French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 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

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