Stove-Top Macaroni and Cheese

Ingredients

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• 16 ounces of elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 dash (⅛ teaspoon) black pepper
• 1 cups warm milk
• 2 cups shredded cheddar cheese (8 ounces)

Directions

1. Boil macaroni until desired softness is reached
2. Melt the butter on medium heat in a saucepan
3. Stir in the flour, mixing consistently for 3-5 minutes, allowing a thickening roux to form
4. Slowly add salt, pepper, and milk while continuing to stir
5. Mix the sauce consistently, allowing it to cook until bubbles are visible
6. Add and stir in the cheese in increments until completely melted
7. Drain the macaroni and combine with the sauce
8. Stir and serve 

Source – Genius Kitchen.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Stove-Top Macaroni and Cheese

Ingredients

https://georgiafilipinoshop.com/product/royal-elbow-macaroni-400g/

• 16 ounces of elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 dash (⅛ teaspoon) black pepper
• 1 cups warm milk
• 2 cups shredded cheddar cheese (8 ounces)

Directions

1. Boil macaroni until desired softness is reached
2. Melt the butter on medium heat in a saucepan
3. Stir in the flour, mixing consistently for 3-5 minutes, allowing a thickening roux to form
4. Slowly add salt, pepper, and milk while continuing to stir
5. Mix the sauce consistently, allowing it to cook until bubbles are visible
6. Add and stir in the cheese in increments until completely melted
7. Drain the macaroni and combine with the sauce
8. Stir and serve 

Source – Genius Kitchen.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Scalloped Oysters

Ingredients

• 1-quart Oysters (4 cups)
• Bread crumbs or crackers
• Butter
• Allspice (pimento)
• Peppercorn
• Mace
• Madeira wine

Directions

1. Scald the oysters in their liquor
2. Drain the oysters
3. Prepare the pan by buttering it and sprinkling the bread crumbs on the bottom and sides
4. Place a layer of oysters as the first layer, followed by breadcrumbs, then pieces of butter, a few whole allspices, peppercorns, and a small quantity of mace
5. Repeat the layers until the pan is full
6. Cover the layers with one more spread of bread crumbs
7. Pour a small glass of the Madeira over the crumbs
8. Bake for one hour

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Scalloped Oysters

Ingredients

• 1-quart Oysters (4 cups)
• Bread crumbs or crackers
• Butter
• Allspice (pimento)
• Peppercorn
• Mace
• Madeira wine

Directions

1. Scald the oysters in their liquor
2. Drain the oysters
3. Prepare the pan by buttering it and sprinkling the bread crumbs on the bottom and sides
4. Place a layer of oysters as the first layer, followed by breadcrumbs, then pieces of butter, a few whole allspices, peppercorns, and a small quantity of mace
5. Repeat the layers until the pan is full
6. Cover the layers with one more spread of bread crumbs
7. Pour a small glass of the Madeira over the crumbs
8. Bake for one hour

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Pickled Oysters

Ingredients

• Large jar of Oysters (must have over one pint of oyster liquor)
• Two pints of vinegar
• Pepper
• Mace
• Salt

Directions

Oysters

1. Begin by opening the oysters and saving the liquor into a pot
2. Warm the oysters in the liquor until just before boiling, small bubbles and steam will be visible
3. Remove the oysters from the liquor 

Pickling

1. Combine one pint of the liquor with the vinegar
2. Add pepper, mace, and salt to taste
3. Allow ingredients to boil for approximately 1 hour
4. Leave broth to cool
5. Pour over the oysters and serve 

Source – Creole Cookery Book.
Prepared by Fatima Z. Hussain
Louisiana Anthology
June 10, 2019

Pickled Oysters

Ingredients

• Large jar of Oysters (must have over one pint of oyster liquor)
• Two pints of vinegar
• Pepper
• Mace
• Salt

Directions

Oysters

1. Begin by opening the oysters and saving the liquor into a pot
2. Warm the oysters in the liquor until just before boiling, small bubbles and steam will be visible
3. Remove the oysters from the liquor 

Pickling

1. Combine one pint of the liquor with the vinegar
2. Add pepper, mace, and salt to taste
3. Allow ingredients to boil for approximately 1 hour
4. Leave broth to cool
5. Pour over the oysters and serve 

Source – Creole Cookery Book.
Prepared by Fatima Z. Hussain
Louisiana Anthology
June 10, 2019

Groundnut Soup

     Ingredients 

• One half-pint of shelled ground nuts
• Two tablespoons of flour
• One pint of oysters
• One and a half pint of boiling water
• One large red pepper (or two small red peppers)

Directions

1. Grind shelled ground nuts thoroughly
2.  Combine the flour to the ground nuts and completely mix together
3.  Include the mixture, alongside the oysters, into the boiling water
4.  Allow the mixture continue to boil
5.  Add the red pepper for spice

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019