Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocloate Chess Pecan Pie

Ingredients:

• 1 Refrigerated pie crust
• 1 cup light corn syrup
• 1/2 cup sugar
  
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1&1/2 cup pecan halves
• 1/2 cup whipping cream

Directions:

• Preheat oven to 325 degrees
• Place pie crust in 9in glass pie plate
• Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
• reserve 2 tablespoons chocolate chips for topping
• Stir in remaining chocolate chips and 1&1/2 cups pecans spread evenly
• Bake 55-65 mons 
• Cool for 1 hour
• Garnish pie with whipped cream 
• Store in refrigerator   

      

                         

  Prepared by-Anne Bishop

Louisiana Anthology

       June 8, 2020

Chocloate Chess Pecan Pie

Ingredients:

• 1 Refrigerated pie crust
• 1 cup light corn syrup
• 1/2 cup sugar
  
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1&1/2 cup pecan halves
• 1/2 cup whipping cream

Directions:

• Preheat oven to 325 degrees
• Place pie crust in 9in glass pie plate
• Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
• reserve 2 tablespoons chocolate chips for topping
• Stir in remaining chocolate chips and 1&1/2 cups pecans spread evenly
• Bake 55-65 mons 
• Cool for 1 hour
• Garnish pie with whipped cream 
• Store in refrigerator   

      

                         

  Prepared by-Anne Bishop

Louisiana Anthology

       June 8, 2020

Crawfish Monica

Ingredients

• One pound of fresh fettuccine
• Three tablespoons of butter
• Salt and pepper to taste
• One-half cup of minced onion
• Creole/Cajun Seasoning to taste
• One cup peeled, seeded plum tomatoes
• One pound of crawfish tails
• One tablespoon of chopped garlic
• Two cups of heavy cream
• Two ounces of grated parmesan cheese
• One-fourth cup of chopped green onions

Directions

1. Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
2. Toss the pasta with two tablespoons of butter. Season with salt and pepper.
3. In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
4. Add tomatoes. Sauté for two minutes.
5. Season crawfish with Creole Seasoning.
6. Add the crawfish in the pan and sauté for one minute. Stir in garlic.
7. Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
8. Stir in cheese. Mix well.
9. Turn the sauce into a large mixing bowl. Add the pasta and green onion.
10. Mix well and serve.

Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020