Fried Potatoes

Ingredients

• Potatoes [a sufficient quantity for the meal]
• Fine salt
• Salted Water
• Lard

Directions

1. Heat up lard in a vessel.
2. Wash and pare the potatoes.
3. Cut the potatoes in thin slices.
4. Put the potatoes into salted water to cool and crisp.
5. Take the potatoes individually out of the water and dry them off.
6. Drop enough potatoes [enough to float] into the boiling lard.
7. Dip the potatoes out as they begin to brown with a skimmer.
8. Salt the potatoes once out of the vessel.

Source — La Cuisine Creole
Prepared by Rachel Brown
Louisiana Anthology
January 16, 2020

Chocolate Cake

Ingredients

Chocolate Cake

• 8 ounces of butter
• 2 1/4 cups of sugar
• 3 1/4 cups of flour
• 4 whole eggs
• 1 cup of milk
• 1 teaspoon of soda
• 2 teaspoons of cream of tartar sifted into the flour

Icing

• 3 egg whites
• 3 cups of sifted flour
• 3 tablespoons of grated chocolate 

Directions

Chocolate Cake

1. Mix all the ingredients together well in a bowl
2. Pour mixture into two cake pans

Icing

1. Beat egg whites and sifted sugar together
2. Stir in grated chocolate for taste

Source — La Cuisine Creole
Prepared by Rachel Niemirowski
Louisiana Anthology
January 6, 2020

Peanut Butter Pie

Ingredients

• Two graham cracker crust
• 8 ounces of cream cheese
• Half a cup of creamy peanut butter
• Half a can on condensed milk
• One cup of confectioners sugar
• One ten ounce [for mixture] and one eight ounce [for top] of Cool Whip topping

Directions

1. Mix cream cheese, creamy peanut butter, and condensed milk until smooth.
2. Add in the confectioners sugar slowly and mix throughly.
3. Fold in ten ounces of Cool Whip.
4. Pour mixture into pie shells.
5. Place pies in freezer for fifteen to forty-five minutes.
6. Take out of freezer and top pies with Cool Whip.
7. Put pies back in freezer to firm up.
8. Take out of freezer a few minutes prior to serving.

Source — A Taste of Heaven Cookbook

Prepared by Rachel Brown

Louisiana Anthology

January 16, 2020

Peanut Butter Pie

Ingredients

• Two graham cracker crust
• 8 ounces of cream cheese
• Half a cup of creamy peanut butter
• Half a can on condensed milk
• One cup of confectioners sugar
• One ten ounce [for mixture] and one eight ounce [for top] of Cool Whip topping

Directions

1. Mix cream cheese, creamy peanut butter, and condensed milk until smooth.
2. Add in the confectioners sugar slowly and mix throughly.
3. Fold in ten ounces of Cool Whip.
4. Pour mixture into pie shells.
5. Place pies in freezer for fifteen to forty-five minutes.
6. Take out of freezer and top pies with Cool Whip.
7. Put pies back in freezer to firm up.
8. Take out of freezer a few minutes prior to serving.

Source — A Taste of Heaven Cookbook

Prepared by Rachel Brown

Louisiana Anthology

January 16, 2020

Chocolate Cake

Ingredients

Chocolate Cake

• 8 ounces of butter
• 2 1/4 cups of sugar
• 3 1/4 cups of flour
• 4 whole eggs
• 1 cup of milk
• 1 teaspoon of soda
• 2 teaspoons of cream of tartar sifted into the flour

Icing

• 3 egg whites
• 3 cups of sifted flour
• 3 tablespoons of grated chocolate 

Directions

Chocolate Cake

1. Mix all the ingredients together well in a bowl
2. Pour mixture into two cake pans

Icing

1. Beat egg whites and sifted sugar together
2. Stir in grated chocolate for taste

Source — La Cuisine Creole
Prepared by Rachel Niemirowski
Louisiana Anthology
January 6, 2020

Fried Potatoes

Ingredients

• Potatoes [a sufficient quantity for the meal]
• Fine salt
• Salted Water
• Lard

Directions

1. Heat up lard in a vessel.
2. Wash and pare the potatoes.
3. Cut the potatoes in thin slices.
4. Put the potatoes into salted water to cool and crisp.
5. Take the potatoes individually out of the water and dry them off.
6. Drop enough potatoes [enough to float] into the boiling lard.
7. Dip the potatoes out as they begin to brown with a skimmer.
8. Salt the potatoes once out of the vessel.

Source — La Cuisine Creole
Prepared by Rachel Brown
Louisiana Anthology
January 16, 2020

Almond Drops

Ingredients

• Five ounces of sweet almonds
• Three ounces of bitter almonds or peach kernels
• Four eggs, the four yolks and one egg white/li>
• Half a pound of sifted flour
• Pound of sugar
• Salt

Directions

1. Blanch and pound the sweet and bitter almonds with the white of one egg.
2. Put the half pound of sifted flour on your dough board.
3. Make a hole in the middle of the flour.
4. Put the almonds, pound of sugar, four egg yolks, and a little salt in the hole in the flour and make it into a paste.
5. Cut the paste in pieces the size of a nut
6. Lay the nut size pieces half an inch apart on a baking pan lined with parchment paper.
7. Bake in a moderate oven for fifteen or twenty minutes.

Source — La Cuisine Creole
Prepared by Rachel Brown
Louisiana Anthology
January 16, 2020