Spicy Crockpot Chicken Tacos

 Ingredients

• Two heaping tablespoons of minced garlic
• 
  Four cans of Rotel (style of choice)
• One teaspoonful of salt
• Three teaspoonful of fresh ground black pepper
• One to three dashes of cayenne pepper powder (omit if seeking less spice)
• One teaspoonful of red pepper flakes
• One-eighth cup of taco seasoning of choice
• One large lime
• Two jalapeno peppers
• One serrano pepper
• Half a sweet onion
• One bunch of fresh cilantro
• Thirty-two ounces of chicken broth
• Two pounds of chicken breast

Directions

1. Dice your half of a sweet onion, two jalapenos, and one serrano pepper.
2. 
   Mince your bunch of cilantro and set it aside.
3. Prepare your chicken breasts to preference and cube the meat.
4. Juice the lime into your crockpot.
5. Then add all ingredients, save for the chicken breast and cilantro, to the crockpot.
6. Liberally stir your crockpot to mix in ingredients thoroughly. 
7. Next put cubed chicken breast into crockpot and stir it all once more.
8. Set crockpot to 'high' and let cook for five to six hours (returning to shred chicken as much as you can once per hour).
9. Ten minutes prior to serving add minced cilantro to the crockpot and stir thoroughly.
10. Serve on choice of taco shell, tortilla, or rice.
11. Add salsa or cheese of choice.
12. Enjoy.

Source — Melissa Hartnett

Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Spicy Crockpot Chicken Tacos

 Ingredients

• Two heaping tablespoons of minced garlic
• 
  Four cans of Rotel (style of choice)
• One teaspoonful of salt
• Three teaspoonful of fresh ground black pepper
• One to three dashes of cayenne pepper powder (omit if seeking less spice)
• One teaspoonful of red pepper flakes
• One-eighth cup of taco seasoning of choice
• One large lime
• Two jalapeno peppers
• One serrano pepper
• Half a sweet onion
• One bunch of fresh cilantro
• Thirty-two ounces of chicken broth
• Two pounds of chicken breast

Directions

1. Dice your half of a sweet onion, two jalapenos, and one serrano pepper.
2. 
   Mince your bunch of cilantro and set it aside.
3. Prepare your chicken breasts to preference and cube the meat.
4. Juice the lime into your crockpot.
5. Then add all ingredients, save for the chicken breast and cilantro, to the crockpot.
6. Liberally stir your crockpot to mix in ingredients thoroughly. 
7. Next put cubed chicken breast into crockpot and stir it all once more.
8. Set crockpot to 'high' and let cook for five to six hours (returning to shred chicken as much as you can once per hour).
9. Ten minutes prior to serving add minced cilantro to the crockpot and stir thoroughly.
10. Serve on choice of taco shell, tortilla, or rice.
11. Add salsa or cheese of choice.
12. Enjoy.

Source — Melissa Hartnett

Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Biscuit

Ingredients

• One quart flour
• One heaping tablespoonful of lard
• One teaspoonful of salt
• Three teaspoonful of Dixie baking powder
• Sweet milk

Directions

1. Sift the flour, baking powder, and salt together three times (leave a little flour in sifter for the board later).
2. Put sifted flour mix into a bowl and then put your spoonful of lard in the center along with enough sweet milk to make the dough soft.
3. Using a large spoon, mix in the ingredients but try to do so while stirring as little as possible.
4. Take the softened dough and roll it thinly.
5. Then cut the rolled dough with a biscuit cutter.
6. Bake immediately in a very hot oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Biscuit

Ingredients

• One quart flour
• One heaping tablespoonful of lard
• One teaspoonful of salt
• Three teaspoonful of Dixie baking powder
• Sweet milk

Directions

1. Sift the flour, baking powder, and salt together three times (leave a little flour in sifter for the board later).
2. Put sifted flour mix into a bowl and then put your spoonful of lard in the center along with enough sweet milk to make the dough soft.
3. Using a large spoon, mix in the ingredients but try to do so while stirring as little as possible.
4. Take the softened dough and roll it thinly.
5. Then cut the rolled dough with a biscuit cutter.
6. Bake immediately in a very hot oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Dropped Corn Bread

 Ingredients

• One pint of fine white corn meal
• Two eggs
• Salt
• Half a cup of milk

Directions

1. Boil a pot of water.
2. Then thoroughly scald your corn meal with boiled water.
3. Let it stand until cool.
4. Then add two eggs well beaten and salt to taste.
5. Next thin your mixture with your milk so as to have it thin enough to drop from a spoon.
6. Place in oven and bake to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Dropped Corn Bread

 Ingredients

• One pint of fine white corn meal
• Two eggs
• Salt
• Half a cup of milk

Directions

1. Boil a pot of water.
2. Then thoroughly scald your corn meal with boiled water.
3. Let it stand until cool.
4. Then add two eggs well beaten and salt to taste.
5. Next thin your mixture with your milk so as to have it thin enough to drop from a spoon.
6. Place in oven and bake to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Light Rolls

Ingredients

• One pint of whey
• Flour
• Four tablespoonful of lard
• One teaspoonful of sugar
• One egg
• Salt
• Yeast (either yeast cake of compressed)

Directions

1. Boil one pint of whey.
2. Pour boiled whey onto a half tablespoonful of flour.
3. Let it stand until cool and then stir in yeast to preference.
4. Then add flour sufficient to have it form a stiffened batter- proceed to beat for about thirty minutes.
5. Allow for about four hours for the batter to rise. 
6. Then sift enough flour to coat the batter and subsequently coat your risen batter with it.
7. Next add four tablespoonsful of lard, one teaspoonful of sugar, one egg, and salt to taste.
8. Make out batter into rolls and once they've sufficiently risen- bake in oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Light Rolls

Ingredients

• One pint of whey
• Flour
• Four tablespoonful of lard
• One teaspoonful of sugar
• One egg
• Salt
• Yeast (either yeast cake of compressed)

Directions

1. Boil one pint of whey.
2. Pour boiled whey onto a half tablespoonful of flour.
3. Let it stand until cool and then stir in yeast to preference.
4. Then add flour sufficient to have it form a stiffened batter- proceed to beat for about thirty minutes.
5. Allow for about four hours for the batter to rise. 
6. Then sift enough flour to coat the batter and subsequently coat your risen batter with it.
7. Next add four tablespoonsful of lard, one teaspoonful of sugar, one egg, and salt to taste.
8. Make out batter into rolls and once they've sufficiently risen- bake in oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Pink Champagne Cake

 

Ingredients

• 3 cups cake flour
• One tablespoon being powder
• One half teaspoon salt
• 6 egg whites
• One cup pink champagne
• 2 tablespoons vegetable oil
• 2 cups sugar
• One cup unsalted butter
• Small amount of pink food color
• 4 sticks butter
• 12 cups powdered sugar
• 4 teaspoons vanilla
• One teaspoon salt
• One half cup pink champagne
• Pink coloring gel

Directions

Cake

1. In a medium sized bowl swish together the flour, baking powder, and salt. Set aside.
2. In another bowl combine the egg whites, champagne, vanilla, and vegetable oil.
3. Whisk until blended and set aside.
4. In the bowl of your mixer, cream the butter and sugar 3-5 minutes.
5. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended.
6. Then add one half of the liquid ingredients until blended.
7. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
8. Add the pink color at any time during the mixing of the dry and wet ingredients.
9. Preheat oven to 350 degrees, grease and flour 3 (8 inch) pans. 
10. Pour into prepared pans and bake 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
11. Cool in baking pans 10 minutes then turn out.

Pink Champagne Butter Cream.

1. Cream the softened butter until smooth and lightened in color.
2. Blend in the salt and vanilla.
3. Gradually add the powdered sugar with the pink Champagne until the powdered sugar is incorporated.
4. Beat at medium speed 3-4 minutes the texture will become very smooth.
5. If you are tinting the entire batch of butter cream light pink, you can add a very small amount while it is mixing.
6. This recipe makes approximately 8 cups of frosting.

Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Pink Champagne Cake

 

Ingredients

• 3 cups cake flour
• One tablespoon being powder
• One half teaspoon salt
• 6 egg whites
• One cup pink champagne
• 2 tablespoons vegetable oil
• 2 cups sugar
• One cup unsalted butter
• Small amount of pink food color
• 4 sticks butter
• 12 cups powdered sugar
• 4 teaspoons vanilla
• One teaspoon salt
• One half cup pink champagne
• Pink coloring gel

Directions

Cake

1. In a medium sized bowl swish together the flour, baking powder, and salt. Set aside.
2. In another bowl combine the egg whites, champagne, vanilla, and vegetable oil.
3. Whisk until blended and set aside.
4. In the bowl of your mixer, cream the butter and sugar 3-5 minutes.
5. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended.
6. Then add one half of the liquid ingredients until blended.
7. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
8. Add the pink color at any time during the mixing of the dry and wet ingredients.
9. Preheat oven to 350 degrees, grease and flour 3 (8 inch) pans. 
10. Pour into prepared pans and bake 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
11. Cool in baking pans 10 minutes then turn out.

Pink Champagne Butter Cream.

1. Cream the softened butter until smooth and lightened in color.
2. Blend in the salt and vanilla.
3. Gradually add the powdered sugar with the pink Champagne until the powdered sugar is incorporated.
4. Beat at medium speed 3-4 minutes the texture will become very smooth.
5. If you are tinting the entire batch of butter cream light pink, you can add a very small amount while it is mixing.
6. This recipe makes approximately 8 cups of frosting.

Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Stuffed Tomatoes

 

Ingredients

• 4 large tomatoes
• Parsley
• Onions
• Salt
• Pepper
• One teaspoon of butter
• 3 tablespoons corn
• 3 tablespoons bread crumbs

Directions

1. Take tomatoes cut top off and use the inside, copped fine with parsley, onions, salt, and pepper.
2. Mix with this butter, corn, and bread crumbs.
3. Then replace in tomato skins and bake.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Stuffed Tomatoes

 

Ingredients

• 4 large tomatoes
• Parsley
• Onions
• Salt
• Pepper
• One teaspoon of butter
• 3 tablespoons corn
• 3 tablespoons bread crumbs

Directions

1. Take tomatoes cut top off and use the inside, copped fine with parsley, onions, salt, and pepper.
2. Mix with this butter, corn, and bread crumbs.
3. Then replace in tomato skins and bake.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Rice Dressing with Oysters

 

Ingredients

• Three cups rice
• Two cups water
• Oner large spoon of lard
• One small onion
• One tablespoon pulverized sage
• One spoon salt
• One teaspoon pepper
• 3 dozen oysters
• 2 eggs
• One spoon butter

Directions

1. Put rice in water over a quick fire.
2. Let the mixture come to a good boil.
3. Cover closely and cook slow for half an hour.
4. Put lard in pan, add small onion cut fine, pulverized sage, salt, and pepper.
5. Add three oysters.
6. Cook for 10 minutes.
7. Turn rice out in a bowl, beat eggs, and butter into it well, add oysters and gravy, and enough juice from the oysters to make it soft.
8. This is enough to dress a medium sized turkey.
9. The oysters can be omitted if desired.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Rice Dressing with Oysters

 

Ingredients

• Three cups rice
• Two cups water
• Oner large spoon of lard
• One small onion
• One tablespoon pulverized sage
• One spoon salt
• One teaspoon pepper
• 3 dozen oysters
• 2 eggs
• One spoon butter

Directions

1. Put rice in water over a quick fire.
2. Let the mixture come to a good boil.
3. Cover closely and cook slow for half an hour.
4. Put lard in pan, add small onion cut fine, pulverized sage, salt, and pepper.
5. Add three oysters.
6. Cook for 10 minutes.
7. Turn rice out in a bowl, beat eggs, and butter into it well, add oysters and gravy, and enough juice from the oysters to make it soft.
8. This is enough to dress a medium sized turkey.
9. The oysters can be omitted if desired.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Johnny Cakes

 

Ingredients

• Two cups of Indian meal
• One pint of sour milk or butter milk
• One tablespoon of cream or butter
• One cup of flour 
• One teaspoon of soda 

Directions

1. In a mixing dish put your Indian meal.
2. Add sour cream or butter milk. 
3. Add cream or butter.
4. Beat well together. 
5. Take flour add soda and sift.
6. Add the flour and soda mixture to your meal.
7. Bake in a quick oven. 
8. Serve hot for breakfast.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Johnny Cakes

 

Ingredients

• Two cups of Indian meal
• One pint of sour milk or butter milk
• One tablespoon of cream or butter
• One cup of flour 
• One teaspoon of soda 

Directions

1. In a mixing dish put your Indian meal.
2. Add sour cream or butter milk. 
3. Add cream or butter.
4. Beat well together. 
5. Take flour add soda and sift.
6. Add the flour and soda mixture to your meal.
7. Bake in a quick oven. 
8. Serve hot for breakfast.

Source — New Orleans Cook Book
Prepared by Samantha Hillman
Louisiana Anthology
September 20, 2021

Donut

Ingredients

• 5 cups all purpose flour
• 3/4 cup warm water
• 1 cup warm milk
• 7 tablespoons of sugar
• 1 teaspoon salt
• 1 egg
• 2 teaspoon yeast
• 3 tablespoon Argo cooking oil

Directions

1. In a large bowl or mixer, add all ingredient.
2. blend well until the dough is form.
3. sprinkle small amount of flour onto a clean surface. 
4. place the dough on the surface and cut into smaller pieces.
5. roll the dough using your hands until it is long.
6. form dough like the number eight.
7. fry until golden brown.

Source — Liberian donut
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Donut

Ingredients

• 5 cups all purpose flour
• 3/4 cup warm water
• 1 cup warm milk
• 7 tablespoons of sugar
• 1 teaspoon salt
• 1 egg
• 2 teaspoon yeast
• 3 tablespoon Argo cooking oil

Directions

1. In a large bowl or mixer, add all ingredient.
2. blend well until the dough is form.
3. sprinkle small amount of flour onto a clean surface. 
4. place the dough on the surface and cut into smaller pieces.
5. roll the dough using your hands until it is long.
6. form dough like the number eight.
7. fry until golden brown.

Source — Liberian donut
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Chocolate pudding

Ingredients

• 1 pint milk (2 cups)
• 1 pint bread crumbs (2 cups)
• 1/2 cup sugar
• 3 eggs
• 5 tablespoons grated chocolate 

Directions

1. Scald the milk, and add breadcrumbs and chocolate.
2. Take from fire and add sugar, and the beaten yolks of eggs.
3. Put in pudding dish.
4. Bake 15 minutes
5. Beat the whites of eggs with 1 tablespoon of sugar, spread on and brown.
6. Serve cold with liquid sauce

-Mrs. A.FG

Source —New Orleans cook book 
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Chocolate pudding

Ingredients

• 1 pint milk (2 cups)
• 1 pint bread crumbs (2 cups)
• 1/2 cup sugar
• 3 eggs
• 5 tablespoons grated chocolate 

Directions

1. Scald the milk, and add breadcrumbs and chocolate.
2. Take from fire and add sugar, and the beaten yolks of eggs.
3. Put in pudding dish.
4. Bake 15 minutes
5. Beat the whites of eggs with 1 tablespoon of sugar, spread on and brown.
6. Serve cold with liquid sauce

-Mrs. A.FG

Source —New Orleans cook book 
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Salad Dressing

Ingredients

• One cup vinegar
• 2 eggs
• 1 tablespoon of butter
• 1 teaspoon mustard
• 1 teaspoon of sugar
• Pinch of salt

Directions

1. Boil the vinegar.
2. Mix butter, mustard, sugar and salt.
3. Beat eggs very light; put together than pour the boiling vinegar slowly stirring all the time. 
4. Return to pan, let cook to boiling point, still stirring.
5. Cool before using. This is excellent for all kinds of salads.

-Mrs. A.J. Ckebbin

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Salad Dressing

Ingredients

• One cup vinegar
• 2 eggs
• 1 tablespoon of butter
• 1 teaspoon mustard
• 1 teaspoon of sugar
• Pinch of salt

Directions

1. Boil the vinegar.
2. Mix butter, mustard, sugar and salt.
3. Beat eggs very light; put together than pour the boiling vinegar slowly stirring all the time. 
4. Return to pan, let cook to boiling point, still stirring.
5. Cool before using. This is excellent for all kinds of salads.

-Mrs. A.J. Ckebbin

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Corn Meal Bread

Ingredients

• One pint of corn meal
• One teaspoon of salt
• Two large tablespoon of hot rice
• One or two eggs, beat together

Directions

1. pour on just enough boiling water to make a thick mush.
2. form it into a round cake in a pie-plate, being careful to not let it cold.
3. bake until there is a good crust bottom and top; don't use fine meal.

-Mrs. J.W Wiskinson

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Corn Meal Bread

Ingredients

• One pint of corn meal
• One teaspoon of salt
• Two large tablespoon of hot rice
• One or two eggs, beat together

Directions

1. pour on just enough boiling water to make a thick mush.
2. form it into a round cake in a pie-plate, being careful to not let it cold.
3. bake until there is a good crust bottom and top; don't use fine meal.

-Mrs. J.W Wiskinson

Source — New Orleans cook book
Prepared by Rita Addy
Louisiana Anthology
September 20, 2021 

Crab Soup

Ingredients

• One dozen large crabs meat
• One tablespoon lard
• Two tablespoons butter
• One large onion
• One clove of garlic
• One whole can of tomatoes (18-20 fresh ones)
• Salt
• Black and red pepper
• One lemon
• Six soda crackers
• Fat from the crabs
• A little thyme
• Parsley
• Marjoram

Directions

1. Have ready one dozen large crabs; separate fat from back shell and bodies.
2. Cleans them from the dead mens fingers; boil the claws and pick the meat rom them.
3. In a large stew- pan add lard, butter, an onion cut up into not vary small pieces, and garlic.
4. Allow to brown a little, then add tomatoes, let stew 10 minutes.
5. Add the meat from the crab claws, then the crabs.
6. Season with salt and black and red pepper, the rind of a lemon, and juice from the lemon.
7. Sift over this a half dozen grated soda crackers.
8. Add boiling water to make the required quantity of soup.
9. Allow to boil moderately for two hours.
10. Before serving add the fat from the crabs along with the thyme, parsley, and sweet marjoram.
11. This recipe will serve soup for about 12 persons.

Source — Creole Cookery Book
Prepared by Samantha Hillman
Louisiana Anthology
September 18, 2021

Crab Soup

Ingredients

• One dozen large crabs meat
• One tablespoon lard
• Two tablespoons butter
• One large onion
• One clove of garlic
• One whole can of tomatoes (18-20 fresh ones)
• Salt
• Black and red pepper
• One lemon
• Six soda crackers
• Fat from the crabs
• A little thyme
• Parsley
• Marjoram

Directions

1. Have ready one dozen large crabs; separate fat from back shell and bodies.
2. Cleans them from the dead mens fingers; boil the claws and pick the meat rom them.
3. In a large stew- pan add lard, butter, an onion cut up into not vary small pieces, and garlic.
4. Allow to brown a little, then add tomatoes, let stew 10 minutes.
5. Add the meat from the crab claws, then the crabs.
6. Season with salt and black and red pepper, the rind of a lemon, and juice from the lemon.
7. Sift over this a half dozen grated soda crackers.
8. Add boiling water to make the required quantity of soup.
9. Allow to boil moderately for two hours.
10. Before serving add the fat from the crabs along with the thyme, parsley, and sweet marjoram.
11. This recipe will serve soup for about 12 persons.

Source — Creole Cookery Book
Prepared by Samantha Hillman
Louisiana Anthology
September 18, 2021

Baked Olive Garden 5 Cheese Ziti

Ingredients

• 1 lb or ziti pasta
  
• 4 cups of marinara sauce
• 2 cups of alfredo sauce
  
• 1/2 cup of ricotta cheese
• 1/2 cup of Fontina cheese (shredded)
• 2 cups of mozzarella cheese (shredded)
• 1/2 cup panko breadcrumbs
• 1/4 cup of Romano cheese grated
• 1/4 cup of parmesan cheese grated
• 2 cloves of garlic (minced)

Directions

1. Preheat oven to 375 degrees.
2. Cook pasta several minutes shy of time listed on box and drain.
3. In a large metal bowl, add all sauces and cheese to the drained pasta.
4. Add to large oven safe skillet or 9x13 pan.
5. Mix mozzarella, panko, Romano, parmesan, and garlic together and add toppings over the pasta.
6. Bake for 30-35 minutes uncovered until golden brown.

Source — Dinner then dessert
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Baked Olive Garden 5 Cheese Ziti

Ingredients

• 1 lb or ziti pasta
  
• 4 cups of marinara sauce
• 2 cups of alfredo sauce
  
• 1/2 cup of ricotta cheese
• 1/2 cup of Fontina cheese (shredded)
• 2 cups of mozzarella cheese (shredded)
• 1/2 cup panko breadcrumbs
• 1/4 cup of Romano cheese grated
• 1/4 cup of parmesan cheese grated
• 2 cloves of garlic (minced)

Directions

1. Preheat oven to 375 degrees.
2. Cook pasta several minutes shy of time listed on box and drain.
3. In a large metal bowl, add all sauces and cheese to the drained pasta.
4. Add to large oven safe skillet or 9x13 pan.
5. Mix mozzarella, panko, Romano, parmesan, and garlic together and add toppings over the pasta.
6. Bake for 30-35 minutes uncovered until golden brown.

Source — Dinner then dessert
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Italian Macaroni

Ingredients

• Gravy
• Macaroni noodles
• 2-3 lbs of meat (pork of beef)
• 3-4 onions
• 1 large can of tomatoes
• salt/pepper

Directions

1. Add gravy to 3lbs of macaroni.
2. In a separate pan, brown your meat and remove once brown.
3. Chop 3 to 4 onions very fine and brown in the pan.
4. Add 1 large can of tomatoes and brown with the onions.
5. Add your macaroni to the mixture, and let it slow cook for two hours
6. Add salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Italian Macaroni

Ingredients

• Gravy
• Macaroni noodles
• 2-3 lbs of meat (pork of beef)
• 3-4 onions
• 1 large can of tomatoes
• salt/pepper

Directions

1. Add gravy to 3lbs of macaroni.
2. In a separate pan, brown your meat and remove once brown.
3. Chop 3 to 4 onions very fine and brown in the pan.
4. Add 1 large can of tomatoes and brown with the onions.
5. Add your macaroni to the mixture, and let it slow cook for two hours
6. Add salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Irish Potato Cakes

Ingredients

• Irish Potatoes
• Flour
• 1tsp. Dixie baking powder
• salt/pepper
• lard
• hot water

Directions

1.  Take cold or freshly boiled Irish potatoes and mash them while adding water.
2.  Make a batter with flour, a teaspoon of Dixie baking powder, pepper, and salt.
3.  Fry in boiling lard, until finished.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Irish Potato Cakes

Ingredients

• Irish Potatoes
• Flour
• 1tsp. Dixie baking powder
• salt/pepper
• lard
• hot water

Directions

1.  Take cold or freshly boiled Irish potatoes and mash them while adding water.
2.  Make a batter with flour, a teaspoon of Dixie baking powder, pepper, and salt.
3.  Fry in boiling lard, until finished.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Crab Gumbo Recipe

Ingredients

• 1 can of tomatoes
• 1 dozen okra
• 1 onion cut fine
• 1 TBS. of lard
• 2 TBS. of flour
• 1 dozen crab
• 1 qt. of water

Directions

1. Get a suitable pot and boil 1 qt. of water.
2. Into Hot lard, sift 2 TBS. of flour until brown.
3. Then mix tomatoes, okra, and onion to the boiling water. Cook until done.
4. Finally add 1 dozen cleaned crab to the mixture.
5. Let gumbo then boil for 15 or 20 minutes.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Crab Gumbo Recipe

Ingredients

• 1 can of tomatoes
• 1 dozen okra
• 1 onion cut fine
• 1 TBS. of lard
• 2 TBS. of flour
• 1 dozen crab
• 1 qt. of water

Directions

1. Get a suitable pot and boil 1 qt. of water.
2. Into Hot lard, sift 2 TBS. of flour until brown.
3. Then mix tomatoes, okra, and onion to the boiling water. Cook until done.
4. Finally add 1 dozen cleaned crab to the mixture.
5. Let gumbo then boil for 15 or 20 minutes.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Creamy Jalapeño Dip

Ingredients

• 1/2 a cup of chopped cilantro
• 3 Large Jalapeñoes
• 3 Tablespoons of minced garlic
• 1/2 cup of mayo
• 1/2 cup of avacado oil mayo
• 1/3 cup of light sour cream
• 1/3 cup of buttermilk
• 1 ranch dip packet
• 1 can of died green chillies
• 1 tablespoon of lime juice
• 1 teaspoon of Red pepper flakes

Directions

1. Chopp the jalapeñoes and throw it in a blender with the seeds.
2. Add the other ingredients and blend it all together.

Source — Lucas De Freitas
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Creamy Jalapeño Dip

Ingredients

• 1/2 a cup of chopped cilantro
• 3 Large Jalapeñoes
• 3 Tablespoons of minced garlic
• 1/2 cup of mayo
• 1/2 cup of avacado oil mayo
• 1/3 cup of light sour cream
• 1/3 cup of buttermilk
• 1 ranch dip packet
• 1 can of died green chillies
• 1 tablespoon of lime juice
• 1 teaspoon of Red pepper flakes

Directions

1. Chopp the jalapeñoes and throw it in a blender with the seeds.
2. Add the other ingredients and blend it all together.

Source — Lucas De Freitas
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Soft Cookies

Ingredients

• One heaping cup of butter
• 1 1/2 cups of sugar
• 3 eggs
• 3 tablespoon of sour milk
• 1 small teaspoon of baking soda
• A cup of flour

Directions

1. In a bowl add the cup of butter, the 1 1/2 cups of sugar and mix.
2. Beat the 3 eggs separately and then add in the mixture.
3. Add the baking soda and add as little flour as will make it stiff enough to roll.
4. Sprinkle with sugar and grated nutmeg before cutting, pass over roller and cut.
5. Bake until a light brown.

Source — Creole Cookery Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Soft Cookies

Ingredients

• One heaping cup of butter
• 1 1/2 cups of sugar
• 3 eggs
• 3 tablespoon of sour milk
• 1 small teaspoon of baking soda
• A cup of flour

Directions

1. In a bowl add the cup of butter, the 1 1/2 cups of sugar and mix.
2. Beat the 3 eggs separately and then add in the mixture.
3. Add the baking soda and add as little flour as will make it stiff enough to roll.
4. Sprinkle with sugar and grated nutmeg before cutting, pass over roller and cut.
5. Bake until a light brown.

Source — Creole Cookery Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Gingerbread

Ingredients

• A cup of sour cream
• A cup of nice molasses
• 1 1/2 teaspoon of baking soda
• A teaspoon of salt
• A teaspoon of ginger
• A cup of flour

Directions

1. In a bowl add a cupful of sour cream and molasses, the 1 1/2 teaspoon of baking soda.
2. In the same bowl add a teaspoon of each salt and ginger.
3. While mixing all those ingredients slowly add the flow so the consistency is a little thicker than griddle cakes.
4. Bake in eight in a sheet.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Gingerbread

Ingredients

• A cup of sour cream
• A cup of nice molasses
• 1 1/2 teaspoon of baking soda
• A teaspoon of salt
• A teaspoon of ginger
• A cup of flour

Directions

1. In a bowl add a cupful of sour cream and molasses, the 1 1/2 teaspoon of baking soda.
2. In the same bowl add a teaspoon of each salt and ginger.
3. While mixing all those ingredients slowly add the flow so the consistency is a little thicker than griddle cakes.
4. Bake in eight in a sheet.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon baking soda
• 1/2 cup of flour

Directions

1. In a bowl add the milk, sugar, egg, baking soda and a flavor to taste.
2. Use flour sufficient to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon baking soda
• 1/2 cup of flour

Directions

1. In a bowl add the milk, sugar, egg, baking soda and a flavor to taste.
2. Use flour sufficient to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Seafood Enchiladas

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion chopped
• 1 green pepper chopped
• 2 cloves garlic crushed
• 1 lb cooked and chopped shrimp
• 1 lb cooked crab meat
• 2 tablespoons flour
• 1 cup half and half
• 1 8 oz. can spicy enchilada sauce
• 4 oz. shredded cheddar cheese
• 1 package fajita-sized flour tortillas

Directions

Sauce

1. Melt 2 tablespoons butter in a saucepan.
2. Mix in the flour gradually until a paste-like consistency is achieved.
3. Add the half and half then whisk until thickened.
4. Add the enchilada sauce.

Seafood Mixture

1. Add 1 tablespoon of butter to a frying pan on medium heat.
2. Add the onion, pepper, and garlic.
3. Cook for 7 minutes.
4. Stir in shrimp and crab meat and remove from heat.
5. Stir in 3/4 cup of the sauce and 1/2 cup of cheese.

Enchiladas

1. Fill the tortillas with the seafood mixture, roll them up, and lay them in a greased casserole dish.
2. pour the remaining sauce over the enchiladas and top with cheese.
3. Bake at 375 degrees for 20 minutes.

Source — Gunner St. John 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Seafood Enchiladas

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion chopped
• 1 green pepper chopped
• 2 cloves garlic crushed
• 1 lb cooked and chopped shrimp
• 1 lb cooked crab meat
• 2 tablespoons flour
• 1 cup half and half
• 1 8 oz. can spicy enchilada sauce
• 4 oz. shredded cheddar cheese
• 1 package fajita-sized flour tortillas

Directions

Sauce

1. Melt 2 tablespoons butter in a saucepan.
2. Mix in the flour gradually until a paste-like consistency is achieved.
3. Add the half and half then whisk until thickened.
4. Add the enchilada sauce.

Seafood Mixture

1. Add 1 tablespoon of butter to a frying pan on medium heat.
2. Add the onion, pepper, and garlic.
3. Cook for 7 minutes.
4. Stir in shrimp and crab meat and remove from heat.
5. Stir in 3/4 cup of the sauce and 1/2 cup of cheese.

Enchiladas

1. Fill the tortillas with the seafood mixture, roll them up, and lay them in a greased casserole dish.
2. pour the remaining sauce over the enchiladas and top with cheese.
3. Bake at 375 degrees for 20 minutes.

Source — Gunner St. John 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Crabs

Ingredients

• 12 crabs
• 1 large onion chopped
• lard
• 1/2 loaf stale bread with crumbs
• 2 eggs
• Salt and pepper to taste
• Chopped parsley to taste

Directions

1. Boil the crabs for about 20 minutes.
2. Pick the meat from the shells, wash and dry the shells, and set the shells aside.
3. Fry the onion in lard until soft.
4. Soak the stale bread and squeeze tight.
5. Add the eggs and 1 cup of soaked bread to the frying pan and mix.
6. Add salt, pepper, and parsley to taste.
7. Remove the pan from the heat and stuff the mixture into the crab shells.
8. Sprinkle bread crumbs on top of each stuffed crab.
9. Bake at 350 degrees for 10 minutes.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Crabs

Ingredients

• 12 crabs
• 1 large onion chopped
• lard
• 1/2 loaf stale bread with crumbs
• 2 eggs
• Salt and pepper to taste
• Chopped parsley to taste

Directions

1. Boil the crabs for about 20 minutes.
2. Pick the meat from the shells, wash and dry the shells, and set the shells aside.
3. Fry the onion in lard until soft.
4. Soak the stale bread and squeeze tight.
5. Add the eggs and 1 cup of soaked bread to the frying pan and mix.
6. Add salt, pepper, and parsley to taste.
7. Remove the pan from the heat and stuff the mixture into the crab shells.
8. Sprinkle bread crumbs on top of each stuffed crab.
9. Bake at 350 degrees for 10 minutes.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Eggs

Ingredients

• 8 eggs
• 2 teaspoons melted butter
• 1 teaspoon mustard
• 3 or 4 finely chopped pickles
• Salt and pepper
• Celery seeds (if desired)
• Finely chopped ham (if desired)

Directions

1. Hard boil the eggs.
2. Peel the eggs when cold and cut them in half.
3. Take out the yolks very carefully so as not to break the whites.
4. Mash and mix the yolks with butter, mustard, and pickles.
5. Mix in salt and pepper, celery seed, and ham to taste if desired.
6. Add the mixture into the empty egg whites and serve cold.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Eggs

Ingredients

• 8 eggs
• 2 teaspoons melted butter
• 1 teaspoon mustard
• 3 or 4 finely chopped pickles
• Salt and pepper
• Celery seeds (if desired)
• Finely chopped ham (if desired)

Directions

1. Hard boil the eggs.
2. Peel the eggs when cold and cut them in half.
3. Take out the yolks very carefully so as not to break the whites.
4. Mash and mix the yolks with butter, mustard, and pickles.
5. Mix in salt and pepper, celery seed, and ham to taste if desired.
6. Add the mixture into the empty egg whites and serve cold.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021