Boston Brown Bread

Ingredients

• One and a half pints of Indian meal
• Half a pint of wheat flour
• One cup of sweet milk
• One cup of sour milk
• One teaspoon of soda
• Three tablespoons of molasses
• One tablespoon of yeast
• One pinch of salt

Directions

1. Mix together the Indian meal, wheat flour, sweet milk, sour milk with soda, molasses, yeast, and salt.
2. Set the mixture in a warm place and let it rise.
3. Place it in an oven and let it bake steadily for four hours.
4. Steam the brown bread to warm it up for later use.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Boston Brown Bread

Ingredients

• One and a half pints of Indian meal
• Half a pint of wheat flour
• One cup of sweet milk
• One cup of sour milk
• One teaspoon of soda
• Three tablespoons of molasses
• One tablespoon of yeast
• One pinch of salt

Directions

1. Mix together the Indian meal, wheat flour, sweet milk, sour milk with soda, molasses, yeast, and salt.
2. Set the mixture in a warm place and let it rise.
3. Place it in an oven and let it bake steadily for four hours.
4. Steam the brown bread to warm it up for later use.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Spanish Omelet

Ingredients

• Six eggs
• One cup of chopped ham
• Two small onions
• Butter

Directions

1. Beat together six eggs until quite light.
2. Mince two small onions and cook them a little.
3. Add one cup of chopped ham and the two finely minced cooked onions to the eggs.
4. Mix it all together then place the mixture into a thick-bottomed pan with butter.
5. Begin rolling until it is light brown then let it sit in the pan for a moment.
6. Place the omelet on a dish and spread some fresh butter on top. 

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Spanish Omelet

Ingredients

• Six eggs
• One cup of chopped ham
• Two small onions
• Butter

Directions

1. Beat together six eggs until quite light.
2. Mince two small onions and cook them a little.
3. Add one cup of chopped ham and the two finely minced cooked onions to the eggs.
4. Mix it all together then place the mixture into a thick-bottomed pan with butter.
5. Begin rolling until it is light brown then let it sit in the pan for a moment.
6. Place the omelet on a dish and spread some fresh butter on top. 

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Macaroni and Grated Cheese

Ingredients

• One quarter of a pound of macaroni
  
• Grated cheese
• One teaspoon of salt
• Lumps of butter
• Milk
• Water

Directions

1. Break the quarter of a pound of macaroni into lengths and soak it in cold water for an hour.
2. Boil the noodles in a pot for an hour then take them out and layer them in the bottom of a pan.
3. Add a layer of grated cheese, a teaspoon of salt, and some lumps of butter as big as a nutmeg on top.
4. Fill the pan with milk and bake in the oven until the top is browned.
5. Add water to the pan if the milk has given out so that the dish does not dry out.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Macaroni and Grated Cheese

Ingredients

• One quarter of a pound of macaroni
  
• Grated cheese
• One teaspoon of salt
• Lumps of butter
• Milk
• Water

Directions

1. Break the quarter of a pound of macaroni into lengths and soak it in cold water for an hour.
2. Boil the noodles in a pot for an hour then take them out and layer them in the bottom of a pan.
3. Add a layer of grated cheese, a teaspoon of salt, and some lumps of butter as big as a nutmeg on top.
4. Fill the pan with milk and bake in the oven until the top is browned.
5. Add water to the pan if the milk has given out so that the dish does not dry out.

Source — La Cuisine Creole
Prepared by Briona Allison
Louisiana Anthology
December 23, 2020

Bayou Sauce Piquante

Ingredients

• 
  1/2 cup of cooking oil
  
• 2 tablespoons of flour
• 1/2 cup of onion, chopped
• 1/2 cup of celery, chopped
• 1/2 cup of parsley, chopped
• 2 pounds of shrimp, peeled and deveined 
• 1 16-ounce can of tomato sauce
• 1 8-ounce can of tomato juice
• 1 pound of crabmeat
• 1 pound of catfish filets
• 6 cups of rice

Directions

1. Make a roux with oil and flour; add onion, celery and parsley and cook until wilted.
2. Add tomato sauce and tomato juice; cook about 1 hour.
3. Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer.
4. Serve over cooked rice in soup bowls.  

Source — Cajun Cuisine Cookbook
Prepared by Cody Hanna
Louisiana Anthology
December 9, 2020