Strawberry Cake

Ingredients

• Six eggs
• Two cups of white sugar
• Three and one third cups of flour
• A half of cup of milk
• One tablespoon of yeast powder

Directions

1. Split the top of the cake while hot.
2. Spread strawberries in the middle of the cake.
3. Place the top layer of the cake onto the bottom layer of the cake.
4. Then let the strawberries sit a few minutes. 

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Strawberry Cake

Ingredients

• Six eggs
• Two cups of white sugar
• Three and one third cups of flour
• A half of cup of milk
• One tablespoon of yeast powder

Directions

1. Split the top of the cake while hot.
2. Spread strawberries in the middle of the cake.
3. Place the top layer of the cake onto the bottom layer of the cake.
4. Then let the strawberries sit a few minutes. 

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

French Fish

Ingredients

• Boiled fish (deboned)
• Four tablespoons of flour
• One quart of milk
• Two small peeled onions
• A pinch of parsley
• One bay leaf
• One sprig of thyme (tied together)
• Grated nutmeg to taste
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

1. Boil fish, debone and lay aside.
2. To make the sauce, add one ounce of flour and one quart of milk (alternately) in a sauce pan, stirring until you have a smooth mixture.
3. Then add two small peeled onions, a little parsley, a bay leaf, a sprig of thyme (tied together), teaspoon of salt and teaspoon of white pepper.
4. Place over low heat and stir in the butter. Once butter is melted, pour mixture into a bowl through a sieve ( so only the liquid passes through,no seasonings). 
5. Layer your pan with the sauce, add some fish. Season fish with white pepper and salt. Add another layer of salt, then fish until both ingredients are used up finishing with the sauce on top.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

French Fish

Ingredients

• Boiled fish (deboned)
• Four tablespoons of flour
• One quart of milk
• Two small peeled onions
• A pinch of parsley
• One bay leaf
• One sprig of thyme (tied together)
• Grated nutmeg to taste
• One teaspoon of salt
• One teaspoon of pepper
• One pound of fresh butter

Directions

1. Boil fish, debone and lay aside.
2. To make the sauce, add one ounce of flour and one quart of milk (alternately) in a sauce pan, stirring until you have a smooth mixture.
3. Then add two small peeled onions, a little parsley, a bay leaf, a sprig of thyme (tied together), teaspoon of salt and teaspoon of white pepper.
4. Place over low heat and stir in the butter. Once butter is melted, pour mixture into a bowl through a sieve ( so only the liquid passes through,no seasonings). 
5. Layer your pan with the sauce, add some fish. Season fish with white pepper and salt. Add another layer of salt, then fish until both ingredients are used up finishing with the sauce on top.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Cooking Crabs

Ingredients

• Two dozen of hard crabs
• One pint of vinegar
• One pint of water
• Two tablespoonfuls of salt

Directions

1. Add one pint of water, one pint of vinegar, and two tablespoons of salt.
2. After the mixture boils, put the crabs in with a cloth over them, excluding the air.
3. Let them boil from fifteen to twenty minutes.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Cooking Crabs

Ingredients

• Two dozen of hard crabs
• One pint of vinegar
• One pint of water
• Two tablespoonfuls of salt

Directions

1. Add one pint of water, one pint of vinegar, and two tablespoons of salt.
2. After the mixture boils, put the crabs in with a cloth over them, excluding the air.
3. Let them boil from fifteen to twenty minutes.

Source — Creole Cookery Book
Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Rotisserie Chicken Pot Pie

Ingredients

• 1 whole rotisserie chicken
• 1 can of carrots
• 1 can of green sweet peas
• 2 cans of cream of potatoes
• Crescent dough
• Salt
• Pepper

Directions

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Pick and shred chicken and put into a large bowl.
3. Add all ingredient into the large bowl.
4. Season with salt and pepper and mix.
5. Cover a pie pan or baking pan with cooking spray.
6. Spread crescent dough along the pan.
7. Add the pot pie mixture and top with other crescent dough.
8. Make small slits in the dough.
9.  Bake in the oven for 8-10 minutes.
10. Let it sit for a couple of minutes then cut and serve.

Source — Personal Recipe
Prepared by Markalien Bevans
Louisiana Anthology
January 9 , 2020