Green Corn Fritters

Ingredients

• 3 eggs
• 1 cup of milk
• Boiled green corn
• Flour
• Salt
• Pepper
• 2 pints [4 cups] of green shelled beans
• Butter

Directions 

 Corn Fritter

1. Beat three eggs with a cup of milk.
2. Grate a pint [2 cups] of boiled green corn.
3. Throw in flour with the egg, milk and corn.
4. Add salt and pepper for taste.
5. Drop into boiling lard one spoonful at a time.

 Beans

1. Boil for an hour 2 pints [4 cups] of green shelled beans.
2. Pour off the water.
3. Cut the corn from two dozen ears.
4. Put corn among the beans.
5. Add salt and pepper.
6. Cover and let boil for an hour.
7. Add a lump of butter as big as a hen's egg.
8. Roll egg in flour.
9. Let it all boil up.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Green Corn Fritters

Ingredients

• 3 eggs
• 1 cup of milk
• Boiled green corn
• Flour
• Salt
• Pepper
• 2 pints [4 cups] of green shelled beans
• Butter

Directions 

 Corn Fritter

1. Beat three eggs with a cup of milk.
2. Grate a pint [2 cups] of boiled green corn.
3. Throw in flour with the egg, milk and corn.
4. Add salt and pepper for taste.
5. Drop into boiling lard one spoonful at a time.

 Beans

1. Boil for an hour 2 pints [4 cups] of green shelled beans.
2. Pour off the water.
3. Cut the corn from two dozen ears.
4. Put corn among the beans.
5. Add salt and pepper.
6. Cover and let boil for an hour.
7. Add a lump of butter as big as a hen's egg.
8. Roll egg in flour.
9. Let it all boil up.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Beets Boiled

Ingredients

• Beets
• Little butter
• Sugar
• Salt
• Pepper
• Vinegar

Directions

1. Wash beets clean but do not trim roots.
2. Cook beats whole if they are young and tender.
3. Boil,slice, then cook if beets are large.
4. Stew beets in a little butter with sugar.
5. Add salt and vinegar for seasoning.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Beets Boiled

Ingredients

• Beets
• Little butter
• Sugar
• Salt
• Pepper
• Vinegar

Directions

1. Wash beets clean but do not trim roots.
2. Cook beats whole if they are young and tender.
3. Boil,slice, then cook if beets are large.
4. Stew beets in a little butter with sugar.
5. Add salt and vinegar for seasoning.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Cheap White Soup

Ingredients

• Veal
• Chicken
• Game or dry roasted rabbit
• 1 quart [4 cups] of stock

Directions

1. Chop up the remains of cold veal and chicken.
2. Chop up the dry roasted rabbit or available game.
3. Grate and beat them all in a mortar together.
4. Rub them through a sieve.
5. Add to the panada a quart [4 cups] of stock.
6. Put it into a saucepan and cook.
7. Pay great attention to skimming as it boils.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Cheap White Soup

Ingredients

• Veal
• Chicken
• Game or dry roasted rabbit
• 1 quart [4 cups] of stock

Directions

1. Chop up the remains of cold veal and chicken.
2. Chop up the dry roasted rabbit or available game.
3. Grate and beat them all in a mortar together.
4. Rub them through a sieve.
5. Add to the panada a quart [4 cups] of stock.
6. Put it into a saucepan and cook.
7. Pay great attention to skimming as it boils.

Source — La Cuisine Creole
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 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