Jessica's Fiesta Tacos

Ingredients

• 1 pound of ground beef
• 1 packet of El Paso taco seasoning
• 2/3 cup of water
• 12 taco shells
• 1 head of lettuce
• 1 tomato
• 1 pound of shredded cheese

Directions

1. Cook the ground beef over stove top until brown.
2. Drain excess grease.
3. Mix taco seasoning and water with the meat.
4. Bake taco shells at 350 degrees for 5 minutes to crisp.
5. Serve taco meat in shells and dress with lettuce, cheese, and tomatoes.

Source — Personal Recipe
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Jessica's Fiesta Tacos

Ingredients

• 1 pound of ground beef
• 1 packet of El Paso taco seasoning
• 2/3 cup of water
• 12 taco shells
• 1 head of lettuce
• 1 tomato
• 1 pound of shredded cheese

Directions

1. Cook the ground beef over stove top until brown.
2. Drain excess grease.
3. Mix taco seasoning and water with the meat.
4. Bake taco shells at 350 degrees for 5 minutes to crisp.
5. Serve taco meat in shells and dress with lettuce, cheese, and tomatoes.

Source — Personal Recipe
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Nigerian Tomato Chicken Stew

Ingredients

• Chicken
• Fresh tomato
• Green pepper
• Onions
• Tomato paste
• Grease
• Curry powder
• Thyme
• Dry pepper
• Two pack of Knor seasoning

Directions 

Tomato Stew

1. Blend fresh tomatoes, green peppers , and onions together.
2. Pour grease into a frying pan.
3. Add sliced Onions.
4. Add a cup of tomato paste and stir for 15 minutes.
5. Add little salt.
6. Pour blended tomatoes into mix.
7. Cook for 20 minutes.

  Chicken Soup

1. Thaw frozen chicken in a pot with 2 cups of water.
2. Add curry powder, thyme, salt, and dry pepper for seasoning.
3. Add two packs of Knor seasoning for taste.
4. Let cook for 35 minutes.
5. Add tomato stew from frying pan onto pot with chicken soup.
6. Cook for 30 minutes while continuously stirring.
7. Tomato stew is ready.

Source — My Personal Recipe
Prepared by Muhammed Mubarak
Louisiana Anthology
July 20, 2019

Nigerian Tomato Chicken Stew

Ingredients

• Chicken
• Fresh tomato
• Green pepper
• Onions
• Tomato paste
• Grease
• Curry powder
• Thyme
• Dry pepper
• Two pack of Knor seasoning

Directions 

Tomato Stew

1. Blend fresh tomatoes, green peppers , and onions together.
2. Pour grease into a frying pan.
3. Add sliced Onions.
4. Add a cup of tomato paste and stir for 15 minutes.
5. Add little salt.
6. Pour blended tomatoes into mix.
7. Cook for 20 minutes.

  Chicken Soup

1. Thaw frozen chicken in a pot with 2 cups of water.
2. Add curry powder, thyme, salt, and dry pepper for seasoning.
3. Add two packs of Knor seasoning for taste.
4. Let cook for 35 minutes.
5. Add tomato stew from frying pan onto pot with chicken soup.
6. Cook for 30 minutes while continuously stirring.
7. Tomato stew is ready.

Source — My Personal Recipe
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

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