Cowboy Casserole

Ingredients

• 1 lb. of ground meat
• 1 large onion
• 1 can of evaporated milk
• 1 can of tomato soup
• 1 can of cream corn
• 1 can of sweet corn
• 2 c. of cooked macaroni noodles
• 1/2 lb. cheese (your choice)
• Tonys to taste 

Directions

1. Cook pasta and set to the side.
2. Brown meat and diced onions together in a large pot. Add tony's to the meat and onions.
3. Once the meat is brown; add the soup, milk and both cans of corn to the pot. Stir until mixed throughly. 
4. Turn off the heat and add the noodles and cheese, then mix completely. Add tony's to taste. 
5. Preheat the oven to 350℉. Empty the pot into a baking dish and cook in the oven for 30 minutes.

Source — Katelyn Benoit
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Cowboy Casserole

Ingredients

• 1 lb. of ground meat
• 1 large onion
• 1 can of evaporated milk
• 1 can of tomato soup
• 1 can of cream corn
• 1 can of sweet corn
• 2 c. of cooked macaroni noodles
• 1/2 lb. cheese (your choice)
• Tonys to taste 

Directions

1. Cook pasta and set to the side.
2. Brown meat and diced onions together in a large pot. Add tony's to the meat and onions.
3. Once the meat is brown; add the soup, milk and both cans of corn to the pot. Stir until mixed throughly. 
4. Turn off the heat and add the noodles and cheese, then mix completely. Add tony's to taste. 
5. Preheat the oven to 350℉. Empty the pot into a baking dish and cook in the oven for 30 minutes.

Source — Katelyn Benoit
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Veal Hash

Ingredients

• Veal 
• Spoonful of flour
• 1 tbs. of butter
• Parsley and sweet herbs to taste 
• Teacup of milk

Directions

1. Cut the veal into small pieces; dredge a pint cup of veal with the flour.
2. Add butter, then add to stewpan (large pot) with a half a pint of water and cover.
3. Let simmer for an hour, stirring occasionally. 
4. Add the parsley and herbs.
5. Add milk before serving and serve on toasted bread. 

Source — La Cuisine Creole
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Muffin Bread

Ingredients

• 3 pints of flour 
• 1/2 lb. of butter
• 5 eggs 
• 3 tbs. good yeast

Directions

1. Work the butter into the flour.
2. Separate the egg yolks from the whites and beat separately. 
3. Add the egg yolks and whites to the flour and butter mixture; beat lightly and add yeast.
4. Place into baking pan, then slowly start to bake it at a low temperature. Then, quicken the fire by degrees.

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019

Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019