Parmesan Crusted Chicken

Parmesan Crusted Chicken

Ingredients

• 1/2 cup of Hellmann's Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

Directions

1. Heat the oven to 425 degrees.
2. Add the mayonnaise and grated parmesan cheese in a medium bowl and mix well.
3. Put chicken on baking sheet.
4. Spread mixture evenly on top of chicken breasts.
5. Sprinkle chicken breasts with bread crumbs.
6. Bake until chicken is thoroughly cooked, about 20 minutes.

Source- Hellman's Website

Prepared by Lauranne B. Carter

July 20, 2019

Parmesan Crusted Chicken

Parmesan Crusted Chicken

Ingredients

• 1/2 cup of Hellmann's Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

Directions

1. Heat the oven to 425 degrees.
2. Add the mayonnaise and grated parmesan cheese in a medium bowl and mix well.
3. Put chicken on baking sheet.
4. Spread mixture evenly on top of chicken breasts.
5. Sprinkle chicken breasts with bread crumbs.
6. Bake until chicken is thoroughly cooked, about 20 minutes.

Source- Hellman's Website

Prepared by Lauranne B. Carter

July 20, 2019

Bouille'

Bouille'

Ingredients

• Bouille'
• Flour
  
• Butter
• Capers
• Parsley

Directions

1. Boil the bouille' in the soup.
2. Take it out.
3. Add flour and butter to make a sauce.
4. Add either capers or parsley as desired.
5. Enjoy.

Source- Creole Cookery Book

Prepared by Lauranne B. Carter
Louisiana Anthology
July 20, 2019

Bouille'

Bouille'

Ingredients

• Bouille'
• Flour
  
• Butter
• Capers
• Parsley

Directions

1. Boil the bouille' in the soup.
2. Take it out.
3. Add flour and butter to make a sauce.
4. Add either capers or parsley as desired.
5. Enjoy.

Source- Creole Cookery Book

Prepared by Lauranne B. Carter
Louisiana Anthology
July 20, 2019

Ham Toast

Ham Toast

Ingredients

• Lean ham
• Egg
• Butter
• Bits of toast
• Salamander (cooking utensil used to brown the top of meats)

Directions

1. Grate some lean ham.
2. Mix it with the yolk of an egg.
3. Add pepper.
4. Mix in butter and fry.
5. Pour on square bits of toast.
6. Place the salamander on top to brown the ham.

Source-Creole Cookery Book

Prepared by Lauranne B. Carter
Louisiana Anthology
July 20, 2019

Ham Toast

Ham Toast

Ingredients

• Lean ham
• Egg
• Butter
• Bits of toast
• Salamander (cooking utensil used to brown the top of meats)

Directions

1. Grate some lean ham.
2. Mix it with the yolk of an egg.
3. Add pepper.
4. Mix in butter and fry.
5. Pour on square bits of toast.
6. Place the salamander on top to brown the ham.

Source-Creole Cookery Book

Prepared by Lauranne B. Carter
Louisiana Anthology
July 20, 2019

Irish Stew

Irish Stew

Ingredients

• Thick piece of beef from the round or sirloin
• Salt
• Pepper
• Potatoes

Directions

1. Cut a square, thick piece of beef from the round or sirloin.
2. Trim off the excess fat.
3. Put in a stewpan with water enough to cover it.
4. Add salt and pepper to season slightly.
5. Take beef and let it stew slowly till tender throughout.
6. Then par and cut potatoes into quarters.
7. Add potatoes.

Source-Creole Cookery Book
Prepared by Lauranne B. Carter
Louisiana Anthology
July 20, 2019