Ingredients:
- 4 Boneless chicken breasts
- extra virgin olive oil
- creole seasoning
- 2 tablespoons of butter
- 4 tablespoons of onion chopped
- 1 spoonful of Rotel drained
- 8 ounces sour cream
- 12 flour tortillas
- 12 ounces of cheddar cheese
- 8 ounces of pepper jack cheese
- 1 cup of salsa
Directions:
- Preheat oven to 350 degrees
- Coat chicken with olive oil and creole seasoning
- Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
- Spray 9 by 13 in glass baking dish with nonstick cooking spray
- In a saucepan, melt butter. Add onion and saute until clear
- Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
- Spoon 2-3 tablespoons of the mixture down the center of each tortilla
- Top each tortilla evenly with cheese and salsa
- Fold one side over the filling; then roll and place seam side down in a prepared baking dish
- Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
- Bake for 25-30mins
- Remove foil and bake for 5 additional mins
Anne Bishop
Prepared by Anne Bishop
Louisiana Anthology
June 8, 2020
Ingredients:
- 4 Boneless chicken breasts
- extra virgin olive oil
- creole seasoning
- 2 tablespoons of butter
- 4 tablespoons of onion chopped
- 1 spoonful of Rotel drained
- 8 ounces sour cream
- 12 flour tortillas
- 12 ounces of cheddar cheese
- 8 ounces of pepper jack cheese
- 1 cup of salsa
Directions:
- Preheat oven to 350 degrees
- Coat chicken with olive oil and creole seasoning
- Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
- Spray 9 by 13 in glass baking dish with nonstick cooking spray
- In a saucepan, melt butter. Add onion and saute until clear
- Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
- Spoon 2-3 tablespoons of the mixture down the center of each tortilla
- Top each tortilla evenly with cheese and salsa
- Fold one side over the filling; then roll and place seam side down in a prepared baking dish
- Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
- Bake for 25-30mins
- Remove foil and bake for 5 additional mins
Anne Bishop
Prepared by Anne Bishop
Louisiana Anthology
June 8, 2020
Ingredients
- 4-5 cucumbers
- 3/4 of a pint of veal stock
- 3 egg yolks
- A pinch of cayenne pepper
- A pinch of salt
Directions
- Peel and take out the seeds from the cucumbers and cut them into very small pieces.
- Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
- Next, beat the egg yolks and stir it into the pan.
- Bring the temperature up to high, but do NOT let it boil; and serve immediately.
Ingredients
- 4-5 cucumbers
- 3/4 of a pint of veal stock
- 3 egg yolks
- A pinch of cayenne pepper
- A pinch of salt
Directions
- Peel and take out the seeds from the cucumbers and cut them into very small pieces.
- Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
- Next, beat the egg yolks and stir it into the pan.
- Bring the temperature up to high, but do NOT let it boil; and serve immediately.
Ingredients
- Grated bread crumbs
- Pepper
- Salt
- Lard
- One cup of hot water
- One large wineglass of sherry
- Nutmeg
- Lemon Juice
- One tablespoon of flour
Directions
- Boil ten minutes to blanch, then throw them into cold water.
- Skin and lard them.
- Roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender.
- Lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoon of flour.
Ingredients
- Grated bread crumbs
- Pepper
- Salt
- Lard
- One cup of hot water
- One large wineglass of sherry
- Nutmeg
- Lemon Juice
- One tablespoon of flour
Directions
- Boil ten minutes to blanch, then throw them into cold water.
- Skin and lard them.
- Roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender.
- Lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoon of flour.
Ingredients:
- 10-12 medium-long, thin carrots, peeled and sliced into thin round
- 2 tablespoons of butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons orange juice
- 1/2 cup water
- 2 tablespoons light brown sugar
- 2 teaspoons sesame seeds, toasted
Directions:
- Preheat oven 375 degrees
- Boil carrots in water until tender but not mushy, about 10 mins
- Drain carrots in colander'
- Toast sesame seeds for 5 mins
- After carrots are cooked sprinkle sesame seeds on top
- Add all ingredients to the pan
- Cook and stir over medium heat until the carrots are nicely coated with syrup
Anne Bishop
Prepared by Anne Bishop
Louisiana Anthology
June 8, 2020
