A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• 1 small box of truffles
• 1 small lemon
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon minced onion or shallot
• 3/4 cup rich sweet milk
• Cayenne pepper
• Salt

Directions

1. Rinse a can of mushrooms through a colander and drain well. Put the drained mushrooms in a clean wooden bowl. 
2. Mince mushrooms as fine as possible. 
3. Drain and mince truffles. Once minced, add to the bowl of mushrooms.
4. Squeeze juice of 1/2 of the lemon over mushrooms and truffles. 
5. In a saucepan, melt butter. Once the butter is hot, stir in flour.
6. When butter and flour are combined, add in onion and continue stirring to prevent burning. Let the onions cook until golden in color.
7. Slowly pour in the milk and continue stirring for 5 minutes to prevent lumps. The sauce should be paste-like before continuing.
8. Add mushrooms and truffles to the saucepan and let simmer for a few minutes.
9. Season highly with cayenne and salt. 
10. This sauce can be made prior to serving. When ready to serve, place the container of sauce in a pot of boiling water until heated through. 
11. Finish sauce with the juice of the other 1/2 of lemon. 

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

A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• 1 small box of truffles
• 1 small lemon
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon minced onion or shallot
• 3/4 cup rich sweet milk
• Cayenne pepper
• Salt

Directions

1. Rinse a can of mushrooms through a colander and drain well. Put the drained mushrooms in a clean wooden bowl. 
2. Mince mushrooms as fine as possible. 
3. Drain and mince truffles. Once minced, add to the bowl of mushrooms.
4. Squeeze juice of 1/2 of the lemon over mushrooms and truffles. 
5. In a saucepan, melt butter. Once the butter is hot, stir in flour.
6. When butter and flour are combined, add in onion and continue stirring to prevent burning. Let the onions cook until golden in color.
7. Slowly pour in the milk and continue stirring for 5 minutes to prevent lumps. The sauce should be paste-like before continuing.
8. Add mushrooms and truffles to the saucepan and let simmer for a few minutes.
9. Season highly with cayenne and salt. 
10. This sauce can be made prior to serving. When ready to serve, place the container of sauce in a pot of boiling water until heated through. 
11. Finish sauce with the juice of the other 1/2 of lemon. 

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

Crockpot Chicken and Peppers

Ingredients

• Five chicken breasts
• Three bell peppers, one red, one orange, and one yellow
• One white onion
• One half stalk cilantro
• One jar salsa of choice (12-16oz)
• Four tablespoons olive oil
• Worchestire sauce
• Three tablespoons minced garlic (fresh or jarred)
• Smoked paprika
• Paul Prudhomme poultry magic seasoning
• Chilli powder
• Cayenne Pepper
• Black pepper

Directions

1. Dice bell peppers, onion and cilantro to desired size (big chunks, slices, or small mince whatever is your preference) and mix together in a bowl.
2. Thinly cover bottom of crockpot with some of the salsa and veggie mix (peppers onion and cilantro).
3. Cover each side of each chicken breast with all seasonings to taste and lay down into pot, with some olive oil, worchestire sauce and veggie mix between each layer of chicken (usually fits into standard pot in two to three layers).
4. Add additional seasoning and worchestire sauce to taste to pot and cover chicken with remaining veggie mix and salsa. Make sure the salsa completely covers/submerges the chicken and veggies.
5. Cover and start pot to cook on high (usually about 4 hours). 
6. When close to finishing (around an hour or less left), shred chicken in pot with two forks then thoroughly stir to evenly mix. This can also be done well after the chicken has finished cooking if you have a pot that holds on warm after finishing.
7.  Pair hot with desired finishings for a variety of easy meals. Some examples, serve hot over rice, on chips with cheese for nachos, on tortillas for tacos, or on bread for a great sandwich!

Source — Maggie's College Kitchen 
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Crockpot Chicken and Peppers

Ingredients

• Five chicken breasts
• Three bell peppers, one red, one orange, and one yellow
• One white onion
• One half stalk cilantro
• One jar salsa of choice (12-16oz)
• Four tablespoons olive oil
• Worchestire sauce
• Three tablespoons minced garlic (fresh or jarred)
• Smoked paprika
• Paul Prudhomme poultry magic seasoning
• Chilli powder
• Cayenne Pepper
• Black pepper

Directions

1. Dice bell peppers, onion and cilantro to desired size (big chunks, slices, or small mince whatever is your preference) and mix together in a bowl.
2. Thinly cover bottom of crockpot with some of the salsa and veggie mix (peppers onion and cilantro).
3. Cover each side of each chicken breast with all seasonings to taste and lay down into pot, with some olive oil, worchestire sauce and veggie mix between each layer of chicken (usually fits into standard pot in two to three layers).
4. Add additional seasoning and worchestire sauce to taste to pot and cover chicken with remaining veggie mix and salsa. Make sure the salsa completely covers/submerges the chicken and veggies.
5. Cover and start pot to cook on high (usually about 4 hours). 
6. When close to finishing (around an hour or less left), shred chicken in pot with two forks then thoroughly stir to evenly mix. This can also be done well after the chicken has finished cooking if you have a pot that holds on warm after finishing.
7.  Pair hot with desired finishings for a variety of easy meals. Some examples, serve hot over rice, on chips with cheese for nachos, on tortillas for tacos, or on bread for a great sandwich!

Source — Maggie's College Kitchen 
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Angel's Food

Ingredients

• Eleven egg whites
• One and a half tumblers (1 7/8 cups) of sifted powdered sugar. [The tumbler (a glass for measuring) must have dimensions of 2 1/2 gills (1 1/4 cups)]
• One tumbler (1 1/4 cups) of sifted flour
• One teaspoon cream of tartar
• Vanilla to taste

Directions

1. Preheat the oven to a moderate heat appropriate for baking.
2. Sift the flour four times, leaving the tumbler even full.
3. Add the cream of tartar to the flour and sift again.
4. Beat the eggs to a stiff froth on a dish while lightly adding the sugar, flour, and vanilla into the egg froth. 
5. Place the beaten stiff froth immediately into an un-greased pan and into the oven to bake.
6. Bake for 40 minutes. Do not open the oven at all for at least 15 minutes. If still soft after 40, leave it in the oven an extra few minutes. 
7. Remove from oven and leave the pan upside down to cool.
8. Take the cake out of the pan by gently loosening it with a knife.
9. Ice the cake before serving.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Angel's Food

Ingredients

• Eleven egg whites
• One and a half tumblers (1 7/8 cups) of sifted powdered sugar. [The tumbler (a glass for measuring) must have dimensions of 2 1/2 gills (1 1/4 cups)]
• One tumbler (1 1/4 cups) of sifted flour
• One teaspoon cream of tartar
• Vanilla to taste

Directions

1. Preheat the oven to a moderate heat appropriate for baking.
2. Sift the flour four times, leaving the tumbler even full.
3. Add the cream of tartar to the flour and sift again.
4. Beat the eggs to a stiff froth on a dish while lightly adding the sugar, flour, and vanilla into the egg froth. 
5. Place the beaten stiff froth immediately into an un-greased pan and into the oven to bake.
6. Bake for 40 minutes. Do not open the oven at all for at least 15 minutes. If still soft after 40, leave it in the oven an extra few minutes. 
7. Remove from oven and leave the pan upside down to cool.
8. Take the cake out of the pan by gently loosening it with a knife.
9. Ice the cake before serving.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Cocoanut Jumbles

Ingredients

• One large coconut 
• One half pound of butter
• One pound flour
• Three eggs
• Sugar

Directions

1. Grate the coconut. 
2. Rub the butter into the flour and mix in the three eggs.
3. Add the grated coconut to the mix until to form a stiff dough.
4. Make the jumbles with the hands.
5. Dust the jumbles with grated coconut and sugar.
6. Bake in a pan in the oven until done.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021