Banana Pudding

Ingredients

• 3 1/2 Tablespoons all-purpose flour
• 1 1/3 Cups sugar
• Dash of Salt
• 3 Eggs, separated
• 3 Cups of milk
• 1 Teaspoon of vanilla extract
• 1 (12-ounce) Package vanilla wafers
• 6 Medium bananas
• 1/4 Sugar plus 2 tablespoons
• 1 Teaspoon vanilla extract

Directions

Pudding

1. Combine four, 1 1/3 cups of sugar, and salt in a heavy saucepan.
2. Combine beaten egg yolks and milk, stirring well.
3. Add milk mixture to dry ingredients.
4. Cook over medium heat, stirring constantly.
5. Stir until thick.
6. Remove from heat.
7. Stir in vanilla.

Whipped Meringue Topping

1. Beat egg whites (at room temperature) until foamy.
2. Add 1/4 plus 2 tablespoons of sugar, gradually.
3. Beat with an electric mixture until stiff peaks form.
4. Add 1 teaspoon of vanilla extract.
5. Stir mixture until blended.

Assembly

1. Layer 1/3 of wafers in a 3-quart baking dish.
2. Slice 2 bananas, and layer over wafers.
3. Pour 1/3 of custard over last 2 layers.
4. Repeat this process twice.
5. Spread Meringue over custard, sealing the edges. 
6. Bake at 425 degrees for 10 minutes or until golden brown. 

— Madeline Rabalais

Source — Southern Living Cookbook.

Prepared by Madeline Rabalais
Louisiana Anthology

June 9, 2019

Banana Pudding

Ingredients

• 3 1/2 Tablespoons all-purpose flour
• 1 1/3 Cups sugar
• Dash of Salt
• 3 Eggs, separated
• 3 Cups of milk
• 1 Teaspoon of vanilla extract
• 1 (12-ounce) Package vanilla wafers
• 6 Medium bananas
• 1/4 Sugar plus 2 tablespoons
• 1 Teaspoon vanilla extract

Directions

Pudding

1. Combine four, 1 1/3 cups of sugar, and salt in a heavy saucepan.
2. Combine beaten egg yolks and milk, stirring well.
3. Add milk mixture to dry ingredients.
4. Cook over medium heat, stirring constantly.
5. Stir until thick.
6. Remove from heat.
7. Stir in vanilla.

Whipped Meringue Topping

1. Beat egg whites (at room temperature) until foamy.
2. Add 1/4 plus 2 tablespoons of sugar, gradually.
3. Beat with an electric mixture until stiff peaks form.
4. Add 1 teaspoon of vanilla extract.
5. Stir mixture until blended.

Assembly

1. Layer 1/3 of wafers in a 3-quart baking dish.
2. Slice 2 bananas, and layer over wafers.
3. Pour 1/3 of custard over last 2 layers.
4. Repeat this process twice.
5. Spread Meringue over custard, sealing the edges. 
6. Bake at 425 degrees for 10 minutes or until golden brown. 

— Madeline Rabalais

Source — Southern Living Cookbook.

Prepared by Madeline Rabalais
Louisiana Anthology

June 9, 2019

Clam Fritters

Ingredients

1 Can of Fancy Baby Clams

3 Tablespoons of cut up parsley

Salt

Pepper

Ground Nutmeg

1 Pint of heavy cream

1 Cup of flour

1 Cup of butter

1 Cup of lard

Directions

1. Strain clams of all juices.
2. Cut claims until finely diced.
3. Toss clams in a bowl with next 6 ingredients.
4. Heat butter and lard in a pan on medium high heat.
5. Add flour slowly to sauce.
6. Stir until consistency of cake batter.
7.  Drop a spoonful of batter at a time into oil.
8. Fry clam fritters until golden brown and rise to the top of oil.
9. Let rest for one minute of paper towel when done.
10. Serve the clam fritters while hot.

— Caroline G. Walmsley

Source — Creole Cookery Book.

Prepared by Madeline Rabalais

Louisiana Anthology

June 9, 2019

Clam Fritters

Ingredients

1 Can of Fancy Baby Clams

3 Tablespoons of cut up parsley

Salt

Pepper

Ground Nutmeg

1 Pint of heavy cream

1 Cup of flour

1 Cup of butter

1 Cup of lard

Directions

1. Strain clams of all juices.
2. Cut claims until finely diced.
3. Toss clams in a bowl with next 6 ingredients.
4. Heat butter and lard in a pan on medium high heat.
5. Add flour slowly to sauce.
6. Stir until consistency of cake batter.
7.  Drop a spoonful of batter at a time into oil.
8. Fry clam fritters until golden brown and rise to the top of oil.
9. Let rest for one minute of paper towel when done.
10. Serve the clam fritters while hot.

— Caroline G. Walmsley

Source — Creole Cookery Book.

Prepared by Madeline Rabalais

Louisiana Anthology

June 9, 2019

Calf's Head Soup

Ingredients

• Cow head (eyes, tongue, teeth removed)
• Cow lungs
• Cow heart
• Cow feet
• Cow liver
• Water
• Salt
• 6 Small onions minced
• 1 Cup of very fine sweet marjojam
• 1 Teaspoon black pepper
• 1 Tablespoon red pepper
• 1 Blade of mace powdered
• 2 Nutmegs
• 1 Teaspoon of clove
• 3 Tablespoons of butter
• 8 Tablespoons of flour
• 4 Pounds of crackers
• 1 Bottle of Claret Wine
• 6 Boiled eggs
• 1 Lemon cut into wedges

Directions

1. Clean head thoroughly leaving only white skin.
2. Place head, organs, and feet into iron pot.
3. Add enough water to cover ingredients.
4. Add 2 tablespoons of salt.
5. Boil ingredients until tender.
6. Separate meat into separate pot and cover with water.
7. Boil feet and skull until meat completely separates from bone.
8. Strain stock to separate organs and bones.
9. Take remaining meat off bones.
10. Cut up organs and meat into small pieces.
11. Add back to strained stock in a cleaned pot.
12. Add onion, marjojam, black pepper, red pepper, mace, nutmeg, clove, butter, and flour.
13. Add 4 lbs. of crushed crackers and a bottle of wine.
14. Let simmer slowly for 5 hours.
15. Add cut up boiled eggs and lemon for garnish.

—Caroline G. Walmsley

Source—Creole Cookery Book

Prepared by Madeline Rabalais

Louisiana Anthology 

June 9, 2019

Calf's Head Soup

Ingredients

• Cow head (eyes, tongue, teeth removed)
• Cow lungs
• Cow heart
• Cow feet
• Cow liver
• Water
• Salt
• 6 Small onions minced
• 1 Cup of very fine sweet marjojam
• 1 Teaspoon black pepper
• 1 Tablespoon red pepper
• 1 Blade of mace powdered
• 2 Nutmegs
• 1 Teaspoon of clove
• 3 Tablespoons of butter
• 8 Tablespoons of flour
• 4 Pounds of crackers
• 1 Bottle of Claret Wine
• 6 Boiled eggs
• 1 Lemon cut into wedges

Directions

1. Clean head thoroughly leaving only white skin.
2. Place head, organs, and feet into iron pot.
3. Add enough water to cover ingredients.
4. Add 2 tablespoons of salt.
5. Boil ingredients until tender.
6. Separate meat into separate pot and cover with water.
7. Boil feet and skull until meat completely separates from bone.
8. Strain stock to separate organs and bones.
9. Take remaining meat off bones.
10. Cut up organs and meat into small pieces.
11. Add back to strained stock in a cleaned pot.
12. Add onion, marjojam, black pepper, red pepper, mace, nutmeg, clove, butter, and flour.
13. Add 4 lbs. of crushed crackers and a bottle of wine.
14. Let simmer slowly for 5 hours.
15. Add cut up boiled eggs and lemon for garnish.

—Caroline G. Walmsley

Source—Creole Cookery Book

Prepared by Madeline Rabalais

Louisiana Anthology 

June 9, 2019

Potato Balls

 Ingredients

• Four Egg Yolks 
• Two Whole Eggs
• Two Cups of Bread Crumbs
• Three Cups of Canola Oil
• Four Russet Potatoes 

Directions

Potato Balls

1. Boil and mash potatoes until smooth.
2. Mix potatoes with egg yolks.
3. Mix Whole Eggs and Bread Crumbs together.
4. Form two inch balls with the potatoes and roll them through bread crumbs. 
5. Heat Canola Oil on medium heat in skillet.
6. Fry potato balls until golden brown.

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                       Prepared by Colby W.Bass

                                                       Louisiana Anthology

                                                       June 6, 2019