Pumpkin Bread

Ingredients

• Three teaspoons of vanilla
• One cup of oil
• Four eggs
• Two cups of canned pumpkin
• Three and one-third cups of flour
• Two-thirds of a cup of water
• One teaspoon of cinnamon
• Two teaspoons of baking soda
• One teaspoon of nutmeg
• Three cups of sugar
• One and a half teaspoons of salt

Directions

1. Break up the eggs in the mixing bowl and beat them well.
2. Add the vanilla, oil, cinnamon, baking soda, nutmeg, salt, and sugar; mix these ingredients well.
3. Add the canned pumpkin, flour, water, and continue to mix all the ingredients together.
4. Pour ingredients into greased and floured loaf pans.
5. Bake for 45-60 minutes at 325 degrees.
6. Let the bread cool in the pan for 10 minutes. Makes 3 loaves.

— Zach Schonfarber

Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Pumpkin Bread

Ingredients

• Three teaspoons of vanilla
• One cup of oil
• Four eggs
• Two cups of canned pumpkin
• Three and one-third cups of flour
• Two-thirds of a cup of water
• One teaspoon of cinnamon
• Two teaspoons of baking soda
• One teaspoon of nutmeg
• Three cups of sugar
• One and a half teaspoons of salt

Directions

1. Break up the eggs in the mixing bowl and beat them well.
2. Add the vanilla, oil, cinnamon, baking soda, nutmeg, salt, and sugar; mix these ingredients well.
3. Add the canned pumpkin, flour, water, and continue to mix all the ingredients together.
4. Pour ingredients into greased and floured loaf pans.
5. Bake for 45-60 minutes at 325 degrees.
6. Let the bread cool in the pan for 10 minutes. Makes 3 loaves.

— Zach Schonfarber

Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Orange Chicken

Ingredients

• 2 tablespoons of cornstarch
• 4 egg whites
• 4 boneless chicken thighs, cut into bite-sized pieces
• Starport Spicy Orange Chicken Sauce

Directions

1. In a large bowl, whisk together the cornstarch and the egg whites with a fork until its frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
2. Heat about 2 inches of vegetable oil in a deep frying pan and allow the oil to heat to 350 F. Carefully place the chicken in the oil and move it around, flipping it every so often.  Fry for 3 to 4 minutes or until its golden brown. 
3. Drop the pieces on a plate lined with paper towels for a few minutes to allow them to drain. 
4.  Place the chicken back into the oil after its drained to solidify the coating
5.  Pour the sauce into a skillet and heat it. Toss the chicken in the pan with the sauce until its the desired consistency and serve.

Source — Personal Recipe
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Orange Chicken

Ingredients

• 2 tablespoons of cornstarch
• 4 egg whites
• 4 boneless chicken thighs, cut into bite-sized pieces
• Starport Spicy Orange Chicken Sauce

Directions

1. In a large bowl, whisk together the cornstarch and the egg whites with a fork until its frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
2. Heat about 2 inches of vegetable oil in a deep frying pan and allow the oil to heat to 350 F. Carefully place the chicken in the oil and move it around, flipping it every so often.  Fry for 3 to 4 minutes or until its golden brown. 
3. Drop the pieces on a plate lined with paper towels for a few minutes to allow them to drain. 
4.  Place the chicken back into the oil after its drained to solidify the coating
5.  Pour the sauce into a skillet and heat it. Toss the chicken in the pan with the sauce until its the desired consistency and serve.

Source — Personal Recipe
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Egg Nog

Ingredients

• 10 eggs
• 10 table-spoons of pulverized sugar
  
• 3 pints of milk
• 1 pint of brandy

Directions

1. Pour the sugar into the milk and stir it in
2. Add the brandy and stir
3. Separate the whites from the yolks in the eggs
4. Add the egg whites to the milk and stir until its a uniform mixture

Source — La Cuisine Creole
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Egg Nog

Ingredients

• 10 eggs
• 10 table-spoons of pulverized sugar
  
• 3 pints of milk
• 1 pint of brandy

Directions

1. Pour the sugar into the milk and stir it in
2. Add the brandy and stir
3. Separate the whites from the yolks in the eggs
4. Add the egg whites to the milk and stir until its a uniform mixture

Source — La Cuisine Creole
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Almond Cake

Ingredients

• 2 ounces of blanched bitter almonds
• 7 ounces of flour
• 10 eggs
• 1 lb of loaf sugar
• 2 tablespoons of rose water

Directions

1. Beat the almonds until they're very fine
2. Finely sift the flour and be sure its well dried
3. Pound and sift the sugar
4. Add the eggs, flour, rose water, and the sugar to the almonds and stir
5. Bake at 350  until its finely brown
6. Ice with egg whites and 24 teaspoons of loaf sugar combined or with vanilla

Source — Creole Cookery Book
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020