Jambalaya of Fowls and Rice

Ingredients

• One fowl
• One cup of raw rice
• One slice of minced ham
• Pepper
• Salt

Directions

1. Cut up and stew fowl.
2. When half done, add rice and ham
3. Add pepper and salt
4. Let all cook together until rice swells and absorbs all gravy of stewed chicken
5. Serve in a deep dish

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

Jambalaya of Fowls and Rice

Ingredients

• One fowl
• One cup of raw rice
• One slice of minced ham
• Pepper
• Salt

Directions

1. Cut up and stew fowl.
2. When half done, add rice and ham
3. Add pepper and salt
4. Let all cook together until rice swells and absorbs all gravy of stewed chicken
5. Serve in a deep dish

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

Irish Nachos

Ingredients

• Four russet potatoes
• 1/2 cup of olive oil
• Salt and pepper, to tast
• 1/3 cup shredded cheddar cheese
• 2 pieces of bacon, chopped
• 1 Tablespoon of sour cream
• 2 green onions, chopped

Directions

1. Preheat oven to 425 degrees. 
2. Cut potatoes into rounds and place into large bowl. 
3. Toss potato rounds in olive oil, salt, and pepper until well coated.
4. Place rounds on baking tray in single layer.
5. Bake in oven for 20 minutes, flipping sides halfway.
6. Remove from oven and arrange rounds in cast iron skillet.
7. Sprinkle cheese and bacon onto rounds. 
8. Broil in oven for 30 seconds or until cheese is melted.
9. Top with sour cream and green onion. 

Source — Margaret King
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Nachos

Ingredients

• Four russet potatoes
• 1/2 cup of olive oil
• Salt and pepper, to tast
• 1/3 cup shredded cheddar cheese
• 2 pieces of bacon, chopped
• 1 Tablespoon of sour cream
• 2 green onions, chopped

Directions

1. Preheat oven to 425 degrees. 
2. Cut potatoes into rounds and place into large bowl. 
3. Toss potato rounds in olive oil, salt, and pepper until well coated.
4. Place rounds on baking tray in single layer.
5. Bake in oven for 20 minutes, flipping sides halfway.
6. Remove from oven and arrange rounds in cast iron skillet.
7. Sprinkle cheese and bacon onto rounds. 
8. Broil in oven for 30 seconds or until cheese is melted.
9. Top with sour cream and green onion. 

Source — Margaret King
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

New York Cupcake

Ingredients

• Four eggs
• Four cups of sifted flour
• Three cups of powdered white sugar
• One cup of butter
• One cup of rich milk
• One glass of wine
• One grated nutmeg
• One teaspoon of cinnamon
• One teaspoon of baking soda
• 1/8 teaspoon of vinegar

Directions

1. Preheat oven to 350 degrees.
2. In a small saucepan, warm milk. 
3. Cut up butter and add to milk. 
4. Beat the eggs well and stir into the milk.
5. Add flour, spices, and wine into the milk mixture.
6. Dissolve baking soda in vinegar and add to milk mixture.
7. Stir all together until well combined.
8. Bake in oven for 15-22 minutes.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

New York Cupcake

Ingredients

• Four eggs
• Four cups of sifted flour
• Three cups of powdered white sugar
• One cup of butter
• One cup of rich milk
• One glass of wine
• One grated nutmeg
• One teaspoon of cinnamon
• One teaspoon of baking soda
• 1/8 teaspoon of vinegar

Directions

1. Preheat oven to 350 degrees.
2. In a small saucepan, warm milk. 
3. Cut up butter and add to milk. 
4. Beat the eggs well and stir into the milk.
5. Add flour, spices, and wine into the milk mixture.
6. Dissolve baking soda in vinegar and add to milk mixture.
7. Stir all together until well combined.
8. Bake in oven for 15-22 minutes.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Maryland Biscuit

Ingredients

• 2 cups of flour
• 1/8 tsp Salt
• 4 Tbsp butter, or 1/4 cup lard
• 2/3 cup Milk

Directions

1. Preheat oven to 425 degrees.
2. Mix the flour, salt, butter (or lard), and milk.
3. Knead the dough well, coating in flour.
4. Roll dough out into a 1/2" or 3/4" inch rectangle.
5. Cut dough into circles and place on baking sheet.
6. Bake for 10-14 minutes or until light brown.

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Maryland Biscuit

Ingredients

• 2 cups of flour
• 1/8 tsp Salt
• 4 Tbsp butter, or 1/4 cup lard
• 2/3 cup Milk

Directions

1. Preheat oven to 425 degrees.
2. Mix the flour, salt, butter (or lard), and milk.
3. Knead the dough well, coating in flour.
4. Roll dough out into a 1/2" or 3/4" inch rectangle.
5. Cut dough into circles and place on baking sheet.
6. Bake for 10-14 minutes or until light brown.

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Potato Snow Balls

Ingredients

• Potatoes
• Egg Yolk
• Small piece of butter
• Bread crumbs
• Salt, to taste
• Lard (optional, used to deep fry)

Directions

1. Cut the potatoes into cubes and
2. Boil in water until tender
3. Drain off the water
4. Let potatoes steam until they break into pieces
5. Mix potato pieces with egg yolk, butter, bread crumbs and salt
6. Form mixture into balls
7. Fry in lard or brown in oven

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Potato Snow Balls

Ingredients

• Potatoes
• Egg Yolk
• Small piece of butter
• Bread crumbs
• Salt, to taste
• Lard (optional, used to deep fry)

Directions

1. Cut the potatoes into cubes and
2. Boil in water until tender
3. Drain off the water
4. Let potatoes steam until they break into pieces
5. Mix potato pieces with egg yolk, butter, bread crumbs and salt
6. Form mixture into balls
7. Fry in lard or brown in oven

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Courtbouillon of Perch

Ingredients

• Perch (scaled and cleaned)
• 1 oz butter
• Flour
• 4-8 small onions
• Sweet herbs
• 1-pint wine
• 1 lemon

Directions

1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
3. Simmer until perch is fully cooked
4. Plate perch with choice of sides and garnish with a lemon wedge.

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Courtbouillon of Perch

Ingredients

• Perch (scaled and cleaned)
• 1 oz butter
• Flour
• 4-8 small onions
• Sweet herbs
• 1-pint wine
• 1 lemon

Directions

1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
3. Simmer until perch is fully cooked
4. Plate perch with choice of sides and garnish with a lemon wedge.

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Stuffed Crab

Ingredients

• 1 dozen crab
• Crackers
• 1 onion (finely chopped)
• Parsley
• 4 tbsp butter
• 1 egg
• 1 lemon 
• 1 tomato (chopped)
• Toasted bread crumbs

Directions

1. Boil and shell crabs making sure to reserve the shell for later. Place crab meat in a bowl.
2. Add to the bowl parsley, 4 tablespoons of butter, salt, pepper, finely chopped onion, and about a third of the crab meat worth of crackers and mix. 
3. Add 1 egg to the bowl and continue mixing
4. Add the juice of 1 whole lemon and 1 chopped tomato and continue mixing
5. Fill the reserved shells with the crab meat mixture and place on a cooking tray
6. Place the tray in a 350-degree oven for 30 minutes.
7. Top with toasted bread crumbs 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Stuffed Crab

Ingredients

• 1 dozen crab
• Crackers
• 1 onion (finely chopped)
• Parsley
• 4 tbsp butter
• 1 egg
• 1 lemon 
• 1 tomato (chopped)
• Toasted bread crumbs

Directions

1. Boil and shell crabs making sure to reserve the shell for later. Place crab meat in a bowl.
2. Add to the bowl parsley, 4 tablespoons of butter, salt, pepper, finely chopped onion, and about a third of the crab meat worth of crackers and mix. 
3. Add 1 egg to the bowl and continue mixing
4. Add the juice of 1 whole lemon and 1 chopped tomato and continue mixing
5. Fill the reserved shells with the crab meat mixture and place on a cooking tray
6. Place the tray in a 350-degree oven for 30 minutes.
7. Top with toasted bread crumbs 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Cake Cookies

Ingredients

• 2 large eggs
• 1 box of cake mix
• 1/2 cup of vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Mix together cake mix, eggs, and oil in a large bowl.
3. Make little balls about two table spoons thick with the dough and place them about two inches away from each other o an ungreased cookie sheet.
4. Bake for about 10 to 11 minutes. Let cool for 6 minutes before lifting off of the cookie sheet. 

Source — All Recipes
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Cake Cookies

Ingredients

• 2 large eggs
• 1 box of cake mix
• 1/2 cup of vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Mix together cake mix, eggs, and oil in a large bowl.
3. Make little balls about two table spoons thick with the dough and place them about two inches away from each other o an ungreased cookie sheet.
4. Bake for about 10 to 11 minutes. Let cool for 6 minutes before lifting off of the cookie sheet. 

Source — All Recipes
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Irish Potatoes Mashed

Ingredients

• 8 to 10 Irish potatoes
• 1/4 teaspoon of salt for boiling
• 2 1/2 tablespoons of butter
• 1/2 cup of milk 
• A pinch of salt for taste

Directions

1. First, peel the potatoes and then put the potatoes in a pot and fill the pot with enough water to cover the potatoes. Add the 1/4 teaspoon of salt to the water before boiling. 
2. Boil potatoes until the potatoes are tender. Let the potatoes cool off for a few minutes before putting them in a bowl then add in the 2 1/2 tablespoons of butter. 
3. With a potato masher or tablespoon, mash and mix the potatoes and butter. 
4. Slowly pour in the milk mixing the potatoes and butter with it. Pour in as much or as little milk for desired consistency. 
5. Add the pinch of salt for taste. 

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Irish Potatoes Mashed

Ingredients

• 8 to 10 Irish potatoes
• 1/4 teaspoon of salt for boiling
• 2 1/2 tablespoons of butter
• 1/2 cup of milk 
• A pinch of salt for taste

Directions

1. First, peel the potatoes and then put the potatoes in a pot and fill the pot with enough water to cover the potatoes. Add the 1/4 teaspoon of salt to the water before boiling. 
2. Boil potatoes until the potatoes are tender. Let the potatoes cool off for a few minutes before putting them in a bowl then add in the 2 1/2 tablespoons of butter. 
3. With a potato masher or tablespoon, mash and mix the potatoes and butter. 
4. Slowly pour in the milk mixing the potatoes and butter with it. Pour in as much or as little milk for desired consistency. 
5. Add the pinch of salt for taste. 

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Rice as Cooked in Japan

Ingredients

• 1 cup of rice ( but you can use any mount of rice you desire)
• Cold water
• 1/4 tsp of salt (for every 1 to 2 cups of uncooked rice use 1/4 tsp. of salt as the necessary measurement when boiling rice)

Directions

1. Measure and pour desired amount of rice inside a pot with a close fitting lid.
2. Pour on just enough cold water to prevent the rice from burning to the pot. 
3. Based on the measurement for the salt listed in Ingredients, add the salt to the rice.  
4. Set the the pot on a medium fire. The rice is steamed rather than boiled until it is nearly done.
5. Then take off the cover of the pot and allow the surplus steam and water to escape.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Rice as Cooked in Japan

Ingredients

• 1 cup of rice ( but you can use any mount of rice you desire)
• Cold water
• 1/4 tsp of salt (for every 1 to 2 cups of uncooked rice use 1/4 tsp. of salt as the necessary measurement when boiling rice)

Directions

1. Measure and pour desired amount of rice inside a pot with a close fitting lid.
2. Pour on just enough cold water to prevent the rice from burning to the pot. 
3. Based on the measurement for the salt listed in Ingredients, add the salt to the rice.  
4. Set the the pot on a medium fire. The rice is steamed rather than boiled until it is nearly done.
5. Then take off the cover of the pot and allow the surplus steam and water to escape.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Jay's Special Chicken Soup

Ingredients

• One pound of chicken legs
• Two tablespoon of olive oil
• One tablespoon of salt
• One tablespoon of red pepper
• Four tablespoon of curd
• Quarter cup of melted butter
• One tablespoon of turmeric
• Three tablespoon of peanut powder
• Two tablespoon of ginger and garlic paste
• Whole allspice
• Tomato paste - Four tomatoes
• Coriander powder

Directions

1. Slice chicken into small pieces and put it in a bowl
2. Add red pepper, salt, turmeric, peanut powder, and allspice.
3. Add curd and olive oil and mix the mixture well
4. Marinate the chicken for two hours.
5. In a fry pan, add some olive oil and then add butter
6. After the butter melts completely, add chicken into the pan and fry till the chicken turns light brown
7. Heat a separate container, 
8. Add a bit of olive oil and add tomato paste on the container
9. Add Coriander and some lemon to the paste.
10. Add a cup of water to the paste
11. After the tomato soup starts boiling pour it on the fry pan and let it heat for 2 minutes.
12. Make sure the soup is thick
13. You can serve it with rice and noodle.
    
    

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

Jay's Special Chicken Soup

Ingredients

• One pound of chicken legs
• Two tablespoon of olive oil
• One tablespoon of salt
• One tablespoon of red pepper
• Four tablespoon of curd
• Quarter cup of melted butter
• One tablespoon of turmeric
• Three tablespoon of peanut powder
• Two tablespoon of ginger and garlic paste
• Whole allspice
• Tomato paste - Four tomatoes
• Coriander powder

Directions

1. Slice chicken into small pieces and put it in a bowl
2. Add red pepper, salt, turmeric, peanut powder, and allspice.
3. Add curd and olive oil and mix the mixture well
4. Marinate the chicken for two hours.
5. In a fry pan, add some olive oil and then add butter
6. After the butter melts completely, add chicken into the pan and fry till the chicken turns light brown
7. Heat a separate container, 
8. Add a bit of olive oil and add tomato paste on the container
9. Add Coriander and some lemon to the paste.
10. Add a cup of water to the paste
11. After the tomato soup starts boiling pour it on the fry pan and let it heat for 2 minutes.
12. Make sure the soup is thick
13. You can serve it with rice and noodle.
    
    

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

Honey Sriracha Chicken

Ingredients

• 3-4 chicken breasts, diced
• 1/3 cup of corn starch
• 2 tablespoons of canola oil
• 1 cup of water
• 2-3 tablespoons sriracha (depending on how spicy you want it)
• 5 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1/4 cup of sugar
• 2-3 tablespoons of honey (depending on how sweet you want it)
• 2 tablespoons of corn starch
• 2 tablespoons of cold water
• optional: crushed red pepper flakes, cooked rice for serving

Directions

1. Combine the water, sriracha, soy sauce, garlic, sugar, and honey into a small sauce pan and stir. Bring mixture to a boil over medium heat.
2. Whisk together the 2 tablespoons of corn starch and remaining 2 tablespoons of water until dissolved. 
3. Add to the mixture in the sauce pan and stir until thickened. Reduce heat to low.
4. Place the diced chicken and 1/3 cup of corn starch in a large plastic bag. Seal the bag and shake to coat the chicken.
5. Drizzle a large skillet with the canola oil over medium heat. Add the chicken and saute until browned and cooked through.
6. Add the sauce and stir to coat.
7. (Optional) Sprinkle with red pepper flakes and serve over rice if desired.

Source — lecremedelacrumb.com
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Honey Sriracha Chicken

Ingredients

• 3-4 chicken breasts, diced
• 1/3 cup of corn starch
• 2 tablespoons of canola oil
• 1 cup of water
• 2-3 tablespoons sriracha (depending on how spicy you want it)
• 5 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1/4 cup of sugar
• 2-3 tablespoons of honey (depending on how sweet you want it)
• 2 tablespoons of corn starch
• 2 tablespoons of cold water
• optional: crushed red pepper flakes, cooked rice for serving

Directions

1. Combine the water, sriracha, soy sauce, garlic, sugar, and honey into a small sauce pan and stir. Bring mixture to a boil over medium heat.
2. Whisk together the 2 tablespoons of corn starch and remaining 2 tablespoons of water until dissolved. 
3. Add to the mixture in the sauce pan and stir until thickened. Reduce heat to low.
4. Place the diced chicken and 1/3 cup of corn starch in a large plastic bag. Seal the bag and shake to coat the chicken.
5. Drizzle a large skillet with the canola oil over medium heat. Add the chicken and saute until browned and cooked through.
6. Add the sauce and stir to coat.
7. (Optional) Sprinkle with red pepper flakes and serve over rice if desired.

Source — lecremedelacrumb.com
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Buffalo Chicken Sandwiches

Ingredients

• 4 boneless chicken breasts
• 1 bottle(17.5 oz) buffalo wing sauce
• 1/2 (1 oz.) package of dry ranch salad dressing mix
• 2 tablespoons of butter
• 6 hoagie rolls

Directions

1. Place chicken breasts in slow cooker.
2. Add 3/4 of buffalo sauce and ranch dressing mix.
3. Cover and cook on low for 5-6 hours.
4. Add butter once chicken is cooked.
5. Shred meat finely with 2 forks.
6. Pile meat onto hoagie roll.
7. Use remaining buffalo sauce to serve with sandwiches.

Source — William Blackburn
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Buffalo Chicken Sandwiches

Ingredients

• 4 boneless chicken breasts
• 1 bottle(17.5 oz) buffalo wing sauce
• 1/2 (1 oz.) package of dry ranch salad dressing mix
• 2 tablespoons of butter
• 6 hoagie rolls

Directions

1. Place chicken breasts in slow cooker.
2. Add 3/4 of buffalo sauce and ranch dressing mix.
3. Cover and cook on low for 5-6 hours.
4. Add butter once chicken is cooked.
5. Shred meat finely with 2 forks.
6. Pile meat onto hoagie roll.
7. Use remaining buffalo sauce to serve with sandwiches.

Source — William Blackburn
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Broiled Spanish Mackerel

Ingredients

• 1 Spanish Mackerel
• Pepper
• Salt
• Oil
• Butter
• Parsley
• Lemon Juice

Directions

1. Split the mackerel down the back.
2. Season with salt and pepper.
3. Rub fish with oil.
4. Place fish in skillet over a moderate flame.
5. Flip when browned on one side.
6. Remove from heat and place on dish.
7. Add butter, parsley, and lemon juice over top of it.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Broiled Spanish Mackerel

Ingredients

• 1 Spanish Mackerel
• Pepper
• Salt
• Oil
• Butter
• Parsley
• Lemon Juice

Directions

1. Split the mackerel down the back.
2. Season with salt and pepper.
3. Rub fish with oil.
4. Place fish in skillet over a moderate flame.
5. Flip when browned on one side.
6. Remove from heat and place on dish.
7. Add butter, parsley, and lemon juice over top of it.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Apple Sauce

Ingredients

• Dozen Apples
• Water

Directions

1. Peel the apples.
2. Slice the apples into quarters.
3. Remove the core from each slice.
4. Add apples to a pot with little water.
5. Set over fire until tender.
6. Mash until smooth.
7. Serve with roasted pork, goose, or any other meat.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Apple Sauce

Ingredients

• Dozen Apples
• Water

Directions

1. Peel the apples.
2. Slice the apples into quarters.
3. Remove the core from each slice.
4. Add apples to a pot with little water.
5. Set over fire until tender.
6. Mash until smooth.
7. Serve with roasted pork, goose, or any other meat.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Tomatoes

Ingredients

• Dozen Ripe Tomatoes
• 2-3 Green Peppers
• 1-2 Onions
• Salt
• Fresh Butter

Directions

1. Peel 1 dozen ripe tomatoes.
2. Slice the green peppers.
3. Slice the onions.
4. Add a little butter into a skillet.
5. Fry the tomatoes and peppers in the butter.
6. Sprinkle salt on them.
7. Add sliced onions to the skillet.
8. Let cook thoroughly.

Source — Creole Cookery Book
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Tomatoes

Ingredients

• Dozen Ripe Tomatoes
• 2-3 Green Peppers
• 1-2 Onions
• Salt
• Fresh Butter

Directions

1. Peel 1 dozen ripe tomatoes.
2. Slice the green peppers.
3. Slice the onions.
4. Add a little butter into a skillet.
5. Fry the tomatoes and peppers in the butter.
6. Sprinkle salt on them.
7. Add sliced onions to the skillet.
8. Let cook thoroughly.

Source — Creole Cookery Book
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Venison

Ingredients

• Venison
• Saltine crackers
• Eggs
• Milk
• Salt
• Pepper
• Canola Oil

Directions

1. Cut venison into 1/2 inch slices
2. Flatten each slice of venison to 1/4 inch
3. Coat slices with crushed saltines 
4. Whisk mixture of eggs, salt, and pepper
5. Dip slices of venison in egg mixture
6. Coat again in crushed saltines
7. Place venison in skillet with canola oil over a medium fire
8. Cook each side for 2-3 minutes or until done

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Fried Venison

Ingredients

• Venison
• Saltine crackers
• Eggs
• Milk
• Salt
• Pepper
• Canola Oil

Directions

1. Cut venison into 1/2 inch slices
2. Flatten each slice of venison to 1/4 inch
3. Coat slices with crushed saltines 
4. Whisk mixture of eggs, salt, and pepper
5. Dip slices of venison in egg mixture
6. Coat again in crushed saltines
7. Place venison in skillet with canola oil over a medium fire
8. Cook each side for 2-3 minutes or until done

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Chicken Curry

Ingredients

• 1 whole chicken
• 1 tablespoon of curry powder
• Rice

Directions

1. Cut up and stew the chicken.
2. Add the curry powder and mix it into the stew.
3. Serve with rice.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 19, 2020

Chicken Curry

Ingredients

• 1 whole chicken
• 1 tablespoon of curry powder
• Rice

Directions

1. Cut up and stew the chicken.
2. Add the curry powder and mix it into the stew.
3. Serve with rice.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 19, 2020

A Delicious Omelet

Ingredients

• 6 eggs
• 1 tablespoon of green onions, chopped
• 1 tablespoon of parsley, finely chopped
• 1 teaspoon of unsalted butter
• 2 tablespoons of water
• 2 teaspoons of melted butter
• salt

Directions

1. Beat separately, and lightly, six eggs.
2. Add to them the green onions, parsley and water.
3. Beat them into the eggs, and at the last moment add in a little salt.
4. Add the unsalted butter to a skillet or pan and heat. When hot pour in the mixture.
5. Roll the omelet into an oblong shape. Never turn it over, but push and roll it, not letting it get too brown.
6. Transfer it to a plate, and drizzle it with melted butter.
7. Serve hot.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

A Delicious Omelet

Ingredients

• 6 eggs
• 1 tablespoon of green onions, chopped
• 1 tablespoon of parsley, finely chopped
• 1 teaspoon of unsalted butter
• 2 tablespoons of water
• 2 teaspoons of melted butter
• salt

Directions

1. Beat separately, and lightly, six eggs.
2. Add to them the green onions, parsley and water.
3. Beat them into the eggs, and at the last moment add in a little salt.
4. Add the unsalted butter to a skillet or pan and heat. When hot pour in the mixture.
5. Roll the omelet into an oblong shape. Never turn it over, but push and roll it, not letting it get too brown.
6. Transfer it to a plate, and drizzle it with melted butter.
7. Serve hot.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Stewed Rump of Beef

Ingredients

• Rump of beef
• Black pepper
• Cayenne pepper
• Salt
• Orange peel
• Bay leafs
• Cloves
• Madeira Wine
• Walnut catsup

Directions

1. Make a rub of the following:
• black and cayenne pepper, salt, orange peel, 2 bay leaves, and 18 cloves
2. Rub mixture onto meat
3. Put into stew over a flame until water in stew is exhausted and beef is brown
4. Add enough boiling water sufficient for the gravy
5. Remove fat
6. Pour two glasses of madeira wine and 1 glass of walnut catsup onto meat
7. Turn the beef in gravy
8. Remove any fat left

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Stewed Rump of Beef

Ingredients

• Rump of beef
• Black pepper
• Cayenne pepper
• Salt
• Orange peel
• Bay leafs
• Cloves
• Madeira Wine
• Walnut catsup

Directions

1. Make a rub of the following:
• black and cayenne pepper, salt, orange peel, 2 bay leaves, and 18 cloves
2. Rub mixture onto meat
3. Put into stew over a flame until water in stew is exhausted and beef is brown
4. Add enough boiling water sufficient for the gravy
5. Remove fat
6. Pour two glasses of madeira wine and 1 glass of walnut catsup onto meat
7. Turn the beef in gravy
8. Remove any fat left

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Country Fried Chicken

Ingredients

• 1 whole chicken
• salt
• pepper
• flour
• 1 cup of lard
• 1 cup of milk
• bacon slices

Directions

1. Cut up the chicken, pepper and salt it, and then dredge it over with flour.
2. Mix the lard and some slices of bacon in a frying pan. Heat the lard until very hot.
3.  Add a few pieces of chicken, leaving room for each piece to be flipped without crowding.
4. Remove the fried pieces, and put them on a dish over hot water to keep warm.
5. Pour off some of the grease the chicken was fried in, and then dredge some flour into the frying pan. Let it brown.
6. Add the milk, pouring in a little at a time. Let it froth up.
7. Place your chicken back into the gravy for three minutes.
8. (Optional) If you like the chicken brown and dry, pour the gravy under it on the dish when serving.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Country Fried Chicken

Ingredients

• 1 whole chicken
• salt
• pepper
• flour
• 1 cup of lard
• 1 cup of milk
• bacon slices

Directions

1. Cut up the chicken, pepper and salt it, and then dredge it over with flour.
2. Mix the lard and some slices of bacon in a frying pan. Heat the lard until very hot.
3.  Add a few pieces of chicken, leaving room for each piece to be flipped without crowding.
4. Remove the fried pieces, and put them on a dish over hot water to keep warm.
5. Pour off some of the grease the chicken was fried in, and then dredge some flour into the frying pan. Let it brown.
6. Add the milk, pouring in a little at a time. Let it froth up.
7. Place your chicken back into the gravy for three minutes.
8. (Optional) If you like the chicken brown and dry, pour the gravy under it on the dish when serving.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Mississippi Pot Roast

Ingredients

• 2-3 pound London broil roast
  
• One ranch seasoning packet
• One stick unsalted butter
• One Au Jus gravy packet
• 4 Pepperoncini peppers
• 1/4 cup Pepperoncini pepper juice

Directions

1. Pour 1/4 cup Pepperoncini pepper juice in the bottom of a clean crockpot or slow cooker.
2. Place the London broil roast meat on top of the juice.
3. Sprinkle the ranch seasoning packet and Au Jus gravy packet evenly over the meat.
4. Distribute the 4 Pepperoncini peppers around the London broil.
5. Slice the stick of butter into six even parts then distribute throughout the pot.
6. Cook on low for 8 hours. Serve with rice or mashed potatoes.

Source — Michaela Tracey
Prepared by Michaela Tracey
Louisiana Anthology
March 20, 2020

Mississippi Pot Roast

Ingredients

• 2-3 pound London broil roast
  
• One ranch seasoning packet
• One stick unsalted butter
• One Au Jus gravy packet
• 4 Pepperoncini peppers
• 1/4 cup Pepperoncini pepper juice

Directions

1. Pour 1/4 cup Pepperoncini pepper juice in the bottom of a clean crockpot or slow cooker.
2. Place the London broil roast meat on top of the juice.
3. Sprinkle the ranch seasoning packet and Au Jus gravy packet evenly over the meat.
4. Distribute the 4 Pepperoncini peppers around the London broil.
5. Slice the stick of butter into six even parts then distribute throughout the pot.
6. Cook on low for 8 hours. Serve with rice or mashed potatoes.

Source — Michaela Tracey
Prepared by Michaela Tracey
Louisiana Anthology
March 20, 2020

Eggplant Dressing

Ingredients

• Four small OR three medium/large eggplants
• 1 lb. of lean ground meet and 1 lb. of less lean ground meat
• 1/2 onion
• 1/2 bell pepper
• Celery
• Green onion tops
• Garlic cloves
• Salt
• Olive oil
• 1 hot pepper - optional
• White wine - optional
• Italian bread crumbs - optional
• Parmesan cheese - optional

Directions

1. Peal and cut eggplants into big chunks.
2. Boil eggplants in water with little salt until tender.
3. Drain and set eggplants aside.
4. Brown meat in olive oil.
5. Add chopped onion, bell pepper and celery to meat.
6. Cook until onions are clear.
7. Add garlic and hot pepper.
8. Add seasoning as seen fit (salt, pepper, basil, etc.).
9. Add eggplant to the meat mix.
10. Add dash of white wine (optional).
11. Cook until desired, stirring occasionally.
12. Cook longer/add bread crumbs if too liquidlly. 

Source — Noel Ardoin
Prepared by Delia Ardoin
Louisiana Anthology
March 20, 2020

Eggplant Dressing

Ingredients

• Four small OR three medium/large eggplants
• 1 lb. of lean ground meet and 1 lb. of less lean ground meat
• 1/2 onion
• 1/2 bell pepper
• Celery
• Green onion tops
• Garlic cloves
• Salt
• Olive oil
• 1 hot pepper - optional
• White wine - optional
• Italian bread crumbs - optional
• Parmesan cheese - optional

Directions

1. Peal and cut eggplants into big chunks.
2. Boil eggplants in water with little salt until tender.
3. Drain and set eggplants aside.
4. Brown meat in olive oil.
5. Add chopped onion, bell pepper and celery to meat.
6. Cook until onions are clear.
7. Add garlic and hot pepper.
8. Add seasoning as seen fit (salt, pepper, basil, etc.).
9. Add eggplant to the meat mix.
10. Add dash of white wine (optional).
11. Cook until desired, stirring occasionally.
12. Cook longer/add bread crumbs if too liquidlly. 

Source — Noel Ardoin
Prepared by Delia Ardoin
Louisiana Anthology
March 20, 2020

Tomato Sauce

Ingredients

• 12 whole tomatoes
• 3 pounded crackers
• A pinch of salt and pepper

Directions

1. Peel and slice 12 tomatoes.
2. After each tomato is peeled and sliced, make sure to take out all the seeds from each slice. 
3. Stew for 20 minutes.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 18, 2020

Tomato Sauce

Ingredients

• 12 whole tomatoes
• 3 pounded crackers
• A pinch of salt and pepper

Directions

1. Peel and slice 12 tomatoes.
2. After each tomato is peeled and sliced, make sure to take out all the seeds from each slice. 
3. Stew for 20 minutes.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 18, 2020