Cream Cheese Ice Cream

 

Ingredients

• Five cream cheese packets
• Sweetener and flavor of choice
• One quart of sweet milk

Directions

1. Mix together the cream cheese, the sweetener, and flavor of choice until completely combined.
2. Add and mix the sweet milk to the cream cheese mixture until throughly blended. 
3. Freeze to desired texture. 

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021

Cream Cheese Ice Cream

 

Ingredients

• Five cream cheese packets
• Sweetener and flavor of choice
• One quart of sweet milk

Directions

1. Mix together the cream cheese, the sweetener, and flavor of choice until completely combined.
2. Add and mix the sweet milk to the cream cheese mixture until throughly blended. 
3. Freeze to desired texture. 

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021

Feta and Cherry Tomato Farfalle

Ingredients

• 8 oz block of feta cheese
• 2 packages of cherry tomatoes (10 oz each)
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 3 cloves minced garlic
• 10 oz farfalle pasta

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Pour cherry tomatoes into a 9 x 13 casserole dish.
3. Mix in olive oil, garlic, and spices.
4. Place the block of feta in the middle of the dish and bake in oven for 35 mins.
5. Cook pasta according to box directions and strain.
6. Mix tomatoes and feta after baking, add cooked pasta, and serve.

Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Feta and Cherry Tomato Farfalle

Ingredients

• 8 oz block of feta cheese
• 2 packages of cherry tomatoes (10 oz each)
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 3 cloves minced garlic
• 10 oz farfalle pasta

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Pour cherry tomatoes into a 9 x 13 casserole dish.
3. Mix in olive oil, garlic, and spices.
4. Place the block of feta in the middle of the dish and bake in oven for 35 mins.
5. Cook pasta according to box directions and strain.
6. Mix tomatoes and feta after baking, add cooked pasta, and serve.

Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Baked Tomatoes

 

Ingredients

• Six large ripe tomatoes
• Coarse bread crumbs
• Butter
• Seasoning of choice

Directions

1. Skin each of the six large tomatoes.
2. Cut the skinned tomatoes into small pieces.
3. Spread a layer of the skinned, small tomato pieces into the bottom of a baking dish and season well.
4. Add a layer of coarse bread crumbs over the tomatoes and top with plenty of butter.
5. Continue step four until the dish is full, finishing with bread crumbs on top.
6. Bake for one hour, then serve.

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021

Baked Tomatoes

 

Ingredients

• Six large ripe tomatoes
• Coarse bread crumbs
• Butter
• Seasoning of choice

Directions

1. Skin each of the six large tomatoes.
2. Cut the skinned tomatoes into small pieces.
3. Spread a layer of the skinned, small tomato pieces into the bottom of a baking dish and season well.
4. Add a layer of coarse bread crumbs over the tomatoes and top with plenty of butter.
5. Continue step four until the dish is full, finishing with bread crumbs on top.
6. Bake for one hour, then serve.

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021

Buckwheat Cakes

Ingredients

• 2 cups buckwheat flour
• 1 cup wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• Sweet milk/water 

Directions

1. Mix all the ingredients together.
2. Add in enough sweet milk or water to make a soft batter.
3. Cook on a griddle.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Buckwheat Cakes

Ingredients

• 2 cups buckwheat flour
• 1 cup wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• Sweet milk/water 

Directions

1. Mix all the ingredients together.
2. Add in enough sweet milk or water to make a soft batter.
3. Cook on a griddle.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Masala Tea

Ingredients

• Two cups of regular milk and a cup of water.
• Tea grains
  
  
  
  
  
  
  
• Cinnamon powder
• Black pepper
• Sugar

Directions

1. Heat two cups of regular milk with a cup of water.
2. Add a spoonful of tea grains.
3. Put half spoon cinnamon powder and black pepper.
4. Stir to boil for about 3 minutes.
5. Add 2 spoons of sugar.
6. Medium heat for 2 more minutes after it boils. 
   
   
   

Source — Simple Home Receipes.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Masala Tea

Ingredients

• Two cups of regular milk and a cup of water.
• Tea grains
  
  
  
  
  
  
  
• Cinnamon powder
• Black pepper
• Sugar

Directions

1. Heat two cups of regular milk with a cup of water.
2. Add a spoonful of tea grains.
3. Put half spoon cinnamon powder and black pepper.
4. Stir to boil for about 3 minutes.
5. Add 2 spoons of sugar.
6. Medium heat for 2 more minutes after it boils. 
   
   
   

Source — Simple Home Receipes.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Clear Pea Soup

Ingredients

• Two quarts of good beef or veal soup stock 
• Quart of young green peas
• Lettuce heads
• Mint sprig
• Salt and pepper

Directions

1. Take two quarts of good beef or veal soup stock (recommended boiling the day before).
2. Put a quart of young green peas.
3. Put heads of lettuce and a sprig of mint. 
4. Add salt and pepper to taste. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 11, 2021

Clear Pea Soup

Ingredients

• Two quarts of good beef or veal soup stock 
• Quart of young green peas
• Lettuce heads
• Mint sprig
• Salt and pepper

Directions

1. Take two quarts of good beef or veal soup stock (recommended boiling the day before).
2. Put a quart of young green peas.
3. Put heads of lettuce and a sprig of mint. 
4. Add salt and pepper to taste. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 11, 2021

Simple Okra Gombo

Ingredients

• Pound of beef 
• Half pound of veal brisket
• Three dozen okra pods
• One onion
• Pod of red pepper
• Rice

Directions

1. Chop a pound of beef and half a pound of veal brisket into an inch thick squares.
2. Slice three dozen okra pods, one onion, and a pod of red pepper.
3. Fry everything until brown.
4. Pour half a gallon of water.
5. Add more as it boils away.
6. Serve with rice.
   
   
   

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Simple Okra Gombo

Ingredients

• Pound of beef 
• Half pound of veal brisket
• Three dozen okra pods
• One onion
• Pod of red pepper
• Rice

Directions

1. Chop a pound of beef and half a pound of veal brisket into an inch thick squares.
2. Slice three dozen okra pods, one onion, and a pod of red pepper.
3. Fry everything until brown.
4. Pour half a gallon of water.
5. Add more as it boils away.
6. Serve with rice.
   
   
   

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Broth in Haste

Ingredients

• Rare roast meat or broiled steak 
• Desired Seasoning
• Cracker

Directions

1. Cut some rare roast meat or broiled steak very fine.
2. Boil pint and a half of water. 
3. Put the boiled water to a teacupful of the cut meat.
4. Put in some cracker with the meat.
5. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Broth in Haste

Ingredients

• Rare roast meat or broiled steak 
• Desired Seasoning
• Cracker

Directions

1. Cut some rare roast meat or broiled steak very fine.
2. Boil pint and a half of water. 
3. Put the boiled water to a teacupful of the cut meat.
4. Put in some cracker with the meat.
5. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Creole Red Beans and Rice

 

Creole Red Beans and Rice

September 26, 2021

Ingredients

• 1 and 1/4 gallon beef stock
• 1 pound dried red beans
• 1 pound Adouille sausage
• 2 cups diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced celery
• 1 can rotel tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon hot sauce
• 2 tablespoons worcestshire sauce
• 1 tablespoon creole seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped green onion

Directions

1. Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
2. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
3. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
4. Simmer for 2 1/2 hours, make sure it does not cook dry.
5. Add parsley and green onion serve over rice.
6. Serves 8.
7. Keeps well in Freezer for upto 6 months

Source — Personal Recipe
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Creole Red Beans and Rice

 

Creole Red Beans and Rice

September 26, 2021

Ingredients

• 1 and 1/4 gallon beef stock
• 1 pound dried red beans
• 1 pound Adouille sausage
• 2 cups diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced celery
• 1 can rotel tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon hot sauce
• 2 tablespoons worcestshire sauce
• 1 tablespoon creole seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped green onion

Directions

1. Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
2. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
3. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
4. Simmer for 2 1/2 hours, make sure it does not cook dry.
5. Add parsley and green onion serve over rice.
6. Serves 8.
7. Keeps well in Freezer for upto 6 months

Source — Personal Recipe
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Apricot Pudding

 

Apricot Pudding

September 26, 2021

Ingredients

• 1 cup granulated tapioca
• 1 can apricots
• Sugar
• Cream

Directions

1. Soak tapioca overnight in just enough water to cover it.
2. Drain juice from can nof Apricots in the morning and stir into tapioca.
3. Add 1/2 cup of sugar and enough water to make themixture thin.
4. Bring to boil and let boil until clear.
5. Cover bottom of pudding dish with fruit sprinkle with sugar and pour tapioca mixture on top.
6. Bake for 30 minutes and serve with cold cream.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Blackberry Soup

 

Blackberry Soup

September 26, 2021

Ingredients

• 2 cups of blackberries
• 8 cups of water
• 1 tablespoon of sago
• Lemon peel
• Cinnamon
• Sugar

Directions

1. Boil the blackberries in the water for 30 minutes.
2. Strain and return juice to the fire
3. Return to boil, once at boil add sago and lemon peel
4. Add cinnamon and sugar to taste.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Blackberry Soup

 

Blackberry Soup

September 26, 2021

Ingredients

• 2 cups of blackberries
• 8 cups of water
• 1 tablespoon of sago
• Lemon peel
• Cinnamon
• Sugar

Directions

1. Boil the blackberries in the water for 30 minutes.
2. Strain and return juice to the fire
3. Return to boil, once at boil add sago and lemon peel
4. Add cinnamon and sugar to taste.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Apricot Pudding

 

Apricot Pudding

September 26, 2021

Ingredients

• 1 cup granulated tapioca
• 1 can apricots
• Sugar
• Cream

Directions

1. Soak tapioca overnight in just enough water to cover it.
2. Drain juice from can nof Apricots in the morning and stir into tapioca.
3. Add 1/2 cup of sugar and enough water to make themixture thin.
4. Bring to boil and let boil until clear.
5. Cover bottom of pudding dish with fruit sprinkle with sugar and pour tapioca mixture on top.
6. Bake for 30 minutes and serve with cold cream.

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Johnny Cakes

 

Johnny Cakes

September 26, 2021

Ingredients

• 2 cups of corn meal
• 1 pint of butter-milk
• 1 spoonful of cream or butter
• 1 cup of flour
• 1 teaspoon of soda

Directions

1. Mix 2 cups of cornmeal with butter-milk and cream or butter
2. Sift soda through the cup of flour
3. Beat cornmeal mixture well together with flour soda mixture
4. Bake in oven and serve hot

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Johnny Cakes

 

Johnny Cakes

September 26, 2021

Ingredients

• 2 cups of corn meal
• 1 pint of butter-milk
• 1 spoonful of cream or butter
• 1 cup of flour
• 1 teaspoon of soda

Directions

1. Mix 2 cups of cornmeal with butter-milk and cream or butter
2. Sift soda through the cup of flour
3. Beat cornmeal mixture well together with flour soda mixture
4. Bake in oven and serve hot

Source — New Orleans Cook Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Trout la a Ventienne

Trout a la Venitienne

November 03, 2021

Ingredients

• A trout
• Butter
• Lemon
• Thyme
• Basil
• Chives
• Salad Oil
• Bread Crumbs
• Sweet Herbs(marjoram, sage, and mint)

Directions

1. After well cleaning the trout make slices in the back.
2. Insert butter rolled in rolled in parsley, lemon, thyme, basil and chives, all finely minced.
3. Pour salad oil over fish and let lie for 30 minutes.
4. Boil over a clear flire which is not too quick and serve with sauce.

Source — Creole Cookery Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Trout la a Ventienne

Trout a la Venitienne

November 03, 2021

Ingredients

• A trout
• Butter
• Lemon
• Thyme
• Basil
• Chives
• Salad Oil
• Bread Crumbs
• Sweet Herbs(marjoram, sage, and mint)

Directions

1. After well cleaning the trout make slices in the back.
2. Insert butter rolled in rolled in parsley, lemon, thyme, basil and chives, all finely minced.
3. Pour salad oil over fish and let lie for 30 minutes.
4. Boil over a clear flire which is not too quick and serve with sauce.

Source — Creole Cookery Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

Fried Lamb

Ingredients

• Loin of lamb 
• 1 stick of butter
• Anchovies 
• 1 Lemon
• Spices (1 tsp Tony’s, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper)

Directions 

1. Cut the lamb into thin slices or as big as you would like. 
2. Beat them and put them in water to take the blood out.
3. Season them with Tony’s garlic powder, cayenne garlic pepper, black pepper and onion powder.
4. Fry them in the butter on the stovetop.
5. Use the butter, anchovies, and lemon to make a sauce.

Source — Creole Cookery Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Lamb

Ingredients

• Loin of lamb 
• 1 stick of butter
• Anchovies 
• 1 Lemon
• Spices (1 tsp Tony’s, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper)

Directions 

1. Cut the lamb into thin slices or as big as you would like. 
2. Beat them and put them in water to take the blood out.
3. Season them with Tony’s garlic powder, cayenne garlic pepper, black pepper and onion powder.
4. Fry them in the butter on the stovetop.
5. Use the butter, anchovies, and lemon to make a sauce.

Source — Creole Cookery Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Salmon Salad

Ingredients 

• 1 lb of tin can salmon
• 1/2 stick of butter 
• 2 cups of lettuce
• 1/2 cup of cheese 
• 1/2 of tomatoes 
• 1 boiled egg
• 1 lemon slice
• 1 tsp of Tony’s and black pepper 
• 1/2 garlic and herb spices cayenne pepper and onion powder

Directions 

1. Take salmon out of can and divide it to not too fine pieces.
2. Clean salmon then season with spices butter the pan then cook it (if needed).
3. Line a bowl or platter with lettuce, cheese, and tomatoes then add the salmon.
4. Squeeze lemon juice over the salad and garnish with lemon slices, eggs, and dressing. 

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Salmon Salad

Ingredients 

• 1 lb of tin can salmon
• 1/2 stick of butter 
• 2 cups of lettuce
• 1/2 cup of cheese 
• 1/2 of tomatoes 
• 1 boiled egg
• 1 lemon slice
• 1 tsp of Tony’s and black pepper 
• 1/2 garlic and herb spices cayenne pepper and onion powder

Directions 

1. Take salmon out of can and divide it to not too fine pieces.
2. Clean salmon then season with spices butter the pan then cook it (if needed).
3. Line a bowl or platter with lettuce, cheese, and tomatoes then add the salmon.
4. Squeeze lemon juice over the salad and garnish with lemon slices, eggs, and dressing. 

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Chicken

Ingredients 

• 1 stick of butter
• 1 cup of water 
• Gravy mix
• 1 tsp Tony’s and black pepper  
• 1/2 tsp garlic salt and onion powder 

Directions 

1. Clean your chicken thoroughly. 
2. Season the chicken to your liking.
3. Melt butter in a pan then fry chicken until brown on both sides. 
4. Add water to pan and cover it tight. 
5. Baste frequently with gravy mix.
6. Cook for about an cook until done.

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021

Fried Chicken

Ingredients 

• 1 stick of butter
• 1 cup of water 
• Gravy mix
• 1 tsp Tony’s and black pepper  
• 1/2 tsp garlic salt and onion powder 

Directions 

1. Clean your chicken thoroughly. 
2. Season the chicken to your liking.
3. Melt butter in a pan then fry chicken until brown on both sides. 
4. Add water to pan and cover it tight. 
5. Baste frequently with gravy mix.
6. Cook for about an cook until done.

Source — New Orleans Cook Book
Prepared by Danesha Hall
Louisiana Anthology
September 27, 2021