Parmesan Chicken Bake

Ingredients

• 2 tablespoons of olive oil
• 2 cloves of garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 6 skinless, boneless chicken breast halves
• 2 cups marinara sauce
• 1/4 cup fresh chopped basil
• 8 oz shredded mozzarella cheese 
• 1/2 cup grated parmesan cheese
• 5 oz garlic croutons

Directions

1. Preheat oven to 350 degrees F.
2. Coat 9x13 inch casserole dish with olive oil.
3. Sprinkle dish with garlic and red pepper flakes.
4. Place chicken breasts in dish and cover with marinara sauce.
5. Top with half of the mozzarella cheese and half of the parmesan cheese.
6. Sprinkle on the croutons.
7. Top with the leftover mozzarella and parmesan cheese.
8. Bake until cheese and croutons are golden brown and chicken is no longer pink inside (35 minutes to an hour depending on thickness and shape of chicken breasts).

Source — Allrecipes
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Parmesan Chicken Bake

Ingredients

• 2 tablespoons of olive oil
• 2 cloves of garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 6 skinless, boneless chicken breast halves
• 2 cups marinara sauce
• 1/4 cup fresh chopped basil
• 8 oz shredded mozzarella cheese 
• 1/2 cup grated parmesan cheese
• 5 oz garlic croutons

Directions

1. Preheat oven to 350 degrees F.
2. Coat 9x13 inch casserole dish with olive oil.
3. Sprinkle dish with garlic and red pepper flakes.
4. Place chicken breasts in dish and cover with marinara sauce.
5. Top with half of the mozzarella cheese and half of the parmesan cheese.
6. Sprinkle on the croutons.
7. Top with the leftover mozzarella and parmesan cheese.
8. Bake until cheese and croutons are golden brown and chicken is no longer pink inside (35 minutes to an hour depending on thickness and shape of chicken breasts).

Source — Allrecipes
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Jambalaya

Ingredients

• 1lb Mccain' sausage 
• 1 Rotisserie chicken
• 1 can of Cilantro and Lime Rotel tomatoes 
• 1 can of Beef Consumme'
• 1 can of French Onion Soup 
• 2 cups of Zatarain's Rice, uncooked 
• 1 stick of butter 

Directions

1. Slice sausage into small pieces.
2. Remove meat from chicken.
3. In 13x9 pan, combine all ingredients (except butter) and mix together. 
4. Slice and place butter on top of mixture.
5. Cover tightly with foil and bake for 1 hour at 350 degrees.
6. Remove from oven and stir.
7. Continue baking for additional 30 minutes, covered with foil.

Source — Vicki Bennett
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Jambalaya

Ingredients

• 1lb Mccain' sausage 
• 1 Rotisserie chicken
• 1 can of Cilantro and Lime Rotel tomatoes 
• 1 can of Beef Consumme'
• 1 can of French Onion Soup 
• 2 cups of Zatarain's Rice, uncooked 
• 1 stick of butter 

Directions

1. Slice sausage into small pieces.
2. Remove meat from chicken.
3. In 13x9 pan, combine all ingredients (except butter) and mix together. 
4. Slice and place butter on top of mixture.
5. Cover tightly with foil and bake for 1 hour at 350 degrees.
6. Remove from oven and stir.
7. Continue baking for additional 30 minutes, covered with foil.

Source — Vicki Bennett
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Peach Pudding

Ingredients

• Five eggs
• Dinner plate full of peaches
• Two cups of sugar
• Two teaspoons of butter
• Pinch of salt
• Four tablespoons of milk
• Four tablespoons of flour

Directions

1. Beat together the eggs and sugar until well mixed.
2. Peel and finely cut up the peaches.
3. Add peaches to the eggs and sugar, along with the milk, flour, butter, and salt.
4. Bake in a slow oven until top is brown.
5. Serve hot or chilled.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Peach Pudding

Ingredients

• Five eggs
• Dinner plate full of peaches
• Two cups of sugar
• Two teaspoons of butter
• Pinch of salt
• Four tablespoons of milk
• Four tablespoons of flour

Directions

1. Beat together the eggs and sugar until well mixed.
2. Peel and finely cut up the peaches.
3. Add peaches to the eggs and sugar, along with the milk, flour, butter, and salt.
4. Bake in a slow oven until top is brown.
5. Serve hot or chilled.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

To Dress Sheephead

Ingredients

• One Sheephead fish, 18-20 inches long
• 1 bottle of ketchup
• 1 stick of butter
• 1 pint of water
• 1 spoonful of table salt 
• 1 spoonful of black and red pepper 

Directions

1. Place Sheephead into a pan. 
2. Place pan into dutch oven.
3. Add 1/2 pint of tomato catsup (ketchup) to pan.
4. Add a large spoonful of butter to pan. 
5. Add 1/2 pint of water to pan.
6. Add salt, black and red pepper to suite 
7. Cook it over fire and serve it up with the dressing. 

Source — Creole Cookery Book
Prepared by Trace Bennett
Louisiana Anthology
June 8,2020