Peanut Butter Fudge

 

Ingredients

• 3 cups of sugar 
• 2/3 cup evaporated milk  
• 7 ounces marshmallow creme 
• 3/4 cup butter 
• 12 ounces peanut butter chips
• 2 table spoons peanut butter  

Directions

1. Add sugar, butter and evaporated milk to medium pot.
2. Brinf to boil over a medium heat.
3. Once boiling stir constantly for 5 minutes.
4. Remove from burner.
5. Add marshmallow creme, peanut butter, and chip.
6. Stir until the same consistiancy throughout. 
7. Pour into desired size pan and let harden. 

Source — Thibodeaux Family Recipe
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Peanut Butter Fudge

 

Ingredients

• 3 cups of sugar 
• 2/3 cup evaporated milk  
• 7 ounces marshmallow creme 
• 3/4 cup butter 
• 12 ounces peanut butter chips
• 2 table spoons peanut butter  

Directions

1. Add sugar, butter and evaporated milk to medium pot.
2. Brinf to boil over a medium heat.
3. Once boiling stir constantly for 5 minutes.
4. Remove from burner.
5. Add marshmallow creme, peanut butter, and chip.
6. Stir until the same consistiancy throughout. 
7. Pour into desired size pan and let harden. 

Source — Thibodeaux Family Recipe
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Boiled Brisket of Beef, Stuffed

 

Ingredients

• One brisket 
• Bread crumbs 
• Pepper  
• Butter 
• Salt 
• Sweet herbs 
• Mace 
• One onion 
• One egg

Directions

1. Before boiling the beef make a dressing of breadcrumbs, pepper, butter, salt, sweet herbs, mace, and an onion, all chopped fine and mixed with a beaten egg. 
2. Put the dressing between the fat and the lean of the beef; sew it up to keep the dressing in. 
3. Flour a cloth, tie the beef up tight in it, and let it boil five or six hours for a piece weighing about eight pounds.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Boiled Brisket of Beef, Stuffed

 

Ingredients

• One brisket 
• Bread crumbs 
• Pepper  
• Butter 
• Salt 
• Sweet herbs 
• Mace 
• One onion 
• One egg

Directions

1. Before boiling the beef make a dressing of breadcrumbs, pepper, butter, salt, sweet herbs, mace, and an onion, all chopped fine and mixed with a beaten egg. 
2. Put the dressing between the fat and the lean of the beef; sew it up to keep the dressing in. 
3. Flour a cloth, tie the beef up tight in it, and let it boil five or six hours for a piece weighing about eight pounds.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Maigre Shrimp Gombo

 Ingredients

• One pint of shrimp 
• Quart of water 
• Three dozen okra pods
• Two onions 
• One pepper
• Parsley 
• Butter 
• Salt 
• Pepper 

Directions

1. Boil a pint of shrimp in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.
2. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley.
3. Fry okra, onions, pepper, and parsley brown in a little butter.
4. Add to the okra the shrimp and the strained water in which they were boiled. 
5. Let all boil for an hour, and season with salt and pepper to taste. 
6. All gombo should be thickened with a little flour — browned if preferred — and stirred in just before adding the water. 
7. Boil an hour.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Maigre Shrimp Gombo

 Ingredients

• One pint of shrimp 
• Quart of water 
• Three dozen okra pods
• Two onions 
• One pepper
• Parsley 
• Butter 
• Salt 
• Pepper 

Directions

1. Boil a pint of shrimp in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.
2. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley.
3. Fry okra, onions, pepper, and parsley brown in a little butter.
4. Add to the okra the shrimp and the strained water in which they were boiled. 
5. Let all boil for an hour, and season with salt and pepper to taste. 
6. All gombo should be thickened with a little flour — browned if preferred — and stirred in just before adding the water. 
7. Boil an hour.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Chocolate Icing

 

Ingredients

• One pound of sugar 
• Half pint cold water 
• Six ounces of graded chocolate 
• Vanilla 

Directions

1. Mix sugar and water together.
2. Boil over a brisk fire until the sugar, when pressed with fingers, presents the appearance of strong glue.
3. Add graded chocolate.
4. Flavor to taste with vanilla.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Chocolate Icing

 

Ingredients

• One pound of sugar 
• Half pint cold water 
• Six ounces of graded chocolate 
• Vanilla 

Directions

1. Mix sugar and water together.
2. Boil over a brisk fire until the sugar, when pressed with fingers, presents the appearance of strong glue.
3. Add graded chocolate.
4. Flavor to taste with vanilla.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Crawfish Fettucine

Ingredients 

• 1 (16 oz.) package fettucine 
• 1 stick butter 
• ½ red bell pepper, chopped 
• 1 celery stalk, chopped 
• 1 yellow onion, chopped 
• 6 garlic cloves, minced 
• 1 pound crawfish tails 
• 2 teaspoons Cajun seasoning, like Tony Chachere’s 
•  ½ teaspoon black pepper 
• 3 tablespoons flour 
• ¾ cup half-and-half 
• 4 oz Velveeta cheese, cut into cubes 
• ½ cup sour cream 
• 2/3 cup freshly grated Parmesan cheese 
• 2 green onions, chopped 
• 2 tablespoons chopped fresh parsley – optional 

Directions 

1. Cook pasta according to package directions. Drain and set aside. 
2. While pasta cooks, melt butter over medium heat in a Dutch oven. 
3. Add red bell pepper, celery, and onion. Cook until soft, about 5-7 minutes. 
4. Add garlic and cook 2 more minutes. 
5. Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper. Cook 2-3 minutes. 
6. Sprinkle flour over crawfish mixture. Stir and cook 1 minute. 
7. Stir in half-and-half. Cook until mixture comes to a simmer. 
8. Add Velveeta cheese, sour cream, and Parmesan cheese. Cook over medium heat until cheese is melted. 
9. Stir in cooked pasta and green onions. Serve hot. 
10. Top with parsley if desired. 

Source – Spicy Southern Kitchen 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Crawfish Fettucine

Ingredients 

• 1 (16 oz.) package fettucine 
• 1 stick butter 
• ½ red bell pepper, chopped 
• 1 celery stalk, chopped 
• 1 yellow onion, chopped 
• 6 garlic cloves, minced 
• 1 pound crawfish tails 
• 2 teaspoons Cajun seasoning, like Tony Chachere’s 
•  ½ teaspoon black pepper 
• 3 tablespoons flour 
• ¾ cup half-and-half 
• 4 oz Velveeta cheese, cut into cubes 
• ½ cup sour cream 
• 2/3 cup freshly grated Parmesan cheese 
• 2 green onions, chopped 
• 2 tablespoons chopped fresh parsley – optional 

Directions 

1. Cook pasta according to package directions. Drain and set aside. 
2. While pasta cooks, melt butter over medium heat in a Dutch oven. 
3. Add red bell pepper, celery, and onion. Cook until soft, about 5-7 minutes. 
4. Add garlic and cook 2 more minutes. 
5. Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper. Cook 2-3 minutes. 
6. Sprinkle flour over crawfish mixture. Stir and cook 1 minute. 
7. Stir in half-and-half. Cook until mixture comes to a simmer. 
8. Add Velveeta cheese, sour cream, and Parmesan cheese. Cook over medium heat until cheese is melted. 
9. Stir in cooked pasta and green onions. Serve hot. 
10. Top with parsley if desired. 

Source – Spicy Southern Kitchen 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

How to Boil a Ham

Ingredients 

• Ham 
• Water 

Directions 

1. Place the ham in a pot. 
2. Cover the ham with water. 
3. Bring the water to a boil then reduce the heat to a simmer. 
4. Simmer for 12 hours. 
5. Remove the ham and place in cold water. 
6. Return the ham to the warm water. Turn the heat higher, bringing the water to a boil. 
7. Let the ham boil for 5-6 hours, depending on the size. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

How to Boil a Ham

Ingredients 

• Ham 
• Water 

Directions 

1. Place the ham in a pot. 
2. Cover the ham with water. 
3. Bring the water to a boil then reduce the heat to a simmer. 
4. Simmer for 12 hours. 
5. Remove the ham and place in cold water. 
6. Return the ham to the warm water. Turn the heat higher, bringing the water to a boil. 
7. Let the ham boil for 5-6 hours, depending on the size. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Stewed Tomatoes

Ingredients 

• Tomatoes 
• Salt – to taste 
• Cayenne pepper – to taste 
• 1 tsp brown sugar 
• Grated bread or cracker
• Butter 
• Powered mace 

Directions 

1. Peel the tomatoes. 
2. Cut the tomatoes in half and squeeze out the seeds. 
3. Place the tomatoes into a stewpan. 
4. Add the remaining ingredients to the tomatoes in the stewpan. 
5. Stew them slowly, till perfectly done. 
6. Serve the stewed tomatoes hot. The tomatoes make a very nice appendage to beefsteak, and other tasteless dishes. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Stewed Tomatoes

Ingredients 

• Tomatoes 
• Salt – to taste 
• Cayenne pepper – to taste 
• 1 tsp brown sugar 
• Grated bread or cracker
• Butter 
• Powered mace 

Directions 

1. Peel the tomatoes. 
2. Cut the tomatoes in half and squeeze out the seeds. 
3. Place the tomatoes into a stewpan. 
4. Add the remaining ingredients to the tomatoes in the stewpan. 
5. Stew them slowly, till perfectly done. 
6. Serve the stewed tomatoes hot. The tomatoes make a very nice appendage to beefsteak, and other tasteless dishes. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Okra Soup

Ingredients 

• ¼ of a peck of okra (1.5 pounds) 
• ½ of a peck of potatoes (7.5 pounds) 
• Leg of beef 
• 10 quarts cold water 
• Cayenne – to taste 
• Salt – to taste 
• Pepper – to taste 

Directions 

1. Fill a pot with 10 quarts of cold water. 
2. Cut the okra into small pieces. 
3. Skin the potatoes. 
4. Place all ingredients in the pot. 
5. Boil gently for 7 hours. There may be white froth that rises to the top from the ingredients when boiling. Remove (skim) this froth with a spoon and discard. 
6. Season with cayenne, black pepper and/or salt to your liking. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Okra Soup

Ingredients 

• ¼ of a peck of okra (1.5 pounds) 
• ½ of a peck of potatoes (7.5 pounds) 
• Leg of beef 
• 10 quarts cold water 
• Cayenne – to taste 
• Salt – to taste 
• Pepper – to taste 

Directions 

1. Fill a pot with 10 quarts of cold water. 
2. Cut the okra into small pieces. 
3. Skin the potatoes. 
4. Place all ingredients in the pot. 
5. Boil gently for 7 hours. There may be white froth that rises to the top from the ingredients when boiling. Remove (skim) this froth with a spoon and discard. 
6. Season with cayenne, black pepper and/or salt to your liking. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Bread Pudding

Ingredients

• 2 cups milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• Pinch of salt
  
• 1/2 loaf of sweet egg bread cut into 2 inch cubes
• 2 eggs (beaten)

Directions

1. Preheat oven to 350 degrees.In a small saucepan over low heat, add warm milk, butter, vanilla, sugar and salt.
2. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
3. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
4. Serve at room temperature.

Source — Times Cooking
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Bread Pudding

Ingredients

• 2 cups milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• Pinch of salt
  
• 1/2 loaf of sweet egg bread cut into 2 inch cubes
• 2 eggs (beaten)

Directions

1. Preheat oven to 350 degrees.In a small saucepan over low heat, add warm milk, butter, vanilla, sugar and salt.
2. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
3. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
4. Serve at room temperature.

Source — Times Cooking
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Cottage Cake

Ingredients

• 3 eggs
• 1 teacup of brown sugar
• 2 teacups of molasses
• 1 teacup of beaten ginger
• 2 teacups of butter
• 1 teacup of cream or milk
• Pinch of baking soda
• 3 cups of flour
• Lemon or Orange zest

Directions

1. Take the 3 eggs (separately beaten), and mix with all other ingredients except for zest until evenly mixed.
2. Mix until it has the consistency of a pound cake.
3. Add zest of choice to enhance flavor.
4. Bake in either large or small tins.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Cottage Cake

Ingredients

• 3 eggs
• 1 teacup of brown sugar
• 2 teacups of molasses
• 1 teacup of beaten ginger
• 2 teacups of butter
• 1 teacup of cream or milk
• Pinch of baking soda
• 3 cups of flour
• Lemon or Orange zest

Directions

1. Take the 3 eggs (separately beaten), and mix with all other ingredients except for zest until evenly mixed.
2. Mix until it has the consistency of a pound cake.
3. Add zest of choice to enhance flavor.
4. Bake in either large or small tins.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Diet Bread

Ingredients

• 1 pound of flour
• 1 pound of sugar
• Pinch of mace seasoning
• Grated nutmeg
• Splash of rose water
• 6 eggs
• Pinch of salt
  

Directions

1. Sift flour and sugar then add mace.
2. Mix in grated nutmeg and splash of rose water and stir well together.
3. Beat the 6 eggs lightly and add pinch of salt.
4. Once all ingredients are mixed, bake slowly in a pan.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Diet Bread

Ingredients

• 1 pound of flour
• 1 pound of sugar
• Pinch of mace seasoning
• Grated nutmeg
• Splash of rose water
• 6 eggs
• Pinch of salt
  

Directions

1. Sift flour and sugar then add mace.
2. Mix in grated nutmeg and splash of rose water and stir well together.
3. Beat the 6 eggs lightly and add pinch of salt.
4. Once all ingredients are mixed, bake slowly in a pan.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Stewed Carrots

Ingredients

• 2 pounds of carrots
• 4 cups of milk
• Pinch of Salt
• Pinch of pepper
• Chopped Parsley
• Fresh butter rolled in flour

Directions

1. Half boil carrots and scrape them nicely.
2. Cut the carrots into thick slices and put them in the stewpan.
3. Add the milk to barely cover them, along with salt, pepper, and parsley.
4. Simmer until perfectly tender.
5. When they are nearly done, add fresh butter rolled in flour, send them to the table hot.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Stewed Carrots

Ingredients

• 2 pounds of carrots
• 4 cups of milk
• Pinch of Salt
• Pinch of pepper
• Chopped Parsley
• Fresh butter rolled in flour

Directions

1. Half boil carrots and scrape them nicely.
2. Cut the carrots into thick slices and put them in the stewpan.
3. Add the milk to barely cover them, along with salt, pepper, and parsley.
4. Simmer until perfectly tender.
5. When they are nearly done, add fresh butter rolled in flour, send them to the table hot.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Pain Noir

Ingrédients

• Deux quarts de farine
• Une cuillère à soupe de sel
• Une cuillère à soupe de sucre
• Une demi-tasse de sirop
• Un paquet de levure
• Une cuillerée de saindoux (bacon)
• Deux tasses de lait
• Deux tasses d'eau

Instructions

1. Mettez une cuillère à soupe de sel et une cuillère à soupe de sucre dans la farine.
2. Mélangez un petit paquet de levure avec une tasse d'eau.
3. Mélangez la levure avec la farine.
4. Faites fondre une cuillerée de beurre et une cuillerée de saindoux dans une boîte.
5. Ajouter le beurre fondu et le saindoux, deux tasses de lait, une tasse d'eau et une demi-tasse de sirop dans la farine.
6. Remuez bien avec une cuillère jusqu'à ce que le fond du plat soit propre.
7. Laisser lever toute la nuit dans un endroit chaud.
8. Le lendemain, retournez la pâte 2 à 3 fois.
9. Répartir en pains.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 4, 2021

Ingredients

• Two quarters of flour
• One tablespoon of salt
• One tablespoon of sugar
• Half a cup of syrup
• A package of yeast
• One spoonful lard (bacon)
• Two cups of milk
• Two cups of water

Directions

1. Put one tablespoon of salt and one tablespoon of sugar into the flour.
2. Mix a small package of yeast with one cup of water.
3. Mix the yeast with the flour.
4. Melt a spoonful of butter and a spoonful of lard in a tin.
5. Add the melted butter and lard, two cups of milk, one cup of water, and a half cup of syrup in flour.
6. Stir well with spoon until the bottom of the dish is clean.
7. Leave to rise over night in a warm place.
8. Next day, turn the dough 2 to 3 times.
9. Divide into loaves.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 4, 2021

Pain Noir

Ingrédients

• Deux quarts de farine
• Une cuillère à soupe de sel
• Une cuillère à soupe de sucre
• Une demi-tasse de sirop
• Un paquet de levure
• Une cuillerée de saindoux (bacon)
• Deux tasses de lait
• Deux tasses d'eau

Instructions

1. Mettez une cuillère à soupe de sel et une cuillère à soupe de sucre dans la farine.
2. Mélangez un petit paquet de levure avec une tasse d'eau.
3. Mélangez la levure avec la farine.
4. Faites fondre une cuillerée de beurre et une cuillerée de saindoux dans une boîte.
5. Ajouter le beurre fondu et le saindoux, deux tasses de lait, une tasse d'eau et une demi-tasse de sirop dans la farine.
6. Remuez bien avec une cuillère jusqu'à ce que le fond du plat soit propre.
7. Laisser lever toute la nuit dans un endroit chaud.
8. Le lendemain, retournez la pâte 2 à 3 fois.
9. Répartir en pains.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 4, 2021

Ingredients

• Two quarters of flour
• One tablespoon of salt
• One tablespoon of sugar
• Half a cup of syrup
• A package of yeast
• One spoonful lard (bacon)
• Two cups of milk
• Two cups of water

Directions

1. Put one tablespoon of salt and one tablespoon of sugar into the flour.
2. Mix a small package of yeast with one cup of water.
3. Mix the yeast with the flour.
4. Melt a spoonful of butter and a spoonful of lard in a tin.
5. Add the melted butter and lard, two cups of milk, one cup of water, and a half cup of syrup in flour.
6. Stir well with spoon until the bottom of the dish is clean.
7. Leave to rise over night in a warm place.
8. Next day, turn the dough 2 to 3 times.
9. Divide into loaves.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 4, 2021

Baked Macaroni and Cheese

Ingredients

• Unsalted Butter
• Kosher Salt
• 1 lb of Penne Pasta
• 2 Cups of Milk
• 2 Cups of Grated Sharp Chedder
• 1/2 Cup of Breadcrumbs

Directions

Macaroni

1. Preheat oven to 350 degrees.
2. Butter a 2-quart casserole dish.
3. Boil macaroni in water for 10-15 minutes and then strain it.

Cheese Sauce

1. Melt 4 tablespoons of butter into a 1-quart saucepan.
2. Stir in 4 tablespoons of flour and 1 teaspoon of salt with a wire whisk over medium heat until the flour turns light brown.
3. Add 1 cup of milk to saucepan slowly and then a second cup of milk stirring until sauce thickens.
4. Add 2 cups of grated sharp cheddar to the sauce, stirring until the cheese melts.

Topping

1. Melt 4 tablespoons of butter in a small pot.
2. Stir 1/2 cup of breadcrumbs in pot until the crumbs are moist.

Final Steps

1. Place macaroni and cheese sauce into buttered 2-quart casserole dish.
2. Sprinkle breadcrumbs over the top of the macaroni and cheese.
3. Place casserole dish in the preheated oven and bake for 15-17 minutes.
4. Serve dish.

Source — James' Cookbook
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Baked Macaroni and Cheese

Ingredients

• Unsalted Butter
• Kosher Salt
• 1 lb of Penne Pasta
• 2 Cups of Milk
• 2 Cups of Grated Sharp Chedder
• 1/2 Cup of Breadcrumbs

Directions

Macaroni

1. Preheat oven to 350 degrees.
2. Butter a 2-quart casserole dish.
3. Boil macaroni in water for 10-15 minutes and then strain it.

Cheese Sauce

1. Melt 4 tablespoons of butter into a 1-quart saucepan.
2. Stir in 4 tablespoons of flour and 1 teaspoon of salt with a wire whisk over medium heat until the flour turns light brown.
3. Add 1 cup of milk to saucepan slowly and then a second cup of milk stirring until sauce thickens.
4. Add 2 cups of grated sharp cheddar to the sauce, stirring until the cheese melts.

Topping

1. Melt 4 tablespoons of butter in a small pot.
2. Stir 1/2 cup of breadcrumbs in pot until the crumbs are moist.

Final Steps

1. Place macaroni and cheese sauce into buttered 2-quart casserole dish.
2. Sprinkle breadcrumbs over the top of the macaroni and cheese.
3. Place casserole dish in the preheated oven and bake for 15-17 minutes.
4. Serve dish.

Source — James' Cookbook
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Potted Beef

Ingredients

• Skinned Cow Head
• Salt
• Butter
• Pepper

Directions

1. Remove tongue from cow head.
2. Salt the tongue.
3. Wash the head and soak it in water for 1 hour.
4. Stew the head in a middle-sized pot filled with water until meat is soft.
5. Remove bones leaving the brains with the meat.
6. Stew meat and brain again to soften sufficiently for mortar use.
7. Beat remains into a jelly-like substance using mortar.
8. Remove gristle (tough inedible cartilage).
9. Season with salt and pepper.
10. Cool the remains and place into clean pot.
11. Cover the substance with melted butter.
12. Serve as jelly or spread.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Potted Beef

Ingredients

• Skinned Cow Head
• Salt
• Butter
• Pepper

Directions

1. Remove tongue from cow head.
2. Salt the tongue.
3. Wash the head and soak it in water for 1 hour.
4. Stew the head in a middle-sized pot filled with water until meat is soft.
5. Remove bones leaving the brains with the meat.
6. Stew meat and brain again to soften sufficiently for mortar use.
7. Beat remains into a jelly-like substance using mortar.
8. Remove gristle (tough inedible cartilage).
9. Season with salt and pepper.
10. Cool the remains and place into clean pot.
11. Cover the substance with melted butter.
12. Serve as jelly or spread.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Broiled Mackerel

Ingredients

• Salt
• 1 Mackerel
• Butter

Directions

1. Season mackerel with salt.
2. Soak salted mackerel over night in water.
3. Wipe mackerel dry in the morning.
4. Heat and grease the gridiron (grill) with bright coals.
5. Place mackerel on gridiron with flesh side down.
6. Cook mackerel until internal temperature is 140 degrees or the meat flakes when twisted.
7. Flip mackerel to skin side using a dish.
8. Butter the mackerel.
9. Serve mackerel hot.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Broiled Mackerel

Ingredients

• Salt
• 1 Mackerel
• Butter

Directions

1. Season mackerel with salt.
2. Soak salted mackerel over night in water.
3. Wipe mackerel dry in the morning.
4. Heat and grease the gridiron (grill) with bright coals.
5. Place mackerel on gridiron with flesh side down.
6. Cook mackerel until internal temperature is 140 degrees or the meat flakes when twisted.
7. Flip mackerel to skin side using a dish.
8. Butter the mackerel.
9. Serve mackerel hot.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Chestnut Soup

Ingredients

• Lean Fresh Beef, Mutton, or Venison
• Cayenne Pepper
• Salt
• 1 Quart of Chestnuts
• Butter
• Flour

Directions

1. Thaw choice meat (Beef, Mutton, or Venison).
2. Season meat with cayenne pepper and salt.
3. Place meat in a pot adding slightly less than a quart of water per pound of meat.
4. Boil the meat until the meat drops from the bone.
5. Boil and peel 1 quart of chestnuts.
6. Strain pot of meat and place meat into a clean pot.
7. Roll bits of butter in flour.
8. Place chestnuts and floured butter into the pot of meat.
9. Boil the soup dish for 10 minutes.
10. Serve meal.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 3, 2021

Chestnut Soup

Ingredients

• Lean Fresh Beef, Mutton, or Venison
• Cayenne Pepper
• Salt
• 1 Quart of Chestnuts
• Butter
• Flour

Directions

1. Thaw choice meat (Beef, Mutton, or Venison).
2. Season meat with cayenne pepper and salt.
3. Place meat in a pot adding slightly less than a quart of water per pound of meat.
4. Boil the meat until the meat drops from the bone.
5. Boil and peel 1 quart of chestnuts.
6. Strain pot of meat and place meat into a clean pot.
7. Roll bits of butter in flour.
8. Place chestnuts and floured butter into the pot of meat.
9. Boil the soup dish for 10 minutes.
10. Serve meal.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 3, 2021

To Roast Beef in a Stove

Ingredients

• Salt
• Pepper
• Small onion (optional)
• Beef (pick a cut that roasts well)
• Hot water
• Flour

Directions

1. Get the oven hot.
2. Salt and Pepper the beef generously and throw in some onion if you like.
3. Put the beef either on a muffin or a trivet in a dripping tray and a pint of hot water.
4. Keep the oven hot and well closed, once the beef begins to bake baste it(pouring its drippings over the meat) using a long-handled spoon every 15 minutes.
5. Add hot water as the liquid in the pan wastes this also prevents the gravey from burning.
6. Cook it for 15 minutes per pound the meat weighs unless you want it very rare.
7. 30 minutes before removing it from the oven, cover it in flour then baste it and let it brown.
8. Once done remove the meat from the pan dredge it in some more flour and seasoning if needed
9. Add a cup of water into the gravy then let it boil once and then strain it into a container or gravy boat of your choice.

Source — La Cuisine Creole
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

To Roast Beef in a Stove

Ingredients

• Salt
• Pepper
• Small onion (optional)
• Beef (pick a cut that roasts well)
• Hot water
• Flour

Directions

1. Get the oven hot.
2. Salt and Pepper the beef generously and throw in some onion if you like.
3. Put the beef either on a muffin or a trivet in a dripping tray and a pint of hot water.
4. Keep the oven hot and well closed, once the beef begins to bake baste it(pouring its drippings over the meat) using a long-handled spoon every 15 minutes.
5. Add hot water as the liquid in the pan wastes this also prevents the gravey from burning.
6. Cook it for 15 minutes per pound the meat weighs unless you want it very rare.
7. 30 minutes before removing it from the oven, cover it in flour then baste it and let it brown.
8. Once done remove the meat from the pan dredge it in some more flour and seasoning if needed
9. Add a cup of water into the gravy then let it boil once and then strain it into a container or gravy boat of your choice.

Source — La Cuisine Creole
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Eggs and Rice

Ingredients

• Cajun Seasoning
• Boil in a Bag Rice
• 1 Egg

Directions

1. Boil Rice until finished and drain water
2. Beat and then scramble the egg on a skillet.
3. Once the egg is finished, then add rice and seasoning onto the skillet while it is still hot.
4. Mix ingredients thoroughly and it is ready for Consumption.

Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Eggs and Rice

Ingredients

• Cajun Seasoning
• Boil in a Bag Rice
• 1 Egg

Directions

1. Boil Rice until finished and drain water
2. Beat and then scramble the egg on a skillet.
3. Once the egg is finished, then add rice and seasoning onto the skillet while it is still hot.
4. Mix ingredients thoroughly and it is ready for Consumption.

Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Creole Sauce

Ingredients

• Worcestershire sauce, 1 tablespoonful
• Cayenne pepper, 1⁄4 teaspoonful
• Butter, 1 ounce
• Tomatoes 2
• Onions, 1 tablespoonful
• Parsley, 1 tablespoonful

Directions

1. Chop the tomatoes, onions and parsley very fine.
2. Boil all together 10 minutes and strain.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3,2021

Creole Sauce

Ingredients

• Worcestershire sauce, 1 tablespoonful
• Cayenne pepper, 1⁄4 teaspoonful
• Butter, 1 ounce
• Tomatoes 2
• Onions, 1 tablespoonful
• Parsley, 1 tablespoonful

Directions

1. Chop the tomatoes, onions and parsley very fine.
2. Boil all together 10 minutes and strain.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3,2021

Potato Salad

Ingredients

• Boiled Potatoes Sliced Thinly with a Flat Base
• Five Sliced Boiled Eggs
• Two Tablespoons of Sweet Pickle
• Whole allspice
• Two Tablespoons Salt and Pepper
• 2 Sablespoons of Prince of Wales Salad Sauce
• 2 Yolks (raw) and 1 Cooked
• 1 Tablespoon Worcester Sauce
• 1 Teaspoon Sugar
• Sweet Oil about 1 pint
• Lemon Juice

Directions

1. Mix sweet pickle,salt, and pepper thoroughly before making the dressing.
2. Then add Prince of Wales salad sauce, Worcester sauce, sugar, and sweet oil.
3. After mixing thoroughly, squeeze a few drops of lemon juice, and then add the whites beated stiff.
4. Pour the dressing on the potatoes, 1 spoonful or more at a time.
5. Mix well, and then garnish with eggs, pickles, etc.
6. According to your taste; stir the oil into the raw yolk as you do for mayonnaise dressing.
7. Then add the other ingredients.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Potato Salad

Ingredients

• Boiled Potatoes Sliced Thinly with a Flat Base
• Five Sliced Boiled Eggs
• Two Tablespoons of Sweet Pickle
• Whole allspice
• Two Tablespoons Salt and Pepper
• 2 Sablespoons of Prince of Wales Salad Sauce
• 2 Yolks (raw) and 1 Cooked
• 1 Tablespoon Worcester Sauce
• 1 Teaspoon Sugar
• Sweet Oil about 1 pint
• Lemon Juice

Directions

1. Mix sweet pickle,salt, and pepper thoroughly before making the dressing.
2. Then add Prince of Wales salad sauce, Worcester sauce, sugar, and sweet oil.
3. After mixing thoroughly, squeeze a few drops of lemon juice, and then add the whites beated stiff.
4. Pour the dressing on the potatoes, 1 spoonful or more at a time.
5. Mix well, and then garnish with eggs, pickles, etc.
6. According to your taste; stir the oil into the raw yolk as you do for mayonnaise dressing.
7. Then add the other ingredients.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

To Boil Fish

Ingredients

• Fish
• Invariantly Cold Water
• Pot
• Source Of Heat 

Directions

1. Add Fish in cold water.
2. Begin to add heat.
3. When water is boiling remove fish and allow fish to simmer.
4. A boiled fish is done when the fins can be easily removed.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

To Boil Fish

Ingredients

• Fish
• Invariantly Cold Water
• Pot
• Source Of Heat 

Directions

1. Add Fish in cold water.
2. Begin to add heat.
3. When water is boiling remove fish and allow fish to simmer.
4. A boiled fish is done when the fins can be easily removed.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Chicken Pot Pie

 

Ingredients

• Two cans of vegall 
• Two cans of cream of chicken
• Two cans of canned biscuits 
• Two cans of canned chicken
• Salt 
• Pepper

Directions

1. Preset the oven to 375 degrees Fahrenheit.
2. Warm vegall, cream of chicken, and chicken over slow burning fire.
3. Add salt and pepper then stir.
4. Spray eleven by thirteen cake pan with non-stick spray.
5. Combine all warmed ingredients in pan.
6. Place biscuits side-by-side on top of the ingredients until fully covered.
   
7. Bake for eleven to fifteen minutes or until biscuits are golden brown on top.

Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

Chicken Pot Pie

 

Ingredients

• Two cans of vegall 
• Two cans of cream of chicken
• Two cans of canned biscuits 
• Two cans of canned chicken
• Salt 
• Pepper

Directions

1. Preset the oven to 375 degrees Fahrenheit.
2. Warm vegall, cream of chicken, and chicken over slow burning fire.
3. Add salt and pepper then stir.
4. Spray eleven by thirteen cake pan with non-stick spray.
5. Combine all warmed ingredients in pan.
6. Place biscuits side-by-side on top of the ingredients until fully covered.
   
7. Bake for eleven to fifteen minutes or until biscuits are golden brown on top.

Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

Corn Baked in a Dish

 

Ingredients

• Sweet corn on the ear
• Milk
• Salt
• Pepper
• Butter
• One egg

Directions

1. Out sweet corn from ear.
2. Add plenty of milk.
3. Season with salt, pepper, and butter.
4. Turn into a baking dish.
5. Beat an egg and spread over the top.
6. Bake for twenty minutes. 

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

Corn Baked in a Dish

 

Ingredients

• Sweet corn on the ear
• Milk
• Salt
• Pepper
• Butter
• One egg

Directions

1. Out sweet corn from ear.
2. Add plenty of milk.
3. Season with salt, pepper, and butter.
4. Turn into a baking dish.
5. Beat an egg and spread over the top.
6. Bake for twenty minutes. 

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

To Keep Tomatoes

 

Ingredients

• Perfectly ripe tomatoes
• Hot water
• Sugar
• Salt

Directions

1. When perfectly ripe, scald in hot water to take off skin easily.
2. When skinned, boil well in a little sugar or salt, but no water.
3. Spread in cakes about an inch thick.
4. Place cakes in sun.
5. Let sit for three to four days.
6. Pack away in separate bags to hang in a dry place.

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

To Keep Tomatoes

 

Ingredients

• Perfectly ripe tomatoes
• Hot water
• Sugar
• Salt

Directions

1. When perfectly ripe, scald in hot water to take off skin easily.
2. When skinned, boil well in a little sugar or salt, but no water.
3. Spread in cakes about an inch thick.
4. Place cakes in sun.
5. Let sit for three to four days.
6. Pack away in separate bags to hang in a dry place.

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021