Light Ginger Bread

Ingredients

• 2 lbs. of flour
• 1 lb. butter
• 1/2 lb. of sugar
• 1 pt. molasses
• 6 eggs
• tsp. soda
• 1 lemon

Directions

1. Combine flour, butter, sugar, molasses, and eggs
2. Dissolve soda into juice of lemon
3. Add mixture to flour mixture
4. Add rind of lemon
5. Bake in cake pans
6. Add raisins and citron (optional)

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Light Ginger Bread

Ingredients

• 2 lbs. of flour
• 1 lb. butter
• 1/2 lb. of sugar
• 1 pt. molasses
• 6 eggs
• tsp. soda
• 1 lemon

Directions

1. Combine flour, butter, sugar, molasses, and eggs
2. Dissolve soda into juice of lemon
3. Add mixture to flour mixture
4. Add rind of lemon
5. Bake in cake pans
6. Add raisins and citron (optional)

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Family Cake

Ingredients

• 6 oz. rice 
• 6 oz. flour
• 9 eggs
• 1/2 lb. lump sugar- pounded & sifted
• 1/2 oz. carraway seeds

Directions

1. Combine all ingredients 
2. Beat 1 hour
3. Bake for 1 hour

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Family Cake

Ingredients

• 6 oz. rice 
• 6 oz. flour
• 9 eggs
• 1/2 lb. lump sugar- pounded & sifted
• 1/2 oz. carraway seeds

Directions

1. Combine all ingredients 
2. Beat 1 hour
3. Bake for 1 hour

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Clear Soup

Ingredients

• 5-6 lbs. lean beef
• 1 slice of ham
• 6 qt cold water
• tbsp. salt
• 1/2 cup cold water
• 2 medium-sized onions
• 2 carrots- chopped fine
• 2 nieces. of celery
• 1 bowl of ice water
• Cayenne pepper & salt to taste

Directions

1. Chop lean beed into small pieces
2. Combine beed & ham into water
3. Bring to a boil
4. Skim soup well
5. Add tbsp. salt & 1/2 cup cold water
6. Add onions, carrots, & celery
7. Boil 6-8 hours slowly until 1/2 broth is reduced
8. Strain through colander & cloth
9. Store in fried overnight until jellied
10. Remove and skim all grease off the top
11. Pour into pot and heat
12. Prepare ice water
13. Wet cloth in ice water
14. Pour broth through cloth so that the fat separates
15. Pause periodically to remove fat and rewet cloth to ensure it is cold
16. Reheat to serve
17. Add salt and cayenne to taste

Source — Creole Cookery Book
Prepared by Jania Burns
Louisiana Anthology
December 16, 2019

Clear Soup

Ingredients

• 5-6 lbs. lean beef
• 1 slice of ham
• 6 qt cold water
• tbsp. salt
• 1/2 cup cold water
• 2 medium-sized onions
• 2 carrots- chopped fine
• 2 nieces. of celery
• 1 bowl of ice water
• Cayenne pepper & salt to taste

Directions

1. Chop lean beed into small pieces
2. Combine beed & ham into water
3. Bring to a boil
4. Skim soup well
5. Add tbsp. salt & 1/2 cup cold water
6. Add onions, carrots, & celery
7. Boil 6-8 hours slowly until 1/2 broth is reduced
8. Strain through colander & cloth
9. Store in fried overnight until jellied
10. Remove and skim all grease off the top
11. Pour into pot and heat
12. Prepare ice water
13. Wet cloth in ice water
14. Pour broth through cloth so that the fat separates
15. Pause periodically to remove fat and rewet cloth to ensure it is cold
16. Reheat to serve
17. Add salt and cayenne to taste

Source — Creole Cookery Book
Prepared by Jania Burns
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