Lasagna

Ingredients

• Two packs of lasagna noodles
• Two whole bell peppers (chopped)
• Two packs of ground beef
• Two cans of Tomato Paste
• Parmesean Cheese (Grated)
• Mozarella Cheese (Grated)
• Cheddar Cheese (Grated)
• Salt
• Pepper

Directions

1. Boil the lasagna noodles until soft.
2. Cut up bell peppers and saute them in skillet.
3. Add ground beef to skillet and mix peppers; add salt and pepper as needed.
4. Add in tomato paste when ground beef is cooking and stir until done.
5. Spread part of meat spread lace at bottom of a pan.
6. Spread out lasagna in a pan and again spread meat on top noodles.
7. Add three cheeses on top of meat.
8. Repeat steps 6-7 until the all lasagna noodles are gone. The top layer should be meat and three cheeses.

Source — Harry Wright
Prepared by Kaci Wright
Louisiana Anthology
September 28 , 2021

Lasagna

Ingredients

• Two packs of lasagna noodles
• Two whole bell peppers (chopped)
• Two packs of ground beef
• Two cans of Tomato Paste
• Parmesean Cheese (Grated)
• Mozarella Cheese (Grated)
• Cheddar Cheese (Grated)
• Salt
• Pepper

Directions

1. Boil the lasagna noodles until soft.
2. Cut up bell peppers and saute them in skillet.
3. Add ground beef to skillet and mix peppers; add salt and pepper as needed.
4. Add in tomato paste when ground beef is cooking and stir until done.
5. Spread part of meat spread lace at bottom of a pan.
6. Spread out lasagna in a pan and again spread meat on top noodles.
7. Add three cheeses on top of meat.
8. Repeat steps 6-7 until the all lasagna noodles are gone. The top layer should be meat and three cheeses.

Source — Harry Wright
Prepared by Kaci Wright
Louisiana Anthology
September 28 , 2021

Smothered Okra, Chicken, Sausage, and Shrimp

Ingredients

• 12 ounces of sliced okra (fresh or frozen)
• 1 lb of pork, beef, or turkey sausage of your choice
• 1 lb of shrimp
• 2 chicken breasts
• 1 diced onion
• 1 diced bell pepper
• 2 tablespoons of minced garlic 
• 12 oz of tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp of Accent seasoning 
• 1 tsp of Tony's Chachere
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 3 cups of cooked rice
• 1/3 cup of white vinegar
• 2 tsp of sugar
• water
• fresh cornbread (optional)

Directions

1. Bring water to boil in a large pot.
2. Add chicken breast, salt, pepper, Accent seasoning, Tony's Chachere, garlic powder, onion powder, diced onion, and diced bell peppers to boiling water. 
3. Boil for 30-35 minutes. 
4. While chicken is boiling, slice up sausage. 
5. Place sausage on a baking sheet and bake in oven at 375 degrees for 20 minutes. 
6. Remove sausage from oven and set to the side. 
7. Place okra and vinegar in a frying pan and cook on high for 10 minutes stirring often. Set aside when done.
8. Remove boiled chicken from pot and keep the seasoned water mixture in the pot.
9. Shred chicken and return to its original pot. 
10.  Add tomato paste to the shredded chicken and stir over medium heat until mixture is evenly combined. 
11. Add sugar, sausage, and okra to the chicken and water mix. 
12. Boil ingredients for 20 minutes. 
13. Add shrimp to pot and boil for an additional 5-7 minutes. 
14. Serve hot over a bed of rice and with cornbread on the side. 

Source — My Recipe
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Smothered Okra, Chicken, Sausage, and Shrimp

Ingredients

• 12 ounces of sliced okra (fresh or frozen)
• 1 lb of pork, beef, or turkey sausage of your choice
• 1 lb of shrimp
• 2 chicken breasts
• 1 diced onion
• 1 diced bell pepper
• 2 tablespoons of minced garlic 
• 12 oz of tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp of Accent seasoning 
• 1 tsp of Tony's Chachere
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 3 cups of cooked rice
• 1/3 cup of white vinegar
• 2 tsp of sugar
• water
• fresh cornbread (optional)

Directions

1. Bring water to boil in a large pot.
2. Add chicken breast, salt, pepper, Accent seasoning, Tony's Chachere, garlic powder, onion powder, diced onion, and diced bell peppers to boiling water. 
3. Boil for 30-35 minutes. 
4. While chicken is boiling, slice up sausage. 
5. Place sausage on a baking sheet and bake in oven at 375 degrees for 20 minutes. 
6. Remove sausage from oven and set to the side. 
7. Place okra and vinegar in a frying pan and cook on high for 10 minutes stirring often. Set aside when done.
8. Remove boiled chicken from pot and keep the seasoned water mixture in the pot.
9. Shred chicken and return to its original pot. 
10.  Add tomato paste to the shredded chicken and stir over medium heat until mixture is evenly combined. 
11. Add sugar, sausage, and okra to the chicken and water mix. 
12. Boil ingredients for 20 minutes. 
13. Add shrimp to pot and boil for an additional 5-7 minutes. 
14. Serve hot over a bed of rice and with cornbread on the side. 

Source — My Recipe
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Warm Fall Vegetable Roast

Ingredients

• Cherry Tomatoes
• Cauliflower (cut into small pieces)
• Chickpeas (canned or fresh) OPTIONAL
• 1 tablespoon of cinnamon
• 2 tablespoons of grained cumin
• 1 tablespoon of chili flakes
• Salt to taste
• Pepper to taste
• 2 tablespoons of garlic powder
• 1/4 cup of olive oil 
  
  
  

Directions

1. Preheat oven to 400°.
2. Assemble vegetables on a baking dish.
3. Mix olive oil and spices.
4. Cover vegetables with the mixture of olive oil and spices.
5. Roast on 400° for 25 minutes.
6. Enjoy! (Best served over jasmine rice.)

Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021