Mississippi Pot Roast

Ingredients

• 2-3 pound London broil roast
  
• One ranch seasoning packet
• One stick unsalted butter
• One Au Jus gravy packet
• 4 Pepperoncini peppers
• 1/4 cup Pepperoncini pepper juice

Directions

1. Pour 1/4 cup Pepperoncini pepper juice in the bottom of a clean crockpot or slow cooker.
2. Place the London broil roast meat on top of the juice.
3. Sprinkle the ranch seasoning packet and Au Jus gravy packet evenly over the meat.
4. Distribute the 4 Pepperoncini peppers around the London broil.
5. Slice the stick of butter into six even parts then distribute throughout the pot.
6. Cook on low for 8 hours. Serve with rice or mashed potatoes.

Source — Michaela Tracey
Prepared by Michaela Tracey
Louisiana Anthology
March 20, 2020

Mississippi Pot Roast

Ingredients

• 2-3 pound London broil roast
  
• One ranch seasoning packet
• One stick unsalted butter
• One Au Jus gravy packet
• 4 Pepperoncini peppers
• 1/4 cup Pepperoncini pepper juice

Directions

1. Pour 1/4 cup Pepperoncini pepper juice in the bottom of a clean crockpot or slow cooker.
2. Place the London broil roast meat on top of the juice.
3. Sprinkle the ranch seasoning packet and Au Jus gravy packet evenly over the meat.
4. Distribute the 4 Pepperoncini peppers around the London broil.
5. Slice the stick of butter into six even parts then distribute throughout the pot.
6. Cook on low for 8 hours. Serve with rice or mashed potatoes.

Source — Michaela Tracey
Prepared by Michaela Tracey
Louisiana Anthology
March 20, 2020

Eggplant Dressing

Ingredients

• Four small OR three medium/large eggplants
• 1 lb. of lean ground meet and 1 lb. of less lean ground meat
• 1/2 onion
• 1/2 bell pepper
• Celery
• Green onion tops
• Garlic cloves
• Salt
• Olive oil
• 1 hot pepper - optional
• White wine - optional
• Italian bread crumbs - optional
• Parmesan cheese - optional

Directions

1. Peal and cut eggplants into big chunks.
2. Boil eggplants in water with little salt until tender.
3. Drain and set eggplants aside.
4. Brown meat in olive oil.
5. Add chopped onion, bell pepper and celery to meat.
6. Cook until onions are clear.
7. Add garlic and hot pepper.
8. Add seasoning as seen fit (salt, pepper, basil, etc.).
9. Add eggplant to the meat mix.
10. Add dash of white wine (optional).
11. Cook until desired, stirring occasionally.
12. Cook longer/add bread crumbs if too liquidlly. 

Source — Noel Ardoin
Prepared by Delia Ardoin
Louisiana Anthology
March 20, 2020

Eggplant Dressing

Ingredients

• Four small OR three medium/large eggplants
• 1 lb. of lean ground meet and 1 lb. of less lean ground meat
• 1/2 onion
• 1/2 bell pepper
• Celery
• Green onion tops
• Garlic cloves
• Salt
• Olive oil
• 1 hot pepper - optional
• White wine - optional
• Italian bread crumbs - optional
• Parmesan cheese - optional

Directions

1. Peal and cut eggplants into big chunks.
2. Boil eggplants in water with little salt until tender.
3. Drain and set eggplants aside.
4. Brown meat in olive oil.
5. Add chopped onion, bell pepper and celery to meat.
6. Cook until onions are clear.
7. Add garlic and hot pepper.
8. Add seasoning as seen fit (salt, pepper, basil, etc.).
9. Add eggplant to the meat mix.
10. Add dash of white wine (optional).
11. Cook until desired, stirring occasionally.
12. Cook longer/add bread crumbs if too liquidlly. 

Source — Noel Ardoin
Prepared by Delia Ardoin
Louisiana Anthology
March 20, 2020

Tomato Sauce

Ingredients

• 12 whole tomatoes
• 3 pounded crackers
• A pinch of salt and pepper

Directions

1. Peel and slice 12 tomatoes.
2. After each tomato is peeled and sliced, make sure to take out all the seeds from each slice. 
3. Stew for 20 minutes.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 18, 2020

Tomato Sauce

Ingredients

• 12 whole tomatoes
• 3 pounded crackers
• A pinch of salt and pepper

Directions

1. Peel and slice 12 tomatoes.
2. After each tomato is peeled and sliced, make sure to take out all the seeds from each slice. 
3. Stew for 20 minutes.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 18, 2020

Blackened Catfish

Ingredients

• 1/2 cup of Cajun seasoning 
• 1 tablespoon of paprika 
• 1 tablespoon of pepper
• 1 teaspoon of onion powder 
• 1 teaspoon of garlic powder 
• 1 teaspoon of dried oregano
• 1 teaspoon of thyme 
• Pinch of cayenne pepper
• 4 skinless catfish fillets 
• 3/4 teaspoon of kosher salt
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh herb leaves 

Directions

1. Stir the first 8 ingredients in a bowl together. 
2. Sprinkle salt over the fish and let sit for 20 minutes.
3. Heat a large cast iron skillet over high heat. 
4. Sprinkle fillets with 1/4 cup of spice mixture and press spice in.
5. Add butter to skillet and swirl to coat.
6. Cook each fillet for 2-3 minutes per side. 
7. Remove fish to serving plates.
8. Sprinkle with fresh herbs and lemon juice. 

Source — www.cookinglight.com
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020