Feta and Cherry Tomato Farfalle

Ingredients

• 8 oz block of feta cheese
• 2 packages of cherry tomatoes (10 oz each)
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 3 cloves minced garlic
• 10 oz farfalle pasta

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Pour cherry tomatoes into a 9 x 13 casserole dish.
3. Mix in olive oil, garlic, and spices.
4. Place the block of feta in the middle of the dish and bake in oven for 35 mins.
5. Cook pasta according to box directions and strain.
6. Mix tomatoes and feta after baking, add cooked pasta, and serve.

Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Feta and Cherry Tomato Farfalle

Ingredients

• 8 oz block of feta cheese
• 2 packages of cherry tomatoes (10 oz each)
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 3 cloves minced garlic
• 10 oz farfalle pasta

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Pour cherry tomatoes into a 9 x 13 casserole dish.
3. Mix in olive oil, garlic, and spices.
4. Place the block of feta in the middle of the dish and bake in oven for 35 mins.
5. Cook pasta according to box directions and strain.
6. Mix tomatoes and feta after baking, add cooked pasta, and serve.

Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Baked Tomatoes

 

Ingredients

• Six large ripe tomatoes
• Coarse bread crumbs
• Butter
• Seasoning of choice

Directions

1. Skin each of the six large tomatoes.
2. Cut the skinned tomatoes into small pieces.
3. Spread a layer of the skinned, small tomato pieces into the bottom of a baking dish and season well.
4. Add a layer of coarse bread crumbs over the tomatoes and top with plenty of butter.
5. Continue step four until the dish is full, finishing with bread crumbs on top.
6. Bake for one hour, then serve.

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021

Baked Tomatoes

 

Ingredients

• Six large ripe tomatoes
• Coarse bread crumbs
• Butter
• Seasoning of choice

Directions

1. Skin each of the six large tomatoes.
2. Cut the skinned tomatoes into small pieces.
3. Spread a layer of the skinned, small tomato pieces into the bottom of a baking dish and season well.
4. Add a layer of coarse bread crumbs over the tomatoes and top with plenty of butter.
5. Continue step four until the dish is full, finishing with bread crumbs on top.
6. Bake for one hour, then serve.

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 2, 2021

Buckwheat Cakes

Ingredients

• 2 cups buckwheat flour
• 1 cup wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• Sweet milk/water 

Directions

1. Mix all the ingredients together.
2. Add in enough sweet milk or water to make a soft batter.
3. Cook on a griddle.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Buckwheat Cakes

Ingredients

• 2 cups buckwheat flour
• 1 cup wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• Sweet milk/water 

Directions

1. Mix all the ingredients together.
2. Add in enough sweet milk or water to make a soft batter.
3. Cook on a griddle.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 2, 2021

Masala Tea

Ingredients

• Two cups of regular milk and a cup of water.
• Tea grains
  
  
  
  
  
  
  
• Cinnamon powder
• Black pepper
• Sugar

Directions

1. Heat two cups of regular milk with a cup of water.
2. Add a spoonful of tea grains.
3. Put half spoon cinnamon powder and black pepper.
4. Stir to boil for about 3 minutes.
5. Add 2 spoons of sugar.
6. Medium heat for 2 more minutes after it boils. 
   
   
   

Source — Simple Home Receipes.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021