Gran Gran's Italian Meatballs & Sugo

Ingredients for Meatballs

• 1 lb. of ground beef
• 3 cloves of garlic, crushed
• 2 tsp. of sweet basil
• 1 tsp. of parsley
• 4 slices of bread, soaked in water
• 2 eggs
• 3 Tbsp. of parmesan cheese
• Salt and pepper to taste

Directions

1. Soak bread slices in water until completely moistened.
2. Tear wet bread slices into small pieces.
3. Mix all ingredients together to make 12 small meatballs.
4. Brown meatballs in olive oil until cooked through.
5. Add to sugo and simmer.

Ingredients for Sugo

• 1 onion, diced
• 3 cloves of garlic, crushed
• 2 cans of tomato paste
• 1 can of tomato sauce
• 2 tsp. of sweet basil
• 2 Tbsp. of sugar
• 2 cups of water
• Salt and pepper to taste

Directions

1. Saute onion and garlic in olive oil.
2. Add remaining ingredients and meatballs.
3. Let sugo and meatballs simmer over low heat for 4 hours, stirring frequently.
4. Serve over pasta of choice.

Prepared by Chelsea Curry
Louisiana Anthology
September 27, 2021

Gran Gran's Italian Meatballs & Sugo

Ingredients for Meatballs

• 1 lb. of ground beef
• 3 cloves of garlic, crushed
• 2 tsp. of sweet basil
• 1 tsp. of parsley
• 4 slices of bread, soaked in water
• 2 eggs
• 3 Tbsp. of parmesan cheese
• Salt and pepper to taste

Directions

1. Soak bread slices in water until completely moistened.
2. Tear wet bread slices into small pieces.
3. Mix all ingredients together to make 12 small meatballs.
4. Brown meatballs in olive oil until cooked through.
5. Add to sugo and simmer.

Ingredients for Sugo

• 1 onion, diced
• 3 cloves of garlic, crushed
• 2 cans of tomato paste
• 1 can of tomato sauce
• 2 tsp. of sweet basil
• 2 Tbsp. of sugar
• 2 cups of water
• Salt and pepper to taste

Directions

1. Saute onion and garlic in olive oil.
2. Add remaining ingredients and meatballs.
3. Let sugo and meatballs simmer over low heat for 4 hours, stirring frequently.
4. Serve over pasta of choice.

Prepared by Chelsea Curry
Louisiana Anthology
September 27, 2021

Fish Au Gratin (With Mushrooms and Truffles)

Ingredients

• 2 fish, boned
• 1 cup browned bread crumbs
• 6 truffles, sliced finely
• 1 tablespoon Worcestershire
• 1 pt. mushrooms
• 1 teaspoon salt
• 1 pt. white wine
• ¹⁄₂ cup butter
• ¹⁄₂ coffee spoon Tobasco
• 2 tablespoons olive oil

Directions

1. Lay the fish, salted and peppered, in the platter.
2. Put the fish over the butter, mushrooms, truffles, olive oil, wine and sauce.
3. Sprinkle the dish with crumbs and bake for about one hour.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 27, 2021

Fish Au Gratin (With Mushrooms and Truffles)

Ingredients

• 2 fish, boned
• 1 cup browned bread crumbs
• 6 truffles, sliced finely
• 1 tablespoon Worcestershire
• 1 pt. mushrooms
• 1 teaspoon salt
• 1 pt. white wine
• ¹⁄₂ cup butter
• ¹⁄₂ coffee spoon Tobasco
• 2 tablespoons olive oil

Directions

1. Lay the fish, salted and peppered, in the platter.
2. Put the fish over the butter, mushrooms, truffles, olive oil, wine and sauce.
3. Sprinkle the dish with crumbs and bake for about one hour.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 27, 2021

Eels With Cream Sauce and Capers

Ingredients

• 2 ¹⁄₂ lbs. Eels
• 1 tablespoon capers
• 1 cup milk
• ¹⁄₂ table spoon flour
• 1 cup cream
• ¹⁄₂ teaspoon minced parsley
• 1 tablespoon butter
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon cayenne pepper

Directions

1. Fry eels.
2. Serve with sauce made by boiling milk, cream, butter, flour, parsley, pepper and salt.
3. Add capers to sauce before serving.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 26, 2021

Eels With Cream Sauce and Capers

Ingredients

• 2 ¹⁄₂ lbs. Eels
• 1 tablespoon capers
• 1 cup milk
• ¹⁄₂ table spoon flour
• 1 cup cream
• ¹⁄₂ teaspoon minced parsley
• 1 tablespoon butter
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon cayenne pepper

Directions

1. Fry eels.
2. Serve with sauce made by boiling milk, cream, butter, flour, parsley, pepper and salt.
3. Add capers to sauce before serving.

Source — Stanford "The Old and New Cookbook"
Prepared by Kaci Wright
Louisiana Anthology
September 26, 2021

Raviolé a la Avegno

Ingredients

• 4 pounds round beef
• 1 tablespoon of Crisco
• 1/4 pounds of dry mushrooms
• Flour
• Chopped onions
• Salt to taste
• Pepper to taste
• Water to enough cook thoroughly

Directions

1. Put round beef into pot with lard and smother on slow fire.
2. When ready to fry, sprinkle flour onto beef and fry until brown
3. Add onions, salt, pepper, and water enough to cook thoroughly.
4. Cook for about half an hour before done.
5. Lastly, put dry mushrooms into pot.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 26, 2021