Gruel Batter Cakes

 

Ingredients

• One quart of thick gruel
• F1 large tablespoon of batter
• 9 eggs
• Little salt
• 2 spoonfuls of flour and cornmeal one tablespoon of soda

Directions

1. Cook butter in gruel
2. Remove from fire
3. Then pour into a wooden bowl and stir until cool
4. Add eggs and meal
5. Add the one small tablespoon of soda dissolved in warm water 
6. The cornmeal should be white and fresh

Source — Creole Cookery Book
Prepared by Mikaila Coleman
Louisiana Anthology
May 24, 2022

Batter Bread

 

Ingredients

•                                                                                 
• 6 spoonful of flour
• 3 spoonful of cornmeal
• Salt
• Eggs
• Milk

Directions

1. The yolk and whites of egg should be beaten separately 
2. Make a thin batter with flour eggs and sufficient quantity of rich milk 
3. Sift flour and cornmeal with a little salt
4. Make it in little tin moulds in a quick oven

Source - Creole Cookery Book 

Prepared by Mikaila Coleman 
Louisiana Anthology
May 24, 2022

Easy Smothered Pork Chops

 

Ingredients

• One pound boneless pork chops
• Two tablespoons flour
• One onion
• Four cloves of garlic
• One can of cream of mushroom soup
• Cooking oil
• Salt and pepper

Directions

1. Slice onions into thin strips.
2. Dice garlic.
3. Slice pork chops into strips
4. Coat porkchops with flour and season with salt and pepper.
5. Put a small drizzle of oil in a pan and cook onions until softened 
6. Add garlic and cook until fragrant.
7. Add pork chops cook until golden brown
8. Add cream of mushroom soup and season with salt and pepper
9. Bring to a simmer and allow soup to thicken slightly
10. Serve immediately. 

Prepared by David Cason
Louisiana AnthologyMay 19, 2022

Dry Hash

 

Ingredients

• One pound steak
• Four potatoes 
• One onion
• Two tablespoons butter
• Salt
• Pepper
• Oil or Lard

Directions

1. Remove all fat and gristle from steak.
2. Finely chop steak.
3. Boil and mash potatoes.
4. Finely dice onion.
5. Fry onions in butter.
6. Mix steak, mashed potatoes, and fried onions.
7. Form small cakes with mixture.
8. Season cakes with salt and pepper.
9. Fry in oil or lard until cakes are a deep brown.

Source —New Orleans Cook Book
Prepared by David Cason
Louisiana Anthology
May 19, 2022

Milk Soup

 

Ingredients

• Four cups of milk
• Two cups of water
• One cinnamon stick
• One lemon peel
• One teaspoon of butter
• Pinch of salt
• One tablespoon of sago (starch)

Directions

1. Add milk, water, cinnamon, lemon peel, and butter to a pot.
2. Bring to a boil and then add salt and starch.
3. Cook until clear.

Source — New Orleans Cook Book
Prepared by David Cason
Louisiana Anthology
May 19, 2022

Buckwheat Cakes

 

Ingredients

• Two cups buckwheat
• One cup wheat flour
• Four teaspoons baking powder
• One tablespoon sugar
• One cup of milk or water

Directions

1. Mix ingredients in a bowl.
2. Cook on griddle immediately. 

Source —New Orleans Cook Book
Prepared by David Cason
Louisiana Anthology
May 19, 2022

Rice Dressing with Oysters

Ingredients

• 3 cups rice
• One large spoon of lard
• One small onion cut fine
• One tablespoon pulverized sage
• One spoon of salt
• One teaspoon of pepper
• Three dozen oysters
• Two eggs
• One spoon of butter

Directions

1. Put three cups rice in two cups of water over a quick fire.
2. Let come to a good boil, then cover closely.
3. Cook slow for one-half hour.
4. Cook together in a pan the lard, onion, sage, salt, pepper, and oysters for ten minutes.
5. Turn the rice out in a bowl.
6. Beat two eggs and one spoon of butter into it well.
7. Add the oysters and gravy, and enough juice to make soft.
8. This is enough to dress a medium sized turkey.
9. The oysters can be omited if desired.

— Mrs. Lilly B. Riggs

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Scolloped Onions, Cauliflower or Asparagus

Ingredients

• Onions Cauliflower, or Asparagus
• One tablespoon butter
• One and one-half tablespoonful of flour
• One pint of hot milk

Directions

1. Beat one tablespoon butter into one and one-half tablespoonful of flour.
2. Boil either vegetable until tender.
3. Put vegetable in baking dish.
4. Cut cauliflower or asparagus into small pieces.
5. Pour over butter and flour sauce.
6. Pour over it one pint of hot milk.
7. Cook until like custard.
8. Bake one half hour.

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Graham Bread

Ingredients

• One cake of compressed yeast
• Three quarts of Graham flour
• One kitchen spoonful of lard
• One large cup of brown sugar
• One tablespoon of salt

Directions

1. Well dissolve the yeast in cold water.
2. Mix well the lard, sugar and salt into the flower.
3. Put in your yeast.
4. If set by eight in the morning, will be ready to make into loaves by three in the afternoon.

— Mrs. H. J. Mullen

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Tomato Aspic

Ingredients

• One can of tomatoes for twelve people
• One slice of onion
• Two bay leaves
• A few celery tops
• One teaspoonful of salt
• A dash of cayenne
• Three-quarters of a box of gelatine
• Half of a lemon

Directions

1. Steam the tomatoes.
2. Put the tomatoes in a sauce pan with one slice of onion, two bay leaves, a few celery tops, a teaspoonful of salt and a dash of cayenne.
3. Add three-quarters of a box of gelatine to one-half cup of cold water.
4. Soak for one half hour.
5. Bring the gelatine to boiling point.
6. Mix the tomatoes and gelatine until dissolved.
7. Add the juice of half a lemon.
8. Strain again.
9. Pour into egg cups or moulds.
10. Let stand aside on ice for four or five hours.
11. When ready to use, plunge the cups in hot water for one minute.
12. Turn the aspic out on lettuce leaves.
13. Serve with mayonnaise.

— Mrs. F. A. Dicks

Source — New Orleans Cook Book
Prepared by Ian Golsby
Louisiana Anthology
May 18, 2022

Tilapia Tacos with Cilantro Lime Coleslaw

 

Ingredients

• Four tilapia filets
• Four small tortillas
• Packet of taco seasoning
• One lime
• One tablespoon of olive oil
• Two cups of coleslaw
• Four tablespoons of mayonnaise
• One tablespoon of chopped cilantro
• Half a teaspoon of sugar
• Quarter teaspoon cracked black pepper

Directions

1. Season fish on both sides with taco seasoning.
2. Heat olive oil in a skillet on the stove on medium heat.
3. Add tilapia filets and cook 3-4 minutes on each side until fish reaches 145 degrees internal temperature.
4. Mix coleslaw, mayonnaise, half of the chopped cilantro, sugar, black pepper, and the juice of half the lime.
5. Heat up tortillas on stove for 30 seconds.
6. Plate with coleslaw on the fish tacos, garnish with lime, and other half of the cilantro.

Prepared by Robert Stewart
Louisiana Anthology
May 13, 2022

Recette De La Genoise

English:

Ingredients

• Two eggs
• Five ounces of powdered sugar
• Five ounces of butter
• Five  ounces of flour

Directions

1. Weight the two eggs, set aside the same weight in powdered sugar, butter, and flour.
2. Melt a little butter in a pan, break the eggs into the pan, then add the set aside ingredients.
3. Mix everything together well and add a pinch of salt. 
4. Prepare little dishes with butter, pour the mix in there, then cook.
5. Alternatively, you can add crushed almonds to give more texture, or roll into dough for small cakes. 

Français:

Ingrédients

• Deux Oeufs
• Cinq Onces De Sucre En Poudre
• Cinq Onces De Beurre
• Cinq Onces De Farine

Directions

1. Pesez les deux œufs, réservez le même poids en sucre glace, beurre et farine.
2. Faites fondre un peu de beurre dans une poêle, cassez les œufs dans la poêle, puis ajoutez les ingrédients réservés.
3. Bien mélanger le tout et ajouter une pincée de sel. 
4. Préparez des petits plats avec du beurre, versez-y la préparation, puis faites cuire.
5. Alternativement, vous pouvez ajouter des amandes concassées pour donner plus de texture, ou rouler dans la pâte pour de petits gâteaux.

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022

Haricots Verts

English:

Ingredients

• 1 small onion
• 1 ounce of parsley
• 1 ounce of bay leaf
• 1/2 ounce of thyme 
• 1/2 pound of haricots verts (baby string beans)

Directions

1. Tie the onion, parsley, bay leaf, and thyme together with a thread and boil for 15 minutes.
2. Take the haricots verts to a rolling boil for 30 minutes.
3. When both are done boiling, dry well with a clean cloth.

Français:

Ingrédients

• 1 petit oignon
• 1 once de persil
• 1 once de laurier
• 1/2 once de thym
• 1/2 livre de haricots verts 

Directions

1. Attachez l'oignon, le persil, le laurier et le thym avec un fil et faites bouillir pendant 15 minutes.
2. Porter les haricots verts à gros bouillons pendant 30 minutes.
3. Lorsque les deux sont cuits, séchez-les bien avec un chiffon propre.

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022

Oseille

 

English:

Ingredients

• 3 ounces of sorrel or baby spinach
• 3 ounces of butter
• 1 cup of milk
• 1 ounce of fried croutons

Directions

1. Wash the sorrel well.
2. Put the sorrel in a boiling pot of water with a little salt for five minutes.
3. Remove the sorrel and put it in a basin of cold water, if the sorrel is too acidic, repeat steps 2 and 3.
4. Drain the sorrel well, then place it and a piece of butter in a pan. 
5. Heat the pan and stir the sorrel until the butter binds to it and then pour in some milk and more butter, continue stirring. 
6. Finally, serve it topped with some fried croutons. 

Français:

Ingrédients

• 3 onces d'oseille ou de pousses d'épinards
• 3 onces de beurre
• 1 tasse de lait
• 1 once de croûtons frits

Directions

1. Bien laver l'oseille.
2. Mettez l'oseille dans une casserole d'eau bouillante avec un peu de sel pendant cinq minutes.
3. Retirez l'oseille et mettez-la dans une bassine d'eau froide, si l'oseille est trop acide, répétez les étapes 2 et 3.
4. Bien égoutter l'oseille, puis la déposer ainsi qu'un morceau de beurre dans une poêle. 
5. Faites chauffer la poêle et remuez l'oseille jusqu'à ce que le beurre s'y lie puis versez un peu de lait et plus de beurre, continuez à remuer.
6. Enfin, servez-le garni de quelques croûtons frits. 

Source — Cooking in Old Creole Days
Prepared by Robert Stewart
Louisiana Anthology
April 21, 2022

Grilled Venison Steaks

Ingredients

• One pound of venison steaks
• Kosher salt
• Ground black pepper
• Vegetable Oil

Directions

1. Season the steaks liberally on both sides with salt and pepper.
2. With basting brush, brush vegetable oil onto both sides of the steak.
3. Place the steaks on to the grill. 
4. Allow the steaks to cook for approximately four minutes, and then flip.
5. Allow the other side to cook for another approximate four minutes.
6. Remove the steaks from the grill at eternal temperature of 135℉.
7. Allow the steaks to rest for ten minutes before serving.

Prepared by Cameron Hughes
Louisiana Anthology
 April 6, 2022

Poulet a la Eugenie

Ingredients

• One to two whole chickens
• One small section of pork
• Equal parts butter as to chicken
• Salt
• Pepper
• Mace
• Celery seed
• One small onion

Directions

1. Prepare the chicken for boiling, making sure to cover well with water.
2. Add the small piece of pork to the boiling pot.
3. Boil until the chicken falls from the bone.
4. Select the white meat.
5. Place the white meat into a skillet where it will keep warmth.
6. Add the butter, along with salt, pepper, mace, and celery seed to the skillet.
7. Chop the onion.
8. Boil the onion. 
9. Mix into the chicken once simmered.
10. Let it cool and become firm.
11. Place into jelly jars.

Source — Creole Cookery Book
Prepared by Cameron Hughes
Louisiana Anthology
April 6, 2022

Apple Sauce for Roasted Goose

Ingredients

• Four apples
• Butter
• Nutmeg

Directions

1. Pare, core, and slice the apples.
2. Put the apples into a saucepan.
3. Add enough water to keep them from burning.
4. Stew them until soft and tender.
5. Mash to a paste. 
6. Add nutmeg and butter for sweetness

Source — Creole Cookery Book
Prepared by Cameron Hughes
Louisiana Anthology
April 6, 2022

Cullis

Ingredients

• Six pounds of sliced lean veal
• Two pounds of lean ham
• Two ounces of butter
• Handful of chopped mushrooms
• Three onions
• One carrot
• Sweet herbs
• Rind of a lemon
• One half teaspoon of mixed allspice, mace, and cloves
• Four quarts of stock

Directions

1. Put all ingredients into a stewpan and let it brown.
2. Add four quarts of stock and let boil three to four hours.
3. Strain off the stock.
4. Add a brown roux to the dish.
5. Allow to boil for ten minutes, stirring constantly
6. Pass through a straining cloth.

Source — Creole Cookery Book
Prepared by Cameron Hughes

Louisiana Anthology
April 6, 2022

Special Deviled Eggs

Ingredients

• 6 peeled boiled eggs
  
• 3 tablespoons mayonnaise
• 1 1/2 tablespoon mustard
• 1 tablespoon pickle relish
• Tony's Chachere's seasoning

Directions

1. Cut boiled eggs in halves, scoop yolks out and put into to a bowl.
2. Break egg yolks up and add mayonnaise, mustard and relish.
3. When mixed together, add a scoop of the mixture into each egg white half evenly.
4. Add Tony's seasoning on top for spice and color.
5. Keep chilled until ready to serve.

Source — Personal Recipe

Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Clear Pea Soup

Ingredients

• 2 quarts good beef or veal soup stock
• 1 quart young green peas
• Heads of lettuce
• 1 sprig of mint
• Salt
• Pepper

Directions

1. Boil soup stock the day before making this soup.
2. Add peas, lettuce heads and mint to soup stock.
3. Add salt and pepper to taste.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Economical Green Pea Family Soup with Egg Dumplings

Ingredients

• 1 quart shelled English peas
• 1 veal bone or 1/2 a chicken
• 1 gallon water
• Muslin bag
• 2 eggs
• 1 spoonful milk
• Flour
• 1 spoonful butter
• Lettuce heads for flavor (optional) must be taken out before dumplings are added

Directions

1. Boil veal bone or chicken in gallon of water for 2 hours.
2. Place 8 ounces of peas into a muslin bag and into stock until peas are perfectly done.
3. Skim out peas, meat and bone and add the rest of the peas to boil.
4. While those peas cook, pour the peas from muslin bag into a pan and mash smoothly.
5. Add eggs, spoonful milk, flour and spoonful butter to the mashed peas.
6. Make the batter into small round dumplings and gently drop into soup.
7. When dumplings boil to top the soup is ready to serve.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Chicken Gombo with Oysters

Ingredients

• 1 young chicken or 1/2 of a grown chicken
• 1 quart of fresh green okras
• 1 slice of ham (1/4 pound)
• 2 dozen fine oysters
• Salt
• Pepper
• Flour
• Rice to serve with
• 1/2 gallon of water

Directions

1. Cut up chicken and roll in salt, pepper and flour.
2. Fry chicken in lard or drippings until it is a nice brown.
3. Take chicken out and place in pot to boil.
4. Cut up okra and fry in the same lard or drippings.
5. Place okra and slice of ham in with chicken.
6. Pour 1/2 gallon of boiling water over ingredients and let boil down to 3 pints.
7. About 10 minutes before serving, pour oysters and 1/2 pint of their liquid into pot.
8. Let everything come to a good boil and serve with rice.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022

Best Ever Banana Bread

Ingredients

• 1 3/4 cups of flower
• 1 1/2 cups of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1/4 cup plus 1 tablespoon of buttermilk
• 1/2 cup of vegetable oil
• 2 eggs
• 1 teaspoon of vanilla
• 2 ripe bananas
• 1 cup of walnuts

Directions

1. Beat eggs.
2. Mash bananas.
3. Coarsely chop walnuts.
4. Grease and flower 9 x 5-inch baking loaf pan.
5. Combine flour, sugar, and salt.
6. Add baking soda to buttermilk.
7. Stir in buttermilk, oil, eggs, and vanilla.
8. Add flower, sugar, and salt and mix well.
9. Fold in bananas and walnuts.
10. Pour mixture into loaf pan.
11. Bake at 325 degrees for 1 hour and 20 minutes or until the top is golden brown and the bread splits.

Source — The Bishop’s Bounty
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Sponge Cake

Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats. Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Keto Bread

Ingredients

• One Tablespoon of Almond Flour
• One Egg
• One Half Cup Shredded Cheese
• One Tablespoon Everything Bagel Seasoning

Directions

1. Mix all of the ingredients well.
2. Put in small waffle maker.
3. Let cook for approximately three to four minutes.
4. Remove from waffle maker and let cool.

Source — Personal Recipe
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Sandwiches of Various Kinds, for Picnics

Ingredients

• Slices of Home-made or Baker's Bread
• Sweet Butter
• Parsley
• Sliced Cheese of Choice
• Hard-boiled Eggs, Sliced or Chopped
• Boiled Smoked Tongue or Ham
• French Mustard

Directions

1. Home-made bread cuts better, however baker's bread will suffice.
2. Cut the bread into very thin slices.
3. Spread it evenly with sweet butter and lay the buttered sides together.
4. Lay them in circles on a plate and put parsley on top.
5. Sandwiches may be made with sliced cheese or with sliced or chopped hard-boiled eggs in between the bread.
6. The best are made with boiled smoked tongue or ham, and with French mustard spread over the butter.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Savory Sauce for a Roast Goose

Ingredients

• One Table Spoonful of Made Mustard
• Half a Teaspoonful of Cayenne Pepper
• Three Spoonfuls of Port Wine
• One Roast Goose

Directions

1. Mix and heat the Made Mustard, Cayenne Pepper, and Port Wine.
2. Pour the sauce into the body of the goose before serving.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. Improves the flavors of the age and onions.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Trout Stuffed and Baked

Ingredients

• One or More Trout
• Stuffing of Choice
• Butter
• Black Pepper
• Salt
• Chopped Parsley
• Essence of Mushrooms or Catsup
• Wine or Vinegar
• Mushrooms or Tomato Sauce

Directions

1. Stuff one or more fish, using any stuffing desired.
2. Score them well and put in a buttered pan to bake.
3. Season with pepper, salt, and chopped parsley.
4. Moisten with a little essence of mushrooms or catsup and butter.
5. Baste every five minutes until they are done.
6. Remove the fish to a hot dish.
7. Throw some wine and vinegar into the pan and stir it to detach the crust from the pan.
8. Boil the sauce, add a little more butter, and pour over the fish.
9. Mushrooms will improve the sauce, however tomato sauce is a useable substitute.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
march 31, 2022

Calf head, boiled

Ingredients 

• Calf's Head
• Salt 
• Water
• Spoon 
• Butter
• Flour
• Lemon Juice
• Tomatoes

Directions

1. Clean head. 

2. Soak in water with salt.

3. Wait until it's white. 

4. Remove eyes with a spoon.

5. Take the tongue out then add salt.

6. Remove the brain for a separate dish. 

7. Put head in lukewarm water then boil.

8. Wait till it's tender.

9. Next make a sauce with; butter, flour, water.

10. Add the sauce to the head.

11. Add lemon juice and tomatoes.

12. Set in hot oven with water which it will boil.

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Eggs, Poached, and Ham

Ingredients

• Eggs
•  Ham

Directions

 1. Poach eggs in a tin dipper.

2. Put around a fried ham.

 

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Omelet, with sugar

Ingredients 

• Eggs
• Sugar
• Lemon

Directions

1. Beat 6 eggs.

2. Separate whites from yolks. 

3. Add 7 spoonful's of powdered sugar.

4. Flavor with lemon.

5. Bake for 10-15mins.

6. Omelet is done.

 

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Chicken and Rice Meal

Ingredients 

• Chicken breast
• Minute rice 
• Hot sauce

Directions

1. Defrost chicken breast.
2. Preheat in the air fryer. 
3. Add tony to chicken once ready.
4. Insert seasoned chicken into the air fryer for 22mins.
5. Put a cup of water in a bowl until it starts to boil.
6. Add a cup of rice to it.
7. Remove off of the stove.
8. Give chicken and rice time to cool down then serve on a plate.
9. Add any hot sauce .
10. Enjoy.

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Flannel Cakes Without Yeast

Ingredients

• One quart of buttermilk
• One quart of wheat flour
• One and half tablespoon of unsalted butter
• Two tablespoons of soda water

Directions

1. Combine all ingredients into a mixing bow and mix well.
2. Preheat a griddle or a pan; Pan-medium-low heat, griddle- medium or 300℉.
3. Pour on griddle like a pancake or into rings and cook until each side is golden brown.
4. Serve plain or with syrup.

— Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Fare or Stuffing

Ingredients

• Two bunches of spinach
• Whole chicken but only white meat
• One calf's brain
• Eight Eggs
• Half a cup of olive oil
• One tablespoon of water
• Six tablespoons of salt
• Six tablespoons of pepper
• Two cups of flour
• Half a cup of parmesan cheese
• Daube gravy

Directions

1. Boil and clean the calf's brain and set aside.
2.  Roast or boil whole chicken to preferred method. Pull all the white meat pieces off (breast and wings).
3. Chop white meat and place into mixing bowl.
4. Boil the spinach and chop finely and add to mixing bowl.
5. Add calf's brain.
6. Add 6 raw eggs, salt, pepper, and olive oil and mix very well.
7.  In a separate bowl add 2 eggs, water, and flour and mix .
8. Take this and roll it out thinly.
9.  Place the contents of the other bowl on top.
10. Fold in half twice and cut into smalls squares.
11. Fold in half twice and cut into smalls squares.
12. Placed the boiled pieces into a deep dish and sprinkle parmesan cheese on top. Add daube gravy and another layer of the other square. Continue this process until complete. Serve hot.
    

    — Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

  

Miner's Pie

Ingredients

• One and a half tablespoon of Olive Oil
• One chopped yellow onion
• One large leek cut in half and into three quarter inch pieces
• One bay leaf
• Five tablespoons of kosher salt
• Two pounds of ground beef
• Three tablespoons of flour
• Three cloves of garlic chopped finely
• Two teaspoons of thyme chopped finely
• Four tablespoons of tomato paste
• Half a cup of Indian pale ale
• One cup of chicken broth
• Three quarters a cup of corn
• Three quarters a cup of peas
• One quarter of parsley chopped finely
• Five tablespoons of black pepper
• Three pounds of russet potatoes peeled and cut into one inch chunks
• Three tablespoons of unsalted butter
• Two thirds a cup whole milk
• One third a cup of parmesan cheese
• Two eggs beaten
• Three quarters a cup of monterey jack

Directions

1.  In a very large skillet warm olive oil. Add onion, leek, bay leaf, and 1/2 tsp salt. stir frequently  until softened.
2. Add ground beef until browned at medium-high heat.
3.  Add garlic, thyme, bay leaf, and tomato paste and cook stirring constantly for about 3 minutes.
4.  Lower heat to medium, and add flour. Cook for 3 minutes stirring constantly.
5. Add the Indian pale ale, broth and 1 tbsp salt.  Bring to a simmer for about 15 minutes, making sure to stir and scrap the pan.
6. Remove bay leaf and add corn, peas, parsley and set aside to cool off.  make sure to mix well and add to a deep dish, broiler safe pan. spread evenly.
7. Preheat oven to 450℉.
8.  Boil potatoes. Once tender, remove and strain.
9. Add milk, butter, and 1 1/2 tbsp of salt and pepper and mix well. Let cool.
10. Add eggs and mix well.
11. Layer potatoes on top of the meat in the pan. Sprinkle a mixture of the monterey jack and parmesan cheese on top. Place in oven for 20 minutes.

12. Remove from oven and let it rest for 15 Minutes. Serve as you please!

    —Kyle Newman, Jon Peterson, Michael Witwer

Source — Dungeons and Dragons Cookbook 
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Potato Bread

Ingredients

• One cup of warm water (One hundred ten degrees Fahrenheit)
• One cup yeast or half a cup of active dry yeast
• Six moderate sized potatoes
• Two teaspoons of kosher salt
• 
  Six cups of flour

Directions

1. 
   Skin all potatoes.
2. Boil potatoes in a pot until extremely tender. Then strain them in a strainer, mash them, and set aside to cool.
3. Add yeast to the water and let it sit for 10 minutes.
4. Mix yeast and water mixture into the mashed potatoes.
5. Slowly add flour, 1/2 a cup at a time, and mix together. (use a mixer for the first
   part).*After 2 cups swap to using your hands to mix the flour in. Cover hands in flour before*
6. After mixing cover and let it sit for 2 hours.
7. Preheat oven to 350℉.
8. Press dough down and knead a couple times.
9. Cut bread into even amounts, rub olive oil on bread, and place into cooking pans (this based on the size of the pans you wish to use).
10. Place the bread(s) into the oven for 35-55 minutes.
11. Remove the bread and let it rest for 15 minutes.
12. Cut into slices and enjoy!

—Christian Women's Exchange

Source — Creole Cookery Book

Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Stewed Summer Squash

Ingredients

• Squash
• Small piece of butter
• 1 Gill (1/2 cup) of cream
• Dash of salt
• Dash of pepper

Directions

1. Gather squash when its young and tender.
2. Peel, slice them up, and take out the seeds.
3. Put the squash into a pot of water and boil rapidly until tender.
4. Drain the squash with a colander.
5. Mash the squash with a spoon (wooden) and put the pulp into a stew pan.
6. Add the butter, cream, salt, and pepper to the pulp. 
7. Cook and stir constantly until the squash is dry.
8. Serve very hot.
   

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Rolls for Breakfast

Ingredients

• 1 quart (4 cups) of flour
• 1/2 pint (1 cup) of milk
• 2 well-beaten eggs
• 1/2 cup of yeast
• 2 tablespoons of butter
• Spoonful of salt

Directions

1. Sift the flour, milk, salt, eggs, and yeast together.
2. Mix it well, cover it, and sit in a warm place overnight to rise.
3. Next morning, add the butter and work into the dough.
4. Mold dough into rolls.
5. Rub a little butter over each roll and bake.
   

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Toast Water

Ingredients

• 2-3 slices from loaf of wheat bread
• 1 to 1.5 pint of hot water
• Sugar (optional)

Directions

1. Cut 2 or 3 slices of from loaf of wheat bread.
2. Toast them until very brown.
3. Put the hot slices of bread into a small pitcher.
4. Pour hot water on top of bread.
5. If desired, add sugar (better without sugar if stomach is upset).

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Chocolate Gravy and Biscuits

Ingredients

• Homemade buttermilk biscuits (1 can of biscuits)
• 2 tablespoons of butter
• 2 tablespoons of unsweetened cocoa (Hershey's)
• 3 tablespoons of all-purpose flour
• 4 tablespoons of granulated sugar
• 2 cups of milk
• Pinch of kosher salt
• 1 teaspoon of pure vanilla extract

Directions

1. Bake homemade or can of biscuits in oven.
2. In medium pan, whisk the flour, cocoa, salt, and sugar until mixed well.
3. Put pan on medium high then slowly whisk in milk until it is blended well.
4. Mix in all of the milk and allow the mixture to bubble and thicken.
5. Whisk in the butter.
6. Remove from heat and stir in the vanilla extract.
7. Split biscuits and pour chocolate gravy on top.
   

Source — Deep South Dish
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Apple and Purple Onion Slaw

Ingredients

• 1 bag of Tri-Color Coleslaw
• 1 large apple
• 1/2 head of purple onion
• 3/4 cup of mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and freshly ground pepper

Directions

1. Combine the mayonnaise, apple cider vinegar, honey, salt and pepper in a large bowl.
2. Slice the apple and purple onion into thin shreds. 
3. Add sliced apple and onions and the bag of coleslaw into the large bowl.
4. Toss the dressing and apple slaw together.
5. Refrigerate before serving and enjoy!

Source — Caroline Cone
Prepared by Caroline Cone
Louisiana Anthology
March 28, 2022

Green Corn on the Cob

Ingredients

• 4 to 8 ears of fresh corn, husks and silks removed
• Salt to taste

Directions

1. Get the green corn as fresh from the field as possible. 
2. If you desire it boiled on the cob (when it is silked) you must throw is into boiling and salted water.
3. Corn requires only fifteen minutes boiling; too long boiling takes out the sweetness from the grain. 

Source — La Cuisine Creole
Prepared by Caroline Cone
Louisiana Anthology
March 28, 2022

Pickled Oysters

Ingredients

• 2 dozen large oysters
• 1 tbsp. of butter
• 1/2 cup of vinegar
• 1 tbsp. of mace
• 1 dozen cloves
• 1 tsp. of allspice (or 1 tsp. of pepper)
• 1 tsp of sweet oil

Directions

1. Take fine, large oysters and put them over a gentle fire in their own liquor.
2. Add a small lump of butter to each hundred oysters.
3. Let the oysters boil for ten minutes. 
4. When they are plump and white, take them from their liquor with a skimmer and spread them on a thickly folded cloth.
5. When they are firm and cold, take half as much of their own liquor and half of good vinegar.
6. Warm the liquid mixture in a stone crock. Put in a layer of oysters, a spoonful of ground mace, a dozen cloves, allspice, and whole pepper alternately.
7. If to be kept, put them in glass jars with a little sweet oil on top. Stop them and seal tight. If kept in a cool place, they will be good for months.

Source — La Cuisine Creole
Prepared by Caroline Cone
Louisiana Anthology
March 27, 2022

Oyster Stuffing for Turkey

Ingredients

• 3 to 4 dozen oysters
• 1 cup of breadcrumbs
• 1 cup of beef suet
• 3 eggs
• salt to taste
• pepper taste
• 1 tbsp. of butter
• 1 tsp. of mace
• 1 pinch of cayenne pepper
• 3 tbsp. of cooking oil

Directions

1. Take three or four dozen nice, plump oysters and wash them.
2. Beard the oysters and add them to 1 cup of bread crumbs.
3. Chop up 1 cup of beef suet.
4. Combine the beef suet, salt, pepper, cayenne, mace and oyster mixture. Moisten the mixture with three eggs.
5. Force the meat into cakes and fry them. They are pretty laid around a turkey or chicken.

Source — La Cuisine Creole 
Prepared by Caroline Cone
Louisiana Anthology
March 27, 2022

Pigs in a Blanket

 

Ingredients

• One 8-oz. tube of crescent rolls.
• One 12-oz. package of mini cocktail wieners (or sliced sausage of choice).
• Four tablespoons of melted butter.
• Salt.

Directions

1. Heat oven to 375 degrees Fahrenheit. 
2. Unroll crescent sheets, tear where perforated. 
3. Place cocktail wiener or sausage on crescent sheet and roll snugly.
4. Place on cooking sheet, brush with melted butter, and lightly add salt.
5. Cook until golden brown, approximately 12 to 15 minutes. 

Source — Delish
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Dried Split-Pea Soup

 

Ingredients

• Beef bone of one-two pounds (or roast-beef bones and gravy).
• Slice of ham.
• Gallon of cold water.
• Two cups of split peas or white beans.
• Two carrots.
• Two turnips.
• Two large onions.
• Celery stalk.
• Thyme.
• Teaspoon of mixed black and red pepper. 

Directions

1. In a pot add the water, ham, beef bone, peas (or beans), and vegetables. 
2. When the vegetables are soft (approx. two hours), strain the soup.
3. Add salt to liking and place over heat for a few moments to boil.
4. Pour over toasted bread. 

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Veal Gravy

 

Ingredients

• One pound veal cutlet.
• Three slices of ham.
• Two tablespoons of lard.
• Three onions.
• Two carrots.
• Two parsnips.
• One head of celery.
• Cloves.
• Pint and a half of broth or water.
• One cup of mushrooms.

Directions

1. In a stewpan, add the veal, ham, and lard. Let them fry gently.
2. Before browning, add the sliced onions, carrots, parsnips, celery, and a few cloves.
3. Cook till lightly browned and add the broth or water. 
4. Cook for an hour and then add the mushrooms. 
5. Skim and strain. 

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Gombos, Okra

Ingredients

• One pound of beef.
• Half a pound of veal brisket.
• Thirty-six okra pods.
• One onion.
• One pod of red pepper.
• Half a gallon of water.

Directions

1. Combine the beef and brisket and chop into squares an inch thick.
2. Slice the okra pods, onion, and red pepper.
3. Combine together and fry till brown.
4. When brown, pour in the water. Add more water if needed.
5. Serve over rice.

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Rice Pudding

 

Ingredients

• 1 cup of cold rice                                            
• 3 eggs 
• Sugar 
• 
  Butter
• 2 cups of sweet milk 
• Dixie Vanilla Extract
• 1/2 cup of raisins 

Directions

1. Separate the whites and yolks of 3 eggs.
2. Beat the yolks of the 3 eggs 
3. Combine 1 cup of cold rice, 1/2 cup of raisins, 2 cups of sweet milk, beaten egg yolks, sugar to sweeten, and a little butter. 
4. Beat the mixture until thoroughly combined. 
5. Bake the mixture.
6. Beat egg whites with sugar and add dixie vanilla extract for flavor.
7. Spread the egg white, vanilla, and sugar mixture over baked dish. 

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

Citron Pound Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 4 eggs 
• 1½ teaspoons of Dixie Baking Powder 
• 1 teaspoon of essence 
• 5 cts. worth of citron 
• Icing 
• 1 egg white 
• 8 tablespoons of pulverized sugar 

Directions

1. Beat 1 cup of butter, 2 cups of sugar, and 4 eggs. 
2. Mix 1½ teaspoon of Dixie Baking Powder and 1 teaspoon of essence.
3. Add 5 cts. worth of citron, 1 egg white, and 8 tablespoons of pulverized sugar.
4. Bake in a square sheet pan.
5. Apply icing to your liking.

— MRS. ROSENBAUM.

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