Pain Noir

Ingrédients

• Deux quarts de farine
• Une cuillère à soupe de sel
• Une cuillère à soupe de sucre
• Une demi-tasse de sirop
• Un paquet de levure
• Une cuillerée de saindoux (bacon)
• Deux tasses de lait
• Deux tasses d'eau

Instructions

1. Mettez une cuillère à soupe de sel et une cuillère à soupe de sucre dans la farine.
2. Mélangez un petit paquet de levure avec une tasse d'eau.
3. Mélangez la levure avec la farine.
4. Faites fondre une cuillerée de beurre et une cuillerée de saindoux dans une boîte.
5. Ajouter le beurre fondu et le saindoux, deux tasses de lait, une tasse d'eau et une demi-tasse de sirop dans la farine.
6. Remuez bien avec une cuillère jusqu'à ce que le fond du plat soit propre.
7. Laisser lever toute la nuit dans un endroit chaud.
8. Le lendemain, retournez la pâte 2 à 3 fois.
9. Répartir en pains.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 4, 2021

Ingredients

• Two quarters of flour
• One tablespoon of salt
• One tablespoon of sugar
• Half a cup of syrup
• A package of yeast
• One spoonful lard (bacon)
• Two cups of milk
• Two cups of water

Directions

1. Put one tablespoon of salt and one tablespoon of sugar into the flour.
2. Mix a small package of yeast with one cup of water.
3. Mix the yeast with the flour.
4. Melt a spoonful of butter and a spoonful of lard in a tin.
5. Add the melted butter and lard, two cups of milk, one cup of water, and a half cup of syrup in flour.
6. Stir well with spoon until the bottom of the dish is clean.
7. Leave to rise over night in a warm place.
8. Next day, turn the dough 2 to 3 times.
9. Divide into loaves.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 4, 2021

Pain Noir

Ingrédients

• Deux quarts de farine
• Une cuillère à soupe de sel
• Une cuillère à soupe de sucre
• Une demi-tasse de sirop
• Un paquet de levure
• Une cuillerée de saindoux (bacon)
• Deux tasses de lait
• Deux tasses d'eau

Instructions

1. Mettez une cuillère à soupe de sel et une cuillère à soupe de sucre dans la farine.
2. Mélangez un petit paquet de levure avec une tasse d'eau.
3. Mélangez la levure avec la farine.
4. Faites fondre une cuillerée de beurre et une cuillerée de saindoux dans une boîte.
5. Ajouter le beurre fondu et le saindoux, deux tasses de lait, une tasse d'eau et une demi-tasse de sirop dans la farine.
6. Remuez bien avec une cuillère jusqu'à ce que le fond du plat soit propre.
7. Laisser lever toute la nuit dans un endroit chaud.
8. Le lendemain, retournez la pâte 2 à 3 fois.
9. Répartir en pains.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 4, 2021

Ingredients

• Two quarters of flour
• One tablespoon of salt
• One tablespoon of sugar
• Half a cup of syrup
• A package of yeast
• One spoonful lard (bacon)
• Two cups of milk
• Two cups of water

Directions

1. Put one tablespoon of salt and one tablespoon of sugar into the flour.
2. Mix a small package of yeast with one cup of water.
3. Mix the yeast with the flour.
4. Melt a spoonful of butter and a spoonful of lard in a tin.
5. Add the melted butter and lard, two cups of milk, one cup of water, and a half cup of syrup in flour.
6. Stir well with spoon until the bottom of the dish is clean.
7. Leave to rise over night in a warm place.
8. Next day, turn the dough 2 to 3 times.
9. Divide into loaves.

Source — Creole Cookery Book
Prepared by Kiara Green
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

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