Chicken Casserole

Ingredients

• One medium sized chicken 
• Butter 
• Onion 
• Salt 
• Pepper 
• Mushrooms 
• Other vegetables 

Directions

1. Prepare one medium sized chicken. 
2. First you will need to singe the chicken to help remove the feathers. 
3. To singe the chicken you will need to place the chicken into a large cooking pot with boiling water for only half a minute. 
4. Pluck out the feathers. 
5. Cut on the back of the chickens neck making long enough to gut. (Drawing) 
6. Clean and rinse off the chicken to prepare it to be cooked. 
7. Put the chicken whole into a casserole dish. 
8. Add a good lump of butter, some onion, and salt and pepper all over the chicken. 
9. Steam the chicken gently for 2 hours on the top range. 
10. Add in mushrooms and other preferred vegetables to your chicken and cook until brown. 
11. Serve hot. 

— Lizzie Tomney.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Oyster and Peanut Soup

Ingredients

• 1/2 pound of shelled and roasted peanuts (well pounded)
• 2 spoonfuls of flour
• 1 pint of water
• 1 pint of oysters
• Salt
• Red pepper
• Black pepper

Directions

1. Mix 1/2 pounds of shelled and roasted peanuts with 2 spoonfuls of flour.
2. Boil a pint of water and mix it with the peanuts and flour.
3. Let the mixture slowly thicken for 15 minutes, stirring all the time.
4. Add a pint of oysters to the mixture and cook for 5 minutes.
5. Use the salt, red and black pepper to flavor.

— Josephine Nicaud

Source — Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology
July 12, 2017

Oyster and Peanut Soup

Ingredients

• 1/2 pound of shelled and roasted peanuts (well pounded)
• 2 spoonfuls of flour
• 1 pint of water
• 1 pint of oysters
• Salt
• Red pepper
• Black pepper

Directions

1. Mix 1/2 pounds of shelled and roasted peanuts with 2 spoonfuls of flour.
2. Boil a pint of water and mix it with the peanuts and flour.
3. Let the mixture slowly thicken for 15 minutes, stirring all the time.
4. Add a pint of oysters to the mixture and cook for 5 minutes.
5. Use the salt, red and black pepper to flavor.

— Josephine Nicaud

Source — Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology
July 12, 2017

Chicken Casserole

Ingredients

• One medium sized chicken 
• Butter 
• Onion 
• Salt 
• Pepper 
• Mushrooms 
• Other vegetables 

Directions

1. Prepare one medium sized chicken. 
2. First you will need to singe the chicken to help remove the feathers. 
3. To singe the chicken you will need to place the chicken into a large cooking pot with boiling water for only half a minute. 
4. Pluck out the feathers. 
5. Cut on the back of the chickens neck making long enough to gut. (Drawing) 
6. Clean and rinse off the chicken to prepare it to be cooked. 
7. Put the chicken whole into a casserole dish. 
8. Add a good lump of butter, some onion, and salt and pepper all over the chicken. 
9. Steam the chicken gently for 2 hours on the top range. 
10. Add in mushrooms and other preferred vegetables to your chicken and cook until brown. 
11. Serve hot. 

— Lizzie Tomney.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

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

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