Fancy Pudding

Ingredients:

• Milk
• French Bread
• Butter or Lard
• Eggs
• Cinnamon
• Nutmeg
• Sugar
• Wine 

Directions:

1. Slice a loaf of french bread into cubes, sizing the cubes however you want.
2. Place the sliced bread into a pan.
3. Pour 1/2 pint of milk over the bread.
4. Grab 4 eggs an gently beat them in a bowl.  Once done, add a second 1/2 pint of milk to the eggs.
5. Dip each slice of french bread into the egg/milk mixture before placing back in the pan. This part is rather messy so if you want wear gloves and/or an apron.
6. Shift about a 1/2 tablespoon cinnamon and sugar over the freshly dipped French bread.
7. Place the pan over the stove after adding a stick of butter and cook till it is boiling or the pudding is golden.
8. Serve with a saucer sprinking with sugar and nutmeg. 
9. If 21 or older, grab a glass of wine.
10. Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Fancy Pudding

Ingredients:

• Milk
• French Bread
• Butter or Lard
• Eggs
• Cinnamon
• Nutmeg
• Sugar
• Wine 

Directions:

1. Slice a loaf of french bread into cubes, sizing the cubes however you want.
2. Place the sliced bread into a pan.
3. Pour 1/2 pint of milk over the bread.
4. Grab 4 eggs an gently beat them in a bowl.  Once done, add a second 1/2 pint of milk to the eggs.
5. Dip each slice of french bread into the egg/milk mixture before placing back in the pan. This part is rather messy so if you want wear gloves and/or an apron.
6. Shift about a 1/2 tablespoon cinnamon and sugar over the freshly dipped French bread.
7. Place the pan over the stove after adding a stick of butter and cook till it is boiling or the pudding is golden.
8. Serve with a saucer sprinking with sugar and nutmeg. 
9. If 21 or older, grab a glass of wine.
10. Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Cheesy Spaghetti

Ingredients

• 24 oz jar of Prego Traditional Sauce
• 12 oz of Skinner Spaghetti noodles
• 0.7 oz (1 packet) Great Value Italian Dressing dry mix
• 1 lb. of ground beef
• 2 cups of shredded cheese

Directions

1. Preheat oven to 350°.
2. Fill a pot with 4-6 cups of water and bring to a boil.
3. Add spaghetti noodles to the water filled pot and let boil for 10 minutes.
4. Brown the ground beef in a skillet.
• If frozen, allow to completely thaw.
5. Drain ground beef and rinse beef with water.
6. Return beef to skillet and place on low heat.
7. Add packet of Italian dressing mix to beef and stir.  
8. Combine fully cooked noodles, beef, and Prego sauce into one large pot and mix.
9. Top the spaghetti mixture with the shredded cheese evenly.
• can add more based on preference.
10. Place pot in the preheated oven for 10 minutes or until cheese is bubbling.
11. Allow to cool for 5 minutes.

Source — Natalie Tripp

Prepared by Natalie Tripp

Louisiana Anthology

6/10/2019

Cheesy Spaghetti

Ingredients

• 24 oz jar of Prego Traditional Sauce
• 12 oz of Skinner Spaghetti noodles
• 0.7 oz (1 packet) Great Value Italian Dressing dry mix
• 1 lb. of ground beef
• 2 cups of shredded cheese

Directions

1. Preheat oven to 350°.
2. Fill a pot with 4-6 cups of water and bring to a boil.
3. Add spaghetti noodles to the water filled pot and let boil for 10 minutes.
4. Brown the ground beef in a skillet.
• If frozen, allow to completely thaw.
5. Drain ground beef and rinse beef with water.
6. Return beef to skillet and place on low heat.
7. Add packet of Italian dressing mix to beef and stir.  
8. Combine fully cooked noodles, beef, and Prego sauce into one large pot and mix.
9. Top the spaghetti mixture with the shredded cheese evenly.
• can add more based on preference.
10. Place pot in the preheated oven for 10 minutes or until cheese is bubbling.
11. Allow to cool for 5 minutes.

Source — Natalie Tripp

Prepared by Natalie Tripp

Louisiana Anthology

6/10/2019

Flannel Cakes

Ingredients:

•  Eggs
•  Flour
•  Milk
•  Yeast
•  Salt
•  Butter

Directions:

1. Sift 2 pounds of flour into a bowl.
2.  Mix a teaspoon of salt to the flour.
3. Warm your milk in the microwave after measuring out a pint into a bowl.  Have it in the microwave for 30 second intervals, checking it between to make sure it doesn't get too hot or curdle.
4. Stir the warm milk into the flour/salt mix to begin making the batter.
5. Beat the four eggs and add them to 3 tablespoons of yeast in a cup.
6. Add the egg/yeast mix to the batter.  Make sure they are well mixed.
7. If the mixture isn't runny by this point, heat up a cup of milk in the microwave and slowly add that to the batter.  You do not need to use the full cup of milk, add only until the batter is runny.
8. Grab a pan and grab your butter (about a tablespoon). 
9. Use the butter to grease up the pan.
10. Place the greased up pan onto the stove top.
11. Turn on the stove (not too high, try to keep temperature about midway) and begin cooking!
12. Pour about a cup of batter onto the pan. Heat until the top is bubbling before flip to other side with a spatula. Cook till it is done.  You can check with spatula.

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Flannel Cakes

Ingredients:

•  Eggs
•  Flour
•  Milk
•  Yeast
•  Salt
•  Butter

Directions:

1. Sift 2 pounds of flour into a bowl.
2.  Mix a teaspoon of salt to the flour.
3. Warm your milk in the microwave after measuring out a pint into a bowl.  Have it in the microwave for 30 second intervals, checking it between to make sure it doesn't get too hot or curdle.
4. Stir the warm milk into the flour/salt mix to begin making the batter.
5. Beat the four eggs and add them to 3 tablespoons of yeast in a cup.
6. Add the egg/yeast mix to the batter.  Make sure they are well mixed.
7. If the mixture isn't runny by this point, heat up a cup of milk in the microwave and slowly add that to the batter.  You do not need to use the full cup of milk, add only until the batter is runny.
8. Grab a pan and grab your butter (about a tablespoon). 
9. Use the butter to grease up the pan.
10. Place the greased up pan onto the stove top.
11. Turn on the stove (not too high, try to keep temperature about midway) and begin cooking!
12. Pour about a cup of batter onto the pan. Heat until the top is bubbling before flip to other side with a spatula. Cook till it is done.  You can check with spatula.

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Almond Ice

Ingredients

• One Cup of Heavy Cream
• One quarter Cup of Orange Flower Water
• One Cup of Sweet Almonds
• One half Cup of Bitter Almonds
• Four Cups of Milk

Directions

Almond Ice

1. Put all almonds in food processor and turn on high.
2. Periodically stop processor and add enough water to moisten almonds.
3. When thoroughly processed add the Orange Flower Water and half of the milk.
4. Pour mixture through a strainer into a large bowl.
5. Bring rest of the milk and cream to a boil.
6. Stir continuously until it thickens. 
7. Add strained milk to mixture and bring back to a boil.
8. Take off fire as soon as it begins to boil and let cool.
9. Poor into mold and freeze.

— Caroline Walmsley.

Source — Creole Cookery Book

Prepared by Colby W.Bass

Louisiana Anthology

June 6,2019