Mock Turtle Soup

Ingredients

     Soup

• 1 large spoon (1 Tbsp) of lard
• 1 large spoon (1 Tbsp) of flour
• 1 pound (1 lb) of finely chopped beef
• ½ can of tomatoes
• 6 whole allspice berries
• Salt
• Pepper
• 3 quarts (3 qt) of water

    Garnish

• 2 hard boiled eggs
• 1 lemon

Directions

1. Using the lard, brown the flour.
2. Add the beef, tomatoes, and allspice.
3. Season the mixture with salt and pepper to taste.
4. Add the water and simmer until the beef is tender.
5. Prepare the soup tureen adding 2 chopped hard boiled eggs.
6. Pour the soup into the tureen.
7. Finish by slicing half of the lemon into the soup and squeezing in the juice of the other half.

Source — New Orleans Cook Book
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021

Mock Turtle Soup

Ingredients

     Soup

• 1 large spoon (1 Tbsp) of lard
• 1 large spoon (1 Tbsp) of flour
• 1 pound (1 lb) of finely chopped beef
• ½ can of tomatoes
• 6 whole allspice berries
• Salt
• Pepper
• 3 quarts (3 qt) of water

    Garnish

• 2 hard boiled eggs
• 1 lemon

Directions

1. Using the lard, brown the flour.
2. Add the beef, tomatoes, and allspice.
3. Season the mixture with salt and pepper to taste.
4. Add the water and simmer until the beef is tender.
5. Prepare the soup tureen adding 2 chopped hard boiled eggs.
6. Pour the soup into the tureen.
7. Finish by slicing half of the lemon into the soup and squeezing in the juice of the other half.

Source — New Orleans Cook Book
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021

Lady Cake

Ingredients

• One half cup of room temperature butter
• One cup of sugar
• Three cups of flour
• One cup of lukewarm water
• Five egg whites
• Two teaspoons of baking powder
• One teaspoon of Vanilla

Directions

1. Cream the butter.
2. Stir in the sugar until fully mixed.
3. Incorporate one half cup of water.
4. Add in the flour one table spoon at a time, alternating with water until both flour and water are mixed in.
5. In a separate bowl, beat half of the eggs into stiff peaks.
6. Fold in the baking powder into the beaten eggs.
7. Incorporate the rest of the eggs into the beaten egg mixture.
8. Poor the egg mixture into the flour mixture and fold in until fully incorporated.

—Mrs. Rosenbaum

Source — New Orleans Cookbook
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

Vermicelli Soup

Ingredients

• One pound of Vermicelli pasta
• One egg yolk
• Salt
• Pepper
• Water

Directions

1. Boil vermicelli for 30 minutes.
2. Salt and pepper the broth and noodles to taste.
3. Add more water if needed.
4. Beat the egg yolk.
5. Stir the egg yolk into the soup after it has been plated.

—Mrs. Lucie Menard

Source — Creole Cookery Book
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

Vermicelli Soup

Ingredients

• One pound of Vermicelli pasta
• One egg yolk
• Salt
• Pepper
• Water

Directions

1. Boil vermicelli for 30 minutes.
2. Salt and pepper the broth and noodles to taste.
3. Add more water if needed.
4. Beat the egg yolk.
5. Stir the egg yolk into the soup after it has been plated.

—Mrs. Lucie Menard

Source — Creole Cookery Book
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

Lady Cake

Ingredients

• One half cup of room temperature butter
• One cup of sugar
• Three cups of flour
• One cup of lukewarm water
• Five egg whites
• Two teaspoons of baking powder
• One teaspoon of Vanilla

Directions

1. Cream the butter.
2. Stir in the sugar until fully mixed.
3. Incorporate one half cup of water.
4. Add in the flour one table spoon at a time, alternating with water until both flour and water are mixed in.
5. In a separate bowl, beat half of the eggs into stiff peaks.
6. Fold in the baking powder into the beaten eggs.
7. Incorporate the rest of the eggs into the beaten egg mixture.
8. Poor the egg mixture into the flour mixture and fold in until fully incorporated.

—Mrs. Rosenbaum

Source — New Orleans Cookbook
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

No egg, no milk pancakes

Ingredients

• Two cups of flour
• One forth cup of sugar
• Four teaspoons of baking powder
• One half teaspoon of salt
• One and one half cup of water
• One tablespoon of vanilla
• One tablespoon of vegetable oil
• One fourth cup of melted butter

Directions

1. Put dry ingredients into a bowl and mix.
2. Put wet ingredients into a bowel and mix.
3. Pour the mixed wet ingredients into the dry ingredient bowel.
4. Combine the mixtures by gently folding in.
5. Heat a pan on the oven on medium heat.
6. Coat the bottom of the pan with nonstick spray or butter.
7. Pour one third of a cup of batter into the heated pan, watch for bubbles.
8. Flip when the bubbles stop appearing.
9. Once golden brown on both sides, plate and enjoy.

—My grandmother, Nelly Sue Curtis

Source — Nelly Sue Curtis
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

No egg, no milk pancakes

Ingredients

• Two cups of flour
• One forth cup of sugar
• Four teaspoons of baking powder
• One half teaspoon of salt
• One and one half cup of water
• One tablespoon of vanilla
• One tablespoon of vegetable oil
• One fourth cup of melted butter

Directions

1. Put dry ingredients into a bowl and mix.
2. Put wet ingredients into a bowel and mix.
3. Pour the mixed wet ingredients into the dry ingredient bowel.
4. Combine the mixtures by gently folding in.
5. Heat a pan on the oven on medium heat.
6. Coat the bottom of the pan with nonstick spray or butter.
7. Pour one third of a cup of batter into the heated pan, watch for bubbles.
8. Flip when the bubbles stop appearing.
9. Once golden brown on both sides, plate and enjoy.

—My grandmother, Nelly Sue Curtis

Source — Nelly Sue Curtis
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

Sweet Potato Pies

Ingredients

• Five large sweet potatoes
• One cup of milk
• Two eggs
• Sugar
• Butter
• Nutmeg
• Three premade pie crusts

Directions

1. Boil the sweet potatoes till soft.
2. Mash the sweet potatoes.
3. Add sugar, butter, and nutmeg to taste.
4. Mix in the eggs and milk until fully combined.
5. Pour into pie crusts. 

—Miss Caywood

Source — New Orleans Book
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

Sweet Potato Pies

Ingredients

• Five large sweet potatoes
• One cup of milk
• Two eggs
• Sugar
• Butter
• Nutmeg
• Three premade pie crusts

Directions

1. Boil the sweet potatoes till soft.
2. Mash the sweet potatoes.
3. Add sugar, butter, and nutmeg to taste.
4. Mix in the eggs and milk until fully combined.
5. Pour into pie crusts. 

—Miss Caywood

Source — New Orleans Book
Prepared by Ashton Davenport
Louisiana Anthology
July 20, 2021

Fromage à la Crème

Ingrédients

• un litre ou deux bon lait
• grain de sel
• une pincée de sucre
• la creme douce

Consignes

1. Dans un endroit frais, sans etre a la glacière, laissez tourner de bon lait.
2. Quand il est très-ferme, mettez égoutter dans un linge en le tenant suspendu une nuit.
3. Le lendemain détachez et mettez dans une terrine avec un grain de sel et une pincée de sucre.
4. Bien battre jusqu'à que ce soit une pate legrere et lisse.
5. Mettez dans des petits moules troués ou petits paniers, garnis d'un linge propre et sec. 
6. Mettez-les pendant deux heures sur la glace.
7. Renverez-les dans un compotier et versez dessus de la crème douce, servez.

On peut se servir plusieurs fois des mêmes linges en ayant soin de les laver aussitôt, mais ne jamais user de savon, faites bouillir avev "washing soda", rincez et laissez tromper longtemps a l'eau fraiche et faites-les bien sécher au grand air.

Source — Cooking in Old Creole Days
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Ingredients

• Liter of milk 
• Grain of salt
• Pinch of sugar
• Sweet cream

Directions

1. In a cool place, let milk turn sour.
2. When firm, place in a cloth holding and let it hang over night.
3. Next day, detach and place into terrine with salt and sugar.
4. Beat well until it is a light, smooth pasta.
5. Place into small molds with holes, and top with a clean, dry cloth.
6. Place over ice for 2 hours.
7. Return to compote.
8. Pour sweet cream over, and serve. 

The same linens can be used several times, by washing them immediately. Do not use soap but washing soda, then rinse and let it deceive for a long time in fresh water and then air dry. 

Source — Cooking in Old Creole Days
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Fromage à la Crème

Ingrédients

• un litre ou deux bon lait
• grain de sel
• une pincée de sucre
• la creme douce

Consignes

1. Dans un endroit frais, sans etre a la glacière, laissez tourner de bon lait.
2. Quand il est très-ferme, mettez égoutter dans un linge en le tenant suspendu une nuit.
3. Le lendemain détachez et mettez dans une terrine avec un grain de sel et une pincée de sucre.
4. Bien battre jusqu'à que ce soit une pate legrere et lisse.
5. Mettez dans des petits moules troués ou petits paniers, garnis d'un linge propre et sec. 
6. Mettez-les pendant deux heures sur la glace.
7. Renverez-les dans un compotier et versez dessus de la crème douce, servez.

On peut se servir plusieurs fois des mêmes linges en ayant soin de les laver aussitôt, mais ne jamais user de savon, faites bouillir avev "washing soda", rincez et laissez tromper longtemps a l'eau fraiche et faites-les bien sécher au grand air.

Source — Cooking in Old Creole Days
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Ingredients

• Liter of milk 
• Grain of salt
• Pinch of sugar
• Sweet cream

Directions

1. In a cool place, let milk turn sour.
2. When firm, place in a cloth holding and let it hang over night.
3. Next day, detach and place into terrine with salt and sugar.
4. Beat well until it is a light, smooth pasta.
5. Place into small molds with holes, and top with a clean, dry cloth.
6. Place over ice for 2 hours.
7. Return to compote.
8. Pour sweet cream over, and serve. 

The same linens can be used several times, by washing them immediately. Do not use soap but washing soda, then rinse and let it deceive for a long time in fresh water and then air dry. 

Source — Cooking in Old Creole Days
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Chicken Fricassee à la Marenga

Ingredients

• 1 whole chicken 
• 8 ounces of salad oil 
• 4 ounces of truffles cut
• Bunch of parsley
• 6 chives
• 1 bruised clove of garlic
• Pinch of salt and pepper
• 8 ounces of mushrooms
• 1/2 cup of brown gravy
• 1 lemon
• Bread
• Crawfish

Directions

1. Cut the chicken for a fricassee (strips from the breast and roll into flour).
2. Place the chicken into the salad oil to cook briskly for 20 minutes.
3. Mix truffles, parsley, chives, garlic, salt and pepper with the chicken and let stew for 20 minutes.
4. Then pour out the oil and remove parsley.
5. Throw in the mushrooms, brown gravy, and the juice of the lemon.
6. Garnish with bread and crawfish.

Source — La Cuisine Creole
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Chicken Fricassee à la Marenga

Ingredients

• 1 whole chicken 
• 8 ounces of salad oil 
• 4 ounces of truffles cut
• Bunch of parsley
• 6 chives
• 1 bruised clove of garlic
• Pinch of salt and pepper
• 8 ounces of mushrooms
• 1/2 cup of brown gravy
• 1 lemon
• Bread
• Crawfish

Directions

1. Cut the chicken for a fricassee (strips from the breast and roll into flour).
2. Place the chicken into the salad oil to cook briskly for 20 minutes.
3. Mix truffles, parsley, chives, garlic, salt and pepper with the chicken and let stew for 20 minutes.
4. Then pour out the oil and remove parsley.
5. Throw in the mushrooms, brown gravy, and the juice of the lemon.
6. Garnish with bread and crawfish.

Source — La Cuisine Creole
Prepared by Madelyn Williams
Louisiana Anthology
July 20, 2021

Cream Doughnuts without Yeast

 Ingredients

• Quart of Cream (sweet or sour)
• Five eggs
• Cup of sugar
• Two tablespoons of baking powder (or yeast powder) if sweet cream
• Flour to thicken

Directions

1. Mix together the cream, eggs, and sugar.
2. If the sweet cream was used, now add the baking powder.
3. Next, add flour to thicken the dough.
4. Roll out the dough and cut into preferred shapes.
5. Fry in boiling lard (fat). 

Source — La Cuisine Creole 
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Cream Doughnuts without Yeast

 Ingredients

• Quart of Cream (sweet or sour)
• Five eggs
• Cup of sugar
• Two tablespoons of baking powder (or yeast powder) if sweet cream
• Flour to thicken

Directions

1. Mix together the cream, eggs, and sugar.
2. If the sweet cream was used, now add the baking powder.
3. Next, add flour to thicken the dough.
4. Roll out the dough and cut into preferred shapes.
5. Fry in boiling lard (fat). 

Source — La Cuisine Creole 
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Roast Turkey with Oyster Dressing

Ingredients

• Whole turkey
• 3 cups of water
• Salt
• Loaf of stale bread
• 1 large onion
• 3 celery sticks
• Parsley
• Thyme
• 1/2 pound of sausage
• Pepper
• Cooking oil
• 3 dozen oysters
• Flour

Directions

1. Wash and clean a whole turkey.
2. Pour 3 cups of boiling water onto the turkey.
3. Once plump or tender rub with salt.
4. Take your loaf of stale bread and soak in hot water for about 10 mins.
5. Squeeze the bread until dry.
6. Chop 1 large onion, 3 celery sticks, parsley and thyme.
7. Add the half pound of sausage to the vegetables. 
8. Add salt and pepper to taste.
9. Mix it all together until thoroughly combined.
10. In a frying pan add two table spoons of cooking oil.
11. Add sausage mixture and fry until brown.
12. Stir constantly to prevent burning.
13. Chop 3 dozen oysters finely.
14. Once the mixture is cooked , stir in 3 dozen oysters.
15. Stuff the turkey with the mixture.
16. Put left over stuffing inside the pan with turkey.
17. Sift flour over the turkey for browning purposes.
18. Add in tablespoon of oil.
19. Add hot water to pan until full.
20. Occasionally baste the turkey with the water while cooking.
21. Turn the turkey occasionally.
22. Serve hot with gravy.

- Mrs. J. W. Billington

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Roast Turkey with Oyster Dressing

Ingredients

• Whole turkey
• 3 cups of water
• Salt
• Loaf of stale bread
• 1 large onion
• 3 celery sticks
• Parsley
• Thyme
• 1/2 pound of sausage
• Pepper
• Cooking oil
• 3 dozen oysters
• Flour

Directions

1. Wash and clean a whole turkey.
2. Pour 3 cups of boiling water onto the turkey.
3. Once plump or tender rub with salt.
4. Take your loaf of stale bread and soak in hot water for about 10 mins.
5. Squeeze the bread until dry.
6. Chop 1 large onion, 3 celery sticks, parsley and thyme.
7. Add the half pound of sausage to the vegetables. 
8. Add salt and pepper to taste.
9. Mix it all together until thoroughly combined.
10. In a frying pan add two table spoons of cooking oil.
11. Add sausage mixture and fry until brown.
12. Stir constantly to prevent burning.
13. Chop 3 dozen oysters finely.
14. Once the mixture is cooked , stir in 3 dozen oysters.
15. Stuff the turkey with the mixture.
16. Put left over stuffing inside the pan with turkey.
17. Sift flour over the turkey for browning purposes.
18. Add in tablespoon of oil.
19. Add hot water to pan until full.
20. Occasionally baste the turkey with the water while cooking.
21. Turn the turkey occasionally.
22. Serve hot with gravy.

- Mrs. J. W. Billington

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Pop-Corn Balls

 Ingredients

• Six quarts of pop corn
• One pint of molasses

Directions

1. Boil molasses about fifteen minutes.
2. Place popcorn into a large pan.
3. Pour molasses over popcorn and stir briskly until thoroughly mixed.
4. Clean your hands and make into balls of the desired size.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Pop-Corn Balls

 Ingredients

• Six quarts of pop corn
• One pint of molasses

Directions

1. Boil molasses about fifteen minutes.
2. Place popcorn into a large pan.
3. Pour molasses over popcorn and stir briskly until thoroughly mixed.
4. Clean your hands and make into balls of the desired size.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Classic Spritz Cookies

Classic Spritz Cookies

Ingredients

• 1 cup softened butter
• 1/2 cup sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg
• 1 1/2 teaspoon almond extract
• food coloring, if desired

Directions

1. Heat oven to 400 degrees
2. Beat butter and sugar in a large bowl with an electric mixer on medium speed or mix with a spoon
3. Stir in flour, salt, egg, almond extract, and a few drops of food coloring
4. Place dough in cookie press and form desired shape on ungreased cookie sheet
5. Bake 5 to 8 minutes or until set but not brown
6. Immediately remove from cookie sheet and place on wire cooling rack

Source — Personal Recipe
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Classic Spritz Cookies

Classic Spritz Cookies

Ingredients

• 1 cup softened butter
• 1/2 cup sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg
• 1 1/2 teaspoon almond extract
• food coloring, if desired

Directions

1. Heat oven to 400 degrees
2. Beat butter and sugar in a large bowl with an electric mixer on medium speed or mix with a spoon
3. Stir in flour, salt, egg, almond extract, and a few drops of food coloring
4. Place dough in cookie press and form desired shape on ungreased cookie sheet
5. Bake 5 to 8 minutes or until set but not brown
6. Immediately remove from cookie sheet and place on wire cooling rack

Source — Personal Recipe
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Stuffed Crabs

Ingredients

• Hard Crabs
• Lard
• Soaked Bread
• Chopped Onions
• 1 egg
• Butter
• Salt
• Pepper
• Bread crumbs

Directions

1. Boil hard crabs and remove meat
2. Put a little lard into a frying pan and add soaked bread and chopped onions
3. After cooking a little, remove from heat and add an egg, butter, salt, and pepper
4. Clean the shells and fill with the mixture
5. Place breadcrumbs or crackers on the top and brown in a hot oven

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Stuffed Crabs

Ingredients

• Hard Crabs
• Lard
• Soaked Bread
• Chopped Onions
• 1 egg
• Butter
• Salt
• Pepper
• Bread crumbs

Directions

1. Boil hard crabs and remove meat
2. Put a little lard into a frying pan and add soaked bread and chopped onions
3. After cooking a little, remove from heat and add an egg, butter, salt, and pepper
4. Clean the shells and fill with the mixture
5. Place breadcrumbs or crackers on the top and brown in a hot oven

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Cream of Tomato Soup

Cream of Tomato Soup

Ingredients

• One pint can of tomatoes
• One pint of fresh sweet milk
• One spoon butter
• Two tablespoons of rolled cracker crumbs
• Salt
• Pepper

Directions

1. Place the tomatoes on the stove and stew until soft
2. Add soda and stir until effervescence ceases
3. Strain to remove any seeds
4. Place back over heat and add hot milk
5. Season with salt and pepper two taste and add in cracker crumbs
6. Serve very hot

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Cream of Tomato Soup

Cream of Tomato Soup

Ingredients

• One pint can of tomatoes
• One pint of fresh sweet milk
• One spoon butter
• Two tablespoons of rolled cracker crumbs
• Salt
• Pepper

Directions

1. Place the tomatoes on the stove and stew until soft
2. Add soda and stir until effervescence ceases
3. Strain to remove any seeds
4. Place back over heat and add hot milk
5. Season with salt and pepper two taste and add in cracker crumbs
6. Serve very hot

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Ham, Baked

 Ingredients

• Ham
• Onion
• Cloves
• Parsley
• Sweet herbs
• Sugar
• Bread crumbs

Directions

1. Soak and clean ham.
2. Boil onions, cloves, parsley and sweet herbs.
3. Let ham cool in its own liquor.
4. Pull skin off ham when cold
5. Put a little sugar and bread crumbs over ham until it is brown
6. Serve with vegetables and some acid or piquant sauce if eaten while hot; but if cold, send up savory jelly, No. 21.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19, 2021

Ham, Baked

 Ingredients

• Ham
• Onion
• Cloves
• Parsley
• Sweet herbs
• Sugar
• Bread crumbs

Directions

1. Soak and clean ham.
2. Boil onions, cloves, parsley and sweet herbs.
3. Let ham cool in its own liquor.
4. Pull skin off ham when cold
5. Put a little sugar and bread crumbs over ham until it is brown
6. Serve with vegetables and some acid or piquant sauce if eaten while hot; but if cold, send up savory jelly, No. 21.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19, 2021

Light Flour Puffs for Breakfast

Light Flour Puffs for Breakfast

Ingredients

• a tumbler of flour
• a tumbler of milk
• 2 eggs
• a spoonful of Dixie yeast powder
• 1 teaspoon of melted butter or lard
• salt

Directions

1. Add salt and Dixie Yeast Powder to the flour and sift
2. Beat eggs
3. Mix the sifted flour and eggs together
4. Add butter or lard
5. Bake in little fancy pans

Source — New Orleans Cookbook
Prepared by Samantha PLunk
Louisiana Anthology
July 19, 2021

Light Flour Puffs for Breakfast

Light Flour Puffs for Breakfast

Ingredients

• a tumbler of flour
• a tumbler of milk
• 2 eggs
• a spoonful of Dixie yeast powder
• 1 teaspoon of melted butter or lard
• salt

Directions

1. Add salt and Dixie Yeast Powder to the flour and sift
2. Beat eggs
3. Mix the sifted flour and eggs together
4. Add butter or lard
5. Bake in little fancy pans

Source — New Orleans Cookbook
Prepared by Samantha PLunk
Louisiana Anthology
July 19, 2021

Corn, Green, Stewed

 Ingredients

• Dozen of fresh, tender ears of corn
• Lump of butter
• Spoonful of flour
• 1 cup of sweet milk or water
• Salt
• Pepper

Directions

1. Cut the cob off of the corn.
2. Put in stew pan with a quart of cold water.
3. Cook the corn a half an hour and stir in butter, flour, salt and pepper to taste.
4. Add the cup of sweet milk or water if the milk is not convenient.

Source — La Cuisine Creole

Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Corn, Green, Stewed

 Ingredients

• Dozen of fresh, tender ears of corn
• Lump of butter
• Spoonful of flour
• 1 cup of sweet milk or water
• Salt
• Pepper

Directions

1. Cut the cob off of the corn.
2. Put in stew pan with a quart of cold water.
3. Cook the corn a half an hour and stir in butter, flour, salt and pepper to taste.
4. Add the cup of sweet milk or water if the milk is not convenient.

Source — La Cuisine Creole

Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Lemon Ice Box Pie

 

Ingredients

• 1 Graham Cracker Crust
• 1 Can Condensed Milk
• 1-8oz Package Cream Cheese 
• 1/2 Cup Lemon Juice
• 2 Egg Yolks
• 1 Teaspoon Vanilla

Directions

1. 
   Mix the cream cheese with the condensed milk with a hand mixer. 
2. Blend the egg yolks and vanilla into the mixture.
3. Blend the lemon juice into mixture.
4. Pour the mixture into the graham cracker crust.
5. Place pie into the the freezer for at least 2 hours.

Source — Personal
Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Lemon Ice Box Pie

 

Ingredients

• 1 Graham Cracker Crust
• 1 Can Condensed Milk
• 1-8oz Package Cream Cheese 
• 1/2 Cup Lemon Juice
• 2 Egg Yolks
• 1 Teaspoon Vanilla

Directions

1. 
   Mix the cream cheese with the condensed milk with a hand mixer. 
2. Blend the egg yolks and vanilla into the mixture.
3. Blend the lemon juice into mixture.
4. Pour the mixture into the graham cracker crust.
5. Place pie into the the freezer for at least 2 hours.

Source — Personal
Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Stovetop Homemade Macaroni Cheese

 Ingredients

• 16 oz. of elbow macaroni
• 1/2 1b of white american cheese ( sliced from deli)
• 
  1 cup of shredded cheddar cheese
• 1/2 stick of butter
• 1tsp garlic powder
• 1 cup of monterey jack shredded cheese
• 1 cup of water for cheese sauce 
• 1cup of milk
• pinch of salt
• 1/4 cup of parmesan cheese grated
• 1tsp black pepper
  
• 1 tsp of onion powder

Directions

1. Fill a 4 to 6 quart pan with water and add salt.
2. Bring to a boil and then add macaroni and turn the heat on medium for 12 to 14 min.
3. Drain macaroni  and set aside.
4. Combine milk, water, butter, garlic powder and onion powder in a saucepan on medium heat until it begin to boil and then add all the cheese and stir until melted.
5. Add macaroni and black pepper to the cheese sauce and mix thoroughly and remove from heat.
6. Serve and enjoy.

Source —  Personal Recipe
Prepared by Kanishea Chambers
Louisiana Anthology
July 19, 2021

Stovetop Homemade Macaroni Cheese

 Ingredients

• 16 oz. of elbow macaroni
• 1/2 1b of white american cheese ( sliced from deli)
• 
  1 cup of shredded cheddar cheese
• 1/2 stick of butter
• 1tsp garlic powder
• 1 cup of monterey jack shredded cheese
• 1 cup of water for cheese sauce 
• 1cup of milk
• pinch of salt
• 1/4 cup of parmesan cheese grated
• 1tsp black pepper
  
• 1 tsp of onion powder

Directions

1. Fill a 4 to 6 quart pan with water and add salt.
2. Bring to a boil and then add macaroni and turn the heat on medium for 12 to 14 min.
3. Drain macaroni  and set aside.
4. Combine milk, water, butter, garlic powder and onion powder in a saucepan on medium heat until it begin to boil and then add all the cheese and stir until melted.
5. Add macaroni and black pepper to the cheese sauce and mix thoroughly and remove from heat.
6. Serve and enjoy.

Source —  Personal Recipe
Prepared by Kanishea Chambers
Louisiana Anthology
July 19, 2021

Cornmeal Bread

 Ingredients

• Butter the size of an egg
• 1 Pint cornmeal
• 2 Eggs
• Milk
• 1 spoonful yeast

Directions

1. Rub the egg size butter into the cornmeal.
2. Combine 2 eggs, milk, and yeast into the cornmeal to make a batter.
3. Set by fire for 1 hour to rise.
4. Rub butter into small pans.
5. Pour batter into small pans and bake.

Source — Creole Cookery Book

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Cornmeal Bread

 Ingredients

• Butter the size of an egg
• 1 Pint cornmeal
• 2 Eggs
• Milk
• 1 spoonful yeast

Directions

1. Rub the egg size butter into the cornmeal.
2. Combine 2 eggs, milk, and yeast into the cornmeal to make a batter.
3. Set by fire for 1 hour to rise.
4. Rub butter into small pans.
5. Pour batter into small pans and bake.

Source — Creole Cookery Book

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Pot Roast and Gravy

Ingredients

• Roast (cut of choice)
• 1box Lipton onion soup mix
• 1 pack of baby carrots
• 1 bag of small red potatoes
• 3 cups of water
• 3 tablespoons of flour
• Garlic powder
• Onion powder
• Tony's creole seasoning
• 2 tablespoons of cooking oil
• 1 tsp of butter

Directions

1. Wash roast and season with garlic powder, onion powder and Tonys.
2. Place butter and cooking oil in a large skillet on medium heat.
3. Place your roast in the skillet and brown lightly on each side.
4. Take roast out of skillet and place in a large crock pot.
5. Chop potatoes to desired size.
6. Add potatoes and carrots into crockpot.
7. Add the box of Lipton onion soup mix into bowl with 3 cups of water.
8. Stir until mixture is even.
9. Pour into crock pot.
10. Let roast cook on high 6 hours or low 8 hours.
11. An hour before roast is done add 3 tablespoons of flour mixed with water.
12. Pour into crockpot and let it finish.
13. Once done serve over mashed potatoes or rice.

-L'Niya Burrell

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Pot Roast and Gravy

Ingredients

• Roast (cut of choice)
• 1box Lipton onion soup mix
• 1 pack of baby carrots
• 1 bag of small red potatoes
• 3 cups of water
• 3 tablespoons of flour
• Garlic powder
• Onion powder
• Tony's creole seasoning
• 2 tablespoons of cooking oil
• 1 tsp of butter

Directions

1. Wash roast and season with garlic powder, onion powder and Tonys.
2. Place butter and cooking oil in a large skillet on medium heat.
3. Place your roast in the skillet and brown lightly on each side.
4. Take roast out of skillet and place in a large crock pot.
5. Chop potatoes to desired size.
6. Add potatoes and carrots into crockpot.
7. Add the box of Lipton onion soup mix into bowl with 3 cups of water.
8. Stir until mixture is even.
9. Pour into crock pot.
10. Let roast cook on high 6 hours or low 8 hours.
11. An hour before roast is done add 3 tablespoons of flour mixed with water.
12. Pour into crockpot and let it finish.
13. Once done serve over mashed potatoes or rice.

-L'Niya Burrell

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Chicken Gumbo

Ingredients

• Small Chicken
• Medium onion
• Tablespoon of flour
• Pint of Water
• Quart of okra
• 2 large tomatoes
• 2 ears of corn
• Salt (to taste)
• Red pepper (to taste)

Directions

1. Wash and clean a small whole chicken. 
2. Fry chicken in a pot until it reach light brown in color.
3. While the chicken fries chop 1 medium size onion.
4. Place onion in pot with the chicken and fry until light brown.
5. Add a tablespoon of flour and brown with chicken and onions.
6. Add one pint of boiling water to the mixture.
7. Cut a quart of okra into thin crosswise slices.
8. Also cut 2 large tomatoes that have been peeled.
9. Cook the tomatoes for an hour.
10. Cook okra in separate pan until tender.
11. Once okra is tender place and tomatoes are cooked place in the pot with chicken.
12. Boil for about an hour or until desired.
13. Add 2 ears of corn 15 minuted before the gumbo is done.
14. Add salt and red pepper to taste.

-Tchoupitoulas Mission

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Chicken Gumbo

Ingredients

• Small Chicken
• Medium onion
• Tablespoon of flour
• Pint of Water
• Quart of okra
• 2 large tomatoes
• 2 ears of corn
• Salt (to taste)
• Red pepper (to taste)

Directions

1. Wash and clean a small whole chicken. 
2. Fry chicken in a pot until it reach light brown in color.
3. While the chicken fries chop 1 medium size onion.
4. Place onion in pot with the chicken and fry until light brown.
5. Add a tablespoon of flour and brown with chicken and onions.
6. Add one pint of boiling water to the mixture.
7. Cut a quart of okra into thin crosswise slices.
8. Also cut 2 large tomatoes that have been peeled.
9. Cook the tomatoes for an hour.
10. Cook okra in separate pan until tender.
11. Once okra is tender place and tomatoes are cooked place in the pot with chicken.
12. Boil for about an hour or until desired.
13. Add 2 ears of corn 15 minuted before the gumbo is done.
14. Add salt and red pepper to taste.

-Tchoupitoulas Mission

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Pecan Candy

Ingredients

• 2 cups of sugar
• Chopped pecans

Directions

1. Pour two cups of granulated sugar in a pot.
2.  Leave on medium heat until sugar dissolves.
3. Stir constantly until all sugar us dissolved into a syrupy mixture.
4. Pour syrup over chopped pecans .
5. Refrigerate or an hour or until temperature is all the way down.
6. Cut into small pieces and serve.

- P.S.M

Source — Cooking in Old Creole Days
Prepared by L'Niya Burrell
Louisiana Anthology
July 18, 2021

Pecan Candy

Ingredients

• 2 cups of sugar
• Chopped pecans

Directions

1. Pour two cups of granulated sugar in a pot.
2.  Leave on medium heat until sugar dissolves.
3. Stir constantly until all sugar us dissolved into a syrupy mixture.
4. Pour syrup over chopped pecans .
5. Refrigerate or an hour or until temperature is all the way down.
6. Cut into small pieces and serve.

- P.S.M

Source — Cooking in Old Creole Days
Prepared by L'Niya Burrell
Louisiana Anthology
July 18, 2021

Easy Potato Soup

Ingredients

• 16 Oz of hashbrowns
• 1 Cup chopped onions
• 14 Oz chicken broth
• 3 Cups of water
• 1 Can, cream of celery soup (no water)
• 1 Can, cream of chicken soup (no water)
• 2 Cups of milk
• Salt and pepper
• Optional: shredded cheese and bacon

Directions

1. Combine the first 4 ingredients into a heavy boiler and let simmer for 30 minutes.
2. Mix the soups with the milk and stir into the boiler mixture.
3. Heat fully.
4. Add salt and pepper to taste.
5. If chosen, add optional ingredients.

Source — Personal Recipe
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

Easy Potato Soup

Ingredients

• 16 Oz of hashbrowns
• 1 Cup chopped onions
• 14 Oz chicken broth
• 3 Cups of water
• 1 Can, cream of celery soup (no water)
• 1 Can, cream of chicken soup (no water)
• 2 Cups of milk
• Salt and pepper
• Optional: shredded cheese and bacon

Directions

1. Combine the first 4 ingredients into a heavy boiler and let simmer for 30 minutes.
2. Mix the soups with the milk and stir into the boiler mixture.
3. Heat fully.
4. Add salt and pepper to taste.
5. If chosen, add optional ingredients.

Source — Personal Recipe
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

White Nut Cake

Ingredients

    Batter

• 7 Egg whites
• 3 Cups of flour
• 1 Teaspoon of vanilla
• 3 Teaspoons of Dixie baking powder
• 2 Cups of pulverized sugar
• 2 Cups of milk
• 3/4 Cup of butter

    Filling

• 1 1/2 Pounds of fine cut pecans (save 30 full pecans)
• 5 Egg whites
• 1 Cup of pulverized sugar

Directions

1. Cream the butter and sugar.
2. Alternating between both, add the milk and flour.
3. Add the egg whites, well beaten.
4. Bake the above in 4 layers.
5. For the filling, beat the egg whites and sugar until stiff.
6. Add in the pecans to the filling.
7. Ice the top, and add 30 pecans on top of the icing.

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

White Nut Cake

Ingredients

    Batter

• 7 Egg whites
• 3 Cups of flour
• 1 Teaspoon of vanilla
• 3 Teaspoons of Dixie baking powder
• 2 Cups of pulverized sugar
• 2 Cups of milk
• 3/4 Cup of butter

    Filling

• 1 1/2 Pounds of fine cut pecans (save 30 full pecans)
• 5 Egg whites
• 1 Cup of pulverized sugar

Directions

1. Cream the butter and sugar.
2. Alternating between both, add the milk and flour.
3. Add the egg whites, well beaten.
4. Bake the above in 4 layers.
5. For the filling, beat the egg whites and sugar until stiff.
6. Add in the pecans to the filling.
7. Ice the top, and add 30 pecans on top of the icing.

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

White Sauce

Ingredients

• 1/2 Pint of milk
• 1 Teaspoon of butter
• 1 Heaping tablespoon of flour
• Salt and pepper

Directions

1. Heat the milk.
2. Heat the butter in a small sauce pan until it melts and bubbles.
3. Add the flour and mix well.
4. Pour a third of the milk, and stir as it thickens.
5. Gradually add the rest of the milk.
6. Add salt and pepper to taste.

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

White Sauce

Ingredients

• 1/2 Pint of milk
• 1 Teaspoon of butter
• 1 Heaping tablespoon of flour
• Salt and pepper

Directions

1. Heat the milk.
2. Heat the butter in a small sauce pan until it melts and bubbles.
3. Add the flour and mix well.
4. Pour a third of the milk, and stir as it thickens.
5. Gradually add the rest of the milk.
6. Add salt and pepper to taste.

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