Spaghetti Bolognese

Ingredients

• 1 lb ground beef
• Spaghetti pasta
• 1 onion
• 3 cloves of garlic
• Salt, pepper, Italian seasoning, sugar
• 14 oz can of diced tomatoes

Directions

Sauce
1. Chop onion and garlic.
2. Brown onion and garlic in a pan over medium.
3. Add ground beef.
4. Season with salt, pepper, and Italian seasoning.
5. Add 14 oz can of diced tomatoes.
6. Add sugar to taste.
7. Simmer while pasta cooks.

Pasta
1. Bring water to a boil.
2. Add salt and pasta.
3. Cook til al dente.
4. Serve with sauce.

Source — Home Recipe
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Spaghetti Bolognese

Ingredients

• 1 lb ground beef
• Spaghetti pasta
• 1 onion
• 3 cloves of garlic
• Salt, pepper, Italian seasoning, sugar
• 14 oz can of diced tomatoes

Directions

Sauce
1. Chop onion and garlic.
2. Brown onion and garlic in a pan over medium.
3. Add ground beef.
4. Season with salt, pepper, and Italian seasoning.
5. Add 14 oz can of diced tomatoes.
6. Add sugar to taste.
7. Simmer while pasta cooks.

Pasta
1. Bring water to a boil.
2. Add salt and pasta.
3. Cook til al dente.
4. Serve with sauce.

Source — Home Recipe
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Boiled Potatoes

Ingredients

• Large potatoes
• Salt

Directions

1. Wash potatoes.
2. Place in large pot and fill with water an inch above the potatoes.
3. Boil for an hour.
4. Pour out water.
5. Fill with cold water and add salt.
6. Let cool and serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

Boiled Potatoes

Ingredients

• Large potatoes
• Salt

Directions

1. Wash potatoes.
2. Place in large pot and fill with water an inch above the potatoes.
3. Boil for an hour.
4. Pour out water.
5. Fill with cold water and add salt.
6. Let cool and serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020.

White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

Economical Muffins

Ingredients

• 1 unbaked loaf of bread
• 1 gallon of milk

Directions

1. Take unbaked loaf of bread and add milk until batter is created
2. Beat well and let stand for one hour
3. Bake on a griddle until thick enough to split

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020