To Boil Artichokes

Ingredients

• Two artichokes
• Pot of water
• Pot of milk
• Salt to taste

Directions

1. Wash and scrape the artichokes.
2. Parboil them in the water.
3. Then boil in the milk, salt to the taste.
4. 15 minutes will boil them sufficiently long in the water.
5. Add in the milk until they are so soft that a straw may be passed through them.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

To Boil Artichokes

Ingredients

• Two artichokes
• Pot of water
• Pot of milk
• Salt to taste

Directions

1. Wash and scrape the artichokes.
2. Parboil them in the water.
3. Then boil in the milk, salt to the taste.
4. 15 minutes will boil them sufficiently long in the water.
5. Add in the milk until they are so soft that a straw may be passed through them.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

Okra and Tomato Soup

Ingredients

• 1/4 cup butter
• 1 tbsp of olive oil 
• 1 chopped onion
• 1 minced garlic clove
• 2 tbsp parsley
• 1 tbsp of thyme
• 1 tsp salt
• 1/2 tsp black pepper 
• 4 cups vegetable broth
• 3 cups water
• 2 14 oz cans of diced tomatoes
• 2 cups okra cut into small pieces
• 1 can of sweet corn (optional)

Directions

1. Melt butter and olive oil in pan.
2. Sauté chopped onions, garlic clove in melted butter and oil for one minute.
3. Add parsley, thyme, salt, and pepper. Let marinate for one minute.
4. Add vegetable broth, water, sweet corn and tomatoes.
5. Bring to a boil and then simmer for 30 minutes. Stir frequently.
6. Add okra and let simmer for 20 additional minutes.

Prepared by Kiara Green
Louisiana Anthology
January 5, 2021

Okra and Tomato Soup

Ingredients

• 1/4 cup butter
• 1 tbsp of olive oil 
• 1 chopped onion
• 1 minced garlic clove
• 2 tbsp parsley
• 1 tbsp of thyme
• 1 tsp salt
• 1/2 tsp black pepper 
• 4 cups vegetable broth
• 3 cups water
• 2 14 oz cans of diced tomatoes
• 2 cups okra cut into small pieces
• 1 can of sweet corn (optional)

Directions

1. Melt butter and olive oil in pan.
2. Sauté chopped onions, garlic clove in melted butter and oil for one minute.
3. Add parsley, thyme, salt, and pepper. Let marinate for one minute.
4. Add vegetable broth, water, sweet corn and tomatoes.
5. Bring to a boil and then simmer for 30 minutes. Stir frequently.
6. Add okra and let simmer for 20 additional minutes.

Prepared by Kiara Green
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

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