Nana’s Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread, cubed (or 1 loaf of stale French bread)
• 1¹⁄₂ cups butter, melted
• 6 eggs
• 4 cups milk
• 2 cups sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg

Sauce

• ¹⁄₂ cup butter, melted
• 1 cup powdered sugar
• ¹⁄₂ cup milk
• 2 eggs
• ¹⁄₂ tsp lemon juice
• ¹⁄₂ tsp vanilla

Directions

Bread Pudding

1. Toss bread with butter.
2. Blend sugar, eggs, milk, sugar, nutmeg.
3. Pour over bread in 9" x 13" pan.
4. Let mixture soak in until bread puffs up.
5. Bake at 300° in water bath for 1 hour or until an inserted knife comes out clean.

Sauce

1. Mix ingredients
2. Cook on low until it’s blended.
3. Pour over servings of the bread pudding.

Source — Vivian Magee

Prepared by Bruce R. Magee

Louisiana Anthology

July 28, 2019

Nana’s Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread, cubed (or 1 loaf of stale French bread)
• 1¹⁄₂ cups butter, melted
• 6 eggs
• 4 cups milk
• 2 cups sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg

Sauce

• ¹⁄₂ cup butter, melted
• 1 cup powdered sugar
• ¹⁄₂ cup milk
• 2 eggs
• ¹⁄₂ tsp lemon juice
• ¹⁄₂ tsp vanilla

Directions

Bread Pudding

1. Toss bread with butter.
2. Blend sugar, eggs, milk, sugar, nutmeg.
3. Pour over bread in 9" x 13" pan.
4. Let mixture soak in until bread puffs up.
5. Bake at 300° in water bath for 1 hour or until an inserted knife comes out clean.

Sauce

1. Mix ingredients
2. Cook on low until it’s blended.
3. Pour over servings of the bread pudding.

Source — Vivian Magee

Prepared by Bruce R. Magee

Louisiana Anthology

July 28, 2019

Pupusas Revueltas

Ingredients

Pupusas 

• ¼ cup oil
• ½ white onion, broken into layers
• 1 15 oz can of red pinto beans
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 15 oz can of red kidney beans
• 4 ounces of grated Oaxaca cheese (substitute salted mozzarella if unavailable)

Directions

1. Heat ¼ cup oil in a large skillet over medium-high. 
2. Cook onion, tossing occasionally, until pieces are charred on all sides.
3. Transfer onion to a blender, leaving oil in pan. 
4. Add beans and their liquid to blender and purée (add warm water¼ cup at a time if mixture is too thick for blender).
5. Heat onion oil over medium and transfer bean mixture to skillet. 
6. Cook bean mixture, occasionally scraping bottom of pan and stirring, until mixture is thick.
7. Season with salt and let cool.
8. In a large bowl, combine masa flour and warm water, stirring until mixture is sticky.
9. Allow masa to rest uncovered for 15 minutes
10. Combine bean mixture with cheese in a large bowl
11. Make 12 balls using ¼ cup of masa, cover with moist towel.
12. Take 1 ball and press a hole into the center using thumb.
13. Pinch the sides to create a well for the filling
14. Fill well with 2 tbsp. of filling.
15. Pinch top of well to close, then gently flatten the ball into a disk 4-5 inches across. (If dough gets too sticky, dip your hands in room temperature water)
16. Cook over medium heat using a skillet or griddle until center is puffed slightly and pupusa is browned in some spots.
17. Enjoy with Salvadoran Curtido or Salsa Roja

Source — Personal Recipe
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019

Pupusas Revueltas

Ingredients

Pupusas 

• ¼ cup oil
• ½ white onion, broken into layers
• 1 15 oz can of red pinto beans
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 15 oz can of red kidney beans
• 4 ounces of grated Oaxaca cheese (substitute salted mozzarella if unavailable)

Directions

1. Heat ¼ cup oil in a large skillet over medium-high. 
2. Cook onion, tossing occasionally, until pieces are charred on all sides.
3. Transfer onion to a blender, leaving oil in pan. 
4. Add beans and their liquid to blender and purée (add warm water¼ cup at a time if mixture is too thick for blender).
5. Heat onion oil over medium and transfer bean mixture to skillet. 
6. Cook bean mixture, occasionally scraping bottom of pan and stirring, until mixture is thick.
7. Season with salt and let cool.
8. In a large bowl, combine masa flour and warm water, stirring until mixture is sticky.
9. Allow masa to rest uncovered for 15 minutes
10. Combine bean mixture with cheese in a large bowl
11. Make 12 balls using ¼ cup of masa, cover with moist towel.
12. Take 1 ball and press a hole into the center using thumb.
13. Pinch the sides to create a well for the filling
14. Fill well with 2 tbsp. of filling.
15. Pinch top of well to close, then gently flatten the ball into a disk 4-5 inches across. (If dough gets too sticky, dip your hands in room temperature water)
16. Cook over medium heat using a skillet or griddle until center is puffed slightly and pupusa is browned in some spots.
17. Enjoy with Salvadoran Curtido or Salsa Roja

Source — Personal Recipe
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019

Chicken Spaghetti

Ingredients 

• 1 whole raw chicken, cute into 8 pieces 
• 1 pound thin spaghetti, broken into 2-inch pieces 
• 2 1/2 cups shredded sharp Cheddar 
• 1/4 cup of diced green bell pepper
• 1 teaspoon of seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper 
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper 

Directions 

1. Preheat oven 350 degrees Fahrenheit.
2. Bring a large pot of water to a boil.
3. Add chicken pieces to the boiling water for 10 minutes.
4. Return heat to medium-low simmer, 30 to 45 minutes.
5. Remove the chicken and 2 cups of the chicken cooking broth from pot.
6. When chicken cools, remove the skin and pick out the meat to make two generous cups.
7. Combine the chicken, mushroom soup, 1 1/2 cups cheese, green peppers, red peppers, onions, seasoned salt, cayenne and sprinkle in the salt and pepper.
8. Stir in 1 cup of reserved chicken cooking broth.
9. Adding an additional cup if needed.
10. Place mixture in casserole pan and top with the remaining 1 cup of cheese.
11. Bake for 45 minutes (if cheese on top starts to get too cooked, cover with foil).

— Janet Aycock

Source — Janet Aycock
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Chicken Spaghetti

Ingredients 

• 1 whole raw chicken, cute into 8 pieces 
• 1 pound thin spaghetti, broken into 2-inch pieces 
• 2 1/2 cups shredded sharp Cheddar 
• 1/4 cup of diced green bell pepper
• 1 teaspoon of seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper 
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper 

Directions 

1. Preheat oven 350 degrees Fahrenheit.
2. Bring a large pot of water to a boil.
3. Add chicken pieces to the boiling water for 10 minutes.
4. Return heat to medium-low simmer, 30 to 45 minutes.
5. Remove the chicken and 2 cups of the chicken cooking broth from pot.
6. When chicken cools, remove the skin and pick out the meat to make two generous cups.
7. Combine the chicken, mushroom soup, 1 1/2 cups cheese, green peppers, red peppers, onions, seasoned salt, cayenne and sprinkle in the salt and pepper.
8. Stir in 1 cup of reserved chicken cooking broth.
9. Adding an additional cup if needed.
10. Place mixture in casserole pan and top with the remaining 1 cup of cheese.
11. Bake for 45 minutes (if cheese on top starts to get too cooked, cover with foil).

— Janet Aycock

Source — Janet Aycock
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Nutmeg Pudding

Ingredients 

• 3/4 pounds of butter 
• 1 pound of sugar 
• 10 egg yolks 
• 5 egg whites 
• 2 nutmegs

Directions 

Mix all ingredients. 

Bake with or without paste.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019