Omurice

Ingredients:

• 2 Eggs
• 2 Tbsp Milk
• 1 cup of Rice 
• 1/2 cup of Frozen Mixed Vegetable (Carrots, peas, corn, etc.)
• 1/2 Onion
• Vegetable Oil
• Butter
• Salt
• Black Pepper
• Soy Sauce
• Ketchup
• 1 1/2 cup of Chicken or Sliced Beef

Directions:

Fried Rice

1. Chop the onions into fine pieces
2. Cut the chicken or beef into 1/2 inches small pieces
3. Heat up a non-stick pan with vegetable oil over medium high heat and saute the onions until it's soften
4. Add chicken or beef, and cook it till it isn't pink anymore
5. Add the mixed vegetables, and season with salt and black pepper
6. Add rice, and evenly spread it around the pan
7. Season with 1 tbsp of ketchup and 1 tbsp of soy sauce. Make sure everything is evenly mixed
8. Transfer fried rice onto a plate

Omelette

1. In a small bowl, whisk the 2 egg, and add 1 tbsp of milk.
2. Butter the non-stick pan 
3. Add the mixture onto a non-stick pan over medium high heat
4. Tilt pan so all of the bottom pan is covered with egg, and lower the heat 
5. Wait till the top part is mostly solid 
6. Transfer the omelette over the fried rice
7. Add ketchup on top

Source — Sharon Shih
Prepared by Sharon Shih
Louisiana Anthology

6/10/2019

Omurice

Ingredients:

• 2 Eggs
• 2 Tbsp Milk
• 1 cup of Rice 
• 1/2 cup of Frozen Mixed Vegetable (Carrots, peas, corn, etc.)
• 1/2 Onion
• Vegetable Oil
• Butter
• Salt
• Black Pepper
• Soy Sauce
• Ketchup
• 1 1/2 cup of Chicken or Sliced Beef

Directions:

Fried Rice

1. Chop the onions into fine pieces
2. Cut the chicken or beef into 1/2 inches small pieces
3. Heat up a non-stick pan with vegetable oil over medium high heat and saute the onions until it's soften
4. Add chicken or beef, and cook it till it isn't pink anymore
5. Add the mixed vegetables, and season with salt and black pepper
6. Add rice, and evenly spread it around the pan
7. Season with 1 tbsp of ketchup and 1 tbsp of soy sauce. Make sure everything is evenly mixed
8. Transfer fried rice onto a plate

Omelette

1. In a small bowl, whisk the 2 egg, and add 1 tbsp of milk.
2. Butter the non-stick pan 
3. Add the mixture onto a non-stick pan over medium high heat
4. Tilt pan so all of the bottom pan is covered with egg, and lower the heat 
5. Wait till the top part is mostly solid 
6. Transfer the omelette over the fried rice
7. Add ketchup on top

Source — Sharon Shih
Prepared by Sharon Shih
Louisiana Anthology

6/10/2019

Enchiladas

Ingredients

• 2 lbs of ground beef
• 6 large flour tortilia shells
• 1 can of bean free hormel chili
• 1 lb of medium cheddar cheese 
• Tony cachere's seasoning

Directions

1. Preheat your oven to 325.
2. Brown the 2 lbs of ground beef.
3. Add tony coacher's to taste.
4. Drain the grease from the ground beef in a colander. 
5. Mix in a handful of medium cheddar cheese.
6. Put meat inside of tortillas and wrap closed.
7. Place the tortilla in a large pyrex pan and hold in place with toothpick. 
8. Repeat steps until all 6 tortillas are in the pyrex pan.
9. Open can of bean free hormel chili and spread on top of the tortillas evenly.
10. Cover the chili with a thick layer of medium cheddar cheese.
11. Place pyrex pan into oven and bake at 325 for 30 minutes.
12. Remove pyrex from oven and allow to cool for about 5 minutes then serve hot.

Source - Dupree' Family Recipe

Prepared by Ryder Laroux

Louisiana Anthology

June 10, 2019

White Chip Cranberry Cookies

White Chip Cranberry Cookies

Ingredients

- 1/3 cup butter, softened

- 1/2 cup packed brown sugar

- 1/3 cup sugar

- 1 large egg

- 1 tsp vanilla extract

- 1 1/2 cup all purpose flour

- 1/2 tsp salt

- 1/2 tsp baking soda

-3/4 cup dried cranberries

- 1/2 cup white baking chips

Directions

1. In a large bowl, beat butter and sugars together until crumbly. Beat in egg and vanilla. Combine the flour, salt and baking soda in a separate bowl. Once combined, gradually add to sugar mixture and mix well. Add cranberries and white chocolate chips.
2. Drop heaping tablespoons about 2 inches apart onto coated baking sheets. Bake at 375 for 8-10 minutes or until lightly browned.

Source- Stults' Family Recipe

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

White Chip Cranberry Cookies

White Chip Cranberry Cookies

Ingredients

- 1/3 cup butter, softened

- 1/2 cup packed brown sugar

- 1/3 cup sugar

- 1 large egg

- 1 tsp vanilla extract

- 1 1/2 cup all purpose flour

- 1/2 tsp salt

- 1/2 tsp baking soda

-3/4 cup dried cranberries

- 1/2 cup white baking chips

Directions

1. In a large bowl, beat butter and sugars together until crumbly. Beat in egg and vanilla. Combine the flour, salt and baking soda in a separate bowl. Once combined, gradually add to sugar mixture and mix well. Add cranberries and white chocolate chips.
2. Drop heaping tablespoons about 2 inches apart onto coated baking sheets. Bake at 375 for 8-10 minutes or until lightly browned.

Source- Stults' Family Recipe

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

Stuffed Tomatoes

Stuffed Tomatoes 

Ingredients

- 12 large tomatoes

- Salt

- Pepper

- Thyme

- 1 tbsp butter

- 1 cup bread crumbs

Directions

1. Cut the tops off of the tomatoes and take out as much as the pulp as you can without damaging the outside. Place the pulp in a separate bowl and chop it up. 

2. Once the pulp is chopped, add salt, pepper, and thyme to taste. 

3. Add 1 tablespoon of butter and about 1 cup bread crumbs and form into a stuffing.  

4. Put the mixture back into the tomatoes and bake them in a moderately hot oven (about 375⁰) until golden brown on top.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019  

Stuffed Tomatoes

Stuffed Tomatoes 

Ingredients

- 12 large tomatoes

- Salt

- Pepper

- Thyme

- 1 tbsp butter

- 1 cup bread crumbs

Directions

1. Cut the tops off of the tomatoes and take out as much as the pulp as you can without damaging the outside. Place the pulp in a separate bowl and chop it up. 

2. Once the pulp is chopped, add salt, pepper, and thyme to taste. 

3. Add 1 tablespoon of butter and about 1 cup bread crumbs and form into a stuffing.  

4. Put the mixture back into the tomatoes and bake them in a moderately hot oven (about 375⁰) until golden brown on top.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019