Baked Eggs

Ingredients

• 6 eggs
• 2 tbs butter
• 1 tsp salt
• 1 tsp pepper
• Double ingredients for a Dozen eggs

Directions

1. Preheat oven to 400°.
2. Grease an oven safe pan or glass dish.
3. Break eggs into dish, add butter, salt and pepper.
4. Place into oven for approx. 2-3 minutes.

Source — New Orleans Cookbook
Prepared by Tara M Kennedy
Louisiana Anthology
March 13, 2022 

Stuffed Tomato (2nd)

Ingredients

• 4-5 beefsteak tomatoes
• 6 sweet peppers
• 2 tsp of butter
• pinch of salt
• 1-2 slices of bread

Directions

1. Preheat standard oven to 350°.
2. Rinse tomatoes and sweet peppers.
3. Slice off the tops of tomatoes and gently cut out the heart leaving the skin of the tomato in tact.
4. Dice the heart of the tomatoes and sweet peppers into chunks.
5. Add about a 1/4 c of soaked bread, 1 tsp of softened butter, and pinch of salt to the diced chunks.
6. Mix gently then add a large spoonful to each of the tomato skins.
7. Cut the rest of the bread into small cubes and mix with 1 softened tsp of butter.
8. Sprinkle the top of each tomato stuffing with the bread pieces.
9. Place tomatoes in an oven safe bake dish and place into oven until golden brown (approx 8-12 minutes).

Source — New Orleans Cookbook 
Prepared by Tara M Kennedy
3/13/2022

Seafood Pasta- Personal Recipe

Ingredients

• One block of velveeta cheese
• Pint of half and half milk
• One bag of peeled shrimp
• Can of lumped crab meat
• Teaspoon of Tony Chachere seasoning
• One box of sphaghetti noodles

Directions

1. Season thawed shrimp and crab meat.
2. Boil a pot of water on medium heat; boil noodles for fifteen minutes.
3. In heated saucepan, add cut velveeta cheese and half and half milk: allow cheese to melt.
4. Once cheese is melted, add seasoned shrimp and crab meat.
5. After sauce has cooked down,add cooke noodles and stir until mixed well.
6. Transfer the pasta into a pan, and place in oven for fifteen minutes.
7. Once baked, the pasta is ready to be served.

Source — Personal Recipe
Prepared by Kody Ceaser
Louisiana Anthology
Feebruary 21, 2022

Regular Oyster Patties

Ingredients

• Puffy paste
• Stewed oysters

Directions

1. Bake puff paste to a light brown color.
2. After cooling, fill with stewed oysters.
3. Serve as soon as done

Mrs. Oliver

Source — New Orleans Cookbook
Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

Fried Oysters

Ingredients

• Large oysters
• One ounce of butter
• Salt and pepper
• One egg
• Cracker crumbs

Directions

1. Dry out oysters
2. Heat lard in thick frying pan (butter)
3. Season oysters with salt and pepper
4. Dip oyster into egg, then crumbs: place into hot grease
5. Fry until golden brown: turn them occasionally

A.C. King

Source — New Orleans Cookbook
Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

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Mock Chicken Salad (regular)

Ingredients

• Three pounds of white veal
• Eight eggs
• Ten cucumbers
• Three heads of celery
• Half small bottle sweet oil
• Salt and pepper
• Vinegar

Directions

1. Start off by boiling white veal until tender.
2. Boil eggs until done.
3. Chop eight boiled eggs and ten cucumbers. Chop celery heads.
4. Mix in salt, pepper, and vinegar.

- G.P. Work

Source — New Orleans Cookbook

Prepared by Kody Ceaser
Louisiana Anthology
February 21, 2022

Chicken Pasta Salad

Ingredients

• 1 Box Rotini Noodles (Spiral Noodles)
  
• 1/2 Red Bell Pepper
• 1/2 Bottle Italian Dressing
• 1/2 Jar of Boscoli Family Italian Olive Salad
• 3 Chicken Breast
• 1 Can Medium Black Olives
• Salt 
• Pepper
• Tony's Seasoning
• Garlic Powder
• Water

Directions

1. Shred chicken.
   
2. Apply salt, pepper, Tony's Seasoning, and Garlic powder to the chicken.
3. Place chicken in a pan with water almost to the top of the chicken.
4. Put on stove at medium heat bringing the water to a rolling boil.
5. Add water as it boils off to prevent chicken drying.
6. Use a pot to boil your noodles.
7. Dice and add the red bell pepper to your noodles while they are cooking.
8. Strain noodles and place a large bowl.
9. Slice olives and add to the pasta.
10. Using the lid to the olive salad, drain some of the oil out.
11. Add half of the olive salad jar to the bowl.
    
12. Add the Italian dressing to the bowl
13. Check the chicken to make sure it is fully cooked. 
14. Boil off additional water and pan sear chicken for 3 minutes.
15. Add chicken to the bowl.
16. Mix well and enjoy!

Source — Gwenda Lamb

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022