Peanut butter cookies

Ingredients

• One cup of smooth peanut butter
• Two eggs
• One cup of sugar

Directions

1. Preheat oven to 350 degrees.
2. Stir cup of peanut butter, sugar, and the two eggs together in a bowl until smooth.
3. Scoop dough out or roll into balls and place onto parchment.
4. Use the back of a fork to flatten balls.
5. Bake for 12 minutes and then let cool for 3-5 minutes.

Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Peanut butter cookies

Ingredients

• One cup of smooth peanut butter
• Two eggs
• One cup of sugar

Directions

1. Preheat oven to 350 degrees.
2. Stir cup of peanut butter, sugar, and the two eggs together in a bowl until smooth.
3. Scoop dough out or roll into balls and place onto parchment.
4. Use the back of a fork to flatten balls.
5. Bake for 12 minutes and then let cool for 3-5 minutes.

Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Omelet with parmesan cheese

Ingredients

• Six eggs
• Quart of cream
• Four ounces of grated parmesan cheese
• Pepper
• Salt

Directions

1. Break six eggs into a bowl.
2. Add a quart of cream, four ounces of cheese, pepper and salt into the bowl.
3. Beat the mix together until smooth.
4. Pour mix into a pan and cook very slow.
5. Roll up the omelet as it cooks until it is rolled up like a pancake.
6. Butter it well before sending to table.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Omelet with parmesan cheese

Ingredients

• Six eggs
• Quart of cream
• Four ounces of grated parmesan cheese
• Pepper
• Salt

Directions

1. Break six eggs into a bowl.
2. Add a quart of cream, four ounces of cheese, pepper and salt into the bowl.
3. Beat the mix together until smooth.
4. Pour mix into a pan and cook very slow.
5. Roll up the omelet as it cooks until it is rolled up like a pancake.
6. Butter it well before sending to table.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Italian Sausage Spaghetti

Ingredients

• One pound of Italian sausage
• Two cans of tomato paste
• Two packs of Mccormick thick and zesty spaghetti seasoning packets
• One pack of anger hair pasta
• Two cups of water

Directions

1. Cook the Italian sausage until golden brown on medium-high on the stove.
2. Start the sauce by mixing the water, seasoning packets, and tomato paste on high on the stove.
3. Once the meat is done add the meat to the sauce and let simmer for 20-30 minutes.
4. Boil the pasta noodles until soft.
5. Season as needed.

Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Italian Sausage Spaghetti

Ingredients

• One pound of Italian sausage
• Two cans of tomato paste
• Two packs of Mccormick thick and zesty spaghetti seasoning packets
• One pack of anger hair pasta
• Two cups of water

Directions

1. Cook the Italian sausage until golden brown on medium-high on the stove.
2. Start the sauce by mixing the water, seasoning packets, and tomato paste on high on the stove.
3. Once the meat is done add the meat to the sauce and let simmer for 20-30 minutes.
4. Boil the pasta noodles until soft.
5. Season as needed.

Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020

Crawfish bisque

Ingredients

• 50 crawfish
• 2-4 slices of bread
• Quart of milk
• Quarter of a pound of butter
• Thyme
• Two leaves of sage
• Clove of garlic
• 3 chopped onions
• Slice of bacon
• Stick of butter
• 2 cups of flour
• Salt
• Pepper
• Bay leaves
• Prepared rice

Directions

1. Boil the fish until ready.
2. Pick out the meat and mince it in a mortar until very fine.
3. Soak 2-4 slices of bread in milk.
4. Add bread soaked in milk to fish, alongside a 1/4 pound of butter.
5. Add thyme, salt, two leaves of sage, a piece of garlic, and a chopped onion into the fish.
6. Mix well and boil for 10 minutes, constantly stirring to keep it from hardening.
7. Clean the heads of the crawfish and place them in a salt and water solution for 5 minutes and drain them.
8. Fill each head with the stuffing created from the fish, flour them and fry until light brown.
9. Place a pan over a slow fire and place three spoonfuls of butter, a slice of bacon, two finely chopped onions, 2 cups of flour, then a pint and a half of boiling water.
10. Season this with thyme, bay leafs, salt and pepper.
11. Let this cook slowly for 30 minutes.
12. Then place the heads of the crawfish in and let them boil for fifteen minutes.
13. Serve with rice.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020