Lasagna

Ingredients

• Two packs of lasagna noodles
• Two whole bell peppers (chopped)
• Two packs of ground beef
• Two cans of Tomato Paste
• Parmesean Cheese (Grated)
• Mozarella Cheese (Grated)
• Cheddar Cheese (Grated)
• Salt
• Pepper

Directions

1. Boil the lasagna noodles until soft.
2. Cut up bell peppers and saute them in skillet.
3. Add ground beef to skillet and mix peppers; add salt and pepper as needed.
4. Add in tomato paste when ground beef is cooking and stir until done.
5. Spread part of meat spread lace at bottom of a pan.
6. Spread out lasagna in a pan and again spread meat on top noodles.
7. Add three cheeses on top of meat.
8. Repeat steps 6-7 until the all lasagna noodles are gone. The top layer should be meat and three cheeses.

Source — Harry Wright
Prepared by Kaci Wright
Louisiana Anthology
September 28 , 2021

Lasagna

Ingredients

• Two packs of lasagna noodles
• Two whole bell peppers (chopped)
• Two packs of ground beef
• Two cans of Tomato Paste
• Parmesean Cheese (Grated)
• Mozarella Cheese (Grated)
• Cheddar Cheese (Grated)
• Salt
• Pepper

Directions

1. Boil the lasagna noodles until soft.
2. Cut up bell peppers and saute them in skillet.
3. Add ground beef to skillet and mix peppers; add salt and pepper as needed.
4. Add in tomato paste when ground beef is cooking and stir until done.
5. Spread part of meat spread lace at bottom of a pan.
6. Spread out lasagna in a pan and again spread meat on top noodles.
7. Add three cheeses on top of meat.
8. Repeat steps 6-7 until the all lasagna noodles are gone. The top layer should be meat and three cheeses.

Source — Harry Wright
Prepared by Kaci Wright
Louisiana Anthology
September 28 , 2021

Smothered Okra, Chicken, Sausage, and Shrimp

Ingredients

• 12 ounces of sliced okra (fresh or frozen)
• 1 lb of pork, beef, or turkey sausage of your choice
• 1 lb of shrimp
• 2 chicken breasts
• 1 diced onion
• 1 diced bell pepper
• 2 tablespoons of minced garlic 
• 12 oz of tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp of Accent seasoning 
• 1 tsp of Tony's Chachere
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 3 cups of cooked rice
• 1/3 cup of white vinegar
• 2 tsp of sugar
• water
• fresh cornbread (optional)

Directions

1. Bring water to boil in a large pot.
2. Add chicken breast, salt, pepper, Accent seasoning, Tony's Chachere, garlic powder, onion powder, diced onion, and diced bell peppers to boiling water. 
3. Boil for 30-35 minutes. 
4. While chicken is boiling, slice up sausage. 
5. Place sausage on a baking sheet and bake in oven at 375 degrees for 20 minutes. 
6. Remove sausage from oven and set to the side. 
7. Place okra and vinegar in a frying pan and cook on high for 10 minutes stirring often. Set aside when done.
8. Remove boiled chicken from pot and keep the seasoned water mixture in the pot.
9. Shred chicken and return to its original pot. 
10.  Add tomato paste to the shredded chicken and stir over medium heat until mixture is evenly combined. 
11. Add sugar, sausage, and okra to the chicken and water mix. 
12. Boil ingredients for 20 minutes. 
13. Add shrimp to pot and boil for an additional 5-7 minutes. 
14. Serve hot over a bed of rice and with cornbread on the side. 

Source — My Recipe
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Smothered Okra, Chicken, Sausage, and Shrimp

Ingredients

• 12 ounces of sliced okra (fresh or frozen)
• 1 lb of pork, beef, or turkey sausage of your choice
• 1 lb of shrimp
• 2 chicken breasts
• 1 diced onion
• 1 diced bell pepper
• 2 tablespoons of minced garlic 
• 12 oz of tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp of Accent seasoning 
• 1 tsp of Tony's Chachere
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 3 cups of cooked rice
• 1/3 cup of white vinegar
• 2 tsp of sugar
• water
• fresh cornbread (optional)

Directions

1. Bring water to boil in a large pot.
2. Add chicken breast, salt, pepper, Accent seasoning, Tony's Chachere, garlic powder, onion powder, diced onion, and diced bell peppers to boiling water. 
3. Boil for 30-35 minutes. 
4. While chicken is boiling, slice up sausage. 
5. Place sausage on a baking sheet and bake in oven at 375 degrees for 20 minutes. 
6. Remove sausage from oven and set to the side. 
7. Place okra and vinegar in a frying pan and cook on high for 10 minutes stirring often. Set aside when done.
8. Remove boiled chicken from pot and keep the seasoned water mixture in the pot.
9. Shred chicken and return to its original pot. 
10.  Add tomato paste to the shredded chicken and stir over medium heat until mixture is evenly combined. 
11. Add sugar, sausage, and okra to the chicken and water mix. 
12. Boil ingredients for 20 minutes. 
13. Add shrimp to pot and boil for an additional 5-7 minutes. 
14. Serve hot over a bed of rice and with cornbread on the side. 

Source — My Recipe
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Warm Fall Vegetable Roast

Ingredients

• Cherry Tomatoes
• Cauliflower (cut into small pieces)
• Chickpeas (canned or fresh) OPTIONAL
• 1 tablespoon of cinnamon
• 2 tablespoons of grained cumin
• 1 tablespoon of chili flakes
• Salt to taste
• Pepper to taste
• 2 tablespoons of garlic powder
• 1/4 cup of olive oil 
  
  
  

Directions

1. Preheat oven to 400°.
2. Assemble vegetables on a baking dish.
3. Mix olive oil and spices.
4. Cover vegetables with the mixture of olive oil and spices.
5. Roast on 400° for 25 minutes.
6. Enjoy! (Best served over jasmine rice.)

Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Portguese Apple Pudding

Ingredients

• 12 apples
• 1/2 lemon
• 1 cup of sugar
• good paste

Ingredients for Custard Sauce

• 3 egg yolks
• 1 pint of milk
• 2 tablespoons of sugar

Ingredients for Meringue

• 3 egg whites
• 1/4 cup of sugar

Directions

1. Peel, core, and stew to a pulp 6 tart apples.
2. Press pulp through a colander.
3. Add the grated rind of 1/2 a lemon and 1/4 cup of sugar to sweeten.
4. Pare, quarter, and core 6 more apples.
5. Place the apples in a baking dish.
6. Sprinkle 1/2 cup of sugar over the apples.
7. Put apples in the oven and bake slowly until tender.
8. Line a deep pie plate with good paste and bake until well colored.
9. Pile stewed apples up in a dome shape.
10. Pour baked good paste onto stewed apples.
11. Make meringue by mixing 3 egg whites and 1/4 cup of sugar to a stiff froth.
12. Cover the apples with the meringue.
13. Bake in the oven until brown.
14. Make custard sauce by mixing 3 egg yolks, 1 pint of milk and 2 tablespoons of sugar.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Portguese Apple Pudding

Ingredients

• 12 apples
• 1/2 lemon
• 1 cup of sugar
• good paste

Ingredients for Custard Sauce

• 3 egg yolks
• 1 pint of milk
• 2 tablespoons of sugar

Ingredients for Meringue

• 3 egg whites
• 1/4 cup of sugar

Directions

1. Peel, core, and stew to a pulp 6 tart apples.
2. Press pulp through a colander.
3. Add the grated rind of 1/2 a lemon and 1/4 cup of sugar to sweeten.
4. Pare, quarter, and core 6 more apples.
5. Place the apples in a baking dish.
6. Sprinkle 1/2 cup of sugar over the apples.
7. Put apples in the oven and bake slowly until tender.
8. Line a deep pie plate with good paste and bake until well colored.
9. Pile stewed apples up in a dome shape.
10. Pour baked good paste onto stewed apples.
11. Make meringue by mixing 3 egg whites and 1/4 cup of sugar to a stiff froth.
12. Cover the apples with the meringue.
13. Bake in the oven until brown.
14. Make custard sauce by mixing 3 egg yolks, 1 pint of milk and 2 tablespoons of sugar.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Jeff Davis Pudding

Ingredients

• 1 tea cup of New Orleans molasses
• 1 tea cup of beef suet
• 1 tea cup of butter milk
• 1 tea cup of raisins (seeded)
• 1 tea cup of currants
• 5 cts of citron cut in pieces for cakes
• 1 teaspoon of soda dissolved in buttermilk or sifted in the flour
• 3 cups of flour

Directions

1. Cut citron in pieces as for cakes.
2. Dissolve soda in buttermilk.
3. Sift flour.
4. Add sifted flour to soda and buttermilk mixture.
5. Mix together the molasses and beef suet and add to mixture.
6. Add the raisins, currants, and citron to the flour and mix well.
7. Stir in the grated nutmeg.
8. Grease a mould well, pour mixture into mould and steam for 4 hours.
9. Pour boiled sauce over the top for flavoring.

Ingredients for Boiled Sauce

• 1 heaping tablespoon of butter
• 1 pint granulated sugar
• Nutmeg

Directions for Boiled Sauce

1. Mix together granulated sugar, butter, and nutmeg for boiled sauce.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Jeff Davis Pudding

Ingredients

• 1 tea cup of New Orleans molasses
• 1 tea cup of beef suet
• 1 tea cup of butter milk
• 1 tea cup of raisins (seeded)
• 1 tea cup of currants
• 5 cts of citron cut in pieces for cakes
• 1 teaspoon of soda dissolved in buttermilk or sifted in the flour
• 3 cups of flour

Directions

1. Cut citron in pieces as for cakes.
2. Dissolve soda in buttermilk.
3. Sift flour.
4. Add sifted flour to soda and buttermilk mixture.
5. Mix together the molasses and beef suet and add to mixture.
6. Add the raisins, currants, and citron to the flour and mix well.
7. Stir in the grated nutmeg.
8. Grease a mould well, pour mixture into mould and steam for 4 hours.
9. Pour boiled sauce over the top for flavoring.

Ingredients for Boiled Sauce

• 1 heaping tablespoon of butter
• 1 pint granulated sugar
• Nutmeg

Directions for Boiled Sauce

1. Mix together granulated sugar, butter, and nutmeg for boiled sauce.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Broiled Beef Steak

Ingredients

• Flank or top round steak
• 1 stick of butter
• Salt 
• Pepper
• Parsley

Directions

1. Preheat oven and set broiler on high. 
2. Flatten your steak with the method of your choice.
3. Place melted butter over steak. 
4. Season steak with salt and pepper. 
5. Place seasoned steak on iron gridle. 
6. Pour remaining melted butter on top.  
7. Broil in oven for 5-6 minutes; flip and cook for an additional 3-4 more minutes.
8. Remove from oven and garnish with parsley. Serve hot. 

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Broiled Beef Steak

Ingredients

• Flank or top round steak
• 1 stick of butter
• Salt 
• Pepper
• Parsley

Directions

1. Preheat oven and set broiler on high. 
2. Flatten your steak with the method of your choice.
3. Place melted butter over steak. 
4. Season steak with salt and pepper. 
5. Place seasoned steak on iron gridle. 
6. Pour remaining melted butter on top.  
7. Broil in oven for 5-6 minutes; flip and cook for an additional 3-4 more minutes.
8. Remove from oven and garnish with parsley. Serve hot. 

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

How to Fry Plantains

Ingredients

• 2 plantains
• 1/4 cup of sugar
• 1 teaspoon of cinnamon
• 2-3 tablespoons of vegetable or canola oil 
• 1 tablespoon of butter
• 3 tablespoons of warm water

Directions

1. Peel and slice plantains. 
2. Place vegetable or canola oil in a cast iron skillet and heat until oil reaches 375 degrees. 
3. Fry plantain slices on one side for 1 1/2 minutes; flip and fry for an additional minute on opposite side. 
4. Remove plantain slices from skillet and sprinkle sugar on top of them. Set aside. 
5. In the same skillet add butter and melt.
6. Add plantains, water, and cinnamon and mix with the melted butter.  
7. Place skillet with mixed ingredients in preheated oven at 350 degrees. 
8. Bake for 20 minutes. 
9. Remove skillet from oven and serve warm.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

How to Fry Plantains

Ingredients

• 2 plantains
• 1/4 cup of sugar
• 1 teaspoon of cinnamon
• 2-3 tablespoons of vegetable or canola oil 
• 1 tablespoon of butter
• 3 tablespoons of warm water

Directions

1. Peel and slice plantains. 
2. Place vegetable or canola oil in a cast iron skillet and heat until oil reaches 375 degrees. 
3. Fry plantain slices on one side for 1 1/2 minutes; flip and fry for an additional minute on opposite side. 
4. Remove plantain slices from skillet and sprinkle sugar on top of them. Set aside. 
5. In the same skillet add butter and melt.
6. Add plantains, water, and cinnamon and mix with the melted butter.  
7. Place skillet with mixed ingredients in preheated oven at 350 degrees. 
8. Bake for 20 minutes. 
9. Remove skillet from oven and serve warm.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Fried Egg Plant

Ingredients

• 1 large eggplant, peeled 
• 4 or 5 slices of bread
• Water
• Thyme
• Salt
• Pepper
• 1 Onion, half diced and slice the remaining half.
• Vegetable oil

Directions

1. Take one egg plant and boil until soft. 
2. Peel and slice egg plant. 
3. Dice half of your onion and set aside. 
4. In a mixing bowl place sliced bred in water.
5. Remove bread from bowl and drain all water by squeezing with your hands. 
6. Combine bread with thyme, diced onion, pepper and salt. Set to the side. 
7. In a deep skillet, heat 1/2 inch of vegetable oil to 375 degrees. 
8. Slice the remaining half of your onion in large strips.
9. Place sliced onion in oil and cook until the onion becomes soft. 
10. Remove onion from grease and drain. 
11. Combine seasoned bread mixture and slices of cooked onion. 
12. Separate the bread and onion mixture into cakes
13. Place a slice of egg plant inside each cake. 
14. Fry until golden brown, drain, then serve.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris 
Louisiana Anthology
September 28, 2021

Fried Egg Plant

Ingredients

• 1 large eggplant, peeled 
• 4 or 5 slices of bread
• Water
• Thyme
• Salt
• Pepper
• 1 Onion, half diced and slice the remaining half.
• Vegetable oil

Directions

1. Take one egg plant and boil until soft. 
2. Peel and slice egg plant. 
3. Dice half of your onion and set aside. 
4. In a mixing bowl place sliced bred in water.
5. Remove bread from bowl and drain all water by squeezing with your hands. 
6. Combine bread with thyme, diced onion, pepper and salt. Set to the side. 
7. In a deep skillet, heat 1/2 inch of vegetable oil to 375 degrees. 
8. Slice the remaining half of your onion in large strips.
9. Place sliced onion in oil and cook until the onion becomes soft. 
10. Remove onion from grease and drain. 
11. Combine seasoned bread mixture and slices of cooked onion. 
12. Separate the bread and onion mixture into cakes
13. Place a slice of egg plant inside each cake. 
14. Fry until golden brown, drain, then serve.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris 
Louisiana Anthology
September 28, 2021

Coffee Cake

Ingredients

• One box of yellow cake mix
• Three eggs
• One cup of water
• One half cup of vegetable oil
• Thrirteen graham crackers
• One stick of butter
• Six tablespoons of brown sugar
• One tablespoon of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Mix 1 box of yellow cake mix, 3 eggs, 1 cup of water, and ½ cup of vegetable oil in a bowl until it is batter.
3. Put 13 graham crackers in a bag and beat until crumbs.
4. Mix crumbled graham crackers, 1 stick of butter, 6 tablespoons of brown sugar, and 1 tablespoon of cinnamon in another bowl.
5. Layer half the batter in 9x13 cake pan.
6. Layer half the topping over the batter.
7. Layer last half of batter over topping.
8. Layer last half of topping over batter.
9. Place in oven for 35 minutes.
Source — Jodi Heinz
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Coffee Cake

Ingredients

• One box of yellow cake mix
• Three eggs
• One cup of water
• One half cup of vegetable oil
• Thrirteen graham crackers
• One stick of butter
• Six tablespoons of brown sugar
• One tablespoon of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Mix 1 box of yellow cake mix, 3 eggs, 1 cup of water, and ½ cup of vegetable oil in a bowl until it is batter.
3. Put 13 graham crackers in a bag and beat until crumbs.
4. Mix crumbled graham crackers, 1 stick of butter, 6 tablespoons of brown sugar, and 1 tablespoon of cinnamon in another bowl.
5. Layer half the batter in 9x13 cake pan.
6. Layer half the topping over the batter.
7. Layer last half of batter over topping.
8. Layer last half of topping over batter.
9. Place in oven for 35 minutes.
Source — Jodi Heinz
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Cake Icing

Ingredients

• One eggs
• Nine teaspoons of powdered sugar
• One teaspoon of cornstarch
• One-forth teaspoon of cream of tartar

Directions

1. Seperate the white of an egg from the yolk.
2. Add 9 heaped teaspoons of powdered sugar, 1 even teaspoon of cornstarch, and ¼ teaspoon of cream of tartar to the white of the egg.
3. Put all in bowl together and beat with a fork till stiff.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Marshmallow Cake

Ingredients

• One cup of butter
• Two cups of sugar
• Three cups of flour
• Two teaspoons of Dixie baking powder
• One cup of sweet milk
• Six eggs
• One cup of cream
• Two cups of granulated sugar
• One-half cup of water
• Sixteen marshmallows

Directions

1. Add 1 cup of butter, 2 cups of sugar, 3 cups of flour, 2 teaspoons of Dixie baking powder, 1 cup of sweet milk, 4 eggs, and one cup of cream into a bowl.
2. Beat until stiff.
3. Layer batter into 3 layers.
4. Bake at 350 degrees for 30 minutes.
5. Boil ½ cup of water with 2 cups of sugar until it is a syrup.
6. Place 2 eggs in another bowl and beat until stiff.
7. Heat 16 marshmallows in a slow oven.
8. Pour syrup over beaten eggs
9. Add melted marshmallows to the mix.
10. Spread and smooth over baked cake.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 28, 2021

Marshmallow Cake

Ingredients

• One cup of butter
• Two cups of sugar
• Three cups of flour
• Two teaspoons of Dixie baking powder
• One cup of sweet milk
• Six eggs
• One cup of cream
• Two cups of granulated sugar
• One-half cup of water
• Sixteen marshmallows

Directions

1. Add 1 cup of butter, 2 cups of sugar, 3 cups of flour, 2 teaspoons of Dixie baking powder, 1 cup of sweet milk, 4 eggs, and one cup of cream into a bowl.
2. Beat until stiff.
3. Layer batter into 3 layers.
4. Bake at 350 degrees for 30 minutes.
5. Boil ½ cup of water with 2 cups of sugar until it is a syrup.
6. Place 2 eggs in another bowl and beat until stiff.
7. Heat 16 marshmallows in a slow oven.
8. Pour syrup over beaten eggs
9. Add melted marshmallows to the mix.
10. Spread and smooth over baked cake.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 28, 2021

Cake Icing

Ingredients

• One eggs
• Nine teaspoons of powdered sugar
• One teaspoon of cornstarch
• One-forth teaspoon of cream of tartar

Directions

1. Seperate the white of an egg from the yolk.
2. Add 9 heaped teaspoons of powdered sugar, 1 even teaspoon of cornstarch, and ¼ teaspoon of cream of tartar to the white of the egg.
3. Put all in bowl together and beat with a fork till stiff.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Thin Rich Cookies

Ingredients

• One cup of butter
• One cup of sugar
• Three eggs
• Flour

Directions

1. Add 1 cup of butter, 1 cup of sugar, and 3 eggs to a bowl.
2. Beat altogether till it is a cream.
3. Mix flour in until able to roll thin.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Thin Rich Cookies

Ingredients

• One cup of butter
• One cup of sugar
• Three eggs
• Flour

Directions

1. Add 1 cup of butter, 1 cup of sugar, and 3 eggs to a bowl.
2. Beat altogether till it is a cream.
3. Mix flour in until able to roll thin.

Source — New Orleans Cook Book
Prepared by Dylan Heinz
Louisiana Anthology
September 26, 2021

Oyster Pie

Ingredients

• 3 dozen oysters
• 1 onion
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt, pepper, and parsley to taste
• 2 short pie crusts

Directions

1. Brown the flour and butter.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and oysters.
3. Cook for a few minutes.
4. Put one pie crust into a baking pan and add in the oyster mixture.
5. Cover with the second pie crust and bake.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Oyster Pie

Ingredients

• 3 dozen oysters
• 1 onion
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt, pepper, and parsley to taste
• 2 short pie crusts

Directions

1. Brown the flour and butter.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and oysters.
3. Cook for a few minutes.
4. Put one pie crust into a baking pan and add in the oyster mixture.
5. Cover with the second pie crust and bake.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Caesar Salad

Ingredients

• One or two small head of Romaine Lettuce
• One cup of shredded cheese
• Half a cup of crisp crouton
• One bottle of ranch dressing

Directions

1. Place the Romaine Lettuce into a bowl.
2. Sprinkle the shredded cheese and croutons over the lettuce.
3. Pour ranch dressing over the lettuce, croutons, and cheese until you are satisfied.

— Davon Harris

Source — Davon Harris
Prepared by Davon Harris

Louisiana Anthology
September 27,2021 

Caesar Salad

Ingredients

• One or two small head of Romaine Lettuce
• One cup of shredded cheese
• Half a cup of crisp crouton
• One bottle of ranch dressing

Directions

1. Place the Romaine Lettuce into a bowl.
2. Sprinkle the shredded cheese and croutons over the lettuce.
3. Pour ranch dressing over the lettuce, croutons, and cheese until you are satisfied.

— Davon Harris

Source — Davon Harris
Prepared by Davon Harris

Louisiana Anthology
September 27,2021 

Peach Ice Cream

Ingredients

• One pint cream
• One cup of sugar
• One pint of milk
• One quart of peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp.
2. Add a small amount of the sugar and set aside.
3. Place the cream and milk over the fire to allow them to come exactly to the boiling point.
4. Remove and stir in the remainder of sugar and set aside to cool.
5. Add the peach pulp and freeze.

—Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Davon Harris 

Louisiana Anthology
July 16, 2019

Peach Ice Cream

Ingredients

• One pint cream
• One cup of sugar
• One pint of milk
• One quart of peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp.
2. Add a small amount of the sugar and set aside.
3. Place the cream and milk over the fire to allow them to come exactly to the boiling point.
4. Remove and stir in the remainder of sugar and set aside to cool.
5. Add the peach pulp and freeze.

—Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Davon Harris 

Louisiana Anthology
July 16, 2019

Frozen Cream Cheese

Ingredients

• One quart of sweet milk
• Six cream cheeses
• half a teaspoon of soda
• Bottle of Dixie Vanilla Extract

Directions

1. Combine cream cheese with sweet milk.
2. Add soda and vanilla to the mixture.
3. Sweeten to taste.

—Mrs. Holmes

Source — New Orleans Cook Book
Prepared by Davon Harris 
Louisiana Anthology
September 27, 2021

Frozen Cream Cheese

Ingredients

• One quart of sweet milk
• Six cream cheeses
• half a teaspoon of soda
• Bottle of Dixie Vanilla Extract

Directions

1. Combine cream cheese with sweet milk.
2. Add soda and vanilla to the mixture.
3. Sweeten to taste.

—Mrs. Holmes

Source — New Orleans Cook Book
Prepared by Davon Harris 
Louisiana Anthology
September 27, 2021

Pineapple Snow

Ingredients

• One gallon of rich milk
• One can of pineapples
• One pound of sugar

Directions

1. Combine all ingredients.
2. Beat all the ingredients together.
3. Place in freezer.

— Mrs. H. W. Knickerbocker

Source — New Orleans Cook Book

Prepared by Davon D. Harris
Louisiana Anthology
September 27, 2021

Pineapple Snow

Ingredients

• One gallon of rich milk
• One can of pineapples
• One pound of sugar

Directions

1. Combine all ingredients.
2. Beat all the ingredients together.
3. Place in freezer.

— Mrs. H. W. Knickerbocker

Source — New Orleans Cook Book

Prepared by Davon D. Harris
Louisiana Anthology
September 27, 2021

Mock Turtle Soup

Ingredients

• 1 Tbsp. of lard
• 1 Tbsp. of flour
• 1 lb. of chopped beef
• 1/2 can of tomatoes
• 6 whole alspice
• 3 qts. of water
• Salt and pepper to taste
• 2 hard boiled eggs
• 1 lemon

Directions

1. Brown flour and butter together.
2. Add in beef, tomatoes, alspice, salt, pepper, and water.
3. Simmer until beef is tender.
4. Chop the boiled eggs and add into the soup.
5. Squeeze the juice of one half of the lemon into the soup mixture and slice the other half and add into the mixture.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Mock Turtle Soup

Ingredients

• 1 Tbsp. of lard
• 1 Tbsp. of flour
• 1 lb. of chopped beef
• 1/2 can of tomatoes
• 6 whole alspice
• 3 qts. of water
• Salt and pepper to taste
• 2 hard boiled eggs
• 1 lemon

Directions

1. Brown flour and butter together.
2. Add in beef, tomatoes, alspice, salt, pepper, and water.
3. Simmer until beef is tender.
4. Chop the boiled eggs and add into the soup.
5. Squeeze the juice of one half of the lemon into the soup mixture and slice the other half and add into the mixture.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Oyster Soup

Ingredients

• 3 dozen oysters
• 1 tsp. finely chopped onion
• 1 tsp finely chopped parsley
• 1 sprig of thyme
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt and pepper to taste
• 1/2 dozen cloves and spice
• 1 pint of milk

Directions

1. Drain the liquid from 3 dozen oysters into a large saucepan.
2. While the liquid is heating, mix butter, flour, salt, and pepper together.
3. Skim the excess and oil off the top of the oyster liquid.
4. Add onion, parsley, thyme, butter mixture, and cloves and spice.
5. Once all of the ingredients have been thoroughly incorporated, add in the oysters.
6. Bring the oysters to a boil and continue to boil for 2 minutes.
7. While the oysters are coming to a boil, warm milk in a separate saucepan.
8. Once the milk has warmed, add it to the boiled oyster broth and serve.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Oyster Soup

Ingredients

• 3 dozen oysters
• 1 tsp. finely chopped onion
• 1 tsp finely chopped parsley
• 1 sprig of thyme
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt and pepper to taste
• 1/2 dozen cloves and spice
• 1 pint of milk

Directions

1. Drain the liquid from 3 dozen oysters into a large saucepan.
2. While the liquid is heating, mix butter, flour, salt, and pepper together.
3. Skim the excess and oil off the top of the oyster liquid.
4. Add onion, parsley, thyme, butter mixture, and cloves and spice.
5. Once all of the ingredients have been thoroughly incorporated, add in the oysters.
6. Bring the oysters to a boil and continue to boil for 2 minutes.
7. While the oysters are coming to a boil, warm milk in a separate saucepan.
8. Once the milk has warmed, add it to the boiled oyster broth and serve.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Gran Gran's Italian Meatballs & Sugo

Ingredients for Meatballs

• 1 lb. of ground beef
• 3 cloves of garlic, crushed
• 2 tsp. of sweet basil
• 1 tsp. of parsley
• 4 slices of bread, soaked in water
• 2 eggs
• 3 Tbsp. of parmesan cheese
• Salt and pepper to taste

Directions

1. Soak bread slices in water until completely moistened.
2. Tear wet bread slices into small pieces.
3. Mix all ingredients together to make 12 small meatballs.
4. Brown meatballs in olive oil until cooked through.
5. Add to sugo and simmer.

Ingredients for Sugo

• 1 onion, diced
• 3 cloves of garlic, crushed
• 2 cans of tomato paste
• 1 can of tomato sauce
• 2 tsp. of sweet basil
• 2 Tbsp. of sugar
• 2 cups of water
• Salt and pepper to taste

Directions

1. Saute onion and garlic in olive oil.
2. Add remaining ingredients and meatballs.
3. Let sugo and meatballs simmer over low heat for 4 hours, stirring frequently.
4. Serve over pasta of choice.

Prepared by Chelsea Curry
Louisiana Anthology
September 27, 2021

Gran Gran's Italian Meatballs & Sugo

Ingredients for Meatballs

• 1 lb. of ground beef
• 3 cloves of garlic, crushed
• 2 tsp. of sweet basil
• 1 tsp. of parsley
• 4 slices of bread, soaked in water
• 2 eggs
• 3 Tbsp. of parmesan cheese
• Salt and pepper to taste

Directions

1. Soak bread slices in water until completely moistened.
2. Tear wet bread slices into small pieces.
3. Mix all ingredients together to make 12 small meatballs.
4. Brown meatballs in olive oil until cooked through.
5. Add to sugo and simmer.

Ingredients for Sugo

• 1 onion, diced
• 3 cloves of garlic, crushed
• 2 cans of tomato paste
• 1 can of tomato sauce
• 2 tsp. of sweet basil
• 2 Tbsp. of sugar
• 2 cups of water
• Salt and pepper to taste

Directions

1. Saute onion and garlic in olive oil.
2. Add remaining ingredients and meatballs.
3. Let sugo and meatballs simmer over low heat for 4 hours, stirring frequently.
4. Serve over pasta of choice.

Prepared by Chelsea Curry
Louisiana Anthology
September 27, 2021

Fish Au Gratin (With Mushrooms and Truffles)

Ingredients

• 2 fish, boned
• 1 cup browned bread crumbs
• 6 truffles, sliced finely
• 1 tablespoon Worcestershire
• 1 pt. mushrooms
• 1 teaspoon salt
• 1 pt. white wine
• ¹⁄₂ cup butter
• ¹⁄₂ coffee spoon Tobasco
• 2 tablespoons olive oil

Directions

1. Lay the fish, salted and peppered, in the platter.
2. Put the fish over the butter, mushrooms, truffles, olive oil, wine and sauce.
3. Sprinkle the dish with crumbs and bake for about one hour.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 27, 2021

Fish Au Gratin (With Mushrooms and Truffles)

Ingredients

• 2 fish, boned
• 1 cup browned bread crumbs
• 6 truffles, sliced finely
• 1 tablespoon Worcestershire
• 1 pt. mushrooms
• 1 teaspoon salt
• 1 pt. white wine
• ¹⁄₂ cup butter
• ¹⁄₂ coffee spoon Tobasco
• 2 tablespoons olive oil

Directions

1. Lay the fish, salted and peppered, in the platter.
2. Put the fish over the butter, mushrooms, truffles, olive oil, wine and sauce.
3. Sprinkle the dish with crumbs and bake for about one hour.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 27, 2021

Eels With Cream Sauce and Capers

Ingredients

• 2 ¹⁄₂ lbs. Eels
• 1 tablespoon capers
• 1 cup milk
• ¹⁄₂ table spoon flour
• 1 cup cream
• ¹⁄₂ teaspoon minced parsley
• 1 tablespoon butter
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon cayenne pepper

Directions

1. Fry eels.
2. Serve with sauce made by boiling milk, cream, butter, flour, parsley, pepper and salt.
3. Add capers to sauce before serving.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 26, 2021

Eels With Cream Sauce and Capers

Ingredients

• 2 ¹⁄₂ lbs. Eels
• 1 tablespoon capers
• 1 cup milk
• ¹⁄₂ table spoon flour
• 1 cup cream
• ¹⁄₂ teaspoon minced parsley
• 1 tablespoon butter
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon cayenne pepper

Directions

1. Fry eels.
2. Serve with sauce made by boiling milk, cream, butter, flour, parsley, pepper and salt.
3. Add capers to sauce before serving.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 26, 2021

Raviolé a la Avegno

Ingredients

• 4 pounds round beef
• 1 tablespoon of Crisco
• 1/4 pounds of dry mushrooms
• Flour
• Chopped onions
• Salt to taste
• Pepper to taste
• Water to enough cook thoroughly

Directions

1. Put round beef into pot with lard and smother on slow fire.
2. When ready to fry, sprinkle flour onto beef and fry until brown
3. Add onions, salt, pepper, and water enough to cook thoroughly.
4. Cook for about half an hour before done.
5. Lastly, put dry mushrooms into pot.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 26, 2021

Raviolé a la Avegno

Ingredients

• 4 pounds round beef
• 1 tablespoon of Crisco
• 1/4 pounds of dry mushrooms
• Flour
• Chopped onions
• Salt to taste
• Pepper to taste
• Water to enough cook thoroughly

Directions

1. Put round beef into pot with lard and smother on slow fire.
2. When ready to fry, sprinkle flour onto beef and fry until brown
3. Add onions, salt, pepper, and water enough to cook thoroughly.
4. Cook for about half an hour before done.
5. Lastly, put dry mushrooms into pot.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 26, 2021

Rice Waffles

Ingredients

• 4 cups of rice
• 2 eggs
• 1 spoonful of butter
• 1 cup of milk

Directions

1. Boil rice until quite soft.
2. Add eggs to rice to make a thick batter.
3. Add butter and milk to batter and beat mixture until quite light.
4. Bake in waffle iron.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 26, 2021

Rice Waffles

Ingredients

• 4 cups of rice
• 2 eggs
• 1 spoonful of butter
• 1 cup of milk

Directions

1. Boil rice until quite soft.
2. Add eggs to rice to make a thick batter.
3. Add butter and milk to batter and beat mixture until quite light.
4. Bake in waffle iron.

Source — Creole Cookery Book
Prepared by Brooke Walker
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