Fried Carrots

Ingredients

• 5 Carrots (young, tender)
• 1 cup brown sugar
• 1/2 cup of butter

Directions

1. Slice carrots into thin, round shapes
2. Roll carrot slices in brown sugar
3. Fry carrots in butter until brown.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Fried Carrots

Ingredients

• 5 Carrots (young, tender)
• 1 cup brown sugar
• 1/2 cup of butter

Directions

1. Slice carrots into thin, round shapes
2. Roll carrot slices in brown sugar
3. Fry carrots in butter until brown.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Sweet Potato Buns

Ingredients

• 1/2 pound of sweet potatos
• 1/2 cup of flour
• tablespoon of yeast
• Spice and sugar to taste

Directions

1. Peel, dice, boil and mash the sweet potato.
2. Mix in as much flour as it will make it like bread.
3. Add spice and sugar to taste, with a tablespoon of yeast.
4. Preheat oven to 400 degrees F and bake for 15 minutes or until browning.
5. To be served and eaten with warm butter as a glaze or dip.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Sweet Potato Buns

Ingredients

• 1/2 pound of sweet potatos
• 1/2 cup of flour
• tablespoon of yeast
• Spice and sugar to taste

Directions

1. Peel, dice, boil and mash the sweet potato.
2. Mix in as much flour as it will make it like bread.
3. Add spice and sugar to taste, with a tablespoon of yeast.
4. Preheat oven to 400 degrees F and bake for 15 minutes or until browning.
5. To be served and eaten with warm butter as a glaze or dip.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Corn Bread

Ingredients

• 1/3 of a cup of hominy
• 2 tablespoons of butter and lard mixed
• 3 whole eggs
• 1 cup of corn meal
• 1 cup of milk

Directions

1. Preheat the cast iron skillet and lightly grease (to prevent sticking).
2. Whisk together all dry ingredients (handful of hominy and 1 cup of corn meal) in a large bowl.
3. In another bowl, beat the 3 eggs and 1 cup of milk until combined.
4. Mix together the wet and dry ingredients, thoroughly, and stir in the melted 2 tablespoons of butter and lard mix.
5. Pour batter into preheated skillet, evenly and bake at 400 degrees F for 20 minutes or until edges are golden-brown.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Corn Bread

Ingredients

• 1/3 of a cup of hominy
• 2 tablespoons of butter and lard mixed
• 3 whole eggs
• 1 cup of corn meal
• 1 cup of milk

Directions

1. Preheat the cast iron skillet and lightly grease (to prevent sticking).
2. Whisk together all dry ingredients (handful of hominy and 1 cup of corn meal) in a large bowl.
3. In another bowl, beat the 3 eggs and 1 cup of milk until combined.
4. Mix together the wet and dry ingredients, thoroughly, and stir in the melted 2 tablespoons of butter and lard mix.
5. Pour batter into preheated skillet, evenly and bake at 400 degrees F for 20 minutes or until edges are golden-brown.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Chocolate Icing

Ingredients

• Take one-quarter of a pound (4 ounces) of Menier's best chocolate (or chocolate chips)
• 1 cup of milk

Directions

1. In a pot, bring milk to a boil
2. Put in chocolate until dissolved, stirring gently for quarter of an hour (15 minutes).
3. Pour into bowl and let cool
4. Once cool, apply.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017