Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• One-half cup of olive oil
• Three-fourths cup of ranch dressing
• 1 teaspoon of vinegar
• 3 tablespoons of Worcestershire sauce
• 1 teaspoon of lemon juice
• 2 cloves of minced garlic
• One-half teaspoon of black pepper
• One cup of shredded parmesan cheese
• One-half cup of Panko breadcrumbs
• 1 teaspoon of garlic powder
• 2 tablespoons of melted butter
• Provolone cheese slices

Directions

1. Mix the olive oil, one-half cup of ranch dressing vinegar, Worcestershire sauce, lemon juice, garlic, and black pepper together into a Ziploc bag and add in the chicken. Marinate for at least one hour.
2. After marinating, preheat oven to 350 degrees.
3. Place chicken on a baking sheet and bake for 16 minutes, then turn the chicken over and bake for another 16 minutes.
4. While chicken is baking, mix one-fourth cup of ranch dressing and one-half cup of parmesan cheese in a bowl.
5. In another bowl, mix the breadcrumbs, garlic powder, one-half cup of parmesan cheese, and butter.
6. After the chicken is done baking, spread the ranch and parmesan sauce over the chicken, place a piece of provolone cheese on each slice, then spread the breadcrumb mixture over each chicken breast.
7. Broil in the oven for a few minutes, just until the cheese is melted and the breadcrumbs are slightly browned.

Source — Elizabeth McDaniel
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 16, 2019

Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• One-half cup of olive oil
• Three-fourths cup of ranch dressing
• 1 teaspoon of vinegar
• 3 tablespoons of Worcestershire sauce
• 1 teaspoon of lemon juice
• 2 cloves of minced garlic
• One-half teaspoon of black pepper
• One cup of shredded parmesan cheese
• One-half cup of Panko breadcrumbs
• 1 teaspoon of garlic powder
• 2 tablespoons of melted butter
• Provolone cheese slices

Directions

1. Mix the olive oil, one-half cup of ranch dressing vinegar, Worcestershire sauce, lemon juice, garlic, and black pepper together into a Ziploc bag and add in the chicken. Marinate for at least one hour.
2. After marinating, preheat oven to 350 degrees.
3. Place chicken on a baking sheet and bake for 16 minutes, then turn the chicken over and bake for another 16 minutes.
4. While chicken is baking, mix one-fourth cup of ranch dressing and one-half cup of parmesan cheese in a bowl.
5. In another bowl, mix the breadcrumbs, garlic powder, one-half cup of parmesan cheese, and butter.
6. After the chicken is done baking, spread the ranch and parmesan sauce over the chicken, place a piece of provolone cheese on each slice, then spread the breadcrumb mixture over each chicken breast.
7. Broil in the oven for a few minutes, just until the cheese is melted and the breadcrumbs are slightly browned.

Source — Elizabeth McDaniel
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 16, 2019

Spiced Tongue

Ingredients

• Fresh tongue
• Salt
• Sodium nitrate
• 1 tablespoon of allspice
• 1 tablespoon of cloves and nutmeg
• 1 lemon peel, grated
• 1 teaspoon of ginger
• Ditto [same as above] of thyme
• Ditto of summer savory 
• Piece of a lemon
• 1 ounce of suet
• Pepper

Directions

1. Corn [preserve with salt] a fresh tongue for 2 days, with salt and a little sodium nitrate mixed; then lay it on one side and bore holes with a steel used for knives.
2. Stuff the holes with a mixture of 1 tablespoon each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoon ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste.
3. Place in a dish and then under a heavy press for 24 hours; then add water to its own brine, and boil until it will skin, cut off its roots evenly.
4. Begin at the small end to roll; bandage very tightly; stuff paste into the middle, then boil 3 hours, and when done place under heavy press again.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Spiced Tongue

Ingredients

• Fresh tongue
• Salt
• Sodium nitrate
• 1 tablespoon of allspice
• 1 tablespoon of cloves and nutmeg
• 1 lemon peel, grated
• 1 teaspoon of ginger
• Ditto [same as above] of thyme
• Ditto of summer savory 
• Piece of a lemon
• 1 ounce of suet
• Pepper

Directions

1. Corn [preserve with salt] a fresh tongue for 2 days, with salt and a little sodium nitrate mixed; then lay it on one side and bore holes with a steel used for knives.
2. Stuff the holes with a mixture of 1 tablespoon each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoon ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste.
3. Place in a dish and then under a heavy press for 24 hours; then add water to its own brine, and boil until it will skin, cut off its roots evenly.
4. Begin at the small end to roll; bandage very tightly; stuff paste into the middle, then boil 3 hours, and when done place under heavy press again.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Duck Roasted

Ingredients

• Duck
• Potatoes
• Butter
• Onions
• Parsley
• 1 cup of water
• 2 tablespoons of catsup
• Brown flour
• Lemons

Directions

1. Pick, draw and singe the duck.
2. Wash carefully and stuff the duck with potatoes, mashed with butter, onions, and parsley.
3. Put the duck over a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough.
4. Boil giblets [liver, heart, gizzard, and neck] and chop then, up finely with some of the gravy from the duck, 2 tablespoons of catsup, a lump [1-2 tablespoons] of butter, and a little brown flour.
5. Have cut lemons on side dishes or serve with brown duck sauce.

Source — La Cuisine Creole
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Duck Roasted

Ingredients

• Duck
• Potatoes
• Butter
• Onions
• Parsley
• 1 cup of water
• 2 tablespoons of catsup
• Brown flour
• Lemons

Directions

1. Pick, draw and singe the duck.
2. Wash carefully and stuff the duck with potatoes, mashed with butter, onions, and parsley.
3. Put the duck over a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough.
4. Boil giblets [liver, heart, gizzard, and neck] and chop then, up finely with some of the gravy from the duck, 2 tablespoons of catsup, a lump [1-2 tablespoons] of butter, and a little brown flour.
5. Have cut lemons on side dishes or serve with brown duck sauce.

Source — La Cuisine Creole
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019

Pot au Feu

Ingredients

• One pound of beef
• One cup of water
• Carrot
• Turnip
• Other greens
• Salt

Directions

1. To each 1 lb. of beef, add a cup of water.
2. Add in a carrot, a turnip, and other greens.
3. Let simmer slowly.
4. Add salt to taste.

Source — Creole Cookery Book
Prepared by Elizabeth McDaniel
Louisiana Anthology
January 3, 2020