Marble Cake

Ingredients

• 7 egg whites 
• 1 cup of butter 
• 2 cups of sugar 
• ½ cup of sweet milk
• 3½ cups of flour 
• 1 tablespoonful of Dixie Baking Powder 
• 7 egg yolks 
• 1 cup of molasses 
• 2 cups of brown sugar 
• ½ cup of butter 
• 1 cup of sweet milk 
• 5 cups of flour 
• 1 tablespoonful of Dixie Baking Powder 
• 1 tablespoonful of different spices except ginger 
• 1 teaspoonful of ginger 

Directions

1. Beat 7 egg whites, 1 cup of butter, and 2 cups of sugar. 
2. Add ½ cup of sweet milk and 3½ cups of flour. 
3. Mix 1 tablespoonful of Dixie Baking Powder.

DARK PART

1. Beat 7 egg yolks, 1 cup of molasses, and 2 cups of brown sugar.
2. Add ½ cup of butter and 1 cup of sweet milk.
3. Mix 5 cups of flour and 1 tablespoonful of Dixie Baking Powder. 
4. Add 1 tablespoonful of different spices expect ginger.
5. Mix 1 teaspoonful of ginger. 
6. Grease cake pan. 
7. Put in a layer of white batter, then dark, and so on until you have enough in the pan.
8. Bake 1 hour. 

— MISS. MOLLIE WALKER. 

  Source —New Orleans Cook Book 
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Sponge Cake

Ingredients

• Eggs
• Weight of eggs in sugar
• Half the weight of eggs in flour
• If wanted: lemon, rose, or vanilla extract, nutmeg, brandy, pounded almonds, or grated cocoanut

Directions

1. Beat the yolks of the eggs and the sugar together.
2. Then add in the flour.
3. Beat the egg whites into a froth, then add them to the mixture. 
4. Mix everything together thoroughly.
5. Pour the mixture into a paper lined basin or pan and bake in the oven.
6. If desired lemon, rose, or vanilla extract can be added in.

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Spaghetti and sauce with meat

 

Ingredients

• Ground meat
• Lemon juice
• Garlic spread
• Spaghetti noodles
• 3 types of cheese
• Onion
• Bell pepper
• Tomatoes
• Red pepper
• Sour cream
• Salt
• Pepper

Directions    

1. Prepare vegetables by cutting them up 
2. Prepare sauce by boiling tomatoes, and crushing them up.
3. Add salt and pepper to sauce, and vegetables
4. Heat on low in sauce pot.
5. Brown ground meat in a skillet
6. Begin boiling water for noodles
7. Boil noodles
8. When ready drain and add sauce to noodles 
9. Prepare bread by cutting loaf in half and adding lemon juice and garlic spread
10. Put in oven at 350 degrees
11. After spaghetti has heated In sauce and bread is done serve and eat.

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Cocoanut Pudding

Ingredients

• 1 cocoanut
• 3 slices of bread
• 6 eggs 
• 1 cup of sugar 
• 1 lb of raisins 
• 1/2 teaspoon Dixie Yeast Powder 
• 1/2 cup of sugar 
• 1/4 cup of butter
• Cream
• Nutmeg

Directions

1. Grate 1 cocoanut.
2. Soak 3 slices of bread in the cocoanut milk.
3. Beat 6 eggs, one cup of sugar, 1 pound of raisins, and 1/2 teaspoon of Dixie yeast powder.

Sauce

1. Beat 1/2 cup of sugar, 1/4 cup of butter with little cream and nutmeg, to your liking. 

— S.H. ANDREWS

Source — New Orleans Cook Book

Prepared by Sydney R. Gant

Louisiana Anthology

March 26, 2022

Scolloped Oysters

Ingredients

• Several slices of bread 
• Butter
• Oysters
• Salt 
• Pepper
• Mace or Cloves

Directions

1. Toast several slices of bread until brown and butter on both sides.
2. Take a baking pan and place toast around the sides. 
3. Pour oysters into the dish.
4. Season to your taste with butter, pepper, and salt.
5. Add mace or cloves.
6. Crumb bread on top of the oysters. 
7. Bake with quick heat for 15 minutes.

Source — Creole Cookery Book
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Omelet, Soufflee

Ingredients

• 6 eggs 
• 4 dessert spoonfuls (8 teaspoons) of white powdered sugar
• Yellow rind of lemon chopped very fine 
• Quarter pound (1/2 cup) of butter 

Directions

1. Beat 6 eggs with the whites and yolks separate. 
2. Add the powdered sugar and lemon rind to the yolks and mix thoroughly. 
3. Mix the whites till they are fluffy and add them to the yolk mix. 
4. Add the butter to a pan and put it over the fire. 
5. Once the butter is melted add the mixture and stir until the butter is incorporated.
6. Transfer the mixture to a buttered dish and put it over hot embers on through it in the oven.
7. Strew powdered sugar over the top and cover the pot.
8. Serve as soon as possible to not spoil the appearance. 

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Kool-Aid Pickles

Ingredients

• 1 32 oz jar of Dill Pickle Spears
• 2 packets of Kool-Aid of any flavor

• 2 ½  cups of Granulated Sugar 
  

Directions

1. Drain pickle juice from jar into large bowl. 
2. Add 2 packets of Kool-Aid and 2 ½ cups of sugar to pickle juice.

3. Whisk until dissolved. 
4. Pour dissolved mixture back into jar with pickles.
5. Seal top of jar, place in refrigerator for 7 days, shaking once a day. 

— Sydney R. Gant 

Source — Sydney R. Gant Personal Recipe 
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Huckle or Whortleberry Pie

Ingredients

• Quart of picked huckleberries 
• Enough butter to line a pie pan 
• Pre-made pie paste (crust) 
• Teacup (6 ounces) of brown sugar 
• Half a teacup (3 ounces) of water
• Teaspoon of flour
• Salt spoonful (1/4 teaspoon) of salt
• Half a nutmeg grated 

Directions

1. Put huckleberries into a basin of water and throw out the ones that float.
2. Take a handful of berries at a time and remove the stems.
3. Put the good berries into a dish.
4. Butter a pie dish.
5. Line the pie dish with the pie crust. 
6. Add the berries to the pie dish half an inch deep.
7. Mix in the brown sugar and water into the berries. 
8. Dredge the flour on top of the berries and add the salt and nutmeg.
9. Add the pie crust cover on top and cut a slit in the center or several on the sides.
10. Press the crust together all the way around. 
11. Trim the excess off with a sharp knife 
12. Bake in the over for 3/4 of an hour

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Buttermilk biscuits with a honey glaze

Ingredients

• 2 cups of self rising flour
• 1/2 cup of crisco (vegetable shortening)  
• 1/2 cup of whole buttermilk
• 1/4 cup of honey 
• 1/4 cup of melted butter

Directions

1. Pre-heat oven to 400 degrees. 
2. Take your cast iron skillet and line it with a little bit of crisco to prevent any sticking. 
3. Add all ingredients to a bowl and mix by hand. 
4. Cover your hands in flour to prevent the dough from sticking to you. 
5. Roll dough balls a tad smaller than the size you want your biscuits to be when done. 
6. Line your biscuits in the cast iron and put them in the over.
7. While waiting on your biscuits to cook combine your honey and butter in a bowl. 
8. Take them out when they are golden brown on the top.
9. While your biscuits are still warm drizzle your honey butter mixture on the top. 

Source — Heather Meloling Personal Recipe
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Squash Boats

Ingredients

• one pound hamburger meat
• Block of Velveeta
• Six squash
• Box of rice

Directions

1. Brown the meat in a pan.
   
2. Boil squash.
3. Halve and core squash.
4. Cook rice.
5. Melt Velveeta.
6. Combine Velveeta, rice, and meat.
7. Fill the squash with the mixture.
8. Bake in oven.

Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Layer Sponge Cake

Ingredients

• 1 1/2 cups of powdered sugar
• 5 eggs
• 3 tablespoons of water
• 2 cups of flour
• 2 level teaspoons of Dixie baking powder
• 1 1/2 cups of granulated sugar
• 9 tablespoons of water

Directions

Cake

1. Combine 1 1/2 cups of powder sugar, 2 eggs, 3 tablespoons of water, 2 cups of flour, and 2 level teaspoons of Dixie baking powder.
2. Pour the batter into the prepared pan, then bake.

Cooked Icing Filling

1. 1 1/2 cups of granulated sugar, 9 tablespoons of water, cook until it begins to rope.
2. Pour it into the whites of three eggs, well beaten.
3. Beat this until it cools.
4. Mix with it pecans or chocolate or any you prefer.
5. Spread between layers of cake. This will make four good layers.

— Miss. Mary Werlein.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Light Ginger Bread

Ingredients

• Two pounds of flour
• One pound of butter
• One half pound of sugar
• One pint of molasses
• Six eggs
• Teaspoon of soda
• Lemon

Directions

1. Mix the flour, butter, sugar, and molasses into a rind.
2. Dissolve the soda in the juice of the lemon.
3. Add the rind and juice.
4. Bake in cake pans.
5. Add raisins and citron for a great improvement.

Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Raised Waffles

 

Ingredients

• Milk
• Wheat flour
• Four eggs
• Four ounces of yeast
• Spoonful of butter

Directions

1. Make a thick batter of milk and flour
2. Add in the eggs and beat lightly.
3. Add the yeast and butter.
4. Let it rise for two hours.
5. When taking it out, butter and sprinkle them.
Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

To Batter Oysters

 

Ingredients

• Eight eggs
• Tablespoon of butter
• Salt and pepper
• Oysters
• A little wheat flour

Directions

1. Make a light batter with the eggs, butter and floury.
2. Flavor to taste with pepper and salt.
3. Drain the oysters from the liquor and stir them into the batter.
4. Drop the mixture from ladle into boiling lard.
5. Let the fritters cook until they are a rich brown.

Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Good Cookies

Ingredients

• 
  2 cups of sugar
• 1 cup of butter
• 3 cups of flour
• 1 cup of sour cream or milk
• 3 eggs
• 1 teaspoon of soda

Directions

1. Put all ingredients into a bowl.
2. Mix soft.
3. Roll thin.
4. Sift granulated sugar over them.
5. Gently roll it in.

— Mrs. P.R. Baldwin, Biloxi, Miss.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Red Beans and Rice

Ingredients

• 
  1 pound of red kidney beans
• Kosher salt
• 1 tablespoon of vegetable oil or lard
• 1 pound of cooked andouille sausage
• 1 large onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 4 ribs celery, finely chopped
• 4 medium cloves garlic, minced
• 1/2 teaspoons to 1 tablespoon ground cayenne pepper
• 1 teaspoon ground sage
• Freshly ground black pepper
• 1 smoked ham hock
• 8 ounces of pickled pork shoulder or rind
• 4 sprigs
• 3 bay leaves
• Hot sauce
• Cider vinegar
• Cooked white rice

Directions

1. Place beans in a large bowl and cover with 6 cups of cold water.
2. Add 2 tablespoons of kosher salt and stir until dissolved.
3. Set aside at room temperature for 8 to 16 hours.
4. Drain and rinse.
5. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering.
6. Add andouille and cook, stirring, until lightly browned, about 5 minutes.
7. Add onion, bell pepper and celery.
8. Season with salt and cook, stirring, until vegetables have softened are are just starting to brown around the edges, about 8 minutes.
9. Add garlic and cook, stirring, until fragrant, about 45 seconds.
10. Add cayenne pepper, sage, and 10 to 12 grinds of fresh black pepper.
11. Cook, stirring, until fragrant, about 30 seconds.
12. Add beans, along with enough water to cover by about 2 inches, ham hock, pickled pork, thyme, and bay leaves.
13. Bring to a boil and reduce to a bare simmer.
14. Cover and cook until beans are completely tender, about 1 1/2 to 2 1/2 hours.
15. Remove lid and continue to cook, stirring, until liquid has thickened and turned creamy, about 20 minutes.
16. Serve red beans over steamed white rice.
    

Source — Serious Eats
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Green Pea Soup

Ingredients

• 
  1 pint of sweet milk
• 1 spoon of butter
• 2 tablespoons of rolled cracker crumbs

Directions

1. Place the peas over the fire in a little water and stew till soft.
2. Add the hot milk and butter with a small spoonful of sugar or condensed milk.
3. Season with salt and pepper.
4. Put in the cracker crumbs and serve.
   

— Mrs. A.C. King.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Potato Soup

Ingredients

• 6 bacon strips, diced 
• 3 cups cubed peeled tomatoes 
• One small carrot, grated 
• 1/2 cup chopped onion
• 1 tablespoon dried parsley flakes 
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of celery seed
• 1 can chicken broth (14.5 oz)
• 3 tablespoons all-purpose flour
• 3 cups 2% milk
• 8 oz Velveeta, cubbed
• 2 green onions thinly sliced, optional

        — Taste of Home

Directions

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings.
2. Add vegetables, seasonings and broth; bring to a boil. 
3. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
4. Mix flour and milk until smooth; stir into soup. 
5. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. 
6. Stir in cheese until melted. If desired, serve with green onions.

Source — Taste of Home
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Watermelon Cake

Ingredients

• 1 1/2 cups of sugar
• Four egg whites
• 1/2 cup sweet milk
• 1/2 cup butter
• 2 cups of flour
• 1 full teaspoon of Dixie baking powder
• 1 1/2 cup pink sugar
• 1/2 cup sour milk
• Rose water
• 1/4 pound of raisins 
• 
  

Directions

1. Cream butter and sugar well together, then add the milk, afterward stir in a little flour, then a little egg, and so on until all the ingredients are added.

2. Then take 11⁄2 cups of pink sugar (any good confectioner can supply it) 1⁄2 cup sour milk, 2 cups flour, 1 teaspoonful Dixie baking powder.

3. Flavor the pink part with anything you prefer, rose water is much used. Seed 1⁄4 pound of good raisins, rub well in the flour, to prevent them from sinking.
4. After the dough of both kinds is ready, spread the bottom and sides of the pan with the white dough; fill up with the pink, leaving enough of the white to cover over top entirely. Bake carefully. Be sure it is well done before removing it from the pan.
— Mrs. Florence E. Russ.

Source — New Orleans Cook Book

Prepared by Lexi Wilkerson

Louisiana Anthology

March 26, 2022

 

Beaten Biscuit

Ingredients

• One quart flour 
• One tablespoon lard
• One good teaspoon of salt
• Sweet milk

Directions

1. Combine flour, lard, salt, and sweet milk sufficient to make a stiff dough.
2. Beat the mixture or roll through a dough kneader until the dough blisters and pops. 

             — Mrs. W. H. LaPrade

 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Lemon Sherbert

Ingredients

• Two-thirds condensed milk
• 3 lemons (juice and grated rind)
• Sugar to taste
• 2 egg whites
• Water to fill the can

Directions

1. Add condensed milk, lemons, and sugar to the bowl.
2. Beat 2 eggs put in milk/lemon/sugar mixture when almost frozen.
3. Add water to top off the 1/2 gallon can.
4. Then freeze.

        — Mrs. F. R. H. 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Apple Compote

Ingredients

• Six sour apples
• 3/4 of sugar
• water

Directions    

1. Make syrup by boiling 3/4 sugar and 1 cup of water.
2. Remove the core of the 6 sour apples.
3. Add apples to the boiling syrup.
4. Boil for half an hour, or until transparent.
5. Serve

Source–La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Butter and Flour Sauce (White Sauce)

Ingredients

• Butter
• Flour
• Water
• Fresh Lemon
• Parsley  

Directions    

1. Mix 1 tablespoon of butter and 1 tablespoon of flour.
2. Mix over the fire with 1 cup of cold water.
3. Continue stirring until it boils.
4. Use 1/4 of butter and stir it in quickly, adding 1 cup of cold water by degrees to keep butter from oiling.
5. Add lemon juice from the fresh lemon, and strain.
6. Serve hot with a spoonful of parsley.

Source —La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Broth, Chicken

Ingredients

• One whole young chicken
• One head of lettuce
• Salt
• Chervil
• Broth
• 2 tablespoons of Pearl Barely    

Directions    

1. Cut the chicken into four parts and wash well in cold water.
2. Place chicken parts into stewpan with one quart of cold water, and a little salt.
3. Let chicken boil gently (skim well).
4. Add the white heart of the lettuce, and a handful of chervil.
5. Boil the broth for 1 hour, then strain it into a bowl.
6. Add 2 tablespoons of Pearl Barley to the broth and serve.

Source — La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Banana Pudding

Ingredients

• 
  2 - 3.4 oz boxes of Instant Jell-o vanilla pudding
• 1 - 8 oz container of cool whip
• 4 cups of cold milk
• 1 bag of vanilla wafers
• Bananas (choose the ripeness you prefer)

Directions

1. Empty one pudding packet into a large bowl, add 2 cups of milk, whisk for 2 minutes. 
2. Add 1/4 of the container of cool whip into bowl with pudding, finish whisking until cool whip is mixed in well.
3. Using a container with a lid, put a layer of the pudding on the bottom of the container.
4. Put a layer of vanilla wafers on top of the pudding.
5. Cut a banana into slices and place on top of the wafers.
6. Layer the remainder of pudding onto the top of the bananas.
7. Now that the bowl is empty, repeat this process with the second package of pudding and continue to layer until you are out of pudding again.
8. Take some of the left over wafers and crush them over the top of the pudding.
9. Place in fridge to store. 

— Mrs. F. Fryday

Source — Family Recipe
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

Graham Gems

Ingredients

• 6 cups of graham flour
• 1 cup of brown sugar
• 1 teaspoon of salt
• 2 teaspoons of Dixie baking powder, not packed
• 1 tablespoon of Lard

Directions

1. Mix all ingredients together.
2. Be sure dough is softer than it would be for ordinary biscuits.
3. Bake in a quick oven until done.

— Mrs. H. J. Mullen

Source — New Orleans Cook Book 
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

A La Mode Beef

Ingredients

• 18 to 20 pounds of beef round
• 1 pound of bacon fat or corned pork
• Beef bone marrow
• 1/4 pound beef suet
• 2 bundles of herbs, parsley, thyme, and onions all finely chopped
• 2 large bunches of sweet marjoram and sweet basil
• 2 large nutmegs
• 1/2 ounce of cloves
• 1/2 ounce of mace
• 1 tablespoon of salt
• 2 glasses of Madeira wine (1/2 cup)

Directions

1. Remove the bone from the meat, fasten the opening with skewers, and tie the meat all around with tape (string).
2. Rub meat with salt all over.
3. Chop the marrow and beef suet together.
4. Grind 2 nutmegs into a powder.
5. Finely chop herbs
6. Pick the basil and marjoram from stalks and rub into a powder, making 4 tablespoons of each.
7. Blend all the seasonings together, adding salt and pepper.
8. Cut bacon fat into 2 inch long pieces.
9. Cut close, deep incisions all over the round of beef.
10. Put a little wine in each hole then add the season into each incision followed by a slip of bacon, be sure to press the bacon in hard, and add more season.
11. Put meat into a deep baking dish, pour the remainder of wine over it, cover and let stand till next morning. 
12. In the morning add some water into the dish and garnish with parsley, bake or stew in oven for at least 12 hours. 
13. Enjoy it while it is hot.

— Unknown

Source — Creole Cookery Book
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

"Wilted Lettuce"

 

Ingredients                                                                        

• Two bunches of green leaf lettuce, washed, squeezed and cut
• One small onion, sliced
• Four hardboiled eggs, sliced
• Two tbsp. of mayo
• One pound of bacon fried crisp, reserve drippings
• White vinegar to taste

Directions

1. Wash lettuce and squeeze out excess water. Ball lettuce in your hand as much as you can hold at a time and cut lettuce in strips. Place cut lettuce in a large bowl.
2. Place mayonnaise in lettuce.
3. Fry bacon and reserve drippings.
4. Soften onions in bacon grease adding to lettuce once softened.
5. Boil eggs and slice into lettuce. 
6. Add vinegar to taste. More can be added later.
7. Pour hot bacon drippings over lettuce to wilt and mix ingredients thoroughly.  Serve with homemade cornbread or fried catfish with a side of white beans and rice with fresh radishes. 

Source — Family Recipe
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Lemon Cheese Cakes, 182

 

Ingredients                                                                

• Grated oily rind of three fresh lemons
• One-fourth pound sugar loaf
• One-half pound fresh butter
• Six egg yolks
• Puff paste

Directions

1. Grate with care the oily rind of three fresh lemons. 
2. Rub this with one-fourth pound sugar loaf, until perfectly incorporated with sugar.
3. Then add by degrees, one-half pound of good fresh butter. 
4. Beat very light the yolks of six eggs. 
5. Mix all well together. 
6. Then line a dish with puff paste, and put in the above nature.
7. Bake three-quarters of an hour and serve hot.

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Mince Meat, 181

Ingredients

• One fresh beef tongue, boiled and chopped very fine
• Two pounds of suet
• Four pounds of raisins
• Two pounds of Sultana plums
• Three pounds of currants, washed and dried
• Two pounds of white sugar
• One pint of brandy
• One bottle of wine
• Nutmeg, to taste
• Cinnamon, to taste
• Mace, to taste
• Allspice, to taste
• Day of baking the pie, add a few apples, cut up very fine

Directions

1. Line the dish with light paste, covering the top with the same. 
2. Bake in a moderate oven.
3. The ingredients must be well mixed together and kept in a closely covered jar. 

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Baked Apple Dumpling, 181

Ingredients

• Large cooking apples
• Pie paste
• Nutmeg
• Sugar
• Butter

Directions

1. Prepare apples, pare and core. (Be careful to not to make holes through.)
2. Enclose each in the usual pie paste. Place in a pan.
3. Fill apples with a little nutmeg, butter and sugar. Leave the tops of apples open. 
4. Flute with fingers the top of the crust.
5. This is an ornamental dish when baked. Eat with hard sauce.

Source — Creole Cookery Book

Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Picadillo

 

Ingredients

• 1 pound of ground beef 
• 1/2 cup of diced onion 
• 1 diced green bell pepper 
• 2 cups of peeled diced potatoes 
• 8 ounces of tomato sauce 
• 1 tablespoon of minced garlic 
• 1 teaspoon of salt 
• 1 1/2 cups of beef broth 
• 1 bay leaf 
• 1 teaspoon of bijol seasoning 
• 1/2 teaspoon chili powder 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• White rice 
• Flour tortillas 

Directions

1. In a large skillet over medium add 1 pound of ground beef and cook until mostly brown.
2. Once the beef is mostly brown, drain the grease from the skillet and return the skillet back to the heat.
3. Add in the minced garlic, diced green bell pepper, and diced onion to the skillet. 
4. Continue to cook until the onion and bell peppers are softened. 
5. Pour in the tomato sauce and beef broth to the skillet. 
6. Add the salt, cumin, bijol, coriander, chili powder, and bay leaf to the skillet. 
7. Bring mixture up to a simmer and cover the skillet and let it cook for 10 minutes. 
8. Remove the lid and continue to cook until the potatoes are softened and liquid is absorbed. 
9. Serve with white rice and flour tortillas. 

Source — House of Yumm
Prepared by Alexa Martinez
Louisiana Anthology
March 25, 2022

Banana Bread

Ingredients

• One cup of butter (two sticks) softened
• One and a half cups of sugar
• Two eggs
• Four mashed bananas
• One teaspoon of vanilla extract
• Four tablespoons of buttermilk (can be substituted for whole milk or almond milk)
• Two cups of flour
• One and a half teaspoons of baking soda
• One teaspoon of salt

Directions

1. Mix butter and sugar together until consistency is creamy.
2. Add eggs, bananas, vanilla, and milk together., Mix well.
3. In a separate bowl mix flour, baking soda, and salt.
4. Blend the dry mixture (step three) into the wet mixture (step two).
5. Line a large loaf pan with cisco and flour. Cover the bottom with wax paper for easy removal.
6. Bake for sixty to eighty minutes at three-hundred fifty degrees Fahrenheit.
7. Let loaf cool in the pan for fifteen minutes. Transfer banana bread loaf onto a cooling rack.

Source — Mel's Original Recipe
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

Cold Daube

 

Ingredients

• 
  Eight pounds of roast
• One pound of pork fat
• Four pigs feet
• Four calves feet
• Two beeves (cows) feet
• One red pepper (chopped)
• Three pints of vinegar

Directions

1. Cut the pork fat into thin slices.
2. Put all the meat into a pan, cover with vinegar, and let soak overnight.
3. Separate the calves and pigs feet from the mixture, take out the bones, and set aside in a separate pot.
4. Separately, slowly heat the calve and pig feet meat mixture, stir constantly. Once hot, set aside into a dish to cool rapidly.
5. Place the red pepper (chopped) in between the slices
   of pork fat.
6. Cover the pan of meat with water, boil slowly until everything is thoroughly cooked.

-Mrs. B.S. Story

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup (two sticks) of melted butter
• One tablespoon of salt
• One tablespoon of pepper
• One cup of lemon juice
   

Directions

1. Boil the eggs, once cooled take off the shells. Slice the eggs and set aside.
2. Combine sliced eggs with melted butter into a pot.
3. Add salt and pepper.
4. Stir all ingredients constantly while heating on the stove.
5. As you stir, add lemon juice.
6. Once the consistency becomes creamy and thick, the sauce is ready to serve. It is best served with fish or poultry.

-Mrs. J.T. Sawyer

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• Small box of truffles
• 1 small lemon
• 2 large tablespoons butter
• 1 large tablespoon flour
• 1 small teaspoon of eschallot or onion, minced
• 3/4 cup sweet (whole) milk

Directions

1. Drain mushrooms and truffles, mince as finely as possible, put in medium sized bowl.
2. Drain 1/2 of the lemon into the bowl of mushrooms and truffles, set to side.
3. Put 2 large tablespoons of butter in a saucepan.
4. After butter is hot, add 1 large tablespoon flour and 1 small teaspoon of minced eschallot or onion, stir continuously until golden.
5. Once golden, add 3/4 cup sweet (whole) milk, stir for 5 minutes to prevent lumping.
6. Once sauce is pasty, add the bowl of mushrooms and truffles, season with cayenne pepper and salt, drain other 1/2 of lemon into sauce, stir and let simmer for a few minutes.
7. The sauce can be made ahead of time, when ready to use place the vessel in bowling water until warm.

  — Mrs. R. Pritckard

Source — Creole Cookery Book

Prepared by Lacey Dupre

Louisiana Anthology
March 25, 2022

Fabacher Oyster Patties

 Ingredients

• One pound of oysters
• One cup of green Onions
• One Tablespoon of flour
• One Pint of oyster water
• Three Egg yolks
• Half of a lemon
• Salt
• Pepper
• Puff pastry dough

Directions

Patties                                                                            

1. Bring the oysters to a boil then set aside.
2. Cut the green onions, brown them with butter and flour, stir well.
3. Add three egg yolks, oyster water, and lemon juice to the mixture.
4. Season the mixture with salt and pepper.
5. Add the cooked oysters to the mixture and let simmer for thirty minutes.
6. Once everything is done simmering, shape the fricassee (the mixture) into patties.





Shells


1. Roll out your puff pastry until it is thin.
2. Use a round cookie cutter, or wine glass, to cut out three circles.
3. Use a smaller, circular cookie cutter, or shot glass, to cut the center out of two previous circle made.
4. Layer the two puff pastry rings on top on the whole circle that was not cut.
5. Bake puff pastry immediately.
6. Helpful tip: Dipping the cookie cutters in hot water before use will make the pasty rise higher and smoother.
-Mrs. Alma S. Wynn
Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

A Very Nice Potato Bread

 

Ingredients

• 2 pounds of flour
• 1 pound of warm mashed mealy Irish potatoes 
• 1 cup of yeast
• Salt 
• Milk 
• Water
• Butter or lard (optional)

Directions

1. Add 1 pound of warm mashed mealy Irish potatoes to 2 pounds of flour. 
2. Add milk, water, 1 cup of yeast, and salt to the potato and flour mixture. 
3. Knead dough well and shape into loaves. 
4. Place loaves in pans to rise. 
5. If you desire a rich short bread then add a little lard or butter to the dough. 

Source — La Cuisine Creole
Prepared by Alexa Martinez
Louisiana Anthology
March 24, 2022

White Cake

 

Ingredients

• 1 cup of butter
• 8 eggs 
• 1 teaspoon of cream of tartar 
• 1 cup of milk 
• 3 cups of pulverized sugar (powdered sugar)  
• 4 cups of sifted flour 
• Juice of 1 lemon 
• 1/2 teaspoon of soda (baking soda)

Directions

1. Separate the whites of 8 eggs. 
2. Whip the egg whites. 
3. Sift 4 cups of flour. 
4. Combine the whipped egg whites, 1 cup of butter, 4 cups of sifted flour, 3 cups of pulverized sugar, 1/2 teaspoon of soda, 1 teaspoon of cream of tartar, juice of 1 lemon in 1 cup of milk. 
5. Bake batter for 1 hour in a moderate oven. 

Source — New Orleans Cookbook
Prepared by Alexa Martinez
Louisiana Anthology
March 24, 2022

Skinny Chicken Parmesan

Ingredients

• Cooking spray 
• 4 chicken breasts, about 8 oz each, sliced in half lengthwise to make 8
• 3/4 cup seasoned breadcrumbs 
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese 
• 1 cup marinara or Filetto di Pomodoro 

Directions

1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
5. Bake 5 more minutes or until cheese is melted.

Source — skinnytaste
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Cream Pie

Ingredients

• 2 eggs 
• 1/2 cup of sugar 
• 1 tablespoon of flour 
• 1 tablespoon of corn starch 
• 1 pint of boiling milk 

Directions

1. Beat thoroughly the yolks of 2 eggs with 1/2 cup of sugar. 
2. Combine 1 heaping tablespoon of flour and 1 even tablespoon of corn starch. 
3. Add/stir flour and corn starch mixture into 1 pint of boiling milk. 
4. Cook for 3 minutes.
5. Cool and flavor to taste.

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Apricot Pudding

Ingredients

• 1/2 pint of granulated tapioca
• Can of apricots 
• Half cup of sugar  
• Cream 

Directions

1. Soak 1/2 pint of granulated tapioca overnight in enough water to cover it. 
2. Drain the juice from a can of apricots and add/stir to the tapioca. Reserve apricots.
3. Add a half cup of sugar and enough water to tapioca to create the consistency of pudding.
4. Boil pudding until tapioca until becomes clear.
5. Cover the bottom of a pudding dish with apricots. 
6. Sprinkle apricots with additional sugar and layer with tapioca pudding. 
7. Bake for half an hour and serve cold with cream. 

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Oyster Salad

Ingredients

• Two dozen oysters
• Half cup of Mayonnaise
• Crisp lettuce leaves 

Directions

1. Boil two dozen oysters in their own liquor for five minutes.
2. Drain and wash oysters in cold water. 
3. Dry oysters and stand away until very cold. 
4. Mix oysters with half a cup of Mayonnaise.
5. Serve oyster salad on crisp lettuce leaves.

Source — New Orleans Cookbook
Prepared by Faith Love
Louisiana Anthology
March 24, 2022

Brad's Italian Bread

Ingredients

• Three cups of bread flour
• One tablespoon of active dry yeast
• One cup of warm water
• One teaspoon of salt
• One table spoon of olive oil
• One-and-a-half teaspoons of sugar

Directions

1. Preheat oven to 375°F.
2. Mix water, sugar, and yeast into bowl and use finger to stir lightly.
3. Allow yeast mix to activate for six minutes.
4. Add the rest of the ingredients and stir.
5. Keep adding flour until the dough is no longer sticky.
6. Place dough in a covered bowl and let sit in a warm place to rise.
7. After around an hour, knead dough to the desired texture, adding flour as needed.
8. Cut and roll out two long strips of dough.
9. Cut across the top of the dough [about a fourth of an inch deep] to let out the trapped air.
10. Place strips on a pan and cook until crisp.

Source — "Personal Recipe"
Prepared by R. Brad McKelvin
Louisiana Anthology
March 23, 2022

Rye Bread

Ingredients

• One pint of rye flour
• One pint of Indian corn meal
• One cup of water
• One cup of yeast
• A little salt

Directions

1. Scald the meal with a cup of boiling water.
2. When lukewarm, mix in the flour and a cup of yeast.
3. Add a little salt.
4. Knead it as for other bread.
5. Bake for two hours.

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

Strawberry Cream Cheese Ice Cream

Ingredients

• Three cream cheese
• One can of condensed milk
• One and one-half pint of sweet milk
• Two eggs
• Dixie Vanilla Flavoring
• Sugar
• Strawberries

Directions

1. Cut the steams off of the strawberries.
2. Discard steams and mash strawberries .
3. Separate the whites from the eggs and beat.
4. Separate the cream from the cheese.
5. Mash cheese to a paste.
6. Add condensed milk and sugar to taste.
7. Add the cream.
8. Mix in sweet milk, ice cold water, Dixie Vanilla Flavoring, egg whites and strawberries.
9. Beat all together well and freeze .

— Mrs. E. P. Lowe

        

Source — New Orleans Cook Book
Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022

Beaten Biscuit

Ingredients

• One quart of flour
• One tablespoon of lard
• One teaspoon of salt
• Sweet milk

Directions

1. Sift flour and salt together.
2. Blend in lard and 
3. Mix in just enough sweet milk to make a very stiff dough.
4. Beat long and well, or roll through a dough kneader, until the dough blisters and pops.

— Mrs. W. H. LaPrade

Source — New Orleans Cook Book
Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022

Lemon Pie

Ingredients

• One large lemon
• One cup of sugar
• One half cup of water
• Two eggs
• One cup and one teaspoon of flour

Directions

Filling

1. Grate lemon, and using it in the juice,
2. Mix juice and eggs together.
3. Stir in sugar, mixing well. 
4. Mix in the water.
5. Mix in one teaspoon of flour.

Paste

1. Sift one cup of flour with a pinch of salt.
2. Rub in lard.
3. Roll out for pie pan.
4. Cook crust first.
5. Add filing to the crust.
6. Cook until the top is golden brown.

— Mrs. Frank A. Daniels

Source — New Orleans Cook Book
Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022

Grilled Chicken Breast Sandwich

Ingredients

• One half of a cup of Zesty Robusto Italian Dressing 
• One chicken breast
• Two pieces of Texas Toast
• One tablespoons Weber Gourmet Burger Seasoning
• One teaspoons of red pepper flakes
• One bag of charcoal 
• Two slices of pepper jack cheese
• BBQ sauce
  

Directions

1. Fillet chicken breast.
2. Place in air-tight container .
3. Fill container with  Zesty Robusto Italian Dressing .
4. Place in the refrigerator to marinade over night.
5. Pre-heat charcoal grill to 550 F.
6. Remove chicken breast from container.
7. Season both sides with Weber Gourmet Burger Seasoning and red pepper flakes.
8. Place chicken on charcoal gill.
9. Cook for four minuets then flip.
10. Cook for three minutes then add cheese. 
11. Toast the Texas Toast on the grill.
12. Cook for the final one to two minutes or until internal temperature reaches 160 F.
13. Remove chicken breast and toast from the grill.
14. Place chicken breast on the toast.
15. Add BBQ sauce and enjoy!
    
    

Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022

Bacon Macaroni and Cheese

Ingredients

• 16 ounces of elbow pasta                                        
• 16 ounces of shredded mild cheddar cheese
• 8 ounces of shredded sharp cheddar cheese
• 16 ounces of Velveeta original melting cheese
• 24 ounces of sour cream 
• 24 ounces of 4% small curd cottage cheese
• 9 ounces real bacon pieces
• 1 stick of salted butter, sliced
• Salt, to taste
• Pepper, to taste                         
• Smoked paprika, to taste
  
• Aluminum foil
• 1 large mixing bowl                        
• 1 large, deep tin-foil pan

Directions

1. 
   Preheat the oven to 350 degrees Fahrenheit.
2. Boil a pot of water.
3. Pour the elbow pasta into the boiling water and cook until al dente.
4. Strain pasta while rinsing under cold water, to prevent clumps.
5. Pour pasta into the tin-foil pan with butter, salt, and pepper, then mix.
6. In a large bowl, mix the sour cream and cottage cheese with salt, pepper, and smoked paprika.
7. Add in two-thirds of the shredded cheeses and bacon pieces, and stir.
8. Pour the mixture into the tin-foil pan and stir until evenly distributed.
9. Cut the Velveeta cheese into cubes and scatter evenly atop the mixed pasta.
10. Cover with aluminum foil and let it cook in the oven for 45 minutes to an hour.
11. 
    Take out the tin-foil pan and stir the pasta to mix all of the cheeses.
12. Recover it with aluminum foil and let it cook in the oven for 45 minutes to an hour.
13. Take the pasta out of the oven and garnish it with the remaining cheeses and bacon pieces.
14. Sprinkle the smoked paprika on top and place it back into the oven, uncovered, for 5 to 10 minutes to melt the cheese.
15. Take it out of the oven and serve. 
    

Source — Christian Hunter
Prepared by Christian Hunter
Louisiana Anthology
March 23, 2022