Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Salmon Croquettes

Ingredients

• Two fillets flaked canned salmon
• One beaten egg
• 2 tablespoons sliced green onion (garlic powder substitute)
• 1/2 cup breadcrumbs (flour substitute)
  
• Vegetable oil for frying
  
  
  

Directions

1. Over medium heat, heat oil in a medium skillet.
2. Combine canned salmon, beaten egg, green onions (garlic salt), and 1/4 cup of breadcrumbs (flour).
3. Form into patties and dust with additional bread crumbs (flour).
4. Fry until golden brown, about two minutes on each side.

Source — Paula Dean Recipe Website 
Prepared by Kaci Wright
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Chicken Salad

Ingredients

• 1 Large Chicken
• 12 - 18 Eggs
• 1 Bottle(Jar) of pickles (desired amount)
• 1 Tbsp Mustard
• 1 Tbsp Vinegar
• Salt to taste
• Red and Black Pepper to taste

Directions

1. Place chicken in a large pot and fill with water to cover.
2. Boil chicken on medium heat for 1 hour or until tender.
3. Place eggs in a large pot of water with a lid.
4. Bring water to a boil, then set to the side for 7 minutes.
5. Drain water and then cover with cold water for 5 mins.
6. Chop celery and pickles to the desired size.
7. Peel eggs after cooling and chop.
8. Remove chicken from pot and chop up.
9. Scrape jelly oil from the chicken water.
10. Mix all ingredients together in a bowl and serve.

Source — Creole Cookery Book
Prepared by Gladys Buster
Louisiana Anthology
September 28, 2021

Mini Apple Pecan Bundt Cakes

Ingredients

• 2  peeled and chopped granny smith apples                     
  
• 1 cup chopped pecans
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsps. vanilla
• 1 tsp salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs

Directions

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, sugar and eggs and mix until creamy.
• 
  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add to large bowl and mix well.
• Add vanilla and mix well.
• Stir in apples and pecans.                                                                        
  
• Pour batter into generously greased mini bundt cake pan.                

Personal Recipe

Prepared by Brooke Walker

Louisiana Anthology
    September 28, 2021

Mini Apple Pecan Bundt Cakes

Ingredients

• 2  peeled and chopped granny smith apples                     
  
• 1 cup chopped pecans
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 tsps. vanilla
• 1 tsp salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs

Directions

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, sugar and eggs and mix until creamy.
• 
  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add to large bowl and mix well.
• Add vanilla and mix well.
• Stir in apples and pecans.                                                                        
  
• Pour batter into generously greased mini bundt cake pan.                

Personal Recipe

Prepared by Brooke Walker

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