Spicy Crockpot Chicken Tacos

 Ingredients

• Two heaping tablespoons of minced garlic
• 
  Four cans of Rotel (style of choice)
• One teaspoonful of salt
• Three teaspoonful of fresh ground black pepper
• One to three dashes of cayenne pepper powder (omit if seeking less spice)
• One teaspoonful of red pepper flakes
• One-eighth cup of taco seasoning of choice
• One large lime
• Two jalapeno peppers
• One serrano pepper
• Half a sweet onion
• One bunch of fresh cilantro
• Thirty-two ounces of chicken broth
• Two pounds of chicken breast

Directions

1. Dice your half of a sweet onion, two jalapenos, and one serrano pepper.
2. 
   Mince your bunch of cilantro and set it aside.
3. Prepare your chicken breasts to preference and cube the meat.
4. Juice the lime into your crockpot.
5. Then add all ingredients, save for the chicken breast and cilantro, to the crockpot.
6. Liberally stir your crockpot to mix in ingredients thoroughly. 
7. Next put cubed chicken breast into crockpot and stir it all once more.
8. Set crockpot to 'high' and let cook for five to six hours (returning to shred chicken as much as you can once per hour).
9. Ten minutes prior to serving add minced cilantro to the crockpot and stir thoroughly.
10. Serve on choice of taco shell, tortilla, or rice.
11. Add salsa or cheese of choice.
12. Enjoy.

Source — Melissa Hartnett

Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Spicy Crockpot Chicken Tacos

 Ingredients

• Two heaping tablespoons of minced garlic
• 
  Four cans of Rotel (style of choice)
• One teaspoonful of salt
• Three teaspoonful of fresh ground black pepper
• One to three dashes of cayenne pepper powder (omit if seeking less spice)
• One teaspoonful of red pepper flakes
• One-eighth cup of taco seasoning of choice
• One large lime
• Two jalapeno peppers
• One serrano pepper
• Half a sweet onion
• One bunch of fresh cilantro
• Thirty-two ounces of chicken broth
• Two pounds of chicken breast

Directions

1. Dice your half of a sweet onion, two jalapenos, and one serrano pepper.
2. 
   Mince your bunch of cilantro and set it aside.
3. Prepare your chicken breasts to preference and cube the meat.
4. Juice the lime into your crockpot.
5. Then add all ingredients, save for the chicken breast and cilantro, to the crockpot.
6. Liberally stir your crockpot to mix in ingredients thoroughly. 
7. Next put cubed chicken breast into crockpot and stir it all once more.
8. Set crockpot to 'high' and let cook for five to six hours (returning to shred chicken as much as you can once per hour).
9. Ten minutes prior to serving add minced cilantro to the crockpot and stir thoroughly.
10. Serve on choice of taco shell, tortilla, or rice.
11. Add salsa or cheese of choice.
12. Enjoy.

Source — Melissa Hartnett

Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Biscuit

Ingredients

• One quart flour
• One heaping tablespoonful of lard
• One teaspoonful of salt
• Three teaspoonful of Dixie baking powder
• Sweet milk

Directions

1. Sift the flour, baking powder, and salt together three times (leave a little flour in sifter for the board later).
2. Put sifted flour mix into a bowl and then put your spoonful of lard in the center along with enough sweet milk to make the dough soft.
3. Using a large spoon, mix in the ingredients but try to do so while stirring as little as possible.
4. Take the softened dough and roll it thinly.
5. Then cut the rolled dough with a biscuit cutter.
6. Bake immediately in a very hot oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Biscuit

Ingredients

• One quart flour
• One heaping tablespoonful of lard
• One teaspoonful of salt
• Three teaspoonful of Dixie baking powder
• Sweet milk

Directions

1. Sift the flour, baking powder, and salt together three times (leave a little flour in sifter for the board later).
2. Put sifted flour mix into a bowl and then put your spoonful of lard in the center along with enough sweet milk to make the dough soft.
3. Using a large spoon, mix in the ingredients but try to do so while stirring as little as possible.
4. Take the softened dough and roll it thinly.
5. Then cut the rolled dough with a biscuit cutter.
6. Bake immediately in a very hot oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Dropped Corn Bread

 Ingredients

• One pint of fine white corn meal
• Two eggs
• Salt
• Half a cup of milk

Directions

1. Boil a pot of water.
2. Then thoroughly scald your corn meal with boiled water.
3. Let it stand until cool.
4. Then add two eggs well beaten and salt to taste.
5. Next thin your mixture with your milk so as to have it thin enough to drop from a spoon.
6. Place in oven and bake to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Dropped Corn Bread

 Ingredients

• One pint of fine white corn meal
• Two eggs
• Salt
• Half a cup of milk

Directions

1. Boil a pot of water.
2. Then thoroughly scald your corn meal with boiled water.
3. Let it stand until cool.
4. Then add two eggs well beaten and salt to taste.
5. Next thin your mixture with your milk so as to have it thin enough to drop from a spoon.
6. Place in oven and bake to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021

Light Rolls

Ingredients

• One pint of whey
• Flour
• Four tablespoonful of lard
• One teaspoonful of sugar
• One egg
• Salt
• Yeast (either yeast cake of compressed)

Directions

1. Boil one pint of whey.
2. Pour boiled whey onto a half tablespoonful of flour.
3. Let it stand until cool and then stir in yeast to preference.
4. Then add flour sufficient to have it form a stiffened batter- proceed to beat for about thirty minutes.
5. Allow for about four hours for the batter to rise. 
6. Then sift enough flour to coat the batter and subsequently coat your risen batter with it.
7. Next add four tablespoonsful of lard, one teaspoonful of sugar, one egg, and salt to taste.
8. Make out batter into rolls and once they've sufficiently risen- bake in oven to preference.

Source — New Orleans Cook Book
Prepared by Aidan Hartnett
Louisiana Anthology
September 26, 2021