Indian Meal Griddle Cakes

 Ingredients

• One cup of cornmeal
• One cup of flour
• One quart of milk
• One tsp of salt
• One cup of yeast

 Directions

1. Mix together ingredients in a bowl, cover with a damp cloth, and proof for one hour.
2. Heat butter in a skillet until bubbling.
3. Portion one-half cup of mixture into skillet, flatten, and flip when edges are golden brown. Cook until the cake is firm in the center. 
4. Remove from skillet and repeat, cooking all of the cakes thoroughly.
5. Let rest 10 minutes to cool.
6. Serve and enjoy!

Source — Creole Cookery

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023

Strawberry Shortcake

Ingredients

• 2 cupfuls of sifted flour
• 2 eggs
  
• 1 cupful of sugar
• 1/2 a cupful of sour milk or cream

Directions

1. Using a steel fork, mix half a teaspoonful of baking soda in the cream
2. Beat the butter to a cream
3. Add sugar, eggs, milk, and flour alternately
4. Cook in buttered pie plates in the oven
5. Put confection between

Source — Cooking in Old Creole Days
Prepared by Alexsandra Mendez 
Louisiana Anthology
September 12, 2023

Apple Meringue

Ingredients

• 8 egg whites
• 1 teacup of sugar
• Apple compote 

Directions

1. Fill a dish with apple compote
2. Whip the egg whites to a stiff froth
3. Sprinkle 1 teacup of sugar in the eggs, working them well together
4. Spread over the apple
5. Beat some egg whites without sugar 
6. Pile it high in a pyramidical form and brown it of a light fawn color

Source — Creole Cookery Book
Prepared by Alexsandra Mendez
Louisiana Anthology
September 12, 2023

Pineapple Sherbet

Ingredients

• 2-3 pineapples
• Water
• Sweetener 

Directions

1. Pare and grate the pineapples into a bowl
2. Put the grated pineapples in a sieve and let it drain, while also pressing it down to get every drop of juice
3. Weaken the flavor with water as much as you please
4. Add the sweetener of your choice
5. Freeze it 

Source — Creole Cookery Book
Prepared by Alexsandra Mendez
Louisiana Anthology
September 13, 2023

Tomato Soup

Ingredients

• 1 ounce of ham
• 1 little carrot
• 2 ounces of butter
• 1 bay leaf
• Few peppercorns
• 2 tablespoons of flour
• 1 quart of your choice of broth
• 1 quart of canned tomatoes
• Salt
• Pepper
• 2 ounces of brown sugar
  

Directions

1. Cut the ham, carrot, and onion into thin slices
2. Place cut items into a stewpan with two ounces of butter, one bay leaf, and some peppercorns
3. Add two tablespoons of flour and stir together until it becomes light brown
4. Add a quart of broth and stir it slowly
5. Add one quart of canned tomatoes
6. Season with salt, pepper, and two ounces of brown sugar
7. Strain it thoroughly  
8. Let it boil together for one hour 

Source — Cooking in Old Creole Days
Prepared by Alexsandra Mendez
Louisiana Anthology
September 13, 2023 

Vegan Chickpea Curry

Ingredients

• Two cans of chickpeas, drained
• One 6 oz can of tomato paste
• One can of coconut milk
• One onion
• Four cloves of garlic
• Curry powder, to taste
• One tablespoon of olive oil

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Heat the olive oil over medium in a medium pot or Dutch oven.
3. Dice the onion and sauté until tender and slightly translucent. 
4. Mince and add the garlic; continue to sauté until fragrant. 
5. Add the tomato paste, stirring firmly to combine all ingredients. 
6. Incorporate the entire can of coconut milk and both cans of chickpeas. Stir to combine. 
7. As ingredients begin to cook together, generously add curry powder to taste and, if desired, spices.
8. Close the lid to the pot and place into the oven for twenty minutes to caramelize. 
9. Serve hot over steamed rice and garnished with cilantro. 

—Grace Smith

Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Sweet Wafers

Ingredients

• 6 eggs
  
• 2 cups of flour
• 2 oz melted unsalted butter
• 1 1/2 cups powdered sugar
• 1 cup milk
• 1 teaspoon nutmeg

Directions

1. Crack open the 6 eggs and separate the whites and yolks into two different bowls. Using a mixer, beat the egg whites until peaks form. Follow this step for the yolks. Set aside. 
2. Cream the sugar and butter in a stand mixer or a large bowl using a handheld mixer. 
3. Slowly and incrementally add the beaten yolks, 1 cup of milk, 1 pint of flour, and the beaten egg whites to the creamed mixture. 
4. Delicately incorporate 1 teaspoon of nutmeg into the mixture. 
5. Bake on parchment paper at 356°F or in a waffle iron very quickly, browning them as little as possible. 
6. Roll them onto the end of a wooden spoon while hot to form a smooth, round stick. Slip the wafers off carefully once the wafer takes on the cylindrical shape of the spoon's end. 
7. Serve and enjoy! 

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023

Yorkshire Pudding, No. 1

Ingredients

• One pint of milk
• Four eggs
• Two cups of flour
• One teaspoon of salt
• Fat or melted shortening (if not cooking beef simultaneously)

Directions

1. Separate the eggs, and beat the yolks and whites separately. 
2. Mix all ingredients. 
3. If cooking beef simultaneously, pour mixture into the dripping-pan about half an hour before the beef is done. The dripping pan should contain just enough fat to prevent the pudding from sticking. Otherwise, pour the same amount of fat into an equivalent pan and bake half an hour. 
4. Cut the pudding into squares and place into the same dish as the beef (if applicable). 

Source — The Unrivalled Cook-Book
Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Sauce Tartare

Ingredients

• Deux œufs, jaunes séparés
• Une cuillère à café de moutarde
  
• Une cuillère à soupe d'huile d'olive
• Une cuillère à café de sel
• Une cuillère à café de poivre
• Une cuillère à café de vinaigre
• Une cuillère à café de persil finement haché
• Une cuillère à soupe de ciboulette finement hachée
• Deux cuillères à soupe d'oignon ou d'échalote finement hachée
• Une cuillère à soupe de cerfeuil finement haché

Directions

1. Hachez finement le persil, le cerfeuil, la ciboulette et l'échalote (ou l'oignon). Mesurez les ingrédients hachés pour obtenir le rendement suivant : une cuillère à café de persil, une cuillère à café de ciboulette, une cuillère à soupe de cerfeuil et deux cuillères à soupe d'échalotes (ou d'oignon). Mettre de côté.
2. Fouettez deux jaunes d'œufs dans un bol. Mélangez avec une cuillère à café de moutarde et ajoutez lentement une cuillère à soupe d'huile d'olive.
3. Fouetter la sauce. Une fois la sauce onctueuse, ajoutez une cuillère à café de sel et une cuillère à café de poivre. Mélangez avec une cuillère à café de vinaigre.
4. Ajoutez délicatement le persil haché, le cerfeuil, la ciboulette et l'échalote ou l'oignon.
5. Servir avec du poisson frit ou cuit au court-bouillon ou avec de la viande froide.

Ingredients

• 2 eggs, yolks separated 
• 1 teaspoon of mustard
• 1 Tablespoon of olive oil
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of vinegar
• 1 teaspoon of finely chopped parsley
• 1 Tablespoon of finely chopped chives
• 2 Tablespoons finely chopped onion or shallot
• 1 Tablespoon of finely chopped chervil

Directions

1. Finely chop the parsley, chervil, chives, and shallots (or onion). Measure the chopped ingredients to obtain the following yield: 1 teaspoon parsley, 1 teaspoon chives, 1 Tablespoon chervil, and 2 Tablespoons shallots (or onion). Set aside.
2. Whisk two egg yolks in a bowl. Mix with 1 teaspoon of mustard and slowly add 1 Tablespoon of olive oil.
3. Whisk the sauce. Once the sauce is smooth, add 1 teaspoon of salt and 1 teaspoon of pepper. Mix with 1 teaspoon of vinegar.
4. Carefully add the chopped parsley, chervil, chives, and shallot or onion.
5. Serve with fried fish or cooked in court-bouillon or with cold meat.

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023

Tortelli Alla Bolognese

Ingredients

• One recipe of home-made macaroni dough, cut into squares
• Ground meat
• Broth or water (for boiling)

Directions

1. Place into the center of each macaroni  dough square a teaspoonful of ground meat.
2. Fold the square carefully, taking care that the sides overlap, so that there is no possibility of the tortellos bursting open. 
3. Drop the tortelli into boiling broth (or water). 
4. Cool for twenty minutes over a quick fire. 
5. Serve in soup, or separately, in a dish, with tomato, giblet, or spinach sauce poured over them. 

Source — The Unrivalled Cook-Book
Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Baked Pumpkin

Ingredients

• One fine, rich pumpkin
• Butter (for serving)
• Bread (for serving)

Directions

1. Seed, pare, quarter and cut pumpkin into half-inch thick slices.
2. Arrange slices in a large, shallow baking-pan with a little water, two slices deep. 
3. Bake very, very slowly until dry and tender. 
4. Butter each strip on both sides, and eat with bread-and-butter. 

Source —The Unrivalled Cook-Book 
Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Gateau de Mousseline

Ingredients

• Sept œuf
• Une demi-livre de sucre
• Quart de tasse de fécule de pomme de terre

Directions

1. Cassez les sept œufs et séparez les blancs des jaunes. Conservez les blancs et les jaunes dans des bols séparés.
2. A l'aide d'un batteur, battre les blancs d'œufs jusqu'à formation de pics.
3. Dans un autre bol, battez lentement les sept jaunes d'œufs avec la demi-livre de sucre.
4. Ajoutez progressivement la fécule de pomme de terre et les blancs d'œufs jusqu'à obtenir une pâte.
5. Placez la pâte dans un plat allant au four carré de 9 pouces ou un moule à charnière. Cuire au four 30 minutes à 388°F dans un four préchauffé jusqu'à ce qu'un dessus doré se forme.
6. Couper en tranches et servir. 

Ingredients

• 7 eggs
• 1/2 lb granulated sugar 
• 1/4 cup of potato starch 

Directions

1. Break the seven eggs and separate the whites from the yolks. Keep the whites and yolks in separate bowls.
2. Using a mixer, beat the egg whites until peaks form.
3. In a separate bowl, slowly beat the seven egg yolks with half a pound of sugar.
4. Gradually add the potato starch and egg whites until you form a dough.
5. Place the dough in a 9-inch springform or square baking dish. Bake for 30 minutes at 388°F in a preheated oven until a golden top forms.
6. Slice and serve. 

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023

Dad's Healthy Chicken Tacos

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 2 Tablespoons olive oil 
• 1 teaspoon iodized salt
  
• 1 teaspoon black pepper
• 2 teaspoons chile powder
• 2 teaspoons Spanish paprika
• 1/2 teaspoon ground cumin
• 2 Tablespoons minced garlic 
• 1 bell pepper, cut into strips
• 1/2 medium yellow onion, cut into strips
• 1 cup shredded lettuce, for serving
• 1 cup shredded sharp cheddar cheese, for serving
• 8 corn or flour tortillas, warmed for serving 

Directions

1. Mix 1 Tablespoon olive oil with iodized salt, black pepper, chile powder, Spanish paprika, ground cumin, and minced garlic. 
2. Wash hands. Cut 1 lb of boneless skinless chicken breast into strips. 
3. Add 1 lb of boneless skinless chicken breast strips to the mixture. Let the strips marinate for 15 to 30 minutes. 
4. Wash hands. Cut 1 bell pepper and 1/2 medium yellow onion into strips
5. Heat 1 Tablespoon of oil in a saucepan. Add diced red onion and bell peppers. Cook until browned.
6. Place chicken into the saucepan. Pan sear for 5 to 6 minutes until it reaches an internal temperature of 165 degrees Fahrenheit for 30 seconds. Cover the pan with a lid as needed to prevent dryness.
7. Scoop 1/2 cup of the prepared and fully cooked mixture into a warmed tortilla. Top with cheese and lettuce, as desired.
8. Serve and enjoy! Serves 8. 

Source — Personal Recipe
Prepared by Anna Jones
Louisiana Anthology
September 12, 2023

Veal Steak

Ingredients

• One veal steak
• One teacupful of tomato, stewed and strained
  
• Five small button onions, finely chopped
  
• One sprig of thyme
• One teaspoon of parsley
• Two tablespoons of butter
• One pinch of sugar
• Salt
• One spoonful of browned flour
  

Directions

Tomato Sauce

1. Heat tomato puree, onions, thyme, parsley, butter, and sugar in a saucepan.
2. Salt to taste.
3. Thicken with browned flour.
   

Veal

1. Broil the steak on a buttered gridiron (grill).
   
2. Flip often until thoroughly cooked.
   

 

Source — Creole Cookery Book
Prepared by John Waskom
Louisiana Anthology
September 11, 2023

Duck Wraps

Ingredients

• Duck breast
• Fresh Jalapenos
• Shredded Cheddar Cheese
• Cream Cheese
• Thick sliced bacon
• Worcestershire 
• Salt 
• Pepper
• Crushed Garlic
• Olive-oil

Directions

1. Clean and pat down duck breast, then cut into slices, set to the side.
2. Marinate the duck strips in Worcestershire, red wine, Salt, and Pepper
3. Mix the cream cheese and shredded cheddar cheese.
4. Clean and wash fresh jalapenos, cut in half, clean out the jalapenos, keep half of the seeds.
5. Add the seeds to the cream cheese mixture.
6. Assemble, scoop the cream cheese and put in the cleaned out jalapenos, then add the duck strip on top of the cream cheese and jalapeno, and then wrap the bacon around.
7. Coat the wraps into olive-oil
8. You can bake these at 350 F for 35 minutes or grill them until ready.

Source — Louisiana Pickle
Prepared by Madelyn Carter
Louisiana Anthology

August 9, 2023

Sauce, Verte a la Venitienne

Ingredients

• Fish stock
• Glass of White Wine
• Handful of parsley 
• Handful of chives
• Two pickled gherkins
• Two teaspoons of capers
• four anchovies (boned)
• Melted butter

Directions

1. Use fish stock and glass of white wine to start the sauce.
2. pound in a mortar a handful of fresh parsley and blanched chives.
3. Finely chop two pickled gherkins.
4. Add two teaspoons of capers to the sauce.
5. pound the four anchovies into a pulp, and bind with the melted butter, then pass through a sieve then add to the sauce when almost done.
   

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023

Wild Ducks (stewed)

Ingredients

• Wild Duck
• Carrots
• Onion
• Pepper
• Salt
• Flour
• Gravy - Made of Giblets, Neck, and Lean Veal
• Shallot
• Sweet Herbs
• Salt
• Pepper
• Cup of Rich Cream
• 1 beaten egg
• Tablespoon of Wine
• Half a lemon
  

Directions

1. Pluck, clean, wash, and wipe down the duck.
2. Put raw carrots and onions into a pan, then boil for ten minutes.
3. Lay the duck in very cold water, then cut up the duck
4. Season with salt, pepper, and flour, then fry to a light brown
5. Put in a sauce pan and cover with the gravy
6. Add a minced shallot, sweet herbs, salt and pepper, then cover and stew until tender
7. Take out the duck, skim and strain the gravy, return to the fire
8. Add a cup of rich cream with one beaten egg 
9. Thicken with browned flour
10. Add one tablespoon of wine and a juice of half a lemon, beaten in gradually, boil and pour over the cut up duck

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023

Codfish a la Provencale

Ingredients

• Codfish
• Eschalottes
• Onion
• Parsley
• Olive-oil
• Butter
• Salt 
• Pepper
• Bread Crumbs

Directions

1. Boil and drain the Codfish
2. Grab a dish that can be set on fire
3. Slice the eschalottes, onion, and chop the parsley
4. Add olive-oil and a spoon full of butter to your pan
5. Lay the Codfish in the mixture of olive-oil and butter
6. Season the fish with salt and pepper
7. Cover the pan with bread crumbs
8. Then bake with with fire, above the pan and below it.

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn D. Carter
Louisiana Anthology

August 8, 2023

Yeast Cake

Ingredients

• 5 eggs, separated
  
• 2 sticks salted butter
• 1/2 cup solid shortening
• 3 cups sugar
• 1Tsp salt
• 1 teaspoon vanilla extract
• 1 cup milk, 2% or less
• 3 cups all-purpose flour 
• 1 packet of instant yeast

Directions

1. Preheat oven to 350
2. Whisk dry ingredients together (sugar, salt, flour, yeast)
3. Mix wet ingredients together (eggs, butter, shortening, vanilla, milk)
4. Combine both wet and dry groups
5. Cover with plastic wrap and let rise for 12 hours in a room temperature area
6. Stir risen batter and add to a cake pan of choice
7. Let rise for a second time for one hour
8. Bake for around 20 minutes or until a toothpick comes out clean
9. Let rest for about another 20 minutes
10. Enjoy!

Source — Personal Recipe
Prepared by David Dreher
Louisiana Anthology
July 16, 2019

White Sponge Cake

Ingredients

• 10 egg whites
  
• 1 cup of sifted flour
• 1.5 cups of sifted white sugar
• 0.5 teaspoonful of cream of tartar
• Salt
• Vanilla extract

Directions

1. Preheat oven to about 350
2. Beat egg whites to a froth
3. Add sugar to the egg whites
4. combine flour, cream of tartar, and a pinch of salt. Add slowly while mixing
5. Flavor with a drop of vanilla extract
6. Bake immediately for around 20 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Kidney and Mushroom Stew

Ingredients

• 2 kidneys
  
  
• Salt & Pepper
• Flour
• 2 Sticks of butter
• 2 cups of beef stock
• 1 onion
• 1 cup of mushrooms  -or-  1/2 cup of Mushroom catsup

Directions

1. Cut the kidneys into slices, then wash and dry tenders carefully
2. Melt butter in a pan
3. pepper and salt the kidneys, then roll them in flour
4. Fry in the butter until a golden brown is achieved
5. Pour in beef stock and add chopped onion
6. Stew for half an hour
7. Add mushrooms/mushroom catsup
8. Cook for an additional 15 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Truffles & Chestnut Stuffing for a Pig

Ingredients

• Pig for roasting
  
• 5 Truffles
• 1lb Bacon
• 0.5lb livers of veal or fowl (Beef / poultry)
• Sweet herbs (cinnamon basil, mint, sage, etc.)
• Tomato Sause 
• 60 chestnuts
• 8 oz of butter
• 3 green onions
• sweet basil
• parsley 
• thyme
• 1 nutmeg
• Salt & Pepper
• 3 Eggs

Directions

1. Mix truffles with bacon, liver, sweet herbs, pepper, salt and butter and stuff into the pig
2. Roast Chestnuts, then remove shells while hot and pound them until fine powder
3. Add 4 oz of butter (run this through a sieve) 
4. Add to green onions, and a pinch of sweet basil, parsley and thyme
5. Grate in a nutmeg, add a dash pepper and salt, and bind it with 3 eggs
6. Stuff the pig with it and serve with tomato sauce

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Beignets

Ingredients

• 1 can of refrigerated Pillsbury Flaky Layers Buttermilk Biscuits (10 count)
• Vegetable oil
• Powdered sugar

Directions

1. Separate dough into 10 biscuits; cut each biscuit into quarters.
2. In deep fryer or heavy saucepan, heat 2 inches oil to 350*F. Fry biscuit quarters, in batches, in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels; springle with powdered sugar. Serve hot.

Source — Pillsbury.com
Prepared by Shawn Chauvin
July 20, 2023

Egg sauce

Ingredients

• 3 tablespoons of butter
• 4 or 5 eggs
• Cayenne pepper
• Salt

Directions

1. Melt 3 tablespoons of butter.
2. Stir it into the yolks of 4 or 5 hard boiled, mashed very smooth eggs with a little cayenne pepper and salt.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023

Onion sauce

Ingredients

• 1 dozen eggs
• Salt
• Sweet cream

Directions

1. Boil 1 dozen onions in water with a little salt until quite tender.
2. Take them out and chop them fine, then stew them in a small quainty of sweet cream.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023

Sour stew

Ingredients

• Tablespoon of butter
• Tablespoon of flour
• Onion
• Fish
• 4 lemons
• 6 eggs

Directions

1. Put in a tablespoon of butter and a sliced onion into a saucepan and let it shimmer.
2. Slice the fish about an inch thick into the saucepan and add enough boiling water to cover the fish.
3. Make a sauce of 6 eggs, 4 lemons, and a teaspoon of flour; add this mixture to the stew when cool.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023

Copycat Cane's Sauce

Ingredients

• 1 cup mayonnaise
• 1 cup Heinz ketchup
• 1 tablespoon + 1 teaspoon of Worcestershire sauce
• 1 teaspoon of garlic powder
• 1/4 teaspoon salt
• 1 teaspoon of black pepper

Directions

1. Mix all ingredients in a bowl together (order unnecessary).
2. Seal with an air tight container.
3. Place in the fridge for 2 hours.

-Andrue McMillan

Source — Personal Recipe
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Round Steak Casserole

Ingredients

• 2 lbs. of round steak
• 1 can mushroom soup
• 1 envelope of onion soup mix
• Black pepper
• 1/2 can of water

Directions

1. Cut round steak into small serving-sized pieces.
2. Place in a casserole dish.
3. Add soup.
4. Add 1/2 can of water (use soup can for reference).
5. Sprinkle in onion soup mix and black pepper.
6. Cover with foil.
7. Bake in an oven on 350 degrees for 1 hour.

-Mrs. Jerry Johnson

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Beef Brisket

Ingredients

• 6-7 lbs. of beef brisket
• Garlic salt
• Onion salt
• Salt & pepper
• Celery salt
• 1/2 bottle of liquid smoke
• 1/2 bottle Worcestershire sauce

Directions

1. Line pan with aluminum foil.
2. Place flat side down.
3. Add garlic salt, onion salt, and celery.
4. Add liquid smoke.
5. Cover and refrigerate overnight.
6. Add Worcestershire sauce, salt, and pepper.
7. Bake in 275 degree oven for 5-6 hours.

-Mrs. Ryckman Caplan

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Chili-Mac

Ingredients

• 1 1/4 lbs. ground meat
• 1 cup onion, finely chopped
• 3 T. cooking oil
• 1 pkg. McCormick chili mix
• 1/2 tsp. chili powder
• Touch of cayenne pepper
• 1 can of tomatoes
• 1 can of tomato sauce
• 1 can of tomato paste
• 1/2 cup of water
• Salt
• 1 can red kidney beans
• 1/2 lb. small elbow macaroni

Directions

1. Use a large pot to saute onions in cooking oil until tender.
2. Add meat and cook for 20 minutes.
3. Mix in: chili mix, chili powder, tomatoes, tomato paste, tomato sauce, salt, cayenne pepper, water, and beans.
4. Cook slowly for 1 hours.
   
5. Boil macaroni, drain, and rinse.
6. Add meat mixture when ready.
7. Continue to cook and mix for 5 minutes.

-Lester S. Seelig

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 23, 2023

Homemade Hamburgers

Ingredients

• 2 eggs
• 2 lbs of ground meat
• 1 slice of bread*
• Seasonings**
• 1/8 teaspoon of Tony's
• 1/8 teaspoon of garlic powder
• 1/8 teaspoon of gourmet burger seasoning

*If  you have bread crumbs, it binds better and adds extra seasoning, and 2 tablespoons are recommended

**Seasonings can be of choice. They do not have to be exact with types or measurements

Directions

1. Put the ground meat in a medium-sized bowl. Tear the slice of bread into tiny pieces and add it to the ground meat. 
2. Add the eggs and the seasonings of your choosing. Don't be afraid to get your hands dirty to mix up the ingredients.
3. Depending on the number of people (I would use 2 pounds for about 8 people) start taking parts of the mixture out and rolling them into meatballs. If 2 lbs is used for fewer people it will make really big patties.
4. Take the rolled patties and press them down. If you have a burger press it is easier, but if you don't press it down with your hands or a spatula to the thickness of your choosing. Thicker patties will take longer to cook, so recommended is about 1/4 of an inch thick.
5. You can use either a skillet or a griddle*. Make sure the surface has either non-stick oil or butter coating the bottom of it so the patties don't stick. 
6. If using a skillet, preheat to medium-high, and for the griddle preheat it to 375℉.
7. Once heated up, put the patties on for about 5 minutes on both sides or until the internal temp is a minimum of  155℉.
8. Once done, turn the stove or griddle off and let sit for about 2 minutes. I like to place mine on a plate for people to take off when they cool down enough
9. Grab some buns and whatever toppings you would like on a burger and enjoy!

*I use a griddle because I can cook more patties at once on it.

Source  ̶  Personal Recipe
Prepared by Caroline Rodgers
Louisiana Anthology
July 19,2023

White Cup Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of milk
• 3 cups of flour
• The whites of 12 eggs
• Any food flavoring (optional)
• 1/2 teaspoon of baking powder

Directions

1. First, combine all dry ingredients in a bowl and mix them together. Push dry ingredients onto the sides of the bowl to form a bowl out of the dry ingredients
2. In a separate bowl combine all of the liquid ingredients and mix them together as well. Once mixed, pour the wet ingredients into the center of the dry ingredients.
3. Slowly stir the wet and dry ingredients together. Run a spoon or spatula over the sides and down to the bottom of the bowl to make sure the wet and dry ingredients are mixed well.
4. Stir ingredients until you only have a few lumps. If there are no lumps the cupcakes may have a tough texture.
5. Using a cupcake tray, line each space with cupcake liners and carefully pour the mixture into the liners. They should be about 2/3 of the way full (around 3 tablespoons). Since they will rise in the oven, they don't need to be filled all the way.
6. Put in oven at 350℉ for 10 to 15 minutes. If in the oven too long, cupcakes will collapse in on themselves.
7. After checking to make sure the cupcakes are completely done (should be harder on top than in the middle, but still soft), take them out of the oven and let them cool.
8. Once cooled decorate or eat just as is.

Source — New Orleans Cook Book
Prepared by Caroline Rodgers
Louisiana Anthology
July 19th, 2023

Warsaw Breakfast Cake

Ingredients

• 1/16th of a teaspoon of salt
• 1 tablespoon of butter
• 1 lb. of sifted flour
• 2 eggs
• 1 tablespoon of yeast
• 1 quart of warm milk

Directions

1. First, cut up the butter in the warm milk.
2. When the milk and butter mix cool, stir in the sifted flour and the eggs after they are beaten.
3. Add the salt and the yeast with the other ingredients and mix them really well.
4. Put mixture into a buttered, tin baking pan to let rise. After rising, bake for 45 minutes. 

Source — Creole Cookery Book 
Prepared by Caroline Rodgers
Louisiana Anthology
July 19, 2023

Flannel Cakes

Ingredients

• One quart of milk
• 2 eggs
• 1 tablespoon of yeast
• 1 teaspoon of salt

Directions

1. First, beat the eggs really well.
2. After beating the eggs, mix all the ingredients together.
3. When ingredients are mixed well, set the mixture out to rise the night before you want it for breakfast. Do not stir the mixture in the morning.
4. Bake on the griddle at medium heat.
5. Serve when cakes are a nice golden brown.

Source — Creole Cookery Books
Prepared by Caroline Rodgers
Louisiana Anthology
July 19,2023

Brussels Sprouts

Ingredients

• Fresh Brussels sprouts
• water
• Butter
• Salt, to taste
• Pepper, to taste

Directions

1. First, go through the Brussels sprouts and remove any damaged leaves. Give them a good rinse under running water.
2. Trim the ends of the Brussels sprouts to get them ready for cooking.
3. Fill a pot with water and add salt. Bring it to a boil.
4. Add the Brussels sprouts to the boiling water and cook them until tender, usually within 10-12 minutes.
5. While the sprouts are cooking, melt butterr in a small saucepan over low heat to make clarified butter.
6. Once the Brussels sprouts are tender, drain them well.
7. Arrange the cooked Brussels sprouts on a serving dish. Pour the prepared clarified butter over the sprouts, ensuring they are evenly coated.
8. Serve the Brussels sprouts while they are hot.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Kimchi

Ingredients

• 1 large Napa Cabbage
• 1/2 cup coarse sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic,minced
• 2 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons fish sauce
• 2 green onions, sliced

Directions

1. Cut the Napa cabbage into bite-sized pieces, removing the core.
2. Dissolve sea salt in water to create a brine. Soak the cabbage in the brine for 2 hours.
3. Rinse the cabbage well under running water and drain.
4. In a bowl, mix grated ginger, minced garlic, Korean red pepper flakes, and fish sauce
5. Add the cabbage to the spicy paste mixture and mix well.
6. Add sliced green onions and mix again.
7. Transfer the kimchi to a clean glass jar, pressing it down firmly to remove air bubbles. Leave some space at the top.
8. Seal the jar and let it ferment at room temperature for 1 to 2 days.
9. Refrigerate the kimchi to slow down fermentation and enhance the flavor.
10. Enjoy your homemade kimchi as a side dish or in various Korean-inspired dishes!

Source—Yashodara Ekanayaka
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Vodka Rigatoni

Ingredients

• 1 tablespoon kosher Salt
• 1 medium onion
• 4 cloves of garlic
• 4 ounces of parmesan cheese
• 2 tablesppons of extra-virgin olive oil
• 4 ounces tomato paste
• 1 tablespoon crushed red pepper
• 2 ounces of vodka
• 3/4 cup heavy cream
• 1 pound rigatoni pasta

Directions

1. Boil and salt one pot of water.
2. Put pasta in water.
3. Heat a pan with drizzled olive oil.
4. Finely chop onion and garlic.
5. Put onion and garlic in pan and cook till slighly brown.
6. Add in tomato paste and crushed red pepper fakes.
7. Stir until paste evenly coats the onion and garlic.
8. Add in vodka and reduce to low heat while stirring.
9. Add in heavy cream and stir.
10. Add in a spoonful of the boiling pasta water.
11. Slowly add in parmesan cheese while stirring.
12. Remove from heat.
13. Drain pasta into colander.
14. Add in pasta to sauce.
15. Serve.

Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Mashed Potatoes

Ingredients

• 2 pounds of baking potatoes, peeled and quartered
• 1 cup milk
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Boil potatoes until mealy, rub off the skins, remove the specks, put them into a bowl.
2. Take two forks in one hand with the points of the prongs turned outward and mash the potatoes with them. while mashing add the butter and milk.
3. Salt and white pepper to taste.
4. The now mashed potatoes should be beaten a great deal until quite light.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Roast Pigeons

Ingredients

• 2 or 3 pigeons, plucked and dressed
• 1/4 cup melted butter or olive oil
• 1 cup of your preferred stuffing or filling

Directions

1. Pick, draw, clean, and stuff the pigeons as you would a chicken.
2. lay them in rows and add a little water poured into the pan to prevent their scorching.
3. Unless the pigeons are very fat, baste with butter until they are half cooked.
4. When cooked, thicken the gravy that drips from them, and boil the gravy, then pour into the grav-boat.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Chicken Potpie

Ingredients

• 1 box of crust
• 1/3 cup butter
• 1/3 cup of all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup of mill
• 2 1/2 cups cooked chicken
• 2 cups mixed vegetables

Directions

1. Heat oven to 425 f. take the dough paste and cut it into long, broad strips, and line the pot with it, placing them like the staves of a barrel.
2. Cut a large, fine chicken into small pieces, salt and pepper it, and put it into the pot with a quarter of an onion minced fine two potatoes sliced thinly, and some large, flat dumplings of rich paste.
3. Rub some flour and butter together, stir in some hot water, and make the mixture smooth.
4. Pour this over the chicken, and if it is not enough to cover it add a little warm milk and water.
5. Turn the tops of the crust lining the pot over the chicken, and make a lid of crust to go over the whole (a hole in the middle of this must be left for the gravy to bubble throush)
6. Bake for 30 - 40 minuets or till the crust is golden brown.

Source — Louisiana Anthology
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Cucumber Salad

Ingredients

• Fresh ripe cucumbers
• Garlic
• Oil
• Vinegar
• Pepper
• Salt
• Ice
• Water

Directions

1. Pare cucumbers.
2. Slice very thin.
3. Lay cucumbers in ice-water for an hour.
4. Put into a dish rubbed with garlic.
5. Dress with oil, vinegar, pepper, and salt.
6. Lay a piece of ice in the dish.
7. Serve.

Source-— The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Stuffed Artichokes

Ingredients

• Artichokes
• Fresh meat;ham or pork
• Bread crumbs
• Salt
• Pepper
• Gravy
• Onion

Directions

1. Reserve the very large artichokes.
2. Boil artichokes.
3. Take out several of the inner rows of the scales.
4. Cut off tender portions of these, and chop finely with a tablespoon of fresh meat and a tablespoon of breadcrumbs.
5. Season this mixture with salt and pepper.
6. Moisten with a little gravy.
7. Add in a mashed onion the size of a nutmeg.
8. Fill artichokes with this stuffing.
9. Set artichokes in a pan with a little gravy or broth at the bottom.
10. Cover artichokes in pan.
11. Let them stew slowly for an hour.
Source — The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Chicken and Rice

Ingredients

• 1 1/4 pounds of chicken breast
• 1 tablespoon vefetable oil
• One can Campbells Chicken Soup
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 2 cups uncooked instant white rice
• 2 cups of fresh or frozen broccoli

Directions

1. Season the chicken with salt and pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat.
3. Add the chicken and cook for 6 minutes or until browned on both sides.
4. Remove the chicken from the skillet.
5. Stir the soup, water in the skillet and heat to a boil.
6. Stir in the rice and broccoli. Then reduce the heat to low.
7. Return the chicken to the skillet.
8. Cover and cook for 5 minutes or until the chicken is done and the rice is tender.

Source — Campbells
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Onion Soup à la Créole

Ingredients

• Onions
• Butter
• Flour
• Salt
• Pepper
• Quart of sweet milk
• Fried croutons

Directions

1. Slice several large onions.
2. Fry onions in a saucepan with butter.
3. Sprinkle onions with a little flour.
4. Season with salt and pepper.
5. Let onions color a little.
6. Stir in sweet milk.
7. Let it boil up two or three times.
8. Strain through a colander.
9. Pour over fried croutons in a soup tureen.

Source — The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Oyster Patties

Ingredients

• Fresh oysters, as desired
• Butter
• Flour
• Puff pastry shells
• Salt, to taste
• Pepper, to taste

Directions

1. Stew the oysters in a saucepan until cooked through.
2. In a separate pan, melt butter over medium heat and gradually add flour, stirring until a thick sauce forms.
3. Transfer the cooked oysters to the sauce, stirring gently to coat. Season with salt and pepper.
4. Preheat the oven as directed on the puff pastry shells package.
5. Fill the preheated puff pastry shells with the oyster mixture.
6. Place the filled shells on a baking sheet and bake until the pastry turns golden brown.
7. Remove from the oven and serve.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Corn Soup

Ingredients

• 1 large chicken, cut into small pieces
• 12 ears of young and tender green corn
• 1 gallon of water
• Salt, to taste
• Pepper, to taste
• Corn flour

Directions

1. In a large pot, boil the chicken in the water until it is tender and easily falls apart (30-45 minutes).
2. Once the chicken is cooked, remove it from the pot, shred it, and set it aside.
3. Cut the corn kernels off the cob and add them to the pot. Simmer gently for about an hour.
4. Return the shredded chicken to the pot and season with salt and pepper.
5. In a small bowl, mix corn flour with a little water to create a slurry. Gradually add the slurry to the pot, stirring continuously until the stew thickens to your liking.
6. Remove the pot from heat and serve the chicken and corn stew hot.
7. Optional: Garnish with fresh herbs like chopped parsely or cilantro, if desired.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Griddle Stir Fry

Ingredients

• 1 cup cooked white rice
• 1 steak, diced
• 1 chicken breast, diced
• Assorted chopped vegetables (onion, bell pepper, broccoli, zucchini, etc.) 
• Yum-yum sauce
• Soy sauce

Directions

1. Heat griddle to medium-high heat
2. Add steak, chicken, cooked white rice and vegetables to griddle, all separated on the surface.
3. Let meat cook until nicely browned and cooked through. 
4. Allow rice to cook to a golden brown. Add soy sauce and yum-yum sauce as preferred.
5. Let vegetables cook as desired.
6. As everything finished up, combine ingredients together on griddle surface and add any additional sauce as preferred.

Source — Joshua Johnston
Prepared by Joshua Johnston
Louisiana Anthology
July 19, 2023

Herb Gumbo

Ingredients

• Assorted fresh herbs
• 1 tablespoon of lard
• 1 lb. brisket of veal
• A pinch of flour
• Onions, to taste
• 1/2 lb. raw ham, cut in small pieces
• 1 1/2 pints of boiling water
• Red or green pepper
• Cooked rice

Directions

1. Thoroughly boil the assorted fresh herbs together, then chop them finely.
2. In a pot, melt a tablespoonful of lard over heat.
3. When hot, add the chopped brisket of veal to the pot and smother it slowly for about 30 minutes.
4. Add a pinch of flour over the veal and let it fry until it turns brown.
5. Incorporate the chopped onions and small pieces of raw ham and continue to cook.
6. After a while, add 1 1/2 pints of boiling water.
7. Let everything stew together for about 45 minutes.
8. Add red or green pepper, and serve alongside separate dish of cooked rice.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Rich Syrup

Ingredients

• 1 pint, 3 teaspoons of cold water
• 2 lbs. of white sugar
• 1/2 of an egg white

Directions

1. Combine 2 lbs. white sugar with 1 pint of cold water. Stir until dissolved. 
2. Set combination over a moderate fire or heat source.
3. Beat the 1/2 egg white and add to sugar before it begins to warm.
4. When combination is about to boil over, add 1 teaspoon of cold water.
5. After boiling ceases, add combination to heat again.
6. Repeat steps 4 and 5 two more times. 
7. After the last cycle, take combination off the heat and let it settle.
8. Remove any scum that forms, and strain syrup through a jelly bag.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Dove Poppers

Ingredients

• One pound of bacon
• Ten dove breast
• One jar of jalapenos
• One block of cream cheese

Directions

1. Separate each piece of bacon.
2. Place one dove breast onto each piece of bacon.
3. Add one jalapeno and a pinch of cream cheese to each dove breast.
4. Roll up the dove breast, jalapeno, and cream cheese inside each piece of bacon.
5. Bake at 350 degrees for 45 minutes. 
6. Cool and serve.

Source — Nicole S. Coco
Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023