Crab Soup

Ingredients

• One dozen large crabs meat
• One tablespoon lard
• Two tablespoons butter
• One large onion
• One clove of garlic
• One whole can of tomatoes (18-20 fresh ones)
• Salt
• Black and red pepper
• One lemon
• Six soda crackers
• Fat from the crabs
• A little thyme
• Parsley
• Marjoram

Directions

1. Have ready one dozen large crabs; separate fat from back shell and bodies.
2. Cleans them from the dead mens fingers; boil the claws and pick the meat rom them.
3. In a large stew- pan add lard, butter, an onion cut up into not vary small pieces, and garlic.
4. Allow to brown a little, then add tomatoes, let stew 10 minutes.
5. Add the meat from the crab claws, then the crabs.
6. Season with salt and black and red pepper, the rind of a lemon, and juice from the lemon.
7. Sift over this a half dozen grated soda crackers.
8. Add boiling water to make the required quantity of soup.
9. Allow to boil moderately for two hours.
10. Before serving add the fat from the crabs along with the thyme, parsley, and sweet marjoram.
11. This recipe will serve soup for about 12 persons.

Source — Creole Cookery Book
Prepared by Samantha Hillman
Louisiana Anthology
September 18, 2021

Crab Soup

Ingredients

• One dozen large crabs meat
• One tablespoon lard
• Two tablespoons butter
• One large onion
• One clove of garlic
• One whole can of tomatoes (18-20 fresh ones)
• Salt
• Black and red pepper
• One lemon
• Six soda crackers
• Fat from the crabs
• A little thyme
• Parsley
• Marjoram

Directions

1. Have ready one dozen large crabs; separate fat from back shell and bodies.
2. Cleans them from the dead mens fingers; boil the claws and pick the meat rom them.
3. In a large stew- pan add lard, butter, an onion cut up into not vary small pieces, and garlic.
4. Allow to brown a little, then add tomatoes, let stew 10 minutes.
5. Add the meat from the crab claws, then the crabs.
6. Season with salt and black and red pepper, the rind of a lemon, and juice from the lemon.
7. Sift over this a half dozen grated soda crackers.
8. Add boiling water to make the required quantity of soup.
9. Allow to boil moderately for two hours.
10. Before serving add the fat from the crabs along with the thyme, parsley, and sweet marjoram.
11. This recipe will serve soup for about 12 persons.

Source — Creole Cookery Book
Prepared by Samantha Hillman
Louisiana Anthology
September 18, 2021

Baked Olive Garden 5 Cheese Ziti

Ingredients

• 1 lb or ziti pasta
  
• 4 cups of marinara sauce
• 2 cups of alfredo sauce
  
• 1/2 cup of ricotta cheese
• 1/2 cup of Fontina cheese (shredded)
• 2 cups of mozzarella cheese (shredded)
• 1/2 cup panko breadcrumbs
• 1/4 cup of Romano cheese grated
• 1/4 cup of parmesan cheese grated
• 2 cloves of garlic (minced)

Directions

1. Preheat oven to 375 degrees.
2. Cook pasta several minutes shy of time listed on box and drain.
3. In a large metal bowl, add all sauces and cheese to the drained pasta.
4. Add to large oven safe skillet or 9x13 pan.
5. Mix mozzarella, panko, Romano, parmesan, and garlic together and add toppings over the pasta.
6. Bake for 30-35 minutes uncovered until golden brown.

Source — Dinner then dessert
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Baked Olive Garden 5 Cheese Ziti

Ingredients

• 1 lb or ziti pasta
  
• 4 cups of marinara sauce
• 2 cups of alfredo sauce
  
• 1/2 cup of ricotta cheese
• 1/2 cup of Fontina cheese (shredded)
• 2 cups of mozzarella cheese (shredded)
• 1/2 cup panko breadcrumbs
• 1/4 cup of Romano cheese grated
• 1/4 cup of parmesan cheese grated
• 2 cloves of garlic (minced)

Directions

1. Preheat oven to 375 degrees.
2. Cook pasta several minutes shy of time listed on box and drain.
3. In a large metal bowl, add all sauces and cheese to the drained pasta.
4. Add to large oven safe skillet or 9x13 pan.
5. Mix mozzarella, panko, Romano, parmesan, and garlic together and add toppings over the pasta.
6. Bake for 30-35 minutes uncovered until golden brown.

Source — Dinner then dessert
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Italian Macaroni

Ingredients

• Gravy
• Macaroni noodles
• 2-3 lbs of meat (pork of beef)
• 3-4 onions
• 1 large can of tomatoes
• salt/pepper

Directions

1. Add gravy to 3lbs of macaroni.
2. In a separate pan, brown your meat and remove once brown.
3. Chop 3 to 4 onions very fine and brown in the pan.
4. Add 1 large can of tomatoes and brown with the onions.
5. Add your macaroni to the mixture, and let it slow cook for two hours
6. Add salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Italian Macaroni

Ingredients

• Gravy
• Macaroni noodles
• 2-3 lbs of meat (pork of beef)
• 3-4 onions
• 1 large can of tomatoes
• salt/pepper

Directions

1. Add gravy to 3lbs of macaroni.
2. In a separate pan, brown your meat and remove once brown.
3. Chop 3 to 4 onions very fine and brown in the pan.
4. Add 1 large can of tomatoes and brown with the onions.
5. Add your macaroni to the mixture, and let it slow cook for two hours
6. Add salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021

Irish Potato Cakes

Ingredients

• Irish Potatoes
• Flour
• 1tsp. Dixie baking powder
• salt/pepper
• lard
• hot water

Directions

1.  Take cold or freshly boiled Irish potatoes and mash them while adding water.
2.  Make a batter with flour, a teaspoon of Dixie baking powder, pepper, and salt.
3.  Fry in boiling lard, until finished.

Source — New Orleans Cook Book
Prepared by Austin Moore
Louisiana Anthology
September 17, 2021