Boiled Beef

 

Ingredients

Beef

water

salt

Directions

1. add your salted beef to a large pot and cover it with a fair amount of water.
2. boil slowly for 3/4 of an hour and then remove the beef and throw away the water it has been boiling in and refill with fresh water.
3. replace the beef in the pot and gently boil for 3 hours.
4. remove the scum as it rises at the top of the pot.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Boiled Beef

 

Ingredients

Beef

water

salt

Directions

1. add your salted beef to a large pot and cover it with a fair amount of water.
2. boil slowly for 3/4 of an hour and then remove the beef and throw away the water it has been boiling in and refill with fresh water.
3. replace the beef in the pot and gently boil for 3 hours.
4. remove the scum as it rises at the top of the pot.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Seafood Stuffed Bell Peppers

Ingredients

• 12 medium sized bell peppers cut in half (24 pieces;washed and seeds removed)
• 4 pounds of shrimp (You can use less, i like a lot)
• 2 pounds of lump crab meat
• 2 sticks of unsalted butter
• 3 pounds of ground meat
• 1 container of vegetable season blend
• 3-4 cups of Italian bread crumbs
• 3 tbsp. onion powder
• 3 tbsp. garlic powder
• 3 tbsp. Italian seasoning
• 3 tbsp. basil
• 4 tbsp. fresh or dried parsley
• 2 tbsp. of roasted garlic herb seasoning (Mccormick or Zatarains)
• Creole seasoning to taste. (Tony Chachere,etc.)

Directions

1. Melt one stick of butter over medium heat and add ground beef.
2. Cook beef until it is no longer pink, about 6-10 mins, breaking it into small poieces with your spoon.
3. Add the entire container of vegetable season blend and cook for an additional 6-8 mins or until seasoning is soft.
4. Add shrimp and crab meat.
5. Add all powders, herbs and seasonings.
6. Continue cooking for 10 mins more.
7. Add the bread crumbs and remaining stick of butter.
8. Continue stirring to avoid sticking.
9. Stuff each bell pepper half with stuffing mix.
10. Place the halves in an un-greased pan.
11. Add water to fill only the bottom of the pan and cover it tightly with foil.
12. Bake at 375 for 45 minutes

Source —  My grandmother
Prepared by Ty Hughes
Louisiana Anthology
January 19, 2021

Seafood Stuffed Bell Peppers

Ingredients

• 12 medium sized bell peppers cut in half (24 pieces;washed and seeds removed)
• 4 pounds of shrimp (You can use less, i like a lot)
• 2 pounds of lump crab meat
• 2 sticks of unsalted butter
• 3 pounds of ground meat
• 1 container of vegetable season blend
• 3-4 cups of Italian bread crumbs
• 3 tbsp. onion powder
• 3 tbsp. garlic powder
• 3 tbsp. Italian seasoning
• 3 tbsp. basil
• 4 tbsp. fresh or dried parsley
• 2 tbsp. of roasted garlic herb seasoning (Mccormick or Zatarains)
• Creole seasoning to taste. (Tony Chachere,etc.)

Directions

1. Melt one stick of butter over medium heat and add ground beef.
2. Cook beef until it is no longer pink, about 6-10 mins, breaking it into small poieces with your spoon.
3. Add the entire container of vegetable season blend and cook for an additional 6-8 mins or until seasoning is soft.
4. Add shrimp and crab meat.
5. Add all powders, herbs and seasonings.
6. Continue cooking for 10 mins more.
7. Add the bread crumbs and remaining stick of butter.
8. Continue stirring to avoid sticking.
9. Stuff each bell pepper half with stuffing mix.
10. Place the halves in an un-greased pan.
11. Add water to fill only the bottom of the pan and cover it tightly with foil.
12. Bake at 375 for 45 minutes

Source —  My grandmother
Prepared by Ty Hughes
Louisiana Anthology
January 19, 2021

Tapioca Pudding

Ingredients

• Tapioca
  
• Two Pints of Milk
  
• Four Eggs
  
• One Lemon                                                                   
• One Peach
                                                                           

Directions

1. Pour 12 ounces of Tapioca into a pint and a half of milk in a pot.
   
2. Set the stove to medium heat.
3. Take the pot off the fire when it starts to boil.
4. Add four well-beaten eggs once the pudding has cooled.
5. Flavor with lemon and peach, sweeten it to taste.
6. Bake the pudding for an hour in the oven at 350 degrees.                      

                                                                    Source — Creole Cookery Book

Prepared by Ty Hughes
Louisiana Anthology
July 16, 2019

Tapioca Pudding

Ingredients

• Tapioca
  
• Two Pints of Milk
  
• Four Eggs
  
• One Lemon                                                                   
• One Peach
                                                                           

Directions

1. Pour 12 ounces of Tapioca into a pint and a half of milk in a pot.
   
2. Set the stove to medium heat.
3. Take the pot off the fire when it starts to boil.
4. Add four well-beaten eggs once the pudding has cooled.
5. Flavor with lemon and peach, sweeten it to taste.
6. Bake the pudding for an hour in the oven at 350 degrees.                      

                                                                    Source — Creole Cookery Book

Prepared by Ty Hughes
Louisiana Anthology
July 16, 2019

To Dress Shrimps

Ingredients

• Shrimp
• 1 stick of butter
  
• Black Pepper
  
• Red Pepper
  

Directions

1. Place the shrimp into a hot skillet.
   
2. Add a tablespoon of butter for every half pint of shrimp.
3. Add a "pinch" (or amount desired) of salt, black pepper and red pepper.
4. Cook until the gravy becomes of a pinkish hue.
5. Stew the shrimp over a low, slow fire for another 10mins.

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 15, 2021

 Definitions:

1. Stew: To stew something is to cook it slowly in liquid in a closed dish whether it be meat, vegetables, or even fruit. In New Orleans, some might use the word "smother" as well.