Corn Bread

 Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. In a large mixing bowl, combine all the ingredients and mix well.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Cook for 20 minutes or until golden brown.
4. Let cool, cut to serve and enjoy!

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 07, 2020

Corn Bread

 Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. In a large mixing bowl, combine all the ingredients and mix well.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Cook for 20 minutes or until golden brown.
4. Let cool, cut to serve and enjoy!

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 07, 2020

Perfect Apple Pie

Ingredients

For the Crust: (double if a top crust is wanted)

• 1 cup of Flour
• 
  1/2 teaspoon of Salt
• 1/4 cup of Chilled Butter
• 3 tablespoons of Ice-Cold Water

For the Filling:

• About 6 Medium apples; 2 Granny Smith and 4 Honey Crisp
• 1 tablespoon of Lemon Juice
• 1/4 cup of Brown Sugar
• 2 tablespoons of White Sugar
• 1 1/2 tablespoons of Flour
• 2 tablespoons of Butter
• 2 teaspoons of Ground Cinnamon

Directions

Pie Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the chilled butter, using two knives or a pastry blender.
3. Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
4. Using your hands, form the dough into a ball.
5. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
6. Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
7. Preheat the oven to 425 Fahrenheit.
8. Remove the top sheet of the plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray. Remove the remaining layer of plastic wrap.
9. Using your fingers, press the dough into the pie plate and flute the edges.

Filling:

1. If you are using store-bought crust rather than the above recipe, remove the crust from the fridge to thaw a bit before trying to roll it out. Also preheat the oven to 425 Fahrenheit.
2. In a large bowl, toss the apples with the lemon juice.
3. In a separate, smaller bowl, combine the sugars and flour.
4. Combine the sugar mixture with the apples and toss the mixture lightly.
5. Pour the apples into the pie crust.
6. Use a knife to cut the remaining butter into small pieces, and distribute the butter pieces over the top of the pie. Put a top pie crust onto the pie, if desired. (A lattice is always a great choice for apple pie.)
7. Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
8. Let cool before serving. Goes well with vanilla ice cream or whipped cream!

Source — Claire's Recipe Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Perfect Apple Pie

Ingredients

For the Crust: (double if a top crust is wanted)

• 1 cup of Flour
• 
  1/2 teaspoon of Salt
• 1/4 cup of Chilled Butter
• 3 tablespoons of Ice-Cold Water

For the Filling:

• About 6 Medium apples; 2 Granny Smith and 4 Honey Crisp
• 1 tablespoon of Lemon Juice
• 1/4 cup of Brown Sugar
• 2 tablespoons of White Sugar
• 1 1/2 tablespoons of Flour
• 2 tablespoons of Butter
• 2 teaspoons of Ground Cinnamon

Directions

Pie Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the chilled butter, using two knives or a pastry blender.
3. Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
4. Using your hands, form the dough into a ball.
5. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
6. Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
7. Preheat the oven to 425 Fahrenheit.
8. Remove the top sheet of the plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray. Remove the remaining layer of plastic wrap.
9. Using your fingers, press the dough into the pie plate and flute the edges.

Filling:

1. If you are using store-bought crust rather than the above recipe, remove the crust from the fridge to thaw a bit before trying to roll it out. Also preheat the oven to 425 Fahrenheit.
2. In a large bowl, toss the apples with the lemon juice.
3. In a separate, smaller bowl, combine the sugars and flour.
4. Combine the sugar mixture with the apples and toss the mixture lightly.
5. Pour the apples into the pie crust.
6. Use a knife to cut the remaining butter into small pieces, and distribute the butter pieces over the top of the pie. Put a top pie crust onto the pie, if desired. (A lattice is always a great choice for apple pie.)
7. Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
8. Let cool before serving. Goes well with vanilla ice cream or whipped cream!

Source — Claire's Recipe Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Scalloped Oysters

Ingredients

• Several Slices of Bread (both for toasting and for crumbling)
• Butter (for toast, and extra for oysters)
• Oysters
• Pepper to taste
• Salt to taste
• Mace or Cloves to taste

Directions

1. Toast several slices of bread until they are quite brown, then butter each slice on both sides.
2. Take out a baking dish, and put the toast around the sides.
3. Pour oysters into baking dish and season to your taste with butter, pepper, salt, and mace or cloves.
4. Crumble the extra bread onto the top of the oysters.
5. Put the dish into the oven, and bake with "quick heat" for 15 minutes. Quick heat, in this case, means very high heat (close to broiling temperatures, so 450 Farenheit or above)

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Scalloped Oysters

Ingredients

• Several Slices of Bread (both for toasting and for crumbling)
• Butter (for toast, and extra for oysters)
• Oysters
• Pepper to taste
• Salt to taste
• Mace or Cloves to taste

Directions

1. Toast several slices of bread until they are quite brown, then butter each slice on both sides.
2. Take out a baking dish, and put the toast around the sides.
3. Pour oysters into baking dish and season to your taste with butter, pepper, salt, and mace or cloves.
4. Crumble the extra bread onto the top of the oysters.
5. Put the dish into the oven, and bake with "quick heat" for 15 minutes. Quick heat, in this case, means very high heat (close to broiling temperatures, so 450 Farenheit or above)

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020

Shrimp Creole

Ingredients

Seasoning Mix

• 1 bay leaf
• 1 tablespoon dried thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper

• 1/4 cup canola oil
• 1/4 cup all purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 26.46-ounce box Pomi chopped tomatoes
• 2 cups seafood stock
• 3 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Baked Rice, for serving

Directions

1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
4. Add tomato paste, sauté 5 minutes.  
5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
7. Serve over rice with lots of French bread on the side. 
   Makes 6 servings.

Source — Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

November 23, 2020

Potlikker (Pot Liquor)

Ingredients

• Turnip greens
• Water
• One pound sliced side meat

Directions

First you get some turnip greens. You have to wash turnip greens many times…turnip greens contain more manganese than do mustard greens….you take the greens and the turnips and you put them in the pot. Remember this: Do not salt them. Do not put any salt, do not put any pepper, do not put any mustard, do not put any kind of seasoning in the pot with them….put in a sizable quantity of water….put in there a piece of salted side meat…you ought to put about a 1 pound hunk of side meat that is sliced, but not clear through, just down to the skin part….it will properly temper the turnip greens when it has been cooked through. That is all the seasoning that is needed. When you have cooked the greens until they are tender and the turnips until they are tender, you take up the turnips and the greens, and the soup that is left is potlikker. That brings on the real question of the art of eating potlikker….You draw off the potlikker and you eat it separately from the turnip greens.

Source — Senator Huey Long
Congressional Record, June 12, 1935
Prepared by Bruce R. Magee
Louisiana Anthology
July 18, 2020

Potlikker (Pot Liquor)

Ingredients

• Turnip greens
• Water
• One pound sliced side meat

Directions

First you get some turnip greens. You have to wash turnip greens many times…turnip greens contain more manganese than do mustard greens….you take the greens and the turnips and you put them in the pot. Remember this: Do not salt them. Do not put any salt, do not put any pepper, do not put any mustard, do not put any kind of seasoning in the pot with them….put in a sizable quantity of water….put in there a piece of salted side meat…you ought to put about a 1 pound hunk of side meat that is sliced, but not clear through, just down to the skin part….it will properly temper the turnip greens when it has been cooked through. That is all the seasoning that is needed. When you have cooked the greens until they are tender and the turnips until they are tender, you take up the turnips and the greens, and the soup that is left is potlikker. That brings on the real question of the art of eating potlikker….You draw off the potlikker and you eat it separately from the turnip greens.

Source — Senator Huey Long
Congressional Record, June 12, 1935
Prepared by Bruce R. Magee
Louisiana Anthology
July 18, 2020

Jambalaya

Ingredients

• 1 Package of Jambalaya (Zatarains)
• 1 Pound of Chicken
• 1 Pound of Sausage
• 5 Cups of Water

Directions

1. Prep the chicken and sausage by cutting into small pieces.
2. Once cut up brown the chicken in a pot.
3. After chicken is brown add sausage to brown as well.
4. Once both are brown add your water and Zatarains mix in and mix well.
5. Once mixed bring to a boil.
6. When it starts boiling reduce heat to simmer and cover for 25-30 minutes.
7. Remove from heat mix up and serve.

Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Jambalaya

Ingredients

• 1 Package of Jambalaya (Zatarains)
• 1 Pound of Chicken
• 1 Pound of Sausage
• 5 Cups of Water

Directions

1. Prep the chicken and sausage by cutting into small pieces.
2. Once cut up brown the chicken in a pot.
3. After chicken is brown add sausage to brown as well.
4. Once both are brown add your water and Zatarains mix in and mix well.
5. Once mixed bring to a boil.
6. When it starts boiling reduce heat to simmer and cover for 25-30 minutes.
7. Remove from heat mix up and serve.

Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Cornmeal Rusk

Ingredients

• 6 Cups of Cornmeal
• 4 Cups of Flour
• 2 Cups of Molasses
• 2 Teaspoons of Saleratus

Directions

1. Mix all ingredients together well. 
2. Knead it into a dough.
3. Make two cakes out of the dough and place on a pan.
4. Bake the two cakes as you pone for 1 hour.
5. Pull cakes out, let them cool and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Cornmeal Rusk

Ingredients

• 6 Cups of Cornmeal
• 4 Cups of Flour
• 2 Cups of Molasses
• 2 Teaspoons of Saleratus

Directions

1. Mix all ingredients together well. 
2. Knead it into a dough.
3. Make two cakes out of the dough and place on a pan.
4. Bake the two cakes as you pone for 1 hour.
5. Pull cakes out, let them cool and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Roast Fowl

Ingredients

• 1 Fowl
• 2 Tablespoons of Butter
• 1 Teaspoon of Pepper
• 1 Teaspoon of Salt

Directions

1. Clean and defeather the fowl thoroughly.
2. Season the fowl on both sides.
3. Place a skillet on the stove heat and add butter.
4. Once butter is melted and pan is hot add the fowl to the pot.
5. Roast the Fowl for 20 minutes some may take longer or shorter depending on the size.
6. Once the Fowl is done serve with a sauce if wanted and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Roast Fowl

Ingredients

• 1 Fowl
• 2 Tablespoons of Butter
• 1 Teaspoon of Pepper
• 1 Teaspoon of Salt

Directions

1. Clean and defeather the fowl thoroughly.
2. Season the fowl on both sides.
3. Place a skillet on the stove heat and add butter.
4. Once butter is melted and pan is hot add the fowl to the pot.
5. Roast the Fowl for 20 minutes some may take longer or shorter depending on the size.
6. Once the Fowl is done serve with a sauce if wanted and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 4-5 Hard Boiled Eggs
• 3 Tablespoons of Butter
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne Pepper

Directions

1. Fill a medium size pot with water and boil the eggs.
2. Once eggs are boiled and shell is peeled off mash the eggs in a bowl until very smooth.
3. After mashed add in your butter and blend together.
4. Then add salt and cayenne pepper to your sauce and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 4-5 Hard Boiled Eggs
• 3 Tablespoons of Butter
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne Pepper

Directions

1. Fill a medium size pot with water and boil the eggs.
2. Once eggs are boiled and shell is peeled off mash the eggs in a bowl until very smooth.
3. After mashed add in your butter and blend together.
4. Then add salt and cayenne pepper to your sauce and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Stuffed Tomatoes

Ingredients

• Twelve tomatoes
• One tablespoon of butter
• Half a cup of of breadcrumbs
• Salt
• Pepper
• Thyme

Directions

1. Preheat oven to 400 degrees.
2. Cut the tops off the tomatoes and remove the pulp without injuring the outer skin.
3. Chop up the pulp and place in a bowl with salt, pepper, and thyme to taste.
4. Add one tablespoon of butter and half a cup of breadcrumbs.
5. Thoroughly mix all ingredients and place them back in the tomatoes.
6. Bake at 400 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Stuffed Tomatoes

Ingredients

• Twelve tomatoes
• One tablespoon of butter
• Half a cup of of breadcrumbs
• Salt
• Pepper
• Thyme

Directions

1. Preheat oven to 400 degrees.
2. Cut the tops off the tomatoes and remove the pulp without injuring the outer skin.
3. Chop up the pulp and place in a bowl with salt, pepper, and thyme to taste.
4. Add one tablespoon of butter and half a cup of breadcrumbs.
5. Thoroughly mix all ingredients and place them back in the tomatoes.
6. Bake at 400 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Mayonnaise

Ingredients

• One egg yolk
• One teaspoon of mustard
• Half a teaspoon of salt
• One tablespoon of vinegar
• (Optional) A pinch of red pepper

Directions

1. Combine the salt and mustard in a bowl and stir thoroughly.
2. Add the egg yolk to the bowl and continue stirring.
3. Pour in the tablespoon of vinegar and continue stirring.
4. Add more mustard or vinegar if the mixture begins to curdle. 
5. (Optional) Add a pinch of red pepper if served with shrimp or oysters.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Mayonnaise

Ingredients

• One egg yolk
• One teaspoon of mustard
• Half a teaspoon of salt
• One tablespoon of vinegar
• (Optional) A pinch of red pepper

Directions

1. Combine the salt and mustard in a bowl and stir thoroughly.
2. Add the egg yolk to the bowl and continue stirring.
3. Pour in the tablespoon of vinegar and continue stirring.
4. Add more mustard or vinegar if the mixture begins to curdle. 
5. (Optional) Add a pinch of red pepper if served with shrimp or oysters.

Source — Creole Cookery Book
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

White Cucumber Sauce for Meats

Ingredients

• Five cucumbers
• three quarters of a pint of veal stock
• three egg yolks
• Pinch of cayenne pepper
• Pinch of salt

Directions

1. Peel the cucumbers.
2. Dice the cucumbers into very small pieces and take out the seeds.
3. Place the diced cucumbers in a saucepan with the veal stock and seasoning.
4. Once the cucumbers are tender, stir in the well beaten egg yolks.
5. Increase the heat up to just before boiling then serve it quickly with the meat of your choice.

Source — La Cuisine Creole
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

White Cucumber Sauce for Meats

Ingredients

• Five cucumbers
• three quarters of a pint of veal stock
• three egg yolks
• Pinch of cayenne pepper
• Pinch of salt

Directions

1. Peel the cucumbers.
2. Dice the cucumbers into very small pieces and take out the seeds.
3. Place the diced cucumbers in a saucepan with the veal stock and seasoning.
4. Once the cucumbers are tender, stir in the well beaten egg yolks.
5. Increase the heat up to just before boiling then serve it quickly with the meat of your choice.

Source — La Cuisine Creole
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Skinny Blueberry Cobbler

Ingredients

• Six cups of fresh or frozen blueberries
• 1/2 cup zero point white granulated sugar substitute (Lakanto Classic Monkfruit)
• 1 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• 1 package pillsbury sugar free yellow cake mix
• 3 tbsp Land o' Lakes light butter made with canola oil

Directions

1. Preheat the oven to 350 degrees.
2.  Spray a 9 x 13 with non stick cooking spray.
3. Combine fruit, white granulated sugar substitute, cornstarch; stir in vanilla extract.
4. Combine cake mix and melted butter in a large mixing bowl and stir until well combined.
5. Sprinkle crumbled cake mix over the fruit mixture.
6. Cook for 22-25 minutes or until bubbly.
7. Serve with fat free cool whip or light ice cream.

Prepared by Brady Laborde
Louisiana Anthology
July 25, 2020

Skinny Blueberry Cobbler

Ingredients

• Six cups of fresh or frozen blueberries
• 1/2 cup zero point white granulated sugar substitute (Lakanto Classic Monkfruit)
• 1 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• 1 package pillsbury sugar free yellow cake mix
• 3 tbsp Land o' Lakes light butter made with canola oil

Directions

1. Preheat the oven to 350 degrees.
2.  Spray a 9 x 13 with non stick cooking spray.
3. Combine fruit, white granulated sugar substitute, cornstarch; stir in vanilla extract.
4. Combine cake mix and melted butter in a large mixing bowl and stir until well combined.
5. Sprinkle crumbled cake mix over the fruit mixture.
6. Cook for 22-25 minutes or until bubbly.
7. Serve with fat free cool whip or light ice cream.

Prepared by Brady Laborde
Louisiana Anthology
July 25, 2020

To Boil a Cauliflower

Ingredients

• Head of cauliflower
• Salt
• Butter

Directions

1. Cut cauliflower down into small pieces.
2. Place cauliflower into water and salt for a short amount of time.
3. Boil a pot of water.
4. Once water comes to a boil, place cauliflower into boiling water, uncovered (Small cauliflower requires 15 minutes to boil; large cauliflower requires 20 minutes).
5. Skim the water as needed.
6. Dress with butter and serve.

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

To Boil a Cauliflower

Ingredients

• Head of cauliflower
• Salt
• Butter

Directions

1. Cut cauliflower down into small pieces.
2. Place cauliflower into water and salt for a short amount of time.
3. Boil a pot of water.
4. Once water comes to a boil, place cauliflower into boiling water, uncovered (Small cauliflower requires 15 minutes to boil; large cauliflower requires 20 minutes).
5. Skim the water as needed.
6. Dress with butter and serve.

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

Cold Sesame Noodles

Ingredients

• 3/4 cup to 1 lb of spaghetti noodles or angel hair noodles
• 2/3 cup of water
• 1/3 cup of smooth peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of red wine vinegar
• 3 tablespoons of sesame seed oil
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of sesame seeds (optional)

Directions

1. In a large pot, boil water then place noodles in the pot.
2. Cook noodles according to box and drain noodles when done.
3. In a large bowl, mix peanut butter, soy sauce, vinegar, brown sugar, black pepper, sesame seed oil, ground ginger, and sesame seeds together.
4. Pour sauce over noodles and let chill in the refrigerator for at least an hour.
5. Serve cold.

Source — My Recipe
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Cold Sesame Noodles

Ingredients

• 3/4 cup to 1 lb of spaghetti noodles or angel hair noodles
• 2/3 cup of water
• 1/3 cup of smooth peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of red wine vinegar
• 3 tablespoons of sesame seed oil
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of sesame seeds (optional)

Directions

1. In a large pot, boil water then place noodles in the pot.
2. Cook noodles according to box and drain noodles when done.
3. In a large bowl, mix peanut butter, soy sauce, vinegar, brown sugar, black pepper, sesame seed oil, ground ginger, and sesame seeds together.
4. Pour sauce over noodles and let chill in the refrigerator for at least an hour.
5. Serve cold.

Source — My Recipe
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Gombo of Okra or Filee

Ingredients

• 2 lbs of chicken or meat
• 1 qt of sliced okra or a coffee-cupful of filee
• White rice
• Optional
• Oyster
• Crab
• Shrimp
• Green corn
• Tomatoes
• 1/2 lb of ham (or bacon)

Directions

1. Cut up and season the chicken, meat, or other material to make the soup (2 pounds of meat or chicken, bones and all, with 1/2 a pound of ham or less of breakfast-bacon will flavor a gallon of soup)
2. Fry the meat or chicken top a light brown in a pot
3. Add boiling water in proportion to your meat and let simmer for at least two hours
4. Take the large bones from the pot and add one quart of okra or a preparation of dried and pounded sassafras leaves called filee
5. Never drain gombo
6. If desired, add oysters, crabs, shrimp, green corn, tomatoes, etc.
7. Boil rice and serve with gombo

• This recipe will serve 6 people

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Gombo of Okra or Filee

Ingredients

• 2 lbs of chicken or meat
• 1 qt of sliced okra or a coffee-cupful of filee
• White rice
• Optional
• Oyster
• Crab
• Shrimp
• Green corn
• Tomatoes
• 1/2 lb of ham (or bacon)

Directions

1. Cut up and season the chicken, meat, or other material to make the soup (2 pounds of meat or chicken, bones and all, with 1/2 a pound of ham or less of breakfast-bacon will flavor a gallon of soup)
2. Fry the meat or chicken top a light brown in a pot
3. Add boiling water in proportion to your meat and let simmer for at least two hours
4. Take the large bones from the pot and add one quart of okra or a preparation of dried and pounded sassafras leaves called filee
5. Never drain gombo
6. If desired, add oysters, crabs, shrimp, green corn, tomatoes, etc.
7. Boil rice and serve with gombo

• This recipe will serve 6 people

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Butter Biscuits

Ingredients

• 2 lbs of sifter flour
• 1/2 pint of milk
• 1/2 lb of butter
• 2 tablespoons of yeast
• 2 eggs

Directions

1. Sift 2 lbs of flour into a bowl.
2. Add 1/2 lb of butter, 1/2 pint of milk, 2 tablespoons of yeast, and 2 eggs.
3. Mix.
4. Set out to rise.
5. Bake until golden brown.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020

Butter Biscuits

Ingredients

• 2 lbs of sifter flour
• 1/2 pint of milk
• 1/2 lb of butter
• 2 tablespoons of yeast
• 2 eggs

Directions

1. Sift 2 lbs of flour into a bowl.
2. Add 1/2 lb of butter, 1/2 pint of milk, 2 tablespoons of yeast, and 2 eggs.
3. Mix.
4. Set out to rise.
5. Bake until golden brown.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020

Spaghetti Bolognese

Ingredients

• 1 lb ground beef
• Spaghetti pasta
• 1 onion
• 3 cloves of garlic
• Salt, pepper, Italian seasoning, sugar
• 14 oz can of diced tomatoes

Directions

Sauce
1. Chop onion and garlic.
2. Brown onion and garlic in a pan over medium.
3. Add ground beef.
4. Season with salt, pepper, and Italian seasoning.
5. Add 14 oz can of diced tomatoes.
6. Add sugar to taste.
7. Simmer while pasta cooks.

Pasta
1. Bring water to a boil.
2. Add salt and pasta.
3. Cook til al dente.
4. Serve with sauce.

Source — Home Recipe
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Spaghetti Bolognese

Ingredients

• 1 lb ground beef
• Spaghetti pasta
• 1 onion
• 3 cloves of garlic
• Salt, pepper, Italian seasoning, sugar
• 14 oz can of diced tomatoes

Directions

Sauce
1. Chop onion and garlic.
2. Brown onion and garlic in a pan over medium.
3. Add ground beef.
4. Season with salt, pepper, and Italian seasoning.
5. Add 14 oz can of diced tomatoes.
6. Add sugar to taste.
7. Simmer while pasta cooks.

Pasta
1. Bring water to a boil.
2. Add salt and pasta.
3. Cook til al dente.
4. Serve with sauce.

Source — Home Recipe
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Boiled Potatoes

Ingredients

• Large potatoes
• Salt

Directions

1. Wash potatoes.
2. Place in large pot and fill with water an inch above the potatoes.
3. Boil for an hour.
4. Pour out water.
5. Fill with cold water and add salt.
6. Let cool and serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Boiled Potatoes

Ingredients

• Large potatoes
• Salt

Directions

1. Wash potatoes.
2. Place in large pot and fill with water an inch above the potatoes.
3. Boil for an hour.
4. Pour out water.
5. Fill with cold water and add salt.
6. Let cool and serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

Economical Muffins

Ingredients

• 1 unbaked loaf of bread
• 1 gallon of milk

Directions

1. Take unbaked loaf of bread and add milk until batter is created
2. Beat well and let stand for one hour
3. Bake on a griddle until thick enough to split

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Economical Muffins

Ingredients

• 1 unbaked loaf of bread
• 1 gallon of milk

Directions

1. Take unbaked loaf of bread and add milk until batter is created
2. Beat well and let stand for one hour
3. Bake on a griddle until thick enough to split

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020