Okra Soup

Ingredients

• One gallon of water
• Four cups of okra
• One cup of lima beans
• Three cymblins
• Small piece of fish meat or fowl
• Five sliced tomatoes
• Butter
• Flour
• Pepper 
• Salt

Directions

1. Bring One gallon of water to boil.
2. Add four cups of okra.
3. Boil for half an hour.
4. Add 3 cymblins.
5. Piece of fish meat or fowl.
6. Add five sliced tomatoes.
7. After all ingredients are boiled mix together.
8. Add butter rolled in flour.
9. Season with pepper and salt.
10. Use stone pot and wooden spoon preferably.  
11. Simmer on fire until done.

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Okra Soup

Ingredients

• One gallon of water
• Four cups of okra
• One cup of lima beans
• Three cymblins
• Small piece of fish meat or fowl
• Five sliced tomatoes
• Butter
• Flour
• Pepper 
• Salt

Directions

1. Bring One gallon of water to boil.
2. Add four cups of okra.
3. Boil for half an hour.
4. Add 3 cymblins.
5. Piece of fish meat or fowl.
6. Add five sliced tomatoes.
7. After all ingredients are boiled mix together.
8. Add butter rolled in flour.
9. Season with pepper and salt.
10. Use stone pot and wooden spoon preferably.  
11. Simmer on fire until done.

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Fish Au Gratin

Ingredients

• One whole fish (your choosing)
• One teaspoonful onions
• One cup of white wine
• Six tablespoons of cullis
• One half cup bread crumbs
• Two tablespoons of butter
• Four tablespoons of stock
• One lemon
• One teaspoon of chopped mushrooms
• Three whole mushrooms
• One tablespoon of minced parsley
• One tablespoon of Worcestershire or Sultana sauce
• One teaspoonful of sugar
• One teaspoonful of cayenne pepper
• One teaspoonful of salt
• Salamander

Directions 

Fish

1. Cut fins off of fish.
2. Make an incision in the back of fish
3. Butter saucepan.
4. Add teaspoonful of finely chopped onions.
5. Add one cup of white wine.
6. Place fish in pan.
7. Poor over it, six tablespoonfuls of cullis.
8. Add bread crumbs over fish.
9. Add a few small pieces of butter around it.
10. Put in oven at 350 degrees for 20 minutes to one half hour.
11. Serve in a silver or plated dish with sauce poured over it.
 

 Sauce

1. Add four tablespoons of stock into sauce pan.
2. Boil for 5 minutes, stirring the whole time.
3. Add the juice of one lemon.
4. One teaspoonful of mushrooms.
5. One tablespoonful of minced parsley.
6. One tablespoonful of Worcestershire or Sultana sauce.
7. One teaspoonful of sugar.
8. One teaspoonful of cayenne pepper.
9. One teaspoonful of salt.
10. Mix together.
11. Pour over fish.
12. Add some whole mushrooms and sliced lemon around fish.
13. Bake in oven for one quarter hour at 350 degrees.
14. Add salamander over it.
15. Serve very hot.


 
Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Fish Au Gratin

Ingredients

• One whole fish (your choosing)
• One teaspoonful onions
• One cup of white wine
• Six tablespoons of cullis
• One half cup bread crumbs
• Two tablespoons of butter
• Four tablespoons of stock
• One lemon
• One teaspoon of chopped mushrooms
• Three whole mushrooms
• One tablespoon of minced parsley
• One tablespoon of Worcestershire or Sultana sauce
• One teaspoonful of sugar
• One teaspoonful of cayenne pepper
• One teaspoonful of salt
• Salamander

Directions 

Fish

1. Cut fins off of fish.
2. Make an incision in the back of fish
3. Butter saucepan.
4. Add teaspoonful of finely chopped onions.
5. Add one cup of white wine.
6. Place fish in pan.
7. Poor over it, six tablespoonfuls of cullis.
8. Add bread crumbs over fish.
9. Add a few small pieces of butter around it.
10. Put in oven at 350 degrees for 20 minutes to one half hour.
11. Serve in a silver or plated dish with sauce poured over it.
 

 Sauce

1. Add four tablespoons of stock into sauce pan.
2. Boil for 5 minutes, stirring the whole time.
3. Add the juice of one lemon.
4. One teaspoonful of mushrooms.
5. One tablespoonful of minced parsley.
6. One tablespoonful of Worcestershire or Sultana sauce.
7. One teaspoonful of sugar.
8. One teaspoonful of cayenne pepper.
9. One teaspoonful of salt.
10. Mix together.
11. Pour over fish.
12. Add some whole mushrooms and sliced lemon around fish.
13. Bake in oven for one quarter hour at 350 degrees.
14. Add salamander over it.
15. Serve very hot.


 
Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Vegetarian Shephard's Pie

Ingredients

• One sixteen ounce can on black beans
• One sixteen ounce pack of fresh sliced mushrooms
• One diced yellow onion
• One large box of Idaho Instant Mashed Potatoes
• Ingredients from Idaho Instant Mashed Potatoes
• Two pound bag of preferred cheese
• Two tablespoons of butter

Directions

1. First, preheat oven to 425 degrees, then saute diced yellow onion and fresh sliced mushrooms until translucent.
2. Follow directions on Idaho Potatoes for eight servings.
3. Next, since canned black beans in a strainer, then add to the pan with cooked onion and mushrooms for five minutes.
4. Add vegetable mixture to the bottom of a casserole dish ( 9 x 13 inch).
5. Add two tablespoons of butter to the potatoes, mix, then poor potatoes on top of vegetables. 
6. Continuing, add desired amount of cheese to cover the dish.
7. Finally, place in oven and bake for 30 minutes or until cheese is completely melted.

Source — Gabrielle Kirchem personal recipe
Prepared by Gabrielle Kirchem
Louisiana Anthology
Decmber 28, 2019

Vegetarian Shephard's Pie

Ingredients

• One sixteen ounce can on black beans
• One sixteen ounce pack of fresh sliced mushrooms
• One diced yellow onion
• One large box of Idaho Instant Mashed Potatoes
• Ingredients from Idaho Instant Mashed Potatoes
• Two pound bag of preferred cheese
• Two tablespoons of butter

Directions

1. First, preheat oven to 425 degrees, then saute diced yellow onion and fresh sliced mushrooms until translucent.
2. Follow directions on Idaho Potatoes for eight servings.
3. Next, since canned black beans in a strainer, then add to the pan with cooked onion and mushrooms for five minutes.
4. Add vegetable mixture to the bottom of a casserole dish ( 9 x 13 inch).
5. Add two tablespoons of butter to the potatoes, mix, then poor potatoes on top of vegetables. 
6. Continuing, add desired amount of cheese to cover the dish.
7. Finally, place in oven and bake for 30 minutes or until cheese is completely melted.

Source — Gabrielle Kirchem personal recipe
Prepared by Gabrielle Kirchem
Louisiana Anthology
Decmber 28, 2019

Milk Biscuit or Rolls

Ingredients

• Pint of milk
• Half a pound of butter
• 2 quarts of flour
• 2 eggs
• Cup of yeast

Directions

1. Warm the milk and butter
2. Pour them into nearly 2 quarts of flour (you must take out a handful for finishing the biscuit)
3. Add the eggs and yeast
4. Knead it very well and make into round balls 
5. Flatten each one on the palm of your hand and prick it with a fork 
6. Put it in the oven and bake until fluffy and golden

Source — La Cuisine Creole
Prepared by Josh Romero
Louisiana Anthology
Dec 8, 2019