Stuffed Tomatoes

 Ingredients

• 4 tomatoes 
• Parsley
• Onion
• Salt
• Pepper
• 1 tablespoon of butter 
• 3 tablespoons of corn
• 3 tablespoons of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.
2. Cut the tops off of the tomatoes.
3. Scoop out the insides of the tomatoes and mix with chopped parsley, onions, salt, and pepper.
4. Mix the above mixture with 1 tablespoon of butter, 3 tablespoons of corn, and 3 tablespoons of bread crumbs. 
5. Stuff the mixture back in the tomatoes and put in the oven for 30 minutes.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Stuffed Tomatoes

 Ingredients

• 4 tomatoes 
• Parsley
• Onion
• Salt
• Pepper
• 1 tablespoon of butter 
• 3 tablespoons of corn
• 3 tablespoons of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.
2. Cut the tops off of the tomatoes.
3. Scoop out the insides of the tomatoes and mix with chopped parsley, onions, salt, and pepper.
4. Mix the above mixture with 1 tablespoon of butter, 3 tablespoons of corn, and 3 tablespoons of bread crumbs. 
5. Stuff the mixture back in the tomatoes and put in the oven for 30 minutes.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Beef Soup

 Ingredients

• Brisket
• Carrot
• Turnip
• Onion
• Parsley
• Chillot's 
• Flour
• Salt
• Pepper

Directions

1. Bring pot of water to a boil, place brisket in pot and simmer for 6-8 hours.
2. Chop one carrot, one turnip, one onion, a handful of parsley and chillot's and add to soup thirty minutes before serving.
3. Add a tablespoon of flour to thicken the soup just before serving.
4. Add salt and pepper to taste.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Beef Soup

 Ingredients

• Brisket
• Carrot
• Turnip
• Onion
• Parsley
• Chillot's 
• Flour
• Salt
• Pepper

Directions

1. Bring pot of water to a boil, place brisket in pot and simmer for 6-8 hours.
2. Chop one carrot, one turnip, one onion, a handful of parsley and chillot's and add to soup thirty minutes before serving.
3. Add a tablespoon of flour to thicken the soup just before serving.
4. Add salt and pepper to taste.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Lemon Sauce for Fish

 Ingredients

• Butter
• Lemon

Directions

1. Melt a half pint of butter.
2. Deseed the lemon and slice.
3. Take another lemon and juice it.
4. Mix the melted butter, lemon slices, and lemon juice.
5. Boil the mixture.
6. Put sauce on simmer to keep warm.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Lemon Sauce for Fish

 Ingredients

• Butter
• Lemon

Directions

1. Melt a half pint of butter.
2. Deseed the lemon and slice.
3. Take another lemon and juice it.
4. Mix the melted butter, lemon slices, and lemon juice.
5. Boil the mixture.
6. Put sauce on simmer to keep warm.

Source — Creole Cookery Book

Prepared by Ryan Price
Louisiana Anthology
July 13, 2021

Thomas Bread

Ingredients

• One tumbler of milk 
• Two eggs
• Two tablespoonsful of sugar
• two tablespoonsful of melted butter
• flour
• spoonful of Dixie Baking Powder

Directions

1. In a large mixing bowl, mix ingredients while adding flour until a stiff batter is made
2. knead dough into balls and beat into 3-inch disc shapes
3. place onto baking tray and bake at medium heat until bread rises and becomes golden brown
4. bread can be served hot and fresh or allowed to cool before serving

Source — Creole Cookery Book
Prepared by Alexaviar Gaston
Louisiana Anthology
July 13, 2021