Chicken and Rice

Ingredients

• Chicken tenders or chicken breasts
• One can cream of chicken
• One can cream of celery
• One can cream of golden mushroom
• One cup of rice

Directions

1. Rinse chicken tenders. 
2. Season with salt, pepper, and tony's.
3. Pour can contents into bowl.
4. Fill each can half way with water and add to bowl. 
5. Mix thoroughly.
6. Season with salt, pepper, and tony's.
7. Pour and mix one cup of rice in bowl.
8. Pour into glass casserole dish.
9. Lay chicken tenders in dish, slightly pushed down.
   
10. Cover with aluminum foil.
11. Bake at 350 °F for an hour and half. 
12. Uncover dish and broil for 15 minutes.

Note

• Chicken tenders can be cut in half if preferred  
• Can use chicken breast as well, but make sure to cut into small strips 

Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Boiled Fowls

Ingredients

• Flour 
• Parsley
• Butter

Directions

1. Soak fowl in cold water for thirty minutes.
2. Mix flour with seasoning of choice.
3. Coat the fowl in flour. 
4. Simmer for 3/4 of an hour.
5. Serve with parsley and butter. 

Note

• Could replace parsley and butter with oysters or celery sauce 


Source — Creole Cookery Book
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

To Fry Fish

Ingredients

• Flour
• Bacon fat or salt pork

Directions

1. Clean fish.
2. Wash fish off.
3. Wipe dry.
4. Lay on cloth until dry. 
5. Roll fish in flour. 
6. Fry in bacon fat or pork fat.

Note

• Must have enough fat to float the fish 
• No salt is required if fried in bacon or pork fat

Source — La Cuisine Creole
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Carmel Cake

Cake Ingredients

• 3/4 of a pound of butter
• Ten egg whites
• Three cups of granulated sugar
• 3/4 cup of water
• One quart of unsifted flour
• One teaspoon of Dixie baking powder
  

Topping Ingredients

• Four cups of brown sugar
• One cup of cream or milk
• 1/2 cup of butter
• 1/2 cup of vanilla

Directions

1. Prepare Cake Ingredients. 
2. Bake in jelly cake pan.
3. Mix Topping Ingredients thoroughly.   
4. Spread on cake.
5. Crush up a few pecans. 
6. Sprinkle on cake.
7. Top cake with half pecans.

Source — New Orleans Cookbook
Prepared by Carson Millikin
Louisiana Anthology
March 15, 2022

Caramel Candy

Ingredients

• 1/2 lb. of unsweet cake Baker's chocolate
• 3 lbs. of brown sugar
• 1/4 lb. of butter
• 8 oz. of milk

Directions

1. Mix the milk and sugar.
2. Boil the mixture.
3. Stir in the butter until melted.
4. Add in the grated Baker's chocolate and boil hard until done. 
5. Test by dropping on a plate and cooling rapidly.

Source — New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 14, 2022

Spaghetti and Meat Sauce

Ingredients

• One pound of ground meat
• One-half pound of spaghetti pasta
  
• Twenty four ounces of Hunt's garlic and herb pasta sauce

Directions

1. Brown the ground meat.
2. Drain the grease out of the ground meat.
3. Pour the pasta sauce into the ground meat.
4. Boil the spaghetti noodles.
5. Drain the water out of the spaghetti noodles.
6. Combine the meat sauce and the spaghetti noodles into one pot.
7. Simmer for 10 minutes.

Prepared by Michael Davis
Louisiana Anthology
March 14, 2022

Fruit Cake #2

Ingredients

• Two pounds of sugar
• Two pounds of flour
• Two pounds of butter
• Two pounds of dried currants
• Two pounds of raisins
• Two pounds of citron
• One-half spoonful of cloves
• One-half of a nutmeg
• Twelve eggs

Directions

1. Beat the whites of the eggs to a stiff froth.
2. Mix all ingredients in a large mixing bowl.
3. Put the mixture into a baking pan.
4. Bake for five hours.

— Mrs. G. V. Pierce, Biloxi, Mississippi.

Source — New Orleans Cook Book
Prepared by Michael Davis
Louisiana Anthology
March 14, 2022