Raspberry Crumb Cake

Ingredients

• 1 Jar raspberry jam 
• 1 box yellow cake mix

Topping

• 5 cups flour
• 1 1/2 cups sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 lb. butter

Directions

1. Bake cake according to directions on box for two 8x8 pans.
2. Heat jam in microwave for 1 minute then mix and pour over cake.
3. Mix ingredients for topping together.
4. Crumble topping on warm jam.
5. Put cake back in oven for 15 minutes or until desired color.
6. Pray to have the fruits of the Holy Spirit, especially self control, then cut and eat.

Source — Karen Jovene
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Raspberry Crumb Cake

Ingredients

• 1 Jar raspberry jam 
• 1 box yellow cake mix

Topping

• 5 cups flour
• 1 1/2 cups sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 lb. butter

Directions

1. Bake cake according to directions on box for two 8x8 pans.
2. Heat jam in microwave for 1 minute then mix and pour over cake.
3. Mix ingredients for topping together.
4. Crumble topping on warm jam.
5. Put cake back in oven for 15 minutes or until desired color.
6. Pray to have the fruits of the Holy Spirit, especially self control, then cut and eat.

Source — Karen Jovene
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

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