Peanut Butter Fudge

 

Ingredients

• 3 cups of sugar 
• 2/3 cup evaporated milk  
• 7 ounces marshmallow creme 
• 3/4 cup butter 
• 12 ounces peanut butter chips
• 2 table spoons peanut butter  

Directions

1. Add sugar, butter and evaporated milk to medium pot.
2. Brinf to boil over a medium heat.
3. Once boiling stir constantly for 5 minutes.
4. Remove from burner.
5. Add marshmallow creme, peanut butter, and chip.
6. Stir until the same consistiancy throughout. 
7. Pour into desired size pan and let harden. 

Source — Thibodeaux Family Recipe
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Peanut Butter Fudge

 

Ingredients

• 3 cups of sugar 
• 2/3 cup evaporated milk  
• 7 ounces marshmallow creme 
• 3/4 cup butter 
• 12 ounces peanut butter chips
• 2 table spoons peanut butter  

Directions

1. Add sugar, butter and evaporated milk to medium pot.
2. Brinf to boil over a medium heat.
3. Once boiling stir constantly for 5 minutes.
4. Remove from burner.
5. Add marshmallow creme, peanut butter, and chip.
6. Stir until the same consistiancy throughout. 
7. Pour into desired size pan and let harden. 

Source — Thibodeaux Family Recipe
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Boiled Brisket of Beef, Stuffed

 

Ingredients

• One brisket 
• Bread crumbs 
• Pepper  
• Butter 
• Salt 
• Sweet herbs 
• Mace 
• One onion 
• One egg

Directions

1. Before boiling the beef make a dressing of breadcrumbs, pepper, butter, salt, sweet herbs, mace, and an onion, all chopped fine and mixed with a beaten egg. 
2. Put the dressing between the fat and the lean of the beef; sew it up to keep the dressing in. 
3. Flour a cloth, tie the beef up tight in it, and let it boil five or six hours for a piece weighing about eight pounds.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Boiled Brisket of Beef, Stuffed

 

Ingredients

• One brisket 
• Bread crumbs 
• Pepper  
• Butter 
• Salt 
• Sweet herbs 
• Mace 
• One onion 
• One egg

Directions

1. Before boiling the beef make a dressing of breadcrumbs, pepper, butter, salt, sweet herbs, mace, and an onion, all chopped fine and mixed with a beaten egg. 
2. Put the dressing between the fat and the lean of the beef; sew it up to keep the dressing in. 
3. Flour a cloth, tie the beef up tight in it, and let it boil five or six hours for a piece weighing about eight pounds.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Maigre Shrimp Gombo

 Ingredients

• One pint of shrimp 
• Quart of water 
• Three dozen okra pods
• Two onions 
• One pepper
• Parsley 
• Butter 
• Salt 
• Pepper 

Directions

1. Boil a pint of shrimp in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.
2. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley.
3. Fry okra, onions, pepper, and parsley brown in a little butter.
4. Add to the okra the shrimp and the strained water in which they were boiled. 
5. Let all boil for an hour, and season with salt and pepper to taste. 
6. All gombo should be thickened with a little flour — browned if preferred — and stirred in just before adding the water. 
7. Boil an hour.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Maigre Shrimp Gombo

 Ingredients

• One pint of shrimp 
• Quart of water 
• Three dozen okra pods
• Two onions 
• One pepper
• Parsley 
• Butter 
• Salt 
• Pepper 

Directions

1. Boil a pint of shrimp in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.
2. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley.
3. Fry okra, onions, pepper, and parsley brown in a little butter.
4. Add to the okra the shrimp and the strained water in which they were boiled. 
5. Let all boil for an hour, and season with salt and pepper to taste. 
6. All gombo should be thickened with a little flour — browned if preferred — and stirred in just before adding the water. 
7. Boil an hour.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Chocolate Icing

 

Ingredients

• One pound of sugar 
• Half pint cold water 
• Six ounces of graded chocolate 
• Vanilla 

Directions

1. Mix sugar and water together.
2. Boil over a brisk fire until the sugar, when pressed with fingers, presents the appearance of strong glue.
3. Add graded chocolate.
4. Flavor to taste with vanilla.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021