Chile Con Carne

Ingredients

• 1 pint cold meat (e.g. beef)
• 1 onion, diced
• 1/2 pint leftover gravy
• 1 cup tomatoes
• 1 Tablespoon Salt
• 1 Teaspoon ground chili pepper

Directions

1. Dice the meat.
2. Add the meat, onion, leftover gravy, and tomatoes to a large cooking pot.
3. Add enough water to cover and stew gently for 25 mins.
4. Stir in the salt and ground chili pepper.
5. Let stew another 5 mins and then serve.

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

Onion Soup

Ingredients

• Three medium sized onions
• Butter
• One pint sweet milk
• Salt 
• Pepper
• Toast (optional)

Directions

1. Fry three medium sized onions in butter until a light brown color is reached.
2. Pour one pint of rich sweet milk into a boiler and place it on the stove.
3. After it reaches a boiling point, pour in the onions.
4. Season the mixture with butter, salt, and pepper.
5. Serve with toast.
   

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 10, 2021

Onion Soup

Ingredients

• Three medium sized onions
• Butter
• One pint sweet milk
• Salt 
• Pepper
• Toast (optional)

Directions

1. Fry three medium sized onions in butter until a light brown color is reached.
2. Pour one pint of rich sweet milk into a boiler and place it on the stove.
3. After it reaches a boiling point, pour in the onions.
4. Season the mixture with butter, salt, and pepper.
5. Serve with toast.
   

Source — New Orleans Cook Book
Prepared by India Coston
Louisiana Anthology
December 10, 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

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