Crab Soup

Ingredients

• 18 young fat crabs (raw)
• 12 fine, ripe tomatoes 
• Boiling water
• 1 large onion 
• 1 clove garlic 
• 1 tbsp. butter
• 1 tbsp. lard 
• Grated bread or crackers 
• Salt
• Pepper (black or cayenne)
• Parsley 
• Sweet marjoram 
• Thyme 
• 1/2 tsp. lemon juice
• Peel of 1 lemon

Directions 

1. Open and cleanse young fat crabs
2. Cut crab into 4 parts 
3. Extract meat from crabs and fat from top of shells 
4. Scald and skin tomatoes
5. Squeeze pulp from seeds and juice of tomato
6. Chop tomatoes finely 
7. Pour boiling water over seeds and juice 
8. After straining, use remainder of tomato to make soup (add more water if needed)
9. Stew onion, garlic, butter and lard in soup pot 
10. Add in tomatoes
11. Stew a few minutes
12. Add meat from claws, crabs, and fat from top shells
13. Sift bread or crackers over soup
14. Season with salt, pepper, parsley, sweet marjoram, thyme, lemon juice, and lemon peel
15. Pour in water in which seeds were scalded
16. Boil moderately 1 hour 

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Crab Soup

Ingredients

• 18 young fat crabs (raw)
• 12 fine, ripe tomatoes 
• Boiling water
• 1 large onion 
• 1 clove garlic 
• 1 tbsp. butter
• 1 tbsp. lard 
• Grated bread or crackers 
• Salt
• Pepper (black or cayenne)
• Parsley 
• Sweet marjoram 
• Thyme 
• 1/2 tsp. lemon juice
• Peel of 1 lemon

Directions 

1. Open and cleanse young fat crabs
2. Cut crab into 4 parts 
3. Extract meat from crabs and fat from top of shells 
4. Scald and skin tomatoes
5. Squeeze pulp from seeds and juice of tomato
6. Chop tomatoes finely 
7. Pour boiling water over seeds and juice 
8. After straining, use remainder of tomato to make soup (add more water if needed)
9. Stew onion, garlic, butter and lard in soup pot 
10. Add in tomatoes
11. Stew a few minutes
12. Add meat from claws, crabs, and fat from top shells
13. Sift bread or crackers over soup
14. Season with salt, pepper, parsley, sweet marjoram, thyme, lemon juice, and lemon peel
15. Pour in water in which seeds were scalded
16. Boil moderately 1 hour 

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Shells

Ingredients 

• 1 lb. jumbo shell pasta 
• 1 lb. ricotta 
• 1 egg
• 3 cups mozzarella 
• 1 qt. marinara sauce 
• Salt and pepper (to taste)

Directions 

1. Boil and salt pot water 
2. Once boiling, add jumbo shells 
3. In bowl, mix together ricotta, egg, 1 cup mozzarella, and salt and pepper
4. When pasta is Al Dente (7-9 minutes), strain water 
5. Stuff jumbo shells with ricotta mixture
6. Spoon in 1 ladle of sauce in bottom of baking dish 
7. Put single layer of shells in baking dish 
8. Ladle sauce over top of stuffed shells 
9. Sprinkle remaining cheese over top sauce
10. Bake at 350 degrees for 15-20 minutes 

Source — Old family recipe.

  Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Shells

Ingredients 

• 1 lb. jumbo shell pasta 
• 1 lb. ricotta 
• 1 egg
• 3 cups mozzarella 
• 1 qt. marinara sauce 
• Salt and pepper (to taste)

Directions 

1. Boil and salt pot water 
2. Once boiling, add jumbo shells 
3. In bowl, mix together ricotta, egg, 1 cup mozzarella, and salt and pepper
4. When pasta is Al Dente (7-9 minutes), strain water 
5. Stuff jumbo shells with ricotta mixture
6. Spoon in 1 ladle of sauce in bottom of baking dish 
7. Put single layer of shells in baking dish 
8. Ladle sauce over top of stuffed shells 
9. Sprinkle remaining cheese over top sauce
10. Bake at 350 degrees for 15-20 minutes 

Source — Old family recipe.

  Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Chicken Alfredo

Ingredients

• Three Chicken Breasts
• One Package of Bow-Tie Noodles
• One Pint of Heavy Whipping Cream
• Tony's More Spice Seasoning
• Two Cups Italian Shredded Cheese

Directions

1. Boil the noodles until they are tender.
2. Season the chicken breast with Tony's More Spice Seasoning.
3. Set the oven to 350 degrees for 20 minutes.
4. Pour the noodles in a draining pan.
5. Cut the chicken breast up into small piece.
6. Boil the whipping cream until it starts bubbling.
7. Slowly add cheese until it's not too thick.
8. Add the chicken and noodles.
9. Add more seasoning to your liking.

Source — Food Network

Prepared by Alexis Sneed

Louisiana Anthology
June 6, 2019

Chicken Alfredo

Ingredients

• Three Chicken Breasts
• One Package of Bow-Tie Noodles
• One Pint of Heavy Whipping Cream
• Tony's More Spice Seasoning
• Two Cups Italian Shredded Cheese

Directions

1. Boil the noodles until they are tender.
2. Season the chicken breast with Tony's More Spice Seasoning.
3. Set the oven to 350 degrees for 20 minutes.
4. Pour the noodles in a draining pan.
5. Cut the chicken breast up into small piece.
6. Boil the whipping cream until it starts bubbling.
7. Slowly add cheese until it's not too thick.
8. Add the chicken and noodles.
9. Add more seasoning to your liking.

Source — Food Network

Prepared by Alexis Sneed

Louisiana Anthology
June 6, 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