice
• Salt
• Black and Red Pepper
• Half a Nutmeg
• One glass of wine

Directions

1. Clean terrapin.
2. Place terrapin, bacon, cloves, allspice, salt, black pepper, and red pepper in digester with water.
3. Boil mixture for three-four hours.
4. Thicken and brown.
5. Grate half a nutmeg and add to one glass of wine.
6. Before serving, add glass of wine to terrapin mixture.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Nona's Potato Salad

Ingredients

• Seven to eight russet potatoes
• One tablespoon kosher salt
• Two tablespoons olive oil
• Two tablespoons red wine vinegar
• One-half cup of onion
• One cup of celery hearts
• Three to four cloves garlic
• One-half cup of parsley
• One cup mayonnaise
• Salt
• Pepper

Directions

1. Wash and peel the potatoes, then dice into one-inch cubes. 
2. Put the diced potatoes into a large pot with one tablespoon of kosher salt and just enough water to cover the potatoes. 
3. Bring the potatoes to a boil over high heat, and cook them for about ten minutes or until you can pierce the potatoes with a fork. 
4. Drain the potatoes and rinse with cold water.
5. Add the potatoes to a large mixing bowl. 
6. Dice the onion. 
7. Dice the celery hearts. 
8. Crush the garlic cloves. 
9. Chop the parsley. 
10. Add the vinegar and olive oil to the mixing bowl with the potatoes and toss them. 
11. Add the remaining ingredients to the mixing bowl and toss until completely blended. 
12. Chill for a couple hours before serving. 
13. Salt and pepper can be added for taste. 

Source — Webicurean
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Nona's Potato Salad

Ingredients

• Seven to eight russet potatoes
• One tablespoon kosher salt
• Two tablespoons olive oil
• Two tablespoons red wine vinegar
• One-half cup of onion
• One cup of celery hearts
• Three to four cloves garlic
• One-half cup of parsley
• One cup mayonnaise
• Salt
• Pepper

Directions

1. Wash and peel the potatoes, then dice into one-inch cubes. 
2. Put the diced potatoes into a large pot with one tablespoon of kosher salt and just enough water to cover the potatoes. 
3. Bring the potatoes to a boil over high heat, and cook them for about ten minutes or until you can pierce the potatoes with a fork. 
4. Drain the potatoes and rinse with cold water.
5. Add the potatoes to a large mixing bowl. 
6. Dice the onion. 
7. Dice the celery hearts. 
8. Crush the garlic cloves. 
9. Chop the parsley. 
10. Add the vinegar and olive oil to the mixing bowl with the potatoes and toss them. 
11. Add the remaining ingredients to the mixing bowl and toss until completely blended. 
12. Chill for a couple hours before serving. 
13. Salt and pepper can be added for taste. 

Source — Webicurean
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Broiled Venison

Ingredients

• Venison
• Butter
• Black pepper
• Salt

Directions

1. Cut the venison into medium size slices. 
2. Cover them in a thick coat of butter. 
3. Sprinkle them with black pepper and a little salt. 
4. Place the slices on a gridiron [grill].
5. Broil the slices quickly, broiling quickly will preserve the flavor and keep the venison from drying out. 
6. Serve hot with melted butter.

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Broiled Venison

Ingredients

• Venison
• Butter
• Black pepper
• Salt

Directions

1. Cut the venison into medium size slices. 
2. Cover them in a thick coat of butter. 
3. Sprinkle them with black pepper and a little salt. 
4. Place the slices on a gridiron [grill].
5. Broil the slices quickly, broiling quickly will preserve the flavor and keep the venison from drying out. 
6. Serve hot with melted butter.

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Stuffed Tomatoes

Ingredients

• Twelve large tomatoes
• Salt
• Pepper
• Thyme
• One tablespoon of butter
• Bread crumbs

Directions

1. Preheat the oven.
2. Take twelve large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form. 
3. Chop up the pulp. 
4. Add salt, pepper, thyme, and one tablespoon of butter to the pulp. 
5. Add bread crumbs to the mixture to create a stuffing.
6. Put the mixture back into the skins.
7. Bake the skins in the oven until done. 

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Stuffed Tomatoes

Ingredients

• Twelve large tomatoes
• Salt
• Pepper
• Thyme
• One tablespoon of butter
• Bread crumbs

Directions

1. Preheat the oven.
2. Take twelve large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form. 
3. Chop up the pulp. 
4. Add salt, pepper, thyme, and one tablespoon of butter to the pulp. 
5. Add bread crumbs to the mixture to create a stuffing.
6. Put the mixture back into the skins.
7. Bake the skins in the oven until done. 

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Baked Soup

Ingredients

• Beef or mutton [sheep] 
• Vegetables
• Salt
• Pepper
• Pint of peas
• Patna rice
• Four quarters of water

Directions

1. Cut the beef or mutton[sheep] and the vegetables into pieces.
2. Season with salt and pepper.
3. Put them into a jar with a pint of peas and the patna rice.
4. Pour in four quarts of water. 
5. Close the jar. 
6. Set it in the oven to bake. 
7. When done, strain it through a sieve [strainer]. 
8. Serve it very hot.

Source — La Cuisine Creole
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Baked Soup

Ingredients

• Beef or mutton [sheep] 
• Vegetables
• Salt
• Pepper
• Pint of peas
• Patna rice
• Four quarters of water

Directions

1. Cut the beef or mutton[sheep] and the vegetables into pieces.
2. Season with salt and pepper.
3. Put them into a jar with a pint of peas and the patna rice.
4. Pour in four quarts of water. 
5. Close the jar. 
6. Set it in the oven to bake. 
7. When done, strain it through a sieve [strainer]. 
8. Serve it very hot.

Source — La Cuisine Creole
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Peaches, Fried

Ingredients

• Desired amount of peaches (not fully ripe)
• Pork fat

Directions

1. Wash and wipe off peaches.
2. Cut peaches into quarter inch slices.
3. Fry in pork fat in pan.
4. Serve with meat.

Source — Cooking in Old Creole Days
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Peaches, Fried

Ingredients

• Desired amount of peaches (not fully ripe)
• Pork fat

Directions

1. Wash and wipe off peaches.
2. Cut peaches into quarter inch slices.
3. Fry in pork fat in pan.
4. Serve with meat.

Source — Cooking in Old Creole Days
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Plain Teacakes

Ingredients

• 1/2 cup of butter (can substitute with a large spoonful of lard)
• 1 1/2 cups of sugar
• 1 teacupful of milk
• 1 teaspoonful of soda
• 7 cupfuls of sifted flour

Directions

1. Preheat oven to 350 degrees
2. Mix ingredients into large bowl
3. Lay dough out on floured surface and roll into disk shape
4. Refrigerate for 1 hour
5. Lay dough out on floured surface again and roll out until 1/4 inch thick
6. Cut dough into desired shapes
7. Baked on slightly greased pan for 10-12 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Plain Teacakes

Ingredients

• 1/2 cup of butter (can substitute with a large spoonful of lard)
• 1 1/2 cups of sugar
• 1 teacupful of milk
• 1 teaspoonful of soda
• 7 cupfuls of sifted flour

Directions

1. Preheat oven to 350 degrees
2. Mix ingredients into large bowl
3. Lay dough out on floured surface and roll into disk shape
4. Refrigerate for 1 hour
5. Lay dough out on floured surface again and roll out until 1/4 inch thick
6. Cut dough into desired shapes
7. Baked on slightly greased pan for 10-12 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Macaroni in a Mould

Ingredients

• 1 pack of elbow pasta
• Choice of meat, raw or cooked
• Choice of sweet hearb(s)
• 1 stick of butter
• Pepper
• 1 eschalot onion
• 2 eggs
• Progresso White Clam Sauce

Directions

1. Boil elbow pasta until tender
2. Line mould with pasta
3. Make a mince (grind or mix) of any kind of meat, raw or cooked
4. Chop eschalot onion
5. Beat 2 eggs
6. Melt butter
7. Season pasta and meat with herbs, butter, pepper, chopped eschalot, and eggs
8. Fill mould with ingredients and boil for 20 minutes
9. Serve with Progresso White Clam Sauce

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Macaroni in a Mould

Ingredients

• 1 pack of elbow pasta
• Choice of meat, raw or cooked
• Choice of sweet hearb(s)
• 1 stick of butter
• Pepper
• 1 eschalot onion
• 2 eggs
• Progresso White Clam Sauce

Directions

1. Boil elbow pasta until tender
2. Line mould with pasta
3. Make a mince (grind or mix) of any kind of meat, raw or cooked
4. Chop eschalot onion
5. Beat 2 eggs
6. Melt butter
7. Season pasta and meat with herbs, butter, pepper, chopped eschalot, and eggs
8. Fill mould with ingredients and boil for 20 minutes
9. Serve with Progresso White Clam Sauce

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (enough to soak the bread in)
• A little cream
• 3 heaping spoonfuls of brown sugar
• 2 heaping spoonfuls of powdered cinnamon
• 2 stoned raisins

Directions

1. Soak the loaf of bread in milk for several hours
2. Add the cream, brown sugar, cinnamon, and raisins
3. Mix until evenly distributed 
4. Cook in the oven on low fire until dark brown (until it looks like an old monkey)
5. Serve with a stiff sugar and butter sauce

— Celestine Eustis

Source — La Cuisine Creole
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (enough to soak the bread in)
• A little cream
• 3 heaping spoonfuls of brown sugar
• 2 heaping spoonfuls of powdered cinnamon
• 2 stoned raisins

Directions

1. Soak the loaf of bread in milk for several hours
2. Add the cream, brown sugar, cinnamon, and raisins
3. Mix until evenly distributed 
4. Cook in the oven on low fire until dark brown (until it looks like an old monkey)
5. Serve with a stiff sugar and butter sauce

— Celestine Eustis

Source — La Cuisine Creole
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019

Grandmother's Chicken Pie

Ingredients

• 1 package frozen mixed veggies
• 2 boxes pie dough
• 2 cups shredded chicken
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/3 cup chopped onion
• 2/3 cup milk
• 1 diced russet potato
• 1 pinch of salt
• 1 pinch of pepper 

Directions

1. Preheat oven to 400 degrees 
2. Melt butter on stove on medium heat.
3. Saute onion; add flour after 3 minutes.
4. Add salt and pepper to stove. 
5. Remove from heat; add milk and broth.
6. Bring mixture to boil and add veggies, chicken, and potatoes.
7. Bring to simmer for 3 to 5 minutes, until thick.  
8. Line pan with pie crust and add pie filling.
9. Cover the dish with pie crust.
10. Cook for 25 to 35 minutes. 

Source —  Original Recipe
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Sweet Biscuits

Ingredients

• 2 quarts of flour
• 1 quart of sugar
• 8 tablespoons of milk
• 3 tablespoons of butter
• 4 lemons

Directions

1. Mix dry ingredients, then add butter.
2. Add milk and beat until thick and consistent. 
3. Season dough with peel from 3 lemons and juice from 1.
4. Bake at 450 for 10 to 15 minutes.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Benton Tea Cakes

Ingredients

• 1 pound of flour
• 6 ounces of butter 
• 3 tablespoons of yeast 
• 1/2 cup of milk

Directions

1. Mix dry ingredients, then add butter and milk.
2. Mold into circular pieces. 
3. Bake at 350 for 12 to 15 minutes. 
4. Prick with clean fork. 

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Benton Tea Cakes

Ingredients

• 1 pound of flour
• 6 ounces of butter 
• 3 tablespoons of yeast 
• 1/2 cup of milk

Directions

1. Mix dry ingredients, then add butter and milk.
2. Mold into circular pieces. 
3. Bake at 350 for 12 to 15 minutes. 
4. Prick with clean fork. 

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Sweet Biscuits

Ingredients

• 2 quarts of flour
• 1 quart of sugar
• 8 tablespoons of milk
• 3 tablespoons of butter
• 4 lemons

Directions

1. Mix dry ingredients, then add butter.
2. Add milk and beat until thick and consistent. 
3. Season dough with peel from 3 lemons and juice from 1.
4. Bake at 450 for 10 to 15 minutes.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Grandmother's Chicken Pie

Ingredients

• 1 package frozen mixed veggies
• 2 boxes pie dough
• 2 cups shredded chicken
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/3 cup chopped onion
• 2/3 cup milk
• 1 diced russet potato
• 1 pinch of salt
• 1 pinch of pepper 

Directions

1. Preheat oven to 400 degrees 
2. Melt butter on stove on medium heat.
3. Saute onion; add flour after 3 minutes.
4. Add salt and pepper to stove. 
5. Remove from heat; add milk and broth.
6. Bring mixture to boil and add veggies, chicken, and potatoes.
7. Bring to simmer for 3 to 5 minutes, until thick.  
8. Line pan with pie crust and add pie filling.
9. Cover the dish with pie crust.
10. Cook for 25 to 35 minutes. 

Source —  Original Recipe
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Potato Balls for Breakfast

Ingredients

• 1 bag of potatoes
• 3 tablespoons of butter
• 1 pinch of salt
• 3 eggs
• 1/2 cup of bread crumbs

Directions

1. Peel and boil potatoes.
2. Dry potatoes.
3. Place potatoes into a hot man, mash with butter and salt.
4. Beat potatoes well.
5. Mold the mash into little balls and dip into beaten egg.
6. Sprinkle with bread crumbs and fry until brown.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Potato Balls for Breakfast

Ingredients

• 1 bag of potatoes
• 3 tablespoons of butter
• 1 pinch of salt
• 3 eggs
• 1/2 cup of bread crumbs

Directions

1. Peel and boil potatoes.
2. Dry potatoes.
3. Place potatoes into a hot man, mash with butter and salt.
4. Beat potatoes well.
5. Mold the mash into little balls and dip into beaten egg.
6. Sprinkle with bread crumbs and fry until brown.

Source — Creole Cookery Book
Prepared by Abigail Baker
Louisiana Anthology
August 14, 2019

Pepperoni Pizza

Ingredients

• 1 teaspoon active dry yeast
• Sugar
• Salt
• 1/2 cup + 4 tablespoons olive oil
• 5 cups + more as needed Antimo Caputo tipo 00 chefs flour
• 1 28 ounce can of whole San Marzano Tomatoes
• 1 and 1/2 teaspoons oregano
• 3 tablespoons tomato paste
• 1 teaspoon garlic powder
• 6 ounces shredded whole milk low-moisture mozzarella cheese
• 2 ounces finely grated Parmesan cheese
• Pepperoni
• Corn Meal

Directions

1. Add 1 teaspoon active dry yeast, 1 teaspoon sugar, and 1/4 cup warm water to a bowl and wait 5 minutes.
2. Add 2 more cups of warm water, 1 tablespoon more sugar, 1 tablespoon of salt and 5 cups of Antimo Caputo tipo 00 flour.
3. Mix with a dough hook attachment stand mixer or knead by hand until a smooth ball is formed.
4. If the dough is very sticky add more flour and knead until smooth again.
5. Divide the dough into 4 equal parts and roll into a smooth ball.
6. Place each smooth dough ball in it's own oiled bowl.
7. Cover each bowl and rise in the refrigerator for at least 24 hours and up to a week.
8. Remove the tomatoes from the can and discard the liquid.
9. Blend the tomatoes until smooth.
10. Add the blended tomatoes to a bowl with 1 and 1/2 teaspoons of oregano, 1 teaspoon garlic powder, 1/4 cup olive oil, and 3 tablespoons of tomato paste.
11. Mix until smooth.
12. Refrigerate the sauce with the rising dough for at least 24 hours and up to a week.
13. After waiting 24 hours, preheat your oven with a pizza stone to its highest setting, usual around 550 degrees for 1 hour.
14. Roll the dough out to your desired thickness and shape into a circle.
15. Dust a pizza peel with corn meal and set the shaped dough on top.
16. Quickly add sauce in the middle of the dough with a ladle spreading the sauce to the side in a circular motion.
17. Add a dusting of freshly grated Parmesan cheese, whole milk low-moisture mozzarella and pepperoni.
18. Quickly slide the pizza off the pizza peel onto the preheated stone in the oven and cook for 6-8 minutes.
19. Use the peel to remove the pizza from the oven and rest on a cooling rack until it is eating temperature.
20. Garnish with additional grated Parmesan if desired.
21. Cut and serve the pizza immediately.

Prepared by Avery Miller
Louisiana Anthology

August 13, 2019

Pepperoni Pizza

Ingredients

• 1 teaspoon active dry yeast
• Sugar
• Salt
• 1/2 cup + 4 tablespoons olive oil
• 5 cups + more as needed Antimo Caputo tipo 00 chefs flour
• 1 28 ounce can of whole San Marzano Tomatoes
• 1 and 1/2 teaspoons oregano
• 3 tablespoons tomato paste
• 1 teaspoon garlic powder
• 6 ounces shredded whole milk low-moisture mozzarella cheese
• 2 ounces finely grated Parmesan cheese
• Pepperoni
• Corn Meal

Directions

1. Add 1 teaspoon active dry yeast, 1 teaspoon sugar, and 1/4 cup warm water to a bowl and wait 5 minutes.
2. Add 2 more cups of warm water, 1 tablespoon more sugar, 1 tablespoon of salt and 5 cups of Antimo Caputo tipo 00 flour.
3. Mix with a dough hook attachment stand mixer or knead by hand until a smooth ball is formed.
4. If the dough is very sticky add more flour and knead until smooth again.
5. Divide the dough into 4 equal parts and roll into a smooth ball.
6. Place each smooth dough ball in it's own oiled bowl.
7. Cover each bowl and rise in the refrigerator for at least 24 hours and up to a week.
8. Remove the tomatoes from the can and discard the liquid.
9. Blend the tomatoes until smooth.
10. Add the blended tomatoes to a bowl with 1 and 1/2 teaspoons of oregano, 1 teaspoon garlic powder, 1/4 cup olive oil, and 3 tablespoons of tomato paste.
11. Mix until smooth.
12. Refrigerate the sauce with the rising dough for at least 24 hours and up to a week.
13. After waiting 24 hours, preheat your oven with a pizza stone to its highest setting, usual around 550 degrees for 1 hour.
14. Roll the dough out to your desired thickness and shape into a circle.
15. Dust a pizza peel with corn meal and set the shaped dough on top.
16. Quickly add sauce in the middle of the dough with a ladle spreading the sauce to the side in a circular motion.
17. Add a dusting of freshly grated Parmesan cheese, whole milk low-moisture mozzarella and pepperoni.
18. Quickly slide the pizza off the pizza peel onto the preheated stone in the oven and cook for 6-8 minutes.
19. Use the peel to remove the pizza from the oven and rest on a cooling rack until it is eating temperature.
20. Garnish with additional grated Parmesan if desired.
21. Cut and serve the pizza immediately.

Prepared by Avery Miller
Louisiana Anthology

August 13, 2019

Stuffed Ham

Ingredients

• Ham
• Stuffing
• Sugar

Directions

1. Soak the ham in water for two days and nights.
2. Beginning at the back, cut down to the bone with a sharp knife until it is entirely loosened.
3. Pull the bone out.
4. Fill the cavity with the stuffing.
5. Sew the ham shut with a coarse needle and strong thread. 
6. Take a one yard wide strip of cotton and bind it around the gam to preserve its shape.
7. Slowly boil it for 3 to 4 hours.
8. Cool the ham with the bondage still intact.
9. Cover with sugar and bake.
10. Decorate to taste.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stuffed Ham

Ingredients

• Ham
• Stuffing
• Sugar

Directions

1. Soak the ham in water for two days and nights.
2. Beginning at the back, cut down to the bone with a sharp knife until it is entirely loosened.
3. Pull the bone out.
4. Fill the cavity with the stuffing.
5. Sew the ham shut with a coarse needle and strong thread. 
6. Take a one yard wide strip of cotton and bind it around the gam to preserve its shape.
7. Slowly boil it for 3 to 4 hours.
8. Cool the ham with the bondage still intact.
9. Cover with sugar and bake.
10. Decorate to taste.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stewed Pigeons

Ingredients

• Pigeons
• Cloves
• Mace
• Sweet Herbs
• Butter
• 1 Quart of Gravy
• White Wine
• Mushrooms
• Pepper corns
• Slice of onion
• Pickled Oysters
• 1 Egg Yolk
• Lemons
• Salt
• Pepper

Directions

1. Season the Pigeons with salt, pepper, cloves, mace and sweet herbs.
2. Wrap up the seasoning in a piece of butter and stuff the pigeons.
3. Half roast the pigeons.
4. Add the pigeons to a saucepan with a quart of gravy, a little white wine, mushrooms, peppercorns, a lice of onion, and some pickled oysters.
5. Stew until sufficiently done.
6. Thick with some butter and an egg yolk.
7. Garnish with lemons.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Tomato Sauce

Ingredients

• 12 Tomatoes
• 3 Crackers
• Salt
• Pepper

Directions

1. Peel and slice the tomatoes
2. Remove the seeds from the tomatoes
3. Pound the crackers and add them with the tomatoes
4. Season with salt and pepper to taste and stew for 20 minutes

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Tomato Sauce

Ingredients

• 12 Tomatoes
• 3 Crackers
• Salt
• Pepper

Directions

1. Peel and slice the tomatoes
2. Remove the seeds from the tomatoes
3. Pound the crackers and add them with the tomatoes
4. Season with salt and pepper to taste and stew for 20 minutes

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stewed Pigeons

Ingredients

• Pigeons
• Cloves
• Mace
• Sweet Herbs
• Butter
• 1 Quart of Gravy
• White Wine
• Mushrooms
• Pepper corns
• Slice of onion
• Pickled Oysters
• 1 Egg Yolk
• Lemons
• Salt
• Pepper

Directions

1. Season the Pigeons with salt, pepper, cloves, mace and sweet herbs.
2. Wrap up the seasoning in a piece of butter and stuff the pigeons.
3. Half roast the pigeons.
4. Add the pigeons to a saucepan with a quart of gravy, a little white wine, mushrooms, peppercorns, a lice of onion, and some pickled oysters.
5. Stew until sufficiently done.
6. Thick with some butter and an egg yolk.
7. Garnish with lemons.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Grilled alligator wrapped in bacon

Ingredients

• 2 lbs alligator tail
• Cajun creole marinade
• 8 oz. bacon
• Kabob sticks
• Salt
• Pepper
• Louisiana cajun seasoning

Directions

1. Marinate alligator tail overnight in the refrigerator
2. Sprinkle Louisiana cajun seasoning, salt, and pepper
3. Wrap the bacon around eat piece of alligator and use the kabob to tie the bacon together
4. Place 5 pieces of bacon wrapped alligator on each kabob
5. Place on the grill at medium to high heat
6. Let it cook 8-10 minutes or until alligator is golden and bacon is crispy

Source — Original Recipe
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Grilled alligator wrapped in bacon

Ingredients

• 2 lbs alligator tail
• Cajun creole marinade
• 8 oz. bacon
• Kabob sticks
• Salt
• Pepper
• Louisiana cajun seasoning

Directions

1. Marinate alligator tail overnight in the refrigerator
2. Sprinkle Louisiana cajun seasoning, salt, and pepper
3. Wrap the bacon around eat piece of alligator and use the kabob to tie the bacon together
4. Place 5 pieces of bacon wrapped alligator on each kabob
5. Place on the grill at medium to high heat
6. Let it cook 8-10 minutes or until alligator is golden and bacon is crispy

Source — Original Recipe
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Venison Steak

Ingredients

• Venison
• Butter
• Salt
• Pepper

Directions

1. Wash steak nicely
2. Drain excess water from steak
3. Butter steak thoroughly
4. Sprinkle salt and pepper
5. Cook on high heat
6. Serve very hot

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Venison Steak

Ingredients

• Venison
• Butter
• Salt
• Pepper

Directions

1. Wash steak nicely
2. Drain excess water from steak
3. Butter steak thoroughly
4. Sprinkle salt and pepper
5. Cook on high heat
6. Serve very hot

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019