Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Plain Teacakes

Ingredients

• 1/2 cup of butter (can substitute with a large spoonful of lard)
• 1 1/2 cups of sugar
• 1 teacupful of milk
• 1 teaspoonful of soda
• 7 cupfuls of sifted flour

Directions

1. Preheat oven to 350 degrees
2. Mix ingredients into large bowl
3. Lay dough out on floured surface and roll into disk shape
4. Refrigerate for 1 hour
5. Lay dough out on floured surface again and roll out until 1/4 inch thick
6. Cut dough into desired shapes
7. Baked on slightly greased pan for 10-12 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Plain Teacakes

Ingredients

• 1/2 cup of butter (can substitute with a large spoonful of lard)
• 1 1/2 cups of sugar
• 1 teacupful of milk
• 1 teaspoonful of soda
• 7 cupfuls of sifted flour

Directions

1. Preheat oven to 350 degrees
2. Mix ingredients into large bowl
3. Lay dough out on floured surface and roll into disk shape
4. Refrigerate for 1 hour
5. Lay dough out on floured surface again and roll out until 1/4 inch thick
6. Cut dough into desired shapes
7. Baked on slightly greased pan for 10-12 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Eggs au Gratin for Lent

Ingredients

• 8 Eggs
• Tablespoon of butter
• 1/2 cup of sweet milk
• Cheese
• Bread crumbs

Directions

1. Boil 4 eggs hard, peel and cut them in slices and lay them in a deep dish in close circular rows
2. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a cup of sweet milk
3. Stir this over the first until it thickens, pour it over the eggs
4. Strew (scatter or spread) bread crumbs on the top
5. Bake for 10 minutes

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019

Macaroni in a Mould

Ingredients

• 1 pack of elbow pasta
• Choice of meat, raw or cooked
• Choice of sweet hearb(s)
• 1 stick of butter
• Pepper
• 1 eschalot onion
• 2 eggs
• Progresso White Clam Sauce

Directions

1. Boil elbow pasta until tender
2. Line mould with pasta
3. Make a mince (grind or mix) of any kind of meat, raw or cooked
4. Chop eschalot onion
5. Beat 2 eggs
6. Melt butter
7. Season pasta and meat with herbs, butter, pepper, chopped eschalot, and eggs
8. Fill mould with ingredients and boil for 20 minutes
9. Serve with Progresso White Clam Sauce

Source — La Cuisine Creole
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019