Green Peas a la Bourgeoise

Ingredients

• 3 cups green peas
• 4 tbsp chopped parsley
• 3 tbsp butter
• 2 egg yolks
• 1 tsp sugar
• 1 head of lettuce
• 1 cup heavy cream

Directions

1. To prepare, chop lettuce into fours, and wash green peas.
2. Pour green peas into a saucepan over medium heat to stew.
3. Add in butter, parsley, lettuce, and sugar into saucepan and let boil.
4. Once the liquid is boiled, add egg yolks and heavy cream.
5. Stir the mixture together and let simmer together for 5 minutes on low heat.
6. Let cool, and enjoy!

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Green Peas a la Bourgeoise

Ingredients

• 3 cups green peas
• 4 tbsp chopped parsley
• 3 tbsp butter
• 2 egg yolks
• 1 tsp sugar
• 1 head of lettuce
• 1 cup heavy cream

Directions

1. To prepare, chop lettuce into fours, and wash green peas.
2. Pour green peas into a saucepan over medium heat to stew.
3. Add in butter, parsley, lettuce, and sugar into saucepan and let boil.
4. Once the liquid is boiled, add egg yolks and heavy cream.
5. Stir the mixture together and let simmer together for 5 minutes on low heat.
6. Let cool, and enjoy!

Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Prune Soup

Ingredients

• 1/2 pound of prunes
• 8 cups of water
• 1 stick of cinnamon
• Lemon peels
• 1 tablespoon sago
• Sugar

Directions

1. Wash the prunes well and add them to a large cooking pot.
2. Add the 8 cups of water and bring to a boil.
3. Add cinnamon and lemon peels when water begins to boil.
4. Add the sago, and sugar to taste.
5. Boil altogether for 1 hour.
6. Serve hot or cold.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 3, 2021

Prune Soup

Ingredients

• 1/2 pound of prunes
• 8 cups of water
• 1 stick of cinnamon
• Lemon peels
• 1 tablespoon sago
• Sugar

Directions

1. Wash the prunes well and add them to a large cooking pot.
2. Add the 8 cups of water and bring to a boil.
3. Add cinnamon and lemon peels when water begins to boil.
4. Add the sago, and sugar to taste.
5. Boil altogether for 1 hour.
6. Serve hot or cold.

Source — New Orleans Cook Book
Prepared by Neil Haas
Louisiana Anthology
December 3, 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

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