Peanut Butter Balls

Ingredients

• Half a cup of peanut butter
• Half a cup of honey
• Three-fourths cup of powdered milk
• Wheat germ

Directions

1. Mix the peanut butter and honey together.  
2. Add the powdered milk and stir to combine.
3. Roll the mixture into small balls (about 15) and roll in wheat germ to coat.
4. Place the peanut butter balls in the refrigerator to chill for 30 minutes before eating.

Source — Personal Recipe Collection
Prepared by Rachel Niemirowski
Louisiana Anthology
July 19, 2019

Peanut Butter Balls

Ingredients

• Half a cup of peanut butter
• Half a cup of honey
• Three-fourths cup of powdered milk
• Wheat germ

Directions

1. Mix the peanut butter and honey together.  
2. Add the powdered milk and stir to combine.
3. Roll the mixture into small balls (about 15) and roll in wheat germ to coat.
4. Place the peanut butter balls in the refrigerator to chill for 30 minutes before eating.

Source — Personal Recipe Collection
Prepared by Rachel Niemirowski
Louisiana Anthology
July 19, 2019

Corn Fritters

Ingredients

• 1 cup raw corn kernels
• 1 cup flour
• 1 egg
• ⅔ cup milk
• salt and pepper

Directions

1. Mix all ingredients together, a think batter should form
2. Fry in small cakes

Source — Creole Cookery Book
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019

Corn Fritters

Ingredients

• 1 cup raw corn kernels
• 1 cup flour
• 1 egg
• ⅔ cup milk
• salt and pepper

Directions

1. Mix all ingredients together, a think batter should form
2. Fry in small cakes

Source — Creole Cookery Book
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019

Roly Poly

Ingredients

• 1 lb veal
• 1 lb lean beef
• ½ lb pork
• ½ loaf bread
• 1 onion, chopped
• 3 eggs
• beef stock

Directions

1. Cut the meats into small cubes.
2. Chop the meats and crumbs in a food processor.
3. Wet the mixture then squeeze the water out using a clean linen.
4. Add the onion and season to taste.
5. Form into a roll.
6. Bake ½ hours, basting frequently with beef stock.
7. Allow to cool, then slice and serve.

Source — Creole Cookery Book
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019

Roly Poly

Ingredients

• 1 lb veal
• 1 lb lean beef
• ½ lb pork
• ½ loaf bread
• 1 onion, chopped
• 3 eggs
• beef stock

Directions

1. Cut the meats into small cubes.
2. Chop the meats and crumbs in a food processor.
3. Wet the mixture then squeeze the water out using a clean linen.
4. Add the onion and season to taste.
5. Form into a roll.
6. Bake ½ hours, basting frequently with beef stock.
7. Allow to cool, then slice and serve.

Source — Creole Cookery Book
Prepared by Errol Mire
Louisiana Anthology
July 19, 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