Hashed Beef

Ingredients

• Beef
• Salt and pepper
• Flour
• Medium-sized onion
• Tablespoon of mushroom or tomato ketchup
• One pint of broth stock, or gravy-soup

Directions

1. Slice some beef in very small pieces.
2. Season beef with salt, pepper and shake some flour over it.
3. Chop onion and put it (without the beef) into a stewpan with mushroom or tomato ketchup. 
4. Boil for a few minutes, then add broth or gravy soup.
5. Boil it down to half the quantity.
6. Five minutes before serving, toss in the cold sliced beef.
7. Let the final product boil five additional minutes.
8. Serve on toasted bread.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Hashed Beef

Ingredients

• Beef
• Salt and pepper
• Flour
• Medium-sized onion
• Tablespoon of mushroom or tomato ketchup
• One pint of broth stock, or gravy-soup

Directions

1. Slice some beef in very small pieces.
2. Season beef with salt, pepper and shake some flour over it.
3. Chop onion and put it (without the beef) into a stewpan with mushroom or tomato ketchup. 
4. Boil for a few minutes, then add broth or gravy soup.
5. Boil it down to half the quantity.
6. Five minutes before serving, toss in the cold sliced beef.
7. Let the final product boil five additional minutes.
8. Serve on toasted bread.

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Jambalaya of Fowls and Rice

Ingredients

• One fowl
• One cup of raw rice
• One slice of minced ham
• Pepper
• Salt

Directions

1. Cut up and stew fowl.
2. When half done, add rice and ham
3. Add pepper and salt
4. Let all cook together until rice swells and absorbs all gravy of stewed chicken
5. Serve in a deep dish

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Jambalaya of Fowls and Rice

Ingredients

• One fowl
• One cup of raw rice
• One slice of minced ham
• Pepper
• Salt

Directions

1. Cut up and stew fowl.
2. When half done, add rice and ham
3. Add pepper and salt
4. Let all cook together until rice swells and absorbs all gravy of stewed chicken
5. Serve in a deep dish

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020

Irish Nachos

Ingredients

• Four russet potatoes
• 1/2 cup of olive oil
• Salt and pepper, to tast
• 1/3 cup shredded cheddar cheese
• 2 pieces of bacon, chopped
• 1 Tablespoon of sour cream
• 2 green onions, chopped

Directions

1. Preheat oven to 425 degrees. 
2. Cut potatoes into rounds and place into large bowl. 
3. Toss potato rounds in olive oil, salt, and pepper until well coated.
4. Place rounds on baking tray in single layer.
5. Bake in oven for 20 minutes, flipping sides halfway.
6. Remove from oven and arrange rounds in cast iron skillet.
7. Sprinkle cheese and bacon onto rounds. 
8. Broil in oven for 30 seconds or until cheese is melted.
9. Top with sour cream and green onion. 

Source — Margaret King
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Nachos

Ingredients

• Four russet potatoes
• 1/2 cup of olive oil
• Salt and pepper, to tast
• 1/3 cup shredded cheddar cheese
• 2 pieces of bacon, chopped
• 1 Tablespoon of sour cream
• 2 green onions, chopped

Directions

1. Preheat oven to 425 degrees. 
2. Cut potatoes into rounds and place into large bowl. 
3. Toss potato rounds in olive oil, salt, and pepper until well coated.
4. Place rounds on baking tray in single layer.
5. Bake in oven for 20 minutes, flipping sides halfway.
6. Remove from oven and arrange rounds in cast iron skillet.
7. Sprinkle cheese and bacon onto rounds. 
8. Broil in oven for 30 seconds or until cheese is melted.
9. Top with sour cream and green onion. 

Source — Margaret King
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

New York Cupcake

Ingredients

• Four eggs
• Four cups of sifted flour
• Three cups of powdered white sugar
• One cup of butter
• One cup of rich milk
• One glass of wine
• One grated nutmeg
• One teaspoon of cinnamon
• One teaspoon of baking soda
• 1/8 teaspoon of vinegar

Directions

1. Preheat oven to 350 degrees.
2. In a small saucepan, warm milk. 
3. Cut up butter and add to milk. 
4. Beat the eggs well and stir into the milk.
5. Add flour, spices, and wine into the milk mixture.
6. Dissolve baking soda in vinegar and add to milk mixture.
7. Stir all together until well combined.
8. Bake in oven for 15-22 minutes.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019