Spagetti

Ingredients

• 1 pound spaghetti noodles
• 1/4 Pound creamery cheese
• Butter
• Onion
• Two finely chopped large tomatoes
• Red Pepper
• Salt
• Garlic *optional*

Directions

1. Boil 1 pound of spaghetti noodle until tender.
2. Drain off water and add ¼ pound of creamery cheese.
3. Add a large tablespoonful of butter, chopped onion, tomatoes, red pepper, and salt to taste.
4. Pour mixture into baking pan and bake until onions are cooked through and spaghetti is brown.
5. Garlic can be added for extra flavor if desired.

Source — New Orleans Cook Book
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

French Hash

Ingredients

• Soup-Meat
• Onion
• Pepper of choice
• Salt
• Mashed Potatoes
• Butter

Directions

1. Finely chop the meat with the onioin and pepper.
2. Place a 1/2 in layer of mashed potatoes in a baking pan.
3. Place chopped meat and vegtable mixture.
4. Repeat until the pan is full, adding butter to each layer and make sure the top layer is potatoes.
5. Put in oven until golden brown.

Source — New Orleans Cook Book
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

Baked Cinnamon Donut Holes

Ingredients

• 1 can of refrigerator biscuits
• 1/4 cup of sugar
• 1 Tablespoon of cinnamon
• 4 Tablespoons of butter

Directions

1. Preheat the oven to 350.
2. Grease a shallow baking pan with butter or cooking spray.
3. Melt butter in small bowl.
4. Mix together sugar and cinnamon in a small bowl.
5. Open the package of biscuits and separate the individual biscuit.
6. Cut each biscuit into 4 pieces.
7. Take each small piece and roll into a ball.
8. Take each ball and dip in melted butter.
9. Roll butter covered ball into sugar/cinnamon mixture
10. Place each covered ball into baking dish.
11. Fit all of the donuts into the pan, they can be touching.
12. Bake for 18-20 minutes.
13. Let cool 5-10 minutes before serving.

Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Beef Stewed with Oysters

Ingredients

• 2 or 3 lbs. of Beef
• Fresh butter
• Flour
• Pepper
• Quart of large oysters
• Nutmeg
• Mace

Directions

1. Prepare the beef by trimming off the fat and removing the bone.
2. Take a few bits of fresh butter, roll them in flour, and lay them in the bottom of the stew pan. 
3. Place the meat in the pan, sprinkling pepper over each piece. 
4. Strain the liquor (juice) from the shells of the oysters and pour it over the meat in the stew pan. 
5. Stew the meat in the oyster liquor until it is thoroughly cooked.  Make sure to skim it well, and keep it covered unless skimming. 
6. Add grated nutmeg and a few blades of mace.
7. Add the oysters and give them a few minutes to plump. 
8. Serve all in one dish, very hot.  

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Brown Fricasse

Ingredients

• 3 lbs. of Beef or Veal
• 4 Eggs
• Flour
• 1/8 of Stale bread
• Salt
• Pepper
• Ginger
• Tomato or walnut catsup (ketchup)

Directions

1. Chop the beef or veal very fine, removing any stringy parts. 
2. Season the meat with pepper, salt, and a small amount of ginger.
3. Lightly beat 4 eggs, and gather a large plateful of stale bread. 
4. Form balls out of the ingredients, dip them into flour, and fry them.
5. Mix cold water and some seasonings with 2 tablespoons of flour, and pour everything into the pan.
6. Once it has begun boiling, throw some over the balls and let it stew for about 15 minutes. 
7. Dish them in tomato or walnut catsup (ketchup). 

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Terrapins

Ingredients

• Large, fat, thick-bodied terrapins.  Preferably female. 
• Salt
• Eggs
• Fresh butter
• Sherry or Madeira (wine).
• Powdered nutmeg
• Mace
• Possibly liquorish 

Directions

1. Place the terrapins whole into boiling water.  Add salt, and let them boil until done.
2. Take off the shells and extract the meat, while carefully removing the sand-bags, gall, and entrails.
3. Cut the meat into pieces, and place it into a stew pan with eggs and sufficient butter to stew well.
4. Let it stew until hot, keeping the pan carefully covered and over fire.
5. Make a sauce of beaten egg yolks and flavored with Sherry or Madeira (wine), powdered nutmeg, mace, and clumps of butter.
6. Stir the sauce over a fire until it comes close to a boil, and then serve.  Separately of preferred. 
7. It should be noted that an alternate version of the recipe says to add a small lump of liquorish about the size of a 5 cent piece (a nickel) and then serve once very hot. 

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Caramel Ice Cream

Ingredients

• 1.5 lbs brown sugar
• Caramel
• Milk

Directions

1. Melt brown sugar in frying pan until liquid, stirring the whole time. (Do not scorch or get too dark.)
2. Boil a pint of milk by degrees.
3. Pour caramel into boiling milk and mix well.
4. Cool the mixture.
5. Strain into 3 quarts of ream or milk.
6. Freeze the mixture.
7. Whip 1 pint of the cream and add as needed.

-Mrs. D. Rosenbaum

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