Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Cake Cookies

Ingredients

• 2 large eggs
• 1 box of cake mix
• 1/2 cup of vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Mix together cake mix, eggs, and oil in a large bowl.
3. Make little balls about two table spoons thick with the dough and place them about two inches away from each other o an ungreased cookie sheet.
4. Bake for about 10 to 11 minutes. Let cool for 6 minutes before lifting off of the cookie sheet. 

Source — All Recipes
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Cake Cookies

Ingredients

• 2 large eggs
• 1 box of cake mix
• 1/2 cup of vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Mix together cake mix, eggs, and oil in a large bowl.
3. Make little balls about two table spoons thick with the dough and place them about two inches away from each other o an ungreased cookie sheet.
4. Bake for about 10 to 11 minutes. Let cool for 6 minutes before lifting off of the cookie sheet. 

Source — All Recipes
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Irish Potatoes Mashed

Ingredients

• 8 to 10 Irish potatoes
• 1/4 teaspoon of salt for boiling
• 2 1/2 tablespoons of butter
• 1/2 cup of milk 
• A pinch of salt for taste

Directions

1. First, peel the potatoes and then put the potatoes in a pot and fill the pot with enough water to cover the potatoes. Add the 1/4 teaspoon of salt to the water before boiling. 
2. Boil potatoes until the potatoes are tender. Let the potatoes cool off for a few minutes before putting them in a bowl then add in the 2 1/2 tablespoons of butter. 
3. With a potato masher or tablespoon, mash and mix the potatoes and butter. 
4. Slowly pour in the milk mixing the potatoes and butter with it. Pour in as much or as little milk for desired consistency. 
5. Add the pinch of salt for taste. 

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Irish Potatoes Mashed

Ingredients

• 8 to 10 Irish potatoes
• 1/4 teaspoon of salt for boiling
• 2 1/2 tablespoons of butter
• 1/2 cup of milk 
• A pinch of salt for taste

Directions

1. First, peel the potatoes and then put the potatoes in a pot and fill the pot with enough water to cover the potatoes. Add the 1/4 teaspoon of salt to the water before boiling. 
2. Boil potatoes until the potatoes are tender. Let the potatoes cool off for a few minutes before putting them in a bowl then add in the 2 1/2 tablespoons of butter. 
3. With a potato masher or tablespoon, mash and mix the potatoes and butter. 
4. Slowly pour in the milk mixing the potatoes and butter with it. Pour in as much or as little milk for desired consistency. 
5. Add the pinch of salt for taste. 

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Rice as Cooked in Japan

Ingredients

• 1 cup of rice ( but you can use any mount of rice you desire)
• Cold water
• 1/4 tsp of salt (for every 1 to 2 cups of uncooked rice use 1/4 tsp. of salt as the necessary measurement when boiling rice)

Directions

1. Measure and pour desired amount of rice inside a pot with a close fitting lid.
2. Pour on just enough cold water to prevent the rice from burning to the pot. 
3. Based on the measurement for the salt listed in Ingredients, add the salt to the rice.  
4. Set the the pot on a medium fire. The rice is steamed rather than boiled until it is nearly done.
5. Then take off the cover of the pot and allow the surplus steam and water to escape.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020