Chicken Pie, Plain

Ingredients

• 2 whole chickens
• 2 eggs
• 1 tsp parsley
• 1 tsp salt
• 1 tsp pepper
• 2 onions, chopped
• 4 Irish potatoes, sliced
• 3 slices of fat meat
• 2 refrigerated pie crusts
• 1 cup milk
• 1/2 cup butter

Directions

1. chop chickens up into pieces, removing any bones
2. Place in a large pot with the fat meat and let stew for 30 minutes
3. Add milk, eggs, butter, parsley, salt, pepper, onions, and potatoes until well cooked
4. Line a 5 quart pan with one of the pie crusts, put the chickens and gravy into the pan, and place the other pie crust on top
5. Bake at 425 degrees until the crust is well done

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Chicken Pie, Plain

Ingredients

• 2 whole chickens
• 2 eggs
• 1 tsp parsley
• 1 tsp salt
• 1 tsp pepper
• 2 onions, chopped
• 4 Irish potatoes, sliced
• 3 slices of fat meat
• 2 refrigerated pie crusts
• 1 cup milk
• 1/2 cup butter

Directions

1. chop chickens up into pieces, removing any bones
2. Place in a large pot with the fat meat and let stew for 30 minutes
3. Add milk, eggs, butter, parsley, salt, pepper, onions, and potatoes until well cooked
4. Line a 5 quart pan with one of the pie crusts, put the chickens and gravy into the pan, and place the other pie crust on top
5. Bake at 425 degrees until the crust is well done

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Crayfish Broth

Ingredients

• 2 lbs veal, finely chopped
• 3 dozen crayfish tails
• handful of green chervil
• 1 tsp salt

Directions

1. Pound together veal, crayfish tails, and green chervil together
2. Place the mixture into a large stew pan and add salt and 6 cups of water
3. Boil for 30 minutes and then simmer for another hour
4. Strain and serve

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Crayfish Broth

Ingredients

• 2 lbs veal, finely chopped
• 3 dozen crayfish tails
• handful of green chervil
• 1 tsp salt

Directions

1. Pound together veal, crayfish tails, and green chervil together
2. Place the mixture into a large stew pan and add salt and 6 cups of water
3. Boil for 30 minutes and then simmer for another hour
4. Strain and serve

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Veggie Wrap

Ingredients

• One can of great value black beans
• One teaspoon of Bouillon
• One jalapeno
• One box of brown rice
• Two cups of water
• Two garlic cloves
• A half of onion
• A half of green and red bell pepper
• Cilantro (tied together)
• A splash of vegetable broth
• Spinach or Burrito wrap

Directions

1. Pour one can a great value black beans into a small pot

2. Add one cup of water to cover the beans and one cup of water to cover the rice. Let simmer to medium-low heat.     

3. Once simmered, reduce temperature to low and simmer for 

 additional ten to twelve minutes; then drain the excess liquid.     
4. Next cut up half of onion, green and red bell pepper, two garlic 

cloves, cilantro (tied together), and jalapeno.                  

5. Then add to a small pan with a splash of vegetable broth and 

cook until the broth is no longer visible and the vegetables have caramelized.                

6. Once the black beans and veggie are cooked, add both to a spinach or burrito wrap.

 

Prepared by Chakina Hill
Louisiana Anthology
January 9th, 2020

Veggie Wrap

Ingredients

• One can of great value black beans
• One teaspoon of Bouillon
• One jalapeno
• One box of brown rice
• Two cups of water
• Two garlic cloves
• A half of onion
• A half of green and red bell pepper
• Cilantro (tied together)
• A splash of vegetable broth
• Spinach or Burrito wrap

Directions

1. Pour one can a great value black beans into a small pot

2. Add one cup of water to cover the beans and one cup of water to cover the rice. Let simmer to medium-low heat.     

3. Once simmered, reduce temperature to low and simmer for 

 additional ten to twelve minutes; then drain the excess liquid.     
4. Next cut up half of onion, green and red bell pepper, two garlic 

cloves, cilantro (tied together), and jalapeno.                  

5. Then add to a small pan with a splash of vegetable broth and 

cook until the broth is no longer visible and the vegetables have caramelized.                

6. Once the black beans and veggie are cooked, add both to a spinach or burrito wrap.

 

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