Beef Tips

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Ingredients

• one tablespoon of flour
• two packs of beef stew meat
• one tablespoon of garlic powder
• one tablespoon of onion powder
• one table spoon of all purpose seasoning
• one table spoon of butter
• one whole onion
• one tablespoon of tonys gravy mix
• 3 cups of water

Directions

1. wash and season beef stew meat with garlic powder onion powder and all purpose seasoning.

2. In a pan add butter and onion. 

3. cook until translucent

4. add the beef stew meat in the pan. Cook until meat is browned on all sides

5. Add Tablespoon of flour and 3 cups of water to pan.

6. Add tablespoon of tonys gravy mix.

7. Turn mixture on low and let simmer for 1 hour or until beef is tender

8. Enjoy on top of rice or mashed potatoes 

Source — Cooking in the Old Creole Days
Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Beef Tips

You can use this code for the model for your recipes. Copy it, click on the HTML tab in your Blogger entry, and paste it there. Then you can click on the Compose tab to edit it.

Ingredients

• one tablespoon of flour
• two packs of beef stew meat
• one tablespoon of garlic powder
• one tablespoon of onion powder
• one table spoon of all purpose seasoning
• one table spoon of butter
• one whole onion
• one tablespoon of tonys gravy mix
• 3 cups of water

Directions

1. wash and season beef stew meat with garlic powder onion powder and all purpose seasoning.

2. In a pan add butter and onion. 

3. cook until translucent

4. add the beef stew meat in the pan. Cook until meat is browned on all sides

5. Add Tablespoon of flour and 3 cups of water to pan.

6. Add tablespoon of tonys gravy mix.

7. Turn mixture on low and let simmer for 1 hour or until beef is tender

8. Enjoy on top of rice or mashed potatoes 

Source — Cooking in the Old Creole Days
Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Peach Jam

Ingredients

• Nine pounds of nice peaches
• One pound of powdered loaf sugar
• Half ounce of bitter almonds

Directions

1. Gather ripe peaches and peel and smush until desired consistency.

2. place the mixture into preserving pan

3. Put them over the fire until hot

4. rub them through a strainer

5. Add 1 pound of pulp and powered loaf sugar

6. Add half a ounce of bitter almonds that are blanched and pounded

7. Let it boil for 10 minutes

8. stir and skim well

Source - Cooking in Old Creole Days

Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Peach Jam

Ingredients

• Nine pounds of nice peaches
• One pound of powdered loaf sugar
• Half ounce of bitter almonds

Directions

1. Gather ripe peaches and peel and smush until desired consistency.

2. place the mixture into preserving pan

3. Put them over the fire until hot

4. rub them through a strainer

5. Add 1 pound of pulp and powered loaf sugar

6. Add half a ounce of bitter almonds that are blanched and pounded

7. Let it boil for 10 minutes

8. stir and skim well

Source - Cooking in Old Creole Days

Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

English Pea Salad

Ingredients

 

• 1 Can of English Peas
• 2 Boiled Eggs
• 1 Tablespoon of Bacon Bits
• 4 Tablespoons of Mayonnaise 
• 1 Tablespoon of Black Pepper

Directions

1. Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
2. Boil the 2 eggs, once boiled peal them and chip them up very fine.
3. 
   Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
4. Stir well (best served cold.)

Prepared by Allen Jones

Louisiana Anthology

July 16, 2019