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

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

Clear Gravy Soup

Ingredients

• Cooking Beef
• 1 tsp Sage
• Carrots 
• Celery
• Turnips
• Salt and pepper to taste

Directions

1. Wash beef and boil overnight or until tender, then remove beef and separate fat.
2. Place broth over heat, then add salt, pepper, and sage.
3. Dice carrots, turnips, celery and place them in the soup. Let them boil until tender, then serve

Source — The Creole Cookery Book
Prepared by Akin Bailey
Louisiana Anthology
July 22, 2019