Irish Stew

Ingredients

• Beef Roast
• Salt
• Pepper
• Potatoes

Directions

1. Cut fat off of the roast
2. Salt and pepper the roast
3. Place roast into stewpan and slightly cover with water
4. Stew until tender
5. Pare and quarter potatoes
6. Add the potatoes into the stew
7. Stew potatoes until tender

Irish Stew

Ingredients

• Beef Roast
• Salt
• Pepper
• Potatoes

Directions

1. Cut fat off of the roast
2. Salt and pepper the roast
3. Place roast into stewpan and slightly cover with water
4. Stew until tender
5. Pare and quarter potatoes
6. Add the potatoes into the stew
7. Stew potatoes until tender

Cornbread

Ingredients

• 1 cup of cornmeal
• 1 cup of breakfast hominy
• 1 boiled egg
• Salt
• Milk
• Cooking Spray

Directions

1. Combine the cornmeal, hominy, and boiled egg in mixing bowl
2. Add a pinch of salt
3. Add milk until the batter is soft. Mix the batter as you add the milk
4. Lightly spray a baking pan with the cooking spray
5. Bake at a high heat until golden brown
6. Serve instantly

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 6, 2019

Cornbread

Ingredients

• 1 cup of cornmeal
• 1 cup of breakfast hominy
• 1 boiled egg
• Salt
• Milk
• Cooking Spray

Directions

1. Combine the cornmeal, hominy, and boiled egg in mixing bowl
2. Add a pinch of salt
3. Add milk until the batter is soft. Mix the batter as you add the milk
4. Lightly spray a baking pan with the cooking spray
5. Bake at a high heat until golden brown
6. Serve instantly

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 6, 2019

Chicken Casserole

Ingredients

• Chicken
• 4 Tablespoons of Butter
• 1 Diced Onion
• Salt
• Pepper
• Mushrooms 
• Vegetable
• Casserole dish

Directions

1. Boil Chicken
2. Shred Chicken
3. Put chicken into casserole dish
4. Put 4 tablespoons of melted butter into dish
5. Salt and pepper the dish
6. Mix thoroughly
7. Steam the dish for two hours
8. Add mushrooms and desired vegetables to the dish
9. Brown the top of the casserole and serve hot

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Chicken Casserole

Ingredients

• Chicken
• 4 Tablespoons of Butter
• 1 Diced Onion
• Salt
• Pepper
• Mushrooms 
• Vegetable
• Casserole dish

Directions

1. Boil Chicken
2. Shred Chicken
3. Put chicken into casserole dish
4. Put 4 tablespoons of melted butter into dish
5. Salt and pepper the dish
6. Mix thoroughly
7. Steam the dish for two hours
8. Add mushrooms and desired vegetables to the dish
9. Brown the top of the casserole and serve hot

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Baked Redfish 25

Ingredients

• 1 Redfish
• 1 stick of butter
• Parsley
• 1 Onion
• Allspice
• Pepper 
• Salt
• Flour

Directions

1. Clean the fish well with fresh cool water. 
2. Take off the fins and tail of the fish.
3. Cut the fish into 4 to 5 parts.
4. Lay 1 piece of fish in a deep dish with some butter.
5. Chop the onion and parsley into very fine pieces and mix with allspice.
6. Lay a thin layer of the pieces over the fish.
7. Flour a second piece of fish and season with salt and pepper. 
8. Layer the fish until the dish is full.
9. Bake for 1 hour. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux
Louisiana Anthology

June 5, 2019