Virginia Buns

Ingredients

• Two pounds of flour
• One pint of milk 
• 3/4 pounds of butter
• Eight eggs
• One and a half grated nutmegs
• One teaspoon of cinnamon 
• one and a half wineglasses full of yeast
• One pound of white sugar

Directions

1. Shift flour into a pan. 
2. Add warm milk.
3. Add butter and stir.
4. Beat eggs lightly.
5. Add grated nutmeg.
6. Add cinnamon. 
7. Beat everything together.
8. Add the yeast and set it to rise. 
9. Stir in white sugar.
10. Set to rise in pan. 

Source —  Creole Cookery Book
Prepared by Brileigh Rossitter
Louisiana Anthology
September 24, 2023

German Flour Soup

Ingredients

• Flour
• Milk
• Powdered cinnamon
• Powdered sugar 
• Egg yolk
• Bread
• Fried croutons 
• 
  

Directions

1. Brown some flour. 
2. Thin it while warm with sufficient milk.
3. Add powdered cinnamon and powdered sugar.
4. Cook it while stirring continuously. 
5. Thicken it with beaten egg yolk 
6. Pour it over slices of bread

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
September 23, 2023

Chow Chow

Ingredients

- Five Onions 

- One Peck of tomatoes

- Three Heads of Cabbage 

- A dozen Green Peppers 

- One pound of Brown Sugar

- Half a teaspoon of grated Horseradish

- One teaspoon ground black pepper

- One table spoon ground mustard 

- One tablespoon of celery seed

- One table spoon of white mustard seed

- Cover Pint of vinegar 

Directions

1. Chop all ingredients separately 

2. Mix all together well

3. Add salt

4. Drain all night

5. Put in a kettle one pound of brown sugar 

6. Add 1/2 teaspoon of grated horseradish 

7. Add 1/2 teaspoon ground black pepper 

8. Add 1 Teaspoon ground mustard 

9. Add1 table spoon of celery seed 

10. Add One table spoon of white mustard seed 

11. Cover with a pint of vinegar 

12. Boil and pour over chopped mixture

Source — New Orleans Cookbook 

Prepared by Mrs. Ella Everett, Shubuta, Miss.

Louisiana Anthology
September20, 2023

Lemon Pepper Chicken Skewers

Ingredients:

• wooden skewers, soaked in water for 30 minutes

For Chicken:

• 2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
• 2 tablespoons of extra virgin olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon of lemon pepper
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons Cajun Seasoning

For Seasoned Butter:

• 1/4 cup unsalted butter, melted
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons Cajun Seasoning
• 1 teaspoon freshly chopped parsley

Directions:

For Chicken:

1. In a large bowl, combine the oil, paprika, salt, lemon pepper, garlic, Cajun Seasoning, and chopped parsley, and chicken cubes. Toss to coat the chicken evenly.
2. Thread the chicken cubes onto the soaked skewers. There should be about 4-5 pieces per skewer
3. Add the skewers to the basket of your air fryer. There may need to be multiple batches. Air Fry at 400 degrees fahrenheit for 11-12 minutes. Flip skewer halfway. 

For Seasoned Butter:

1. In a small bowl, mix melted butter with paprika, lemon pepper, garlic, Cajun seasoning, and chopped parsley.
2. Brush the seasoned butter over the chicken skewers. And Serve.

Source — I Am Homesteader

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2021

Loaded Mexican Chicken and Potato Skillet

 Ingredients:

• 3 tbsp vegetable oil
• 20 oz refrigerated cooked diced tomatoes with onions
• 1 lb boneless skinless chicken breasts (cut into 1/2 inch cubes
• 14.5 oz mexican style diced tomatoes (undrained)
• 1/2 cup bacon pieces
• 1/4 cup chopped green onions
• 2 cups shredded cheddar cheese
• 8 oz of sour cream
• 1 tbsp Old El Paso taco seasoning mix

Directions:

1.  Heat 2 tablespoons of oil over medium heat in a 12 inch nonstick skillet. Add potatoes: cover and  cook for 12 to 15 minutes. Be sure to stir occasionally! Transfer to bowl. Keep warm!
2. In the same skillet, heat 1 tablespoon of oil. Add chicken and let cook for 5-7 min. Stir in potatoes and tomatoes. Cook for 2 to 3 more minutes. Sprinkle with bacon pieces and 3 tablespoons of onions and cheese. Reduce heat and allow to cook until cheese is completely melted.
3. Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve dinner with sour cream mixture and the remaining 1 tablespoon of onions.

Source — Betty Crocker

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023

Blackened Chicken Alfredo

Ingredients

• Two boneless chicken breast
• One teaspoon of blackening seasoning
• Twelve ounces of fettuccine 
• Eight ounces of butter
• Two garlic cloves
• One tablespoon of flour
• 1/2 cup of parmesan cheese
• 1/2 of Romano cheese
• One pint of heavy whipping cream
• One tablespoon of olive oil
• Dry parsley flakes (optional)

Directions

Noodles

1. Add fettuccine to boiling, salted water.
2. Allow pasta to cook to al dente. (roughly nine minutes)
3. Drain noodles and set aside.

Alfredo Sauce

1. Heat a cast iron pot over medium-high heat.
2. Add butter and allow to melt.
3. Add garlic and stir until fragrant.
4. Add flour and stir constantly.
5. Add heavy whipping cream and allow to thicken.
6. Add cheese on low heat and allow to melt.
7. Pour over pasta noodles and stir.

Blackened Chicken

1. Add seasoning packet to flattened chicken breast.
2. Rub seasoning well and evenly.
3. Heat olive oil in cast iron skillet.
4. Add chicken to skillet and allow to cook.
5. Cook chicken breast for four minutes on each side.
6. Slice chicken and place over pasta and sauce.
7. Garnish with parsley flakes.
   

Source — Graham Stephenson

Louisiana Anthology
Prepared by Graham Stephenson
June 20, 2022

Strawberry Sherbet

Ingredients

• Fifteen ounces of strawberries
• Quart of water
• One lemon
• Teaspoon of orange-flour water
• Eighteen ounces of sugar
• Ice

Directions

1. Crush strawberries in a mortar.
2. Add the sliced lemon and orange-flour water.
3. Allow mixture it sit for 2-3 hours. 
4. Add sugar into separate basin and cover with cloth.
5. Pour strawberry juice over sugar and squeeze remainder.
6. Strain the mixture when sugar is dissolved. 
7. Place mixture on ice until ready to serve. 

Source — La Cuisine Creole

Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Baked Macaroni

 Ingredients

• 1/2 pound of macaroni 
• Grated cheese of choice
• 1/2 pint of milk
• One teaspoon of butter
• One heaping tablespoon of flour
• One teaspoon of salt
• One teaspoon of pepper

Directions

White Sauce

1. Heat butter in small sauce pan and stir until melted. (Be careful not to brown it.)
2. Add the dry flour to butter and stir quickly until mixed.
3. Pour 1/3 of milk and let it boil up.
4. Continue to stir mixture as it thickens.
5. Gradually add remaining milk.
6. Add salt and pepper.

Macaroni

1. Boil macaroni in boiling, salted water until tender.
2. Drain macaroni and place into buttered pudding dish.
3. Layer macaroni with cheese.
4. Pour white sauce over entire dish.
5. Cover dish with grated cheese and butter.
6. Bake in oven until brown.

Source — New Orleans Cook Book
Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Graham Bread

Ingredients

• Three pints of Graham flour
• One pint of white flour
• One cup of yeast
• 1/2 of molasses
• One teaspoon of salt

Directions

1. Mix ingredients stiffly with lukewarm water.
2. Stir ingredients with a spoon.
3. Allow bread to rise overnight.
4. Bake dough in a moderately hot oven until completion.

-Miss Cocker

Source — New Orleans Cook Book
Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Spicy Chicken Alfredo

 Spicy Chicken Alfredo 

Ingredients

*2 cups Fettuccine noodles

*3 cups Parmesan cheese

*2 pieces grilled chicken

*2 broccoli florets 

*mushrooms

*spicy seasoning of your choice

Directions 

* Boil the noodles

* Start making the sauce, use Rao's brand with parmesan cheese and heavy whipping cream.

* Let the sauce cook on low temp and continue adding the parmesan and start seasoning the sauce

* Cut up the broccoli and let it steam for five minutes and start cutting up the mushrooms

* Cook your chicken breast and then cut it up and sauté it with the mushroom and broccoli

Garnish

* Once done drain your noodles and add to a bowl with your chicken and vegetables 

* Then add your sauce on top and sprinkle with parmesan and parsley 

                                                             Source- Allez'ja Turner

'                                                            Prepared by Allez’ja Turner 

                                                             Louisiana Anthology 

                                                             September 30, 2023 

Spinach to cook

 Spinach to Cook

Ingredients

* Spinach

*Butter

* Hard boiled eggs 

Directions

* Wash in three to two quarters of water

* Boil in clear water for 30 minutes

* Add a little soda,  if not green

* When soft chop fine and add butter and salt and pepper to taste

Garnish

* Cut hard boiled eggs into fancy shapes

* Poach eggs and lay them on top of the spinach 

                                                                  Source- La Cuisine Creole

                                                                  Prepared by Allez'ja Turner 

                                                                  Lousiana Anthopolgy 

                                                                   September 30, 2023

Red-Fish A La Provencale

 Red-Fish A La Provencale 

Ingredients

* Properly clean the red fish

* Place is a large dish with pickled marinade with 2 carrots, two onions, parsley, bay leaves, three garlic cloves, salt & pepper, juice of two lemons, and gill of salad oil. 

Directions

* Remove from marinade and cook three quarters of an hour

* Baste frequently with butter

Preparation

* Platter while fish is still hot 

* Add half a bottle of wine and cayenne pepper to marinade

* Stew well and strain over fish 

* Garnish with lemon, parsley and capers

                                                                Source- La Cuisine Creole 

                                                                Prepared by Allez’ja Turner

                                                                Louisiana Anthology 

                                                                September 30, 2023

Tomato Sauce

 Ingredients

• Twelve red tomatoes
• Three crackers
• Three tablespoons of salt
• Three tablespoons of pepper

Directions

1. Peel and slice twelve red tomatoes. Remove the seeds.
2. Add the tomatoes to a pot over medium-low heat.
3. Crush up the crackers into fine pieces.
4. Add the crackers, salt, and pepper to the pot with the tomatoes.
5. Cover the pot, stirring occasionally, and cook for twenty minutes.

Source — La Cuisine Creole
Prepared by Elli Houser
Louisiana Anthology
September 30, 2023

Crows’-Nest Pudding with Cinnamon

 Ingredients

• 3 tablespoons of sugar
• 3 tablespoons of cinnamon
• 1 pre-made pie crust
• 1 cup of water
• 6 sour apples
• 1 lemon

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut apples into small slices and place them into a baking dish.
3. Sprinkle the sugar and cinnamon over the apples in the baking dish. Stir well to combine.
4. Squeeze the juice from one lemon over the apples.
5. Add one cup of water to the baking dish.
6. Cover the baking dish with the pre-made pie crust. Cut holes into the pie crust for airflow.
7. Bake until the apples are of desired tenderness and serve.

Source — La Cuisine Creole
Prepared by Elli Houser
Louisiana Anthology
September 30, 2023

Meringues

 Meringues 

Ingredients 

* 10 egg whites 

* 10 tbs of silted sugar 

* Raspberry preserve

Directions 

* Mix the eggs and silted sugar until its well beaten

* Formed it into a large egg on paper and place in the oven 

* Take it out when its light brown and carefully remove the uncooked parts with a spoon

Glazing 

* After its cooled you can take out your chilled preserve 

* You carefully spread the raspberry and then its ready to eat 

                                                            Source- Creole Cookery Book

                                                            Prepared by Allez'ja Turner

                                                            Louisiana Anthology 

                                                            September 30, 2023

Bacon-Ranch Penne Pasta

Ingredients

• 2 Tablespoons all-purpose flour

• 3/4 cup heaving whipping cream

• 1/2 cup milk

• 3/4 cup salted butter

• 1 block (8 ounces) cream cheese

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• 1/2 cup prepared ranch dressing

• 6 slices cooked bacon, chopped

• 1 cup freshly grated Mozzarella cheese

• 1 pound penne pasta

Directions

1. In a small bowl combine flour, heavy whipping cream, and milk. Whisk until smooth and combined. Set aside.

2. In a medium saucepan, over medium-low heat, add butter and cream cheese. Stir with a whisk until both are melted

3. Slowly add the flour/milk mixture to the saucepan. Continue to whisk until the mixture starts to thicken.

4. Once thickened and hot, remove from heat.

5. Stir in Parmesan cheese and garlic powder until the sauce is smooth and creamy. Set aside.

6. Cook penne pasta in a large pot of water until al dente. Drain water and return pasta to pot.

7. Fry the bacon over medium heat until fully cooked. Cut bacon strips into small pieces.

8. Add the Alfredo sauce, ranch dressing, and bacon pieces to the pot. Carefully stir to combine.

Source — My Mother's Recipe

Prepared by Elli Houser

Louisiana Anthology

September 30, 2023

Creamy Cajun Chicken Pasta

Ingredients

• 
  1 tbsp. olive oil
• 1 red onion (diced)
• 200g mushrooms (sliced)
• 1 red pepper (sliced)
• 500g chicken breast (diced)
• 1 tbsp. Cajun seasoning
• Salt
• 500g penne pasta
• 500ml chicken stock
• 100g light cream cheese
• Chopped chives

Directions

1. Heat olive oil in a large non-stick pan.
2. Add the diced red onion, 200g of sliced mushrooms, and the sliced red pepper, and cook until softened. Remove vegetebales from the pan and set aside.
3. Add more olive oil if necessary and add 500g of diced chicken breast. Fry until thoroughly cooked.
4. Add vegetables back into the pan and season with 1 tbsp. of Cajun seasoning and salt. Stir well to combine.
5. Add 500g of penne
   pasta and chicken stock, cover the pan, and allow to simmer for 15 minutes.
6. Stir 100g of light cream cheese to make a thick, creamy sauce to add to the pasta.
7. Garnish with chopped chives.

Source — My Protein
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Peach Sweet Pickles

 Ingredients

• One quart of vinegar
• Five pounds of sugar
• One tablespoon of cloves
• Whole allspice
• Cinnamon
• Eight pounds of peaches

Directions

1. Make a syrup with 1 quart of vinegar, 5 pounds of sugar, 1 tablespoon of cloves, allspice, and cinnamon.
2. Take a thin cloth and tie the spices in it.
3. Drop the cloth with the spices into the syrup and bring it to a boil.
4. Peel 8 pounds of peaches and leave the stones in them.
5. Add the peaches to the syrup and boil until the fruit is transparent. The fruit should sink in the syrup when put into the jars.

Source — The New Orleans Cookbook
Prepared by Elli Houser
Louisiana Anthology
September 30, 2023

Fried Tripe

Ingredients

• One tripe
• Butter
• Salt
• Pepper
• Bread crumbs
• Sauce tartar or sauce Robert

Directions

1. Cut the tripe in two inch long strips.
2. Dip the strips in melted butter and season with salt and pepper.
3. Dip the strips into pounded bread crumbs.
4. Fry to a golden brown.
5. Arrange on a dish with either sauce Tartar or sauce Robert.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Codfish Pie

Ingredients

• One cod
• Salt
• Pepper
• Nutmeg
• Butter
• Broth
• A crust of choice
• One spoonful of a stock of choice
• 1/4 of a pint of cream
• Flour
• Lemon
• Oysters

Directions

1. Salt a piece of the middle of a small cod and salt it well one night.
2. On the next day, wash it and season it with salt, pepper, and a very little amount of nutmeg.
3. Place the cod into a deep dish with a small amount of butter and a good broth.
4. Cover with a crust of choice, making an aperture and baking.
5. Make and boil sauce made of one spoonful of stock, a quarter pit of cream, a little flour and butter, a grate of lemon and nutmeg, and some oysters, if possible.
6. Once the pie is fully baked, pour sauce into the aperture of the crust.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Beer Soup

Ingredients

• Half a pound of bread crumbs
• Fresh Butter
• Quart of strong beer
• A glass of red wine
• Rind of a lemon
• Cinnamon 
• clove of garlic
• tablespoon of sugar
• croutons or fried bread

Directions

     1. Scorch half a pound of bread crumbs in some fresh butter

     2. Add a quart of strong beer

     3. As much red wine

     4. The rind of a lemon

     5. Cinnamon, cloves, and sugar

     6. Let it boil up once

     7. Pour your soup over croutons of fried bread in your tureen

Source — Creole Cookery Book 

Prepared by Maria Parr
Louisiana Anthology
September 30, 2023

Lemon Sauce for Fish

Ingredients

• Half a pint of butter
• 2 lemons
• Any broiled fish 

Directions

      1. To half a pint of butter sauce No. 10

      2. Add, the juice of a lemon and another lemon sliced 

      3. Take out the seeds

      4. Let all boil together

Source — La Cuisine Creole
Prepared by Maria Parr
Louisiana Anthology
September 30 2023 

Green Fried Tomatoes

Ingredients

• Full Grown Tomatoes 
• Salt and Pepper
• Lard
• Butter
• Flour or Meal

Directions

1. Wash and Cut tomatoes
2. Cut stem
3. Cut thin slices 
4. Salt and Pepper
5. Fry in hot lard or butter
6. Roll in flour or meal
7. fry until golden brown 

Source — New Orleans Cook Book
Prepared by Maria Parr
Louisiana Anthology
September 30 2023

Fried Egg Plant

Ingredients

• 1 Egg Plant
• A bowl of Salt Water
• 1 egg 
• Bread Crumbs

Directions

     1. Peel and cut the plant in slices less than one half inch thick

     2. Immerse in salt water over an hour

     3. Drain and dip each slice in beaten egg

     4. Bread crumbs

     5. Fry brown

Source — New Orleans Cook Book
Prepared by Maria Parr
Louisiana Anthology
September 30 2023

Homemade Gluten Free Croutons

Ingredients

• Four to six slices of gluten free bread
• One quarter cup extra-virgin olive oil
• One half teaspoon dried oregano
• One half teaspoon ground thyme
• One half teaspoon onion powder
• One half teaspoon garlic powder

Directions

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Add all ingredients to a bowl and gently toss.
4. Spread evenly on the baking sheet.
5. Bake for 15 to 20 minutes, flipping the croutons half way through.

Source — Meals She Eats
Prepared by Catherine Weldon
Louisiana Anthology
September 30, 2023

Sausage Tomato Gravy

Ingredients

• 1 lb Smoked Sausage
• 2 16 oz can Tomato Sauce
• 1 Bell Pepper
• 1 Onion
• 1 Celery Stalk
• 2 cups of Water
• 4 tablespoon Sugar

Directions

1. Heat oil in magnalite pot for about 2 minutes. Brown Sausage until golden brown.
2. 
   Take out sausage, add bell pepper, onion, celery to pot. Let that cook for about 5 minutes. All particles from the browning of sausage should turn vegtables brown.
3. Once vegtables are brown, add in tomato sauce sugar, and cups of water, bring to a boil.
4. Cut smoked sausage up into pieces, add to boiling sauce. Cook for about an 1 hour.
5. Sauce should have a loose but creamy consistency. Serve over a bed of rice, with your choosing of sides.
   
   
   
   

Source — Family Owned Recipes
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30,2023

Hickory Nut Cake

Ingredients

• One cup butter
• Three cups sugar
• Three cups flour
• Two teaspoons baking powder
• One cup sweet milk
• Six eggs
• One cup sour cream
• One cup hickory nut meat

Directions

1. Cream together butter and two cups of sugar.
2. Add the milk and flour.
3. Lastly, beat the whites of the eggs to stiff peaks.
4. Bake into 3 layers.
5. Finely chop the hickory nut meat.
6. Boil sour cream, one cup of sugar and hickory nut meat together.
7. Let cool then spread between layers of cake.

Source — New Orleans Cookbook
Prepared by Catherine Weldon
Louisiana Anthology
September 30, 2023

Lemon Custard

Ingredients

• One cup of water
• One tablespoon of flour or corn starch
• Three eggs
• One cup of brown sugar
• One lemon
• One cup of pulverized sugar

Directions

1. Boil a cup of water.
2. Stir in the flour or corn starch.
3. Beat the yolks of three eggs with a cup of brown sugar.
4. Add the juice of one lemon, strained, and beat with the yolks and sugar.
5. Pour into a cake pan and bake.
6. Take the whites of the eggs and beat them with one cup of pulverized sugar.
7. Spread icing on the custard.
8. Brown lightly.

Source — La Cuisine Creole
Prepared by Catherine Weldon
Louisiana Anthology
September 30, 2023

Raised Waffles

 

Ingredients

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

Directions

1. Make a thick batter of milk and flour

1. Add in the eggs and beat lightly.
2. Add the yeast and butter.
3. Let it rise for two hours.
4. add butter and sprinkle them.

Source — Creole Cookery Book
Prepared by Don Hobdy
Louisiana Anthology
September 30, 2023

 

Corn Bread

 

Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. mix all ingredients in a bowl.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. 
4. Cook for 20 minutes or until golden brown.
5. Let cool, and cut to serve 

Source — Creole Cookery Book
Prepared by Don Hobdy
Louisiana Anthology
September 30, 2023

Baked Fish Recipe

 

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Cut the sides, and brown in a frying pan with a little sweet lard
3. Grind fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8.  Add 1 pint of water, and bake for 2 hours
9.  add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Don Hobdy

Louisiana Anthology

September 30, 2023

Lemon Cream Layer Cake

Ingredients

Cake

• 1 cup Butter
• 2 cups Sugar
• 3 cups Flour
• 4 Eggs
• 2 teaspoon Baking Powder

Pie Filling

• 2 Eggs
• 1 cup Sugar
• 2 cups Milk
• 7 tablespoon Cornstarch
• 2 Lemons

Directions

1. Preheat oven 350 degrees.
2. Make the cake: Mix dry ingredients; flour and baking powder. Set aside.
3. In a seperate bowl, mix butter and sugar until a creamy consistency. Add eggs, mix for about 2 minutes or until no lumps in mixture
4. Add dry ingredients into wet mixture until combined. Make sure all lumps or gone. This batter will be on the thicker side.
5. Pour batter into 3 cake pans. Bake cakes for about 21-26 minutes or until cakes are evenly baked through.
6. Take cakes out oven, allow cakes to completely cool , until then start in filling.
7. Make the filling: Mix eggs, sugar, beat very lighly. Set aside.
8. Mix cornstarch in 1/2 cup of milk.
9. Boil milk, when milk comes to boil add cornstarch mixture.
10. Stir in eggs and sugar with milk and cornstarch, cook for about a minute.
11. Pour out in a dish, add grated rind and juice. 
12. Assemble: Place 1 cake layer on cake stand, evenly cover the top with filling, top second cake; cover with filling, top third layer cake.
13. Refrigerate for at least 30 minutes 
14. Slice and Enjoy

Source — New Orleans Cook Book
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023

Bouillon Blanc (White Soup)

Ingredients

• Two knuckles of veal
• Several veal bones
• One chicken
• Four quarts of water
• Salt
• A large carrot
• A white turnip
• Celery
• Two shallots
• Parsley

Directions

1. Place the two knuckles of veal, the veal bones, and the chicken into the soup pot.
2. Pour four quarts of water over the ingredients and salt slightly.
3. Allow soup to come to a boil and then position the pot in a way that it stops boiling and simmers. If possible, allow it to boil on one side.
4. After thirty minutes, add a large carrot, a small piece of white turnip, a piece of celery, two shallots, and a tiny bunch of parsley.
5. Cook until the meat falls off the bones and is boiled to rags.
6. Strain the bouillon first through a fine sieve followed by a cloth and then allow to cool.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Macaroni and Grated Cheese

Ingredients

• 1/4 lbs or 4 oz Macaroni 
• 1/4 Butter
• 1/2 teaspoon Aalt
• 1 cup Milk
• 1/2 cup Water
• 1 cup Grated Cheese

Directions

1. Soak Macaroni in cold water for 1 hour.
2. Boil macaroni for 1 hour. Preheat oven at 325 degrees.
3. Take boiled macaroni, place at bottom of pan.
4. Layer grated cheese, pieces of butter, and salt on top.
5. Fill pan with milk until macaroni and cheese is fully covered. If drying out add water.
6. Bake for 15 - 20 minutes or until cheese is golden brown on top.
7. Take out oven and Enjoy

Source — La Cuisine Creole
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023

Potato Salad

Ingredients

• 5 Irish Potatoes
• 3 Eggs
• 2 tablespoons Vinegar
• 2 tablespoons Parsely
• 1 teaspoon Salt
• 1 teaspoon Pepper

Directions

1. Wash, peel, and cute the potatoes into about 3/4 slices.
2. Place the potatoes in a large pot and cover with water. Bring to a boil the reduce heat to simmer and cook until the potatoes are tender.
3. Drain the potatoes.
4. In a small bowl, mix egg yolk, vinegar, parsely, salt, and pepper until slightly loose consistency. 
5. In a large bowl, combine potatoes, egg whites, and dressing and lightly toss. Add salt and pepper to taste if need be.
6. Refrigerate after.

Source — Creole Cookery Book
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023

Cajun Sausage and Shrimp Pasta, Personal Recipe

Ingredients

• Penne noodles
• 2 cups of Chicken broth
• 2 tablespoons Tony Chacteure's Creole Seasoning
• 2 table spoons Italian season blend
• 3 cups of Parmesan cheese
• Andouille sausage
• Peeled shrimp
• 1 cup of heavy Heavy whipping cream
• 1 table spoon Seasoning salt
• 2 table spoons of Garlic powder

Directions

1. Cut up your sausage thinly.
2. Add your sausage and shrimp together in a skillet.
3. While your meat is browning, boil you penne for 10 minutes and drain when finished and put it back in pot.
4. Start to make your sauce, by mixing your heavy whipping cream and chicken broth together on low heat.
5. As the sauce heats, add in all of your seasonings and parmesan cheese and stir for 10 minutes and gradually turn the heat to low.
6. In the same pot that you boiled your penne, add in your sausage and shrimp, and pour the sauce in.
7. Mix your pasta together and enjoy!

Source — Personal Recipe
Prepared by Jamecia Jones
Louisiana Anthology
September 30, 2023

Apple Custard

Ingredients

• 12 apples
• 1 cup of brown sugar
• Teacup of water
• Grated ring of a lemon
• 2 cups of milk
• 4 eggs
• 2 ounces of loaf sugar
• Nutmeg

Directions

1. Prepare apples by peeling, slicing, and removing core.
2. Put the apples in a saucing pan with water and add brown sugar and lemon peelings.
3. Once well cooked and mashed take off the heat.
4. Put the fruit at the bottom of a deep dish.
5. Drizzle the milk, sugar, and egg custard onto it.
6. Grate nutmeg on top.
7. Bake in moderate oven and enjoy!

Source — La Cuisine Creole
Prepared by Jamecia Jones 

Louisiana Anthology
September 30, 2023

Eggs with Truffles.

Ingredients

• Finely sliced truffles
• Butter
• Milk
• Ham
• Eggs
• Stock
• White wine

Directions

1. Cut your ham thinly, without fat, and sit to the side.
2. Stew milk, little butter, and sliced truffles together.
3. Fry ham in butter and put it on a plate (earthenware plate recommended).
4. Pour a tablespoon of both stock and white wine over the ham.
5. Set the plate with the ham over a iron tripod under a fire.
6. When sauce boils, break the eggs carefully on the plate.
7. When the eggs are cooked, remove plate from tripod, pour truffle sauce over eggs, and enjoy!

Source — The Unrivalled Cook-Book
Prepared by Jamecia Jones
Louisiana Anthology
September 30, 2023

Oranges Croquante

Ingredients

• One Dozen Oranges
• Pound of Loaf Sugar
  
• Half glass of Water
• Whipped Cream
• Glass of Maraschino

Directions

1. Peel and deseed the dozen oranges by carefully quarting them. Retain the pulp and juice.
2. Boil a pound of loaf sugar in half a glass of water until the syrup strings when it is lifted on a fork.
3. Then take it from the fire and dip each section of orange in this candy while it is hot.
4. As the pieces are dipped, arrange them in some pretty form on a dish or bowl, and fill up the hollow with whipped cream.
5. Finally, sweeten and season with a glass of maraschino.

Source — La Cuisine Creole
Prepared by Spencer Willis
Louisiana Anthology
September 30, 2023

Omelet, With Oysters

 

Ingredients

• Eight Eggs
• Gill of Cream
• Tablespoon of Sweet Butter
• Spoonful of chopped Parsley
• Salt and Pepper to taste
• Pint of Chopped Oysters

Directions

1. Break eight eggs and whip them well in a bowl.
2. Add a gill of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, and salt and pepper to taste.
3. Beat again lightly, and add a pint of chopped oysters.
4. When the pan is hot, pour the mixture onto the pan.
5. When the eggs have partly set, roll the omelet in the form of a cushion.
6. Once the omelet has browned, it is ready to be served with melted butter.

Source — La Cuisine Creole
Prepared by Spencer Willis
Louisiana Anthology
September 30, 2023

Chicken Katsu Curry

Ingredients

• One onion, finely chopped
• Three Carrots, peeled and chopped
  
• Four cups of unsalted chicken broth
• Two large potatoes, peeled and chopped
  
• Three chicken breasts
• One tablespoon garlic powder
• One tablespoon of salt
• One tablespoon of MSG
• Two boxes of S&B Medium Curry Mix
• One tablespoon of butter
• One tablespoon of cayenne pepper
• 
  One tablespoon of chili powder
  
• Four cups of cooked rice
• Splash of Worcestershire sauce
• Two tablespoons of soy sauce
• Ketchup
• One peeled and grated apple
• Enough vegetable oil to coat the bottom of the pot 
• Two cups of flour
• One container of panko bread crumbs
• Three beaten eggs
• Canola oil
  

Directions

Curry

1. Coat the bottom of your pot with oil and cook down the onion until soft and translucent.
2. 
   Add carrots and potatoes, along with the chicken broth and bring to a simmer. Cook until carrots and potatoes are fork tender, stirring regularly.
3. Break up the curry cubes to make them easier to mix, and mix them into the broth, stirring until combined.
4. Add salt, MSG, garlic powder, butter, Worcestershire sauce, soy sauce, grated apple, and a small amount of ketchup.
5. Let simmer until chicken is ready.
6. Season again to taste  
7. Plate the curry over a bed of rice and add the cut up chicken on top.
   
   
   
   
   
   
   

Chicken

1. Cut the chicken breasts into thin halves and tenderize with a meat mallet.
2.  Add flour, cayenne pepper, and chili powder to a bowl and mix.
3. To two separate bowls, add the beaten eggs and panko bread crumbs.
4. Dredge the breast in the flour, then coat in egg wash, and finally coat in the bread crumbs.
5. Repeat Step 4 for all breasts.
6. Heat oil in a pot using the tooth pick method (after heating the oil, dip a toothpick in. If the oil bubbles off the toothpick you are ready to fry, if not keep heating).
7. Cook until the bottom is a light brown and flip (about 2-3 minutes).
8. Continue to cook until the internal temperature of the chicken is 165-170 degrees Farenheit, flipping again if necessary to not burn the breading.
9. Remove the chicken, sprinkle a pinch of salt and let rest for 5-10 minutes before cutting up.
   
   
    
    
   Source — A Friend
   
    Prepared by John Waskom
   Louisiana Anthology
    September 29, 2023
   

Macaroni, Plain

Ingredients

• Two quarts of water
• Two teaspoonfuls of salt
• One ounce of butter
• One pound of macaroni
  

Directions

1. Add water to a pot and let it boil.
2. Add in the salt and butter, and then the macaroni.
3. Boil till tender, but let it be firm to the touch.
4. Drain with a colander.
5. Add to soup a soup or pudding, or dress with cheese.
   

Source — The Unrivaled Cook-Book
Prepared by John Waskom
Louisiana Anthology

September 29, 2023

Turtle Soup, Green

Ingredients

• One turtle
• A glass of Madeira wine
• Two onions
• A bunch of sweet herbs (basil, any mint, stevia)
• Juice of one lemon
• Five quarts of water
• Five hard-boiled eggs
• One raw egg
• Two cups of beef broth
• One stick of butter
  
• A little oyster liquor
• One teaspoon cayenne
• One teaspoon mace
• Half a teaspoon of white sugar
• A pinch of salt
• A pack of crackers
• One cup of browned flour
  

Directions 

Soup

1. Chop up all turtle meat with the entrails and bones, set aside the fat.
2. Set aside roughly six tablespoonfuls of meat for the forcemeat balls, if there are no eggs in the turtle.
3. In a pot, place the meat, entrails, bones etc, and add the herbs, onions, pepper, salt, and four quarts of water.
4. If there are eggs in the turtle, boil in a separate vessel for four hours
   
5. Stew for five hours, never ceasing the boiling during that time.
6. After stewing, strain and then thicken with browned flour and simmer gently for another hour.
7. While simmering the stew, in another pan simmer the green fat in two quarts of water for one hour.
   
8. Before taking up the stew, add in the eggs or forcemeat balls. Along with that, add the lemon juice and wine once they have been beaten together (in a separate container, whisk them together).
9. Cut the fat into strips an inch long and add it to the stew.

Forcemeat Balls

1. Rub the finely chopped turtle meat and two hard boiled egg yolks into a smooth paste with one tablespoonful of butter and a little oyster liquor.
2. Season with cayenne, mace, white sugar, and salt.
3. Bind with one raw, beaten egg.
4. Bread with powdered crackers.
5. Fry in butter.
6. Add to soup when it is almost done.
   
   Source — The Unrivaled Cook-Book
   Prepared by John Waskom
   Louisiana Anthology
   September 29, 2023

Hickory Nut Cake

Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 3 cups of flour 
• 2 teaspoons of Dixie baking powder 
• 1 cup of sweet milk
• 6 egg whites 

Directions

1. Cream the butter and sugar together  
2. Slowly add in the milk and flour
3. Beat the egg whites in a separate bowl until stiff
4. Combine the eggs and other mixture and set aside

Filling

Ingredients

• 1 cup of sour cream 
• 1 cup of sugar
• 1 cup of hickory nut meat

Direction

1. Chop the hickory nutmeat fine
2. Combine the three ingredients and bring them to a boil 
3. Let the filling cool
4. Layer the cake mixture and filling mixture

Source — New Orleans Cook Book

Prepared by Elise Lamartiniere
Louisiana Anthology
September 28, 2023

Angel Food Cake Filling

Ingredients

• 1 coconut graded 
• 1 lb of chocolate graded 
• 4 egg whites
• 1 lb powdered sugar

Directions

1. Mix together egg whites and powdered sugar
2. Cook together on medium-high until it forms an icing texture 
3. Take half of the cooked icing and mix it with the graded chocolate 
4. Take the other half of the cooked icing and mix it with 3/4 of the graded coconut
5. Now spread the filling mixtures on each layer of the cake
6. Begin with the chocolate filling, then the coconut filling on top of it
7. When you get to the final layer, be sure the top of the cake is covered in the coconut filling
8. Take your remaining 1/4 of graded coconut and sprinkle on top of the cake as a garnish 

Source — New Orleans Cook Book
Prepared by Elise Lamartiniere
Louisiana Anthology
September 28, 2023

Creamy Pesto Penne with Sausage

Ingredients

• 16 oz package of penne pasta 
• 1/2 lb of ground sausage 
• 1 package of creamy pesto sauce mix
• 1 cup of milk
• 1/4 cup of olive oil

Directions

1. Boil penne noodles in salted water until tender. Drain and transfer them to a bowl
2. Brown the sausage on medium high heat for about 7 minutes 
3. Add the browned meat to the pasta noodles
4. Whisk the pesto sauce mix, milk, and oil together and bring to a boil, constantly stirring  
5. Reduce the heat and let it simmer until the sauce is thick and creamy
6. Add the pesto sauce to noodle and meat mixture 
7. Serve 

Source — Personal Recipe

Prepared by Elise Lamartiniere
Louisiana Anthology
September 28, 2023

Egg Crumb Pie

Ingredients

• 6 hardboiled eggs 
• 2 cups of fine bread crumbs 
• 1 stick of butter 
• 1 cup of sweet milk 

Directions

1. Slice boiled eggs in slivers of 1/4 of an inch
2. Begin layering your pan starting with a layer of breadcrumbs
3. Next add a layer of sliced eggs 
4. Salt and pepper the layer of eggs and add a flew slivers of butter 
5. Continue to layer in that order.
6. Continue to layer until you have used all ingredients 
7. Make your top layer, a layer of breadcrumbs, then pour the sweet milk on top 
8. Brown in the oven until ingredients have melted and cooked together 

Source — New Orleans Cook Book
Prepared by Elise Lamartiniere
Louisiana Anthology
September 28, 2023

Homemade Macaroni

Ingredients

• Fine wheat flour
• Two eggs
• Water

Directions

1. Grab some flour and put it in a stack on a moulding board.
2. In the stack, add in two eggs and a little warm water until a paste is formed.
3. Roll the paste outwards, adding a small amount of flour to the sheet.
4. Cut each sheet with a paste-cutter into shape of choice.
5. Put paste, for 3 to 4 hours, in a cool environment and afterwards use for recipe of choosing!

Source — The Unrivaled Cook-Book
Prepared by Jamecia M. Jones
Louisiana Anthology
September 28, 2023