Pain Blanc

Ingredients

• 1 packet yeast
• 1/4 cup warm water
• 1/2 tsp sugar
• 4 cups flour
• 1 tsp salt
• 2 Tbs sugar
• 1/4 cup cooking oil
• 1 Tbs melted butter
• 1 1/2 cups water

Directions

1. Put in 2 or 3 cups flour.
2. Add 1/4 tsp of salt, and 1/2 tsp sugar.
3. Soak and dissolve in a cup of warm water a small packet of yeast.
4. Mix in the flour.
5. Add the cooking oil and melted butter and add it.
6. Add water.
7. Put the water in the flour, and mix well with a spoon.
8. Let rise overnight in a warm place and the next morning punch back the dough back 2 or 3 times, and divide it into 2 loaves.
9. Bake at 375° for 30 minutes.

Source — Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Pain Blanc

Ingredients

• 1 packet yeast
• 1/4 cup warm water
• 1/2 tsp sugar
• 4 cups flour
• 1 tsp salt
• 2 Tbs sugar
• 1/4 cup cooking oil
• 1 Tbs melted butter
• 1 1/2 cups water

Directions

1. Put in 2 or 3 cups flour.
2. Add 1/4 tsp of salt, and 1/2 tsp sugar.
3. Soak and dissolve in a cup of warm water a small packet of yeast.
4. Mix in the flour.
5. Add the cooking oil and melted butter and add it.
6. Add water.
7. Put the water in the flour, and mix well with a spoon.
8. Let rise overnight in a warm place and the next morning punch back the dough back 2 or 3 times, and divide it into 2 loaves.
9. Bake at 375° for 30 minutes.

Source — Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015

Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Jerusalem Artichoke

Ingredients:

• Artichokes 
• Boiling Pot
• Water

Directions

1. Place Artichoke on boiling pot
2. Add water
3. Boil artichokes (Check regularly)
4. Check for its softness 
5. Gently tear a piece (should come out easily)
6. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015