Warm Slaw

Ingredients

• Large red cabbage
• Dressing for cold slaw

Directions

1. Wash, drain, and shred a large red cabbage.
2. Place the cabbage in a deep dish, cover it closely and set it on the top of a stove, or in a bake oven, till it is warm all through.
3. Make a dressing as for cold slaw and then boil it.
4. Pour the boiling dressing over the cabbage.
5. Cover the dish and send it to the table as warm as possible.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Warm Slaw

Ingredients

• Large red cabbage
• Dressing for cold slaw

Directions

1. Wash, drain, and shred a large red cabbage.
2. Place the cabbage in a deep dish, cover it closely and set it on the top of a stove, or in a bake oven, till it is warm all through.
3. Make a dressing as for cold slaw and then boil it.
4. Pour the boiling dressing over the cabbage.
5. Cover the dish and send it to the table as warm as possible.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Spinach

Ingredients

• Spinach (nicely picked)
• Fresh butter
• Salt
• Pepper
• Small cup of sweet cream

Directions

1. Boil spinach.
2. Press spinach in a cullender.
3. Place a spoonful of fresh butter, some salt and pepper and the pressed spinach back in the skillet and let it stew gently a little longer, gradually adding a small cup of sweet cream.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Spinach

Ingredients

• Spinach (nicely picked)
• Fresh butter
• Salt
• Pepper
• Small cup of sweet cream

Directions

1. Boil spinach.
2. Press spinach in a cullender.
3. Place a spoonful of fresh butter, some salt and pepper and the pressed spinach back in the skillet and let it stew gently a little longer, gradually adding a small cup of sweet cream.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Beets

Ingredients

• Beets
• Piece of butter
• Flour
• Parsley (finely chopped)
• Little vinegar
• 
  Salt
• Pepper

Directions

1. Boil beets.
2. Scrape and slice beets.
3. Place a piece of butter, finely chopped parsley, a little vinegar, salt and pepper to a stewepan.
4. 
   Roll beets in flour and add to stewpan.
5. Set pan on hot coals and let the beets stew for 1/4 hour.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Beets

Ingredients

• Beets
• Piece of butter
• Flour
• Parsley (finely chopped)
• Little vinegar
• 
  Salt
• Pepper

Directions

1. Boil beets.
2. Scrape and slice beets.
3. Place a piece of butter, finely chopped parsley, a little vinegar, salt and pepper to a stewepan.
4. 
   Roll beets in flour and add to stewpan.
5. Set pan on hot coals and let the beets stew for 1/4 hour.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

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