Mississippi Mountain Roast

Ingredients

• 1 Chuck Roast (3-4 lb.) 
• Flour
• Salt & Pepper
• 4 Tbsp. Butter
• 10 Pepperoncini
• 2 Tbsp. Mayonnaise
• 2 Tsp. Apple Cider Vinegar
• 1/2 Tsp. Dried Dill
• 1/4 Tsp. Paprika

Directions 

1. Take the Chuck Roast and knead it entirely with the flour, salt and pepper (rub into the meat)
2. Then take a pan, oil it, and cook the outside of the roast until the outside is a dark pink
3. Place into crock pot then add 4 tbsp. butter and 10 pepperoncini. Close lid
4. In a separate bowl add 2 tbsp. mayonnaise, 2 tsp. apple cider vinegar, 1/2 tsp. dried dill, 1/4 tsp. paprika. Mix well
5. Add the sauce to the roast in the crockpot and spread it on top of the roast
6. Set the crock pot on low for 8 hours
7. Take the roast out of the pot and, using two forks, shred the roast into several pieces
8. Put the shredded roast back in the crockpot and mix well

Source — My Personal Recipe
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Mississippi Mountain Roast

Ingredients

• 1 Chuck Roast (3-4 lb.) 
• Flour
• Salt & Pepper
• 4 Tbsp. Butter
• 10 Pepperoncini
• 2 Tbsp. Mayonnaise
• 2 Tsp. Apple Cider Vinegar
• 1/2 Tsp. Dried Dill
• 1/4 Tsp. Paprika

Directions 

1. Take the Chuck Roast and knead it entirely with the flour, salt and pepper (rub into the meat)
2. Then take a pan, oil it, and cook the outside of the roast until the outside is a dark pink
3. Place into crock pot then add 4 tbsp. butter and 10 pepperoncini. Close lid
4. In a separate bowl add 2 tbsp. mayonnaise, 2 tsp. apple cider vinegar, 1/2 tsp. dried dill, 1/4 tsp. paprika. Mix well
5. Add the sauce to the roast in the crockpot and spread it on top of the roast
6. Set the crock pot on low for 8 hours
7. Take the roast out of the pot and, using two forks, shred the roast into several pieces
8. Put the shredded roast back in the crockpot and mix well

Source — My Personal Recipe
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Roast

Ingredients

• One 3 to 5 lb. roast
• Two teaspoons salt and pepper
• Six cloves minced garlic
• Two cups beef both
• 1/4 cup Worcestershire Sauce
• Two white onions 
• 1 pound baby carrots'
• 1 pound red potatoes

Directions

1. Preheat oven to 350 degrees F.
2. Place roast in an oven pot, and season both sides with salt and pepper.
3. Add vegetable oil to the pot sear until brown, 3 to 4 mins each side.
4. Remove roast from pan, and add garlic to pot and saute 60 seconds. Deglaze pan with beef broth and add roast back to pot.
5. Pour Worcetershire sauce over roast, and place the onion chunks, carrots, and potatoes on top of and around meat. 
6. Place lid on pan and transfer it to the preheated 350 degree and let it cook for 3 hours, or until meat reaches internal temperature of 202 degrees F.

Source — Roast Recipe
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Roast

Ingredients

• One 3 to 5 lb. roast
• Two teaspoons salt and pepper
• Six cloves minced garlic
• Two cups beef both
• 1/4 cup Worcestershire Sauce
• Two white onions 
• 1 pound baby carrots'
• 1 pound red potatoes

Directions

1. Preheat oven to 350 degrees F.
2. Place roast in an oven pot, and season both sides with salt and pepper.
3. Add vegetable oil to the pot sear until brown, 3 to 4 mins each side.
4. Remove roast from pan, and add garlic to pot and saute 60 seconds. Deglaze pan with beef broth and add roast back to pot.
5. Pour Worcetershire sauce over roast, and place the onion chunks, carrots, and potatoes on top of and around meat. 
6. Place lid on pan and transfer it to the preheated 350 degree and let it cook for 3 hours, or until meat reaches internal temperature of 202 degrees F.

Source — Roast Recipe
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Coconut Custard

Ingredients

• One nut 
• One pint of milk
• Three eggs 
• Sugar 
• Butter
• Rind of one lemon
• Nutmeg

Directions

1. Take a bowl and mix the eggs and milk. 
2. Grate the nut into the bowl and mix.
3. Add some sugar, butter the size of a walnut, nutmeg, and the rind of the lemon.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Coconut Custard

Ingredients

• One nut 
• One pint of milk
• Three eggs 
• Sugar 
• Butter
• Rind of one lemon
• Nutmeg

Directions

1. Take a bowl and mix the eggs and milk. 
2. Grate the nut into the bowl and mix.
3. Add some sugar, butter the size of a walnut, nutmeg, and the rind of the lemon.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Apple Trifle

Ingredients

• Apples, when pulp, a thick layer at bottom of dish
• Rind of 1/2 a lemon
• Sugar
• 1/2 pint of milk
• sweet cream
• One egg
• whip cream

Directions

1. Cut and crush up the apples into a bottom dish.
2. In a separate bowl, grate the rind.
3. Add sugar, milk, egg, and mix.
4. Scald it over the fire, and stir it constantly; Do not let it boil
5. Add a little sugar and let it cool, if needed.
6. Lay it over the apples with a spoon.
7. Spread whip cream over top.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019