Friday, March 20, 2020

Fried Tomatoes

Ingredients

  • Dozen Ripe Tomatoes
  • 2-3 Green Peppers
  • 1-2 Onions
  • Salt
  • Fresh Butter

Directions

  1. Peel 1 dozen ripe tomatoes.
  2. Slice the green peppers.
  3. Slice the onions.
  4. Add a little butter into a skillet.
  5. Fry the tomatoes and peppers in the butter.
  6. Sprinkle salt on them.
  7. Add sliced onions to the skillet.
  8. Let cook thoroughly.
Source — Creole Cookery Book
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Tomatoes

Ingredients

  • Dozen Ripe Tomatoes
  • 2-3 Green Peppers
  • 1-2 Onions
  • Salt
  • Fresh Butter

Directions

  1. Peel 1 dozen ripe tomatoes.
  2. Slice the green peppers.
  3. Slice the onions.
  4. Add a little butter into a skillet.
  5. Fry the tomatoes and peppers in the butter.
  6. Sprinkle salt on them.
  7. Add sliced onions to the skillet.
  8. Let cook thoroughly.
Source — Creole Cookery Book
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Venison

Ingredients

  • Venison
  • Saltine crackers
  • Eggs
  • Milk
  • Salt
  • Pepper
  • Canola Oil

Directions

  1. Cut venison into 1/2 inch slices
  2. Flatten each slice of venison to 1/4 inch
  3. Coat slices with crushed saltines 
  4. Whisk mixture of eggs, salt, and pepper
  5. Dip slices of venison in egg mixture
  6. Coat again in crushed saltines
  7. Place venison in skillet with canola oil over a medium fire
  8. Cook each side for 2-3 minutes or until done
Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Fried Venison

Ingredients

  • Venison
  • Saltine crackers
  • Eggs
  • Milk
  • Salt
  • Pepper
  • Canola Oil

Directions

  1. Cut venison into 1/2 inch slices
  2. Flatten each slice of venison to 1/4 inch
  3. Coat slices with crushed saltines 
  4. Whisk mixture of eggs, salt, and pepper
  5. Dip slices of venison in egg mixture
  6. Coat again in crushed saltines
  7. Place venison in skillet with canola oil over a medium fire
  8. Cook each side for 2-3 minutes or until done
Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Chicken Curry

Ingredients

  • 1 whole chicken
  • 1 tablespoon of curry powder
  • Rice

Directions

  1. Cut up and stew the chicken.
  2. Add the curry powder and mix it into the stew.
  3. Serve with rice.
Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 19, 2020

Chicken Curry

Ingredients

  • 1 whole chicken
  • 1 tablespoon of curry powder
  • Rice

Directions

  1. Cut up and stew the chicken.
  2. Add the curry powder and mix it into the stew.
  3. Serve with rice.
Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 19, 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