Potato Beef

Ingredients

• Potatoes
• Milk
• 1 or more beaten eggs
• Butter
• Slices of beef (without fat)

Directions

1. Boil potatoes until well done all throughout.
2. Peel potatoes and mash them in a large pan.
3. Add some milk and eggs as you proceed, mixing well.
4. Rub bottom of white pudding dish with butter.
5. Cover it with a thick layer of mashed potatoes.
6. Put in enough slices of beef to cover mashed potatoes.
7. Alternate layers of mashed potatoes and beef until dish is full, heaping in the center.
8. Bake in an oven.

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

Potato Beef

Ingredients

• Potatoes
• Milk
• 1 or more beaten eggs
• Butter
• Slices of beef (without fat)

Directions

1. Boil potatoes until well done all throughout.
2. Peel potatoes and mash them in a large pan.
3. Add some milk and eggs as you proceed, mixing well.
4. Rub bottom of white pudding dish with butter.
5. Cover it with a thick layer of mashed potatoes.
6. Put in enough slices of beef to cover mashed potatoes.
7. Alternate layers of mashed potatoes and beef until dish is full, heaping in the center.
8. Bake in an oven.

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

Asparagus Risotto

Ingredients

• Four cups of chicken stock
• Two tbsp. of unsalted butter
• 1/2 cup of shallots
• One cup of arborio rice
• 1/4 cup of dry white wine
• 1/2 lb. of asparagus
• 1/2 cup of grated parmesan cheese
• Salt
• Pepper

Directions

1. Heat chicken stock to a low simmer in a pot.
2. Cook shallots in butter for two minutes.
3. Add arborio rice to shallots and butter cooking for an additional two minutes.
4. Stir rice to coat in butter.
5. Add white wine.
6. Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
7. Cook rice for about 20-25 minutes while adding stock.
8. Cut up asparagus while rice is cooking.
9. Add asparagus with last 1/2 cup of stock.
10. Stir in parmesan, butter and add salt and pepper to taste.
11. Serve risotto while hot.


























Source — Simply Recipes
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Asparagus Risotto

Ingredients

• Four cups of chicken stock
• Two tbsp. of unsalted butter
• 1/2 cup of shallots
• One cup of arborio rice
• 1/4 cup of dry white wine
• 1/2 lb. of asparagus
• 1/2 cup of grated parmesan cheese
• Salt
• Pepper

Directions

1. Heat chicken stock to a low simmer in a pot.
2. Cook shallots in butter for two minutes.
3. Add arborio rice to shallots and butter cooking for an additional two minutes.
4. Stir rice to coat in butter.
5. Add white wine.
6. Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
7. Cook rice for about 20-25 minutes while adding stock.
8. Cut up asparagus while rice is cooking.
9. Add asparagus with last 1/2 cup of stock.
10. Stir in parmesan, butter and add salt and pepper to taste.
11. Serve risotto while hot.


























Source — Simply Recipes
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

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