Buttermilk Rolls

 Ingredients 

• 1 tsp. cream of tartar
• 1 qt. flour
• 1 qt. buttermilk
• 1 Tbsp. soda
• salt

Directions 

1. Mix flour, buttermilk, and soda together. Make sure that the soda is dissolved.
2. Add and mix cream of tartar into dough. Stir well and quickly.
3. Add a pinch of salt.
4. Pour into tins or make into rolls.
5. Bake quickly.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019 

To Roast a Turkey

 Ingredients

• Turkey
• Bread crumbs
• Sweet herbs
• Lemon peel
• Nutmeg
• Pepper
• Salt
• 1 Egg yolk
• Butter
• Ham
• Flour
• Lard
• Brown flour

Directions

Turkey and Stuffing

1.  Combine bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, beaten egg yolk, and finely cut ham with enough butter to moisten it.
2. Wash turkey.
3. Stuff the craw of the turkey with the force meat. **there will be enough to form it into balls for frying**
4. Dredge with flour and baste it with cold lard. Roast before a clear, brisk fire.
5. Towards the end of cooking, dredge the turkey with flour and baste with butter before moving the turkey closer to the fire.

Gravy

1. Use giblets to make gravy by cutting them into small pieces.
2. Season and stew them for one hour in very little water.
3. Thicken with a spoonful of brown flour.
4. After skimming the grease from it, stir into the native gravy.

Source — Creole Cookery Book.

Prepared by Kacie Stringer

Louisiana Anthology

June 9, 2019

To Roast a Turkey

 Ingredients

• Turkey
• Bread crumbs
• Sweet herbs
• Lemon peel
• Nutmeg
• Pepper
• Salt
• 1 Egg yolk
• Butter
• Ham
• Flour
• Lard
• Brown flour

Directions

Turkey and Stuffing

1.  Combine bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, beaten egg yolk, and finely cut ham with enough butter to moisten it.
2. Wash turkey.
3. Stuff the craw of the turkey with the force meat. **there will be enough to form it into balls for frying**
4. Dredge with flour and baste it with cold lard. Roast before a clear, brisk fire.
5. Towards the end of cooking, dredge the turkey with flour and baste with butter before moving the turkey closer to the fire.

Gravy

1. Use giblets to make gravy by cutting them into small pieces.
2. Season and stew them for one hour in very little water.
3. Thicken with a spoonful of brown flour.
4. After skimming the grease from it, stir into the native gravy.

Source — Creole Cookery Book.

Prepared by Kacie Stringer

Louisiana Anthology

June 9, 2019

Buttermilk Rolls

 Ingredients 

• 1 tsp. cream of tartar
• 1 qt. flour
• 1 qt. buttermilk
• 1 Tbsp. soda
• salt

Directions 

1. Mix flour, buttermilk, and soda together. Make sure that the soda is dissolved.
2. Add and mix cream of tartar into dough. Stir well and quickly.
3. Add a pinch of salt.
4. Pour into tins or make into rolls.
5. Bake quickly.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019 

Baked Ziti

Ingredients

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 1 jar of alfredo sauce
• 1 lb of penne pasta
• 1 lb of shredded mozzarella

Directions

1. Brown ground beef in a skillet.
2. While browning ground beef, bring the pasta to a boil.
3. When ground beef is cooked, add spaghetti sauce and bring to a boil and let simmer.
4. When noodles are cooked, pour them into a 9x13 pan.
5. Pour alfredo sauce over the pasta. Spread the sauce into an even layer.
6. Add meat sauce on top of the pasta. Spread evenly.
7. Sprinkle mozzarella on top.
8. Cover with aluminum foil. Bake for 15 minutes at 350°F.
9. Remove aluminum foil and bake for another 15 minutes.

Source — Kacie Stringer
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019

Baked Ziti

Ingredients

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 1 jar of alfredo sauce
• 1 lb of penne pasta
• 1 lb of shredded mozzarella

Directions

1. Brown ground beef in a skillet.
2. While browning ground beef, bring the pasta to a boil.
3. When ground beef is cooked, add spaghetti sauce and bring to a boil and let simmer.
4. When noodles are cooked, pour them into a 9x13 pan.
5. Pour alfredo sauce over the pasta. Spread the sauce into an even layer.
6. Add meat sauce on top of the pasta. Spread evenly.
7. Sprinkle mozzarella on top.
8. Cover with aluminum foil. Bake for 15 minutes at 350°F.
9. Remove aluminum foil and bake for another 15 minutes.

Source — Kacie Stringer
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019

Emily's Seafood Gumbo

Ingredients

• 3 pounds shrimp
• 4 cans lump crab meat
• 2 pounds okra
• 2 pounds smoked sausage
• 5 tablespoons flour
• 3/4 cup vegetable oil
• Salt
• Pepper
• Cayenne
• 1 heaping tablespoon parsley 
• 1 heaping tablespoon gumbo file'
• 1 bundle of green onion
• 5-6 cloves garlic
• 1 large onion
• 1 can tomato sauce
• 3 cups rice
• 1 gallon water

Directions

1. Drain excess water out of crab meat
2. De-head and peel shrimp
3. Cut 2 pounds of okra and brown in a separate skillet, using a small amount of oil
4. Set okra aside
5. Cut 2 pounds of smoked sausage into pieces and fry in a separate pan
6. Drain sausage and set it aside
7. In a pan, saute' chopped onions, the white part on green onion, and garlic last to avoid burning
8. Then set aside
9. Make roux with 5 tablespoons of flour and 3/4 cup of vegetable oil, stirring constantly until very dark brown (not burnt)
10. Add a gallon of water to roux
11. Stir in sauteed vegetables
12. Season to taste with salt, pepper, cayenne, and parsley 
13. Bring to a boil
14. While gumbo is cooking, boil rice in a separate pot
15. Add okra, sausage, and shrimp to gumbo
16. Cook for 15 minutes
17. Add crab meat to gumbo
18. Cook for 20 minutes on medium
19. Add 1 tablespoon of gumbo file'
20. Skim off excess oil from top
21. Serve over rice with crackers or french bread 

Source – Emily Peco

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019