Turkey Stuffing

Ingredients

• 1 cup unsalted butter
• 3/4 cup minced onion
• 1 1/2 cups chopped celery, stalks and leaves
• 1 cup chopped mushrooms
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon ground sage
• 12 bread, cubes 

Directions 

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. 
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional Chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and used as stuffing for the turkey. 

Source — Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Swedish Creme

Ingredients

• 2 cups heavy whipping cream
• 1 cup plus 2 teaspoons sugar, divided
• 1 envelope unflavored gelatin
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups (16 ounces) sour cream
• 1 cup fresh or frozen raspberries

Directions

1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160 degrees ( do not allow to boil). Stir in gelatin until completely dissolved.
2. Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour in sour cream. Pour into eight dessert dishes. Refrigerates at least 1 hour.
3. Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Swedish Creme

Ingredients

• 2 cups heavy whipping cream
• 1 cup plus 2 teaspoons sugar, divided
• 1 envelope unflavored gelatin
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups (16 ounces) sour cream
• 1 cup fresh or frozen raspberries

Directions

1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160 degrees ( do not allow to boil). Stir in gelatin until completely dissolved.
2. Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour in sour cream. Pour into eight dessert dishes. Refrigerates at least 1 hour.
3. Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Turkey Stuffing

Ingredients

• 1 cup unsalted butter
• 3/4 cup minced onion
• 1 1/2 cups chopped celery, stalks and leaves
• 1 cup chopped mushrooms
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon ground sage
• 12 bread, cubes 

Directions 

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. 
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional Chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and used as stuffing for the turkey. 

Source — Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Crab Gumbo

Ingredients

1. 1/2 pound of veal [or chicken]
2. 12-15 crabs
3. spoonful [tablespoon] of butter
4. small pieces of fried ham
5. salt and pepper
6. dried rice

Directions

1. Take the 1/2 pound of veal [or chicken] and cut it into small pieces.
2. Brown them well, and then let them simmer for an hour and a half.
3. Gather 12-15 crabs, keeping the flesh only, and let them warm up in a separate saucepan with a tablespoon of butter for a few minutes.
4. Add the crabs to the pot, over the veal [do not mix].
5. Add a few pieces of fried ham.
6. Season with salt and pepper.
7. Before mixing together, remove the large pieces of veal, so that the crabs may predominate [should be a thick consistency].
8. Serve hot and with dry rice in a separate dish.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria Reier
Louisiana Anthology
July 11, 2017

Crab Gumbo

Ingredients

1. 1/2 pound of veal [or chicken]
2. 12-15 crabs
3. spoonful [tablespoon] of butter
4. small pieces of fried ham
5. salt and pepper
6. dried rice

Directions

1. Take the 1/2 pound of veal [or chicken] and cut it into small pieces.
2. Brown them well, and then let them simmer for an hour and a half.
3. Gather 12-15 crabs, keeping the flesh only, and let them warm up in a separate saucepan with a tablespoon of butter for a few minutes.
4. Add the crabs to the pot, over the veal [do not mix].
5. Add a few pieces of fried ham.
6. Season with salt and pepper.
7. Before mixing together, remove the large pieces of veal, so that the crabs may predominate [should be a thick consistency].
8. Serve hot and with dry rice in a separate dish.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria Reier
Louisiana Anthology
July 11, 2017

Sorrel Soup

Ingredients

• Handful of sorrel 
• Fresh butter 
• Quart of water 
• Salt 
• Pepper 
• One egg white 
• One egg yolk 
• 1 Cup of cream 
• Pieces of stale bread 
• Finely chopped chervil 

Directions

1. Cook a handful of sorrel and a spoonful of fresh butter for ten minutes. 
2. Add a quart of water to the sorrel, season with salt and pepper, and let it simmer over a slow fire for 3o minutes. 
3. Stir in one egg white and let it cook only two minutes, stirring it all the time. 
4. In a separate cup, mix together one egg yolk with a small piece of butter. 
5. Add a cup of cream to the mixture and pour into the soup. 
6. Cut some stale pieces of bread into slices and put them in the bottom of your soup tureen. 
7. Finely chop some chervil and sprinkle it on top of the soup as you serve it. 

— Leonie Penin.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017