Ginger Cookies

Ingredients

• 1 teacup of sugar
• 1 egg
• 1 spoonful of soda
• 1 spoonful of ginger
• 1 spoonful of vinegar
• 7 cups of flour

Directions

1. Mix sugar, egg, soda, ginger, vinegar, and flour in a large bowl.
2. Dip out individual cookies and place them on a cookie sheet.
3. Bake until done.

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2020

Ginger Cookies

Ingredients

• 1 teacup of sugar
• 1 egg
• 1 spoonful of soda
• 1 spoonful of ginger
• 1 spoonful of vinegar
• 7 cups of flour

Directions

1. Mix sugar, egg, soda, ginger, vinegar, and flour in a large bowl.
2. Dip out individual cookies and place them on a cookie sheet.
3. Bake until done.

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2020

Shrimp Bisque

Ingredients

• 2 pounds of frozen shrimp (buy the ones with tails and just remove the tails)
• 2 cans of niblet corn (do not drain or substitute)
• 2 cans of cream of potato soup
• 1/2 pound of fresh sliced mushrooms
• 1 bunch of green onions (chopped)                                                 
• 1 stick of butter
• Tony's seasoning
• 1 pint of half and half
• 1 (8 ounce) package of cream cheese

Directions

1. Saute mushrooms and onions in butter. Then add cream cheese and blend well.
2. Add soup, corn, and half and half. Blend well.
3. Add shrimp and cook until bubbly hot.
4. Season with Tony's to taste. Serve over rice.

Source — Joshua McRae
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Shrimp Bisque

Ingredients

• 2 pounds of frozen shrimp (buy the ones with tails and just remove the tails)
• 2 cans of niblet corn (do not drain or substitute)
• 2 cans of cream of potato soup
• 1/2 pound of fresh sliced mushrooms
• 1 bunch of green onions (chopped)                                                 
• 1 stick of butter
• Tony's seasoning
• 1 pint of half and half
• 1 (8 ounce) package of cream cheese

Directions

1. Saute mushrooms and onions in butter. Then add cream cheese and blend well.
2. Add soup, corn, and half and half. Blend well.
3. Add shrimp and cook until bubbly hot.
4. Season with Tony's to taste. Serve over rice.

Source — Joshua McRae
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Bœf Roulé

Ingredients

• A cut of beef, a cut of veal of same weight
• 1/2 pound of sausage
• Piece of bread size of an egg steeped with milk
• 1 whole egg
• Salt
• Pepper
• Beef broth
• Corn starch
• Lemon juice
• Mushrooms
• Chopped parsley

Directions

1. Add bread, then the egg.
2. Sprinkle both cuts of meat with pepper and salt and spread on the sausage.
3. Roll each cut, leaving the ends thinner than the middle. Tie ends with a string.
4. Brown the cuts in butter until they are cooked(judge by color). 
5. Moisten with broth and let them cook for 1 1/2 hours.
6. Thicken the sauce with cornstarch.
7. Add lemon juice, a few mushrooms, and parsley. 

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Bœf Roulé

Ingredients

• A cut of beef, a cut of veal of same weight
• 1/2 pound of sausage
• Piece of bread size of an egg steeped with milk
• 1 whole egg
• Salt
• Pepper
• Beef broth
• Corn starch
• Lemon juice
• Mushrooms
• Chopped parsley

Directions

1. Add bread, then the egg.
2. Sprinkle both cuts of meat with pepper and salt and spread on the sausage.
3. Roll each cut, leaving the ends thinner than the middle. Tie ends with a string.
4. Brown the cuts in butter until they are cooked(judge by color). 
5. Moisten with broth and let them cook for 1 1/2 hours.
6. Thicken the sauce with cornstarch.
7. Add lemon juice, a few mushrooms, and parsley. 

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Seafood Pastalaya

Ingredients

• One tablespoon olive oil
  
• 1/2 pound andouille sausage
• 1/2 white onion
  
• 1/2 cup diced celery
• 1 can of diced tomatoes
• 1 lb of penne pasta 
• 1 tablespoon of cajun seasoning 
• 3 cups chicken stock 
• 1 lb large shrimp, peeled and deveined
  
• salt and pepper 

Directions

1. Add 1 tablespoon of olive oil to a large pot over medium heat. 
2. Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
3. Peel and devein the shrimp. Leave tails on and set aside.
4. Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
5. Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
6. Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
7. Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.

Source — Krystal Peterson
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Seafood Pastalaya

Ingredients

• One tablespoon olive oil
  
• 1/2 pound andouille sausage
• 1/2 white onion
  
• 1/2 cup diced celery
• 1 can of diced tomatoes
• 1 lb of penne pasta 
• 1 tablespoon of cajun seasoning 
• 3 cups chicken stock 
• 1 lb large shrimp, peeled and deveined
  
• salt and pepper 

Directions

1. Add 1 tablespoon of olive oil to a large pot over medium heat. 
2. Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
3. Peel and devein the shrimp. Leave tails on and set aside.
4. Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
5. Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
6. Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
7. Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.

Source — Krystal Peterson
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Grilled Ham and Cheese

Ingredients

• 1 slice of ham
• 3 slices of cheese (any kind)
• Sliced bread
• Butter

Directions

1. Put 3 slices of cheese and 1 slice of ham between two pieces of bread.
2. Heat a skillet over medium-low heat. Apply butter to the outside of the bread slices.
3. Add the sandwich to the skillet and cook for 2-3 minutes until golden. Cook until cheese is melted and then serve.

Source — Lauren Allen - Tastes Better From Scratch
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Grilled Ham and Cheese

Ingredients

• 1 slice of ham
• 3 slices of cheese (any kind)
• Sliced bread
• Butter

Directions

1. Put 3 slices of cheese and 1 slice of ham between two pieces of bread.
2. Heat a skillet over medium-low heat. Apply butter to the outside of the bread slices.
3. Add the sandwich to the skillet and cook for 2-3 minutes until golden. Cook until cheese is melted and then serve.

Source — Lauren Allen - Tastes Better From Scratch
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Sweet Potato Pone

Ingredients

• 1 quart of grated sweet potatoes 
• 2 cups sugar
• 1 cup flour
• 3 eggs
• 2 pints milk
• 1 small teaspoon soda
• 1 teaspoon allspice

Directions

1. Beat eggs and sugar together
2. Mix with flour and grated potatoes
3. Add milk, soda, and spice 
4. Bake in a slow oven until cooked

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
August 12, 2021

Sweet Potato Pone

Ingredients

• 1 quart of grated sweet potatoes 
• 2 cups sugar
• 1 cup flour
• 3 eggs
• 2 pints milk
• 1 small teaspoon soda
• 1 teaspoon allspice

Directions

1. Beat eggs and sugar together
2. Mix with flour and grated potatoes
3. Add milk, soda, and spice 
4. Bake in a slow oven until cooked

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
August 12, 2021

Baked Macaroni and White Sauce

Ingredients

• 1/2 pound of macaroni
• Salt and pepper
• Butter
• Grated cheese
• 1/2 milk
• 1 heaping teaspoon of flour

Directions

1. Boil 1/2 of macaroni in water until tender
2. To make white sauce, add 1 teaspoon of butter in a pan and stir until it melts and bubbles. Do not brown it. Add the teaspoon of flour to the butter and stir until mixed. Pour 1/3 of the half pint of milk into the pan and allow it to boil, all the while stirring until thick. Gradually add the rest of the milk, salt, and pepper. 
3. Drain the macaroni into a buttered pudding dish in alternating layers with the grated cheese. 
4. Pour the white sauce over all of the macaroni and top off with grated cheese and a little butter. 
5. Bake until brown

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Baked Macaroni and White Sauce

Ingredients

• 1/2 pound of macaroni
• Salt and pepper
• Butter
• Grated cheese
• 1/2 milk
• 1 heaping teaspoon of flour

Directions

1. Boil 1/2 of macaroni in water until tender
2. To make white sauce, add 1 teaspoon of butter in a pan and stir until it melts and bubbles. Do not brown it. Add the teaspoon of flour to the butter and stir until mixed. Pour 1/3 of the half pint of milk into the pan and allow it to boil, all the while stirring until thick. Gradually add the rest of the milk, salt, and pepper. 
3. Drain the macaroni into a buttered pudding dish in alternating layers with the grated cheese. 
4. Pour the white sauce over all of the macaroni and top off with grated cheese and a little butter. 
5. Bake until brown

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Peach Cobbler

 Ingredients

• 1/2 a cup of unsalted butter
• 1 cup of all-purpose flour
• 2 cups of sugar
• 1 tablespoonful of baking powder
• A pinch of salt
• 1 cup of milk
• 4 cups of fresh peach slices
• 1 tablespoonful of lemon juice
• Nutmeg

Directions

1. Melt the butter in a dish.
2. Combine the flour, salt, baking powder, and one cup of sugar.
3. Add in the milk then stir until the dry ingredients become moistened.
4. Pour the batter over the melted butter.
5. Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
6. Pour over batter.
7. Sprinkle with nutmeg.
8. Bake until golden brown.

— My mother, Sherry Pitts

Source — Sherry Pitts
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Peach Cobbler

 Ingredients

• 1/2 a cup of unsalted butter
• 1 cup of all-purpose flour
• 2 cups of sugar
• 1 tablespoonful of baking powder
• A pinch of salt
• 1 cup of milk
• 4 cups of fresh peach slices
• 1 tablespoonful of lemon juice
• Nutmeg

Directions

1. Melt the butter in a dish.
2. Combine the flour, salt, baking powder, and one cup of sugar.
3. Add in the milk then stir until the dry ingredients become moistened.
4. Pour the batter over the melted butter.
5. Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
6. Pour over batter.
7. Sprinkle with nutmeg.
8. Bake until golden brown.

— My mother, Sherry Pitts

Source — Sherry Pitts
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Veal Olives

 Ingredients

• One Veal fillet
  
• 1 cup of water
  
• 1/2 cup of butter
  
• 1/2 cup of breadcrumbs
• Salt 
• Pepper
• Mace (spice)
• Butchers twine
  

Directions

1. Slice pieces of the fillet of veal ¹⁄₂ an inch thick and 8 to 10 inches wide and long.
2. Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
3. Roll the veal tightly and tie them up separately with butchers twine.
4. Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
5. Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
   
6. Stew them 1 hour. Beef may be prepared in the same way.

Source — Creole Cookery Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Veal Olives

 Ingredients

• One Veal fillet
  
• 1 cup of water
  
• 1/2 cup of butter
  
• 1/2 cup of breadcrumbs
• Salt 
• Pepper
• Mace (spice)
• Butchers twine
  

Directions

1. Slice pieces of the fillet of veal ¹⁄₂ an inch thick and 8 to 10 inches wide and long.
2. Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
3. Roll the veal tightly and tie them up separately with butchers twine.
4. Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
5. Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
   
6. Stew them 1 hour. Beef may be prepared in the same way.

Source — Creole Cookery Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Flannel Cakes

Ingredients

•  1 and 1/2 pints of flour
• 1 tablespoonful of brown sugar
• A sprinkle of salt
• 2 eggs
• 1 pint of milk

Directions

1. Beat both of the eggs.
2. Mix all ingredients together and sift.
3. Heat the mixture into a smooth thin batter.
4. Bake on a hot griddle until it is a rich brown.

— Miss M. Keen

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Flannel Cakes

Ingredients

•  1 and 1/2 pints of flour
• 1 tablespoonful of brown sugar
• A sprinkle of salt
• 2 eggs
• 1 pint of milk

Directions

1. Beat both of the eggs.
2. Mix all ingredients together and sift.
3. Heat the mixture into a smooth thin batter.
4. Bake on a hot griddle until it is a rich brown.

— Miss M. Keen

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Fried Chicken with Cream Gravy

Ingredients

• 1 young chicken                           
• 1 large kitchen spoon of lard
• Salt & Pepper
• Flour
• 1 large kitchen spoon of butter
• 1 cup of sweet milk
• Parsley

Directions

1. Cut the young chicken into small pieces
2. Put 1 large kitchen spoon of lard into a pan and allow it to get very hot
3. Put salt and pepper on the chicken and roll it in flour.
4. Fry the chicken in the hot lard until it is tender and brown and then place it on a dish
5. Mix 1 spoon of flour and 1 spoon of butter together and stir in the lard along with 1 cup of sweet milk. Stir until thickened. 
6. Add salt, pepper, and finely cut parsley to the gravy and pour over the chicken.

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Fried Chicken with Cream Gravy

Ingredients

• 1 young chicken                           
• 1 large kitchen spoon of lard
• Salt & Pepper
• Flour
• 1 large kitchen spoon of butter
• 1 cup of sweet milk
• Parsley

Directions

1. Cut the young chicken into small pieces
2. Put 1 large kitchen spoon of lard into a pan and allow it to get very hot
3. Put salt and pepper on the chicken and roll it in flour.
4. Fry the chicken in the hot lard until it is tender and brown and then place it on a dish
5. Mix 1 spoon of flour and 1 spoon of butter together and stir in the lard along with 1 cup of sweet milk. Stir until thickened. 
6. Add salt, pepper, and finely cut parsley to the gravy and pour over the chicken.

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Muffins

 Ingredients

• 2 cups of flour
• 2 heaping teaspoonfuls of Dixie baking powder
• 3 heaping teaspoonfuls of sugar
• 1 tablespoonful of butter

Directions

1. Mix all ingredients together.
2. Make sure that the butter is mixed in well with a spoon.
3. Add in three quarters of a cup of cold water along with one well beaten egg.
4. Pour the mixture into the indented molds of the pan and bake in a hot oven.

— Mrs. W.H. Belt.

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Muffins

 Ingredients

• 2 cups of flour
• 2 heaping teaspoonfuls of Dixie baking powder
• 3 heaping teaspoonfuls of sugar
• 1 tablespoonful of butter

Directions

1. Mix all ingredients together.
2. Make sure that the butter is mixed in well with a spoon.
3. Add in three quarters of a cup of cold water along with one well beaten egg.
4. Pour the mixture into the indented molds of the pan and bake in a hot oven.

— Mrs. W.H. Belt.

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Green Fried Tomatoes

 Ingredients

• Four large green tomatoes
  
• One cup of lard
• 1/2 cup of butter
• One cup of all purpose flour
• Salt and pepper to taste
  

Directions

1. Take the four full grown tomatoes, wash, cut off part next to the stem.
2. Cut tomatoes into thin slices.
   
3. Add salt and pepper to the tomatoes to your liking.
   
4. Mix the lard and butter in a pan over medium-high heat.
5. Roll the slices of tomatoes in flour, covering both sides.
6. Fry until brown on both sides.
   

Source — New Orleans Cook Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Green Fried Tomatoes

 Ingredients

• Four large green tomatoes
  
• One cup of lard
• 1/2 cup of butter
• One cup of all purpose flour
• Salt and pepper to taste
  

Directions

1. Take the four full grown tomatoes, wash, cut off part next to the stem.
2. Cut tomatoes into thin slices.
   
3. Add salt and pepper to the tomatoes to your liking.
   
4. Mix the lard and butter in a pan over medium-high heat.
5. Roll the slices of tomatoes in flour, covering both sides.
6. Fry until brown on both sides.
   

Source — New Orleans Cook Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Corn Meal Cakes

 Ingredients

• 1 pound of sugar
• 1/2 pound of butter
• 1 nutmeg
• 1 pound of meal
• 4 eggs
• 1 cupful of flour

Directions

1. Sift the meal.
2. Take one cupful of meal and mix it with a cupful of flour.
3. Add in the rest of the ingredients and proceed to beat up the mixture.
4. Use a spoon to drop the mixture on greased pans and cook in quick oven.

— Miss Mary Wilkinson

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Corn Meal Cakes

 Ingredients

• 1 pound of sugar
• 1/2 pound of butter
• 1 nutmeg
• 1 pound of meal
• 4 eggs
• 1 cupful of flour

Directions

1. Sift the meal.
2. Take one cupful of meal and mix it with a cupful of flour.
3. Add in the rest of the ingredients and proceed to beat up the mixture.
4. Use a spoon to drop the mixture on greased pans and cook in quick oven.

— Miss Mary Wilkinson

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Oyster Gumbo Fele

Ingredients

• Four dozen oysters
• One tablespoon of lard
  
• One tablespoon of flour
  
• One small onion
• One bottle of liquor (of your choice)
• One teaspoon of Fele
  
• 3 quarts water
• 1/2 teaspoon of parsley
• 1/2 teaspoon of red pepper flakes
• Salt to taste
  

Directions

1. Take four dozen oysters and strain off the liquor through a sieve.
   
2. Mince small onion very fine.
   
3. Put the lard in a pan over medium-high heat.
   
4. When hot, add the flour and onion and fry until very brown.
5. Next, fry the oysters for two or three minutes in a separate pan.
6. Add your liquor plus enough water to make the quantity of soup required.
7. Boil and skim.
8. Add parsley, red pepper and salt to taste.
9. Put in the oysters, and when it comes to a boil, mix one heaping teaspoonful of Fele in a little cold water.  
10. Let it cook two minutes and send to the table.

Source — New Orleans Cookbook
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Banana Bread

 Ingredients

• 3 ripe bananas (very soft)
• 1/3 cups of melted butter
• 1 tsp baking soda
• 3/4 cup of sugar
• 1 large egg, well beaten
• 1 tsp of vanilla extract
• 1 1/2 cups of all purpose flour
• Pinch of salt

Directions

1. Preheat oven to 305 degrees Fahrenheit.
2. Mash bananas.
3. Add butter.
4. Mix in baking soda, sugar, flour, beaten egg, vanilla extract, salt.
5. Pour into buttered loaf pan.
6. Cook for about 50 minutes (or until able to stick toothpick into loaf and it comes out clean).

Source — Personal Recipe
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Banana Bread

 Ingredients

• 3 ripe bananas (very soft)
• 1/3 cups of melted butter
• 1 tsp baking soda
• 3/4 cup of sugar
• 1 large egg, well beaten
• 1 tsp of vanilla extract
• 1 1/2 cups of all purpose flour
• Pinch of salt

Directions

1. Preheat oven to 305 degrees Fahrenheit.
2. Mash bananas.
3. Add butter.
4. Mix in baking soda, sugar, flour, beaten egg, vanilla extract, salt.
5. Pour into buttered loaf pan.
6. Cook for about 50 minutes (or until able to stick toothpick into loaf and it comes out clean).

Source — Personal Recipe
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Oyster Gumbo Fele

Ingredients

• Four dozen oysters
• One tablespoon of lard
  
• One tablespoon of flour
  
• One small onion
• One bottle of liquor (of your choice)
• One teaspoon of Fele
  
• 3 quarts water
• 1/2 teaspoon of parsley
• 1/2 teaspoon of red pepper flakes
• Salt to taste
  

Directions

1. Take four dozen oysters and strain off the liquor through a sieve.
   
2. Mince small onion very fine.
   
3. Put the lard in a pan over medium-high heat.
   
4. When hot, add the flour and onion and fry until very brown.
5. Next, fry the oysters for two or three minutes in a separate pan.
6. Add your liquor plus enough water to make the quantity of soup required.
7. Boil and skim.
8. Add parsley, red pepper and salt to taste.
9. Put in the oysters, and when it comes to a boil, mix one heaping teaspoonful of Fele in a little cold water.  
10. Let it cook two minutes and send to the table.

Source — New Orleans Cookbook
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Potato Puffs

 Ingredients

• 7-8 potatoes
• 2 eggs, well beaten
• 2 tbsp melted butter
• 1 cup of milk

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Boil potatoes until soft.
3. Mash potatoes.
4. Mix beaten eggs into potatoes.
5. Add butter, milk.
6. Pour into pan.
7. Place into oven until golden brown.
8. Let cool, serve.

Source — La Cuisine Creole
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Potato Puffs

 Ingredients

• 7-8 potatoes
• 2 eggs, well beaten
• 2 tbsp melted butter
• 1 cup of milk

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Boil potatoes until soft.
3. Mash potatoes.
4. Mix beaten eggs into potatoes.
5. Add butter, milk.
6. Pour into pan.
7. Place into oven until golden brown.
8. Let cool, serve.

Source — La Cuisine Creole
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Lemon Pudding

 Ingredients

• 1 1/2 lbs sugar
• 3 lemons
• 8 eggs, well beaten
• 1 cup of butter
• 1 tbsp of flour

Directions

1. Juice and grate lemons.
2. Add well beaten eggs.
3. Add butter, flour.
4. Beat well, bake.

Source — New Orleans Cook Book
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Lemon Pudding

 Ingredients

• 1 1/2 lbs sugar
• 3 lemons
• 8 eggs, well beaten
• 1 cup of butter
• 1 tbsp of flour

Directions

1. Juice and grate lemons.
2. Add well beaten eggs.
3. Add butter, flour.
4. Beat well, bake.

Source — New Orleans Cook Book
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Spanish Cake

 Ingredients

• 1 lb of butter
• 2 lbs of flour
• 1 lb of good brown sugar
• 4 eggs, well beaten

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Rub butter and flour until fine and smooth.
3. Add brown sugar, beaten eggs.
4. Break into small bits. Place into oven for about fifty minutes
5. Let cool, serve.

Source — Creole Cookery Book
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Spanish Cake

 Ingredients

• 1 lb of butter
• 2 lbs of flour
• 1 lb of good brown sugar
• 4 eggs, well beaten

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Rub butter and flour until fine and smooth.
3. Add brown sugar, beaten eggs.
4. Break into small bits. Place into oven for about fifty minutes
5. Let cool, serve.

Source — Creole Cookery Book
Prepared by Brianna Garcia
Louisiana Anthology
July 20, 2021

Crawfish Fettucine

Ingredients

• 2 onions, chopped
• 
  2 sticks of butter 
  
• 1 can of cream of celery
• 1 1/2 green bell pepper, chopped
• 2 garlic cloves, chopped
• 1/4 cup of flour
• 1 pound of Mexican velveeta 
• 1 can of cream of mushroom soup
• 1 can of Rotel original
• Dash of Tabasco
• 2 pounds of crawfish (and/or shrimp) peeled
• 1 bag of egg noodles
• grated cheese (amount is up to preference)

Directions

1. Preheat oven to 350℉. 
2. Sauté onions, bell peppers, and garlic in butter.
3. Add cream of celery, cream of mushroom soup, and velveeta. 
4. After the cheese is melted, add crawfish and cook with a simmer for about 10 minutes.
5. Cook egg noodles. 
6. Combine the egg noodles and mixture and place into large casserole dish.
7. Top with grated cheese.
8. Bake uncovered for 20 minutes.
9. Remove from oven. 

Source — Personal Recipe
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Crawfish Fettucine

Ingredients

• 2 onions, chopped
• 
  2 sticks of butter 
  
• 1 can of cream of celery
• 1 1/2 green bell pepper, chopped
• 2 garlic cloves, chopped
• 1/4 cup of flour
• 1 pound of Mexican velveeta 
• 1 can of cream of mushroom soup
• 1 can of Rotel original
• Dash of Tabasco
• 2 pounds of crawfish (and/or shrimp) peeled
• 1 bag of egg noodles
• grated cheese (amount is up to preference)

Directions

1. Preheat oven to 350℉. 
2. Sauté onions, bell peppers, and garlic in butter.
3. Add cream of celery, cream of mushroom soup, and velveeta. 
4. After the cheese is melted, add crawfish and cook with a simmer for about 10 minutes.
5. Cook egg noodles. 
6. Combine the egg noodles and mixture and place into large casserole dish.
7. Top with grated cheese.
8. Bake uncovered for 20 minutes.
9. Remove from oven. 

Source — Personal Recipe
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Daube

Ingredients

• 4 to 5 pounds (4 to 5 lb) of beef from the round primal cut, e.g: rump roast
• Pork fat
• Garlic
• Lard
• Flour
• Onion
• Tomatoes
• Garlic
• Spices
• 1 pint (1 pt) of water

Directions

1. Prepare the beef by making holes on the surface and filling with small pieces of the pork fat and garlic.
2. Heat the lard in a large pot.
3. Brown the beef on both sides in the lard and remove.
4. In the same pot, brown the flour and onion.
5. Boil the water.
6. Add to the browned flour and onion the water, tomatoes, garlic, and spices.
7. Return the beef to the pot and slowly simmer for three hours.

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

Daube

Ingredients

• 4 to 5 pounds (4 to 5 lb) of beef from the round primal cut, e.g: rump roast
• Pork fat
• Garlic
• Lard
• Flour
• Onion
• Tomatoes
• Garlic
• Spices
• 1 pint (1 pt) of water

Directions

1. Prepare the beef by making holes on the surface and filling with small pieces of the pork fat and garlic.
2. Heat the lard in a large pot.
3. Brown the beef on both sides in the lard and remove.
4. In the same pot, brown the flour and onion.
5. Boil the water.
6. Add to the browned flour and onion the water, tomatoes, garlic, and spices.
7. Return the beef to the pot and slowly simmer for three hours.

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

Roast Chickens

Ingredients

• Chicken
• Bread and butter stuffing
• Butter
• Bacon fat
• Sweet herbs
• 1 Tablespoon flour
• 1 Cup of hot water
• Chopped parsley
• Hard Boiled eggs

Directions

Chicken

1. Draw the chickens.
2. Stuff Chickens with bread and butter stuffing.
3. Combine butter, bacon fat, and sweet herbs.
4. Baste chicken with bacon fat mixture.
5. Browns chickens nicely.
6. Serve with Gravy and hard boiled eggs.

Gravy

1. Sift 1 tablespoon of flour into cup of hot water.
2. Add chopped parsley.

Source —La Cuisine Creole 

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Roast Chickens

Ingredients

• Chicken
• Bread and butter stuffing
• Butter
• Bacon fat
• Sweet herbs
• 1 Tablespoon flour
• 1 Cup of hot water
• Chopped parsley
• Hard Boiled eggs

Directions

Chicken

1. Draw the chickens.
2. Stuff Chickens with bread and butter stuffing.
3. Combine butter, bacon fat, and sweet herbs.
4. Baste chicken with bacon fat mixture.
5. Browns chickens nicely.
6. Serve with Gravy and hard boiled eggs.

Gravy

1. Sift 1 tablespoon of flour into cup of hot water.
2. Add chopped parsley.

Source —La Cuisine Creole 

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Broiled Beef Steak

Ingredients

     Steak

• 1 beef steak
• Butter
• Salt
• Pepper
• Parsley

    Plating

• A pre-heated plate

Directions

1. Flatten the steak with the broad side of a hatchet or other utensil.
2. Finely chop the parsley.
3. Prepare a strong fire.
4. Butter a gridiron, a grilling surface, and place over the fire.
5. Broil the steak on the gridiron.
6. Place the steak on the preheated plate and season with the salt, pepper, butter, and chopped parsley.
7. Serve immediately.

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

Broiled Beef Steak

Ingredients

     Steak

• 1 beef steak
• Butter
• Salt
• Pepper
• Parsley

    Plating

• A pre-heated plate

Directions

1. Flatten the steak with the broad side of a hatchet or other utensil.
2. Finely chop the parsley.
3. Prepare a strong fire.
4. Butter a gridiron, a grilling surface, and place over the fire.
5. Broil the steak on the gridiron.
6. Place the steak on the preheated plate and season with the salt, pepper, butter, and chopped parsley.
7. Serve immediately.

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

Courtbouillion

Ingredients

     Fish

• Sliced red fish or snapper

    Gravy

• Flour
• Tomatoes
• Bay leaves
• Lemon
• Spices

Directions

1. Fry each piece of fish until brown.
2. Slice the lemon.
3. Using the flour, tomatoes, bay leaves, lemon, and spices make a gravy.
4. Cook the fried fish in the gravy for 30 minutes.
5. Serve.

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

Courtbouillion

Ingredients

     Fish

• Sliced red fish or snapper

    Gravy

• Flour
• Tomatoes
• Bay leaves
• Lemon
• Spices

Directions

1. Fry each piece of fish until brown.
2. Slice the lemon.
3. Using the flour, tomatoes, bay leaves, lemon, and spices make a gravy.
4. Cook the fried fish in the gravy for 30 minutes.
5. Serve.

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

Stuffed Oysters

Ingredients

     Oysters

• 4 dozen (4 dz) small oysters
• 24 soda crackers
• Onion
• Thyme
• Parsley
• 1 large spoon (1 Tbsp) lard
• 2 eggs
• 1 large spoon (1 Tbsp) butter

    Plating

• 1 dozen (1 dz) oyster shells

Directions

1. Shell the oysters and save the liquor, the natural juice remaining after the oyster is removed.
2. Soak the soda crackers in the liquor.
3. Finely chop the oysters.
4. Add to the oysters finely chopped onion, parsley, and thyme to taste.
5. Beat the two eggs well.
6. Heat a skillet with the lard.
7. Add the oyster mixture to the skillet and follow with the eggs and butter.
8. Cook the mixture until done.
9. Dust the soaked crackers.
10. Fill the shells with the oyster mixture topping with the cracker dust.
11. Place the filled shells in the oven to brown before serving.

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

Stuffed Oysters

Ingredients

     Oysters

• 4 dozen (4 dz) small oysters
• 24 soda crackers
• Onion
• Thyme
• Parsley
• 1 large spoon (1 Tbsp) lard
• 2 eggs
• 1 large spoon (1 Tbsp) butter

    Plating

• 1 dozen (1 dz) oyster shells

Directions

1. Shell the oysters and save the liquor, the natural juice remaining after the oyster is removed.
2. Soak the soda crackers in the liquor.
3. Finely chop the oysters.
4. Add to the oysters finely chopped onion, parsley, and thyme to taste.
5. Beat the two eggs well.
6. Heat a skillet with the lard.
7. Add the oyster mixture to the skillet and follow with the eggs and butter.
8. Cook the mixture until done.
9. Dust the soaked crackers.
10. Fill the shells with the oyster mixture topping with the cracker dust.
11. Place the filled shells in the oven to brown before serving.

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