Corn, Green, Stewed

 Ingredients

• Dozen of fresh, tender ears of corn
• Lump of butter
• Spoonful of flour
• 1 cup of sweet milk or water
• Salt
• Pepper

Directions

1. Cut the cob off of the corn.
2. Put in stew pan with a quart of cold water.
3. Cook the corn a half an hour and stir in butter, flour, salt and pepper to taste.
4. Add the cup of sweet milk or water if the milk is not convenient.

Source — La Cuisine Creole

Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Corn, Green, Stewed

 Ingredients

• Dozen of fresh, tender ears of corn
• Lump of butter
• Spoonful of flour
• 1 cup of sweet milk or water
• Salt
• Pepper

Directions

1. Cut the cob off of the corn.
2. Put in stew pan with a quart of cold water.
3. Cook the corn a half an hour and stir in butter, flour, salt and pepper to taste.
4. Add the cup of sweet milk or water if the milk is not convenient.

Source — La Cuisine Creole

Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Lemon Ice Box Pie

 

Ingredients

• 1 Graham Cracker Crust
• 1 Can Condensed Milk
• 1-8oz Package Cream Cheese 
• 1/2 Cup Lemon Juice
• 2 Egg Yolks
• 1 Teaspoon Vanilla

Directions

1. 
   Mix the cream cheese with the condensed milk with a hand mixer. 
2. Blend the egg yolks and vanilla into the mixture.
3. Blend the lemon juice into mixture.
4. Pour the mixture into the graham cracker crust.
5. Place pie into the the freezer for at least 2 hours.

Source — Personal
Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Lemon Ice Box Pie

 

Ingredients

• 1 Graham Cracker Crust
• 1 Can Condensed Milk
• 1-8oz Package Cream Cheese 
• 1/2 Cup Lemon Juice
• 2 Egg Yolks
• 1 Teaspoon Vanilla

Directions

1. 
   Mix the cream cheese with the condensed milk with a hand mixer. 
2. Blend the egg yolks and vanilla into the mixture.
3. Blend the lemon juice into mixture.
4. Pour the mixture into the graham cracker crust.
5. Place pie into the the freezer for at least 2 hours.

Source — Personal
Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Stovetop Homemade Macaroni Cheese

 Ingredients

• 16 oz. of elbow macaroni
• 1/2 1b of white american cheese ( sliced from deli)
• 
  1 cup of shredded cheddar cheese
• 1/2 stick of butter
• 1tsp garlic powder
• 1 cup of monterey jack shredded cheese
• 1 cup of water for cheese sauce 
• 1cup of milk
• pinch of salt
• 1/4 cup of parmesan cheese grated
• 1tsp black pepper
  
• 1 tsp of onion powder

Directions

1. Fill a 4 to 6 quart pan with water and add salt.
2. Bring to a boil and then add macaroni and turn the heat on medium for 12 to 14 min.
3. Drain macaroni  and set aside.
4. Combine milk, water, butter, garlic powder and onion powder in a saucepan on medium heat until it begin to boil and then add all the cheese and stir until melted.
5. Add macaroni and black pepper to the cheese sauce and mix thoroughly and remove from heat.
6. Serve and enjoy.

Source —  Personal Recipe
Prepared by Kanishea Chambers
Louisiana Anthology
July 19, 2021

Stovetop Homemade Macaroni Cheese

 Ingredients

• 16 oz. of elbow macaroni
• 1/2 1b of white american cheese ( sliced from deli)
• 
  1 cup of shredded cheddar cheese
• 1/2 stick of butter
• 1tsp garlic powder
• 1 cup of monterey jack shredded cheese
• 1 cup of water for cheese sauce 
• 1cup of milk
• pinch of salt
• 1/4 cup of parmesan cheese grated
• 1tsp black pepper
  
• 1 tsp of onion powder

Directions

1. Fill a 4 to 6 quart pan with water and add salt.
2. Bring to a boil and then add macaroni and turn the heat on medium for 12 to 14 min.
3. Drain macaroni  and set aside.
4. Combine milk, water, butter, garlic powder and onion powder in a saucepan on medium heat until it begin to boil and then add all the cheese and stir until melted.
5. Add macaroni and black pepper to the cheese sauce and mix thoroughly and remove from heat.
6. Serve and enjoy.

Source —  Personal Recipe
Prepared by Kanishea Chambers
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