Indian Pound Cake

Ingredients 

• 8 eggs
• 1 pint of powdered sugar
• 1 pint of Indian meal sifted
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 glass of wine and brandy mixed

Directions

1. In a bowl stir butter and sugar to a cream
2. Beat the eggs in a separate bowl very lightly
3. Stir in meal and eggs alternately into butter and sugar mixture
4. Add your nutmeg, cinnamon and brandy and stir well
5. Butter a tin pan and pour mixture into pan 
6. Bake at 350 degrees until golden brown and toothpick can be inserted and pulled out with no residue 

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Indian Pound Cake

Ingredients 

• 8 eggs
• 1 pint of powdered sugar
• 1 pint of Indian meal sifted
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 glass of wine and brandy mixed

Directions

1. In a bowl stir butter and sugar to a cream
2. Beat the eggs in a separate bowl very lightly
3. Stir in meal and eggs alternately into butter and sugar mixture
4. Add your nutmeg, cinnamon and brandy and stir well
5. Butter a tin pan and pour mixture into pan 
6. Bake at 350 degrees until golden brown and toothpick can be inserted and pulled out with no residue 

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Blackened Fish

Ingredients

• 1 filet of fish 
• Louisiana Cajun Blackened seasoning 
• 2 tablespoons of butter 
• 1 cup olive oil

Directions 

1. Grab a medium size skillet and at medium heat melt butter in an olive oil filled skilled so that butter does not burn
2. Season filet of fish with blackening seasoning until fish is entirely covered
3. Turn heat to medium high  and place fish gently into skillet so that oil and butter do not splash and burn you
4. Cook fish in skillet until edges start to brown once brown gently flip the fish over with a spatula and cook until fish internal temperature is 145 degrees Fahrenheit 

Source — Wayne Williams

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020 

Blackened Fish

Ingredients

• 1 filet of fish 
• Louisiana Cajun Blackened seasoning 
• 2 tablespoons of butter 
• 1 cup olive oil

Directions 

1. Grab a medium size skillet and at medium heat melt butter in an olive oil filled skilled so that butter does not burn
2. Season filet of fish with blackening seasoning until fish is entirely covered
3. Turn heat to medium high  and place fish gently into skillet so that oil and butter do not splash and burn you
4. Cook fish in skillet until edges start to brown once brown gently flip the fish over with a spatula and cook until fish internal temperature is 145 degrees Fahrenheit 

Source — Wayne Williams

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020 

Carrot Cake

Ingredients 

• 3 carrots 
• 200 ml of oil 
• 4 eggs 
• 400 gr of sugar  
• 10 gr of baking powder
• 300 gr of flour 
• Chocolate 

Directions

1. Cut the carrots in small pieces.
2. Blend the carrots, oil, eggs, and sugar together until the mix is liquid and does not have any chunks.
3. Sift the baking powder and flour and add to the mix.
4. Combine it all together and place in a greased pan.
5. Place it in the oven for 40 minutes at 180°C/350°F.
6. Let cool.
7. Melt the chocolate and add on top. 

— Delicias.tv 

Source — Delicias.tv

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Carrot Cake

Ingredients 

• 3 carrots 
• 200 ml of oil 
• 4 eggs 
• 400 gr of sugar  
• 10 gr of baking powder
• 300 gr of flour 
• Chocolate 

Directions

1. Cut the carrots in small pieces.
2. Blend the carrots, oil, eggs, and sugar together until the mix is liquid and does not have any chunks.
3. Sift the baking powder and flour and add to the mix.
4. Combine it all together and place in a greased pan.
5. Place it in the oven for 40 minutes at 180°C/350°F.
6. Let cool.
7. Melt the chocolate and add on top. 

— Delicias.tv 

Source — Delicias.tv

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Banana Pudding

Ingredients

• 2 cups of cold milk.
• 1 (14 ounce) can of sweetened condensed milk.                       
• 1 (5 ounce ) package of instant pudding vanilla mix.
• 1 (16 ounce) package of vanilla wafers. 
• 14 bananas sliced.
• 1 (12 ounce) container frozen whipped topping, thawed.

Directions

1. In a large mixing bowl, beat milk and pudding for 2 minutes.
2. Blend in condense milk until smooth.Stir in vanilla and fold whipped topping 
3. Layer wafers, bananas, and pudding mixture in serving bowl or pan of choice. Chill until serving.

Source — All Recipes Cookbook
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Banana Pudding

Ingredients

• 2 cups of cold milk.
• 1 (14 ounce) can of sweetened condensed milk.                       
• 1 (5 ounce ) package of instant pudding vanilla mix.
• 1 (16 ounce) package of vanilla wafers. 
• 14 bananas sliced.
• 1 (12 ounce) container frozen whipped topping, thawed.

Directions

1. In a large mixing bowl, beat milk and pudding for 2 minutes.
2. Blend in condense milk until smooth.Stir in vanilla and fold whipped topping 
3. Layer wafers, bananas, and pudding mixture in serving bowl or pan of choice. Chill until serving.

Source — All Recipes Cookbook
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Garlic Shrimp Fried Rice, Sri Lankan Style

Ingredients

• 2 cups of cooked Basmati rice 
• 2 pounds of cooked Shrimp 
• 3 tablespoons of vegetable oil
• 3 tablespoons of minced garlic
• 1 diced onion 
• 2 thinly cut jalapeno peppers 
• 1 diced serrano pepper 
• 1 tablespoon of crushed red pepper 
• 1 tablespoon of soy sauce 
• 1 tablespoon of sesame oil 
• 3 eggs 
• Salt and black pepper to taste

Directions

1. Add the vegetable oil into a large pan and fry the minced garlic until is golden brown.
2. Next, add the diced onion and fry until brown.
3. Add, all of the peppers (jalapeno and serrano) and let it cook for 2 minutes.
4. Add, the salt, black pepper and crushed red pepper and mix thoroughly.
5. Next, add the 3 eggs and cook for 4-5 minutes until they are no longer runny.
6. Add, the shrimp, soy sauce and sesame oil and mix well. 
7. Then, add the basmati rice and mix until all the ingredients are evenly distributed in the rice. 

Source —  Home recipe
Prepared by Cintia Marin
Louisiana Anthology
June 20, 2020

Garlic Shrimp Fried Rice, Sri Lankan Style

Ingredients

• 2 cups of cooked Basmati rice 
• 2 pounds of cooked Shrimp 
• 3 tablespoons of vegetable oil
• 3 tablespoons of minced garlic
• 1 diced onion 
• 2 thinly cut jalapeno peppers 
• 1 diced serrano pepper 
• 1 tablespoon of crushed red pepper 
• 1 tablespoon of soy sauce 
• 1 tablespoon of sesame oil 
• 3 eggs 
• Salt and black pepper to taste

Directions

1. Add the vegetable oil into a large pan and fry the minced garlic until is golden brown.
2. Next, add the diced onion and fry until brown.
3. Add, all of the peppers (jalapeno and serrano) and let it cook for 2 minutes.
4. Add, the salt, black pepper and crushed red pepper and mix thoroughly.
5. Next, add the 3 eggs and cook for 4-5 minutes until they are no longer runny.
6. Add, the shrimp, soy sauce and sesame oil and mix well. 
7. Then, add the basmati rice and mix until all the ingredients are evenly distributed in the rice. 

Source —  Home recipe
Prepared by Cintia Marin
Louisiana Anthology
June 20, 2020

Bread Cake

Ingredients 

• 2 teacups of risen dough
• 1/2 teacup of sugar 
• 1/2 cup of butter
• 2 eggs 
• Raisins 
• A mite of soda
• Cream of tartar 
• Milk

Directions

1. Mix the risen dough, sugar, butter, eggs and raisins.
2. Add the soda and cream of tartar.
3. Mix the cream of tartar with the dough.
4. Dissolve the soda in a little milk and add to dough. 
5. Place in a pan and cook in the oven until done. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Bread Cake

Ingredients 

• 2 teacups of risen dough
• 1/2 teacup of sugar 
• 1/2 cup of butter
• 2 eggs 
• Raisins 
• A mite of soda
• Cream of tartar 
• Milk

Directions

1. Mix the risen dough, sugar, butter, eggs and raisins.
2. Add the soda and cream of tartar.
3. Mix the cream of tartar with the dough.
4. Dissolve the soda in a little milk and add to dough. 
5. Place in a pan and cook in the oven until done. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocloate Chess Pecan Pie

Ingredients:

• 1 Refrigerated pie crust
• 1 cup light corn syrup
• 1/2 cup sugar
  
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1&1/2 cup pecan halves
• 1/2 cup whipping cream

Directions:

• Preheat oven to 325 degrees
• Place pie crust in 9in glass pie plate
• Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
• reserve 2 tablespoons chocolate chips for topping
• Stir in remaining chocolate chips and 1&1/2 cups pecans spread evenly
• Bake 55-65 mons 
• Cool for 1 hour
• Garnish pie with whipped cream 
• Store in refrigerator   

      

                         

  Prepared by-Anne Bishop

Louisiana Anthology

       June 8, 2020

Chocloate Chess Pecan Pie

Ingredients:

• 1 Refrigerated pie crust
• 1 cup light corn syrup
• 1/2 cup sugar
  
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1&1/2 cup pecan halves
• 1/2 cup whipping cream

Directions:

• Preheat oven to 325 degrees
• Place pie crust in 9in glass pie plate
• Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
• reserve 2 tablespoons chocolate chips for topping
• Stir in remaining chocolate chips and 1&1/2 cups pecans spread evenly
• Bake 55-65 mons 
• Cool for 1 hour
• Garnish pie with whipped cream 
• Store in refrigerator   

      

                         

  Prepared by-Anne Bishop

Louisiana Anthology

       June 8, 2020

Crawfish Monica

Ingredients

• One pound of fresh fettuccine
• Three tablespoons of butter
• Salt and pepper to taste
• One-half cup of minced onion
• Creole/Cajun Seasoning to taste
• One cup peeled, seeded plum tomatoes
• One pound of crawfish tails
• One tablespoon of chopped garlic
• Two cups of heavy cream
• Two ounces of grated parmesan cheese
• One-fourth cup of chopped green onions

Directions

1. Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
2. Toss the pasta with two tablespoons of butter. Season with salt and pepper.
3. In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
4. Add tomatoes. Sauté for two minutes.
5. Season crawfish with Creole Seasoning.
6. Add the crawfish in the pan and sauté for one minute. Stir in garlic.
7. Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
8. Stir in cheese. Mix well.
9. Turn the sauce into a large mixing bowl. Add the pasta and green onion.
10. Mix well and serve.

Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Crawfish Monica

Ingredients

• One pound of fresh fettuccine
• Three tablespoons of butter
• Salt and pepper to taste
• One-half cup of minced onion
• Creole/Cajun Seasoning to taste
• One cup peeled, seeded plum tomatoes
• One pound of crawfish tails
• One tablespoon of chopped garlic
• Two cups of heavy cream
• Two ounces of grated parmesan cheese
• One-fourth cup of chopped green onions

Directions

1. Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
2. Toss the pasta with two tablespoons of butter. Season with salt and pepper.
3. In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
4. Add tomatoes. Sauté for two minutes.
5. Season crawfish with Creole Seasoning.
6. Add the crawfish in the pan and sauté for one minute. Stir in garlic.
7. Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
8. Stir in cheese. Mix well.
9. Turn the sauce into a large mixing bowl. Add the pasta and green onion.
10. Mix well and serve.

Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Sour Cream Eat Ya Enchiladas

Ingredients:

• 4 Boneless chicken breasts
• extra virgin olive oil
• creole seasoning
• 2 tablespoons of butter
• 4 tablespoons of onion chopped
• 1 spoonful of Rotel drained
• 8 ounces sour cream 
• 12 flour tortillas
• 12 ounces of cheddar cheese
• 8 ounces of pepper jack cheese
• 1 cup of salsa

Directions:

• Preheat oven to 350 degrees
• Coat chicken with olive oil and creole seasoning
• Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
• Spray 9 by 13 in glass baking dish with nonstick cooking spray
• In a saucepan, melt butter. Add onion and saute until clear
• Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
• Spoon 2-3 tablespoons of the mixture down the center of each tortilla 
• Top each tortilla evenly with cheese and salsa
• Fold one side over the filling; then roll and place seam side down in a prepared baking dish
• Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
• Bake for 25-30mins
• Remove foil and bake for 5 additional mins 

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

Sour Cream Eat Ya Enchiladas

Ingredients:

• 4 Boneless chicken breasts
• extra virgin olive oil
• creole seasoning
• 2 tablespoons of butter
• 4 tablespoons of onion chopped
• 1 spoonful of Rotel drained
• 8 ounces sour cream 
• 12 flour tortillas
• 12 ounces of cheddar cheese
• 8 ounces of pepper jack cheese
• 1 cup of salsa

Directions:

• Preheat oven to 350 degrees
• Coat chicken with olive oil and creole seasoning
• Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
• Spray 9 by 13 in glass baking dish with nonstick cooking spray
• In a saucepan, melt butter. Add onion and saute until clear
• Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
• Spoon 2-3 tablespoons of the mixture down the center of each tortilla 
• Top each tortilla evenly with cheese and salsa
• Fold one side over the filling; then roll and place seam side down in a prepared baking dish
• Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
• Bake for 25-30mins
• Remove foil and bake for 5 additional mins 

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

Cucumber, White, for Meats

Ingredients

• 4-5 cucumbers
• 3/4 of a pint of veal stock
• 3 egg yolks
• A pinch of cayenne pepper
• A pinch of salt

Directions

1. Peel and take out the seeds from the cucumbers and cut them into very small pieces.
2. Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
3. Next, beat the egg yolks and stir it into the pan.
4. Bring the temperature up to high, but do NOT let it boil; and serve immediately.

Source — La Cuisine Creole
Prepared by Cintia Marin
Louisiana Anthology
June  8, 2020

Cucumber, White, for Meats

Ingredients

• 4-5 cucumbers
• 3/4 of a pint of veal stock
• 3 egg yolks
• A pinch of cayenne pepper
• A pinch of salt

Directions

1. Peel and take out the seeds from the cucumbers and cut them into very small pieces.
2. Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
3. Next, beat the egg yolks and stir it into the pan.
4. Bring the temperature up to high, but do NOT let it boil; and serve immediately.

Source — La Cuisine Creole
Prepared by Cintia Marin
Louisiana Anthology
June  8, 2020

Sweet Breads

Ingredients

• Grated bread crumbs
• Pepper
• Salt
• Lard
• One cup of hot water
• One large wineglass of sherry
• Nutmeg 
• Lemon Juice
• One tablespoon of flour

Directions

1. Boil ten minutes to blanch, then throw them into cold water.
2. Skin and lard them.
3. Roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender.
4. Lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoon of flour.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Sweet Breads

Ingredients

• Grated bread crumbs
• Pepper
• Salt
• Lard
• One cup of hot water
• One large wineglass of sherry
• Nutmeg 
• Lemon Juice
• One tablespoon of flour

Directions

1. Boil ten minutes to blanch, then throw them into cold water.
2. Skin and lard them.
3. Roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender.
4. Lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoon of flour.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Carrot Coins

Ingredients:

• 10-12 medium-long, thin carrots, peeled and sliced into thin round
• 2 tablespoons of butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons orange juice
• 1/2 cup water 
• 2 tablespoons light brown sugar
• 2 teaspoons sesame seeds, toasted

Directions:

• Preheat oven 375 degrees
• Boil carrots in water until tender but not mushy, about 10 mins
• Drain carrots in colander'
• Toast sesame seeds for 5 mins
• After carrots are cooked sprinkle sesame seeds on top
• Add all ingredients to the pan
• Cook and stir over medium heat until the carrots are nicely coated with syrup

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

Carrot Coins

Ingredients:

• 10-12 medium-long, thin carrots, peeled and sliced into thin round
• 2 tablespoons of butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons orange juice
• 1/2 cup water 
• 2 tablespoons light brown sugar
• 2 teaspoons sesame seeds, toasted

Directions:

• Preheat oven 375 degrees
• Boil carrots in water until tender but not mushy, about 10 mins
• Drain carrots in colander'
• Toast sesame seeds for 5 mins
• After carrots are cooked sprinkle sesame seeds on top
• Add all ingredients to the pan
• Cook and stir over medium heat until the carrots are nicely coated with syrup

Anne Bishop

At Home Cafe: Great Food and Fun for Everyone‎

Prepared by Anne Bishop

Louisiana Anthology

June 8, 2020

White Sauce

Ingredients

• One-half pint of milk
• Flour
• Butter
• Mace
• Nutmeg

Directions

1. Take 1/2 a pint of milk.
2. Thicken it with a little flour, a piece of butter, a blade of mace, and grated nutmeg.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

White Sauce

Ingredients

• One-half pint of milk
• Flour
• Butter
• Mace
• Nutmeg

Directions

1. Take 1/2 a pint of milk.
2. Thicken it with a little flour, a piece of butter, a blade of mace, and grated nutmeg.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 3 Tablespoon of butter 
• Salt
• Cayenne Pepper 
• 4-5 eggs

Directions

1. Melt butter and stir in yolks of the eggs.
2. Hard boil it, and mash very smooth.
3. Add a little cayenne pepper and salt 

Source — Creole Cookery Book
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 3 Tablespoon of butter 
• Salt
• Cayenne Pepper 
• 4-5 eggs

Directions

1. Melt butter and stir in yolks of the eggs.
2. Hard boil it, and mash very smooth.
3. Add a little cayenne pepper and salt 

Source — Creole Cookery Book
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Cheddar Cheese Grits Casserole

Ingredients:

• 1 quart of milk
• 1/4 cup butter
• 1 cup uncooked grits
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 egg
• 8oz sharp cheddar cheese grated 
• 1/2 cup of parmesan cheese grated

Directions:

• Preheat oven to 350 degrees
• Grease a 2-quart casserole dish
• Slowly bring milk to a boil over medium heat. Add butter and stir until melted.
• Add grits. Cook, stirring constantly until mixture is the consistency of oatmeal (5-7 mins).
• Remove from heat
• Add salt, pepper, and egg. Whisk until well combined. 
• Stir in cheddar cheese.
• Pour into a greased 2-quart casserole dish.
• Sprinkle with parmesan cheese. Bake for 35-40mins. 

      -Anne Bishop

        At Home Cafe: Great Food and Fun for Everyone‎

      Prepared by-Anne Bishop

      Louisiana Anthology

       June 8, 2020

                                                             

Cheddar Cheese Grits Casserole

Ingredients:

• 1 quart of milk
• 1/4 cup butter
• 1 cup uncooked grits
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 egg
• 8oz sharp cheddar cheese grated 
• 1/2 cup of parmesan cheese grated

Directions:

• Preheat oven to 350 degrees
• Grease a 2-quart casserole dish
• Slowly bring milk to a boil over medium heat. Add butter and stir until melted.
• Add grits. Cook, stirring constantly until mixture is the consistency of oatmeal (5-7 mins).
• Remove from heat
• Add salt, pepper, and egg. Whisk until well combined. 
• Stir in cheddar cheese.
• Pour into a greased 2-quart casserole dish.
• Sprinkle with parmesan cheese. Bake for 35-40mins. 

      -Anne Bishop

        At Home Cafe: Great Food and Fun for Everyone‎

      Prepared by-Anne Bishop

      Louisiana Anthology

       June 8, 2020

                                                             

Fried Oysters

Ingredients

• Oysters
• One egg
• Sifted cracker
• Butter

Directions

1. Wash the oysters clean.
2. Beat an egg.
3. Dip each oyster into the egg and roll it in sifted cracker.
4. Fry in butter.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Fried Oysters

Ingredients

• Oysters
• One egg
• Sifted cracker
• Butter

Directions

1. Wash the oysters clean.
2. Beat an egg.
3. Dip each oyster into the egg and roll it in sifted cracker.
4. Fry in butter.

Source — Creole Cookery Book
Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020

Spiced Beef

Ingredients

• Round beef
• 1 oz of sodium nitrate
• 1 pound of brown sugar 
• Salt 
• 1 tablespoon of allspice 
• 2 tablespoons of black pepper
• 2 teaspoons of cloves 
• 1 teaspoon of mace

Directions

1. In a large bowl place the round beef and rub sodium nitrate on both sides.
2. Next, rub in the brown sugar and then rub with salt.
3. In the large bowl, mix the allspice, black pepper, cloves and mace.
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that run from it.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Spiced Beef

Ingredients

• Round beef
• 1 oz of sodium nitrate
• 1 pound of brown sugar 
• Salt 
• 1 tablespoon of allspice 
• 2 tablespoons of black pepper
• 2 teaspoons of cloves 
• 1 teaspoon of mace

Directions

1. In a large bowl place the round beef and rub sodium nitrate on both sides.
2. Next, rub in the brown sugar and then rub with salt.
3. In the large bowl, mix the allspice, black pepper, cloves and mace.
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that run from it.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Cream Cakes

Ingredients

• 2 eggs
• 1 pint of sour cream
• Packet of flour
• 1 teaspoon of baking soda
• Milk
• Salt

Directions

1. Preheat oven to 350 degrees and grease a shallow pan.
2. Pour the 1 pint of sour cream in a medium size container.
3. Leave the container with the sour cream on the side. In a small container beat the two eggs.
4. Nex, stir the eggs into the container that contains the sour cream.
5. Sift in as much flour until the batter becomes stiff into the sour cream and egg mixture.
6. In a cup pour 2 cups of milk and dissolve 1 teaspoon of baking soda in it.
7. Add the mixture of milk and baking soda into the container with the sour cream, eggs and flour.
8. Add a pinch of salt and mix everything together thoroughly.
9. Pour the mixture into the shallow pan and bake for about 25-35 minutes, until its brown.
10. Serve immediately.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Cream Cakes

Ingredients

• 2 eggs
• 1 pint of sour cream
• Packet of flour
• 1 teaspoon of baking soda
• Milk
• Salt

Directions

1. Preheat oven to 350 degrees and grease a shallow pan.
2. Pour the 1 pint of sour cream in a medium size container.
3. Leave the container with the sour cream on the side. In a small container beat the two eggs.
4. Nex, stir the eggs into the container that contains the sour cream.
5. Sift in as much flour until the batter becomes stiff into the sour cream and egg mixture.
6. In a cup pour 2 cups of milk and dissolve 1 teaspoon of baking soda in it.
7. Add the mixture of milk and baking soda into the container with the sour cream, eggs and flour.
8. Add a pinch of salt and mix everything together thoroughly.
9. Pour the mixture into the shallow pan and bake for about 25-35 minutes, until its brown.
10. Serve immediately.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Clam Pie

Ingredients

• Quart of clams
• 2 tablespoons of butter
• Pepper
• Coffee cup of cream
• Salt 

Directions

1. Open and take shells off of clams 
2. Chop clams up finely
3. Add butter, cream, and season with salt and pepper
4. Bake seasoned clam in a rich paste 

Source — Creole Cookery Book
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Clam Pie

Ingredients

• Quart of clams
• 2 tablespoons of butter
• Pepper
• Coffee cup of cream
• Salt 

Directions

1. Open and take shells off of clams 
2. Chop clams up finely
3. Add butter, cream, and season with salt and pepper
4. Bake seasoned clam in a rich paste 

Source — Creole Cookery Book
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Potato Beef

Ingredients

• Potatoes
• Milk
• 1 or more beaten eggs
• Butter
• Slices of beef (without fat)

Directions

1. Boil potatoes until well done all throughout.
2. Peel potatoes and mash them in a large pan.
3. Add some milk and eggs as you proceed, mixing well.
4. Rub bottom of white pudding dish with butter.
5. Cover it with a thick layer of mashed potatoes.
6. Put in enough slices of beef to cover mashed potatoes.
7. Alternate layers of mashed potatoes and beef until dish is full, heaping in the center.
8. Bake in an oven.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Potato Beef

Ingredients

• Potatoes
• Milk
• 1 or more beaten eggs
• Butter
• Slices of beef (without fat)

Directions

1. Boil potatoes until well done all throughout.
2. Peel potatoes and mash them in a large pan.
3. Add some milk and eggs as you proceed, mixing well.
4. Rub bottom of white pudding dish with butter.
5. Cover it with a thick layer of mashed potatoes.
6. Put in enough slices of beef to cover mashed potatoes.
7. Alternate layers of mashed potatoes and beef until dish is full, heaping in the center.
8. Bake in an oven.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Asparagus Risotto

Ingredients

• Four cups of chicken stock
• Two tbsp. of unsalted butter
• 1/2 cup of shallots
• One cup of arborio rice
• 1/4 cup of dry white wine
• 1/2 lb. of asparagus
• 1/2 cup of grated parmesan cheese
• Salt
• Pepper

Directions

1. Heat chicken stock to a low simmer in a pot.
2. Cook shallots in butter for two minutes.
3. Add arborio rice to shallots and butter cooking for an additional two minutes.
4. Stir rice to coat in butter.
5. Add white wine.
6. Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
7. Cook rice for about 20-25 minutes while adding stock.
8. Cut up asparagus while rice is cooking.
9. Add asparagus with last 1/2 cup of stock.
10. Stir in parmesan, butter and add salt and pepper to taste.
11. Serve risotto while hot.


























Source — Simply Recipes
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Asparagus Risotto

Ingredients

• Four cups of chicken stock
• Two tbsp. of unsalted butter
• 1/2 cup of shallots
• One cup of arborio rice
• 1/4 cup of dry white wine
• 1/2 lb. of asparagus
• 1/2 cup of grated parmesan cheese
• Salt
• Pepper

Directions

1. Heat chicken stock to a low simmer in a pot.
2. Cook shallots in butter for two minutes.
3. Add arborio rice to shallots and butter cooking for an additional two minutes.
4. Stir rice to coat in butter.
5. Add white wine.
6. Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
7. Cook rice for about 20-25 minutes while adding stock.
8. Cut up asparagus while rice is cooking.
9. Add asparagus with last 1/2 cup of stock.
10. Stir in parmesan, butter and add salt and pepper to taste.
11. Serve risotto while hot.


























Source — Simply Recipes
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Parmesan Chicken Bake

Ingredients

• 2 tablespoons of olive oil
• 2 cloves of garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 6 skinless, boneless chicken breast halves
• 2 cups marinara sauce
• 1/4 cup fresh chopped basil
• 8 oz shredded mozzarella cheese 
• 1/2 cup grated parmesan cheese
• 5 oz garlic croutons

Directions

1. Preheat oven to 350 degrees F.
2. Coat 9x13 inch casserole dish with olive oil.
3. Sprinkle dish with garlic and red pepper flakes.
4. Place chicken breasts in dish and cover with marinara sauce.
5. Top with half of the mozzarella cheese and half of the parmesan cheese.
6. Sprinkle on the croutons.
7. Top with the leftover mozzarella and parmesan cheese.
8. Bake until cheese and croutons are golden brown and chicken is no longer pink inside (35 minutes to an hour depending on thickness and shape of chicken breasts).

Source — Allrecipes
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Parmesan Chicken Bake

Ingredients

• 2 tablespoons of olive oil
• 2 cloves of garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 6 skinless, boneless chicken breast halves
• 2 cups marinara sauce
• 1/4 cup fresh chopped basil
• 8 oz shredded mozzarella cheese 
• 1/2 cup grated parmesan cheese
• 5 oz garlic croutons

Directions

1. Preheat oven to 350 degrees F.
2. Coat 9x13 inch casserole dish with olive oil.
3. Sprinkle dish with garlic and red pepper flakes.
4. Place chicken breasts in dish and cover with marinara sauce.
5. Top with half of the mozzarella cheese and half of the parmesan cheese.
6. Sprinkle on the croutons.
7. Top with the leftover mozzarella and parmesan cheese.
8. Bake until cheese and croutons are golden brown and chicken is no longer pink inside (35 minutes to an hour depending on thickness and shape of chicken breasts).

Source — Allrecipes
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Jambalaya

Ingredients

• 1lb Mccain' sausage 
• 1 Rotisserie chicken
• 1 can of Cilantro and Lime Rotel tomatoes 
• 1 can of Beef Consumme'
• 1 can of French Onion Soup 
• 2 cups of Zatarain's Rice, uncooked 
• 1 stick of butter 

Directions

1. Slice sausage into small pieces.
2. Remove meat from chicken.
3. In 13x9 pan, combine all ingredients (except butter) and mix together. 
4. Slice and place butter on top of mixture.
5. Cover tightly with foil and bake for 1 hour at 350 degrees.
6. Remove from oven and stir.
7. Continue baking for additional 30 minutes, covered with foil.

Source — Vicki Bennett
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Jambalaya

Ingredients

• 1lb Mccain' sausage 
• 1 Rotisserie chicken
• 1 can of Cilantro and Lime Rotel tomatoes 
• 1 can of Beef Consumme'
• 1 can of French Onion Soup 
• 2 cups of Zatarain's Rice, uncooked 
• 1 stick of butter 

Directions

1. Slice sausage into small pieces.
2. Remove meat from chicken.
3. In 13x9 pan, combine all ingredients (except butter) and mix together. 
4. Slice and place butter on top of mixture.
5. Cover tightly with foil and bake for 1 hour at 350 degrees.
6. Remove from oven and stir.
7. Continue baking for additional 30 minutes, covered with foil.

Source — Vicki Bennett
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020