Oyster Soup

Ingredients

• 100 oysters
• Liquor
• 2 quarts of water
• Tablespoon-full of butter
• 1 pint of rich milk or cream
• Pinch of mace
• Pinch of nutmeg
• Pinch of pepper
• Pinch of salt
• Wheat flour (optional)

Instructions

1. Take 100 oysters, strain them through a cullender and set the liquor to boil.
2. Add two quarts of water when the scum has risen and been taken off.
3. Add a tablespoon-full of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt.
4. Boil these ingredients together.
5. Just before serving, throw in the oysters.
6. If the soup is too thin, stir in a little wheat flour a few minutes before serving.

Oyster Soup

Ingredients

• 100 oysters
• Liquor
• 2 quarts of water
• Tablespoon-full of butter
• 1 pint of rich milk or cream
• Pinch of mace
• Pinch of nutmeg
• Pinch of pepper
• Pinch of salt
• Wheat flour (optional)

Instructions

1. Take 100 oysters, strain them through a cullender and set the liquor to boil.
2. Add two quarts of water when the scum has risen and been taken off.
3. Add a tablespoon-full of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt.
4. Boil these ingredients together.
5. Just before serving, throw in the oysters.
6. If the soup is too thin, stir in a little wheat flour a few minutes before serving.

Pasta Salad

Ingredients

• 1 pound of thin spaghetti, broke into 3-4” pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing

• 1 (16 oz) bottle Italian dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping

• 1 teaspoon Salad Supreme (optional)

Instructions

1. Cook dinner spaghetti consistent with package instructions, then rinse in cold water and drain. Set aside and allow to cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a big bowl. Add cooled spaghetti noodles and mix properly.
3. Blend together dressing, Parmesan cheese, paprika, and garlic powder in a small bowl. Pour on the spaghetti and veggies and blend until completely combined.
4. Store inside the fridge for as a minimum of 2 hours before serving.

Pasta Salad

Ingredients

• 1 pound of thin spaghetti, broke into 3-4” pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing

• 1 (16 oz) bottle Italian dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping

• 1 teaspoon Salad Supreme (optional)

Instructions

1. Cook dinner spaghetti consistent with package instructions, then rinse in cold water and drain. Set aside and allow to cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a big bowl. Add cooled spaghetti noodles and mix properly.
3. Blend together dressing, Parmesan cheese, paprika, and garlic powder in a small bowl. Pour on the spaghetti and veggies and blend until completely combined.
4. Store inside the fridge for as a minimum of 2 hours before serving.

Meatball Stew

Ingredients

• 2 lb hamburger meat,
• One bunch celery,
• One white onion,
• Bread Crumbs,
• Brown gravy,
• White rice,

Directions 

1. Chop celery and onions
2. Pour breadcrumbs in a pan
3. Combine hamburger meat, celery, and onions into a mixture
4. Roll mixture in breadcrumbs until a solid meatball forms
5. Simmer meatballs in brown gravy for 1 hour 
6. Serve over white rice.

Source — Landry’s Family Cookbook. 

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 17, 2019

Meatball Stew

Ingredients

• 2 lb hamburger meat,
• One bunch celery,
• One white onion,
• Bread Crumbs,
• Brown gravy,
• White rice,

Directions 

1. Chop celery and onions
2. Pour breadcrumbs in a pan
3. Combine hamburger meat, celery, and onions into a mixture
4. Roll mixture in breadcrumbs until a solid meatball forms
5. Simmer meatballs in brown gravy for 1 hour 
6. Serve over white rice.

Source — Landry’s Family Cookbook. 

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 17, 2019

Gumbo D’Herbes Green Gumbo

Ingredients

• Young cabbage leaves, beet Leaves, turnip Leaves,
• Mustard leaves, spinach, cresses,
• Green Onions,
• Brown gravy,
• Beef and ham,

Directions

1. Boil equal portions of vegetables
2. Once boiled, chop fine
3. Lightly fry beef and ham in a brown gravy,
4. Add vegetables and cook for 1 hour
5. Add hot water if necessary 
6. Cook on low for 2 hours
7. Add hot pepper.

Source — Creole Cookery Book. 

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 17, 2019