Chicken Salad

Ingredients

• 5 cups shredded rotisserie chicken
• 1 1/2 cups halved grapes
• 1 1/4 cups mayonaise

Directions

1. Combine the shredded chicken, grapes, and mayonnaise in a large bowl. Toss to combine.
2. Add the mayonnaise and stir until well coated.
3. Serve immediately or cover and chill. Enjoy on toasted bread or a croissant. 

Prepared by Caroline Cone
Louisiana Anthology
December 9, 2021

Chicken Salad

Ingredients

• 5 cups shredded rotisserie chicken
• 1 1/2 cups halved grapes
• 1 1/4 cups mayonaise

Directions

1. Combine the shredded chicken, grapes, and mayonnaise in a large bowl. Toss to combine.
2. Add the mayonnaise and stir until well coated.
3. Serve immediately or cover and chill. Enjoy on toasted bread or a croissant. 

Prepared by Caroline Cone
Louisiana Anthology
December 9, 2021

Beef Taco Soup

Ingredients

• Two pounds of ground beef
• One envelope of taco seasoning
• One and a half cups of water
  
• One can (sixteen ounces) of mild chili beans, undrained
• One can (sixteen ounces) of whole kernel corn, drained
• One can (sixteen ounces) of pinto beans, drained
• One can (ten ounces) of diced tomato with green chiles
• One can (four ounces) of chopped green chiles
• One envelope of ranch salad dressing mix

Directions

1. Cook beef in pan until no longer pink. 
2. Drain beef and break into crumbles.
3. Add taco seasoning and mix well.
4. Stir in the remaining ingredients and bring to a boil.
5. Reduce heat and simmer for fifteen minutes, stirring occasionally.

Source — Taste of Home
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021 

Corn Oysters

Ingredients

• Six ears of corn (grated)
• One cup of cracker crumbs
• Two eggs
• One tablespoon of sweet cream
• Salt and pepper to taste

Directions

1. Combine all ingredients in a bowl and mix.
   
2. Form small patties in place in a hot pan with butter.
3. Fry until golden brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Corn Oysters

Ingredients

• Six ears of corn (grated)
• One cup of cracker crumbs
• Two eggs
• One tablespoon of sweet cream
• Salt and pepper to taste

Directions

1. Combine all ingredients in a bowl and mix.
   
2. Form small patties in place in a hot pan with butter.
3. Fry until golden brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Chicken Fricassee

Ingredients

• Tender chicken (any amount)
• One tablespoon of butter
• Flour (enough to achieve desired thickness)
• Parsley or pepper (to taste)

Directions

1. Cut chicken into small pieces.
2. Put in pot with enough water to cover.
3. Boil chicken until tender.
4. Strain the liquid and place it in a separate pot.
5. Add butter and flour to make a gravy.
6. Place chicken in the gravy and add parsley or pepper to taste.
7. Boil until desired consistency is reached.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Chicken Fricassee

Ingredients

• Tender chicken (any amount)
• One tablespoon of butter
• Flour (enough to achieve desired thickness)
• Parsley or pepper (to taste)

Directions

1. Cut chicken into small pieces.
2. Put in pot with enough water to cover.
3. Boil chicken until tender.
4. Strain the liquid and place it in a separate pot.
5. Add butter and flour to make a gravy.
6. Place chicken in the gravy and add parsley or pepper to taste.
7. Boil until desired consistency is reached.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021