Oxtail Soup

Ingredients

• Two oxtails
• Three carrots
• Three turnips
• Two heads of celery
• Four cloves
• One blade of mace

Directions

1. Cut each joint of two ox-tails with a meat-saw, then steep them in water for two hours.
2. Place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.
3. Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender.
4. Take them out, cool them, and clarify the broth.
5. Strain the clarified broth into a soup pot, put with it the pieces of ox-tail, some olive-shaped pieces of carrot and turnip which have been boiled in a little of the broth.
6. Add to this when it has boiled half an hour a small lump of sugar and a little red pepper.
7. The soup may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Oxtail Soup

Ingredients

• Two oxtails
• Three carrots
• Three turnips
• Two heads of celery
• Four cloves
• One blade of mace

Directions

1. Cut each joint of two ox-tails with a meat-saw, then steep them in water for two hours.
2. Place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.
3. Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender.
4. Take them out, cool them, and clarify the broth.
5. Strain the clarified broth into a soup pot, put with it the pieces of ox-tail, some olive-shaped pieces of carrot and turnip which have been boiled in a little of the broth.
6. Add to this when it has boiled half an hour a small lump of sugar and a little red pepper.
7. The soup may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020

Quesadilla Cake

Ingredients

• 2 cans of crescent rolls
• 1 8oz package of cream cheese
• 1/2 cup of sugar
• 2 tbsp of cinnamon
• 2 tbsp of butter
• 3 tbsp of sugar
• 1 tbsp of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 baking dish.
3. Mix together the cream cheese, sugar, and cinnamon until smooth.
4. Spread 1 can of crescent rolls evenly in the greased baking dish.
5. Spread the cream cheese mixture evenly over the first layer of crescent rolls.
6. Place the second can of crescent rolls over the cream cheese mixture.
7. Melt butter and combine with the 2 tbsp of sugar and 1 tbsp of cinnamon.
8. Pour this mixture as evenly as possible over the top layer of crescent rolls.
9. Bake until tops is gold brown roughly 20-25 minutes.

Source — Family Recipe Book
Prepared by Austynn Harbison
March 13, 2020

Quesadilla Cake

Ingredients

• 2 cans of crescent rolls
• 1 8oz package of cream cheese
• 1/2 cup of sugar
• 2 tbsp of cinnamon
• 2 tbsp of butter
• 3 tbsp of sugar
• 1 tbsp of cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 baking dish.
3. Mix together the cream cheese, sugar, and cinnamon until smooth.
4. Spread 1 can of crescent rolls evenly in the greased baking dish.
5. Spread the cream cheese mixture evenly over the first layer of crescent rolls.
6. Place the second can of crescent rolls over the cream cheese mixture.
7. Melt butter and combine with the 2 tbsp of sugar and 1 tbsp of cinnamon.
8. Pour this mixture as evenly as possible over the top layer of crescent rolls.
9. Bake until tops is gold brown roughly 20-25 minutes.

Source — Family Recipe Book
Prepared by Austynn Harbison
March 13, 2020

Pumpkin Bread

Ingredients

• 2 cups of flour
• 1/2 teaspoon salt
• 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cloves
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• 2 cups of sugar
• 3/4 cup of softened butter
• 2 eggs
• 1 lb. of pumpkin

Directions

1. Steam pumpkin until soft. Then remove the pumpkin pulp from two small pumpkins and separate the pumpkin sides from the pulp. Place in a bowl and set to the side.
2. Combine the flour, salt, baking powder, baking soda, and spices. Whisk and set to the side.
3. Combine the butter and sugar, then beat until the two are slightly crumbly. Then add the eggs one at a time, beating well. Beat until this mixture is light and fluffy.
4. Add the pumpkin to the egg/butter mixture. Beat until combined.
5. Add dry ingredients to the pumpkin mixture and beat until combined.
6. Place the mixture into loaf pans and bake for 65-75 minutes. 

Source — Family Recipe
Prepared by Kylee Armstrong
March 16, 2020

Pumpkin Bread

Ingredients

• 2 cups of flour
• 1/2 teaspoon salt
• 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cloves
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• 2 cups of sugar
• 3/4 cup of softened butter
• 2 eggs
• 1 lb. of pumpkin

Directions

1. Steam pumpkin until soft. Then remove the pumpkin pulp from two small pumpkins and separate the pumpkin sides from the pulp. Place in a bowl and set to the side.
2. Combine the flour, salt, baking powder, baking soda, and spices. Whisk and set to the side.
3. Combine the butter and sugar, then beat until the two are slightly crumbly. Then add the eggs one at a time, beating well. Beat until this mixture is light and fluffy.
4. Add the pumpkin to the egg/butter mixture. Beat until combined.
5. Add dry ingredients to the pumpkin mixture and beat until combined.
6. Place the mixture into loaf pans and bake for 65-75 minutes. 

Source — Family Recipe
Prepared by Kylee Armstrong
March 16, 2020

Onion Sauce

Ingredients

• 1 dozen onions
• Water
• Salt
• A small quantity of sweet cream

Directions

1. Place the Onions into the water with a little bit of salt and boil until the onions are quite tender.
2. Then take them out of the water and chop the onions finely.
3. Stew the onions in a small quantity of sweet cream.

Source — Creole Cookery Book
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020