Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Beef and Mushroom Soup with Rice

Ingredients

• 1lb ground beef
• 1 large yellow onion, diced
• 4 cloves of garlic, minced.
• 10 oz cream of mushroom soup
• 5 oz heavy cream
• 1 cup of rice
• 2 tablespoon vinegar
• salt and pepper
• (optional) red pepper flakes

Directions

1. Brown ground beef in large skillet.
2. Add onion and garlic; cook until soft.
3. Add cream of mushroom, heavy cream, and vinegar; mix thoroughly.
4. Season with salt, pepper, and red pepper flakes (optional)
5. Boil rice until done, then add and mix thoroughly.

Source — Devin Wilber
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Beef and Mushroom Soup with Rice

Ingredients

• 1lb ground beef
• 1 large yellow onion, diced
• 4 cloves of garlic, minced.
• 10 oz cream of mushroom soup
• 5 oz heavy cream
• 1 cup of rice
• 2 tablespoon vinegar
• salt and pepper
• (optional) red pepper flakes

Directions

1. Brown ground beef in large skillet.
2. Add onion and garlic; cook until soft.
3. Add cream of mushroom, heavy cream, and vinegar; mix thoroughly.
4. Season with salt, pepper, and red pepper flakes (optional)
5. Boil rice until done, then add and mix thoroughly.

Source — Devin Wilber
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Onion Soup

Ingredients

• 3 medium sized onions.
• Butter.
• 1 pint rich, sweet milk.
• Pepper and salt.

Directions

1. Fry three medium onions in butter, (until) a light brown color.
2. Pour one pint rich, sweet milk into a granite boiler and place upon the stove.
3. When it comes to a boil pour in the onions.
4. season with butter, pepper, and salt.
5. Serve with toast.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Onion Soup

Ingredients

• 3 medium sized onions.
• Butter.
• 1 pint rich, sweet milk.
• Pepper and salt.

Directions

1. Fry three medium onions in butter, (until) a light brown color.
2. Pour one pint rich, sweet milk into a granite boiler and place upon the stove.
3. When it comes to a boil pour in the onions.
4. season with butter, pepper, and salt.
5. Serve with toast.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Peach Ice Cream

Ingredients

• 1 pint cream
• 1 pint milk
• 1 cup of sugar
• 1 quart peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp.
2. Add a small quantity of the sugar and set aside.
3. Place the cream and milk over the fire to allow them to come exactly to the boiling point.
4. remove and stir in the remainder of the sugar and set aside to cool.
5. add the peach pulp and freeze.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021