Gingerbread

Ingredients

• A cup of sour cream
• A cup of nice molasses
• 1 1/2 teaspoon of baking soda
• A teaspoon of salt
• A teaspoon of ginger
• A cup of flour

Directions

1. In a bowl add a cupful of sour cream and molasses, the 1 1/2 teaspoon of baking soda.
2. In the same bowl add a teaspoon of each salt and ginger.
3. While mixing all those ingredients slowly add the flow so the consistency is a little thicker than griddle cakes.
4. Bake in eight in a sheet.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Gingerbread

Ingredients

• A cup of sour cream
• A cup of nice molasses
• 1 1/2 teaspoon of baking soda
• A teaspoon of salt
• A teaspoon of ginger
• A cup of flour

Directions

1. In a bowl add a cupful of sour cream and molasses, the 1 1/2 teaspoon of baking soda.
2. In the same bowl add a teaspoon of each salt and ginger.
3. While mixing all those ingredients slowly add the flow so the consistency is a little thicker than griddle cakes.
4. Bake in eight in a sheet.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon baking soda
• 1/2 cup of flour

Directions

1. In a bowl add the milk, sugar, egg, baking soda and a flavor to taste.
2. Use flour sufficient to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon baking soda
• 1/2 cup of flour

Directions

1. In a bowl add the milk, sugar, egg, baking soda and a flavor to taste.
2. Use flour sufficient to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Seafood Enchiladas

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion chopped
• 1 green pepper chopped
• 2 cloves garlic crushed
• 1 lb cooked and chopped shrimp
• 1 lb cooked crab meat
• 2 tablespoons flour
• 1 cup half and half
• 1 8 oz. can spicy enchilada sauce
• 4 oz. shredded cheddar cheese
• 1 package fajita-sized flour tortillas

Directions

Sauce

1. Melt 2 tablespoons butter in a saucepan.
2. Mix in the flour gradually until a paste-like consistency is achieved.
3. Add the half and half then whisk until thickened.
4. Add the enchilada sauce.

Seafood Mixture

1. Add 1 tablespoon of butter to a frying pan on medium heat.
2. Add the onion, pepper, and garlic.
3. Cook for 7 minutes.
4. Stir in shrimp and crab meat and remove from heat.
5. Stir in 3/4 cup of the sauce and 1/2 cup of cheese.

Enchiladas

1. Fill the tortillas with the seafood mixture, roll them up, and lay them in a greased casserole dish.
2. pour the remaining sauce over the enchiladas and top with cheese.
3. Bake at 375 degrees for 20 minutes.

Source — Gunner St. John 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Seafood Enchiladas

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion chopped
• 1 green pepper chopped
• 2 cloves garlic crushed
• 1 lb cooked and chopped shrimp
• 1 lb cooked crab meat
• 2 tablespoons flour
• 1 cup half and half
• 1 8 oz. can spicy enchilada sauce
• 4 oz. shredded cheddar cheese
• 1 package fajita-sized flour tortillas

Directions

Sauce

1. Melt 2 tablespoons butter in a saucepan.
2. Mix in the flour gradually until a paste-like consistency is achieved.
3. Add the half and half then whisk until thickened.
4. Add the enchilada sauce.

Seafood Mixture

1. Add 1 tablespoon of butter to a frying pan on medium heat.
2. Add the onion, pepper, and garlic.
3. Cook for 7 minutes.
4. Stir in shrimp and crab meat and remove from heat.
5. Stir in 3/4 cup of the sauce and 1/2 cup of cheese.

Enchiladas

1. Fill the tortillas with the seafood mixture, roll them up, and lay them in a greased casserole dish.
2. pour the remaining sauce over the enchiladas and top with cheese.
3. Bake at 375 degrees for 20 minutes.

Source — Gunner St. John 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Crabs

Ingredients

• 12 crabs
• 1 large onion chopped
• lard
• 1/2 loaf stale bread with crumbs
• 2 eggs
• Salt and pepper to taste
• Chopped parsley to taste

Directions

1. Boil the crabs for about 20 minutes.
2. Pick the meat from the shells, wash and dry the shells, and set the shells aside.
3. Fry the onion in lard until soft.
4. Soak the stale bread and squeeze tight.
5. Add the eggs and 1 cup of soaked bread to the frying pan and mix.
6. Add salt, pepper, and parsley to taste.
7. Remove the pan from the heat and stuff the mixture into the crab shells.
8. Sprinkle bread crumbs on top of each stuffed crab.
9. Bake at 350 degrees for 10 minutes.

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