Holiday Cake

Ingredients

• Three pounds of flour
• Six ounces of butter
• One ounce of the best powdered ginger
• Half ounce of sweet pepper
• Two pounds of treacle
• One fourth pound of sugar
• Large teaspoonful of soda

Directions

1. Mix all ingredients into boiling water.
2. Boil until butter and treacle both melted.
3. Bake in slow over for 2 1/2 hours.

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 10, 2021

White Chicken Chili

Ingredients

• 
  1 medium onion 
• 26 oz can Cream of Chicken 
• 1 can of Chicken Broth
• 1 can of Rotel tomatoes 
• Garlic 
• 1 can Navy beans, rinsed
• 1 can Northern beans, rinsed
• 1 can Fiesta Style Corn 
• Cumin 
• Season All 
• 2 cups of diced chicken breasts 
• Tortilla Strips 
• Mexican Blend Cheese 

Directions

1.  In a large pot, sautee garlic, onions, chicken until chicken is cooked thoroughly; season chicken with a pinch of cumin and season all seasoning. 
2. Add cream of chicken, rotel tomatoes, chicken broth, northern beans, navy beans, and fiesta corn to chicken in the pot. 
3. Mix ingredients together and let chili cook thoroughly. 
4. To garnish, add tortilla strips, mexican blend cheese, and Enjoy!

Source — Jami's Homecooking Cookbook
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Gold Cake

Ingredients

• Half cup of butter
  
• Two cups of sugar
• Six eggs
• Half cup of milk 
• Half teaspoonful of soda
• One teaspoonful of cream of tartar
• Bag of flour
• One teaspoonful of cinnamon (optional)
• Half nutmeg (optional)
• Currants and raisins (optional)

Directions

1. Stir to a cream with butter and sugar.
2. Add yolks of six eggs into
   mixture and beat very stiff.
3. Add milk and soda into the mixture. 
4. Mix cream of tartar with flour until thick as cup cake. 
5. Flavor cake with cinnamon, nutmeg, or currants and raisins. 

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 10, 2021

Slow Cooker Pot Roast with Potatoes and Carrots

Ingredients

• 1 1/2 Tbsp olive oil
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Directions

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Source — Cooking Classy
Prepared by Bali Hebert
Louisiana Anthology
July 16, 2019

Slow Cooker Pot Roast with Potatoes and Carrots

Ingredients

• 1 1/2 Tbsp olive oil
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Directions

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Source — Cooking Classy
Prepared by Bali Hebert
Louisiana Anthology
July 16, 2019

To Batter Oysters

Ingredients

• 8 eggs
• 2 teaspoons butter
• Wheat flour
• Pepper
• Salt
• Lard

Directions

1. Make the batter by whisking together the eggs, butter, and flour. 
2. Add salt and pepper to taste. 
3. Drain the oysters from their juices and stir them in the batter. 
4. Drop some of the oyster mixtures from a ladle into boiling lard.
5. Let the oysters cook until golden brown.

Source — Creole Cookery Book
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Batter Oysters

Ingredients

• 8 eggs
• 2 teaspoons butter
• Wheat flour
• Pepper
• Salt
• Lard

Directions

1. Make the batter by whisking together the eggs, butter, and flour. 
2. Add salt and pepper to taste. 
3. Drain the oysters from their juices and stir them in the batter. 
4. Drop some of the oyster mixtures from a ladle into boiling lard.
5. Let the oysters cook until golden brown.

Source — Creole Cookery Book
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021