Fried Stuffed Tacos

Ingredients

• Tortillas (1 per taco)
• 1 lb of ground beef
• 1/2 cup of shredded mild cheddar cheese
• Provolone cheese (slices)
• 2 tsp of taco seasoning 
• Olive oil 
• 1/2 of tomatoes 
• 1 tsp of Tony’s
• 1/2 cup of flour
• 1 cup of salsa
• 1/2 cup of sour cream

Directions

1. Season and brown your ground beef. 
2. Drain the grease and add taco seasoning as well as a little water until season cooks into meat at a boil.
3. Add shredded cheese in the meat until cheese melt and then add the tomatoes. 
4. Lay tortillas out and add a slice of provolone cheese to each taco then add taco stuffings on top.
5. Use flour and water to close them up.
6. Put olive oil in a pan and cook tacos for 2-3 minutes on each side.
7. Allow grease to drain off and then eat them up with a side of sour cream and salsa.

Source — Cooking With Aisha
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Stuffed Tacos

Ingredients

• Tortillas (1 per taco)
• 1 lb of ground beef
• 1/2 cup of shredded mild cheddar cheese
• Provolone cheese (slices)
• 2 tsp of taco seasoning 
• Olive oil 
• 1/2 of tomatoes 
• 1 tsp of Tony’s
• 1/2 cup of flour
• 1 cup of salsa
• 1/2 cup of sour cream

Directions

1. Season and brown your ground beef. 
2. Drain the grease and add taco seasoning as well as a little water until season cooks into meat at a boil.
3. Add shredded cheese in the meat until cheese melt and then add the tomatoes. 
4. Lay tortillas out and add a slice of provolone cheese to each taco then add taco stuffings on top.
5. Use flour and water to close them up.
6. Put olive oil in a pan and cook tacos for 2-3 minutes on each side.
7. Allow grease to drain off and then eat them up with a side of sour cream and salsa.

Source — Cooking With Aisha
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Graham Crackers

Ingredients

• 2 Cups of Graham Flour
• 1 Cup White Flour
• 1/2 Cup Sugar
• 1/2 Cup Butter
• 1 Egg
• salt to taste

Direction

1. Mix all ingredients in a large bowl.
2. Roll ingredients on a sheet pan.
3. Bake in a quick oven (425 °F (218°C)).

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
July 16, 2019

Graham Crackers

Ingredients

• 2 Cups of Graham Flour
• 1 Cup White Flour
• 1/2 Cup Sugar
• 1/2 Cup Butter
• 1 Egg
• salt to taste

Direction

1. Mix all ingredients in a large bowl.
2. Roll ingredients on a sheet pan.
3. Bake in a quick oven (425 °F (218°C)).

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
July 16, 2019

Wine Cakes

 

Ingredients

• Cake: 1 ounce Fleshmen's yeast
• 1/2 Pint water
• Flour
• 4 Eggs separated 
• 1 Tablespoon butter
• Nutmeg
• Dixie lemon extract
• Syrup: 1 pound white sugar
• 1 cup water
• 1/4 fresh lemon
• a piece of nutmeg or mace
• a small piece of cinnamon
• unfermented wine

Directions

Cake:

1. Dissolve yeast in water.
2. Add flour to dissolve yeast mixture to make a thick batter.
3. Set the batter aside and let it rise.
4. After the batter has risen sufficiently, add the yolks of the eggs with butter, nutmeg, few drops of lemon extract, and flour to make the batter thick.
5. Set aside for 30 minutes.
6. Grease and flour 12- 15 small fancy cake molds and fill 3/4 full.
7. Let the cakes in the molds rise 1/2 hour.
8. Put in oven and bake 20- 25 minute.

Syrup:

1. Combine sugar, water, lemon, nutmeg or mace, and cinnamon.
2. Cook until it forms a string syrup.
3. Add the unfermented wine.
4. When cakes are baked thoroughly, soak in syrup.
5. Set in a sieve to drain.

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

Wine Cakes

 

Ingredients

• Cake: 1 ounce Fleshmen's yeast
• 1/2 Pint water
• Flour
• 4 Eggs separated 
• 1 Tablespoon butter
• Nutmeg
• Dixie lemon extract
• Syrup: 1 pound white sugar
• 1 cup water
• 1/4 fresh lemon
• a piece of nutmeg or mace
• a small piece of cinnamon
• unfermented wine

Directions

Cake:

1. Dissolve yeast in water.
2. Add flour to dissolve yeast mixture to make a thick batter.
3. Set the batter aside and let it rise.
4. After the batter has risen sufficiently, add the yolks of the eggs with butter, nutmeg, few drops of lemon extract, and flour to make the batter thick.
5. Set aside for 30 minutes.
6. Grease and flour 12- 15 small fancy cake molds and fill 3/4 full.
7. Let the cakes in the molds rise 1/2 hour.
8. Put in oven and bake 20- 25 minute.

Syrup:

1. Combine sugar, water, lemon, nutmeg or mace, and cinnamon.
2. Cook until it forms a string syrup.
3. Add the unfermented wine.
4. When cakes are baked thoroughly, soak in syrup.
5. Set in a sieve to drain.

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

Patty's Chocolate Pound Cake

 Ingredients

• 1/2 cup of shortening
• 2 sticks of marharine
• 3 cups of sugar
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 5 heaping tsp of cocoa
• 1 Tbsp of vanilla

Directions

1. Cream margarine, shortening, and sugar.
2. Add eggs, beating well.
3. In a separate bowl, mix flour, cocoa, baking powder and salt together.
4. Add flour mixture alternating with milk, to creamed mixture.Add vanilla.
5. Bake in well-greased and floured tube cake pan for 1 hour and 20 minutes at 325.
6. Ice cake while hot.

Icing

Ingredients

• 2/3 stick margarine, creamed
• 2/3 box of confectioners' sugar
• 1 tsp of vanilla
• 3 Tbsp of hot coffee
• 1 heaping Tbsp of cocoa

Directions

1. Cream margarine, gradually adding sugar, then other ingredients.
2. Mix well and spread over hot cake. (This freezes well.)

Source — Encore: A Second Cookbook
Prepared by Elizabeth Foster
September 27, 2021

Patty's Chocolate Pound Cake

 Ingredients

• 1/2 cup of shortening
• 2 sticks of marharine
• 3 cups of sugar
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 5 heaping tsp of cocoa
• 1 Tbsp of vanilla

Directions

1. Cream margarine, shortening, and sugar.
2. Add eggs, beating well.
3. In a separate bowl, mix flour, cocoa, baking powder and salt together.
4. Add flour mixture alternating with milk, to creamed mixture.Add vanilla.
5. Bake in well-greased and floured tube cake pan for 1 hour and 20 minutes at 325.
6. Ice cake while hot.

Icing

Ingredients

• 2/3 stick margarine, creamed
• 2/3 box of confectioners' sugar
• 1 tsp of vanilla
• 3 Tbsp of hot coffee
• 1 heaping Tbsp of cocoa

Directions

1. Cream margarine, gradually adding sugar, then other ingredients.
2. Mix well and spread over hot cake. (This freezes well.)

Source — Encore: A Second Cookbook
Prepared by Elizabeth Foster
September 27, 2021

Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Soft-shelled Crab, Fried

Ingredients

• Soft-shelled crab
• Saltine crackers
• Lard
• Salt

Directions

1. Clean the crabs properly.
2. They must be dried carefully before frying, or they will not brown well.
3. Dip them into rolled cracker.
4. Fry them in hot lard salted. 
5. Serve with any favorite sauce.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Soft-shelled Crab, Fried

Ingredients

• Soft-shelled crab
• Saltine crackers
• Lard
• Salt

Directions

1. Clean the crabs properly.
2. They must be dried carefully before frying, or they will not brown well.
3. Dip them into rolled cracker.
4. Fry them in hot lard salted. 
5. Serve with any favorite sauce.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Chicken Soup, Yellow and Very Rich

Ingredients

• 2 pounds of veal
• 1 pound of either beef or lamb
• 1 small chicken, cut up
• 3 quarts of water
• 1 leek or two onions
• 1 large carrot or two small carrots
• 2 tbsp. of salt
• 1 tbsp. of pepper
• 1 tbsp. of butter worked in flour
• Sprigs of parsley OR 1 egg

Directions

1. Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water.
2. Skim off all the scum as it rises.
3. Slice a leek or two onions.
4. Grate a large carrot or two small ones.
5. Put all these to the soup.
6. Add two tablespoonfuls of salt and one of pepper.
7. Let it boil gently for two hours.
8. Add a spoonful of butter worked in flour.
9. Cover this for fifteen minutes, and serve in a covered pot.

Chicken

1. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley.

OR

1. You may chop the chicken up.
2. Season with pepper, salt, butter, and an egg.
3. Form into balls.
4. Roll them in flour, and drop them in a few minutes before serving.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Chicken Soup, Yellow and Very Rich

Ingredients

• 2 pounds of veal
• 1 pound of either beef or lamb
• 1 small chicken, cut up
• 3 quarts of water
• 1 leek or two onions
• 1 large carrot or two small carrots
• 2 tbsp. of salt
• 1 tbsp. of pepper
• 1 tbsp. of butter worked in flour
• Sprigs of parsley OR 1 egg

Directions

1. Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water.
2. Skim off all the scum as it rises.
3. Slice a leek or two onions.
4. Grate a large carrot or two small ones.
5. Put all these to the soup.
6. Add two tablespoonfuls of salt and one of pepper.
7. Let it boil gently for two hours.
8. Add a spoonful of butter worked in flour.
9. Cover this for fifteen minutes, and serve in a covered pot.

Chicken

1. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley.

OR

1. You may chop the chicken up.
2. Season with pepper, salt, butter, and an egg.
3. Form into balls.
4. Roll them in flour, and drop them in a few minutes before serving.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Beef Enchiladas

Ingredients

• 1 pound of hamburger meat
• 1 packet of taco seasoning
• 1 & 1/2 cups of shredded Mexican blend cheese 
• 2 cans of red enchilada sauce
• 1 pack of 10 flour tortillas

Directions

1. Brown hamburger meat and drain grease.
2. Add in taco seasoning.
3. Heat up enchilada sauce in a small pot.
4. Combine hamburger meat, handful of cheese, and a tablespoon of enchilada sauce into a tortilla, and wrap.
5. Repeat 10 times aligning the enchiladas in a 13x9 inch pan.
6. Preheat the oven to 350 degrees and bake for 20 minutes.
7. Sprinkle cheese on top in the last remaining 8 minutes of cooking. 

Source — Emily Cook
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Beef Enchiladas

Ingredients

• 1 pound of hamburger meat
• 1 packet of taco seasoning
• 1 & 1/2 cups of shredded Mexican blend cheese 
• 2 cans of red enchilada sauce
• 1 pack of 10 flour tortillas

Directions

1. Brown hamburger meat and drain grease.
2. Add in taco seasoning.
3. Heat up enchilada sauce in a small pot.
4. Combine hamburger meat, handful of cheese, and a tablespoon of enchilada sauce into a tortilla, and wrap.
5. Repeat 10 times aligning the enchiladas in a 13x9 inch pan.
6. Preheat the oven to 350 degrees and bake for 20 minutes.
7. Sprinkle cheese on top in the last remaining 8 minutes of cooking. 

Source — Emily Cook
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Oysters Gombos with Filee No. 1

Ingredients

• Full baked chicken
• Fifty raw oysters 
• Half a pound of ham
• Two white onions
• 2 tablespoons of file seasoning
  
• 1 & 1/2 cups of flour

Directions

1. Shred chicken.
2. Brown flour in a cast iron skillet.
3. White in 1/2 a cup of water, creating a gravy-like density.
4. Dice the two large onions, and brown them with butter in a small skillet. 
5. Put everything BUT oysters into a large pot to boil, and let boil for 10 minutes. 
6. Simmer gumbo for 1 hour.
7. Toss oysters in the pot for the last 20 minutes of cooking. 

Source — La Cuisine Creole 

Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Oysters Gombos with Filee No. 1

Ingredients

• Full baked chicken
• Fifty raw oysters 
• Half a pound of ham
• Two white onions
• 2 tablespoons of file seasoning
  
• 1 & 1/2 cups of flour

Directions

1. Shred chicken.
2. Brown flour in a cast iron skillet.
3. White in 1/2 a cup of water, creating a gravy-like density.
4. Dice the two large onions, and brown them with butter in a small skillet. 
5. Put everything BUT oysters into a large pot to boil, and let boil for 10 minutes. 
6. Simmer gumbo for 1 hour.
7. Toss oysters in the pot for the last 20 minutes of cooking. 

Source — La Cuisine Creole 

Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Velvet Cake

Ingredients

• 1 cup of yeasts
• 3 large eggs
• 1 quart of WARM milk
• 1 quart of sifted (pour through strainer) flour
• 1 teaspoon of salt
• 1 & 1/2 tablespoons of softened butter

Directions

1. Beat 3 eggs in a separate bowl.
2. Heat quart of milk for 1.5 minutes.
3. Mix together all ingredients. 
4. Preheat the oven to 350 degrees.
5. Bake the cake for 35 minutes in a 9 inch diameter pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Velvet Cake

Ingredients

• 1 cup of yeasts
• 3 large eggs
• 1 quart of WARM milk
• 1 quart of sifted (pour through strainer) flour
• 1 teaspoon of salt
• 1 & 1/2 tablespoons of softened butter

Directions

1. Beat 3 eggs in a separate bowl.
2. Heat quart of milk for 1.5 minutes.
3. Mix together all ingredients. 
4. Preheat the oven to 350 degrees.
5. Bake the cake for 35 minutes in a 9 inch diameter pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Coffee Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of molasses
• 1 cup of strongly brewed coffee (liquid)
• 2 large eggs
• 5 cups of flour 
• 1 teaspoon of baking soda
• 1 cup of currants (raisin-like, seedless grape)
• 1 cup of raisins

Directions

1. Combine all ingredients EXCEPT currants and raisins in a large mixing bowl. 
2. Mix until powder is blended completely. 
3. Drop in raisins and currants in mixture, and stir 5 times.
4. Preheat the oven to 350 degrees. 
5. Bake cake for 45 minutes in 9x9 glass pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Coffee Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of molasses
• 1 cup of strongly brewed coffee (liquid)
• 2 large eggs
• 5 cups of flour 
• 1 teaspoon of baking soda
• 1 cup of currants (raisin-like, seedless grape)
• 1 cup of raisins

Directions

1. Combine all ingredients EXCEPT currants and raisins in a large mixing bowl. 
2. Mix until powder is blended completely. 
3. Drop in raisins and currants in mixture, and stir 5 times.
4. Preheat the oven to 350 degrees. 
5. Bake cake for 45 minutes in 9x9 glass pan. 

Source — La Cuisine Creole
Prepared by Emily Cook
Louisiana Anthology
September 28, 2021

Oyster Toast

Ingredients

• Three dozen oysters
• One tablespoonful of butter
• One teaspoonful of flour
• one onion
• parsley
• Salt and pepper

Directions

1. Brown the flour.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and last, the oysters.
3. Cook a few minutes and put into a large baking pan 
4. Put another crust on top and bake for 15 minutes.
5. Let cool and enjoy !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Oyster Toast

Ingredients

• Three dozen oysters
• One tablespoonful of butter
• One teaspoonful of flour
• one onion
• parsley
• Salt and pepper

Directions

1. Brown the flour.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and last, the oysters.
3. Cook a few minutes and put into a large baking pan 
4. Put another crust on top and bake for 15 minutes.
5. Let cool and enjoy !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Steak Roll

 Ingredients

• 1 lb of Steak of your choice
• 1 cup of breaad cumbs
• salt and pepper
  
• 1 onion
• 1 bunch of celery
• 1 handful of sage

Directions

1. Beat the steak well
2. Season the steak with salt and pepper to your liking.
3. Make a dressing of bread crumbs,pepper, salt, onions, and celery
4. Fry the dressing lightly, then put it on the steak and roll it up
5. Put it in the oven and bake for 20 minutes and Enjoy!

Source — New Orleans Cook Book
Prepared by Jewel Smith
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• One large hen or rooster
• 12 to 18 eggs
• 8 to 10 bunches of celery
• 1 bottle of pickles
• 1 tablespoon of mustard
• 1 tablespoon of vinegar
• salt and red or black pepper to taste

Directions

1. Take 1 large hen or rooster and boil it until it is tender.
2. Once it is cooked put it to the side to cool.
3. Save the jelly oil from water in which chicken is added to add to salad.
4. Boil 12 to 18 eggs hard.
5. Chop up fine 8 or 10 bunches of celery
6. Add in 1 small bottle of pickles and 1 tablespoon of mustard, vinegar, salt, and red and black pepper to taste.
7. Mix all together and serve with bread or crackers !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Chicken Salad

Ingredients

• One large hen or rooster
• 12 to 18 eggs
• 8 to 10 bunches of celery
• 1 bottle of pickles
• 1 tablespoon of mustard
• 1 tablespoon of vinegar
• salt and red or black pepper to taste

Directions

1. Take 1 large hen or rooster and boil it until it is tender.
2. Once it is cooked put it to the side to cool.
3. Save the jelly oil from water in which chicken is added to add to salad.
4. Boil 12 to 18 eggs hard.
5. Chop up fine 8 or 10 bunches of celery
6. Add in 1 small bottle of pickles and 1 tablespoon of mustard, vinegar, salt, and red and black pepper to taste.
7. Mix all together and serve with bread or crackers !

Source — New Orleans Book
Prepared by Jewel Smith
Louisiana Anthology
September 28,2021

Steak Roll

 Ingredients

• 1 lb of Steak of your choice
• 1 cup of breaad cumbs
• salt and pepper
  
• 1 onion
• 1 bunch of celery
• 1 handful of sage

Directions

1. Beat the steak well
2. Season the steak with salt and pepper to your liking.
3. Make a dressing of bread crumbs,pepper, salt, onions, and celery
4. Fry the dressing lightly, then put it on the steak and roll it up
5. Put it in the oven and bake for 20 minutes and Enjoy!

Source — New Orleans Cook Book
Prepared by Jewel Smith
Louisiana Anthology
September 28, 2021

Spaghetti and Meatballs

Ingredients

• 1 can of tomato paste
• 1 pack of frozen italian meatballs
• 1 pack of spaghetti noodles
• 1 can of tomato sauce

Directions

1. Mix the can of tomato paste and tomato sauce together in a medium skillet with the heat on medium.
2. Boil 4 cups of water and add in the spaghetti noodles once the water starts to boil.
3. After the sauce has been simmering for about 10 minutes add in the meatballs and cook down for 10 minutes on medium heat.
4. When the noodles are cooked, strain them and run cold water over them.
5. Mix the noodles with the sauce and meatballs and Enjoy! Try serving with garlic bread and parmesan cheese!

Source — Jewel Smith
Prepared by Jewel Smith
Louisiana Anthology

Spaghetti and Meatballs

Ingredients

• 1 can of tomato paste
• 1 pack of frozen italian meatballs
• 1 pack of spaghetti noodles
• 1 can of tomato sauce

Directions

1. Mix the can of tomato paste and tomato sauce together in a medium skillet with the heat on medium.
2. Boil 4 cups of water and add in the spaghetti noodles once the water starts to boil.
3. After the sauce has been simmering for about 10 minutes add in the meatballs and cook down for 10 minutes on medium heat.
4. When the noodles are cooked, strain them and run cold water over them.
5. Mix the noodles with the sauce and meatballs and Enjoy! Try serving with garlic bread and parmesan cheese!

Source — Jewel Smith
Prepared by Jewel Smith
Louisiana Anthology

Cocoanut Pralines

Ingredients

• 1 Cup of peeled and grated cocoanut
• 2 Cups of white or brown sugar
• 1/2 Cup of water
• Walnut size (dollop) of butter
• fruit (food) coloring is optional

Directions

1. Place sugar in a small pot with water.
2. Boil mixture to a boil, cook it until when a drop is placed in cold water and brittles (threaded).
3. Mix butter and grated cocoanut into the mixture and cook for a few minutes.
4. Add fruit coloring if desired.
5. Drop on a buttered pan to cool.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Cocoanut Pralines

Ingredients

• 1 Cup of peeled and grated cocoanut
• 2 Cups of white or brown sugar
• 1/2 Cup of water
• Walnut size (dollop) of butter
• fruit (food) coloring is optional

Directions

1. Place sugar in a small pot with water.
2. Boil mixture to a boil, cook it until when a drop is placed in cold water and brittles (threaded).
3. Mix butter and grated cocoanut into the mixture and cook for a few minutes.
4. Add fruit coloring if desired.
5. Drop on a buttered pan to cool.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Orange or Pineapple Ambrosia

Ingredients

• 1 Pineapple (peeled) or 4 Large oranges ( peeled)
• 2 Eggs
• 1 Cup of sugar
• Whole allspice
• 16 oz of grated cocoanut

Directions

1. Break (tear apart) fruit into tiny pieces.
2. Crack eggs and remove the yolk and dispose of them.
3. Place egg whites in a bowl
4. Beat to a stiff froth with the desired amount of sugar.
5. Place in a glass bowl a layer of the fruit.
6. Sprinkle a small amount of sugar over the fruit.
7. Spread a thin layer of the beaten egg.
8. Sprinkle a thin layer of grated coconut.
9. Repeat steps 5-8 until the dish is full.
10. Serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Orange or Pineapple Ambrosia

Ingredients

• 1 Pineapple (peeled) or 4 Large oranges ( peeled)
• 2 Eggs
• 1 Cup of sugar
• Whole allspice
• 16 oz of grated cocoanut

Directions

1. Break (tear apart) fruit into tiny pieces.
2. Crack eggs and remove the yolk and dispose of them.
3. Place egg whites in a bowl
4. Beat to a stiff froth with the desired amount of sugar.
5. Place in a glass bowl a layer of the fruit.
6. Sprinkle a small amount of sugar over the fruit.
7. Spread a thin layer of the beaten egg.
8. Sprinkle a thin layer of grated coconut.
9. Repeat steps 5-8 until the dish is full.
10. Serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Bouillé

Ingredients

• Rump of beef
• Salt and Pepper
• Cloves
• Four onions
• Four carrots
• Four turnips
• One head of celery
• Veal
• Bacon
• Butter
• Flour
• Chopped pickled cucumbers
• Water
• Capers
• Anchovies

Directions

1. Put rump of beef in cold water and take off scum as it begins to rise.
2. When it begins to boil, pour in a little cold water to clear it. 
3. When the scum is all taken off, put it to stew gently. 
4. Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
5. When done, take all out to enrich the soup.

Glazing 

1. Stew a piece of veal with a little bacon.
2. When sufficiently done, add onions, carrots, turnips, and celery.
3. Strain off the broth and reduce consistency.
4. Put glazing immediately onto Bouille at the moment it is served up.

Gravy

1. Work up butter in flour.
2. Add pickled cucumbers, capers, and anchovies.
3. Put gravy in pan with glazing.
4. Add a little water.
5. Stir it up and take off heat the moment it boils.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 28, 2021

Bouillé

Ingredients

• Rump of beef
• Salt and Pepper
• Cloves
• Four onions
• Four carrots
• Four turnips
• One head of celery
• Veal
• Bacon
• Butter
• Flour
• Chopped pickled cucumbers
• Water
• Capers
• Anchovies

Directions

1. Put rump of beef in cold water and take off scum as it begins to rise.
2. When it begins to boil, pour in a little cold water to clear it. 
3. When the scum is all taken off, put it to stew gently. 
4. Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
5. When done, take all out to enrich the soup.

Glazing 

1. Stew a piece of veal with a little bacon.
2. When sufficiently done, add onions, carrots, turnips, and celery.
3. Strain off the broth and reduce consistency.
4. Put glazing immediately onto Bouille at the moment it is served up.

Gravy

1. Work up butter in flour.
2. Add pickled cucumbers, capers, and anchovies.
3. Put gravy in pan with glazing.
4. Add a little water.
5. Stir it up and take off heat the moment it boils.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 28, 2021

Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Mini Apple Pecan Bundt Cakes

Ingredients

• 2  peeled and chopped granny smith apples                     
  
• 1 cup chopped pecans
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsps. vanilla
• 1 tsp salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs

Directions

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, sugar and eggs and mix until creamy.
• 
  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add to large bowl and mix well.
• Add vanilla and mix well.
• Stir in apples and pecans.                                                                        
  
• Pour batter into generously greased mini bundt cake pan.                

Personal Recipe

Prepared by Brooke Walker

Louisiana Anthology
    September 28, 2021

Mini Apple Pecan Bundt Cakes

Ingredients

• 2  peeled and chopped granny smith apples                     
  
• 1 cup chopped pecans
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsps. vanilla
• 1 tsp salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs

Directions

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, sugar and eggs and mix until creamy.
• 
  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add to large bowl and mix well.
• Add vanilla and mix well.
• Stir in apples and pecans.                                                                        
  
• Pour batter into generously greased mini bundt cake pan.                

Personal Recipe

Prepared by Brooke Walker

Louisiana Anthology
    September 28, 2021