Rice

Ingredients

• 1 cup of rice
• 2 cups of water

Directions

1. Add water and rice to medium pot.
2. Let come to a boil then stir once and cover.
3. Allow it to cook slowly until water has evaporated. 
4. When dry on top, take off the cover and put another lid under it while it cooks.

Source — New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Sponge Cake

Ingredients

• 4 Eggs
• 1/2 Cup of Sugar
• 1 Lemon
• 1 Cup of Flour
• 1 Tablespoon of Granulated Sugar

Directions

1. Separate the whites and yokes of 4 eggs.
2. When the whites are stiff enough, beat into them 1/2 cup of sugar, beating for 5 minutes.
3. Add to the yolks the juice and grated rind of the lemon. 
4. Now beat well together the yolks and whites.
5. Add one cup of flour stirring as lightly as possible. (Never beat a sponge cake after adding flour.)
6. Bake for 25 minutes in a moderate oven. 
7. Just before putting in the oven sprinkle on the top through a sifter, about a tablespoon of granulated sugar. 

Source--New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Vegan Chocolate Cookies (personal choice)

Ingredients

• 1/2 c vegan butter
  
• 1/2 c white sugar
• 1/2 c brown sugar
• 1 tsp vanilla extract
• 1 c all purpose flour
• 2/3 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1-2 tbsp non dairy milk
• 1 tbsp cold water ( optional)

Directions

1. Have 2 large mixing bowls & a  large cookie sheet.
2. Soften butter then add white sugar and brown sugar, mix well then mix in vanilla extract.
3. In another bowl sift flour and cocoa powder. Add salt & baking soda.
4. Preheat oven to 350*.
5. Add dry ingredients to wet and mix with a non stick spatula then add non dairy milk. 
6. Add water if mix is very dry and unable to form together.
7. With your hand roll about an inch thick ball and place on the cookie sheet with 2 or more inches of space in between is cookie ball.
8. Place into oven for 10-12 minutes.
9. Remove and let cool before eating.
10. Taste like a brownie cookie!

Source — Purely Kaylie
Prepared by Tara M Kennedy
Louisiana Anthology
March 13, 2022

Pecan Candy (2nd)

 Ingredients   

• 1 Cup of sugar
• 1  Egg white
• 1 Cup of fresh pecans

Directions

1. Preheat oven to 300*.
2. In a large mixing bowl mix and stir in 1C sugar, 1 egg white, and 1C fresh pecans.
3. Spread into a thin layer in a pie pan or small baking pan.
4. Bake for 45 minutes or until a light brown color stirring every 15 minutes.
5. Remove from oven and let cool then enjoy!

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

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