Broiled Venison

Ingredients

• Venison
• Butter
• Black pepper
• Salt

Directions

1. Cut the venison into medium size slices. 
2. Cover them in a thick coat of butter. 
3. Sprinkle them with black pepper and a little salt. 
4. Place the slices on a gridiron [grill].
5. Broil the slices quickly, broiling quickly will preserve the flavor and keep the venison from drying out. 
6. Serve hot with melted butter.

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Broiled Venison

Ingredients

• Venison
• Butter
• Black pepper
• Salt

Directions

1. Cut the venison into medium size slices. 
2. Cover them in a thick coat of butter. 
3. Sprinkle them with black pepper and a little salt. 
4. Place the slices on a gridiron [grill].
5. Broil the slices quickly, broiling quickly will preserve the flavor and keep the venison from drying out. 
6. Serve hot with melted butter.

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Stuffed Tomatoes

Ingredients

• Twelve large tomatoes
• Salt
• Pepper
• Thyme
• One tablespoon of butter
• Bread crumbs

Directions

1. Preheat the oven.
2. Take twelve large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form. 
3. Chop up the pulp. 
4. Add salt, pepper, thyme, and one tablespoon of butter to the pulp. 
5. Add bread crumbs to the mixture to create a stuffing.
6. Put the mixture back into the skins.
7. Bake the skins in the oven until done. 

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Stuffed Tomatoes

Ingredients

• Twelve large tomatoes
• Salt
• Pepper
• Thyme
• One tablespoon of butter
• Bread crumbs

Directions

1. Preheat the oven.
2. Take twelve large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form. 
3. Chop up the pulp. 
4. Add salt, pepper, thyme, and one tablespoon of butter to the pulp. 
5. Add bread crumbs to the mixture to create a stuffing.
6. Put the mixture back into the skins.
7. Bake the skins in the oven until done. 

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Baked Soup

Ingredients

• Beef or mutton [sheep] 
• Vegetables
• Salt
• Pepper
• Pint of peas
• Patna rice
• Four quarters of water

Directions

1. Cut the beef or mutton[sheep] and the vegetables into pieces.
2. Season with salt and pepper.
3. Put them into a jar with a pint of peas and the patna rice.
4. Pour in four quarts of water. 
5. Close the jar. 
6. Set it in the oven to bake. 
7. When done, strain it through a sieve [strainer]. 
8. Serve it very hot.

Source — La Cuisine Creole
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Baked Soup

Ingredients

• Beef or mutton [sheep] 
• Vegetables
• Salt
• Pepper
• Pint of peas
• Patna rice
• Four quarters of water

Directions

1. Cut the beef or mutton[sheep] and the vegetables into pieces.
2. Season with salt and pepper.
3. Put them into a jar with a pint of peas and the patna rice.
4. Pour in four quarts of water. 
5. Close the jar. 
6. Set it in the oven to bake. 
7. When done, strain it through a sieve [strainer]. 
8. Serve it very hot.

Source — La Cuisine Creole
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019