Rabbit Soup

Ingredients

• Two rabbits
• Stick of butter
• 5 onions 
• Head of Celery 
• Cup of green peas
• Salt and Pepper 

Directions

1. Cut one or two rabbits into joints.
2. Lay joints in cold water for 1 hour. 
3. Dry and fry joints in butter until they are half done.
4. Place joints in a saucepan, contains 4-5 onions and a head of celery cut small.
5. Add to these 3 parts (3 cups) of cold water and a cup of peas.
6. Season with salt or pepper. 
7. Strain then serve. (some preferred unstrained)

Source —La Cuisine Creole
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Rabbit Soup

Ingredients

• Two rabbits
• Stick of butter
• 5 onions 
• Head of Celery 
• Cup of green peas
• Salt and Pepper 

Directions

1. Cut one or two rabbits into joints.
2. Lay joints in cold water for 1 hour. 
3. Dry and fry joints in butter until they are half done.
4. Place joints in a saucepan, contains 4-5 onions and a head of celery cut small.
5. Add to these 3 parts (3 cups) of cold water and a cup of peas.
6. Season with salt or pepper. 
7. Strain then serve. (some preferred unstrained)

Source —La Cuisine Creole
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Oven Roasted Sausage and Potatoes

Ingredients

• One pound of turkey Polska Kielbasa smoked sausage
  
• Four large Yukon potatoes
• Two cups of green beans or broccoli
• Teaspoon of salt
• Teaspoon of pepper
• Teaspoon of paprika
• Teaspoon of garlic powder
• Teaspoon of oregano
• Teaspoon of basil

Directions

1. Preheat oven to 400 degrees.
2. slice the sausage into thin slices.
   
3. Dice the potatoes into 1 inch cubes.
4. Spread the sausage slices, green beans or broccoli, and potatoes onto a cooking sheet.
5. Sprinkle the salt, pepper, paprika, garlic powder, oregano, and basil evenly on the baking sheet.
6. Bake for 34 minutes, turning food over half way through.
7. Plate and serve immediately.

Source — Elyse Reed

Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Oven Roasted Sausage and Potatoes

Ingredients

• One pound of turkey Polska Kielbasa smoked sausage
  
• Four large Yukon potatoes
• Two cups of green beans or broccoli
• Teaspoon of salt
• Teaspoon of pepper
• Teaspoon of paprika
• Teaspoon of garlic powder
• Teaspoon of oregano
• Teaspoon of basil

Directions

1. Preheat oven to 400 degrees.
2. slice the sausage into thin slices.
   
3. Dice the potatoes into 1 inch cubes.
4. Spread the sausage slices, green beans or broccoli, and potatoes onto a cooking sheet.
5. Sprinkle the salt, pepper, paprika, garlic powder, oregano, and basil evenly on the baking sheet.
6. Bake for 34 minutes, turning food over half way through.
7. Plate and serve immediately.

Source — Elyse Reed

Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Egg Muffins

Ingredients

• One pint of wheat flour
• One pint of milk
• One dessertspoonful [two teaspoons] of butter
• Two eggs
• Salt

Directions

1. Beat the eggs lightly, and add the other ingredients.
2. Stir together well.
3. Put into patties and bake in rather a quick oven [400-425 degrees].
4. The muffins are equally good without the butter.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Egg Muffins

Ingredients

• One pint of wheat flour
• One pint of milk
• One dessertspoonful [two teaspoons] of butter
• Two eggs
• Salt

Directions

1. Beat the eggs lightly, and add the other ingredients.
2. Stir together well.
3. Put into patties and bake in rather a quick oven [400-425 degrees].
4. The muffins are equally good without the butter.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Toasted Cheese

Ingredients

• 3 ounces of finely grated cheese
• 4 ounces of grated bread crumbs
• 2 ounces of fresh butter
• 2 egg yolks, well beaten
• 1 tablespoon of cream
• 1 teaspoon of mustard
• Salt
• Pepper
• Toasted bread

Directions

1. Mix the finely grated cheese, bread crumbs, fresh butter, well beaten egg yolks, cream, mustard, and a little salt and pepper into a saucepan.
2. Stir saucepan over fire till heated
3. Lay it thick upon toasted bread.
4. Brown it, or put it covered with a dish into a dutch oven, till thoroughly heated; let the cheese be just brown.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020