Buffalo Chicken Sandwiches

Ingredients

• 4 boneless chicken breasts
• 1 bottle(17.5 oz) buffalo wing sauce
• 1/2 (1 oz.) package of dry ranch salad dressing mix
• 2 tablespoons of butter
• 6 hoagie rolls

Directions

1. Place chicken breasts in slow cooker.
2. Add 3/4 of buffalo sauce and ranch dressing mix.
3. Cover and cook on low for 5-6 hours.
4. Add butter once chicken is cooked.
5. Shred meat finely with 2 forks.
6. Pile meat onto hoagie roll.
7. Use remaining buffalo sauce to serve with sandwiches.

Source — William Blackburn
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Buffalo Chicken Sandwiches

Ingredients

• 4 boneless chicken breasts
• 1 bottle(17.5 oz) buffalo wing sauce
• 1/2 (1 oz.) package of dry ranch salad dressing mix
• 2 tablespoons of butter
• 6 hoagie rolls

Directions

1. Place chicken breasts in slow cooker.
2. Add 3/4 of buffalo sauce and ranch dressing mix.
3. Cover and cook on low for 5-6 hours.
4. Add butter once chicken is cooked.
5. Shred meat finely with 2 forks.
6. Pile meat onto hoagie roll.
7. Use remaining buffalo sauce to serve with sandwiches.

Source — William Blackburn
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Broiled Spanish Mackerel

Ingredients

• 1 Spanish Mackerel
• Pepper
• Salt
• Oil
• Butter
• Parsley
• Lemon Juice

Directions

1. Split the mackerel down the back.
2. Season with salt and pepper.
3. Rub fish with oil.
4. Place fish in skillet over a moderate flame.
5. Flip when browned on one side.
6. Remove from heat and place on dish.
7. Add butter, parsley, and lemon juice over top of it.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Broiled Spanish Mackerel

Ingredients

• 1 Spanish Mackerel
• Pepper
• Salt
• Oil
• Butter
• Parsley
• Lemon Juice

Directions

1. Split the mackerel down the back.
2. Season with salt and pepper.
3. Rub fish with oil.
4. Place fish in skillet over a moderate flame.
5. Flip when browned on one side.
6. Remove from heat and place on dish.
7. Add butter, parsley, and lemon juice over top of it.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Apple Sauce

Ingredients

• Dozen Apples
• Water

Directions

1. Peel the apples.
2. Slice the apples into quarters.
3. Remove the core from each slice.
4. Add apples to a pot with little water.
5. Set over fire until tender.
6. Mash until smooth.
7. Serve with roasted pork, goose, or any other meat.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Apple Sauce

Ingredients

• Dozen Apples
• Water

Directions

1. Peel the apples.
2. Slice the apples into quarters.
3. Remove the core from each slice.
4. Add apples to a pot with little water.
5. Set over fire until tender.
6. Mash until smooth.
7. Serve with roasted pork, goose, or any other meat.

Source — La Cuisine Creole
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