Pupusas

Ingredients

• 1 cup of corn flour
• Salt
• 3/4 cup of water
• .80 ounces of refried beans, cooked
• 1 cup of Quesillo or Mozzarella cheese
• Oil

Directions

Dough

1. Combine the corn flour with the water.
2. Mix thoroughly for two minutes until you form a soft dough.
3. If dough feels dry, add teaspoons of water (one by one).
   

Tortillas

1. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
2. Fill the dough round with one tablespoon of refried beeans and one tablespoon of mozzarella cheese.
3. Fold the dough over the filling until it is completely sealed.
4. Pat out the ball between your hands until flat.
5. Patch the Pupusa with a bit of dough and a little oil if it cracks.
6. Repeat with the remaining ingredients.
   

To Cook

1. Heat a large pan or griddle over medium heat.
2. Brush with oil and place 2-3 Pupusas on the pan.
3. Cook for 2-4 minutes or until golden brown.
4. Flip and cook on the other side for 2-4 minutes more until golden brown.
5. Repeat

-Katie Aubin, Tasty Team

Source — Tasty Team
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Pupusas

Ingredients

• 1 cup of corn flour
• Salt
• 3/4 cup of water
• .80 ounces of refried beans, cooked
• 1 cup of Quesillo or Mozzarella cheese
• Oil

Directions

Dough

1. Combine the corn flour with the water.
2. Mix thoroughly for two minutes until you form a soft dough.
3. If dough feels dry, add teaspoons of water (one by one).
   

Tortillas

1. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
2. Fill the dough round with one tablespoon of refried beeans and one tablespoon of mozzarella cheese.
3. Fold the dough over the filling until it is completely sealed.
4. Pat out the ball between your hands until flat.
5. Patch the Pupusa with a bit of dough and a little oil if it cracks.
6. Repeat with the remaining ingredients.
   

To Cook

1. Heat a large pan or griddle over medium heat.
2. Brush with oil and place 2-3 Pupusas on the pan.
3. Cook for 2-4 minutes or until golden brown.
4. Flip and cook on the other side for 2-4 minutes more until golden brown.
5. Repeat

-Katie Aubin, Tasty Team

Source — Tasty Team
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Gratin Aux Pommes de Terre

Ingrédients

• Pommes de terre crues
• Beurre
• Poivre
• Sel
• Fromage de Gruyère râpé
• Bouillon ou lait

Instructions

1. Coupez les pommes de terre crues de la forme et de l’épaisseur d’une pièce de cinq francs.
2. Beurrez un plat de faïence qui va au four et
3. Placez une couche de pommes de terre saupoudrées de poivre, sel, d’un peu de fromage de Gruyère râpé et ajoutez un peu de beurre.
4. Superposez les couches de pommes de terre ainsi saupoudrées jusqu’à ce que le plat soit plein.
5. Recouvrez le tout d’une autre couche de fromage de Gruyère, poivre, sel, un peu de beurre.
6. Mettez dans un four bien chaud.
7. Arrosez deux ou trois fois d’un peu de bouillon ou de lait.
8. Servez chaud.

— Dans les campagnes françaises on ne fait ce plat que les jours de grande lessive afin que le four soit très chaud; car si ce n’est pas saisi, au lieu d’être excellent, ce mets est insipide. Il ne faut pas non plus employer d’autre fromage que celui de Gruyere, fraichement rapé.

-UNE SAVOISIENNE.

Source — Cooking in Old Creole Days.
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Gratin Aux Pommes de Terre

Ingrédients

• Pommes de terre crues
• Beurre
• Poivre
• Sel
• Fromage de Gruyère râpé
• Bouillon ou lait

Instructions

1. Coupez les pommes de terre crues de la forme et de l’épaisseur d’une pièce de cinq francs.
2. Beurrez un plat de faïence qui va au four et
3. Placez une couche de pommes de terre saupoudrées de poivre, sel, d’un peu de fromage de Gruyère râpé et ajoutez un peu de beurre.
4. Superposez les couches de pommes de terre ainsi saupoudrées jusqu’à ce que le plat soit plein.
5. Recouvrez le tout d’une autre couche de fromage de Gruyère, poivre, sel, un peu de beurre.
6. Mettez dans un four bien chaud.
7. Arrosez deux ou trois fois d’un peu de bouillon ou de lait.
8. Servez chaud.

— Dans les campagnes françaises on ne fait ce plat que les jours de grande lessive afin que le four soit très chaud; car si ce n’est pas saisi, au lieu d’être excellent, ce mets est insipide. Il ne faut pas non plus employer d’autre fromage que celui de Gruyere, fraichement rapé.

-UNE SAVOISIENNE.

Source — Cooking in Old Creole Days.
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Pickled Eggs

Ingredients

• 3 to 4 dozen eggs
• vinegar
• whole pepper
• cloves or allspice
• ginger
• a few cloves of garlic

Directions

1. Boil three or four dozen eggs for half an hour and let them cool. 
2. Take off the shells and place them in wide-mouthed jars.
3. Season the vinegar with whole pepper, cloves, or allspice, ginger, and a few cloves of garlic and boil. 
4. Pour over them scalding vinegar. 
5. When cold, they must be bunged down very close. 
6. Let them be well covered with the vinegar, and in a month they will be fit for use.

Source — La Cuisine Creole
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Eggs

Ingredients

• 3 to 4 dozen eggs
• vinegar
• whole pepper
• cloves or allspice
• ginger
• a few cloves of garlic

Directions

1. Boil three or four dozen eggs for half an hour and let them cool. 
2. Take off the shells and place them in wide-mouthed jars.
3. Season the vinegar with whole pepper, cloves, or allspice, ginger, and a few cloves of garlic and boil. 
4. Pour over them scalding vinegar. 
5. When cold, they must be bunged down very close. 
6. Let them be well covered with the vinegar, and in a month they will be fit for use.

Source — La Cuisine Creole
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Cucumbers

Ingredients

• 4 cucumbers
• Salt
• Water
• Cabbage leaves
• Vine leaves
• Vinegar
• Cloves
• Mace
• Mustard seed
• Sugar

Directions

1. Make a brine of salt and water strong enough to bear an egg. 
2. Pour it over the cucumbers and cover them with cabbage leaves. 
3. Let them stand for a week, until they are quite yellow.
4. Pour off the water.
5. Take a porcelain kettle, cover the bottom with fresh leaves. 
6. Put in the cucumbers with a piece of alum; cover them closely with vine leaves and then with a dish or cloth, to keep in the steam.
7. Fill up kettle with clear water and hang it over the fire, but not in a blaze. 
8. The fire under the kettle must be moderate.
9. Keep them over the fire in a slow heat for several hours.
10. If they are not then a pretty green, repeat the process.
11. When they are well greened, take them out of the kettle, drain them on a sieve and put them into a clean stone jar.
12. Then spice the vinegar with cloves, mace, mustard seed and sugar.
13. Boil well for 5 or 6 minutes, when they will be fit for use.

Source — Creole Cookery Book
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020