Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

English Pea Salad

Ingredients

 

• 1 Can of English Peas
• 2 Boiled Eggs
• 1 Tablespoon of Bacon Bits
• 4 Tablespoons of Mayonnaise 
• 1 Tablespoon of Black Pepper

Directions

1. Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
2. Boil the 2 eggs, once boiled peal them and chip them up very fine.
3. 
   Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
4. Stir well (best served cold.)

Prepared by Allen Jones

Louisiana Anthology

July 16, 2019

English Pea Salad

Ingredients

 

• 1 Can of English Peas
• 2 Boiled Eggs
• 1 Tablespoon of Bacon Bits
• 4 Tablespoons of Mayonnaise 
• 1 Tablespoon of Black Pepper

Directions

1. Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
2. Boil the 2 eggs, once boiled peal them and chip them up very fine.
3. 
   Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
4. Stir well (best served cold.)

Prepared by Allen Jones

Louisiana Anthology

July 16, 2019

Ronpolk Cured Hams

Ingredients

• Ham 
• 1 tablespoon of sodium nitrate
• salt
• black pepper

Directions

1. Rub 1 tablespoon of sodium nitrate onto the ham.
2. Pack the ham away letting it sit for 6 weeks.
3. Take the ham out and wipe it very dry with a coarse towel.
4. Once wiped clean, rub the thick part and bone with black pepper.
5. Smoke the ham for 6-8 weeks then enjoy.

Source — The Creole Cookery Book
Prepared byAllen Jones
Louisiana Anthology
June 12, 2021

Ronpolk Cured Hams

Ingredients

• Ham 
• 1 tablespoon of sodium nitrate
• salt
• black pepper

Directions

1. Rub 1 tablespoon of sodium nitrate onto the ham.
2. Pack the ham away letting it sit for 6 weeks.
3. Take the ham out and wipe it very dry with a coarse towel.
4. Once wiped clean, rub the thick part and bone with black pepper.
5. Smoke the ham for 6-8 weeks then enjoy.

Source — The Creole Cookery Book
Prepared byAllen Jones
Louisiana Anthology
June 12, 2021

Cold Brisket of Beef

Ingredients

• Brisket
• Salt
• Pepper
• Sodium nitrate
• powder mace
• cloves
• allspice

Directions

1. Cut brisket from the bones and lay in it a large dish or pan.
2. Cover the brisket well with salt, pepper, and a little sodium nitrate. 
3. Once seasoned cover it in the dish or pan and let stand for several days.
4. Uncover the brisket after letting it sit for several days, then wipe off the dressing.
5. Once the old dressing is wiped off and place it on a clean dish.
6. Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
7. Sew it up tightly in a cloth and boil slowly all day and then serve it cold.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

 

Cold Brisket of Beef

Ingredients

• Brisket
• Salt
• Pepper
• Sodium nitrate
• powder mace
• cloves
• allspice

Directions

1. Cut brisket from the bones and lay in it a large dish or pan.
2. Cover the brisket well with salt, pepper, and a little sodium nitrate. 
3. Once seasoned cover it in the dish or pan and let stand for several days.
4. Uncover the brisket after letting it sit for several days, then wipe off the dressing.
5. Once the old dressing is wiped off and place it on a clean dish.
6. Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
7. Sew it up tightly in a cloth and boil slowly all day and then serve it cold.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

 

Stewed Smoked Beef

Ingredients

• Smoked Beef
• Fresh Butter
• Pepper
• 2-3 Beaten Egg Yolks

Directions

1. Chip the beef very thin and then put it into a skillet.
2. Add the pepper and the beaten egg yolks to the same skillet.
3. Let it stew until the beef is crisp and curled up.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

Stewed Smoked Beef

Ingredients

• Smoked Beef
• Fresh Butter
• Pepper
• 2-3 Beaten Egg Yolks

Directions

1. Chip the beef very thin and then put it into a skillet.
2. Add the pepper and the beaten egg yolks to the same skillet.
3. Let it stew until the beef is crisp and curled up.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

Duck Alfredo

 

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Duck Alfredo

 

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Roast Goose, With Sage And Onion

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Roast Goose, With Sage And Onion

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Jambalaya with Chicken and Sausage

Ingredients

• 
  Olive oil, vegetable oil, or bacon drippings
  
• Cajun seasoning
• Three pounds of chicken
• Two pounds of sausage
• Two cups of onion
• Two cups of celery
• One cup of green bell pepper
• Two tablespoons of chopped garlic
• One cup of sliced baby bella mushrooms
• Four cups of water
• Four cups of uncooked, parboiled rice
• Salt
• Pepper
• Soy sauce
• Hot sauce (e.g., Tabasco)

Directions

1. Finely chop onion, celery, bell pepper, and garlic. If using a food processor, keep leftover liquid for later.
2. Cube chicken into one-inch cubes and slice sausage.
3. Heat a large pot (for which you have a lid) as high as possible.
4. Add enough oil to pot to prevent sticking, then add chicken.
5. Sprinkle with Cajun seasoning and let cook with minimal stirring until browned (10-15 minutes). Chicken sticking to the sides of the pot is desired.
   

6. 

   The mixture of onions, celery,
   and bell peppers is colloquially
    referred to as "the Trinity."
   

   Add sausage and sprinkle with more Cajun seasoning once chicken is browned, stirring occasionally until sausage browns (10 minutes).
7. Add the chopped onion, celery, bell pepper, and garlic along with more seasoning. Cook until vegetables are translucent.
8. Add mushrooms when vegetables are almost translucent. Cook until they shrink, lowering heat as necessary.
9. Add water as well as any leftover liquid from food processor. Scrape anything stuck to the bottom and sides of the pot, as this is all flavor.
10. Let simmer for five minutes, then add rice and stir until evenly mixed.

11. 

    Jambalaya before simmering.

    Add enough water to cover jambalaya by one knuckle (half inch). Taste liquid and add extra Cajun seasoning, salt, pepper, soy sauce, and hot sauce as necessary. Be sure to over-season where the liquid tastes salty, as the rice will absorb all of the flavor.
    
12. Cover pot and place on a low simmer for 20-30 minutes. Leave covered so the rice may absorb the liquid.
13. Check rice to see if it is properly cooked with little liquid remaining. If rice is still hard, add water and simmer for an additional five minutes. If too much liquid remains, simmer uncovered for five minutes or until liquid is gone.
14. Add hot sauce to taste and enjoy.

Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Jambalaya with Chicken and Sausage

Ingredients

• 
  Olive oil, vegetable oil, or bacon drippings
  
• Cajun seasoning
• Three pounds of chicken
• Two pounds of sausage
• Two cups of onion
• Two cups of celery
• One cup of green bell pepper
• Two tablespoons of chopped garlic
• One cup of sliced baby bella mushrooms
• Four cups of water
• Four cups of uncooked, parboiled rice
• Salt
• Pepper
• Soy sauce
• Hot sauce (e.g., Tabasco)

Directions

1. Finely chop onion, celery, bell pepper, and garlic. If using a food processor, keep leftover liquid for later.
2. Cube chicken into one-inch cubes and slice sausage.
3. Heat a large pot (for which you have a lid) as high as possible.
4. Add enough oil to pot to prevent sticking, then add chicken.
5. Sprinkle with Cajun seasoning and let cook with minimal stirring until browned (10-15 minutes). Chicken sticking to the sides of the pot is desired.
   

6. 

   The mixture of onions, celery,
   and bell peppers is colloquially
    referred to as "the Trinity."
   

   Add sausage and sprinkle with more Cajun seasoning once chicken is browned, stirring occasionally until sausage browns (10 minutes).
7. Add the chopped onion, celery, bell pepper, and garlic along with more seasoning. Cook until vegetables are translucent.
8. Add mushrooms when vegetables are almost translucent. Cook until they shrink, lowering heat as necessary.
9. Add water as well as any leftover liquid from food processor. Scrape anything stuck to the bottom and sides of the pot, as this is all flavor.
10. Let simmer for five minutes, then add rice and stir until evenly mixed.

11. 

    Jambalaya before simmering.

    Add enough water to cover jambalaya by one knuckle (half inch). Taste liquid and add extra Cajun seasoning, salt, pepper, soy sauce, and hot sauce as necessary. Be sure to over-season where the liquid tastes salty, as the rice will absorb all of the flavor.
    
12. Cover pot and place on a low simmer for 20-30 minutes. Leave covered so the rice may absorb the liquid.
13. Check rice to see if it is properly cooked with little liquid remaining. If rice is still hard, add water and simmer for an additional five minutes. If too much liquid remains, simmer uncovered for five minutes or until liquid is gone.
14. Add hot sauce to taste and enjoy.

Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Scotch Bread

 

Ingredients

• 1 1/4 lb. of flour 
• 3/4 lb. of sugar
• 3/4 lb. of butter
• Lemon

Directions

1. Mix together the flour, sugar, and butter
2. Add lemon to taste
3. Bake for 20 min in a slow oven 

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Scotch Bread

 

Ingredients

• 1 1/4 lb. of flour 
• 3/4 lb. of sugar
• 3/4 lb. of butter
• Lemon

Directions

1. Mix together the flour, sugar, and butter
2. Add lemon to taste
3. Bake for 20 min in a slow oven 

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Empanadas Argentinas

 Ingredients

• Dozen empanada doughs (in circles)
• One pound of ground beef
• Three onions, finely chopped
• Two eggs, hard-boiled
• 1/2 cup of green olives
• Salt
• Pepper
• Paprika
• Two table spoons of olive oil

Directions

Meat Filling

1. Put the finely chopped onions into a pot with olive oil, and cook it until it becomes clear. 
2. Add the ground beef to the pot of onions; add salt and pepper to it to your liking.
3.  Once the meat is cooked and juicy, add paprika, the boiled eggs, and the olives. Mix it all in. 
4. Let the mixture with the meat cool. 

Filling and Cooking the Empanadas 

1.  Fill half of each dough circle with a spoonful of the meat filling.
2. Water the edges of the dough. 
3. Fold over the watered edges, and press the edges of the empanadas with a fork to seal them.
4.  Place the empanadas in a pan. Bake them in the oven for 15 minutes with the heat to 375 degrees Fahrenheit. The empanadas should be golden.
5. Let cool for 10 minutes outside of oven before eating. 

Prepared by Francisco Simoncini
Louisiana Anthology
June 10, 2021

Empanadas Argentinas

 Ingredients

• Dozen empanada doughs (in circles)
• One pound of ground beef
• Three onions, finely chopped
• Two eggs, hard-boiled
• 1/2 cup of green olives
• Salt
• Pepper
• Paprika
• Two table spoons of olive oil

Directions

Meat Filling

1. Put the finely chopped onions into a pot with olive oil, and cook it until it becomes clear. 
2. Add the ground beef to the pot of onions; add salt and pepper to it to your liking.
3.  Once the meat is cooked and juicy, add paprika, the boiled eggs, and the olives. Mix it all in. 
4. Let the mixture with the meat cool. 

Filling and Cooking the Empanadas 

1.  Fill half of each dough circle with a spoonful of the meat filling.
2. Water the edges of the dough. 
3. Fold over the watered edges, and press the edges of the empanadas with a fork to seal them.
4.  Place the empanadas in a pan. Bake them in the oven for 15 minutes with the heat to 375 degrees Fahrenheit. The empanadas should be golden.
5. Let cool for 10 minutes outside of oven before eating. 

Prepared by Francisco Simoncini
Louisiana Anthology
June 10, 2021

Mashed and Browned

 

Ingredients

• 1 pound of potatoes
• 1/4 cup of milk
• 4 tablespoons (half a stick) of unsalted butter
• 1 teaspoon of salt
• 1 teaspoon of pepper

Directions

1. Do not peel the potatoes
2. Begin Boiling until potatoes are soft.
3. mash the potatoes once cooled and dried.
4. Add 1/4 cup of milk and 4 tablespoons of unsalted butter.
5. Now add 1 teaspoon of salt and 1 teaspoon of pepper.

Crisping

1. Take a a knife blade or flat object to smooth out mashed potatoes.
2. Stick flat mash potatoes into oven until browned.

Source — La Cuisine Creole
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Mashed and Browned

 

Ingredients

• 1 pound of potatoes
• 1/4 cup of milk
• 4 tablespoons (half a stick) of unsalted butter
• 1 teaspoon of salt
• 1 teaspoon of pepper

Directions

1. Do not peel the potatoes
2. Begin Boiling until potatoes are soft.
3. mash the potatoes once cooled and dried.
4. Add 1/4 cup of milk and 4 tablespoons of unsalted butter.
5. Now add 1 teaspoon of salt and 1 teaspoon of pepper.

Crisping

1. Take a a knife blade or flat object to smooth out mashed potatoes.
2. Stick flat mash potatoes into oven until browned.

Source — La Cuisine Creole
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Green Pea Soup, without Meat, for Lent

Ingredients

• Two pints of green peas
• Two quarts of water
• Three onions
• Two heads of celery
• One carrot
• One turnip
• Salt
• One half tablespoon of butter

Directions

1. Boil the peas in two quarts of water until peas are very soft.
2. Chop the onions, celery, carrot, and turnip into small pieces.
3. When peas are very soft, add onions, celery, carrot, turnip, salt to taste, and butter to the peas and boil for two hours.
4. The peas may be boiled the day before, if desired. Dried peas may be substituted for green peas.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Green Pea Soup, without Meat, for Lent

Ingredients

• Two pints of green peas
• Two quarts of water
• Three onions
• Two heads of celery
• One carrot
• One turnip
• Salt
• One half tablespoon of butter

Directions

1. Boil the peas in two quarts of water until peas are very soft.
2. Chop the onions, celery, carrot, and turnip into small pieces.
3. When peas are very soft, add onions, celery, carrot, turnip, salt to taste, and butter to the peas and boil for two hours.
4. The peas may be boiled the day before, if desired. Dried peas may be substituted for green peas.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Rice Cakes

Ingredients

• One pint of rice
• One teacup (3/4 of a cup) of flour
• Two eggs, well beaten
• One pinch salt
• Milk
• One tablespoon butter

Directions

1. Boil the rice until soft.
2. Add rice to flour, eggs, salt, and enough milk to make a thick batter.
3. Add butter and bake on a hot griddle.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Veal Olives

Ingredients

• One fillet of veal
• Pepper (finely pounded)
• Salt (pinely pounded)
• Mace (finely pounded)
• Butter
• Bread crumbs

Directions

1. Slice veal into pieces 1/2 inch thick and 8 inches wide and long.
2. Sprinkle one side of each slice with pepper, salt, and mace.
3. Roll tightly and tie separately.
4. Simmer in stewpan with water and butter down to a brown gravy.
5. Before serving, sprinkle with bread crumbs and stew for one hour.

Source — Creole Cookery Book
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Veal Olives

Ingredients

• One fillet of veal
• Pepper (finely pounded)
• Salt (pinely pounded)
• Mace (finely pounded)
• Butter
• Bread crumbs

Directions

1. Slice veal into pieces 1/2 inch thick and 8 inches wide and long.
2. Sprinkle one side of each slice with pepper, salt, and mace.
3. Roll tightly and tie separately.
4. Simmer in stewpan with water and butter down to a brown gravy.
5. Before serving, sprinkle with bread crumbs and stew for one hour.

Source — Creole Cookery Book
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Rice Cakes

Ingredients

• One pint of rice
• One teacup (3/4 of a cup) of flour
• Two eggs, well beaten
• One pinch salt
• Milk
• One tablespoon butter

Directions

1. Boil the rice until soft.
2. Add rice to flour, eggs, salt, and enough milk to make a thick batter.
3. Add butter and bake on a hot griddle.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Venison (The Haunch)

 

Ingredients

• 1 Venison Haunch
• 2 cups of Milk
• 4 Tbs Butter
• 4 Tbs flower
• 2 Tbs Currant jelly

Directions

1. Take the haunch of venison and wash it in warm milk and water, then dry with a clean cloth.
2. Wrap the whole haunch in butcher paper, well greased in fresh butter.
3. Place the haunch in a roasting pan and cook for 3 1/4-4 hours, basting as much as possible. 
4. Remove the paper when finished and sift flour over the meat to produce a froth.
5. Take out the meat, pour out the froth for gravy and serve alongside come currant jelly.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Venison (The Haunch)

 

Ingredients

• 1 Venison Haunch
• 2 cups of Milk
• 4 Tbs Butter
• 4 Tbs flower
• 2 Tbs Currant jelly

Directions

1. Take the haunch of venison and wash it in warm milk and water, then dry with a clean cloth.
2. Wrap the whole haunch in butcher paper, well greased in fresh butter.
3. Place the haunch in a roasting pan and cook for 3 1/4-4 hours, basting as much as possible. 
4. Remove the paper when finished and sift flour over the meat to produce a froth.
5. Take out the meat, pour out the froth for gravy and serve alongside come currant jelly.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Chocolate Chip Waffles

Ingredients

• 3 eggs
• 4 cups of flour
• 2 teaspoons of baking soda
• 1/2 cup of milk chocolate chips 
• 2 teaspoons of olive oil
• 1 1/2 cup of milk
• 2 tablespoons of sugar
• 1/2 cup of melted butter

Directions

1. First add the dry ingredients together, 4 cups of flour, 2 teaspoons of baking soda, and 2 tablespoons of sugar.
2. Mix dry ingredients well.
3. Now add 3 eggs, 1/1/2 cup of milk, and 1/2 cup of melted butter.
4. Once separate ingredients are mixed well, begin to add the wet ingredients to the dry ingredients slowly. While mixing slowly.
5. Add 2 teaspoons of olive oil and 1/2 cup of milk chocolate chips to the batter once mix is thoroughly mixed.
6. Begin to the pour waffle batter into waffle griddle.

Source — Creole Cookery Book
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Chocolate Chip Waffles

Ingredients

• 3 eggs
• 4 cups of flour
• 2 teaspoons of baking soda
• 1/2 cup of milk chocolate chips 
• 2 teaspoons of olive oil
• 1 1/2 cup of milk
• 2 tablespoons of sugar
• 1/2 cup of melted butter

Directions

1. First add the dry ingredients together, 4 cups of flour, 2 teaspoons of baking soda, and 2 tablespoons of sugar.
2. Mix dry ingredients well.
3. Now add 3 eggs, 1/1/2 cup of milk, and 1/2 cup of melted butter.
4. Once separate ingredients are mixed well, begin to add the wet ingredients to the dry ingredients slowly. While mixing slowly.
5. Add 2 teaspoons of olive oil and 1/2 cup of milk chocolate chips to the batter once mix is thoroughly mixed.
6. Begin to the pour waffle batter into waffle griddle.

Source — Creole Cookery Book
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Hoe Cake

 

Ingredients

• Three spoonful's of hominy
• 2 spoonful's of rice flour
• Butter
• Milk

Directions

1. Add 3 spoonful's of hominy and 2 spoonful's of rice flour in a bowl. 
2. Add in a little butter and milk until soft.
3. Bake on a griddle or hoe.

Source — Creole Cookery Book 
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Hoe Cake

 

Ingredients

• Three spoonful's of hominy
• 2 spoonful's of rice flour
• Butter
• Milk

Directions

1. Add 3 spoonful's of hominy and 2 spoonful's of rice flour in a bowl. 
2. Add in a little butter and milk until soft.
3. Bake on a griddle or hoe.

Source — Creole Cookery Book 
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Ducks a la Mode

 

Ingredients

• 2 Ducks
• 1/2 pint of Gravy
• 1/4 pint of Red Wine
• 2 Shallots
• 1 Anchovy
• 4 Tbs Butter
• 2 Tbs flower
• 2 Tbs Sweet herbs

Directions

1. Take 2 Ducks and cut them into quarters.
2. Brown the butter in a pan, and fry the ducks.
3. Pour off the fat and add in the flour. 
4. Add in the gravy, red wine, shallots, anchovy, and sweet herbs. Let simmer for 15 minutes.
5. Take out the herbs, and skim off the grease. Let the sauce become thick, add more flour if necessary, and garnish with lemon.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Ducks a la Mode

 

Ingredients

• 2 Ducks
• 1/2 pint of Gravy
• 1/4 pint of Red Wine
• 2 Shallots
• 1 Anchovy
• 4 Tbs Butter
• 2 Tbs flower
• 2 Tbs Sweet herbs

Directions

1. Take 2 Ducks and cut them into quarters.
2. Brown the butter in a pan, and fry the ducks.
3. Pour off the fat and add in the flour. 
4. Add in the gravy, red wine, shallots, anchovy, and sweet herbs. Let simmer for 15 minutes.
5. Take out the herbs, and skim off the grease. Let the sauce become thick, add more flour if necessary, and garnish with lemon.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Rotel with Shrimp

 

Ingredients

• 1lb ground beef

• 32 oz. block of Velveeta Original Cheese 

• 2 cans of Rotel 
• 1/2 cups of milk  
• 1 package of frozen small Shrimp (12 oz.)  
• 1 lb. of sausage Jimmy Dean 
• Italian seasoning 
• Garlic Powder
• Onion Powder
• 
  Creole Seasoning 
• Minced Garlic 
• 1 tbsp. olive oil 
• 2 tbsp. of butter

Directions

Meat 

1. Cook ground beef and sausage in a pan.
2.  Season the meat with garlic  powder, onion powder, and creole seasoning until brown. 
3. Strain the meat after it's all fully brown. 

Shrimp

1. Thaw out shrimp in cold water.
2. Dry off shrimp, and put into a bowl.
3. Season shrimp with Italian and creole seasoning, and garlic and onion powder.
4.  Melt 2 tbsp. of butter, in a skillet, and add 1 tbsp. of olive oil, and a spoon full of minced garlic. 
5. Cook the shrimp once the butter is melted. 

Rotel Mix  

1. Cut up Velveeta cheese in to smaller pieces. 
2. Melt the cheese in a pot with 2 cans of Rotel, and 1/2 cups of milk.
3. Add the ground beef and shrimp into the cheese and mix together. 

 
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Rotel with Shrimp

 

Ingredients

• 1lb ground beef

• 32 oz. block of Velveeta Original Cheese 

• 2 cans of Rotel 
• 1/2 cups of milk  
• 1 package of frozen small Shrimp (12 oz.)  
• 1 lb. of sausage Jimmy Dean 
• Italian seasoning 
• Garlic Powder
• Onion Powder
• 
  Creole Seasoning 
• Minced Garlic 
• 1 tbsp. olive oil 
• 2 tbsp. of butter

Directions

Meat 

1. Cook ground beef and sausage in a pan.
2.  Season the meat with garlic  powder, onion powder, and creole seasoning until brown. 
3. Strain the meat after it's all fully brown. 

Shrimp

1. Thaw out shrimp in cold water.
2. Dry off shrimp, and put into a bowl.
3. Season shrimp with Italian and creole seasoning, and garlic and onion powder.
4.  Melt 2 tbsp. of butter, in a skillet, and add 1 tbsp. of olive oil, and a spoon full of minced garlic. 
5. Cook the shrimp once the butter is melted. 

Rotel Mix  

1. Cut up Velveeta cheese in to smaller pieces. 
2. Melt the cheese in a pot with 2 cans of Rotel, and 1/2 cups of milk.
3. Add the ground beef and shrimp into the cheese and mix together. 

 
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

To Boil a Westphalia Ham

 

Ingredients

• Westphalia Ham 
• Brown sugar (depending how large the Westphalia ham is)
• Sherry wine (use at discretion)

Directions

1. Fully soak the Westphalia ham overnight.
2. Now begin to boil the ham with the same water used to soak the ham overnight with.
3. Once boiled, let the ham cool off.
4. After cooling, peel the ham.
5. Begin to put a layer of brown sugar over the ham with sherry wine to moisten the layer.
6. Let it brown, and put in the oven for a few moments.

Source — Cooking in Ole Creole days
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

To Boil a Westphalia Ham

 

Ingredients

• Westphalia Ham 
• Brown sugar (depending how large the Westphalia ham is)
• Sherry wine (use at discretion)

Directions

1. Fully soak the Westphalia ham overnight.
2. Now begin to boil the ham with the same water used to soak the ham overnight with.
3. Once boiled, let the ham cool off.
4. After cooling, peel the ham.
5. Begin to put a layer of brown sugar over the ham with sherry wine to moisten the layer.
6. Let it brown, and put in the oven for a few moments.

Source — Cooking in Ole Creole days
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Lemon Mississippi Mud Pie

Ingredients

• 1 cup All-Purpose Flour
• 1 Cup Chopped Pecans 
• 1/2 Cup of softened Butter
• 2 packages of Instant Lemon Pudding
• 2 containers of Cool Whip

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl combine flour, pecans, and butter until blended.
3. Press mixture into the bottom of a 13x9 baking dish and bake until golden brown.
4. Cool completely on a wire rack.
5. Mix Lemon Pudding according to package directions.
6. Layer Lemon Pudding and Cool Whip alternating layers in the baking dish.
7. You can add on top any left over chopped pecans.

Source — Family Recipe
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Lemon Mississippi Mud Pie

Ingredients

• 1 cup All-Purpose Flour
• 1 Cup Chopped Pecans 
• 1/2 Cup of softened Butter
• 2 packages of Instant Lemon Pudding
• 2 containers of Cool Whip

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl combine flour, pecans, and butter until blended.
3. Press mixture into the bottom of a 13x9 baking dish and bake until golden brown.
4. Cool completely on a wire rack.
5. Mix Lemon Pudding according to package directions.
6. Layer Lemon Pudding and Cool Whip alternating layers in the baking dish.
7. You can add on top any left over chopped pecans.

Source — Family Recipe
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Biscuit Yeast Powder

Ingredients

• Quart (4 cups) of flower
• 2 tablespoons of yeast or baking powder 
• Tablespoon of lard
• Teaspoon of salt

Directions

Batter

1. First you will take a pint (2 cups) of flower and sift it into a tin basin.
2. After sifting the flour into the tin basin, sift 2 tablespoons of either yeast or baking powder into the tin basin.
3. Now add a tablespoon of lard with a teaspoon of salt.
4. Once all ingredients have been added, quickly beat the mixture until the mixture is light.

Forming

1. Now sift a pint of flower onto a biscuit board.
2. Make a hole in the flour and pour in the batter.
3. Now begin to stir batter until the dough is soft, and keep as soft as possible.
4. Once the batter is soft, begin to roll out the batter and use the biscuit cutter to cut the biscuits.
5. Begin to bake biscuits as soon as possible.

Source — La Cuisine Creole
Prepared by Austin Kubisch
Louisiana Anthology
June 09, 2021

Biscuit Yeast Powder

Ingredients

• Quart (4 cups) of flower
• 2 tablespoons of yeast or baking powder 
• Tablespoon of lard
• Teaspoon of salt

Directions

Batter

1. First you will take a pint (2 cups) of flower and sift it into a tin basin.
2. After sifting the flour into the tin basin, sift 2 tablespoons of either yeast or baking powder into the tin basin.
3. Now add a tablespoon of lard with a teaspoon of salt.
4. Once all ingredients have been added, quickly beat the mixture until the mixture is light.

Forming

1. Now sift a pint of flower onto a biscuit board.
2. Make a hole in the flour and pour in the batter.
3. Now begin to stir batter until the dough is soft, and keep as soft as possible.
4. Once the batter is soft, begin to roll out the batter and use the biscuit cutter to cut the biscuits.
5. Begin to bake biscuits as soon as possible.

Source — La Cuisine Creole
Prepared by Austin Kubisch
Louisiana Anthology
June 09, 2021

Diet Bread

Ingredients

• 9 Eggs
• 1 lbs. of Sugar
• 14 oz. of Flour

Directions

1. Separate egg whites from egg yolks.
2. Beat yolks with a whisk until thick.
3. Mix in sugar to the egg yolks and beat till light.
4. Beat egg whites well then mix into egg yolk sugar mixture.
5. Mix flour in gradually.
6. Bake in a quick oven.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Diet Bread

Ingredients

• 9 Eggs
• 1 lbs. of Sugar
• 14 oz. of Flour

Directions

1. Separate egg whites from egg yolks.
2. Beat yolks with a whisk until thick.
3. Mix in sugar to the egg yolks and beat till light.
4. Beat egg whites well then mix into egg yolk sugar mixture.
5. Mix flour in gradually.
6. Bake in a quick oven.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Ham Toast for Luncheon

Ingredients

• One egg
• Tablespoon of sweet milk
• A slice of finely chopped ham
• A slice of bread
• A quarter tablespoon of butter    

Directions

1. 
   Beat the yolk of an egg with a tablespoon of sweet milk.
   
2. Set it on the stove to warm,  and add finely chopped ham to it.
3. Let it simmer.
4. Toast and butter a slice of bread.
5. Pour the simmered egg yolk and ham mix onto the buttered toast. 

Source —La Cuisine Creole 
Prepared by Francisco Simoncini
Louisiana Anthology

June 9, 2021

Ham Toast for Luncheon

Ingredients

• One egg
• Tablespoon of sweet milk
• A slice of finely chopped ham
• A slice of bread
• A quarter tablespoon of butter    

Directions

1. 
   Beat the yolk of an egg with a tablespoon of sweet milk.
   
2. Set it on the stove to warm,  and add finely chopped ham to it.
3. Let it simmer.
4. Toast and butter a slice of bread.
5. Pour the simmered egg yolk and ham mix onto the buttered toast. 

Source —La Cuisine Creole 
Prepared by Francisco Simoncini
Louisiana Anthology

June 9, 2021