Baked Macaroni and Cheese

Ingredients

• Unsalted Butter
• Kosher Salt
• 1 lb of Penne Pasta
• 2 Cups of Milk
• 2 Cups of Grated Sharp Chedder
• 1/2 Cup of Breadcrumbs

Directions

Macaroni

1. Preheat oven to 350 degrees.
2. Butter a 2-quart casserole dish.
3. Boil macaroni in water for 10-15 minutes and then strain it.

Cheese Sauce

1. Melt 4 tablespoons of butter into a 1-quart saucepan.
2. Stir in 4 tablespoons of flour and 1 teaspoon of salt with a wire whisk over medium heat until the flour turns light brown.
3. Add 1 cup of milk to saucepan slowly and then a second cup of milk stirring until sauce thickens.
4. Add 2 cups of grated sharp cheddar to the sauce, stirring until the cheese melts.

Topping

1. Melt 4 tablespoons of butter in a small pot.
2. Stir 1/2 cup of breadcrumbs in pot until the crumbs are moist.

Final Steps

1. Place macaroni and cheese sauce into buttered 2-quart casserole dish.
2. Sprinkle breadcrumbs over the top of the macaroni and cheese.
3. Place casserole dish in the preheated oven and bake for 15-17 minutes.
4. Serve dish.

Source — James' Cookbook
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Baked Macaroni and Cheese

Ingredients

• Unsalted Butter
• Kosher Salt
• 1 lb of Penne Pasta
• 2 Cups of Milk
• 2 Cups of Grated Sharp Chedder
• 1/2 Cup of Breadcrumbs

Directions

Macaroni

1. Preheat oven to 350 degrees.
2. Butter a 2-quart casserole dish.
3. Boil macaroni in water for 10-15 minutes and then strain it.

Cheese Sauce

1. Melt 4 tablespoons of butter into a 1-quart saucepan.
2. Stir in 4 tablespoons of flour and 1 teaspoon of salt with a wire whisk over medium heat until the flour turns light brown.
3. Add 1 cup of milk to saucepan slowly and then a second cup of milk stirring until sauce thickens.
4. Add 2 cups of grated sharp cheddar to the sauce, stirring until the cheese melts.

Topping

1. Melt 4 tablespoons of butter in a small pot.
2. Stir 1/2 cup of breadcrumbs in pot until the crumbs are moist.

Final Steps

1. Place macaroni and cheese sauce into buttered 2-quart casserole dish.
2. Sprinkle breadcrumbs over the top of the macaroni and cheese.
3. Place casserole dish in the preheated oven and bake for 15-17 minutes.
4. Serve dish.

Source — James' Cookbook
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Potted Beef

Ingredients

• Skinned Cow Head
• Salt
• Butter
• Pepper

Directions

1. Remove tongue from cow head.
2. Salt the tongue.
3. Wash the head and soak it in water for 1 hour.
4. Stew the head in a middle-sized pot filled with water until meat is soft.
5. Remove bones leaving the brains with the meat.
6. Stew meat and brain again to soften sufficiently for mortar use.
7. Beat remains into a jelly-like substance using mortar.
8. Remove gristle (tough inedible cartilage).
9. Season with salt and pepper.
10. Cool the remains and place into clean pot.
11. Cover the substance with melted butter.
12. Serve as jelly or spread.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Potted Beef

Ingredients

• Skinned Cow Head
• Salt
• Butter
• Pepper

Directions

1. Remove tongue from cow head.
2. Salt the tongue.
3. Wash the head and soak it in water for 1 hour.
4. Stew the head in a middle-sized pot filled with water until meat is soft.
5. Remove bones leaving the brains with the meat.
6. Stew meat and brain again to soften sufficiently for mortar use.
7. Beat remains into a jelly-like substance using mortar.
8. Remove gristle (tough inedible cartilage).
9. Season with salt and pepper.
10. Cool the remains and place into clean pot.
11. Cover the substance with melted butter.
12. Serve as jelly or spread.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Broiled Mackerel

Ingredients

• Salt
• 1 Mackerel
• Butter

Directions

1. Season mackerel with salt.
2. Soak salted mackerel over night in water.
3. Wipe mackerel dry in the morning.
4. Heat and grease the gridiron (grill) with bright coals.
5. Place mackerel on gridiron with flesh side down.
6. Cook mackerel until internal temperature is 140 degrees or the meat flakes when twisted.
7. Flip mackerel to skin side using a dish.
8. Butter the mackerel.
9. Serve mackerel hot.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Broiled Mackerel

Ingredients

• Salt
• 1 Mackerel
• Butter

Directions

1. Season mackerel with salt.
2. Soak salted mackerel over night in water.
3. Wipe mackerel dry in the morning.
4. Heat and grease the gridiron (grill) with bright coals.
5. Place mackerel on gridiron with flesh side down.
6. Cook mackerel until internal temperature is 140 degrees or the meat flakes when twisted.
7. Flip mackerel to skin side using a dish.
8. Butter the mackerel.
9. Serve mackerel hot.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Chestnut Soup

Ingredients

• Lean Fresh Beef, Mutton, or Venison
• Cayenne Pepper
• Salt
• 1 Quart of Chestnuts
• Butter
• Flour

Directions

1. Thaw choice meat (Beef, Mutton, or Venison).
2. Season meat with cayenne pepper and salt.
3. Place meat in a pot adding slightly less than a quart of water per pound of meat.
4. Boil the meat until the meat drops from the bone.
5. Boil and peel 1 quart of chestnuts.
6. Strain pot of meat and place meat into a clean pot.
7. Roll bits of butter in flour.
8. Place chestnuts and floured butter into the pot of meat.
9. Boil the soup dish for 10 minutes.
10. Serve meal.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 3, 2021