Buttermilk Bread

Ingredients

• One quart of wheat flour
• 1 dessertspoonful (not heaped) of super-carbonate of soda
• 1 tablespoonful of butter
• 1⁄2 lb. of powdered sugar
• 11⁄2 tumblers of buttermilk

Directions

1. Mix the ingredients.
2. Knead the ingredients into a soft dough.
3. Place the kneaded dough into a greased pan.
4. Place the pan with the dough in a slightly warm oven to rise.
5. Once risen, bake the dough in the oven.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Buttermilk Bread

Ingredients

• One quart of wheat flour
• 1 dessertspoonful (not heaped) of super-carbonate of soda
• 1 tablespoonful of butter
• 1⁄2 lb. of powdered sugar
• 11⁄2 tumblers of buttermilk

Directions

1. Mix the ingredients.
2. Knead the ingredients into a soft dough.
3. Place the kneaded dough into a greased pan.
4. Place the pan with the dough in a slightly warm oven to rise.
5. Once risen, bake the dough in the oven.

Source — Creole Cookery Book
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Butter Garlic Pasta Stuffed Mushrooms

Ingredients

• 1 1/2 Cups spaghetti
• 6 Large Portobello mushrooms
• 1 1/4 Stick of butter
• 4 Slices of bacon
• 3 Drops of freshly squeezed garlic
• 1/4 Cup of heavy cream
• 1 Cup of parmeasan cheese
• Salt
• Ground pepper
• 6 Slices of mozzarella
• 6 Slices of provolone
• Cilantro to top

Directions

1. Preheat oven to 350°.
2. Boil the spaghetti according to directions on box.
3. On a baking pan, place the mushrooms.
4. Hollow out the inside of each mushroom, removing all gills, and throw the gills away.
5. Place 1 cube of butter in each mushroom.
6. Sprinkle salt and pepper into each muschroom.
7. Bake for 10 minutes.
8. In a skillet cook the 4 slices of bacon until they are browned.
9. Once the bacon is done cooking, in the same skillet add the garlic,spaghetti, parmesan, heavy scream, and bacon.
10. Stir until a thick mixture.
11. Take the mushrooms out of the oven.
12. Place the pasta mixture into each of the mushrooms..
13. Place in overn and broil for 4 to 6 minuites or till the cheese starts to brown.
14. Take out and top with cilantro.
15. Let cool before eating..

Source — Personal Recipe
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Butter Garlic Pasta Stuffed Mushrooms

Ingredients

• 1 1/2 Cups spaghetti
• 6 Large Portobello mushrooms
• 1 1/4 Stick of butter
• 4 Slices of bacon
• 3 Drops of freshly squeezed garlic
• 1/4 Cup of heavy cream
• 1 Cup of parmeasan cheese
• Salt
• Ground pepper
• 6 Slices of mozzarella
• 6 Slices of provolone
• Cilantro to top

Directions

1. Preheat oven to 350°.
2. Boil the spaghetti according to directions on box.
3. On a baking pan, place the mushrooms.
4. Hollow out the inside of each mushroom, removing all gills, and throw the gills away.
5. Place 1 cube of butter in each mushroom.
6. Sprinkle salt and pepper into each muschroom.
7. Bake for 10 minutes.
8. In a skillet cook the 4 slices of bacon until they are browned.
9. Once the bacon is done cooking, in the same skillet add the garlic,spaghetti, parmesan, heavy scream, and bacon.
10. Stir until a thick mixture.
11. Take the mushrooms out of the oven.
12. Place the pasta mixture into each of the mushrooms..
13. Place in overn and broil for 4 to 6 minuites or till the cheese starts to brown.
14. Take out and top with cilantro.
15. Let cool before eating..

Source — Personal Recipe
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2021

Horchata

Ingredients

• One cup of long grain white rice
• One cinnamon stick
• Cinnamon powder (optional)
• Six cups of water
• Twelve oz of evaporated milk
  
• Sugar (optional)
• Fourteen oz of sweetened condensed milk
• One and half tsp of vanilla extract
• Half a cup of whole milk

Directions

1. Place rice and cinnamon stick in a bowl with six cups of water.
2. Let it sit for about 4-5 hours but it is preferred to let it sit overnight.
3. Once the rice has been in the water long enough place rice in blender, water and all.
4. Add in evaporated milk, sweetened condensed milk, whole milk, and vanilla extract into the blender.
5. Blend then strain.
6. Sugar and cinnamon powder can be added when served per liking. 

Source — Our Family Recipe
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Horchata

Ingredients

• One cup of long grain white rice
• One cinnamon stick
• Cinnamon powder (optional)
• Six cups of water
• Twelve oz of evaporated milk
  
• Sugar (optional)
• Fourteen oz of sweetened condensed milk
• One and half tsp of vanilla extract
• Half a cup of whole milk

Directions

1. Place rice and cinnamon stick in a bowl with six cups of water.
2. Let it sit for about 4-5 hours but it is preferred to let it sit overnight.
3. Once the rice has been in the water long enough place rice in blender, water and all.
4. Add in evaporated milk, sweetened condensed milk, whole milk, and vanilla extract into the blender.
5. Blend then strain.
6. Sugar and cinnamon powder can be added when served per liking. 

Source — Our Family Recipe
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021

Celery Sauce

Ingredients

• Celery (4-5 sticks)
• Half a cup of Flour
• A teaspoon of Butter
• Salt
• Two cups of Milk
• Water

Directions

1. Begin by cutting the sticks into pieces about 2 inches long and boil them in water.
2. In a bowl begin to mix the flour, butter, milk, and salt to taste.
3. Once celery is tender strain and mash them in a bowl.
4. Mix mashed celery and sauce into a saucepan and let it boil.
5. Once it's boiled it is ready and enjoy.

Source — Creole Cookery Book
Prepared by Rosario Hernandez
Louisiana Anthology
July 15, 2021