Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Welsh Rabbit

Ingredients

• 1 pound of cheese
• Butter
• 2 eggs
• Mustard
• Pepper
• Bread

Directions

1. Cut a pound of cheese in slices a quarter of an inch thick.
2. Fry them together five minutes in butter.
3. Add two well-beaten eggs, a little mustard and pepper.
4. Stir it up and send it to table hot, on slices of buttered bread.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Soft-shelled Crab, Fried

Ingredients

• Soft-shelled crab
• Saltine crackers
• Lard
• Salt

Directions

1. Clean the crabs properly.
2. They must be dried carefully before frying, or they will not brown well.
3. Dip them into rolled cracker.
4. Fry them in hot lard salted. 
5. Serve with any favorite sauce.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Soft-shelled Crab, Fried

Ingredients

• Soft-shelled crab
• Saltine crackers
• Lard
• Salt

Directions

1. Clean the crabs properly.
2. They must be dried carefully before frying, or they will not brown well.
3. Dip them into rolled cracker.
4. Fry them in hot lard salted. 
5. Serve with any favorite sauce.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021

Chicken Soup, Yellow and Very Rich

Ingredients

• 2 pounds of veal
• 1 pound of either beef or lamb
• 1 small chicken, cut up
• 3 quarts of water
• 1 leek or two onions
• 1 large carrot or two small carrots
• 2 tbsp. of salt
• 1 tbsp. of pepper
• 1 tbsp. of butter worked in flour
• Sprigs of parsley OR 1 egg

Directions

1. Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water.
2. Skim off all the scum as it rises.
3. Slice a leek or two onions.
4. Grate a large carrot or two small ones.
5. Put all these to the soup.
6. Add two tablespoonfuls of salt and one of pepper.
7. Let it boil gently for two hours.
8. Add a spoonful of butter worked in flour.
9. Cover this for fifteen minutes, and serve in a covered pot.

Chicken

1. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley.

OR

1. You may chop the chicken up.
2. Season with pepper, salt, butter, and an egg.
3. Form into balls.
4. Roll them in flour, and drop them in a few minutes before serving.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021