Cocoanut Cake

Ingredients

• 1 cup of grated cocoanut
• 1 cup pounded sugar
• 2 eggs
  
• Cocoanut milk

Directions

1. Mix grated cocoanut and sugar in a mixing bowl.
2. Separate the whites from yoke of 2 eggs.
3. Beat whites until well beaten.
4. Mix eggs into bowl.
5. Add a little of cocoanut milk to each cup of grated nut. 

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 16, 2021

White Sauce for Veal or Lamb

Ingredients

• 2 cups of milk
• Flour
• Butter
• 1/2 teaspoon ground mace
• Grated nutmeg

Directions

1. Take the milk and thicken it with the flour. 
2. Add the butter, mace, and nutmeg once the sauce is thick. 

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

White Sauce for Veal or Lamb

Ingredients

• 2 cups of milk
• Flour
• Butter
• 1/2 teaspoon ground mace
• Grated nutmeg

Directions

1. Take the milk and thicken it with the flour. 
2. Add the butter, mace, and nutmeg once the sauce is thick. 

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

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