Chicken and Dumplings

Ingredients

• 2 cans of Grand's Original Biscuits
• 
  Large container of chicken broth
• 2 cans of cream of chicken
• Generous amount of flour
• 5 chicken breast tenderloins
• Small amount of milk
• Small amount of butter
• Salt and pepper
  

Directions

1. 
   Place the large container of chicken broth and the 2 cans of cream of chicken into a large pot.
2. Bring this mixture to a boil. While waiting, roll out the biscuit dough in your flour, and cut it into small, thin pieces.
   
3. Once boiling, place the flour-covered biscuits into the pot.
4. Let this boil for about 20 minutes. Don't stir too often or the biscuits will clump together rather than forming as small, individual pieces.
5. While your dumplings are forming, place your chicken breast tenderloins in a separate pot. Use your favorite seasonings to enhance the flavor.
6. 
   Once the dumplings are almost fully cooked, place the cooked chicken in the pot with the dumplings.
7. Let everything continue to cook for a few more minutes.
8. Add milk, butter, salt, and pepper to taste.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Chicken and Dumplings

Ingredients

• 2 cans of Grand's Original Biscuits
• 
  Large container of chicken broth
• 2 cans of cream of chicken
• Generous amount of flour
• 5 chicken breast tenderloins
• Small amount of milk
• Small amount of butter
• Salt and pepper
  

Directions

1. 
   Place the large container of chicken broth and the 2 cans of cream of chicken into a large pot.
2. Bring this mixture to a boil. While waiting, roll out the biscuit dough in your flour, and cut it into small, thin pieces.
   
3. Once boiling, place the flour-covered biscuits into the pot.
4. Let this boil for about 20 minutes. Don't stir too often or the biscuits will clump together rather than forming as small, individual pieces.
5. While your dumplings are forming, place your chicken breast tenderloins in a separate pot. Use your favorite seasonings to enhance the flavor.
6. 
   Once the dumplings are almost fully cooked, place the cooked chicken in the pot with the dumplings.
7. Let everything continue to cook for a few more minutes.
8. Add milk, butter, salt, and pepper to taste.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Stuffed Potatoes

Ingredients

• 8 Irish potatoes
• 1 jar of stewed tomatoes and green peas
• Butter, optional

Directions

1. Scrape 8 large Irish potatoes.
2. Bake the potatoes at 400 degrees for 45 to 55 minutes. Once soft, remove the potatoes' center.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix the potatoes taken from the center with the stewed tomatoes and peas.
5. Fill the potato shells with the mixture and return to the heated oven for ten more minutes.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Stuffed Potatoes

Ingredients

• 8 Irish potatoes
• 1 jar of stewed tomatoes and green peas
• Butter, optional

Directions

1. Scrape 8 large Irish potatoes.
2. Bake the potatoes at 400 degrees for 45 to 55 minutes. Once soft, remove the potatoes' center.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix the potatoes taken from the center with the stewed tomatoes and peas.
5. Fill the potato shells with the mixture and return to the heated oven for ten more minutes.

Source — New Orleans Cook Book
Prepared by Caroline Cone
Louisiana Anthology
December 2, 2021

Icing

Ingredients

• 2 egg whites
• 2 teacups of granulated sugar
• Small amount of water
• 1/2 teaspoon of citric acid
• Small extract of lemon

Directions

1. Place a small amount of water in a pot.
2. Put the 2 teacups of sugar into the pot, and boil it until clear.
3. Beat the 2 eggs to a froth.
4. Pour the boiling sugar into the eggs. Do this slowly.
5. Dissolve the 1/2 teaspoon of citric acid in a tablespoon of water. Make sure to put enough that the flavor is delicate.
6. Add a small extract of lemon.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

Icing

Ingredients

• 2 egg whites
• 2 teacups of granulated sugar
• Small amount of water
• 1/2 teaspoon of citric acid
• Small extract of lemon

Directions

1. Place a small amount of water in a pot.
2. Put the 2 teacups of sugar into the pot, and boil it until clear.
3. Beat the 2 eggs to a froth.
4. Pour the boiling sugar into the eggs. Do this slowly.
5. Dissolve the 1/2 teaspoon of citric acid in a tablespoon of water. Make sure to put enough that the flavor is delicate.
6. Add a small extract of lemon.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021

To Make Rolls

Ingredients

• 2 quarts of flour
• 1/4 lb of butter
• 1/2 pint of yeast
• 5 eggs

Directions

1. Take the 2 quarts of flour and mix it with the 5 beat eggs and 1/4 lb of butter.
2. Mix in the 1/2 pint of yeast into the mixture from step 1.
3. Cover up the mixture to lighten it.
4. Bake the mixture into rolls.

Source — Creole Cookery Book
Prepared by Daisy Peterson
Louisiana Anthology
December 2, 2021