Terrapin Soup

Ingredients

• Terrapin (as many as needed)
• Pint of meat and liquor
• Half pound of butter
• A pinch of dry mustard
• Wineglass of sherry or maderia
• Salt
• Optional: About a cup of cream

Directions 

1. Put them in a tub of cold water for about a hour.
2. Throw them into a tub of boiling water until dead.
3. Wipe thoroughly until black skin/dirt is removed.
4. Return them back into boiling water until soft enough to remove shell and claws easily.
5. Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
6. In another bowl pick the meat off the terrapin, leaving the small bones.
7. Add liquor until mixture amounts to a pint.
8. Add a half pound of butter.
9. Sprinkle a pinch of dry mustard.
10. Add a wineglass of sherry or madeira.
11. Add salt to taste.
12. Heat when ready to serve, using hot plates.
13. Optional: Add about a cup of cream.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 10, 2020 

Terrapin Soup

Ingredients

• Terrapin (as many as needed)
• Pint of meat and liquor
• Half pound of butter
• A pinch of dry mustard
• Wineglass of sherry or maderia
• Salt
• Optional: About a cup of cream

Directions 

1. Put them in a tub of cold water for about a hour.
2. Throw them into a tub of boiling water until dead.
3. Wipe thoroughly until black skin/dirt is removed.
4. Return them back into boiling water until soft enough to remove shell and claws easily.
5. Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
6. In another bowl pick the meat off the terrapin, leaving the small bones.
7. Add liquor until mixture amounts to a pint.
8. Add a half pound of butter.
9. Sprinkle a pinch of dry mustard.
10. Add a wineglass of sherry or madeira.
11. Add salt to taste.
12. Heat when ready to serve, using hot plates.
13. Optional: Add about a cup of cream.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 10, 2020 

Feta Shrimp Pasta

Ingredients

• 1 lb. shrimp, large, peeled, deveined
• 1 lb spaghetti, cooked according to package directions
• 1 cup feta cheese
• 1 lemon, zested, juiced
• 1/2 cup chicken broth, low sodium
• 1/2 cup pasta cooking water
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste
• green onions to garnish

Directions

1. Cook pasta in a large pot of salted water, according to package directions.
2. Reserve 1/2 cup of pasta cooking water.
3. Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
4. Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
5. In a skillet add remaining olive oil and butter over medium heat.
6. Add shrimp and saute 2 minutes on each side.
7. Add garlic, lemon zest and saute 1 minute more.
8. Add broth, pasta cooking water, cook 1 minute more.
9. Add feta cheese, pasta, mix well.
10. Add lemon juice and green onions, toss well.
11. Serve immediately.

Source — Creole Contessa
Prepared by Bruce R. Magee
Louisiana Anthology
July 16, 2019

Feta Shrimp Pasta

Ingredients

• 1 lb. shrimp, large, peeled, deveined
• 1 lb spaghetti, cooked according to package directions
• 1 cup feta cheese
• 1 lemon, zested, juiced
• 1/2 cup chicken broth, low sodium
• 1/2 cup pasta cooking water
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste
• green onions to garnish

Directions

1. Cook pasta in a large pot of salted water, according to package directions.
2. Reserve 1/2 cup of pasta cooking water.
3. Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
4. Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
5. In a skillet add remaining olive oil and butter over medium heat.
6. Add shrimp and saute 2 minutes on each side.
7. Add garlic, lemon zest and saute 1 minute more.
8. Add broth, pasta cooking water, cook 1 minute more.
9. Add feta cheese, pasta, mix well.
10. Add lemon juice and green onions, toss well.
11. Serve immediately.

Source — Creole Contessa
Prepared by Bruce R. Magee
Louisiana Anthology
July 16, 2019

Eggplants

Ingredients

• Three eggplants
• Half pack of bacon
• One large yellow onion
• Two cups of crumbs of bread
• One raw egg

Directions

1. First, parboil eggplants, split them in half, then scrape out the insides. 
2. Fry bacon, then add to bowl with eggplant, chop it up. 
3. Dice onion and add crumbs of bread to the eggplant and bacon with a raw egg.
4. Next, fill the eggplant skin with stuffing and bake nicely.
5. When cooked, add grated crumbs of bread to top, enjoy.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Eggplants

Ingredients

• Three eggplants
• Half pack of bacon
• One large yellow onion
• Two cups of crumbs of bread
• One raw egg

Directions

1. First, parboil eggplants, split them in half, then scrape out the insides. 
2. Fry bacon, then add to bowl with eggplant, chop it up. 
3. Dice onion and add crumbs of bread to the eggplant and bacon with a raw egg.
4. Next, fill the eggplant skin with stuffing and bake nicely.
5. When cooked, add grated crumbs of bread to top, enjoy.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Fried Irish Potatoes

Ingredients

• One sac of potatoes
• Lard

Directions

1. Boil desired amount of potatoes, peel, then mash them into small cakes. 
2. Next, fry them in appropriate amount of lard.
3. Remove from cooking when both sides are rich brown, enjoy. 

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019