Monday, December 20, 2021

Cookies

Ingredients

  • 2 Cups Sugar
  • 1 Cup Butter
  • 3/4 Cup Sweet Milk
  • 2 Eggs
  • 5 Cups Flour
  • 2 Teaspoons Dixie Yeast Powder

Directions

  1. Mix and roll thin.
  2. Bake quickly
    - Mrs S.F.G.
Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Sunday, December 19, 2021

Fried Rice

Ingredients

  • Day old rice
  • Eggs
  • Veggies (carrots, onions, green onions, peas)
  • Minced Garlic
  • Soy sauce
  • Oyster sauce
  • Toasted sesame oil
  • Butter

Directions

  1. Scramble eggs and set aside.
  2. Saute veggies and garlic.
  3. Add rice and fry on high heat.
  4. After a minute, add the soy sauce, oyster sauce, and sesame oil.
  5. Continue to combine for 3-5 minutes.
  6. Remove pan from heat and add green onions, and scrambled eggs.
  7. Taste and season with salt and pepper if needed.
Source — Garrett Trostle
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

String Beans

Ingredients

  • Whole string green beans
  • Salt

Directions

  1. Take off the strings and break into pieces.
  2. Cook in boiling water until tender, adding salt to taste.
  3. Drain and place in hot dish. Add butter if desired.
Source — New Orleans Cook Book
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

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

Thursday, December 16, 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