Pancakes

Ingredients

• Eggs
• Dessertspoonful of flour
• Teacups of milk
• Salt to taste

Direction

Batter

1. For every egg, add one dessertspoonful of flour, one teacup of milk and salt to taste.
2. Beat the eggs in a basin.
3. Mix eggs, flour, milk and salt together into a fine batter. 

 Pancake

1. Put some butter in a hot frying pan
2. Fry around half teacupful of batter till light brown in color
3. Serve while hot with sugar and lemon

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

Potato Ball

Ingredients

• Potatoes
• Salt to taste
• Pepper
• Eggs
• Bread crumbs

Direction

Potato balls

1. Pare and boil dry (required) potatoes
2.  Put them into a hot pan
3. Mash the potatoes with salt and pepper
4. Beat the mixture well
5. Turn the beat mash into small flat cakes
6. Dip flat cakes into eggs before sprinkling it with bread crumbs
7. Fry the cakes until golden brown
8. Serve hot ( I like with ketchup)

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology
January 6,2015

Potato Ball

Ingredients

• Potatoes
• Salt to taste
• Pepper
• Eggs
• Bread crumbs

Direction

Potato balls

1. Pare and boil dry (required) potatoes
2.  Put them into a hot pan
3. Mash the potatoes with salt and pepper
4. Beat the mixture well
5. Turn the beat mash into small flat cakes
6. Dip flat cakes into eggs before sprinkling it with bread crumbs
7. Fry the cakes until golden brown
8. Serve hot ( I like with ketchup)

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology
January 6,2015

Pancakes

Ingredients

• Eggs
• Dessertspoonful of flour
• Teacups of milk
• Salt to taste

Direction

Batter

1. For every egg, add one dessertspoonful of flour, one teacup of milk and salt to taste.
2. Beat the eggs in a basin.
3. Mix eggs, flour, milk and salt together into a fine batter. 

 Pancake

1. Put some butter in a hot frying pan
2. Fry around half teacupful of batter till light brown in color
3. Serve while hot with sugar and lemon

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

Codfish Balls

Ingredients

• One cupful raw salt fish
• One pint potatoes
• One egg well beaten
• Quarter salt spoonful pepper( add more salt if needed)
• One teaspoonful of butter

Directions

1. Wash the fish , pick in half inch pieces and free from bones
2. Pare potatoes and cut in quarters.
3. Put potatoes and fish in stewpan and cover with boiling water.
4. Boil until potatoes are soft. (around twenty-five minutes)
5. Do not allow potatoes to get soggy
6. Drain off all water, mash and beat until very light.
7. Add salt and butter, when slightly cooled the eggs
8. Add more salt if needed
9. Shape them without smoothing much
10. Slip off into frying hot lard one minute and fry only five at a time
11. To get delicious taste, serve warm.

Source - Cooking in Old Creole Days

Prepared by: Anuj Bhandari

Louisiana Anthology

January 5th, 2015

Codfish Balls

Ingredients

• One cupful raw salt fish
• One pint potatoes
• One egg well beaten
• Quarter salt spoonful pepper( add more salt if needed)
• One teaspoonful of butter

Directions

1. Wash the fish , pick in half inch pieces and free from bones
2. Pare potatoes and cut in quarters.
3. Put potatoes and fish in stewpan and cover with boiling water.
4. Boil until potatoes are soft. (around twenty-five minutes)
5. Do not allow potatoes to get soggy
6. Drain off all water, mash and beat until very light.
7. Add salt and butter, when slightly cooled the eggs
8. Add more salt if needed
9. Shape them without smoothing much
10. Slip off into frying hot lard one minute and fry only five at a time
11. To get delicious taste, serve warm.

Source - Cooking in Old Creole Days

Prepared by: Anuj Bhandari

Louisiana Anthology

January 5th, 2015

Duck, Duck, Turkey

Ingredients

• 2 ducks
• 1 turkey
• 2 gallons apple juice
• 2 gallons cranberry-grape juice
• 3 cups sugar
• 2 cups salt
• 3/4 cup cayenne pepper
• 3/4 cup black pepper
• 3/4 cup Tony Chachere's spice
• 3/4 cup sage
• 3/4 cup rosemary
• 1 16 oz. jar Louisiana Fish Fry Cajun Butter Marinade with Injector
• 1 ice chest
• 20 pounds of ice 
• A smoker with charcoal and wood chunks (I use hickory, cherry, and pecan).

Directions

1. Thaw the birds if necessary.  Wash them.
2. Pour the juice in the ice chest.
3. Mix the sugar, salt, and spices in with the juice.
4. Put the birds into the water..
5. Put the ice in the ice chest.  Make sure the birds are submerged.
6. Marinate for 24 hours.
7. Soak the wood chips in water during the same 24 hours.
8. Prepare the smoker and light the charcoal.
9. Remove the birds from the ice chest. Leave some of the juice in the cavities. 
10. Inject the turkey with Louisiana Marinade (follow the directions on the jar).
11. Pour some of the juice into water pan.
12. Put the birds in the smoker.
13. Smoke for six hours.
14. Preheat the oven to 250°.
15. Place the birds in cooking bags and put them in the oven.
16. Cook the ducks for an hour or two.  Cook the turkey for around 4 hours (Mine weighed 24 pounds.).
17. Remove them from the oven and let them sit 20 minutes.
18. Carve and serve.

Source - Adapted from Ross Wallingford

Prepared by Bruce R. Magee

Louisiana Anthology

December 20, 2014