Sauteed Spinach

Ingredients:

• 1 Container of Baby Spinach Leaves
• 1 Stick Butter or Margarine
• 1 Tablespoon Paul Prudhome's Vegetable Magic Seasoning
• 1 Boiled Egg
• Finely Ground Black Pepper

Directions:

• Egg:

1. Boil the egg

   

   Boiling Eggs
   

2. Slice the egg

Spinach with butter on top

• 
  
•    Spinach:

1. Rinse spinach to cleanse thoroughly
2. Spray the pot with non-stick cooking spray
3. Place the whole container of spinach in the pot with the stick of butter on top
4. Turn the stove-top burner under the pot on medium heat
5. When the spinach begins to reduce slightly, add one tablespoon of Paul Prudhome's Vegetable Magic seasoning
6. When the butter is no longer visible on top of the spinach, stir the mixture so the seasoning distributes evenly
7. Cook until spinach is fully reduced and simmering in the melted butter for 10 minutes

• Final Touches:

1. Remove spinach from the burner and drain excess liquid
2. Place spinach on a plate
3. Garnish spinach with the sliced, boiled egg
4. Sprinkle finely ground black pepper on top of the egg
5. Enjoy!

Finished Product

                                                                                                              

                                                                                                            Prepared by Jennifer A. Auzenne

                                                                                                                           Louisiana Anthology

                                                                                                                                    June 6th, 2020

Sauteed Spinach

Ingredients:

• 1 Container of Baby Spinach Leaves
• 1 Stick Butter or Margarine
• 1 Tablespoon Paul Prudhome's Vegetable Magic Seasoning
• 1 Boiled Egg
• Finely Ground Black Pepper

Directions:

• Egg:

1. Boil the egg

   

   Boiling Eggs
   

2. Slice the egg

Spinach with butter on top

• 
  
•    Spinach:

1. Rinse spinach to cleanse thoroughly
2. Spray the pot with non-stick cooking spray
3. Place the whole container of spinach in the pot with the stick of butter on top
4. Turn the stove-top burner under the pot on medium heat
5. When the spinach begins to reduce slightly, add one tablespoon of Paul Prudhome's Vegetable Magic seasoning
6. When the butter is no longer visible on top of the spinach, stir the mixture so the seasoning distributes evenly
7. Cook until spinach is fully reduced and simmering in the melted butter for 10 minutes

• Final Touches:

1. Remove spinach from the burner and drain excess liquid
2. Place spinach on a plate
3. Garnish spinach with the sliced, boiled egg
4. Sprinkle finely ground black pepper on top of the egg
5. Enjoy!

Finished Product

                                                                                                              

                                                                                                            Prepared by Jennifer A. Auzenne

                                                                                                                           Louisiana Anthology

                                                                                                                                    June 6th, 2020

Sauce Hubert

Sauce Hubert

Ingrédients

• D’échalottes
• Vinaigre

Instructions

1. Cuire l’oignon vert dans une casserole de vinaigre. 
2. Une fois cuit, passer l’oignon vert à travers un tamis et recueillir le jus de vinaigre dans un bol.
3. Ajouter l’oignon vert à la cuisson du foie de poulet. 
4. Une fois le foie de poulet terminé, ajouter le jus de vinaigre et servir.

Ingredients

• Green onions
• Vinegar

Instructions

1. Cook the green onion in a pan of vinegar. 
2. Once cooked, pass the green onion through a sieve and collect the vinegar juice in a bowl.
3. Add green onion to cooking chicken liver.
4. Once the chicken liver is finished, add the vinegar juice and serve.

Source — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Sauce Hubert

Sauce Hubert

Ingrédients

• D’échalottes
• Vinaigre

Instructions

1. Cuire l’oignon vert dans une casserole de vinaigre. 
2. Une fois cuit, passer l’oignon vert à travers un tamis et recueillir le jus de vinaigre dans un bol.
3. Ajouter l’oignon vert à la cuisson du foie de poulet. 
4. Une fois le foie de poulet terminé, ajouter le jus de vinaigre et servir.

Ingredients

• Green onions
• Vinegar

Instructions

1. Cook the green onion in a pan of vinegar. 
2. Once cooked, pass the green onion through a sieve and collect the vinegar juice in a bowl.
3. Add green onion to cooking chicken liver.
4. Once the chicken liver is finished, add the vinegar juice and serve.

Source — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Pupusas

Ingredients

• 1 cup of corn flour
• Salt
• 3/4 cup of water
• .80 ounces of refried beans, cooked
• 1 cup of Quesillo or Mozzarella cheese
• Oil

Directions

Dough

1. Combine the corn flour with the water.
2. Mix thoroughly for two minutes until you form a soft dough.
3. If dough feels dry, add teaspoons of water (one by one).
   

Tortillas

1. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
2. Fill the dough round with one tablespoon of refried beeans and one tablespoon of mozzarella cheese.
3. Fold the dough over the filling until it is completely sealed.
4. Pat out the ball between your hands until flat.
5. Patch the Pupusa with a bit of dough and a little oil if it cracks.
6. Repeat with the remaining ingredients.
   

To Cook

1. Heat a large pan or griddle over medium heat.
2. Brush with oil and place 2-3 Pupusas on the pan.
3. Cook for 2-4 minutes or until golden brown.
4. Flip and cook on the other side for 2-4 minutes more until golden brown.
5. Repeat

-Katie Aubin, Tasty Team

Source — Tasty Team
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Pupusas

Ingredients

• 1 cup of corn flour
• Salt
• 3/4 cup of water
• .80 ounces of refried beans, cooked
• 1 cup of Quesillo or Mozzarella cheese
• Oil

Directions

Dough

1. Combine the corn flour with the water.
2. Mix thoroughly for two minutes until you form a soft dough.
3. If dough feels dry, add teaspoons of water (one by one).
   

Tortillas

1. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
2. Fill the dough round with one tablespoon of refried beeans and one tablespoon of mozzarella cheese.
3. Fold the dough over the filling until it is completely sealed.
4. Pat out the ball between your hands until flat.
5. Patch the Pupusa with a bit of dough and a little oil if it cracks.
6. Repeat with the remaining ingredients.
   

To Cook

1. Heat a large pan or griddle over medium heat.
2. Brush with oil and place 2-3 Pupusas on the pan.
3. Cook for 2-4 minutes or until golden brown.
4. Flip and cook on the other side for 2-4 minutes more until golden brown.
5. Repeat

-Katie Aubin, Tasty Team

Source — Tasty Team
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Gratin Aux Pommes de Terre

Ingrédients

• Pommes de terre crues
• Beurre
• Poivre
• Sel
• Fromage de Gruyère râpé
• Bouillon ou lait

Instructions

1. Coupez les pommes de terre crues de la forme et de l’épaisseur d’une pièce de cinq francs.
2. Beurrez un plat de faïence qui va au four et
3. Placez une couche de pommes de terre saupoudrées de poivre, sel, d’un peu de fromage de Gruyère râpé et ajoutez un peu de beurre.
4. Superposez les couches de pommes de terre ainsi saupoudrées jusqu’à ce que le plat soit plein.
5. Recouvrez le tout d’une autre couche de fromage de Gruyère, poivre, sel, un peu de beurre.
6. Mettez dans un four bien chaud.
7. Arrosez deux ou trois fois d’un peu de bouillon ou de lait.
8. Servez chaud.

— Dans les campagnes françaises on ne fait ce plat que les jours de grande lessive afin que le four soit très chaud; car si ce n’est pas saisi, au lieu d’être excellent, ce mets est insipide. Il ne faut pas non plus employer d’autre fromage que celui de Gruyere, fraichement rapé.

-UNE SAVOISIENNE.

Source — Cooking in Old Creole Days.
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Gratin Aux Pommes de Terre

Ingrédients

• Pommes de terre crues
• Beurre
• Poivre
• Sel
• Fromage de Gruyère râpé
• Bouillon ou lait

Instructions

1. Coupez les pommes de terre crues de la forme et de l’épaisseur d’une pièce de cinq francs.
2. Beurrez un plat de faïence qui va au four et
3. Placez une couche de pommes de terre saupoudrées de poivre, sel, d’un peu de fromage de Gruyère râpé et ajoutez un peu de beurre.
4. Superposez les couches de pommes de terre ainsi saupoudrées jusqu’à ce que le plat soit plein.
5. Recouvrez le tout d’une autre couche de fromage de Gruyère, poivre, sel, un peu de beurre.
6. Mettez dans un four bien chaud.
7. Arrosez deux ou trois fois d’un peu de bouillon ou de lait.
8. Servez chaud.

— Dans les campagnes françaises on ne fait ce plat que les jours de grande lessive afin que le four soit très chaud; car si ce n’est pas saisi, au lieu d’être excellent, ce mets est insipide. Il ne faut pas non plus employer d’autre fromage que celui de Gruyere, fraichement rapé.

-UNE SAVOISIENNE.

Source — Cooking in Old Creole Days.
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Pickled Eggs

Ingredients

• 3 to 4 dozen eggs
• vinegar
• whole pepper
• cloves or allspice
• ginger
• a few cloves of garlic

Directions

1. Boil three or four dozen eggs for half an hour and let them cool. 
2. Take off the shells and place them in wide-mouthed jars.
3. Season the vinegar with whole pepper, cloves, or allspice, ginger, and a few cloves of garlic and boil. 
4. Pour over them scalding vinegar. 
5. When cold, they must be bunged down very close. 
6. Let them be well covered with the vinegar, and in a month they will be fit for use.

Source — La Cuisine Creole
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Eggs

Ingredients

• 3 to 4 dozen eggs
• vinegar
• whole pepper
• cloves or allspice
• ginger
• a few cloves of garlic

Directions

1. Boil three or four dozen eggs for half an hour and let them cool. 
2. Take off the shells and place them in wide-mouthed jars.
3. Season the vinegar with whole pepper, cloves, or allspice, ginger, and a few cloves of garlic and boil. 
4. Pour over them scalding vinegar. 
5. When cold, they must be bunged down very close. 
6. Let them be well covered with the vinegar, and in a month they will be fit for use.

Source — La Cuisine Creole
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Cucumbers

Ingredients

• 4 cucumbers
• Salt
• Water
• Cabbage leaves
• Vine leaves
• Vinegar
• Cloves
• Mace
• Mustard seed
• Sugar

Directions

1. Make a brine of salt and water strong enough to bear an egg. 
2. Pour it over the cucumbers and cover them with cabbage leaves. 
3. Let them stand for a week, until they are quite yellow.
4. Pour off the water.
5. Take a porcelain kettle, cover the bottom with fresh leaves. 
6. Put in the cucumbers with a piece of alum; cover them closely with vine leaves and then with a dish or cloth, to keep in the steam.
7. Fill up kettle with clear water and hang it over the fire, but not in a blaze. 
8. The fire under the kettle must be moderate.
9. Keep them over the fire in a slow heat for several hours.
10. If they are not then a pretty green, repeat the process.
11. When they are well greened, take them out of the kettle, drain them on a sieve and put them into a clean stone jar.
12. Then spice the vinegar with cloves, mace, mustard seed and sugar.
13. Boil well for 5 or 6 minutes, when they will be fit for use.

Source — Creole Cookery Book
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Cucumbers

Ingredients

• 4 cucumbers
• Salt
• Water
• Cabbage leaves
• Vine leaves
• Vinegar
• Cloves
• Mace
• Mustard seed
• Sugar

Directions

1. Make a brine of salt and water strong enough to bear an egg. 
2. Pour it over the cucumbers and cover them with cabbage leaves. 
3. Let them stand for a week, until they are quite yellow.
4. Pour off the water.
5. Take a porcelain kettle, cover the bottom with fresh leaves. 
6. Put in the cucumbers with a piece of alum; cover them closely with vine leaves and then with a dish or cloth, to keep in the steam.
7. Fill up kettle with clear water and hang it over the fire, but not in a blaze. 
8. The fire under the kettle must be moderate.
9. Keep them over the fire in a slow heat for several hours.
10. If they are not then a pretty green, repeat the process.
11. When they are well greened, take them out of the kettle, drain them on a sieve and put them into a clean stone jar.
12. Then spice the vinegar with cloves, mace, mustard seed and sugar.
13. Boil well for 5 or 6 minutes, when they will be fit for use.

Source — Creole Cookery Book
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Muffins

Ingrédients

• Une tasse de riz
• Une cuillerée de beurre
• Une tasse de farine
• Une cuillerée à soupe de sucre
• Une demi-cuillerée à café de sel
• Un œuf
• Une cuillerée à café de baking powder
• Lait doux

Instructions

1. Battez le riz, le beurre, et la farine.
2. Ajoutez le sucre, le sel, l’œuf et le baking powder délaye au lait doux.
3. Battez jusqu'à ce que la pâte soit lisse.
4. Cuisinez dans des moules beurrés.

Source — Cooking in Old Creole Days
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Muffins

Ingrédients

• Une tasse de riz
• Une cuillerée de beurre
• Une tasse de farine
• Une cuillerée à soupe de sucre
• Une demi-cuillerée à café de sel
• Un œuf
• Une cuillerée à café de baking powder
• Lait doux

Instructions

1. Battez le riz, le beurre, et la farine.
2. Ajoutez le sucre, le sel, l’œuf et le baking powder délaye au lait doux.
3. Battez jusqu'à ce que la pâte soit lisse.
4. Cuisinez dans des moules beurrés.

Source — Cooking in Old Creole Days
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Doughnuts

Ingredients

• Three lbs. of sifted flour
• 1 lb. of powdered sugar
• 3 lbs. of butter
• 4 eggs
• 1/2 cup of the best brewers' yeast
• 1 1/2 pints of milk
• 1 teaspoon of powdered cinnamon
• 1 grated nutmeg
• a tablespoon of rose water

Directions

1. Combine dry ingredients first.
2. Add wet ingredients and mix.
3. Form your doughnut shapes.
4. Fry in lard.
5. Grate fine loaf sugar over them and enjoy.

Source — Creole Cookery Book 

Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Doughnuts

Ingredients

• Three lbs. of sifted flour
• 1 lb. of powdered sugar
• 3 lbs. of butter
• 4 eggs
• 1/2 cup of the best brewers' yeast
• 1 1/2 pints of milk
• 1 teaspoon of powdered cinnamon
• 1 grated nutmeg
• a tablespoon of rose water

Directions

1. Combine dry ingredients first.
2. Add wet ingredients and mix.
3. Form your doughnut shapes.
4. Fry in lard.
5. Grate fine loaf sugar over them and enjoy.

Source — Creole Cookery Book 

Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Cornbread Casserole

Ingredients

• 1 pound of Hamburger meat
• 1 can of corn
• 1 can of diced tomatoes
• 1/2 cup of milk
• 1 egg
• 2-3 cups of cheese
• Cornbread mix

Directions

Casserole

1. Brown hamburger meat in a skillet until it is done. Drain if needed.
2. Add your corn, tomatoes, and shredded cheese to meat in the skillet.
3. Mix all the ingredients together then pour into casserole dish.

Cornbread Mixture

1. Combine cornbread mix with milk and egg.
2. Pour over top of mixture in the casserole dish.
3. Bake it at 375 for 15 minutes or until cornbread is done.

Source — My Mother
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Cornbread Casserole

Ingredients

• 1 pound of Hamburger meat
• 1 can of corn
• 1 can of diced tomatoes
• 1/2 cup of milk
• 1 egg
• 2-3 cups of cheese
• Cornbread mix

Directions

Casserole

1. Brown hamburger meat in a skillet until it is done. Drain if needed.
2. Add your corn, tomatoes, and shredded cheese to meat in the skillet.
3. Mix all the ingredients together then pour into casserole dish.

Cornbread Mixture

1. Combine cornbread mix with milk and egg.
2. Pour over top of mixture in the casserole dish.
3. Bake it at 375 for 15 minutes or until cornbread is done.

Source — My Mother
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pommes Cuites à la Thomas Jefferson

Ingrédients

• Six ou huit belles pommes
• Sucre brut
• Tranches de citron
• Un morceau de canelle
• Cuillerées d'eau
• Crème

Instructions

1. Prenez les belles pommes, épluchez-les et d'enlever le coeur.
2. Remplissez les pommes de sucre brut.
3. Mettez les pommes dans un fer blanc et saupoudrez-les du même sucre.
4. Posez par dessus quelques tranches de citron et un morceau de canelle.
5. Arrosez avec quelquez cuillerées d'eau et mettez-les au four jusqu'à ce qu'elles soient dorées et qu'elles aient une belle texture gélatineuse.
6. Cela se mange avec de la crème.

      — Edgehill, Virginia

Source — Cooking in Old Creole Days
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Pommes Cuites à la Thomas Jefferson

Ingrédients

• Six ou huit belles pommes
• Sucre brut
• Tranches de citron
• Un morceau de canelle
• Cuillerées d'eau
• Crème

Instructions

1. Prenez les belles pommes, épluchez-les et d'enlever le coeur.
2. Remplissez les pommes de sucre brut.
3. Mettez les pommes dans un fer blanc et saupoudrez-les du même sucre.
4. Posez par dessus quelques tranches de citron et un morceau de canelle.
5. Arrosez avec quelquez cuillerées d'eau et mettez-les au four jusqu'à ce qu'elles soient dorées et qu'elles aient une belle texture gélatineuse.
6. Cela se mange avec de la crème.

      — Edgehill, Virginia

Source — Cooking in Old Creole Days
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Charbroiled Oysters

Ingredients

• Oysters on the half-shell
• Parmesan Cheese 
• Bacon Pits 
• Tony Chachere's (or other Cajun spice blend)
• One stick butter
• Handful of parsley

Directions

Compound Butter

1. Fold in parsley leaves with butter (mush together)

Oysters

1. Shuck oysters and leave on half shell
2. Dress oysters with Parmesan, compound butter, bacon bits, and Tony Chachere's to taste
3. Grill for approximately 10 minutes 
4. Serve on half shell and enjoy 

Source — My Father
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Charbroiled Oysters

Ingredients

• Oysters on the half-shell
• Parmesan Cheese 
• Bacon Pits 
• Tony Chachere's (or other Cajun spice blend)
• One stick butter
• Handful of parsley

Directions

Compound Butter

1. Fold in parsley leaves with butter (mush together)

Oysters

1. Shuck oysters and leave on half shell
2. Dress oysters with Parmesan, compound butter, bacon bits, and Tony Chachere's to taste
3. Grill for approximately 10 minutes 
4. Serve on half shell and enjoy 

Source — My Father
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Boiled Potatoes

Ingredients

• Potatoes 
• Water

Directions

1. Place potatoes with skins on in pot of water (just enough water to cover potatoes)
2. Bring water to boil
3. Once potatoes are done remove from pot
4. Squeeze potatoes dry with a cloth
5. Serve hot 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Boiled Potatoes

Ingredients

• Potatoes 
• Water

Directions

1. Place potatoes with skins on in pot of water (just enough water to cover potatoes)
2. Bring water to boil
3. Once potatoes are done remove from pot
4. Squeeze potatoes dry with a cloth
5. Serve hot 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Crunchy Shrimp Rolls

Crunchy Shrimp Roll

Ingredients

• 8 large, peeled shrimps
• 2 cups of sushi rice (Botan is my personal favorite)
• 1/3 cup of rice
  
  vinegar
• Vegetable oil 
• Can of panko crumbs
• Salt
• Flour
• 2 beaten eggs
• 4 large sheets of Nori

• 1 avocado cut into 8 strips 
• 1 peeled and longly sliced cucumber

Directions

1. Cook the sushi rice according to the package directions. Generally, rice is cooked by using 2 cups of water for every 1 cup of rice. 
2. Pour sushi vinegar into cooked rice and mix well.
3. Boil the vegetable oil in a large pan. 
4. Season the shrimp with salt and then dust them with flour. 
5. Roll the shrimp in the beaten eggs and then roll the shrimp in the panko bread crumbs. 
6. Add the shrimp to the large pan and fry them until they are golden brown on both sides. Place them aside once done.
7. Put a sheet of nori on a bamboo mat. Spread the rice evenly across the nori and pat it down. Place 2 shrimps, a strip of cucumber, and 2 avocado slices in the middle. 
8. Roll the bamboo mat and cut the finished roll into eight slices.        
   
                                                              

Prepared by Lauren Burke
Personal Recipe
June 5, 2020

Crunchy Shrimp Rolls

Crunchy Shrimp Roll

Ingredients

• 8 large, peeled shrimps
• 2 cups of sushi rice (Botan is my personal favorite)
• 1/3 cup of rice
  
  vinegar
• Vegetable oil 
• Can of panko crumbs
• Salt
• Flour
• 2 beaten eggs
• 4 large sheets of Nori

• 1 avocado cut into 8 strips 
• 1 peeled and longly sliced cucumber

Directions

1. Cook the sushi rice according to the package directions. Generally, rice is cooked by using 2 cups of water for every 1 cup of rice. 
2. Pour sushi vinegar into cooked rice and mix well.
3. Boil the vegetable oil in a large pan. 
4. Season the shrimp with salt and then dust them with flour. 
5. Roll the shrimp in the beaten eggs and then roll the shrimp in the panko bread crumbs. 
6. Add the shrimp to the large pan and fry them until they are golden brown on both sides. Place them aside once done.
7. Put a sheet of nori on a bamboo mat. Spread the rice evenly across the nori and pat it down. Place 2 shrimps, a strip of cucumber, and 2 avocado slices in the middle. 
8. Roll the bamboo mat and cut the finished roll into eight slices.        
   
                                                              

Prepared by Lauren Burke
Personal Recipe
June 5, 2020

Crawfish Etouffee

Ingredients

• 1 pack of cooked, frozen crawfish tails (Louisiana brand)
• 1 seasoning blend packet (contains onions, celery, green and red bell pepper, and parsley) 
• 1 stick of butter 
• 1 large can of cream of mushroom 
• 1 small can of cream of celery 

Directions

1. Set crawfish tails out to thaw 
2. Cook down stick of butter 
3. Saute seasoning blend in butter until the onions turn clear
4. Add cream of mushroom 
5. Add cream of celery
6. Add crawfish tails 
7. Add seasonings 
8. Cook down for 15 minutes
9. Serve over rice 

Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Crawfish Etouffee

Ingredients

• 1 pack of cooked, frozen crawfish tails (Louisiana brand)
• 1 seasoning blend packet (contains onions, celery, green and red bell pepper, and parsley) 
• 1 stick of butter 
• 1 large can of cream of mushroom 
• 1 small can of cream of celery 

Directions

1. Set crawfish tails out to thaw 
2. Cook down stick of butter 
3. Saute seasoning blend in butter until the onions turn clear
4. Add cream of mushroom 
5. Add cream of celery
6. Add crawfish tails 
7. Add seasonings 
8. Cook down for 15 minutes
9. Serve over rice 

Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

White Cake

Ingredients

• One pound of powdered sugar
• 3/4 pound of unsalted butter
• 3/4 pound of flour 
• 1/4 pound of corn starch
• 15 egg whites 

Directions

1. Whip butter into a cream 
2. Add sugar to cream
3. Add flour and cornstarch gradually
4. Beat the egg whites 
5. Add egg whites 
6. Flavor with almonds
7. Bake as pound cake

Source — Creole Cookery Book

Prepared by Jacob Tidwell

Louisiana Anthology

June 5,2020

White Cake

Ingredients

• One pound of powdered sugar
• 3/4 pound of unsalted butter
• 3/4 pound of flour 
• 1/4 pound of corn starch
• 15 egg whites 

Directions

1. Whip butter into a cream 
2. Add sugar to cream
3. Add flour and cornstarch gradually
4. Beat the egg whites 
5. Add egg whites 
6. Flavor with almonds
7. Bake as pound cake

Source — Creole Cookery Book

Prepared by Jacob Tidwell

Louisiana Anthology

June 5,2020

Boiled Salmon

Ingredients

• 8 pounds of salmon
• Lobster (optional)
• Parsley sauce (optional)
• Piece of cloth 

Directions

1. Boil water in pot of your choosing
2. Wrap salmon in cloth
3. Boil salmon for 1 hour 
4. Let cool and then enjoy

Source — Creole Cookery Book 

Prepared by Jacob Tidwell
Louisiana Anthology
June 6, 2020

Boiled Salmon

Ingredients

• 8 pounds of salmon
• Lobster (optional)
• Parsley sauce (optional)
• Piece of cloth 

Directions

1. Boil water in pot of your choosing
2. Wrap salmon in cloth
3. Boil salmon for 1 hour 
4. Let cool and then enjoy

Source — Creole Cookery Book 

Prepared by Jacob Tidwell
Louisiana Anthology
June 6, 2020

Stewed Oysters

Ingredients

• One quart oysters 
• One slice stale bread 
• Tablespoon of butter 
• Pepper (to taste)
• Salt (to taste)
• Optional - one stalk chopped celery

Directions

1. Shuck oysters
2. Place all contents of oyster (including liquid) into chopping dish or stew pan
3. Crumble bread into dish
4. Add the butter, salt, and pepper to dish
5. Stew dish for 10-15 minutes 
6. Let cool and serve
7. Optional - garnish with celery 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Stewed Oysters

Ingredients

• One quart oysters 
• One slice stale bread 
• Tablespoon of butter 
• Pepper (to taste)
• Salt (to taste)
• Optional - one stalk chopped celery

Directions

1. Shuck oysters
2. Place all contents of oyster (including liquid) into chopping dish or stew pan
3. Crumble bread into dish
4. Add the butter, salt, and pepper to dish
5. Stew dish for 10-15 minutes 
6. Let cool and serve
7. Optional - garnish with celery 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Oyster Sauce

Ingredients

• Oysters 
• 3-4 blades of mace 
• Melted butter
• Thick Cream (or whole milk)

Directions

1. Shuck oysters and remove from shell
2. Drain all liquid contained in the oysters into pot
3. Bring pot of oyster liquid to boil 
4. Place shucked oysters into pot until boiled 
5. Remove boiled oysters 
6. Add remaining ingredients to pot
7. Place oysters back into pot and bring to boil
8. Let cool and serve 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Oyster Sauce

Ingredients

• Oysters 
• 3-4 blades of mace 
• Melted butter
• Thick Cream (or whole milk)

Directions

1. Shuck oysters and remove from shell
2. Drain all liquid contained in the oysters into pot
3. Bring pot of oyster liquid to boil 
4. Place shucked oysters into pot until boiled 
5. Remove boiled oysters 
6. Add remaining ingredients to pot
7. Place oysters back into pot and bring to boil
8. Let cool and serve 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Cheater Cajun White Beans

Ingredients

• 2 pounds Great Northern Navy Beans
• One box of Creative Cajun Cooking bean magic
• 7 cups of water
• 1 pound of cubed ham
• 1 cup of chopped green onions

Directions

1. Rinse beans with water for 5-10 minutes.
2. In a six quart slow cooker, add the beans, ham, water and bean magic seasoning.
3. Set on low heat and cook for 8 hours, stirring occasionally if possible.
4. If you prefer a creamier consistency, smash some of the beans on the side and re-add them to the mix.
5. Serve the beans over a bed of white rice, adding chopped green onions to the top.

Prepared by Travis Shaw
Louisiana Anthology
May 18, 2020

Cheater Cajun White Beans

Ingredients

• 2 pounds Great Northern Navy Beans
• One box of Creative Cajun Cooking bean magic
• 7 cups of water
• 1 pound of cubed ham
• 1 cup of chopped green onions

Directions

1. Rinse beans with water for 5-10 minutes.
2. In a six quart slow cooker, add the beans, ham, water and bean magic seasoning.
3. Set on low heat and cook for 8 hours, stirring occasionally if possible.
4. If you prefer a creamier consistency, smash some of the beans on the side and re-add them to the mix.
5. Serve the beans over a bed of white rice, adding chopped green onions to the top.

Prepared by Travis Shaw
Louisiana Anthology
May 18, 2020

Baked Cheesy Chicken Spaghetti

Ingredients                                                                               

• 2 lbs chicken breast
• 1 2 lb box Velveeta cheese
• 2 10.5 oz cans cream of chicken soup
• 2 10 oz cans spicy Rotel
• 3 large bell peppers (chopped)
• 3 cloves garlic (minced)
• 2 lbs spaghetti noodles
• Onion powder 
• Garlic powder
• Cayenne pepper
• White pepper
• Black pepper
• Salt

Directions

1. In a large gumbo pot, boil chicken breasts until almost cooked thoroughly then remove and shred.
2. Remove all of the chicken stock from the pot saving 1 cup.
3. In the large pot, add 1 box of Velveeta cheese, 2 cans cream of chicken soup, 2 cans spicy Rotel, chopped bell peppers, minced garlic, shredded chicken, 1 cup chicken stock, and spices to taste and cook on medium heat until cheese is melted.
4. In a separate large pot, boil 2 lbs of spaghetti noodles until al dente and drain.
5. In a large baking pan, add the spaghetti noodles and cheese mixture and toss until all noodles are covered.
6. Place pan in a 375-degree preheated oven and bake for 15-20 minutes.
7. Remove pan and let cool for 10 minutes.
8. Plate and enjoy!

Source — Zachary Toney
Prepared by Zachary Toney
Louisiana Anthology
May 14, 2020

Baked Cheesy Chicken Spaghetti

Ingredients                                                                               

• 2 lbs chicken breast
• 1 2 lb box Velveeta cheese
• 2 10.5 oz cans cream of chicken soup
• 2 10 oz cans spicy Rotel
• 3 large bell peppers (chopped)
• 3 cloves garlic (minced)
• 2 lbs spaghetti noodles
• Onion powder 
• Garlic powder
• Cayenne pepper
• White pepper
• Black pepper
• Salt

Directions

1. In a large gumbo pot, boil chicken breasts until almost cooked thoroughly then remove and shred.
2. Remove all of the chicken stock from the pot saving 1 cup.
3. In the large pot, add 1 box of Velveeta cheese, 2 cans cream of chicken soup, 2 cans spicy Rotel, chopped bell peppers, minced garlic, shredded chicken, 1 cup chicken stock, and spices to taste and cook on medium heat until cheese is melted.
4. In a separate large pot, boil 2 lbs of spaghetti noodles until al dente and drain.
5. In a large baking pan, add the spaghetti noodles and cheese mixture and toss until all noodles are covered.
6. Place pan in a 375-degree preheated oven and bake for 15-20 minutes.
7. Remove pan and let cool for 10 minutes.
8. Plate and enjoy!

Source — Zachary Toney
Prepared by Zachary Toney
Louisiana Anthology
May 14, 2020

Chestnut Soup

Ingredients

• Lean ground beef, lamb, or deer meat
• Cayenne pepper
• Salt
• A maximum of one quart of water for every pound of meat
• A minimum of one quart of chestnuts, pre boiled and peeled
• Butter
• Flour

Directions

1. First, prepare a soup of your choice of meat, in whichever manner you prefer.
2. Season with cayenne pepper.
3. Bring the mixture to a boil, continuously skimming from the top of the mixture, until the meat fall from the bone.
4. While the mixture is boiling, cut small pieces of butter and roll them into the flour.
5. Strain the mixture, and in a new pot, add in the chestnuts as well as the butter/flour pieces prepared in the previous step.
6. Before serving, bring the soup to a boil for ten additional minutes.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Chestnut Soup

Ingredients

• Lean ground beef, lamb, or deer meat
• Cayenne pepper
• Salt
• A maximum of one quart of water for every pound of meat
• A minimum of one quart of chestnuts, pre boiled and peeled
• Butter
• Flour

Directions

1. First, prepare a soup of your choice of meat, in whichever manner you prefer.
2. Season with cayenne pepper.
3. Bring the mixture to a boil, continuously skimming from the top of the mixture, until the meat fall from the bone.
4. While the mixture is boiling, cut small pieces of butter and roll them into the flour.
5. Strain the mixture, and in a new pot, add in the chestnuts as well as the butter/flour pieces prepared in the previous step.
6. Before serving, bring the soup to a boil for ten additional minutes.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Mace
• Nutmeg
• Salt and pepper (to taste)
• White flour (if needed, to thicken the soup to your liking)

Directions

1. Strain the oysters through a cullender, bring the mixture to a boil.
2. Once the scum from the oysters rises, remove it.
3. Add in the water, butter, rich milk or cream, mace, nutmeg, and salt and pepper to taste.
4. Bring the mixture to a boil.
5. Just before serving the dish, add in the oysters.
6. If the soup is too thin, add in the flour in order to thicken it to your liking.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Mace
• Nutmeg
• Salt and pepper (to taste)
• White flour (if needed, to thicken the soup to your liking)

Directions

1. Strain the oysters through a cullender, bring the mixture to a boil.
2. Once the scum from the oysters rises, remove it.
3. Add in the water, butter, rich milk or cream, mace, nutmeg, and salt and pepper to taste.
4. Bring the mixture to a boil.
5. Just before serving the dish, add in the oysters.
6. If the soup is too thin, add in the flour in order to thicken it to your liking.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Hashed Beef

Ingredients

• Beef
• Salt and pepper
• Flour
• Medium-sized onion
• Tablespoon of mushroom or tomato ketchup
• One pint of broth stock, or gravy-soup

Directions

1. Slice some beef in very small pieces.
2. Season beef with salt, pepper and shake some flour over it.
3. Chop onion and put it (without the beef) into a stewpan with mushroom or tomato ketchup. 
4. Boil for a few minutes, then add broth or gravy soup.
5. Boil it down to half the quantity.
6. Five minutes before serving, toss in the cold sliced beef.
7. Let the final product boil five additional minutes.
8. Serve on toasted bread.

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

Hashed Beef

Ingredients

• Beef
• Salt and pepper
• Flour
• Medium-sized onion
• Tablespoon of mushroom or tomato ketchup
• One pint of broth stock, or gravy-soup

Directions

1. Slice some beef in very small pieces.
2. Season beef with salt, pepper and shake some flour over it.
3. Chop onion and put it (without the beef) into a stewpan with mushroom or tomato ketchup. 
4. Boil for a few minutes, then add broth or gravy soup.
5. Boil it down to half the quantity.
6. Five minutes before serving, toss in the cold sliced beef.
7. Let the final product boil five additional minutes.
8. Serve on toasted bread.

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