French Rolls

Ingredients

• 1 Quart Flour
• 2  Ounces Butter
• Salt
• 1 Well Beaten Egg
• 1/3 Ounce Compressed Yeast Cake
• Warm Milk
• Sweet Milk

Directions

1. Dissolve compressed yeast cake in warm milk.
2. Mix flour, butter, a little salt, and yeast cake and milk mixture to form a batter.
3. Mix in as much sweet milk as required to make a stiff batter.
4. Beat batter well and set to rise.
5. Roll batter out thin and cut into gems.
6. Brush edges with butter and fold them over.
7. Place in pan with a little distance between rolls.
8. Let stand a while to rise again and bake.

Source — New Orleans Cook Book
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021

Baked Rice

Ingredients

• Boiled Rice
• Stewed Tomatoes
• Fried Minced Onions
• Bread Crumbs
• Butter

Directions

1. Place a layer of boiled rice in a baking dish.
2. Place a layer of stewed tomatoes on top of rice.
3. Sprinkle fried minced onions on top of stewed tomatoes.
4. Repeat steps 1-3 until the dish is full.
5. Sprinkle bread crumbs over top and dot with bits of butter.
6. Bake for 30 minutes covered, then uncover and bake until browned.

Source — New Orleans Cook Book
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021

Cajun Carrots and Ground Beef

Ingredients

• Two pounds of ground beef
• 3 cans (15-ounce) of sliced carrot
• Half a teaspoon of black pepper
• One teaspoon of salt
• One medium sliced onion
• Half a teaspoon of garlic powder
• Cayenne pepper to taste

Directions

1. Brown the ground beef and drain out the fat.
2. Return the meat to the pan and add the onions and seasoning.
3. Cook until onions are soft and translucent.
4. Drain the carrots, retaining the juice in the can.
5. Add the carrots to the cooked meat and onions, cook for about 20 minutes, stir to prevent sticking.
6. Add a couple of tablespoons of the juice as it starts to stick.
7. Gradually add one cup of carrot juice as it continues to cook down (smother).
8. If you run out of juice just add water.
9. Cook for an additional 20 minutes or until the liquid has been cooked out.
10. Optional: Serve with rice.

Source — Denise Dryden
Prepared by Noah Dryden
Louisiana Anthology
December 21,2021

Sponge Biscuit

Ingredients

• Sixteen eggs
• Weight of ten eggs (17.5 ounces) in sugar
  
• Weight of six eggs (10.5 ounces) in flour
  
• Rind of one lemon

Directions

1. Beat the whites and yolks separately.
2. When the whites are sufficiently light to adhere to the side of the dish.
3. Add the yolks and the sugar.
4. Add the flour, the juice, and rind of one lemon.
5. Bake in cups, or deep tins half full.
6. The bottom of the oven should be warmer than the top.

Source — Creole Cookery Book
Prepared by  Noah Dryden
Louisiana Anthology
December 20, 2021

Butter Sauce

 Ingredients

• 1 cup sugar
• 1 cup milk
• 1/2 tsp vanilla or lemon flavoring
• 1 Tbsp butter

Directions

1. Mix sugar and milk together in a medium saucepan.
2. Bring to a rolling boil.
3. Add flavoring.
4. Remove from heat and add butter.
5. Stir with whisk until smooth.
6. Pour over pound cake while still hot.

Source — Nana's Recipe Box
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Sponge Bread

Ingredients

• Four loaves of bread
• Three quarts of wheat flour
• Three quarts of boiling water
• Twelve spoonful's [teaspoons] of family yeast [quick rise yeast]

Directions

1. Mix bread, wheat flour, and boiling water in large bowl.
2. Let set until lukewarm.
3. Add yeast and set in warm place to rise.
4. After it has gotten light [fluffy] knead in flour to make stiff.
5. Place in mold and let sit for one minute to rise.
6. Place in oven to bake.

Source — Creole Cookery Book
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

Poor Man's Paste

Ingredients

• One quart of flour
• One pound of butter
• Two Eggs
• A pinch of salt

Directions

1. Mix one quart of flour, one pound of butter, two eggs, and a pinch of salt in water.

Source — Creole Cookery Book
Prepared by Noah Dryden
Louisiana Anthology
December 20, 2021