Cornmeal Bread

 Ingredients

• Butter the size of an egg
• 1 Pint cornmeal
• 2 Eggs
• Milk
• 1 spoonful yeast

Directions

1. Rub the egg size butter into the cornmeal.
2. Combine 2 eggs, milk, and yeast into the cornmeal to make a batter.
3. Set by fire for 1 hour to rise.
4. Rub butter into small pans.
5. Pour batter into small pans and bake.

Source — Creole Cookery Book

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Cornmeal Bread

 Ingredients

• Butter the size of an egg
• 1 Pint cornmeal
• 2 Eggs
• Milk
• 1 spoonful yeast

Directions

1. Rub the egg size butter into the cornmeal.
2. Combine 2 eggs, milk, and yeast into the cornmeal to make a batter.
3. Set by fire for 1 hour to rise.
4. Rub butter into small pans.
5. Pour batter into small pans and bake.

Source — Creole Cookery Book

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Pot Roast and Gravy

Ingredients

• Roast (cut of choice)
• 1box Lipton onion soup mix
• 1 pack of baby carrots
• 1 bag of small red potatoes
• 3 cups of water
• 3 tablespoons of flour
• Garlic powder
• Onion powder
• Tony's creole seasoning
• 2 tablespoons of cooking oil
• 1 tsp of butter

Directions

1. Wash roast and season with garlic powder, onion powder and Tonys.
2. Place butter and cooking oil in a large skillet on medium heat.
3. Place your roast in the skillet and brown lightly on each side.
4. Take roast out of skillet and place in a large crock pot.
5. Chop potatoes to desired size.
6. Add potatoes and carrots into crockpot.
7. Add the box of Lipton onion soup mix into bowl with 3 cups of water.
8. Stir until mixture is even.
9. Pour into crock pot.
10. Let roast cook on high 6 hours or low 8 hours.
11. An hour before roast is done add 3 tablespoons of flour mixed with water.
12. Pour into crockpot and let it finish.
13. Once done serve over mashed potatoes or rice.

-L'Niya Burrell

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Pot Roast and Gravy

Ingredients

• Roast (cut of choice)
• 1box Lipton onion soup mix
• 1 pack of baby carrots
• 1 bag of small red potatoes
• 3 cups of water
• 3 tablespoons of flour
• Garlic powder
• Onion powder
• Tony's creole seasoning
• 2 tablespoons of cooking oil
• 1 tsp of butter

Directions

1. Wash roast and season with garlic powder, onion powder and Tonys.
2. Place butter and cooking oil in a large skillet on medium heat.
3. Place your roast in the skillet and brown lightly on each side.
4. Take roast out of skillet and place in a large crock pot.
5. Chop potatoes to desired size.
6. Add potatoes and carrots into crockpot.
7. Add the box of Lipton onion soup mix into bowl with 3 cups of water.
8. Stir until mixture is even.
9. Pour into crock pot.
10. Let roast cook on high 6 hours or low 8 hours.
11. An hour before roast is done add 3 tablespoons of flour mixed with water.
12. Pour into crockpot and let it finish.
13. Once done serve over mashed potatoes or rice.

-L'Niya Burrell

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Chicken Gumbo

Ingredients

• Small Chicken
• Medium onion
• Tablespoon of flour
• Pint of Water
• Quart of okra
• 2 large tomatoes
• 2 ears of corn
• Salt (to taste)
• Red pepper (to taste)

Directions

1. Wash and clean a small whole chicken. 
2. Fry chicken in a pot until it reach light brown in color.
3. While the chicken fries chop 1 medium size onion.
4. Place onion in pot with the chicken and fry until light brown.
5. Add a tablespoon of flour and brown with chicken and onions.
6. Add one pint of boiling water to the mixture.
7. Cut a quart of okra into thin crosswise slices.
8. Also cut 2 large tomatoes that have been peeled.
9. Cook the tomatoes for an hour.
10. Cook okra in separate pan until tender.
11. Once okra is tender place and tomatoes are cooked place in the pot with chicken.
12. Boil for about an hour or until desired.
13. Add 2 ears of corn 15 minuted before the gumbo is done.
14. Add salt and red pepper to taste.

-Tchoupitoulas Mission

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 2021

Chicken Gumbo

Ingredients

• Small Chicken
• Medium onion
• Tablespoon of flour
• Pint of Water
• Quart of okra
• 2 large tomatoes
• 2 ears of corn
• Salt (to taste)
• Red pepper (to taste)

Directions

1. Wash and clean a small whole chicken. 
2. Fry chicken in a pot until it reach light brown in color.
3. While the chicken fries chop 1 medium size onion.
4. Place onion in pot with the chicken and fry until light brown.
5. Add a tablespoon of flour and brown with chicken and onions.
6. Add one pint of boiling water to the mixture.
7. Cut a quart of okra into thin crosswise slices.
8. Also cut 2 large tomatoes that have been peeled.
9. Cook the tomatoes for an hour.
10. Cook okra in separate pan until tender.
11. Once okra is tender place and tomatoes are cooked place in the pot with chicken.
12. Boil for about an hour or until desired.
13. Add 2 ears of corn 15 minuted before the gumbo is done.
14. Add salt and red pepper to taste.

-Tchoupitoulas Mission

Source —Cooking in Old Creole Days
Prepared by Lniya Burrell
Louisiana Anthology
July 19, 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