Pecan Candy

Ingredients

• 2 cups of sugar
• Chopped pecans

Directions

1. Pour two cups of granulated sugar in a pot.
2.  Leave on medium heat until sugar dissolves.
3. Stir constantly until all sugar us dissolved into a syrupy mixture.
4. Pour syrup over chopped pecans .
5. Refrigerate or an hour or until temperature is all the way down.
6. Cut into small pieces and serve.

- P.S.M

Source — Cooking in Old Creole Days
Prepared by L'Niya Burrell
Louisiana Anthology
July 18, 2021

Pecan Candy

Ingredients

• 2 cups of sugar
• Chopped pecans

Directions

1. Pour two cups of granulated sugar in a pot.
2.  Leave on medium heat until sugar dissolves.
3. Stir constantly until all sugar us dissolved into a syrupy mixture.
4. Pour syrup over chopped pecans .
5. Refrigerate or an hour or until temperature is all the way down.
6. Cut into small pieces and serve.

- P.S.M

Source — Cooking in Old Creole Days
Prepared by L'Niya Burrell
Louisiana Anthology
July 18, 2021

Easy Potato Soup

Ingredients

• 16 Oz of hashbrowns
• 1 Cup chopped onions
• 14 Oz chicken broth
• 3 Cups of water
• 1 Can, cream of celery soup (no water)
• 1 Can, cream of chicken soup (no water)
• 2 Cups of milk
• Salt and pepper
• Optional: shredded cheese and bacon

Directions

1. Combine the first 4 ingredients into a heavy boiler and let simmer for 30 minutes.
2. Mix the soups with the milk and stir into the boiler mixture.
3. Heat fully.
4. Add salt and pepper to taste.
5. If chosen, add optional ingredients.

Source — Personal Recipe
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

Easy Potato Soup

Ingredients

• 16 Oz of hashbrowns
• 1 Cup chopped onions
• 14 Oz chicken broth
• 3 Cups of water
• 1 Can, cream of celery soup (no water)
• 1 Can, cream of chicken soup (no water)
• 2 Cups of milk
• Salt and pepper
• Optional: shredded cheese and bacon

Directions

1. Combine the first 4 ingredients into a heavy boiler and let simmer for 30 minutes.
2. Mix the soups with the milk and stir into the boiler mixture.
3. Heat fully.
4. Add salt and pepper to taste.
5. If chosen, add optional ingredients.

Source — Personal Recipe
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

White Nut Cake

Ingredients

    Batter

• 7 Egg whites
• 3 Cups of flour
• 1 Teaspoon of vanilla
• 3 Teaspoons of Dixie baking powder
• 2 Cups of pulverized sugar
• 2 Cups of milk
• 3/4 Cup of butter

    Filling

• 1 1/2 Pounds of fine cut pecans (save 30 full pecans)
• 5 Egg whites
• 1 Cup of pulverized sugar

Directions

1. Cream the butter and sugar.
2. Alternating between both, add the milk and flour.
3. Add the egg whites, well beaten.
4. Bake the above in 4 layers.
5. For the filling, beat the egg whites and sugar until stiff.
6. Add in the pecans to the filling.
7. Ice the top, and add 30 pecans on top of the icing.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

White Nut Cake

Ingredients

    Batter

• 7 Egg whites
• 3 Cups of flour
• 1 Teaspoon of vanilla
• 3 Teaspoons of Dixie baking powder
• 2 Cups of pulverized sugar
• 2 Cups of milk
• 3/4 Cup of butter

    Filling

• 1 1/2 Pounds of fine cut pecans (save 30 full pecans)
• 5 Egg whites
• 1 Cup of pulverized sugar

Directions

1. Cream the butter and sugar.
2. Alternating between both, add the milk and flour.
3. Add the egg whites, well beaten.
4. Bake the above in 4 layers.
5. For the filling, beat the egg whites and sugar until stiff.
6. Add in the pecans to the filling.
7. Ice the top, and add 30 pecans on top of the icing.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

White Sauce

Ingredients

• 1/2 Pint of milk
• 1 Teaspoon of butter
• 1 Heaping tablespoon of flour
• Salt and pepper

Directions

1. Heat the milk.
2. Heat the butter in a small sauce pan until it melts and bubbles.
3. Add the flour and mix well.
4. Pour a third of the milk, and stir as it thickens.
5. Gradually add the rest of the milk.
6. Add salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021