Asparagus with Cream

Ingredients

• Asparagus
• Cream

Directions

1. Cut asparagus into 1 inch pieces.
2. Boil asparagus pieces.
3. Throw asparagus into rich hot cream.
4. Season with pepper and salt.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Irish Stew

Ingredients

• One to three pounds of loin of mutton, or ribs of beef
• As many white potatoes, sliced, as there is beef
• Two to six chopped onions, according to size
• One spoonful of butter to each pound of meat

Directions

1. Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops.
2. Add by weight as many white potatoes, sliced, as there is beef.
3. Add from two to six chopped onions, according to size, some pepper and salt, and a large spoonful of butter to each pound of meat.
4. Let all stew gently for two hours and serve with boiled rice or macaroni.

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

Homemade Biscuits

Ingredients

• 2 cups of self-rising flour
• 4 tablespoons of shortening
• 3/4 cups of milk

Directions

1. Preheat oven at 350°.
2. Add flour.
3. Cut in shortening (I did mine with my fingers until using a spoon).
4. Add milk a little at a time to make a soft dough.
5. Find a pan, and layer bottom with shortening.
6. Take the dough, batter in flour and form a biscuit.
7. Cook until lightly browned.

Source — Family Cookbook
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Homemade Biscuits

Ingredients

• 2 cups of self-rising flour
• 4 tablespoons of shortening
• 3/4 cups of milk

Directions

1. Preheat oven at 350°.
2. Add flour.
3. Cut in shortening (I did mine with my fingers until using a spoon).
4. Add milk a little at a time to make a soft dough.
5. Find a pan, and layer bottom with shortening.
6. Take the dough, batter in flour and form a biscuit.
7. Cook until lightly browned.

Source — Family Cookbook
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Irish Stew

Ingredients

• One to three pounds of loin of mutton, or ribs of beef
• As many white potatoes, sliced, as there is beef
• Two to six chopped onions, according to size
• One spoonful of butter to each pound of meat

Directions

1. Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops.
2. Add by weight as many white potatoes, sliced, as there is beef.
3. Add from two to six chopped onions, according to size, some pepper and salt, and a large spoonful of butter to each pound of meat.
4. Let all stew gently for two hours and serve with boiled rice or macaroni.

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

Asparagus with Cream

Ingredients

• Asparagus
• Cream

Directions

1. Cut asparagus into 1 inch pieces.
2. Boil asparagus pieces.
3. Throw asparagus into rich hot cream.
4. Season with pepper and salt.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020

Chicken Pie a la Reine

Ingredients

• 2 chickens
• Veal
• Slices of fat ham
• Hard boiled yolks of eggs
• 1/2 pint of white sauce
• 1 cup fo chopped mushroom
• Parsley
• Salt
• Pepper
• Pie paste

Directions

1. Cut chicken into slices.
2. Cut veal into small pieces.
3. Spread veal at bottom of pie dish.
4. Place slice of fat ham over veal.
5. Place chickens on top.
6. Place hard-boiled yolks of eggs among the chicken.
7. Pour white sauce over chicken.
8. Season with mushrooms, parsley, pepper and salt.
9. Cover pie with paste.
10. Bake for 1-2 hours.

Source — La Cuisine Creole
Prepared by Delia Ardoin
Louisiana Anthology
March 16, 2020