Brad's Italian Bread

Ingredients

• Three cups of bread flour
• One tablespoon of active dry yeast
• One cup of warm water
• One teaspoon of salt
• One table spoon of olive oil
• One-and-a-half teaspoons of sugar

Directions

1. Preheat oven to 375°F.
2. Mix water, sugar, and yeast into bowl and use finger to stir lightly.
3. Allow yeast mix to activate for six minutes.
4. Add the rest of the ingredients and stir.
5. Keep adding flour until the dough is no longer sticky.
6. Place dough in a covered bowl and let sit in a warm place to rise.
7. After around an hour, knead dough to the desired texture, adding flour as needed.
8. Cut and roll out two long strips of dough.
9. Cut across the top of the dough [about a fourth of an inch deep] to let out the trapped air.
10. Place strips on a pan and cook until crisp.

Source — "Personal Recipe"
Prepared by R. Brad McKelvin
Louisiana Anthology
March 23, 2022

Rye Bread

Ingredients

• One pint of rye flour
• One pint of Indian corn meal
• One cup of water
• One cup of yeast
• A little salt

Directions

1. Scald the meal with a cup of boiling water.
2. When lukewarm, mix in the flour and a cup of yeast.
3. Add a little salt.
4. Knead it as for other bread.
5. Bake for two hours.

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

Strawberry Cream Cheese Ice Cream

Ingredients

• Three cream cheese
• One can of condensed milk
• One and one-half pint of sweet milk
• Two eggs
• Dixie Vanilla Flavoring
• Sugar
• Strawberries

Directions

1. Cut the steams off of the strawberries.
2. Discard steams and mash strawberries .
3. Separate the whites from the eggs and beat.
4. Separate the cream from the cheese.
5. Mash cheese to a paste.
6. Add condensed milk and sugar to taste.
7. Add the cream.
8. Mix in sweet milk, ice cold water, Dixie Vanilla Flavoring, egg whites and strawberries.
9. Beat all together well and freeze .

— Mrs. E. P. Lowe

        

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

Beaten Biscuit

Ingredients

• One quart of flour
• One tablespoon of lard
• One teaspoon of salt
• Sweet milk

Directions

1. Sift flour and salt together.
2. Blend in lard and 
3. Mix in just enough sweet milk to make a very stiff dough.
4. Beat long and well, or roll through a dough kneader, until the dough blisters and pops.

— Mrs. W. H. LaPrade

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

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