Lemon Pickle

Ingredients

• 1 puff pastry
• 1 lemon
• 3 eggs
• 1/4 lb. of fine white sugar
• 1/4 lb. of butter
• 1 tbsp of wine
• 1 tbsp of brandy
• 1 tsp rose water

Directions

1. Prepare a puff pastry on a baking dish ready to receive the lemon pudding.
2. Grate and juice the lemon into a bowl and mix them together. Make sure to remove any seeds that came from the lemon. 
3. Stir together the sugar and butter with a spoon till it becomes light and has the consistency of cream.
4. Beat the eggs until they are smooth as and as thick as boiled custard.
5. Combine the eggs, stirring gradually into the butter and sugar mixture.
6. Stir in the mixture of wine and brandy and rose water then stir in the rind and lemon juice mixture.
7. Mix all ingredients well together.
8. Pour the pudding onto the prepared puff pastry. 
9. Bake the pudding for 30 minutes in 350 degree oven.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Lemon Pickle

Ingredients

• 1 puff pastry
• 1 lemon
• 3 eggs
• 1/4 lb. of fine white sugar
• 1/4 lb. of butter
• 1 tbsp of wine
• 1 tbsp of brandy
• 1 tsp rose water

Directions

1. Prepare a puff pastry on a baking dish ready to receive the lemon pudding.
2. Grate and juice the lemon into a bowl and mix them together. Make sure to remove any seeds that came from the lemon. 
3. Stir together the sugar and butter with a spoon till it becomes light and has the consistency of cream.
4. Beat the eggs until they are smooth as and as thick as boiled custard.
5. Combine the eggs, stirring gradually into the butter and sugar mixture.
6. Stir in the mixture of wine and brandy and rose water then stir in the rind and lemon juice mixture.
7. Mix all ingredients well together.
8. Pour the pudding onto the prepared puff pastry. 
9. Bake the pudding for 30 minutes in 350 degree oven.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Rotel Chicken Spaghetti

Ingredients

• One Rotisserie Chicken
• One pound of spaghetti noodles
• One pound of Velveeta cheese
• One can cream of mushroom soup
• One can cream of chicken soup
• One can Rotel tomatoes
• One-fourth cup of Butter
• One cup (or more) bell pepper
• Tony's
• Mrs. Dash table blend
• Cayenne pepper

Directions

1. Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces.
2. Cut the cheese into squares and set aside.
3. Boil spaghetti noodles per instructions on the package. Drain the noodles when they are cooked.
4. While spaghetti is cooking, add butter to a 5-quart pot.
5. Add chopped bell peppers. Simmer for about three minutes. Add soups, tomatoes, cubed cheese, and seasonings to taste. Stir until completely melted.
6. Add the cooked and drained spaghetti to the pot. Add the chicken. Stir well.
7. Pour the chicken spaghetti into a large casserole dish and bake uncovered for 10-15 minutes.

Source — My Kitchen Serenity
Prepared by Lauren Jenkins
Louisiana Anthology
February 13, 2020

Rotel Chicken Spaghetti

Ingredients

• One Rotisserie Chicken
• One pound of spaghetti noodles
• One pound of Velveeta cheese
• One can cream of mushroom soup
• One can cream of chicken soup
• One can Rotel tomatoes
• One-fourth cup of Butter
• One cup (or more) bell pepper
• Tony's
• Mrs. Dash table blend
• Cayenne pepper

Directions

1. Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces.
2. Cut the cheese into squares and set aside.
3. Boil spaghetti noodles per instructions on the package. Drain the noodles when they are cooked.
4. While spaghetti is cooking, add butter to a 5-quart pot.
5. Add chopped bell peppers. Simmer for about three minutes. Add soups, tomatoes, cubed cheese, and seasonings to taste. Stir until completely melted.
6. Add the cooked and drained spaghetti to the pot. Add the chicken. Stir well.
7. Pour the chicken spaghetti into a large casserole dish and bake uncovered for 10-15 minutes.

Source — My Kitchen Serenity
Prepared by Lauren Jenkins
Louisiana Anthology
February 13, 2020

Stewed Tomatoes, with or without sugar

Ingredients

• Water
• Six to eight large ripe tomatoes
• Salt
• Pepper
• Butter
• Crackers
• Sugar (Optional)

Directions

1. Boil water.
2. Place ripe tomatoes in boiling water for a few minutes to scorch the skin.
3. Remove tomatoes from water.
4. Skin the tomatoes.
5. Chop up the tomatoes.
6. Add butter to a skillet.
7. Add chopped up tomatoes to skillet and season with salt and pepper.
8. Let it simmer.
9. Add a spoonful of crushed up crackers.
10. May add sugar but it's optional.
11. Bring fire to low heat and let it simmer for 30 minutes. 

Source — La Cuisine Creole
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

Stewed Tomatoes, with or without sugar

Ingredients

• Water
• Six to eight large ripe tomatoes
• Salt
• Pepper
• Butter
• Crackers
• Sugar (Optional)

Directions

1. Boil water.
2. Place ripe tomatoes in boiling water for a few minutes to scorch the skin.
3. Remove tomatoes from water.
4. Skin the tomatoes.
5. Chop up the tomatoes.
6. Add butter to a skillet.
7. Add chopped up tomatoes to skillet and season with salt and pepper.
8. Let it simmer.
9. Add a spoonful of crushed up crackers.
10. May add sugar but it's optional.
11. Bring fire to low heat and let it simmer for 30 minutes. 

Source — La Cuisine Creole
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

Beef Steak Pie

Ingredients

• Three pounds of beefsteak
• Half a cup of water
• Half a cup of ketchup
• Five boiled eggs
• One quart of fine oysters
• Salt
• Nutmeg
• Pepper

Directions

1. Cut boil eggs into pieces.
2. Add beefsteak to a pot.
3. Cover beefsteak with water, ketchup, eggs, and fine oysters.
4. Add salt, nutmeg, and pepper to taste.
5. Bring to a boil until done.

Source — Creole Cookery Book
Prepared by Lauren Jenkins
Louisiana Anthology
February 11, 2020