Lemon Pie

Ingredients

• One large lemon
• One cup of sugar
• One half cup of water
• Two eggs
• One cup and one teaspoon of flour

Directions

Filling

1. Grate lemon, and using it in the juice,
2. Mix juice and eggs together.
3. Stir in sugar, mixing well. 
4. Mix in the water.
5. Mix in one teaspoon of flour.

Paste

1. Sift one cup of flour with a pinch of salt.
2. Rub in lard.
3. Roll out for pie pan.
4. Cook crust first.
5. Add filing to the crust.
6. Cook until the top is golden brown.

— Mrs. Frank A. Daniels

Source — New Orleans Cook Book
Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022

Grilled Chicken Breast Sandwich

Ingredients

• One half of a cup of Zesty Robusto Italian Dressing 
• One chicken breast
• Two pieces of Texas Toast
• One tablespoons Weber Gourmet Burger Seasoning
• One teaspoons of red pepper flakes
• One bag of charcoal 
• Two slices of pepper jack cheese
• BBQ sauce
  

Directions

1. Fillet chicken breast.
2. Place in air-tight container .
3. Fill container with  Zesty Robusto Italian Dressing .
4. Place in the refrigerator to marinade over night.
5. Pre-heat charcoal grill to 550 F.
6. Remove chicken breast from container.
7. Season both sides with Weber Gourmet Burger Seasoning and red pepper flakes.
8. Place chicken on charcoal gill.
9. Cook for four minuets then flip.
10. Cook for three minutes then add cheese. 
11. Toast the Texas Toast on the grill.
12. Cook for the final one to two minutes or until internal temperature reaches 160 F.
13. Remove chicken breast and toast from the grill.
14. Place chicken breast on the toast.
15. Add BBQ sauce and enjoy!
    
    

Prepared by Brandon Oubre
Louisiana Anthology
March 23, 2022

Bacon Macaroni and Cheese

Ingredients

• 16 ounces of elbow pasta                                        
• 16 ounces of shredded mild cheddar cheese
• 8 ounces of shredded sharp cheddar cheese
• 16 ounces of Velveeta original melting cheese
• 24 ounces of sour cream 
• 24 ounces of 4% small curd cottage cheese
• 9 ounces real bacon pieces
• 1 stick of salted butter, sliced
• Salt, to taste
• Pepper, to taste                         
• Smoked paprika, to taste
  
• Aluminum foil
• 1 large mixing bowl                        
• 1 large, deep tin-foil pan

Directions

1. 
   Preheat the oven to 350 degrees Fahrenheit.
2. Boil a pot of water.
3. Pour the elbow pasta into the boiling water and cook until al dente.
4. Strain pasta while rinsing under cold water, to prevent clumps.
5. Pour pasta into the tin-foil pan with butter, salt, and pepper, then mix.
6. In a large bowl, mix the sour cream and cottage cheese with salt, pepper, and smoked paprika.
7. Add in two-thirds of the shredded cheeses and bacon pieces, and stir.
8. Pour the mixture into the tin-foil pan and stir until evenly distributed.
9. Cut the Velveeta cheese into cubes and scatter evenly atop the mixed pasta.
10. Cover with aluminum foil and let it cook in the oven for 45 minutes to an hour.
11. 
    Take out the tin-foil pan and stir the pasta to mix all of the cheeses.
12. Recover it with aluminum foil and let it cook in the oven for 45 minutes to an hour.
13. Take the pasta out of the oven and garnish it with the remaining cheeses and bacon pieces.
14. Sprinkle the smoked paprika on top and place it back into the oven, uncovered, for 5 to 10 minutes to melt the cheese.
15. Take it out of the oven and serve. 
    

Source — Christian Hunter
Prepared by Christian Hunter
Louisiana Anthology
March 23, 2022

Virginia Rolls

Ingredients

• One tablespoon of yeast
• One egg
• One tablespoon of butter
• One pound or pint of flour
• A little salt
• Enough milk to form into a stiff batter

Directions

1. Mix all ingredients into a seperate bowl until a stiff batter is made.
2. Set it to rise in a warmed pan until it is light.
3. Sift a cup of flour into the bread-tray.
4. Pour the light batter into the bread tray.
5. Work it well and keep the dough very soft.
6. Set the dough to rise.
7. When light, make into rolls.
8. Lay them on a warmed and buttered pan.
9. Set them by the fire to rise again.
10. Baste the top over with butter.
11. Bake in a quick oven [375-400°F] as soon as they are light.
12. Do not keep them too long rising or they might become sharp or sour.

Source — La Cuisine Creole
Prepared by R. Brad McKelvin
Louisiana Anthology
March 23, 2022

Stuffed Cabbage

 

Ingredients

• One large, firm, Cabbage
• Cold boiled pork, ham, or cooked sausage
• Chopped onion
• Salt
• Pepper
• A pinch of thyme
• Breadcrumbs
• A wide strip of muslin
• A pint of broth from boiled ham or beef
• Butter
• Flour
• Two tablespoons of rich milk

Directions

1. Take off the outer leaves of the cabbage and lay the cabbage in boiling water for ten minutes.
2. Take the cabbage out and lay it in cold water for ten minutes.
3. Perform the first two steps several hours before stuffing the cabbage.
4. When cold, bind the cabbage together so it won't fall apart once the stalk is removed.
5. Remove the stalk with a sharp knife, leaving a hole as deep as a middle finger.
6. Without widening the mouth, remove the center until there is enough room for four to five tablespoons of the stuffing.
7. To make the stuffing, finely chop up the pieces of cabbage taken out and mix with some cold boiled pork, ham, or cooked sausage as well as the onion, salt, pepper, thyme, and breadcrumbs.
8. Fill the cavity of the cabbage with the stuffing mixture.
9. Bind a wide strip of muslin over the hole and lay cabbage in a large saucepan with the broth of the boiled ham or beef.
10. Stew gently till tender, take out, unbind carefully, and lay on a serving dish.
11. Take the broth from the stewed cabbage and add a piece of butter rolled in flour, the rich milk, and pepper.
12. Boil the mixture and pour over the cabbage as a gravy.

Source — New Orleans Cook Book
Prepared by Christian Hunter
Louisiana Anthology
March 22, 2022

Banana Pudding

Ingredients

• One box of gelatin
• five bananas
• One quart of milk
• One pint of whipping cream
• Two cups of sugar
• One cup of water

Directions

1. Dissolve the gelatin into the water.
2. Add the milk and sugar to a saucepan and cook until the milk is scalded.
3. Strain the gelatin and stir it into the milk. 
4. Let it simmer for ten minutes, then cool it.
5. Peel the bananas and slice them into small pieces.
6. Stir the sliced bananas into the jelly before it stiffens.
7. Serve it with whipped cream.

Source — New Orleans Cook Book
Prepared by Christian Hunter 
Louisiana Anthology
March 22, 2022

Chocolate Caramels

 

Ingredients

• Half a pound of chocolate
• Three pounds of dark brown sugar 
• One-eighth pound of butter
• Half a cup of milk
• Season with vanilla, or grated lemon or orange-peel

Directions

1. Place the ingredients into a saucepan.
2. If using the grated peel to season, add after the mixture is removed from the stovetop.
3. Bring the ingredients to a rapid boil while stirring constantly.
4. When the mixture becomes hard upon making contact with water, it is ready to be removed from the stovetop.
5. Stir the mixture for a few minutes before pouring it into buttered dishes.
6. Cut the chocolate caramels into small squares before they are completely cooled.
7. For harder caramels, do not stir the mixture as it would make it "sugary."

Source — La Cuisine Creole
Prepared by Christian Hunter
Louisiana Anthology
March 22, 2022