Fried Okra on the Stove

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of cornmeal
• 1 lb 12 oz of frozen okra
• 9 cups of vegetable oil or canola oil
• 2 tablespoons of salt
• 1 tablespoon of pepper
• 1 tablespoon of garlic salt
• 1/2 tablespoon of accent

Directions

1. Get a wide and tall pot and pour the oil into it and set the stove on high.
2. Get a container with a lid or a 1-gallon Ziploc bag and add the flour, cornmeal, salt, pepper, garlic salt, and accent in it and mix them together by closing the container and shaking it.
3. Pour the okra into the container and shake it until all the okra is covered.
4. Once the oil is hot start slowly adding the okra.
5. After removing a piece of okra and taste it once cool and remove the rest if cooked to your liking, once removed place on a platter with paper towels on the top and bottom to remove excess grease.
6. Salt and pepper to taste.

Source — David Borgognoni

Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Fried Okra on the Stove

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of cornmeal
• 1 lb 12 oz of frozen okra
• 9 cups of vegetable oil or canola oil
• 2 tablespoons of salt
• 1 tablespoon of pepper
• 1 tablespoon of garlic salt
• 1/2 tablespoon of accent

Directions

1. Get a wide and tall pot and pour the oil into it and set the stove on high.
2. Get a container with a lid or a 1-gallon Ziploc bag and add the flour, cornmeal, salt, pepper, garlic salt, and accent in it and mix them together by closing the container and shaking it.
3. Pour the okra into the container and shake it until all the okra is covered.
4. Once the oil is hot start slowly adding the okra.
5. After removing a piece of okra and taste it once cool and remove the rest if cooked to your liking, once removed place on a platter with paper towels on the top and bottom to remove excess grease.
6. Salt and pepper to taste.

Source — David Borgognoni

Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Chocolate Cream

Ingredients

• 1/2 cup of chocolate
• 1 cup of water
• 1 cup of sweet milk
• 1 tablespoon of cornstarch
• vanilla

Directions

1. Grate the chocolate.
2. Combine the chocolate and water together and then boil them.
3. Add the milk and allow it to reach a boil again.
4. Add the cornstarch that is dissolved in a little milk.
5. Sweeten to taste, and flavor with vanilla

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Chocolate Cream

Ingredients

• 1/2 cup of chocolate
• 1 cup of water
• 1 cup of sweet milk
• 1 tablespoon of cornstarch
• vanilla

Directions

1. Grate the chocolate.
2. Combine the chocolate and water together and then boil them.
3. Add the milk and allow it to reach a boil again.
4. Add the cornstarch that is dissolved in a little milk.
5. Sweeten to taste, and flavor with vanilla

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Japan Cake

Ingredients

• 3/4 pound of sugar
• 1/2 pound of butter
• 5 eggs
• 1 teaspoon of rose water or 1 teaspoon of nutmeg
• 1 pound of flour

Directions

1. Stir together the sugar and butter until white
2. Beat the 5 eggs together.
3. Rub some butter on a flat tin.
4. Add in the eggs, either the rose water or nutmeg depending on what you choose and the flour add it with a large spoon in the buttered tin.
5. Sift (shake) some sugar on top of the cake.

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 30, 2020

Japan Cake

Ingredients

• 3/4 pound of sugar
• 1/2 pound of butter
• 5 eggs
• 1 teaspoon of rose water or 1 teaspoon of nutmeg
• 1 pound of flour

Directions

1. Stir together the sugar and butter until white
2. Beat the 5 eggs together.
3. Rub some butter on a flat tin.
4. Add in the eggs, either the rose water or nutmeg depending on what you choose and the flour add it with a large spoon in the buttered tin.
5. Sift (shake) some sugar on top of the cake.

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 30, 2020

Stuffed Tomatoes

 

Ingredients

• 12 Tomatoes
• 1/2 cup of Breadcrumbs 
• 1 tablespoon of butter
• Thyme 
• Salt
• Pepper

Directions

1. Preheat oven to 400 Fahrenheit.
2. Cut the tops off of the tomatoes.
3. Scoop out as much of the pulp and seed as possible without the damaging the skin.
4. Chop up the pulp and seed then mix in the salt, pepper, and thyme.
5. Add in the butter and breadcrumbs. Stir well.
6. Place mixture back into the tomato skins and place the stuffed tomatoes into a baking pan.
7. Bake for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 24, 2020