Fillets or Sliced Fish, Fried

Ingredients

• Filleted or sliced fish
• pinch of salt
• pinch of pepper
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 teaspoon chopped parsley
• 1 cup flour

Directions

1. combine salt, pepper, parsley, oil, lemon juice, and chopped parsley.
2. dip fish in combined seasonings.
3. shake excess seasonings off fish and dredge in flour.
4. Fry fish in boiling lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Fillets or Sliced Fish, Fried

Ingredients

• Filleted or sliced fish
• pinch of salt
• pinch of pepper
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 teaspoon chopped parsley
• 1 cup flour

Directions

1. combine salt, pepper, parsley, oil, lemon juice, and chopped parsley.
2. dip fish in combined seasonings.
3. shake excess seasonings off fish and dredge in flour.
4. Fry fish in boiling lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Crab, Soft-shell, Fried

Ingredients

• Soft-shell crabs
• Finely crushed crackers
• Salted Lard

Directions

1. clean your crabs by, pulling the top of the shell back and removing the gills, remove the face from behind the eyes, and removing the tail flap on the bottom, and rinsing with cold water.
2. dry the crab thoroughly.
3. Dip the crabs into the crackers.
4. Fry the crabs in hot lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Crab, Soft-shell, Fried

Ingredients

• Soft-shell crabs
• Finely crushed crackers
• Salted Lard

Directions

1. clean your crabs by, pulling the top of the shell back and removing the gills, remove the face from behind the eyes, and removing the tail flap on the bottom, and rinsing with cold water.
2. dry the crab thoroughly.
3. Dip the crabs into the crackers.
4. Fry the crabs in hot lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Wafers

Ingredients

• 6 eggs
• 1 Ib. of sugar
• 3/4 Ib. of flour
• 1/2 Ib. of butter
• 2 wineglasses of wine
• A grated nutmeg

Directions

1. Mix sugar, flour, butter, wine, and a grated nutmeg to eggs.
2. Bake mixture
   in wafer irons.

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

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