Oyster Pie

Ingredients

• 3 dozen oysters
• 1 onion
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt, pepper, and parsley to taste
• 2 short pie crusts

Directions

1. Brown the flour and butter.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and oysters.
3. Cook for a few minutes.
4. Put one pie crust into a baking pan and add in the oyster mixture.
5. Cover with the second pie crust and bake.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Oyster Pie

Ingredients

• 3 dozen oysters
• 1 onion
• 1 Tbps. of butter
• 1 tsp. of flour
• Salt, pepper, and parsley to taste
• 2 short pie crusts

Directions

1. Brown the flour and butter.
2. Fry the onion and add the oyster liquor, salt, pepper, parsley, and oysters.
3. Cook for a few minutes.
4. Put one pie crust into a baking pan and add in the oyster mixture.
5. Cover with the second pie crust and bake.

Source — New Orleans Cook Book
Prepared by Chelsea Curry
Louisiana Anthology
September 26, 2021

Caesar Salad

Ingredients

• One or two small head of Romaine Lettuce
• One cup of shredded cheese
• Half a cup of crisp crouton
• One bottle of ranch dressing

Directions

1. Place the Romaine Lettuce into a bowl.
2. Sprinkle the shredded cheese and croutons over the lettuce.
3. Pour ranch dressing over the lettuce, croutons, and cheese until you are satisfied.

— Davon Harris

Source — Davon Harris
Prepared by Davon Harris

Louisiana Anthology
September 27,2021 

Caesar Salad

Ingredients

• One or two small head of Romaine Lettuce
• One cup of shredded cheese
• Half a cup of crisp crouton
• One bottle of ranch dressing

Directions

1. Place the Romaine Lettuce into a bowl.
2. Sprinkle the shredded cheese and croutons over the lettuce.
3. Pour ranch dressing over the lettuce, croutons, and cheese until you are satisfied.

— Davon Harris

Source — Davon Harris
Prepared by Davon Harris

Louisiana Anthology
September 27,2021 

Peach Ice Cream

Ingredients

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

Directions

1. Rub the peaches through a sieve to produce a pulp.
2. Add a small amount 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 sugar and set aside to cool.
5. Add the peach pulp and freeze.

—Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Davon Harris 

Louisiana Anthology
July 16, 2019

Peach Ice Cream

Ingredients

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

Directions

1. Rub the peaches through a sieve to produce a pulp.
2. Add a small amount 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 sugar and set aside to cool.
5. Add the peach pulp and freeze.

—Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Davon Harris 

Louisiana Anthology
July 16, 2019

Frozen Cream Cheese

Ingredients

• One quart of sweet milk
• Six cream cheeses
• half a teaspoon of soda
• Bottle of Dixie Vanilla Extract

Directions

1. Combine cream cheese with sweet milk.
2. Add soda and vanilla to the mixture.
3. Sweeten to taste.

—Mrs. Holmes

Source — New Orleans Cook Book
Prepared by Davon Harris 
Louisiana Anthology
September 27, 2021