White Cheese Dip

 

Ingredients

• 5 pounds Easy melt white cheese
• 3 cups Chicken stock
• 2 tablespoons Granulated garlic
• 2 tablespoons Cumin
• ½ cup Salsa

Directions

1.  In a double boiler place the diced cheese, chicken stock, garlic, cumin, and salsa over the heat.
2.  Heat until all ingredients are incorporated, and the cheese is fully melted.
3.  You can add more chicken stock if you want a thinner dip.

Source — Family Cookbook
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Diet for Infants

 

Ingredients

• inch square  Gelatine
• 4 oz  warm water
• 4 oz  Milk
• ½ tsp  arrow-root or boiled flour-ball
• 2 tbs  sweet cream

Directions

1. Dissolve the 1 inch square of gelatine in the 4 ounces of warm water.
2. Add the 4 oz of Milk to the gelatine.
3. Bring the mixture to a boil once boiling add the ½ tablespoon of arrow-root to the pot.
4. Once dissolved remove from the heat and stir in the 2 tablespoons of sweet cream.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Strawberry Sherbert

Ingredients

• Three pounds of strawberries
• Eight ounces of red currents
• One pint of water

Directions

1. Crush strawberries and currents in the sieve and let the juice drain into a large bowl.
2. Pour water over the remaining strawberries in the sieve.
3. Melt the sugar in some water over a fire.
4. Add the sugar water to the juice and pour it into the mold.
5. The amount of sugar needed is judged off tasting it throughout the process.

Source — Creole Cookery Book
Prepared by Cam Ayers
Louisiana Anthology
September  26th, 2022

French Jumbles

Ingredients

• One and a half pounds of flour
• Three-fourths pounds of sugar
• Large spoonful of butter
• Half a pound of almonds
• One nutmeg
• Four eggs

Directions

1. Mix all ingredients together.
2. Bake.

Source — Creole Cookery Book
Prepared by Cam Ayers
Louisiana Anthology
September 28th, 2022

Hamburger Steak

Ingredients

• Two pounds of hamburger beef
• One-fourth of a cup of flour
• Salt
• Pepper

Directions

1. Make hamburger beef into patties.
2. Cook in a pan until patties are brown, then move patties into a dish and put in oven on low heat.
3. Mix the flour, salt and pepper into leftover grease from patties until it forms into a gravy texture. 
4. Take patty dish out of the oven and pour the gravy over the top of the patties. 

Source — My Family
Prepared by Cam Ayers
Louisiana Anthology
September 29th, 2022

Fine Rolls

Ingredients

• Half a cup of butter
• Half a pint of milk
• Two spoonfuls of small beer yeast or one cup of homemade yeast
• Salt
• Two pounds of flour

Directions

1. Warm the half cup of butter into the half pint of milk.
2. Add in two spoonfuls of small beer yeast or a cup of homemade yeast and some salt.
3. Pour the mixture onto two pounds of flour.
4. Let it rise for an hour.
5. Knead the mixture and make it into either loaves or rolls.

Source — La Cuisine Creole
Prepared by Cam Ayers
Louisiana Anthology
September 29, 2022

Gateau Praline ou ile Flottante (Praline or Floating Island Cake)

 

Original French Recipe

Pulvérisez un quart de livre de pralines grises. Battez en neige 4 blancs d’œufs, ajoutez les pralines en poudre, sucre a volonte faites ce mélange vivement et sans battre de nouveau, mettez dans un moule, que vous avez enduit de caramel, mettez au bain-marie et au four pas trop chaud, laissez 20 minutes, faites refroidir et démoulez au moment de servir, garnissez avec une creme a la vanille.

Ingredients

• One pound of gray pralines
• Four egg whites
• Sugar
• Caramel
• Vanilla cream

Directions

Beginning Preparations

1. Spray a pound of gray pralines with water.
2. Beat four egg whites until stiff.
3. Add the pralines to the egg whites.
4. Add sugar as desired, and mix vigorously.

Caramel

1. Add cold water to sugar in a saucepan.
2. Boil to a light golden color.
3. Coat a mold with the caramel.

Finishing Preparations

1. Add the pralines, sugar, and egg whites to the mold coated with caramel.
2. Place the mold within a larger container holding hot water (this is a bain-marie).
3. Place the bain-marie into the oven on a low heat for 20 minutes.
4. Cool for at least 5 minutes, and release the cake from the mold.
5. Garnish with vanilla cream.

— Leonie Penin.

Source — Cooking in Old Créole Days
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Better Than Cake

 

Ingredients

• 1 box of yellow cake mix
• 1 20-ounce can of crushed pineapples
• 2 cups of sugar
• 8 ounces of cream cheese, softened
• 1 box instant vanilla pudding
• 1 large can Baker's coconut
• 1/2 cup chopped pecans
• 1 small jar of Maraschino cherries
• 1 (12 oz.) Cool Whip
• 3 bananas

Directions

1. Mix the boxed cake mix according to the directions on the box using milk instead of water.
2. Bake in 9" x 13" pan.
3. While the cake is baking, heat the entire can of crushed pineapples with 2 cups of sugar in a pan over medium heat.
4. Remove cake from oven when done and put 1/4 inch holes 3 inches apart into the cake.
5. Pour the hot pineapple mixture onto the cake, covering the top.
6. Mix the box of vanilla instant pudding according to the directions on the box.
7. Once pudding is mixed, blend 8 ounces of softened cream cheese into the pudding mixture.
8. Spread pudding mixture over the top of the cake.
9. Then, slice the bananas, and place them across the top of the cake.
10. Cover the top of the cake with the entire container of Cool Whip.
11. Decorate the cake with coconut, cherries, and pecans.

Source — Cathy Overstreet
Prepared by Katelyn Overstreet
Louisiana Anthology
September 28, 2022

Chocolate Kisses

 Ingredients

• 1/2 pound of sugar
• 1 ounce of finely-powdered chocolate
• 4 egg whites well beaten

Directions

1. Mix sugar and chocolate together.
2. Mix in egg whites until well beaten.
3. Drop on buttered paper.
4. Bake.

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Cod Au Beurne Beoux

 Ingredients

• Cod
• Brown butter
• Flour
• Sugar
• 1 onion
• Tablespoonful of vinegar

Directions

1. Boil a piece of cod and separate into flakes.
2. Brown some butter.
3. Dredge in a little flour and sugar powder.
4. Fry some slices of onion a fine brown.
5. Throw in the vinegar.
6. Boil it.
7. Pour over the fish.
8. Serve with crisp parsley.

Source —  La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Okra and Corn Fricassee

 Ingredients

• 
  Pint of cut okra
• Cupful of hot lard or fat of side meat
• 1 1/2 pint of corn
  
• Flour
• 1/2 cup of milk
• Salt and pepper to season

Directions

1. Put okra into a frying pan of hot lard and let fry.
2. Add in corn and fry until it is thoroughly cooked.
3. Pour off grease.
4. Dredge in a little flour.
5. Add in milk.
6. Season with salt and pepper. 

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Mutton Stuffed With Mushrooms

Ingredients

• Half a pint of chopped mushrooms 
• Chopped parsley and onion
• Tablespoonful of grated lean and same of fat ham; 
• Salt and pepper to season
• Four egg yolks

Directions

1. Put chopped mushrooms, parsley, onion, grated lean and fat ham into a stew pan.
2. Season with salt and pepper.
3. Stir in yolks of egg.
4. Introduce it in the leg by taking out the bone or by making incisions in the mutton.
5. Bake very brown.
6. Froth it up by dusting flour over it.
7. Serve with a goos brown gravy, in which some currant jelly is melted.

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Pie-Crust

 

Ingredients

• Three and a half cups of flour
• One cup of sweet lard
• One teaspoonful of salt
• One teaspoonful of baking powder
• A cup of very cold water

Directions

1. Three and a half cups of flour, one cup of sweet lard, one teaspoon of salt, one teaspoonful of baking powder, and a cupful of very cold water.
2. Mix with a knife, using the hand as little as possible.
3. Roll and cut after the crust is on the pie-plate.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Wild Turkey

 

Ingredients

Turkey

• Turkey
• Oysters
• Bread
• Butter
• Salt and pepper

Gravy

• Button mushrooms (optional)
• One pint of oysters
• One cup of cream
• One cup of milk (optional)
• Salt and pepper

Directions

1. If the turkey is old or tough, it must be boiled one hour before being stuffed for baking.
2. Stuff it with oysters, bread and butter.
3. Season with pepper and salt, baste with butter, and the juice of the turkey.
4. Make the gravy by putting in the pan a pint of oysters, or button mushrooms.
5. Throw in a cup of cream, or milk, salt and pepper.
6. Send to the table hot, with the turkey.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Orange and Lemon Wine

 

Ingredients

• One hundred oranges
• Ten gallons of water
• Twenty-five pounds of lump sugar
• A few tablespoons of yeast

Directions

1. Take the outer rind of one hundred oranges pared, so that no white appears.
2. Pour upon them ten gallons of boiling water.
   
3. Let it stand ten hours and keep slightly warm.
4. While still warm, add the juice of the oranges mixed with twenty-five pounds of lump sugar and a few tablespoons of good yeast.
5. Let it ferment five days, or until the fermentation has ceased, and the wine is clear; then bottle.
6. Lemon wine can be made in the same way.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Great Grandma Ethel's Pecan Kifli

 Ingredients

• 4 Cups Unsifted All-purpose flour
• 2 Cups Regular Margarine
• 4 Egg Yolks Slightly Beaten
• 1 Cup Dairy Sour Cream 
• 5/4 lbs. Pecans
• 1 Cup Granulated Sugar
• 3/4 Cup Milk 
• 1 tbsp Vanilla Extract
• Confectioners' Sugar

Directions

• Combine the first 4 ingredients in a bowl and mix them until they resemble a dough.
• Turn the dough on a lightly floured surface and knead until it can me made into a ball.
• Refrigerate dough until ready to use.
• Preheat the oven to 400 degrees F.
• Chop the pecans until almost fine.
• Combine 1 Cup Granulated Sugar, 3/4 Cup Milk, and 1 tbsp Vanilla Extract in a bowl and mix well to make the filing..
• Roll out 1 quarter of the dough it should measure about 16 by 12 inches and about 1/8 in. thick.
• With a pastry wheel cut into 2 in. squares.
• Place about 1/2 a tsp of the filing.
• Fold two opposite Corners together, overlapping the filing. 
• Place them on a cookie sheet and bake for 15 minutes or until light golden.
• Remove from oven and dust with confectioner's sugar
• Makes about 14 dozen.

Source —Ethel F. Hoover & Angela Hesser
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Turtle Soup No. 2

 Ingredients

• 8 lbs. of Beef or Veal
• 1 lb. of Ham or Bacon
• 8 Onions
• Pepper
• Salt
• Sweet Herbs
• Liquor of a Boiled Turtle
• Wine
• Spice
• Cayenne
• Ketchup
• Flesh of Turtle
• 
  

Directions

• Stew the beef or veal, ham or bacon, and onions.
• Season with pepper, salt, and sweet herbs.
• Make a rich soup of this and then add the liquor of a boiled turtle.
• Season  with wine, spice, cayenne and ketchup.
• Put in the flesh of the turtle as in recipe No. 1.
• Let this boil until tender.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Tuttle Soup For a Large Company, No. 1

 Ingredients

• 1 Turtle
• 1  Leg of Veal
• 1 Slice of Ham
• Sliced Lemon
• Pepper
• Parsley
• 2 Leeks
• Madeira Wine
• 1/4 lb. Good Sweet Butter
• 1tbsp. Flour
• eggs

Directions

• Cut the head from the turtle
• Separate the back, belly, head, and fins from the intestines and lean parts.
• Scald in boiling water to remove the skin and shell
• Boil the back and belly in a little water long enough to extract the bones.
• For a large company a  leg of veal and a slice of ham must be stewed with the lean parts till well browned.
• Then add boiling water and the bones and turtle liquor.
• Season with sliced lemon, whole pepper, a bunch of parsley, two leeks sliced and salt to taste.
• Let boil slowly  for 4 hours.
• Then add pieces of back, belly, head and fins, half a pint of Madeira wine, 1/4 lb. of good sweet butter with a tbsp of flour worked into it, and a thin lemon slice.
• Let boil gently for two hours.
• Garnish with Eggs.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Poached Eggs With Toast and Anchovy Paste

 Ingredients

• 6 Slices of bread
• Butter
• Salt
• Anchovy Paste
• 6 Eggs

Directions

• Toast the slices of bread.
• Butter and salt the bread.
• Apply anchovy paste to the bread.
•  Filling a dipper halfway with boiling water.
• Place the egg in the dipper.
• Place the dipper into a pot containing boiling water.
• Let the egg stand until it is firm and white.
• Place the eggs onto the to the bread and serve.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Chicken and Sausage Gumbo

Ingredients

• 1 cup vegetable oil plus extra for greasing
• 1 cup flour
• 1 lb. chicken breast
• 1 lb. andouille sausage
• Salt and Pepper
• 1 large yellow onion
• 2 large celery ribs
• 1 green bell pepper
• 4 cloves garlic
• 1 quart chicken stock
• 0.5 lb. okra
• 2 dried bay leaves
• 1 large sprig thyme
• 3 dashes Worcestershire sauce
• 3 dashes Tabasco sauce
• salt and pepper, to taste
• White rice, to serve
• Scallions, thinly sliced, to serve
• Parsley, finely minced, to serve

Directions

1. Lightly oil a frying pan and heat on medium high until shimmering.
2. Season chicken on both sides with salt and pepper.
3. Slice chicken and sausages into bite sized pieces.
4. Cook chicken until seared on both sides, followed by the sausage.
5. Prepare the vegetables by finely slicing onion, celery, pepper, and garlic.
6. Combine oil and flour in a saucepan over medium low heat and cook, whisking constantly, until a dark mahogany brown roux, about 40 minutes.
7. Add in all vegetables except garlic to stop the roux from cooking further; cook vegetables until tender, about 10 minutes.
8. Add in garlic, cooking until fragrant, a minute.
9. Slowly add in chicken stock in streams into saucepan.
10. Bring stew to a simmer and add in chicken, sausage, and remaining ingredients to the saucepan.
11. Lightly simmer for as long as convenient, at lease 1.5 hours.
12. Remove bay leaves and thyme sprig; serve over hot rice and top with parsley and scallions.

Source — Father's Recipe
Prepared by James McPherson
Louisiana Anthology
September 26, 2022

Skillet Spaghetti

Ingredients

• 1/2 lb. ground beef
• 1/4 lb. bulk Italian sausage
• 1 15 ounce can tomato sauce
• 1 14-1/2 ounce can stewed tomatoes
• 1 cup water
• 4 ounces uncooked spaghetti, broken in half
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Cook beef and sausage in a skillet over medium heat, drain.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat, simmering for 14-16 minutes, or until pasta is tender.

Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Pickled Chine (Backbone)

Ingredients

• One gallon water
• 1 quart salt
• 1/2 lb. sugar
• 1/4 lb. sodium nitrate
• Chine(backbone) or beef

Directions

1. Combine all ingredients in a tub
2. Immerse your chine or beef.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Pickled Beef

Ingredients

• Sodium nitrate and salt
• 20 quarts cold water, salted enough to float an egg
• 3 lb. brown sugar
• 1/2 to 1 lb. sodium nitrate
• 2 lb. of alum salt

Directions

1. Salt beef with sodium nitrate and salt.
2. Combine all ingredients in a tub or barrel.
3. Let brine rest for 4 to 5 weeks according to the size of the meat.
4. Hang meat to dry in a cool, dry place. Rub with wheat bran frequently.
5. Smoke meat or head into small barrels, covering in brine or wrapping in a tight course cloth to protect it from bug and worm.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Terrine de Boeuf

Ingredients

• 1 lb. beef
• 0.25 lb. beef suet (rendered kidney fat)
• 1 teaspoon allspice
• 4 large portabella mushrooms, finely diced
• 4 egg yolks
• 1 cups brandy
• 0.5 lb. lard

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Combine beef, suet, allspice, mushrooms, egg yolks, and brandy with clean hands in bowl.
3. Line the inside of an earthen pot with lard, reserving excess.
4. Put beef mixture into the pot and top with remaining lard.
5. Cover the pot and bake in the oven for 3 hours or until beef is soft.

Combine Source — Creole Cookery Book
Prepared by James McPherson
Louisiana Anthology
September 26, 2022

Spiced or Smoked Beef

Ingredients

• 50 lb. beef round
• 3 lb. fine salt
• Equal parts clove and mace, ground
• 1 ounce sodium nitrate
• 2 lb. brown sugar
• 2 quarts molasses

Directions

1. Wash and dry the meat.
2. Rub the clove and mace into the meat well.
3. Boil the remaining ingredients for 20 minutes, skimming occasionally.
4. With beef in a tub or barrel, pour the brine. Cover with a thick cloth.
5. Let rest about 2 weeks, skimming occasionally.
6. Hang meat and smoke for 6 days.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Bacon Wrapped Jalapenos

Ingredients

• Eight jalapenos
• One block of cream cheese
• Tony Chachere's
• Bacon
• Shredded pepper jack cheese

Directions

1. Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
2. Use a hand mixer to blend all ingredients, this is your filler
3. Cut the jalapenos down the middle long way, remove and cut out all the seeds
4. Scoop out the filling and completely fill the center of the jalapenos.
5. Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
6. Once all the jalapenos are filled, wrap an entire piece of bacon around the filled jalapenos
7. Place the jalapenos on a hot grill and occasionally flip until the bacon is cooked all the way through
8. Enjoy!
Source— Family Recipe
Prepared by Katherine McCorkle
Louisiana Anthology

September 29, 2022 

Soup et Bouilli

Ingredients

• Six-eight pounds of beef brisket
• Three carrots
• Four turnips
• Two onions
• Six cloves
• Two heads of celery
• One clove of garlic
• Sweet herbs
• Salt
• Butter
• Flour
• French rolls
• French mustard

Directions

1. Place beef into a pot and cover with water, let boil
2. Remove the foam from the soup that rises while boiling
3. After about 10 minutes of boiling, turn the stove to low
4. Add the carrots, turnips, celery, garlic, sweet herbs, onions, and cloves to the pot and allow to simmer for five to six hours 
5. Add some butter to a skillet on medium.
6. Add flour to the liquid butter to make a paste.
7. Season to taste with salt and pepper.
8. French mustard may be added if wished
9. Place a French roll in the bottom of a bowl.
10. Ladle your soup into the bowl on top of the roll.
11. Add your sauce and enjoy!

Source — La Cuisine Creole

Prepared by Katherine McCorkle

Louisiana Anthology 

September 29, 2022

Plain Mock Turtle Soup

Ingredients

• Calf's head
• Pepper and salt
• Mace
• Cloves
• Sweet herbs
• Onion
• White wine
• Veal
• Salted Pork

Directions

1. For Broth, begin by placing your calf's head in the water and allow it to boil for five to six hours
2. After the boiling period has ended, set it aside to let cool
3. Once cool, skim off the fat and strain the broth
4. Add your strained broth back to the pot and bring it to a boil once more.
5. Add salt, pepper, mace, and clove to taste
6. Throw in herbs and onions as well
7. Let this simmer on the stove for an hour, then stir in white a splash of white wine
8. To begin preparing your meatballs, chop a pound of lean veal and a half pound of salted pork
9. Combine the veal, salted pork, calf's head meat, salt, pepper, mace, cloves, and sweet herbs
10. Once the mixture is fully combined, begin rolling the mixture into balls about the size of an egg yolk
11. Use oil to fry these meatballs in a skillet and add them to the soup
12. Enjoy!

Source — La Cuisine Creole

Prepared by Katherine McCorkle

Louisiana Anthology 

September 29, 2022 

Green Pea Soup Without Meat

Ingredients

• Two pints of green peas or dried peas
• Three to four onions
• Two heads of celery
• One carrot
• One Turnip

Directions

1. Add two pints of green peas or dried peas to two quarts of water
2. Boil peas and water until the peas are soft
3. Once the peas are soft, add sliced onions, celery, carrot, and turnip to the water
4. Season the water and vegetables to taste
5. Add two tablespoons of butter
6. Let the soup boil for two hours
7. If the soup becomes too thick, add one pint of boiling water
8. Enjoy!

Source — La Cuisine Creole

Prepared by Katherine McCorkle

Louisiana Anthology 

September 29, 2022

Pate de Veau

Ingredients

• 3 large eggs
• 1 lb. veal thigh
• 2 lb. beef
• 0.25 cups breadcrumbs
• 2 cups broth
• Rosemary and thyme, to taste
• 0.5 lb. lard
• Beef jelly, for serving

Directions

1. Beat eggs and combine all but the lard in a bowl with clean hands.
2. Cover the bowl with plastic wrap and let sit for 1 hour.
3. Preheat oven to 350 degrees Fahrenheit.
4. Line the inside of an earthen pot with lard, saving excess.
5. Place the beef and veal mixture in the pot, top with remaining lard, and bake covered for 50 minutes, or until beef is soft.
6. Serve, it is recommended to pair it with beef jelly.

Source — Creole Cookery Book
Prepared by James McPherson
Louisiana Anthology
September 26, 2022

Scalloped Onions, Cauliflower, or Asparagus

Ingredients

• 1 lb. asparagus, cauliflower, or onion
• 1.5 tablespoons flour
• 1 tablespoon butter
• 1 pint hot whole milk
  
  

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. If using asparagus, break off tough ends.
3. Wash the vegetables and boil them until tender, about 10 minutes.
4. While the vegetables are boiling, melt butter in a saucepan over low heat and whisk in flour until just combined.  Gradually pour in milk and continue cooking until mixture has the consistency of custard.
5. Drain the vegetables into a casserole baking dish and top with the milk custard.  Bake in the oven for about half an hour.
6. Cut the vegetables into small pieces and serve, pouring some of the excess sauce on top.

Source — New Orleans Cook Book
Prepared by James McPherson
Louisiana Anthology
September 25, 2022

Mom's Red Thai Chicken Curry

 

Ingredients

• One jar of Thai red curry paste
• One can of full fat coconut milk
• One can of chicken broth
• One pound of boneless, skinless chicken thighs
• Three cloves of garlic
• One onion
• One zucchini
• 
  One broccoli
• One teaspoon of fish sauce
• One teaspoon of freshly grated ginger
• Hot pepper flakes to desired heat
• Jasmine rice to serve with

Directions

1. Dice onion and mince the garlic.
2. Cut up zucchini into slices and cut broccoli into florets.
3. Saute onion in a pan, once sauteed add in the minced garlic and grated ginger.
4. Add chicken and brown for flavor (does not need to be all the way cooked).
5. Add the curry paste, chicken broth and fish sauce, bring the pan to a simmer.
6. After simmering for a while add in the broccoli and zucchini, cook until desired doneness.
7. About ten minutes before serving add coconut milk and stir well.
8. Serve over rice and enjoy!

Source — Mom's kitchen
Prepared by Andrew Finch
Louisiana Anthology

Setember 26, 2022

Homemade Banana Bread

Ingredients

• 1/2 Cup of Butter
• 1 1/2 Cup of Sugar
• 2 Eggs, Well Beaten
• 1/2 Cup of Sour Milk
• 1 Teaspoon of Baking Soda
• 1 1/2 Cups Flour, Sifted
  
• 3 Brown Bananas, Mashed
• 1 Cup of Nuts
• 1 Teaspoon of Vanilla

Directions

1. Cream together butter and sugar. 
2. Add eggs, milk, butter, baking soda, flour, nuts, and bananas. 
3. Place in a greased baking pan and bake at 350 degrees for approximately 30-35 minutes.

Source — Family Recipe
Prepared by Morgan Setliff
Louisiana Anthology
September 26, 2022

Eggless Cake

Ingredients

• 1 Cup of Sugar
• 1 Cup of Sour Milk
• 1 Cup of Chopped Raisins
• 1/2 Cup of Butter
• 2 Cups of Flour
• 1 Teaspoon of Dixie Baking Powder
• 1/4 Teaspoon of Cinnamon
• 1/4 Teaspoon of Cloves
• 1/4 Teaspoon of Nutmeg

Directions

1. Mix all ingredients until combined well.
2. Bake at 350 degrees until done. 

Source — New Orleans Cook Book
Prepared by Morgan Setliff
Louisiana Anthology
September 26, 2022

Red Beans and Rice

Ingredients

• One can of blue runner red beans
• One pack on smoked sausage
• Three cups of water
• cooking oil
• One Bell peppers
• One onion
• One cup of rice

Directions

1. Cut the sausage into bit sized pieces then place in a put to simmer for about 2 minutes.
2. Open the can and pour it into the pot. Stir for around twenty minutes.
3. Cut both the bell pepper and the onion into four equal pieces. Place one piece from both the bell pepper and the onion into a pan.
4. Add just enough oil to lightly coat the pan. Then place the cup of rice into the pan and place enough oil in the pan to turn the rice clear.
5. Stir the rice under low-medium heat until mostly of the rice is white. Once they are mostly white place then pore the three cups of water into the pan.
6. Place the lid over the pan for 20 minutes till the water is done then it is ready to serve.

Source — Laura Phillips
Prepared by Brandon Phillips
Louisiana Anthology
September 25, 2022

Broiled Teal Duck

 

Ingredients

• One teal duck
• Salt to taste
• Pepper to taste
• Toast
• Butter

Directions

1. Split the duck like a partridge down the back.
2. Broil duck on clear coals, butter freely.
3. While broiling salt and pepper duck
4. When finished serve on buttered toast.

Source — La Cuisine Creole
Prepared by Andrew Finch
Louisiana Anthology
September 25, 2022

Roast Goose, With Sage and Onion

 

Ingredients

• One goose
• Four onions
• One tablespoon of sage
• One cup of stale bread crumbs
• One teaspoon of black pepper
• One sixteenth teaspoon of cayenne
• One teaspoon of salt
• One cup of milk or beef broth
• Apple sauce to serve
• Butter to baste  

Directions

1. Take four onions, peel them and boil for ten minutes.
2. Remove onions and chop finely.
3. Add sage, bread crumbs, black pepper, cayenne, salt, and milk or beef broth to the onions.
4. Stuff goose with the onion mixture and put in oven to brown; baste with butter often.
5. When the goose is done, serve with its own gravy and apple sauce.

Source —La Cuisine Creole 
Prepared by Andrew Finch
Louisiana Anthology
Setember 25, 2022

Jelly Cake

Ingredients

• Jelly
• 1 Whole or sliced cup cake
• One pint of fresh milk
• Two tablespoons of cornstarch
• Grated Cocoanut

Directions

1. Bake the cup cake in a jelly pan.
2. Boil 1 pint of fresh milk. Add two tablespoons of cornstarch dissloved in a little cold milk.
3. Stir continually until it is as thick as blac mange.
4. Finally put on a layer of grated cocoanut.

Source — Creole Cookery Book
Prepared by Brandon Phillips
Louisiana Anthology
September 25, 2022

Crockpot BBQ Chicken Sandwiches

Ingredients

• Four chicken breasts
• One (12oz) bottle BBQ sauce
• 3/4 cup Italian dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• Sandwich buns 

Directions

1. Place the chicken breasts on the bottom of the crockpot.  
2. Add the BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce on top of the chicken. 
3. Mix together all of the ingredients in the crockpot.
4. Cook on low for six to eight hours. 
5. When cooked, shred the chicken and mix it around in the sauce.
   
6. Serve on toasted buns.

Source — Instrupix
Prepared by Megan White
Louisiana Anthology
September 25, 2022

Epicurean Oysters

Ingredients

• Three tablespoons of butter
• Dry mustard
• Pepper
• Salt
• One-half pint of oysters

Directions

1. Put three tablespoons of butter and one of strong, dry mustard in a chopping dish.
2. Add some pepper and salt.
3. Boil a one-half pint of oysters without the liquor; have a hot dish in readiness.
4. Remove the oysters with a fork when cooked, and replace them until all are done.

Source — Creole Cookery Book
Prepared by Brandon Phillips
Louisiana Anthology
September 25, 2022

Mayonnaise Dressing

Ingredients

• Two egg yolks, beaten
• 1/2 teaspoon of mustard
• 1 1/2 teaspoons of vinegar
• 
  1/2 teaspoon salt
• 1/2 cup of olive oil
• Pinch of red pepper

Directions

1. Refrigerate all ingredients as cold as possible. 
2. When all of the ingredients are cold, beat the eggs and mustard in a bowl for one minute. 
3. After a minute, slowly drop the oil in a drop at a time. Make sure to be mixing continually.  
4. When the mixture resembles a jelly, add the lemon juice. 
5.  After the addition of the lemon juice, slowly add the vinegar a few drops at a time, mixing the whole duration.   
   
6. If the mixture begins to curdle, place it on ice for a few minutes. 
7. Once all the vinegar is added, add the salt and red pepper. 
8.  Whip the mixture for an additional five minutes. 
9.  Pour into a glass container and keep chilled until served. 

Source — New Orleans Cookbook
Prepared by Megan White
Louisiana Anthology
September 25, 2022

Mrs. Coolidge's Oyster Soup

Ingredients

• One pint of oysters
• One pint of water
• Three soft crackers
• One pint of milk
• Butter
• Mace
• Pepper
• One small onion
• Celery(optional)

Directions

1. Strain the liquor from the 1 pint of oysters into a saucepan.
2. Finely pound the 3 soft crackers.
3. Add the soft crackers to the sauce pan along with 1 pint of milk and 1 pint of water.
4. Add butter the size of an egg along with a little pepper, mace, a small onion and celery chopped fine, if you have it.
5. Boil all together for a few minutes.
6. Add the strained oysters and let it boil up once.

Source — Creole Cookery Book
Prepared by Brandon Phillips
Louisiana Anthology
September 25, 2022

Pastry for Pies

Ingredients

• Three cups of flour
• One cup of lard
• One half cup of water
• 
  Salt to taste

Directions

1. Sieve three cups of flour in a pan.
2. Add lard, salt, and half the flour to a bowl. Mix thoroughly. 
3. Add water until able to mould lightly. 
4. Roll out the pastry and place in a baking pan.
5. Prick the pastry with a knife to prevent blistering.
   

Source — New Orleans Cookbook 
Prepared by Megan White
Louisiana Anthology
September 25, 2022

Lemon Cream

Ingredients

• Four egg yolks
• Four egg whites
• 
  Four tablespoons granulated sugar
• Juice of one lemon
• Rind of one lemon, grated
• Two tablespoons boiling water
• Two tablespoons sugar

Directions

1. Combine egg yolks, granulated sugar, boiling water, juice of lemon, and grated rind of lemon into a pan.
2. Let simmer on stove until the mixture thickens.
3. Once thick, allow mixture to cool.
4. Before serving, add in beaten egg whites and two tablespoons of sugar, making sure to mix well.  
   

Source — New Orleans Cookbook
Prepared by Megan White
Louisiana Anthology
September 25, 2022

Parsnip Fritters

Ingredients 

• Parsnips
• One egg
• Tablespoon of milk, flour, salt and pepper
• lard (pig fat)

Directions

Batter

1. Crack an egg into a bowl.
2. Mix a tablespoon of milk, flour, salt and pepper into the bowl and stir. 

Parsnips

1. Cut the parsnips into larger chunks. 
2. Boil the parsnips in salted water for 15-20 minutes.
3. Prepare the batter.
4. Let the parsnips stand to cool then cover with the batter.
5. Cover a pan with lard and place the parsnips into the hot lard and once each side is golden brown take them out, drain the grease, then wait till cool to eat.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick

Louisiana Anthology
September 21, 2022

Goose, with Chestnuts a la Chipolita

Ingredients

• A whole goose
• 60 large chestnuts
• Two ounces of butter
• One onion
• A sprig (2-4 inches of the plant) of parsley
• A pint of chicken broth
• Two oranges 
• Half a pound of red currant jelly
• One lemon 

Directions

Gravy

1. Peel the chestnuts by scalding them (heat water to just before boil and let chestnuts sit for less than a minute), then put them in a stew pan with two ounces of butter.
2. Add one pint of broth into the pan and stew it down (cook until thickened a little bit).
3. Take the chestnuts out to add to the parsley and onion.
4. Boil down the gravy very much.

Goose 

1. Defeather and clean the goose.
2. Prepare the gravy.
3. Stuff the goose with one finely chopped onion and a sprig (2-4 inches of the plant) of finely chopped parsley and the chestnuts. 
4. Put the goose in the oven at 325 degrees and cook for an hour, then lower to 275 and cook for another hour and a half (internal temperature should be 160 degrees).
5. When the goose is ready, take it out and let it cool before serving. While waiting add the juice of two oranges, half a pound of red currant jelly, and lemon peel shavings to the gravy. Then pour the gravy over the goose and it's ready to serve.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick

Louisiana Anthology
September 22, 2022

Fried Chicken with Potatoes

Ingredients

• 24 Ounces of chicken thighs
• 2 Potatoes
• Oil to cover 3/4 inches of your skillet
• 4 Cups of flour (or enough to fill a bowl)
• 2 Eggs 
• Tablespoon of paprika, garlic, salt, pepper
• 2 Tablespoons of mediterranean seasoning
• 1 Lemon

Directions

1. Pour the flour, paprika, garlic, salt, and pepper in a bowl and mix together.
2. Crack the eggs into a separate bowl.
3. Dice the potatoes and cover them in oil. Preheat oven to 400 degrees.
4. Toss the potatoes in a mediterranean  seasoning and lay onto a cooking sheet.
5. Coat each piece of chicken in egg then cover in the flour mix. Put stove on high (may very depending on stove) to heat the oil.
6. Put the coated chicken into the oil and fry for around 7 minutes each side (golden brown).
7. As the chicken is cooking, put the potatoes in the oven for 35 minutes.
8. Take out the chicken and let sit when done and take out the potatoes.
9. Squeeze the lemon onto the potatoes and scrape the lemon to add some zest to the potatoes.
10. Best served with sweet tea.

Source — My Own Recipe
Prepared by Zak Kilpatrick
Louisiana Anthology
September 25, 2022

Mutton Haunch

Ingredients

• Six pounds of leg of lamb
• Three cups of vinegar
• Pepper/Salt 
• Four cups of flour
• Quarter pound of butter
• Any flavor of jelly

Directions 

1. Lay the leg of lamb in vinegar and water a few hours before (around 3-4 hours).
2. Rub the leg of lamb with salt and pepper an hour before inserting into oven. 
3. Make a paste with two cups of flour and water. Set oven to 325 degrees.
4. Before inserting into the oven cover the leg of lamb with the paste. Cook the leg of lamb for 15 minutes for each pound.
5. When the lamb is half done, take it out of the oven and take the flour paste off. Then baste the meat with the juices within the pan and cover the leg of lamb in cup of flour. 
6. 30 minutes before done stir a quarter a pound of butter into the pan, baste the mutton, and cover with a cup of flour again.
7. Best to eat with a port wine. When serving add some jelly to the gravy.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick
Louisiana Anthology
September 20, 2022

Yellow Rice and Sausage

Ingredients

• Bell Pepper
• Onion
• Celery
• Down Home Sausage
• Yellow Rice
• Vegetable Oil

Directions

1. Take a large pot and drizzle vegetable oil on the bottom and allow it to heat up.
2. Wash vegetables and dice them up.
   
   
   
3. When pot is heated, add vegetables and saute for 5 minutes.
4. Take sausage, cut into coins, and then add into pot.
5. Saute sausage for 5 mins.
6. Add a bag of yellow rice, and cook per instructions on the bag. 
7. Let dish cool and serve! 
   
   
   

Prepared by Noah Beeson & Erina Beeson
Louisiana Anthology
September 23, 2022

Vietnamese Caramelized Pork & Eggs

Ingredients

• 2 lb (907.2 g) pork I like 50% belly 50% shoulder
• tap water for first boil
• 6 fl oz Rico coconut soda Coke or 7-Up works in a pinch
• 3 tbsp fish sauce
• 2 tsp salt
• filtered water
• 4 tbsp caramel color (nuoc mau) Depending on how dark your caramel sauce gets, you may not need to use all of it.
• 8 large hard-boiled eggs
• 1 yellow onion split into 8 large chunks

Directions

1. Cut the pork into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.
2. Bring 2-3 quarts of tap water boiling on high, or enough to fully submerge the pork. When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
3. Add the coconut soda, fish sauce and salt to the pot, then add filtered water so it just about covers the pork.
4. Turn the heat to high. When boiling, lower heat to about 25% heat or until you still see a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce so you get a more concentrated sauce later.
5. Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho.
6. Make the hard-boiled eggs: add the eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water and peel the shells.
7. During the last ~30-40 minutes of cooking add the peeled eggs and onions.
8. The final goal is to reduce the liquid about 1/3 of the starting amount, but you can do it based your own taste of the sauce and pork softness. When the pork hits a doneness you like, re-season with salt or fish sauce, or add water to thin out to your taste. Remember you want it a bit saltier since it will dilute when eating with rice.

Source — Hungry Huy
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022