Ginger Cookies

Ingredients

• 1 teacup of sugar
• 1 egg
• 1 spoonful of soda
• 1 spoonful of ginger
• 1 spoonful of vinegar
• 7 cups of flour

Directions

1. Mix sugar, egg, soda, ginger, vinegar, and flour in a large bowl.
2. Dip out individual cookies and place them on a cookie sheet.
3. Bake until done.

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2020

Ginger Cookies

Ingredients

• 1 teacup of sugar
• 1 egg
• 1 spoonful of soda
• 1 spoonful of ginger
• 1 spoonful of vinegar
• 7 cups of flour

Directions

1. Mix sugar, egg, soda, ginger, vinegar, and flour in a large bowl.
2. Dip out individual cookies and place them on a cookie sheet.
3. Bake until done.

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2020

Shrimp Bisque

Ingredients

• 2 pounds of frozen shrimp (buy the ones with tails and just remove the tails)
• 2 cans of niblet corn (do not drain or substitute)
• 2 cans of cream of potato soup
• 1/2 pound of fresh sliced mushrooms
• 1 bunch of green onions (chopped)                                                 
• 1 stick of butter
• Tony's seasoning
• 1 pint of half and half
• 1 (8 ounce) package of cream cheese

Directions

1. Saute mushrooms and onions in butter. Then add cream cheese and blend well.
2. Add soup, corn, and half and half. Blend well.
3. Add shrimp and cook until bubbly hot.
4. Season with Tony's to taste. Serve over rice.

Source — Joshua McRae
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Shrimp Bisque

Ingredients

• 2 pounds of frozen shrimp (buy the ones with tails and just remove the tails)
• 2 cans of niblet corn (do not drain or substitute)
• 2 cans of cream of potato soup
• 1/2 pound of fresh sliced mushrooms
• 1 bunch of green onions (chopped)                                                 
• 1 stick of butter
• Tony's seasoning
• 1 pint of half and half
• 1 (8 ounce) package of cream cheese

Directions

1. Saute mushrooms and onions in butter. Then add cream cheese and blend well.
2. Add soup, corn, and half and half. Blend well.
3. Add shrimp and cook until bubbly hot.
4. Season with Tony's to taste. Serve over rice.

Source — Joshua McRae
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Bœf Roulé

Ingredients

• A cut of beef, a cut of veal of same weight
• 1/2 pound of sausage
• Piece of bread size of an egg steeped with milk
• 1 whole egg
• Salt
• Pepper
• Beef broth
• Corn starch
• Lemon juice
• Mushrooms
• Chopped parsley

Directions

1. Add bread, then the egg.
2. Sprinkle both cuts of meat with pepper and salt and spread on the sausage.
3. Roll each cut, leaving the ends thinner than the middle. Tie ends with a string.
4. Brown the cuts in butter until they are cooked(judge by color). 
5. Moisten with broth and let them cook for 1 1/2 hours.
6. Thicken the sauce with cornstarch.
7. Add lemon juice, a few mushrooms, and parsley. 

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Bœf Roulé

Ingredients

• A cut of beef, a cut of veal of same weight
• 1/2 pound of sausage
• Piece of bread size of an egg steeped with milk
• 1 whole egg
• Salt
• Pepper
• Beef broth
• Corn starch
• Lemon juice
• Mushrooms
• Chopped parsley

Directions

1. Add bread, then the egg.
2. Sprinkle both cuts of meat with pepper and salt and spread on the sausage.
3. Roll each cut, leaving the ends thinner than the middle. Tie ends with a string.
4. Brown the cuts in butter until they are cooked(judge by color). 
5. Moisten with broth and let them cook for 1 1/2 hours.
6. Thicken the sauce with cornstarch.
7. Add lemon juice, a few mushrooms, and parsley. 

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021

Seafood Pastalaya

Ingredients

• One tablespoon olive oil
  
• 1/2 pound andouille sausage
• 1/2 white onion
  
• 1/2 cup diced celery
• 1 can of diced tomatoes
• 1 lb of penne pasta 
• 1 tablespoon of cajun seasoning 
• 3 cups chicken stock 
• 1 lb large shrimp, peeled and deveined
  
• salt and pepper 

Directions

1. Add 1 tablespoon of olive oil to a large pot over medium heat. 
2. Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
3. Peel and devein the shrimp. Leave tails on and set aside.
4. Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
5. Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
6. Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
7. Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.

Source — Krystal Peterson
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021