One Pot Pasta

Ingredients

• One pound spaghetti
• One sausage link
• One large onion, thinly sliced
• Three cups of halved tomatoes
• Two cups fresh basil leaves, loosely packed
• Four cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper
• One cup grated parmesan
• Four and a half cups of water

Directions

1. In a large stockpot or Dutch oven over medium heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic, and four and a half cups of water.
2. Season with salt and pepper to taste.
3. Boil.
4. Reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (8-10 minutes).
5. Stir in parmesan.
6. Serve immediately.

Source — Dequandrick Duncan
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

One Pot Pasta

Ingredients

• One pound spaghetti
• One sausage link
• One large onion, thinly sliced
• Three cups of halved tomatoes
• Two cups fresh basil leaves, loosely packed
• Four cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper
• One cup grated parmesan
• Four and a half cups of water

Directions

1. In a large stockpot or Dutch oven over medium heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic, and four and a half cups of water.
2. Season with salt and pepper to taste.
3. Boil.
4. Reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (8-10 minutes).
5. Stir in parmesan.
6. Serve immediately.

Source — Dequandrick Duncan
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

Breakfast Cakes

Ingredients

• Cream or new milk
• Dough
• Melted butter

Directions

1. Take dough early in the morning and make it into a thin batter with cream or new milk.
2. Set it to rise.
3. Put it thin on a hoe and bake it quickly.
4. Have melted butter ready to put over it.

Source — Creole Cookery Book
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

Breakfast Cakes

Ingredients

• Cream or new milk
• Dough
• Melted butter

Directions

1. Take dough early in the morning and make it into a thin batter with cream or new milk.
2. Set it to rise.
3. Put it thin on a hoe and bake it quickly.
4. Have melted butter ready to put over it.

Source — Creole Cookery Book
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

Virginia Egg Bread

Ingredients

• 
  One quart of meal
  
• Half a pint of wheat flour
• One and a half pint of milk
• Two eggs
• Tablespoon of butter or lard

Directions

1. Mix all well together.
2. Bake either in cups or a tin pan.

Source — Creole Cookery Book
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

Virginia Egg Bread

Ingredients

• 
  One quart of meal
  
• Half a pint of wheat flour
• One and a half pint of milk
• Two eggs
• Tablespoon of butter or lard

Directions

1. Mix all well together.
2. Bake either in cups or a tin pan.

Source — Creole Cookery Book
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

To Pot Fish

Ingredients

• One tablespoonful of salt
• One of black pepper
• One of allspice

Directions

1. Mix them together and rub the fish after being well cleaned.
2. Put them in a deep dish of a size to suit the fish, as the bottom should be covered.
3. Butter the dish before putting the fish in.
4. With a bit of butter on the top of each fish.
5. Mix walnut pickle vinegar.
6. If it is very sharp, add a little water after the dish is filled.
7. Bake it in a slow oven.

Source — Creole Cookery Book
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021