Stewed Tongue For Lunch

Ingredients

• One fresh cow tongue
• Water
• 1/2 a pint of port wine
• One small tumbler (jar) of currant jelly
• Pinch of mace
• Salt to taste

Directions

1. Boil tongue in water until tender.
2. Take 1 pint of water used to boil tongue, and combine it with remainder of ingredients.
3. Stew tongue in mixture for 1 hour.
4. Serve tongue in gravy. 

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Stewed Tongue For Lunch

Ingredients

• One fresh cow tongue
• Water
• 1/2 a pint of port wine
• One small tumbler (jar) of currant jelly
• Pinch of mace
• Salt to taste

Directions

1. Boil tongue in water until tender.
2. Take 1 pint of water used to boil tongue, and combine it with remainder of ingredients.
3. Stew tongue in mixture for 1 hour.
4. Serve tongue in gravy. 

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Spicy Bloody Mary

Ingredients

• 1 tspn spicy BBQ sauce
• 1 cup tomato juice
• 2 lemon wedges
• Worcestershire sauce
• Tabasco sauce
• 2 shots of vodka
• Tabasco South Louisiana Style Spicy Beans
• Queen Pimento Stuffed Olives
• Salt
• Pepper
• Pickled vegetables 

Directions

1. Add ice to a cocktail shaker to chill
2. Add two tablespoons of spicy barbecue sauce; I like Stubb's  spicy bbq best
3. Use the lid of the shaker to pour two shots of vodka
4. Mix in 4 to 5 shots of Tabasco and a long squirt of worcestershire
5. Pour enough tomato juice to cover ice and fit your drink; I prefer to use V8 spicy juice 
6. Squeeze in two lemon wedges after running one over the rim of your glass
7. After placing lid on shaker, mix well
8. Place rim of glass in salt to create salt rim
9. Pour from shaker to glass, garnishing with pickled vegetables and other toppings; my go to pair is the Tabasco green beans and olives
10. Enjoy!

Source — Personal Recipe Book
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

Spicy Bloody Mary

Ingredients

• 1 tspn spicy BBQ sauce
• 1 cup tomato juice
• 2 lemon wedges
• Worcestershire sauce
• Tabasco sauce
• 2 shots of vodka
• Tabasco South Louisiana Style Spicy Beans
• Queen Pimento Stuffed Olives
• Salt
• Pepper
• Pickled vegetables 

Directions

1. Add ice to a cocktail shaker to chill
2. Add two tablespoons of spicy barbecue sauce; I like Stubb's  spicy bbq best
3. Use the lid of the shaker to pour two shots of vodka
4. Mix in 4 to 5 shots of Tabasco and a long squirt of worcestershire
5. Pour enough tomato juice to cover ice and fit your drink; I prefer to use V8 spicy juice 
6. Squeeze in two lemon wedges after running one over the rim of your glass
7. After placing lid on shaker, mix well
8. Place rim of glass in salt to create salt rim
9. Pour from shaker to glass, garnishing with pickled vegetables and other toppings; my go to pair is the Tabasco green beans and olives
10. Enjoy!

Source — Personal Recipe Book
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

How to Serve Chicken

Ingredients

• 1 chicken breast
• Salt
• Pepper
• Lard
• 1 handful of flour
• 1 pint of stock
• Jerusalem artichokes

Directions

1. Wash the chicken breast then dry with a clean cloth
2. Place chicken in tray of salt with water covering the chicken for ten minutes
3. Dry the chicken; then add salt, pepper, and flour to it well
4. Place chicken in pan of hot lard, enough to turn chicken golden brown
5. After, lay it on clean paper towel to absorb excess grease
6. Throw off top grease then put a handful of flour back on chicken
7. Add one pint of stock, then stir until brown
8. After stirring strain the mix
9. Place chicken back in mixture, bring to a simmer slowly until chicken is soft
10. Let pot turn to mush then get cold
11. Cut the chicken before frying it and serving it to others
Also fry Jerusalem artichokes as a side dish, letting them simmer with the fricassee [dish of fried meat with thick sauce]

Source — Cooking in Old Creole Days.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

How to Serve Chicken

Ingredients

• 1 chicken breast
• Salt
• Pepper
• Lard
• 1 handful of flour
• 1 pint of stock
• Jerusalem artichokes

Directions

1. Wash the chicken breast then dry with a clean cloth
2. Place chicken in tray of salt with water covering the chicken for ten minutes
3. Dry the chicken; then add salt, pepper, and flour to it well
4. Place chicken in pan of hot lard, enough to turn chicken golden brown
5. After, lay it on clean paper towel to absorb excess grease
6. Throw off top grease then put a handful of flour back on chicken
7. Add one pint of stock, then stir until brown
8. After stirring strain the mix
9. Place chicken back in mixture, bring to a simmer slowly until chicken is soft
10. Let pot turn to mush then get cold
11. Cut the chicken before frying it and serving it to others
Also fry Jerusalem artichokes as a side dish, letting them simmer with the fricassee [dish of fried meat with thick sauce]

Source — Cooking in Old Creole Days.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

Tomato Omelet

Ingredients

• 1 quart of fine, ripe tomatoes
• 2 cups water
• 2 yellow onions
• salt to taste
• cayenne pepper to taste
• 1 large spoonful of breadcrumbs
• 5 eggs
• 1 tbsp butter

Directions

1. Place quart of tomatoes into medium-size pot
2. Bring two cups of water to a boil with tomatoes to remove skin
3. After boiling, chop tomatoes finely
4. Place tomatoes in saucepan with two onions chopped extra fine; cover with lid
5. Let tomatoes and onions simmer slowly for one hour
6. Add salt and cayenne pepper to taste
7. Add in a large spoonful of bread crumbs then cover again
8. Beat 5 eggs to a stiff froth [mass of small bubbles]
9. Have a pan ready and hot; add butter to grease
10. Stir eggs into tomatoes then mix everything together
11. Pour mixture into pan and let it brown on one side
12. Fold over halfway through
13. Serve on a hot dish

Source — Creole Cookery Book.
Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018