Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste






• 1 cup plain yogurt

Directions

1. Heat olive oil in a skillet over medium heat
2. Saute onion until lightly browned
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt
4. Continue stirring for 2 minutes
5. Add chicken pieces, tomato paste and yogurt
6. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes

Source — Cooking in Old Creole Days.

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Indian Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste






• 1 cup plain yogurt

Directions

1. Heat olive oil in a skillet over medium heat
2. Saute onion until lightly browned
3. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt
4. Continue stirring for 2 minutes
5. Add chicken pieces, tomato paste and yogurt
6. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes

Source — Cooking in Old Creole Days.

Prepared by Shaileshwari Malla

Louisiana Anthology

July 21, 2019

Chunky Down Home Baked Beans

Ingredients

• 1 lb Ground beef
• 2  (20oz) Cans of baked beans
• 1 tbsp Mustard
• 1 tbsp Apple cider vinegar
• 1 (16oz) Bottle honey barbecue sauce
• 1 1/2 tbsp Liquid smoke concentrate
• 1/2 cup Dark brown sugar
• 1 cup Water

Directions

1. Brown beef over medium heat, chop into small pieces and drain fat.
2. Drain excess liquid from beans and combine with beef.
3. Add the barbecue sauce, then pour the water into empty bottle and rinse into pot with beef and beans.
4. Stir all other ingredients into beans.
5. Allow mixture to simmer on low heat for 20-30 mins or until desired consistency is obtained.
6. Let cool and serve.

Source — Personal recipe

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Chunky Down Home Baked Beans

Ingredients

• 1 lb Ground beef
• 2  (20oz) Cans of baked beans
• 1 tbsp Mustard
• 1 tbsp Apple cider vinegar
• 1 (16oz) Bottle honey barbecue sauce
• 1 1/2 tbsp Liquid smoke concentrate
• 1/2 cup Dark brown sugar
• 1 cup Water

Directions

1. Brown beef over medium heat, chop into small pieces and drain fat.
2. Drain excess liquid from beans and combine with beef.
3. Add the barbecue sauce, then pour the water into empty bottle and rinse into pot with beef and beans.
4. Stir all other ingredients into beans.
5. Allow mixture to simmer on low heat for 20-30 mins or until desired consistency is obtained.
6. Let cool and serve.

Source — Personal recipe

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019

Pomme de Terre Soufflees

Ingredients

• Potatoes
• Cooking oil

Directions

1. Pour oil into a saucepan over low heat.
2. Cut potatoes into medium sized slices and place them in oil. Remove potatoes when they begin to float.
3. Set burner under oil to medium-high heat.
4. Replace potatoes into oil and cook until bloated and dry. Remove and serve.

Source — Cooking in Old Creole Days
Prepared by Akin Bailey

Louisiana Anthology

July 21, 2019

Pomme de Terre Soufflees

Ingredients

• Potatoes
• Cooking oil

Directions

1. Pour oil into a saucepan over low heat.
2. Cut potatoes into medium sized slices and place them in oil. Remove potatoes when they begin to float.
3. Set burner under oil to medium-high heat.
4. Replace potatoes into oil and cook until bloated and dry. Remove and serve.

Source — Cooking in Old Creole Days
Prepared by Akin Bailey

Louisiana Anthology

July 21, 2019

Riz a l'Anglaise

Ingredients

• 1-2 Kilograms of rice
• 8-10 Liters of milk
• 7 Eggs
• 45 Grams of gelatin
• 3-4 Liters of whipped cream
• Some cut fruit

Directions

1. Cook rice in 2 liters of milk.
2. For Creme L'Anglaise - Combine sugar, 3-4 liters of milk, and eggs and heat until thick, stirring occasionally.
3. Mix gelatin and whipped cream in a bowl and set aside.
4. Serve with creme over rice, topped with whipped cream and garnished with fruit.

Source — Cooking in Old Creole Days

Prepared by Akin Bailey
Louisiana Anthology

July 21, 2019