Lobster Salad

Ingredients

• Lobster
• Cod or Halibut
• Potatoes
• Watercress or other salad green
• Dressing

Directions

1. Cook Lobster.
2. Cook Cod or Halibut.
3. Cook potatoes.
4. Add 1/3 Lobster, 1/3 Cod or Halibut, 1/3 Potatoes.
5. Add Watercress or Salad green.
6. Mix together.
7. Add a few spoonfuls of dressing.
8. Decorate.

—Mrs. J. W. Billington

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Peanut Butter Chocolate Bars

Ingredients

For the peanut butter layer: 

• 1 cup unsalted butter
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2 cups graham cracker crumbs

For the chocolate topping:

• 12 ounce package of semi-sweet chocolate chips
• 1/4 cup creamy peanut butter

Directions

To make peanut butter layer:

1. Line 13x9 pan with foil or parchment paper.
2. Melt butter. 
3. Add melted butter and peanut butter to a large mixing bowl.
4. Mix until thoroughly combined.
5. Add powdered sugar and mix well.
6. Add graham cracker crumbs and mix well.
7. Scoop mixture into 13x9 pan and press it into an even layer.

To make chocolate topping:

1. Add the chocolate chips and 1/4 cup of peanut butter to microwave safe bowl.
2. Microwave in 20 second increments and stir well until completely melted.
3. Pour melted chocolate on top of peanut butter layer.
4. Spread chocolate into an even layer.
5. Cover the pan tightly.
6. Refrigerate for 2 hours or until firm.

Source — Janet Falgout
Prepared by Devin Falgout
Louisiana Anthology
December 14, 2021

Beefsteak

Ingredients

• Butter
• Steak
• Salt
  
• Pepper

Directions

1. Heat the pan.
2. Moisten the pan with butter.
   
3. Fry steak for three to four minutes.
4. Remove the steak from the hot pan.
5. Add salt and pepper as necessary.
6. Saturate both sides with butter.
7. Serve while warm.

—Mrs. J. B. A. Ahrens

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 13, 2021

Beefsteak

Ingredients

• Butter
• Steak
• Salt
  
• Pepper

Directions

1. Heat the pan.
2. Moisten the pan with butter.
   
3. Fry steak for three to four minutes.
4. Remove the steak from the hot pan.
5. Add salt and pepper as necessary.
6. Saturate both sides with butter.
7. Serve while warm.

—Mrs. J. B. A. Ahrens

Source — New Orleans Cook Book
Prepared by Devin Falgout
Louisiana Anthology
December 13, 2021

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