Cream Cakes

Ingredients

• 2 eggs
• 1 pint of sour cream
• Packet of flour
• 1 teaspoon of baking soda
• Milk
• Salt

Directions

1. Preheat oven to 350 degrees and grease a shallow pan.
2. Pour the 1 pint of sour cream in a medium size container.
3. Leave the container with the sour cream on the side. In a small container beat the two eggs.
4. Nex, stir the eggs into the container that contains the sour cream.
5. Sift in as much flour until the batter becomes stiff into the sour cream and egg mixture.
6. In a cup pour 2 cups of milk and dissolve 1 teaspoon of baking soda in it.
7. Add the mixture of milk and baking soda into the container with the sour cream, eggs and flour.
8. Add a pinch of salt and mix everything together thoroughly.
9. Pour the mixture into the shallow pan and bake for about 25-35 minutes, until its brown.
10. Serve immediately.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Cream Cakes

Ingredients

• 2 eggs
• 1 pint of sour cream
• Packet of flour
• 1 teaspoon of baking soda
• Milk
• Salt

Directions

1. Preheat oven to 350 degrees and grease a shallow pan.
2. Pour the 1 pint of sour cream in a medium size container.
3. Leave the container with the sour cream on the side. In a small container beat the two eggs.
4. Nex, stir the eggs into the container that contains the sour cream.
5. Sift in as much flour until the batter becomes stiff into the sour cream and egg mixture.
6. In a cup pour 2 cups of milk and dissolve 1 teaspoon of baking soda in it.
7. Add the mixture of milk and baking soda into the container with the sour cream, eggs and flour.
8. Add a pinch of salt and mix everything together thoroughly.
9. Pour the mixture into the shallow pan and bake for about 25-35 minutes, until its brown.
10. Serve immediately.

Source — Creole Cookery Book
Prepared by Cintia Marin
Louisiana Anthology
June 8, 2020

Clam Pie

Ingredients

• Quart of clams
• 2 tablespoons of butter
• Pepper
• Coffee cup of cream
• Salt 

Directions

1. Open and take shells off of clams 
2. Chop clams up finely
3. Add butter, cream, and season with salt and pepper
4. Bake seasoned clam in a rich paste 

Source — Creole Cookery Book
Prepared by Erica Grant
Louisiana Anthology
June 8, 2020

Clam Pie

Ingredients

• Quart of clams
• 2 tablespoons of butter
• Pepper
• Coffee cup of cream
• Salt 

Directions

1. Open and take shells off of clams 
2. Chop clams up finely
3. Add butter, cream, and season with salt and pepper
4. Bake seasoned clam in a rich paste 

Source — Creole Cookery Book
Prepared by Erica Grant
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

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