Pop-Corn Balls

 Ingredients

• Six quarts of pop corn
• One pint of molasses

Directions

1. Boil molasses about fifteen minutes.
2. Place popcorn into a large pan.
3. Pour molasses over popcorn and stir briskly until thoroughly mixed.
4. Clean your hands and make into balls of the desired size.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Pop-Corn Balls

 Ingredients

• Six quarts of pop corn
• One pint of molasses

Directions

1. Boil molasses about fifteen minutes.
2. Place popcorn into a large pan.
3. Pour molasses over popcorn and stir briskly until thoroughly mixed.
4. Clean your hands and make into balls of the desired size.

Source — La Cuisine Creole
Prepared by Kanishea Chambers
Louisiana Anthology
July 19,2021

Classic Spritz Cookies

Classic Spritz Cookies

Ingredients

• 1 cup softened butter
• 1/2 cup sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg
• 1 1/2 teaspoon almond extract
• food coloring, if desired

Directions

1. Heat oven to 400 degrees
2. Beat butter and sugar in a large bowl with an electric mixer on medium speed or mix with a spoon
3. Stir in flour, salt, egg, almond extract, and a few drops of food coloring
4. Place dough in cookie press and form desired shape on ungreased cookie sheet
5. Bake 5 to 8 minutes or until set but not brown
6. Immediately remove from cookie sheet and place on wire cooling rack

Source — Personal Recipe
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Classic Spritz Cookies

Classic Spritz Cookies

Ingredients

• 1 cup softened butter
• 1/2 cup sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg
• 1 1/2 teaspoon almond extract
• food coloring, if desired

Directions

1. Heat oven to 400 degrees
2. Beat butter and sugar in a large bowl with an electric mixer on medium speed or mix with a spoon
3. Stir in flour, salt, egg, almond extract, and a few drops of food coloring
4. Place dough in cookie press and form desired shape on ungreased cookie sheet
5. Bake 5 to 8 minutes or until set but not brown
6. Immediately remove from cookie sheet and place on wire cooling rack

Source — Personal Recipe
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Stuffed Crabs

Ingredients

• Hard Crabs
• Lard
• Soaked Bread
• Chopped Onions
• 1 egg
• Butter
• Salt
• Pepper
• Bread crumbs

Directions

1. Boil hard crabs and remove meat
2. Put a little lard into a frying pan and add soaked bread and chopped onions
3. After cooking a little, remove from heat and add an egg, butter, salt, and pepper
4. Clean the shells and fill with the mixture
5. Place breadcrumbs or crackers on the top and brown in a hot oven

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Stuffed Crabs

Ingredients

• Hard Crabs
• Lard
• Soaked Bread
• Chopped Onions
• 1 egg
• Butter
• Salt
• Pepper
• Bread crumbs

Directions

1. Boil hard crabs and remove meat
2. Put a little lard into a frying pan and add soaked bread and chopped onions
3. After cooking a little, remove from heat and add an egg, butter, salt, and pepper
4. Clean the shells and fill with the mixture
5. Place breadcrumbs or crackers on the top and brown in a hot oven

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021

Cream of Tomato Soup

Cream of Tomato Soup

Ingredients

• One pint can of tomatoes
• One pint of fresh sweet milk
• One spoon butter
• Two tablespoons of rolled cracker crumbs
• Salt
• Pepper

Directions

1. Place the tomatoes on the stove and stew until soft
2. Add soda and stir until effervescence ceases
3. Strain to remove any seeds
4. Place back over heat and add hot milk
5. Season with salt and pepper two taste and add in cracker crumbs
6. Serve very hot

Source — New Orleans Cook Book
Prepared by Samantha Plunk
Louisiana Anthology
July 19, 2021