Strawberry Shortcake

Ingredients

• Two cupfuls of flour (sifted).
•  Two eggs.
• One cupful of sugar.
• A good half cupful of sour milk or cream; the latter is best.

Directions:

1.  Mix half a teaspoonful of baking soda in the cream(use a steel fork).
2.  Beat the butter to a cream.
3. Add the sugar first, then eggs, one at a time.
4. Add milk and flour alternately.
5. Cook in buttered pie plates in the oven like corn bread. Put confection between.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Strawberry Shortcake

Ingredients

• Two cupfuls of flour (sifted).
•  Two eggs.
• One cupful of sugar.
• A good half cupful of sour milk or cream; the latter is best.

Directions:

1.  Mix half a teaspoonful of baking soda in the cream(use a steel fork).
2.  Beat the butter to a cream.
3. Add the sugar first, then eggs, one at a time.
4. Add milk and flour alternately.
5. Cook in buttered pie plates in the oven like corn bread. Put confection between.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Porcupine Pudding

Ingredients

• Six apples
• Sugar
• Two or three egg whites
• Almonds

Instructions

1. Peel and core apples. 
2. Create a syrup with sugar and water. 
3. Cook and roast apples in syrup. 
4. Put apples in a flat dish once they are soft. 
5. Thicken syrup before pouring it over the apples. 
6. Beat egg whites stiff. 
7. Shape egg whites in form of pudding on top of apples. 
8. Stick in bleached almonds all over the top. 
9. Brown it in the oven. 

- Miss Banks, S. C. 

Source - Cooking in Old Creole Days

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 11, 2015

Porcupine Pudding

Ingredients

• Six apples
• Sugar
• Two or three egg whites
• Almonds

Instructions

1. Peel and core apples. 
2. Create a syrup with sugar and water. 
3. Cook and roast apples in syrup. 
4. Put apples in a flat dish once they are soft. 
5. Thicken syrup before pouring it over the apples. 
6. Beat egg whites stiff. 
7. Shape egg whites in form of pudding on top of apples. 
8. Stick in bleached almonds all over the top. 
9. Brown it in the oven. 

- Miss Banks, S. C. 

Source - Cooking in Old Creole Days

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 11, 2015

Chicken Choila

Ingredients

• Boneless chicken, two lb, 
• One half purple onion, 
• One half green pepper,  
• Three green onions,
• Two tomatoes pieces, 
• Three green hot chilli pepper, 
• Cilantro around eight. 
• Fenugreek seeds half table spoon.
• Cooking oil around three table spoon, 
• Cumin seeds one table spoon, 
• Turmeric powder  quarter table spoon.
• Garlic and ginger scrambled one half table spoon each.
• Salt, lemon juice.

 Directions

1. Heat the boneless chicken pieces in the pan till it gets brown.
2. Heat the chicken in both side, around fifteen to twenty minutes.
3. After properly cooked, take out from pan let it cool and then cut into one inch pieces.
4. Cut the onions, green pepper, hot chili, cilantro, green onions, tomatoes into small pieces.
5. Heat the vegetable oil in a pan, pour some cumin seeds, turmeric powder, shan masala ,fenugreek seeds, pieces of tomatoes, green pepper, hot green chilli for around two minutes and stir it timely.
6. Pour the mixture of oil with the vegetables and add salt, mix with all ingredient properly. 
7. Nepali recipe "Chicken Choila" ready to put in a plate.
8. Add puffed rice, pieces of ginger, bhatta and tomato sauce (chatni) and ready to serve.

Sides 

Ingredients

• Tomato around two. 
• Cilantro around six.
• Garlic paste one table spoon.
• Ginger paste half table spoon.
• Green onion leaf around three.
• Lemon juice one table spoon.
• Salt quarter table spoon, hot green chili three.

Directions

1. Put the mixture of everything in the grinder and grind until it looks like paste.
2. Taste it add more salt, lemon juice and hot green chilli and grind it as desired.
3. Take out the paste and its time to put everything in the plate and ready for delicious taste.
   
   
   
   
    

Nepali recipe
Prepared by Anuj Bhandari

Louisiana Anthology
January 7, 2015

Cold Tea

Ingredients

• Tea leaves or Tea
• Cup of water as per person
• Slice of lemon as per person
• Sugar as per taste
• Ice cubes

Directions

1. In a big Pot, put enough water and then put some tea.
2. Pour the tea from one vessel to another, shaking violently until it pains your arm.
3. Add enough sugar, as long as the tea tastes sweet.
4. After cooking the tea let it stand for 2-3 hours, or in the refrigerator.
5. Break some ice cubes and put a small quantity in each glass.
6. Lastly add a slice of lemon to taste.

-Mrs Phillips

Source- Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Cold Tea

Ingredients

• Tea leaves or Tea
• Cup of water as per person
• Slice of lemon as per person
• Sugar as per taste
• Ice cubes

Directions

1. In a big Pot, put enough water and then put some tea.
2. Pour the tea from one vessel to another, shaking violently until it pains your arm.
3. Add enough sugar, as long as the tea tastes sweet.
4. After cooking the tea let it stand for 2-3 hours, or in the refrigerator.
5. Break some ice cubes and put a small quantity in each glass.
6. Lastly add a slice of lemon to taste.

-Mrs Phillips

Source- Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015