A Delicious Omelet

Ingredients

• 6 eggs
• 1 tablespoon of green onions, chopped
• 1 tablespoon of parsley, finely chopped
• 1 teaspoon of unsalted butter
• 2 tablespoons of water
• 2 teaspoons of melted butter
• salt

Directions

1. Beat separately, and lightly, six eggs.
2. Add to them the green onions, parsley and water.
3. Beat them into the eggs, and at the last moment add in a little salt.
4. Add the unsalted butter to a skillet or pan and heat. When hot pour in the mixture.
5. Roll the omelet into an oblong shape. Never turn it over, but push and roll it, not letting it get too brown.
6. Transfer it to a plate, and drizzle it with melted butter.
7. Serve hot.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

A Delicious Omelet

Ingredients

• 6 eggs
• 1 tablespoon of green onions, chopped
• 1 tablespoon of parsley, finely chopped
• 1 teaspoon of unsalted butter
• 2 tablespoons of water
• 2 teaspoons of melted butter
• salt

Directions

1. Beat separately, and lightly, six eggs.
2. Add to them the green onions, parsley and water.
3. Beat them into the eggs, and at the last moment add in a little salt.
4. Add the unsalted butter to a skillet or pan and heat. When hot pour in the mixture.
5. Roll the omelet into an oblong shape. Never turn it over, but push and roll it, not letting it get too brown.
6. Transfer it to a plate, and drizzle it with melted butter.
7. Serve hot.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Stewed Rump of Beef

Ingredients

• Rump of beef
• Black pepper
• Cayenne pepper
• Salt
• Orange peel
• Bay leafs
• Cloves
• Madeira Wine
• Walnut catsup

Directions

1. Make a rub of the following:
• black and cayenne pepper, salt, orange peel, 2 bay leaves, and 18 cloves
2. Rub mixture onto meat
3. Put into stew over a flame until water in stew is exhausted and beef is brown
4. Add enough boiling water sufficient for the gravy
5. Remove fat
6. Pour two glasses of madeira wine and 1 glass of walnut catsup onto meat
7. Turn the beef in gravy
8. Remove any fat left

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Stewed Rump of Beef

Ingredients

• Rump of beef
• Black pepper
• Cayenne pepper
• Salt
• Orange peel
• Bay leafs
• Cloves
• Madeira Wine
• Walnut catsup

Directions

1. Make a rub of the following:
• black and cayenne pepper, salt, orange peel, 2 bay leaves, and 18 cloves
2. Rub mixture onto meat
3. Put into stew over a flame until water in stew is exhausted and beef is brown
4. Add enough boiling water sufficient for the gravy
5. Remove fat
6. Pour two glasses of madeira wine and 1 glass of walnut catsup onto meat
7. Turn the beef in gravy
8. Remove any fat left

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Country Fried Chicken

Ingredients

• 1 whole chicken
• salt
• pepper
• flour
• 1 cup of lard
• 1 cup of milk
• bacon slices

Directions

1. Cut up the chicken, pepper and salt it, and then dredge it over with flour.
2. Mix the lard and some slices of bacon in a frying pan. Heat the lard until very hot.
3.  Add a few pieces of chicken, leaving room for each piece to be flipped without crowding.
4. Remove the fried pieces, and put them on a dish over hot water to keep warm.
5. Pour off some of the grease the chicken was fried in, and then dredge some flour into the frying pan. Let it brown.
6. Add the milk, pouring in a little at a time. Let it froth up.
7. Place your chicken back into the gravy for three minutes.
8. (Optional) If you like the chicken brown and dry, pour the gravy under it on the dish when serving.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Country Fried Chicken

Ingredients

• 1 whole chicken
• salt
• pepper
• flour
• 1 cup of lard
• 1 cup of milk
• bacon slices

Directions

1. Cut up the chicken, pepper and salt it, and then dredge it over with flour.
2. Mix the lard and some slices of bacon in a frying pan. Heat the lard until very hot.
3.  Add a few pieces of chicken, leaving room for each piece to be flipped without crowding.
4. Remove the fried pieces, and put them on a dish over hot water to keep warm.
5. Pour off some of the grease the chicken was fried in, and then dredge some flour into the frying pan. Let it brown.
6. Add the milk, pouring in a little at a time. Let it froth up.
7. Place your chicken back into the gravy for three minutes.
8. (Optional) If you like the chicken brown and dry, pour the gravy under it on the dish when serving.

Source — Creole Cookery Book
Prepared by Chance Back
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