Fried Oysters (2)

Ingredients

• Largest and finest oysters
• Three or four egg yolks
• Grated bread
• Grated nutmeg
• Salt
• Mace
• Lard

Directions

1. Find the largest finest oysters and shuck them.
2. Beat the egg yolks.
3. Mix grated bread and a small quantity of nutmeg with beaten eggs, pinch of salt, and mace.
4. Dip oysters into the batter mix.
5. Fry oysters in lard until light brown [do not overcook].
6. Serve fried oyster up hot.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Fried Oysters (2)

Ingredients

• Largest and finest oysters
• Three or four egg yolks
• Grated bread
• Grated nutmeg
• Salt
• Mace
• Lard

Directions

1. Find the largest finest oysters and shuck them.
2. Beat the egg yolks.
3. Mix grated bread and a small quantity of nutmeg with beaten eggs, pinch of salt, and mace.
4. Dip oysters into the batter mix.
5. Fry oysters in lard until light brown [do not overcook].
6. Serve fried oyster up hot.

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

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 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 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