Sunday, June 7, 2020

Scolloped Oysters

Ingredients

  • Loaf of white bread
  • Four dozen oysters shucked
  • Unsalted butter
  • Salt
  • Pepper
  • Mace
  • Cloves
  • Crumbled white bread

Directions

  1. Toast several slices of bread until browned on both sides.
  2. Spread butter on both sides of toasted bread.
  3. Place toast around the edges of baking dish.
  4. Pour shucked oysters into the dish.
  5. Season oysters to taste with butter, salt, or pepper.
  6. Add mace or cloves to the oysters.
  7. Crumble bread and top the oysters.
  8. Bake with quick heat for 15 minutes.
Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Scolloped Oysters

Ingredients

  • Loaf of white bread
  • Four dozen oysters shucked
  • Unsalted butter
  • Salt
  • Pepper
  • Mace
  • Cloves
  • Crumbled white bread

Directions

  1. Toast several slices of bread until browned on both sides.
  2. Spread butter on both sides of toasted bread.
  3. Place toast around the edges of baking dish.
  4. Pour shucked oysters into the dish.
  5. Season oysters to taste with butter, salt, or pepper.
  6. Add mace or cloves to the oysters.
  7. Crumble bread and top the oysters.
  8. Bake with quick heat for 15 minutes.
Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Taco Casserole

Ingredients
Ingredients used (no black beans)

Ingredients

  • 1 pound of ground meat
  • 1 packet of taco seasoning
  • 1 can of Rotel
  • Optional - 1 can of corn
  • Optional - 1 can of black beans, rinsed and drained
  • 1 can of Pillsbury crescent rolls
  • 2.5-3.5 cups of shredded Mexican cheese
  • Sour cream
  • Doritos

    Directions

    1. Brown the ground beef, with taco seasoning packet mixed
      The casserole dish with the crescent rolls lining the bottom
      in.
    2. Mix the Rotel, corn, and black beans into the skillet with the ground beef.
    3. Completely line the bottom of a casserole dish with the crescent rolls.


    4. Pour the contents of the skillet out evenly in the casserole dish.
    5. Take 2-3 dollops/chunks of sour cream and spread them evenly in the dish.
      The prepared casserole before baking
    6. Sprinkle desired amount of shredded Mexican cheese over the entire dish.
    7. Bake for approximately 22 minutes a


      t 350°F.


    8. Remove from the oven and place a layer of crushed Doritos on top.
      The final product
    9. Bake for another 8-10 minutes at 350°F or until the dough on the bottom is thoroughly cooked.







      Source — My Mother
      Prepared by Sean Tilmon
      Louisiana Anthology
      June 7, 2020

      Taco Casserole

      Ingredients
      Ingredients used (no black beans)

      Ingredients

      • 1 pound of ground meat
      • 1 packet of taco seasoning
      • 1 can of Rotel
      • Optional - 1 can of corn
      • Optional - 1 can of black beans, rinsed and drained
      • 1 can of Pillsbury crescent rolls
      • 2.5-3.5 cups of shredded Mexican cheese
      • Sour cream
      • Doritos

      Directions

      1. Brown the ground beef, with taco seasoning packet mixed
        The casserole dish with the crescent rolls lining the bottom
        in.
      2. Mix the Rotel, corn, and black beans into the skillet with the ground beef.
      3. Completely line the bottom of a casserole dish with the crescent rolls.


      4. Pour the contents of the skillet out evenly in the casserole dish.
      5. Take 2-3 dollops/chunks of sour cream and spread them evenly in the dish.
        The prepared casserole before baking
      6. Sprinkle desired amount of shredded Mexican cheese over the entire dish.
      7. Bake for approximately 22 minutes a


        t 350°F.


      8. Remove from the oven and place a layer of crushed Doritos on top.
        The final product
      9. Bake for another 8-10 minutes at 350°F or until the dough on the bottom is thoroughly cooked.







      Source — My Mother
      Prepared by Sean Tilmon
      Louisiana Anthology
      June 7, 2020

      Baked Salmon with Asparagus

      Ingredients

      • 2 Salmon fillets
      • 1 lb medium-thick asparagus, woody ends trimmed
      • Salt and pepper to taste
      • 3 Tbs butter
      • 4 cloves minced garlic
      • 2 Tbs lemon juice
      • 2 Tbs Soy Sauce
      • 1 Tbs Siracha Sauce

        Directions

        1. Preheat your oven to 425ºF and place the salmon fillets in aluminum foil separately
        2. In a small bowl, combine lemon juice, minced garlic, soy sauce and siracha sauce to make the garlic butter sauce
        3. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil
        4. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus
        5. Wrap salmon foil packets in and crimp edges together then wrap ends up
        6. Transfer the salmon foil packs to a baking sheet and bake salmon for 10 minutes
        7. Carefully unwrap the baked salmon foil packets and broil it for 5 minutes to give it a crispy taste
        8. Unrap the baked salmon foil packets and garnish with cilantro and slice of lemon. Enjoy!


        Source — Coooking with Claudia
        Prepared by Nirjala Parajuli
        Louisiana Anthology
        July 16, 2019

        Baked Salmon with Asparagus

        Ingredients

        • 2 Salmon fillets
        • 1 lb medium-thick asparagus, woody ends trimmed
        • Salt and pepper to taste
        • 3 Tbs butter
        • 4 cloves minced garlic
        • 2 Tbs lemon juice
        • 2 Tbs Soy Sauce
        • 1 Tbs Siracha Sauce

          Directions

          1. Preheat your oven to 425ºF and place the salmon fillets in aluminum foil separately
          2. In a small bowl, combine lemon juice, minced garlic, soy sauce and siracha sauce to make the garlic butter sauce
          3. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil
          4. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus
          5. Wrap salmon foil packets in and crimp edges together then wrap ends up
          6. Transfer the salmon foil packs to a baking sheet and bake salmon for 10 minutes
          7. Carefully unwrap the baked salmon foil packets and broil it for 5 minutes to give it a crispy taste
          8. Unrap the baked salmon foil packets and garnish with cilantro and slice of lemon. Enjoy!


          Source — Coooking with Claudia
          Prepared by Nirjala Parajuli
          Louisiana Anthology
          July 16, 2019

          Plain Muffins

          Ingredients

          • Flour
          • Yeast
          • Warm Water
          • Warm Milk
          • 4 eggs

          Directions

          1. Mix the flour and yeast in a bowl
          2. Add warm water to the mixture to make a stiff batter and leave it overnight
          3. Add little warm milk and the eggs to the mix the next morning
          4. Add a little flour
          5. Mix it well to make it suffciently stiff and bake
          Source — Creole Cookery Book
          Prepared by Nirjala Parajuli
          Louisiana Anthology
          June 07, 2020