Baked Red Fish

Ingredients

• 1 Large fish
• 1 Cup of water
• 1 Can of tomatoes
• Bay leaves
• 1 Tablespoon of butter
• Salt and pepper

Directions

1. Clean the fish thoroughly.
2. Cover part of a pan in the butter and lay the fish.
3. Add the tomatoes, salt, and pepper.
4. Boil the fish until 174 degrees or until it flakes easily.
5. Baste while baking.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

Baked Red Fish

Ingredients

• 1 Large fish
• 1 Cup of water
• 1 Can of tomatoes
• Bay leaves
• 1 Tablespoon of butter
• Salt and pepper

Directions

1. Clean the fish thoroughly.
2. Cover part of a pan in the butter and lay the fish.
3. Add the tomatoes, salt, and pepper.
4. Boil the fish until 174 degrees or until it flakes easily.
5. Baste while baking.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

Cranberry Sauce

Ingredients

• 2 bags of fresh cranberries
• 3 cups of orange juice
• 2 oranges zested and juiced
• 1 cinnamon stick
• 6 cloves pressed into orange rind
• 7 cups of sugar
• 1 box of regular pectin

Directions

1. Wash and spread cranberries on sheet tray to check for overripes.
2. Combine cranberries and orange juice in pot and simmer until cranberries all pop. Cover with screen if needed.
3. Pour cranberries and juice into food processor and process until completely smooth.
4. Return mixture to stove and add sugar, cinnamon stick, cloves in orange rind, and the zest and juice of 1 orange. Save the other orange for later.
5. Simmer for approximately 20 minutes or until mixture thickens.
6. Prepare pectin according to box instructions then add to cooked mixture along with the zest and juice of the remaining orange.
7. Simmer according to pectin instructions and transfer to sterilized jars if canning or any container if planning to serve soon.

Source — Family Recipe
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Cranberry Sauce

Ingredients

• 2 bags of fresh cranberries
• 3 cups of orange juice
• 2 oranges zested and juiced
• 1 cinnamon stick
• 6 cloves pressed into orange rind
• 7 cups of sugar
• 1 box of regular pectin

Directions

1. Wash and spread cranberries on sheet tray to check for overripes.
2. Combine cranberries and orange juice in pot and simmer until cranberries all pop. Cover with screen if needed.
3. Pour cranberries and juice into food processor and process until completely smooth.
4. Return mixture to stove and add sugar, cinnamon stick, cloves in orange rind, and the zest and juice of 1 orange. Save the other orange for later.
5. Simmer for approximately 20 minutes or until mixture thickens.
6. Prepare pectin according to box instructions then add to cooked mixture along with the zest and juice of the remaining orange.
7. Simmer according to pectin instructions and transfer to sterilized jars if canning or any container if planning to serve soon.

Source — Family Recipe
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Plain Doughnuts

Ingredients

• 2 Pounds or pint cups of risen dough
• 1/2 Pound of butter
• 1/2 Pound of sugar
• 1 Half pint of milk
• 3 Eggs
• Cinnamon
• Nutmeg
• Lard
• Flour

Directions

1. Take the risen dough; add butter, sugar, milk, eggs, and a little cinnamon and nutmeg.
2. Cover it and set it to rise.
3. When light, cut it into shapes.
4. Fry in boiling lard.
5. Add a little flour to stiffen the dough.

Source — La Cuisine Creole
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2019

Plain Doughnuts

Ingredients

• 2 Pounds or pint cups of risen dough
• 1/2 Pound of butter
• 1/2 Pound of sugar
• 1 Half pint of milk
• 3 Eggs
• Cinnamon
• Nutmeg
• Lard
• Flour

Directions

1. Take the risen dough; add butter, sugar, milk, eggs, and a little cinnamon and nutmeg.
2. Cover it and set it to rise.
3. When light, cut it into shapes.
4. Fry in boiling lard.
5. Add a little flour to stiffen the dough.

Source — La Cuisine Creole
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2019

Mrs. Meyer's Muffins

Ingredients

• 1 quart of flour
• 3 eggs
• 1/4 lb. butter
• 2 spoonfuls of yeast
• 1/2 pint of water

Directions

1. Combine the ingredients.
2. Beat until batter is light.
3. Bake in rings.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Egg Crumb Pie

Ingredients

• 6 Sliced hard boiled eggs
• 2 Cups fine bread crumbs
• 1 Cup of sweet milk
• Pepper
• Salt
• Butter

Directions

1. Put first a layer of bread crumbs in dish.
2. Layer ontop the thin sliced eggs.
3. Layer a little pepper, salt and butter.
4. Add another layer of bread crumbs and so on till the dish is filled.
5. Last layer to be of eggs; pour over all a cup of sweet milk, and brown in the oven.

Source — New Orleans Cook Book
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Egg Crumb Pie

Ingredients

• 6 Sliced hard boiled eggs
• 2 Cups fine bread crumbs
• 1 Cup of sweet milk
• Pepper
• Salt
• Butter

Directions

1. Put first a layer of bread crumbs in dish.
2. Layer ontop the thin sliced eggs.
3. Layer a little pepper, salt and butter.
4. Add another layer of bread crumbs and so on till the dish is filled.
5. Last layer to be of eggs; pour over all a cup of sweet milk, and brown in the oven.

Source — New Orleans Cook Book
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Mrs. Meyer's Muffins

Ingredients

• 1 quart of flour
• 3 eggs
• 1/4 lb. butter
• 2 spoonfuls of yeast
• 1/2 pint of water

Directions

1. Combine the ingredients.
2. Beat until batter is light.
3. Bake in rings.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Vanilla Ice Cream

Ingredients

• 1 Quart of milk
• 6 Egg yolks
• 6 Tablespoons of sugar
• 1 Tablespoon of Dixie vanilla

Directions

1. Put one quart of milk on to boil in double boiler.
2. Beat together the yolks of 6 eggs, and 6 tablespoons of sugar.
3. Stir mixture into boiling milk.
4. Cook about a minute, stirring constantly.
5. Strain it.
6. Allow to cool.
7. Add 1 tablespoon of Dixie Vanilla to the beaten whites of eggs.
8. Freeze.

Source — New Orleans Cook Book
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Vanilla Ice Cream

Ingredients

• 1 Quart of milk
• 6 Egg yolks
• 6 Tablespoons of sugar
• 1 Tablespoon of Dixie vanilla

Directions

1. Put one quart of milk on to boil in double boiler.
2. Beat together the yolks of 6 eggs, and 6 tablespoons of sugar.
3. Stir mixture into boiling milk.
4. Cook about a minute, stirring constantly.
5. Strain it.
6. Allow to cool.
7. Add 1 tablespoon of Dixie Vanilla to the beaten whites of eggs.
8. Freeze.

Source — New Orleans Cook Book
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Sweet Potato Buns

Ingredients

• 2 Sweet Potatoes
• Flour
• Nutmeg to taste
• Sugar to taste
• 1 tablespoonful of good yeast
• 2 tablespoonfuls of butter

Directions

1. Boil and mash the sweet potatoes.
2. Rub in enough flour to make it like bread.
3. Add nutmeg and sugar to your taste.
4. Add the yeast to the mixture.
5. When it has risen, work in the butter until it is fine pieces.
6. Form into small rolls and bake in a tin until they are a nice brown.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16,2021

Sweet Potato Buns

Ingredients

• 2 Sweet Potatoes
• Flour
• Nutmeg to taste
• Sugar to taste
• 1 tablespoonful of good yeast
• 2 tablespoonfuls of butter

Directions

1. Boil and mash the sweet potatoes.
2. Rub in enough flour to make it like bread.
3. Add nutmeg and sugar to your taste.
4. Add the yeast to the mixture.
5. When it has risen, work in the butter until it is fine pieces.
6. Form into small rolls and bake in a tin until they are a nice brown.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16,2021

Buttermilk Bread

Ingredients

• One quart of wheat flour
• 1 dessertspoonful (not heaped) of super-carbonate of soda
• 1 tablespoonful of butter
• 1⁄2 lb. of powdered sugar
• 11⁄2 tumblers of buttermilk

Directions

1. Mix the ingredients.
2. Knead the ingredients into a soft dough.
3. Place the kneaded dough into a greased pan.
4. Place the pan with the dough in a slightly warm oven to rise.
5. Once risen, bake the dough in the oven.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Buttermilk Bread

Ingredients

• One quart of wheat flour
• 1 dessertspoonful (not heaped) of super-carbonate of soda
• 1 tablespoonful of butter
• 1⁄2 lb. of powdered sugar
• 11⁄2 tumblers of buttermilk

Directions

1. Mix the ingredients.
2. Knead the ingredients into a soft dough.
3. Place the kneaded dough into a greased pan.
4. Place the pan with the dough in a slightly warm oven to rise.
5. Once risen, bake the dough in the oven.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Butter Garlic Pasta Stuffed Mushrooms

Ingredients

• 1 1/2 Cups spaghetti
• 6 Large Portobello mushrooms
• 1 1/4 Stick of butter
• 4 Slices of bacon
• 3 Drops of freshly squeezed garlic
• 1/4 Cup of heavy cream
• 1 Cup of parmeasan cheese
• Salt
• Ground pepper
• 6 Slices of mozzarella
• 6 Slices of provolone
• Cilantro to top

Directions

1. Preheat oven to 350°.
2. Boil the spaghetti according to directions on box.
3. On a baking pan, place the mushrooms.
4. Hollow out the inside of each mushroom, removing all gills, and throw the gills away.
5. Place 1 cube of butter in each mushroom.
6. Sprinkle salt and pepper into each muschroom.
7. Bake for 10 minutes.
8. In a skillet cook the 4 slices of bacon until they are browned.
9. Once the bacon is done cooking, in the same skillet add the garlic,spaghetti, parmesan, heavy scream, and bacon.
10. Stir until a thick mixture.
11. Take the mushrooms out of the oven.
12. Place the pasta mixture into each of the mushrooms..
13. Place in overn and broil for 4 to 6 minuites or till the cheese starts to brown.
14. Take out and top with cilantro.
15. Let cool before eating..

Source — Personal Recipe
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Butter Garlic Pasta Stuffed Mushrooms

Ingredients

• 1 1/2 Cups spaghetti
• 6 Large Portobello mushrooms
• 1 1/4 Stick of butter
• 4 Slices of bacon
• 3 Drops of freshly squeezed garlic
• 1/4 Cup of heavy cream
• 1 Cup of parmeasan cheese
• Salt
• Ground pepper
• 6 Slices of mozzarella
• 6 Slices of provolone
• Cilantro to top

Directions

1. Preheat oven to 350°.
2. Boil the spaghetti according to directions on box.
3. On a baking pan, place the mushrooms.
4. Hollow out the inside of each mushroom, removing all gills, and throw the gills away.
5. Place 1 cube of butter in each mushroom.
6. Sprinkle salt and pepper into each muschroom.
7. Bake for 10 minutes.
8. In a skillet cook the 4 slices of bacon until they are browned.
9. Once the bacon is done cooking, in the same skillet add the garlic,spaghetti, parmesan, heavy scream, and bacon.
10. Stir until a thick mixture.
11. Take the mushrooms out of the oven.
12. Place the pasta mixture into each of the mushrooms..
13. Place in overn and broil for 4 to 6 minuites or till the cheese starts to brown.
14. Take out and top with cilantro.
15. Let cool before eating..

Source — Personal Recipe
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Horchata

Ingredients

• One cup of long grain white rice
• One cinnamon stick
• Cinnamon powder (optional)
• Six cups of water
• Twelve oz of evaporated milk
  
• Sugar (optional)
• Fourteen oz of sweetened condensed milk
• One and half tsp of vanilla extract
• Half a cup of whole milk

Directions

1. Place rice and cinnamon stick in a bowl with six cups of water.
2. Let it sit for about 4-5 hours but it is preferred to let it sit overnight.
3. Once the rice has been in the water long enough place rice in blender, water and all.
4. Add in evaporated milk, sweetened condensed milk, whole milk, and vanilla extract into the blender.
5. Blend then strain.
6. Sugar and cinnamon powder can be added when served per liking. 

Source — Our Family Recipe
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Horchata

Ingredients

• One cup of long grain white rice
• One cinnamon stick
• Cinnamon powder (optional)
• Six cups of water
• Twelve oz of evaporated milk
  
• Sugar (optional)
• Fourteen oz of sweetened condensed milk
• One and half tsp of vanilla extract
• Half a cup of whole milk

Directions

1. Place rice and cinnamon stick in a bowl with six cups of water.
2. Let it sit for about 4-5 hours but it is preferred to let it sit overnight.
3. Once the rice has been in the water long enough place rice in blender, water and all.
4. Add in evaporated milk, sweetened condensed milk, whole milk, and vanilla extract into the blender.
5. Blend then strain.
6. Sugar and cinnamon powder can be added when served per liking. 

Source — Our Family Recipe
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Celery Sauce

Ingredients

• Celery (4-5 sticks)
• Half a cup of Flour
• A teaspoon of Butter
• Salt
• Two cups of Milk
• Water

Directions

1. Begin by cutting the sticks into pieces about 2 inches long and boil them in water.
2. In a bowl begin to mix the flour, butter, milk, and salt to taste.
3. Once celery is tender strain and mash them in a bowl.
4. Mix mashed celery and sauce into a saucepan and let it boil.
5. Once it's boiled it is ready and enjoy.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Celery Sauce

Ingredients

• Celery (4-5 sticks)
• Half a cup of Flour
• A teaspoon of Butter
• Salt
• Two cups of Milk
• Water

Directions

1. Begin by cutting the sticks into pieces about 2 inches long and boil them in water.
2. In a bowl begin to mix the flour, butter, milk, and salt to taste.
3. Once celery is tender strain and mash them in a bowl.
4. Mix mashed celery and sauce into a saucepan and let it boil.
5. Once it's boiled it is ready and enjoy.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Fish Sauce

Ingredients

• One pint of port wine
• One pound of anchovies
• One onion
• Half pint of strong Vinegar
• Allspice
• A few cloves
• A few blades of mace
• Whole pepper
• One large lemon, sliced with the skin
• A handful of thyme, green or dried

Directions

1. Place all ingredients into a saucepan and cover as needed.
2. Stir gently until all anchovies have dissolved.
3. Once anchovies have been dissolved, strain, let it cool, and bottle for use.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Fish Sauce

Ingredients

• One pint of port wine
• One pound of anchovies
• One onion
• Half pint of strong Vinegar
• Allspice
• A few cloves
• A few blades of mace
• Whole pepper
• One large lemon, sliced with the skin
• A handful of thyme, green or dried

Directions

1. Place all ingredients into a saucepan and cover as needed.
2. Stir gently until all anchovies have dissolved.
3. Once anchovies have been dissolved, strain, let it cool, and bottle for use.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Meatballs

Ingredients

• One pound of Ground beef or whatever meat you chose to use
• Pepper
• One Onion
• One cup of Milk
• Salt
• One Egg
• Two slices of bread

Directions

1. To prepare meat, place in a bowl and add salt and pepper to your liking. Set aside.
2. In a separate bowl soak two slices of bread in about a cup of milk.
3. Chop your onion.
4. Mix slices of bread, onion, egg, and meat together. 
5. Form equal sizes of meat balls.
6. Can be baked or fried as your liking.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Meatballs

Ingredients

• One pound of Ground beef or whatever meat you chose to use
• Pepper
• One Onion
• One cup of Milk
• Salt
• One Egg
• Two slices of bread

Directions

1. To prepare meat, place in a bowl and add salt and pepper to your liking. Set aside.
2. In a separate bowl soak two slices of bread in about a cup of milk.
3. Chop your onion.
4. Mix slices of bread, onion, egg, and meat together. 
5. Form equal sizes of meat balls.
6. Can be baked or fried as your liking.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Apple Soup

Ingredients

• Six Apples
• Eight cups of Water
• Cinnamon bark
• Lemon
• Sugar (optional)
• Salt (optional)

Directions

1. Peel, core (cut the core out), and cute six apples.
2. Boil apples in eight cups of water.
3. Once tender, strain and return to pot.
4. Add cinnamon bark and lemon peeling to the pot.
5. Add sugar and salt if needed or to taste.
6. Can be served hot or cold.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Apple Soup

Ingredients

• Six Apples
• Eight cups of Water
• Cinnamon bark
• Lemon
• Sugar (optional)
• Salt (optional)

Directions

1. Peel, core (cut the core out), and cute six apples.
2. Boil apples in eight cups of water.
3. Once tender, strain and return to pot.
4. Add cinnamon bark and lemon peeling to the pot.
5. Add sugar and salt if needed or to taste.
6. Can be served hot or cold.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Rice Cakes

Ingredients

• One cup of boiled rice
• One pint of flour
• One teaspoon of salt
• Two eggs
• Butter or oil

Directions

1. Boil one cup of rice
2. Beat two eggs together
3. Mix rice, flour, beaten eggs, and salt together in a bowl.
4. Prepare butter or oil in a pan under medium heat.
5. Pour rice mixture into pan, fry until browned on the bottom, flip and repeat.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Rice Cakes

Ingredients

• One cup of boiled rice
• One pint of flour
• One teaspoon of salt
• Two eggs
• Butter or oil

Directions

1. Boil one cup of rice
2. Beat two eggs together
3. Mix rice, flour, beaten eggs, and salt together in a bowl.
4. Prepare butter or oil in a pan under medium heat.
5. Pour rice mixture into pan, fry until browned on the bottom, flip and repeat.

Source — New Orleans Cook Book

Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Lemon Pie

Ingredients

• 1 large lemon
• 1 cup sugar
• ½ cup water
• 2 eggs
• 1 cup flour
• Pinch of salt
• 2 tablespoons of lard

Directions

1. Grate lemon.
2. Squeeze lemon and mix eggs together with the lemon juice.
3. Stir in sugar
4. Add water and continue to mix well.
5. Sift salt into flour then add.
6. Rub in Lard then roll out for pie pan prior to baking.

Source — New Orleans Cook Book
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Lemon Pie

Ingredients

• 1 large lemon
• 1 cup sugar
• ½ cup water
• 2 eggs
• 1 cup flour
• Pinch of salt
• 2 tablespoons of lard

Directions

1. Grate lemon.
2. Squeeze lemon and mix eggs together with the lemon juice.
3. Stir in sugar
4. Add water and continue to mix well.
5. Sift salt into flour then add.
6. Rub in Lard then roll out for pie pan prior to baking.

Source — New Orleans Cook Book
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Cajun Roasted Red Pepper Alfredo

Ingredients

• 1 pound chicken breast
• 1 link andouille sausage
• 2 cups grated alfredo cheese
• 2 cups whipping cream
• 4 cups penne pasta
• 6 cups water
• 1 1/2 cups roasted red peppers
• 1 cup bellpepper/onion/celery trio mix
• 2 tablespoons cajun seasoning (saltless)
• 2 teaspoons salt

Directions

1. Boil water and once brought to a boil turn to Medium-High heat and pasta until al dente
2. Prepare chicken and sausage cutting into pieces
3. In a separate soup pot add trio mix and cook until brown
4. Add chicken and sausage and cook until brown
5. Add salt and cajun seasoning of choice to soup pot
6. Blend and add 1 cup of roasted red pepper to soup pot
7. Add whipping cream to soup pot and mix together
8. Strain paste once al dente and add to soup pot
9. Add alfredo cheese until stringy
10. In a separate saucepan cook remaining red peppers till brown and use as garnish
11. Remove from heat and enjoy!

Source — Matthew Fangue - Personal Recipe
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Cajun Roasted Red Pepper Alfredo

Ingredients

• 1 pound chicken breast
• 1 link andouille sausage
• 2 cups grated alfredo cheese
• 2 cups whipping cream
• 4 cups penne pasta
• 6 cups water
• 1 1/2 cups roasted red peppers
• 1 cup bellpepper/onion/celery trio mix
• 2 tablespoons cajun seasoning (saltless)
• 2 teaspoons salt

Directions

1. Boil water and once brought to a boil turn to Medium-High heat and pasta until al dente
2. Prepare chicken and sausage cutting into pieces
3. In a separate soup pot add trio mix and cook until brown
4. Add chicken and sausage and cook until brown
5. Add salt and cajun seasoning of choice to soup pot
6. Blend and add 1 cup of roasted red pepper to soup pot
7. Add whipping cream to soup pot and mix together
8. Strain paste once al dente and add to soup pot
9. Add alfredo cheese until stringy
10. In a separate saucepan cook remaining red peppers till brown and use as garnish
11. Remove from heat and enjoy!

Source — Matthew Fangue - Personal Recipe
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Molasses Sponge Cake

Ingredients

• 1 cup molasses
• 2 1/2 cups of flour
• 1/2 cup of shortening
• 1/2 cup of sugar
• Pinch of salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon soda
• 1 cup water

Directions

1. Boil water
2. Mix the remaining ingredients together
3. Add mixed ingredients to boiling water and mix to dissolve
4. Cook as desired

Source — New Orleans Cook Book
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Molasses Sponge Cake

Ingredients

• 1 cup molasses
• 2 1/2 cups of flour
• 1/2 cup of shortening
• 1/2 cup of sugar
• Pinch of salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon soda
• 1 cup water

Directions

1. Boil water
2. Mix the remaining ingredients together
3. Add mixed ingredients to boiling water and mix to dissolve
4. Cook as desired

Source — New Orleans Cook Book
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Fried Chicken

Ingredients

• 2 pounds bone in chicken
• 2 tablespoon salt
• 2 tablespoons of butter
• 1 tablespoon water

Directions

1. Clean and salt chicken well
2. Add butter to a large pot over medium heat and brown
3. Add chicken to pot and fry until light brown on both sides
4. Add water to pot and cover
5. Baste chicken frequently with water/butter combination and add water as needed
6. Cook for 30 mins to 1 hour until cooked through

Source — New Orleans Cook Book
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Fried Chicken

Ingredients

• 2 pounds bone in chicken
• 2 tablespoon salt
• 2 tablespoons of butter
• 1 tablespoon water

Directions

1. Clean and salt chicken well
2. Add butter to a large pot over medium heat and brown
3. Add chicken to pot and fry until light brown on both sides
4. Add water to pot and cover
5. Baste chicken frequently with water/butter combination and add water as needed
6. Cook for 30 mins to 1 hour until cooked through

Source — New Orleans Cook Book
Prepared by Matthew Fangue
Louisiana Anthology
July 14, 2021

Smashed Chicken Burgers

 Ingredients

• Chicken breasts 

• Green onions
• Red bell pepper 
• Brioche buns
• Guacamole 
• Shredded cheese of choice
• Sriracha 
• Salt
• Pepper 
• Garlic powder   

Directions

1. Flatten chicken and cut finely.
2. Chop the red bell pepper and onions and mix to chicken.
3. Season the chicken with salt, pepper, and garlic powder.
4. Form the chicken into patties and place on a medium to high heat pan.
5. Press down on the patty and flip whenever the edges turn a white to golden color.
6. Add shredded cheese to the patty when nearly done.
7. Toast the brioche buns.
8. Add guacamole to the bottom of the bun, place on the patty, and add Sriracha to the top. 

Prepared by Ryan Price

Louisiana Anthology
July 13, 2021

Smashed Chicken Burgers

 Ingredients

• Chicken breasts 

• Green onions
• Red bell pepper 
• Brioche buns
• Guacamole 
• Shredded cheese of choice
• Sriracha 
• Salt
• Pepper 
• Garlic powder   

Directions

1. Flatten chicken and cut finely.
2. Chop the red bell pepper and onions and mix to chicken.
3. Season the chicken with salt, pepper, and garlic powder.
4. Form the chicken into patties and place on a medium to high heat pan.
5. Press down on the patty and flip whenever the edges turn a white to golden color.
6. Add shredded cheese to the patty when nearly done.
7. Toast the brioche buns.
8. Add guacamole to the bottom of the bun, place on the patty, and add Sriracha to the top. 

Prepared by Ryan Price

Louisiana Anthology
July 13, 2021

Stuffed Tomatoes

 Ingredients

• 4 tomatoes 
• Parsley
• Onion
• Salt
• Pepper
• 1 tablespoon of butter 
• 3 tablespoons of corn
• 3 tablespoons of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.
2. Cut the tops off of the tomatoes.
3. Scoop out the insides of the tomatoes and mix with chopped parsley, onions, salt, and pepper.
4. Mix the above mixture with 1 tablespoon of butter, 3 tablespoons of corn, and 3 tablespoons of bread crumbs. 
5. Stuff the mixture back in the tomatoes and put in the oven for 30 minutes.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Stuffed Tomatoes

 Ingredients

• 4 tomatoes 
• Parsley
• Onion
• Salt
• Pepper
• 1 tablespoon of butter 
• 3 tablespoons of corn
• 3 tablespoons of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.
2. Cut the tops off of the tomatoes.
3. Scoop out the insides of the tomatoes and mix with chopped parsley, onions, salt, and pepper.
4. Mix the above mixture with 1 tablespoon of butter, 3 tablespoons of corn, and 3 tablespoons of bread crumbs. 
5. Stuff the mixture back in the tomatoes and put in the oven for 30 minutes.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Beef Soup

 Ingredients

• Brisket
• Carrot
• Turnip
• Onion
• Parsley
• Chillot's 
• Flour
• Salt
• Pepper

Directions

1. Bring pot of water to a boil, place brisket in pot and simmer for 6-8 hours.
2. Chop one carrot, one turnip, one onion, a handful of parsley and chillot's and add to soup thirty minutes before serving.
3. Add a tablespoon of flour to thicken the soup just before serving.
4. Add salt and pepper to taste.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Beef Soup

 Ingredients

• Brisket
• Carrot
• Turnip
• Onion
• Parsley
• Chillot's 
• Flour
• Salt
• Pepper

Directions

1. Bring pot of water to a boil, place brisket in pot and simmer for 6-8 hours.
2. Chop one carrot, one turnip, one onion, a handful of parsley and chillot's and add to soup thirty minutes before serving.
3. Add a tablespoon of flour to thicken the soup just before serving.
4. Add salt and pepper to taste.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Lemon Sauce for Fish

 Ingredients

• Butter
• Lemon

Directions

1. Melt a half pint of butter.
2. Deseed the lemon and slice.
3. Take another lemon and juice it.
4. Mix the melted butter, lemon slices, and lemon juice.
5. Boil the mixture.
6. Put sauce on simmer to keep warm.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Lemon Sauce for Fish

 Ingredients

• Butter
• Lemon

Directions

1. Melt a half pint of butter.
2. Deseed the lemon and slice.
3. Take another lemon and juice it.
4. Mix the melted butter, lemon slices, and lemon juice.
5. Boil the mixture.
6. Put sauce on simmer to keep warm.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Thomas Bread

Ingredients

• One tumbler of milk 
• Two eggs
• Two tablespoonsful of sugar
• two tablespoonsful of melted butter
• flour
• spoonful of Dixie Baking Powder

Directions

1. In a large mixing bowl, mix ingredients while adding flour until a stiff batter is made
2. knead dough into balls and beat into 3-inch disc shapes
3. place onto baking tray and bake at medium heat until bread rises and becomes golden brown
4. bread can be served hot and fresh or allowed to cool before serving

Source — Creole Cookery Book
Prepared by Alexaviar Gaston
Louisiana Anthology
July 13, 2021

Thomas Bread

Ingredients

• One tumbler of milk 
• Two eggs
• Two tablespoonsful of sugar
• two tablespoonsful of melted butter
• flour
• spoonful of Dixie Baking Powder

Directions

1. In a large mixing bowl, mix ingredients while adding flour until a stiff batter is made
2. knead dough into balls and beat into 3-inch disc shapes
3. place onto baking tray and bake at medium heat until bread rises and becomes golden brown
4. bread can be served hot and fresh or allowed to cool before serving

Source — Creole Cookery Book
Prepared by Alexaviar Gaston
Louisiana Anthology
July 13, 2021

Cajun Chicken Pasta

Ingredients

• Four boneless chicken breasts
• Two tablespoons of oil
• Two tablespoons of flour, divided
• Two tablespoons of Cajun seasoning i.e. Tony Chachere's, divided
• One box of bowtie pasta
• One can of rotel
• Two cups of heavy whipping cream
• Two cups of shredded cheddar cheese, divided

Directions

1. Cube the chicken.
2. Toss chicken in a container to coat with one tbsp. of flour and one tbsp. of Cajun seasoning.
3. Heat oil in a skillet.
4. Cook chicken until golden.
5. Cook pasta.
6. Toss pasta in a large bowl with the chicken, rotel, and one cup of cheese.
7. Boil whipping cream with one tablespoon of flour in a saucepan over medium heat.
8. Add one cup of cheese and Cajun seasoning to the cream.
9. Stir this mixture until the cheese is melted.
10. Pour this mixture into the bowl of pasta.
11. Mix well, and place in a 13x9 baking pan.
12. Bake at 350°F for thirty minutes.

Prepared by Braeden Ferguson
Louisiana Anthology
July 6, 2021

Cajun Chicken Pasta

Ingredients

• Four boneless chicken breasts
• Two tablespoons of oil
• Two tablespoons of flour, divided
• Two tablespoons of Cajun seasoning i.e. Tony Chachere's, divided
• One box of bowtie pasta
• One can of rotel
• Two cups of heavy whipping cream
• Two cups of shredded cheddar cheese, divided

Directions

1. Cube the chicken.
2. Toss chicken in a container to coat with one tbsp. of flour and one tbsp. of Cajun seasoning.
3. Heat oil in a skillet.
4. Cook chicken until golden.
5. Cook pasta.
6. Toss pasta in a large bowl with the chicken, rotel, and one cup of cheese.
7. Boil whipping cream with one tablespoon of flour in a saucepan over medium heat.
8. Add one cup of cheese and Cajun seasoning to the cream.
9. Stir this mixture until the cheese is melted.
10. Pour this mixture into the bowl of pasta.
11. Mix well, and place in a 13x9 baking pan.
12. Bake at 350°F for thirty minutes.

Prepared by Braeden Ferguson
Louisiana Anthology
July 6, 2021