Brown Taffy

Ingredients

• Six lbs. of New Orleans sugar
• Fifteen cups of water
• 1/2 lb. of butter

Directions

1. Pour sugar into water and stir until dissolved.
2. Add butter to water solution.
3. Boil solution until it cracks, stirring constanly to prevent burning.
4. Pour onto marble slab or flat dish.
5. Pull until light brown.

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

Brown Taffy

Ingredients

• Six lbs. of New Orleans sugar
• Fifteen cups of water
• 1/2 lb. of butter

Directions

1. Pour sugar into water and stir until dissolved.
2. Add butter to water solution.
3. Boil solution until it cracks, stirring constanly to prevent burning.
4. Pour onto marble slab or flat dish.
5. Pull until light brown.

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

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