Banana Pudding

Ingredients

• 
  2 - 3.4 oz boxes of Instant Jell-o vanilla pudding
• 1 - 8 oz container of cool whip
• 4 cups of cold milk
• 1 bag of vanilla wafers
• Bananas (choose the ripeness you prefer)

Directions

1. Empty one pudding packet into a large bowl, add 2 cups of milk, whisk for 2 minutes. 
2. Add 1/4 of the container of cool whip into bowl with pudding, finish whisking until cool whip is mixed in well.
3. Using a container with a lid, put a layer of the pudding on the bottom of the container.
4. Put a layer of vanilla wafers on top of the pudding.
5. Cut a banana into slices and place on top of the wafers.
6. Layer the remainder of pudding onto the top of the bananas.
7. Now that the bowl is empty, repeat this process with the second package of pudding and continue to layer until you are out of pudding again.
8. Take some of the left over wafers and crush them over the top of the pudding.
9. Place in fridge to store. 

— Mrs. F. Fryday

Source — Family Recipe
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

Graham Gems

Ingredients

• 6 cups of graham flour
• 1 cup of brown sugar
• 1 teaspoon of salt
• 2 teaspoons of Dixie baking powder, not packed
• 1 tablespoon of Lard

Directions

1. Mix all ingredients together.
2. Be sure dough is softer than it would be for ordinary biscuits.
3. Bake in a quick oven until done.

— Mrs. H. J. Mullen

Source — New Orleans Cook Book 
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

A La Mode Beef

Ingredients

• 18 to 20 pounds of beef round
• 1 pound of bacon fat or corned pork
• Beef bone marrow
• 1/4 pound beef suet
• 2 bundles of herbs, parsley, thyme, and onions all finely chopped
• 2 large bunches of sweet marjoram and sweet basil
• 2 large nutmegs
• 1/2 ounce of cloves
• 1/2 ounce of mace
• 1 tablespoon of salt
• 2 glasses of Madeira wine (1/2 cup)

Directions

1. Remove the bone from the meat, fasten the opening with skewers, and tie the meat all around with tape (string).
2. Rub meat with salt all over.
3. Chop the marrow and beef suet together.
4. Grind 2 nutmegs into a powder.
5. Finely chop herbs
6. Pick the basil and marjoram from stalks and rub into a powder, making 4 tablespoons of each.
7. Blend all the seasonings together, adding salt and pepper.
8. Cut bacon fat into 2 inch long pieces.
9. Cut close, deep incisions all over the round of beef.
10. Put a little wine in each hole then add the season into each incision followed by a slip of bacon, be sure to press the bacon in hard, and add more season.
11. Put meat into a deep baking dish, pour the remainder of wine over it, cover and let stand till next morning. 
12. In the morning add some water into the dish and garnish with parsley, bake or stew in oven for at least 12 hours. 
13. Enjoy it while it is hot.

— Unknown

Source — Creole Cookery Book
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

"Wilted Lettuce"

 

Ingredients                                                                        

• Two bunches of green leaf lettuce, washed, squeezed and cut
• One small onion, sliced
• Four hardboiled eggs, sliced
• Two tbsp. of mayo
• One pound of bacon fried crisp, reserve drippings
• White vinegar to taste

Directions

1. Wash lettuce and squeeze out excess water. Ball lettuce in your hand as much as you can hold at a time and cut lettuce in strips. Place cut lettuce in a large bowl.
2. Place mayonnaise in lettuce.
3. Fry bacon and reserve drippings.
4. Soften onions in bacon grease adding to lettuce once softened.
5. Boil eggs and slice into lettuce. 
6. Add vinegar to taste. More can be added later.
7. Pour hot bacon drippings over lettuce to wilt and mix ingredients thoroughly.  Serve with homemade cornbread or fried catfish with a side of white beans and rice with fresh radishes. 

Source — Family Recipe
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Lemon Cheese Cakes, 182

 

Ingredients                                                                

• Grated oily rind of three fresh lemons
• One-fourth pound sugar loaf
• One-half pound fresh butter
• Six egg yolks
• Puff paste

Directions

1. Grate with care the oily rind of three fresh lemons. 
2. Rub this with one-fourth pound sugar loaf, until perfectly incorporated with sugar.
3. Then add by degrees, one-half pound of good fresh butter. 
4. Beat very light the yolks of six eggs. 
5. Mix all well together. 
6. Then line a dish with puff paste, and put in the above nature.
7. Bake three-quarters of an hour and serve hot.

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Mince Meat, 181

Ingredients

• One fresh beef tongue, boiled and chopped very fine
• Two pounds of suet
• Four pounds of raisins
• Two pounds of Sultana plums
• Three pounds of currants, washed and dried
• Two pounds of white sugar
• One pint of brandy
• One bottle of wine
• Nutmeg, to taste
• Cinnamon, to taste
• Mace, to taste
• Allspice, to taste
• Day of baking the pie, add a few apples, cut up very fine

Directions

1. Line the dish with light paste, covering the top with the same. 
2. Bake in a moderate oven.
3. The ingredients must be well mixed together and kept in a closely covered jar. 

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Baked Apple Dumpling, 181

Ingredients

• Large cooking apples
• Pie paste
• Nutmeg
• Sugar
• Butter

Directions

1. Prepare apples, pare and core. (Be careful to not to make holes through.)
2. Enclose each in the usual pie paste. Place in a pan.
3. Fill apples with a little nutmeg, butter and sugar. Leave the tops of apples open. 
4. Flute with fingers the top of the crust.
5. This is an ornamental dish when baked. Eat with hard sauce.

Source — Creole Cookery Book

Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022