Potato Salad

Ingredients

• Boiled Potatoes Sliced Thinly with a Flat Base
• Five Sliced Boiled Eggs
• Two Tablespoons of Sweet Pickle
• Whole allspice
• Two Tablespoons Salt and Pepper
• 2 Sablespoons of Prince of Wales Salad Sauce
• 2 Yolks (raw) and 1 Cooked
• 1 Tablespoon Worcester Sauce
• 1 Teaspoon Sugar
• Sweet Oil about 1 pint
• Lemon Juice

Directions

1. Mix sweet pickle,salt, and pepper thoroughly before making the dressing.
2. Then add Prince of Wales salad sauce, Worcester sauce, sugar, and sweet oil.
3. After mixing thoroughly, squeeze a few drops of lemon juice, and then add the whites beated stiff.
4. Pour the dressing on the potatoes, 1 spoonful or more at a time.
5. Mix well, and then garnish with eggs, pickles, etc.
6. According to your taste; stir the oil into the raw yolk as you do for mayonnaise dressing.
7. Then add the other ingredients.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Potato Salad

Ingredients

• Boiled Potatoes Sliced Thinly with a Flat Base
• Five Sliced Boiled Eggs
• Two Tablespoons of Sweet Pickle
• Whole allspice
• Two Tablespoons Salt and Pepper
• 2 Sablespoons of Prince of Wales Salad Sauce
• 2 Yolks (raw) and 1 Cooked
• 1 Tablespoon Worcester Sauce
• 1 Teaspoon Sugar
• Sweet Oil about 1 pint
• Lemon Juice

Directions

1. Mix sweet pickle,salt, and pepper thoroughly before making the dressing.
2. Then add Prince of Wales salad sauce, Worcester sauce, sugar, and sweet oil.
3. After mixing thoroughly, squeeze a few drops of lemon juice, and then add the whites beated stiff.
4. Pour the dressing on the potatoes, 1 spoonful or more at a time.
5. Mix well, and then garnish with eggs, pickles, etc.
6. According to your taste; stir the oil into the raw yolk as you do for mayonnaise dressing.
7. Then add the other ingredients.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

To Boil Fish

Ingredients

• Fish
• Invariantly Cold Water
• Pot
• Source Of Heat 

Directions

1. Add Fish in cold water.
2. Begin to add heat.
3. When water is boiling remove fish and allow fish to simmer.
4. A boiled fish is done when the fins can be easily removed.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

To Boil Fish

Ingredients

• Fish
• Invariantly Cold Water
• Pot
• Source Of Heat 

Directions

1. Add Fish in cold water.
2. Begin to add heat.
3. When water is boiling remove fish and allow fish to simmer.
4. A boiled fish is done when the fins can be easily removed.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Chicken Pot Pie

 

Ingredients

• Two cans of vegall 
• Two cans of cream of chicken
• Two cans of canned biscuits 
• Two cans of canned chicken
• Salt 
• Pepper

Directions

1. Preset the oven to 375 degrees Fahrenheit.
2. Warm vegall, cream of chicken, and chicken over slow burning fire.
3. Add salt and pepper then stir.
4. Spray eleven by thirteen cake pan with non-stick spray.
5. Combine all warmed ingredients in pan.
6. Place biscuits side-by-side on top of the ingredients until fully covered.
   
7. Bake for eleven to fifteen minutes or until biscuits are golden brown on top.

Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

Chicken Pot Pie

 

Ingredients

• Two cans of vegall 
• Two cans of cream of chicken
• Two cans of canned biscuits 
• Two cans of canned chicken
• Salt 
• Pepper

Directions

1. Preset the oven to 375 degrees Fahrenheit.
2. Warm vegall, cream of chicken, and chicken over slow burning fire.
3. Add salt and pepper then stir.
4. Spray eleven by thirteen cake pan with non-stick spray.
5. Combine all warmed ingredients in pan.
6. Place biscuits side-by-side on top of the ingredients until fully covered.
   
7. Bake for eleven to fifteen minutes or until biscuits are golden brown on top.

Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

Corn Baked in a Dish

 

Ingredients

• Sweet corn on the ear
• Milk
• Salt
• Pepper
• Butter
• One egg

Directions

1. Out sweet corn from ear.
2. Add plenty of milk.
3. Season with salt, pepper, and butter.
4. Turn into a baking dish.
5. Beat an egg and spread over the top.
6. Bake for twenty minutes. 

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021