Beef Balls

Ingredients

• One pounds of tender beef - fat and lean
• One onion
• Boiled Parsley
• Bread Crumbs
• One tablespoon of pepper
• One tablespoon of salt
• One tablespoon of nutmeg powder
• Two eggs - beaten
• flour 

Directions

1. Mince the tender beef into fine pieces
2. Mince onion and boiled parsley 
3. Mix the mixed ingredients with grated crumbs of bread and season with pepper, salt and nutmeg
4. add beef in the mixture and mix the whole together
5. Add beaten eggs to the mixture
6. Roll it into balls
7. Deep it in the flour
8. Fry them till the balls look red
9. Serve over desired sauce

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology

March 17, 2020

Beef Balls

Ingredients

• One pounds of tender beef - fat and lean
• One onion
• Boiled Parsley
• Bread Crumbs
• One tablespoon of pepper
• One tablespoon of salt
• One tablespoon of nutmeg powder
• Two eggs - beaten
• flour 

Directions

1. Mince the tender beef into fine pieces
2. Mince onion and boiled parsley 
3. Mix the mixed ingredients with grated crumbs of bread and season with pepper, salt and nutmeg
4. add beef in the mixture and mix the whole together
5. Add beaten eggs to the mixture
6. Roll it into balls
7. Deep it in the flour
8. Fry them till the balls look red
9. Serve over desired sauce

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology

March 17, 2020

Eve's Pudding

Ingredients

• Six eggs
• Six apples chopped fine 
• Six ounces of suet
• Six ounces of pounded cracker
• Six ounces of currants
• Six ounces of white sugar
• One teaspoon of salt
• One teaspoon of nutmeg

Directions

1. Add all ingredients into a container
2. Boil for three hours
3. Add sugar and butter sauce as desired
4. Serve it with wine

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
July 17, 2019

Eve's Pudding

Ingredients

• Six eggs
• Six apples chopped fine 
• Six ounces of suet
• Six ounces of pounded cracker
• Six ounces of currants
• Six ounces of white sugar
• One teaspoon of salt
• One teaspoon of nutmeg

Directions

1. Add all ingredients into a container
2. Boil for three hours
3. Add sugar and butter sauce as desired
4. Serve it with wine

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
July 17, 2019

Chocolate Pie

Ingredients

• 1 pie crust 
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 3 cups of milk
• 4 ounces of chocolate chips 
• 1 ounce of unsweetened chocolate 
• 4 egg yolks, beaten
• 1 tablespoon of vanilla extract

Directions

1. In a saucepan, combine sugar, milk, cornstarch and chocolate. Stir constantly over medium heat and bring to a boil for one minute. 
2. add in egg yolks and vanilla extract and boil for an additional minute
3. Pour mixture into pie shell and refrigerate for at least 4 hours. 

Prepared by Joanna Crifasi
Louisiana Anthology
March 16, 2020

Chocolate Pie

Ingredients

• 1 pie crust 
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 3 cups of milk
• 4 ounces of chocolate chips 
• 1 ounce of unsweetened chocolate 
• 4 egg yolks, beaten
• 1 tablespoon of vanilla extract

Directions

1. In a saucepan, combine sugar, milk, cornstarch and chocolate. Stir constantly over medium heat and bring to a boil for one minute. 
2. add in egg yolks and vanilla extract and boil for an additional minute
3. Pour mixture into pie shell and refrigerate for at least 4 hours. 

Prepared by Joanna Crifasi
Louisiana Anthology
March 16, 2020

Cornmeal Bread

Ingredients

• Butter (size of an egg)
• 2 Eggs
• 1 spoonful of Yeast
• 1 pint of Cornmeal
• Milk

Directions

1. Rub the butter into your cornmeal
2. Add 2 eggs, milk, and yeast and stir the batter
3. Set it by a fire for about an hour to rise
4. Pour into a buttered pan and bake it

Source — Creole Cookery Book
Prepared by Gary Coty IV
Louisiana Anthology
March 16, 2020