Baked Macaroni

Ingredients 

• macaroni noodles
• milk
• water
• grated cheese
• butter
• pepper
• mustard

Directions 

1. Utilize as much as needed of each ingredient to make desired amount.
2. Boil as much macaroni as will fill the dish with milk and water until tender.
3. Put a layer of tender macaroni in the dish and one layer of grated cheese on top.
4. Add pepper, butter, and mustard.
5. Alternate layers as described until the dish is full.
6. Bake for 20-30 minutes.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Baked Macaroni

Ingredients 

• macaroni noodles
• milk
• water
• grated cheese
• butter
• pepper
• mustard

Directions 

1. Utilize as much as needed of each ingredient to make desired amount.
2. Boil as much macaroni as will fill the dish with milk and water until tender.
3. Put a layer of tender macaroni in the dish and one layer of grated cheese on top.
4. Add pepper, butter, and mustard.
5. Alternate layers as described until the dish is full.
6. Bake for 20-30 minutes.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Lemon Pie

Ingredients 

• 3 lemons
• 1 1/2 cup of powdered sugar
• 3 tablespoons of butter
• 4 egg yolks
• 4 egg whites
• 1 puff pastry
• powdered loaf sugar

Directions 

1. Grate the rinds and express the juice of 3 lemons.
2. Rub together the powdered sugar and butter.
3. Beat 4 egg yolks and add to the butter and sugar combination.
4. Add the lemon components to the mixture.
5. Place the puff pastry down and bake with mixture without an upper crust.
6. Beat up 4 egg whites with powdered loaf sugar and spread over pie when done.
7. Bake in the oven just long enough to brown slightly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Lemon Pie

Ingredients 

• 3 lemons
• 1 1/2 cup of powdered sugar
• 3 tablespoons of butter
• 4 egg yolks
• 4 egg whites
• 1 puff pastry
• powdered loaf sugar

Directions 

1. Grate the rinds and express the juice of 3 lemons.
2. Rub together the powdered sugar and butter.
3. Beat 4 egg yolks and add to the butter and sugar combination.
4. Add the lemon components to the mixture.
5. Place the puff pastry down and bake with mixture without an upper crust.
6. Beat up 4 egg whites with powdered loaf sugar and spread over pie when done.
7. Bake in the oven just long enough to brown slightly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Marble Cake

Ingredients 

White Part

4 egg whites

1 cup of white sugar

1/2 cup of butter

1/2 cup of sweet milk

1 teaspoon of cream tartar

1/2 teaspoon of soda

Dark Part

• 4 egg yolks
• 1 cup of brown sugar
• 1/2 cup of molasses
• 1/2 cup of butter
• 1/2 cup of sour milk
• 1 teaspoon of soda
• spices to taste

Directions 

1. Mix white part ingredients together into a dough.
2. Make the dark part dough with the indicated ingredients.
3. Place dark dough in the pan first, followed by the white dough.
4. Bake accordingly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Turkish Eggplant

Ingredients

• Two eggplants
• Two pounds of cold beef, mutton or veal
• One onion
• Six whole peppers
• Half teaspoon cloves
• Ditto allspice
• celery seed
• One tablespoon of salt
• One tablespoon of white pepper
• Cold gravy or water

Directions

1. Slice the eggplant and fry it until the eggplant turns light brown. 
2. Chop the meat into fine pieces and season it with fine chopped onion, pepper cloves, ditto allspice, celery seed, white pepper and salt.
3. Add the marinated meat in a baking disk and cover the dish with eggplant on top.
4. Cover with another dish and set in oven 
5. Remove it in time to let the top brown a little before fully cooked

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Turkish Eggplant

Ingredients

• Two eggplants
• Two pounds of cold beef, mutton or veal
• One onion
• Six whole peppers
• Half teaspoon cloves
• Ditto allspice
• celery seed
• One tablespoon of salt
• One tablespoon of white pepper
• Cold gravy or water

Directions

1. Slice the eggplant and fry it until the eggplant turns light brown. 
2. Chop the meat into fine pieces and season it with fine chopped onion, pepper cloves, ditto allspice, celery seed, white pepper and salt.
3. Add the marinated meat in a baking disk and cover the dish with eggplant on top.
4. Cover with another dish and set in oven 
5. Remove it in time to let the top brown a little before fully cooked

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Marble Cake

Ingredients 

White Part

4 egg whites

1 cup of white sugar

1/2 cup of butter

1/2 cup of sweet milk

1 teaspoon of cream tartar

1/2 teaspoon of soda

Dark Part

• 4 egg yolks
• 1 cup of brown sugar
• 1/2 cup of molasses
• 1/2 cup of butter
• 1/2 cup of sour milk
• 1 teaspoon of soda
• spices to taste

Directions 

1. Mix white part ingredients together into a dough.
2. Make the dark part dough with the indicated ingredients.
3. Place dark dough in the pan first, followed by the white dough.
4. Bake accordingly.

Source — La Cuisine Creole
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Milk Biscuits

Ingredients

• 1/4 lb. of butter
• 1 1/2 lb. of flour (sifted)
• 1/2 pint of milk
• 1 pinch of salt
• 1 wineglass of yeast
• 3 eggs (beaten)
• grated nutmeg

Directions

1. Mix the butter, flour, milk, and salt in a bowl and stir well until a homogenous mixture forms.
2. Beat 3 eggs and add them along with the yeast.
3. Add the grated nutmeg and set to rise.
4. When risen, sift another 1/2 lb. of flour and mix completely.
5. Bake until desired golden brown color.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Milk Biscuits

Ingredients

• 1/4 lb. of butter
• 1 1/2 lb. of flour (sifted)
• 1/2 pint of milk
• 1 pinch of salt
• 1 wineglass of yeast
• 3 eggs (beaten)
• grated nutmeg

Directions

1. Mix the butter, flour, milk, and salt in a bowl and stir well until a homogenous mixture forms.
2. Beat 3 eggs and add them along with the yeast.
3. Add the grated nutmeg and set to rise.
4. When risen, sift another 1/2 lb. of flour and mix completely.
5. Bake until desired golden brown color.

Source — Creole Cookery Book
Prepared by Emilee McGuire
Louisiana Anthology
March 17, 2020

Beef Balls

Ingredients

• One pounds of tender beef - fat and lean
• One onion
• Boiled Parsley
• Bread Crumbs
• One tablespoon of pepper
• One tablespoon of salt
• One tablespoon of nutmeg powder
• Two eggs - beaten
• flour 

Directions

1. Mince the tender beef into fine pieces
2. Mince onion and boiled parsley 
3. Mix the mixed ingredients with grated crumbs of bread and season with pepper, salt and nutmeg
4. add beef in the mixture and mix the whole together
5. Add beaten eggs to the mixture
6. Roll it into balls
7. Deep it in the flour
8. Fry them till the balls look red
9. Serve over desired sauce

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology

March 17, 2020

Beef Balls

Ingredients

• One pounds of tender beef - fat and lean
• One onion
• Boiled Parsley
• Bread Crumbs
• One tablespoon of pepper
• One tablespoon of salt
• One tablespoon of nutmeg powder
• Two eggs - beaten
• flour 

Directions

1. Mince the tender beef into fine pieces
2. Mince onion and boiled parsley 
3. Mix the mixed ingredients with grated crumbs of bread and season with pepper, salt and nutmeg
4. add beef in the mixture and mix the whole together
5. Add beaten eggs to the mixture
6. Roll it into balls
7. Deep it in the flour
8. Fry them till the balls look red
9. Serve over desired sauce

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology

March 17, 2020

Eve's Pudding

Ingredients

• Six eggs
• Six apples chopped fine 
• Six ounces of suet
• Six ounces of pounded cracker
• Six ounces of currants
• Six ounces of white sugar
• One teaspoon of salt
• One teaspoon of nutmeg

Directions

1. Add all ingredients into a container
2. Boil for three hours
3. Add sugar and butter sauce as desired
4. Serve it with wine

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
July 17, 2019

Eve's Pudding

Ingredients

• Six eggs
• Six apples chopped fine 
• Six ounces of suet
• Six ounces of pounded cracker
• Six ounces of currants
• Six ounces of white sugar
• One teaspoon of salt
• One teaspoon of nutmeg

Directions

1. Add all ingredients into a container
2. Boil for three hours
3. Add sugar and butter sauce as desired
4. Serve it with wine

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
July 17, 2019

Chocolate Pie

Ingredients

• 1 pie crust 
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 3 cups of milk
• 4 ounces of chocolate chips 
• 1 ounce of unsweetened chocolate 
• 4 egg yolks, beaten
• 1 tablespoon of vanilla extract

Directions

1. In a saucepan, combine sugar, milk, cornstarch and chocolate. Stir constantly over medium heat and bring to a boil for one minute. 
2. add in egg yolks and vanilla extract and boil for an additional minute
3. Pour mixture into pie shell and refrigerate for at least 4 hours. 

Prepared by Joanna Crifasi
Louisiana Anthology
March 16, 2020

Chocolate Pie

Ingredients

• 1 pie crust 
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 3 cups of milk
• 4 ounces of chocolate chips 
• 1 ounce of unsweetened chocolate 
• 4 egg yolks, beaten
• 1 tablespoon of vanilla extract

Directions

1. In a saucepan, combine sugar, milk, cornstarch and chocolate. Stir constantly over medium heat and bring to a boil for one minute. 
2. add in egg yolks and vanilla extract and boil for an additional minute
3. Pour mixture into pie shell and refrigerate for at least 4 hours. 

Prepared by Joanna Crifasi
Louisiana Anthology
March 16, 2020

Cornmeal Bread

Ingredients

• Butter (size of an egg)
• 2 Eggs
• 1 spoonful of Yeast
• 1 pint of Cornmeal
• Milk

Directions

1. Rub the butter into your cornmeal
2. Add 2 eggs, milk, and yeast and stir the batter
3. Set it by a fire for about an hour to rise
4. Pour into a buttered pan and bake it

Source — Creole Cookery Book
Prepared by Gary Coty IV
Louisiana Anthology
March 16, 2020

Cornmeal Bread

Ingredients

• Butter (size of an egg)
• 2 Eggs
• 1 spoonful of Yeast
• 1 pint of Cornmeal
• Milk

Directions

1. Rub the butter into your cornmeal
2. Add 2 eggs, milk, and yeast and stir the batter
3. Set it by a fire for about an hour to rise
4. Pour into a buttered pan and bake it

Source — Creole Cookery Book
Prepared by Gary Coty IV
Louisiana Anthology
March 16, 2020

Hibachi-Style Ginger Salad Dressing

Ingredients

• Handfull of matchstick/shredded carrots
• 1/4 of a medium sweet onion
• 2 tablespoons of fresh ginger
• 2 1/2 tablespoons of rice vinegar
• 3 teaspoons sesame oil
• 2 1/2 tablespoos of soy sauce
• 1 teaspoon of sugar
• 2 tablespoons of olive or vegetable oil

Directions

1. Add all ingredients into a blender or food processor and blend. Texture should resemble an applesauce consistenci
2. Add more sugar or soy sauce to taste; if desired.
3. Serve over desired salad greens

Source — Mayira Laird
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Hibachi-Style Ginger Salad Dressing

Ingredients

• Handfull of matchstick/shredded carrots
• 1/4 of a medium sweet onion
• 2 tablespoons of fresh ginger
• 2 1/2 tablespoons of rice vinegar
• 3 teaspoons sesame oil
• 2 1/2 tablespoos of soy sauce
• 1 teaspoon of sugar
• 2 tablespoons of olive or vegetable oil

Directions

1. Add all ingredients into a blender or food processor and blend. Texture should resemble an applesauce consistenci
2. Add more sugar or soy sauce to taste; if desired.
3. Serve over desired salad greens

Source — Mayira Laird
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Waffles

Ingredients

• 2 eggs
• 1 cup of sweetened milk
• 1 cup of water
• 3 cups of flour
• 2 tablespoons of yeast powder
• 1 tablespoon of melted butter or lard
• 1 teaspoon of sugar

Directions

1. Beat together eggs, milk, water, flour and yeast powder in a large bowl until smooth
2. Add melted butter and sugar. Mix well
3. Bake in a waffle iron until golden

Source — La Cuisine Creole
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Waffles

Ingredients

• 2 eggs
• 1 cup of sweetened milk
• 1 cup of water
• 3 cups of flour
• 2 tablespoons of yeast powder
• 1 tablespoon of melted butter or lard
• 1 teaspoon of sugar

Directions

1. Beat together eggs, milk, water, flour and yeast powder in a large bowl until smooth
2. Add melted butter and sugar. Mix well
3. Bake in a waffle iron until golden

Source — La Cuisine Creole
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Cheap Cake

Ingredients

• 1 cup of butter
• 1 1/2 cups of brown sugar
• 1 cup of milk
• 2 teaspoons of yeast powder
• 1 cup of molassed
• 4 eggs
• 1 clove of grated nutmeg
• 1 pound of raisins 
• 5 cups of flour

Directions

1. In a large bowl, beat together all ingredients until smooth
2. Place mixture into a coated cake pan
3. Bake cake at 350 degrees Fahrenheit for 25-35 minutes or until golden brown and fully cooked. Cook times may vary depending on the size and shape of the cake pan

Source — La Cuisine Creole
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Cheap Cake

Ingredients

• 1 cup of butter
• 1 1/2 cups of brown sugar
• 1 cup of milk
• 2 teaspoons of yeast powder
• 1 cup of molassed
• 4 eggs
• 1 clove of grated nutmeg
• 1 pound of raisins 
• 5 cups of flour

Directions

1. In a large bowl, beat together all ingredients until smooth
2. Place mixture into a coated cake pan
3. Bake cake at 350 degrees Fahrenheit for 25-35 minutes or until golden brown and fully cooked. Cook times may vary depending on the size and shape of the cake pan

Source — La Cuisine Creole
Prepared by Mayira Laird
Louisiana Anthology
March 16, 2020

Oysters Stewed With Champagne

Ingredients

• Quart of oysters
• Half a cup of butter
• One pint of champagne
• Salt and Peper
• Parsley

Directions

1. Melt Butter in a large pan.
2. Add washed/cleaned oysters into the butter.
3. Season with salt and pepper.
4. Cover and cook in oven or stovetop.
5. Garnish with chopped parsley.
6. Can be served on toasted bread.

Source — La Cuisine Creole
Prepared by Mayira Laird

Louisiana Anthology

March 16, 2020

Oysters Stewed With Champagne

Ingredients

• Quart of oysters
• Half a cup of butter
• One pint of champagne
• Salt and Peper
• Parsley

Directions

1. Melt Butter in a large pan.
2. Add washed/cleaned oysters into the butter.
3. Season with salt and pepper.
4. Cover and cook in oven or stovetop.
5. Garnish with chopped parsley.
6. Can be served on toasted bread.

Source — La Cuisine Creole
Prepared by Mayira Laird

Louisiana Anthology

March 16, 2020

Peaches, to preserve

Ingredients

• One pound of white clings, yellow peaches make the most transparent
• One pound of sugar
• Half-pint of water
• Egg

Directions

1. Peel white clings and weigh them.
2. Per one pound of fruit, add one pound of sugar and half a pint of water.
3. Put the syrup to boil, clarify it with an egg and as it boils, remove the scum.
4. Keep the peaches in cold water while the syrup is boiling.
5. When the syrup is clear, add the peaches.
6. Let peaches boil for half an hour.
7. Remove peaches and place in a dish for two hours.
8. After two hours, place peaches back into the syrup until they are clear. At this step, they are done.
9. Place peaches in a jar and pour syrup over them. 
10. Seal up for future use.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Peaches, to preserve

Ingredients

• One pound of white clings, yellow peaches make the most transparent
• One pound of sugar
• Half-pint of water
• Egg

Directions

1. Peel white clings and weigh them.
2. Per one pound of fruit, add one pound of sugar and half a pint of water.
3. Put the syrup to boil, clarify it with an egg and as it boils, remove the scum.
4. Keep the peaches in cold water while the syrup is boiling.
5. When the syrup is clear, add the peaches.
6. Let peaches boil for half an hour.
7. Remove peaches and place in a dish for two hours.
8. After two hours, place peaches back into the syrup until they are clear. At this step, they are done.
9. Place peaches in a jar and pour syrup over them. 
10. Seal up for future use.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Asparagus with Cream

Ingredients

• Asparagus
• Cream

Directions

1. Cut asparagus into 1 inch pieces.
2. Boil asparagus pieces.
3. Throw asparagus into rich hot cream.
4. Season with pepper and salt.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Irish Stew

Ingredients

• One to three pounds of loin of mutton, or ribs of beef
• As many white potatoes, sliced, as there is beef
• Two to six chopped onions, according to size
• One spoonful of butter to each pound of meat

Directions

1. Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops.
2. Add by weight as many white potatoes, sliced, as there is beef.
3. Add from two to six chopped onions, according to size, some pepper and salt, and a large spoonful of butter to each pound of meat.
4. Let all stew gently for two hours and serve with boiled rice or macaroni.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Homemade Biscuits

Ingredients

• 2 cups of self-rising flour
• 4 tablespoons of shortening
• 3/4 cups of milk

Directions

1. Preheat oven at 350°.
2. Add flour.
3. Cut in shortening (I did mine with my fingers until using a spoon).
4. Add milk a little at a time to make a soft dough.
5. Find a pan, and layer bottom with shortening.
6. Take the dough, batter in flour and form a biscuit.
7. Cook until lightly browned.

Source — Family Cookbook
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Homemade Biscuits

Ingredients

• 2 cups of self-rising flour
• 4 tablespoons of shortening
• 3/4 cups of milk

Directions

1. Preheat oven at 350°.
2. Add flour.
3. Cut in shortening (I did mine with my fingers until using a spoon).
4. Add milk a little at a time to make a soft dough.
5. Find a pan, and layer bottom with shortening.
6. Take the dough, batter in flour and form a biscuit.
7. Cook until lightly browned.

Source — Family Cookbook
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Irish Stew

Ingredients

• One to three pounds of loin of mutton, or ribs of beef
• As many white potatoes, sliced, as there is beef
• Two to six chopped onions, according to size
• One spoonful of butter to each pound of meat

Directions

1. Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops.
2. Add by weight as many white potatoes, sliced, as there is beef.
3. Add from two to six chopped onions, according to size, some pepper and salt, and a large spoonful of butter to each pound of meat.
4. Let all stew gently for two hours and serve with boiled rice or macaroni.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Asparagus with Cream

Ingredients

• Asparagus
• Cream

Directions

1. Cut asparagus into 1 inch pieces.
2. Boil asparagus pieces.
3. Throw asparagus into rich hot cream.
4. Season with pepper and salt.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Chicken Pie a la Reine

Ingredients

• 2 chickens
• Veal
• Slices of fat ham
• Hard boiled yolks of eggs
• 1/2 pint of white sauce
• 1 cup fo chopped mushroom
• Parsley
• Salt
• Pepper
• Pie paste

Directions

1. Cut chicken into slices.
2. Cut veal into small pieces.
3. Spread veal at bottom of pie dish.
4. Place slice of fat ham over veal.
5. Place chickens on top.
6. Place hard-boiled yolks of eggs among the chicken.
7. Pour white sauce over chicken.
8. Season with mushrooms, parsley, pepper and salt.
9. Cover pie with paste.
10. Bake for 1-2 hours.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Chicken Pie a la Reine

Ingredients

• 2 chickens
• Veal
• Slices of fat ham
• Hard boiled yolks of eggs
• 1/2 pint of white sauce
• 1 cup fo chopped mushroom
• Parsley
• Salt
• Pepper
• Pie paste

Directions

1. Cut chicken into slices.
2. Cut veal into small pieces.
3. Spread veal at bottom of pie dish.
4. Place slice of fat ham over veal.
5. Place chickens on top.
6. Place hard-boiled yolks of eggs among the chicken.
7. Pour white sauce over chicken.
8. Season with mushrooms, parsley, pepper and salt.
9. Cover pie with paste.
10. Bake for 1-2 hours.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

No. 22 — Tomato Sauce, Rich and Very Fine

Ingredients

• One dozen large, ripe tomatoes
• Four ounces of raw ham
• One dozen small eschalots
• One bunch of thyme or parsley
• One cup good soup-stock or other soup

Directions

1. Pick off the stalks of the tomatoes.
2. Extract the seeds and watery juice by squeezing them in the hand.
3. Place the pulp in a stewpan.
4. Cut the four ounces of ham into cubes, then put the ham into the stewpan with the pulp, a dozen small eschalots, and a bunch of thyme or parsley.
5. Fry this mixture in butter until tomatoes soften and strain.
6. Mix this puree with a cupful of good soup-stock or other soup.
7. Add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify.
8. Serve it hot. When canned tomatoes are used, omit the first directions.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

No. 22 — Tomato Sauce, Rich and Very Fine

Ingredients

• One dozen large, ripe tomatoes
• Four ounces of raw ham
• One dozen small eschalots
• One bunch of thyme or parsley
• One cup good soup-stock or other soup

Directions

1. Pick off the stalks of the tomatoes.
2. Extract the seeds and watery juice by squeezing them in the hand.
3. Place the pulp in a stewpan.
4. Cut the four ounces of ham into cubes, then put the ham into the stewpan with the pulp, a dozen small eschalots, and a bunch of thyme or parsley.
5. Fry this mixture in butter until tomatoes soften and strain.
6. Mix this puree with a cupful of good soup-stock or other soup.
7. Add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify.
8. Serve it hot. When canned tomatoes are used, omit the first directions.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Beans, Baked, and Pork

Ingredients

• Beans
• Cold Water
• Boiling Water
• Large piece of salted pork

Directions

1. Soak beans in water overnight.
2. Drain beans the next morning.
3. Place beans in pot with water .
4. Simmer beans until tender.
5. Drain beans.
6. Place beans in baking pain.
7. Score (shallow cuts) the large piece of salted pork.
8. Place pork among the beans, not upon them.
9. Pour boiling water over beans and pork.
10. Place in oven.
11. Bake until brown.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Beans, Baked, and Pork

Ingredients

• Beans
• Cold Water
• Boiling Water
• Large piece of salted pork

Directions

1. Soak beans in water overnight.
2. Drain beans the next morning.
3. Place beans in pot with water .
4. Simmer beans until tender.
5. Drain beans.
6. Place beans in baking pain.
7. Score (shallow cuts) the large piece of salted pork.
8. Place pork among the beans, not upon them.
9. Pour boiling water over beans and pork.
10. Place in oven.
11. Bake until brown.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Oxtail Soup

Ingredients

• Two oxtails
• Three carrots
• Three turnips
• Two heads of celery
• Four cloves
• One blade of mace

Directions

1. Cut each joint of two ox-tails with a meat-saw, then steep them in water for two hours.
2. Place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.
3. Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender.
4. Take them out, cool them, and clarify the broth.
5. Strain the clarified broth into a soup pot, put with it the pieces of ox-tail, some olive-shaped pieces of carrot and turnip which have been boiled in a little of the broth.
6. Add to this when it has boiled half an hour a small lump of sugar and a little red pepper.
7. The soup may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Oxtail Soup

Ingredients

• Two oxtails
• Three carrots
• Three turnips
• Two heads of celery
• Four cloves
• One blade of mace

Directions

1. Cut each joint of two ox-tails with a meat-saw, then steep them in water for two hours.
2. Place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.
3. Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender.
4. Take them out, cool them, and clarify the broth.
5. Strain the clarified broth into a soup pot, put with it the pieces of ox-tail, some olive-shaped pieces of carrot and turnip which have been boiled in a little of the broth.
6. Add to this when it has boiled half an hour a small lump of sugar and a little red pepper.
7. The soup may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Quesadilla Cake

Ingredients

• 2 cans of crescent rolls
• 1 8oz package of cream cheese
• 1/2 cup of sugar
• 2 tbsp of cinnamon
• 2 tbsp of butter
• 3 tbsp of sugar
• 1 tbsp of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 baking dish.
3. Mix together the cream cheese, sugar, and cinnamon until smooth.
4. Spread 1 can of crescent rolls evenly in the greased baking dish.
5. Spread the cream cheese mixture evenly over the first layer of crescent rolls.
6. Place the second can of crescent rolls over the cream cheese mixture.
7. Melt butter and combine with the 2 tbsp of sugar and 1 tbsp of cinnamon.
8. Pour this mixture as evenly as possible over the top layer of crescent rolls.
9. Bake until tops is gold brown roughly 20-25 minutes.

Source — Family Recipe Book
Prepared by Austynn Harbison
March 13, 2020

Quesadilla Cake

Ingredients

• 2 cans of crescent rolls
• 1 8oz package of cream cheese
• 1/2 cup of sugar
• 2 tbsp of cinnamon
• 2 tbsp of butter
• 3 tbsp of sugar
• 1 tbsp of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 baking dish.
3. Mix together the cream cheese, sugar, and cinnamon until smooth.
4. Spread 1 can of crescent rolls evenly in the greased baking dish.
5. Spread the cream cheese mixture evenly over the first layer of crescent rolls.
6. Place the second can of crescent rolls over the cream cheese mixture.
7. Melt butter and combine with the 2 tbsp of sugar and 1 tbsp of cinnamon.
8. Pour this mixture as evenly as possible over the top layer of crescent rolls.
9. Bake until tops is gold brown roughly 20-25 minutes.

Source — Family Recipe Book
Prepared by Austynn Harbison
March 13, 2020

Pumpkin Bread

Ingredients

• 2 cups of flour
• 1/2 teaspoon salt
• 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cloves
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• 2 cups of sugar
• 3/4 cup of softened butter
• 2 eggs
• 1 lb. of pumpkin

Directions

1. Steam pumpkin until soft. Then remove the pumpkin pulp from two small pumpkins and separate the pumpkin sides from the pulp. Place in a bowl and set to the side.
2. Combine the flour, salt, baking powder, baking soda, and spices. Whisk and set to the side.
3. Combine the butter and sugar, then beat until the two are slightly crumbly. Then add the eggs one at a time, beating well. Beat until this mixture is light and fluffy.
4. Add the pumpkin to the egg/butter mixture. Beat until combined.
5. Add dry ingredients to the pumpkin mixture and beat until combined.
6. Place the mixture into loaf pans and bake for 65-75 minutes. 

Source — Family Recipe
Prepared by Kylee Armstrong
March 16, 2020

Pumpkin Bread

Ingredients

• 2 cups of flour
• 1/2 teaspoon salt
• 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cloves
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• 2 cups of sugar
• 3/4 cup of softened butter
• 2 eggs
• 1 lb. of pumpkin

Directions

1. Steam pumpkin until soft. Then remove the pumpkin pulp from two small pumpkins and separate the pumpkin sides from the pulp. Place in a bowl and set to the side.
2. Combine the flour, salt, baking powder, baking soda, and spices. Whisk and set to the side.
3. Combine the butter and sugar, then beat until the two are slightly crumbly. Then add the eggs one at a time, beating well. Beat until this mixture is light and fluffy.
4. Add the pumpkin to the egg/butter mixture. Beat until combined.
5. Add dry ingredients to the pumpkin mixture and beat until combined.
6. Place the mixture into loaf pans and bake for 65-75 minutes. 

Source — Family Recipe
Prepared by Kylee Armstrong
March 16, 2020

Onion Sauce

Ingredients

• 1 dozen onions
• Water
• Salt
• A small quantity of sweet cream

Directions

1. Place the Onions into the water with a little bit of salt and boil until the onions are quite tender.
2. Then take them out of the water and chop the onions finely.
3. Stew the onions in a small quantity of sweet cream.

Source — Creole Cookery Book
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020

Onion Sauce

Ingredients

• 1 dozen onions
• Water
• Salt
• A small quantity of sweet cream

Directions

1. Place the Onions into the water with a little bit of salt and boil until the onions are quite tender.
2. Then take them out of the water and chop the onions finely.
3. Stew the onions in a small quantity of sweet cream.

Source — Creole Cookery Book
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020

Okra Soup

Ingredients

• 3 3/4 lbs. of okra
• 7 1/2 lbs. of potatoes
• A shin or leg of beef
• 10 quarts of cold water
• Salt
• Pepper
• Cayenne

Directions

1. Cut okra into small pieces and skin the potatoes.
2. Place the okra, potatoes, and beef into the cold water.
3. Boil gently for 7 hours, skimming the water when necessary.
4. Season with cayenne or salt and pepper.

Source — Creole Cookery Book
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020

Okra Soup

Ingredients

• 3 3/4 lbs. of okra
• 7 1/2 lbs. of potatoes
• A shin or leg of beef
• 10 quarts of cold water
• Salt
• Pepper
• Cayenne

Directions

1. Cut okra into small pieces and skin the potatoes.
2. Place the okra, potatoes, and beef into the cold water.
3. Boil gently for 7 hours, skimming the water when necessary.
4. Season with cayenne or salt and pepper.

Source — Creole Cookery Book
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020