Chicken Pot Pie

Ingredients

• 1 chicken breast
• 3-4 slices of fat salt pork
• 1/4 teaspoon of butter
• 1/4 teaspoon of pepper
• Crust

Directions

• Cut up the chicken, parboil it and save the liquor it was boiled in
• Fry the fat salt pork
• Put pork in bottom of dish
• Put chicken and liquor in dish
• Add butter and pepper
• Cover with crust
• Bake for 1 hour at 300 degrees

Source —La Cuisine Creole
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Chicken Pot Pie

Ingredients

• 1 chicken breast
• 3-4 slices of fat salt pork
• 1/4 teaspoon of butter
• 1/4 teaspoon of pepper
• Crust

Directions

• Cut up the chicken, parboil it and save the liquor it was boiled in
• Fry the fat salt pork
• Put pork in bottom of dish
• Put chicken and liquor in dish
• Add butter and pepper
• Cover with crust
• Bake for 1 hour at 300 degrees

Source —La Cuisine Creole
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Loaded Mashed Potato Casserole

Ingredients

• Four cups of instant mashed potatoes
• One and a half teaspoons of salt
• Four cups of hot water
• One cup of milk
• Six tablespoons of butter
• One and a half cups of sour cream
• Six ounces of cream cheese
• One cup of shredded cheddar cheese 
• One cup of chopped green onion
• Two tablespoons of butter (for topping)
• One teaspoon paprika
• Half a pound of bacon, crumbled

Directions

1. Stir potatoes, milk, six tablespoons of butter, water and salt. 
2. Cover loosely with plastic wrap and microwave for seven minutes on high until bubbly. 
3. Blend with mixer until smooth. 
4. Add sour cream and softened cream cheese, mix again until smooth.
5. Turn into a greased two and a half quart casserole dish. 
6. Dot with two tablespoons butter and sprinkle with paprika.
7. Bake uncovered at 350 F for 30 minutes.
8. Add shredded cheddar cheese, chopped green onion, and fried crumbled bacon for topping.

Source — Personal Recipe
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Loaded Mashed Potato Casserole

Ingredients

• Four cups of instant mashed potatoes
• One and a half teaspoons of salt
• Four cups of hot water
• One cup of milk
• Six tablespoons of butter
• One and a half cups of sour cream
• Six ounces of cream cheese
• One cup of shredded cheddar cheese 
• One cup of chopped green onion
• Two tablespoons of butter (for topping)
• One teaspoon paprika
• Half a pound of bacon, crumbled

Directions

1. Stir potatoes, milk, six tablespoons of butter, water and salt. 
2. Cover loosely with plastic wrap and microwave for seven minutes on high until bubbly. 
3. Blend with mixer until smooth. 
4. Add sour cream and softened cream cheese, mix again until smooth.
5. Turn into a greased two and a half quart casserole dish. 
6. Dot with two tablespoons butter and sprinkle with paprika.
7. Bake uncovered at 350 F for 30 minutes.
8. Add shredded cheddar cheese, chopped green onion, and fried crumbled bacon for topping.

Source — Personal Recipe
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Lima or Butter Beans

Ingredients

• Two pounds lima or butter beans, shelled
• Six tablespoons of butter 
• One teaspoon of salt
• One teaspoon of pepper 

Directions

1. Place beans in cold water for an hour before cooking. 
2. Place beans in stew pan with enough boiling water to cover them. 
3. Boil fast for an hour and cover while cooking. 
4. When tender, pour off nearly all the water and stir in butter, salt, and pepper. Can combine with sweet corn for succotash. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Lima or Butter Beans

Ingredients

• Two pounds lima or butter beans, shelled
• Six tablespoons of butter 
• One teaspoon of salt
• One teaspoon of pepper 

Directions

1. Place beans in cold water for an hour before cooking. 
2. Place beans in stew pan with enough boiling water to cover them. 
3. Boil fast for an hour and cover while cooking. 
4. When tender, pour off nearly all the water and stir in butter, salt, and pepper. Can combine with sweet corn for succotash. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Cupcakes

Ingredients

• One cup of butter
• Three cups of sugar
• Five eggs
• Five cups of sifted flour 
• One cup of sour cream
• Teaspoon of soda
• Glass of wine
• Pinch of nutmeg
• One cup of butter
• Three cups of sugar
• Five cups of flour
• One cup of milk
• Three eggs 
• Teaspoon of soda 
• Splash of brandy 

Directions

1. Work butter and sugar to a cream.
2. Beat five eggs separately. 
3. Stir in five cups of sifted flour.
4. Add one cup of sour cream and a teaspoon of soda, mix.
5. Add one glass of wine and a pinch of nutmeg.
6. Bake at 350 F in round tins until golden brown. 
7. Cream one cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, teaspoon of soda, and splash of brandy for icing.
8. Ice while warm. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020