Virginia Rolls

Ingredients

• One tablespoon of yeast
• One egg
• One tablespoon of butter
• One pound or pint of flour
• A little salt
• Enough milk to form into a stiff batter

Directions

1. Mix all ingredients into a seperate bowl until a stiff batter is made.
2. Set it to rise in a warmed pan until it is light.
3. Sift a cup of flour into the bread-tray.
4. Pour the light batter into the bread tray.
5. Work it well and keep the dough very soft.
6. Set the dough to rise.
7. When light, make into rolls.
8. Lay them on a warmed and buttered pan.
9. Set them by the fire to rise again.
10. Baste the top over with butter.
11. Bake in a quick oven [375-400°F] as soon as they are light.
12. Do not keep them too long rising or they might become sharp or sour.

Source — La Cuisine Creole
Prepared by R. Brad McKelvin
Louisiana Anthology
March 23, 2022

Stuffed Cabbage

 

Ingredients

• One large, firm, Cabbage
• Cold boiled pork, ham, or cooked sausage
• Chopped onion
• Salt
• Pepper
• A pinch of thyme
• Breadcrumbs
• A wide strip of muslin
• A pint of broth from boiled ham or beef
• Butter
• Flour
• Two tablespoons of rich milk

Directions

1. Take off the outer leaves of the cabbage and lay the cabbage in boiling water for ten minutes.
2. Take the cabbage out and lay it in cold water for ten minutes.
3. Perform the first two steps several hours before stuffing the cabbage.
4. When cold, bind the cabbage together so it won't fall apart once the stalk is removed.
5. Remove the stalk with a sharp knife, leaving a hole as deep as a middle finger.
6. Without widening the mouth, remove the center until there is enough room for four to five tablespoons of the stuffing.
7. To make the stuffing, finely chop up the pieces of cabbage taken out and mix with some cold boiled pork, ham, or cooked sausage as well as the onion, salt, pepper, thyme, and breadcrumbs.
8. Fill the cavity of the cabbage with the stuffing mixture.
9. Bind a wide strip of muslin over the hole and lay cabbage in a large saucepan with the broth of the boiled ham or beef.
10. Stew gently till tender, take out, unbind carefully, and lay on a serving dish.
11. Take the broth from the stewed cabbage and add a piece of butter rolled in flour, the rich milk, and pepper.
12. Boil the mixture and pour over the cabbage as a gravy.

Source — New Orleans Cook Book
Prepared by Christian Hunter
Louisiana Anthology
March 22, 2022

Banana Pudding

Ingredients

• One box of gelatin
• five bananas
• One quart of milk
• One pint of whipping cream
• Two cups of sugar
• One cup of water

Directions

1. Dissolve the gelatin into the water.
2. Add the milk and sugar to a saucepan and cook until the milk is scalded.
3. Strain the gelatin and stir it into the milk. 
4. Let it simmer for ten minutes, then cool it.
5. Peel the bananas and slice them into small pieces.
6. Stir the sliced bananas into the jelly before it stiffens.
7. Serve it with whipped cream.

Source — New Orleans Cook Book
Prepared by Christian Hunter 
Louisiana Anthology
March 22, 2022

Chocolate Caramels

 

Ingredients

• Half a pound of chocolate
• Three pounds of dark brown sugar 
• One-eighth pound of butter
• Half a cup of milk
• Season with vanilla, or grated lemon or orange-peel

Directions

1. Place the ingredients into a saucepan.
2. If using the grated peel to season, add after the mixture is removed from the stovetop.
3. Bring the ingredients to a rapid boil while stirring constantly.
4. When the mixture becomes hard upon making contact with water, it is ready to be removed from the stovetop.
5. Stir the mixture for a few minutes before pouring it into buttered dishes.
6. Cut the chocolate caramels into small squares before they are completely cooled.
7. For harder caramels, do not stir the mixture as it would make it "sugary."

Source — La Cuisine Creole
Prepared by Christian Hunter
Louisiana Anthology
March 22, 2022

One Pot Creamy Pesto Chicken Pasta

Ingredients

• One pound boneless, skinless chicken breast
• Two tablespoons butter
• Two cloves garlic
• Half pound penne pasta
• One and a half cups chicken broth
• One cup milk
• Three ounces cream cheese
• One third cup basil pesto
• One fourth cup grated parmesan
• Freshly cracked pepper
• One pinch of crushed red pepper
• Optional: Three cups fresh spinach

Directions

1. Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
2. While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
3. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
4. Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
5. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
6. If using, add the fresh spinach. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

- Justin Rigby

Source — Budget Bytes
Prepared by Beth - Budget Bytes
Louisiana Anthology
March 26, 2022

Boston Brown Bread

Ingredients

• One and a half pints of cornmeal
• half a pint of wheat flour
• one cup of sweet milk
• one cup of sour milk, with a teaspoonful of soda in it
• three tablespoonfuls of molasses
• one tablespoonful of yeast
• one pinch of salt

Directions

1. Put it in a warm place to rise.
2. let it bake steadily for four hours.
3. warm by steaming it when wanted to use.

 

Source — La Cuisine Creole
Prepared by R. Brad McKelvin
Louisiana Anthology
March 22, 2022

Red Beans and Rice

Ingredients

• 1 lb. dry red beans
• 2 Tbsp. cooking oil
• 14 oz. Andouille sausage 
• 1 yellow onion 
• 1 green bell pepper 
• 3 ribs celery
• 4 gloves garlic
• 2 tsp. smoked paprika 
• 1 tsp. dried oregano
• 
  1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
  
• 1/4 tsp cayenne pepper 
• 1/4 tsp freshly cracked black pepper 
• 2 bay leaves 
• 6 cups water 
• 1/4 cup chopped parsley 
• 1 tbsp. salt or to taste
• 1.5 cups long grain white rice (uncooked)
• 3 green onions

Directions

1. Place the dry red beans in a bowl covering the beans completely with water and placing them in the fridge the night before you plan to cook them.
2. Slice the sausage into nice round slices.
3. Add cooking oil and sausage to a large pot and begin cooking them over a medium heat until the sausage is browned. 
4. Remove the sausage from the pot once browned and place in a clean bowl and place in fridge.
5. Dice the onion, bell pepper and celery, along with mincing the garlic. 
6. Add all diced and minced items into the oil from the sausage and begin to brown the items down still on a medium heat.
7. Stir frequently.
8. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot.
9. Stir and cook down for a couple of minutes.
10. Drain and rinse the beans that have been soaking and add them to the pot along with the six cups of water and stir.
11. Place the lid on the pot, turn the heat up to a medium-high, and bring the water to a boil.
12. Turn the heat down to a medium-low heat once the water begins to boil and let the pot boil for one hour.
13. Stir Occasionally replacing the lid after each time.
14. Smash the beans with the back of the spoon after a hour of cooking and the beans have become tender. Continue to do so with the pot simmering for about 30 minutes. This allows the beans to thicken.
15. Cook the rice while the beans simmer for there last 30 minutes. 
16. Add the rice to 3 cups of water to a sauce pot and place the lid on top. 
17. Turn the heat on high and bring to a boil. Once boiling turn the heat down to low and let the rice simmer for 15 minutes. 
18. Turn heat off once the 15 minutes is over and let the rice rest for 5 minutes without removing the lid. 
19. Add the sausage to back to the pot once the beans have thickened along with the 1/4 cup of chopped parsley. 
20. Salt the beans to taste starting with the 1 tsp of salt gradually adding more if necessary. 
21. Serve the red beans with a scoop of rice topped with sliced green onions. 

Source —Budget Byte$
Prepared by Dylan Bergeron
Louisiana Anthology
March 22, 2022

Lemon Ice-cream

Ingredients

• 6 Lemons
• 3 qt. milk
• 1 1/2 pints sugar

Directions

1. Juice the six lemons and leave the juice and peels aside for now.
2. Place the lemon peels in a separate dish and pour the milk over the lemon peels.
3. Let the mixture stand for 1 hour.
4. Strain the milk from the lemon peels and collect the liquid. 
5. Add the sugar to the mixture and mix well.
6. Place the mixture into the freezer.
7. Stir in the lemon juice once the liquid is nearly frozen. 

Source — New Orleans Cook Book
Prepared by Dylan Bergeron
Louisiana Anthology
March 22, 2022

Apple Pudding

Ingredients

• Apples
• 1 tbsp. Butter 
• 1/2 cup sugar 
• 1 egg
• 1/2 cup sweet milk
• 1 cup flour 
• 1 tsp. Dixie yeast power

Directions

1. Grab a baking dish and butter the dish well to avoid the dish from sticking.
2. Slice the apples to your desired liking. 
3. Place the apples in the baking dish.
4. Mix the batter in a separate bowl by adding the butter, sugar, egg, sweet milk, flour, and Dixie yeast powder. 
5. Add the batter to the baking dish on top of the sliced apples. 
6. Bake in a moderate oven until brown.
7. Serve with cream and sugar or a liquid sauce. 

Source —New Orleans Cook Book

Prepared by Dylan Bergeron
Louisiana Anthology
March 22, 2022

Fruit Cake #1

Ingredients

• 1 lb. Butter
• 1 lb. Sugar
• 1 lb. flour
• 1 lb. raisins
• 1/2 lb. citron 
• 1 lb. or more of nuts
• 8 eggs
• 1 lb. fruits of your choice

Directions

1. Cream the butter and sugar together and mix well.
2. Separate the eight egg yolks from the egg whites.
3. Beat the egg yolks and whites in separate bowls.
4. Add the beaten egg yolks to the cream.
5. Add half of the flour along with half of the egg whites. 
6. Mix well. 
7. Add most of the remainder of the flour saving a little for the fruit mixture.
8. Add the rest of the egg whites.
9. Put the fruit and the remainder of the flour into the mixture and mix well.
10. Place in cake pan and bake slowly until done. 

Source —New Orleans Cook Book 

Prepared by Dylan Bergeron
Louisiana Anthology
March 22, 2022

Fig Pudding

Ingredients

• 6 ounces of suet
• 6 ounces of bread crumbs
• 6 ounces of sugar
• 1/2 pound of figs
• 3 eggs
• 1 cup of milk
• 1 nutmeg
• 3/4 ounce of brandy
• 1 teaspoon of yeast powder

Directions

1. Chop figs.
2. Blend all ingredients together.
3. Poor blended ingredients into a steamer.
4. Boil water in a large sauce pan.
5. Place steamer over sauce pan and steam for 3 hours.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Almond Custard

Ingredients

• 3 pints of cream
• 15 eggs
• 1/2 pound of almonds
• Sugar
• Salt
• Mace

Directions

Blanch almonds

1. Boil a pot of  water.
2. Add almonds to boiling water for 60 seconds.
3. Drain the almonds and rinse with cold water to quickly cool.
4. Squeeze each almond to remove skin.

Custard

1. Blend blanched almonds, cream, and eggs.
2. 
   Add sugar, salt, and mace to taste.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Velvet Cream

Ingredients

• 1 quart of milk
• 6 egg
• 6 tablespoons of sugar
• 1 tablespoon of flour
• 6 tablespoons of powdered sugar
• Vanilla extract
• Lemon extract

Directions

1. Separate egg yolks and whites. 
2. Beat egg yolks, sugar, and flour together.
3. Bring milk to a boil.
4. Stir in egg yolks, sugar, and flour and bring to a boil.
5. Pour boiled mixture into a dish.
6. Mix egg whites and powdered sugar to a stiff froth.
7. Pour egg whites and powdered sugar over the dish.
8. Brown slightly.
9. Flavor top with vanilla.
10. Flavor bottom with lemon.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Creamy Tuscan Chicken With Spinach and Sun-Dried Tomatoes

Ingredients

• 
  1-2 tablespoons extra-virgin olive oil
• 1/4 cup all-purpose flour
• 4 boneless skinless chicken breasts (thinly sliced)
• 2-3 teaspoons kosher salt
• A few turns of freshly ground black pepper
• 4 cloves garlic (minced)
• 1/2 cup chicken broth
• 3/4 cup heavy whipping cream
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese (grated)
• 1-2 cups fresh spinach
• 1/2 cup sun-dried tomatoes
• pasta for serving

Directions

1. In a large skillet, warm olive oil over medium-high heat. 
2. Place flour in a small bowl or plate. 
3. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. 
4. Shake off any excess, then place chicken breasts in the warm pan. 
5. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. 
6. Remove chicken to a plate and set aside.
7. If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. 
8. Cook for about 1 minute, just until fragrant. 
9. Add chicken broth, and scrape any browned bits from the bottom of the skillet. 
10. Add cream, Italian seasoning, and Parmesan cheese. 
11. Cook over medium hear for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
12. Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
13. Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

Source — Nourish and Fete
Prepared by Jessie Simpson
Louisiana Anthology
March 20, 2022

Salad Dressing - Without Oil

Ingredients

• 1 egg
• 3 tablespoons of vinegar
• 1 tablespoon of butter
• 1 teaspoon of mustard
• A pinch of salt
• A pinch of pepper

Directions

1. Add all of the ingredients into a pan.
2. Stand over boiling water.
3. Constantly stir them together until it becomes quite thick.

Source —  New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 20. 2022

Lemon Cake

Ingredients

• 5 eggs
• 2 cups of sugar
• 1 cup of flour
• 1/2 teaspoon of Dixie baking powder
• 1 tablespoon of cold water
• 1 & 1/2 lemons
• 1 cup of hot water
• 1 tablespoon of cornstarch
• 1 tablespoon of butter

Directions

1. Mix 4 egg yolks and 1 cup of sugar together.
2. Add 1 tablespoon of cold water.
3. Sift in the flour and stir thoroughly.
4. Beat the egg whites to a stiff dry froth, then add this to the batter.
5. Add in the juice of 1/2 of a lemon along with the grated rind. 
6. Lastly, stir in the baking powder. 
7. This can be cooked in pie or jelly pans.
8. For the filling, combine 1 cup of hot water, 1 tablespoon of cornstarch, 1 cup of sugar, 1 tablespoon of butter, 1 egg, and the juice and grated rind of 1 lemon. 
9. Cook for a few minutes and spread between each cake like jelly.

Source — New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 20, 2022

Smoked Quail

Ingredients

• 6 whole quail (plucked)
• 1 tbs of pink salt
• 1 tbsp of pepper
• 1 tbsp of smoked paprika
  
• 1 tbsp of chipotle
  
• 1 tbsp of garlic powder
  
• 1 tbsp of onion powder
• 1 tbsp of cayenne pepper
• 1 1/2 tbsp of brown sugar

  
   

 

Directions

1.  In a bowl mix all the spices together.
2. Pat birds dry with a paper towel. 
3. Generously coat the birds with the rub
4. Place them in a fridge to marinate for 4 to 24 hours.
5. Prepare a medium fire in the grill. (225 degrees Fahrenheit)
6. Place the birds indirectly of the flame and smoke for 1 to 1 1/2 hours. 
7. Remove the birds from the grill, lightly cover with tin foil
8. Allow them to rest for 5 minutes before serving.
   

Source — texquail.com
Prepared by David Washington Jr
Louisiana Anthology

March 17, 2022

Goose, Wild

 

Ingredients

• 1 whole goose (plucked, gutted, and washed)
• 5 slices of a bread of your choice (cut into cubes)
  
• 3 tablespoons of butter (melted)
  
• 1 onion (chopped)
  
• 1 stalk celery (chopped)
• 1 cup of vegetable broth
  
• olive oil
  
• salt 
• pepper
• any additional seasonings of your choice (optional)
  

Directions

1. Preheat the oven to 325 degrees Fahrenheit.
   
2. Mix the following in a large bowl: cubes of bread, chopped onions, chopped celery, melted butter, vegetable broth, salt, pepper, and any additional seasonings you've picked out. 
   
3. Pat your goose dry with paper towel then stuff the cavity with the dressing.
4. Truss the bird and then align it on a roasting pan, breast side up.
   
5. Prick the outside of the bird all over with a fork.
6. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice the bird's skin.
   
7. Roast the bird for 40 minutes in a 325 degrees Fahrenheit oven. 
8. Check the temperature of the breast. The reading should be slightly over 130 degrees Fahrenheit.
9. After 40 minutes, remove the goose from the oven. 
10. Carve out the breast, cover them in tin foil and set them aside to rest. 
11. Then place the rest of the bird back into the oven for an additional 30 minutes.
    
12. Remove the rest of the bird from the oven, lightly cover with tin foil.
13. Set aside to rest for 10 minutes before serving.

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Partridge (Roasted)

 

Ingredients

• One whole partridge (plucked)
• Seasoning blend of your choice (optional)
  
• Salt
• Pepper
• olive oil
  

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
   
2. Pat your partridge dry with paper towel and then align it on a roasting pan.
   
3. Lightly coat the bird with olive oil.
4. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice the bird.
   
5. Roast the partridge for 25 minutes the oven. 
6. Remove the bird from the over, lightly cover with tin foil.
7. Set aside to rest for 10 minutes before serving.
   

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Quail (roasted)

Ingredients

• Three whole quail (plucked)
• Seasoning blend of your choice (optional)
  
• Salt
• Pepper
• olive oil
  

Directions

1. Preheat the oven to 500 degrees Fahrenheit. 
   
2. Pat quail dry with paper towel and then align them on a roasting pan.
   
3. Lightly coat the birds with olive oil.
4. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice to the birds.
   
5. Roast the quails for 10-12 minutes in a 500 degrees Fahrenheit oven. 
6. Remove the birds from the oven, lightly cover with tin foil.
7. Set them aside to rest for 5 minutes before serving.
   

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Monkey Bread

Ingredients

• 

  Three 8-ounce packages of buttermilk biscuits 
• 1 cup granulated sugar  
• 2 teaspoons cinnamon
• 1 cup butter 
• 1/2 cup brown sugar 

Directions

Dough

1. Heavily grease tube pan with butter
2. Preheat oven to 350F.
3. Separate biscuits and cut each one into four equal bites-sized pieces.
4. Combine granulated sugar and cinnamon in a bowl or plastic bag.
5. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat.
6. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.  

Syrup 

1. In a small saucepan, combine brown sugar and butter.
2. Add 1/2 cup of the remaining sugar-cinnamon mixture.
3. Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat 
4. Stir until sugars have fully dissolved. Do not overcook the syrup.
5. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
6. Bake for 30 minutes or until brown.
   

Source — Self Proclaimed Foodie
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022

Soft Ginger Bread

Ingredients

• 3 cups flour
• 1/2 cup milk 
• 1/2 cup lard 
• 1/2 cup New Orleans molasses 
• 1 teaspoonful soda 
• 2 eggs 
• 1 teaspoonful of ginger 

Directions

1. Beat the yolk of the eggs and the lard together .
2. Add the milk, soda, molasses, ginger, and flour.
3. Beat the whites to a stiff froth and add them carefully.
4. Bake in a moderate oven 3/4 of an hour.

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 14, 2022

Velvet Sponge Cake

Ingredients

• 3 eggs
• 1 cupful of granulated or powdered sugar  
• 1 cupful of sifted flour 
• 1 teaspoonful of Dixie baking powder
• 1/2 cupful of boiling water 

Directions

Cake 

1. By the use of one more egg any layer cake maybe made better than with butter.
2. Save 2 white sout for frosting.
3. Use the other egg and 2 yolks for the cake.
4. Beat 2 eggs lightly.
5. Beat in 1 cupful of granulated or powdered sugar. 
6. Beat in 1/2 cup of sifted flour.
7. Beat in 1/2 cupful of flour sifted with 1 teaspoonful of Dixie baking powder.
8. Lastly, beat in 1/2 cupful of boiling water gradually.
9. Bake in layer cake tins and have the tin buttered.
10. Fill and bake immediately in a well heated oven.
11. The batter will seem very thin, but the cake is excellent.

Frosting 

1. Whip the whites stiff.
2. Stir in sugar.
3. Spread between each layer, and over the top.

Extras For Frosting 

1. For cocoanut cake, sprinkle cocoanut over the frosting between the layers, and thickly over the top layer.
2. For chocolate, 1/2 teacupful of Baker's chocolate, and stir in the frosting, and use as before.

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022

Strawberry Float

Ingredients

• 
  1 pint of strawberries 
• 2 eggs 
• 2 cups of pulverized sugar
• 1 pint of milk
• Vanilla flavoring 

Directions

Cream 

1. Crush the berries.
2. Separate the whites of the eggs from the yolks.
3. Beat the former (whites) to a stiff dry froth.
4. Add the sugar.
5. Put in crushed berries gradually.
6. Beat until the whole is a stiff pile of rosy cream.
7. Place in glass dish and set on ice.

Sauce 

1. Beat the yolks of the eggs in half a cupful of the mil.
2. Place remainder of milk on the stove in a pan set in another containing boiling water.
3. When the milk is hot add sugar, eggs and vanilla to taste.
4. Set on ice to cool.
5. Sauce is to be poured in serving about the frothy berries. 

Source — New Orleans Cook Book
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022

Chicken and Rice

Ingredients

• Chicken tenders or chicken breasts
• One can cream of chicken
• One can cream of celery
• One can cream of golden mushroom
• One cup of rice

Directions

1. Rinse chicken tenders. 
2. Season with salt, pepper, and tony's.
3. Pour can contents into bowl.
4. Fill each can half way with water and add to bowl. 
5. Mix thoroughly.
6. Season with salt, pepper, and tony's.
7. Pour and mix one cup of rice in bowl.
8. Pour into glass casserole dish.
9. Lay chicken tenders in dish, slightly pushed down.
   
10. Cover with aluminum foil.
11. Bake at 350 °F for an hour and half. 
12. Uncover dish and broil for 15 minutes.

Note

• Chicken tenders can be cut in half if preferred  
• Can use chicken breast as well, but make sure to cut into small strips 

Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Boiled Fowls

Ingredients

• Flour 
• Parsley
• Butter

Directions

1. Soak fowl in cold water for thirty minutes.
2. Mix flour with seasoning of choice.
3. Coat the fowl in flour. 
4. Simmer for 3/4 of an hour.
5. Serve with parsley and butter. 

Note

• Could replace parsley and butter with oysters or celery sauce 


Source — Creole Cookery Book
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

To Fry Fish

Ingredients

• Flour
• Bacon fat or salt pork

Directions

1. Clean fish.
2. Wash fish off.
3. Wipe dry.
4. Lay on cloth until dry. 
5. Roll fish in flour. 
6. Fry in bacon fat or pork fat.

Note

• Must have enough fat to float the fish 
• No salt is required if fried in bacon or pork fat

Source — La Cuisine Creole
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Carmel Cake

Cake Ingredients

• 3/4 of a pound of butter
• Ten egg whites
• Three cups of granulated sugar
• 3/4 cup of water
• One quart of unsifted flour
• One teaspoon of Dixie baking powder
  

Topping Ingredients

• Four cups of brown sugar
• One cup of cream or milk
• 1/2 cup of butter
• 1/2 cup of vanilla

Directions

1. Prepare Cake Ingredients. 
2. Bake in jelly cake pan.
3. Mix Topping Ingredients thoroughly.   
4. Spread on cake.
5. Crush up a few pecans. 
6. Sprinkle on cake.
7. Top cake with half pecans.

Source — New Orleans Cookbook
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Caramel Candy

Ingredients

• 1/2 lb. of unsweet cake Baker's chocolate
• 3 lbs. of brown sugar
• 1/4 lb. of butter
• 8 oz. of milk

Directions

1. Mix the milk and sugar.
2. Boil the mixture.
3. Stir in the butter until melted.
4. Add in the grated Baker's chocolate and boil hard until done. 
5. Test by dropping on a plate and cooling rapidly.

Source — New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 14, 2022

Spaghetti and Meat Sauce

Ingredients

• One pound of ground meat
• One-half pound of spaghetti pasta
  
• Twenty four ounces of Hunt's garlic and herb pasta sauce

Directions

1. Brown the ground meat.
2. Drain the grease out of the ground meat.
3. Pour the pasta sauce into the ground meat.
4. Boil the spaghetti noodles.
5. Drain the water out of the spaghetti noodles.
6. Combine the meat sauce and the spaghetti noodles into one pot.
7. Simmer for 10 minutes.

Prepared by Michael Davis
Louisiana Anthology
March 14, 2022

Fruit Cake #2

Ingredients

• Two pounds of sugar
• Two pounds of flour
• Two pounds of butter
• Two pounds of dried currants
• Two pounds of raisins
• Two pounds of citron
• One-half spoonful of cloves
• One-half of a nutmeg
• Twelve eggs

Directions

1. Beat the whites of the eggs to a stiff froth.
2. Mix all ingredients in a large mixing bowl.
3. Put the mixture into a baking pan.
4. Bake for five hours.

— Mrs. G. V. Pierce, Biloxi, Mississippi.

Source — New Orleans Cook Book
Prepared by Michael Davis
Louisiana Anthology
March 14, 2022

Buffalo Layer Cake

Ingredients

• For Cake:

• One cup of white sugar
• Two-thirds cup of sweet milk
• Two cups of flour
• One egg
• One tablespoon of melted butter
• One teaspoon of Dixie baking powder

• For Cream Filling:

• One cup of sweet milk
• One egg
• One tablespoon of cornstarch
• Two tablespoons of sugar

Directions

• For Cake:

1. Bake in three jelly tins

• For Cream Filling:

1. Heat the milk until boiling with the sugar in it.
2. Add the starch wet in a little cold milk.
3. Stir until it thickens.
4. Put in the egg well beaten.

— Miss Mary Werlein

Source — New Orleans Cook Book
Prepared by Michael Davis
Louisiana Anthology
March 14, 2022

Cathead Biscuits

Ingredients

• 2 cups of self raising flour
• 1 cup of buttermilk
• Cooking oil

Directions

1. Add flour and buttermilk into bowl. 
2. Mix lightly.
3. Coat bottom of cast iron skillet with cooking oil. 
4. Use spoon to grab a dollop of biscuit mix. 
5. Place in dollops in oiled pan until filled.
6. Place in oven preheated at 400 degrees.
7. Baked for 30 minutes.
8. Remove from oven and let cool. 

 
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Nut Cake #1

Ingredients

• Two cups of sugar
• Two-thirds cup of butter
• Four eggs
• Two-thirds cup of milk
• Three cups of flour
• Three teaspoons of Dixie baking powder
• One cup of nuts (currants maybe substituted for nuts)
• Icing

Directions

1. Cream the butter and sugar.
2. Beat the eggs very light, all together.
3. Add the eggs to the butter and sugar.
4. Add the milk, flour, baking powder, and nuts.
5. Bake in shallow baking pan until a straw will come out without anything sticking to it.
6. Cut into squares with icing.

— Miss May Williams

Source — New Orleans Cook Book
Prepared by Michael Davis
Louisiana Anthology
March 14, 2022

Cream Puffs

Ingredients

For Pastry:

• One cup boiling water
• Half cup butter
• One cup flour
• Five eggs
• Baking soda

For Filling

• One pint milk
• One cup sugar
• Half cup flour
• Dixie vanilla extract

Directions

1. One cup boiling water, 1⁄2 cup butter, put these on the stove, when boiling add one cup of flour, stir five minutes
2. put this off until nearly cold, then stir in one egg at a time until you get in five eggs
3. Soda size of a pea dissolved in teaspoonful cold water and put into the mixture.
4. Have your tins hot. Bake twenty-five minutes and do not remove from tins until cold. Have oven very hot.
• Filling
1. Beat yolks and flour together
2. Boil the milk and stir in mixture slowly
3. when it thickens take it off and let cool before putting in cakes. Flavor with Dixie vanilla extract.
Source — New Orleans Cook Book
Prepared by Miss Clara Billington
Louisiana Anthology
March 26, 2022

Coconut Pound Cake

Ingredients

• 1/2 Pound of butter
• 1 pound of flour
• 1 pound of powdered sugar
• 2 teaspoons of baking powder
• 1 teaspoon of grated lemon peel
• 4 Eggs
• 1 cup of milk
• 1/2 pound of coconut 
• Salt

Directions

1. Beat 1/2 pound of butter into a cream.
2. Add gradually a pound of sifted flour, one pound of powdered sugar, two teaspoons of baking powder, a pinch of salt, a teaspoon of grated lemon peel, 1/2 pound of prepared coconut, 4 well-beaten eggs, one cup of milk.
3. Mix throughly.
4. Butter pan and line with buttered paper. 
5. Pour mixture to the depth of an inch and a half. 
6. Bake in the oven.
7. When baked, take out, spread icing over cake.
8. Return the cake to the oven a moment to dry the icing. 

Source — New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology

March 14, 2022

Soft Ginger Bread

Ingredients

• 
  Three cups flour
• Half cup milk
• Half cup lard
• Half cup New Orleans molasses
• One teaspoon baking soda
• Two eggs
• One teaspoon of ginger

Directions

1. Beat the yolk of the eggs and the lard together.
2. Add the milk, soda, molasses, ginger and flour.
3. Beat the whites to a stiff froth and add them carefully.
4. Bake in a moderate oven for 45 minutes.

- Justin Rigby

Source — New Orleans Cook Book
Prepared by Mrs. Cocker
Louisiana Anthology
March 26, 2022

Coffee Frozen

Ingredients

• Coffee
• Cream
• Sugar

Directions

1. Prepare the coffee as for the table
2. add cream and sugar, making it sweeter than for drinking
3. Freeze and serve in after dinner coffee cups.

- Justin Rigby

Source — New Orleans Cook Book
Prepared by Mrs. Oliver
Louisiana Anthology
March 26, 2022

Rice

Ingredients

• 1 cup of rice
• 2 cups of water

Directions

1. Add water and rice to medium pot.
2. Let come to a boil then stir once and cover.
3. Allow it to cook slowly until water has evaporated. 
4. When dry on top, take off the cover and put another lid under it while it cooks.

Source — New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Sponge Cake

Ingredients

• 4 Eggs
• 1/2 Cup of Sugar
• 1 Lemon
• 1 Cup of Flour
• 1 Tablespoon of Granulated Sugar

Directions

1. Separate the whites and yokes of 4 eggs.
2. When the whites are stiff enough, beat into them 1/2 cup of sugar, beating for 5 minutes.
3. Add to the yolks the juice and grated rind of the lemon. 
4. Now beat well together the yolks and whites.
5. Add one cup of flour stirring as lightly as possible. (Never beat a sponge cake after adding flour.)
6. Bake for 25 minutes in a moderate oven. 
7. Just before putting in the oven sprinkle on the top through a sifter, about a tablespoon of granulated sugar. 

Source--New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Vegan Chocolate Cookies (personal choice)

Ingredients

• 1/2 c vegan butter
  
• 1/2 c white sugar
• 1/2 c brown sugar
• 1 tsp vanilla extract
• 1 c all purpose flour
• 2/3 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1-2 tbsp non dairy milk
• 1 tbsp cold water ( optional)

Directions

1. Have 2 large mixing bowls & a  large cookie sheet.
2. Soften butter then add white sugar and brown sugar, mix well then mix in vanilla extract.
3. In another bowl sift flour and cocoa powder. Add salt & baking soda.
4. Preheat oven to 350*.
5. Add dry ingredients to wet and mix with a non stick spatula then add non dairy milk. 
6. Add water if mix is very dry and unable to form together.
7. With your hand roll about an inch thick ball and place on the cookie sheet with 2 or more inches of space in between is cookie ball.
8. Place into oven for 10-12 minutes.
9. Remove and let cool before eating.
10. Taste like a brownie cookie!

Source — Purely Kaylie
Prepared by Tara M Kennedy
Louisiana Anthology
March 13, 2022

Pecan Candy (2nd)

 Ingredients   

• 1 Cup of sugar
• 1  Egg white
• 1 Cup of fresh pecans

Directions

1. Preheat oven to 300*.
2. In a large mixing bowl mix and stir in 1C sugar, 1 egg white, and 1C fresh pecans.
3. Spread into a thin layer in a pie pan or small baking pan.
4. Bake for 45 minutes or until a light brown color stirring every 15 minutes.
5. Remove from oven and let cool then enjoy!

Source — New Orleans Cookbook
Prepared by Tara M Kennedy
Louisiana Anthology
March 13, 2022

Baked Eggs

Ingredients

• 6 eggs
• 2 tbs butter
• 1 tsp salt
• 1 tsp pepper
• Double ingredients for a Dozen eggs

Directions

1. Preheat oven to 400°.
2. Grease an oven safe pan or glass dish.
3. Break eggs into dish, add butter, salt and pepper.
4. Place into oven for approx. 2-3 minutes.

Source — New Orleans Cookbook
Prepared by Tara M Kennedy
Louisiana Anthology
March 13, 2022 

Stuffed Tomato (2nd)

Ingredients

• 4-5 beefsteak tomatoes
• 6 sweet peppers
• 2 tsp of butter
• pinch of salt
• 1-2 slices of bread

Directions

1. Preheat standard oven to 350°.
2. Rinse tomatoes and sweet peppers.
3. Slice off the tops of tomatoes and gently cut out the heart leaving the skin of the tomato in tact.
4. Dice the heart of the tomatoes and sweet peppers into chunks.
5. Add about a 1/4 c of soaked bread, 1 tsp of softened butter, and pinch of salt to the diced chunks.
6. Mix gently then add a large spoonful to each of the tomato skins.
7. Cut the rest of the bread into small cubes and mix with 1 softened tsp of butter.
8. Sprinkle the top of each tomato stuffing with the bread pieces.
9. Place tomatoes in an oven safe bake dish and place into oven until golden brown (approx 8-12 minutes).

Source — New Orleans Cookbook 
Prepared by Tara M Kennedy
3/13/2022

Seafood Pasta- Personal Recipe

Ingredients

• One block of velveeta cheese
• Pint of half and half milk
• One bag of peeled shrimp
• Can of lumped crab meat
• Teaspoon of Tony Chachere seasoning
• One box of sphaghetti noodles

Directions

1. Season thawed shrimp and crab meat.
2. Boil a pot of water on medium heat; boil noodles for fifteen minutes.
3. In heated saucepan, add cut velveeta cheese and half and half milk: allow cheese to melt.
4. Once cheese is melted, add seasoned shrimp and crab meat.
5. After sauce has cooked down,add cooke noodles and stir until mixed well.
6. Transfer the pasta into a pan, and place in oven for fifteen minutes.
7. Once baked, the pasta is ready to be served.

Source — Personal Recipe
Prepared by Kody Ceaser
Louisiana Anthology
Feebruary 21, 2022

Regular Oyster Patties

Ingredients

• Puffy paste
• Stewed oysters

Directions

1. Bake puff paste to a light brown color.
2. After cooling, fill with stewed oysters.
3. Serve as soon as done

Mrs. Oliver

Source — New Orleans Cookbook
Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

Fried Oysters

Ingredients

• Large oysters
• One ounce of butter
• Salt and pepper
• One egg
• Cracker crumbs

Directions

1. Dry out oysters
2. Heat lard in thick frying pan (butter)
3. Season oysters with salt and pepper
4. Dip oyster into egg, then crumbs: place into hot grease
5. Fry until golden brown: turn them occasionally

A.C. King

Source — New Orleans Cookbook
Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

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Mock Chicken Salad (regular)

Ingredients

• Three pounds of white veal
• Eight eggs
• Ten cucumbers
• Three heads of celery
• Half small bottle sweet oil
• Salt and pepper
• Vinegar

Directions

1. Start off by boiling white veal until tender.
2. Boil eggs until done.
3. Chop eight boiled eggs and ten cucumbers. Chop celery heads.
4. Mix in salt, pepper, and vinegar.

- G.P. Work

Source — New Orleans Cookbook

Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

Chicken Pasta Salad

Ingredients

• 1 Box Rotini Noodles (Spiral Noodles)
  
• 1/2 Red Bell Pepper
• 1/2 Bottle Italian Dressing
• 1/2 Jar of Boscoli Family Italian Olive Salad
• 3 Chicken Breast
• 1 Can Medium Black Olives
• Salt 
• Pepper
• Tony's Seasoning
• Garlic Powder
• Water

Directions

1. Shred chicken.
   
2. Apply salt, pepper, Tony's Seasoning, and Garlic powder to the chicken.
3. Place chicken in a pan with water almost to the top of the chicken.
4. Put on stove at medium heat bringing the water to a rolling boil.
5. Add water as it boils off to prevent chicken drying.
6. Use a pot to boil your noodles.
7. Dice and add the red bell pepper to your noodles while they are cooking.
8. Strain noodles and place a large bowl.
9. Slice olives and add to the pasta.
10. Using the lid to the olive salad, drain some of the oil out.
11. Add half of the olive salad jar to the bowl.
    
12. Add the Italian dressing to the bowl
13. Check the chicken to make sure it is fully cooked. 
14. Boil off additional water and pan sear chicken for 3 minutes.
15. Add chicken to the bowl.
16. Mix well and enjoy!

Source — Gwenda Lamb

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022

CRÈME À LA GLACE À LA CÉLESTINE

Ingredients

• 6 Eggs Yolks
• 1 Egg White
• 1/2 lb Extra Fine Chocolate
• Milk
• 2 Cups of Sugar
• 1/4 Liter of Fresh Cream
• Piece of Vanilla

Directions

1. Beat the egg yolks in a bowl.
2. Add the egg whites then the sugar (beat firmly).
3. Add the cream. 
4. Dissolve the chocolate in hot milk.
5. Let it thicken in a bain-marie.
6. Add vanilla.
7. Pour it into the bowl.
8. Pass through a sieve and glaze.
9. Put in a mold over ice.

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022